Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew is a fast, easy, tasty dish. I love Shrimp and we have had several Bean and Pasta dishes recently. This fit right in with the flavors we like. This is an excellent, easy and different Pasta. You can find the recipe on our blog of: October 30, 2023. Click the date to get the recipe.

Sausages With Potatoes and Red Cabbage

The question is why didn't Sausages With Potatoes and Red Cabbage work for us? I have no idea, but this was one of those cases where you look at the recipe, review the ingredients and say "I have to make this!". So we did, but we were disappointed. We could think of much better uses of sausages. I am not sure how we could improve upon it. But give it a try, and if you modify it, and you like it let us know!

 Sausages With Potatoes and Red Cabbage

The New York Times
A full meal baked in one pan, this easy weeknight dish yields tender, sweet red cabbage and crisp, golden potatoes seasoned with whole caraway and coriander and topped with meaty sausages. You can make this with any kind of sausage: whether spicy turkey, chicken and mushroom, classic pork bratwurst, chorizo or hot Italian links. A metal pan will give you slightly better browning on the potatoes, but use what you’ve got.
 
INGREDIENTS
Yield:4 to 6 servings
 
¼      cup extra-virgin olive oil
1       pound baby potatoes, halved crosswise or quartered if large
½      head red cabbage (about 1 pound), core removed, cut into 1-inch-thick wedges
1       teaspoon caraway seeds, lightly crushed
1       teaspoon coriander seeds, lightly crushed
1       teaspoon kosher salt
1       large onion, thinly sliced
4       thyme sprigs
2       rosemary sprigs
6       fresh pork, turkey, chicken or other sausages (about 1½ pounds)
1½    tablespoons Dijon mustard, plus more for serving
½      cup freshly grated Parmesan
1       lemon
¼      cup chopped dill
 
PREPARATION
 
1. Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.

2. Sprinkle caraway and coriander seeds and ¾ teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.

3. Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.

4. When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.

5. Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.

6. Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.
 
 
 

Steak

Once again a Steak. 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. 

Date-Me Chicken & Jimmy Nardellos

Jimmy Nardello Peppers are a favorite of ours. They only appear in the late fall. They are sweet and peppery without being spicy. We served them as a first course on Grilled Toast Points topped with Labne. It is a delicious first course.

The Date-Me Chicken was less successful. It was too sweet for us. We won't make it again. It's taste profile might work for you.

Date-Me Chicken
Bon Appetit
 
That special someone is due for dinner, so why not make them a foolproof dish that mirrors all the best relationships—one that’s equal parts balanced and dynamic, made up of elements that amplify and temper each other? This one-pan meal fits the bill. The real stars of this dish are the shallots, dates, and lemons that get cooked alongside the skin-on, bone-in chicken thighs; they get jammy and ever so slightly singed at the edges as they bake. Starting the chicken off in a cold pan takes more time to cook, but it means the skin won’t seize up and will stay flat against the pan’s surface so the fat cooks out more evenly and thoroughly. The result is perfectly crisp skin; it is worth the patience to let it cook for the full time. Add a crusty loaf of bread, a bright green salad, and an extra bottle of wine for the ideal date night in.
 
2              lb. skin-on, bone-in chicken thighs (4–6), patted dry
1              Tbsp. plus ¾ tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided
1½          tsp. freshly ground pepper, divided
8              medium shallots, peeled, quartered through root ends
1              large lemon, sliced into ⅛"–¼"-thick rounds, seeds removed
12–14     pitted dates (about 8 oz.), torn in half, quartered if large
1              Tbsp. all-purpose flour
2              cups dry white wine
3              Tbsp. unsalted butter
2              tsp. Dijon mustard

