Still here, still smokin'... (Stovetop Smoker Chicken Drummies)

Hello, friend.

I bet you thought this blog was dead, didn't you? Yeah, well -- so did I for the longest time. The technology and time required to do a proper cooking blog got overwhelming. At some point, I had to choose between focusing my time on The Naked Vine and being The Man Who Cooks. The former won out, and I think I made the right decision, considering.

Just the same, I hate to neglect something I started. After three years, I needed a new angle. I think I've found one. I was reading recipes not long ago and came upon a notation on a smoked salmon recipe that said, "If you're using a stovetop smoker..."

My eyebrows shot up. I don't own a traditional smoker -- while they're awesome inventions, they're a little bit of a pain to use. If you're a serious 'cue-head, I can understand the appeal. But for me, when I smoked things -- I just rigged up a little Weber grill, which eventually rusted and I put out to pasture. But the idea of a stovetop smoker appealed. I did a little research and found this little guy, the Cameron's Stovetop Smoker:

Nothing complicated here. It's a pan within a pan, with a small rack that sits in the smaller pan, with a slide-on lid. Using the smoker couldn't be easier. In the bottom of the larger pan, you would put a tablespoon and a half of some very fine wood chips (that come with the smoker). You put the smaller pan on top of the wood chips, put in the rack, and put the food on top.

Then, you put the whole contraption on a stove burner, crank up your kitchen fan, and put the burner on medium heat. As soon as you see some smoke, close the lid. That's it.

For larger items like, say, a turkey breast, you'd tent a double layer of foil over the food instead.

This isn't cold smoking, mind you. If you're looking for that particular flavor that comes from smoking meats for hours and hours, look elsewhere. But if you want to actually eat in a reasonable amount of time and still get really, really good flavor -- I gotta say, I'm a huge fan so far. There are numerous woods available, but I honestly can't tell much of a difference between them when smoking for this short a time period.

For recipe purposes, the temperature in the box is around 375. So, figure out how long it would take to cook whatever you have in a regular oven and go from there. Oh -- one VERY important note. When you open the smoker, don't lean over to look in. You'll get a big cloud of hot smoke and steam in the face. You don't need that.

My brother from another mother, the Wizard of Covington, turned me on to Knockback Nat's in downtown Cincinnati -- home of some of the best wings on the planet. Knockbacks smokes them instead of deep frying.

I decided to try making some myself. For my first attempt at these guys, I have to say I was pretty happy. Here's what you'll need:

Smoked Chicken Drummies (or just plain ol' wings, if that's your thing)

• A couple of pounds of chicken drummies or wings
• 1/4 c. olive oil
• 3 tbsp. balsamic vinegar
• a generous helping of kosher salt and fresh ground pepper
• 3 cloves garlic, minced
• 1 tsp. onion powder
• 1/2 tbsp. oregano

1. Combine the marinade ingredients in a big ziploc bag. Add the wings, seal the bag, and mix thoroughly. Let stand at room temperature for 45 minutes-1 hour. 
2. Prepare the smoker as above. Arrange wings on the smoker rack. Put the smoker on the stove over medium heat. When smoke begins to rise, close the smoker and cook for 40-45 minutes. Shut heat off and let wings sit in closed smoker for another 10-15 minutes. 
3. Serve with your favorite sauce. BBQ, Sriracha, hot sauce...just whatever you like. These will go with anything. And beer.

I'll continue to update my smokin' adventures here from time to time. Hope you enjoy...

Quinoa the Reich -- The Naked Vine's Quinoa Chili

My happy cooking accident led to a new vegetarian favorite.

This little bit of deliciousness started out as a humble side dish. Between not having a couple of the original recipe's ingredients, a misread of a couple of amounts, and several "You know, I bet adding this would taste gooood" inspirational flashes, I ended up with a big potful of vegetarian-friendly chili that I'll happily recreate.

