Cornish Game Hens, stuffed with Prosciutto and Herbed Cream Cheese - Elegant company fare!

This is one of my favorite dishes to make for company. 

Use your fingers to separate the skin from the breasts of the hens - be careful inserting the prosciutto under the skin.  I serve this with long grain wild rice, and usually oven roasted green beans or asparagus, and a nice gorgonzola pear salad.  To oven roast either veggie, brush with olive oil, sprinkle with fresh ground sea salt and powdered garlic, and bake at 400 for about 15 minutes ( in this case - put in with the hens at 425 for about 12 minutes).  Warm the cream cheese up slightly before mixing herbs in - makes it a bit easier.   I  like to serve this meal with a nice Fume Blanc by Dry Creak Vineyards - an oaked version of Sauvignon Blanc - very mild, and crisp enough to bring out the fatty taste of the birds!  About $13 a bottle.

The nice thing about this meal, is the birds can be prepared the night before, and refridgerated.  Total cook time for everything is 40 minutes.  I usually serve an appetizer, then pre heat the oven.  Once the birds are in, about 5 minutes after they are turned for the first time,  I make sure everyone is heading to the table.  Plate the birds with the rice and veggie, add the salad in separate bowls, and you are good to go - a relatively minor time in the kitchen for a totally gourmet meal for company!  One hen per person - adjust to head count.

Ingredients:

Ø 4 Cornish Game Hens

Ø8 Slices of Prosciutto Ham

Ø2 pkg Cream Cheese

ؽ tsp each of: dried Tarragon, Thyme, Basil and Oregano, or Fine Herb mix

ØSalt and Pepper to taste

Ø

3 tbs Butter 

 

Directions:

1.Pre Heat Oven to 425 degrees

2.Remove giblets from hens, discard

3.Separate skin from meat on the breasts of the hens, and carefully insert 2 slices prosciutto

4.Mix herbs and cream cheese, and stuff each bird with ¼ of the mix

5.Brush hens with melted butter, and season with salt and pepper

6.Place birds breast side down, and roast for 20 minutes

7.Turn the birds, and roast for 20 more minutes, or until they reach 170 degrees, and skin is crispy – total of about 40 minutes

8.Serves 4

Shrimp Scampi in Burnt Butter Creme Sauce -20 minutes, easy and awsome!

OK, it's been a bit since the last post - I plead totally busy finishing my Christmas painting orders!  I am off the next several days, so there will be several posts in a row.  This is my own take on shrimp scampi ( I have a few - more to come..)  This is totally easy, totally fast, totally cheap, and REALLY good!!  The biggest thing is to not over burn the butter - LIGHT brown is the key.  Add the shrimp just after it starts to turn a nice golden brown.  No worries though - this is a totally easy dish, and great to impress a date!  Serve with a nice crisp California Chardonnay - I prefer an oaked Chard - like Kendal Jackson, or Toasted Head - no more than a $10 - $12 bottle.

Enjoy!  Bon Appetit!!

Shrimp Scampi in Burnt Butter Crème Sauce

18 jumbo shrimp (21-25 per lb – frozen are fine)

4 cloves garlic  

1 Large shallot             

½ stick butter

1 box frozen peas

½ cup cream

½ cup parmesan cheese

Pinch red pepper flakes

1 tsp salt

1tsp basil

1 tsp powdered garlic

1/3 box whole wheat spaghetti

Instructions:

Peel and finely dice shallot and garlic cloves, place in sauté pan with butter, put aside.

Thaw and peel shrimp – put aside on plate

Thaw peas with hot water ( only use about ½ box)

Fill 3.5 qt sauce pan about ½  full water – season water with a pinch (about 1tsp) garlic powder, dried basil and salt.  Bring to boil.  Break spaghetti in half, and stir into water until completely submerged.  Boil for about 15 minutes, or until tender. ( the old test is throw it against the wall, if it sticks, its done – but that’s tough on the paint job.  Just keep checking it, and taste a noodle now and then – should be a little al dente – slightly chewy)

While pasta is boiling, heat butter, garlic and shallots over med high heat, stirring as butter melts.  Let butter begin to turn slightly brown, stirring garlic and shallots constantly.  Add shrimp, sauté for about 5 to 8 minutes, till shrimp are totally pink. Lower heat to med low, add cream and about 2/3 parmesan cheese, and peas. ( a pinch off red pepper flakes is also excellent – a touch of spice.  Another add in would be feta cheese and spinach – leave peas out in that case -  excellent!)   Stir well.  Add more cream or a splash of white wine to make more sauce if needed – allow to simmer for a few minutes to heat through.

Drain pasta, put back in hot pan, drizzle olive oil, and remaining parmesan cheese into spaghetti, and stir.  

Plate spaghetti onto two plates, and evenly distribute shrimp mixture/sauce over top – sprinkle with a bit of parmesan cheese and serve with a nice Chardonnay……

Actually makes enough to serve 3 – makes a great lunch with leftovers!

A note on timing: For the most part – you should be able to make shrimp/sauce in the time the pasta takes to cook – but the pasta will take longer to cook than the shrimp.  It is perfectly fine for the cooked pasta to sit in pan after drained, and cheese added for a bit – put a cover on it -  if the shrimp is not done.

