Lahmajoun (Lahmacun/Lahmajo)

This post has been a long time coming. The spark of inspiration goes back years, perhaps more than a decade. I was sitting at home watching Anthony Bourdain eating with someone at a small restaurant in Turkey, most likely Istanbul. He and his guest were eating a flatbread that had a layer of minced lamb and vegetables. Tony identified the flatbread as "lahmacun." Ever since that day, I have wanted to make that flatbread. However, a lot of days went by. Then the years passed. I still wanted to make this recipe, but I made a lot of  other ones instead (as this blog will attest). 

Perhaps the one obstacle in my mind was making the dough. Sure, I make pasta, but I don't really do a lot of baking or working with dough. Thoughts of how long it would take to make the dough, or what would happen if I screwed up the dough, became difficult to overcome. However, I recently decided that, on some time off from work, I would take the time to make the dough. Then other obstacles got in the way. It seemed that more days, weeks and years would go by without me making this flatbread. That was, until I had a batch of thawed pizza dough in front of me. That batch served as the springboard with which I would finally make lahmacun.

Or is it lahmajoun or lahmajo? There is a serious debate in which these two words -- lahmacun and lahmajo -- are at the very heart.  The debate asks the question of where did this flatbread originate? Was it Turkey, where it is referred to as lahmacun? Or, was it Armenia, where it is referred to as lahmajoun.

As it turns out, the answer requires some explanation. The original name derives from Armenian, in which lahmajo means "meat with dough." One account traces the dish back to the city of Aleppo, Syria, where Armenian merchants settled from areas such as Aintab, Urha and Cilicia. The Armenian community in Aleppo began preparing the dish, and local cooks offered it to customers as "lahmajoun." The dish became very popular throughout Syria and Lebanon (where it is called lahm bi ajin), as well as in Turkey, where it took on the name lahmacun. 

Of course, those in Turkey disagree with the above account. The Turkish version traces the flatbread's origin to the southern Turkish cities of Urfa and Gaziantep. (It should be noted that there were significant communities of Armenians who lived in both cities until the end of the nineteenth century.)

Setting aside the dispute over its origin, I decided to make the recipe for myself. The batch of pizza dough made the preparation of this dish a lot easier for me. I could just focus on preparing the spread. I relied upon a recipe from the World Central Kitchen cookbook, which came from a Lebanese chef (which, for this reason, I will refer to it as lahmajoun). I made only one change to the filling. Instead of using a mixture of half beef and half lamb, I decided to use all lamb. There were two reasons. First, I think lamb is more traditional (although there could be some debate about that). Second, ground lamb comes in one-pound packages and I did not want to have to buy a separate package of ground beef. 

In the end, I think that this was a very good first effort at making lahmajoun. I think when I return to this recipe, I will try some of the regional variations, as well as incorporate other ingredients. Hopefully, it won't take a decade for that to happen.

LAHMAJOUN (LAHMACUN/LAHMAJO)

Recipe adapted from Jose Andres, World Central Kitchen Cookbook, page 85

Serves 4-6

Ingredients (for the topping):

• 1 batch store-bought, fresh pizza dough
• 16 ounces ground lamb
• 1 tablespoon tomato paste
• 1 tablespoon ground allspice
• 1 tablespoon kosher salt
• 1 1/2 teaspoons Armenian red pepper paste or finely chopped roasted red peppers
• 1 2/3 teaspoon sweet paprika
• 1 pound plum tomatoes diced
• 1 medium red onion, chopped
• 1 small red bell pepper, chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1 medium garlic clove

Directions:

1. Make the topping. In a medium bowl, combine the beef, lamb, tomato paste, allspice, salt, red pepper paste, and paprika. Gently mix in the diced tomatoes, onions, bell peppers, parsley and garlic until well distributed - avoid overmixing. 

2. Prepare the oven. Heat the oven to the highest temperature, preferably with a pizza stone or foil lined sheet pan inside. 

3. Prepare the flatbread. On a lightly floured surface, divide the dough into 12 pieces (to do this, cut the ball of dough in half, then half again, then divide each quarter into 3 pieces). Roll each piece into a round about 8 inches in diameter and about 1/8 inch thick. Put 3 to 4 tablespoons of filling in the center of the round and use a spoon to spread it out nearly to the edge, leaving 1/4 to 1/2 inch border all around. 

4. Bake the flatbread. Depending on the size of the stone or baking sheet, bake the lahmajoun in batches until they start to brown but the dough is still soft enough to fold over - the meat layer will be completely cooked by the time the dough is done. There are no rules for the time and temperature. The hotter the oven and stone, the shorter the baking time and the tastier the lahmajoun. In a home oven that can reach 500 degrees Fahrenheit, it should take 6 to 8 minutes. While the flatbread is baking, you can grill long pieces of eggplant over an open flame until smoky, and season with sea salt.

5. Finish the dish. Serve warm. Lahmajoun are served folded over, sometimes with a squeeze of lemon, a yogurt dip or the traditional Armenian Ayran yogurt.  

PEACE.

Rapa Nui Ceviche

Whether an island such as Easter Island can be considered remote is simply a matter of perspective. Those who live there, the Rapa Nui, call their homeland Te Pito Te Henua, 'the navel of the world.' Any point on the infinite globe of the Earth can become a centre.

 - Judith Schalansky, Atlas of Remote Islands

The island of Te Pito Te Henua or, as it is more commonly known, Easter Island, lies in the middle of the southern Pacific Ocean. It is a special territory of Chile, yet it lies more than 1,400 miles from the nearest Chilean island and more than 2,400 miles from the capital of Chile, Santiago.

Yet, the island remains the center of the Rapa Nui, the indigenous people descended from the Polynesians who first arrived by two canoe expedition from Marae Renga (also known as the Cook Islands) between 800 C.E. and 1200 C.E. The Polynesian explorers believed the island was a good place to settle and live peacefully away from the conflicts from where they came.

The Rapa Nui eventually encountered the European explorers during the 18th century; but, the 19th century brought devastating events for the indigenous people, including slave raids from Peru in the 1860s (resulting in nearly half of the population being captured and taken away) and colonization by Chile in 1887. The indigenous people found themselves largely confined to the city of Hanga Roa, while the rest of the island was rented to the Williamson-Balfour Company, who used the land for a sheep farm. This ended by 1966 and the island was reopened again to its residents. 

Despite all of this adversity, on a remote island in the middle of the ocean, the Rapa Nui have retained their own culture, including their language, their art (for example, the Moai resting on large platforms known as ahu), and their cuisine.  Chilean control of the island has left its mark as well, with Spanish being the predominant language and with Latin influences making their way into the cuisine of the people. 

This recipe provides an example of that influence. Tuna - or kahi as it is referred to in Rapa Nui - is a traditional food of the Rapa Nui. Tuna ahi is a Rapa Nui dish that involves placing the tuna on hot volcanic rocks, allowing the fish to cook as the rocks begin to cool. This dish and its preparation represent traditional Rapa Nui preparation of the fish.