Since we're in the low 60's in the beginning of frickin' August, I didn't even have to wait for football to crank this up:

The Naked Vine's Quinoa Chili

2 tbsp. olive oil
1 medium onion, diced
2 ribs celery, diced
6-8 garlic cloves, diced
1 tbsp. chili powder
1 tbsp. coriander
1/2 tsp. ground cloves
1 c. quinoa, rinsed and drained
1 can black beans, rinsed and drained
1 large sweet potato, cut into 1/2 cubes
1 can diced fire-roasted tomatoes, undrained
3 chipotle chilis from a can in adobo, diced, plus 1 tsp. adobo sauce
1 1/2 tsp. dried oregano or 1 tbsp. fresh, diced
1 roasted red pepper (jarred is fine), diced
4 c. vegetable stock or chicken stock
1 bottle stout beer
salt to taste (I start with 1 tbsp, but YMMV)
1 tsp. sugar

In a large pot, heat the oil over medium  heat. Add the onion and celery and saute until the onion starts to brown, 5-6 minutes. Add the garlic and stir. Cook 1 minute. Add chili powder, coriander, and cloves. Stir and cook 1 minute.

Add everything else. Bring to a boil. Cover and cut the heat back back to a simmer. Cook for a couple of hours, until quinoa is done and the sweet potato and beans are very soft. Add additional liquid if your quinoa is extra-thirsty.

Top with sour cream, chopped cilantro, and some diced chives or scallions around. If you've got a bottle of something Bordeaux-ish with a slight chill on it around, crack it. You'll thank me.

Sauer Times (Mike's Sorta Sauerbraten)

There's nothing quite like finishing a major school project and soothing the aching eyeballs with a big honkin' dish of comfort food. In this case, my take on a slow-cooker recipe for sauerbraten. Mmm...beef in thick, vinegary gravy over noodles. What's not to love?

• 3 lb rump roast, trimmed of excess fat
• 2 onions, sliced
• 3 sticks celery, sliced
• 5-6 whole cloves garlic
• 1 tart apple, cored, peeled, and sliced
• 1 c. dry rose wine (or 3/4 c. white wine and 1/4 c. red wine)
• 2 tbsp. malt vinegar
• 3 tbsp. white wine vinegar
• 1/2 tsp. ground cloves
• 1/2 tsp. allspice
• 1 1/2 tbsp. salt (or to taste)
• 1 tsp. ground pepper (or to taste)
• 1 c. gingersnap cookies, broken into large chunks
• egg noodles

Put everything but gingersnaps in a large ziploc bag. Marinate in the fridge overnight. Before leaving for work, dump everything (except the gingersnaps) into a slow cooker. Cook on low for 10-12 hours.

About a half hour before serving, remove the beef from the slow cooker and place on a cutting board. Increase the heat to high and toss the gingersnaps into the liquid. Make your noodles. When the noodles are almost done, take an immersion blender and pulverize the heck out of the stuff that's still in the slow cooker. Slice your beef into thick chunks and add to the slow cooker to reheat.

Serve over noodles. Eat with a contented smile on your face and, if you've just finished a midterm, a couple of ibuprofen. Wine pairings are tough with this one because of all that yummy vinegar. A Riesling's probably your best choice, but if you want red wine, think Zinfandel/Primitivo.

Mod Ozzfest 2013 -- Australian Fry-Up with Spicy Bacon

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• Eggs
• Toast
• Baked Beans
• Bacon
• 2 tbsp. honey
• 1/4 tsp. ground coriander
• 1/8 tsp. cayenne pepper
• 1 tbsp. sesame seeds

Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper. Arrange the bacon slices on the paper in a single layer. In a small skillet, combine the honey, coriander and cayenne and cook over high heat until melted, about 1 minute. Brush the spiced honey on one side of the bacon and bake for 10 minutes.

Sprinkle lightly with sesame seeds and bake for 5 to 10 minutes longer, depending on the thickness and fattiness of the bacon, until sizzling and browned. Transfer the bacon to paper towels, glazed side up, to drain and cool slightly. 

Meanwhile, make your eggs and toast however you like. Heat the beans. Serve.

Mod Ozzfest 2013 -- Chicken & Kumara (Sweet Potato) Curry

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 5-6 boneless, skinless chicken thighs
• 2 Tbsp of canola or vegetable oil
• 1 medium white onion, cut into thin slices
• 3 garlic cloves, crushed
• 1 lemongrass stem, white part only, thinly sliced (although if you use the stuff in a tube, few will notice)
• 2 tsp ground tumeric
• 2 tsp curry powder
• 1 tsp chili powder
• 1 medium sweet potato (kumara), cut into 2cm cubes
• 1 can of coconut milk
• 1/2 cup of chicken broth or white wine
• 2 Tbsp of Thai fish sauce
• 1/2 tsp of sugar
• A handful of fresh cilantro, finely chopped

Cut the chicken thighs into strips or chunks.

