Colitti Spaghetti

16 Sunday Jun 2013

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They rhyme in our world. Like confetti. It’s a deep, rich sauce made with pork chop, bone-in. Father’s Day, Dad shouldn’t grill or cook. Pork chops are basically bland. So, on a gray, cool June day, will braise while watching Mickelson as the only guy starting under par on this U.S. Open Sunday.

In a stock pot, brown a large bone-in pork chop and 1/2 sweet onion, chopped. Add 1 16 oz. can whole tomatoes, fresh basil leaves, shredded, oregano, ground black pepper, 4 cloves crushed garlic, a dash of Chianti. Boil, then bring to simmer. Let simmer uncovered for a couple of hours. Pork should fall off the bone, tender and juicy. Remove the bone. Add more sauce if you want. It should be a dark and rich. What we Colitti’s called “dirty”.

Serve with Spaghetti and freshly grated romano-parmesan mix. Slice a baguette lengthwise, spread with butter or olive oil and garlic powder and broil for a side of hot garlic bread. Happy Colitti Spaghetti Father’s Day.

Thinking of you, Daddy Joe.

FarmStandOpen

01 Saturday Jun 2013

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Farm stands are open again. Time to revisit our hot weather faves:

Summer Slaw- Red cabbage slaw is my favorite. I shred a small fresh cabbage into a large bowl. Toss in 3 thinly sliced scallion ends, 2 tbsp. Boar’s Head Pepperhouse mayonnaise, 1/2 cup red wine vinegar, a handful of sesame seeds, 1/2 tbsp. Dijon mustard, 1/2 tsp. celery salt. Check for tanginess, I like it more vinaigry than mayonnaisey. Toss well to coat the cabbage. Cover, refrigerate until ready to serve as a summer side.

Summer Soup- Peel and slice 4 large zucchinis. Put in saucepan with 4 cups chicken or vegetable broth and bring to gentle boil. Simmer uncovered for 15 minutes. Take off heat and let cool. Add basil, pepper, hot pepper, a dash of ginger to taste. Place cooled mixture into blender with 1 can Rao’s tomatoes and pulse until smooth; check seasoning. Put in containter to refrigerate for a few hours. Serve topped with plain yogurt and chopped zucchini garnish. Light supper for 2 with a Bread Euphoria baguette.

Cucumber Salad- Thinly slice: 6 pickle cukes, 1/2 large red onion in bowl. Dress with 3/4 cup red wine vinegar, 1 tsp. each: oregano, basil, celery salt, black pepper. Proportions can vary to your taste, could use some fresh basil instead of dried. Chill. Add chopped native tomatoes when in season.

Mad Monkfish Redux

21 Sunday Apr 2013

Posted by in Fish, Recipes, SurfSide

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Beautiful fresh monkfish loins again in season this April. It’s a dense, meaty tough challenge. A moist braise is the key. Most fish gets dry with more roasting. Quite the opposite with this angler. An updated version:

For 2. Cut a 1 lb. filet cross-wise into 2″ medaillons. Sprinkle with ground black pepper, garlic powder. In a heavy skillet, sear them on all sides in olive oil on medium high heat. Add 1 finely minced shallot, and 1/4 cup butter, deglaze with 1/2 cup dry white wine or broth. Reduce to simmer. Add juice of 1 lemon, 1 cup Cento coarsely chopped tomatoes (drained), a little dried basil and pepperoncini flakes to taste, 3 tbs. capers and/or chopped black olives. Cover, continue to simmer for 15 minutes.

Serve with crostini or pasta. Rasputin would be proud.

Strahl Brisket

01 Monday Apr 2013

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Lovingly derived from Birdie Sandler Strahl’s original, enhanced by daughter Betsey Strahl Levine’s creative touch:

4-5 lb. first cut fresh brisket of beef. Serves about 8-ish. It shrinks. In a dutch oven, brown brisket well on both sides to sear. Take out and place on dish. Brown at least 3 large sliced onions, the more the better. Put the brisket back into the pan and season with generous amount of paprika, pepper, garlic powder, salt. Pour 16 oz. canned tomato sauce over the meat.

Bake at 350 degrees tightly covered for one hour. Uncover and add 1 cup sweet Jewish or another fruity red wine. Bake covered for another hour. Uncover and take out the pot roast and slice against the grain. Put sliced meat back into the pot and make sure it is covered with liquid, add chicken broth if necessary. Bake another hour or until it falls apart.

Serve with hot horseradish and potato latkes. Happy Passover!

SpringLamb RoastedRacks

31 Sunday Mar 2013

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1 8-rib rack of lamb usually serves 2 people. Trim excess fat. Season each rack with salt, pepper, garlic powder, dried rosemary. Rub into the meat. Drizzle olive oil over them. Put racks in a baking dish and broil 4-5 minutes on both sides until crispy. Then, put the oven to 400 degrees and roast. For medium rare, to 125-130 degrees, at thickest part.

