Chan Chan Yaki (Miso Butter Salmon)

 

It was a warm evening and we started with a Margarita on the front patio. We like Salmon and Miso adds a great Unami dimension to any recipe. We have never made this Japanese dish before and we really liked it.

It was a warm evening, perfect for sipping Margaritas on the front patio before dinner. We love Salmon, and Miso brings such a deep Umami richness to anything it touches. This was our first time making this Japanese-inspired dish, and it turned out beautifully—one we’ll definitely return to.

Chan Chan Yaki (Miso Butter Salmon)
New York Times
 
Chan chan yaki, or miso butter salmon, is a classic dish from Hokkaido, Japan, a place known for its excellent salmon. The fish-and-vegetable dish is frequently made on a teppan (a large grill), with everything chopped and mixed with two metal spatulas that make the onomatopoetic “chan chan” sound. (Other possible “chan chan” derivations include “cha cha,” used to describe something that’s quick, and “otō-chan,” meaning “dad,” since it’s often prepared by patriarchs.) This clever version from Marc Matsumoto, the Tokyo-based blogger behind No Recipes, streamlines the dish for home cooking, calling for a lidded skillet and keeping the salmon in one large piece for easier preparation and presentation. You can replicate the chan chan action in your own bowl or plate, composing perfect bites of salmon, veggies and the miso butter sauce. And the vegetables are flexible: Shimeji mushrooms, bell peppers, corn or negi (long green onions) would all be delicious.
 
INGREDIENTS
Yield:4 servings
1              (1¼-pound) piece skin-on salmon fillet
½             small head green cabbage, trimmed and cored
2              large carrots
1              medium yellow onion
3½          ounces enoki mushrooms (optional)
⅓             cup shiro (white) or tanshoku (yellow) miso
3              tablespoons unsalted butter, at room temperature
3 to 4      teaspoons sugar
1              tablespoon neutral oil
Salt and pepper, to taste
⅓             cup dry (junmai) sake
2              scallions, thinly sliced
Steamed rice, for serving

PREPARATION

1. Remove the salmon from the fridge while you prep the vegetables: Chop the cabbage into 2-inch pieces (about 6 cups). Peel and cut the carrots on the diagonal into ½-inch coins (about 2 cups). Halve the onion and slice into ½-inch half moons (about 1½ cups). If using enoki mushrooms, trim the root end and separate them into large clusters.

2. Make the miso butter: Combine miso, butter and sugar in a small bowl and stir until smooth and homogenous. (Miso butter can be made at least 3 days ahead and kept in the refrigerator; bring to room temperature before using.)

3. Place the salmon on a plate, skin side down, and spread the miso butter in a thin layer on top, holding back about 2 tablespoons of miso butter for the vegetables.

4. Heat a large, deep (lidded) skillet over medium-high. Add the oil and the cabbage, carrot, onion and enoki mushrooms (if using). Season the vegetables with salt and pepper (go lightly on the salt, since the miso butter is salty!) and cook, stirring frequently, until they begin to wilt but are still quite crisp, 5 to 8 minutes.

5. Flatten the vegetables and place the salmon on top of them, miso side up. Dot the reserved miso butter on the vegetables (you may not need all of it) and pour the sake over the vegetables. Place the lid on the pan, lower the heat to medium to maintain a strong simmer and cook for 7 to 10 minutes, until flaky and just cooked through in the center. (Exact time depends on the thickness of the salmon fillet and preferred level of doneness.)

6. When the salmon has finished cooking, remove the lid and stir the vegetables around the salmon to mix them with the melted miso butter. Scatter the salmon with the chopped scallions and serve with rice.

Spanish Steak and Potato

We’re always happy with Steak and Potatoes, but this combination really delivered. The Roasted Potatoes with Onions and Garlic were crisp, savory, and just right alongside the steak, while the Tomato Tartare brought a fresh, summery lift to everything on the plate. We’ll be making this meal again for sure.

