Father’s Day Dinner

June 21, 2015

Fish

Fiery Fish Stew

How do you honor the best Father in the world? You make him whatever he wants. He asked for Cioppino this year. If you have never had Cioppino, it’s a spicy tomato and wine based fish stew. If you love seafood, this is a dream dinner. This recipe can be tailored with your favorite seafood. Cioppino is surprisingly easy to make. It’s all in the prep and timing.

Prep time- 20 minutes

Cook time- 10minutes

Servings- 2

Ingredients for Stew

3/4 lb Halibut cut into 6 pieces, 6 scallops, 4 peeled and deveined shrimp, 6 live manila clams, 4 mussels, 1/4 cup of fresh fennel chopped, 1/2 serrano chile chopped, 2 chile de arbol, 2 shallots or 1/4 cup chopped, 3 cloves of garlic chopped, 1 1/2 cup white wine, , 1 jar 24 oz of Mariana sauce*, 1 cup of jarred clam juice, pinch of crushed peppers, and olive oil for sauté

*Using store bought Marinara sauce and clam juice expedite this recipe. My favorite jar sauce is San Marzano SUGO di POMODORO.

Ingredients for Garlic Butter Crostini

1 loaf of french bread slices large, 1 stick of cold salted butter, 14 cloves of garlic, 1 cup of parsley, and 3 anchovy strips

Before any cooking can take place all of the prep has to be completed.

1. Place clams and mussels in ice water so they will release excess sand.

2. Remove the hair or beard from the mussels.

3. Cut halibut into 6 pieces and keep shrimp and scallops in refrigerator until ready to cook.

4. Toast sliced bread on a griddle on medium heat until golden on both sides and set aside.

5. Chop fennel, serranos, shallots, garlic and extra parsley for garnish.

6. Place stick of cold butter cut into 5 pieces, garlic, parsley, and anchovies into food processor and pulse until it forms a paste.

Cook’s Note-you have to remove the frond, the green, frizzy stem, from the fennel and cut out the core.

Time to cook

Place Marinara sauce and clam juice in a sauce pot on low heat. In a large skillet add enough olive oil to coat the bottom of the pan on medium-high heat.

Season halibut, scallops and shrimp with salt. When the oil is hot place the halibut and cook on one side for 2 1/2 minutes then 1 1/2 minutes on the other. You are trying to achieve a brown crust. You will know when oil is hot when it starts to move in the skillet or begins to smoke. Do not concern yourself with cooking the fish through because it will continue to cook while in a hot stew. Once halibut is browned on both sides set aside on separate plate. Next, cook the scallops on one side for 2 minutes and 1 minute on the other side and set aside.

Add fennel, serranos, shallots, garlic, and arbol chile to skillet. Sauté until soft about 2 minutes. Add more olive oil if needed.

Add clams and mussels to the skillet along with the sautéed vegetables and add wine. Raise burner to high heat and bring to a boil and cover with lid. The clams and mussels will steam and open in 3 minutes. Do not open lid and peek. If one of the clams or mussels do not open throw it away it is dead. Lastly, add marinara and clam juice into skillet along with the halibut and scallops. Throw in the shrimp and pinch of crushed peppers and turn off heat. Taste liquid for seasoning. You may need to add more salt.

Plating

Place equal amounts of fish into each bowl. Smear garlic butter on crostini and put into soup. Garnish with added parsley and drizzle some extra virgin olive oil into stew and enjoy!

Happy Father’s Day

Cook’s Note

1. Using store bought Marinara sauce and clam juice expedite this recipe. My favorite jar sauce is San Marzano SUGO di POMODORO.