 
1. Sprinkle both sides of 2 lb. skin-on, bone-in chicken thighs (4–6), patted dry, with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 tsp. freshly ground pepper. Arrange chicken, skin side down, in a cold medium cast-iron or ovenproof stainless-steel skillet and set over medium heat. Cook, undisturbed, rotating pan on burner for even browning, until skin is deep golden brown and chicken releases easily from pan, 25–30 minutes. Transfer chicken to a large plate or baking sheet and arrange skin side up.sprigs thyme

2. Place a rack in middle of oven; preheat to 375°. Pour off all but about 2 Tbsp. fat from pan into a small heatproof bowl and set aside. Set pan over medium-high heat, add 8 medium shallots, peeled, quartered through root ends, 1 large lemon, sliced into ⅛"–¼"-thick rounds, seeds removed, and 12–14 pitted dates (about 8 oz.), torn in half, quartered if large, and cook, stirring occasionally, until softened and deeply browned in spots, about 5

3. Reduce heat to medium and add 1 Tbsp. reserved fat to pan. Sprinkle in 1 Tbsp. all-purpose flour and cook, stirring constantly, until a paste forms and darkens slightly, about 1 minute. Stirring constantly, gradually pour in 2 cups dry white wine; bring to a simmer. Cook, stirring occasionally, until sauce is reduced to about the consistency of heavy cream, 10–12 minutes.

4. Place a rack in middle of oven; preheat to 375°. Pour off all but about 2 Tbsp. fat from pan into a small heatproof bowl and set aside. Set pan over medium-high heat, add 8 medium shallots, peeled, quartered through root ends, 1 large lemon, sliced into ⅛"–¼"-thick rounds, seeds removed, and 12–14 pitted dates (about 8 oz.), torn in half, quartered if large, and cook, stirring occasionally, until softened and deeply browned in spots, about 5 minutes. Transfer to plate with chicken.

5. Reduce heat to medium and add 1 Tbsp. reserved fat to pan. Sprinkle in 1 Tbsp. all-purpose flour and cook, stirring constantly, until a paste forms and darkens slightly, about 1 minute. Stirring constantly, gradually pour in 2 cups dry white wine; bring to a simmer. Cook, stirring occasionally, until sauce is reduced to about the consistency of heavy cream, 10–12 minutes.

6.  Remove pan from heat; add 3 Tbsp. unsalted butter, 2 tsp. Dijon mustard, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground pepper and whisk until sauce is smooth and emulsified. Return shallots, lemon slices, and dates to pan and stir to coat in sauce. Nestle chicken, skin side up, into mixture and add 4 sprigs thyme. Transfer to oven; bake, uncovered, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thighs registers 165°, 25–30 minutes.

Scallion-Oil Fish

Scallion-Oil Fish is an excellent preparation. Because Scallions are essentially mild yet distinctive in taste it makes for an excellent flavoring. We started with a Nectarine Salad. Refined nice dinner.

Scallion-Oil Fish
New York Times
 
For the most flavorful fish, gently poach the fillets in scallion oil, which is called pa gireum in Korean and is the star of this easy, foolproof preparation. Simmering scallions in olive oil over gentle heat removes moisture from the alliums, crisping them and concentrating their savoriness. In turn, the oil will be tinted green and perfumed with an umami-saturated scallion aroma like nothing else. Be sure to dip crusty bread into that glorious scallion oil to enjoy with the tender fish. This dish is great with rice, too.
 
INGREDIENTS
Yield:2 servings
 
Coarse kosher salt
8       ounces white fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia and lemon sole
6       tablespoons extra-virgin olive oil
1       bunch scallions, thinly sliced crosswise (1 heaping cup)
Flaky sea salt, for serving (optional)
Crusty bread, for serving
 
PREPARATION
1.              Sprinkle a heaping ¼ teaspoon kosher salt over the fish fillets and refrigerate, uncovered, to brine and air dry a little, about 10 minutes.
2.              Meanwhile, add the olive oil and sliced scallions to a small cold skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the scallions are dark green and some are brown, anywhere from 7 to 12 minutes. Turn off the heat but keep the skillet on the burner.
3.              Gently and immediately add the fish to the skillet, cutting into two or three pieces to fit as needed. Spoon some of the hot oil over the fish. Leave the fish to cook in the residual heat on the first side, 1 to 3 minutes, then flip and cover with the fried scallions and let cook on the second side until the insides are no longer translucent, 1 to 5 minutes. Sprinkle with the flaky sea salt, if using.
4.              Serve the fish immediately, directly from its pan if desired, with the bread to dip into the flavorful scallion oil.

