Mussels with Israeli Couscous and Tomatoes

Mussels with Israeli Couscous and Tomatoes
serves 4

•olive oil
•1 large yellow onion, diced
•4 medium cloves garlic, minced
•5 sprigs fresh oregano, chopped
•1 (28 ounces) can crushed tomatoes
•1/2 cup white wine
•1 box (8.8oz) Israeli couscous (~2c)
•2 pounds mussels, scrubbed and debearded
•1/2 cup chopped fresh parsley leaves

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.

Meanwhile, heat 2 1/2 cups water or stock and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.

Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open). Garnish with parsley and serve.

Vietnamese Summer Roll Salad

Vietnamese Summer Roll Salad
Servings: 4

8 ounces vermicelli rice noodles, cooked and cooled with cold water
1 tablespoon oil
2 shallots, thinly sliced
12-16 ounces shrimp, shelled and deviened
4 cups lettuce, torn
1 cucumber, sliced
2 carrot, julienned
3 cup bean sprouts
1 red bell pepper, julienned
2 green onions, sliced
Plenty of basil, mint, cilantro
1/3 cup peanuts, toasted and coarsely chopped
2 birds eye chilies, sliced
Dressing:
Juice of 1/2 lime
1 clove garlic minced
1 tsp ginger minced
3 Tbs fish sauce
1/4c water
2 tsp vinegar
some peanuts chopped

Directions
Cook the shallot until golden and reserve. Cook and cool the shrimp. Mix the dressing.
Mix all the veg and greens and shrimp up.
Dress the salad with about 2/3 of the dressing and toss.

Serve salad atop a handful of noodles. Top with some more dressing, chopped peanuts, and sliced chili.

Smoked Salmon Hash

Smoked Salmon Hash
Serves 2

4 oz hot smoked salmon, chunked
1-1.25 lbs potato, small cubed. Microwaved until almost cooked.
1 small onion or 3 shallots, chopped
Some mushrooms, opt, chopped
Juice of 1/2 lemon
A few tbs of yogurt or sour cream
1 tbs or so mustard
Dill and paprika, salt and pepper
Chives, scallion, capers.
Eggs

Start by microwaving the potatoes until almost cooked.
Brown potatoes, stirring infrequently, until crispy.
Add the onion and mushroom and cook until translucent, a few minutes.
Add the salmon and mix through until warmed.
Add the remaining ingredients and mix through until hot.
Serve with fried eggs.

Sweet Potato Salmon Cakes

Sweet Potato Salmon Cakes
Serves ~3

1 lbs sweet potato, roasted or boiled and mashed.
10oz canned salmon, flaked.
1 cup bread crumbs
2 eggs
2 Tbs mayo
2 scallions, sliced
Juice of 1/2 lemon

Mash the sweet potato, and then mix everything in a bowl and fry in cakes. Serve with chipotle mayo, tzatziki, etc.
Or, bake 30@350F.
2x, literally do 2x, incl eggs.

5 Hour Gravlax

5 Hour Gravlax
Serves 4 as appetizer

1 heaped Tbs dark brown sugar
2 Tbs vodka
Sea salt/kosher salt
Zest of 1/2 orange
Zest of 2 lemons
1 Bunch dill, chopped
Two tail-end (ie boneless) salmon fillets, total 6oz each
Various sides as desired (bread, sour cream, horseradish, etc)

Mix everything except the fish in a dish just big enough to hold the fish, until a paste forms - add water if needed.
Rub the fish with the mix and press the two halves into the dish, skin up.

Cover and refrigerate 5-24 hours, turning a few times. The fish is done when it is opaque and cured-feeling...kind of rubbery and solid.
Serve skinned and thin-sliced.

If it comes out too salty, soak cleaned fish in cold water for 20 minutes - no more then 1 hour.

Mustard-Crusted Salmon over Lentils

Mustard-Crusted Salmon over Lentils
Serves 3

Cook the lentils first:
>1 cup preen lentils
2 slices of bacon, diced
4 sprigs of thyme
2 shallots, diced
1 garlic clove, pressed
1 teaspoon salt
2 tablespoons unsalted butter
1 medium carrot, diced
1 celery stalk, diced
1/4 teaspoon white pepper (I used black pepper because I didn't have white pepper)
4oz spinach, chopped

Rinse the lentils in cold water and then place them in a medium saucepan and cover with 4 cups of water. Bring to a gentle simmer and cook for 20 minutes.

Meanwhile, cook the bacon with the thyme in a saute pan. When the bacon starts to brown and the fat has liquefied, add the onion, garlic and salt. Cook for about 5 minutes until the onions are translucent. Add the butter, carrots, celery, pepper and 1 cup of water. Bring to a simmer and cook for 5 more minutes.

Drain the lentils and put them back into the pot. Add the bacon and vegetable mixture to the lentils and stir. Simmer for 7 to 10 minutes or until the lentils are very tender. Add spinach and heat through.

Mustard-Crusted Salmon
2 tablespoons vegetable oil
1.5 lbs salmon, filleted
dijon and bread crumbs
salt/pepper

Preheat the oven to 500 degrees.

Mix the dijon and bread crumbs. Dry the salmon, season, and rub with mix.

Heat the vegetable oil in a large overproof saute pan over high heat. When the oil begins to smoke, place the fillets in the oil, skin side down. Reduce the heat to medium and cook the fish for 2 minutes. Flip the fillet over and cook the other side for one more minute.

Move the pan into the preheated oven and finish cooking for 3 or 4 more minutes depending on the thickness of the fillets.

