Pasta With Green Bean Ragù

We were shopping at McCall’s when we spotted an unusual ginger-scallion pork sausage made with heritage pork, spices, and natural hog casing. It even contained fish in the form of anchovies in fish sauce. We were intrigued and knew we had to try it.
Pasta with Green Bean Ragù seemed like the perfect recipe to use it in. The dish is similar to our Stir-Fried Bean and Pork  recipe we have made many times, but because the recipe calls for Parmesan cheese, we weren’t sure how well it would work with the sausage’s Asian flavor profile. I’m happy to report that it worked wonderfully.
We really enjoyed the meal and will definitely be buying more of these sausages in the future. A special hat tip to the pasta—I loved its shape!
We started with a Tomato Salad with Burrata and Pesto. The Pesto sauce is also from McCall's and it the best we have ever purchased, we have gone through many bottles over the years!

Pasta With Green Bean Ragù

From The New York Times
Eric Kim

This spoonable pasta, the result of smart home cooking, is a dance of sorts between two pots: Fresh green beans boil with the pasta in one pot to season the water with their gentle vegetal umami, while the quick sausage ragù simmers in another. That green-bean broth gets incorporated into the final dish, a rich, melting mix of Italian sausage, fennel seeds and crushed red pepper. A squeeze of lemon and a generous grating of Parmesan bring it all together.

Ingredients
Yield: 4 servings

Salt and freshly ground black pepper
12 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
8 ounces hot or sweet Italian sausage links, casings removed
1 teaspoon fennel or cumin seeds
½ teaspoon crushed red pepper
1 lemon, halved
1 pound short pasta, such as orecchiette, macaroni or wagon wheels
3 ounces grated Parmesan (about ¾ cup), plus more for serving

Preparation

Step 1
Bring a large saucepan of salted water to a boil. Add the green beans and simmer while you prepare the sauce.

Step 2
Heat the oil in a large Dutch oven over medium. Add the onion, season with salt and pepper, and cook until soft and translucent, about 3 minutes.

Step 3
Add the sausage and cook, breaking it up, until well browned and beginning to stick to the pan, about 7 minutes.

Step 4
Reduce the heat to low. Stir in the fennel seeds and crushed red pepper and cook until fragrant, a few seconds.

Step 5
Add the juice of ½ lemon and ½ cup green-bean cooking water. Simmer, stirring constantly, until glossy and saucy, about 5 minutes. Add more cooking water if needed.

Step 6
Cook the pasta with the green beans according to package directions. Reserve 2 cups cooking water, then drain. Add pasta and beans to the ragù with the Parmesan and 1 cup reserved water. Stir vigorously until glossy, adding more water if needed. Taste and adjust with salt, pepper, lemon juice and more Parmesan.

Pork Tenderloin with Corn, Peaches And Lime

I had mixed feelings about the Pork Tenderloin with Corn, Peaches, and Lime. I liked all of the ingredients individually, and the combination of sweet peaches, corn, and lime sounded really appealing. The flavors worked well together, and the pork tenderloin tasted wonderful and came out very moist.

However, the pork did not develop the crispy, browned crust that I was hoping for. Maybe we simply did not brown it long enough, but I missed that rich, seared-meat flavor and texture. When I cut the tenderloin, the meat separated in places, which made it difficult to slice into neat, uniform pieces.
Overall, I enjoyed the flavors and appreciated how moist the pork was, but I would try browning it longer or at a higher temperature next time to get a better crust. With that adjustment, I think we would enjoy the recipe much more.

We started with Melon and Prosciutto Salad.

Pork Tenderloin with Corn, Peaches And Lime
From The New York Times
Ali Slagle

In this juicy and colorful skillet dinner inspired by lemongrass grilled pork, tenderloin roasts alongside corn kernels, which then get tossed with sweet peaches and crunchy cucumbers. The whole dish is tied together by the lime and fish sauce dressing, reminiscent of nuoc cham, and used twice: to coat the pork before roasting and to dress the salad. Accompany with lettuces, rice noodles, rice, soft herbs or a combination. Leftovers are wonderful at room temperature.