Patatas Panaderas (Oven-Roasted Spanish Potatoes)

Food & Wine

 
A simple yet satisfying side dish transforms everyday potatoes into a rustic Spanish classic.
 
Tradition has it that these Spanish “baker’s potatoes” were cooked in still-warm bakery bread ovens at the end of the day. To make them today, thinly sliced potatoes are cooked in olive oil with onion and garlic until meltingly tender with crisp, caramelized edges. A pour of dry white wine during cooking adds brightness and just enough acidity to balance the richness. 
Be sure to slice the potatoes and onions into thin, uniform rounds. 
Make Ahead 
To make ahead, follow the recipe until the point of adding the wine. Cool the potatoes, then cover with plastic wrap and refrigerate. When ready to serve, bake according to instructions, and add five minutes to bake time.
Ingredients
 
6     Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices (about 6cups)
1     yellow onion, thinly sliced (2 1/4 cups)
5     tablespoons olive oil
2     tablespoons fresh parsley, finely chopped, plus more for garnish
2 ½  teaspoons kosher salt
2     garlic cloves, minced (about 2 teaspoons)
¼    teaspoon black pepper
¼    cup dry white wine
 
Directions
Preheat oven to 325°F. Stir together potatoes, onion, oil, parsley, salt, garlic, and pepper in a 13- x 9-inch baking dish; arrange mixture in an even layer. Cover with aluminum foil; bake until potatoes are fork-tender, about 45 minutes. Remove from oven. Increase oven temperature to 375°F.
Remove foil from baking dish; pour wine over potatoes. Return baking dish to oven, and continue to bake, uncovered, until potatoes are lightly caramelized around the edges, 25 to 30 minutes. Serve hot, garnished with parsley.
 
Grilled Steak with Tomato Tartare
The New York Times
 
This warm-weather dinner channels steak tartare's signature combination of rare meat and sharp accoutrements: The steak is charred on the outside and medium-rare within, then topped with a mixture of chopped tomatoes, shallots, capers and chives. But unlike classic tartare, the embellishments are left in larger pieces for bigger, bolder punches. The steak and tomato juices combine to form a bright and briny sauce that you can sop with grilled bread or drizzle over a tuft of arugula, watercress or Little Gem lettuces.
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons plus ½ teaspoon Worcestershire sauce
5       tablespoons extra-virgin olive oil
1½    pounds skirt, flank, flatiron or bavette steak, patted dry
Salt and black pepper
1       pound tomatoes, chopped into bite-size pieces
1       large shallot, thinly sliced and rinsed under cold water
2       tablespoons capers, chopped, plus 1 tablespoon brine
¼      cup thinly sliced chives
 
PREPARATION
 
1. Heat the grill to high. In a container that fits the steak, stir together 2 tablespoons Worcestershire and 2 tablespoons oil. Season the steak lightly with salt and generously with pepper, then toss to coat in the marinade. Let sit while you make the tomatoes (or up to 24 hours in the refrigerator).

2. In a medium bowl, stir together the tomatoes, shallot, capers, brine, remaining ½ teaspoon Worcestershire and the remaining 3 tablespoons oil. Season to taste with salt and pepper. Set aside (up to 1 hour ahead).

3. Shake the marinade off the steak. Grill the steak, flipping every 3 minutes, until well-browned and 130 degrees in the thickest part for medium-rare, 6 to 15 minutes, depending on the thickness of the steak. (If using a gas grill, cover grill between flips.) Transfer to a cutting board to rest for at least 5 minutes.

4. Slice the steak and top with the tomatoes and all the juices in the bowl, followed by the chives.

Lomo al Trapo (Salt-Grilled Beef Tenderloin)

 

Lomo al Trapo was an experiment for us. We have never eaten it in a restaurant or made it, so we didn't know exactly what to expect. The Beef Tenderloin is expensive  but doesn't have much taste. This is the perfect recipe for it. Surprisingly it isn't Salty although you encase it in Salt. The Beef picks up the barbecue smokey taste and the Chimichurri Sauce brings it all to life. This recipe is a keeper and we will make again for a special occasion.