By contrast, a tuna ceviche is perhaps the most typical dish of Rapa Nui cuisine. It is also illustrative of how the Latin influences have made their way into that cuisine. The tuna is cut into small pieces or slices, and then prepared with lime juice, sugar, and ginger. The addition of coconut milk provides more of a Polynesian influence to the dish. The tuna is then mixed with the liquid, along with diced chiles, sliced onions and julienned carrots. The end result takes a traditional food of the Rapa Nui people and presents it in a manner that one could find along the Pacific coastline of South America.

RAPA NUI CEVICHE

Recipe from New World Review

Serves 4-8 

Ingredients:

• 2 tablespoons grated fresh ginger
• 1 tablespoon sugar
• 1/2 cup freshly squeezed lime juice
• 14 ounces unsweetened coconut milk
• 1 1/2 pounds sashimi grade tuna, cut 1/4 inch thick
• 1/2 purple (red) onion, thinly sliced
• 2 tablespoons died red pepper (use aji rocoto for a little kick)
• 1 tablespoon finely chopped chives
• 3 tablespoons finely chopped cilantro leaves
• 3 tablespoons julienned carrots

Directions:

1. Prepare the ceviche liquid. Place the ginger, sugar, lime juice and coconut milk in a blender and puree until smooth. 

2. Combine the liquid with the tuna. Toss the mixture with the tuna and the remaining ingredients. Cover and refrigerate if not serving immediately. 

3. Finish the dish. Garnish with thick cut potato chips, coconut sticky rice, cucumber slices and/or a small bowl of coconut milk. Serve immediately.

ENJOY!

Pan Seared Fish with Gazpacho Sauce and Black Olive Tapenade

Every once in a while, I have a dish that turns out perfectly.  It is a dish that fires on all cylinders and, from start to finish, everything falls into place. It is a dish that, once plated, makes me actually look like a chef. This is one of those dishes ... Pan Seared Fish with Gazpacho Sauce and Black Olive Tapenade.

The recipe comes from a cookbook that I bought several years ago.  My beautiful Angel and I visited the Little Inn of Washington for a brief vacation.  We had dinner there, which was perhaps one of the best meals that I have ever had.  The kitchen, and, indeed, the entire inn, is run by chef Patrick O'Connell.  We had the opportunity to meet the chef and, before the trip was over, I had purchased a book of his recipes.  The book is Refined American Cuisine.

That book sat on my cookbook shelf for a very long time.  I have to admit that many of the recipes seemed daunting.  A kind of culinary intimidation, looking at something that I thought was unattainable given I lacked the skills and experience of a chef, let alone a chef of Patrick O'Connell's stature.

I have come to learn that there are emotions more powerful than fear.  One such emotion is love.  My love for my Angel propelled me to open that cookbook and search for a recipe to make for her.  I decided to make Pan Seared Fish with Gazpacho Sauce and Black Olive Tapanade. This dish combines the simplicity of a pan seared fish with the brightness from a gazpacho.  The crust created by the salt and pepper in the pan provides a flavorful start and an interesting contrast to the silky, smooth gazpacho.  The fresh vegetables provide a second contrast to the gazpacho.  All of which is topped off by the earthy black olive tapenade.

It is amazing what one can accomplish when fueled by their inspiration.  My inspiration is my beautiful Angel and it produced a wonderful dish.  Until next time....

PAN SEARED FISH WITH GAZPACHO SAUCE

AND BLACK OLIVE TAPENADE

Recipe adapted from Patrick O'Connell, Refined American Cuisine

Serves 6

Ingredients (for the gazpacho sauce):

3 1/2 pounds red ripe tomatoes, cored and 

     coarsely chopped

1/2 cucumber, peeled, seeded and coarsely chopped

1 red bell pepper, seeded and chopped

1/2 jalapeno pepper, seeded and chopped

1/2 sweet onion, coarsely chopped

2 stalks celery, coarsely chopped

1/2 teaspoon minced garlic

3 tablespoons extra virgin olive oil

1/2 teaspoon Tabasco

1 tablespoon fresh lemon juice

1 tablespoon rice wine vinegar

1 teaspoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon celery salt

Salt and freshly ground black pepper to taste

Ingredients (for the gazpacho salsa):

1 tablespoon peeled, seeded and minced tomato

1 tablespoon  peeled, seeded and minced cucumber

1 tablespoon seeded and minced red bell pepper

1 tablespoon seeded and minced green (or orange) bell pepper

1 tablespoon seeded and minced yellow bell pepper

1 teaspoon seeded and minced jalapeno pepper

1 tablespoon minced red onion

1 teaspoon minced shallot

1 teaspoon very finely chopped fresh parsley

1 teaspoon finely chopped fresh tarragon

1/4 teaspoon celery salt

1 tablespoon sherry vinegar

Salt and freshly ground black pepper to taste

Ingredients (for the croutons):

2 pieces thinly sliced white bread

2 tablespoons black olive tapenade

Ingredients (for the fish):

1 tablespoon vegetable oil

6 fish fillets, about 3 ounces each, skin on

Salt and freshly ground black pepper to taste

Ingredients (for the garnish):

2 tablespoons extra virgin olive oil

Directions:

1.  Prepare the gazpacho sauce.  In a blender or food processor, puree the tomato, cucumber, bell pepper, jalapeno pepper, onion, celery and garlic in batches until smooth.  Strain the mixture.  Add the olive oil, Tabasco, lemon juice, vinegar, sugar, cumin, and celery salt.  Mix well and refrigerate.  When the puree is thoroughly chilled, season to taste wtih salt and pepper.  Store in the refrigerator until ready to serve and allow to come to room temperature before serving.  (Note: this makes about 5 cups of sauce but you will only need 1 cup for the recipe.  The rest can be served as soup on the following day.)

2.  Prepare the gazpacho salsa.  In a small mixing bowl, combine the tomato, cucumber, bell peppers, jalapeno pepper, red onion and shallot.  Stir in the parsley, tarragon, celery salt, extra virgin olive oil and sherry vinegar.  Season with salt and pepper and refrigerate.

3.  Prepare the croutons.  Preheat the broiler.  Cut out six rounds of bread, about 2 inches in diameter, and place them on a baking sheet.  Toast the bread rounds under the broiler on both sides.  Spoon the olive tapenade on the toasts and set aside.

4.  Prepare the fish.  In a non-stick skillet, heat the oil over high heat.  Season the fish on both sides with salt and pepper.  Cook the fish, skin side down, for about 2 minutes or until the edges are crisp and golden. Flip the fillets and cook them on the other side for about 30 seconds.  Keep warm.