Holiday eats: Ginger spice truffles and Eggnog cupcakes

Merry Christmas (almost)! In preparation for the plethora of family time, I've been busy in the kitchen experimenting with savory and unusual treats to give as gifts. I found two fabulous recipes; one for eggnog cupcakes and one for gingerbread truffles. The cupcake recipe is unmodified from Annie's Eats blog, and the truffle recipe is loosely based on an Epicurious recipe. Rather than making them gingerbread, it's more of a ginger spice. Either way, both are easy to make and easy to enjoy.

For the cupcakes, check out the recipe at Annie's Eats (www.annies-eats.com/2010/12/17/eggnog-cupcakes/). I didn't modify anything, and they're incredible. Definitely opt to use dark rum.

The truffles are basically my own recipe.

Ginger spice truffles:
3/4 cup whipping cream
10 whole cloves
1 tablespoon molasses
1 and 1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg

14 ounces semi-sweet chocolate chips
24 ounces bittersweet chocolate chips
1/2 cup crystalized ginger
1 tsp ground ginger


Bring the first 6 ingredients just to a boil, let stand for one hour.

Bring a medium saucepan, half full of water, to a simmer. Place a metal bowl on top, and add 14 ounces semi-sweet chocolate chips. Stir slowly until melted. Add the cream mixture (after removing cloves) and remaining ginger; stir until smooth. Allow to chill for at least three hours. Once chilled, roll rounded teaspoons into balls (about one inch), and place on parchment lined baking sheet. Chill overnight.

Melt the bittersweet chocolate chips using the same process as before. Allow to cool to 115 degrees (a candy thermometer is helpful, but don't laugh...I used a meat thermometer). Using a fork, quickly dunk one truffle into the chocolate, and allow excess chocolate to drip off. Carefully slide the truffle onto parchment lined baking sheet. Repeat with remaining truffles and garnish with crystalized ginger. Allow to chill for at least 30 minutes. Enjoy!

Pollo Monte Bianco - Italian classic done easy everyday style!

This is a great dish - simple to make, and classic taste!  A great company dish.  Enjoy!!
Buon  appetito!

Pollo Monte Bianco

This is a great, simple recipe for a traditional Italian dish – but on steroids! An EXCELLENT company dish!

Ingredients:

4 Chicken breasts, cut in ½, and hammered to ¼ inch thickness
½ 8.5 oz can artichoke hearts, drained
¾ cup chopped porta bella mushrooms
2 large cloves garlic, diced fine
1 small shallot diced fine
1 cup frozen or fresh spinach
2/3 cup white whine
¼ cup half and half
1 roasted pepper from 7.5 oz jar
Salt and pepper to taste
3 tbs butter
2 tbs light olive oil (not first press virgin)
¼ cup fresh grated parmesan cheese

Instructions:

In large skillet, melt butter with olive oil, add garlic and shallots and ½ the wine, and sauté till translucent – about 4 minutes.. Season pounded chicken breasts with salt and pepper, and sauté in butter/oil mixture till browned – about 5 minutes per side.

Add ½ the wine, and simmer, stirring browned bits off of bottom of pan. Add mushrooms, roasted pepper and artichoke hearts, and simmer for about 8 – 10 minutes.

Add spinach and half and half, and simmer till warmed through.

Serve over whole wheat linguine – with fresh cracked pepper, and topped with fresh parmesan cheese. Can be served over spinach instead of pasta.

Serves 4

Guinness Beef Stew - an absolute home run!!

Ok, it’s Sunday, my favorite day of the week.  It’s the one day my wife and I get to spend together, so we always try and make it special – at least food wise!  Today we went Christmas shopping for the kids, and now its time to cook.  We live in New England, so it was a little gray and cold today – felt like snow, but it never did.  Have a fire going, and Lynne is making her infamous Guinness Beef Stew….. this is definitely an all time favorite, and super easy!!  I made this for the office once, and everyone loved it!

Instead of stew meat, we usually use a Top Round ( sometimes known as London Broil) steak, and cut it into cubes.  It costs about the same, and is a much higher quality meat. 

For the Garlic Smashed potatoes, we use baby red’s, with the skins on.  Cut them up into about ½ inch cubes, and use about a heaping handful per serving. Rinse, then cover with water.  I add about a ¼ tsp salt, and ½ tsp garlic powder to the water.  Boil, until you can break the pieces up with a fork.  Drain, and return to the pan.   Add about 2 tbs of butter, about a ¼ cup half and half, another tsp garlic powder,  6 or 7 twists of fresh ground pepper, and a heaping tablespoon of sour cream to the potatoes, and mash with a hand masher till thick and lumpy.  Lumpy is GOOD in this case – be careful with the half and half – doesn’t take much. A chunk of cream cheese turns them into heaven….. not a lot- about  one inch of the block, maybe a ¼ cup…

So here is the recipe!  Enjoy – it’s an awesome winter meal.  Bon Appetit

Lynne’s Guinness Beef Stew:

Ø      Ingredients:

Ø                  2 ½ lbs stew beef

Ø                  1/3 cup all purpose flour

Ø                  1/3 cup olive oil

Ø                  1 large onion, chopped

Ø                  3 cloves garlic, chopped fine

Ø                  3 cups Guinness beer

Ø             4 cubes beef bullion

Ø                  1 tsp salt

Ø                  1 tsp Worcestershire sauce

Ø                  ¼ tsp pepper

Ø                  1 16 oz bag carrots

Ø      1 10 oz pkg frozen peas

Directions:

1. Cut meat into 1 inch cubes. Coat meat with flour, reserve leftover flour.
2. In a 6 qt pot, heat oil over med high heat
3. Brown meat all over in small batches, remove pieces as they brown.  Reduce heat to medium
4. Add onion and garlic to drippings in pan, stir till tender.  Add reserve flour.
5. Gradually add beer, bullion, salt, pepper, Worcestershire.  Stir until slightly thickened. 
6. Add meat, heat to boiling.  Reduce heat to low, cover and simmer for 2 ½ hours until meat almost tender, stirring occasionally.
7. Add carrots, heat to boiling.  Reduce heat to low, cover and simmer for 20 minutes.

8.                  Add peas, cover and simmer for 10 minutes until all vegetables are tender.  Serve over Garlic Mashed Red Potatoes.

Possibly the best meal ever!! Easily one of my favorites!

Shrimp Grits – possibly the best meal EVER!!  Felt like comfort food tonight, so whipped up some shrimp grits – probably my favorite meal.  This recipe is for 4-6 servings, so I cut it by about 1/3 for Lynne and I.  I used cream cheese instead of marscapone with the grits tonight – yes, grits again!  I am probably the only northerner around who considers grits a staple!

I have made this dish for my cooking classes many times, and I have NEVER had anyone NOT love it!  This recipe has been up on my website for a bit as well – because it is a real keeper!  I guarantee you will love this dish – or I will cook you dinner for a year….. lol, well you know what I mean…. It’s down home, southern good!

It is a simple meal to make, and is definitely company quality!  I mix the shrimp mixture in with the grits for every day use, but for company, I would top the grits with the shrimp mixture, and garnished with prosciutto and chives– it’s a much more sophisticated and visually appealing  presentation.

Here is the recipe – Bon Appetite!  Let me know how you like it!

Ingredients

Grits

• 4 1/4 cups chicken stock or canned low-salt chicken broth
• 3/4 cup whipping cream or half and half
• 1 cup shredded sharp cheddar cheese
• ½ cup marscapone or cream cheese (optional)
• 6 tablespoons (3/4 stick) butter
• 2 garlic clove, minced
• 1 cup corn grits* (such as Arrowhead Mills)

Shrimp

• 1/4 cup (1/2 stick) butter
• 1/3 cup finely chopped shallots
• 1 large garlic clove, minced
• 2 pounds uncooked large shrimp, peeled, cut in half into 1” pieces
• 1/2 cup dry white wine
• 1 14 1/2-ounce can diced tomatoes in juice, drained, juice reserved
• 4 ounces prosciutto, cut into thin strips (about 1 cup)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Preparation

For grits:
Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes. Whisk in cheese as grits thicken
For shrimp:
Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl. Add white wine to skillet and boil until reduced to glaze, about 5 minutes. Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes. Add parsley, chives and sautéed shrimp and simmer until shrimp are warmed through, about 2 minutes. Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.
Serving option 1) Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. Garnish with remaining prosciutto strips and chives, then serve immediately.
Serving option 2) Fold shrimp mixture into grits, and simmer till warmed
Serves 4 dinner servings, or 6 appetizer servings

A bit about kitchen equipment

Sorry its been a bit since my last post – been incredibly busy with work, and getting my Christmas painting orders done….  But I thought I would throw in some advice on equipment.  The right kitchen equipment is absolutely key.  Spend as much as you can afford on the right pots and pans, and most importantly – a couple of good knives.  I would say 80% of the kitchens I have been in have cheap, dull knives – usually thrown in a drawer with a bunch of other utensils…. Ouch!  Buy a good knife or two, and take care of them, and you will be amazed how much easier life in the kitchen is!

Knives – the MOST important implement in the kitchen!!!  If nothing else, get two very high quality knives – a 6 or 8 inch chef, (or a 7 inch santuko), and a 4 inch utility to start – Wustoff, Heinkel, Kershaw are all good names.  Plan on spending about $100 on chef, and $50 on utility – it will be money WELL SPENT!

I understand this is a huge amount of money - but people spend $40 bucks on bottles of liquour, or a dinner out, or, if you add it up, coffee for the month - none of which last - these knives will last for years! Take the hit, and give up Dunkin for a month or two - it's alot of money, but when the material quality is considered -these are products you will use for the rest of your life!!  What is THAT worth broken down on a cost per month basis?  Pennies?? Fractions of pennies???  They really are quite a good value, relative to some of the other things upon which we waste money every month!  

 Discount retailers like Target etc sell Heinkel and Wustoff– but these are  the lower end lines as far as quality goes, but are still good quality - for $20- $40 per knife.... just ignore any “eversharp” edge ( slightly serrated).  You are better off buying the best quality the discounts places have, or go to a good kitchen store for much higher end – yet not much higher price- merchandise.  As for quality knives -   NEVER put them through the dish washer – detergent and heat are VERY hard on edges.

