Mrs. Giannini's Chicken Cacciatore

While at City College of San Francisco, Mary Ann had two sorority sisters, the Giannini twins.   Their mother, while not Italian, just happened to make one of the greatest Italian dishes of all time, Chicken Carriatore.  So, here is her recipe.

Ingredients

• 1-3 pound Frying Chicken cut-up
• ¼ cup Olive Oil
• All Purpose Flour
• 1 - #2 can of Diced Tomatoes
• 2 cloves of Garlic, mined
• 1-¼ teas. Salt
• ½ teas. Oregano, crumbled
• ½ teas. Basil. crumbled
• ¼ teas. Pepper
• ½ pound Fresh Mushrooms, sliced
• ½ cup White Wine
• Chopped Olives
• Parsley

Procedure

• Dredge Chicken in Flour
• Brown in Olive oil until golden brown
• Season as needed during browning
• Place in a 2-½ quart casserole
• Add Tomatoes to browning skillet(s) and stir to deglaze
• Add Garlic, Oregano, Basil and Pepper
• Cook until Herbs are adsorbed into the Tomato sauce
• Spread Mushrooms over Chicken
• Pour on Tomato and Herb sauce
• Cover and cook at 350 degress for about 1 hour
• Pour Wine over the top of Chicken and stir
• Pour on Olives
• Garnish with Chopped Parsley and serve

Dressed Mac and Cheese

The Kitchen is a great fun program on the Food Network.   A recent episode was entitled "Friendsgiving Feast".  One of the quests was Eddie Jackson, Eddie is an American football safety for the Chicago Bears of the National Football League. He played college football at Alabama.  He also cooks.  The following recipe is for a great Mac and Cheese recipe using leftover or fresh made Thanksgiving dressing that he brought to the program.  

Ingredients

Mac and Cheese

• 16 ounces large elbow macaroni
• 3 tablespoons unsalted butter 
• 3 tablespoons all-purpose flour 
• 2 cups milk, plus up to 1/2 cup more if needed
• 2 teaspoons powdered chicken soup base/chicken bouillon 
• 1 teaspoon garlic powder 
• 1/2 teaspoon freshly ground black pepper 
• 2 cups shredded Colby-Jack blend
• 4 ounces cream cheese 
• 2 cups shredded sharp Cheddar cheese (white or yellow) 
• 1/2 recipe Andouille Dressing, recipe follows, chilled (1 springform pan)

Andouille Dressing

• Nonstick cooking spray, for the skillet and springform pans
• 1 cup milk 
• 4 tablespoons (1/4 cup) unsalted butter, melted
• 2 large eggs 
• 1 1/4 cups yellow cornmeal 
• 1 cup all-purpose flour 
• 1/2 cup turbinado sugar 
• 1 tablespoon baking powder 
• Kosher salt
• Canola oil, for coating the pan
• 12 ounces andouille sausage, finely diced 
• 1 white onion, finely diced 
• 1 green bell pepper, finely diced 
• 1 stalk celery, finely diced 
• 1 garlic clove, chopped 
• 1 1/4 teaspoons ground sage 
• 1 teaspoon powdered chicken soup base/chicken bouillon
• 1/4 teaspoon freshly ground black pepper
• ¾ to 1 Cup Chicken Broth

Procedure

Mac and Cheese 

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.
• Preheat the oven to 375 degrees F.
• In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper.
• Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine.
• In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar.
• Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving.

Andouille Dressing

• Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F.
• Meanwhile, lightly grease two 9-inch springform pans with cooking spray.
• Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes.
• Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty.
• Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely.

Devilish Eggs - Founding Farmers - Washington, DC

We visited Washington DC this year for our grandson, Benjamin's, graduation for the Washington, DC Fire Academy.  After the graduation, we had lunch at Founding Farmers.  While we did not have the Devilish Eggs, I have posted the recipe below.  I found this recipe while watching "The Best Thing I Ever Ate" - Mid-Atlantic" on the Cooking Channel.  I really, really love deviled eggs.  However, most recipes are bland and really do not satisfy my taste buds.  The best deviled eggs require a little kick, a richness. a touch of sweet and a creamy texture.  At Founding Farmers, they serve a combo of Deviled Eggs called Devilish Eggs.  These eggs look great.  As a result, I have posted the recipes for these eggs hoping my blog friends and I will try them and report back.   So, here we go.

