This is a long-held personal belief. You simply cannot go wrong with meat on a stick. Think about it. Have you ever had any sort of meat on a stick that was not good? Be honest.
I don't care if it's a corn dog or a halibut skewer, meat on a stick is always delicious.
And the best part is that you can skewer just about anything. I recently bought a small package of petite sirloin steaks that had two small steaks in it. My plan was to have them for dinner on one of the two nights that my wife works and it's just my daughter and me for dinner. As it turned out, she had softball games both nights and we didn't get home until late. The next night all three of us were home and these steaks needed to be cooked...
I cut them into a dozen two-bite-sized pieces, tossed them into a bowl with some kebab-sized chunks of bell pepper, white onion and button mushrooms. I poured some balsamic vinegar and olive oil over them, seasoned with kosher salt & fresh ground black pepper, and gave a stir. I let that sit for about 30 minutes before I started my charcoal. Total marinade time was probably close to an hour before I skewered it all and put them on the grill.
A week earlier, we made halibut kebabs from some recipe my wife found online. Cut the fish, skewer with veggies, then brush with a mixture of apricot jam, water, cider vinegar, oil, Serrano pepper, salt & pepper. I don't recall the exact proportions but I think it was more or less equal portions of all the wet ingredients. Simply brush the skewers before placing them on the grill and baste once or twice during cooking. I guess you could always serve some of the sauce on the side if you wanted.
I've made Indian-style lamb kebabs that were fantastic. Marinaded in some yogurt and spices overnight in the fridge, the lamb gets very tender. Again we just used some recipe we found online. They were delicious! At that same time, we also made chicken tikka masala, which calls for the chicken to be marinaded, skewered and grilled before being placed in a pan and having a sauce built around it. It's meat on a stick that doesn't even look like meat on a stick!
It's summertime, so you should be cooking on the grill a lot. Kebabs are very grill-friendly, and you can make them out of practically anything. Next time you're drawing a blank when that proverbial "What's for dinner?" comes up, you can't go wrong with meat on a stick.
Tuesday, June 14, 2011
Wednesday, June 1, 2011
French Toast - Breakfast of the Gods
I do still plan to re-shoot my pizza entry, but softball season is in full swing and it might be a few weeks before that happens. In the meantime, let's talk about breakfast...
Breakfast is one of my favorite meals. I love cold cereals and milk, I love English muffins with butter & peanut butter. I like hot cereals like oatmeal and farina (Cream of Wheat). I really love eggs. But for me, the crème de la crème of breakfast foods is French toast.
You might not be surprised to learn that the best French toast is made with day old French bread. I'm sure that, like me, you've all grown up with French toast made with whatever sliced bread was in the house. That sliced bread variety is also delicious--but if you have some French or Italian bread left over from a pasta dinner earlier in the week, slice that stuff up and make your French toast with it. If you've never had anything but the sliced bread variety, you are in for a real treat.
One common mistake people make with French toast is not seasoning the eggs sufficiently. I've seen French toast made with eggs and a sprinkle of cinnamon. I guess if that's all you've got that it's still better than pancakes, but for proper French toast you need more than just some cinnamon.
French Toast Ingredients:
Eggs
Vanilla extract
Cinnamon - fresh ground if you have it
Nutmeg - fresh ground if you have it
Sugar
Optional - cream, milk or half-and-half
Bread
It's hard to give precise measurements. For two people, I'd usually go with three eggs, a generous teaspoon of vanilla, more nutmeg than cinnamon, and a teaspoon or two of sugar. I also add about a yolks' worth of milk, cream or half-and-half to my egg mixture. The cinnamon and nutmeg really are "to taste". Personally, I like a lot of nutmeg. You might like a lot of cinnamon or maybe just a hint of both. Experiment!
It's easy to make a larger batch, too. Just increase everything as you increase the eggs. A good rule of thumb would be to use one egg per person plus one egg. Four people? Five eggs. This would be for two or three slices of bread per person.
Mix everything together, whipping the eggs, cream and spices in a large bowl until you have a smooth, consistent batter.
Put a skillet on medium heat. A non-stick skillet with a little bit of butter or oil is best. Dip the bread into the egg batter, allow to soak for a few seconds. When you pull the bread out of the batter, allow the excess to drip off before you put it into the pan. Cook until done on one side, flip and cook the other side. This won't take long. A minute or two at the most.
