This dish i created for a dinner party a few years ago and i just came across it as i was preparing to post my next dinner party menu. Thank you all for the emails and yes i prepared the last dinner party menu for 8 in a very small NYC kitchen.
Crab Stuffed Calamari
Ingredients
The Calamari
12 cleaned squid with the tentacles
1/2 lb of lump crab meat
1/4 cup of olive oil
3 red onions quartered and sliced thin
2 small red dried chiles, crumbled
3 table spoons thin sliced kokum
3 table spoons diced chives
3 table spoons chopped cilantro, stems removed
2 table spoons chopped pealed ginger
1 teaspoon cumin seeds
Salt and pepper to taste
The Sauce
1 quart of water
2 medium onions diced
8 fresh curry leaves
5 pieces of kokum
4 dried chiles, New Mexico style, chopped and seeds removed
2 table spoons of Tamarind paste
1 table spoon olive oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds, yellow
1/2 teaspoon raw sugar
Salt & pepper to taste
Directions
Sauce
In the blender place the onions, chiles, ginger and 1 quart of water and puree until smooth.
In a large sauce pan place the olive oil, cumin and mustard seeds over medium high heat for about 1/2 a minute. Next add the curry leaves, chile puree, tamarind paste, sugar and 2 more additional cups of water and salt and pepper to taste. Bring a boil, then reduce heat and simmer for about 30 minutes. Now add the kokum and simmer for an additional 20 minutes. Remove from heat and set aside.
Calamari
Dice the squid tentacles and set aside.
In another large sauce pan add the olive oil over med high heat; once it is shimmering add cumin seeds and heat for 1 minute. Next add the onions, ginger, kokum, chiles and salt and pepper to taste. Stir until onions are soft, about 3 minutes. Now add the diced tentacles, remove from heat and stir until squid is cooked through. Set aside to cool.
Once cool add the chives, cilantro and crab meat tossing to combined. Check for salt and pepper and add if needed.
Time to stuff the squid bodies. Use about a 1/4 cup of crab mixture into each body, leaving enough room so that you can pinch closed and use a tooth pick to seal. Do not pack too tightly. Pat stuffed squid dry.
Pre heat oven to 350 degrees
Place a large skillet over medium high heat with two table spoons of olive oil and sear the squid on each side for about 1 minute each side.
Place sear squid on a baking sheet and place in oven and roast for about 5 minutes.
Remove from oven and plate with a the sauce spoon over the calamari. Remember to remove the tooth pick before serving
Enjoy Cooking
Wednesday, February 23, 2011
Monday, February 14, 2011
Very Berry Dessert
Very Berry Dessert
Ingredients
4 pints of fresh blue berries
2 pints of raspberries
2 pints of black berries
4 packages of Italian Lady Fingers
2 8oz packages Mascarpone cheese
1 cup raw sugar or 3/4 cup raw honey
1 cup heavy cream
3/4 cup raw powdered sugar or honey powder
1 lemon, juiced and zest
1 teaspoon Real Vanilla extract
1/2 teaspoon cinnamon
Directions
In a large sauce pan add blue berries, raw sugar or Honey and lemon juice and zest and bring to a boil. Then reduce heat a simmer for 5 minutes. Next add the raspberries and black berries and stir to warm about 2 minutes. Remove from heat.
In the stand mixer, with the whisk unit attachment, place the Mascarpone cheese and powdered sugar or Powdered Honey and mix to blend. With the mixer on low add the heavy cream, cinnamon and vanilla and blend until smooth. Note: if using the powdered honey you may need to have it run a spin in the spice grinder in order to the powder it bit finer.
You will need a large casserole, i use a 16 inch by 9 1/2 inch by 3 inch deep oval casserole for this dish. Place a single layer of lady fingers on the bottom of the casserole, next spoon berry sauce over lady fingers. Add another layer of lady fingers and sauce and then on more layer with sauce. Next cover the top with the mascarpone mixture, cover with plastic wrap and chill for at least 2 hours. I decorate the top with some whole berries and serve.
Enjoy Cooking
Ingredients
4 pints of fresh blue berries
2 pints of raspberries
2 pints of black berries
4 packages of Italian Lady Fingers
2 8oz packages Mascarpone cheese
1 cup raw sugar or 3/4 cup raw honey
1 cup heavy cream
3/4 cup raw powdered sugar or honey powder
1 lemon, juiced and zest
1 teaspoon Real Vanilla extract
1/2 teaspoon cinnamon
Directions
In a large sauce pan add blue berries, raw sugar or Honey and lemon juice and zest and bring to a boil. Then reduce heat a simmer for 5 minutes. Next add the raspberries and black berries and stir to warm about 2 minutes. Remove from heat.
