Another gem from mAd Ben
Drain liquid from one can of quartered artichoke hearts into bowl. Add 1/3 cup of Dijon mustard, 1 tbsp. paprika, 1 tsp. cayenne, salt and pepper to taste. Blend.
Chop drained hearts into strips as if they’re going into a chopped salad and put in separate bowl. Squeeze half lemon over artichokes, add 1/4 cup olive oil, salt and pepper to taste. Toss together in bowl and put to side.
Loin Pork Chop
Rub garlic powder, salt and pepper on both sides of pork chop. In skillet, add tbsp olive oil and bring to heat. Place pork chop in skillet. Should immediately sizzle. Brown both side of chop (1 minute each). Put chop in preheated over 300 degrees for 10 minutes or until 130 degrees internal temp. Remove pork chop and place aside on plate to rest.
In skillet, turn down heat and add 2 tbsp butter as well as sauce mix (if you need an excuse to open a bottle of white wine, add a splash of that too). Lightly scrape bottom of skillet, mix contents, let simmer for 5 minutes. Add chop back to skillet and spoon sauce over for 1 minute.
Plate pork chop and pour sauce from skillet over it with artichoke slaw on top.
– Ben Levine
From Beth Larsen, owner/fishmonger
The Net Result, Vineyard Haven, Massachusetts
Click on the above link – they ship!
As shared with Beth’s friend, my sister Deb –
Boil lobsters until slightly undercooked. Take claws off, pick out the meat & reserve. Split the body only, leaving the tail meat intact.
Make a white sauce with equal parts butter to flour, and heat up to make a roux. Add milk or cream to this until you get a creamy sauce, stirring constantly. Add salt, pepper and paprika to taste.
In a skillet sauté baby shrimp, bay scallops, and fresh crabmeat in melted garlic butter and a little white wine. Put into the cavity with the claw meat on top.
Pour the cream sauce over the seafood in the cavity and top with bread crumbs. Bake at 375 degrees for 30 minutes.
Jamison’s favorite. He’s making it for Lisa’s birthday. From his former chef/partner Nicolaus Balla. As published in Food & Wine.
– Jamison Wiggins
For those lucky enough to have yards and grills during these cloistered times. This is the recipe for Joey 3 Sticks Grilled Steak.
And I quote-
And. For all those asking about the cutting board. It was a gift from Joe’s son Chris from personalizationmall.com
– Joe Colitti III
Get fresh uncooked crab cakes and cole slaw delivered from Whole Foods or Fresh Direct. Brown the crab cakes for 3-4 minutes on each side in a skillet with a little olive oil until golden brown. Put skillet in preheated 400 degree oven for 4-5 minutes until cakes are cooked through (interior temperature 165 degrees).
In a small ramekin, thoroughly mix 2 tbs. mayonnaise with 1 tsp. sweet paprika & 1/2 tsp. cayenne. Serve on the side with crab cakes and coleslaw.
To make your own cole slaw – Quick Slaw
Cut the skin off a medium to large rutabaga (yellow turnip). Chop into 1″ sized pieces. Put into a large saucepan and cover with cold water and season with salt. Boil uncovered until the turnips are soft and there is no water left in the pan. Add 2-3 large pats of butter and stir on medium high heat letting the turnips brown in the butter. Add generous amount of ground black pepper.
Serve as is in chunks, or hand mash.
Trim and quarter zucchinis. Place in a bowl and coat with olive oil. Season with garlic powder, sea salt, pepper. Roll zucchini pieces until coated on all sides with spices and olive oil. Place zucchini in a pie plate or baking sheet skin side down and shred parmesan or asiago cheese on top of each piece.
Preheat oven to 400 degrees and roast zucchini until golden brown on top & cheese bubbly. About 15-20 minutes depending on thickness.
Use same method but without the cheese as well for a lighter side dish.
In a plastic bag or bowl marinate 4 boneless skinless chicken breasts or thighs in Stonewall Kitchen Wasabi Ginger Sauce (or a similar soy-ginger-horseradish blend you can make), just to coat. Refrigerate for a few hours or overnight.
When ready to cook, bring to room temperature. Wipe off excess sauce. In a large dry skillet fry chicken on high heat until blackened on each side. Turn heat to medium and cover to thoroughly cook the chicken.
Serve sliced on a salad or hot with rice and roasted asparagus.
In a large plastic sealing storage bag, marinate a 1 1/2 lb. skirt steak in enough Stonewall Kitchen Maple Chipotle or your favorite grilling sauce to coat the steak and refrigerate for a few hours or overnight is best. When ready to cook, take out and bring to room temperature. Wipe off excess grilling sauce.
In a cast iron skillet, brown steak on both sides 4-6 minutes depending on thickness. Goal is medium rare. Let rest on a plate. In the same skillet, brown a diced onion and then add 1 can drained black beans. Stir until blended and hot.
Slice steak and serve with beans & onions topped with salsa.