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Author: vscson

Fish and Almost Chips

Fish and Almost Chips

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Yield: 4

Adapted from: WaPo

A gentle riff on British deep-fried fish and chips, the fish and potatoes are broiled instead of fried. But before you put them in the oven, you’ll marinate them in a pungent mixture of shallots (thinly sliced), garlic (minced or finely grated), chives (minced), oil, vinegar, lemon, salt and pepper.

  • nonstick cooking spray
  • 1½lb large red-skinned potatoes, sliced ¼-inch thick
  • water, as needed
  • 4medium shallots, thinly sliced
  • 3cloves garlic, minced or finely grated, divided
  • 3TBS minced fresh chives, divided
  • ¼cup plus 2 TBS extra-virgin olive oil, divided
  • fine salt
  • freshly ground black pepper
  • 46-oz cod fillets, ¾-inch thick
  • finely grated zest and juice of ½ lemon (3 TBS)
  • 2TBS white wine vinegar
  • 2tsp fresh thyme leaves
  • coarsely chopped fresh flat-leaf parsley leaves, for serving


Prep:

Position an oven rack 6 inches from the broiler element, preheat to 425°F. Line a half sheet pan with a double layer of foil, then grease it with cooking spray.

In a large microwave-safe bowl, combine the potatoes with a few TBS of water. Cover and microwave on HIGH for 8 minutes, or until almost tender, repositioning them halfway through for even cooking.

Carefully drain the water from the bowl, then transfer the potatoes to the prepared sheet pan. Add the shallots, ¼ cup of the oil, half of the chives and about one clove of the garlic, tossing to evenly combine. Season lightly with salt and pepper. Roast for 15 minutes, or until the potatoes have fully softened and started to brown. Remove from the oven and set aside.

Broil:

Preheat the broiler to HIGH.

While the potatoes are in the oven, wipe out the bowl used for the potatoes. To the bowl, add the cod, 2 TBS of olive oil, 2 TBS of vinegar, 2 cloves of garlic, zest and juice of half a lemon, and gently toss to evenly coat. Let the fish marinate until the oven has preheated to broil.

When the broiler is ready, place the fish on top of the potatoes and pour about half of the marinade over the fillets. Return the pan to the oven and broil for about 5 minutes, or to your desired degree of doneness. Some of the potatoes will brown and crisp at the edges, rotate the pan from front to back if they begin to burn.

Remove the sheet pan from the oven and top the fish and potatoes with the thyme, parsley and the remaining chives. Serve right away.

Shrimp Tacos

Shrimp Tacos

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Yield: 4

Adapted from: Natasha’s Kitchen

Not a fan of Cotija cheese, so I will probably just use Tex/Mex.

Shrimp taco sauce:

  • ⅓cup sour cream 
  • ⅓cup mayonnaise
  • 1½TBS lime juice, squeezed from 1 medium lime
  • ¾tsp garlic powder
  • dash hot sauce, or to taste

For the shrimp:

  • 1lb shrimp (medium or large), raw
  • 1garlic clove, pressed or minced
  • ½tsp sea salt
  • ¼tsp black pepper
  • ¼tsp ground cumin
  • pinch cayenne pepper

Shrimp taco toppings:

  • 8white corn tortillas, (small, 6” diameter), or Hard Taco Shells
  • ½small purple cabbage, 2 cups shredded
  • 1large avocado, pitted, peeled, and diced
  • ½red onion, diced
  • 4oz Cotija cheese or substitute, (1 cup grated on a box grater)
  • ¼bunch cilantro, coarsely chopped
  • 1lime, cut into 8 wedges
  • 1TBS olive oil


Make the shrimp taco sauce:

In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.

Prep the toppings:

Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.

Season the shrimp:

Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.

Cook the shrimp:

Place a large non-stick pan over medium-high heat. Add 1 TBS olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.

Heat the tortillas:

You can toast the tortillas over a gas flame, on a griddle or in a skillet**.

To serve:

Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.

Notes

**How to heat tortillas:

Gas stove:

Toast tortillas one at a time over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges.

Toast tortillas in the oven:

Arrange in a single layer on a baking sheet and broil about 6-8 inches from the heat source for 2 minutes or until you see browned spots on the tortillas.

Heat a griddle or cast-iron skillet to medium-high heat and toast tortillas for 15-30 seconds on each side or until golden. No oil needed.

Ground Beef Tacos

Ground Beef Tacos

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Yield: 4

Adapted from: feelgoodfoodie

These are tasty but a bit on the messy side. Mild heat from the chili powder.