Other handy ones to have are a 6 inch chef, 8 inch utility/sandwich, 9 inch carving, and a good 7 or 8 inch serrated utility.  I use Kershaw Shun knives, which are absolutely beautiful knives – almost works of art!  The edges of these are so fine, I keep a  couple of Heinkels, which are quite a bit stiffer for the heavy duty cutting and boning, and some Cutco serrated knives – which are great utility knives.

Good knives to have: top - 8" chef, next: 7" santuko, 7" chef, bottom: 4" utility.

A quick word on cutting boards – do NOT use plastic boards!  They are VERY hard on good knife edges.  There are some wood composite boards that are dish washer safe, so they can be sterilized.  Use a separate board for meats and a separate board for veggies.

Pots/pans – get good quality stainless steel, (make sure it is 18/10) pots and pans – the best you can afford – it will be money well spent. Remember – you get what you pay for! 

NO NON STICK!!!!  Non stick doesn’t stay that way for long.  A tip if you do have it – don’t use sprays like Pam –  they will kill the surface.  Use only butter or olive oil, and use only med to med high heat – too high a temp will also kill surface

You are always better off with straight steel – takes a beating, and heats evenly every time.  18/10 steel layers on both cooking surface side, and inside -  layered with aluminum or copper between- are best.  Viking is the best of the best,(7 layers of steel, aluminum and alloys) All Clad next ( 5 layers) – then name brand chefs like Wolfgang Puck or Emeril.  Le Cruset has recently come out with a great line of cookware that is fairly reasonable for the very high quality.  A good kitchen store will carry the good ones, and be able to answer questions you may have.  I use Viking, and I absolutely love them!  Even my wife, who swore they couldn’t be worth the extra money  (They run $150 to $400 per pot, depending on the size) agrees they are worth every penny – and my grand kids will be cooking on them they are so durable!

Spices – Ignore pre done spice racks – you will be paying for some things you won’t ever use…..The ones I use most are : Basil, oregano, cilantro, dill, thyme, powdered garlic, curry, paprika, cayenne, old bay (in the sea food section of a store)  rosemary….. I also use lemongrass, pre-mixed tai and Cajun spices, a sea salt grinder, and a mixed peppercorn grinder.

Oils – get some good extra virgin olive oil, and some good regular olive oil – sauté with the regular ( has a higher smoke temp) and use extra virgin for dressings, mixing with pasta etc.

Pomegranate and peppercorn marinated steak with burnt butter and sage butternut squash

Hi all, Tory again, coming to you with a sweet, savory, and ridiculously easy winter meal.  During the week (and most weekends), I work...a lot.  Which usually means, as much as I love to cook, I usually don't feel like it. 
As you may have figured out, I'm a total carnivore.  Arteries be damned, I eat steak several nights a week.  I like experimenting with different dry rubs and marinades, and I like giving steak a sweet flavor-- it's unexpected, and good red meat has a soft, sweet flavor on its own.  Last night, I used a store-bought pomegranate marinade made by a company called Stonewall Kitchen (their sauces are phenomenal).  However, a home-made marinade is pretty easy to do.  Simply brown a clove of garlic in some olive oil, add about a cup and a quarter of pomegranate juice and a teaspoon of rosemary and boil until it's reduced to about a half a cup.  Sprinkle cracked salt and copious amounts of fresh ground pepper over the steak, then slather it in the reduction and let it sit in the fridge for a few hours, then toss it on the grill and cook to your liking (Jereme and I like our steaks very much on the rare side, which is generally about 5 minutes a side for a one-inch NY strip). 
For the squash, peel the outside of a small butternut squash with a carrot peeler.  Cut it in half, scoop out the innards, and then cut the halves into 3/4-inch cubes.  Melt a half a stick of butter in a large skillet, and add about a teaspoon and a half of ground sage.  Add the squash, and sautee until the butter has browned and the squash has cooked through (tender, but not mushy).  Sprinkle with grated parmesean and serve with the steak. 

This was really simple, involved minimal cleanup, and altogether took about 20 minutes.   Can't beat it! 

Easy Osso Buco. My Favorite Meal

  Boy, do I love this time of year in New England – cold outside, nice toasty fire going inside – and all day to cook!  The only thing missing is a little snow! 

Roaring Fire - an Osso Buco Essential!



Definitely time to make the first Osso Buco of the season!  My wife and I love this dish  -  not only because it tastes awesome, but boy does it make the house smell great as it simmers. It is a great winter dish to make. (Ok, I have to admit I cheated and we made it back in August – what can I say – I like it!)  Many people don’t know what it is, or have only seen it on restaurant menus – usually pretty expensive on those menus as well!  Osso Buco is essentially a veal stew, and is an Italian staple:– chunks of tender meat and an amazing tomato based broth, with heavy accents of lemon and parsley – totally savory!  It is served on its own, or over a variety of pasta, rice – or in my case, creamy risotto.

This is a very time consuming dish to make – takes a good 3 hours – but it is very simple technically – mostly just chopping and dicing.  For me, though, the prep is half the fun.

