Swai 'n' Salmon - A tale of two fishies... Was rummaging around Costco a while back and spotted a special on salmon packaged frozen on a cedar plank, pre-seasoned and ready to cook. So, I had to try it. The label said the plank needed no further soaking , so following the directions, I fired up the trusty Weber grill, segregated the coals to one side, and placed the plank on the grill, slightly offset to the opposite side, so as not to cremate the plank (might want to use it again!), and closed the lid.
Didn't take long, maybe 20 minutes, following the directions. The result was fabulous! While the seasonings in the salmon were excellent to start with, cooking it on the cedar plank imparted an extra zest to the flavor. Wonderful! In fact it was so good, later I tried another salmon fillet on the plank using my own seasonings. Another stellar result!
So, here's where another fish comes in: While nosing around the seafood counter at the local Nugget Market, I spotted a nice-looking white fish fillet called "Swai". The counterman explained it as a Vietnamese variety of ocean catfish. I wasn't sure about it at first, but another customer who was also looking, started talking it up, and ordered four fillets for himself. So, I had to give it a try. Now, you've got to understand that my bride, while fond of fish, doesn't like anything too strong, especially in the aroma department. Naturally she was a bit skeptical about this new find. So, I pulled out that trusty cedar plank, soaked it in water for about an hour, laid the Swai on the plank and into the grill it went - this time, using a different spice mix - simply melted butter, some garlic and paprika for basting - right on the plank. Took maybe 15-20 minutes. The result? Resounding success! My girl couldn't get enough of it! Some pasta with some butter and cheese, a salad - that's a killer meal!
Here's a variation: If you don't have access to a plank, try making a broiler pan out of two layers of foil, toss in enough butter to melt to completely line the pan and sizzle the fish and toss in the Swai. Again, I'd recommend some garlic and paprika on it, and cook for about 15-20 minutes, depending upon how many fillets in the pan. I did three, and did them for about 20 minutes or so (this time, on an open grill, no lid), until it was a nice opaque white color. Zowie! It was good!
...And what's nice about doing fish fillets either on the plank or in the foil pan like this, is that you don't have to flip them over. Just let 'em cook!
Eat Your Veggies! ...Killer Green Beans! Stumbled upon a great way to do French green beans! Drizzled some olive oil into a pan, got it hot and tossed in half a package of those great French green beans you can get at Costco. Had picked up a new spice at a local grocer, called "Smokehouse Maple", by McCormick. It comes in those little shaker plastic bottles as part of their "Grill Mates" series. Its aroma in the bottle was so good, I was dying to try it on something. so as an experiment, I sprinkled some on the beans... and kept sprinkling! As the little guys got hot and nicely coated in the olive oil, the Smokehouse Maple started to caramelize (it's got a fair amount of sugar and sticks to them). How long you cook the beans is up to you; some folks like them barely cooked, others prefer 'em soft and limp. The aroma is captivating; the taste - amazing! And simple! Pretty much goes with anything - fish, chicken, or steak!
Don't know why, but this stuff can be hard to find at the local grocery store, so if you find it, grab a bunch. If there isn't any, ask the store manager to get it. It's that good...
Don't know why, but this stuff can be hard to find at the local grocery store, so if you find it, grab a bunch. If there isn't any, ask the store manager to get it. It's that good...
Danger! Men Cooking!
Is that familiar? Doesn't have to be. Cooking isn't a "black art". It can actually be a lot of fun! Just takes a little planning and some timing. And that's where this site comes in. I got the idea from a car owner’s group bulletin board I belong to. From detailed maintenance and repair procedures to custom modifications - anything you ever wanted to know about a particular model is available on the site and easy to find.
I’d like this website to operate the same way - offering ideas from bulletproof recipes to equipping your kitchen like a pro. It’s for all of us who enjoy good food (and drink!) and want to share ideas or glean some hints to use on their own.
Why do parties always seem to gravitate to the kitchen? It’s comfortable; there’s stuff to do, and a great place to entertain. The best part? Everybody gets a chance to participate. They’ll have a ball - and it'll mean less work for you!
Since this site is a work-in-process, we’ll tweak it from time. If you the reader can offer advice on how to organize this site better, suggestions will be deeply appreciated.
…And with that, off we go!
Cooking Medium: My favorite cooking platform is the outdoor barbeque, preferably charcoal-fired. Gas is fine. But for me - lump or briquettes - it’s got to be charcoal. Cave man instinct, I guess!. I’ve got great memories of my dad and me piling up charcoal in the backyard grill and getting it going, and of me learning his sauce secrets in the kitchen.
If you’re going to get yourself an outdoor grill, make it a good size with a lid - about 22 inches in diameter. You want one with enough room to build a fire off to one side, with vents in the lid and on the bottom for air flow control. You want plenty of room between the grill and the top of the lid. The idea is to cook by indirect heat with the lid on, sort of a convection technique, rather than laying everything directly over a spread-out bed of coals. My old standby is the Weber “One Touch” 22-inch kettle. The better models have a bowl sweeper and ash catcher on the bottom along with hinged panels on the top level grill to allow adding more coals without disturbing the grill itself.
No barbeque? Just about anything we discuss that’s cooked on a barbeque can also be done in the kitchen oven, usually in the “Broil” setting. For you rookies, an oven has two basic modes: “Bake” - where the heat source is below and allows fine-tuning of the temperature, and “Broil”- where the heat source is at the top. There’s usually no temperature adjustment. The only way to regulate heat intensity is to increase the distance from the burner above. That means lowering the oven rack. The slower the cooking rate you want, the lower the rack needs to be. Sometimes, keeping the oven door cracked open helps keep the heat intensity down, too. Slowing the cooking rate allows the interior to cook evenly without cremating the outside.
Heat: If using a charcoal grill, you want to build a volcano-shaped pile of either charcoal lumps or briquettes off to one side. The idea is to keep the heat source offset from the food.
Try some chips! For some added aroma and flavor, get a package or two of wood chips (available at any supermarket or backyard store), soak them in a big bowl of water for ½ hour and add them to the coals when ready to start cooking. They‘re available in an array of “flavors“ like oak, mesquite and hickory (Jack Daniel’s makes theirs out of old whiskey barrels.) Great stuff!
We’ll usually include side dish suggestions along with the "main event". Doing it that way should help you to learn the main secret - “timing”. “Timing?”. As in love, it’s crucial! When you can prepare everything in proper sequence so that it all comes together at the right time, you‘ve mastered “timing“!
Is that familiar? Doesn't have to be. Cooking isn't a "black art". It can actually be a lot of fun! Just takes a little planning and some timing. And that's where this site comes in. I got the idea from a car owner’s group bulletin board I belong to. From detailed maintenance and repair procedures to custom modifications - anything you ever wanted to know about a particular model is available on the site and easy to find.
