Lemon Mint NY Strip and Shrimp Kebabs

Get your kebabs out and pull these wonderful flavorous together!
3 large NY strip steaks, about 1-1/2 lb, cut into 16 cubes
16 large shrimp, peeled and deveined
2 red and 1 orange (or yellow) pepper, cut into eights

Marinade:
palmful fresh mint
palmful lemon balm leaves
3 cloves garlic
juice of 1 lemon
1/4 cup olive oil
1 tsp salt
plenty of freshly ground black pepper

Place mint, lemon balm and garlic in a small food processor and mince well.

Tip into a medium bowl and add the lemon juice, oil, salt and pepper. Turn in the beef cubes into the bowl and mix well.

Allow to marinate at least and hour.

Soak 8 8-inch skewers in water for 10 minutes. When ready to cook, heat grill to high. Thread the beef, shrimp and peppers onto skewers in this order each:

Red pepper, beef, shrimp, orange pepper, shrimp, beef, red pepper.

Grill on high heat about 2 minutes per side, turning 3 times to grill all four sides.

Serves 4.

Cook's Note:  Around Christmas time, substitute a green pepper for the orange pepper!

Pan Fried Cajun Catfish with Remoulade Sauce

Cajun spice mixes are all over and I love them.  It seems like hot sauces - everyone got their passionate favorite.  You probably can't go wrong if you don't already have one - just try one, and make this great Cajun fish.

The remoulade is more than just tartar sauce - its got so much more rich flavor and texture, and is worth the extra prep, especially when done quickly in a small food processor.
2 catfish (or Tilapia) fillets
2 Tbsp canola oil plus 2 Tbsp butter
2 Tbsp favorite cajun seasoning mix (I used Emeril Legasse’s)

Remoulade sauce:
1 clove garlic
1 green onion
1 Tbsp capers, drained
1 stalk celery, coarsely chopped
1/4 cup Greek Yogurt
1 Tbsp good real mayonnaise
1 Tbsp pickle relish
1 tsp whole grain mustard
juice of 1/2 lime
dash favorite hot sauce, to taste

Make the remoulade sauce by placing the garlic, onion, capers and celery in a small food processor. process until finely minced. Add remaining ingredients and process until well blended.

Season with salt and pepper to taste. Chill sauce.

Season both sides of each fish fillet with a rubbing of the cajun spice mix. Melt the butter in the oil in a large skillet (I use non-stick for fish - but many prefer to blacken in a searing hot cast iron skillet). Lay the fillets in the hot butter and fry for about 2-3 minutes over medium-high heat. Carefully flip the fillets using a large fish spatula. Brown the second side for about another 2-3 minutes.

Serve the fish on your favorite bed of bean and rice pilaf, with the remoulade sauce on the side.

Serves 2.

Grilled Paprika Turkey Thighs

Now may not be the time to be thinking of turkey breasts, with the whole bird looming in the near future.  But I love turkey thighs for their deep flavor and moistness.  Probably the only part of the turkey I'd grill.
2 large Turkey thighs
2 heads broccoli, sliced in thirds
2 jalapeño peppers, sliced lengthwise and seeded

Marinade:
1 Tbsp smoked paprika
1 tsp chili powder
1/2 tsp garlic powder
1 tsp sugar
1/2 tsp red pepper flakes
1/4 cup olive oil
palmful mint leaves, minced
1 Tbsp toasted sesame seeds
1 tsp salt
2 cloves garlic, minced

Mix together the marinade ingredients in a small food processor. Process until mixed well.

Place thighs in a small casserole only big enough to fit them. Pour the marinate over the turkey thighs and marinate at least an hour, or overnight in the refrigerator.

Bring the thighs back to room temperature before ready to cook.

Meanwhile heat grill to high. Toss broccoli and jalapeños in a bowl with a dash of olive oil, kosher salt and freshly ground pepper.

Grill the turkey thighs, turning several times, until cooked through about 12-15 minutes (internal temperature should be greater than 165F).

Grill the veggies until crisp tender and slightly charred, turning often. Set aside and keep warm until the turkey is done.

