Perfect Steak

 

Not much to add to a perfect Steak served with Nancy Silverton's great Potato recipe. We don't usually grill steak now but rather first char one side at high heat in a cast-iron skillet then transfer to a very hot oven. It works perfectly. You can get the Steak recipe on our blog of: Feb 17, 2018. Click the date to get the recipe. You will never make regular Baked Potatoes again if you follow her recipe. You can find the recipe on our blog of Feb 8 2022, click the date to get the recipe. We serve the Steak with Arugula and a drizzle of Balsamic Vinegar.

Creamy Corn Pasta With Basil

This is a great recipe from the New York Times. We loved it. Perfect to make when Corn as at is sweetest. Be sure to try it!

Creamy Corn Pasta With Basil

New York Times

 

There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.

Ingredients

Fine sea salt

12     ounces dry orecchiette or farfalle

1       tablespoon olive oil, plus more for drizzling

1       bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

2       large ears corn, shucked and kernels removed (2 cups kernels)

½      teaspoon ground black pepper, more for serving

3       tablespoons unsalted butter

½      cup grated Parmesan cheese, more to taste

⅓      cup torn basil or mint, more for garnish

¼      teaspoon red pepper flakes, or to taste

Fresh lemon juice, as needed

 

Preparation

 

1.            Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.

2.            Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

3.            Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.

4.            Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Chicken and Rice

We like the Caesar Salad Dressing from Cosa Buona. They sell it and we bought a bottle. So it was very easy to make a Caesar Salad as first course. It was great.

For the main course we made Chicken and Rice from a recipe from Noma often considered the best restaurant in the world. We purchased a Smoked Mushroom Garum from Noma which is required for the dish. We loved the taste of the Rice, however we thought the Chicken was under done. We removed the Chicken and further cooked it. We finally cut the Chicken into small pieces and mixed into the Rice. 

One Pot Chicken & Rice

Noma

 

Ingredients

 

60g       vegetable oil

4           chicken thighs, boneless, skin on

Sea salt

140g     onion, finely chopped

3           cloves garlic, minced

15g       tomato paste

60g       white miso

15g       smoked paprika

80g       smoked mushroom garum

600g     vegetable broth (or other broth; water is also ok)

10g       salt

200g     short grain rice

10g parsley, finely chopped

200g     mayonnaise

1           clove garlic, grated or micro-planed

 

Method

 

In a wide, shallow pan, add the vegetable oil and place over medium-high heat. Season the chicken thighs generously with the sea salt. When the oil begins to shimmer, carefully add the chicken thighs to the pan, skin-side down. Sear the chicken, undisturbed, until the skins have turned deep brown and crispy, about 4 minutes. Remove the chicken from the pan and set aside on a plate. Reduce the heat to low.

Add the onion and garlic to the pan and cook until the onions are soft and translucent. Stir in the tomato paste and cook for 5 minutes, or until the mixture takes on a rusty brown color. Add the vegetable broth, salt, smoked mushroom garum, paprika, and miso and increase the heat to high, stirring to evenly combine the ingredients.

When the liquid begins to boil, add the short grain rice, and stir briefly just to make sure the rice is in an even layer. From this point, do not stir the rice for the duration of the cooking.

Turn the liquid down to a simmer, add the chicken thighs to the pan with the raw, flesh side down. Continue to cook the rice at a steady simmer until the liquid has cooked out and the rice is tender. Continue cooking the contents just until the smell of burnt rice becomes detectable, about 20-25 minutes. Turn off the stove and let the pan sit, off the heat, for 5 minutes. Garnish with chopped parsley.

Combine the mayonnaise with garlic and mix well.

Using a spatula, scoop portions of rice onto your plate, making sure to scrape up the crispy layer of rice from the bottom of the pan. Top each portion with chicken. Top the rice and chicken with a spoonful of garlic mayonnaise.

Thyme-Roast Lamb Chops with Tomatoes, Black Olives, Potatoes & Goat Cheese

 Scott had returned from Taiwan. We had a welcome back dinner. Thyme-Roast Lamb Chops with Tomatoes, Black Olives, Potatoes & Goat Cheese was a new recipe for us. I really liked it. We could have been in Provence. This is a wonderful recipe. You can find the recipe on our blog of: July 25, 2021. Click the date to get the recipe.

We started with one of my favorite tomato salad recipes from Campanile: 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 Best Foods mayo rather than make our own. We crushed garlic into it. This is a fabulous salad when tomatoes are at their peak. You can get this recipe from our blog of: July 4, 2010. Click the date to get the recipe.