 

Vietnamese Ginger Chicken (Pork Loin substitution)

Vietnamese Ginger Chicken is recipe that is based upon a marinade. You can substitute Pork Loin for the Chicken if you prefer. This recipe is GREAT! I absolutely loved the flavor of the Marinade and it infused the Pork to its core! This is one we will make again soon. As a plus I get lots of left over Pork for subsequent sandwiches! Persimmons are in season and we had a perfect fall Salad with Persimmons, Almonds and Prosciutto. This was a wonderful dinner!

Vietnamese Ginger Chicken
Dinner Changing the Game
 
Heady and gingery, with a salty-caramel flavor from the soy sauce and slightly sweet note from a touch of brown sugar, this is midweek cooking at its best. If you tend to keep fresh ginger and lime on hand, you'll be able to whip this up with pantry staples, except maybe for the chicken. I call for boneless chicken thighs here because they have a rich enough flavor to stand up to the complexity of the marinade. But if it's white meat or bust at your house, go ahead and substitute thin chicken cutlets, reducing the broiling time to two to three minutes per side. This versatile marinade also works on full-flavored fish such as salmon or tuna, and it is terrific on pack tenderloin Make it once and you'll want to find lots of ways to keep using it. It's that tasty and that convenient.
 
1½    pounds boneless, skinless chicken thighs
½      teaspoon kosher salt
1       tablespoon Asian fish sauce
1       tablespoon soy sauce
1       tablespoon light brown sugar
2       teaspoons peanut oil
Grated zest and juice of 1 lime, plus ½ lime, for serving
1       1-inch piece fresh ginger, peeled and finely chopped
2       garlic cloves, finely chopped
Pinch of red chili flakes
Cooked rice or rice noodles, for serving
Fresh cilantro, for serving
at least 30 minutes marinating
 
1. Pat the chicken thighs dry with paper towels, and season them with the salt.

2. In a large bowl, stir together the fish sauce, soy sauce, brown sugar, peanut oil, lime zest and juice, ginger, garlic, and red chile flakes. Add the chicken and mix well to coat. Cover the bowl loosely with plastic wrap and let it stand for 30 minutes, or refrigerate for as long as overnight.

3. Arrange a rack in the position closest to the heat source and heat the broiler.

4. Line a rimmed baking sheet with aluminum foil, and spread the chicken out on it in a single layer. Broil the chicken, turning the pieces over halfway through cooking, until well colored and charred in spots, 5 to 7 minutes per side. Serve over rice or rice noodles, topped with a squeeze of lime and some cilantro leaves.
 

Red Lentil Dhal with Spiced Brown Butter and Yogurt

Red Lentil Dhal with Spiced Brown Butter and Yogurt is delicious vegetarian dish. We really liked it! It could stand as it own or be eaten as a side dish. We had leftovers from eating at Baar Baar in DTLA and it was a perfect accompaniment.

We started with a Caesar Salad.

Red Lentil Dhal with Spiced Brown Butter And Yogurt

Dinner Changing the Game

Red lentils are one of the quickest cooking legumes, collapsing into softness in a half an hour or less. This makes them convenient to have on hand for throwing together weeknight dinners in a flash. Here, I simmer them with ginger and chili, then gild them with a spice-infused brown butter studded with shallots.
This recipe is both hotter (in the chili-and-ginger sense) and richer than the other dhals, and is the fastest of the three to make. I like it over brown basmati rice, but any rice will do.
 