Ingredients
Yield: 2 to 3 servings
¼ cup lime juice (from 2 limes)
2 tablespoons brown sugar
2 tablespoons fish sauce
2 to 3 bird's eye or serrano chiles, thinly sliced
1 pork tenderloin (about 1 pound), silver skin removed, halved crosswise and patted dry
2 tablespoons neutral oil, such as avocado or grapeseed
2 cups corn kernels (from 2 ears, or frozen and unthawed)
2 firm peaches
2 Persian or mini seedless cucumbers
½ red onion
Salt

Preparation
Step 1
Heat oven to 400°F. Stir together lime juice, brown sugar, fish sauce and chile until sugar dissolves. Coat the pork with 1 tablespoon of the sauce. Reserve the remaining sauce.

Step 2
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Brown the pork on all sides, 6–8 minutes. Turn off the heat, add remaining oil and the corn, stirring to coat. Transfer skillet to oven and roast until corn is tender and pork reaches 140°F, 10–14 minutes.

Step 3
Meanwhile, thinly slice the peaches, cucumbers and red onion.

Step 4
Rest pork at least 5 minutes, then thinly slice and lightly season with salt. Add the corn, peaches, cucumbers and onion to the reserved sauce, toss, season to taste, and serve over the sliced pork.

Tip
To remove the silver skin, slide a knife between the shiny membrane and the meat to create a flap. Pull the flap taut while slicing along its length until all of the silver skin is removed.

Skillet Pork Chops with Buttered Corn

Skillet Pork Chops with Buttered Corn is a great recipe, and we really enjoyed it. It was fast and easy to make, which makes it perfect for a weeknight dinner when you want something delicious without spending a lot of time in the kitchen. The pork chops turned out flavorful, and the shallots added a nice sweetness to the dish that went really well with the pork.
The buttered corn was a simple but tasty side. We added some salt and pepper to the corn, which brought out its flavor and made it even better. Everything worked well together, and the meal felt satisfying without being too complicated or heavy. We would definitely make this recipe again.

Skillet Pork Chops with Buttered Corn
From New York Times
Ali Slagle

Bronzed pork chops basted with butter, rosemary and shallot, plus corn plumped in the rendered drippings and browning butter—it doesn’t get better than this. Flipping the pork chops often helps them cook evenly but not overcook, while the splash of butter and aromatics adds a layer of juiciness and aroma. Corn goes into the skillet, sweetening in the heat and soaking up all that savory flavor. While this is great with fresh corn, you can also use 2 cups of frozen, unthawed kernels. Serve alongside tomatoes vinaigrette, roasted potatoes or an arugula salad.

Ingredients
Yield: 2 to 3 servings

2 (1- to 1½-inch-thick) bone-in pork chops (10 to 12 ounces each), patted dry
Kosher salt (such as Diamond Crystal) and black pepper
1 tablespoon vegetable oil (such as grapeseed)
2 tablespoons unsalted butter
2 rosemary sprigs
1 shallot, thinly sliced
Kernels from 2 ears of corn
 
Preparation

1. Season the pork all over with 1 teaspoon salt and a few grinds of pepper. Heat a large cast-iron skillet over medium-high. Add the oil and pork chops to the skillet. Cook, flipping every 2 minutes, until the internal temperature in the thickest part of the pork registers around 130 degrees on an instant-read thermometer and the juices run clear, 8 to 12 minutes.

2. Add the butter, rosemary sprigs and shallot. Reduce heat to medium-low. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute.

3. Return the chops to the pan, then tilt the pan and baste the pork by spooning the melting butter and drippings over top for 1 minute. Transfer the pork chops and rosemary to a cutting board to rest; leave the butter and shallot in the skillet.

