Posts Tagged ‘recipes’

My coffee steak rub is awesome. I wanted to take it to the next level. So, when my buddies and I gathered recently for a “boys’ weekend” at Saule, our rental home in Little Compton, RI (http://www.sauleri.com. You can find it listed at Homeaway.com), it was time to put it to the test with a low-and-slow smoked beef brisket!

Depending on the size of the brisket, you might need to double the recipe.

 

 

Low and slow is the way to go! Deliciously smokey and juicy.

 

3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

If the brisket is frozen, I like to thaw it a couple of days ahead of cooking it, rubbing it down with the coffee rub, and placing it in the fridge for about 24 hours to rest. I bring it out about an hour before smoking, to let the meat come back to room temperature, and then I place it in the smoker for about 12 hours at 225 degrees, smoking it with hickory wood.

When it’s done, remove it from the smoker, and wrap in foil and let it rest at least 30 minutes before slicing diagonally against the grain of the meat.

There’s something magical about a simple plate of spaghetti and meatballs. When my parents took me to an Italian restaurant as a child, a plate of spaghetti and meatballs made me feel like the luckiest kid on the planet. And even now, when I prepare a plate of spaghetti and meatballs for my daughter, she can’t wait to sit down at the dinner table. She’s so busy shoveling the food into her mouth, she can’t even speak. I just get a quick thumbs-up between bites…and breaths!

 

meatballs

 

Great meatballs start with great meat. I always use 80/20 grass-fed beef. I don’t use a ton of breadcrumbs as filler. And the tomato sauce is homemade as well, from canned tomatoes. I start with the sauce…

 

B.F.I.M. SAUCE

Inspired by a lovely but large Italian lady I once knew, my Big Fat Italian Mama sauce works well with this hearty dish.

 

 

1 medium onion, finely chopped
2 cloves garlic, through a press
1/2 cup extra virgin olive oil
10 cups ground and peeled tomatoes…or 3 cans (28 oz.) tomatoes pureed in food processor
2 teaspoons each: dried oregano, basil and parsley
3/4 teaspoon each anise seed and fennel seed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1 small can (6 oz.) tomato paste
1 teaspoon sugar (optional)

 

Heat the olive oil in a large pot and add the onions. Cook until the onions are translucent, then add the garlic. Stir for 10 seconds.

Add the tomatoes and cook on high until the orange foam disappears, stirring frequently. Don’t let it burn.

Add the oregano, basil, parsley, anise seed, fennel seed, salt and pepper, bay leaves and tomato paste. Allow the sauce to just come to a boil so that the tomato paste reaches optimum thickening power.

Reduce the heat to a simmer and cook for at least an hour, until the sauce reaches the desired consistency. Stir often.

 

While the sauce is cooking, I start the meatballs…

 

 

2 lbs. grass-fed ground beef
1 cup plain breadcrumbs (gluten-free breadcrumbs work well, too)
2 tablespoons dried parsley
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon black pepper
2 teaspoons salt
2 eggs, cracked and scrambled
1/2 cup extra virgin olive oil

Mix all the ingredients, except the olive oil, thoroughly but gently in a large bowl. Don’t overwork it.

Pour some olive oil a medium-hot pan (don’t let it burn), make the meatballs, and sear them on all sides until brown.

When the meatballs are nice and brown, place them into the pot of sauce, making sure they are covered. Pour all the little bits and the olive oil from the pan into the sauce as well! Great flavor there.

Cover the pot and cook the meatballs in the sauce on low for a few hours.

Serve the meatballs and sauce over your favorite pasta, and sprinkle with freshly grated Parmigiano Reggiano.

 

Making this dish gluten-free is easy: use gluten-free pasta (we love the products from Garofalo) and use GF breadcrumbs in the meatballs. I prefer to buy gluten-free loaves of bread, toasting them, letting the slices cool, then tossing them in a food processor to make breadcrumbs. The flavor is as good as regular breadcrumbs!