2       cups red lentils
1½    teaspoons kosher salt
1       easpoon ground turmeric
12-inch piece plus 1 1½-inch piece fresh ginger, peeled
4       green cardamom pods, lightly bruised with the flat side of a knife or mortar and pestle
1       dried red chile, or ¼ teaspoon red chile flakes
4       tablespoons (½ stick) unsalted butter
2¼    teaspoons cumin seeds
3       large shallots, thinly sliced
2       jalapeños, seeded and coarsely chopped
3       garlic cloves, finely chopped
¼      teaspoon garam masala
Fresh cilantro leaves, for garnish (optional)
Plain Greek yogurt, preferably whole-milk, for serving
Flaky sea salt to taste
 
1. In a medium pot, combine the lentils, salt, turmeric, 2-inch piece of ginger, cardamom, chile, and 6 cups of water. Bring to a boil over medium-high heat. Then reduce the heat and simmer, stirring occasionally, until the lentils are soft and the mixture has thickened, about 30 minutes.

2. Meanwhile, finely chop the remaining 1½-inch piece of ginger. In a large skillet, melt the butter over medium heat. Cook until the foam subsides, and the butter turns a deep nut brown, about 5 minutes. You'll know the butter is nearly browned when the furious bubbling in the pan grows quiet; this is a sign that the moisture is being evaporated, after which the fat turns from golden to brown quite quickly. So use your ears as well as your eyes ears as well as your eyes here (and your nose; you'll be able to smell the nuttiness.

3. Add the cumin seeds to the brown butter and cook for 30 seconds. Add the shallots and jalapeños, and cook, stirring occasionally, until the shallots are caramelized and well browned, 7 to 10 minutes. Stir in the chopped ginger, garlic, and garam masala; cook for 30 seconds.

4.  Thin down the dhal with a little water if it seems too thick (do this to taste). Spoon the dhal into bowls, discarding the chunk of ginger, the cardamom pods, and the whole dried chile. Top with the brown butter mixture, cilantro leaves if using, and a dollop of yogurt. Sprinkle with flaky sea salt.
 
 

Red Coconut Curry Shrimp

I'm not sure what Red Coconut Curry Shrimp should have tasted like, but it had the sweetness of Pad Thai. I was expecting a more spicy presentation. I am sure the dish was cooked as it should be, but I was surprised. I liked it enough, but I guess I like spicer rather than sweet (maybe that's why my A1C is good).

 Red Coconut Curry Shrimp

Dinner Changing the Game – Melissa Clark
 
You can slather a sauce made with coconut milk and red curry paste over pretty much anything and it will be delicious. But pairing it with tender shrimp is about as good as dinner gets, combining spicy-sweet-and-creamy in every bite, plus a subtle juicy crunch from red bell pepper and daikon. It's a speedy dish, too, and will make your kitchen smell heady and fragrant, as if you've been cooking all day long. That's the beauty of a jar of red curry paste- one small spoonful in the pan goes a long way toward happiness on the plate.
 
2       tablespoons Thai red curry paste
1       13.5-ounce can unsweetened coconut milk
¼      cup chopped fresh basil leaves, plus more whole leaves for serving
½      cup coarsely grated or julienned daikon radish
1       tablespoon Asian fish sauce
2       tablespoons coconut sugar, or dark or light brown sugar
2       tablespoons grapeseed or peanut oil
2       garlic cloves, minced
1       small onion, halved lengthwise through the root and thinly sliced into half moons
1       red bell pepper, thinly sliced
¾      cup sliced fresh shiitake or other mushrooms (1.75 ounces)
1       pound large shrimp, shelled and deveined
Cooked white or brown rice, for 
 
Lime wedges, for serving
TOTAL TIME: 20 MINUTES
 
1. In a medium pot over medium heat, whisk together the curry paste and coconut milk. Bring to a simmer and cook, whisking until the mixture is smooth, about 5 minutes. Add the basil, daikon, fish sauce, sugar, and 2 tablespoons of water; stir until the sugar has dissolved. Simmer until thickened to taste, 5 to 10 minutes.