Lomo al Trapo (Salt-Grilled Beef Tenderloin)
New York Times

Preparing lomo al trapo calls for a resolute attitude at the grill.
Tenderloin is costly, so you must have faith that you are not going to incinerate a prized piece of beef by enshrouding it in a dish towel and committing it to the flames like a sacrificial mummy. In Bogotá, Colombia, this showstopper is often prepared for a Sunday barbecue.

This method, based on a version from the chef Jaime Pesaque of Sapiens restaurant in Lima, Peru, wraps the center-cut beef tenderloin in a salt-covered, wine-soaked towel. The wine infuses the salt and, through it, the meat, which grills in that package directly on red-hot coals. When the blackened bundle is brought to the table, you crack the crust to reveal the cooked tenderloin within and serve it up in thick slices, with chimichurri, horseradish cream or Colombian ají sauce.

INGREDIENTS
Yield:4 to 6 servings

One whole (2-pound) center-cut beef tenderloin
5 pounds charcoal briquets or lump hardwood charcoal
1 cup red wine (any kind)
3 tablespoons Dijon mustard
¼ cup dried herbs (oregano, thyme, rosemary or any
combination of them)
1 teaspoon ground black pepper
2½ cups kosher salt (preferably Diamond Crystal)

PREPARATION

1. One hour before cooking, remove the tenderloin from the
refrigerator and place it on a cutting board or platter so that
the meat comes to room temperature.

2. Prepare a charcoal fire with the charcoal briquets or lump
hardwood charcoal, using a chimney if you have one. You
want all of the charcoal to burn until you have glowing red
coals, about 25 minutes.

3. Meanwhile, pour the red wine into a medium bowl and soak
a clean white cotton dish towel (about 18 by 12 inches) in
the wine. (You will discard the towel after cooking.) Gently
wring the towel out so that it is still soaked but not dripping
wet. Lay the dish towel on a sheet pan with a long side
facing you.

4. Slather the tenderloin with the mustard and sprinkle evenly
with the herbs and pepper.

5. Spread 1½ cups salt over the wine-soaked towel, making
sure that a few inches of salt will extend beyond the
tenderloin so that the meat can be completely encased in
salt when rolled in the towel. Place the tenderloin on the salt
and press the remaining salt on top of the tenderloin. Lift the
bottom long edge of the dish towel up and over the
tenderloin, rolling the tenderloin up in the salt-covered towel.
As you roll, pat the salt onto the meat as needed to
completely encase it, folding the sides of the towel in as you
would when making a burrito.

6. Secure the wrapped tenderloin by tying it with butcher’s
twine or kitchen string, repeating knots every 1 to 1½ inches.
You can do this with a series of butcher’s knots. If you don’t
know the butcher’s knot, simple knots are fine. Any way you
choose is fine.

7. Spread the red-hot coals in the grill to form a bed big enough to cradle the meat. Place the wrapped tenderloin directly on the coals. After 10 minutes, flip it and cook for 7 minutes. Insert an instant-read thermometer through the burnt towel8. into the meat to check the internal temperature. If the
thermometer reads 110 degrees, remove the meat from the
coals. If not, continue to cook to 110 degrees, flipping one
more time if necessary. Set the charred package on a platter
or cutting board and let it rest until the carryover heat raises
the internal temperature to 120 degrees for rare, about 10
minutes.

8. Using a mallet or the back of a chef’s knife, strike the
charred remains of the dish towel so that the salt crust
cracks. Remove the burnt towel and chunks of salt and then
transfer the tenderloin to a clean cutting board. Brush away
any charred bits and salt and cut the tenderloin into 1-inch-
thick slices, or slightly thicker if you prefer. Serve as is, or
with chimichurri, horseradish cream or Colombian ají sauce.