 

I recently hosted a “boys’ weekend” at Saule, our rental home in Little Compton, Rhode Island (http://www.sauleri.com. We’re listed at Homeaway.com.) Among the many meats I served, I cooked up a massive plate of these sweet, spicy and sticky Thai-inspired chicken wings and drumsticks.

 

 

6 lbs. chicken pieces
1 1/3 cups soy sauce
1 cup fresh cilantro
4 tablespoons canola or peanut oil
5 garlic cloves, roughly chopped
1 teaspoon white pepper
1 cup sugar
1/2 cup white vinegar
2 teaspoons red pepper flakes or crushed dried chiles
2 teaspoons salt

For the marinade, combine the soy sauce, cilantro, canola oil, garlic and white pepper in a food processor and let it run. Place the chicken pieces in a Ziploc bag and pour half of the marinade in. Save the other half for basting later. Seal the bag and let the chicken marinate overnight, or at least a few hours, squishing the bag around so that all the chicken gets marinated.

For the sauce: In a saucepan, combine the sugar, white vinegar, pepper flakes and salt. Bring it to a boil and make sure the sugar dissolves. Remove it from the heat and let it cool to room temperature.

After marinating overnight, discard the used marinade in the Ziploc bag. Place the chicken pieces over a hot hardwood fire or bake them in an oven at 350, basting them with the leftover marinade until fully cooked. If the coal fire gets too hot, move the chicken to a cooler part of the grill to prevent burning. If using the oven, switch to the broiler at the end to give the chicken a nice char.

Serve the chicken pieces with the sweet pepper sauce drizzled on top.

thai chicken LTL

Not only is this Saturday Cinco de Mayo, it’s also the 144th running of the Kentucky Derby! Margaritas and Mint Juleps are two drinks I don’t want to mix, so I’m sticking with the julep this Saturday.

The Mint Julep is such a perfect, classic and historic bourbon drink, it seems silly to wait until Derby day to have one. Of course, as any aficionado of spirits will tell you, there are as many right ways as wrong ways of making one.

The first step in my Mint Julep is making the simple syrup. I use the standard ratio of 1 cup of clean, filtered water to 1 cup of sugar, but I use an organic product like Woodstock Farms Organic Pure Cane Sugar. Place the sugar and water in a saucepan and heat until just boiling. I’ve found that it needs to reach this stage for the sugar to really dissolve. As soon as it starts to boil, remove the saucepan from the heat, and throw in a handful of freshly picked mint leaves. Stir to make sure the mint gets in there, and then leave the saucepan to cool to room temperature. Once it’s at room temp, strain the simple syrup into a bottle with a tight sealing lid, and place in the refrigerator to cool. It will keep for about a week.

The next step is the tough part: the battle of the bourbons! The recent explosion of choices on the bourbon market has made it all but impossible for the average imbiber to know which bourbon is best for their tastes. My suggestion for this is to go to a trusted bartender and explain that you’re new to the bourbon world, and could you have the tiniest of tastes and sniffs of what he’s got at his bar. Chances are, you’ll get a sampling of some of the better known brands: Maker’s Mark, Woodford Reserve, perhaps Buffalo Trace or Bulleit, and the standard Jim Beam. This is a very good start. If you have deeper pockets, go to the manager of a trusted higher end liquor store and explain that you’ve had all the rest, now what does he think is the best? Of course, hinting to wife and friends that “I’m trying new bourbons” around your birthday or Father’s Day inevitably gets you a few bottles as well!

My go-to bourbon for mint juleps is the very affordable Eagle Rare 10-year-old at $32.99 a bottle, or the classic Maker’s Mark.

Other ingredients for my perfect Mint Julep include crushed ice from clean, filtered water. Don’t even think of using tap water for any cocktail much less this one. Why ruin an expensive bottle of bourbon by going cheap on the ice? I make my own ice cubes, then put them in a canvas ice bag and bash them to the perfect crushed size.