2. While the curry sauce is simmering, heat a 12-inch skillet or wok over medium-high heat.Once it is hot, add the oil and heat until it is shimmering. Add the garlic, onion, bell pepper, and mushrooms, and cook until the vegetables are Starting to soften, about 3 minutes. Then add the shrimp and sauté until they are pink and cooked through, about 2 minutes. Pour the curry sauce into the skillet and heat i through. Serve the curry over nice, garnished with a few whole basil leaves and a squeeze of lime.

Roasted Chicken with Figs and Rosemary

This is a great Chicken and Fig recipe to make when Figs are in season. We really like it! You can find the recipe on our blog of: September 19, 2024. Click the date to get the recipe. We had some left over Sweet Potato Gratin from Camelia (a Japanese-French restaurant in the Arts District) and served it with the Chicken and Fig. It went perfectly.

Peppered Sea Scallops with Spinach

Put Peppered Sea Scallops with Spinach down as a new favorite. I really like the combination of the Pepper Flavoring with the Spinach. Of course I always like Scallops. This recipe is a keeper! It also is very fast to make, always a plus. 

Peppered Sea Scallops with Spinach

New York Times

An easy but elegant full-flavored main course, this dish is best made in fall or winter, when sea scallops are in season. The generously peppered scallops lay on a bed of puréed spinach. The spinach leans on Indian flavors, run through with heady garam masala, turmeric and ginger. Substitute pan-seared fish or shrimp if scallops aren’t your thing. If desired, serve with steamed rice.

 

INGREDIENTS
Yield:4 servings, as a main course
 
FOR THE SPINACH
2       tablespoons butter or mild oil
½      teaspoon cumin seeds
1       small onion, finely diced
2       garlic cloves, grated
1       jalapeño, halved, seeds removed and thinly sliced
2       teaspoons grated fresh ginger
1teaspoon garam masala
½      teaspoon ground turmeric
6       ounces roughly chopped spinach leaves
Salt
Speck of ground cayenne
2       tablespoons dry white wine, plus 1 cup water for blending

 
FOR THE SCALLOPS
 
12     large sea scallops (about 1 pound), trimmed and patted dry
Salt and coarsely ground black pepper
2       tablespoons mild oil
Zest and juice of 1 lemon
 
PREPARATION
 

Make the spinach: Put the butter in a wide skillet or wok over medium heat. Add cumin seeds and cook until fragrant and beginning to pop, about 1 minute. Add onion and cook until softened and barely browned, 3 minutes, then add garlic, jalapeño, ginger, garam masala and turmeric. Cook, stirring frequently, for 2 minutes more.

Add spinach, stir to coat well and turn up heat to medium high. Season with salt and cayenne. Add wine. Cook, stirring just until spinach is barely wilted. Remove pan from heat and set aside to cool.

Transfer spinach to a blender or food processor. Blend, adding enough water to make a medium-thick purée (add a little more for a thinner broth). Taste and adjust seasoning, then pour into small saucepan and set aside.

Cook the scallops: Season scallops on both sides with salt and generous amounts of coarse pepper. Set a wide, heavy skillet over medium-high heat. Add oil and swirl pan to coat. When oil is wavy, set scallops in pan without crowding. When they begin to sizzle, turn heat to medium. Don’t move scallops — they will need to cook undisturbed for at least 5 minutes.

Check the scallops: Using a metal spatula, turn one scallop over. It should be nicely browned. (If not, return it to the pan for another minute or so.) Turn over each scallop carefully and cook for about 2 minutes more, until sides look opaque. Turn off heat.

Reheat spinach purée over low heat, and spoon into 4 warmed shallow soup plates. Arrange a few scallops browned side up atop spinach on each plate. Sprinkle with lemon zest, shower with juice and serve.