I’d like this website to operate the same way - offering ideas from bulletproof recipes to equipping your kitchen like a pro. It’s for all of us who enjoy good food (and drink!) and want to share ideas or glean some hints to use on their own.
Why do parties always seem to gravitate to the kitchen? It’s comfortable; there’s stuff to do, and a great place to entertain. The best part? Everybody gets a chance to participate. They’ll have a ball - and it'll mean less work for you!
Since this site is a work-in-process, we’ll tweak it from time. If you the reader can offer advice on how to organize this site better, suggestions will be deeply appreciated.
…And with that, off we go!
Cooking Medium: My favorite cooking platform is the outdoor barbeque, preferably charcoal-fired. Gas is fine. But for me - lump or briquettes - it’s got to be charcoal. Cave man instinct, I guess!. I’ve got great memories of my dad and me piling up charcoal in the backyard grill and getting it going, and of me learning his sauce secrets in the kitchen.
If you’re going to get yourself an outdoor grill, make it a good size with a lid - about 22 inches in diameter. You want one with enough room to build a fire off to one side, with vents in the lid and on the bottom for air flow control. You want plenty of room between the grill and the top of the lid. The idea is to cook by indirect heat with the lid on, sort of a convection technique, rather than laying everything directly over a spread-out bed of coals. My old standby is the Weber “One Touch” 22-inch kettle. The better models have a bowl sweeper and ash catcher on the bottom along with hinged panels on the top level grill to allow adding more coals without disturbing the grill itself.
No barbeque? Just about anything we discuss that’s cooked on a barbeque can also be done in the kitchen oven, usually in the “Broil” setting. For you rookies, an oven has two basic modes: “Bake” - where the heat source is below and allows fine-tuning of the temperature, and “Broil”- where the heat source is at the top. There’s usually no temperature adjustment. The only way to regulate heat intensity is to increase the distance from the burner above. That means lowering the oven rack. The slower the cooking rate you want, the lower the rack needs to be. Sometimes, keeping the oven door cracked open helps keep the heat intensity down, too. Slowing the cooking rate allows the interior to cook evenly without cremating the outside.
Heat: If using a charcoal grill, you want to build a volcano-shaped pile of either charcoal lumps or briquettes off to one side. The idea is to keep the heat source offset from the food.
Try some chips! For some added aroma and flavor, get a package or two of wood chips (available at any supermarket or backyard store), soak them in a big bowl of water for ½ hour and add them to the coals when ready to start cooking. They‘re available in an array of “flavors“ like oak, mesquite and hickory (Jack Daniel’s makes theirs out of old whiskey barrels.) Great stuff!
We’ll usually include side dish suggestions along with the "main event". Doing it that way should help you to learn the main secret - “timing”. “Timing?”. As in love, it’s crucial! When you can prepare everything in proper sequence so that it all comes together at the right time, you‘ve mastered “timing“!
The typical method of cooking artichokes is to boil or steam them. Personally, I prefer the latter. But, after steaming over medium to high heat until a knife passes easily through (about 45 minutes to an hour), I like to finish them on the grill. I take each finished artichoke and split it in half, top to bottom, and place the interior side face down on the grill. This imparts a nice, smoky dryness to the leaves, plus an inviting aroma. Cooking time varies by size of artichoke and heat level of the fire – only a few minutes - so you’ll need to keep a close eye and pull them off as soon as the leaf edges show some brownness. Lots of fun!
Yeah, I know – a fancy name for a little bitty chicken. But ah, the flavor! This one is good, either cooked in the oven at 375 degrees, or on the grill. You can prep it with my standard garlic and mayo technique, or try this new twist. It’s an alternate basting concoction I played with a few nights ago:
Pour some olive oil in a 12 to 16 inch skillet and warm it up on the stove. Chop 2-3cups of onion into really fine little chunks, about ¼ inch or less. (One of those rotating “slap choppers” works great.) Add some finely-chopped garlic and sauté in the pan over medium heat with the oil until it starts to brown. Then pour in few splashes of white wine, vermouth or sake and let it caramelize a bit. While that’s going on, take some sort of basting sauce or glaze like Mr. Yoshida’s Sauce, or teriyaki, or similar and pour about 1-2 cups into a good-sized Pyrex (microwave-proof) measuring cup (you’re going to use this as a basting cup) and pour the onion-garlic mix from the pan right in. It should feel like a thick syrup. You can warm it up in the microwave for a minute or two. Then, stir well, and use the mix to thoroughly baste the bird while cooking. Splash some inside the cavity as well.
Season the bird with salt/pepper or your favorite seasoned mix or rub, then start cooking. Remember to baste the bird regularly while it's cooking to keep the skin sealed and the interior moist.
Because of its small size, it shouldn't take more than about an hour to cook on the grill or in the oven. Again, you’re looking for the wings/thighs to start to relax and the internal temperature to reach 165 degrees. Once done, let it sit for 15 minutes or so, before carving.
I think you’ll really like the result!
Pour some olive oil in a 12 to 16 inch skillet and warm it up on the stove. Chop 2-3cups of onion into really fine little chunks, about ¼ inch or less. (One of those rotating “slap choppers” works great.) Add some finely-chopped garlic and sauté in the pan over medium heat with the oil until it starts to brown. Then pour in few splashes of white wine, vermouth or sake and let it caramelize a bit. While that’s going on, take some sort of basting sauce or glaze like Mr. Yoshida’s Sauce, or teriyaki, or similar and pour about 1-2 cups into a good-sized Pyrex (microwave-proof) measuring cup (you’re going to use this as a basting cup) and pour the onion-garlic mix from the pan right in. It should feel like a thick syrup. You can warm it up in the microwave for a minute or two. Then, stir well, and use the mix to thoroughly baste the bird while cooking. Splash some inside the cavity as well.
Season the bird with salt/pepper or your favorite seasoned mix or rub, then start cooking. Remember to baste the bird regularly while it's cooking to keep the skin sealed and the interior moist.
Because of its small size, it shouldn't take more than about an hour to cook on the grill or in the oven. Again, you’re looking for the wings/thighs to start to relax and the internal temperature to reach 165 degrees. Once done, let it sit for 15 minutes or so, before carving.
I think you’ll really like the result!
Thanksgiving? BBQ the Turkey! Thanksgiving is probably my favorite holiday! Cooking, eating, drinking and yakking with family and friends all day - what could be better? The only gifts you need to think about are what you bring to the table! What’s really fun is having a bunch of folks over and everyone brings a favorite dish to add to the feast.