The Freddy Kruger method of chopping parsley -
Takes two knives about the same size
and its twice as fast!

 One tip - dice the garlic zest the lemons and chop the parsley ahead of time, then make the tomato paste.  Start the meat cooking, then you can dice the onions, celery and carrots while the meat simmers.  I usually do at least 5 lemons for the gremolata - I sprinkle some zest and parsley in with the meat as it simmers.  Take your time, and plan it out.  Start the risotto about half an hour before you are ready to serve.  I use a whisk when I make it, and stir constantly - that is the key to a smooth, creamy risotto!

Any way, here is the recipe for both the Osso Buco and the Risotto:

 

The Calm Before the Storm!












Buon Appetito!

Four good size Veal shanks

½ cup flour

½ tsp Salt, pepper, and garlic powder

2 tbs olive oil

1 cup red wine 

1 cup water

1 cup chicken broth

5 or 6 cloves garlic, diced small (set aside in small bowl)

½ tsp fresh basil

½ tsp thyme

1 bunch flat leaf parsley, minced (set aside about ¾ of a cup)

2 tbs tomato paste

2 onions, chopped

1 14.5 oz can diced tomatoes

4 lemons, zested (keep aside)

(the following can be done while broth is cooking)

3 carrots, diced

2 stalks celery, diced

2 tbs diced celery leaves

Gremolata - YUMM!!

Gremolata mix:

3 cloves minced fresh garlic ( or the balance from above)

2 tbs Lemon Zest (balance from above)

¼ cup or so minced parsley

mix thoroughly

Mix salt pepper and garlic powder with flour on flat plate.  Dredge veal shanks in flour, brown over med high heat in oil and butter in a large stock pot, or 6qt saute pan.  Lower heat, and slowly add water and chicken broth, stirring to scrape the bits up and deglaze the pan.  Add red wine ( make sure to use a wine you would drink – not cooking wine)  Bring to a simmer.



Simmer for several hours - the longer the better!



Crush about 3 cloves of diced garlic, basil, thyme, and a pinch (about a tsp) of parsley into a paste.  blend with tomato paste (enjoy THAT smell……!)  Add mixture to the simmering broth, with the chopped onions, can of tomatoes (including the water) and about  ½ of the lemon zest (should be about 2 tbs or so)  Cover and  simmer on med low at LEAST two hours – till meat is falling off the bone. Stir occasionally.  After about 1.5 hours, add carrots, celery and celery leaves. Simmer for another hour or so… the longer it simmers, the better it tastes!

Serve over Risotto, topped by Gremolata.  Serve with a hearty red Italian wine

The Finished Product - mmmmmm



Fool Proof Risotto

1 Shallot minced

3 Cloves garlic, minced

3 tbs butter

1 large can chix broth

3/4 cup Risotto rice

About 40 minutes of uninterrupted stove time, stirring!



Stir till liquid is absorbed

In a 3 qt sauce pan over medium heat, melt butter, and sauté garlic and shallots till translucent – do NOT brown! Add rice, stirring CONSTANTLY for about 2 minutes, till liquid is absorbed – again, do NOT burn!   A wisking tip - hold it like a pen, and use wrist action to stir in tight circles.... MUCH easier.

Time to add liquid

Finished consistancy

Add chicken broth about ½ cup at a time, stirring constantly with a wisk.  Only add more liquid when the prior batch is almost completely absorbed.  Should take about ¾ of the can, and about 40 minutes.  The trick to this is to stir CONSTANTLY – and only ad the liquid a little at a time. 

As it gets really creamy, taste occasionally to check doneness – should be firm, but not crunchy.

Awsome herbed salmon and oven roasted asparagus made easy - and fast!

Ok, salmon...... definately NOT my favorite fish.  I have broiled it, poached it, grilled it, sauteed it - even eaten it raw ( Ok, I actually LIKE it as sushi... go figure.), but for the most part..... pass.  Unfortunately, Lynne LOVES salmon..... so we eat it about once a week or so.  Alas, I have found a way to cook it that really tastes great, and is super easy and fast.  This is a super simple recipe - most of it in cooked in one dish - and totally company quality ( meaning I would serve this for dinner guests) !

Start with about 1/2 lb of salmon (for 2 servings), 1/2 a bag of fozen asparagus ( Stop and Shop Nature's Promise is awsome) - or better yet, a 3" bundle of fresh asparagus, a 9x12 baking dish ( or bigger if possible), and some olive oil. ( First, pre heat the oven to 400 degrees.)  Brush the bottom of the dish with the olive oil, and place the salmon in the middle.  Add asparagus around the fish, and brush both the asparagus and fish with olive oil. Sprinkle garlic powder over both fish and veggies lightly.  Twist fresh sea salt and pepper over both as well.  Now for the good part - lightly sprinkle ( about a tsp ) a coating of : Dill, Basil, Oregano, Cilantro, Thyme, Paprika, and Old Bay seasoning over the fish - sprinkle each seasoning lightly, almost like a new fallen cover of snow -  but cover the fish well - there should be no fish visable when finished.  ( I also add a VERY light sprinkling of Cayenne - just because I like a little spice in almost everything! These are all spices you should have in your kitchen - I use most almost every day)

Place the baking dish in the oven at 400 degrees for 15- 18 minutes.  I usually serve rice pilaf with this meal - follow the instructions on the package - usually takes about 15 minutes as well.  I start the rice when I put the fish in.  Fish is done when it flakes easily with a fork - asparagus should be bright green, and slightly crispy.  Serve with a nice Pinot Noir, or Sauvingon Blanc ( generally a good wine with spicy foods - although this isn't a spicy dish,  it does have strong flavors) - and you have a totally awsome, healthy meal!