5.  Finish the dish.  Pour 2 tablespoons of the gazpacho sauce into each of 6 serving bowls.  drizzle a small amount of extra virgin olive oil around the sauce.  Place 1 tablespoon of gazpacho salsa in the center of each bowl.  Place 1 hot fish fillet on top of the salsa and lay 1 crouton of black olive tapenade on each one. 

ENJOY!

Pan Seared Scallops with a Roasted Red Pepper Curry Coulis

My relationship with scallops as an ingredient has, historically, been a troubled one.  At times, I love the ingredient and think of various different ways to prepare this shellfish.  Those times often coincide with other inspirations and influences.  The results are dishes such as Seared Sea Scallops with Carrot-Orange Gastrique and Cauliflower Puree.  Then there are the periods where I hate scallops.  I see it on a menu and I keep looking.  When I am in the kitchen or my local grocery store, my mind races away from the ingredient, looking for substitutions or different recipes altogether.

Recently, I was inspired by my beautiful Angel to make a scallop dish.   I perused the Internet looking for recipe ideas and I came across the idea of scallops served with a red pepper coulis.  A coulis is a thick sauce made from fruits or vegetables.  The name itself comes from an old French word -- couleis -- which, in turn, comes from the Latin word -- colatus -- or "to strain."  The sauce is made by pureeing the fruit or vegetable and then passing it through a sieve or strainer.    The one coulis most often paired with scallops is a pepper coulis.  I found a recipe from a website, jessicagavin.com that for a roasted red pepper curried coulis.  Given my love for curry, this recipe seemed perfect.  I had my recipe - Pan Seared Scallops with a Roasted Red Pepper Curry Coulis.

Jessica Gavin happens to be a certified food scientist and her recipe included something else that interested me ... a step that called for brining the scallops.  This step originated with Thomas Keller, who has a recipe for Caramelized Sea Scallops in his cookbook, Ad Hoc At Home, that calls for the scallops to be brined before being seared. A brine for scallops is intriguing.  Like many seafood, scallops are notorious for how quickly they cook and for how absolutely horrible they are when overcooked.  The brine helps to provide some additional flavor to the scallops and also helps to firm the scallops' flesh.

These two new elements -- the  brining of the scallops and the use of a coulis -- have opened new doors for me, to say the least.  From now on, a brine will be a mandatory, preparatory step whenever I prepare scallops.  As for the coulis, the ease of making it means that I will be experimenting with this sauce, particularly on those evenings when I have less time to prepare a nice meal.  

PAN SEARED SCALLOPS WITH 

A ROASTED RED PEPPER CURRY COULIS

Recipe adapted from one by Jessica Gavin

Serves 2

Ingredients (for the scallops):

1 pound of jumbo scallops, muscle removed (about 8 to 10 pieces)

3 tablespoons of grapeseed or olive oil

1 tablespoon unsalted butter

Sea salt, as needed

Freshly ground black pepper 

Micro-greens, for garnish

Ingredients (for the scallop brine):

1/2 cup kosher salt

1 cup hot water

4 cups cold water

Ingredients (for the Roasted Red Pepper Curry Coulis):

1 large red bell pepper (about 2/3 cup of roasted pepper)

1 tablespoon of grapeseed or olive oil

1 tablespoon of shallots, thinly sliced

1/4 teaspoon of curry powder

1 tablespoon of coconut milk

1/8 teaspoon salt

1/8 teaspoon ground ginger

Ingredients (for the Vegetable Stack):

1 eggplant, sliced
1 Yukon Gold potato, sliced
1 sweet onion sliced
Grapeseed or olive oil
Salt, to taste
Ground black pepper, to taste

Directions:

1.  Prepare the coulis.  Roast the red peppers directly over a gas flame or under the broiler, turning occasionally until the peppers are blackened all over.  Transfer the pepper the pepper to a bowl and cover with plastic wrap to cool completely.  Peel the pepper and discard the skin, seeds and core.  In a food processor or blender, combine the peppers with the oil, shallot, curry powder, coconut milk, salt and ginger.  Puree the coulis until very smooth and then strain through a sieve to remove air bubbles.  Season the coulis with additional salt if needed.  Set aside until ready to serve.

2.  Prepare the vegetable stock.  Preheat the oven to 375 degrees.  Spray a baking sheet with a non-stick spray.  Place the sliced eggplants, potatoes and onions on a baking sheet.  Brush the vegetables with olive oil.  Sprinkle with salt and black pepper.  Bake for about 15 minutes, until the vegetables are cooked. 

3.  Brine the scallops.  In a medium sized bowl, combine the salt with boiling water, stirring to dissolve the salt.  Add ice water to cool the brine.  Add scallops to the brine and let stand for 10 minutes.  Drain the scallops, rinse under cold water and arrange in a single layer on a paper towel lined baking sheet.  Place a paper towel on top of the scallops and gently press to remove the additional moisture.  Allow to sit for 10 minutes at room temperature before cooking.

4.  Sear the scallops.  Heat 3 tablespoons of oil in a large stainless steel frying pan over medium high heat until it ripples and begins to smoke.  Sprinkle scallops lightly with salt and add them to the pan without crowding.  Cook the scallops without moving them, until the bottoms are a rich golden brown, about 3 to 3 1/2 minutes.  Add 1 tablespoon of butter to the pan.  Turn the scallops and caramelize the second side, about 1 1/2 to 2 minutes.  Transfer to a serving platter.  Lightly season with freshly ground black pepper.

5.  Plate the dish. Stack the vegetables, alternating eggplant, potato and onion.  Spoon the coulis over the vegetable stack and on the plate.  Place 2 scallops on top of the stack and 3-4 scallops on the plate.  Top with micro-greens. 

ENJOY!

Shrimp Stew from Puglia

Every recipe can tell a story, if you are willing to listen to it.  This recipe tells of small fishing villages along the coastline of Apulia or Puglia. Villages such as Molfetta or Monopoli.  Walking along the docks early in the morning, one would watch as the small fishing boats head out into the Adriatic Sea, searching for the freshest catch available.  The catch could be mackerel or anchovies.  It could be squid or octopus.  And, for some, it could be shrimp.  As the boats return to the harbor and the docks, one waits to survey the catch.  And, if possible, one could select the freshest seafood, and take their "catch" to a nearby restaurant to be prepared in the local style.  Local seafood prepared by local chefs. 

This recipe -- Shrimp Stew from Puglia -- comes, not from a local seafood restaurant in either Molfetta or Monopoli.  Instead, it comes by way of Mario Batali in his book America Farm to Table.  The recipe was provided by Mariquita Farm, which is located in Watsonville, California.  The farm does not cultivate or raise shrimp.  Rather, it grows a variety of produce, including sweet peppers.  Those peppers provide a nice contrast to the briny shrimp, which is what makes this dish shine.  

Shrimp sauteing in the pan.