Wanna be a hero? Cook the turkey on the grill! Forget the weather! (As long as I can get a fire going and hold a Martini in hand, I’m good - even in snow!) Yes, you can do it! And, it’ll be great! So, here we go:
This technique is based on my chicken recipe, just on a larger scale. Depending on the size of your group, you’ll want a bird typically in the 12 to 18 pound range. The folks behind the meat counter at any store can give you guidance on size. I’ve cooked a 25-pounder on my 22-inch Weber, so don’t worry about the size of the bird as long as you’ve got a grill with a good-sized domed lid to handle it.
Timing: Remember that word? If you’re planning to eat around 4 or 5 PM, you’ll need to start the process by around 9 or 10 that morning. You want to allow plenty of time for it to cook. Keep in mind - an average chicken is done in about 1 ½ hours. A typical turkey is done in about 3-4. That 25-pounder I did took nearly 5, so allow enough time! WHen the wings and drumsticks start to fall away from the body, that's a pretty good indication it's done. If you've got a kitchen thermometer, you're looking for 165 degrees, when pushed into the center of the breast. Once it's done, remove from the grill and let stand for about 20 minutes before carving.
Fresh or Frozen? If you bought a frozen turkey, you’ll need to follow package directions for thawing it properly and thoroughly. Picking it up on Monday or Tuesday prior, might be a good idea. If you ordered a fresh one, pick it up Tuesday or Wednesday and keep it in the fridge.
Thanksgiving Morning: Again, basic prep is the same as mentioned earlier for chicken: Take the thawed bird out of the fridge, rinse and dry it thoroughly, then place it on a roasting rack. Remove the neck, liver and gizzards from the cavity and set ‘em aside. (More on them later…) Next, chop up 2 or 3 cloves from a fresh bulb of garlic. Make the pieces tiny little nuggets, about 1/4 the size of your pinkie finger nail. Now, take a small kitchen knife and carefully jab a hole about ½ inch into the skin and twist the blade just enough to allow you to slide a garlic nugget into the hole. Make sure it stays under the skin! Repeat the process until you’ve dotted the entire bird - legs and all - with those little garlic chunks. Everywhere! Don‘t forget the sides and toward the bottom! Toss any garlic chunks you’ve got left into the cavity. You can also chop up a mixture of onions and celery (about a fist-full) and toss that into the cavity as well. Don’t pack it, though! Too much will lengthen the cooking time - a lot!
Okay, final step: Pull out that jar of mayonnaise and smear a very light coating all over the skin. Not too much! Just enough to protect it from drying out. The mayo coating helps seal the juices in the bird, keeping it tender and moist. Trust me on this - it works! I learned this from a restaurateur buddy of mine, who uses it with chicken. Okay, once you’re done, place the bird back in the fridge.
Now, it’s time to get the grill ready. Because of the turkey’s size, it’ll need to be situated in the center of the upper grill rack, rather than off to the side. So, if you’re using a charcoal grill, start with a large pile of coals. Once they’re all lit, divide them into two smaller fires on opposite sides of the grill. If you got the little clip-on coal fences for the lower coal rack, they’ll help keep the coals piled up the sides. If not, just stack the coals as evenly as possible under the slots below the handles in the upper grill to allow adding more charcoal as you need to. Place a foil drip pan between the two piles of coals to catch the drippings, if desired. (The pan will also help keep the coals in place.) As mentioned before, try some wood smoker chips (supermarket or backyard store). Soak a fistful in a big bowl of water for about ½ hour and add them to the coals when ready to start cooking. (Jack Daniel’s makes theirs out of whiskey barrels - really great aroma!).
Once the fire is ready (plenty of coals in each pile), place the lid on the grill to preheat the interior. When nice and hot, you’re ready to start.
Note: For a gas grill that has three separate burner zones, try lighting just the two side ones and place the bird between them. If you’ve got just two sections see if leaving one section off and placing the bird there will still give you enough heat to cook.
Important! This first operation is to brown and seal the skin. Place the turkey on the grill and cover it with the lid. If the lid has no vents, then crack it to the side a bit to allow air to circulate. Keep an eye on it to prevent any flare-ups! If you do get a flare up, close the lid to slow it down.
The initial browning process should take about ½ hour or so. Once the skin is golden brown, wrap aluminum foil around the bird (base, too) like a tent, to protect it from the direct heat, and just let it cook. It’ll take about 2 ½ to 3 more hours for it to fully cook. Be sure to check the coal piles regularly and add more fresh coals as necessary! You need to keep the interior plenty hot! After about the first 45 minutes to an hour, you’ll want to baste it about every half hour or so. Use either the juices from the drip pan or make a basting “cocktail” of equal parts butter and white wine, and drizzle it all over with a baster or dab it on with a basting brush.
Something extra to go with it: Take a medium to large onion, any kind you like, section it with a knife not quite to the bottom to keep it together, semi-wrap it in foil, sprinkle seasoned salt and pepper, drizzle some olive oil and white wine on it, then wrap it up and place it on the grill (not over direct heat) during the last hour of cooking. When it comes out, it’s soft, sweet and tender!
More good stuff: You can also do yams, sweet potatoes or plain ‘ole spuds, just by wrapping them up in foil and tossing on the grill. Again, don’t leave them over direct heat. Just turn them every so often when you check the bird.
Neck, liver and gizzards: Remember them? Try sautéing ‘em in a skillet over medium heat with some olive oil, fresh chopped garlic, and a dash of seasoned salt. Chop them up when done and use them in the stuffing. That is, if you can keep your guests from snatching them first!
Stuffing: If no one else is supplying it, you can make your own with a store-bought mix. Follow the directions on the package. When it’s done, you can add the goodies (finely chopped) from above.
Carving: Once the bird is done and you've let it stand for about 20 minutes, pull a drumstick off and then cut a horizontal slice into the breast down low, about even with the wing. The start cutting thin vertical slices, stopping at that horizontal cut. Once you've done all that, tear it apart in any way you see fit!
A bird done this way usually disappears in short order, so be forewarned: You may want to get a slightly larger one, so you’ll have plenty of leftovers to enjoy.
Bon Appetit! Hope you enjoy this site! More later!
Wanna be a hero? Cook the turkey on the grill! Forget the weather! (As long as I can get a fire going and hold a Martini in hand, I’m good - even in snow!) Yes, you can do it! And, it’ll be great! So, here we go:
This technique is based on my chicken recipe, just on a larger scale. Depending on the size of your group, you’ll want a bird typically in the 12 to 18 pound range. The folks behind the meat counter at any store can give you guidance on size. I’ve cooked a 25-pounder on my 22-inch Weber, so don’t worry about the size of the bird as long as you’ve got a grill with a good-sized domed lid to handle it.
