Ingredients: noodles, 1 onion, 1 orange pepper, 50 grams cashew nuts, 1/2 cucumber, 3 tablespoons sweet soy sauce, dash of lime juice,
Number of persons: 2
Boil the noodles following pack instructions. Bake 1 chopped onion and 1 sliced orange pepper to the soft. Add 50 grams cashew nuts and fry them briefly. Pour the noodles and put it together with 1/2 sliced cucumber to the onion and pepper. Bring to taste with 3 tablespoons sweet soy sauce and a dash of lime juice. Enjoy!
Salmon? C'mon and on and on!
You want me to stop this COOK TO BANG madness? Never! Why would I when it makes the world a better-fed and less sexually frustrated place? The mayor of Bangor, Maine just gave me the key to the city. I handed him a secret recipe to bring some sexual healing back into his marriage. Apparently banging has returned to Bangor. I don’t like to think of myself as a hero, more of a civil servant. CTB is a community service that is no way court ordered from a conviction for public indecency when I broke into Martha Stewart’s kitchen while she was in the slammer and broadcast my own cooking and banging demonstrations. All three of those girls were legal, consensual and it was their idea! Anyway…it’s good to be commended instead of condemned. And with that, I give you this epically delicious salmon recipe that will keep you banging on and on and…you get the picture.
Recipe courtesy of publishing scion steve tobia
Total time: approximately 40 minutes
Projected cost: $21
Drinking Buddy: White wine
1. 1 tbsp of vegetable oil
2. ½ cup of white wine
3. 1 heavy dashes of chil powder
4. 2 dashes of black pepper
5. 1 dash of garlic powder
6. 1 dash of Cajun seasoning
7. 1 small jar of capers
8. 2 dashes of Old Bay seasoning
9. 1 container full of chopped mushrooms
10. 1 container of cherry tomatoes
11. 1 red onion chopped finely
12. 1 pound slab of Salmon
Step 1
Preheat the oven to broil. Season up the salmon slab on an baking sheet with garlic powder, black pepper, Cajun seasoning and chili powder. Throw the fish in the oven.
Step 2
Create the sauce by sautéing the onions and mushrooms on high heat with 1 tbsp of oil with some black pepper (approx 4 min). Add in the tomatoes and sauté them with the white wine until they get soft (approx 4 min). Use the back of a spoon to pop each cherry…tomato. Turn the heat down low and simmer the tomatoes with the capers until the fish is ready.
Step 3
Keep the fish in the oven until the pan is searing hot and the seasoning has blackened on top (approx 20 min). Remove the pan from oven and smother it with the sauce, which will sizzle like crazy. Turn off the heat and throw the fish back into the oven, doors closed and let the sauce settle in (approx 15 min).
Serve up on a plate with some Groin
Taylor sure got a treat this week: steak and pork in the same week. Very unusual in our kitchen. Maybe because I’ve always been biased against pork, and steak (at least the good pieces) are too expensive to eat on a regular basis. This is the reason you’ll always see more lentils and tofu on our plates than meat. That is, except for this week.
Taylor’s verdict: this is good. I shall not sway your opinion of this one way or another by saying what I thought of it. If you like pork, this is a great fall dish that’ll have your kitchen smelling delicious for the next few hours.
Makes 4 servings. Recipe from Michael Chiarello.
INGREDIENTS
For Honey Roasted Apple Sauce:
12 apples, Gravenstein or McIntosh
2 tablespoons butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honeyFor Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon crushed red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon4 (12-ounce) center-cut pork chops
Gray salt
2 tablespoons Toasted Spice Rub, recipe follows
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine
1/2 cup Honey Roasted Apple Sauce, recipe followsDIRECTIONS
Make apple sauce: Preheat oven to 425 degrees F.Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce. Set aside.
Make spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.
Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.
Preheat the oven to 350 degrees F.
Season both sides of the pork chops with salt and toasted spice rub.
Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.
Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.
Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.