Serve the turkey thighs with the roasted veggies. Serves 4.

Korean Noodles

Shrimp, Asparagus, Egg

Although cabbage is ubiquitous in Asian cooking, I like to substitute Brussels sprouts because I love them, especially cooked quickly.  This preparation assembles Korean flavors in a noodle dish fortified with shrimp and egg.  Thinly sliced egg omelet is a common accoutrement in much of Asian cooking.
1 lb lean pork, cubed, 1/2-inch

Marinade:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

2 eggs, scrambled

1 sweet onion, peeled and finely sliced
1 bunch asparagus, trimmed and cut 1/2-inch slices, 2-inches of tips reserved
1 doz Brussels sprouts, base cut off, sliced in thirds
2 cloves garlic, peeled and minced
1/2-inch fresh ginger, peeled and minced
1/2 lb fine fresh lo-mein noodles
1 doz shrimp, peeld
juice of half a lime
1 Tbsp fresh mint, minced

Sauce:
2 Tbsp gochujang
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1/4 cup water

Whisk marinade together in a bowl and add the pork. Allow to marinate at least an hour.

Meanwhile, whisk eggs together with a dash of salt and pepper to taste. Add a dash of canola oil to a non-stick skillet and cook the eggs to make a thin omelet. Use a rubber spatula to lift and pull the eggs to the center as they cook. Add the garlic and ginger and cook another 2-3 minutes.

Transfer the omelet to a cutting board and cover to keep warm.

Sauté the Brussels sprouts, onion and asparagus in a dash of canola oil. Cook about 5 minutes, until crop-tender. Set aside.

Heat another dash canola oil in the pan and brown the pork.

When the pork is cooked through, add the veggies and the lo mien noodles to the pork. Whisk together the sauce ingredients and add to the pork and heat through.

In another pan, sauté the shrimp for about 1-2 minutes per side over high heat, until they are pink and just cooked through. Sprinkle with juice of half a lime.

Gently fold noodles together with the pork, shrimp and veggies.

Heat asparagus tips in a glass dish with a splash of water in the microwave for 1-2 minutes. Drain. Slice the omelet into strips.  Turn hot noodles into a serving dish and top with shrimp, omelet, asparagus tips and mint.

Serves 4-6.

Cornbread Crab Cakes

Sometimes thinking about what you can do with the leftovers helps you decide what side dishes to make for Thanksgiving.  If cornbread, one way or another, plays on your Thanksgiving table, here's a great way to use cornbread leftovers.
1/2 tsp cumin seeds
1 small onion, diced
1 small carrot, finely diced
2 stalks celery, diced
1/4 cup corn kernels
1 jalapeño pepper, minced
2 cloves garlic, minced

1 lb crab meat
2 cups cornbread stuffing
Palmful cilantro, chopped
1/2 lb Monterrey Jack cheese, grated

Assorted mixed greens, dressed as a bed (your favorite)

Heat a dash of canola oil in a large skillet and add the cumin seeds, onion, carrot, celery, corn and jalapeño. Sauté for about 8-10 minutes, until the veggies are softened and begin to brown. Add the garlic and cook another 2-3 minutes. Toss into a mixing bowl. Add the cornbread and mix well.

 

Allow mixture to sit ion the refrigerator at least an hour, or overnight.

When ready to cook,form into patties.

Heat a generous amount of canola oil in a skillet and brown the crab cakes on each side, until fully heated through.

Serve over a bed of dressed mixed greens, and serve lime or lemon wedges alongside. I like topped with sour cream or guacamole.

Serves 4-6.

Cook's Note:  This crab cake mixture can be used to make very nice quesadillas.  Slather cream cheese on one flour tortilla and spread crab mixture on another.   Top with some shaved lettuce or cabbage.

Place the cheesed tortilla cheese-side down onto the tortilla with the crab.  Pan fry both sides lightly and serve with southwestern condiments and salads.