Lentil Pata and Marinated Mozzarella, Olives and Cherry Tomatoes

 We made a new Appetizer for us: Marinated Mozzarella, Olives and Cherry Tomatoes. We liked its simplicity. Definitely we will make it again.

For the main course we made We used the Tomatoes we bought at the Atwater Farmer's Market 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.

I can’t say enough about Lentil Pasta! It is one of our favorites and we have made it many, many times. It is a vegetarian dish that tastes like it has a meat sauce. But that isn’t the secret. The secret is it is DELICIOUS! Try it.

Marinated Mozzarella, Olives and Cherry Tomatoes

New York Times

 

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You’ll want to make this all summer long.

 

Ingredients

 

1       pound cherry or grape tomatoes, a mixture of colors, halved

Salt and black pepper

¾      cup olives, such as Moroccan or niçoise

¼      cup extra-virgin olive oil

2       tablespoons red wine vinegar

1       garlic clove, smashed to a paste

Pinch of dried oregano

Pinch of red-pepper flakes

1       pound fresh mozzarella, cut into ¼-inch slices

Basil leaves, for garnish

 

Preparation

 

1.            Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.

2.            In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.

3.            When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

 

BLT Pasta

I purchased Tomatoes at the Atwater Farmer's Market. We started with a Tomato Salad with Burrata. For the main course we had a clever idea the name of the dish tells you the ingredients. BLT Pasta. It was great! Of course Bacon is my favorite seasoning, so it has to be great! Try it!

BLT Pasta

New York Times

 

When another summer tomato sandwich just won’t do, try this BLT pasta instead. This clever twist on the classic sandwich substitutes spicy arugula for lettuce and in-season cherry tomatoes for heirlooms, which cook in bacon fat and produce a silky, smoky sauce. If baby arugula is out of reach, baby spinach, watercress or Swiss chard would work well in its place. Serve with a raw, shaved zucchini salad tossed with lemon juice, olive oil and mint.

 

Ingredients

 

1       pound paccheri pasta or other tubelike shape, such as penne or rigatoni

8       ounces bacon, diced into 1/2-inch pieces

1       pound cherry tomatoes, halved

Kosher salt and black pepper

5       ounces baby arugula

½      cup grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

 

Preparation

 

1.            Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.

2.            Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half the cooked bacon back to the skillet and toss to combine.

3.            Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and 1/4 cup of the pasta water and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and an additional 1/4 cup pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another 1/4 cup pasta water to loosen the sauce.

4.            Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.

Lobster Fried Rice

We started with a summer Tomato Salad with Burrata and Basil. For the main course we had Lobster Fried Rice. That of course means we had Lobster from Newport Seafood (our favorite Chinese Restaurant).

We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the crab with Lobster. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab or Pork or Shrimp, or Lobster) that you should try. The fried rice is unbelievably good!

You can get the recipe for Fried Rice from our blog of: April 4, 2013. Click the date to get the recipe.
 

Glazed Cod with Bok Choy, Ginger and Oyster Sauce

Glazed Cod with Bok Choy, Ginger and Oyster Sauce was a new recipe for us. I like it. One more relatively interesting dish, with a Chinese twist. We would be happy to make it again. It is amazing how many things you can do with Cod. It is a very versatile fish. Takes many different sauces and preparations.
 

Glazed Cod with Bok Choy, Ginger and Oyster Sauce

New York Times

 

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that’s often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

 

Ingredients

 

3         tablespoons canola oil

3         garlic cloves, thinly sliced

2         tablespoons minced fresh ginger

1         pound baby bok choy, halved lengthwise

Kosher salt and black pepper

¼        cup oyster sauce

1         tablespoon low-sodium soy sauce

1-½    pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces

1         tablespoon unsalted butter

1         tablespoon lime juice

Cooked rice, soba or egg noodles, for serving

 

Preparation

 

1.            In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.

2.            Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.

3.            Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Zucchini Pasta

This is one of our favorite summer dishes. Zucchini Pasta. Actually to be clear the pasta isn't made from zucchini, the sauce is. It is sautéed until it is a rich dark mass. The browned zucchini almost taste like a meat sauce. It is a delicious pasta especially appropriate for you vegetarians. The zucchini is sliced very thin and sautéed until dark and crisp. They cook down to very little, so start with a lot of zucks. 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 started with a Melon Salad with Speck. Perfect summer dinner.

Covid Dinner #2

 

Still in isolation because of Covid, we invited our fellow Covid poositive neighbor Tom over. We made another Panzanella Salad. You can get the recipe for this delicious Tomato Salad on our blog of: July 10, 2022. Click the date to get the recipe.