Serve hot with butter and maple syrup or your favorite jelly.
A word on maple syrup: use the real thing if at all possible. It's delicious, it's natural and it's usually minimally processed. If you're used to artificially flavored corn syrup, the flavor might seem mild at first but after a bottle or two you'll never go back to the fake stuff.
If you're feeling adventurous, you can use French toast as the basis for a Monte Cristo sandwich, with ham, turkey and some good Swiss cheese (typically Emmentaler or Gruyere). Delicious!
Breakfast is one of my favorite meals. I love cold cereals and milk, I love English muffins with butter & peanut butter. I like hot cereals like oatmeal and farina (Cream of Wheat). I really love eggs. But for me, the crème de la crème of breakfast foods is French toast.
You might not be surprised to learn that the best French toast is made with day old French bread. I'm sure that, like me, you've all grown up with French toast made with whatever sliced bread was in the house. That sliced bread variety is also delicious--but if you have some French or Italian bread left over from a pasta dinner earlier in the week, slice that stuff up and make your French toast with it. If you've never had anything but the sliced bread variety, you are in for a real treat.
One common mistake people make with French toast is not seasoning the eggs sufficiently. I've seen French toast made with eggs and a sprinkle of cinnamon. I guess if that's all you've got that it's still better than pancakes, but for proper French toast you need more than just some cinnamon.
French Toast Ingredients:
Eggs
Vanilla extract
Cinnamon - fresh ground if you have it
Nutmeg - fresh ground if you have it
Sugar
Optional - cream, milk or half-and-half
Bread
It's hard to give precise measurements. For two people, I'd usually go with three eggs, a generous teaspoon of vanilla, more nutmeg than cinnamon, and a teaspoon or two of sugar. I also add about a yolks' worth of milk, cream or half-and-half to my egg mixture. The cinnamon and nutmeg really are "to taste". Personally, I like a lot of nutmeg. You might like a lot of cinnamon or maybe just a hint of both. Experiment!
It's easy to make a larger batch, too. Just increase everything as you increase the eggs. A good rule of thumb would be to use one egg per person plus one egg. Four people? Five eggs. This would be for two or three slices of bread per person.
Mix everything together, whipping the eggs, cream and spices in a large bowl until you have a smooth, consistent batter.
Put a skillet on medium heat. A non-stick skillet with a little bit of butter or oil is best. Dip the bread into the egg batter, allow to soak for a few seconds. When you pull the bread out of the batter, allow the excess to drip off before you put it into the pan. Cook until done on one side, flip and cook the other side. This won't take long. A minute or two at the most.
Serve hot with butter and maple syrup or your favorite jelly.
A word on maple syrup: use the real thing if at all possible. It's delicious, it's natural and it's usually minimally processed. If you're used to artificially flavored corn syrup, the flavor might seem mild at first but after a bottle or two you'll never go back to the fake stuff.
If you're feeling adventurous, you can use French toast as the basis for a Monte Cristo sandwich, with ham, turkey and some good Swiss cheese (typically Emmentaler or Gruyere). Delicious!
Tuesday, May 24, 2011
Sometimes Life Gets In the Way
I've been trying to get a complete Pizza post up, and have failed miserably. I made pizza on Friday the 13th and filmed it all with my digital camera. The video quality is atrocious. Maybe it's time to upgrade that camera...
I do have an HD video camera, so next time I make pizza--probably this Friday night--I'll re-record the entire process for you all. I will cover everything from making the dough and the sauce to that first bite.
My daughter's playing softball, and that seems to occupy at least two nights every week as well as the entire day on Saturday. My wife's on her summer schedule, so she's working two nights a week. In short, the amount of time I have to spend having fun in the kitchen with a camera and my laptop is dwindling. I will try to keep posting throughout the summer but don't expect a new article every week.
So for now, a few food-related thoughts for the week.
I have discovered the beauty of boneless skinless chicken thighs. Mostly thanks to Mark Bittman whose series of short cooking videos The Minimalist are excellent. In particular, I tried his 15 Minute Herbed Chicken recently and it was both simple and delicious. If you are wondering what to cook for dinner some night, check out his videos. Most are under five minutes and every one I've tried has been delicious.