I HIGHLY recommend this dish for salmon lovers - and those on the fence.  It is SUPER easy, and very good!

Ingredient list:

1/2 lb salmon
2 tbs olive oil
1/2 tsp garlic powder
3 twists fresh sea salt and fresh ground pepper
1 tsp of: Dill, Basil, Oregano, Cilantro, Thyme, Paprika, and Old Bay - 1/8 tsp cayenne
3" bundle frozen or fresh asparagus
Rice Pilaf from package


Bon Appetit!

Super Simple Frittata - home cooked fast food!

Once again, didn't feel like cooking last night.... hmmm seems to happen a lot to someone who is writing a cooking blog.....

Started rummaging through the fridge, and decided to make a frittata.  I love these, because you can put everything but the kitchen sink into them, and they taste great!  A frittata is basically a big fluffy omelet, made open faced in an oven capable ( No plastic handles – wrap handle in foil if plastic) 12” sauté pan.  We had some Italian sausage, tri color peppers (yup – those again!) an onion, garlic, and some cheese  to work with.  I would have loved some mushrooms to throw in as well, but no luck.

Diced up 3 cloves of garlic fine, and the onion rough, and sautéed in a mixture of butter and olive oil until the onions were translucent.  Added the sausage, and broke it up into small pieces while it was cooking ( about 8 minutes or so), then added the peppers last.  When the peppers were tender, I added 9 eggs beaten with a splash of half and half ( relax, this serves 4 – 5!), and a handful (about ½ cup) of shredded cheddar cheese, some basil and some cilantro.  Mix the eggs and cheese gently into the mixture until even.  Reduce heat to med, or med low depending on your stove, and pre heat your broiler to low. (Be sure not to cook too hot on the burner, or you will caramelize - thats a cool cooking term for burn - the lower layer.)   Cook unstirred until all but the middle is solid when you shake it. Add a layer of parmesan cheese (fine ground, like you would put on pasta)  and a little more cheddar sprinkled across the top, and place about 6 – 8 inches below broiler ( this is where the foil comes in for plastic handles) for about 4 minutes until fully cooked, and cheese is starting to brown.  Remove from heat, cut into 4 or 5 portions (like a pizza) and serve.

I added  some hot sauce to my portion – yum.  Serve with a side salad, or some oven roasted home fries….

Total cooking prep time is about 15 – 20 minutes, and there is enough leftover for lunch the next day! ( at least for the two of us)  These can be made vegetarian with almost any veggie -  or with seasoned ground beef, ham, bacon – I often chop up leftover steak into one as well.  An easy, tasty home cooked meal, made with whatever you have in the pantry and fridge – got to love it!

Bon Appetit!

Ingredient list:
3 cloves garlic, diced fine
1 med onion, diced rough
1 TBS olive oil
2 TBS butter
½ lb ground Italian Sausage
2/3 cup frozen tri color peppers ( about a large handful )
9 eggs, beaten with about a TBS of half and half
1 TSP basil
1 TSP cilantro
Salt/pepper to taste
½ cup cheddar cheese – ½ with mixture, ½ to sprinkle on top
½ cup parmesan cheese

Block Island Bloodies - TOP SECRET!

It has been requested that I post my TOP SECRET Bloody Mary recipe here.  This recipe has served me well since my early bartending days at the Dock and Dine in Old Saybrook, CT, back in the 80's...(ok, I probably shouldn't date myself like that!).   My wife and I enjoy these on lazy Sunday's when reading the paper in front of the fire, and friends have enjoyed them on Block Island many a time as well ( Thanks Bob and Mary R!!!)

This has been a recipe I have used for a couple of decades, and only now am I releasing it to the lucky followers of this blog!  A couple of caveats though.  Use good vodka, not the cheap stuff.  You can get a decent bottle of vodka for about 12 bucks - Svedka, or a new Polish vodka called Sobieski, which is totally amazing for about ten bucks.  Sobieski will stand up to all but the best Russian or Polish vodkas out there for about half the price, and its a great martini vodka as well .  Why the good stuff?  Cheap vodka tastes like anti-freeze, and that taste will come through in the drink.  A good vodka has a very smooth subtle nutty taste.  Keep it in the freezer - absolutely essential for vodka storage!  Not sure why - it just tasts better thick and cold....

