Salmon Roasted in Butter

Just look at the pictures. Pure food porn. Salmon Roasted in Butter is extremely rich and good. Once the sauce is mixed into the rice at serving it makes for a fabulous dinner! It is easy to prepare and wonderful!

Salmon Roasted in Butter

New York Times

 

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

 

Ingredients

 

4       tablespoons ( 1/2 stick) butter

4       tablespoons minced chervil, parsley or dill

1       salmon fillet, 1 1/2 to 2 pounds

Salt and freshly ground black pepper to taste

Lemon wedges.

 

1.     Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2.     Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3.     Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Pork Chops with Asparagus

When we cooked the last two Grilled Lemongrass Pork Chops we made Yuzu Misoyaki Roasted Asparagus as the vegetable side. It is good. I like Japanese flavors! We have used several of the Omsom flavorings. They are available along with recipes on their web site.

Yuzu Misoyaki Roasted Asparagus Recipe

Omsom

 

Ingredients

 

Omsom Japanese Yuzu Misoyaki Starter

¾ lbs. asparagus

 

Instructions

 

1.  Preheat the oven to 425°F and line your baking sheet.

2. Trim off and discard the thick, woody ends of the asparagus.

3. Pour the Omsom starter over the asparagus, using a pair of tongs to gently toss the asparagus so it’s coated on all sides.

4. Place in the oven and roast the asparagus for 14-16 minutes, or until crisp-tender, gently turning them once about 7 minutes into cooking time. 

5. You’re done, enjoy!

 

Grilled Lemongrass Pork Chops

We made Grilled Lemongrass Pork Chops from a recipe in The New York Times. It didn't ring my bell. I'm not sure why it didn't work out. We like all the ingredients that went into it. Oh Well. With the Pork Chops we served Sautéed Baby Bok Choy which I did like. You can find the recipe for the Bok Choy on our blog of: October 4, 2017. Click the date to get the recipe. 

Grilled Lemongrass Pork Chops

Vietnamese Food Any Day

 

SERVES 4

TAKES 45 MINUTES

 

MARINADE

3       garlic cloves, roughly chopped

2       tablespoons coarsely chopped shallot

3       tablespoons roughly chopped yellow onion

¼      cup coarselv chopped fresh lemonarass from

2       medium stalks)

2       tablespoons light or dark brown sugar

Rounded ¾ teaspoon recently ground black pepper

1       tablespoons canola or other neutral oil

1½    tablespoons fish sauce

1¼    teaspoons soy sauce

½      teaspoon molasses, dark amber honey, or Caramel Sauce

4       thin-cut bone-In pork chops (about 6 ounces each), about ½ inch thick

½      cup Nuoc Cham Dipping Sauce

 

Vietnamese cooks love thin pork chops because the chops pick up seasonings quickly, cook fast, and taste great- perfect for a  weeknight meal. Sold at many supermarkets, the skinny chops  have either a curved rib bone or T-shaped bone. An edge of fat  and marbling signal good flavor. You can marinate the pork  many ways, but lemongrass is a signature Viet flavor.

 

Serve these chops with rice and grilled vegetables; season the veggies with leftover marinade, salt, pepper, and oil and then add  to the grill. Add a side of pickle (see page 29) for tangy crunch.

 

To make the marinade without a food processor, mince the garlic  and shallot, transfer to a large bowl, and mix with 3 tablespoons  grated or minced lemongrass (or lemongrass paste) and the  remaining ingredients.  - thin-cut bone-in pork  chops (about 6 ounces  each), about ½ inch thick 2 cup Nuoc Cham Dipping  Sauce (page 30; optional) To make the marinade In a small food processor, combine the garlic, shallot, lemongrass, brown sugar, and pepper and whirl to a fine texture. Add the canola oil, fish sauce, soy sauce, and molasses and process until relatively smooth, like a wet paste. Transfer to a medium bowl

 

Use paper towel to blot excess moisture from the pork. Add the  pork to the marinade, turning to coat well, then cover and set aside to marinate at room temperature for 30 minutes. Or, refrigerate for up to 24 hours; let the meat sit out at room temperature for 30 minutes before grilling.

