Pork and Beans: Garlicky Alfredo Beans

 

We decided to make Garlicky Alfredo Beans. I don't think we will make them again. It had a lot of potential but the recipe didn't do it for us. We added to Sausage to make Pork and Beans out of the recipe. The Beans and sauce were very thick almost like a very thick Bean Soup. Oh well we tried.
We started with Asparagus (now in peak season). We topped it with a Fried Egg and the brown Butter it was fried in, and Salt and Pepper. Always a great way to serve Asparagus.
Garlicky Alfredo Beans
New York Times
This five-ingredient recipe transforms canned beans into a no-fuss, comforting meal that’s easy to whip together at the end of a long day. The beans are doused in a creamy, garlic-infused sauce that’s inspired by Alfredo, and topped with crunchy garlic chips. Choosing the right beans for this recipe might feel intimidating, but the most important thing to remember is texture. Beans that hold their shape and won’t immediately disappear in the sauce are ideal: butter (or lima), Great Northern or garbanzo beans will make great contenders for this recipe. When pan-frying the sliced garlic into chips, you’ll want to mix attentively for the best results, since the delicate garlic chips can burn very easily. Crunchy and flavorful, they’re worth the effort.
 
INGREDIENTS
Yield:4 servings
 
¼      cup unsalted butter
8       garlic cloves, thinly sliced, plus 1 garlic clove, finely grated
Kosher salt
2       (15-ounce) cans white beans, rinsed
¾      cup heavy cream
½      cup/2 ounces finely grated Parmesan, plus more for serving
 
PREPARATION
 
1. Line a small plate with a paper towel.

2. In a medium pot over medium heat, combine the butter and sliced garlic. Cook, stirring frequently, for about 2 minutes. Once the butter starts to foam, start lifting the garlic to check its color and continue cooking and stirring until it starts to turn golden, another minute. (The garlic can burn very easily — and can continue to darken and cook after it’s been removed from the heat — so make sure to keep an eye on the pot and remove the garlic before it reaches a dark golden color.)

3. Using a slotted spoon, transfer the garlic chips to the paper towel-lined plate and season with salt.

4. Add the beans, heavy cream, Parmesan and a hefty pinch of salt to the pot; stir to combine.

5. Bring the mixture to a simmer over medium-high heat and cook, stirring gently but frequently, for about 5 minutes, until the sauce has thickened.

6. Stir in the grated garlic and continue simmering for 2 minutes, until fragrant.

7. Divide among bowls. Top with additional Parmesan and the garlic chips.

Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts and Cashel Blue Cheese

 

We had an exceptional Prime Rib for Father's Day at Majordomo. It was humongous, tender and deliciously smokey. No way could we eat it all! We took home the uneaten portion and decided to make a Steak Salad. We tried this recipe for Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts and Cashel Blue Cheese. It was a great choice. What a Salad! I don't think I could get a Steak Salad this good in a restaurant. This is a keeper!  The Melons this year have been fantastic. We like Speck better than Prosciutto but for some reason none of our favorite markets are carrying Speck right now. I finally found Speck at The Cheese Store of Beverly Hills. They hand carved it, however, I actually liked the prepackaged Speck from Gelson's better. Go figure.

Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts & Cashel Blue Cheese
From the Oven to the Table
 
A very expensive dish, I know, but this is the kind of thing to serve on festive occasions such as Thanksgiving, Christmas, or New Year's. It's particularly good on those days that aren't weighed down by a traditional dish (basically, when you don't have to serve a turkey), but you want something luxurious and generous. I wouldn't serve a roasted vegetable as well, just some boiled little waxy potatoes or good bread.
 
SERVES 8
 
FOR THE BEEF
4       lb beef tenderloin
sea salt flakes and freshly ground black pepper
1       tablespoon peanut oil, olive oil, or beef fat
 
FOR THE SALAD
1       cup buttermilk
3       tablespoons sour cream
2       tablespoons extra virgin olive oil
2       tablespoons white balsamic vinegar
1       teaspoon Dijon mustard
1       small garlic clove, finely grated
1       lb red bitter greens, a mixture of Treviso (the one that looks like purple quills), radicchio and red Belgian endive is ideal
⅔      cup walnuts, lightly toasted
⅓      cup crumbled Cashel Blue cheese
 
Preheat the oven to 425°F.
Bring the meat to room temperature. Season the beef really well all over and heat the oil or beef fat in a large frying pan. When the fat is smoking, add the beef and brown it on all sides. Transfer the roas to a roasting pan and roast for 10 minutes, then reduce the oven temperature to 400°F) and cook for another
20 minutes. Cover the meat with foil, insulate it with kitchen towels or old towels, and leave it to rest for 15 minutes.
 
