Archive for the ‘Recipes’ tag
Apricot, Prune and Gorgonzola Stuffed Pork Tenderloin, Wrapped in Prosciutto, with a Mushroom Sherry Sauce
Quite possibly the longest recipe title to date, today’s post was born from the combination of a simple stuffed pork loin married with one of my favorite appetizers, the “Devil on Horseback”. While there are variations on the theme, the dish as I know it is a fig, stuffed with gorgonzola, wrapped with bacon, and cooked until caramelized. This pork loin dish combines fruit (prunes and apricots) with cheese (gorgonzola) and cured pork (prosciutto) finished with a mushroom sherry sauce. How can you possibly go wrong?
Every once in a while you need to have a meal ready on short notice, and you want something relatively healthy and definitely tasty. Seared tuna is a great way to go in this situation. Almost zero prep time, 5 minutes in a pan, and you have dinner. Throw some sauteed vegetables with miso butter (cribbed from Momofuku, of course) in there and you’ve got a meal that looks like it came from a high-end restaurant right in front of you, in 10 minutes. All you need is a good source for fresh tuna, of course:
It has been a long time since I have contributed to Food52, and I’ve felt like a total slacker. But this week’s contest was for “Your Best Seafood Pasta”, and anyone who reads this blog with any frequency knows that I cook lots of seafood, and lots of pasta, so I had to work up something great to submit to this contest. What I decided to do was a twist on a traditional recipe that I’ve been cooking for years (the first iteration of this dish was when I was back in High School in Arizona, and my Mom would have leftover salmon, and my favorite dish in the world was fettuccine alfredo).
See, this dish is GOOD FOR YOU, because it has peas and salmon in it! Nevermind the cream, butter, and pasta. It’s totally healthy. Or something…
Yesterday I went to the beach to watch the sunset, and it happened to be low tide. I had planned to make a big pot of red sauce with spaghetti for dinner, but as I walked out onto the flats I saw the telltale marks of a clam bed, and within 5 minutes I had a dozen steamers. Dinner plans changed from a red sauce to a white wine and butter sauce with clams.
If you’ve been reading frequently, you will know that it’s blue crab season in Connecticut. Last weekend I pulled two dozen from the water in about 30 minutes, which wound up being far too many for two people to eat in one sitting. After picking out the remaining crab meat, the obvious choice was to make crab cakes. Behold, a breakfast fit for kings:
It’s summertime, so grilling season is upon us. This recipe harkens back to my days as my fraternity’s “Grillmeister”. It was handed down to me by the presiding Grillmeister, a Southern gentleman named Ben Patch. Ben taught me many things, including how to make my own barbecue sauce from scratch. Being appointed as Grillmeister gave me the perfect opportunity to elevate the fraternity barbecue from burgers and dogs to something more interesting. During the two years of my tenure, I cooked whole sides of marinated swordfish, grilled New Zealand mussels, smoked pork shoulders cooked in pits dug in the front yard (with considerable help and inspiration provided by Mr. David Weiss, who is a frequent reader of this blog, and a great cook himself), roasted Thanksgiving turkey on a tripod, and every manner of side dish we could think of. These grilled stuffed tomatoes have become a favorite, because they are so incredibly easy, and the “wow” factor is a great bang for your buck in terms of prep time. Over the years I’ve realized that if you have an oven at your disposal (which I did not in college) it’s easier to make these in muffin tins and bake them. If you’re grilling them it can be tricky to keep them from falling over, so you need to make little tinfoil “life preservers” to keep them standing upright. Roll a 1-ft long piece of tinfoil into a cylinder and form a ring. Place the ring on the grill and the tomato on the ring, and proceed from there.
Today and tomorrow, Saturday June 12th, Citarella on the Upper West Side is celebrating National Lobster Day with an amazing deal: live lobsters for $4.99/lb! Though I’m a bit spoiled, and I eat a lot of lobster in the summertime since I have my own traps out in Long Island Sound (and let me tell you…Long Island Sound lobsters are SUPERB. I’d eat them over a Maine lobster any day, but I digress) I had to take advantage of the sale for dinner tonight.
One of my favorite ways to eat lobster is to bisect them and cook them in a pan with butter, white wine, shallots, garlic, rosemary, and crushed red pepper. The lobster juices infuse with the sauce, which is served along with the lobster for dipping. A little squeeze of lemon at the end, and you’ve got the best lobster you’ve had in your life. But don’t take my word for it…go out and get some lobsters and give it a try!
This week marks week 52 of the Food52 competition. I’ve only been a part of it for about 20 weeks, but it’s been an incredible experience. I’ve had a lot of fun, cooked some great food that I never would have cooked otherwise, and met a lot of wonderful people through the site (not to mention, of course, winning two competitions…?!) Congratulations to all the winners, and also to Amanda and Merrill for a job well done! I look forward to year two of Food52!
Yesterday for a neighborhood BBQ I decided to incorporate both Food52 themes into the dinner: your best cucumber, and your best use of lemon, thyme, and the grill. Luckily I am up on the Cape and I actually have access to a grill, so I had to give it a shot. This chicken dish was born out of my fear and loathing of dry chicken cooked on the grill, so I pounded it thin, stuffed it with spinach that I had previously sauteed with garlic, pancetta, and lemon juice, marinated it in oil, thyme, lemon, and pepper, and grilled it quickly on both sides until cooked through. The dish is finished with a summery gremolata of…what else? Lemon zest and thyme! It was a big hit with the neighbors.
Cape Cod got its name from the incredibly abundant codfish that lived offshore, which were fished from the 1600′s all through the turn of the century in traditional wooden boats, back when men were men and the sea was God. The history of Cape Cod is steeped in this fish, which when salted and dried provided long-lasting food for the trans-Atlantic voyages that eventually resulted in the formation of the colonies, and thus our country. Salted cod stew fed many a sailor on those long and lonely passages, I’m sure. In keeping with tradition, you can’t come to Cape Cod and not have a traditional broiled codfish dinner. Simple ingredients, simple preparation, and a wonderful meal.
Last weekend I got together with a number of the New York Food52 members for a potluck picnic in Central Park. Elina (a.k.a. The Naked Beet) organized a wonderful get together on Sheep’s Meadow, with great turnout and amazing food. My contribution was a cold avocado soup with lobster and scallions.