Italian Cream Corn

For 2 people

3 ears sweet corn
1 cup of chicken stock
3 Mild Italian sausage links
1 pk. fresh four cheese tortellini
½ red onion chopped
½ red bell pepper chopped
½ shallot chopped
1 garlic clove minced
1 zucchini chopped into inches and then wedge cut
3 small tomatoes chopped in chunks
½ cup fresh basil
Parmigiana
1 dash red pepper flakes
Dash of white wine
S&P

Cut two ears of corn put in a blender.

Add chicken stock and blend in a blender. Strain in a colander and reserve 1 cup of corn cream. Cut a third ear and set aside.

Slice Italian sausage and lightly brown both sides and remove..

Add to pot, onions, shallots, red bell pepper, garlic, the third ear corn with the corn sliced off and sauté. Add white wine and deglaze the pan. Add zucchini and tomatoes and add basil and sauté. Return the sausage and add the corn cream and bring to slight boil and let the corn cream thicken like cornstarch. Add Pepper flakes. Simmer for 30 minutes on low.

Boil the tortellini as directed for approximately 5 minutes and drain.

Add tortellini to the bowl and ladle the corn dish and sprinkle with Parmigiana cheese.

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Thai Beef with Thai Noodles and Thai Basil

Serves two, adjust accordingly

4 oz, Thai Kitchen Brand stir-fry rice noodle

4 tsp. Thai Kitchen red curry paste
1 large garlic clove minced
1 Tbsp. olive oil
1 lime squeezed juice
¼ cup white wine
¼ cup chicken stock
Dash red pepper flakes
1 Tbsp. brown sugar

Suggest cut on a mandolin:
½ red onion thinly sliced
½ large cucumber thinly sliced and again into spaghetti
1 red bell pepper thinly sliced
¼ cup Thai basil leaves or regular basil sliced

1 Lb. flank steak
S&P
Olive oil

Brush olive oil on flank steak and add salt and pepper to both sides. Get your grille hot cook 3 minutes each side remove bring inside and let rest. Should be red on the inside. Cut long ways 2 inches with the grain and then cut slices against the grain.

In a large Dutch over add olive oil and add onion, cucumber, red bell, basil and sauté gently about 5 minutes (al dente) and remove.

In the same pot add red curry, garlic and gently fry together a couple of minutes then add the wine, chicken stock, brown sugar, red pepper flakes and lime juice. Stir until you get slight gravy. Add the meat and cook on medium with the lid on for 12 minutes and turn off and let steam.

At the same time boil water with salt and when the water is boiling add the noodles and cook exactly 12 minutes. Drain the noodles.

Place the vegetables in the microwave for 30 secs to reheat.

Take tongs and grab some noodle and place in a bowl, use the tongs to grab some veggies and place over noodle, use the tongs and place meat on top and spoon in some red curry gravy.

Serve and eat with chop sticks.

The idea is to char the meat but leave the center uncooked. When added to the gravy it will cook a little more and brown but will be warm and tender when served. The veggies should still be al dente and the noodles soft.

Cassoeula

Cassoeula is a traditional dish in the Lombardia region, which lies in northern Italy. It is a hearty stew of cabbage and three or four cuts of pork such as ribs, sausage, bacon and pork butt (shoulder), sometimes snouts, lips and feet. Typically around slaughter there will be pieces of meats used for stewing – very little goes to waste.

In my dish I will use pork country style ribs, bacon and pork brats. I will blanch the smoke flavor out of the bacon beforehand. I chose these meats for the different textures but also to create pork fond when browning them in a cast iron pan. A fond is that brown stuff that sticks to the sides of the pan and looks like it is burned on stuff but in fact it is where the entire best flavor is. By adding small amounts of white wine or in this dish sweet Marsala wine to the pan while the pan is hot and scraping the sides and bottom with a wooden spatula, the fond comes off and becomes a part of the gravy flavor in the dish. Typically this dish is served over polenta but I made a really good white wine and parmesan cheese rice risotto with the rice sautéed in butter and onions. The dish will also have carrots and celery along with cabbage. These stews are for cold days, like today.

For 2:
2 slices of bacon blanched in hot water for 10 minutes then dried to remove most of the smoky flavor then cut into lardons
1 small onion chopped
3 carrot sticks cut into coin
2 celery sticks, split in the middle and chopped cross ways
1 large clove of garlic and pressed into the dish
1 large bowl of cabbage
2 country style ribs deboned
2 port brats
1 TBSP olive oil
1 TBSP butter
½ tsp dried Italian herbs
½ cup Sweet Marsala wine
1 cup of chicken stock
S&P

In a large Dutch oven heat the olive oil and brown the ribs
Remove the ribs and brown the brats
Remove the brats and add the onions, carrot and celery (soffritto) and sauté 8 minutes
Add the Marsala wine and deglazed the pan
Return the meat and add the bacon, garlic, S&P and herbs
Add the butter and combine
Layer the cabbage on top
Add chicken stock just to the top of the food
Cook on the small burner in the back on low for 2 hours.
Serve over polenta or risotto

Scallop Chowder

This recipe is a blend of two recipes I found the internet. There is this store called Aldi’s that sells large frozen scallops for cheap. This is a very tasty dish.


