Salmon with Crispy Skin and Pepperoncini Lemon Sauce

Start to finish: 40 minutes
Servings: 4

INGREDIENTS

  • 1/2 cup mayonnaise
  • 2 tablespoons minced seeded pepperoncini, plus 1 tablespoon liquid from the pepperoncini jar
  • 1 to 2 teaspoons lemon juice, or to taste
  • 1/2 teaspoon minced garlic
  • Kosher salt and black pepper
  • Four 6-ounce salmon fillets with the skin
  • 1 1/2 tablespoons vegetable oil with a high smoke point

DIRECTIONS

  1. About an hour before you are going to make this recipe, remove the salmon from whatever packaging it is in, rinse and pat it dry and place it, skin side up, on a plate, uncovered in the fridge.
  2. Preheat the oven to 450 F. Pat the fish skin very dry. Scrape the skin with a large knife, at a perpendicular angle, 8 to 10 times to remove any excess moisture, wiping the knife clean each time. In a large ovenproof skillet heat the oil over high heat. When the oil is hot, reduce the heat to medium and add the salmon fillets, skin side down. Immediately press down evenly on the top of each fillet to keep the skin from buckling up. Cook the salmon, pressing down frequently, for 4 minutes or until you can see that the skin is getting crispy and the flesh has lightened about 1/3 – ½ of the way up the side. Season the flesh with salt and pepper, transfer the skillet to the oven and bake for another 4 to 6 minutes or until the salmon is cooked to the desired degree of doneness.
  3. While the salmon is cooking, make the sauce: In a bowl combine the mayonnaise, minced pepperoncini and pepperoncini liquid, lemon juice garlic and add salt and pepper to taste. Cover and chill
  4. Transfer to plates, skin side up and top each portion with some of the sauce.

SOURCE

Steak with Steak Butter

Start to finish: 10 minutes
Hands-on time: 10 minutes
Servings: Makes about 16 tablespoons (1/2 pound)

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INGREDIENTS

  • 1/2 pound Homemade Butter (see recipe below) or store-bought unsalted butter, cut into tablespoons and softened to room temperature
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, finely minced
  • 1/2 teaspoon kosher salt

DIRECTIONS

  1. Using an electric hand mixer, combine the butter, Worcestershire, mustard, garlic, and salt, and mix well.
  2. Divide the butter in half, roll up each half of the butter in a log shape in plastic wrap or parchment paper and chill or freeze.

STEAKS

Start to finish: 4 hours, 35 minutes
Hands-on time: 20 minutes
Servings: 4

  • 1 1/2 pounds 1-inch-thick steaks, such as flat iron, tri-tip, or boneless short rib
  • 1 1/2 teaspoons kosher salt
  1. Pat the steaks dry, season on all sides with the salt, cover, and chill for 4 hours. If you don’t have time, season the steaks as far in advance as you can.
  2. Pat the steaks dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, reduce the heat to medium, add the steaks, and cook for 3 to 4 minutes per side for medium rare. Transfer to a plate, cover loosely with foil, and let rest for 8 minutes.
  3. Slice the steak into 1/4-inch slices against the grain, arrange one-fourth of the slices on each of 4 plates and top each portion with some of the butter.

SOURCE

Sautéed Fish Fillets Meunière with Sauce Grenobloise

Recommended side dish: buttered green beans and roasted potatoes tossed with parsley

Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 40 minutes

Trout Meuniere Grenobloise

Ingredients

  • Four 6-ounce pieces, skinless, mild-flavored fish fillets, such as trout, tilapia or catfish
  • 2 cups milk
  • 1 cup unbleached all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Grenobloise Sauce (recipe below)

Directions

  1. Cover the fish with the milk, cover, and chill for at least 30 minutes. Spread out the flour in a pie plate lined with wax paper or parchment.
  2. Drain the fish, discarding the milk. Season the pieces with salt and pepper to taste. Heat the oil in a large nonstick or stick resistant skillet over moderately high heat. Toss the 4 fillet pieces in the flour, lifting the wax paper on both sides to move the fish around; shake off the excess flour. Place the pieces in the skillet and sauté them, turning once, for 3 minutes per side, or until they are golden and almost cooked through. Transfer the fillets to dinner plates and cover them with foil to keep them warm. Make the grenobloise sauce in the same skillet you cooked the fish. Spoon some of the sauce over each portion and serve.

Sauce Grenobloise
Ingredients
1 lemon
2 – 3 tablespoons unsalted butter
2 tablespoons drained brined capers
2 tablespoons finely chopped parsley

Directions
Remove the peel and pith from the lemon with a serrated knife and cut the lemon into sections.

Add the butter to the same skillet that the fish was cooked; cook, stirring, until it turns a deep brown and smells nutty, about 3 minutes. Remove from heat and stir in lemon pieces, capers, and parsley; swirl skillet to combine. Spoon sauce over fish. Serve immediately.