And a Mint Julep needs a metal–not glass– Julep cup. Made of pewter or aluminum, it frosts on the outside as you stir your drink, keeping your beverage ice-cold on even the hottest of days. You simply need to have one to make the perfect Mint Julep.

 

So here’s my recipe…

 

 

3 oz. bourbon
1 oz. mint-infused simple syrup
crushed ice
Julep cup
Fresh mint for garnish

Crush the ice and pack it into the Julep cup, even letting it dome slightly over the top. Don’t worry…the alcohol will melt it.

I like to add 1.5 ounces of bourbon, then the ounce of simple syrup, then another 1.5 ounces of bourbon on top. Break off a few mint leaves from the stem and push into the ice. Using a long spoon, stir the drink well. A beautiful layer of frost will form on the outside of the cup. Add more ice, if necessary, and garnish with a sprig of mint.

 

At first, it seemed almost silly to try to make one…but the classic James Bond martini has always fascinated me. I’m not talking about the clichéd Sean Connery “vodka martini, shaken, not stirred.”  I’m talking about the real James Bond martini, which appeared in Ian Fleming’s first 007 novel “Casino Royale” and only appeared in the most recent “Casino Royale” motion picture starring Daniel Craig.
Bondtini
To quote the novel:
‘A dry martini,’ he said. ‘One. In a deep champagne goblet.’ ‘Oui, monsieur.’ ‘Just a moment. Three measures of Gordon’s (gin), one of vodka, half a measure of Kina Lillet.  Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?’ ‘Certainly, monsieur.’ The barman seemed pleasant with the idea. ‘Gosh that’s certainly a drink,’ said Leiter. 
Bond laughed. ‘When I’m … er … concentrating.’ he explained, ‘I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.’ 
He watched carefully as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker. He reached for it and took a long sip. 
‘Excellent,’ he said to the barman, ‘but if you can get a vodka made with grain instead of potatoes, you will find it still better.’ 
Bond named this drink the Vesper martini, after the character Vesper Lynd, portrayed by Ursula Andress in the 1967 adaptation, and Eva Green in the 2006 adaptation of “Casino Royale.”
My version of this classic drink remains true to the original, though I’ve changed brands due to personal preference. In the novel, Bond just asks for “vodka.” (Of course, this was back in the 1950’s when we didn’t have 100 brands to choose from!) My choice for best-bang-for-the-buck grain vodka is Tito’s: it has just enough of an edge, which is what this drink needs.
Bond asks for Gordon’s gin. I’m partial to Hendrick’s for this application. Again, in the 50’s, what good British agent wouldn’t drink Gordon’s?
And the original Kina Lillet had its formula changed in the 1980’s to keep up with the times by reducing the quinine, which made it bitter. The French aperitif wine, Lillet, is today’s version: a blend of wine grapes, oranges, orange peels and quinine. Lillet is not a vermouth, though you’ll find it in the vermouth section of your favorite liquor store. Some aficionados claim the martini is just not the same without the original Kina Lillet formulation, but I find that the drink works just fine for me.
ingredients again
So…measurements true to Bond:
3 oz. Hendrick’s gin
1 oz. Tito’s vodka
1/2 oz. Lillet
I prefer combining these over ice in a cocktail shaker, and I stir, not shake. I strain it into a chilled martini glass and I skip the lemon peel. I prefer three olives instead…and stuffed with garlic, if my wife is away on a business trip!
Cheers!
Bondtini2
A side note: the correct pronunciation of Lillet is Lih-LAY. Grammatically in French, the double-l would make it sound like Lih-YAY. So to keep that from happening, they spelled it Lilet for a while until the French were used to the correct pronunciation, then they went back to Lillet on the bottle.

Not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

If I’m making bacon cheeseburgers to bring to a barbecue, even if it’s on my back deck, instead of bringing a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently in the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I make 2 lbs. of burgers at a time, using grass-fed beef.

image

2 lbs. ground beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

image

 

Fellow is my dog, and he was by my side as I created this dish. I thought it was only fair to name it after him.