  • 1TBS olive oil
  • 1shallot, minced
  • 1lb lean ground beef
  • 2tsp chili powder
  • 2tsp cumin
  • ½tsp oregano
  • ½tsp garlic powder
  • ½tsp salt
  • ½tsp black pepper
  • 2TBS tomato paste
  • ½cup water

For serving the tacos:

  • 8Corn or flour tortillas
  • Lettuce finely chopped
  • Shredded Mexican cheese blend or cheddar cheese
  • Tomatoes chopped
  • Red onions chopped
  • Salsa

Heat the olive oil in skillet over medium high heat. Add the shallot and ground beef and cook until browned, for about 5-7 minutes. Drain any fat.

Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes

Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.

Double Chocolate Cookies

Double Chocolate Cookies

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Yield: 9 to 10 big cookies.

Samantha Seneviratne / NY Times

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there’s no need to adjust the baking time.

  • 1cup AP flour
  • ¾cup Dutch-process cocoa powder
  • ¾tsp kosher salt
  • ½tsp baking powder
  • ½tsp baking soda
  • 10TBS unsalted butter, at room temperature
  • ¾cup dark brown sugar
  • ⅔cup granulated sugar
  • 1large egg
  • 2tsp pure vanilla extract
  • 2cups semisweet or bittersweet chocolate discs (or use 2 cups chocolate chips)

In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.

In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.

With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.

Heat oven to 350°F. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3½ oz each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

Dutch Chocolate Cookies

Dutch Chocolate Cookies

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Yield: 12

Frank Proto – Epicurious
  • 1cup butter, softened
  • 2cups sugar
  • 2large eggs
  • 2tsp vanilla extract
  • 2cups AP flour
  • 1tsp baking soda
  • 1tsp kosher salt
  • ¾cup Dutch-process cocoa powder
  • Bowl with sugar for rolling

In a stand mixer bowl, place 2 sticks of softened butter and 2 cups of sugar.

Turn mixer on & off lowest setting a few times. Then turn on to next setting until combined. Shut off mixer and scrape down sides of bowl. Turn on to medium setting for 30 seconds. Shut off mixer and scrape down sides of bowl. Turn on to high setting and mix until butter turns lighter color.

Add 1 egg, 1 tsp vanilla extract. Turn on low until egg is incorporated. Add 2nd egg and another tsp of vanilla extract. Mix on low until 2nd egg is incorporated.

In a separate bowl add 2 cups AP flour, 1 tsp baking soda, 1 tsp kosher salt, ¾ cup Dutch-process cocoa powder. Whisk together.

Add dry ingredients to mixer bowl and starting at lowest setting mix until combined. Scrape down sides and mix again at medium.

Use a 1½-2 TBS Disher and drop scoop of dough into sugar. Roll to coat bowl and place on parchment lined half sheet pan.

Bake at 350°F for 10-12 minutes.

Cool on a wire rack.

Corn on The Cob, Boiled

Corn on The Cob, Boiled

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Everyone

 

Boiled

Bring a large pot of salted water to a boil. Add corn, return to boil and cook for 5 minutes.

Drain corn and brush with butter, season with salt and pepper.

Steamed

Heat about 1/2-inch of water in a pan large enough for the corn. Insert steamer rack. 

Place corn on top of steamer rack.

Steam for 5-6 minutes.

Remove corn and brush with butter, season with salt and pepper.

 

Sam’s Ribs

Sam’s Ribs

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Yield: 2 racks of ribs

Samantha Hubbell

Hmm, Hmm, good!

  • 1 or 2racks of baby back or St. Louis ribs

Dry rub:

  • 1tsp garlic salt
  • 1tsp cumin
  • 1tsp pepper
  • 1tsp paprika
  • 1tsp chili powder
  • 1tsp oregano
  • ¼tsp white pepper
  • ¼cup brown sugar

Mix all dry rub ingredients.

Preheat oven to 250°F.

Rub rib racks with dry rub mix.

Cover pans with foil. Bake for 3 hrs.

Coat ribs with sauce and bake for another hour.

Seared Scallops with Champagne Sauce

Seared Scallops with Champagne Sauce

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Yield: 4

Adapted from: D’Artagnan

Scallops perfectly seared yielding a golden-brown crust. They can sit on top a bed of linguine or mashed potato, bathed in delicious champagne cream sauce. It doesn’t get much fancier than this!
Prep: 15 Cook: 15

  • Neutral oil
  • 16-20jumbo scallops, patted very dry
  • Kosher salt and freshly ground black pepper
  • Steamed asparagus, for serving (optional)

For the sauce:

  • 12oz demi-sec Champagne or sparkling wine
  • 1medium shallot, very finely chopped
  • 1cup fish stock or clam juice
  • 1cups heavy cream
  • squeeze of fresh lemon juice
  • 4TBS unsalted butter, chilled and cut into small cubes


Start the sauce:

Add Champagne and shallots to a medium saucepan and bring to a boil over high heat. Reduce until only a few spoons of liquid remain, about 20-30 minutes.