Heat the oil in a wok on a medium-high heat and partially brown the chicken for about 1-2 minutes. Transfer chicken to a plate and set aside.

Add onion to the wok and fry for about 2 minutes or until translucent. Add a little more oil if the wok gets dry. Add the garlic and fry for 30 seconds. Add the lemongrass and fry for another 30 seconds. Add the tumeric, curry powder and chili powder and fry for 1 minute.

Add the sweet potato (kumara) and sugar. Stir well. Add the coconut milk, broth or wine, fish sauce and cilantro. Stir well to combine and bring to a boil.

Once the curry is boiling add the chicken and then turn the heat down to low and cover. Simmer gently for 20 minutes.

Serve curry on a bed of jasmine or basmati rice and garnish with more cilantro.

Mod Ozzfest 2013 -- King Prawn Salad with Peas, Asparagus, and Sweet Almond Dressing

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1 lb. king prawns (big freshwater shrimp)
• 1 red onion, cut into wedges
• 1 bunch asparagus, trimmed
• 1 c. frozen peas
• 4 c. rocket (also known as arugula)
• Sweet Almond Dressing

Light your grill. Preheat oven to 425. Toss red onion wedges with salt, pepper, and olive oil. Roast until soft and starting to caramelize, stirring a couple of times -- about 10-15 minutes.

Toss asparagus with salt, pepper, and olive oil. Grill until crisp-tender and slightly charred -- 5 minutes.

Shell prawns. Toss with salt, pepper, and olive oil. Thread on skewers and grill until cooked through -- 2-3 minutes per side.

Blanch peas by dropping into boiling water for 30 seconds. Immediately drain and rinse with cold water.

Cut asparagus on the diagonal into 3-4" pieces. Toss rocket, peas, onion, and asparagus with dressing. Remove prawns from skewers and arrange on top. Season with salt and pepper as desired.

Mod Ozzfest 2013 -- Sweet Almond Dressing

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1/2 c. slivered almonds
• 1/2 c. confectioner's sugar
• 1 tbsp. egg white
• 1/4 tsp. almond extract
• 1/4 c. olive oil
• salt & pepper

Put almonds and sugar in a food processor. Process to an even consistency, stopping from time to scrape almonds from sides and bottom of processor.

Add egg white and almond extract and process to a paste.

Add olive oil, salt, and pepper and process until emulsified.

Mod Ozzfest 2013 -- Mussels in White Wine & Garlic Sauce with Pepperoni & Yellow Pepper

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

OK, folks. If you want to ding me for not being "authentic" with my mussel preparation, feel free. Then bite me. The idea here was for it to be easy, so as not to detract from the revelry. Trust me, you'd want to swim in this sauce. And doesn't this look tasty?

• 1 package frozen Kroger (or brand of your choice) mussels in white wine and garlic sauce
• 4 oz. or so good quality pepperoni, cut into small dice
• 1 yellow pepper, cut into small dice

In a large pot, saute pepper and pepperoni until slightly browned. Increase heat to high and add mussels. Cook according to package directions. Either eat as shown or pull the mussels from the shells, put them back into the broth, and serve as a bouillabaisse. 

Mod Ozzfest 2013 -- Lamb Kabobs with Mike's Garligorge Sauce

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1-one pound lamb steak, cut into four long strips
• 4 crushed garlic cloves
• 1/4 c. lemon juice
• 1/4 c. olive oil
• 1 tsp. paprika
• 1 tsp. cinnamon
• 1 tsp. coarse salt
• Mike's Garligorge Sauce

Combine all ingredients besides sauce in a ziploc bag and shake well. Marinate for a couple of hours (overnight is best). 

Heat a grill to medium high heat. Grill to desired doneness (about 3-4 minutes per side for medium rare). Plate up with a salad. Serve with Garligorge sauce, sides of your choice, and a Barossa Shiraz.  