Founding Farmers Devil-ish Eggs – Classic 

• 4 halves hard boiled eggs, whites only
• 2 Pinch kosher salt
• 2 oz Founding Farmers Devilish Egg Salad (Recipe Below)
• 1 Pinch fresh chives, snipped
• 1 Pinch ground black pepper
• Season egg whites lightly with salt.
• Place 4 egg halves on serving piece.
• Scoop egg salad mixture into well of egg whites.
• Garnish with chives & black pepper. Serve.

Devilish Egg Salad - Makes 1 pound

• 0.25 cup sour cream
• 0.5 cup mayonnaise
• 0.25 cup yellow onion, diced fine
• 0.25 cup celery, diced fine
• 3 Tbl fresh chives, snipped
• 0.5 Tbl celery salt
• 0.5 tsp kosher salt
• 0.25 tsp ground white pepper
• In a mixing bowl, fold all of the ingredients together and toss well.
• Cover and refrigerate unused portion for up to 2 days
• 1 Pinch salt kosher
• 1.25 oz lump pasteurized crab meat
• 1 Tbl Founding Farmers Louie Dressing (recipe below)
• 0.5 tsp fresh chives, snipped
• 1 Pinch spice Old Bay seasoning
• 1 Pinch spice pepper ground black
• Season egg whites lightly with salt.
• Dress crabmeat with Louie dressing.
• Place 4 egg halves on serving piece.
• Scoop crab mixture into well of egg whites.
• Garnish with chives, Old Bay Spice & black pepper. Serve.

Founding Farmers Louis Dressing - makes 1 qt

• 2 cup mayonnaise
• 1 cup cocktail sauce
• 2 oz sour cream
• 0.25 cup celery, diced fine
• 0.5 Tbl spice bay seasoning
• 2 ea onion green
• 1 dash tabasco sauce
• 0.75 tsp fresh squeezed lemon juice
• 1 Tbl Italian parsley, rough chopped
• 2.5 Tbl sweet relish
• Cover unused portion and refrigerate for up to 3 days.
• 1 Pinch kosher salt
• 2 Tbl smoked salmon, pre-sliced and small diced
• 2.25 oz Founding Farmers Devil-ish Egg Salad (recipe above)
• 1 tsp fresh chives, snipped
• 2 tsp smoked salmon, pre-sliced and small diced
• 1 sprig fresh chives
• 4 Each capers
• 1 Pinch kosher salt
• 1 Pinch ground black pepper
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
• Season egg whites lightly with salt.
• Combine egg salad and 2 1/2 Tbl of diced smoked salon.
• Place 4 egg halves on serving piece.
• Scoop salad mix into well of egg whites.
• Garnish with remaining diced salmon, chives, caper, salt and pepper. Serve.
• 1 Pinch kosher salt
• 1 oz poached lobster claw meat
• 1 Tbl Founding Farmers Louie Dressing (recipe above)
• 2 tsp Italian parsely, rough chopped
• 1 Pinch ground black pepper
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
• Season egg whites lightly with salt.
• Dress Lobster with Louie dressing.
• Place 4 egg halves on serving piece.
• Scoop lobster mixture into well of egg whites.
• Garnish with parsley & black pepper. Serve.

Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.

Founding Farmers Devil-ish Egg Salad

• 12 Each hard boiled eggs
• Peel shell from eggs and then fine dice the cooked eggs.

Founding Farmers Devil-ish Eggs – Crab 

• 4 halves hard boiled eggs, whites only
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.

Founding Farmers Louie Dressing

• Place all ingredients in a mixing bowl. Whisk until completely incorporated.

Founding Farmers Devil-ish Eggs – Smoked Salmon 

• 2 Each hard boiled eggs, whites only
• Work area and utensils must be clean and sanitary.