Source:

The secret to making perfect barbecue sauce, according to a golf-club chef

Source:

https://golf.com/lifestyle/secret-to-making-perfect-barbecue-sauce/

12 regional styles:

  • Alabama: mayonnaise-based
  • Eastern North Carolina: cider vinegar, red pepper flakes, salt
  • West North Carolina: cider vinegar, ketchup, brown sugar
  • South Carolina: no ketchup, plain yellow mustard, rich, spicy, tangy, no sweetness
  • Florida: heavy vinegar, Cuban citrus, Caribbean spices, tropical elements
  • Baltimore: creamy horseradish, thick spicy sauce
  • Kansas City: sweet, tangy, molasses, high sugar content
  • St. Louis: sweet and sour, low sugar, vinegar and spice
  • Oklahoma: heavy ketchup, Worcestershire
  • Memphis: No sauce, only dry rubs
  • Nashville: sweet, smoky, tangy, vinegar-based sauce
  • Texas: meat drippings, smoky cumin, hot sauce, chili powder, garlic, Worcestershire

Roman recommends 3-to-1, spicy to sweet

Sheet-Pan Crispy Pork Schnitzel 

  • YIELD: 4 Servings
  • TIME: 40 Minutes

Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan — rather than fried in a skillet — until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.

Sheet-Pan Crispy Pork Schnitzel 

INGREDIENTS

  • ½ cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking sheet
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • 2 teaspoons minced garlic (from about 2 cloves)
  • 2 tablespoons mayonnaise
  • 2 cups panko breadcrumbs 
  • 2 (1-inch-thick) boneless pork loin chops (about 1 1/4 pounds total), halved crosswise and pounded to 1/8-inch thickness
  •  Kosher salt and black pepper
  • 2 lemons 
  • 1 tablespoon finely chopped capers, plus 1 tablespoon caper brine
  • 2 tablespoons finely chopped parsley
  • 1 (14-ounce) can whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced on the bias
  • 1 cup finely chopped celery
  • 8 ounces cherry tomatoes, halved

PREPARATION

  1. Heat oven to 400 degrees. Lightly grease a rimmed baking sheet. 
  2. Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
  3. Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
  4. Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
  5. Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

SOURCE

https://cooking.nytimes.com/recipes/1022582-sheet-pan-crispy-pork-schnitzel

Grilled Pork Chop with Peach-Ginger Sauce

Ingredients

  • 4 bone-in pork-loin chops, 1 1/2 inches thick
  • 1 tablespoon kosher salt
  • 1 teaspoon smoked paprika
  • 2 teaspoons coarsely ground black pepper
  • 2 tablespoons olive oil

Peach-Ginger Sauce

  • 2 medium peaches, blanched and skinned
  • 2 tablespoons unsalted butter
  • 1/2 cup chicken stock
  • 1 teaspoon finely chopped fresh ginger
  • 1 small yellow onion, thinly sliced
  • 1 teaspoon brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely diced hot red pepper
  • Salt and pepper

Method

  1. Pat chops dry and rub both sides with salt, pepper and smoked paprika.
  2. Put olive oil in the pan and turn up to high until oil is hot but not smoking.
  3. Sear two chops at a time on medium high for 5-6 minutes each side, or until instant-read thermometer inserted in the centre reads 160 degrees.
  4. Transfer chops to a plate and tent with foil until ready to serve with peach-ginger sauce.

Pan-fried Lake Erie Pickeral

Ingredients:

  • 1 pound of Lake Erie Pickeral
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ginger
  • 1 green onion
  • 1 stick celery
  • 6 almonds, chopped
  • 1/8 cup soy sauce

Method:

  1. Heat up sauce pan on medium heat.
  2. Add olive oil.
  3. Place pickerel in pan.
  4. Add butter, salt, pepper, ginger, green onion, celery and almonds.
  5. Let simmer and add 1/8 cup of water.
  6. Cover and occasionally take sauce in pan and pour over fish with spoon.
  7. Continue cooking for approximately 10 minutes or until fish cooked thoroughly — all white and no more clear colour.
  8. Take pickerel and place on plate.
  9. Heat up rest of sauce and add soy sauce.
  10. Pour over fish. Squeeze a little lemon if desired.
  11. Serve and enjoy!

Penne, Prosciutto and Peas

Ingredients

  • 4 cups DeCecco Penne Rigate
  • 10 slices San Franceso Parma Prosciutto then julien to thin slices
  • 1/2 pound peas
  • 1/4 cup chopped onions
  • 2 tablespoons butter
  • 2 teaspoons cornstarch
  • 2 cups heavy whipping cream
  • 1/2 cup minced fresh parsley
  • 150g Parmigiano Reggiano — shredded

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas and onion in butter until tender. Add prosciutto, saute for 3 minutes.
  2. In a bowl, combine the cornstarch, cream and two tablespoons of Parmigiano Reggiano until smooth, stir into the skillet. Add parsley and pepper. Bring to a boil, cook and stir for 2 minutes or until thickened. Drain pasta, add to the skillet and stir to coat. Sprinkle with Parmigiano Reggiano cheese.

Fresh Chilean Ceviche

Ingredients

  • 1 pound uncooked white fish filet (halibut, tilapia, red snapper), chopped
  • 1/2 red spring onion, sliced
  • 1/4 cucumber, peeled, seeded and finely diced
  • 1/4 bunch cilantro, stems removed
  • 1 fresh chili, seeded and sliced
  • Juice of 4 limes
  • 2 teaspoons sea salt or to taste
  • 1 teaspoon olive oil

Method

  1. Put fish in a medium-sized bowl and pour lime juice over. Mix gently to combine. Cover with plastic wrap and chill in refrigerator until fish is white throughout, 15-20 minutes.
  2. Remove from refrigerator and our off excess lime juice.
  3. Add onion, cucumber, cilantro, chili, olive oil and salt and mix gently to combine.
  4. Serve cold with tortilla chips.

Source:

Wines of Chile