Cheap chops
Oil in the frying pan
Garlic the oil as much as possible 3 cloves
Add rosemary and thyme branches
remove the garlic from pan
Take garlic and cut it, rub that all overt the lamb chops
5-10 minutes each
Get a really good mango chutney - aeroplane brand MUST BE FROM INDIA
tablespoon next to the lambchops
Mashed potatoes
Broccoli - Steamed
Thu, 08 Aug 2013 10:40
Lordy it's hot in New York. Really hot. Like sweat dripping down my body hot. Like get me as far away from a stove as possible hot. Like I'd like to go stand in front of a broken fire hydrant hot. Like I don't know if I'm soaking wet because the humidity is 100% or because the temperature is 100ËšF '' that hot!
Yes, it's definitely no fuss, no heat gazpacho and ceviche weather. Why not combine them? This gazpacho is simply watermelon blended with a little sea salt, sherry vinegar, and olive oil. It's salty, tangy, sweet and just as good on it's own as it is with the ceviche.
The bay scallop ceviche, cooked in the the acids from lime juice, gets a kick from a few pinches of allspice (a Cuban interpretation) plus some ginger, red onion, and cubanelle pepper. Cucumbers slices and mint chiffonade add on another refreshing layer. So here's my ultimate cool-down recipe for the summer. What's yours? (Pouring a bucket of ice over your head doesn't count).
Related recipes around the blogoshpere:
Karina's Kitchen Watermelon Gazpacho
Eating Well Watermelon Gazpacho
Eating / SF Watermelon Gazpacho
Watermelon Gazpacho & Cuban Bay Shrimp Ceviche
Ingredients
1 small (size of your head) seedless watermelon, rind cut off and cubed4-5 T sherry vinegar1/4 cup olive oil1 tsp. sea salt1pound bay scallops1/2 cup freshly squeezed lime juice (do not get the pre-squeezed stuff, it tastes funny, I tried it)1/4 small red onion, sliced thin1/2 cubanelle pepper, brunoised (diced very small, 2mm)1 small nub of ginger, brunoised (about 1 T)1 small cucumber, cut half into thin rounds and half into a brunoise7 mint leaves, chiffonaded (sliced thin)1 T olive oil2 small pinches allspiceSea saltBlend first 3 ingredients together in a blender on high until smooth. If for some reason there are seeds strain them out. Season with salt. Add more vinegar and salt to taste. Chill.
Combine scallops, lime juice, red onion, ginger, cubanelle pepper, and all-spice in a small bowl. Cover and refrigerate for 2 hours. Before serving mix in olive oil, sea salt to taste, brunoised cucumber, and mint. Spoon ceviche in the center of bowls filled with watermelon gazpacho and decorate with cucumber slices.
Note: Mint has a tendency of turning black if it is mixed in with acidic ingredients. Mix it in last, right before serving, and it will keep its color for up to 15 minutes.
Ingredients
1 pound dried black-eyed peas, rinsed and sorted
1/2 pound bacon, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Additional cooked and crumbled bacon, optional
Directions
Place peas and bacon in a large Dutch oven; add water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let soak, covered, for 1 hour. Do not drain.
In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme and salt.
Add to pea mixture; return to the heat. Cook, covered, over medium heat for 30 minutes or until peas are tender, stirring occasionally. If desired, top with additional crumbled bacon. Yield: 8 servings.
Hot oven. Hot pot.
Hot oven 425
Hot pot, barely smoking.
Canola Oil
Buttered seasoned trussed chicken
Hit the pot with oil. It should smoke slightly more than it was, too
much isn't great but keep going unless a fire starts. Lay the bird on
it's right side in the pot and put it straight in the oven with no lid.
Wait 20 minutes and move the bird to the other side.
Wait 20 minutes and move the bird breast side up. (I find if you can
use some sort of chicken suspension at this point it's better than
direct contact. Either way, press on for 20 more minutes.)
Lower the heat to 375 and pull the bird out.
If it's small, it's probably done and you can turn the oven off. Make
sure by putting a thermometer in the deepest part of the thigh and
reading at least 165. Once you've done this several times you can ditch
the thermometer. You get used to "right". If it's bigger it might need
another 10 minutes or so in the lower oven.
Let it rest for 10 minutes on a plate that rests on another plate. Like,
get a small plate and rest the ass end of the chicken on that to allow
the juices to drain toward the breast as the whole chicken and the
smaller plate sit atop a larger plate. Know what I mean?
Ingredients
Big Chicken
Onion
orange
Lemon
Potatoes
Sweet Potatoes
Celery
Carrots
Turnip
Poultry seasoning
Big Chicken -
Season with salt pepper
poultry seasoning
marjoram
wash out inside with lemon
stick an orange in
put in oven
potatoes and carrots and celery all around
keep top of chicken clear
rudibega
turnip
small diced
onion chopped
and a garlic smashed and spread around
pre-heated 450
put the pot in and turn it down to 375 convection
check after an hour though
maybe baste if too dry
cook for an hour and 15 minutes
if golden brown and looking cooked
take out and cut out a leg and thigh together
two breasts and wings
I usually make this dinner with venison shanks ( the "shins" of the deer) but it goes equally well with lamb or goat shanks. It is a Moroccan inspired dish using whole dried all spices (all spice, cumin, cinnamon, sea salt, pepper, dried marjoram, whole coriander) ground in a coffee grinder and then rubbed onto the shanks. They are first browned in a porcelain dutch oven then cooked in a mix of more spices, onion, tomatoes and white wine very slowly for serveal hours. The dish is about fresh spices, a little technique and patience.
