Recipes
Some of my favorites. No duds; enjoy.
Sunday Gravy. Gravy is what Italians call red sauce. Sunday Gravy is the most special. Traditionally, mom would work all day Sunday (thus the name) to make it. This recipe, from Cooks Illustrated, makes it in much shorter time. It is the best meat-laden sauce I’ve had.
Buffalo Cauliflower. Who likes cauliflower? Who wants the fat that goes with wings? Here is the perfect compromise. It tastes great; you’ll eat more cauliflower than you have in years. Great appetizer.
Poached Shrimp. In cold water add: 1/4 cup lemon juice and rinds, 5 parsley springs, 3 tarragon sprigs, a dozen peppercorns, 1 Tbsp sugar, salt. Boil raw/peeled/veined shrimp in that broth for 5 min, let sit offheat for another 3 minutes, then immerse the shrimp in ice water.
Brisket. I could eat brisket every day. This recipe makes a killer sauce. Instead of beer and dijon, I use red vermouth and honey mustard. Sear the meat first and crockpot it for 6-8 hours. Start with celery and onions and then put the potatoes, more onions, and other veggies you want in 2 hours before it’s done.
Crab Cakes. Nantucket’s Club Car restaurant has the best crab cakes I’ve ever tasted. The best crab cakes have no bread or cracker filler and this is the best. How many times should I say “best”? It’s an overnight process to make, and a delicate touch for the sauteing, but it’s worth it. Also try the sauce recipe; it’s a perfect match.
Paella. Sounds odd to make this on the grill, but it works perfectly. Use bone-in chicken thighs (more flavor) and huge shrimp. We have this on Friday after Thanksgiving and use turkey parts instead of chicken thighs.
Jambalaya. Cajun comfort food. This is a great recipe but you can always throw in other favorite stuff and adjust the heat to the way you like it. A good guest meal because you won’t need to slave over the stove while they’re getting ahead of you with wine.
The Best Burgers Ever. Don’t put the cheese on top; put it inside, along with lots of other stuff.
Popcorn Soup. A chef on a sailboat gave me this. In fact, he’s got a whole cookbook of popcorn recipes. The chicken part of this recipe is integral, so don’t skip it.
Shrimp Gazpacho. This can be an ap or dinner, depending on how much you serve. Cut the shrimp into 3 or 4 pieces rather than putting them whole on the rim.
Steak au Poive. I have tried this in many restaurants and have never found one even close to this one. Use the best NY strip sirloin you can find and coat both sides with crushed green peppercorns. If you don’t like it so hot, skimp on the peppercorns. Goes well with rice and greenbeans.
Roman Spinach. A fantastic way to serve spinach without creamy calories (I love creamed spinach, but…). Two bags of fresh baby spinach will serve 4-5 people.
Redsauce. As opposed to Sunday Gravy, this is just a marinara sauce, but it’s real good. Perfect over pasta with meatballs and sausage.
Chicken Cacciatore. Sear a half-dozen chicken thighs (bone-in makes much better flavor), put them in a crockpot of red sauce, garlic, and bay leaf, and crockpot it for at least 4 hours. Two hours before its done, add large-sliced onions, peppers, and mushrooms. Simple. Even better the next day. Serve over Penne.
Elote. This is the name of a restaurant in Sedona and is one of their signature dishes. Can be an ap for dipping or a side dish. Very rich, very good.
Mediterranean Green Beans. Not so hard to make and a great variation for a side dish. A small pinch of cayenne gives it flavor, a larger amount makes it spicy.
Kitchen Tips
- Not all potatoes are the same. Potatoes with the most starch, Idaho and Russett, are best for baking. Firm, waxy potatoes – New Bliss, Fingerling – are best for boiling and potato salad. Medium starch Yukons are best for mashing.
- Don’t cook pasta with oil. Sauce slips off of it.
- Instant oatmeal is like eating paste, but many do it because it’s fast. Just as convenient for the morning is to make a big batch of steel cut ahead of time and freeze single portions in muffin trays/liners. When making, saute the hard oatmeal before making the mush to get a nutty flavor. Remove one from the freezer, add a little milk and goodies (e.g., fruit, maple syrup) and microwave.
- Omega 3 is good for you. Range-fed beef has more than grain-fed.
- If you make your own pizza, the hottest oven possible is best. Use your gas grill turned all the way up; most pans will fit in them. Pans with holes/grid heats the crust better. Cook the dough for 2 minutes before adding the sauce and stuff for a crisper crust.
- One of life’s mysteries – how often does your number of buns match your burgers/dogs? Triple wrap extra buns and freeze them.
- Pre-Browned meat for anything makes the dish taste better. This is due to the Malliard Reaction, which creates hundreds of flavor compounds.
- The order in which you add ingredients can be important. Some tastes must be built.
- George Forman grills are great, especially for juicy chicken.
- Fresh squeezed OJ is a whole different drink.
- Don’t overcook shrimp.
- Brining meat is worth it.
- Really sharp knives are important.
- Onion eyeglasses really work.
- Add vinegar to a hot pan with burned on stuff and it will clean itself. This is called glazing the pan.