Founding Farmers Devil-ish Eggs – Lobster 

• 2 Each hard boiled eggs, whites only
• Work area and utensils must be clean and sanitary.

Corn Chowder and Clam Chowder

As many of you know, I am a Elk.  As an Elk, I have had the privilege to meet some great people.  One couple, Rich and Carolyn Simmons, are two of my favorite Elks.

Recently, we were discussing food and they remarked about their recipes for Corn Chowder and Clam Chowder.  They are both provided below for everyone to try and share.

Bon Appetit

CORN CHOWDER

Ingredients

• 5 Quart Pot (important to use this size as some measurements are associated with this size pot)
• ¼ Pound Bacon
• 1 White Onion
• 2 to 4 Russet Potatoes
• 3 cans of Green Giant creamed corn
• Regular Milk and Half and Half
• Corn Starch and Water

Prodecure

• In a 5 quart Dutch oven fry about ¼ pound of bacon (more if you wish) cut into ¼ to ½ inch lardons along with one onion (small dice) until just done, not crisp.  You should add the onion just after the bacon begins separating into individual lardons.
• Dice 2 to 4 potatoes depending upon size & add to the pot.  Add just enough water to steam the potatoes, just slightly less than it would take to cover them.  You don’t want to have to discard any of the water because there’s lots of flavor there.  Simmer covered until the potatoes are nearly cooked but firm (parboiled).  You don’t want the potatoes to be mushy.
• Assuming you are making a full pot (5 quarts), add 3 cans of Green Giant creamed corn.  No other creamed corn quite measures up to Green Giant.  We know because we’ve tried them all.  Fill the pot the remainder of the way to about 1 inch below the top of the pot with half & half or a combination of milk and half & half.  Allow to simmer a short time & thicken with corn starch mixed with a bit of water to achieve desired consistency.
• We sometimes add about a cup of fresh cut or frozen white corn just before serving.  It’s value offers a nice little crunch, especially if you really like corn.
• All the foregoing is approximate.  You’ve just got to eyeball what you’re putting in the pot to achieve the balance of ingredients you desire.

CLAM CHOWDER

Ingredients

• 1 – 51 oz. can of Snow’s chopped clams (or any brand & style you prefer)
• ¼ lb. bacon cut into lardons
• 1 qt half & half
• 2 stalks diced celery (small dice)
• 1 diced large onion (Vidalias, Walla Wallas or Mauis are the best)
• 2 peeled and diced carrots (small dice)
• 1 cup diced green or red bell pepper (optional, we don’t use it)
• ½ cup or a little less flour or corn starch 
• 4 cups beef broth (use beef base & the clam juice in lieu of water for broth)
• 2 cloves crushed & minced garlic
• ⅔ Cup dry or off dry white wine (e.g. Chablis or Rhine)
• 3 or 4 diced raw potato (you may spell this with an “e” if you wish)
• 2 T butter
• Fresh or dried thyme to taste (1 to 3 teaspoons or more of dried)
• Garlic salt to taste (you may add pepper if you’re not serving this to my wife)

 Procedure

• Dissolve beef base, bouillon cubes or granules in simmering clam juice.
• Brown bacon lardons, remove & set aside.
• Sauté garlic, onions, carrots, celery & thyme in a Dutch oven in bacon grease & butter.
• Add beef/clam broth & bacon pieces (and bell pepper if used), bring to a boil.
• Add potatoes and cook until parboiled.
• Add half & half, bring to very light boil, then simmer until potatoes are done.
• Mix flour & wine, add to pot, bring to light boil and simmer until proper consistency.
• Add clams and simmer only long enough to heat them through then serve.

Note:  This recipe is easily halved.  Use 4 or 5 of the 6½ ounce cans of chopped clams.  When we halve it we use 2 or 3 cans of chopped clams & 2 or 3 cans of minced clams (total of 5 cans depending on whether we have more chopped or minced).  Minced clams tend to be a bit tenderer than chopped clams.  You can use all chopped or all minced clams if you wish.  Also, one 51 oz. can or 4 to 5 small cans for a half recipe always gives us exactly the correct amount of liquid with which to make the beef broth so we never have to add water.