Pan Seared NY Strip with Chili Lime Butter

Shiitake Asparagus and Boiled Potatoes

Here, the classic NY strip steak is flavored with a savory herb butter with the kick of lime and chili, smoothed by the richness of Thai basil.
1-1/2 lb baby potatoes
2 large NY strip steaks (I used bone-in)

Herb Butter:
1 stick butter, softened to room temperature
zest of 1 lime
1 Tbsp fresh lime juice
1/4 tsp dried crushed red chili flakes
2 Tbsp fresh Thai basil leaves, minced (or western basil, or tarragon)

1 Tbsp butter plus 1 Tbsp olive oil
1 bunch asparagus
8 oz fresh shiitake mushrooms, sliced

Bring the butter and steaks to room temperature. Season steaks with salt and freshly ground black pepper on both sides. Allow steaks to rest.

Using a mixer with a paddle blade, whip together the herb butter ingredients until smooth and fluffy. Transfer butter to a serving dish and keep at room temperature if using that day.

Otherwise wrap tightly in plastic wrap and store in the refrigerator. Return to room temperature when ready to use.

Cover the potatoes in a medium pot with cold water. Bring to a gentle boil. Reduce heat to simmer and cook only just until the potatoes pierce softly with a knife, about 15 minutes. Drain and set aside, slightly covered to keep warm.

Meanwhile, heat a large heavy skillet to high. Carefully add a dash of canola oil and heat to almost smoking. Add the steaks and allow to sear for 4-5 minutes.

Shake the pan and cook another minute or so, until the first side is nicely browned. Flip the steaks and cook another 3-5 minutes, depending on the thickness of your steaks.

Cook until you reach an internal temperature of 130 for medium-rare. Set the steak to rest 5 minutes on a cutting board, topped loosely with aluminum foil.

Reserve the steak pan juices and ‘fond’ (browned tidbits) for a soup or stew - this stuff is a golden flavor element; we are using herb butter for flavoring, here.

While the steaks are cooking, melt the butter in the olive oil in a wide skillet. Add the mushrooms and cook until the mushrooms soften and brown up nicely.

Remove woody ends of the asparagus (usually about 1-2 inches). Slice the asparagus into 1-1/2 inch pieces, reserving tender tips aside. Add the asparagus stalks to the mushrooms and cook about 5-7 minutes over medium heat, until just crisp tender. Remove to a bowl.

Heat the skillet to medium high and add the tips. Cook for about 2 minutes until just heated through. Toss with the remaining asparagus and mushroom mixture.

Slice the steak at an angle and on the bias into thick serving portions. Serve steak with the asparagus and potatoes, topped with a generous dollop of the herb butter.

Serves 4.

Salmon Braised with Cambray Onions and Orange Peppers

We grill it.  We roast it.  We pan sear it.  We braise it.

When you are trying to eat salmon at least once a week, you really have to get some variety built into the routine.  I love grilling and roasting, but a light braise really does leave the salmon tender and soft.

But without the thrill of the grill, you're best advised to assure a flavor complement.  So Cambray onions and orange peppers align here with wine, broth and the umami of fish sauce to produce a deep, richly favored dish, to complement the penultimate lightness of braising.  Especially when you reduce the liquid to a delicious sheer, bright glaze.
1 Tbsp olive oil plus 2 Tbsp butter
1-1/2 lb skinless salmon fillets, cut into serving portions
3-4 Cambray onions, sliced into 3-2 inch pieces
1 orange pepper, sliced
1/2 cup dry white wine
1/4 cup chicken broth
1 Tbsp asian fish sauce

Heat butter and olive oil in a large skillet. Add the onions and the pepper and sauté over medium heat for about 5 minutes. Lower heat and allow the veggies to caramelize slowly for about 10 more minutes, until well browned.

Add the wine, broth and fish sauce, and bring to a gentle boil. Place the salmon on top of the veggies and cover.

Cook over medium heat for about 5 minutes and then uncover. Continue cooking salmon until the juices evaporate just to a glassy sauce, and the salmon is just cooked through - about another 5 more minutes.

Serve with lemon. Serves 4.

