Filet of freshest haddock, skin on. If large, cut into two pieces. Drizzle olive oil on the bottom of an oval pan and place fish on top, skin side down. Top with panko or bread crumbs, drizzle more olive oil, add a few pats of butter. Place thin slices of lemon on top. Preheat oven to 200 degrees. Cook at 200 degrees for 45 minutes. Turn oven off until ready to serve. Before serving, remove the lemon slices and set aside. Turn oven to broil. Place fish under the broiler on highest rack until golden brown on top. Use a spatula to serve, keeping fish together and leaving skin in the pan. Garnish with lemon slices. Great with rice and peas.
Fishmonger has flash frozen cooked lobster from the holidays. Best if can get a pack of 2-3 tails, but mixed with claw meat is fine. Thaw the lobster in the refrigerator and bring to room temperature when ready to eat. Cut the lobster meat into large chunks and set aside.
In a small casserole dish, pour 1 cup dry couscous. Add fresh asparagus tips, and/or mushroom chunks, or frozen peas. Season with 1/4 tsp. turmeric, cayenne, basil, ground black pepper. In a small saucepan, boil 1 cup chicken broth and pour over couscous and vegetables in the casserole dish. Drizzle with a little olive oil. Shake around so liquid distributes and cover. Let sit for at least 10 minutes.
Melt 1 stick butter and add juice of one lemon in the small saucepan. When hot, drop lobster meat in for just a minute to heat, not cook. Fluff couscous with a fork and serve with the lobster, butter and lemon sauce.
Freshest of fresh squid is the key. You can fry or deep fry, but this way keeps the squid tender and sweet with a little crunch. Cut tubes into 1/2″ thickness, remove any side fins which are tough. Use tentacle heads as well. Drizzle a cookie sheet with olive oil. Dip squid pieces in milk and then panko crumbs and place on cookie sheet so not touching. Preheat broiler to high. Drizzle olive oil over the squid pieces and place on top rack under the broiler for about 3 minutes, watching carefully so crumbs just get golden, not burned. Turn for another 2-3 minutes, tentacles may take longer again until golden brown and crunchy.
Dip into cocktail sauce using ketchup, horseradish, tabasco, lemon juice to taste.
Cut skinless salmon filets into serving sized pieces of equal thickness. Coat each piece all over with a mixture of 1/8 cup sriracha sauce, 1/4 cup teriyaki, 1 tsp. maple syrup, 1 tsp. rice vinegar. Refrigerate for a few hours or overnight. Bring to room temperature before cooking.
Preheat broiler to high about 6 inches from top of oven. Place salmon under the broiler so pieces are not touching for about 6-8 minutes until blackened on the outside and medium rare on the inside. No need to turn. Serve with green beans, sesame noodles and a great Sancerre. Happy New Year!
Late root vegetables still around. Comfort food on murky gray December days. Could use lamb from shoulder or leg instead of beef.
1 1/2 – 2 lbs. beef chuck, cut into stew-sized chunks. In a large stock pot, brown the meat in stages on all sides in a little olive oil. Season each time with garlic powder, ground black pepper, thyme, dash of cayenne to taste. When all sides are brown, add 1/4 cup chicken broth, deglaze and remove meat and broth to a bowl. Repeat until all meat is seasoned and browned. Leave meat and broth in the bowl.
In the same stock pot, brown finely chopped veggies, about 1/4 cup each: celery with leaves, carrots, onions. Add 2 cleaned chopped leeks. Brown with veggies. Season with oregano, thyme, garlic powder, basil. Pour the meat chunks and broth back into the stock pot and stir with veggies. Add 1 cup dry red wine, such as a French Beaujolais. Bring to boil. Cover and simmer for 1-2 hours. Add 2 peeled quartered onions, 10-15 whole fresh mushroom caps, large chunks of carrots and celery and another cup of red wine. Bring to boil and simmer half-covered for another hour or so. Meat tender, veggies cooked through but not soggy. Serve with horseradish mashed potatoes.