If you don't already, try shopping at some ethnic grocery stores. Even in my small town we have a Mexican grocery, and nearly every town of any size has an Asian grocery or ten. If you can find an Indian grocery store in your area, check it out. They've got all kinds of foods you've probably never tried, and that means lots of chances to try new things. Always try new foods. You never know when you'll find the best thing you've never tasted.
Grilling season is coming, and I've got to say that I'm a big fan of lump charcoal. If you're a propane griller, consider making your next grill a charcoal burner. If you use a charcoal chimney to start your coals the wait time is really not long at all and the flavor is worth the wait. One thing I'll definitely post this summer is grilled oysters. If you're lucky enough to live where live oysters are available and affordable, an evening of grilling oysters is about as good as it gets.
I do have an HD video camera, so next time I make pizza--probably this Friday night--I'll re-record the entire process for you all. I will cover everything from making the dough and the sauce to that first bite.
My daughter's playing softball, and that seems to occupy at least two nights every week as well as the entire day on Saturday. My wife's on her summer schedule, so she's working two nights a week. In short, the amount of time I have to spend having fun in the kitchen with a camera and my laptop is dwindling. I will try to keep posting throughout the summer but don't expect a new article every week.
So for now, a few food-related thoughts for the week.
I have discovered the beauty of boneless skinless chicken thighs. Mostly thanks to Mark Bittman whose series of short cooking videos The Minimalist are excellent. In particular, I tried his 15 Minute Herbed Chicken recently and it was both simple and delicious. If you are wondering what to cook for dinner some night, check out his videos. Most are under five minutes and every one I've tried has been delicious.
If you don't already, try shopping at some ethnic grocery stores. Even in my small town we have a Mexican grocery, and nearly every town of any size has an Asian grocery or ten. If you can find an Indian grocery store in your area, check it out. They've got all kinds of foods you've probably never tried, and that means lots of chances to try new things. Always try new foods. You never know when you'll find the best thing you've never tasted.
Grilling season is coming, and I've got to say that I'm a big fan of lump charcoal. If you're a propane griller, consider making your next grill a charcoal burner. If you use a charcoal chimney to start your coals the wait time is really not long at all and the flavor is worth the wait. One thing I'll definitely post this summer is grilled oysters. If you're lucky enough to live where live oysters are available and affordable, an evening of grilling oysters is about as good as it gets.
Friday, May 13, 2011
Quiche!
As promised, I've made a quiche. If you're old enough to remember when the book Real Men Don't Eat Quiche came out, there's a chance you've never eaten the stuff. If you're too young to remember those days, the chances are even better you've never had quiche. This is a travesty.
For starters, the most famous quiche of all, Quiche Lorraine, is about as manly as food gets. It's eggs, heavy cream, bacon, cheese and a little bit of onion. Doesn't that sound delicious already? Even better, it's baked and looks like a pie. It's in a pie crust that, in a perfect world, would be made with lard. That's right. LARD. What could be more manly that bacon, eggs and cheese in a lard-based crust?
Sadly, I did not take the time to make my own pie crust. I used a frozen crust. Sue me. They're cheap, they're better than most homemade crusts, and they're very convenient.
My wife has a pie crust recipe that is fantastic. I'm not kidding. This is Blue Ribbon Pie Crust. Literally.
The recipe's written down around here somewhere but if I published it I would become Public Enemy Number One in short order. This is a recipe that's been handed down for at least three generations and is not for sharing. I'm not a "secret recipe" kind of guy. I'd tell you how to make anything I know how to make. Even my professional chef brothers seem perfectly willing to share any and every recipe and technique they've got. Maybe it's a woman thing. In any case, this cheap frozen crust worked great.
You can find an endless number of quiche recipes online. Mine is no revelation. Really, it's the concept that counts. Don't get the wrong perception, while Quiche Lorraine might not be the most health-conscious dish you've ever had, quiche does not have to be the least healthy dish in your repertoire. You can find quiche recipes that use loads of spinach, no egg yolks, and no heavy cream. They won't be as rich and delicious as the real thing, but it can be done.
The first quiche recipe I ever used was from the good old Betty Crocker cookbook. It called for four eggs and two cups of heavy cream. For me, with an egg:cream ratio like that it's more like a savory egg custard pie than a quiche. It's delicious, but I prefer a closer to 50:50 egg:cream mixture.
