Aioli

Same old chicken, same old fish…not anymore. Aioli, aka garlic mayonnaise, makes everything taste good. And while a stick blender or food processor makes it real easy some determined whisking will work just fine.

After mashing a few garlic cloves whisk together a half a teaspoon of Dijon mustard, an egg yolk, and the juice from a couple of lemon wedges. Very slowly add about a half a cup of extra virgin olive oil to the mixture while whisking to a loose mayonnaise consistency. If you’re using a stick blender it’s handy to make it in a mason jar. Finish by adding the mashed garlic, kosher salt and black pepper to taste, then chill for at least half an hour before serving.

Spicy Cabbage Peanut Salad

Since making this salad with fried pork cutlets last month I’ve served it with roast chicken, crispy tofu, and coconut rice…it’s a winner…and a great way to take advantage of that first mint of the summer.

In a large bowl combine lots of shredded cabbage with half a cup of chopped peanuts, a chopped jalapeno, a bunch of chopped scallions, a large handful of chopped mint, some quartered grape tomatoes, the juice of two limes, a couple splashes of rice wine vinegar, olive oil, and salt to taste. Then stir it all up a half an hour ahead of time for maximum flavor.

Happy Memorial Weekend!

Hummus

Why buy hummus when it’s better and cheaper to make it, especially when it’s just a matter of throwing a few things in the food processor. But first a couple of asides, since I’m an immediate gratification kind of cook I use canned garbanzo beans but if you’re the patient type feel free to use cooked ones. Also, tahini is a great condiment to have around so don’t be intimidated by the large can, it goes a long way and lasts a year or more.

Okay, in a food processor add a can of garbanzo beans, a third of a cup of tahini, a quarter cup of extra virgin olive oil, one to three garlic cloves, a teaspoon of cumin, paprika, or cayenne, and the juice of one lemon. Hit the switch, if it’s too thick add more lemon juice or water. You can’t really go wrong, especially if you serve with a big splash of olive oil over the top.

Avocado Cucumber Salad

For the mayonnaise lovers out there, this one’s for you. Inspired by Julia Turshen, it’s quick, easy, and so good even if you’re not pregnant. Start by mixing two tablespoons of mayonnaise with the juice of one lime, some kosher salt, and a few hefty squirts of Sriracha.

The most important about this dish is finding the perfect avocado, not too soft yet not too firm. When the avocado stars do align combine your diced avocado with a cut up seedless cucumber, a sliced scallion, and the mayonnaise mixture. And don’t do what I did and add it all at once, add a bit, mix, a bit more, mix, and maybe a bit more…you can’t take it back out.

Fried Eggplant with Chickpea Marinara

Everything is better fried, especially eggplants, and paired with a spicy chickpea marinara they make a nice little dinner. Start by slicing one large or two small eggplants, salt both sides, and let sit for an hour or so before wiping any moisture off each slice with a paper towel. Get your sauce going by heating a couple splashes of olive oil in a small sauce pan followed by a quarter teaspoon of red chili flakes, a jar of your favorite marinara, and a can of drained chickpeas. Cover and simmer on low heat.

Generously coat the bottom of your largest frying pan with vegetable oil and heat over medium. Prep three bowls: One with a cup of flour for dusting, another with four loosely scrambled eggs, and a third with two cups of panko or bread crumbs. When the oil is hot enough run your slices through the three bowls then fry for about five minutes per side making sure to adjust the heat for a golden coating.

To serve top your crispy creamy eggplant slices with a couple of spoonful’s of sauce and some grated Parmesan. Definitely ranks on the higher end of the big mess scale but so worth it.

Lamb with Salsa Verde

I have been enlightened to the virtues of Salsa Verde after reading Cal Peternell’s Twelve recipes. I have always served a lot of pestos but sometimes a thinner bolder sauce is a better compliment to what you’re serving as in the case of these lamb shoulder chops.

I concocted this version out of some of my favorite go to ingredients. Finely mince or combine together in a food processor a generous handful of fresh parsley, a large clove of garlic, a couple of anchovy fillets, kosher salt, and a quarter teaspoon of red chili flakes. Then simply whisk in a half a cup of extra virgin olive oil and let sit for an hour at room temperature before serving. Barbeque season is here…be bold!

Garlic Rosti

It’s time for a change from the same old rotation of potato side dishes…it’s time for Rosti…a central European perfectly crispy and moist version of hash browns. Begin by heating a couple generous splashes of olive oil in a large skillet then either julienne or grate two large peeled baking potatoes. Toss in a bowl with some salt, pepper, and minced garlic and after draining as much of the liquid as possible spoon evenly into the skillet over medium high heat.