In the stand mixer, with the whisk unit attachment, place the Mascarpone cheese and powdered sugar or Powdered Honey and mix to blend. With the mixer on low add the heavy cream, cinnamon and vanilla and blend until smooth. Note: if using the powdered honey you may need to have it run a spin in the spice grinder in order to the powder it bit finer.
You will need a large casserole, i use a 16 inch by 9 1/2 inch by 3 inch deep oval casserole for this dish. Place a single layer of lady fingers on the bottom of the casserole, next spoon berry sauce over lady fingers. Add another layer of lady fingers and sauce and then on more layer with sauce. Next cover the top with the mascarpone mixture, cover with plastic wrap and chill for at least 2 hours. I decorate the top with some whole berries and serve.
Enjoy Cooking
Swiss Chard and Bacon
Swiss Chard and Bacon
Ingredients
2 bunches of Swiss chard, stems removed and torn
1 cup green onions chopped
1/4 lb of bacon chopped
1/2 teaspoon fresh grated nutmeg
Salt and Pepper to taste
Directions
In a large skillet render off the bacon and transfer bacon to a paper towel to drain. Next add the Swiss chard to the skillet and toss to wilt. As the Swiss chard is wilting add the nutmeg and salt and pepper. Once the Swiss chard is wilted transfer to a bowl and add the green onions and the bacon toss and serve.
Enjoy Cooking
Ingredients
2 bunches of Swiss chard, stems removed and torn
1 cup green onions chopped
1/4 lb of bacon chopped
1/2 teaspoon fresh grated nutmeg
Salt and Pepper to taste
Directions
In a large skillet render off the bacon and transfer bacon to a paper towel to drain. Next add the Swiss chard to the skillet and toss to wilt. As the Swiss chard is wilting add the nutmeg and salt and pepper. Once the Swiss chard is wilted transfer to a bowl and add the green onions and the bacon toss and serve.
Enjoy Cooking
Quad of Roasted Root Veggies
Quad of Roasted Root Veggies
Ingredients
Note: dices should be about 1/2 inch or so
3 cups diced sunchokes
3 cups diced red potatoes
6 beets, pealed and diced
2 celery roots, peeled and diced
8 cloves of garlic, minced
1/3 to 1/2 cup of olive oil
Salt & pepper to taste
Directions
Preheat oven to 400 degrees
In a large bowl place all the ingredients and toss to coat. Let stand in bowl for about an hour before baking, tossing about every 15 minutes. Pour into a deep baking dish and bake for about 45 minutes or until veggies are soft.
Serve
Enjoy Cooking
Ingredients
Note: dices should be about 1/2 inch or so
3 cups diced sunchokes
3 cups diced red potatoes
6 beets, pealed and diced
2 celery roots, peeled and diced
8 cloves of garlic, minced
1/3 to 1/2 cup of olive oil
Salt & pepper to taste
Directions
Preheat oven to 400 degrees
In a large bowl place all the ingredients and toss to coat. Let stand in bowl for about an hour before baking, tossing about every 15 minutes. Pour into a deep baking dish and bake for about 45 minutes or until veggies are soft.
Serve
Enjoy Cooking
Crab Pot du Fromage
Crab Pot du Fromage
Ingredients
1 16ox container of Crab meat of choice
1 cup of olive oil mayo
2 eggs
1/2 cup diced onions
1/2 cup diced red pepper
2 cloves garlic diced
1/2 cup fresh Italian parsley, chopped stems removed
1/2 cup Asiago cheese, shredded
1/3 goat cheese, diced
1/3 cup Gruyere cheese
1 lemon, zest and juice
2 table spoons Olive oil
1 table spoon Worcestershire sauce
1 table spoon fresh Thyme diced
1 table spoon fresh Lavender diced
Salt and Pepper to taste
Directions
In a skillet over medium heat place onions, red pepper and olive oil and cool to soften. Remove from heat and stir in garlic, thyme and lavender and set aside.
In a large bowl whisk together the mayo, eggs, Worcestershire sauce and lemon juice and zest. Next add the Crab to the party and toss to coat. Now add 1/3 cup of asiago cheese and the balance of the other cheese, parsley and toss to combine. Lastly add the soften onions, peppers and herb mixture to the bowl and toss well to combine.