Timing: Remember that word? If you’re planning to eat around 4 or 5 PM, you’ll need to start the process by around 9 or 10 that morning. You want to allow plenty of time for it to cook. Keep in mind - an average chicken is done in about 1 ½ hours. A typical turkey is done in about 3-4. That 25-pounder I did took nearly 5, so allow enough time! WHen the wings and drumsticks start to fall away from the body, that's a pretty good indication it's done. If you've got a kitchen thermometer, you're looking for 165 degrees, when pushed into the center of the breast. Once it's done, remove from the grill and let stand for about 20 minutes before carving.
Fresh or Frozen? If you bought a frozen turkey, you’ll need to follow package directions for thawing it properly and thoroughly. Picking it up on Monday or Tuesday prior, might be a good idea. If you ordered a fresh one, pick it up Tuesday or Wednesday and keep it in the fridge.
Thanksgiving Morning: Again, basic prep is the same as mentioned earlier for chicken: Take the thawed bird out of the fridge, rinse and dry it thoroughly, then place it on a roasting rack. Remove the neck, liver and gizzards from the cavity and set ‘em aside. (More on them later…) Next, chop up 2 or 3 cloves from a fresh bulb of garlic. Make the pieces tiny little nuggets, about 1/4 the size of your pinkie finger nail. Now, take a small kitchen knife and carefully jab a hole about ½ inch into the skin and twist the blade just enough to allow you to slide a garlic nugget into the hole. Make sure it stays under the skin! Repeat the process until you’ve dotted the entire bird - legs and all - with those little garlic chunks. Everywhere! Don‘t forget the sides and toward the bottom! Toss any garlic chunks you’ve got left into the cavity. You can also chop up a mixture of onions and celery (about a fist-full) and toss that into the cavity as well. Don’t pack it, though! Too much will lengthen the cooking time - a lot!
Okay, final step: Pull out that jar of mayonnaise and smear a very light coating all over the skin. Not too much! Just enough to protect it from drying out. The mayo coating helps seal the juices in the bird, keeping it tender and moist. Trust me on this - it works! I learned this from a restaurateur buddy of mine, who uses it with chicken. Okay, once you’re done, place the bird back in the fridge.
Now, it’s time to get the grill ready. Because of the turkey’s size, it’ll need to be situated in the center of the upper grill rack, rather than off to the side. So, if you’re using a charcoal grill, start with a large pile of coals. Once they’re all lit, divide them into two smaller fires on opposite sides of the grill. If you got the little clip-on coal fences for the lower coal rack, they’ll help keep the coals piled up the sides. If not, just stack the coals as evenly as possible under the slots below the handles in the upper grill to allow adding more charcoal as you need to. Place a foil drip pan between the two piles of coals to catch the drippings, if desired. (The pan will also help keep the coals in place.) As mentioned before, try some wood smoker chips (supermarket or backyard store). Soak a fistful in a big bowl of water for about ½ hour and add them to the coals when ready to start cooking. (Jack Daniel’s makes theirs out of whiskey barrels - really great aroma!).
Once the fire is ready (plenty of coals in each pile), place the lid on the grill to preheat the interior. When nice and hot, you’re ready to start.
Note: For a gas grill that has three separate burner zones, try lighting just the two side ones and place the bird between them. If you’ve got just two sections see if leaving one section off and placing the bird there will still give you enough heat to cook.
Important! This first operation is to brown and seal the skin. Place the turkey on the grill and cover it with the lid. If the lid has no vents, then crack it to the side a bit to allow air to circulate. Keep an eye on it to prevent any flare-ups! If you do get a flare up, close the lid to slow it down.
The initial browning process should take about ½ hour or so. Once the skin is golden brown, wrap aluminum foil around the bird (base, too) like a tent, to protect it from the direct heat, and just let it cook. It’ll take about 2 ½ to 3 more hours for it to fully cook. Be sure to check the coal piles regularly and add more fresh coals as necessary! You need to keep the interior plenty hot! After about the first 45 minutes to an hour, you’ll want to baste it about every half hour or so. Use either the juices from the drip pan or make a basting “cocktail” of equal parts butter and white wine, and drizzle it all over with a baster or dab it on with a basting brush.
Something extra to go with it: Take a medium to large onion, any kind you like, section it with a knife not quite to the bottom to keep it together, semi-wrap it in foil, sprinkle seasoned salt and pepper, drizzle some olive oil and white wine on it, then wrap it up and place it on the grill (not over direct heat) during the last hour of cooking. When it comes out, it’s soft, sweet and tender!
More good stuff: You can also do yams, sweet potatoes or plain ‘ole spuds, just by wrapping them up in foil and tossing on the grill. Again, don’t leave them over direct heat. Just turn them every so often when you check the bird.
Neck, liver and gizzards: Remember them? Try sautéing ‘em in a skillet over medium heat with some olive oil, fresh chopped garlic, and a dash of seasoned salt. Chop them up when done and use them in the stuffing. That is, if you can keep your guests from snatching them first!
Stuffing: If no one else is supplying it, you can make your own with a store-bought mix. Follow the directions on the package. When it’s done, you can add the goodies (finely chopped) from above.
Carving: Once the bird is done and you've let it stand for about 20 minutes, pull a drumstick off and then cut a horizontal slice into the breast down low, about even with the wing. The start cutting thin vertical slices, stopping at that horizontal cut. Once you've done all that, tear it apart in any way you see fit!
A bird done this way usually disappears in short order, so be forewarned: You may want to get a slightly larger one, so you’ll have plenty of leftovers to enjoy.
Bon Appetit! Hope you enjoy this site! More later!
Sauces: The right sauce - as a marinade or baste - can be the secret of your success!
For steaks, and roasts, some of my best results start with either some Yoshida’s Gourmet Sauce, Teriyaki, or Jack Daniel’s BBQ Sauce, with a few extras to jazz things up. Start by pouring some in a medium-sized Pyrex pitcher or mug with a pat of butter in the bottom. Heat it up in the microwave for about 45 seconds, then you can add a shot of white wine, maybe some crushed garlic, and a few dashes of some sort of seasoned salt, pepper and/or herbs.
For chicken or other poultry, one that my dad used quite often, was melted butter with a few shakes of paprika. Sometimes, he’d add some crushed garlic. Simple, but wonderful!
