Lamb Chops with Sherry Balsamic Glaze

I'm cooking my way through my cookbook collection, catching inspiration page to page.  What first inspired this dish was the beautiful loin lamb chops I found at the market.  Then I saw how chops were prepared with prosciutto in The Williams Sonoma Cookbook, a classic cook's resource.  And I took it from there.
1 cup beef stock
1 Tbsp Balsamic vinegar

8 lamb loin chops

1 shallot
1 clove garlic, minced
1/4 cup sun-dried tomatoes packed in oil, minced
1 oz prosciutto, finely diced (about 1/4 cup)
2 anchovies, minced
1/2 tsp dried crushed red pepper flakes
1/4 cup cream sherry
1 Tbsp butter

Preheat oven to 150F and place a rimmed baking sheet in oven. Heat the stock and vinegar in a small pan, and reduce volume in half.

Meanwhile, brown the lamb chops in a dash of olive oil in a large skillet, about 3-4 minutes per side for medium rare (according to Mark Bittman, 135F registering on an instant read thermometer, not touching bone).

Remove chops from pan and keep warm in the oven.  Add the shallots, garlic, tomatoes prosciutto, anchovies and red pepper flakes to the skillet along with a dash more olive oil.

Sauté the aromatics for about 5-7 minutes, until the shallots are very well softened.

Add the reduced beef stock and vinegar and the sherry.  Bring to a boil. Cook for 2-3 minutes to allow the alcohol to evaporate.  Swirl in the butter.

Plate some sauce on each of four plates. Top sauce with 2 chops. Garnish with fresh rosemary or parsley.

Serves 4.

Cook's Note:  Ispiration:  Lamb Chops with Balsamic Sauce, The Williams Sonoma Cookbook, 2008, p. 283

I tried their sauce approach but found it far too vinegary, so I cut that back significantly, but added sherry.  I didn't have veal demi-glaze so I used the stock reduction approach.  I also used shallot and sun dried tomatoes, and an anchovy for deep umami flavor.

Green Apple Green Onion Chicken Burger

Say summer's not really over yet, by grilling another burger.
Burger mix:
1 lb ground chicken (I grind my own)
1 small Granny Smith apple, peeled, cored and finely diced 1/8-inch (about 1/3 cup)
3 green onions, finely diced
1 clove garlic, minced through a press
1 Tbsp whole grain Dijon mustard
1/2 tsp asian fish sauce
1/4 tsp crushed red pepper flakes, or to taste
dash salt and freshly ground black pepper

4 favorite hamburger buns
1 large fresh, ripe tomato, thinly sliced
good, real mayonnaise

Heat grill to high. Gently fold together the burger mix, preferably with your hands, without overworking the meat. Over-mixing will make a tight, dense and dry burger. Keep a light touch and form into 4 patties.

Grill burgers on an oiled grill for about 3-4 minutes per side, until good grill marks are formed and the chicken is cooked through (at least 165F internal temperature). Prepare buns with a slathering of mayonnaise and slices of tomato. Place a burger on each bun. Serves 4.

Bacon and Onions Make Everything Better Ramen Primavera Babette

Here is a really-gratifying, fast go-to prep variation when I don't have time for dinner fussing - maybe a late-night teleconference with China or something.  Right?

This is a prep which reminds me fondly of my most dear, wonderful sister in law, Babette, who often said in my defense - "Ramen noodles ARE NOT intrinstically bad for you; it all depends on how you prepare them."  And if you knew Babette - you'd know that was a real endorsement.

And yes, a nod to all those who propose (like Mark Bittman and others) to reduce the proportion of simple carbs, and substitute high fiber, high nutrition alternatives like veggies.

Babette and I discussed in great detail about how you can use Ramen noodles as a base for great nutrition, but that you had to add veggies and be wary of the ingredients in those silly little foil packets.  So as almost always, I pair the noodles with TONS of veggies, and toss the packet, and prepare in a self-flavored (and ingredient-understood) broth instead.

