Blistered Shishitos, Chilled Oysters and the Perfect Cocktail Sauce

January 3, 2016 by  
Filed under Appies, Cocktails, Brunch

Here’s an appy course to rock your New Year.  Pour a nice glass of cold Sancerre.  Fire up some blistered shishitos, tossed with some S&P and a bit of garlic powder.  Shuck a fat icy plate of chilled oysters — maybe some Bluepoints and Montauk Pearls.   And however gauche, I’ll still own me a touch of spicy cocktail sauce….

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The perfect cocktail sauce- you don’t buy it.  Two good squeezes of ketchup.  Juice from a quarter lemon.  Spoonful or two of hot horseradish. A few drops of Worcestershire, and a couple three shakes of Tabasco. Taste and adjust to your liking.  

Blistered shishitos go surprisingly well alongside oysters.  If you don’t recall the shishito gig, click here.   

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Happy New Year, all.  Hope your 2106 is filled with good food, fun and family.  

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Standing Rib Roast with a Cabernet Peppercorn Sauce

December 26, 2015 by  
Filed under Dinner party, Holiday Meal, Christmas

The same cut that rib-eye steaks come from, with the bone and left in one big piece.  “Standing” because it stands on the ribs when cooking- no rack required!  There’s controversy over how best to cook  – low and slow vs. high and fast.  I had a smaller cut – just 2 bones – so I went with a fast method.  For a larger cut I might go the other way.

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Rub with plenty of salt, pepper and garlic powder.  Sear with a touch of oil in a hot pan 4 mins a side- then into 425° oven until internal temp hits 125°.  This one took about 35 mins.  Remove from oven and let rest at least 20 mins before service.

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For the sauce – sauté chopped shallot and celery in a bit of butter with S&P, flambé with a shot of brandy or cognac.  Add in 2 parts stock (chicken or beef) with one part red wine, reduce with a bundle of thyme, a bay leaf, some green peppercorns and a smashed garlic clove.  Before service, strain out solids, add a touch of cream and some of the pan drippings from the roast.  Thicken with a slurry of stock and cornstarch if you want a little more body.

Fresh Egg Pasta with Sage Browned Butter

December 13, 2015 by  
Filed under Family Meal, Kids

Fresh pasta – easier than expected.  Particularly when you have the kid make it.   Flour – two cups.  Eggs – two whole plus four yolks.  A good pinch of salt.   Make a well with the flour – eggs and salt in the middle. Beat with fork, slowly incorporate.  Knead a few times once it comes together.   Wrap it up and let rest in the fridge for a few hours.  

 

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Cut in quarters.  Roll out a bit, dusting with some flour.  Send through pasta machine’s thickest setting a couple times, then fold the ends into the middle and do it again.  This helps keep the shape right.  Now crank through the successively thinner settings.  Roll into a log and slice to desired thickness  —  see that happen in this video on my Instagram. Set on a cookie sheet and cover with damp towel while you do the other quarters.  

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This cooks really fast. Brown some butter in a pan, keep warm.  Pasta into boiling salted water for just a minute or so, drain and toss with the brown butter on the stovetop.  Add some chopped fresh sage, cracked pepper and some crushed red pepper.  Then a good handful of grated parm, which plays the salt role.  

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I serve this topped with some fried salted sage leaves, which I hide until service or they all disappear.  

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A fun dad/daughter kitchen project indeed.