4. If the shallots are not yet softened, stir until they are, just a minute or two. Add corn and season with salt and pepper. Cook, stirring just once or twice and scraping up browned bits, until tender and golden brown, 2 to 4 minutes. Serve the pork chops with the corn.

Seared Tuna With Beans and Tomatoes

Seared Tuna With Beans and Tomatoes is my kind of fish recipe. I really liked it and it is beautiful to serve. The Cherry Tomatoes add a blast of color. Because Jimmy Nardello Peppers which are sweet, are in season we added them to the recipe. This is a keeper summer fish recipe, I hope we make it one more time this season.

Seared Tuna With Beans and Tomatoes
 
The classic Italian combination of tuna and white beans is sometimes part of an antipasto table or a quick pantry lunch. This version uses home-cooked beans and seared tuna, with roasted peppers, cherry tomatoes and a flavorful vinaigrette for a perfect summer meal.
 
INGREDIENTS
Yield:6 servings
 
FOR THE SALAD
1       pound dry white beans, such as cannellini or runner beans, or use 6 cups cooked
2       bay leaves
1       small onion, peeled and halved
2       whole cloves
1       small head garlic, halved horizontally
Kosher salt (such as Diamond Crystal)
3       medium red bell peppers, preferably Jimmy Nardello peppers
1       pound tuna steak (about ¾-inch thick)
6       cups halved cherry tomatoes, preferably in mixed colors (2 pounds)
Pinch of crushed red pepper
Fresh basil leaves, for garnish
 
FOR THE SPICE MIX
½      teaspoon black peppercorns
½      teaspoon coriander seeds
½      teaspoon cumin seeds
½      teaspoon fennel seeds
¼      cup kosher salt (such as Diamond Crystal)
¼      teaspoon cayenne
 
FOR THE VINAIGRETTE
1       small red onion, finely diced
3       garlic cloves, grated or smashed to a paste
2       tablespoons Dijon mustard
¼      cup red wine vinegar
Salt and pepper, to taste
½      cup plus 2 tablespoons extra-virgin olive oil
 
PREPARATION
 
1.    Cook the beans: Rinse beans and put them in a soup pot or Dutch oven. Affix a bay leaf to each onion half with a clove and add to pot. Add the garlic. Add cold water to cover beans by 2 inches. Bring to a boil over high heat, then reduce to a slow simmer. Cook very gently until beans are tender, about 1 hour and up to 2½ hours. Add 2 teaspoons salt and stir to disperse. Cool beans in their broth. Taste broth and adjust seasoning as necessary. (Cook the beans a day, or at least several hours, in advance. If using cooked beans, skip Step 1.)

2.   Heat the broiler. As the beans cook, cut peppers in half lengthwise and remove seeds. Place on a baking sheet skin side up. Broil until skins blacken and blister, 5 to 6 minutes. Cool to room temperature, then slip off the skins, using a paring knife if necessary. Use paper towels to wipe off any remaining charred bits, but a little char is nice. Do not rinse or they’ll be waterlogged. Cut into ½-inch strips.

3.   Prepare the spice mix: In a spice grinder, grind peppercorns, coriander, cumin and fennel. Mix the spices with the salt and cayenne. You should have a little more than ¼ cup.

4.   Use 2 tablespoons spice mix to season the tuna steaks on both sides. (Save the remaining spice mix for another use.)

5.   Make the vinaigrette: Put diced red onion, garlic and mustard in a small bowl. Add vinegar and stir to incorporate. Let sit for 10 to 15 minutes, then stir in the olive oil.

6.   Drain beans and put them in a wide, shallow bowl. Season with salt if necessary. Add half the vinaigrette, toss gently and let marinate for 20 to 30 minutes.

7.  Heat a cast-iron or other heavy skillet over medium-high. Add 1 or 2 tablespoons olive oil and swirl to coat. Lay the tuna steaks in the skillet and cook until lightly browned on one side, about 2 minutes. Turn and cook the other side until tuna is rare, about 2 minutes more. Transfer to a plate and let cool to room temperature.