We ate lunch at a local coffee and sandwich shop a few weeks back, and ordered one of their paninis. It was filled with goat cheese (my favorite), and slices of fresh pear and prosciutto. Delicious. And we thought, hey, we have a panini maker we haven’t used in maybe 8 months, why not dig it out and try our hand at making these ourselves?
So we did.
And it was good.
We had some gorgonzola cheese leftover in the fridge as well, so we ended up making one sandwich with goat cheese and another with gorgonzola. I prefer the goat cheese, myself. While the gorgonzola had a wonderful flavor that went really well with the other ingredients, it almost overpowered them it was so strong. So if you make these with gorgonzola, take it easy on the cheese.
Prosciutto, Pear, and Goat Cheese Panini
Makes 2 servings.
INGREDIENTS
4 slices country style bread, sliced
3 oz. prosciutto
1 ripe pear, thinly sliced
4 oz. goat cheese, room temperature (or Gorgonzola if you like)
2 tsp. olive oilDIRECTIONS
Prepare panini maker or grill pan.To assemble sandwiches, spread a thin layer of goat cheese on bread slices. Top with single layer of prosciutto, followed by a layer of pear. Top with another slice of bread. Lightly brush top with olive oil.
Place oil side down on panini press and brush other side with olive oil. Close the lid and cook according until indicator light says it’s done. Alternatively, if you do not have a panini press, you can use a grill pan and place a weighted object on top of the sandwich (like a brick wrapped in foil). Flip sandwiches mid-way and grill on other side. Sandwiches are done when bread is crisp with golden grill lines, and cheese is warm and melted.
Slice in half and enjoy!
The cuisine of Puerto Rico resembles that of Latin America and Spain, however the food is a blend of European, African, Taino Indian and American. Puerto Rican food is smoky, colorful and hearty. Many native dishes are stewed for long periods of time, many of which are paired with rice.
Before meeting my husband Pierre, I never knew the flavors of Puerto Rican food. Pierre is Puerto Rican and grew up in Hartford, Connecticut - home to a very large Boricua community. What I never knew is that chicken and rice is a very important part of Puerto Rican cuisine and it’s seen in multiple dishes, including the classic dish, arroz con pollo. On our second date, he made me stewed chicken over rice and I fell in love…with the food. According to him, he just made it up on the spot. Whether it was an impromptu recipe or he spent the whole day memorizing it, I always tell him that I only married him because of this dish. Since that date, I feel that I’ve mastered many Puerto Rican dishes, including his stewed chicken. This dish is a flavorful escape from the ordinary chicken and rice and I encourage you to take your mouth on a journey to beautiful Puerto Rico.
Puerto Rican Style Stewed Chicken and Rice
1 ½ lb chicken breast cut into 1” pieces
1 small green pepper, sliced
½ yellow onion, sliced
4 cloves of garlic, minced
1 hot pepper, either Anaheim or jalapeno, minced
1 tbsp ground cumin
1 tbsp chili powder
2 tsp paprika
¼ tsp cayenne (if the pepper isn’t hot enough for you)
2 8 oz cans Goya tomato sauce
15 oz can black beans, drained
2 tbsp olive oil
Salt and pepper
Yellow Rice
Begin first by preparing your yellow rice as directed on the packaging.
In a large pan, heat olive oil over medium high heat. Season chicken liberally with salt and pepper. Cook chicken, in batches if necessary, until brown on all sides but not cooked through; about 5 minutes. Once the chicken is brown, transfer to a plate and set aside.
Next, sauté green peppers, onion, garlic and hot pepper until soft; about 5 minutes. More oil may be added if needed. Add spices to the vegetables and cook, stirring constantly, until fragrant; 1 minute.
Add tomato sauce along with 1 can of water to the mixture. Stir the tomato sauce to combine being sure to scrap up any bits on the bottom of the pan. Bring to a simmer and add the chicken back to the sauce. Reduce heat to low, cover and cook for 25 minutes. During the last 5 minutes of cooking, add the black beans.
Serve stewed chicken over yellow rice. Enjoy!