 

Warm a cast-iron stove-top grill pan over medium-high heat, prepare a medium-hot charcoal fire, or preheat a gas grill to medium-high (you can hold your hand 6 inches above the grill for 3 to 4 seconds). Grill the pork chops for 5 to 7 minutes, turning frequently, until firm and cooked through. Pierce with the sharp point of a knife to test (it's okay if the center is faintly pink). Transfer to a plate and let rest for 5 to 10 minutes.

 

Serve the chops warm, passing the dipping sauce at the table, if desired.

Garlic Picanha Steak

Like all the Meats, Fish or Poultry we buy from Black Hogg, Garlic Picanha Steak was great. Once you order (by Tuesday of the week) you can pick up on either Thursday or Friday. The product you purchase (you get a choice of two) is Marinated or comes with a Sauce. Sometimes it is both Marinated and a Sauce is supplied. You just need to cook it per their directions and serve it with whatever you want. We are never disappointed.

Garlic Picanha Steaks - Prime Grade Angus Culottes

Black Hogg 

 

please note, steaks are already seasoned.  after cooking, taste the meat and sprinkle more salt if desired.  ALSO, EAT THE FATTY PIECES!  THAT'S WHERE THE FLAVOR IS.

 

THE REVERSE SEAR - this requires oven cooking and then transferring steaks to grill, broiler, or skillet (cast iron works best).

1. Preheat oven to 250° (for convection), or 275° (for standard oven).

2. Line Picanha steaks on foil-lined cooking sheet and place in oven for 15-20 minutes (larger pieces require longer time)

3. Flip steaks and cook in oven for 15-20 minutes more.

4. Transfer steaks to hot grill, broiler, or hot skillet (add some veg oil to skillet).

5. You want to get a quick sear on all sides of the steak. Make sure to brown the fatty side well. Cook longer for more done-ness.

7. Let steaks rest for 5 minutes (this is to retain the juices).

8. With sharp knife, slice the steaks, taste a piece and add more salt if desired.  Enjoy!

 

Idea From Tsubaki

We had dinner at Tsubaki, a favorite neighborhood Japanese restaurant. They very nicely comped us with an unusual presentation of a perfect Marinated Chilled Tomato. The Tomato was boiled, then skinned and chilled. It was served with a Marinade. We asked for the recipe and the owner, Courtney gave us the ingredients not specifying the proportions (she didn't know them). That worked however, because we could balance the ingredients to our taste. The key of course is to get the best Tomatoes possible. I loved the dish.

We had left over Pork Loin from the Tsubaki dinner, so we served that as a Salad.

We reheated the Pomegranate Sriracha Shrimp as our main course. It was a delicious dinner!

Peeled Marinated Tomato

Rice wine vinegar 

Mirin 

Sake

Soy sauce

Yuzu Misoyaki Roasted Asparagus Recipe

Omsom

 

Ingredients

 

Omsom Japanese Yuzu Misoyaki Starter

¾ lbs. asparagus

 

Instructions

 

1.   Preheat the oven to 425°F and line your baking sheet.

2.   Trim off and discard the thick, woody ends of the asparagus.

3.   Pour the Omsom starter over the asparagus, using a pair of tongs to gently toss the asparagus so it’s coated on all sides.

4.   Place in the oven and roast the asparagus for 14-16 minutes, or until crisp-tender, gently turning them once about 7 minutes into cooking time. 

5.   You’re done, enjoy!

Pomegranate Sriracha Shrimp

We like Shrimp. It is used in so many different cultures, and served in many different forms. This preparation for Pomegranate Sriracha Shrimp has a spicy kick. It is delicious served with Rice to absorb the tangy sauce. You can find the recipe on our blog of: April 28, 2019. Click the date to get the recipe.

Beef Stroganoff

 

When we make Prime Rib, we often have leftovers. One of the best things you can do with leftover Prime Rib is to make Beef Stroganoff! You can find the recipe we use on our blog of: September 3, 2013. Click the date to get the recipe. It is yummy!

We started with a Melon Salad with Prosciutto. 