8.   Put roasted peppers and cherry tomatoes in a bowl. Season with salt and crushed red pepper, then toss with remaining vinaigrette.

9.   Cut tuna crosswise into ½-inch-thick slices.

10.  Assemble the salad: Give the beans another toss in the bowl and check seasoning. Spoon pepper-cherry tomato mixture over the beans.

11.  Top with tuna slices arranged artfully around the bowl. Garnish with basil leaves and serve.

Peach Salad

We made a fresh Peach Salad. Peaches were incredibly sweet this year. We added Speck, Avocado and Burrata Stracciatella cheese. It makes for a wonderful summer Salad.

Zucchini Butter Pasta

We liked this recipe for Zucchini Butter Pasta better than the old one we used to make. It is faster and very tasty. I liked the crunch of the walnuts.

Zucchini Butter Pasta

From The New York Times

Hetty Lui McKinnon

Make a dent in your glut of summer zucchini with this weeknight-friendly pasta. Grating the zucchini, a technique embraced by Julia Child, allows it to become so tender that it melts into the buttery, cheesy sauce. Cooking the zucchini with vegetable stock over low heat highlights the fruit’s sweetness and prevents it from caramelizing, giving the sauce a creamy rather than charred finish. Once the butter and Parmesan are added, give the mixture a good stir to encourage the zucchini to melt into the liquid. As always with zucchini, its mellow earthy flavor lays dormant until it is seasoned, so be generous with salt, pepper and lemon juice.

Ingredients

Yield: 4 to 6 servings

1 tablespoon extra-virgin olive oil, plus more for serving

2 pounds zucchini (about 4 medium), coarsely grated

6 garlic cloves, finely chopped

Salt and pepper

1 cup vegetable stock

¼ cup unsalted butter

1 pound fusilli or other short pasta

1½ cups finely grated Parmesan, plus more for serving

3 tablespoons lemon juice (from 2 lemons)

Big handful of basil leaves, torn

1 cup toasted walnuts, roughly chopped

Preparation

Step 1
Heat a large 12-inch skillet on medium-high. When hot, drizzle with the olive oil and add the zucchini and garlic. Season generously with salt and pepper and stir to combine.

Step 2
Add the stock, reduce heat to medium and cook, stirring occasionally, until the stock has reduced and the zucchini is very tender but not dry, 15 to 20 minutes. (There should still be a small amount of liquid.) Add the butter and stir until it is melted and the zucchini has mostly broken down to form a thick, chunky sauce, about 2 minutes. Taste and season with salt and pepper.

Step 3
Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Reserve 1½ cups pasta cooking water, then drain.

Step 4
Add the drained pasta, Parmesan and lemon juice to the zucchini and stir to combine, adding some pasta cooking water to loosen it up. Taste and season again with salt and pepper.

Step 5
To serve, drizzle with olive oil, and top with more grated Parmesan, the basil leaves and walnuts.

Pepper Steak and Celery Stir-Fry with Lemon

File this recipe for: Pepper Steak and Celery Stir-Fry with Lemon under recipes  we won't make again. We knew we were heading down the wrong path when we opened a can of Water Chestnuts and decided to throw them away. They just aren't like fresh Water Chestnuts you can buy in the market, and then peel yourself. Not being fans of Celery we wasted a bag of fresh Snap Peas by substituting it for the Celery. 

Sufice to say we won't be making this dish again.. But hey maybe you like celery and don't like Water Chestnuts. This might be for you!

 Pepper Steak and Celery Stir-Fry with Lemon
Lemon is the star of this quick weeknight stir-fry. Using both the peel and juice of the lemons gives this dish a wonderful scent and tangy finish. As with any stir-fry, you’ll want to have all your ingredients sliced and measured before you start cooking, since the meal comes together quickly once you start cooking. The celery softens just slightly, so it retains its herbal brightness plus a crisp-tender bite. Though you can opt for a leaner cut of meat like sirloin for the beef, fattier cuts like skirt or hanger will be more tender and boast richer beef flavor.
 