Pop a cookie sheet of “Alison’s Awesome Asparagus” into the 400 degree oven with the lamb. See Via Veggie page.

Cut lamb at ribs and put 4 on each plate served with horseradish mashed potatoes and roasted asparagus. I like to drizzle the excess lamb drippings over the potatoes. Happy EastOver!

LasagnaPasqua

31 Sunday Mar 2013

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Lasagna for Easter. Family tradition. But have veal scaloppine instead of ground meat. So thought I’d make a different twist on our Pasquan dish.

Sauté veal cutlets in a little olive oil, large skillet, until both sides are brown. Set aside on a plate and drizzle juice of 1 lemon on them. Into the skillet, add whole de-stemmed shiitake mushrooms and diced shallots and brown in a little butter. Deglaze pan with 1/2 cup dry white wine.

Crush San Marzano canned whole tomatoes into a strainer and drain. Reserve liquid for another day. Rough chop. Add to skillet and stir in. Season with pepper, red pepper flakes, oregano, garlic paste to taste. Turn off. Cut the veal cutlets into small pieces. Stir into skillet with lemon and all juices.

Make lasagna noodles as directed, drain and set aside. Mix 1 quart fresh Ricotta with 3 eggs. Whisk until fluffy.

In a 9″x13″ baking dish, drizzle olive oil on the bottom, then lasagna noodles, one layer, then veal/mushroom/tomato mix, dollops of Ricotta, fresh basil leaves, a few capers and shaved asiago. Repeat mixture, noodles, Ricotta, capers, basil leaves, shaved asiago and finish with noodles and mixture on top. Bake at 400 degrees until bubbly and firm. Buona Pasqua Piccata!

PorkTenderloin SlowCooked

14 Thursday Mar 2013

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Melt in your mouth, lean white meat. In a large stockpot, brown a 2 lb. pork tenderloin in olive oil until brown all around. De-glaze with a little chicken stock and set aside tenderloin with juices in a bowl. In the same pot, brown 1 small chopped onion and 1 small head of shredded red cabbage. De-glaze with a little more chicken broth and season with 2 tsp. ground ginger, 1 tsp. dried thyme, 2 tbs. wasabi mustard, ground black pepper and salt to taste. Stir.

Put the tenderloin and juices on top and add 2 tbs. lemongrass oil. Bring to a boil. Lower heat to low and simmer for about 3-4 hours. Serve over rice.

SuperBowl Omelette

02 Saturday Feb 2013

Posted by in Recipes, Waffle Way

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2013 Version for 2. Go Niners!

Chop 1/4 lb. smoked salmon and 1/2 small red onion. Beat 4 eggs with 1/4 cup non-fat plain yogurt or sour cream. In an oval fry pan, melt butter to coat the bottom. Add the onion, lightly brown, then add chopped salmon. I don’t like as much salmon as Dr.Husband, so heavier on one side of the pan than the other. Pour in the beaten eggs and let set on the bottom.

Pop under a low broiler to finish the top until golden brown. Add another dollop of yogurt or sour cream and top with Kaepernick capers.

VeggieChili

27 Sunday Jan 2013

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In a large stock pot, brown these chopped veggies in olive oil: 1 small red onion, 2 zucchinis, 1 red pepper, 1 yellow pepper, couple jalapeño peppers. Add 3 small cans each black beans, kidney beans. Stir. Add 1 large can whole tomatoes, stir. Add 1 pint hot salsa, chunky with corn is best. Season with 2-4 tsps. cumin, 1-2+ tsps. cayenne. Adjust as you like.

Bring to boil, stir, then simmer uncovered until thickens. Stir occasionally. Simmer covered until ready to eat. Serves 8 ish. Joan’s fave.

SpicyChickenStroganoff

25 Friday Jan 2013

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Stroganoff on steroids. Spicy version of the Russian classic. Great for a sub-zero weekend freeze. Another one-pot recipe.

Chop the following into medium chunks: 2 onions, 1 orange, yellow or red bell pepper, 2 small hot peppers, 1 large zucchini. Cut 4 boneless, skinless chicken breasts into quarters. Drain 1 large can whole tomatoes.

In a large stock pot, brown the onions in olive oil. Dredge the chicken in flour and black pepper and brown in the pot with the onions. Remove the chicken and brown the zucchini and peppers. Add the chicken back in and deglaze with 1/2 cup dry white wine. Add the drained tomatoes. Season with 1/2 tsp. coriander, 1/2 tsp. ginger, 1/2 tsp. cinnamon, 1/4 tsp. cloves, 1-2 tsp. cayenne to taste, 1 tbs. garlic powder or paste to taste.

Stir and bring to boil covered and then simmer for an hour. Stir in 1 cup sour cream and simmer another 30 minutes. Serve over rice.

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