2. We usually drink a crisp chilled sauvignon blanc with dinner. Cheers!

Chicken Soup for the Soul

May 15, 2015

by Karen Quinones

comments 4

Soup

CHICKEN TORTILLA SOUP

Anytime we are in a restaurant and tortilla soup is on the menu, I order it. It has to be one of my all time favorite things to eat. On a rainy day it is usually the first thing I think of making for dinner. Tonight it rained in California. This might be the last rain we see for awhile, so I decided to make soup before summer. Otherwise, I have to wait until fall to cook soup. This homemade recipe is delicious, but time consuming. You can cut the time in half by using store bought chicken stock and shredded chicken. I understand we are all busy but we usually have one slow day in the week to prepare a homemade meal. If I make a homemade meal I will take a couple days off from cooking, and reheat the left overs during the week. This is a recipe that is worthy of your time and excellent to entertain with.

Time-2 hours

Servings-8-12

Ingredients for Chicken Stock

1 whole roaster (about 4-5 pounds) rinsed giblets discarded, 2 carrots cut in large chunks, 3 celery stalks cut in large chunks, 2 large white onions quartered, 1 head of garlic halved, 1 turnip halved, 1/4 bunch fresh thyme,2 bay leaves, and 1 teaspoon whole black peppercorns.

Ingredients for Tortilla Strips and topping

5 corn tortillas 1/8 inch strips, 1 cup canola oil for frying, avocado slices, 1/2 cup of frozen corn, lime wedges, and cilantro chopped to finish.

Ingredients for Tomato Jus

5 tomatoes, 2 large sliced white onions, 2 poblano peppers, 1 head of garlic, 1 jalapeño seeded, 1/4 cup of frozen corn, 2 teaspoons of kosher salt, 1/4 teaspoon of cumin, handful of fried tortilla strips, and a drizzle of olive oil.

Preparation of Chicken Stock

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover chicken and vegetables; too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 1/2 hours partially covered until the chicken is done. Add a little more water if necessary as it cooks to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat and set aside.

Carefully strain the stock into another pot to remove the vegetable solids. Throw away vegetable scraps. Place the stock onto the stovetop and add the shredded chicken back into the stock.

Chicken Stock recipe courtesy of Tyler Florence

Preparation of Tortilla Strips

Place 5 corn tortillas on top of each other and cut into 1/8 inch thick strips.

Then on medium high heat add canola oil to non-stick skillet. When oil is hot add small batches of strips until golden brown. Season with kosher salt immediately.

Preparation of Tomato Jus

While the chicken stock is cooking, pre-heat oven to 500 degrees F. Place tomatoes, poblano peppers, seeded jalapeños, onions, and garlic on a cookie sheet. The flesh of the garlic should be exposed and foil wrapped around the garlic shells to prevent burning. Add a drizzle of olive oil over all the vegetables.

Each of these vegetables finish roasting at different times. The tomatoes and jalapeño will be done in 12 minutes. The poblano peppers, onions and garlic will finish in 20 minutes. When they are done roasting the tomatoes skin will peel off very easily discard skins then place the tomatoes, onions, and garlic in a blender. Add a handful of tortilla strips and 1/4 cup of corn and blend all the ingredients until smooth. Place the roasted poblano peppers in a sealed, gallon size, ziploc bag. Allow the chiles to sweat in the ziploc bag for 20 minutes. Remove the stems, skin, and seeds from the chiles. Chop poblano peppers and set aside.

Finishing Soup

Add Tomato Jus, chopped poblano peppers, and 1/2 cup frozen corn into chicken stock. Season soup with 2 teaspoons of kosher salt and 1/4 teaspoon of cumin. Allow soup to simmer uncovered for 20-30 minutes. Taste for seasoning. It may need more salt. To plate add soup to the bowl and top with squeeze of fresh lime juice, avocado slices, cilantro and tortillas strips. Enjoy!

Farmers’ Market Finds

April 10, 2015

by Karen Quinones

comments 2

Dessert

Bananas Foster Petite Trifle

Every friday night my hometown hosts a family festival. After a long week, we look forward to a slow paced evening on our city streets. The festival offers live music, outdoor dining, kids activities, and pony rides. The street vendors sell food and a variety of unique merchandise. The biggest draw for me is the farmers’ market. I tend to linger near the fresh, local produce and baked goods. Farmers’ markets are special because the vendors have so much pride in their products. They want to talk to you and give samples of their goods. I will alway try to support our local farmers. It is a win-win for consumer and seller.