INGREDIENTS
Yield:4 servings
 
1 pound sirloin, skirt or hanger steak, set in the freezer for 10 minutes until firm
Salt and pepper
1 tablespoon cornstarch 
1 teaspoon light brown or granulated sugar
1 lemon
2 tablespoons vegetable, canola or peanut oil 
5 celery stalks, trimmed and thinly sliced on a bias
3 garlic cloves, finely grated 
3 scallions, thinly sliced, green and white parts separated  
2 tablespoons soy sauce 
2 tablespoons unsalted butter, cut into pieces
 
 
PREPARATION
 
1. Using your chef’s knife, slice the chilled beef against the grain into ¼-inch-thick strips about 2 inches long; set aside.

2. Place the beef in a medium bowl and season with salt and 2 teaspoons pepper. Add cornstarch and sugar and toss until the beef is thoroughly coated.

3. Using a vegetable peeler, remove the peel from the lemon in wide strips; set the peels aside then cut the lemon in half.

4. Set a large cast-iron or stainless-steel skillet over medium-high. When the pan is very hot, add 1 tablespoon oil. Using tongs, add half the beef to the pan in a single layer and cook, without stirring or tossing, until deeply brown around the edges, about 2 minutes. The pieces at the edges of the pan will brown faster than the ones in the center, so flip those first. Flip and cook on the other side until no longer pink, about 20 seconds. Transfer the beef to a plate and repeat with the remaining pieces.

5. After transferring the second batch of browned beef to the plate, pour the remaining 1 tablespoon oil into the pan and add the celery, garlic, scallion whites and reserved lemon peels. Season lightly with salt and cook, stirring often, until the scallions have slightly softened, about 1 minute.

6. Return the beef and any juices to the pan and add the soy sauce and butter. Cook, tossing until you have a smooth sauce that coats the steak, about 30 seconds. Turn off the heat, squeeze in the juice from 1 lemon half and toss once more.

7. Transfer stir-fry to a platter and top with scallion greens; serve with remaining lemon half.

Crispy Coconut Salmon

We started with Melon and Speck. We actually like Speck better than Prosciutto, it has a slightly smokey flavor. 

We decided to cook a new recipe for us Crispy Coconut Salmon. This is a good recipe a keeper. We need to make it again. We sautéed the fish in a cast iron pan, then transferred it a hot oven to complete its cooking. Cathy added a sauce of Dashi and left over sauce we had from eating at Camilia, a wonderful Japanese-French restaurant in the Arts District of Los Angeles.The combination of the left-over Sauce, Dashi, Corn and Rice made a perfect accompaniment for the Coconut Fish. This is a dish we will make again.

Crispy Coconut Salmon
New York Times
 
This simple roast salmon recipe nods to coconut shrimp, omnipresent in the coastal towns of Florida and other tropical climates. A blanket of freshly toasted, honey-sweetened shredded coconut and panko creates a crunchy, golden-brown crust fused together by a single egg white. If the crust does not darken to a golden-brown hue by the time the salmon just cooks through, a minute or two under the broiler will ensure it crosses the finish line. A refreshing mix of chives, fresh chile and lime juice accompanies the juicy fillets instead of the traditional sweet chile sauce. Serve this dish with a buttery rice pilaf and cabbage salad to round out the meal.
 
INGREDIENTS
Yield:4 servings
 
FOR THE SALMON
½      cup finely shredded unsweetened coconut
½      cup panko bread crumbs
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2       tablespoons honey
1       egg white 
½      teaspoon finely grated lime zest
4       6-ounce) salmon fillets, skin on or skinless, depending on your preference
FOR THE CHIVE-CHILE SAUCE
¼      cup minced chives or scallions
1       bird’s-eye chile, thinly sliced
3       tablespoons fresh lime juice
1       tablespoon minced garlic
1       tablespoon honey
1       tablespoon extra-virgin olive oil 

PREPARATION
 
1. Heat the oven to 375 degrees. Line a baking sheet with aluminum foil. (For skillet instructions, see Tip.)

2. Prepare the salmon topping: In a medium bowl, mix together the shredded coconut, panko and 2 tablespoons olive oil. Season the mixture with ½ teaspoon salt and a few cranks of black pepper. Spread the coconut bread crumbs in a thin, even layer on the baking sheet. Bake for 3 to 5 minutes, watching closely, until golden and fragrant. (It’s fine if there are lighter patches — the bread crumbs will have a second chance to darken once they join forces with the salmon.) 