Something new! Here's something I tried on a Rock Cornish game hen not long ago. It was so good, I just used it on our Thanksgiving turkey, as well, with great results: Pour some olive oil in a 12 to 16 inch skillet and warm it up on the stove. Chop 2-3cups of onion into really fine little chunks, about ¼ inch or less. (One of those rotating “slap choppers” works great.) Add some finely-chopped garlic and sauté in the pan over medium heat with the oil until it starts to brown. Then pour in few splashes of white wine, vermouth or sake and let it caramelize a bit. While that’s going on, take some sort of basting sauce, BBQ sauce or glaze like Mr. Yoshida’s Sauce, or teriyaki, or similar and pour about 1-2 cups into a good-sized Pyrex (microwave-proof) measuring cup (you’re going to use this as a basting cup) and pour the onion-garlic mix from the pan right in. It should feel like a thick syrup. You can warm it up in the microwave for a minute or two. Then, stir well, and use the mix to thoroughly baste the bird while cooking. With a whole bird, splash some inside the cavity as well.
The ultimate, though, is my dad's old Spanish recipe - aioli. Rumored to have originated somewhere in 14th century Spain, its consistency is somewhat like mayonnaise. Best used as a dipping sauce at the table, it starts with a couple cloves of garlic, crushed and mashed into the bottom of a mixing bowl until it’s almost liquefied. Then, add one egg yolk (no white, just the yolk). Mash that around until blended, then add a piece of bread about the size of a silver dollar. Mash that into a paste, then start adding olive oil very slowly (we’re talking a tiny, slow trickle) as you continue to swirl the contents in the bottom of the bowl. The traditional way to make it is with mortar and pestle (round-bottom marble bowl with a flat-ended wooden dowel, where you’re swirling the mix around for a long time, slowly dribbling in the olive oil. On a visit to Spain to see the family, I caught an aunt in the kitchen, whipping it up with a blender. But I find the easy way to do this is with a hand-held food processor. (My dad would not approve!)
Periodically, use a rubber spatula to wipe the sides of the bowl back down into the mix. Be careful! If you add the oil too quickly, it’ll separate into an oily mess. If you do it slow and easy, it thickens into this wonderful garlic paste. If you’re doing it right, the blender or food processor will start to slow down. It’s getting thick! For chicken and fish, I like to add a bit of Teriyaki sauce towards the end of the process for some added zip. This one takes some time, but the result is worth it!
For steaks, and roasts, some of my best results start with either some Yoshida’s Gourmet Sauce, Teriyaki, or Jack Daniel’s BBQ Sauce, with a few extras to jazz things up. Start by pouring some in a medium-sized Pyrex pitcher or mug with a pat of butter in the bottom. Heat it up in the microwave for about 45 seconds, then you can add a shot of white wine, maybe some crushed garlic, and a few dashes of some sort of seasoned salt, pepper and/or herbs.
For chicken or other poultry, one that my dad used quite often, was melted butter with a few shakes of paprika. Sometimes, he’d add some crushed garlic. Simple, but wonderful!
Something new! Here's something I tried on a Rock Cornish game hen not long ago. It was so good, I just used it on our Thanksgiving turkey, as well, with great results: Pour some olive oil in a 12 to 16 inch skillet and warm it up on the stove. Chop 2-3cups of onion into really fine little chunks, about ¼ inch or less. (One of those rotating “slap choppers” works great.) Add some finely-chopped garlic and sauté in the pan over medium heat with the oil until it starts to brown. Then pour in few splashes of white wine, vermouth or sake and let it caramelize a bit. While that’s going on, take some sort of basting sauce, BBQ sauce or glaze like Mr. Yoshida’s Sauce, or teriyaki, or similar and pour about 1-2 cups into a good-sized Pyrex (microwave-proof) measuring cup (you’re going to use this as a basting cup) and pour the onion-garlic mix from the pan right in. It should feel like a thick syrup. You can warm it up in the microwave for a minute or two. Then, stir well, and use the mix to thoroughly baste the bird while cooking. With a whole bird, splash some inside the cavity as well.
The ultimate, though, is my dad's old Spanish recipe - aioli. Rumored to have originated somewhere in 14th century Spain, its consistency is somewhat like mayonnaise. Best used as a dipping sauce at the table, it starts with a couple cloves of garlic, crushed and mashed into the bottom of a mixing bowl until it’s almost liquefied. Then, add one egg yolk (no white, just the yolk). Mash that around until blended, then add a piece of bread about the size of a silver dollar. Mash that into a paste, then start adding olive oil very slowly (we’re talking a tiny, slow trickle) as you continue to swirl the contents in the bottom of the bowl. The traditional way to make it is with mortar and pestle (round-bottom marble bowl with a flat-ended wooden dowel, where you’re swirling the mix around for a long time, slowly dribbling in the olive oil. On a visit to Spain to see the family, I caught an aunt in the kitchen, whipping it up with a blender. But I find the easy way to do this is with a hand-held food processor. (My dad would not approve!)
Periodically, use a rubber spatula to wipe the sides of the bowl back down into the mix. Be careful! If you add the oil too quickly, it’ll separate into an oily mess. If you do it slow and easy, it thickens into this wonderful garlic paste. If you’re doing it right, the blender or food processor will start to slow down. It’s getting thick! For chicken and fish, I like to add a bit of Teriyaki sauce towards the end of the process for some added zip. This one takes some time, but the result is worth it!
Okay! So, you want some red meat?
You can do an easy beef round, lamb, or even pork (I know, “the other white meat”) roast in a similar manner. Do the garlic sliver prep from the chicken recipe above, only instead of mayo, lightly dust the surfaces with flour. You can use a poultry rack for this as well. Makes a handy cradle for handling. Depending on size, these take about an hour or so. When it looks done, poke a knife into the center area and check the color. The outer edges twnd to be more well-done, while the center section tends to be more rare, so if most of your guests prefer medium rare ove medium or well-done, pull it off when the center area is just turning from deep red to pink. Remember that when doing pork, you don’t want to see any pink in the meat. It needs to cook just until it’s uniformly white in color. The potato-onion-mushroom in foil trick makes a nice companion dish. Have someone whip up a salad, and you’re done!
Enjoy!
You can do an easy beef round, lamb, or even pork (I know, “the other white meat”) roast in a similar manner. Do the garlic sliver prep from the chicken recipe above, only instead of mayo, lightly dust the surfaces with flour. You can use a poultry rack for this as well. Makes a handy cradle for handling. Depending on size, these take about an hour or so. When it looks done, poke a knife into the center area and check the color. The outer edges twnd to be more well-done, while the center section tends to be more rare, so if most of your guests prefer medium rare ove medium or well-done, pull it off when the center area is just turning from deep red to pink. Remember that when doing pork, you don’t want to see any pink in the meat. It needs to cook just until it’s uniformly white in color. The potato-onion-mushroom in foil trick makes a nice companion dish. Have someone whip up a salad, and you’re done!
Enjoy!
