Roasted Chayote and Goat Cheese Taco with Salsa Verde

 

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Roasted Chayote and Goat Cheese Taco with Salsa Verde

Rick Bayless inspired vegetarian taco.

Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 tacos

Ingredients

  • 2 ea soft corn tacos grilled
  • 1 ea chayote cut up and roasted
  • 1 oz goat cheese
  • 2 tbsp salsa verde
  • cilantro as desired
  • 1 tbsp olive oil
  • Kosher salt and fresh ground black pepper as desired

Instructions

  1. Cut the chayote into bite-sized pieces

  2. Add to a sheet pan. Drizzle with olive oil. Add salt and pepper. Toss until everything is coated.

  3. Roast the chayote in a 425 degree oven for 40-45 minutes

  4. Grill the tortillas in a grill pan or cast iron pan to get some color on both sides

  5. Assemble the tacos: Chayote, pieces of goat cheese, salsa verde and optionally cilantro and any other taco toppings you want like guacamole.

Spicy Tomato Soup

 

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Spicy Tomato Soup

I make soup all the time but I never write down a recipe. Here is the recipe.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 28 oz canned crushed tomatoes
  • 6 oz diced tomatoes with green chili peppers Hunt's is a good brand
  • 8 oz water
  • 4 oz pickle juice
  • 1 tbsp prepared horseradish
  • 1 tsp worcestershire sauce
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 pinch sugar

Instructions

  1. Put all the ingredients in a pot and simmer for about 10 minutes

  2. After the soup has cooled off a little, pour into a blender and blend until smooth

Recipe Notes

Serve the soup hot or cold. A nice addition is some sour cream or a dollop of plain Greek yogurt.

 

Easy Grilled Salmon Cakes

 

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Grilled Salmon Cakes

This is for the grill pan or the grill.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

For the salmon cake:

  • .60 lb salmon fillet
  • 10 Saltine crackers smashed to crumbs
  • 1 tsp vegetable oil
  • 1 tbsp lemon juice
  • 1 large egg
  • 1/2 tsp fresh ground black pepper
  • chives to garnish

For the sauce:

  • 1/4 cup light mayonnaise
  • 1 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 3 tbsp water
  • 2 tbsp chopped chives

Instructions

  1. Poach the salmon in barely simmering water, about 8 minutes. 

  2. When the tip of the knife can pierce the fish easily, it’s cooked.
  3. Scrape off the flesh from the skin. Place the salmon in a bowl and continue to flake with a fork.
  4. Add the cracker crumbs, pepper, egg, oil and lemon juice, combine and flake with a fork.

  5. Form the mixture into 4 patties.

  6. Put the oil in a hot grill pan and fry the patties, about 3 minutes per side. These should be firm enough to put on a BBQ but if there is any doubt, use a fish basket or heavy duty aluminum foil to line the grill.

  7. Mix all the ingredients for the sauce: Mayonnaise, Dijon, chives, lemon juice and pepper.

  8. Sauce the plate and add the grilled salmon cakes.

Recipe Notes

The patties will be slightly wet. That's okay as they will tend to be more moist.

 

Bone Marrow Chicken Stock and Dumplings

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Chicken Bone Marrow Broth

Add the dumplings and this dish is similar to Kreplach.

We made Hoisin chicken legs before. Now we get to use the leftover bones.

Course Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 people

Ingredients

  • 10 bones chicken legs cracked in half
  • 1 tsp Kosher salt more or less as desired
  • 1 tsp fresh ground black pepper more or less as desired
  • 1 handful chopped, fresh dill
  • 1 carrot sliced
  • 3 quarts water
  • 1 tbsp lemon juice
  • 4 ea potato and onion pierogies

Instructions

  1. Cut the chicken legs in half. Use a rubber hammer to bang the knife down to cut the bone if necessary.

  2. Put the bones in the pot with the water and lemon juice and simmer covered for 4 hours and uncovered for 2 hours.

  3. Strain the contents into a second pot. Add the carrots. Simmer one hour longer.

  4. During the last 10 minutes, add the dumplings.

  5. When the dumplings are floating, add the fresh dill. Adjust the seasonings.

  6. Stir and serve.

Recipe Notes

This is the best stock you will ever make. It revitalizes and just plain tastes good.

 

Long Island Lobster Roll with Sriracha Mayonnaise

 

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Long Island Lobster Roll with Sriracha Mayonnaise

A taste of summer.

Servings 4 people

Ingredients

  • 8 oz cooked lobster Fresh, frozen or vacuum packed
  • 1/4 cup minced celery
  • 3 tbsp mayonnaise
  • 1 tsp Sriracha chili sauce more or less to taste
  • 4 ea split top buns toasted and buttered
  • 4 pieces lettuce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp lemon juice
  • minced chives for garnish

Instructions

  1. Chop the lobster meat into smallish pieces

  2. Add the mayo, salt,  pepper, Sriracha, lemon juice and combine

  3. Toast and butter the buns

  4. Lay down a bed of lettuce and pile the lobster meat on top

  5. Garnish with minced chives

Recipe Notes

Cook time depends on whether you start with fresh lobster, frozen tails or claws or already cooked, packaged and frozen meat.

Don't skimp on the lobster. Your friends will love you!