This is one of my favorite dinners. Shu Mai Burgers are great! Not exactly like Shu Mai that one would get at a Chinese  Restaurant, but a great American nock off. You can get the recipe for the Shu Mai Burgers on our blog of: June 30, 2010. Click the date to get the recipe.

The Unami Garlic Noodles are super tasty. You can get the recipe for the Noodles on our blog of: January 25, 2020,  All together it is a perfect dinner!

Steak and Panzanella Salad

I really like Panzanella Salads. When Tomatoes are at their peak, it is a fantastic salad. We usually use store bought Croutons, but this recipe tells the simple method to make your own. It just takes good Bread - we used a Brioche. This salad turned out perfectly. Try it!

What can I say - I will never be a vegetarian. What a beautiful hunk of Porterhouse Steak. You can read about how we cook it indoors on our blog of: February 17, 2018. Click the date to get the recipe. These are the best Baked Potatoes ever! You can get the recipe on our blog of: February 8, 2022. Click the date to get the recipe.

Panzanella Salad

Washington Post

 

3         cups packed, torn pieces sourdough bread, including crusts

1/4      cup olive oil

2-1/4  pounds ripe heirloom tomatoes, hulled and cut into bite-size wedges

1         teaspoon kosher or sea salt, plus more as needed

1         teaspoon minced garlic

1         tablespoon minced shallot

1         tablespoon white wine vinegar

Freshly cracked black pepper

10       fresh basil leaves, stacked, rolled and cut into very thin slices

 

Preheat the oven to 350 degrees.

Arrange the bread pieces on a rimmed baking sheet and drizzle them with half of the oil. Toss to coat. Bake for 15 minutes, until the bread is dried and fragrant but not browned. Let cool.

Place the chopped tomatoes in a colander set over a mixing bowl. Sprinkle the tomatoes with the teaspoon of salt; let them drain for about 20 minutes, gently tossing them every few minutes.

Transfer the tomatoes to a serving bowl along with the cooled bread pieces. Toss to incorporate. Reserve the tomato juices in their bowl; there should be at least a half-cup.

Add the garlic, shallot and vinegar to the tomato juices, then gradually whisk in the remaining 2 tablespoons of oil to form a vinaigrette. Season lightly with salt and pepper. Pour over the tomato-bread mixture, just enough to wet the pieces but not soak them. (You may not use all the vinaigrette, but make sure to transfer the minced garlic and shallot, which can collect at the bottom of the bowl.) Use your clean hands to gently toss and coat the tomatoes and bread.

Scatter the basil over the salad and serve right away.

 

 

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 Sautéed Snap Peas. 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.

Pork and Chicken Rice Fried Rice

Our good friend Timmy, brought over Roast Pork from Sam Woo in Van Nuys. We also had left over Chicken. So we made a Pork and Chicken Fried Rice. We followed our traditional recipe for Lobster Fried Rice. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson.

We simply substituted the crab with Pork and Chicken. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab, Pork, Shrimp or lobster) that you should try. The Fried Rice was unbelievably good!

You can get the recipe for fried rice from our blog of: April 4, 2013. Click the date to get the recipe. It was excellent!

 

COVID Salmon Dinner

Our neighbor Tom, Cathy and I all had a mild case of COVID. We were isolating from the non-infected world. We decided to invite Tom over for dinner, since we were all sick anyways. We made Miso and Maple Salmon - is a delicious recipe to make when Copper River Salmon is in season. You can find the recipe on our blog of November 21, 2021. Click the date to get the recipe. It is simple to make and tastes delicious. I like making it as a Sheet Pan dish. We started with a Melon and Speck appetizer. We are all recovered now!

Rotisserie Greek Chicken

We really like Greek Chicken. We decided as an experiment to follow the recipe for Greek Chicken, but rather than fry it, to cook it on the rotisserie. That way as the seasoning and fat dripped off it would flavor the Potatoes roasting below the Chicken. It worked! The recipe for Greek Chicken can be found on our blog of: November 30, 2021. Click the date to get the recipe.

Stir-Fried Green Beans With Pork and Chiles

 

Stir-Fried Green Beans With Pork and Chiles is a favorite of ours, we make it often. The key is to purchase really good fatty Pork! Highly recommend this dish if for some reason you haven't made it yet! You can find the recipe on our blog of: Feb. 9, 2018. Click the date to get the recipe.

Lentil Pasta

We love Lentil Pasta! 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 Candied Tomatoes that are key to the greatness of this dish.

We started with a favorite summer appetizer: Melon with Speck. I sprinkled some Peanuts over the Melon to add some crunch.