Mod Ozzfest 2013 -- Mike's Garligorge Sauce

(This recipe accompanies Naked Vine New Year 2013 -- A Taste of Australia.)

• 1 head of garlic, cloves peeled
• 1/4 c. olive oil
• 3 tbsp. lemon juice
• 1/2 tbsp. coarse salt

Put garlic cloves in a food processor or blender. Add lemon juice and blend. Stop a couple of times to scrape smashed garlic from sides of container. When garlic is appropriately pulverized, add olive oil and salt. You can either add the oil in a slow stream while blending, or just dump it in and puree until the mixture is the consistency of thin mayonnaise.

You can refrigerate the sauce if you're making it ahead. Allow to come to room temperature before serving.

Simple Decadence (Roasted Shrimp with Thyme and Rosemary)

Made this tonight, paired with a Muscadet. Such an easy recipe for wonderful gustatory bliss. Seriously. If you're a shellfish fan at all, try this recipe.

Unfortunately, I've got no pictures of this meal -- but we can flash back to 1990 and relive the glory that was Extreme. Shred, Nuno! Shred!

• 1 1/2 lb. large shrimp (preferably peel & eat)
• 1/3 c. olive oil
• 3 sprigs fresh rosemary
• 6 springs fresh thyme
• salt & ground pepper
• 1 1/2 tbsp. white wine vinegar

Preheat oven to 400. Add oil to a baking pan. Add thyme, rosemary, and 1 tsp. pepper. Stir to coat herbs. Bake in the oven for 10 minutes or until fragrant. (Your kitchen will smell fantastic, by the way.)

Remove pan from oven. Add shrimp. Stir to coat. Bake for 8-10 minutes or until shrimp are pink and firm.

Sprinkle cooked shrimp with salt. Add vinegar and stir to coat again. Let stand for 5 minutes.

Serve with crusty bread. Reserve liquid for dipping.

That's it. Chow down.

Repurposing Basil, Part VII (Homemade Pizza, y’all!)

OK, simplicity itself. Homemade thin-crust pizza is simply wonderful.

Go to Kroger (or other supermarket of your choice). Get a packet of dry pizza dough. This will cost you about six bits.

Get a pizza crisping pan. This is one of those round pizza pans with all the holes in it. $15 will get you one that will last forever.

Follow the instructions on making the pizza dough. Let it rise. Meanwhile, preheat the oven to 450. If you’ve got time to roast your vegetable toppings, great. Otherwise (like in this case), we simply sliced up the contents of a jar of roasted red peppers. Also some shiitake mushrooms and a number of basil leaves. (You can use whatever you like, though.)

Spread the pizza dough on the crisper. Spread a thin layer of olive oil over the dough. Sprinkle some parmesan cheese across the oil. Top with...your toppings. Sprinkle with, in this case, goat cheese.

Bake for 10-12 minutes, or until the edges start to brown nicely. Remove. You should have something that looks a lot like this:

Slice. Pour yourself a glass of bubbly. Be happy. Fun.

Fin.

 

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Repurposing Basil, Part VI (Extra-healthy red snapper in foil packs)

As the heat continues to blister us here around the neighborhood, light & fresh meals are the order of the day. If you’ve followed us here, you know that I love to do foil pack meals on the grill. Only problem – when it’s seven skadillion degrees out and the air feels like reclining on a damp sponge, even grilling can be a chore.

We took it easy. The Sweet Partner in Crime put together this delicious foil pack recipe with some fresh snapper filets in the oven. This is an incredibly simple, flavorful recipe that’s also super-healthy. No oil or butter was harmed in the creation of this dish. It’s unnecessary here:

• 2 (8 oz.) snapper filets
• 12-16 cherry or grape tomatoes, halved
• 1 medium yellow squash, cut in half lengthwise and sliced
• 1 green bell pepper, diced
• 1 medium shallot, minced
• 2 tsp. dill weed
• 1 tsp. dried thyme or 4-6 sprigs fresh
• 8-10 leaves fresh basil, cut into small strips
• salt & pepper

Preheat the oven to 400. Put one of the filets in the center of a piece of foil. Top each with half of the ingredients listed above:

 

Seal the foil tightly to make a couple of pouches:

Bake for 25 minutes (cooking time may vary based on size and thickness of filets). Let stand for five minutes at room temperature. Be careful opening the packets. You’ll get a blast of steam when you do. Empty into bowls and serve with some crusty bread for sopping up the juices.