I prefer V8, though straight tomato juice has its good points too.  Sometimes I mix 1/2 and 1/2 V8 and Tomato - either way, juice should be COLD, not room temperature.  Now as for heat - spice is ESSENTIAL to a Bloody!  There is nothing worse than just tomato juice and vodka, with a pinch of horse raddish thrown in - so many restaurants serve that - yuk! However, that said, this recipe is VERY spicy.  When I started making it for my wife, I used about 7 shakes of Tobasco, and she thought that was pretty hot - we are up to 13 now, and she is loving it! Start slow with the Tobasco, and work your way up to a comfortable flavor.  Don't use other hot sauces- the red pepper tast of the real Tobasco is essential to the bouquet! (although I have added Marie Sharpes, from Belize, on occassion- Habanero and Carrot - sweet and spicy at the same time.... yum.  Thanks Tory for that find!  Oh, by the way, I owe you a couple of bottles of it.....your stash kind of disapeared...)

So here is my secret recipe for the first time in public -  as always - measurements are approximate ( I never measure - consequently, it's always hard to convert to a hard copy recipe for me)  All portions are to taste, so feel free to experiment with what you like.

Enjoy!

Block Island Bloody Marys

TOP SECRET!!

Servings: 3

Directions:

In a cocktail shaker:

1. 3 oz cold vodka – use a decent vodka like Svedka – I keep it in the freezer.
2. Fill to about ½ inch from the top with cold V-8 or tomato juice
3. Add about 1 oz lemon juice
4. 1 TSP of Dijon mustard
5. 1 TBS of Worcestershire sauce
6. 1 Heaping TSP ground  creamy style horse radish - use a regular serving TSP, not measuring.
7. 13 shakes Tabasco Sauce ( to taste – this makes them SPICY so be careful!)
8. 3 twists fresh ground sea salt
9. 3-4 twists fresh ground pepper
10. 1 ½ TSP Old Bay seasoning
11. 1/2 TSP celery salt

Cover with the shaker top, and shake well.  I serve them in a wine glass, with no ice.  Garnish with fresh celery, or olives on a pic (or both), serve with a Sunday paper, and a bacon, egg and cheese sandwich ( and a crackling fire in the winter). Makes about 3 servings, 4 if you serve over ice.

Bon Appetit!

Amazing potato discovery!

Ok, I intentionally didn't do a post for Thanksgiving - taking a little time off, and wasn't planning on releasing the link until afterwards.  But I feel the need to share an amazing tip. 

My kids have always said I make the best mashed potatoes ever - and as long as you don't care about your heart health, I suppose I probably do - and I have my Mom to thank for that - mostly her recipe from when we were kids.  It's pretty simple - you can use regular, or red bliss with the skins on.  Dice the potatoes into inch and a half square pieces, put into a large pot, (at least big enough to have 2 or 3 inches above the potatoes and water) and rinse well.  Portion out the potatoes so each handful or so is a portion. ( not very scientific, but it seems to work.) Add enough water to easily cover the potatoes, add a 1/2 tsp salt, and boil until just able to break apart with a fork. Time depends entirely on how many potatoes you are cooking.   Drain, and return to the pan.  Add about 1 tbs of butter per serving (at LEAST), about a 1/4 cup of half and half per two servings ( Not too much, don't want them watery) about a heaping TBS ( a serving table spoon, not measuring)  of sour cream per serving, 4 or 5 twists of sea salt,  6 or 7 twists of fresh ground black pepper ( invest in a disposable pepper grinder - well worth it! - about 6 bucks for a pretty big one) and a 1/4 tsp of garlic powder per serving or so - go light on this unless you want them to be garlic mashed - which is totally fine in our house!  Mash by hand, leaving a little lumpy - use half and half or sour cream to regulate consistency and texture.  Add the liquids slowly at first, and add more as you mash to get the perfect consistency.

That is my recipe, but I have to thank Patrick, from work, and his girlfiend Dawn for suggesting adding cream cheese to the mix....  and my family says thanks too!

My initial thought was... hmm... maybe, but not convinced.  Well Thanksgiving, I went all in, and threw in a whole block for about 9 servings - and all I can say is WOW!!  TOTALLY amazing - very creamy, didn't make them too cheesy - just unbelievably creamy!  I would say about a 1/4 block per 2 servings would be perfect.

Thanks Dawn - definately going to be totally a part of the Price family potatoes in perpetuity!!

Keep in mind - all proportions are to taste - they may be too much or too little for your taste.  Feel free to experiment, and make the dish your own!

Other options:  I often add some dried rosemary crumbled up if we are having a steak - about a 1/2 tsp per 2 or 3 servings - add some extra garlic too.

Gorgonzola  or Bleu cheese - all I can say is YUM.  Again with steak, and better with Red Bliss potatoes smashed with the skin on  - I tend to go heavy - probably a 1/2 cup per 2 servings - but well worth it!

Fresh shaved Romano or Parmesan cheese, with a bit of basil.. about 1/4 cup per 2 servings, maybe a tsp of dried basil or so ( I have even added a very small pinch of crushed red peppers for a little spice)- serve with a nice steak (there seems to be a theme here with the mashed p's and a steak...  what can I say - like peanut butter and jelly!) or chicken dish, fresh tomatoe, basil and mozzarella cheese salad in the summer - awsome.

Just potatoes, I know, but so much fun to play with!  Thanks again, Dawn for the awsome tip!

Bon Appetit!