Beef and Chorizo Soup

Here's a soup with the richness of beef and whole grain of wheat and rice. Like a good beef and barley soup, this one is very much balanced with veggie and grain.  A weekend soup to last the whole week.
2 lb chuck roast, cut into 1/2-inch pieces
2 tsp crushed dried red chili flakes

4 carrots, peeled and cut into 3/4-inch lengths (about 4 cups)
2 medium onions, peeled and diced, about 2 cups
4 stalks celery, sliced, about 2 cups

3 links fresh chorizo, about 2/3 lb, cut up into 1/2-inch pieces
1 Tbsp rosemary, crushed
3 cloves garlic, minced
1 15-oz can diced tomatoes, drained, liquid reserved
2 quarts water
2 Tbsp Worcestershire sauce

1/4 cup whole wheat (soft)
1/2 cup sweet black rice
2 Russet potatoes, peeled and diced 3/4-inch
1 5-oz bag collard greens, or baby kale

Heat a dash of canola oil in a large soup pot until just about smoking. Add half the beef cubes and brown the first batch on all sides, about 5-8 minutes.

Season lightly with salt and pepper. Set first batch aside and repeat for the second batch. Set beef aside.

Add the carrots, onions and celery to the pot with a dash olive oil. Sauté the veggies for about 8-10 minutes, until slightly softened and caramelized.

Add the red pepper flakes and cook another 1-2 minutes. Remove veggies to bowl with beef.

Add the chorizo to the pot with a dash of olive oil, if necessary. Brown the chorizo on all sides.

Add the rosemary and garlic and cook another 1-2 minutes. Add the drained tomatoes and increase the heat to high.

Bring the mixture to an active sizzle and let the tomatoes darken and caramelize a bit - this really adds flavor. Cook about 3-5 minutes.

Return the beef and veggies to the pot along with the water and Worcestershire, reserved tomato liquid and any bits of reserved beef pan drippings you might have frozen for soups. Bring to a gentle boil, and reduce to a simmer. Cover and cook about 45 minutes, stirring every once in a while.

Now add the wheat and the rice and return to a gentle boil. Reduce heat to a simmer and cook about 30 minutes.

Finally, add the potatoes and the greens and cook another 15-20 minutes.

Check for seasoning and doneness.

Serves 8.

Cook's Note:  I used soft whole wheat, which cooks faster than darker brown hard whole wheat by about 2X.  I am sure you could use the latter, just extend the cooking times.

Chicken Sausage and Shiitake Risotto

Cool weather rolling in - warm up with a steaming bowl of creamy risotto.  Risotto is an opened book - write your own words.  Here I'm using chicken and artisanal chicken sausage coupled to the deep umami of shiitake mushrooms.   And peas at the very end for pizzaz.

The result depends so much on the chicken broth you use, since a risotto uses 2-3 times the amount of liquid than a regular rice dish.  Buy the best, or better yet make your own.  Just watch the salt content as it all cooks down and concentrates.
1 quart chicken broth

3 Tbsp butter
1 dozen shiitake mushrooms, finely diced
1 artisan chicken sausage, diced (I used Aidell’s chicken and apple sausage)

1 cup short grain Arborio risotto rice
2 cups cooked chicken, diced
1 cup frozen peas, defrosted
1/4 cup grated parmesan cheese

Heat the chicken broth just under boiling and keep warm on the stove, covered. Melt the butter in a 4 quart pot. Add the mushrooms and sausage brown them well, about 5 minutes. Add the rice to the mushroom mixture and toast the rice for 2-3 minutes, stirring continuously.

Now start ladling broth into the rice, one ladle at a time. Stir after each ladle continuously, until the broth is absorbed enough so that the spoon just leaves a trail behind it. Then add another ladle and repeat. After about half the broth has been incorporated, add the chicken to the rice, and continue with the broth additions.

The risotto should be becoming nice and creamy at this point. Add the peas. Test the doneness every once in a while. The rice grains should be al dente but cooked through. Keep adding broth until you achieve this creamy, but al dente consistency. If you run out of broth, add a bit of water if you need more liquid still to assure a creamy consistency.

When the rice is al dente and creamy, add the parmesan cheese and only then adjust seasoning with salt and pepper, if necessary.

Serves 4.