The original Oysters Rockefeller recipe is a closet guarded secret, created in 1899 at the famous New Orleans restaurant Antoine’s. Jules Alciatore, the son of founder Antoine Alciatore, developed the dish when they had a shortage of escargot, substituting locally available oysters. Antoine’s is still the only place in the world where you can be served the original Oysters Rockefeller recipe.

Search on line for Oysters Rockefeller, and you’ll find hundreds of recipes that claim to be the real thing. Most of them use spinach in the dish, which Antoine’s has said was not in the original recipe.

My version, Oysters Rock-a-Fellow, is a cheesier, gooier version than the original, which is heavy on the greens, but I think it’s one you will enjoy. I use larger, meatier oysters like Wellfleets from Cape Cod or local Rhode Island oysters, but use what you like.

24 oysters
1 bottle (12 oz.) beer (I like Sam Adams Boston lager)
5 black peppercorns
2 teaspoons salt
2 garlic cloves

Scrub the oysters under cold water to get them clean.

Place all the oysters in a large pot. Add the beer, peppercorns, salt, and garlic cloves, along with enough cold water to cover the oysters. Turn the heat on high and bring the pot to a boil.

The moment you reach a boil, turn the heat off and remove the oysters onto a plate to cool. You don’t want the oysters to open in the pot! Discard the liquid.

Once the oysters have cooled, remove the top shell off each one, carefully reserving the oyster liquor inside if you can, and arrange them on a lined baking sheet.

Pre-heat the oven to 425 degrees.

1/4 cup unsalted butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1/4 cup milk
salt and pepper
6 oz. mild cheddar cheese (the white one), grated
6 oz. mozzarella, grated
3 cups (tightly packed) fresh arugula, finely chopped
Fine bread crumbs

 

In a sauce pan, melt the butter and then add the onion and garlic. Cook until the onion is translucent.

Add the milk, season with salt and pepper, and then add the arugula a little at a time, letting it wilt before adding more. Use all the arugula.

Once all the arugula is in the saucepan, sprinkle the cheese in a bit at a time, letting it melt, until you’ve used all the cheese.

Spoon the cheese sauce carefully over each oyster on the baking sheet, just filling the shell. Top with a sprinkling of bread crumbs.

Bake in the 425-degree oven for 8 to 10 minutes, until golden and bubbly.

 

For me, no dining experience is complete without a great cocktail. If all they’ve got to offer is a martini straight-up with olives, I’ll drink it alright–but I’ll be disappointed there’s nothing more.

Coppa is a wonderful small enoteca in Boston’s South End, featuring small plates by award-winning chefs Ken Oringer and Jamie Bissonette. (They’re also the 2 creative forces behind Toro in Boston and NYC.)

The food was incredible, and this drink, called “Hey, Neon,” was inspired. The glass was rimmed with dehydrated and finely chopped kalamata olives. I tried to recreate that at home, and couldn’t get the texture or the size right. And I could never get it to stick to the glass, either! Ultimately, I simply skewered a few kalamatas and placed them on the glass!

The original “Hey Neon” at Coppa.

 

 

“HEY NEON”

1 1/2 oz. Aalborg aquavit
3/4 oz. Punt e Mes
1/2 oz. Cynar
1/2 oz. Green Chartreuse

Add ice to a cocktail shaker and then add the ingredients. Stir well, until very cold. Strain into a martini glass. Add the skewer of kalamata olives.

 

Aalborg is a brand of aquavit (or akvavit), a clear alcohol similar to vodka but usually infused with other flavors, mainly caraway or dill, popular in Scandinavia.

Punt e Mes is a sweet vermouth, the so-called “little brother” of the granddaddy of all sweet vermouths: Carpano Antica Formula.

Cynar is an Italian bitter and digestif made from herbs, plants and artichokes. Strong in flavor, but delicious!

