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.

Coconutastrophe, part I

Ever seen a coconut at the store and thought, “You know, it’s just too much trouble. I have no idea how to even get into one of those things. How do you open a coconut?” Well, never fear. Got you covered. We received a coconut as a gift as the result of a recent Caribbean-themed dinner party and decided to make use of it, so here’s how we were able to get into this brown, furry potential weapon of destruction.

What you’ll need:

• a coconut
• a glass jar
• a good sized nail
• a hammer
• a towel

As you can see, we’re ready to go:

If you look at the top of your coconut, you’ll see three dark indentations that resemble the holes in a bowling ball. This is your point of entry. Get your nail and drive it into the indentation. Remove the nail and repeat. When you do it, however, remember to keep your wine clear:

After you’ve driven the holes, invert the coconut over a jar of some kind to drain the tasty milk:

You’ve now got an empty coconut. Now is when the fun begins. Wrap the coconut in a towel, put the towel on a hard surface, take your hammer, and go to town:

    

And there you have it. Get a sharp knife and slice the coconut meat from the shell. This process can take awhile, so I recommend at least having some music on in the background. You can also take some of the pieces, if they’re flat enough, and just shred the coconut.

What to do with all this coconutty goodness? More on that next time…

Simple Pleasures (Brined, grilled chicken with garden salsa)

So, it’s the end of the season. You’ve still got tomatoes, peppers, and boatloads of basil. You’re tired of making salsa. You’ve got enough pesto. What to do?

As little as possible. That’s what:

• 1/2 c. salt
• 1/3 c. sugar
• 2 cloves minced garlic
• 2 c. water
• boneless, skinless chicken breasts
• a tomato or two, diced
• a green pepper or two, diced
• pine nuts
• basil leaves, chopped
• couscous

Now, if you’re running really short on time, you can skip the brining. But if you have 10 minutes the night before, it’s so worth it. Brining makes anything (other than beef) juicier, more tender, and more flavorful.

Other than the brining ingredients, vary the amount of ingredients to your liking.

Put the water, salt, garlic, and sugar in a pot over high heat. Stir occasionally until all the solids have dissolved. Remove the pot from the heat. Either let cool to lukewarm or add a handful of ice cubes. Put the chicken in a ziploc bag. Add the brine. Seal the bag and put it in the fridge for at least four hours – overnight is better.

When dinnertime gets close, get a grill to medium-high heat. Drain the chicken and pat dry. Rub the chicken with a little olive oil. Sprinkle with ground pepper. Grill the chicken until the juices run clear – usually 6-8 minutes per side.

Meanwhile, heat a skillet over high heat. Add the pine nuts. Toss until lightly toasted. Add the tomato, pepper, and basil leaves. Cook, stirring, for one minute. Remove from heat. Add salt and pepper to taste and set aside.

Also, make your couscous. For this one, we used pearl couscous – but you can really use anything you like here.

When the chicken is done, remove from the grill and let stand for 5-10 minutes. Plate up. Pour a medium bodied, fruity white wine. Torrontes is a great choice. Chow down.