 

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Repurposing Basil, Part V (Basil-laced fresh tuna salad)

Tuna salad’s a summery dish, no? This was originally a Martha Stewart recipe for a sandwich filling, but we changed a few things up, made it a lot healthier (and tastier, in my opinion!) and turned it into a meal. You could use it for sandwiches, but I think just serving it with good bread on the side is more workable:

• 1 lb. fresh tuna steaks
• 3 tbsp. olive oil
• 1/4 c. sherry
• 1 shallot, thinly sliced
• 2 oz. Kalamata olives, drained and halved
• 1/4 c. fresh basil, cut into strips
• zest from one lemon, cut into thin strips

Cook the tuna how you’d like it – grilled, pan seared, roasted. Your choice. When cooked, cut the tuna into small chunks. Combine olive oil, sherry, shallot, olives, basil, and zest strips in a bowl. Add tuna and toss until coated and mixed thoroughly. Season with salt & pepper. Refrigerate for 30 minutes. Serve.

Serve either in a sandwich or on its own. Yum!

 

 

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Repurposing Basil, Part IV (Mediterranean Roasted Eggplant & Barley Salad)

Another way I’ve been using basil lately is simply to substitute it for other herbs. In recipes like this one, the zing of the basil works well with the yummy roasted & earthy flavors. This started as an Epicurious recipe:

1 1/2 pound eggplant, cut into 1/2-inch cubes

3/4 pound zucchini, cut into 1/2-inch cubes

4 tablespoons extra-virgin olive oil

1 bunch chopped scallions

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne

1 1/4 cups pearl barley (8 oz)

1 3/4 cups chicken or vegetable broth

3/4 cup water

juice of a 2 lemons

2 garlic cloves, minced

1/2 teaspoon sugar

1/2 pound cherry tomatoes, quartered

1/3 cup Kalamata or other brine-cured black olives, pitted and halved

1/4 cup diced red onion, optional

1 1/2 c. chopped basil

Preheat oven to 425. Toss eggplant and zucchini with 2 tbsp. oil and salt and pepper to taste. Spread in single layer in two shallow pans. Roast 20-25 minutes, stirring occasionally, until veggies are turning golden brown. Remove from oven and transfer all vegetables to one pan to cool.

Meanwhile, heat 2 tbsp. oil in a large saucepan over medium-high heat. Saute scallions, cumin, coriander, and cayenne for 1 minute. Add barley and saute for 2 minutes longer, until barley is well-covered in the mixture. Add broth and water and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes or until liquid is absorbed. Remove from heat. Let stand for 5 minutes and empty the barley into the now-empty baking pan to cool further.

Whisk together lemon juice, garlic, sugar, salt & pepper to taste, and 1/2 tbsp. oil in a large serving bowl. Add barley, roasted vegetables, and remaining ingredients. Toss to coat. Serve at room temperature. (You can make it ahead and refrigerate it, but it really needs to be served at room temperature.)

 

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Repurposing Basil, Part III (Angus Beef Brunch Melts with fruit salad)

Zzzz....zzzzz....zzzsnorg....huh?

Where were we? Ah, yes. Weekend. Sleeping in. Taking it easy. A bit too late for breakfast, so we’ll slide right into a throw-together brunch. With more basil, of course.

Take a couple of good Everything bagels, split them, and toast them. (You can use other types of bagels if you wish.)

On top of each bagel half, put a few slices of thin-sliced deli Angus Beef. (As the Kroger guy said to me, “Are you sure you want this? It’s real rare.” I assured him that I did.) Top the beef with a few leaves of fresh basil and a half a slice of swiss cheese. Put this in a toaster oven or under a broiler until the cheese melts.

Meanwhile, slice some fresh peaches and a couple of bananas. Take a few leaves of fresh basil and slice into ribbons. Toss everything with some blueberries. Sprinkle with a little bit of powdered sugar.

And floating a spring of fresh basil in V-8 gives it a yummy bouquet.

There you go – brunch in 10 minutes with basil appropriately integrated. Enjoy!