1 TBSP olive oil
2 strips bacon cut into lardons, I use smoked Applewood in think individual slices at the deli
1 small chopped onion
½ chopped red bell pepper
1 celery stalk, peeled and chopped
1 clove garlic from garlic press
½ cup dry white wine (Chardonnay)
1 – 8 oz. bottle clam juice
½ cup chicken stock
1 – 8 oz. container of heavy whipping cream
Gemstone potatoes cut into small squares with skin left on
Cayenne – dash for taste
S&P
Tarragon – dash for taste
Dried parsley

Fry bacon lardons in olive oil, sauté onions in bacon oil, add red bell pepper and celery and sauté, then 1/2 cup wine and reduce wine.

Add remaining liquids, clam juice, chicken stock and cream, add Gemstone potatoes chopped with skin on and garlic. Let reduce on medium heat until the potatoes start to get soft. With a potato masher, mash around the pot just a few times to thicken the chowder with potatoes.

Add cayenne, S&P, a touch of tarragon and cook and reduce until potatoes are soft.

Add scallops and scallop juice and cook 15 minutes.

Garnish with dried parsley.

Serve

 

Chicken Pot Pie

Chicken Stock
3 chicken thighs
1 carrot (chopped)
1 celery stalk (chopped)
½ onion (chopped)
1 TBSP peppercorns
1 small bay leaf
3 cups water

This is a classic chicken stock. I use this recipe in all my dishes needing a good chicken stock. In fact this also works well for veal stock and turkey stock substituting the meats. Place all in a soup pot and bring to a boil. Simmer 10-15 minutes or until you think the chicken has just cooked. Remove chicken and cool. Strain the chicken stock and discard the vegies. Save the stock in a two cup measuring cup so you can pour it later a bit at a time into the sauce. Once the chicken has cooled, deskin, debone and shred the chicken meat and set a side.

Pie Filing
1 carrot (cubed)
1 stalk celery (cubed)
½ small onion (chopped)
2 green onions (chopped)
1 clove garlic (cut into coins)
½ cup or more frozen peas
1 small bay leaf
4 TBSP butter
4 TBSP flour
Deskin, debone, shredded chicken
Salt and pepper
White wine
1 cup or more as needed Chicken stock
Cream (you have to feel how much you want for color and consistency) Maybe two TBSP.

In a large fry pan, melt butter, and on a little higher than medium heat sauté onions, carrots, celery, garlic until onions become transparent, add flour and stir until the veggies are coated. Move the heat to medium heat and add white wine and stir to begin making a paste. Add chicken stock a little at a time and stir each time, making thick gravy and then add cream until you get the right consistency looking for color and consistency. Add the meat, bay leaf and peas and stir. Gauge how thick you want the filing sauce. Once you get the right mix (it has to look good and taste good), reduce heat to simmer and let simmer about 15 to 20 minutes covered. Watch it not letting it over cook or burn. If you need to add more fluid you can. Remember the final cooking will occur in the oven. Then turn off heat and cover. It can cool down while you make the pie crust.

Pie Crust (Martha Stewart, Heavy Equipment Food Processor)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon sugar
1/2 teaspoon salt
2 2/3 TBSP ice water
8 TBSP cold butter

Add the butter then the flour and salt and sugar to a food processor and pulsate about 10 times until the flour becomes course. Then turn on the food processor full speed and add the cold water a TBSP at a time until right before the flour turns into a ball. It should be thick crumbles. If you let it turn into a ball it will become too hard. Turn off. Remove the blade being careful not to cut your fingers. Then pull out all the flour crumbles and mash into a ball on a piece of plastic wrap. Complete wrap the dough and refrigerate 1 hour. Flour a board, rolling pin and the dough and roll out wider than your pie dish. There are many ways to do this. I like this method in the youtube link below. Using wax paper b/c the biggest issue is getting the pie crust from the rolling board to the pie plate without tearing it in half as you move it. Pie crust is not bound together like bread dough.

Making the Pie
Take a Pyrex pie plate, add a little oil to the bottom, pour in the filling and then cover with the pie crust. The rest is your design.

Preheat oven 425⁰, bake 40 minutes or until the pie crust is golden. Let stand 5 minutes before serving.