Tartar Sauce - New and Improved - One More Time

So, I am updating my former posts for Tartar Sauce.  As it turns out, the former recipes I created had either too much of a bite or had too many herbs (such as Tarragon).  As I noted before, I found several recipes for this great condiment.  One is from the Jake's Seafood cookbook (Bill McCormick's early 1970 restaurant in Portland, Oregon), one from the Tadish Grill (The story of San Francisco's oldest restaurant with recipes), and finally one from Sarabeth Levine's Cookbook (New York Restaurant with great food).  The recipe from the Tadish Grill (which is not the original, but rather the articles author take on it) included Chives, Tarragon, Chervil and Capers.  I think adding the Capers to mine adds a bit of kick.  So, I have my try using all of the ones noted above.  It is provided below.  

The recipe below is my latest try at matching the Tartar Sauce served at Marin's Joe's.  I recently talked with Paul Della Santina one of the owners of Marin Joe's.  He gave me a generic list of ingredients.  I have tried twice to match his Tartar Sauce.  It is still not perfect, but it is getting close.  As a result, I decided to add my try at Marin Joe's Tartar sauce.  I will keep trying, but for now, please try my version of Marin Joe's tartar sauce, and let me know what you think.

So, I talked to Ralph, Paul's brother and co-owner of Marin Joe's.  He noted that the onions needed to be pickled with a little vinegar, sugar and water.  I think this step will add just what is needed to make a perfect match.  We will see.   

My Try At Marin Joe's - Using Pauli's ingredient list

Ingredients

• 1-½ Cup Mayo
• ¼ Red Onion, finely minced, pickled (see instructions for pickling 1 whole onion) and drained of liquid using paper towels
• 2 Tbsp. Lee and Perrin's Worchestershire Sauce
• ¼ Teas. White Pepper
• 2 Tbsp. Sweet Relish, drained of liquid
• 1 Tbsp. finely chopped Parsley
• ½ Teas. Apple Cider Vinegar

Preparation

• Finely mince the Red Onions, pickle the onions, then remove from the refrigerator and squeeze out liquid using paper towels
• To pickle the onions, combine ½ cup apple cider vinegar, 1 tablespoon sugar and 1 cup of water into a bowl and stir until the sugar dissolves.  Place one red onion minced in a jar and pour mixture into jar.  Let rest in the refrigerator for a minimum of 2 days.  For this recipe, you only need ¼ of the onions you have pickled. 
• Squeeze the liquid out of the Sweet Relish
• Finely chop Parsley
• Incorporate all of the ingredients and mix
• Put in refrigerator for at least 2 hours, overnight is better
• Serve

My Version of the Recipe
Ingredients

• 1 Cups Mayo
• 3/8 Cup Sour Cream
• 1/2 TB Schmushed Capers
• 1 TB Sweet Pickle Relish or finely chopped, Bread and Butter Spears
• 1/2 TB Worchestershire Sauce
• 1 Teas. Tarragon
• Pepper (pinch)

Preparation

• Finely chop the Capers and sweet pickles
• Incorporate all of the ingredients and mix
• Put in refrigerator for at least 2 hours, overnight is better
• Serve

Gochujang Chicken Wings - Dan Souza

Dan Souza, executive editor of Cook's Science at America's Test Kitchen, provided this recipe. Gochu-jang or red chili paste is a savory, spicy, and pungent fermented Forean condiment made from red Chili, glutinous rice, fermented soybeans, and salt.  These wings are double fried to make sure they end up really crispy.   Enjoy.