 

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Repurposing Basil, Part II (Basil-infused Sockeye Salmon, Grilled Pattypan Squash & Roasted Beets)

A recent trip to Lexington to spend some quality dude time with my friend The Chad yielded a deliciously unexpected result. The Chad and his lovely wife participate in a Community Sponsored Agriculture program. If you’re unfamiliar, a CSA is a program in which you buy a “share” of the output of a local farm. Each week or two, members pick up a variety of fresh veggies. Like the proverbial Gump box of chocolates, you never know what you’re going to get.

When I was there, The Chad had picked up his share as well as the share of some friends, as they were on vacation. As a result, he had vegetables in every nook and cranny of his kitchen. He so much as begged, “Please...please...free me from this vegetal avalanche!” So I did.

Among other things, I ended up with a bunch of lovely looking beets and the first-ever pattypan squash I’d ever run across. A pattypan squash is a summer squash which looks like...well...a pan. It’s “flying saucer” shaped. It’s got a neutral flavor – like a very firm zucchini.

We were in the mood for some grilled stuff, so I simply sliced the pattypan in half, brushed both sides with olive oil, and sprinkled with salt, pepper, and garlic. The beets we sliced into rounds and put in a foil pack with olive oil, chopped garlic, salt, and pepper. There was some nice-looking sockeye salmon at the supermarket, so I snagged a couple of pieces and gave them the salt/pepper/olive oil treatment. I covered the tops of the filets with basil leaves.

Fired up the grill to medium-high and put the beet pack on there after a couple of minutes while the grill was heating up. After about 10 minutes, I killed the burners on one side of the grill. I’ve been cooking more and more fish over indirect heat. I’ve found that to be a much more forgiving cooking method. I put the fish over the now-off burners.

The squash went over direct heat. I grilled that for 6-7 minutes on a side. Everything finished at more or less the same time. When we dished it up, it looked like this:

 

The basil did infuse the fish with a nice, light herbal flavor – a good counterpoint to the smokiness from the grill and the earthiness of the vegetables. Quite a nice little dinner.

 

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Repurposing Basil, Part I (Penne with Chili-Rubbed Beef and Pineapple Salsa)

Hello all...

Yes, yes, it’s been next to forever since I’ve updated The Man Who Cooks. Lots of life events, transitions, and just plain laziness stood in the way. I thought about letting this little domain lapse into the ether, but thanks to a flash of inspiration around Vine Headquarters, I thought I’d get back in the ring and take another swing.

What’s the inspiration? A big-ass patch of basil, that’s what.

Fresh basil. Can’t live without the stuff during summertime. There’s something about the soil and sunlight in our garden, though – the stuff grows out of control if we don’t continually chop it back. Even with our barbering, we end up with jar after jar of frozen pesto at the end of the season.

I’m not saying that’s necessarily a negative, mind you, but I know I’m not alone here. Basil tastes best when it’s new. If you leave a basil plant to its own devices, the leaves lose some flavor, the stems get woody, and it’s just not as good.

To keep waste to a minimum, we decided to “repurpose” the basil by incorporating the stuff into as many things as we could this summer. Our attempts will follow.

Here’s the first installment. This pasta, adapted from a Food & Wine recipe, makes a really nice summertime pasta. The original recipe called for cilantro, but I think the basil’s spiciness gives a nice counterpoint.

• 1 lb. flank steak (I used a couple of pre-packed bacon wrapped filets instead)
• 2 tbsp plus 1 teaspoon cooking oil
• 1 teaspoon chili powder
• 1/2 tbsp. salt
• 8 oz. crushed pineapple, drained 
• 1 jalapeño pepper, seeded
• 1 shallot, chopped
• juice of one lime
• 1/2 c. chopped basil
• 1 teaspoon fresh-ground black pepper
• 1 pound penne

Heat the broiler. Rub the flank steak with the 1 teaspoon oil, 1/2 teaspoon of the chili powder, and 1/4 teaspoon of the salt. Broil until medium rare, about 5 minutes per side. Let it rest for 5 minutes and then cut it into thin slices.

In a large glass or stainless-steel bowl, combine the pineapple, the remaining oil, the jalapeño pepper, shallot, lime juice, bail, black pepper, and the remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir in the sliced steak.

