Thanksgiving 2018

Thanksgiving was a cooperative feast. Everyone contributed dishes. Cathy, of course, coordinated the dinner. We purchased a Smoked Turkey from Willie Bird Turkeys. Although the Turkey could be served as is (it didn't need to be baked, it could be served at room temperature) I decided to cook it low and slow in the Green Egg. Most people don't like Turkey and would have preferred that we made Pork, however everyone agreed this Turkey is no Turkey! It was good. We would use Willie Bird again! Everyone ate and drank too much, so it was a perfect Thanksgiving!

Cumin-Roasted Salmon With Cilantro Sauce

We made Cumin-Roasted Salmon With Cilantro Sauce that was in the New York Times. We are trying to eat more fish, and this was a good recipe.

Cumin-Roasted Salmon With Cilantro Sauce

New York Times

Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

Ingredients

For The Sauce:

1       cup cilantro, leaves and tender stems, chopped

¼      cup finely chopped chives(from about 1/2 bunch)

1       garlic clove, very finely chopped

1       tablespoon distilled white vinegar

¼      cup olive oil

Kosher salt and black pepper

For The Salmon:

1 ¾  teaspoons ground cumin

½      teaspoon smoked paprika

2       tablespoons olive oil

Kosher salt and ground black pepper

1 ¼  pounds skin-on salmon fillet

1       lemon, cut into wedges, for serving

Preparation

1.   Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you’ve reached the desired consistency.) Season with salt and pepper, and set aside.

2.   Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.

3.   Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.

4.   Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

Wagyu and a Test

What could be better than a perfect Wagyu Steak? This one is from New Zealand. We prepare the steak using a great recipe for Rib-Eye Steak and Potatoes for Two from the New York Times. The interesting thing about this recipe, is the steak is done both on top of the stove and then finished in the oven. You don't grill it outdoors. As you can tell from the picture above, it turns out perfect with a great char on the outside and rare (like we like it) on the inside! You can get the recipe on our blog of: Feb. 17, 2018. Click the date to get the recipe. We decided to test some Frozen Potato Pancakes in preparation for Hanukkah. They don't cut it. I will need to make them from scratch.

Risotto of the Vigil

Every winter we make Risotto of the Vigil. We usually make it just before Christmas, maybe we will make it again this year. This classic Risotto has many vegetables in it. I especially like the cabbage. This is a tradition for us. It is a great dish. You can find the recipe on our blog of: December 22, 2009. Click the date to get the recipe.

Stir-Fried Beans with Pork and Chiles

Cathy spotted this recipe for Stir-Fried Beans with Pork and Chiles in the New York Times. It is a great recipe. I highly recommend it. I was dubious of the green beans but it worked out splendidly. The peanuts gave it the dish crunch and the chiles gave it a kick. We will definitely make this again.

Stir-Fried Green Beans With Pork and Chiles

New York Times

In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.

Ingredients

2      tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed

1      pound ground pork

1.     handfull un-salted peanuts
1      teaspoon kosher salt

8      ounces green beans, cut into 1/2-inch lengths

2      red chiles, seeded or not, thinly sliced

1      tablespoon freshly grated ginger

5      garlic cloves, minced

1      teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife

¼       cup cilantro leaves and tender stems, chopped, plus more for serving

3        tablespoons rice-wine vinegar, plus more for serving

4        teaspoons soy sauce, plus more to taste

½       teaspoon sugar

Cooked white rice or rice noodles, for serving

Sliced tomato, for serving (optional)

Preparation

1.   Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds — it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.

2.   Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.

3.   Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.

4.  Sprinkle more vinegar and soy sauce on top to taste, add the peanuts then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Tip

To make this dish without meat, substitute about 8 ounces finely chopped shiitake mushrooms for the pork.

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Sausage and Mushrooms

Sausage and Mushrooms served over Polenta is a favorite dish of mine. We get the Fennel Sausage at McCall's Meat and Fish. This is a perfect warm dish for a cool winter night. I love it! You can find the recipe as created by Cathy on our blog of: October 6, 2015. You will love it!

Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples

We have been cooking recipes from a new cookbook for us: Dining In by Alison Roman. The recipes are easy and good. What more could you want? Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples is a fantastic dish. The hardest part was wrapping the Pork with Bacon. I figured out that I should lay the bacon down first then wrap the pork loins. That made it very easy. We used tooth picks to keep the bacon attached the pork. At the end vinegar is added to the cabbage and potatoes making for a perfect accompaniment when served. We purchased the pork loins at McCall's Meat and Fish. I LOVED this dinner.

Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples

Dining In

Alison Roman

Serves 4

1-1/2   pounds pork tenderloin

Kosher salt and freshly ground black pepper

5          bacon strips

4          garlic doves, smashed

1          small or 1/2 medium head red cabbage, cut into eighths

2          medium apples, such as Cortland or Honeycrlsp, quartered (I don't mind the core, but remove
it if you do)

2          teaspoons caraway seed
2    tablespoons olive oil
1-1/2      tablespoons apple cider vinegar or red wine vinegar

note: This can be done with a number of vegetables if cabbage is not your thing; fennel, turnips, carrots, or parsnips would all be great.