To make the dressing, put the buttermilk, sour cream, olive oil, white balsamic vinegar, mustard, garlic, and seasoning into a bowl and mix with a fork. Taste for seasoning.
 
Put the greens- tear the larger ones-into a broad, shallow bowl or onto a platter and throw on the walnuts and the cheese. Drizzle or spoon the dressing over the top (don't drown the leaves, just serve the extra dressing on the side).
 
Slice the beef and serve it with the greens, cheese, and dressing.

 

 

Spaghetti With Fresh Tomato and Basil Sauce

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 Tomato and Burrata Salad. Some (not all) of the Tomatoes were from our Garden!

Sesame Chicken with Cashews and Dates

Sesame Chicken with Cashews and Dates was an unusual and tasty. At first I thought it would be an Asian dish, but on reflection I think it really is more Mediterranean. I can't think of a Chinese or Indian dish with Dates. At any rate, Cashews are my favorite nut (followed closely by Pistachios). I liked them in the dish, although the Cashews were sautéed in the preparation, we added some uncooked Cashews when we served the dish. I liked the dish!

Sesame Chicken with Cashews and Dates

New York Times

 
Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don’t have a wok or a 12-inch skillet, you might want to cook this in two batches in a smaller pan. That will ensure a nice, browned crust on the meat. And if you want to substitute chicken breasts, stir-fry them for only 2 minutes in Step 2 before adding the rice wine.
 
INGREDIENTS
Yield:4 to 6 servings
 
4           ablespoons toasted (Asian) sesame oil
1           2-inch   piece fresh ginger, peeled and cut into about 12 “coins”
6 to 8    garlic cloves, peeled and smashed
1           bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4    dried red chiles, or ½ teaspoon chile flakes
2           pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks
½          cup toasted cashews
⅓          cup rice wine or dry sherry
3           tablespoons dark soy sauce or tamari
4           pitted dates, thinly sliced
3           cups fresh basil or cilantro leaves, or a combination
Rice vinegar or lime juice, to taste
Cooked rice, for serving
 
PREPARATION
 
1. Season the chicken with salt and pepper while you heat a 12-inch skillet or wok over high heat until it’s very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.

2. Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.

3. Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.

Caramelized Zucchini Pasta

We liked Caramelized Zucchini Pasta and have made it many times. The New York Times had a new recipe and we decided to make it. We actually decided we prefer our traditional recipe to the new one. You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe. This is one of those dishes that makes me realize I could be a vegetarian (theoretically speaking - I will never give up my love a great steak!).

We had had dinner at Bacetti and had a wonderful Fruit Salad with Nectarines, fresh Cherries, Balsamic, Croutons and Burrata Cheese. It was fabulous! We recreated it at home and it worked. Highly recommend this combination for a different salad!

Asparagus with Chopped Egg

We love Asparagus as a first course. We topped the Asparagus with Chopped Egg made with Salt, Pepper, Mustard and Mayo. we then drizzled Olive Oil over the Asparagus. This is a great way to serve Asparagus. Highly recommend.

Spiced Salmon with Sugar Snap Peas and Red Onion

Spiced Salmon with Sugar Snap Peas and Red Onion is a great recipe for Salmon. You can find the recipe on our blog of: April 22, 2021. Click the date to get the recipe. When Snap Peas come into season in the spring this is a recipe you should consider. It is very good. We started with Roasted Asparagus. We roasted the Asparagus in a 400 degree oven for 10 minutes, seasoned with Salt, Pepper and Sherry Vinegar. It was perfect! It was a warm Spring Day and I started with a Margarita to celebrate Spring.