Ingredients

Batter

• 1 Cup All Purpose Flower
• 2 Tbsp. Corn Starch
• 1-½ Cup Water
• 3 Lbs. Wings
• 2 Quarts of Vegetable Oil

Sauce

• 1 Tbsp. Toasted Seseme Oil
• 1 Teas. Minced Ginger
• 1 Teas. Minced Garlic
• ¼ Cup Water
• 3 Tbsp. Sugar
• 3 Tbsp. Gochujang
• 1 Tbsp. Soy Sauce

Procedure

• Mix Flower, Corn Starch and 1-½ Cup water together to create a very light silky batter. Set aside.
• Heat Oil to 350 degrees.
• Dredge ½ of the wings in the batter and shake off.
• Insert wings into oil.  Hold the wings for a few seconds to set the batter before letting go.
• Fry for 7 minutes and set aside on wire rack.
• Cook remaining wings for 7 minutes and set aside.
• Let wings rest for 5 minutes.
• Reheat Oil to 375 degrees.
• Do a second fry with all wings for 7 minutes.
• Let rest for 2 minutes.
• Combine Toasted Seseme Oil, Ginger and Garlic.  Put into microwave for 40-60 second to enhance aroma of ingredients.
• Then, add the ¼ Cup Water, sugar, Gochujang and Soy Sauce and blend entire mixture. 
• Toss wings in Sauce and let rest for 2 minutes before serving.

Rack of Lamb Dinner - Done Two Ways

Rack of Lamb is always a great treat when you go out for dinner.  However, it is somewhat easy to make it at home and well worth the effort.  In 2010, I posted my original recipe for this disk.   Today, on the Food Network, Marcela Valladolid provided a great compote to serve with her Rack of Lamb.  I think it would be great alternative to using my original Demi-Glace sauce.  So, here goes a great set of recipes for a truly wonderful rack of lamb dinner.  This receipe serves 4 people.  One word of caution, rack of lamb is best served rare to medium-rare.  Therefore, for those folks who like medium to medium-well, give them the end chops from the rack.  Do not nuke or over cook the other portions of the rack to satisfy one of your guests.

Ingredients

Basic

• Two packages of Frenched Rack of Lamb (eight chops per rack).
• 10 to 15 medium sized Red Potatoes.
• 1 modest sized package (enough fo 4 people) of French Green Beans.

Lamb Rub (mine)

• 1 Teas. Finely Minced Shallots.
• 1 Teas. Chopped Fresh Thyme.
• 1 Teas. Chopped Fresh Rosemary.
• Salt and groud Black Pepper to taste (be cautious about the amount of salt).
• Blend in a small foodprocessor.

Demi-Glace Sauce (mine)

• 1/2 cup of good red wine.
• 1/2 cup of good chicken stock.
• 1/2 cup good quality Demi Glace de Boeuf (William Sonoma has a great one for $30 per 10.5 oz. jar).
• 1 TB Dijon Mustard.
• 2 TB Butter added to smooth and enrich sauce.

Lamb rub (Marcela's)

• 2 Tbsp. ground whole Black peppercorns
• 2 Tbsp. chopped fresh mint
• 2 Tbsp. chopped fresh Rosemary
• 2 Tbsp. chopped fresh Sage
• 2 Teas. chopped fresh Oregano
• 4 cloves garlic, minced
• ½ cup Olive Oil
• Pinch of Kosher Salt

Apple-Mint Complote (Marcela's)

• ½ Cup Brown Sugar
• 1 Tbsp. Light Corn Syrup
• 1 Granny Smith Apple, diced into ¼ inch cubes.
• ¼ Cup frimly packed fresh Mint leaves
• 1 Tbsp. Apple Cider Vinegar
• Kosher Salt

Potato Marinade

• 2 TB to 3 TB Herbes de Provence.
• 1/4 to 1/3 cup Extra Virgin Olive Oil.
• Salt and Pepper to taste.

French Green Bean Sauce

• 2 TB Unsalted Butter.
• 1/2 TB Garlic Salt.

Procedure

Herbes de Provence Potatoes

• Wash Red Potatoes in cold water.
• Quarter potatoes if medium sized.  Cut into smaller pieces if the potatoes are large.
• In a bowl, incorporate extra virgin olive oil and herbes de provence and salt and pepper to taste.
• Preheat oven to 400 degrees.
• Spread out potatoes with herb marinade onto a baking pan and cook for about 20 minutes.  Check after 20 minutes to see if the potatoes are done.  If so, remove from oven and cover with foil.