I call this Quiche American. Basically, it's Quiche Lorraine with Tillamook Medium Cheddar instead of Swiss cheese.
Ingredients:
1/2 lb. Bacon, cooked crispy and crumbled
1/4 lb. Cheddar Cheese, finely grated
1/2 cup finely chopped onion
5 eggs
1 1/4 cups heavy cream
Salt & pepper
Cook the bacon.
You want it pretty crispy. Certainly much more done than I prefer when eating it on its own with a fried egg or on a BLT.
Shred the cheese while the bacon cooks. In keeping with the spirit of Chop Your Own, buy block cheese and grate it yourself. This is a rule. Shredded cheese has anti-caking agents that tend to mess with melting properties. I won't lie and say I never buy shredded cheese, but I do shred my own cheese as much as I can.
Chop the onion. The one-half cup measurement is a guess. See the picture. Use more or less according to taste. As my brother Pete once told me with regard to his French Onion Soup recipe, "Use your brain. It's not all in the recipe."
Crumble the bacon into the pie crust.
Put the eggs into a mixing bowl and whisk lightly. Add the cream. Mix a little, but not much. Be careful - you don't want whipped cream. Season with salt & pepper.
I know, there are only four eggs in the bowl. I thought that four eggs and 1 C. cream would be enough. It wasn't I ended up whisking another egg and 1/4 C. of cream and adding it to the crust after I realized I needed more liquid.
Add the cheese and onion, then pour the egg/cream mixture over the top.
You're going to bake this at 375 for about 45 minutes. Put a cookie sheet under your pie crust just in case. You don't want this stuff burning on the bottom of your oven.
The finished product:
Yes, it is delicious.
It makes an excellent breakfast the next day, too. Some folks eat it cold but we usually heat it for 45 seconds or so in the microwave. You can even freeze individual slices (wrapped tightly) for next week. It won't freeze well long term.
I'm going to try to take some pics this evening as I make pizza...
For starters, the most famous quiche of all, Quiche Lorraine, is about as manly as food gets. It's eggs, heavy cream, bacon, cheese and a little bit of onion. Doesn't that sound delicious already? Even better, it's baked and looks like a pie. It's in a pie crust that, in a perfect world, would be made with lard. That's right. LARD. What could be more manly that bacon, eggs and cheese in a lard-based crust?
Sadly, I did not take the time to make my own pie crust. I used a frozen crust. Sue me. They're cheap, they're better than most homemade crusts, and they're very convenient.
My wife has a pie crust recipe that is fantastic. I'm not kidding. This is Blue Ribbon Pie Crust. Literally.
The recipe's written down around here somewhere but if I published it I would become Public Enemy Number One in short order. This is a recipe that's been handed down for at least three generations and is not for sharing. I'm not a "secret recipe" kind of guy. I'd tell you how to make anything I know how to make. Even my professional chef brothers seem perfectly willing to share any and every recipe and technique they've got. Maybe it's a woman thing. In any case, this cheap frozen crust worked great.
You can find an endless number of quiche recipes online. Mine is no revelation. Really, it's the concept that counts. Don't get the wrong perception, while Quiche Lorraine might not be the most health-conscious dish you've ever had, quiche does not have to be the least healthy dish in your repertoire. You can find quiche recipes that use loads of spinach, no egg yolks, and no heavy cream. They won't be as rich and delicious as the real thing, but it can be done.
The first quiche recipe I ever used was from the good old Betty Crocker cookbook. It called for four eggs and two cups of heavy cream. For me, with an egg:cream ratio like that it's more like a savory egg custard pie than a quiche. It's delicious, but I prefer a closer to 50:50 egg:cream mixture.
I call this Quiche American. Basically, it's Quiche Lorraine with Tillamook Medium Cheddar instead of Swiss cheese.
Ingredients:
1/2 lb. Bacon, cooked crispy and crumbled
1/4 lb. Cheddar Cheese, finely grated
1/2 cup finely chopped onion
5 eggs
1 1/4 cups heavy cream
Salt & pepper
Cook the bacon.
You want it pretty crispy. Certainly much more done than I prefer when eating it on its own with a fried egg or on a BLT.
Shred the cheese while the bacon cooks. In keeping with the spirit of Chop Your Own, buy block cheese and grate it yourself. This is a rule. Shredded cheese has anti-caking agents that tend to mess with melting properties. I won't lie and say I never buy shredded cheese, but I do shred my own cheese as much as I can.