Prime Rib

We wanted Prime Rib (read that as Cliff wanted Prime Rib). We purchased a beautiful rib from Flannery Beef. They ship the best cuts, and we fondly remember their father from when we lived in San Francisco. You can get the recipe for the Classic Prime Rib for a Small Crowd on our blog of: March 7, 2021. Click the date to get the recipe.

We served The Prime Rib with Creamy White Beans with Herb Oil. Mark Peel at Campanile used to serve his Prime Rib over beans, so we followed his lead.

We started with my favorite - Green and Red Tomato Salad with Russian Dressing from New Classic Family Dinners by Mark Peel.  The Russian Dressing is exceptional. We did cheat however and use Sir Kensington's, Mayonnaise rather than make our own. We used to use Best Food Mayonnaise, but like Sir Kensington's better. We crush garlic into it. This is a fabulous salad when tomatoes are at their peak.You can get the recipe for the Tomato Salad with Russian Dressing on our blog of: July 4, 2010. Click the date to get the recipe. 

Creamy White Beans with Herb Oil

New York Times

 

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Ingredients For The Herb Oil:

½      cup roughly chopped chives

½      cup roughly chopped cilantro leaves and tender stems

½      cup tightly packed basil leaves

½      cup olive oil

Squeeze of lemon

Kosher salt, to taste

For the Beans:

2       tablespoons olive oil

2       garlic cloves, thinly sliced

2       (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained

Kosher salt and black pepper

½      cup chicken stock, vegetable stock or water

Flaky salt, for serving (optional)

Preparation

 

1.M  Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.

2.     Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.

3.     Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.

4.    Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

 

Left Over Cod

 

I usually don't like leftover fish. However, I turned the leftover Cod into a Bruschetta with Cherry Tomatoes on top of Toast. It was a great lunch.

Roast Cod with Black Bean Sauce

 

We like Roast Cod with Black Bean Sauce a lot. It is a great way to prepare a bland fish. This is another dish we highly recommend. You can find the recipe on our blog of December 21, 2020. Click the date to get the recipe.

We started with Cheese, Crackers and Fresh Finger Grapes (which were new to us).

Best Pasta Noodle Ever

This is the BEST version of this pasta we have ever made! We bought Tomatoes at the South Pasadena Farmer's Market. They were at their very best. I also bought a Pasta from the stand that sells Italian Products. He said it was a great Pasta. Cathy and I agreed it was the best Pasta ever. I have returned to the Farmer's Market and although he was there, he didn't have any more of the Pasta. I have googled it, but can't find it. I have a picture of it below. If you ever see it buy some for yourself and for me! Hopefully one day it will return.

We started with a Melon Salad with Spec and Peanuts. Melon's this summer are fantastic!

In the summer when tomatoes were at their best we made several batches of Oven Candied Summer Tomatoes from: The Italian Country Table by Lynne Rossetto Kasper. We then froze the tomatoes for use in the winter when delicious tomatoes are hard to come by.

We used the frozen tomatles for our main course: Lentil Pasta. The Italian Lentil Pasta from the restaurant Locanda Veneta in Los Angeles is one of the best. It is so rich, you would swear it was made with meat. You can get the recipe from our blog of: July 22, 2008. Click the date to get the recipes for both the pasta and the tomatoes.

Coconut Rice with Shrimp and Corn

 

We saw this recipe for Coconut Rice with Shrimp and Corn. All ingredients that we like. What ever we expected, this wasn't it. Cathy even enhanced the recipe with Garlic and Fish Sauce. It still wasn't good. Maybe it was our fault. Try it maybe you will like it. If you do let us know.

Coconut Rice with Shrimp and Corn

New York Times

 

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

 

Ingredients

 

2       tablespoons coconut oil

1       small yellow onion, finely chopped

2       tablespoons peeled and finely chopped fresh ginger

1       small jalapeño, seeded and finely chopped 

¾      teaspoon kosher salt, plus more to taste

1-½  cups jasmine rice

1       (14-ounce) can full-fat coconut milk

1       pound peeled and deveined large shrimp

1-½  cups corn kernels, fresh (from 2 cobs) or frozen

1       lime, zested, then sliced into wedges

1       cup fresh basil leaves, torn, plus more for serving

 

Preparation

 

1.            In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.

2.            Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.