The best turkey isn’t stuffed at all. With stuffing. A smaller bird is best. So. If you have many guests, maybe make two. Buy a fresh free-range 10-12 pounder. Remove the neck, heart, liver, gizzards. Rinse them in warm water and place them on a paper towel in a baking pan large enough for the turkey. Rinse the turkey with warm water, inside and out. Pat it dry all around. In the cavity, sprinkle kosher salt and refrigerate for a few hours or overnight on the paper towels with the gizzards in the baking pan.
On Thanksgiving, remove the turkey and gizzards from the paper towels. Discard the towels. Place the turkey and gizzards on a dish. Let them come to room temperature. Wash out the baking pan, rinse thoroughly and dry. Drizzle the bottom of the pan with olive oil. Slice 2 large sweet onions and spread around the edges of the pan. Stuff the turkey cavity with one orange, cut in half; a sprig of fresh thyme; and a whole head of garlic, with just the top cut off.
Preheat oven to 425 degrees. Place the gizzards on the onions. In the middle of the baking pan, place the turkey on its side, wing and leg up. Drizzle with olive oil, cover with garlic powder and ground black pepper. Bake for 45 minutes. Turn the turkey to the other side, the other wing and leg up. Drizzle with olive oil, cover with garlic powder and ground black pepper. Bake for another 45 minutes. Turn turkey to breast side up. Baste legs, wings, breast with juices from the pan. Bake for another 45 minutes. Turkey legs should be loose and skin crispy. Use a meat thermometer to assure doneness. If necessary, cover the turkey with aluminum foil and continue cooking until juices from leg joints run clear. Don’t over cook at this high heat, just until cooked through and skin golden brown and crispy.
Serve with stuffington sides. Happy Stuffington Post Day!
Salute a mi Papa from Foggia, Italia where the black olives are plenty. Pre-heat oven to 425 degrees. Pat dry 2 large meaty bone-in chicken breasts, skin on. In a deep baking pan drizzle olive oil on the bottom. Slice a sweet onion and place around the pan. Place the breasts in the middle. Drizzle olive oil over the onions and chicken breasts. Add garlic powder and ground black pepper liberally over the chicken breasts. Bake for 1 hour. Remove from oven and put aluminum foil over chicken until ready to eat.
For the sauce/ tapenade: Chop 2 tablespoons black olives, 2 tablespoons capers into a small bowl. Add 2 tablespoons finely chopped shallots or red onions. Stir in 1/2 tablespoon olive oil, 1/2 tablespoon balsamic vinegar. Season with thyme and red pepper flakes. Stir and serve over the chicken or on the side with a baguette.
Perfect every time. 1 large loin veal chop per person about 1 1/2″ thick. Pat them dry and brush a thin coating of olive oil all around. Season with ground black pepper, garlic powder, sea salt to taste on both sides. Place in shallow pan under the broiler for 5 minutes on each side to get a crisp, brown sear. Then, remove from broiler and heat oven to 400 degrees and bake them for an additional 2-4 minutes for medium, pale pink inside. Remove from oven and allow chops to rest for 5-7 minutes before serving.
Top with a dollop of Stonewall Kitchen’s Vidalia Onion Fig Sauce.
Cut 2 large eggplants into 1/4″ lengthwise slices. Place in one layer on a colander. Sprinkle kosher salt liberally over both sides. Place a bowl on top and put 2 full cans of something to weight down the bowl so eggplant slices will release bitterness and moisture. Thanks Lidia B. After at least 20 minutes, rinse the slices and place on paper towels and dry both sides. Slice 4 zucchini into same thickness as eggplant, lengthwise. All slices should be flat on both sides. Season with garlic powder, ground black pepper, pepperoncini to taste.
Dredge both eggplant and zucchini slices in panko crumbs. In a large skillet, add a little olive oil and brown all slices on both sides in stages and set aside on a paper towel. Slice 2 large heirloom tomatoes. Slice your favorite combination of cheeses. Fontina. Parmesan. Asiago. Whatever you have in the fridge that complements the vegetables and each other.
In a small baking dish, drizzle a little olive oil on the bottom. Add half the slices of zucchini, eggplant, tomatoes, cheese. Repeat another layer. End with tomatoes on top and sprinkle with grated cheese. Drizzle olive oil on top.
In a preheated 400 degree oven, bake for 30 minutes. Turn oven off. Keep dish in for another 30 minutes. Take out of oven and let cool. Refrigerate. Best next day.