 

Pork with a Corn and Cabbage Salsa

 

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Pork with a Corn and Cabbage Salsa

The salsa works well with chicken and fish too.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Salsa

  • 3 ears small to medium fresh corn
  • 3/4 cup finely chopped red cabbage
  • 1/2 cup chopped tomato
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp cayenne pepper more or less to taste

Pork Chop

  • 2 center cut pork chops bone in or boneless
  • Kosher salt
  • fresh ground black pepper

Instructions

Salsa

  1. Shuck the corn and boil for 5 minutes

  2. Remove the kernels with a chef's knife

  3. Finely chop the red cabbage

  4. Chop the tomato into small pieces

  5. Add the honey, vinegar, salt, cayenne pepper and taste. Adjust the seasonings to your taste.

Pork

  1. Season well with salt and pepper.

  2. On a grill, or in a grill pan, or cast iron skillet, cook until the pork is firm to the touch. With a meat thermometer, the temperature should read about 160 degrees.

Plating

  1. Give the salsa a stir and spoon over the pork.

Recipe Notes

Cook the pork in a hot pan, or grill - about 5 minutes per side depending on the thickness. Thin sliced pork fillets will cook faster.

If the pork has a slight amount of pinkness in the center, this is okay. It will be very tender.

Salty Spicy Beer

 

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Salty Spicy Beer

Perfect for hot, sunny days.

Course Drinks
Prep Time 2 minutes
Total Time 2 minutes
Servings 1

Ingredients

  • 1 slice lime
  • 1 slice jalapeno
  • 1 dish Kosher salt shallow dish with salt
  • 12 ounce beer or lager

Instructions

  1. Wipe the rim of a glass with a wedge of lime

  2. Dip the rim into the shallow dish of salt

  3. Add the lime and the jalapeno

  4. Pour a cold beer

Recipe Notes

Good non-alcoholic beers you can usually find are O'Douls and Becks.

Cheese In Cheese Out Burger

Per burger:

1/4 pound 90% lean ground beef
2 slices 2% milk fat American cheese
1 teaspoon clarified butter or Ghee
1 plum tomato
1 garlic dill pickle
Worcestershire sauce for seasoning
Spicy barbecue sauce
1 English muffin

Divide the burger meat into two thin patties. Cut one cheese slice into quarters and place on one patty. Cover with the other patty. Press together and seal the edges so the cheese does not leak out.

Season the cheesy patty with Worcestershire.

Cook in a hot pan oiled with the clarified butter. Cook time depends on several factors. Try three minutes on one side and two on the other for medium doneness. With one minute left, put the second slice of cheese on the burger to melt.

While you allow the burger to rest, toast the English muffins, nook and cranny side down, in the greasy hot pan.

To assemble:

  • Barbecue sauce on the bottom bun
  • Burger patty
  • Sliced tomato
  • Garlic dill pickle
  • Press down the burger and slice in half

You can use the poke test to check for burger doneness. 

Claussen Kosher Dill Pickles are very garlicky. Polish dills can be garlicky as well. It might be tough to find but the garlic pickle is a key to this burger.

Mussels Fra Diavolo

Translated: Brother Devil Mussels. It’s gonna get hot in here.

I haven’t had this in a long time. It’s real easy to make.

Get 2 pound of mussels. Rinse. Debeard the mussels if needed. Soak in salty water.

Make the spicy tomato sauce.

Simmer the mussels in the spicy sauce until they open.

Serve with crusty bread. Done.

Servings: 2 to 4 depending on how hungry. One pound was good for me.

Prep Time: 30 minutes

Ingredients

2 pounds of mussels
1 28 ounce can of tomato puree
1-1/4 cups of water
1 large lemon
4 tablespoons extra virgin olive oil
2 table spoons red pepper flakes – more or less to taste
1/4 teaspoon fresh ground black pepper
10 cloves garlic – thinly sliced like Paulie or finely chopped
1 loaf of buttered, crusty bread cut into wedges

Debeard the mussels if necessary. Rinse in a colander with cold water. Put the mussels into a big pot with salty, cold water.

The sauce is easy. Olive oil, red pepper flakes and garlic until sizzling – or until the garlic starts to brown.

Add the tomato puree. Stir. Add the black pepper. Stir. Add the water with the juice of one lemon. Stir.

When simmering, add all the mussels. Cover and steam with another big pan on top.

When the mussels are all open it’s time to serve. Discard the ones that did not open.

Plate with some chopped, Italian parsley. Chopped fennel and/or fennel fronds work too.

The dunk of the bread into that spicy, salty tomato broth is a little bit of heaven.

Notes

The mussels and their liquid should provide all the saltiness you need for the sauce. If not, add a little salt.

Marinated Chicken Legs

Game time. Snack time.

Prep Time: 2-8 hours

Cook Time: 40-50 minutes

Passive Time: 5 minutes rest

Servings: 4
INGREDIENTS
1/2 cup Hoisin marinade, slightly diluted
1/4 cup Rice wine vinegar, unflavored
2 tablespoons fresh grated ginger
2 tablespoons Sriracha sauce
1 tablespoon Kosher salt
2 pounds Chicken drumsticks

INSTRUCTIONS
Combine all the ingredients for the marinade in a bowl. Add the chicken to the marinade. Toss with a pair of tongs to coat marinade all over the chicken. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. 8 hours would be great. Bake at 400 degrees for 40 minutes – longer is you don’t like to see pink near the bone. When finished eating, save all those bones. We’re going to use them in the next recipe.
RECIPE NOTES
Roast on a broiler pan or wire rack. Don’t turn.