3.            Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.) 

4.            Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

 

 

Tomato Salad

 It is summer, why not? Tomatoes are at their best! Heirloom Tomatoes, Pesto, Mozzarella.

Shaken Beef

Shaken Beef is another favorite of ours. We always order it in a Vietnamese restaurant. At home we make it ourselves. It is very good. You can get the recipe on our blog of: April 22, 2019. Click the date to get the recipe.

Stir-Fried Beans with Pork and Chiles

 

Stir-Fried Beans with Pork and Chiles is a favorite of ours. The recipe can be a spicy as you wish. It is a very good dish. You can read about it on our blog of: November 9, 2018. Click the date to get the recipe.

We started with a Melon Salad with Prosciutto. The Melons the summer have been exceptional. Lucky us.

Zucchini Pasta Carbonara

This is a riff on traditional Spaghetti Carbonara but with lots of sautéed browned Zucchini. It is a keeper try it! You can get the recipe from our blog of: June 19, 2009. Click the date to get the recipe. We love this recipe. The browned Zucchini almost tastes like a meat sauce. It is great!

We started with a Tomato Salad with Mozzarella and Pesto. It is perfect summer Salad.

Spaghetti With Fresh Tomato and Basil

 

Many, many times we have made Scott Conant's Spaghetti With Fresh Tomato and Basil Sauce delicious Pasta. It is an absolutely favorite. The key is that the Pasta is only cooked half way through then finished by immersing in the sauce to complete the cooking. You can find the recipe for this great pasta on our blog of: September 16, 2919. Click the date to get the result. 

We started with a Fig Salad with Spec. If you haven't tried this easy delicious Pasta you should try it.

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette is an absolutely great recipe. I really like it. When Wild Salmon is in season we always make it. I highly recommend this dish. You can get the recipe on our blog of: October 15, 2020. Click the date to get the recipe.

We served it with a Nectarine Salad and Spec dressed with Balsamic. Wonderful dinner.

Leftover Steak

 

One of the joys of Steak, is eating the leftovers! Sometimes we serve the steak at room temperature, other times make dishes like Beef Stroganoff or Steak Sandwiches. Parsifal also gets treats. Oh the possibilities!

Chicken & Cauliflower With 'Nduja

 

'Nduja appears to be the flavoring ingredient of the year. I like any word that begins with an apostrophe, how unusual. At any rate 'Nduja has a kick! It must be related to Calabrian Chilies, similar flavor profile. Since we love Cauliflower and Chicken, this was a no-brainer to try. I really liked it. We will make it again. Cathy enhanced it by adding equal parts: Whole Grain Mustard, Ponzu and a pinch of Espelette Pepper.

Chicken & Cauliflower With 'Nduja

From the Oven to the Table

Diana Henry

 

SERVES 4

 

8      good-sized skin-on, bone-in chicken thighs, excess skin neatly trimmed

1      1lb head cauliflower, broken into florets

1      lb baby waxy potatoes, scrubbed, then halved or quartered, depending on size

24    oz 'nduja, broken into nuggets

6      thyme sprigs

3      tablespoons olive oil

sea salt flakes and freshly ground black pepper

green salad, or bitter, greens, to serve

 

The work here is done in about eight minutes flat and the end result is totally moreish. I cook this a lot. You need to toss the elements around a few times during the cooking-to make sure the cauliflower colors all over-but that's it, Add red onion wedger, too, if you want. 'Nduja is a spicy, spreadable Calabrian sausage; get it online or from good Italian delis.

 

Preheat the oven to 400°F.

Put all the ingredients in a roasting pan or a broad, shallow casserole about 12in across, season, and toss around with your hands. The chicken should end up skin-side up. Make sure the nuggets of 'nduja aren't lying on top, or they'll burn.

 

Roast for 40-45 minutes, turning everything over about 3 times during the cooking. The 'nduja partly melts and you need to ensure it gets well mixed in.

 

Towards the end of the cooking time, it's good to spoon the bits of 'nduja over the chicken, as it gives it a lovely color. The potatoes should be tender when pierced with a sharp knife and the chicken cooked through. Serve with a green salad or bitter greens.