One-Pot Chicken Meatballs with Greens

The magic didn't work for us with the sort of Greek Flavored Dish. One-Pot Chicken Meatballs with Greens was OK but not fabulous. I doubt we will make it again. But if Greek food is your thing and you like Chicken Meatballs, go for it!

One-Pot Chicken Meatballs with Greens 
New York Times
 
An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything.
 
INGREDIENTS
Yield:4 servings
 

½      cup panko bread crumbs
⅓      cup full-fat thick yogurt (preferably Greek or Icelandic)
2       garlic cloves, minced or grated
2       scallions, white and light green parts thinly sliced
2       teaspoons dried oregano
¼      teaspoon crushed red pepper
Salt
1       pound ground chicken
¼      cup olive oil, plus more as needed
1       pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
1       lemon, halved, ½ thinly sliced
1       teaspoon ground cumin
 
 
PREPARATION
 
1. In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.

2. Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.

3. Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.

4. Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.

5. Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.

6. Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.

Unami Steak and Potatoes

We purchased a large Porterhouse Steak from Flannery Meats. We tried a new recipe that used Cheddar Cheese to add a Unami dimension to the flavor of the Steak. I wasn't impressed. It didn't diminish the quality of the Steak. It just didn't enhance it in my opinion.

Grilled Steak with Tomatoes, Basil and Cheddar
New York Times
 
This sunny dinner for two forms a happy union between charred steak and salty, umami-rich aged white Cheddar, rounded out with sweet, juicy tomatoes and fresh basil. Somewhat like a salad, the steak is dressed with a punchy shallot vinaigrette that ties everything together. If you don’t have a grill, you can cook the steak in a grill pan or a skillet: Cut the steak into two or three portions and cook in batches to avoid overcrowding, which will help you get a deeper sear on the steak. To round this meal out, try it with grilled garlic bread or even salt and vinegar roasted potatoes.
 
INGREDIENTS
Yield:2 servings
 
¾      pound flank, skirt or bavette steak, patted dry
Salt and pepper
1       small shallot
1½    tablespoons red wine vinegar, plus more to taste
1       cup cherry or grape tomatoes
Canola oil, for grilling
2½ to 3     ounces aged white Cheddar
⅓      (lightly packed) cup fresh basil leaves
3       tablespoons olive oil
Red-pepper flakes, to taste
 
PREPARATION
 
1. Season steak all over with salt and pepper and set aside.

2. Slice the shallot into thin rings and toss with the vinegar and a big pinch of salt in a medium bowl. Slice the tomatoes in half, add to the bowl and set aside.

3. Heat a grill over high, making sure the grates are clean and oiled. Once grill grates are very hot, lay the steak on the grates and cook, covered, until well-browned with some charring, 3 to 4 minutes. Turn the steak over and grill the other side until cooked through, 2 to 3 minutes for medium-rare (125 degrees on an instant-read thermometer). Transfer to a cutting board to rest.

4. Thinly slice the Cheddar, tear any large basil leaves into pieces and add both to the tomatoes, along with the olive oil and red-pepper flakes. Toss gently to combine, taste and add more vinegar or salt, if desired.

5. Slice the steak thinly against the grain and transfer to serving plates. Spoon the tomato mixture on top and season with more pepper, if desired.

Rotisserie Chicken and Cheese Soufflé

 

We had friends over and decided to make Rotisserie Chicken. I like making it, because the rotisserie is so forgiving. Put the Chicken on, let it spin and occasionally add some more charcoal. You can get the recipe (and a short video) on our blog of May 31, 2021. Click the date to get the recipe. We cook the Chicken with Potatoes underneath to roast and absorb the Chicken drippings. Yummy.

We started with a Cheese Soufflé. Soufflés  are actually easy to make if you follow precisely follow the directions. However I think many people are skittish to make them. I don't know why - because they are so good and impressive to serve. I like making them. You can find the recipe on our blog of: February 15, 2023. Click the date to get the recipe.

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

 

We really liked Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley. It was delicious with a hint of spice. Easy to make. You should try it! You can find the recipe on our blog of: September 20, 2022. Click the date to get the recipe.

We started with a Caesar Salad. Always delicious if you can get Little Gems.