Some fun stuff to toss in while the main event cooks: These are easy to do and taste great:
Solo Onion: Take any type medium-to-large onion, section it so that it’s not quite sliced through to the bottom to keep it together, place it on a large enough piece of foil to completely wrap it, sprinkle some salt and pepper or other seasoning, drizzle a little olive oil and/or some white wine over it, seal it up and place it under the upper grill rack. Keep it upright, so as not to lose the juices inside. Remember to place it away from the coals and turn it occasionally. Done in about 45minutes.
‘Taters & onions: Thinly slice a potato or two along with an onion. If you like, slice up some mushrooms as well and place the whole affair on a double-layer piece of foil large enough to wrap the whole thing. Before closing it up, drizzle in some olive oil and shake in salt and pepper. Seal it up tight, and place it on the upper grill rack, away from the flame. Turn it from time to time, but don’t rotate it upside down - you’ lose the oil. Let it cook for about 45-60 minutes. Enjoy!
Yet another way: Place the sliced potatoes, onions, mushroom (and some sliced sweet peppers, if you like) in a long-handled fireplace corn/chestnut popper. Drizzle olive oil and shake spices through the mesh and initially lay it on top of the fire for a couple of minutes on each side. Then move it to the side and continue cooking. (If you get a flare up, move it immediately to the side.) The great thing about this method is that you can add oil or spices without opening the popper. Takes about 30-45 minutes. Works great!
Corn on the cob: Place each ear on a piece of foil large enough to wrap it. Butter it, salt it and wrap it up. Place it on the grill around the edges, like the onion. Turn every so often. Takes about 30 minutes.
Asparagus! This one’s a bit different. Place cleaned asparagus spears in a platter and drizzle olive oil and some balsamic vinegar over them and let them stand awhile. Rotate them around a bit to ensure everyone gets coated. Place them directly on the upper grill and replace the lid. Timing: These guys cook pretty quickly, in about 25-30 minutes, so plan accordingly. Killer!
Solo Onion: Take any type medium-to-large onion, section it so that it’s not quite sliced through to the bottom to keep it together, place it on a large enough piece of foil to completely wrap it, sprinkle some salt and pepper or other seasoning, drizzle a little olive oil and/or some white wine over it, seal it up and place it under the upper grill rack. Keep it upright, so as not to lose the juices inside. Remember to place it away from the coals and turn it occasionally. Done in about 45minutes.
‘Taters & onions: Thinly slice a potato or two along with an onion. If you like, slice up some mushrooms as well and place the whole affair on a double-layer piece of foil large enough to wrap the whole thing. Before closing it up, drizzle in some olive oil and shake in salt and pepper. Seal it up tight, and place it on the upper grill rack, away from the flame. Turn it from time to time, but don’t rotate it upside down - you’ lose the oil. Let it cook for about 45-60 minutes. Enjoy!
Yet another way: Place the sliced potatoes, onions, mushroom (and some sliced sweet peppers, if you like) in a long-handled fireplace corn/chestnut popper. Drizzle olive oil and shake spices through the mesh and initially lay it on top of the fire for a couple of minutes on each side. Then move it to the side and continue cooking. (If you get a flare up, move it immediately to the side.) The great thing about this method is that you can add oil or spices without opening the popper. Takes about 30-45 minutes. Works great!
Corn on the cob: Place each ear on a piece of foil large enough to wrap it. Butter it, salt it and wrap it up. Place it on the grill around the edges, like the onion. Turn every so often. Takes about 30 minutes.
Asparagus! This one’s a bit different. Place cleaned asparagus spears in a platter and drizzle olive oil and some balsamic vinegar over them and let them stand awhile. Rotate them around a bit to ensure everyone gets coated. Place them directly on the upper grill and replace the lid. Timing: These guys cook pretty quickly, in about 25-30 minutes, so plan accordingly. Killer!
This one’s too good to miss! It’s a variation on the scallop theme with a nice twist(or sprig) and was suggested by another gourmet seafood enthusiast.
After drizzling or spraying some olive oil over rinsed, dried scallops, push a sprig of rosemary through the center of each one. Then place them either in a foil pan or directly on the grill (but not directly over the coals - keep them off to one side). Cook as described in “Scallops”, being careful not to over cook.
The rosemary infuses a whole new dimension. Delicious!
After drizzling or spraying some olive oil over rinsed, dried scallops, push a sprig of rosemary through the center of each one. Then place them either in a foil pan or directly on the grill (but not directly over the coals - keep them off to one side). Cook as described in “Scallops”, being careful not to over cook.
The rosemary infuses a whole new dimension. Delicious!
Tried something different tonight. Fired up the grill with Mesquite briquets and sauted some large, beautiful, scallops (from Costco) as an appetizer to be followed by broiled lobster tails. It's not solely about cooking time; it's more about heat. And here's a key point: Grilling scallops is a delicate matter; it's important not to overcook 'em. If you do, they tend to get rubbery.
Getting started: I made a broiling pan from two layers of heavy-duty foil, added some olive oil and placed it on the grill right over the coals. When it was hot, I added mashed garlic, chopped scallions (for color) and thin-sliced onion rings. Once they were sizzling well, I tossed in the scallops and let them cook for about 15 minutes, keeping the onion/scallion/garlic mix close around them.
When they turn from transluscent to an opaque white, they're pretty much done. You may want to cut into one of them to confirm that whiteness is uniform all the way through. Trust your instinct. If you think they're done, pull 'em off - if they seem undercooked, you can always put them back on. When you're satisfied, put 'em on a plate and place some of the onion/scallion mix on top and serve hot!
Great prelude to the lobster course!
Getting started: I made a broiling pan from two layers of heavy-duty foil, added some olive oil and placed it on the grill right over the coals. When it was hot, I added mashed garlic, chopped scallions (for color) and thin-sliced onion rings. Once they were sizzling well, I tossed in the scallops and let them cook for about 15 minutes, keeping the onion/scallion/garlic mix close around them.
When they turn from transluscent to an opaque white, they're pretty much done. You may want to cut into one of them to confirm that whiteness is uniform all the way through. Trust your instinct. If you think they're done, pull 'em off - if they seem undercooked, you can always put them back on. When you're satisfied, put 'em on a plate and place some of the onion/scallion mix on top and serve hot!
Great prelude to the lobster course!
The movie - not the French dish! Loved that film! Cute story, unbelievable detail! Remy, the gourmet rodent star, reminds me of …me! My friends would agree. He’s a guy after my own heart, with a passion for good food. Taught me a few kitchen techniques, too.
An added plus: If you’re a car guy, you’ll recognize a few familiar shapes from the 60’s onward. The girl’s zoomy Italian motorcycle’s name: “Calamari”. A cute touch. Italian for “squid” - what we bikers call a road racer wannabe. Too cool!