Chartruese is a French liqueur made by Carthusian monks since 1737, using a recipe that dates back to 1605. It contains 130 herbs and plants. It’s also one of the few liqueurs that ages in the bottle, changing over time. Green Chartreuse is 110 proof, and naturally colored from the maceration of its ingredients. Yellow Chartreuse, at 80 proof, is a milder and sweeter version.

My version of the “Hey Neon.”

 

 

Every major city in the United states has a Capital Grille, and it’s a great place to grab a solid dinner if you’re traveling. Although the Capital Grille in my town of Providence, RI has recently moved from its original location, we can still boast that we had the very first one in the USA.

They don’t do crazy-fancy drinks at the Capital Grille. They keep a very well-stocked bar with high-end booze and make solid cocktails. But there is one signature drink you can find there, and that’s the Stoli Doli. A Stoli Doli is simply Stoli vodka that has been infused with fresh pineapple. If you sit at the bar at the Capital Grille, you won’t be able to miss the very large jar of freshly-cut pineapple pieces swimming in vodka. They literally pour it “from the tap,” and serve it straight up, like a martini, or on the rocks. It’s delicious, and I’ve certainly had my share of them over time.

I decided to make my own at home one day, to serve to my friends at an upcoming party. But to my disappointment, I didn’t have any Stoli vodka in the house. I found a bottle of Stoli Vanil, the vanilla-flavored vodka, and it was a real game-changer! I used that instead of regular Stoli and I came up with a sweeter, smoother drink that is legendary among my friends to this day. I called it…

VELVET ELVIS

2 pineapples, peeled, cored, and sliced
1.75ml Stoli Vanil

Find a gallon-sized glass jar with a lid. Peel, core and slice the pineapples and drop the pieces in the jar. Pour the vodka in, mix well, and seal the jar. Keep it at room temperature for a week, giving it a gentle shake every day.

After one week, strain it, squeezing the pineapple pieces to get every bit of liquid out. Keep the Velvet Elvis refrigerated. Serve over ice.

Chicken Rollatini was one of the first dishes I learned how to make back in my teenage days on Long Island, working at a local Italian restaurant called Pizza City East. (The original Pizza City was in Ozone Park, Queens.) It was a simple dish: a chicken breast rolled up with prosciutto and mozzarella, and baked in a mushroom cream sauce. My version these days substitutes ham for the prosciutto, provolone for the mozzarella, and an Alfredo sauce for the mushroom cream sauce.

 

4 chicken breasts cut lengthwise to make 8 thin breasts, about 2 pounds
8 slices sliced ham
8 slices of provolone cheese
Remove the chicken tender portion of the chicken breasts and set those aside for another day.
I don’t like to pound out my chicken breasts. I like the texture of “real meat.” So I take a large breast, and slice it lengthwise to make 2 thinner breasts. I lay the breast down on the cutting board, add a slice of “real” ham (not the deli-sliced stuff, but a ham that I sliced myself), then a slice of provolone, and carefully roll it up, securing it with toothpicks. Sometimes it’s easier to roll the ham and cheese first, then wrap the chicken around it. Place the rollatinis on a baking sheet. Set aside, preferably in the fridge, until ready to cook.

Rolled and ready!