This week I picked up some banana bread and some candied pecans with a late night dessert in mind. Once the kids went to sleep with their hands still sticky from eating kettle corn. I whipped up a quick dessert for my partner in crime and I.

Time-15 minutes

Servings-2

Ingredients

16 bite size pieces of banana bread, 2 tbs of salted butter, 1 tbs of brown sugar, 1 banana sliced into rounds, 1 shot (1.5 ounces) of brandy, palm full of candied pecans chopped, 2-3 scoops of premium vanilla ice cream or gelato each, and dollop of nutella.

Preparation of dessert

In a large non-stick skillet melt 1 tablespoon of butter on medium heat. Add banana bread pieces and toss in the butter until the bread is lightly toasted. This should take a couple of minutes. Once toasted take out of skillet and set aside.

Then add another tablespoon of butter into the same skillet and add sliced bananas. Coat bananas in butter then add brown sugar and incorporate into mixture. Once sugar is dissolved add shot of brandy. Keep face away from skillet in case it flambés. Cook off alcohol for 1-2 minutes until mixture becomes thick and bananas look caramelized. Shut off heat.

Assembly

I cannot nutella lie. I love nutella and find ways of sneaking it into any dessert. I line the bottom of my dessert cup with some nutella. Then I drop in a few pieces of toasted banana bread and pecans. I add scoops of vanilla ice-cream then finish with more banana bread, nuts, and the drunken sweet bananas. Divine!

Next time you are at your local farmers market go bananas with this recipe.

Cook’s Note

1. This is not a traditional bananas foster. It usually calls for rum or even banana liqueur. I had brandy and it was delicious.

2. If it flambes, keep face away it will stop in a few seconds if concerned turn off heat and and cover with a lid.

Recipe for Romance

February 13, 2015

by Karen Quinones

comments 3

Steak

Filet Mignon with Red Wine Reduction

In my opinion, there is no better way to say I love you than to cook for someone. I love going to restaurants but on holidays it never feels intimate enough. This weekend surprise your Valentine with this dinner. This recipe is so easy and delicious, you will thank me later.

Time-1 hour 15 minutes

Servings-4 (I have two other little Valentine’s to feed)

Ingredients

4 Filet mignon steaks, cooking twine, 3 TBS shallots chopped, 4 cloves of garlic chopped, 2 cups of red wine, 1 cup of chicken or beef stock, 1 TBS of flour, TBS chopped parsley, salt and pepper to taste.

3 lbs of Yukon gold potatoes, 3/4 cup of whole milk, 4 TBS of salted butter, salt and pepper to taste.

16oz of Brussel Sprouts, 1/4 cup balsamic vinegar, 1/4 cup of olive oil, salt and pepper to taste.

Enough olive oil to coat pan.

Preparation of Filet Mignon

Pre-heat oven to 400 degrees. Tie cooking twine around the waist of the fillets. This will prevent the meat from expanding while cooking and keep in the juices. Add oil to coat the bottom of a oven safe skillet and set burner to high heat. Season both sides of steak with salt and pepper. When oil is very hot, place steaks in skillet and brown for 2-3 minutes.

When steaks are browned flip steaks and cook for another 2 minutes. This will create a seal and lock in the juices.

When the steaks are browned on both sides place into 400 degree oven.

Cook steaks for desired doneness:

Rare-5 minutes in oven
Medium-rare 7 minutes in oven
Medium-10 minutes in oven
Medium-well 15 minutes in oven
Well done 20 minutes in oven

When steaks are done place onto platter and allow to rest. Empty skillet of excess oil. However, leave enough oil to sauté shallots and garlic. Place skillet back on stove top at medium high heat. Place an oven mitt on handle to remind you that handle is extremely hot. Keep oven mitt away from burner to avoid catching fire. Sauté shallots until softened 1-2 minutes. Add flour and desolve into oil.