An added plus: If you’re a car guy, you’ll recognize a few familiar shapes from the 60’s onward. The girl’s zoomy Italian motorcycle’s name: “Calamari”. A cute touch. Italian for “squid” - what we bikers call a road racer wannabe. Too cool!
Goofy name for a hearty mix of ground beef, rice, onion and veggies - not sure where it came from - but an old favorite from childhood.
For two, start out boiling about a cup of your favorite rice. At the same time, chop up about a pound of ground beef into a large skillet, along with about 1/3rd to ½ of a white or yellow onion, finely chopped and splash in a bit of white or red wine. As the beef and onions brown, add peas, cubed carrots and / or corn (canned or frozen is okay) and simmer for about another 10-15 minutes.
Mix it into the rice, stir thoroughly, salt and pepper to taste and serve. Better in bowls. Just like Mom used to make!
This stuff is great for an afternoon of watching football on TV - like Superbowl Sunday!. Fast and simple. Really satisfying. Perfect with beer, wine or anything else.
For two, start out boiling about a cup of your favorite rice. At the same time, chop up about a pound of ground beef into a large skillet, along with about 1/3rd to ½ of a white or yellow onion, finely chopped and splash in a bit of white or red wine. As the beef and onions brown, add peas, cubed carrots and / or corn (canned or frozen is okay) and simmer for about another 10-15 minutes.
Mix it into the rice, stir thoroughly, salt and pepper to taste and serve. Better in bowls. Just like Mom used to make!
This stuff is great for an afternoon of watching football on TV - like Superbowl Sunday!. Fast and simple. Really satisfying. Perfect with beer, wine or anything else.
Pourin’ rain last night. Wanted to do something fun for my girl, but barbequing was out. Looked in the freezer and found a nice, 6 pound whole roasting chicken. Perfect! Decided to do it in the oven.
After defrosting it in the small sink filled with warm water, I unwrapped it, pulled out the neck, liver and gizzards, and did the standard garlic sliver “jab and poke” trick, inserting bits of garlic under the skin (see Chicken!).
Since I’d had such good results using McCormick’s “Mediterranean Herb” Roasting Rub on the prime rib and the rack of lamb, I rubbed a generous amount all over the bird after spraying some olive oil (this is where one of those cool, stainless steel pump-sprayers really comes in handy) on the skin. I put it on the same poultry rack that I use on the grill and placed the rack on a small, shallow oven pan to catch the drippings.
Started off with the oven on “Broil”, at 450 degrees. When I saw the top and sides start o brown, I switched to “Bake” and roasted it for about 1: 45. Every so often, I basted the bird with the drippings in the pan to protect the skin. About half way though the cooking process, I sprayed a little more olive oil on the skin for protection. Again, you can tell the bird is about ready when the legs start to sag away from the body.
Pulled it out, let it sit for about 10 minutes and started sampling it. Wow. WOW! That rub really adds a lot! The bird was wonderful! Teamed it up with my favorite Italian salad - “Insalata Caprese” (see “Killer Salad!). A good bottle of Pinot Grigio along with it?
Fantastic!
After defrosting it in the small sink filled with warm water, I unwrapped it, pulled out the neck, liver and gizzards, and did the standard garlic sliver “jab and poke” trick, inserting bits of garlic under the skin (see Chicken!).
Since I’d had such good results using McCormick’s “Mediterranean Herb” Roasting Rub on the prime rib and the rack of lamb, I rubbed a generous amount all over the bird after spraying some olive oil (this is where one of those cool, stainless steel pump-sprayers really comes in handy) on the skin. I put it on the same poultry rack that I use on the grill and placed the rack on a small, shallow oven pan to catch the drippings.
Started off with the oven on “Broil”, at 450 degrees. When I saw the top and sides start o brown, I switched to “Bake” and roasted it for about 1: 45. Every so often, I basted the bird with the drippings in the pan to protect the skin. About half way though the cooking process, I sprayed a little more olive oil on the skin for protection. Again, you can tell the bird is about ready when the legs start to sag away from the body.
Pulled it out, let it sit for about 10 minutes and started sampling it. Wow. WOW! That rub really adds a lot! The bird was wonderful! Teamed it up with my favorite Italian salad - “Insalata Caprese” (see “Killer Salad!). A good bottle of Pinot Grigio along with it?
Fantastic!
This is it: “Insalata Caprese” - my favorite salad. Discovered it in an Italian bistro in San Francisco. It’s a combination of sliced tomatoes, shaved mozzarella, sliced sweet onions and fresh shredded basil leaves. Sometimes, I make enough to make it a meal all by itself. It’s that good!
Here’s what to do: Remember that “mandolin” (see Tools!)? This is where it really shines. (If you don't have one of these gadgets yet, do it with a large knife, slicing as thin as you can without mangling your fingers.)
Slice two or three good-sized washed tomatoes on it with the second-thinnest blade setting, right onto a large plate. Spread the slices around evenly to make a solid base. Next, slice some fresh mozzarella and break it up all over the tomatoes. Then, with the mandolin set to the thinnest blade setting, slice up some sweet onion and spread the rings around the top. Now take the fresh basil and shred several leaves all over. Finally, salt and pepper to taste, and drizzle the best virgin olive oil you can find all over it, followed by a slightly less amount of balsamic vinegar.
Mama Mia! You’ll love it. You might also try it with rack of lamb, combined with potatoes and onions wrapped in foil, done on the grill. Great combo!
Here’s what to do: Remember that “mandolin” (see Tools!)? This is where it really shines. (If you don't have one of these gadgets yet, do it with a large knife, slicing as thin as you can without mangling your fingers.)
Slice two or three good-sized washed tomatoes on it with the second-thinnest blade setting, right onto a large plate. Spread the slices around evenly to make a solid base. Next, slice some fresh mozzarella and break it up all over the tomatoes. Then, with the mandolin set to the thinnest blade setting, slice up some sweet onion and spread the rings around the top. Now take the fresh basil and shred several leaves all over. Finally, salt and pepper to taste, and drizzle the best virgin olive oil you can find all over it, followed by a slightly less amount of balsamic vinegar.
Mama Mia! You’ll love it. You might also try it with rack of lamb, combined with potatoes and onions wrapped in foil, done on the grill. Great combo!
Here’s another variation - “Mikey’s Eggs”:
Start by sautéing some thinly-sliced onions in a skillet with a bit of olive oil on high to medium-high heat. (Or, if you’ve just fried up some bacon, leave a little bit of the grease in the pan.) While that’s cooking, scramble as many eggs as you want in a bowl, with a splash of milk. Thinly slice some cheddar cheese off on the side. When the onion edges start turning brown, add the scrambled egg mix to the pan and toss in the cheddar slices all over and reduce the heat slightly. Sprinkle some salt, pepper and paprika and keep turning to cook evenly. When it’s done to your liking, off it comes!