When it comes to the shrimp, Mario Batali suggests that one look for American gulf shrimp. The reason is that buying American helps to support local fisheries; and, there is no doubt that the shrimping fishery in the Gulf Coast region definitely needs our support.   

There are also other reasons to buy American shrimp.  One major reason is that there are grave issues with respect to shrimp that is harvested in certain areas of the world.  For example, there are numerous reports and stories about slave labor being used by Thai fishing boats. Those same vessels also do not use sustainable fishing methods, which leads to overfishing and damage to the oceans.  

Fortunately, I was able to find some wild caught shrimp from the United States.  When you look for shrimp, you should buy shell-on shrimp, so you can make the shrimp stock called for in the recipe.  You should also look at large shrimp, such as U-12 (twelve shrimp to a pound), but no smaller than 16-20 count (sixteen to twenty shrimp per pound).  Smaller shrimp would simply get lost in the stew.  

Although there is no mention of it in the recipe, I would suggest that this dish be served with a good piece of crusty bread.  The stew is very good and the bread works well to get every last drop of its sweetness.  We did not have any bread when I made this dish for my beautiful Angel.  That was the one missing ingredient.

SHRIMP STEW FROM PUGLIA

Recipe from Mario Batali, America Farm to Table, pg. 167

Serves 4

Ingredients (for the shrimp stock):

1 tablespoon of olive oil

Reserved shells from 2 pounds of shrimp

2 tablespoons of sweet paprika or pimenton

4 cups of water

Kosher salt

Ingredients (for the shrimp stew):

6 tablespoons extra virgin olive oil, plus more for drizzling

1 red onion, cut into 1/8 inch dice

2 red bell peppers, seeded and cut into 1/8 inch dice

2 yellow bell peppers, seeded and cut into 1/8 inch dice 

1 teaspoon of red pepper flakes

1 tablespoon of sugar

1/2 cup basic tomato sauce

Kosher salt

Freshly ground black pepper

2 pounds (16/20 count shrimp), peeled and deveined,

     shells reserved for stock

3 cups of shrimp stock

1/3 bunch fresh chives

Directions:

1.  Make the shrimp stock.  In a 3 to 4 quart saucepan, heat the olive oil over medium heat.  Add the shrimp shells and toss well.  Allow the shells to cook for 2 to 3 minutes, stirring often.  Add the sweet paprika and cook for 3 minutes more.  Add the water and bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor.  Cook until reduced by one-quarter.  Season with a little sauce to taste.

2.  Saute the vegetables.  In a 10 to 12 inch saute pan, heat 2 tablespoons of the olive oil over high heat until just smoking.  Add the onion and bell peppers and saute for 5 minutes.  Add the red pepper flakes, sugar, tomato sauce, and salt and black pepper to taste and cook over low heat until tender, about 10 minutes.   Remove from the heat and set aside.

3.  Saute the shrimp.  In a 12 to 14 inch saute pan, heat the remaining 4 tablespoons of olive oil over high heat until smoking.  Season the shrimp with salt and black pepper on both sides and cook until very red, 1 to 2 minutes.  Turn carefully with a wide spatula and cook on the other side for 1 minute.  You may need to cook the shrimp in batches to avoid overcrowding the pan.

4.  Make the stew. Remove the shrimp, add the bell pepper mixture and the shrimp stock to the pan and bring to the a boil.  Cook for 3 minutes, then return the shrimp to the mix and reduce the heat to maintain a simmer for a few minutes more.  

5.  Plate the dish.  Ladle the stew into deep bowls and garnish with chives and and a drizzle of good olive oil.

ENJOY!

Sweet Pepper and White Bean Soup

Mario Batali introduces a recipe for sweet pepper and white bean soup in words that are seemingly quintessential Mario: "The creamy bass notes of white beans play perfectly against the high-hat brightness of the peppers' sweet acidity, extending the spectrum of flavor to the perimeter of yum."

The thing about Mario Batali is that he is exactly on point when it comes to this recipe.  The white beans have a creamy note that fulfills the base of this dish.  I expected the beans to do this, so it is not a great surprise.  What shocked me is the range of those red bell peppers.  I have always known that bell peppers are sometimes called "sweet peppers," because, quite frankly, most other peppers are considered "hot peppers."  However, the red peppers provided an unexpected, yet completely welcomed, sweetness that did, in fact, elevate the soup to levels that I did not expect.

The one thing that Mario left out about the recipe is its versatility.  I made this recipe for my beautiful Angel, who is no fan of pancetta and does not eat chicken.  I substituted turkey bacon for the pancetta and vegetable stock for the chicken stock.  The only difference was the color, which became a more deep red (due to the vegetable stock).  I am sure that other substitutions could be made, such as different beans or even the use of chickpeas in the place of the beans.

In the end, my soup differed from Mario's recipe.  The vegetable stock and turkey bacon provide different flavors than chicken stock and pancetta.  However, Mario's description is still appropriate because the main stars of this soup -- the sweet pepper and white beans -- still perform flawlessly, providing the sweetness and creamy bass notes as Mario suggests.

SWEET PEPPER AND WHITE BEAN SOUP

Recipe adapted from America Farm to Table by Mario Batali at pg. 73

Serves 6 to 8

Ingredients:
4 cups of chicken or vegetable stock (homemade or low sodium-store bought)

1/4 cup extra virgin olive oil, plus more for serving

1 large Spanish onion, cut into 1/4 inch dice

4 fresh sage leaves

1/4 pound pancetta or bacon, cut into 1/4 inch dice

2 tablespoons of tomato paste

3 red bell peppers, seeded, and cut into 1/2 inch dice

2 (15 ounce) cannellini beans, drained and rinsed

Kosher salt

Freshly ground black pepper

Directions:

1.  Saute the pancetta, onions and peppers.   In a medium pot, bring the chicken stock to a boil.  In a Dutch oven, heat the extra virgin olive oil over medium heat until almost smoking.  Add the onion, sage and pancetta.  Cook, stirring frequently, for 5 minutes or until the onion is slightly browned.  Mix in the tomato paste and the bell peppers and continue to cook, stirring, for about 2 minutes more.  

2.  Make the soup.  Add the boiling chicken stock to the Dutch oven and return to a boil.  Reduce the heat to maintain a simmer and cook for 5 minutes.  In small batches, transfer the mixture to a blender or food processor and puree until smooth, then pour into the pot in which you heated the stock.  Add the white beans and bring to a boil, then reduce the heat to maintain a simmer and cook for 5 minutes.  Season with salt and pepper.  

3.  Serve the soup.  Ladle the soup into bowls and serve with a drizzle of extra virgin olive oil and freshly cracked pepper.

ENJOY!  

Grilled Seafood with a Romesco Sauce

A few weeks back, my beautiful Angel and I hosted our wine club dinner.  The theme of the Wine Club was "The F Word," or the recipes of Chef Gordon Ramsay.  I really wanted to focus on some of the cooking that inspires the Chef.  I have watched a lot of his shows, including The F Word and Gordon Ramsay's Great Escapes.  I also searched through many of his recipes to make sure each course would have distinct flavors and ingredients.