Preheat oven to 350 degrees
Spoon mixture into ramekins, sprinkle with the remaining asiago cheese. Place ramekins in a deep sided baking dish, next fill the pan with water half way the sides of the ramekins. Place in oven and bake for 30 minutes and the cheese on top is a nice golden brown.
Remove from oven and let set for 5 minutes before serving. Serve with a nice French bread or toast points
Enjoy cooking
Ingredients
1 16ox container of Crab meat of choice
1 cup of olive oil mayo
2 eggs
1/2 cup diced onions
1/2 cup diced red pepper
2 cloves garlic diced
1/2 cup fresh Italian parsley, chopped stems removed
1/2 cup Asiago cheese, shredded
1/3 goat cheese, diced
1/3 cup Gruyere cheese
1 lemon, zest and juice
2 table spoons Olive oil
1 table spoon Worcestershire sauce
1 table spoon fresh Thyme diced
1 table spoon fresh Lavender diced
Salt and Pepper to taste
Directions
In a skillet over medium heat place onions, red pepper and olive oil and cool to soften. Remove from heat and stir in garlic, thyme and lavender and set aside.
In a large bowl whisk together the mayo, eggs, Worcestershire sauce and lemon juice and zest. Next add the Crab to the party and toss to coat. Now add 1/3 cup of asiago cheese and the balance of the other cheese, parsley and toss to combine. Lastly add the soften onions, peppers and herb mixture to the bowl and toss well to combine.
Preheat oven to 350 degrees
Spoon mixture into ramekins, sprinkle with the remaining asiago cheese. Place ramekins in a deep sided baking dish, next fill the pan with water half way the sides of the ramekins. Place in oven and bake for 30 minutes and the cheese on top is a nice golden brown.
Remove from oven and let set for 5 minutes before serving. Serve with a nice French bread or toast points
Enjoy cooking
Won Ton Soup
Won Ton Soup
Ingredients
4 boneless and skinless chicken breast, cubed
2 package of won ton wrappers
1 cup of cooked bean threads - as per directions on package
8 cups of veggie stock
1 cup of fresh chopped cilantro, stems removed
1 cup of red cabbage, diced
1/4 cup raw honey
2 table spoons soy sauce
1 teaspoon of ground ginger
salt and pepper to taste
1 bunch of green onions diced
1 red pepper diced
Directions
I make the won tons in advance and freeze them, it makes it easier to handle, so plan ahead.
In a small bowl whisk up the honey, soy sauce, ginger and salt and pepper. Pour over chicken cubes in another bowl and toss to coat. Let sit in sauce for about 1 hour before cooking. Preheat a non stick skillet over medium heat and brown chicken on each side. Remove from heat and let cool for about an hour.
Place cooled chicken in the food processor and pulse to puree. Next add the bean threads and cilantro and pulse to combine. Next add the cabbage and pulse a few times about 4 pulses should do it.
Next fill the won ton wrappers with about teaspoon of the chicken mixture, wet the edges of wrappers and pinched to close. Place on a parchment lined small cookie sheet covered with a damp towel and repeat until all wrappers are filled. At this point you can either go right to the soup or place the won tons in the freezer on the cookie sheet. Once frozen you can transfer to a freezer bag. I freeze them on the cookie sheet so that they do not stick together.
Ready to make the soup, place veggie stock in a large soup pot and bring to a boil. Next drop in the won tons. I usually cook 6 to 8 per serving; boil frozen won tons for 3 minutes and fresh 1 to 1/2 minutes.
To plate, place green onions and red peppers on the bottom of each bowl and fill with soup and serve,
Enjoy cooking
Ingredients
4 boneless and skinless chicken breast, cubed
2 package of won ton wrappers
1 cup of cooked bean threads - as per directions on package
8 cups of veggie stock
1 cup of fresh chopped cilantro, stems removed
1 cup of red cabbage, diced
1/4 cup raw honey
2 table spoons soy sauce
1 teaspoon of ground ginger
salt and pepper to taste
1 bunch of green onions diced
1 red pepper diced
Directions
I make the won tons in advance and freeze them, it makes it easier to handle, so plan ahead.
In a small bowl whisk up the honey, soy sauce, ginger and salt and pepper. Pour over chicken cubes in another bowl and toss to coat. Let sit in sauce for about 1 hour before cooking. Preheat a non stick skillet over medium heat and brown chicken on each side. Remove from heat and let cool for about an hour.