French Green Beans

• Incorporate 2 TB butter and 1/2 TB garlic salt in a sauté pan.
• Sauté mixture for about 5 minutes under low-low heat. Do not burn the butter, and then rest off heat while beans are cooking.  Do not let the sauce firm up.  Keep warm near stove top.
• Ideally, using a pot insert type vegetable steamer, stream beans in chicken stock (about 3/4 to 1 inch of stock in pan do not fully cover beans with stock) for about 15-20 minutes.  Check often for doneness.  Cook until Al Dente.  Do not over cook. drain beans and put into serving bowl.
• Add butter sauce, toss and serve immediately.

Rack of Lamb

• Preheat oven to 450 degrees.
• Season the top of the racks with pepper only.  Do not salt as the rub has enough salt.
• In a sauce pan, sear each rack for 1 minute and 30 seconds on each surface.  That is, starting with the top fat side down, sear, then using a tong, sear each of the ends of the rack, and finally, sear with the bone side down.  Once seared, set each rack aside to rest uncovered for about 2 minutes.
• Put the racks in a shallow roasting pan large enough to fit all of the racks with the bone side down (top fat side up).
• Using either my original or Marcela's rub - work in rub into top surface of lamb only.
• Bake in oven at 450 degrees until internal temperatue is 125 degrees for rare (about 20 minutes), but check at 15 minutes or slightly more often - do not over cook, 130 degrees for medium-rare or 140 degress for medium.  The meat will continue to cook while it rests, so be very careful not to over cook above the temperatures noted above.
• Use an instant thermometer to test internal temperature.

Lamb Demi-Glace Sauce

• Overview of procedure: While lamb is resting prepare sauce.  If the roasting pan works well for creating sauce, use it.  If it is too large or wide to adequately prepare sauce, then transfer the "pan bits" after you have deglazed with wine and chicken stock to a smaller sauté pan.

• Pour off oils and grease from roasting pan before deglazing pan. 
• Deglaze pan using red wine and chicken stock. (Transfer to smaller pan if warranted).
• Add 1/2 cup Demi Glace de Boeuf to taste.
• Add Dijon mustard and incorporate into sauce.
• Bring to slow simmer.
• Add 2TB butter to smooth and enrich sauce.
• Add salt and black pepper to taste.

Marcela's Apple_mint Compote

• Put the sugar, corn syrup and ½ cup waterin a medium heavy pot and bring to a boil.  Add the apple and cook until thickened about 10 minutes.  
• Add the mint and vinegar and stir to combine.
• Season with salt to taste
• 
  

Serve Lamb

• Slice racks into individual chops.
• Serve 4 chops per person.  
• Using my Demi-Glace - Using a spoon, pour a liberal amount of sauce over the chops.  
• Using Marcels's Apple Mint compote - Serve the compote on top of the chops.
• Serve immediately with other side dishes (see below for preparation and serving).

Serving Instructions

• While we often use a sideboard for serving at the Dowden home, I would pass on that for this meal.  Watch your timing and cook everything so that all of the food is ready at the same time.  You can cook the potatoes first, and while doing that cook the grean beans and the rack of lamb.  While the lamb is resting prepare the sauce.  Put 4 chops on each plate, add the potatoes and beans and pour the reduction sauce over the lamb.  Take any remaining lamb reduction sauce to the table in a serving vessel with ladel.
• If you serve a salad, I would recommend serving it in the French style after the main course.
• Finish the meal with a serving of a light fruit sorbet.  I like rasberry or lemon.

Bon Appetit!

Gochujang Flank Steak and Korean Pasta Salad

Korean cuisine is truly wonderful.  Gochujang is one of the basic pepper pastes of Korean.   It is said that after the Korean War, pasta salad became part of Korea's culinary repertoire.  So, here is a classic presentation for you to prepare.