For the first course, we made Grilled Seafood with a Romesco Sauce.  The recipe is heavily influenced by Spanish cuisine.  With all of its coastline, from the Bay of Biscay to the Mediterranean Ocean, Spain is particularly well known for its seafood.  I have watched many a food show about Spanish cuisine, only to see the fresh seafood, such as sardines, tuna and squid.  

I was able to find some very large squid at a local Asian supermarket.  These squid were perfect because their thick bodies would stand up well to the grilling.  There are a couple drawbacks to using these large squid.  First, they are whole squid, which means they have to be cleaned.  The best thing to do is to first chop off the head, remove the beak and set aside the tentacles. After that, take a pair of poultry shears (or scissors) and cut down the top of the body very carefully.  You have to do your best not to disturb the internal organs.  (If you do, you could end up with a big mess.)  Once you have cut down the length of the body, you can remove the internal organs and everything else until you have a large squid steak.  You should then score the inside of the squid to make a hatch-like pattern.  This helps with the second problem.  The large squid tend to be tougher and a little chewier than the smaller ones that you usually find in a grocery store.  It is said that scoring the squid helps to make the large squid more tender to eat.  

As for the other principal component, romesco sauce originated in the Catalonian city of Tarragona. It is said that local fishermen made the sauce to be served with their catch.  The principal ingredients of the sauce -- roasted peppers, almonds, vinegar and olive oil -- are combined to produce a sauce that is not only perfect for seafood, but also works with any other protein (especially chicken or pork).  Romesco sauce even goes well with just some crusty, rustic bread.

Overall, this recipe produced a very good start to our wine club dinner.  While it may not have reached the standards of a Michelin star chef like Chef Ramsay, I think it both the flavors and the plating were fairly good for me.  

GRILLED SEAFOOD WITH A ROMESCO SAUCE

Recipe from Gordon Ramsay's Cookery Course

Serves 4

Ingredients (for the seafood):

4 medium to large squid, prepared and cleaned

12 king prawns, shell on

2 tablespoons of parsley, chopped (for garnish)

Ingredients (for the romesco sauce):

2 red peppers

1 thick slice of ciabatta or farmhouse white bread,

     crusts removed and torn into chunks

Olive oil

3 garlic cloves, peeled and roughly chopped

3 vine ripe tomatoes (like plum)  on the vine

1 teaspoon smoked paprika

4 tablespoons of blanched almonds, toasted

     and roughly chopped

1 lemon, juiced

1-2 tablespoons of sherry vinegar

Sea salt, to taste

Ground black pepper, to taste

Directions:

1.  Make the romesco sauce.  Heat a grill until very hot.  Put the peppers on a foil lined baking tray and place under the grill.  Cook for 5 minutes turning regularly until he skin is blackened and blistered all over.  Transfer to a bowl and set aside to cool.  

2.  Continue making the romesco sauce.  Cook the bread chunks for 2 minutes in a small frying pan with a dash of oil, then add the garlic and cook for a further minute until the garlic is tender and the bread toasted.  By this stage, the peppers should have cooled and it will be easy to peel and rub off the charred skins.  Peel, deseed and roughly chop them, then place in a blender.  Roughly chop the tomatoes and add to the peppers with the bread and garlic.  Blitz to form a rough paste.

3.  Continue making the romesco sauce.  Add the smoked paprika, chile flakes, almonds, lemon juice, vinegar and a pinch of salt and pepper to the blender and blitz until well mixed.  Taste and adjust the seasoning.  With the motor running, slowly pour in 6 tablespoons of olive oil.  Taste and adjust the seasoning again if necessary.  Allow the sauce to come to room temperature and stir well before serving. 

4.  Grill the seafood.  Heat a griddle pan over high heat until hot.  Lightly score one side of the squid in a diamond pattern before cutting into strips.  Toss the prawns and squid together in a little olive oil and season with a little salt and pepper.  Place the prawns on the hot griddle and cook for 2 1/2 to 3 minutes.  Starting diamond side up, cook the squid for about 1 minute on each side.  Leave it to curl up and give it a furhter minute until just cooked.

5.  Plate the dish.   Serve the seafood hot, garnished with parsley, and with the romesco pepper sauce alongside.

ENJOY!

Grilled Calamari with a Red Pepper Sauce

A couple of weeks ago, I had the privilege of cooking a three course meal for my parents.  The theme of the meal was two fold: (1) grilled dishes and (2) most of the ingredients were to come from the West Side Market in Cleveland, Ohio.  My first dish was Grilled Apricots, Burrata and Arugula Salad, which was very good.  The second dish was an appetizer: grilled calamari with a red pepper sauce.

This recipe is a simplified version of a recipe that I found on Saveur's website.  The reason that this recipe is "simplified" is the lack of access to certain ingredients, such as aji dolce peppers and sherry vinegar.  I decided that I would simply make my own red pepper sauce that would parallel a romesco sauce.  A romesco sauce is a Spanish sauce made with roasted peppers and almonds that is often served with seafood.  However, a romesco sauce is very versatile and it can be served with really any kind of meat, including beef, chicken and turkey.

This dish was the least faithful to my theme, because the key ingredients -- calamari, roasted peppers and almonds -- came from the grocery store rather than the West Side Market.  The reason is that, by the time I got to the seafood vendor, the calamari was picked over and what was left was really too small to grill.  I really wanted a nice combination of big bodies and tentacles.  I also had to get the peppers and almonds from the grocery store, although I could have bought some red peppers and roasted them on the grill and then pureed them.  Even though this aspect of my theme fell short, the dish itself still worked out very well.

One final note: the calamari should be grilled whole.  It is not worth the effort to grill calamari rings.  The reason is that the rings will cook too fast and spend only about a minute or two total on the grill.  I wanted to keep the calamari on the grill for as long as I could without overcooking it.  So, look for large bodies and good sized tentacles for this dish. After grilling the calamari, you could serve the bodies whole, which I did, or cut them into rings. 

GRILLED CALAMARI WITH A RED PEPPER SAUCE

Recipe adapted from Saveur

Serves 4

Ingredients:

1 1/2 pounds of calamari, bodies and tentacles

1 jar of roasted red peppers
1/4 cup of sliced almonds, toasted
2 cloves of garlic, diced finely
2 tablespoons of flat leaf parsley
1 tablespoon of smoked paprika
1/2 teaspoon of cayenne pepper
1/4 to 1/2 of olive oil
Sea salt
Freshly ground black pepper
Extra virgin olive oil

Directions:
1.  Make the red pepper sauce.  Combine the red peppers, toasted almonds, flat leaf parsley, garlic, smoked paprika and cayenne pepper in a blender.  Blend the ingredients, and add the olive oil slowly in a stream.  Salt and pepper to taste.  Move the sauce into a small saucepan and heat the sauce.  Do not let the sauce come to a boil.