Corn Risotto

Sweet summer Corn is one of the season’s great pleasures, and this Corn Risotto is our annual tradition—creamy, bright, and full of fresh kernels. We make it at least once each summer. The full recipe is on our blog from August 13, 2018 (click the date to open the recipe).

Since Tomatoes are just as essential to summer as Corn, we served the Risotto alongside a simple Tomato Salad with Burrata and Pesto. The flavors couldn’t have worked better together.

Clam Pasta with Basil and Hot Pepper

 

Clam Pasta With Basil and Hot Pepper is a great recipe. I love the chewy Clams and the broth. It is an easy recipe to make. You just need to get good Clams!  We got our clams from McCall’s Meat and Fish and proceeded to make the recipe. It was excellent, no tricks just a good pasta. You can get the recipe on our blog of: September 10, 2012. Click the date to get the recipe.

Dijon Chicken with Tomatoes and Scallions

Dijon Chicken with Tomatoes and Scallions is a winner! We look for recipes that use Tomatoes in the summer. This reminds of dinners we would get a Lucques Restaurant when it was in existence. We made it with Orzo. I loved it! We need to make it again!

Dijon Chicken with Tomatoes and Scallions
New York Times 

A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard. The tomatoes pop and deflate as they soften, adding their juices to the liquid, which helps gently braise the chicken. Tip in pickled jalapeños and a bit of brine to add punch. Serve this with crusty bread or spoon it onto rice or polenta. A green salad or steamed broccoli complete the meal.
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons olive oil
1½    pounds boneless, skinless chicken thighs, patted dry
Salt and fresh black pepper
4       scallions, light green and white parts thinly sliced
3       garlic cloves, grated or minced
1       tablespoon dried oregano
1       tablespoon Dijon mustard
½      cup white wine
2       pints cherry or grape tomatoes
¼      packed cup cilantro, parsley or basil leaves and tender stems, gently torn or chopped

PREPARATION
 
1.  Heat the oil in a wide pot or deep 12-inch skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan, 7 to 9 minutes.

2.  Flip the chicken and add the scallions to the empty spaces in the pot. Season lightly with salt. Let cook until the scallions soften, about 2 minutes. Add the garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir everything together, about 1 minute.

3. Add the tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon, until the tomatoes burst and the chicken is cooked through, 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point.

4. Sprinkle with the cilantro and serve.

 

Chicken with Figs

Figs are in season, so we decided to build a dinner around them. We made a great chicken dish that we really like from The Zuni Café Cookbook. It is easy and very tasty. The dish is called. Chicken Braised with Figs, Honey & Vinegar. The name tells the story. We served it over freshly made cous-cous. You can get the recipe on our blog of June 23, 2008. Click the date to get the recipe.

Skillet Meatballs with Peaches, Basil and Lime

We tried a new dish this week: Skillet Meatballs with Peaches, Basil, and Lime. We swapped in nectarines for the peaches, and the substitution worked perfectly—sweet, tangy, and just summery enough without being heavy. The flavors came together so well that we’re already planning to make it again. We started with a Melon Salad with Prosciutto.

Skillet Meatballs with Peaches, Basil and Lime

New York Times

 

You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.
 
INGREDIENTS
Yield:3 to 4 servings
 
1½    tablespoons finely grated or minced fresh ginger
3       garlic cloves, grated or minced
1¼    teaspoon ground cumin, plus more for serving
1¼    teaspoons kosher salt, plus more as needed
1       pound ground pork (or turkey or chicken, or vegan meat)
⅓      cup panko or other plain bread crumbs
3       tablespoons finely chopped fresh basil, plus basil leaves for serving
2       tablespoons extra-virgin olive oil
2       tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
2       cups diced ripe peaches or nectarines (about 3)
¼      cup thinly sliced white or red onion, or scallions
1       lime, halved
White rice or coconut rice, rice noodles, or crisp salad greens, for serving 
 
PREPARATION

1. In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.

2. Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.

3. Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.

4. Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.

5. Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.

6. Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.

Skillet Meatballs with Peaches, Basil and Lime

Tomato Salad with Dates

 

It’s peak Tomato season, and around here that means we’re looking for any excuse to bring ripe, juicy tomatoes to the table. We also happen to love dates—their sweetness plays so well with savory dishes—so when this recipe crossed my radar, it shot straight to the top of our must-make list.
The result did not disappoint. The tomatoes were bright and full of late-summer flavor, the Dates added just the right balance of sweetness, and the whole dish came together more effortlessly than expected. We’ll absolutely be making this again.

Tomato Salad with Dates
New York Times
 
A simple yet striking dish, this tomato salad manages to make peak-season tomatoes taste even more special. It’s all about bold contrasts: Sweet dates and caramelized cherry tomatoes meet the deep umami of fish sauce in a very quick skillet sauce, mingling to form a fragrant dressing that soaks into layers of thickly sliced fresh tomatoes, while fresh lime and basil bring balance and fragrance. The key is patience, as you’ve got to let the sauce cool before dressing the sliced tomatoes so their fresh texture isn’t disturbed, then wait a moment before eating so the flavors meld without losing their vibrancy. 
 
INGREDIENTS
YIELD:4 SERVINGS
 
2       tablespoons olive oil
1cup/4 ounces cherry tomatoes
2       dates, pits removed, thinly sliced crosswise
4       garlic cloves, thinly sliced 
1       tablespoon fish sauce
1       teaspoon light brown sugar
1       tablespoon fresh lime juice
1       pound large heirloom tomatoes, very thinly sliced
2       tablespoons small basil leaves
 
 
PREPARATION
 
1.            Add the oil, cherry tomatoes and dates to a medium skillet and fry over medium-high heat, stirring often, until the tomatoes have started to soften and the dates are lightly caramelized, about 5 minutes.
2.            Add the garlic, fish sauce, sugar and 1 tablespoon water, and stir for 30 seconds, until the sauce has reduced to a caramel consistency. Remove from the heat and stir in the lime juice, then transfer to a bowl to cool in the fridge for about 15 minutes.
3.            Place the sliced tomatoes on a serving platter, and top with the cooled tomato and date mixture. Sprinkle with the basil leaves and serve right away.

Chicken and Figs

Chicken with Figs is a fabulous recipe that we love. We always serve it with Couscous. Fresh figs are available twice in the year. This is an absolute favorite recipe for us. You can get the recipe on our blog of: June 27, 2007. The recipe is from the Zuni Cafe Cookbook. Click the date to get the recipe.

Roasted Chicken Thighs with Peaches, Basil and Ginger

Roasted Chicken Thighs with Peaches, Basil and Ginger has potential. The way recipe turned out we thought the sauce was too thin. The taste was great sort of like duck a l'Orange. If we make it again we adapt it to create a thicker sauce.

Roasted Chicken Thighs with Peaches, Basil and Ginger

New York Times

 

A ripe, succulent peach is one of nature’s greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don’t cast them aside: Sop them up instead with crusty bread. You won’t regret it.

 

INGREDIENTS

Yield:3 servings

 

½      pound hard peaches (about 1 large or 2 to 3 small ones, see note)

1       pound boneless, skinless chicken thighs, cut into 1-inch strips

2       tablespoons extra-virgin olive oil

2       tablespoons dry (fino) sherry, or use white wine or dry vermouth

2       tablespoons chopped fresh basil

2       garlic cloves, minced

1       (1-inch) piece fresh ginger root, grated

½      teaspoon kosher salt

½      teaspoon black pepper

Crusty bread or rice, for serving

 

 

PREPARATION

 

1.            Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit ½ inch thick.

2.            In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

 

TIP

Peaches can be any stage of ripeness, but firmer ones are easier to work with.