3. While the bread crumbs cool slightly, whisk together the honey, egg white and lime zest in a small bowl. Add the bread crumbs and mix until fully combined.

4. Increase the oven temperature to 425 degrees. Pat the salmon dry, rub with remaining 1 tablespoon olive oil, season with salt and pepper on all sides and place them skin-side down on the foil-lined baking sheet. Press the coconut-panko mixture into a thick layer on top of each fillet. 

5. Roast for 7 to 10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and the coconut crust is deep golden brown. If the coconut crust is not golden brown at the end of the cook time, set the oven to broil for about 1 minute to deepen the color and encourage a crispy finish.

6. While the salmon roasts, make the sauce: In a small bowl, whisk together the chives, chile, lime juice, garlic, honey and olive oil. Season with salt and pepper to taste. 

7. Allow the salmon to rest for a few minutes. Serve hot, drizzled with the chive-chile sauce.

TIP
This recipe can also be made in a cast-iron skillet. On the stove over medium heat, toast the shredded coconut, panko and 2 tablespoons of olive oil in a skillet, then proceed with preparing the coconut bread crumb topping. Wipe out the skillet and briefly heat the remaining tablespoon of olive oil in the pan, swirling to coat, before laying the fillets skin side down in the skillet and roasting as directed.

 

July 4 - Spicy and Creamy Cashew Chicken Salad

We brought in the normal Brisket and Ribs for our annual July 4th fireworks viewing party. We decided to make Spicy and Creamy Cashew Chicken Salad as an additional dish. I very much liked the creaminess of the salad dressing. Look how unusual the salad dressing is - made with: Soy Sauce, Honey, etc. I would label this modestly as the best Chicken Salad ever. We didn't even bother to roast our own Chicken but bought whole rotisserie Chickens from Kismet Rotisserie. The meat fell right off the bone. It turned out to be perfect!

 
From The New York Times
Andy Baraghani
Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches. This one takes a different approach: Cashew butter gives the dressing a creamy body, while soy sauce, fresh lemon juice and a little honey keep it bright, salty and lively. The result is something that coats the cabbage and chicken just enough without feeling too rich. Let the cabbage and chicken sit in the dressing for a few minutes so they can soften slightly while really picking up those flavors. Just before serving, fold in the cucumbers and herbs so they stay crisp and fresh; a handful of roasted cashews bring even more crunch. This chicken salad is punchy, deeply textured and the kind you'll happily keep in the fridge for a few days, if it lasts that long.

Spicy and Creamy Cashew Chicken Salad

Ingredients
Yield: 4 servings
3 tablespoons cashew or peanut butter
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce or tamari
2 teaspoons honey
1 to 2 medium-hot green chiles (such as serrano or jalapeño), finely grated
1 garlic clove, finely grated
Salt and freshly ground black pepper
½ medium head green or red cabbage, coarsely chopped or torn (8 cups)
3 cups/about 12 ounces shredded cooked chicken
2 small cucumbers, halved lengthwise and thinly sliced
1 cup mixed tender herbs (such as cilantro, basil and mint), very coarsely chopped
½ cup roasted salted cashews, coarsely chopped
Preparation
Step 1
In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.

Step 2
Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.
Step 3
Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.

Tip
Leftover chicken salad will keep, covered, for up to 3 days in the refrigerator. If you want to make the salad ahead to serve later, add the cucumbers, herbs and cashews just before serving.