2.  Grill the calamari.  Thread the squid bodies on skewers, about two bodies per skewer.  Thread the tentacles on a separate skewer.  Baste the squid bodies and tentacles liberally with olive oil.  Heat a grill to medium heat (about 300 degrees Fahrenheit).  Place the skewers on the grill.  Grill the skewers about two minutes per side.

3.  Plate the dish.   Place a couple of squid bodies on a plate, with a couple of the tentacles.  Spoon the sauce over the squid. Serve immediately.

ENJOY!

Ratatouille, Disney-Style

Anyone can cook.  Those three words define the Disney movie Ratatouille.  As someone with a love of cooking, it seems only natural that I would also love the movie about a rat who can cook in a famous and fancy French restaurant.  I have watched that movie several times, and, each time, I become particularly entranced with the scenes where the characters are actually cooking.  Now, I am not sure whether I am prepared to make Sweetbreads a la Gustauve, but I did decide to try making Ratatouille in the style that Remy did to win over the critic Ego.

It helps to have a recipe and I found a recipe for Ratatouille, Disney Style on Allrecipes.  This recipe begins with an immediate problem, one that is never addressed in the movie itself.  The recipe calls for the use of eggplants, red bell peppers, yellow bell peppers, and zucchini.  All of these ingredients will make a fine ratatouille; however, the key to the Disney ratatouille is ensuring that the individual slices are all the same size.  If you go back and watch the movie, as I did when I made this dish, the slices are identical in size.  This makes for great Hollywood, but it presents an obstacle in a real kitchen.  To overcome this obstacle, I cut the bell pepper slices in half and arranged them in a way that it appeared they were the same size as the eggplant. I also used two slices of zucchini in an effort to make it appear larger than it really was.

These modifications worked, to a certain extent.  However, the final product did not look anything like the ratatouille in the kitchen.  The end result was still a very eye-pleasing array of colors that could be somewhat stacked on a plate for service.  The dollop of marscapone at the end adds a richness to the dish that would otherwise be lacking.  

RATATOUILLE, DISNEY-STYLE

Recipe from All Recipes

Serves 4-6

Ingredients:

1 can of tomato paste (6 ounces)
1/2 onion, chopped
1/4 cup minced garlic
1 tablespoon of olive oil
3/4 cup of water
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons of olive or to taste
1 teaspoon of fresh thyme leaves, or to taste
3 tablespoons of mascarpone cheese

Directions:

1. Prepare the ratatouille.  Preheat the oven to 375 degrees Fahrenheit.  Spread the tomato paste into the bottom of a 10x10 baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.

2.  Bake the ratatouille. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

ENJOY!

 

Bourbon Oak Smoked Ribeye with Rogue Blue Mashed Potatoes and Roasted Bell Pepper Salad

A few years ago, I got a stovetop smoker for a gift.  I lived in an apartment at the time.  Although living on a high floor had its advantages, the major drawback was that I could not own, let alone use, a real smoker.  I was very happy and excited to use the smoker. I bought several containers of "wood chips," which are really more like wood shavings or wood dust.  Still, I had all the necessary woods ... oak, alder, pecan, cherry, apple, and, of course, bourbon oak.  

I used the stovetop smoker several times while I lived in the apartment; however, once I moved to a house and got my own yard, I got a bullet-style smoker.  I began using that to smoke meats and the stovetop smoker began to sit on the shelf.  (It also did not help that the one time I did use it in my new home, I set off the smoke alarm.) 

While I really like to use my bullet smoker, it has its limits.  It is inefficient and unwieldly when it comes to smoking just a small piece of meat, like a steak.  This is where the stovetop smoker still serves a purpose.   I can use it to impart a slight smoke flavor to a small piece of meat, which I can then just finish under the broiler or in the oven. 

Recently, I decided to use the stovetop smoker just to smoke a ribeye.  I pulled out the Bourbon Oak chips, got the stovetop smoker working and used it to provide that steak with a slight smoked flavor.  I also made a small salad of roasted onions and peppers and a side of mashed potatoes with Rogue blue cheese.  Everything was delicious, although the mashed potatoes needed a little more liquid to make them a little creamier.  I usually eyeball the amount of milk and butter, but I figured out how much I used and just increased the amount in the recipe.

BOURBON OAK SMOKED RIBEYE WITH ROGUE BLUE

MASHED POTATOES AND ROASTED BELL PEPPER SALAD

A Chef Bolek Original

Serves 2-4

Ingredients:

1 pound, grass-fed ribeye

1 green bell pepper

1 yellow bell pepper

1 red bell pepper

1 yellow onion, thinly sliced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 Yukon Gold potatoes, peeled and cut into big pieces

1/8 pound of Rogue Blue Cheese, cut or broken into pieces

1 tablespoon of butter

1/4 cup of skim milk

Sea Salt

Freshly ground black pepper 

Equipment:

Cameron's Stovetop Smoker

Cameron's Bourbon Oak Chips

Directions:

1.  Prepare the mashed potatoes.  Fill a small pot half way with water and add the potatoes.  Turn heat to high and boil the potatoes for 10 to 15 minutes or until they can be easily pierced with a fork.  Drain the potatoes, add the butter, half of the cheese and milk.  Using a hand masher, mash the potatoes until they are the desired consistency.  Add the remainder of the cheese and stir it into the potatoes.

2.  Prepare the bell peppers.  While the potatoes are boiling, use the elements of your gas stove to roast the bell peppers.  Turn the bell peppers as each side blackens until the peppers are charred on all sides.  Set aside for five minutes.  Once the bell peppers have cooled, run them under cold water, using your fingers to remove all of the blackened skin.  Dry off the bell peppers and thinly slice them.

3.  Prepare the ribeye.  Liberally salt and pepper the steak.  Heat a pan over high heat.  When the pan is really hot, sear the steak for a few minutes on each side.  Remove the steak from the heat.    Follow the directions on the stovetop smoker and smoke the ribeye for about ten minutes or until it is done to your desired temperature.  (I like my steaks between medium rare and medium.)  Remove the steak from the smoker and let it rest for five minutes. 

ENJOY!

Ancho-Cumin Rubbed Ribeye with Roasted Pepper and Potato Salad

Kurt Vonnegut once remarked, "being American is to eat a lot of steak, and boy, we've got a lot more beef steak than any other country."  He added, "and people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on earth they think they're doing.  Well, every week I have a big hunk of meat and I know exactly what I am doing.  I am having Steak Night.