When it settles into a pancake shape and the bottom is golden, about ten minutes, slide it out onto a large plate, cover with another plate, flip, and slide back into the skillet crispy side up. Preheat your oven to 400 and once the other side is browned put the skillet and all in the oven for about thirty minutes to finish off.

It’s easy enough to jazz it up with rosemary, bacon, or scallions, and a fried egg on top never disappoints.

The Perfect No Hassle Roast Chicken

Over the years I have read many recipes for roast chicken touting the crispiest skin and the juiciest meat but none has been as easy and full proof as this simple preparation. However, there are a couple of things you can’t overlook, first, remove your chicken from the fridge at least an hour before cooking, and second, dry thoroughly after rinsing.

After that preheat your oven to 450, season the bird inside and out with salt and pepper, herbs, or one of the great rubs down at the Bridge Street Butchery, then stick it in the oven in a roasting pan for 45 minutes. Oh yea, one more thing, crank up your exhaust fan. While you will end up with an amazing chicken the higher heat will generate a bit more smoke than you’re probably used to.

Shaved Asparagus with a Lemon Shallot Vinaigrette

I think the most difficult part of putting out a holiday meal is the timing; everything has to be hot but not overcooked. So spare yourself the shame of mushy asparagus this holiday weekend and give this shaved salad a try.

Start a day ahead of time with the vinaigrette by mixing together some extra virgin olive oil, fresh lemon juice, champagne vinegar, minced shallot, and salt and pepper. For the asparagus use your vegetable peeler to shave each spear individually into long thin shavings then set aside in a bowl. This part doesn't go very quickly, a glass of wine helps.

Before serving toss the shavings together with the vinaigrette then salt and pepper to taste. And depending on what else you’re having some toasted pine nuts or shaved Parmesan are nice additions.

Cod and Caramelized Onion Quesadillas

When I told the family we were having fish quesadillas for dinner I didn’t exactly get an enthusiastic reaction, but once they bit into them I didn’t hear any complaints. Like any Mexican dish they take a bit of prep but they’re well worth the effort.

Start by caramelizing a sliced red onion in a large pan with butter, olive oil and a half teaspoon each of kosher salt and sugar. In another pan heat up some vegetable oil then dredge your salt and peppered cod pieces in breadcrumbs. When the oil is hot pan fry the cod until golden brown on both sides then set them aside while you clean, dry, and reheat the pan.

When you’re ready to go place a large flour tortilla in the clean hot pan and spread some grated cheese over half of it along with the caramelized onions, cod, and some chopped cilantro. Fold the tortilla in half, brown a few minutes on each side, then slice and serve with some fresh avocado and your favorite salsa.

Fennel Tomato Risotto

This is a great risotto to make when you’re in the mood for red sauce but pasta just isn’t doing it for you. I find it easiest to start by making four cups of chicken stock from concentrate and leaving it in a pot on the stove over very low heat. 

Thinly slice a large fennel bulb and shallot and sauté with a generous amount of butter and extra virgin olive oil in a large pan. When they start to brown stir in two minced garlic cloves and a cup of risotto making sure to coat evenly before adding a half a cup of dry white wine.  Simmer until the wine is nearly absorbed then add a cup of your favorite marinara and stir well. 

For the next thirty minutes or so add a half a cup of chicken stock at a time stirring a bit each time until the liquid is absorbed then repeat until the rice is al dente…you may not have to use all of the stock. While still on the stove add at least a half cup of grated parmesan, a little chopped parsley, and salt and pepper to taste, let sit for a couple of minutes then serve.

No Fuss Chicken Marsala

No pounding for this adaption, and if you don’t have any Marsala you could use white wine and lemon juice instead. Heat some butter or olive oil in a large pan and sauté a dozen sliced mushrooms and a shallot until they begin to brown. Stir in a minced garlic clove and a little chopped parsley before transferring to a bowl and set aside.

Add some more oil to your pan and while that’s heating dredge one inch pieces of chicken breast in flour. Brown your chicken for a couple of minutes on each side then put them in the bowl with the mushrooms.

Next add a half cup of Marsala, or, white wine and lemon to the pan as well as a cup of chicken stock. Bring to a low boil making sure to scrape off all the good bits from the bottom and sides. Once it is reduced by half pour in the mushrooms, chicken, and any juices from the bowl before turning down the heat and simmering until the chicken is cooked through. Season with salt and pepper, add a spot of heavy cream if you’re feeling it, and serve.