Roast Cod with Black Bean Sauce

We like Roast Cod with Black Bean Sauce. This is a delicious recipe. Black Cod is flakey and the Black Bean Sauce is perfect for them. We served with Rice. You can get the recipe for the Roast Cod with Bean Sauce on our blog of: December 21, 2020. Click the date to get the recipe. We have made this recipe many times. It is a definite favorite!

Soy-Butter Basted Scallops With Wilted Greens and Sesame

 Soy-Butter Basted Scallops With Wilted Greens and Sesame is one of those recipes that are so easy to make and always excellent. A riff on Asian ingredients makes for a great meal. We served it over Rice. I am always amazed of the variety of recipes made featuring Scallops. They  work so well with so many sauces and accompaniments. I don't think you will ever find this exact recipe in an Asian Restaurant, but it seems like you should be able to find it! I can't say for certain but I don't remember Asian recipes using Butter! You can get this recipe on our blog of January 25, 2024. Click the date to get the recipe.

Asparagus Pasta

Spring means Asparagus season! Asparagus Pasta is a regular for us, we will make it several times. This is one of those dishes that could make me a vegetarian! One key to this dish is to use excellent Parmesan Cheese. It is the best! This is also a dish that reheats well. Like all of our pastas if you plan to reheat them save some of the Pasta water and sprinkle a little on the pasta when you reheat it. It will enhance the taste. You can find the recipe for the Asparagus Pasta on our blog of: April 17, 2007. Click the date to get the recipe.

Fennel-Rubbed Pork Chops for Two

We love Pork Chops. Fennel-Rubbed Pork Chops for Two is a favorite of ours  We really started liking them when we had our first Tomahawk Fennel Flavored Pork Chop at ChiSpacca. Now several restaurants serve them but ChiSpacca for us, was our first experience. We made Fennel-Rubbed Pork Chops for Two from the cookbook Dining In by Alison Roman. It was delicious. We used Porterhouse Pork Chops from Bryan's Meat. You can get the recipe on our blog of January 12, 2021. Click the date to get the recipe.

Spaghetti with Zucchini (Carbonara without the Bacon)

 

We made a great vegetarian pasta. It is very easy and good. It is from a cookbook by Mark Bittman, The Minimalist Cooks at Home. He names the recipe: Spaghetti with Zucchini (Carbonara without the Bacon). You can find the recipe on our blog of: June 18, 2008. Click the date to get the recipe.

Roasted Salmon with Peas and Radishes

 

Roasted Salmon With Peas and Radishes is an excellent recipe, especially when Peas are just coming into season. I really liked this dish. We don't often use Radishes in our cooking and this was a great revelation. We served it with Rice. You should try this recipe.

Roasted Salmon With Peas and Radishes
New York Times

Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there’s no miso to be found, just leave it out or sub with a splash of soy sauce.



INGREDIENTS
Yield:4 servings

4    (6-ounce) skin-on salmon or trout fillets

¼    cup extra-virgin olive oil

Kosher salt and black pepper

3    tablespoons unsalted butter

2    bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)

1½    cups fresh or frozen peas (no need to thaw)

2    tablespoons drained capers

1    tablespoon white miso

1    teaspoon Dijon mustard

¼    cup chopped dill or parsley






PREPARATION

1. Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.

2. Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.

3. Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.

4. Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

Sheet-Pan Sausages and Mushrooms with Arugula and Croutons is my kind of meal. It reminds me of the Chicken served at Zuni in San Francisco because of the use of the Croutons. I love Sausage what a great use of them! It was easy to make. 

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

New York Times

 

If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers’s roast chicken with bread saladfrom Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread ½-inch-thick, then slice crosswise ½-inch thick, then tear little pieces from there.

 

INGREDIENTS

Yield:4 servings

1       pound hot or sweet Italian sausages

1       pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces if large)

5       tablespoons extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

3       tablespoons red wine vinegar, plus more as needed

1       garlic clove, coarsely chopped

4       cups torn, bite-size pieces of crusty bread (6 to 8 ounces)

2       cups arugula

½      cup coarsely chopped fresh parsley leaves

Finely grated Parmesan, for serving

PREPARATION

 

1.    Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.

2.    Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.

3.    When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.

4.    Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.