But also to the whimsical (sometimes wild :-)) side of Babette's sense of balance, I also season with a bit of bacon and onions - which many proclaim make everything better.  Everything in balance.

And have a great bike ride or jog before dinner :-))
1/4 lb bacon, diced
1/2 purple Bermuda onion, diced
1 clove garlic, minced
1/2-inch fresh ginger, minced
1/2 tsp dried crushed red pepper flakes, or to taste

4 cups chicken or beef or favorite broth
2 Tbsp soy sauce
1 Tbsp asian fish sauce
1/2 tsp garlic powder
1/2 tsp onion powder

2 packets Ramen noodles, slightly crunched and cracked
2 cups shredded cabbage
1 cup shredded Brussels sprouts, sliced
1/2 cup matchstick carrots
1/4 cup corn kernels
2 green onions, sliced

palmful fresh cilantro leaves, chopped
toasted sesame seeds for garnish

Brown the bacon and onion in a small skillet with a dash of canola oil until just about, but not too crispy. Add the garlic and ginger and cook mother 2-3 minutes. Drain on a paper towel and set aside.

Bring the broth, soy sauce, fish sauce, and onion and garlic powders to a gentle boil. Add the noodles, cabbage, sprouts, carrots, corn and green onions and return to a gentle boil, stirring every once in a while.

Simmer gently until the noodles are just only al dente. Remember - they will cook stove to table.

Transfer noodle primavera mixture to 2 bowls and top with bacon mixture, cilantro and sesame seeds.

Serves 2.

Cook's Note:  OK, let's be even more real - after you seek your doctor's approval...  If you must, go ahead and use the flavor packet.  Your doctor may agree to stop bashing yourself and just make sure you have lots of veggies in there.  And drink plenty of water to hydrate away the salt and MSG, and get on with those most fantastic initiatives that are keeping you from taking too much time for cooking :-)) !!  I'm sure it'll taste really good.

Pan Fried Catfish with Baby Portobello Mushrooms

Sometimes the simplest prep is the best for fish.  Here's a great example.
10 oz fresh baby portabello mushrooms, thickly sliced
1 Tbsp canola oil plus 2 Tbsp butter

2 catfish fillets
1 Tbsp canola oil plus 2 Tbsp butter
1 tsp dried dill weed

2 green onions, sliced
lime wedges

Season both sides of each fish fillet with salt and pepper to taste. Melt butter in the oil in a large skillet. When almost smoking add the mushrooms. Sauté until they release what water they will and begin to brown nicely.

Meanwhile melt the second batch of butter in oil in a large non-stick skillet. Season fish with dill weed. Add the fish fillets and brown both sides nicely, about 8-10 minutes total.

Add the green onions to the mushrooms and cook about 2-3 minutes. Plate each fish fillet in a plate. Top with mushrooms and serve with lime wedges. Serves 2.

Grilled Summer Vegetable Salad with Balsamic Glaze

Celebrating the end of a glorious summer with a salad made with the essence of summer - summer squash.  We get the most beautiful variety in our farmers markets here in the mid-Atlantic - rich deep yellow smooth skin with dark green stalks.  Meaty and sweet.  Perfect for grilling.  Also get the best tomatoes you can find and don't fear the grill - they'll drip and sizzle, but that's half the fun.
4 native local yellow summer squash, sliced lengthwise
2-3 large fresh heirloom tomatoes, sliced 3/4-inch thick
2 cups fresh green beans, cut in 1-inch lengths

Prepared Balsamic glaze (I use Trader Joe’s)

Heat a grill to high. Bring a quart of salted water to a boil. Cook the green beans only enough to be just crisp tender, about 3-4 minutes. Drain the beans and immediately quench them in a bowl of ice water to stop the cooking. Drain the beans.

Spray the squash and tomatoes with canola oil on all sides. Grill over medium heat until good grill marks form, turning every 2-3 minutes.