Ingredients

• 6 Tbsp. Gochujang ( Korean red pepper paste)
• 3 Tbsp. Mirin
• 1 Tbsp. Soy Sauce
• 2 Teas. Toasted Sesame Oil
• 4 Cloves of Garlic
• 1 Tbsp. chopped and peeled fresh Ginger
• 1 2-lb Flank Steak
• 1 Tbsp. Canola Oil
• 1 Lb Fusilli

• 1 Cup Mayonnaise
• 3 Tbsp. Gochujang
• 3 Tbsp. fresh Lime juice
• 1 Medium Zucchini, halved lengthwise
• 1 Medium yellow Squash, halved lengthwise
• 1 8-inch long slice of pineapple (from 1 peeled, quartered and cored whole pineapple_
• 1 Tbsp. Canola Oil
• 1 Cup thawed frozen Peas
• 2 Scallions, thinly sliced
• Kosher Salt

Procedure

• Make the Steak - In a blender, puree the Gochujang with the Mirin,Soy Sauce, Sesame oil, Garlic and Ginger until smooth.  Put the Flank Steak in a large resealable plastic bag and pour in the marinade.  Seal the bag and refrigerate for at least 2 hours or up to 6 hours.  Bring to room temperature about 30 minutes before cooking. 
• Make the Pasta Salad - In a large pot of salted boiling water, cook the Fusilli until al dente.  Drain and rinse under cold water until cool and drain well.  In a large bowl, whisk the Mayonnaise with the Gochujang and Lime juice until smooth.  Fold in the Fusilli.  The salad can be refrigerated overnight.
• Heat a large cast-iron skillet.  Lightly brush the Zucchini, Squash and Pineapple with 1 Tbsp. of the oil and cook over moderate heat, turning once, until charred and tender, about 8 minutes.  Transfer to a work surface and let cool.  Cut the vegetables and fruit into ½-inch pieces and add to the pasta.  Fold in the Peas and Scallions and season with salt.  Wipe out the skillet.
• Reheat the skillet the add 1 Tbsp. of oil.  Remove the steak from the marinade, letting the excess drip off, and cook over moderate heat, turning once, until the thickest part registers 125 degrees for medium-rare about 5 to 6 minutes per side.  (However, check the temperature often to make sure you do not over cook.  Further, the meat when resting will continue cooking.
• Transfer the steak to a work surface and let rest for 5 minutes.  Thinly slice and serve with salad.

Baklazhannaya Ikra (Russian Eggplant Caviar)

So, Vicki Ross, a wonderful gal from Bel Marin Keys, provided this recipe.  It is my understanding that Vicki's mother inherited this recipe from her mother.   If you like Eggplant, Vicki says, you will love this treat. So, enjoy.

Ingredients

• 1 large Eggplant (1-½ to 1-¾ lbs)
• 1 medium to large Yellow Onion, finely chopped
• 1 medium to large meaty Tomato, peeled and finely chopped
• 2 cloves Garlic, minced
• 1 Tbsp. Olive Oil
• 2 Tbsp. Red Wine Vinegar
• Salt and fresh ground Pepper to taste
• Chili powder to taste

Procedure

• Preheat oven to 375
• Pierce Eggplant several times and bake on baking sheet until soft, about 50 minutes, turning midway through.
• Remove from oven and let cool
• Cut Eggplant lengthwise in half, scoop out pulp and finely chop.
• Combine the first four ingredients together and saute lightly in the olive oil. 
• Season with Red Wine Vinegar, salt and pepper. (add a little chili powder to taste for a little zest). Saute until heated through.
• Allow to cool completely, cover and refrigerate for several hours.  This tastes better if made a day in advance.

Vicki's Notes

• After I had mixed everything together (except for the seasonings), my Mom finally showed up to help me (because she had make this recipe before from my grandmother's recipe).  
• A small, yet insignificant detail - The cookbook version of this recipe doesn't saute, it just mixes everything together and refrigerate. 
• Vicki and her Mom think it's better if you mix/saute/season/until heated through/then cool/cover and refrigerated.   Your choice.
• Serving suggestions - serve as a Tapenade on either Cocktail Rye or Cocktail Pumpernichel.

Crab Bites

I had a little crab left over from an RV trip to Bodega Bay and needed an hor d'oeuvre for an Oscar Party.  So, I decided to make Crab Bites.  Well, the group loved them.   I made another batch of these goodies.  They are rich to say the least.  I have editted the recipe to slightly decrease the amount of cream cheese.  This should reduce the cheese richness of these bites.  One more note, I made some to take to a freinds house before dinner.  We did not eat them all.  She froze them.  Then, she defrosted them over night in the frig. wrapped in foil.  Into a 350 degree oven covered for 20 minutes.  They were still great.  Enjoy.