Place cooled chicken in the food processor and pulse to puree. Next add the bean threads and cilantro and pulse to combine. Next add the cabbage and pulse a few times about 4 pulses should do it.
Next fill the won ton wrappers with about teaspoon of the chicken mixture, wet the edges of wrappers and pinched to close. Place on a parchment lined small cookie sheet covered with a damp towel and repeat until all wrappers are filled. At this point you can either go right to the soup or place the won tons in the freezer on the cookie sheet. Once frozen you can transfer to a freezer bag. I freeze them on the cookie sheet so that they do not stick together.
Ready to make the soup, place veggie stock in a large soup pot and bring to a boil. Next drop in the won tons. I usually cook 6 to 8 per serving; boil frozen won tons for 3 minutes and fresh 1 to 1/2 minutes.
To plate, place green onions and red peppers on the bottom of each bowl and fill with soup and serve,
Enjoy cooking
Shrimp Cocktail with Blood Orange Sauce
Shrimp Cocktail with Blood Orange Sauce
Ingredients
1 1/2 pounds of shrimp, clean and skins removed
1 onion pealed and quartered
2 Table spoons celery seeds
4 blood orange peeled
1/2 cup raw honey
1/3 cup ketchup
4 table spoons fresh grated horse radish
3 table spoons fresh grated ginger
2 table spoons soy sauce
1 teaspoon siraracha sauce
salt and pepper to taste
Directions
In a large pot filled with water over high heat place the quartered onion, celery seeds and the shrimp skins and bring to a boil. After the water has been rolling for about 4 minutes, drop the shrimp and boil for about 2 minutes and drain and rinse with cold water to stop the cooking. You want the shrimp pink and tender and not over cooked and rubbery. Place cooked shrimp in a bowl and chill until ready to serve.
Place the pealed blood oranges into the food processor and pulse to chop. Next add the balance of the ingredients and then puree. Transfer to a bowl and chill for at least 2 hours.
To plate - place shrimp over the edge of a glass or small bowl, place some green at the bottom, along with a few additional blood orange slices and then spoon sauce over shrimp and enough at the bowl of the bowl for dipping and serve.
Enjoy cooking
Ingredients
1 1/2 pounds of shrimp, clean and skins removed
1 onion pealed and quartered
2 Table spoons celery seeds
4 blood orange peeled
1/2 cup raw honey
1/3 cup ketchup
4 table spoons fresh grated horse radish
3 table spoons fresh grated ginger
2 table spoons soy sauce
1 teaspoon siraracha sauce
salt and pepper to taste
Directions
In a large pot filled with water over high heat place the quartered onion, celery seeds and the shrimp skins and bring to a boil. After the water has been rolling for about 4 minutes, drop the shrimp and boil for about 2 minutes and drain and rinse with cold water to stop the cooking. You want the shrimp pink and tender and not over cooked and rubbery. Place cooked shrimp in a bowl and chill until ready to serve.
Place the pealed blood oranges into the food processor and pulse to chop. Next add the balance of the ingredients and then puree. Transfer to a bowl and chill for at least 2 hours.
To plate - place shrimp over the edge of a glass or small bowl, place some green at the bottom, along with a few additional blood orange slices and then spoon sauce over shrimp and enough at the bowl of the bowl for dipping and serve.
Enjoy cooking
new postings
I have received many email requesting diner party menus - hmm, sounds like the latest request from my book agent. Well Ok, so twice a month I will post menus which will include new recipes and as well as recipes that are already posted. I will post the menus as one post and all the recipes on the list as their own posts so that they will be easily search-able.
Here is the menu for the diner party we just had over the weekend;
Shrimp Cocktail with Blood Orange Sauce
Won ton Soup
Crab pot du Fromage
New York Strip stake with Roasted Root Veggies and saute Swiss Chard with Bacon
Very Berry Dessert
Here is the menu for the diner party we just had over the weekend;
Shrimp Cocktail with Blood Orange Sauce
Won ton Soup
Crab pot du Fromage
New York Strip stake with Roasted Root Veggies and saute Swiss Chard with Bacon
Very Berry Dessert
Friday, February 4, 2011
Herb Pasta
Herb Pasta
Ingredients
1 lb of pasta of choice
4 egg yolks
1/2 cup heavy cream
1/4 cup of each fresh chopped chervil, chives, and Italian parsley, stems removed
2 table spoons of each fresh chopped thyme and tarragon
1 teaspoon lemon zest
1/2 cup of fresh grated parmigiano
salt and pepper to taste
Directions
Prepare pasta as directed on package.
