 |
| This is the Tomahawk Pork Chop at chiSPACCA |
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.
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!
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 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!
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!
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.