Lay the green beans in a layer on a serving platter. Top with the tomatoes and then the squash. Drizzle with balsamic glaze and garnish with fresh parsley.

Serves 4.

Mediterranean Grouper with Tapenade Packets

Cooking fish along with aromatics in a foil packet on a grill is an easy way to develop rich flavor with fish, quickly.  It keeps fish cooking smells out of the kitchen, and renders a very flavorful sauce at the same time.  Prepared olive tapenade and canned sliced mushrooms make for a quick prep to combine with tomatoes and spinach for a Mediterranean  flavor (and diet).  Serve will grilled zucchini, if you like.
2 grouper fillets, about 1-1/2 lb, cut in half
4 cups fresh baby spinach leaves
4 Tbsp black olive tapanade
2 plum tomatoes, sliced
1 can mushroom slices, drained
2 green onions, sliced

Heat grill to high.

Lay four 16-inch sheets of aluminum foil on a work surface. Distribute the spinach leaves evenly about the center of each sheet. Top each with one of the fish fillet portions and salt and pepper lightly. Top each fish fillet with a tablespoon of tapanade, and spread evenly atop.

Distribute the tomatoes, mushrooms and green onions evenly over each fillet. Wrap foil into leak-free packets.

Grill packets for about 8-10 minutes on grill. Unwrap fish and serve with sauces from the packets.

Serves 4.

Lentil Beef Ragu Soft Shell Tacos

Returning recently from Europe,  I am reminded how much I LOVE lentils.  I mix them with beef and ragu ingredients and wrap them with tortillas, for an international fusion of flavors.
Lentil Beef Ragu:
1 cup French Puy lentils
5 cups cold water
1 large onion, diced
1 lb ground beef
2 cloves garlic, minced
1 Tbsp rosemary, minced
1 jar favorite spaghetti sauce
1/2 cup dry white wine
1 tsp red pepper flakes

8 small flour tortillas
6 oz Monterrey pepper jack cheese, sliced
16 grape tomatoes, halved
4 cups spring greens
palmful cilantro leaves

Dressing:
juice of 1 lime
1/4 cup olive oil
1/8 tsp salt
freshly ground black pepper

First the ragu (which can be prepared ahead of time):

Bring the water to a boil on a medium pot. Add the lentils and simmer for about 30-40 minutes, just to soften the lentil. Watch that you do not overlook them, as then tend to break apart when overlooked.

Meanwhile sauté the onion in a bit of olive oil in a large, deep skillet. Cook for about 8-10 minutes to soften and color them a bit. Turn up the heat to high and crumble in the ground beef. Allow the beef to release what water it will and to brown up nicely. Add the garlic and rosemary as the beef starts to brown. Cook at least another 5 minutes, reducing the heat a bit as the beef begins to brown. Add the spaghetti sauce and the wine and stir to mix well. Simmer for 20 minutes.

When the lentils are cooked through, drain them. Gently fold the lentils into the sauce and cook another 10-20 minutes to meld the flavors.

Now the tacos:

Preheat oven to 400F. Lay the tortillas on a broiling pan. Distribute about half the cheese evenly about the tortillas and top with arugula. Place about 1/2 cup sauce on each.

Fold each tortilla over and top with remaining cheese.

Bake just until the cheese melts. Meanwhile whisk together the dressing and toss with the spring greens. Distribute greens evenly about 4 plates. Place 1-2 tacos on salad beds and top with tomatoes. Garnish with cilantro leaves.

Cook’s Note: This sauce is even better the next day and can be used served over rice or pasta as well. A great standby sauce, this can also be frozen very well.