1/2 cup breadcrumbs
1 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon granulated onion
1/4 teaspoon granulated garlic
Combine these ingredients in a bowl. Set aside.
2 carrots
2 parsnips
2 celery stalks
1/2 medium onion
Olive oil
Peel and chop the parsnips and carrots into quarters. Peel and chop the onion in half. Chop the celery into quarters as well. Place all the vegetables on a sheet pan and drizzle olive oil over the top, tossing them in the oil. Roast the vegetables in a 400° oven until caramelized, and the  carrots and parsnips are fork-tender, about 20 minutes. Remove the sheet pan from the oven and let the vegetables cool. Once the veggies have cooled, chop them finely with a knife or food processor. Set aside.
3 cups your favorite rice, cooked
Cook the rice according to package directions. Once the rice is cooked, mix with the chopped carrots, parsnips, celery and onion. Set aside.
1 cup cream or half-and-half
3 tablespoons butter
1/2 cup freshly grated Parmigiano Reggiano
salt and pepper
For the Alfredo sauce, heat a saucepan over medium heat, melting the butter and then adding the cream or half-and-half. Once it’s warmed through, add the cheese and whisk until it has melted and the sauce is smooth. Season with salt and pepper. Set it aside, to re-warm later.
Take the pan of rollatinis out of the fridge to warm to room temperature, and reduce the heat of the oven to 350°.
Drizzle a little olive oil over the top of the rollatinis and rub it in. Sprinkle the breadcrumb mixture over the top and bake them for 30-45 minutes, until the chicken has cooked through.
To serve, remove the chicken rollatinis from the pan and plate on a bed of arugula (optional) with the rice on the side. Serve with the Alfredo sauce.

JUSTANOTHERRIB RECIPE

Posted: April 4, 2018 in Uncategorized
Tags: , , , ,

Sometimes, only ribs will do.

The classic “Adams Ribs” episode of M*A*S*H is one of my favorites. Hawkeye’s speech about the city of Chicago said it all: “Chicago. Hog butcher for the world. Toolmaker. Stacker of wheat. Player with railroads and the nation’s freight handler. Stormy, husky, brawling, City of the Big Shoulders. Sandberg knew, Radar. Spareribber for the universe! Maker of meat on a bone! The home of the pigsicle! Give me your tired, your poor… your cole slaw.”

There’s a million ways to make great pork ribs….and only a few ways to really ruin them. So, yeah, here’s another rib recipe. But it’s good.

I like using Berkshire pork St. Louis style ribs. They’re fattier than beef ribs, so I don’t have to worry as much about them drying out. I always remove the skin on the back of the ribs before rubbing them down with my spice rub.

Rubbed-down ribs. I let them sit for an hour at room temp before smoking.

8 to 10 lbs. pork ribs
spice rub (see below)
barbecue sauce (see below)

 

Spice rub

2 tablespoons brown sugar
1 tablespoon granulated garlic
1 tablespoon salt (I like using fine sea salt)
1 tablespoon black pepper
1 tablespoon celery seed (not celery salt)
1 tablespoon granulated onion

 

Combine all the spice rub ingredients. I like to grind the celery seed in a spice grinder before mixing with the others, so that I don’t get crunchy bits.

If the pork rib slabs are long, cut them in half so they’re easier to work with (and so they fit in the smoker!)

Rub the ribs with the spice rub, and place them in a 250-degree oven or smoker. Place a pan of water underneath to keep them moist and to catch any grease that drips down. I use an electric smoker, so during those 3 hours of cooking, I add hickory chips once an hour.

After 3 hours of smoking with hickory chips. I place one rack on top of another, brushing them with sauce, then wrapping them in foil.

 

While the ribs are cooking, it’s time to make the barbecue sauce. I like a citrus-based, sweeter sauce, and this time, I had some mandarin oranges in the kitchen. But you can easily substitute regular oranges, lemons, limes or even grapefruit for this recipe.

1 cup ketchup
1/2 cup mandarin orange juice (or other citrus juice)
zest of 2 mandarin oranges (or other citrus)
1/4 cup brown sugar
3 tablespoons butter
1 teaspoon hot sauce (I like Frank’s Red Hot)
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper

Brushed with sauce before wrapping in foil for the last 2 hours of cooking.

 

Remove the ribs from the smoker, place them individually on a piece of aluminum foil, and brush them with the barbecue sauce on all sides. Wrap them completely with the foil and place them on a baking sheet in a pre-heated 250-degree oven. Cook for 2 hours more.

Why cut them into individual ribs when you know you’re going to eat the rack anyway?