Add chopped garlic and cook for 1 minute then add red wine and chicken stock.

Turn burner on high and reduce for 5-10 minutes until red wine reduction is slightly thickened. While sauce is reducing scrape the pan drippings from the bottom of the pan. Taste for seasoning. You may need to add a pinch of salt or sugar, depending on the wine you use.

Preparation of Mashed Potatoes

Peel and chopped potatoes and place into pot. Add water level just above potatoes and bring to a boil. Boil potatoes for 15-20 minutes until soft. Drain potatoes in colander, add milk and butter in original pot and slowly warm and melt butter. Return potatoes to pot and mash potatoes. Season with salt and pepper to taste.

Preparation of Brussel Sprouts

Trim Brussel sprout ends and chop in half. Place into bowl and toss with balsamic vinegar, olive oil, salt and pepper. In a large skillet on medium high heat place enough oil to coat bottom of pan. Brown Brussel sprouts face down for 1-2 minutes then flip to brown both sides. Brussel sprouts will be ready in 5 minutes.

Plating

Remove twine from Filet mignon. Start with the mashed potatoes on plate and add filet on top. Drizzle reduction over filet and mashed potatoes. Add brussel sprouts and finish with chopped parsley if your feeling fancy.

Game Plan

Peel and chop potatoes, place in pot and cook
Pre-heat oven
Tie and season steaks
Pan fry steaks
Trim and marinade brussel sprouts
Place steaks in oven
Drain and finish mashed potatoes
Pan fry Brussel sprouts and set aside
Remove steaks and start pan sauce
Plate

Cook’s Note

1. The smaller you chop your potatoes the quicker they cook.

2. I used Quail Creek Cabernet Sauvignon for the reduction. I find it at Whole Foods for $4.99 a bottle.

3. If you can find shucked pomegranate seeds they are great for color and tang in the brussel sprouts.

4. I’m willing to bet that you will not taste a better filet mignon in a restaurant. I’ve tried and I keep coming back to this recipe.

5. Any fillet juice that has collected on the platter as steaks rested, add to the reduction.

Happy Valentine’s Day!

¡Pura Vida!

January 29, 2015

by Karen Quinones

comments 2

Fish

Pan Seared Sea Bass Casado

Casado means married man in Spanish. Casado is a classic Costa Rican meal that includes any protein accompanied with black beans, white rice and plantains. The origins of the name are thought to come from restaurant customers asking to be treated as casados. Customers eating like married men. I learned this dish because I married a Costa Rican. I like to think of my version as Casado alla Mexicana. I add pico de gallo on top of the sea bass to bring some much needed acidity and heat. Costa Rican cuisine is very different from Mexican. They don’t use chile in their cooking. I was shocked to find out that most of my husband’s family didn’t even use black pepper. This meal is time consuming because the beans take an hour and a half to two hours to cook. However, the beans keep in the refrigerator for one week. This allows me to use them throughout the week with different proteins.

Time-90 minutes/2 hours

Servings-4

Ingredients

4 chilean sea bass fillets or any white fish skin removed

1/4 cup of olive oil and 2 TBS of butter to pan sear fish

3 sprigs of fresh thyme

Kosher Salt to both sides of fish to taste

Pico De Gallo ingredients

1 Large or 2 small ripe tomatoes

1/4 white onion chopped

2 cloves of garlic chopped

1/2 jalapeño chopped

2 TBS of cilantro chopped

Splash of water if the tomatoes are not juicy

1 lime wedge squeezed

Kosher Salt to taste

Black Bean ingredients

1 16oz bag of black beans

1 large tomato chopped

1/2 white onion chopped

1/2 red pepper chopped

1/2 green bell pepper chopped

2 celery stalks chopped

4 cloves of garlic chopped

1 Bay leaf

5 cups of water

2-3 teaspoons of Kosher Salt

1 TBS of olive oil

White rice ingredients

1 cup of good quality long grain rice

2 cups of water

2-3 strips of green or red bell pepper

1-2 teaspoons of salt

2 teaspoons of garlic powder

1 TBS of olive oil

Plantanos ingredients

1 ripe plantain

1/2 cup of coconut oil for frying

Black Bean Preparation

Add oil to large pot on medium high heat and sauté onions, red and green peppers, and celery until softened not browned.