Once the Champagne is reduced, add fish stock. Bring back to a boil and cook for 6-7 minutes. Remove from heat and whisk in heavy cream and about ½ tsp salt.

Place back over medium heat and simmer, whisking occasionally, until thickened, 15 to 25 minutes.


Cook scallops:

Meanwhile, preheat a large skillet over medium-high heat. Season scallops with salt and pepper.

Once the pan is hot, add about a TBS of oil, swirl, and when it’s barely smoking, pat scallops dry once again then place in the pan spaced at least an inch apart.

Cook scallops without disturbing until they’re golden brown and release easily from the pan, 3 to 4 minutes. Turn each scallop and continue to cook for about 1 minute more. Remove to a warmed plate and tent with foil.


Finish:

When sauce is thickened to your liking, remove from heat and whisk in cold butter, a few cubes at a time, until fully incorporated. Taste for seasoning and adjust if desired.

Spoon the sauce over seared scallops and serve immediately with steamed asparagus or another vegetable side.

Cashew Shrimp

Cashew Shrimp

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Yield: 4-6

Cook! Stacey Cook

Mmm shrimp. Look at all that celery. Not to mention the zucchini.

Prep:

  • 3cloves of garlic, minced
  • 3slices of ginger
  • 3stalks of green onion, 2-inch sections, green and white separated
  • 7oz celery, cut diagonal, 1-inch wide
  • 6oz zucchini, diagonal half-moons

Optional:

  • snap peas,
  • carrots,

Marinate:

  • 12oz shrimp, peeled, tails removed
  • 1/4tsp salt
  • pinchsugar
  • pinch white pepper powder
  • 1tsp cornstarch
  • 1tsp rice wine, mix evenly, add
  • 1tsp sesame oil, mix
  • 1cup roasted cashews

Slurry:

  • 3/4cup water/ unsalted chicken broth
  • 1¼tsp corn starch

Cook:
Heat a large skillet over medium high heat, add
1 TBS oil, when hot, add
pinch sugar
1/4 tsp salt, add
Celery
Zucchini, stir fry 30 seconds, add
1½ tsp rice wine, cook until liquid is gone. Remove to plate. Add
1 TBS oil, when hot, add
Ginger slices and let sizzle for 15 seconds, add
Shrimp, fry until bottom is golden, turn over and pan fry other side to golden. Add
Minced garlic and white part of scallion, stir fry to add flavor, add
1 tsp rice wine, stir fry until alcohol evaporates. Add
1/2 tsp oyster sauce
1 tsp soy sauce
1 tsp dark soy sauce
1/4 tsp sugar, stir fry until mixed evenly. Mix and add
Slurry, mix and BTB until sauce thickens. Add
Cooked vegetables
Green part of scallion
cashews and stir.
Serve.

Beef & Bean Sprouts Stir Fry

Beef & Bean Sprouts Stir Fry

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Yield: 6 Servings

Sue & Gambo

For the Beef:

  • 8-12oz beef sirloin sliced thin
  • ½tsp baking soda
  • 4TBS water

Marinade:

  • 1tsp salt
  • 1pinch white pepper
  • 1tsp sesame seed oil
  • ½egg
  • 1½TBS corn starch
  • 1TBS oil
  • 1TBS oil for stir frying

For Bean Sprouts:

  • 1TBS oil
  • ½tsp garlic
  • 1TBS chopped ginger
  • 1lb bean sprouts
  • ¼red onion, julienned thin
  • 1tsp salt
  • white pepper AR
  • ½tsp sugar
  • 1tsp sesame oil
  • 1TBS Shaoxing cooking wine
  • 1TBS oyster sauce
  • 1oz red bell pepper, thinly sliced

Tenderize Beef:

Mix baking soda and water well and pour over beef. Mix well. Let sit 30 minutes or refrigerate overnight.

Marinate Beef:

Add salt, white pepper and oil. Mix well.

Add egg white and mix well.

Add 1-2 TBS corn starch and mix well until evenly coated.

Add 1 TBS soybean oil and mix well.

Let sit 15 – 30 minutes.

Stir Fry Beef:

Heat 1 TBS oil in wok until hot and stir fry beef until browned on both sides. Remove to plate and set aside.

Stir Fry Bean Sprouts:

Heat 1 TBS oil in wok until hot and add ½ tsp garlic and 1 TBS chopped ginger. Stir for 30 seconds.

Add 1 lb bean sprouts and stir fry. Add additional oil if needed.

Add red onion and stir fry until bean sprouts are cooked through.

Add about 1 tsp of salt and a few shakes of white pepper. Stir-fry.

If sprouts exude too much juice thicken with slurry.

Add ½ tsp sugar and 1TBS sesame seed oil and 1 TBS Shaoxing cooking wine.

Add long strips of green onion and red bell pepper, 1 TBS oyster sauce.

Return beef to wok and mix in.

Serve.