In a large metal bowl whisk together all the ingredients with the exception of cheese. Just about 2 minutes from the pasta being done, place bowl over pasta pot and whisk to warm sauce. You want it warm not hot, whisk over water for no more that 2 minutes.
Drain pasta and place pasta in sauce bowl and toss to coat. Next add cheese and toss again and serve.
Simple
Enjoy cooking
Ingredients
1 lb of pasta of choice
4 egg yolks
1/2 cup heavy cream
1/4 cup of each fresh chopped chervil, chives, and Italian parsley, stems removed
2 table spoons of each fresh chopped thyme and tarragon
1 teaspoon lemon zest
1/2 cup of fresh grated parmigiano
salt and pepper to taste
Directions
Prepare pasta as directed on package.
In a large metal bowl whisk together all the ingredients with the exception of cheese. Just about 2 minutes from the pasta being done, place bowl over pasta pot and whisk to warm sauce. You want it warm not hot, whisk over water for no more that 2 minutes.
Drain pasta and place pasta in sauce bowl and toss to coat. Next add cheese and toss again and serve.
Simple
Enjoy cooking
Chicken Pita
This is a quick dinner that i came up with as a variation on my favorite diner meal.
Chicken Pita
Ingredients
1 1/2 lbs of boneless chicken breast, cubed
1/2 cup olive oil
1/2 cup pitted Kalamata Olives, chopped
1 large red onion quartered and sliced
1/2 cup Italian parsley, chopped and stems removed
1/2 cup of diced cumumber
3/4 cup Greek yogurt
3 tomatoes, diced and seeds removed
2 romaine hearts, chopped
4 cloves or garlic diced
3 table spoons red wine vinegar
2 table spoons of fresh dill chopped and stems removed
2 table spoons of fresh oregano, chopped and stems removed
1 lemon, zest and juiced
8 oz of feta cheesed, crumbled
Salt and pepper to taste
Pita bread
Directions
Preheat oven to 250 to 275 degrees. Wrap pita in foil and place in the oven to warm.
Place chicken in a non reactive bowl. In another bowl whisk together the lemon juice, zest, vinegar, oregano, oil and half the garlic. Pour about half the dressing dressing over chicken and toss to coat. Set the remain dressing aside.
In another bowl place yogurt, cucumbers, dill and balance of the garlic and mix to combine.
In a large bowl place the romaine, tomatoes, parsley, olives, onions and the remaining dressing and toss to combine.
Place a large skillet over medium high heat, once skillet is hot, place half the chicken in skillet and brown on each side about 4 minutes on each side. Remove and place on a oven safe platter and place in the oven to keep warm and brown the balance of chicken.
To serve i just place all the parts on the table, the bowl of salad, the cucumber yogurt sauce, chicken and pitas and just let everyone create their own sandwich
Enjoy cooking
Chicken Pita
Ingredients
1 1/2 lbs of boneless chicken breast, cubed
1/2 cup olive oil
1/2 cup pitted Kalamata Olives, chopped
1 large red onion quartered and sliced
1/2 cup Italian parsley, chopped and stems removed
1/2 cup of diced cumumber
3/4 cup Greek yogurt
3 tomatoes, diced and seeds removed
2 romaine hearts, chopped
4 cloves or garlic diced
3 table spoons red wine vinegar
2 table spoons of fresh dill chopped and stems removed
2 table spoons of fresh oregano, chopped and stems removed
1 lemon, zest and juiced
8 oz of feta cheesed, crumbled
Salt and pepper to taste
Pita bread
Directions
Preheat oven to 250 to 275 degrees. Wrap pita in foil and place in the oven to warm.
Place chicken in a non reactive bowl. In another bowl whisk together the lemon juice, zest, vinegar, oregano, oil and half the garlic. Pour about half the dressing dressing over chicken and toss to coat. Set the remain dressing aside.
In another bowl place yogurt, cucumbers, dill and balance of the garlic and mix to combine.
In a large bowl place the romaine, tomatoes, parsley, olives, onions and the remaining dressing and toss to combine.
Place a large skillet over medium high heat, once skillet is hot, place half the chicken in skillet and brown on each side about 4 minutes on each side. Remove and place on a oven safe platter and place in the oven to keep warm and brown the balance of chicken.
To serve i just place all the parts on the table, the bowl of salad, the cucumber yogurt sauce, chicken and pitas and just let everyone create their own sandwich
Enjoy cooking
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