Baked Zucchini Macaroni Shrimp and Tomato

Get ready to throw casseroles together this fall - one of my favorite past-times.  Message: try to extend veggies and carbs over proteins, but still make the dish a smashing success. Your judgement is the best success - and this platform is a great starting point.
2 medium zucchini, sliced (I crinkle cut them)
12 shrimp cut in half at waist
8 oz macaroni
3 fresh ripe plum tomatoes, sliced1/4-inch

Sauce:
2 Tbsp butter plus 1 Tbsp canola oil
2 cups milk
1/2 tsp salt
1/8 tsp red pepper
palmful lemon balm, minced
1 Tbsp lemon thyme leaves, minced

5 ox monterrey jack cheese, grated
5 oz aged cheddar, grated

Topping:
1/2 cup panko bread crumbs
1/4 tsp garlic powder
1/4 cup grated monterrey jack cheese
2 Tbsp parmesan grated
palmful fresh mint or basil leaves
1 tsp crushed red pepper flakes
fresh ground black pepper
1 Tbsp olive oil

Preheat oven to 375F. Bring a medium pot of well salted water to a boil for the pasta. Meanwhile, sauté the zucchini until slightly browned.

Add the pasta to the boiling water and cook, only until al dente.

While the pasta cooks, make white sauce by frying flour in the butter and oil in a small sauce pan. Cook for about 2-3 minutes until achieving a slight nutty fragrance, but don’t brown the flour much at all. Whisk in the milk and increase the heat. Whisk every once in a while until sauce comes to a gentle boil and thickens. Add the salt, pepper, lemon balm and thyme. Remove from heat and cover.

When the pasta is cooked, drain and place in a large mixing bowl. Add the shrimp and the cheeses.

Whisk the sauce to homogenize and pour over the pasta. Mix well.  Toss the topping ingredients into a small bowl. Mix well.

Lay zucchini in bottom of oiled casserole.

Pour the pasta mixture on top.

Layer the tomatoes atop the pasta and sprinkle on the panko crumb mix.

Bake for about 30-45 minutes, until browned and bubbly.

Serves 4-6.

Chili Herb Honey Mustard Wings

I'll use any excuse to make chicken wings :-))  Honey mustard glaze presents beautifully against recently acquired Van Gogh's sunflower pot holders!
6 chicken wings, trimmed and halved

2 cups baby kale leaves
palmful cilantro leaves, coarsely chopped

Marinade:
1 Tbsp fish sauce
juice of 1 lime
1 Tbsp olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp sugar
1 Tbsp fresh oregano leaves, minced
1/2 Tbsp fresh thyme leaves, minced
1 Tbsp favorite hot sauce, or to taste
1/2 tsp red pepper flakes

Honey Mustard Baste:
2 Tbsp honey
2 Tbsp Dijon mustard
1 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 tsp soy sauce

Whisk together the marinade ingredients in a small bowl.

In a medium bowl (or a zip lock bag), fold in the marinade and the wings.

Allow to marinate at least an hour.

Heat a grill to high. Place wings on grill and cook 3-4 minutes. Turn and cook another 3-4 minutes. Turn grill to low. Baste with sauce and turn wings. Cook another 3-5 minutes. Repeat 2-3 times, until wings are cooked through and browned nicely.

Place kale leaves on serving platter. Top with chicken wings. Sprinkle cilantro leaves over wings. 

Serves 2 as an appetizer.

Vindaloo Infused Lamb Kebabs

When I hear Vindaloo, I tend to pucker and cringe.  I love hot food, but I like heat only when it is accompanied by real flavor.  I am not a fan of hot spice for its own sake.

Here I complement hot vindaloo spices (which I received from a friend from Penzye's) with other flavors to form a masala that is not too hot, but definitely flavorful!  Finally, I round out the flavor with a coconut milk marinade.  Heat, flavor, depth - outstanding.
3 cloves garlic
palmful fresh mint
1/2-inch fresh ginger, peeled and quartered
1 tsp crushed red pepper flakes
1 tsp ground cumin
1 tsp turmeric
1 tsp Vindaloo masala (or favorite masala or curry mix) - I used Penzye’s Vindaloo spice mix

1-1/2 to 2 lbs boneless leg of lamb cut into 24 1-inch pieces
1 cup coconut milk (I use Trader Joe’s coconut cream - use something rich, not low fat)
1 red pepper, cut into 1-inch pieces
1 orange pepper, cut into 1-inch pieces

Place garlic, mint ginger and pepper flakes in a small food processor. Pulse to mince.