Great with toast (and bacon)!
Bacon?
Yup! Here’s the scoop: You can cook it in a microwave but it usually seems to come out limp, lacking character. I prefer to do it in an open skillet. No oil required. Bacon packs its own lubrication! It’s very important to cook it thoroughly, so here’s how I like to do it:
Start off with a medium-high to high heat setting, toss in the bacon, laying each strip side-by-side and cook both sides until they start to brown. Then, lower the heat to about medium-low to allow it to cook thoroughly without burning. You don’t have to cremate it ‘til it‘s stiff as a board, but you want it thoroughly done. When ready, remove and place on a double layer of paper towel to drain away the grease. That’s it!
What to do with the remaining hot grease in the pan? The prevailing wisdom is to not pour it down the kitchen sink drain. Could be bad for rubber parts if you’ve got a garbage disposal. I like to save an old, used empty soup can and pour it in that, then stash it in the freezer. Once you’ve filled it up, then toss in the trash.
Here's another hint. It's nice to have a splatter shield when cooking bacon. Looks like a hoop with a handle and mesh screen strung inside. Keeps the grease where it belongs - in the pan and not all over your stove and clothes.
Yup! Here’s the scoop: You can cook it in a microwave but it usually seems to come out limp, lacking character. I prefer to do it in an open skillet. No oil required. Bacon packs its own lubrication! It’s very important to cook it thoroughly, so here’s how I like to do it:
Start off with a medium-high to high heat setting, toss in the bacon, laying each strip side-by-side and cook both sides until they start to brown. Then, lower the heat to about medium-low to allow it to cook thoroughly without burning. You don’t have to cremate it ‘til it‘s stiff as a board, but you want it thoroughly done. When ready, remove and place on a double layer of paper towel to drain away the grease. That’s it!
What to do with the remaining hot grease in the pan? The prevailing wisdom is to not pour it down the kitchen sink drain. Could be bad for rubber parts if you’ve got a garbage disposal. I like to save an old, used empty soup can and pour it in that, then stash it in the freezer. Once you’ve filled it up, then toss in the trash.
Here's another hint. It's nice to have a splatter shield when cooking bacon. Looks like a hoop with a handle and mesh screen strung inside. Keeps the grease where it belongs - in the pan and not all over your stove and clothes.
Yeah, something a little different: I call this item “The Tahoe Breakfast”, because I discovered it years ago, flying a Navy cross-country pilot training mission with a student. We stayed overnight with his sister in Lake Tahoe. The next morning, her husband whipped this up for all of us and I’ve loved it ever since!
Start by frying 2 eggs per person, either “over easy” or “sunny side up“. While you’re cooking, toast two slices of your favorite bread per person and butter lightly when done. Then take the toast slices and chop them up into little cubes, putting them in a bowl.
Next, when the eggs are ready, place two in each bowl, and chop/stir the contents all up, so that the yolk spreads though the bread. Add a small dollop of mayonnaise (to taste), stirring it in, as well. Shake on a bit of salt, pepper and paprika, and enjoy!
Quick, easy and wonderful!
Start by frying 2 eggs per person, either “over easy” or “sunny side up“. While you’re cooking, toast two slices of your favorite bread per person and butter lightly when done. Then take the toast slices and chop them up into little cubes, putting them in a bowl.
Next, when the eggs are ready, place two in each bowl, and chop/stir the contents all up, so that the yolk spreads though the bread. Add a small dollop of mayonnaise (to taste), stirring it in, as well. Shake on a bit of salt, pepper and paprika, and enjoy!
Quick, easy and wonderful!
Okay, guys: It’s spittin’ rain outside, cold and windy up here in the California Sierra foothills; Tahoe is getting yet another healthy dumping of snow. And after a shaker-full of Manhattans, I’m in the mood for pasta - just a big bowl of it! Want a great side or a main event? Your choice! ...And here’s a departure - we’re doing it on the stove, not the grill! So, here goes:
You pick it: Vermicelli, Spaghetti, Linguini or Angel Hair. Before you plunge it into lots of boiling water, break out a skillet, pour in some olive oil (enough to cover the pan. I know, I love this stuff!), slice up some onion and crush some fresh garlic into the skillet (one or two cloves, depending on how gutsy you feel) as the temperature comes up and makes it sizzle. (The aroma’s gonna make you crazy! Too beautiful!) Sauté the mix while the pasta’s boiling (about 9-12 minutes - the thicker the pasta, the longer the cooking time). After it’s drained, fold the onion-garlic mix into the pasta. Depending on taste, add some good tomato-based pasta sauce, heat it some more and serve. For me, I want it plain, with some melted butter and lots of freshly-grated Reggiano Parmesiano!
Mangia!
You pick it: Vermicelli, Spaghetti, Linguini or Angel Hair. Before you plunge it into lots of boiling water, break out a skillet, pour in some olive oil (enough to cover the pan. I know, I love this stuff!), slice up some onion and crush some fresh garlic into the skillet (one or two cloves, depending on how gutsy you feel) as the temperature comes up and makes it sizzle. (The aroma’s gonna make you crazy! Too beautiful!) Sauté the mix while the pasta’s boiling (about 9-12 minutes - the thicker the pasta, the longer the cooking time). After it’s drained, fold the onion-garlic mix into the pasta. Depending on taste, add some good tomato-based pasta sauce, heat it some more and serve. For me, I want it plain, with some melted butter and lots of freshly-grated Reggiano Parmesiano!
Mangia!
Not your Aunt Bessie’s version! This is a good quickie for any situation:
Boil fresh, sliced carrots (yeah, break down and buy the fresh ones - you‘ll notice the difference.) only until they’re “al dente”. For the rest of us, that means slightly underdone. Drain ‘em, then toss ‘em in a skillet (See? The right tools! You need a good, big, frying pan!) with melted butter and some brown sugar. (Pancake syrup can be substituted for brown sugar, only in an emergency.) Sauté until the butter/sugar sauce thickens, then serve.
Yeah!
Boil fresh, sliced carrots (yeah, break down and buy the fresh ones - you‘ll notice the difference.) only until they’re “al dente”. For the rest of us, that means slightly underdone. Drain ‘em, then toss ‘em in a skillet (See? The right tools! You need a good, big, frying pan!) with melted butter and some brown sugar. (Pancake syrup can be substituted for brown sugar, only in an emergency.) Sauté until the butter/sugar sauce thickens, then serve.
Yeah!