For this particular occasion, I decided to make a dish with a focus on Mexican flavors.  I focused my attention upon two such flavors ... ancho chile and cumin.  The ancho chile is basically a dried version of the poblano pepper.  The ancho chile (or poblano peppers) were first cultivated in the Puebla state of Mexico.  It is a relatively mild chile, with only about 1,000 to 2,000 Scoville Heat Units.  As for cumin, it is a relative of the parsley family, with its seeds being dried and used to provide a spicy, tangy flavor to dishes.  Whereas the ancho chile is native to the Americas, cumin is definitely an old world spice, dating back to Ancient Egypt and Syria.  The spice made its way to the New World aboard the vessels of Spanish and Portuguese explorers.  It took firm root in the cuisine of Central America, especially in Mexico.

The rub combines the slight heat of the ancho with the spice of cumin, both of which work very well together.  To complement the ribeye, I made an impromptu roasted potato and pepper salad, using some of the same Mexican flavors.  Not only did I use some ancho chile powder, but I also added some oregano, which is used often in Mexican cuisine. 

ANCHO-CUMIN RUBBED RIBEYE WITH 

ROASTED PEPPER AND POTATO SALAD

A Chef Bolek Original

Serves 2

Ingredients (for the Ribeyes):

2 grass-fed ribeye steaks

1 teaspoon of ancho chile powder

1 teaspoon of onion powder

1/2 teaspoon of garlic powder

1/2 teaspoon of cumin powder

1/2 teaspoon of dried thyme

Ingredients (for the Salad):

2 medium Yukon Gold potatoes

1 red bell pepper

1/2 red onion, diced

1 orange bell pepper

1/2 teaspoon of ancho chile powder

1/2 teaspoon of dried oregano

1/8 cup of vegetable or canola oil

Directions:

1.  Prepare the peppers and potatoes.  If you have a gas stove, turn two elements on high and roast one pepper on each element until the skin turns black.  Rotate the pepper until all sides are black.  Turn off elements and allow the peppers to cool.  While peppers are roasting, cube the potatoes.  In a bowl, combine the vegetable oil, 1/2 teaspoon of ancho chile powder and dried oregano.  Stir the ingredients.  Add the potatoes and onions.  Toss the ingredients until the potatoes and onions are covered by the oil.

2.  Prepare the steak.  Combine the powders and dried thyme and mix well.  Rub the spice mixture on all sides of the steaks.  Preheat the broiler.

3.  Broil the steak and the potato/onion mixture.  Place the steak on one shelf and the potatoes/onions on another shelf in the oven.  The cooking times will vary depending upon the thickness of the steak, but the potato/onions will cook in about 1/2 hour.  About half way through the cooking of the potatoes, add the roasted bell peppers and mix them with the potatoes.  The steak should finish before the potatoes (about eight to ten minutes for each side).  

ENJOY!

Vegetarian Curry

Every once in a while, I come across a recipe about which I am skeptical. This recipe was one of them.  I found the recipe in one of my pregnancy books when I was looking for a dish to make for my beautiful Angel, Clare.  I read through the ingredient list -- asparagus, carrots, red bell pepper, tofu, zucchini, etc. -- and it did not seem to appetizing to me.  Still, I know that Clare likes those ingredients, except for zucchini, she has never been a big fan of that ingredient.  So, I decided to make this recipe, despite the use of zucchini.

Clare's dislike would not be a problem for this recipe, because I did not intend to buy any zucchini.  Instead, we had a cucumber that had been sitting around our kitchen for a day or two and I wanted to use that ingredient.  Clare is also not a big fan of cucumbers and, generally speaking, cucumbers do not always make the best substitutes for zucchini.  I did not want to throw the cucumber away, so I added to this recipe as a substitute.  In the end, I have to say that the substitution of the zucchini with the cucumber did not matter. 

More importantly, I have to admit that, despite my initial skepticism, this recipe turned out very well.  This is a healthy dish, which I made even healthier by using brown rice instead of plain white rice. I think that what made this dish good for me was the choice in curry powders.  I used a tablespoon of sweet curry powder and a teaspoon of Penzey's Maharajah Curry Powder.  All of this exposed a secret about the carnivore in me ... cook a bunch of vegetables in a curry and I will eat them ... along with the tofu.

VEGETARIAN CURRY

Recipe from Eating for Pregnancy at 206-207

Serves 4

Ingredients: 

2 tablespoons of canola oil

2 tablespoons of minced or grated fresh ginger, or to taste

1 garlic clove

1 cup sliced baby carrots or shredded regular carrots

1/2 red bell pepper, quartered and thinly sliced

1 medium zucchini, washed, halved lengthwise and 

     into thinly sliced

12-16 ounces of asparagus, washed, tough ends trimmed and 

     cut into 1/2 inch slices

1 15-ounce package of extra-firm tofu, drained, cut into 1/2 inch

     cubes and blotted dry with paper towels

1/2 cup thinly sliced scallions

1 tablespoon plus 1 teaspoon of milk curry powder, or to taste

1 14-ounce can of light or regular coconut milk
1/3 cup chopped fresh cilantro

1 tablespoon of quick dissolving flour, to desired consistency

Juice of 1 lime or to taste

Salt, to taste

Directions:
1.  Saute the vegetables.  In a large non-stick skillet or large walk, heat 1 tablespoon of canola oil over medium high heat.  Add the ginger and garlic and cook for 30 seconds.  Add the carrots, bell pepper, zucchini, and asparagus and/ saute for 3 minutes.  Transfer the cooked vegetables to a serving dish and cover with foil.  Set aside. 

2.  Saute the tofu  Add the remaining 1 tablespoon of canola oil to the skillet or wok and heat over medium-high heat.  Add the tofu, scallions and curry powder and saute for 3 minutes.  Add the coconut milk and cook for 3 minutes, or until hot.  Sprinkle in the quick dissolving flour and stir to mix.  Add the reserved vegetables and mix gently, then stir in the cilantro and lime juice.  Adjust the seasoning.

3.  Plate the dish.  Transfer the curry to a serving bowl and serve immediately with brown rice (made according to the instructions on the package).

ENJOY!

Gazpacho with Shrimp

My beautiful Angel, Clare, and I both love gazpacho.  The chilled tomato-based soup has some very old roots originating in the Spanish region of Andalucia.  According to some sources, such as Chef Clifford Wright and the Food Timeline, gazpacho is based upon recipes from the Moors, who occupied Andalucia between the 8th and 13th centuries. 

Gazpacho was quintessential cocino pobre or peasant fare.  The first recipes called for the use of bread, garlic, olive oil, vinegar and water.  The original versions of gazpacho did not include tomatoes, because that ingredient did not become available until after the discovery of the New World. 

As part of cocino pobre, recipes for gazpacho did not grace the pages of early Spanish cookbooks. The first recipe for gazpacho was published in an American cookbook, Mary Randolph's Virginian Housewife (Washington 1824).  The recipe provided, "Put some soft biscuit or toasted bread in the bottom of a salad bowl, put in a layer of sliced tomatoes with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full, stew some tomatoes quite soft, strain the juice, mix in some mustard and oil, and pour over it; make it two hours before it is eaten."  Since that time, the recipes have evolved, especially with technology, such as blenders and food processors.