Ingredients

• 6 oz. Lump Crab Meat
• 4-5 oz. Cream Cheese, softened to room temperature
• 1 Egg, lightly beaten
• ¾ cup Sour Cream, divided in half
• ⅔ finely grated Parmesan, divided in half
• 1-½ Tsp. Old Bay Seasoning, divided
• 2 Tsp. Lemon Juice
• 1 Tsp. Lemon Zest
• Pinch Cayenne Pepper
• 2 Tbsp. finely chopped Chives, divided (optional - I did not use them in mine)
• Kosher Salt
• Freshly ground Black Pepper
• 1 cup Panko Bread Crumbs
• 6 Tbsp. butter, melted

Procedure

• Preheat oven to 350 degrees F.  Grease a 24-cup mini muffin pan with nonstick cooking spray.
• Combine Cream Cheese, Egg, ⅓ cup Paramesan, 1 Tsp. Old Bay Seasoning, one half of the Sour Cream, Lemon Zest, 1 Tsp. Lemon Juice, Cayenne and about 1 Tbsp. Chives (optional) in a large bowl.  I suggest you mix the cream cheese and sour cream together first until smooth.  Then add the remaining ingredients.  Season with salt and pepper and stir until evenly combined.  This is a very important step.  Make sure the mixture is throughly mixed and smooth.  Then, fold in the Crab Meat until combined (make sure there are no shells). Set aside.
• In a separate bowl, combine the remaining Parmesan, Panko bread crumbs, and melted butter.  Divide mixture between the muffin pan cups and press around the edges of the cups to make a crust. 
• Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.  Let rest for 5 minutes and gently spoon out crab bites and plate them. 
• Meanwhile, make the dipping sauce.  Combine, the remaining Sour Cream, remaining Chives (optional) 1 Tsp. Lemon Juice and remaining Old Bay Seasoning.  Stir to combine.
• Serve warm or at room temperature.

Mongolian Lamb

I love Chinese food.  I think even more than Japanese food.  However, Sashimi is my favorite seafood delight.  Of the Chinese dishes available in the United States, I love Mongolian Lamb the most.  Lamb is very big in Chinese cuisine and less often found in the United States.  Go figure.  

I was told by Fred of Fred's Szechuan Chinese - Nevada City, California, that Mongolian Lamb is a zero-profit dish.  This is due to the cost of good quality Lamb.  Mongolian Beef is the choice of most Amerians and Chinese restaurants.  Not me, I'll take Mongolian Lamb any day of the week.  Here is one recipe I found at Chinasichuanfood.com.  Enjoy and make sure you invite me to dinner if you make it.  

Ingredients   

• 1 lamb boneless leg, around 350 grams (.771618 pounds - say ¾ pound) 
• 2 scallion (remove the green part)
• 1-inch root ginger, minced 
• 1/4 teaspoon salt
• pinch of freshly grounded black pepper
• 1/4 teaspoon sugar 
• 1 tablespoon oyster sauce
• 1 garlic clove, minced 
• 1/2 tablespoon light soy sauce
• 1 teaspoon chilli pepper sauce 
• 2 tablespoons cooking oil 
• White sesame seeds for garnishing 

Procedure

• Remove the fat layer of the lamb and cut into thin slices 
• Cut the scallions into small sections. 
• In a large bowl, mix half of minced ginger and half of the scallion sections with lamb slices.
• Season with salt, sugar, oyster sauce, light soy sauce. Give a big mix and set aside for 15 minutes. Transfer lamb and scallions out and drain. Keep the sauce for later use. 
• Heat up oil in wok, and fry the ramaing ginger and minced garlic until aroma. 
• Fry the lamb and scallions until there is no more pink color in lamb (over high fire). 
• Add the marinade sauce and the remaining scallion slices. Combine everything well. 
• Transfer out and sprinkle toasted sesame seeds before serving.
• Use high heat during the whole process.