I usually serve the shanks with a side dish of large Israeli pearl cous-cous cooked in saffron infused chicken stock with dried apricots, dried figs and golden raisins and then I serve a green vegetable that depends on what is fresh or at hand. A great green pea dish I do is super easy using frozen peas with olive oil, lemon zest, fresh mint, fresh ground black pepper, red onion, cumin seeds & yogurt.
The coolest thing about this dinner is that 90% of the cooking happens hours before your guests arrive the the other 10% takes literally 15 minutes.
What kind of cooking utensils has JCD guided you to acquire? The essential cooking utensils to make this dinner are:
http://www.amazon.com/Cuisinart-CI670-30CR-Enameled-Casserole-Cardinal/dp/B0017HRLFC/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1376420502&sr=1-1&keywords=enameled+cast+iron
http://www.amazon.com/Le-Cuistot-Classic-Oval-Dutch/dp/B000XDOTYC/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1376420555&sr=1-9&keywords=enameled+cast+iron
http://www.amazon.com/6-5q-porcelain-enameled-Dutch-Casserole/dp/B0077Q18X8/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1376420555&sr=1-13&keywords=enameled+cast+iron
Anything you don't have I am more than willing to lend you.
Let me know your thoughts. Feel free to reach out to me on my cell or at my office (right down the hill from you next door to Joe's Crab Shack on Riverside)
Scott
Thu, 08 Aug 2013 10:40
Lordy it's hot in New York. Really hot. Like sweat dripping down my body hot. Like get me as far away from a stove as possible hot. Like I'd like to go stand in front of a broken fire hydrant hot. Like I don't know if I'm soaking wet because the humidity is 100% or because the temperature is 100ËšF '' that hot!
Yes, it's definitely no fuss, no heat gazpacho and ceviche weather. Why not combine them? This gazpacho is simply watermelon blended with a little sea salt, sherry vinegar, and olive oil. It's salty, tangy, sweet and just as good on it's own as it is with the ceviche.
The bay scallop ceviche, cooked in the the acids from lime juice, gets a kick from a few pinches of allspice (a Cuban interpretation) plus some ginger, red onion, and cubanelle pepper. Cucumbers slices and mint chiffonade add on another refreshing layer. So here's my ultimate cool-down recipe for the summer. What's yours? (Pouring a bucket of ice over your head doesn't count).
Related recipes around the blogoshpere:
Karina's Kitchen Watermelon Gazpacho
Eating Well Watermelon Gazpacho
Eating / SF Watermelon Gazpacho
Watermelon Gazpacho & Cuban Bay Shrimp Ceviche
Ingredients
1 small (size of your head) seedless watermelon, rind cut off and cubed4-5 T sherry vinegar1/4 cup olive oil1 tsp. sea salt1pound bay scallops1/2 cup freshly squeezed lime juice (do not get the pre-squeezed stuff, it tastes funny, I tried it)1/4 small red onion, sliced thin1/2 cubanelle pepper, brunoised (diced very small, 2mm)1 small nub of ginger, brunoised (about 1 T)1 small cucumber, cut half into thin rounds and half into a brunoise7 mint leaves, chiffonaded (sliced thin)1 T olive oil2 small pinches allspiceSea saltBlend first 3 ingredients together in a blender on high until smooth. If for some reason there are seeds strain them out. Season with salt. Add more vinegar and salt to taste. Chill.
Combine scallops, lime juice, red onion, ginger, cubanelle pepper, and all-spice in a small bowl. Cover and refrigerate for 2 hours. Before serving mix in olive oil, sea salt to taste, brunoised cucumber, and mint. Spoon ceviche in the center of bowls filled with watermelon gazpacho and decorate with cucumber slices.
Note: Mint has a tendency of turning black if it is mixed in with acidic ingredients. Mix it in last, right before serving, and it will keep its color for up to 15 minutes.
HowTo
5 lbs meat Chuck steaks 1.5 cubes
the cast iron pot (fucking hot) put oil in and coat it, then pour it out
oil in the pot
brown the meat - cover the bottom this will carmelize smoking and outrageous
flip the pieces around, try not to let it give off moisture
repeat until its all cooked
adding stuff to it
4 hours of cooking
onion-diced
couple of carrots
some celery
salt and pepper
marjoram
dump in one bottle of pinot noir
cup of chicken broth
3 cloves of garlic smashed and thrown in
some meat is exposed
put in oven for 4 hours at 350 convection
watch after one hour
stir with wooden spoon
after 2 hours, throw in 4 potatoes cut in half
after 30 minutes check again, the liquid should be thickening
sweet wine to add to it (red wine)
or
A cup of Tamara cooking sake
A little tabasco
hour number 3 the stew might be done
taste season if needed
if tender and ready, add some flour maybe to thicken the sauce
Corn starch and water if needed
keep on low heat in oven
could do mashed potatoes
a salad
rice
turnips
Pineapple
Tamara cooking sake
Ingredients
Onions
Carrots
Marjoram
Chicken broth
Wine
Tamara Cooking sake
5 lbs chuck steaks
celery
pineapple
potatos
turnips?
salad
Corn starch
Served to
Jof and Denis
Laurie Frick, Prof Russel, Jennifer, MArc
Wine
half inch of water
boil 2 minutes
flip over
water out
back
water out again
hunk of butter in
salt & pepper