Chop the onion. The one-half cup measurement is a guess. See the picture. Use more or less according to taste. As my brother Pete once told me with regard to his French Onion Soup recipe, "Use your brain. It's not all in the recipe."
Crumble the bacon into the pie crust.
Put the eggs into a mixing bowl and whisk lightly. Add the cream. Mix a little, but not much. Be careful - you don't want whipped cream. Season with salt & pepper.
I know, there are only four eggs in the bowl. I thought that four eggs and 1 C. cream would be enough. It wasn't I ended up whisking another egg and 1/4 C. of cream and adding it to the crust after I realized I needed more liquid.
Add the cheese and onion, then pour the egg/cream mixture over the top.
You're going to bake this at 375 for about 45 minutes. Put a cookie sheet under your pie crust just in case. You don't want this stuff burning on the bottom of your oven.
The finished product:
Yes, it is delicious.
It makes an excellent breakfast the next day, too. Some folks eat it cold but we usually heat it for 45 seconds or so in the microwave. You can even freeze individual slices (wrapped tightly) for next week. It won't freeze well long term.
I'm going to try to take some pics this evening as I make pizza...
Wednesday, April 27, 2011
Assorted Ramblings on a Variety of Topics
My father follows this blog, and he pointed out that I have neglected dessert here. He's got a point, but I'm not sure what to do about it. I don't often prepare many desserts more complicated than topping some ice cream, and I'm trying to lose weight right now and I'm not really eating sugar. Given those two facts, it's unlikely that you'll see any great dessert tips here anytime soon. Maybe when I get down to 200 pounds I'll post up my recipe for Shoo Fly Pie. I took several recipes, some that I got from family and others that I found online and did some major experimentation. It took me almost ten pies to get one that I thought was perfect. Maybe those ten pies are part of the reason I'm trying to lose weight now.
Last week I talked about eggs, and I have plenty more where that came from. My next blog post will be a quiche. Quiche is awesome for a variety of reasons. If you're willing to start with a frozen crust (and I usually am) they are incredibly simple to prepare. They're also delicious and you can put almost anything in them. I'll try to buy some pie crusts today...
It's spring, and for a lot of people that means fishing season. If you're not an angler, you should consider it. If you are an angler, get out there! I've been too busy to fish much these last few years and that needs to change. Fishing is a great way to relax, spend time with your family, and maybe even bring home something fresh and delicious. I'm not going to turn this into a fishing blog, but if it's been a few years since you wet a line, maybe this spring would be a good time to get back out on the water and try to catch yourself a delicious dinner.
Friday night is Pizza Night at my house, and most weeks we make our own from scratch. I use the basic dough recipe found here: Garlic Bread, sometimes with a few tablespoons of oregano mixed into the dough, a simple pizza sauce and whole milk mozzarella cheese that I buy in huge blocks and shred at home. FYI - that dough recipe should make two thin crust pizzas.
Pizza sauce:
Olive Oil
Garlic
Oregano
Red Pepper Flakes
Salt & Pepper
Tomato Sauce
Start with a medium sauce pan over medium heat. Add enough oil to thinly coat the bottom of the pan - two or three tablespoons, I guess. When the oil is hot, add your garlic, oregano, red pepper flakes, salt & pepper to taste. I like a lot of garlic. Three or four cloves of freshly chopped garlic is best. A good amount of oregano is good too, probably a rounded tablespoon or so.
The garlic will cook really quickly, and as soon as it starts turning brown around the edges add your tomato sauce. Stir well, reduce heat and bring to a boil. It's done once it boils. One large can of tomato sauce is usually enough to make four pizzas, so plan on freezing half of it for next week.
If you want a thicker sauce, add some tomato paste or use crushed tomatoes instead of tomato sauce.
We make pizza every Friday, so I'll get some pics up this weekend.
Last week I talked about eggs, and I have plenty more where that came from. My next blog post will be a quiche. Quiche is awesome for a variety of reasons. If you're willing to start with a frozen crust (and I usually am) they are incredibly simple to prepare. They're also delicious and you can put almost anything in them. I'll try to buy some pie crusts today...