My enthusiasm for all things cabbage related ; shows no bounds. As uncool as it is, fermented, shredded, braised, seared, or roasted, cabbage has a crisp, hearty texture and kind of funky flavor that I just cannot get enough of. While wildly versatile, and I shouldn't pick favorites, cabbage when roasted in lots of garlicky pork fat until lightly charred around the edges might be my favorite way to eat it. Don't tell kimchi.

To make sure you've got well-roasted cabbage, caramelized apples, crispy bacon on the outside, and juicy, medium-rare pork on the inside, buy the thickest tenderloin you can find. A thinner piece will likely overcook by the time everything else has had a chance to properly do its thing.

1.  Place an oven rack in the upper third of the oven. Preheat the oven to 450°F.

2.  Season the tenderloin with salt and pepper and wrap it in the bacon, tucking the ends so that they stay put. Place the garlic, cabbage, apples, and caraway seed in a large baking dish or cast- iron skillet and drizzle everything with the olive oil; season with salt and pepper, and toss to combine.

3.  Nestle the pork in the center of the dish and roast it on the top rack until the bacon is crisped and the pork is cooked through but still a nice medium-rare (145°F), 30 to 35 minutes.

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4.  Transfer the pork to a cutting board to rest for 5 minutes before slicing. Toss the cabbage mixture with the vinegar and serve alongside the pork.

Pork Fried Rice

We had leftover Chinese Style Barbecued Ribs. I trimmed the meat from the bones and we made Pork Fried Rice using our favorite recipe, substituting Ribs for the Lobster we usually use. You can find the recipe on our blog of: April 4, 2013. Click the date to get the recipe.

Chinese Style Ribs

Everyone likes Chinese Style Ribs. When Cathy and I were children and our parents took us out for Chinese Food, we always had Barbecue Ribs as an appetizer. I don't actually see them on the menu of the Chinese Restaurants we go to now. this is an excellent rendition of them. Who knew you could make them at home? You can find the recipe on our blog of: July 16, 2018. Click the date to get the recipe.

Wagyu Steak

What could be better than a perfect Wagyu Steak? This one is from New Zealand. We prepare the steak using a great recipe for Rib-Eye Steak and Potatoes for Two from the New York Times. The interesting thing about this recipe, is the steak is done both on top of the stove and then finished in the oven. You don't grill it outdoors. As you can tell from the picture above, it turns out perfect with a great char on the outside and rare (like we like it) on the inside! You can get the recipe on our blog of: Feb. 17, 2018. Click the date to get the recipe.

Kung Pao Shrimp

This is an excellent version of Kung Lao Shrimp. Highly recommend it! This is another dish that we will be making again!

Kung Pao Shrimp

Lucky Peach

Peter Meehan

Sauce

2T     water

1T     soy sauce

1T     Shaoxing wine

1T     Chinkiang vinegar

1T     sugar

1t      sesame oil

1t      cornstarch

+       pinch of white pepper

Stir-fry

3 T    neutral oil

10     small dried red chilies

1t      Sichuan peppercorns

2t      minced garlic

2t      minced fresh ginger

½      red bell pepper, cut into ½” pieces

½      green bell pepper, cut into ½” pieces

2       celery stalks, cut into 1” pieces

1lb    large shrimp, shelled and deveined

+       kosher salt

2       scallions, cut into 1” pieces

½C    roasted unsalted peanuts

+       cooked rice, for serving

1.  Make the sauce: Whisk together the sauce ingredients in a small bowl until the cornstarch is dissolved. Set aside.

2.  Make the stir-fry: Heat 2 tablespoons of the oil in a wok over high heat Add the chilies and peppercorns and stir-fry until they puff and brown slightly, about 5 seconds. Add the garlic, ginger, and bell peppers arid stir-fry until the peppers are browned in spots and crisp-tender, about 1 minute. Using a slotted spoon, transfer the mixture to a plate. Add the celery to the pan and stir-fry until heated through and charred in spots, about 2 minutes. Transfer to the plate with the peppers.

3.  Add the remaining 1 tablespoon oil to the wok. Season the shrimp with salt and add to the wok. Stir-fry until almost cooked through, about 3 minutes. Return the peppers, celery, and spices to the wok. Add the scallions and peanuts and toss to combine everything. Add the sauce and cook, stirring, until it bubbles and thickens. When the sauce is thick and the shrimp are cooked through, remove from the heat Serve with rice.

Rung Pao (or gung bao) dishes are a celebration of texture, a cascade of crunchy, slippery, and crisp that keeps every bite interesting. We've made two tweaks to the classic: We dialed the heat all the way down and swapped out the more common chicken for shrimp. The shrimp substitution we stand by; the chili heat is your call and very easy to ramp up.