Add minced mint mixture to lamb cubes in a medium bowl. Add cumin, turmeric and vindaloo masala. Salt and pepper to taste.

Add the coconut milk and mix well. Allow to marinate for at least an hour, or better, overnight in the refrigerator.

When ready to cook, return lamb to room temperature and heat the grill to high.

Thread the lamb on skewers alternating with the peppers. Grill for about 10-12 minutes total - turning at least 3-4 times to brown each side.

Serve with rice. Serves 4-6.

Curried Coconut Fish

Coconut milk, basil leaves and fresh tomatoes are a light touch to a delicate white fish.  Curry spices, lightly applied raise the foundation of this dish above sea level.
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 sweet onion, sliced
1 yellow squash, cut into half moons

2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 Tbsp capers, drained
1-1/4 lb haddock fillet, or other white fish fillet, cut into 2-inch pieces
created red pepper flakes
1 can coconut milk (I used Trader Joe’s coconut cream)

1/2 tsp turmeric powder
1 tsp favorite curry powder

1 large fresh ripe tomato cored and diced
10-12 fresh basil leaves

Sauté the peppers, onions and squash in a dash of olive oil in a non-stick skillet for about 5 minutes. Salt and pepper lightly to taste.

Remove veggies to a bowl. Add a dash more olive oil and the garlic and ginger to the skillet and cook 2-3 minutes. Add the capers and gently slide in the fish fillets.

Season with red pepper flakes and cook for about 3-4 minutes. Add the coconut milk and bring to a gentle boil.

Add the veggies back into the skillet.

Season with the turmeric and curry powder.

Bring back to a gentle boil, and then reduce to a low simmer. Add the tomatoes to the skillet.

Fold in very gently. Cook about 5 more minutes, just enough to heat through. Don’t overcook as you want the fish and the tomatoes to retain their freshness.

Serve with rice and garnish with basil leaves.

Serves 4.

Korean Pajeon Seafood Pancakes

Who said pancakes have to be sweet?  After all, the French fill their crepes equally with sweet fruit jams as they would a creamy savory shrimp filling.

These pancakes made in Korea are rich and savory, and filled with seafood, cooked right into the batter.  They are garnished with green onions and sesame seeds and accented with a spicy, tangy, and just a bit sweet, gochujang chili paste sauce.  Something with such flavor and texture contrasts I would not have expected from a mere pancake.
Pancake mix:
2 cups white flour
1/3 cup cornstarch
2 cloves garlic, minced through a press
2 Tbsp minced fresh dill
2 green onions, sliced
1/4 cup grated carrot
1 tsp ground coriander
1 tsp salt
1 egg
2 cups milk
1 Tbsp fish sauce
2 Tbsp olive oil

1 lb mixed shellfish (I used Trader Joe’s shrimp, scallops and calamari)

Dipping Sauce:
1 Tbsp gochujang paste
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup water
1 tsp sesame oil
1 Tbsp sugar
1 Tbsp molasses

2 green onions, sliced and toasted sesame seeds for garnish

Whisk together the dipping sauce.

Mix together the pancake mix ingredients in a large mixing bowl.

Stir in the seafood.

Heat a tablespoon olive oil in a non-stick skillet until just about smoking.

Pour in about a quarter of the pancake mix and allow to brown nicely on the first side. Flip and continue cooking until slightly browned on the second side.

Set aside and keep warm as you finish the other three pancakes. If you are up to the challenge, you can cook two at a time!

Garnish pancakes with sliced green onions and toasted sesame seeds. Serve with dipping sauce on the side.

Serves 4.