In a large pot of boiling, salted water, cook the penne until just done. Drain and toss with the salsa and steak.

Served this with a glass of Albarino. Tasty, tasty lunch...

 

 

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Earthy Shade of Winter (Spiced Lentils & Roasted Cauliflower)

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Sick of winter? Yeah, me too. Soup and stew season, for sure. The cold also lends itself to cravings for heavy, meaty food – and I was in the mood to make something a little healthier. This pair of vegetarian dishes were absolutely splendid side by side.

The cauliflower recipe originally called for golden raisins, but I thought the cranberries gave a much brighter flavor. The lime juice was a last minute addition to the lentil recipe. Lime juice just goes so well with greens and earthy flavors for balance.

To drink? A dirty, funky Bordeaux. Decant well, people. Enjoy!

Spiced Lentils with Mushrooms & Greens

• 1 c. lentils
• 1/2 lb. sliced portabella mushrooms
• 2 garlic cloves, minced
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/4 tsp. black pepper
• 1/4 tsp. turmeric
• 1/2 lb. Swiss chard or other greens, large stems discarded, leaves chopped coarsely
• 1 tbsp. chopped parsley
• juice of a lime

In a small saucepan, bring the lentils, some salt, and 2 1/2 c. water to a boil. Cover and cook over low heat for 30 minutes or until lentils are tender.

In another saucepan, heat a tablespoon of olive oil over moderate heat. Add the mushrooms, some salt, and a splash of red wine. Cover and cook, stirring occasionally, for 6-7 minutes, or until mushrooms have given off most of their liquid. Add spices and cook, stirring, for 1 minute or until fragrant. Add the greens and cook, stirring, until wilted – about 3-4 minutes.

Add the lentils with the cooking water to the mushrooms & greens. Bring to a simmer. Simmer 4-5 minutes. Add the parsley and lime juice.

 

Roasted Cauliflower with Dried Cranberries

• 1 head cauliflower, cut into small florets
• 1 tbsp. balsamic vinegar
• 2 tbsp. dried cranberries
• 1/4 c. grated Parmesan or Pecorino cheese
• 1 tbsp chopped parsley

Preheat the oven to 375. Spread the cauliflower florets in a baking pan and drizzle with vinegar and a tablespoon or so of olive oil. Toss until coated. Sprinkle with salt and pepper and toss again. Roast for 40 minutes or until tender.

In a small skillet, heat a little olive oil over medium heat. Add the cranberries and saute for a minute or so, until berries are hot. Add the raisins to the cauliflower along with the parsley and cheese and toss to mix.

Coconutastrophe, Part II (Shrimp Masala)

So, something to do with your newly smashed up coconut? Well, you might consider something along these lines:

SHRIMP MASALA

• 4-5 cloves garlic
• 1 2” piece of ginger, chopped
• 1/3 c. of your just drained coconut milk
• 2 bags frozen large shrimp, thawed, peeled, deveined
• 1 (16 oz) bag frozen sliced okra, thawed
• vegetable oil
• shallot, chopped
• 1 serrano pepper, chopped
• 1 tbsp. garam masala
• 1 can coconut milk (you won’t have enough in the coconut)
• 1/2 c. shredded coconut
• 1/2 c. chopped cilantro
• basmati/jasmine rice

Pulse ginger, garlic, and coconut milk in a blender until it’s a paste.

Heat a tablespoon of the oil in a wok over medium-high heat. Stir-fry shrimp for 3-4 minutes until mostly cooked. Remove shrimp from wok and set aside. Add a little more oil. Stir-fry okra for 2-3 minutes and set aside.

Add a little more oil. Stir-fry shallot & pepper for 1 minute. Add garlic paste and garam masala. Cook for 30 seconds. Add remaining coconut milk. Bring to a boil, then reduce heat and simmer for 1 minute. Return shrimp to wok. Simmer for 1 minute. Return okra to wok and simmer for 1-2 minutes.

 

Meanwhile, make your rice. Serve masala over and top with cilantro and coconut:

Verdict? Pretty tasty.

That said, As much fun as it is to use household building tools in the kitchen, I’ll probably stick to getting my coconut pre-attacked. Some external labor is worth paying for.