Next, add tomato and garlic to pot and season with one teaspoon of salt. Sauté tomatoes and garlic for 1-2 minutes then add black beans and water. Bring water to a gentle boil then add bay leaf and 1 more teaspoon of salt. Cover and lower heat to a medium low and cook until beans are soft and water is slightly thickened. Check periodically to see if you need to add more water no more than 1 cup at a time. Beans may take ninety minutes to 2 hours to cook. Taste for seasoning.

Pico De Gallo Preparation

Chop tomato, onion, garlic, jalapeño, and cilantro add to a bowl. Season with salt and squeeze juice of one lime wedge into salsa. Allow to sit at room temperature so tomatoes can release some juices. When Black beans are done taste pico de gallo for seasoning, add a splash of water if it needs more liquid.

White Rice Preparation

Start your rice when the beans have been on the stove for at least ninety minutes. Add oil to rice pot on medium heat then add rice and pepper strips.

Lightly toast rice in oil for about 2 minutes. Season with salt and garlic powder and add water. Bring to a boil then cover with lid and lower heat to low. Cook rice for twelve minutes then turn off heat and leave lid on for a couple more minutes before letting steam out. Your rice should be fluffy and delicious.

Plantanos Preparation

Carefully peel the plantain by chopping off the tips with a knife and scoring the skin along the length of the plantain. This will make peeling easier. Then simply pull off the skin. Chop into 1/2 inch thick rounds and fry on medium high heat until golden brown on both sides. Your oil will go farther if you use a small skillet. If using larger skillet you may need more oil.

Place fried plantains on paper towel and lightly season with salt. Set aside until fish is ready.

Fish Preparation

Season both sides of fish with salt to taste. In a large skillet on medium high heat add olive oil and butter to skillet. As oil heats up add sprigs of fresh thyme then add fish. Ladle oil and butter over fish as it pan fries. Cook on one side for 4 minutes and other side for 3 minutes. Fish will be buttery, light and flaky. Both sides should have a beautiful browned appearance.

Plating

Place fish on plate and top with pico de gallo. Add black beans, white rice and plantains in any arrangement that pleases you. I like to garnish with lime wedges, cilantro and avocado slices as well. Casado is often enjoyed with a cold beer or aqua fresca. I personally enjoy this with a glass of white wine.

Cook’s Note

1. If the beans are watery but cooked, take the lid off and reduce the liquid a bit further to achieve a thicker liquid or caldo. For a fuller bodied pot of beans chicken or vegetable broth can be used instead of water.

2. For a hotter pico de gallo you can replace the jalapeño with a serrano pepper.

3. Rice is sometimes tricky. I have learned to buy higher quality rice for better results. The key is to add the right amount of water to the rice. The water level should sit just above the rice. If you have too much water the rice will be overcooked. Using chicken broth or a chicken bouillon cube will enhance the flavor.

4. Finding a perfectly ripe plantain can be challenging. You may have to go to an asian or latin market to find them. This is what a ripe plantain should look like before frying.

5. In the summer months I like to grill the fish.

6. To get a closer look at all the food click on the photo for a close up.

7. Time saving tip. I’ll make the beans on a Sunday when I have more time. I start the pot of beans and watch them as I’m preparing for the week ahead. I may freeze half and use the other half with various different meats throughout the week. Once the beans are cooked I only have to make rice and a protein and dinner is quickly prepared during the busy weekday.

Do you have a married plate?

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