It's spring, and for a lot of people that means fishing season. If you're not an angler, you should consider it. If you are an angler, get out there! I've been too busy to fish much these last few years and that needs to change. Fishing is a great way to relax, spend time with your family, and maybe even bring home something fresh and delicious. I'm not going to turn this into a fishing blog, but if it's been a few years since you wet a line, maybe this spring would be a good time to get back out on the water and try to catch yourself a delicious dinner.
Friday night is Pizza Night at my house, and most weeks we make our own from scratch. I use the basic dough recipe found here: Garlic Bread, sometimes with a few tablespoons of oregano mixed into the dough, a simple pizza sauce and whole milk mozzarella cheese that I buy in huge blocks and shred at home. FYI - that dough recipe should make two thin crust pizzas.
Pizza sauce:
Olive Oil
Garlic
Oregano
Red Pepper Flakes
Salt & Pepper
Tomato Sauce
Start with a medium sauce pan over medium heat. Add enough oil to thinly coat the bottom of the pan - two or three tablespoons, I guess. When the oil is hot, add your garlic, oregano, red pepper flakes, salt & pepper to taste. I like a lot of garlic. Three or four cloves of freshly chopped garlic is best. A good amount of oregano is good too, probably a rounded tablespoon or so.
The garlic will cook really quickly, and as soon as it starts turning brown around the edges add your tomato sauce. Stir well, reduce heat and bring to a boil. It's done once it boils. One large can of tomato sauce is usually enough to make four pizzas, so plan on freezing half of it for next week.
If you want a thicker sauce, add some tomato paste or use crushed tomatoes instead of tomato sauce.
We make pizza every Friday, so I'll get some pics up this weekend.
Tuesday, April 12, 2011
Eggs! They're not just for breakfast anymore.
I love eggs. A simple hard-boiled egg with a sprinkle of salt is about as good as it gets for me. I like eggs just about every way imaginable. Fried, scrambled, sunny side up, poached, soft boiled, whatever. Omelets, custards, huevos rancheros, sauces, you name it. I just love eggs.
Eggs don't have to be limited to breakfast, and I'm not talking about an egg salad sandwich for lunch.
One of my favorite pasta dishes is Pasta Carbonara. You can find an endless number of Carbonara recipes in cookbooks and online and there will be quite a lot of variation in them. My version is exceptionally simple, which is a good thing. It's also easily scaled from a single serving to a meal for eight or more.
For each serving, you'll need:
Pasta. Something long and thin. Spaghetti, linguine, fettuccine, that kind of thing. I usually use linguine.
1 egg per person
2-3 strips of bacon per person (thick cut? 2, thinner slices? 3)
Hard cheese. I love Romano. My wife loves Parmigiano Reggiano. Maybe you love Asiago. Whatever you prefer, just be sure to buy it in a block and grate it yourself.
Fresh ground black pepper.
Get your pasta water on first, then chop the bacon into small pieces. I'll usually split the strips lengthwise then cut into quarter-inch pieces. While the water heats up, start frying the bacon.
You'll probably see the water boil before the bacon is done. Salt your water liberally before you add the noodles. Add the noodles and keep an eye on your bacon.
The bacon should be cooked before the noodles are done. Turn off the burner and let the bacon sit. Do not drain the bacon grease, some or all of it is going into the dish.
When the noodles are done, strain them and return them to the pasta pot. Add the bacon and stir. If you're freaked out by all that bacon grease, don't add it all. For the full effect, use it all.
Crack your eggs into the hot pasta & bacon and give it a good stir. The heat from the noodles will cook the egg and make the bacon stick to the noodles.
Plate immediately. Top with fresh grated cheese and fresh ground pepper to taste.
Eggs don't have to be limited to breakfast, and I'm not talking about an egg salad sandwich for lunch.
One of my favorite pasta dishes is Pasta Carbonara. You can find an endless number of Carbonara recipes in cookbooks and online and there will be quite a lot of variation in them. My version is exceptionally simple, which is a good thing. It's also easily scaled from a single serving to a meal for eight or more.
For each serving, you'll need:
Pasta. Something long and thin. Spaghetti, linguine, fettuccine, that kind of thing. I usually use linguine.
1 egg per person
2-3 strips of bacon per person (thick cut? 2, thinner slices? 3)
Hard cheese. I love Romano. My wife loves Parmigiano Reggiano. Maybe you love Asiago. Whatever you prefer, just be sure to buy it in a block and grate it yourself.