A word on beer

This is the first of (hopefully) many posts by Dan's daughter.  He likes to think that I'm a chip off the old block in terms of my gourmet skills, but it could be that I've just been lied to for a while-- I really just throw a bunch of random stuff into a pan.  One of my favorite ingestibles, however, is beer.  I love to drink it, cook with it, and make it.  People think of the traditional beer-can chicken, where you crack a Bud and stick it inside a roaster and hope for the best.  The cooking possibilities of beer, in reality, are endless.  My favorite, for example, is to let a nice New York strip marinate in a good, thick, dark beer (think Sam Adams Cream Stout, or a Stone porter) for a few hours before cooking it.  You'd be amazed at how much of a rich, earthy flavor remains that compliments the beef and gives it almost a sweet taste and a delicate texture (the alcohol helps to tenderize the meat while marinating).  Serve with bleu cheese mashed potatoes and stir-fried mushrooms and onions.  Try stir-frying chicken in a pale ale for a nutty flavor, or baking it in a brown ale with sage and rosemary.  It's really instinct that's very similar to the "rules" for wine-- dark beer for dark meat, light beer for light meat.  However, if it's a beer you like to drink with a certain dish, then chances are that meat would taste quite good cooked in that beer.  A few words of caution-- unless you're marinating with beer, be careful of burning. Beer can thicken and then burn really easily in skillets, etc. 

So, crack a beer, throw some on some steak, and enjoy the rest-- consider it developing your multi-tasking skills.

Bon apetit!

An awsome chicken recipe, and a little about grits....

A week or so ago, while defrosting a steak for dinner, my wife came across this recipe for Cinnamon Roasted Chicken with Pumkin Sage Grits in Better Homes and Garden.  She showed it to me, and I thought, hmmm boy does that sound good, and, we just happened to have everything for it in the house. So the steak went into the fridge, and out came the grits.... 

Yup, we have grits in our house - all the time.  Now I am from New England, and most - if not all - people I know from up here think they hate grits. You mention grits, and the faces you see are pretty amusing!

In reality, they don't hate them - they have just never had them cooked properly.  I thought I hated grits too, until my dear friends Larry and Doris took Lynne and I to T Rays, on Amelia Island.  This restaurant is actually a working gas station, with the kitchen and seating areas in what were formerly the garage bays....  and is easily one of the best restaurants for breakfast and lunch I have ever eaten in!  Absolutely amazing food, friendly people, and if you are anywhere near North Florida, a must stop in!

Anyway, back to the grits....  Grits at T Rays are almost a religious experience - they are NOTHING like you can find anywhere up here.  I started experimenting, and came up with what I think is a pretty good recipe for grits that even Northerners will like.  First thing, even though the chicken recipe calls for instant grits - (this is a post about a chicken recipe, remember? )- use regular grits, NOT instant.  This grits recipe serves 6:
Grits

• 2 1/4 cups canned low-salt chicken broth
• 2 cups water
• 3/4 cup whipping cream
• 2/3 cup shredded sharp cheddar cheese ( white)
• ½ cup marscapone cheese (optional)
• 6 tablespoons (3/4 stick) butter
• 2 garlic clove, minced
• 1 cup corn grits* (such as Arrowhead Mills or Quaker Old Fashioned) 

Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes. Whisk in cheese as grits thicken. 

The marscapone cheese is so thick and creamy - it just adds a perfect touch - but totally not required.

For the chicken recipe - add 2/3 cup of canned pumpkin,  to the grits when you return the mixture to a boil, as well as 1/2 tsp ground sage to taste - a  little goes a long way with sage.    The sharpness of the sage offsets the sweetnes of the cinnamon rub on the chicken very nicely!

The actual recipe is as follows:  I would use the above for the grits, and follow the chicken recipe below. Cook the grits while the chicken is roasting... It all takes about 20 minutes total - very easy, and VERY good!

ØThree skinless, boneless chicken breasts, cut in half.

Ø1 TBSP olive oil

Ø1 ½ TSP fresh ground sea salt

Ø1 TSP ground cinnamon

ؽ TSP fresh ground black pepper

Ø1 ½ cups water

Ø2/3  cups instant grits

Ø2 tbs butter

ؽ cup canned pumpkin

Ø

ؽ TSP ground sage (to taste)

Ø1/3 cup shredded cheddar cheese

ØFresh sage leaves ( optional)

Directions:

1.Pre heat oven to 400 degrees.

2.Arrange chicken breasts on foil covered baking sheet, brush all sides with olive oil.  Mix 1 tsp  salt, pepper and cinnamon in small bowl.  Rub the spice mix on all sides of chicken breasts.

3.Roast 18 to 20 minutes, or until juices run clear.

4.As chicken cooks, bring water to boil in medium sauce pan.  Slowly whisk in grits, stirring constantly. Add butter, pumpkin, sage, remaining salt and return to boil.

5.Reduce heat to and cook uncovered 5 – 7 minutes, stirring occasionally until thickened.   Remove from heat.

6. Add brown sugar and cheese, stir until smooth.

7.Spoon grits onto plate, and top with chicken breast halves

8.Garnish with fresh sage leaves.

9.Serves

Enjoy - I will put up my recipe for shrimp grits soon as well - a great party dish!