This recipe for gazpacho does not come from a Virginian Housewife, but it does come from a wife ... Patricia Fernandez de la Cruz, who is the wife of José Andrés.  The recipe calls for the use of two pounds of ripe tomatoes, but it did not specify which tomatoes to use.  I decided to be a little creative and use some heirloom tomatoes.  Those tomatoes provided a yellow color to this soup, giving the soup its own distinctive color. 

 

GAZPACHO WITH SHRIMP

Recipe from Healthy Eating During Pregnancy at 72

Serves 4

Ingredients (for the gazpacho):

2 pounds of ripe tomatoes, peeled, seeded and diced

1/2 cucumber, peeled, seeded, and diced

1/2 green pepper, seeded and diced

1 cup water

6 tablespoons extra virgin olive oil

2 tablespoons of sherry vinegar

1 1/2 slices of bread, torn into small pieces

1/2 teaspoon kosher salt

Ingredients (for the shrimp):

12 large shrimp (16-20 count), peeled and deveined

1 tablespoon of olive oil

Pinch of kosher salt

Ingredients (for the garnish):

4 (1/2 inch thick) slices of bread, cut into 1/2 inch cubes

1 tablespoon of olive oil

4 plum tomatoes, peeled, seeded and diced

1/2 cucumber, peeled, seeded and diced

Kosher salt

1/2 red bell pepper, seeded and diced

1 tablespoon diced shallot

1 tablespoon of minced shallots, to garnish

Sea salt, to garnish

Directions:

1.  Make the gazpacho.  Place the gazpacho ingredients in a blender and blend until very smooth, adding more water if necessary.  Strain through a fine-mesh sieve and chill.

2.  Make the shrimp.  Heat the oil in a large skillet over medium high heat.  Cut the shrimp lengthwise about halfway down so they open into a Y shape (this allows the shrimp to cook more evenly).  Once the oil is hot, saute the shrimp for 2 to 3 minutes. Set aside.

3.  Prepare the bread cubes.  Preheat the oven to 350 degrees Fahrenheit.  Put the bread cubes in a mixing bowl, drizzle with 1 tablespoon of olive oil and toss to coat evenly.  Spread the cubes in a single layer on a baking sheet and bake until golden, turning once or twice with a spatula, for 15 to 20 minutes.  Let cool.

4.  Prepare the garnish.  In a mixing bowl, combine the plum tomatoes, cucumber, red and green bell peppers, and shallot and mix well.

5.  Plate the dish.  To serve, place three sauteed shrimp in the center of four soup bowls.  Arrange some of the tomato-cucumber mixture around the edge.  Sprinkle with chives and sea salt and top with some croutons. Drizzle with a little extra virgin olive oil.  Pour the chilled gazpacho into a pitcher.  Set the bowls in front of your guests and pour some of the gazpacho at the table.

ENJOY!

Grilled Confetti Rockfish

A few weeks back, I bought a cookbook from Black Ankle Vineyards.  The book is called Dishing Up Maryland, 150 recipes from the Alleghenies to the Chesapeake Bay.  It is a fascinating mix of recipes and stories.  The recipes are drawn from every corner of the Free State and incorporate a lot of local ingredients, such as rockfish from the Chesapeake Bay.  As for the stories, they provide an interesting insight into the small, local producers who have devoted their lives to their crafts.   

While paging through the book, one recipe caught my eye.  It is a recipe from the Brome Howard Inn for Confetti Rockfish.  The Inn at Brome Howard is a mid-nineteeth century plantation house built by Dr. Brome for his wife.   The plantation grew tobacco and wheat.  The house was passed through generations of Bromes and Howards, until it was bought by the State of Maryland in the 1970s.  The house was restored and converted into a bed and breakfast.

The "breakfast" part was apparently provided by the "Brome Howard Inn." However, it appears that the "Brome Howard Inn" is no longer connected with the "Inn at Brome Howard.  This is unfortunate, because the Confetti Rockfish recipe is very good.  Both Clare and I loved this dish. 

I will definitely make this recipe again, as well as other recipes from Dishing Up Maryland.  I would add one note about the instructions for this recipe ... the cooking times may need some adjustment.  As with any protein, the cooking times depend upon the thickness of the meat.  The recipe calls for three minutes a side; however, when I made this dish, I think that my rockfish fillet was a little thicker than the average, because three minutes per side were not enough.  It took about four to five minutes per side.  

GRILLED CONFETTI ROCKFISH

Recipe from Dishing Up Maryland at page 66

Serves 4

Ingredients:
1 1/2 to 2 pounds of rockfish fillets, skin-on
2 tablespoons olive oil
1/4 cup of carrot, finely diced
1/4 red bell pepper, finely diced
1/4 cup of onion, finely diced
1/2 cup tomato, finely diced
1/4 cup cucumber, finely diced
2 tablespoons of cilantro, finely diced
1 tablespoon of lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups of cooked couscous
Lemon or lime slices

Directions:

1. Prepare the fish.  Prepare the grill.  Clean the rockfish by trimming away any belly fat and fins.  Score the skin two or three times in opposite directions to just below the surface of the skin using a sharp knife and being careful not to cut deeply (this prevents curling of the fillet during cooking).  If necessary, cut the fillets into more manageable sizes.  

2.  Make the confetti salsa.  Heat 1 tablespoon of olive oil in a medium skillet.  Add the carrot, red pepper and onion, and saute over medium-high heat for 2 minutes, until the vegetables begin to soften.  Remove from the heat and stir in the tomato , cucumber, cilantro and lime juice.

3.  Cook the rockfish.  Brush the rockfish fillets on both sides with the remaining tablespoon of olive oil.  Sprinkle the fish with the salt and pepper and place the pieces skin side up on the grill for 3 minutes on each side, being careful not to overcook.

4.  Plate the dish.  Mound the couscous evenly on four plates, or on one large platter if serving family style.  Lay the fish over the couscous.  Spoon the salsa over the fish.  Garnish with lemon or lime slices.

PAIRING THIS RECIPE

To complete this Maryland inspired dish, I decided to pair the Confetti Rockfish with a Maryland wine.  I decided to go lighter and fruitier with a Pinot Grigio from Sugarloaf Mountain Vineyards.  Other white wines, such as such as a Viognier or an Albariño.  Here are a couple of suggestions:

Sugarloaf Mountain Vineyards -- Pinot Grigio (2011)

100% Pinot Grigio

Comus, Maryland, USA

Flavors of green apple, citrus and a finish of hazelnut

Black Ankle Vineyard -- Viognier (2009)

Viognier

Mt. Airy, Maryland, USA

Flavors of pear, vanilla and mild oak flavors.

ENJOY!