Fresh ground black pepper.
Get your pasta water on first, then chop the bacon into small pieces. I'll usually split the strips lengthwise then cut into quarter-inch pieces. While the water heats up, start frying the bacon.
You'll probably see the water boil before the bacon is done. Salt your water liberally before you add the noodles. Add the noodles and keep an eye on your bacon.
The bacon should be cooked before the noodles are done. Turn off the burner and let the bacon sit. Do not drain the bacon grease, some or all of it is going into the dish.
When the noodles are done, strain them and return them to the pasta pot. Add the bacon and stir. If you're freaked out by all that bacon grease, don't add it all. For the full effect, use it all.
Crack your eggs into the hot pasta & bacon and give it a good stir. The heat from the noodles will cook the egg and make the bacon stick to the noodles.
Plate immediately. Top with fresh grated cheese and fresh ground pepper to taste.
Tuesday, March 22, 2011
Sometimes a Technique is Better Than a Recipe
Sorry, no time for any amusing tales of poverty or anecdotes this morning.
Crispy Fish. Sounds good already doesn't it? Even better, it's not deep fried. I learned this technique from my brother and have used it with several varieties of fish and it has always been delicious. It's quick, easy and delicious. What's not to love about that?
Start with skinless fillets of whatever fish you like, no more than about 1" thick. Around 3/4" thick is ideal, but even a thin 1/2" fillet can be used. Brush both sides of the fillet with oil and season with salt & pepper. A coarse kosher or sea salt is best, and as always you should be grinding your own pepper. Cut a lemon in half length wise. Cut one half into four wedges and reserve the other half for finishing the fish in the pan.
Place your skillet on medium-high heat, add a little oil. When the pan is hot, place the fish in the pan. If you can identify the skin side of your skinless fillet, place that side down. If you're working with a fillet from a larger fish and can't identify the skin side, don't worry about it.
DO NOT FLIP THE FISH. You will be able to watch the fish cook from the bottom, and you won't want to flip it at all unless you absolutely have to. It won't take any more than a few minutes for the fish to cook. If you're using a particularly thick piece of fish and it's going to burn before it's done, flip it as late as possible.
When the fish is done, finish it in the pan with the juice of the reserved half-lemon. Remove the fillets and place them crispy side up on plates. Serve with a lemon wedge or two.
This fish is as comfortable next to mac & cheese and red beets as it would be with roasted garlic smashed potatoes and peeled asparagus.
I've used local Rockfish, cheap frozen Tilapia, fresh caught Salmon and Steelhead and even Pacific Cod. They all turned out great, and I honestly think that any fish will be delicious when done this way.
Crispy Fish. Sounds good already doesn't it? Even better, it's not deep fried. I learned this technique from my brother and have used it with several varieties of fish and it has always been delicious. It's quick, easy and delicious. What's not to love about that?
Start with skinless fillets of whatever fish you like, no more than about 1" thick. Around 3/4" thick is ideal, but even a thin 1/2" fillet can be used. Brush both sides of the fillet with oil and season with salt & pepper. A coarse kosher or sea salt is best, and as always you should be grinding your own pepper. Cut a lemon in half length wise. Cut one half into four wedges and reserve the other half for finishing the fish in the pan.
Place your skillet on medium-high heat, add a little oil. When the pan is hot, place the fish in the pan. If you can identify the skin side of your skinless fillet, place that side down. If you're working with a fillet from a larger fish and can't identify the skin side, don't worry about it.
DO NOT FLIP THE FISH. You will be able to watch the fish cook from the bottom, and you won't want to flip it at all unless you absolutely have to. It won't take any more than a few minutes for the fish to cook. If you're using a particularly thick piece of fish and it's going to burn before it's done, flip it as late as possible.
When the fish is done, finish it in the pan with the juice of the reserved half-lemon. Remove the fillets and place them crispy side up on plates. Serve with a lemon wedge or two.
This fish is as comfortable next to mac & cheese and red beets as it would be with roasted garlic smashed potatoes and peeled asparagus.
I've used local Rockfish, cheap frozen Tilapia, fresh caught Salmon and Steelhead and even Pacific Cod. They all turned out great, and I honestly think that any fish will be delicious when done this way.
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