Farro Salad with Squid

Farro Salad with Squid
Serves 4

2 cups farro
8-10oz green beans, blanched and cut
olive oil
1/2 small red onion, finely chopped
4 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)
2 pounds cleaned squid, rings
Salt
2 cup cherry tomatoes, halved
4 tablespoons chopped parsley
1 tablespoon chopped marjoram
2.5 tablespoon red wine vinegar
Freshly ground pepper

Bring a large saucepan of water to a boil. Add the farro, cover and simmer over low heat until the farro is al dente, about 45 minutes. Drain and transfer to a serving bowl.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Stir in the chorizo and cook until sizzling, about 2 minutes. Add the squid and cook, stirring, until just white throughout, about 2 minutes. Season with salt.
   
Add the squid to the farro along with the cherry tomatoes, parsley, marjoram, vinegar and the remaining 2 tablespoons of olive oil. Season with salt and pepper, toss well and serve right away.

Fusilli with Octopus and Bone Marrow

Fusilli with Octopus and Bone Marrow
Serves 4

1-1.5 lb trimmed octopus, thawed if frozen (overnight in fridge)
1 lb veal marrow bones
28 oz can San Marzano tomatoes
1 cup Sangiovese wine
4 cloves of garlic, minced
2 handfuls fresh basil, chopped
1 Tbs fresh thyme
1 lbs fresh fusilli
salt and pepper
Olive Oil

1. Place your veal marrow bones in an ice bath with a good amount of salt. Keep that ice bath cold, in the fridge, until you are ready to extract the marrow.

2. Cut up the octopus, if necessary

3. Lightly season the octopus with salt and pepper and add about a tablespoon of olive oil and sear the octopus, in batches if necessary, before setting aside.

4. Using the same pan add a bit more olive oil and now 3/4 the garlc and the basil's stems. Saute lightly for a few moments before adding the wine and tomatoes. Finally, throw the babies back in there. Bring the whole mess to a boil and then reduce it to a simmer for about an hour and half. Add more tomatoes, wine, or even water or stock if it gets too thick.

5. Sometime during that hour and half extract the marrow from your marrow bones using a paring knife. Just slide it around the edges and then sort of smoosh it out, digging the extra out if you have to.

6. Saute the marrow in another pan, perhaps a non-stick one this time, first on a low heat until it begins to render and then on a slightly higher heat as it releases some fat. When the fat starts to pool add in the thyme and the remaining garlic (chopped) along with some salt and pepper. When the marrow is somewhat cooked down add it back into the sauce at the 90 minute mark or thereabouts.

7. Optional - make a topping (maybe 1/3c) of crunchy bread crumbs cooked in olive oil, or similar.

8. Mix everything (plus basil) up, cook the pasta in the sauce for a minute, and serve topped with the above, and/or parmigiano.

Moqueca de Peixe

Moqueca de Peixe
Serves 4

Dende or annatto oil (or peanut or olive)
2 lbs cod in chunks or shrimp or mix
1 smaller red onion, sliced
1 green + 1 red bell pepper, diced
5 cloves garlic, minced
1 tbs ginger, minced
2 chiles, minced
salt, pepper, paprika
1 can diced tomatoes, undrained
1 bottle clam juice
1 can coconut milk
1 can hearts of palm, drained and sliced into coins
Juice of 2 limes
1 smaller bunch cilantro, chopped
4 scallions, chopped

Make some shrimp stock if using shrimp.

Sweat onion and peppers down in dende/annatto until soft. Add garlic and ginger and chiles and cook another minute or two. Add tomatoes and some of the cilantro and season.

Cook the mix for 5 minutes, and then add coconut milk, clam juice, fish, and stock or water if needed. Cook until fish is almost done. Add hearts of palm, and cook until they are warm and fish is done.

Finish with more cilantro scallion, and lime. Serve with rice.

Scallops and Chorizo with a Tomatillo-Corn Puree

Scallops and Chorizo with a Tomatillo-Corn Puree
Serves 3

1.5 lbs fresh scallops, rinsed and patted dry
8oz lb. uncooked ground chorizo (if using sausages, remove the casings)
butter

Tomatillo-Corn Puree
1.25 lb. tomatillos, fresh
1 med onion, chunked
6 cloves garlic, peeled and kept whole
2 teaspoons olive oil
1 mild chile (or hotter...)
2-3 ears corn, raw kernels removed
1 green bell pepper, chunked
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 avocado, if needed

1. Preheat an over to 425f. Line a sheet pan with foil, and put on
garlic, onion, chile, and tomatillo. Brush with a little oil and roast
until starting to get some char.

2. When the roasted vegetables have cooled enough to handle, place in a
food processor or blender. Add half of the vegetables, puree, then add
the other half. Add in the raw corn kernels and bell pepper and puree.
Add the salt and pepper, puree one more time, taste, and adjust
seasonings as necessary. Add avocado to thicken. Keep at room temp.

3. Render the chorizo and reserve, leaving 1tbs of fat in the pan.

4. Cook the dried and seasoned scallops in butter, touching only twice
(to turn and to remove). Plate a mount of puree, then some chorizo, and
then some scallops.

Zuppa di Pesce

Zuppa di Pesce
Serves 4-6

extra-virgin olive oil - generous
1 fennel bulb, cored and finely chopped
2 celery ribs, finely chopped
1 carrot, finely chopped
1 white onion, finely chopped
1 tablespoon dried oregano
Pinch of crushed red pepper
1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
2 cups dry white wine
One 28-ounce can crushed tomato
2 lemons—zest of one in strips, the other minced
Salt and freshly ground black pepper
water
1 cup bottled clam broth
12 ounces littleneck clams, scrubbed (or 6oz can w/liquid)
8 ounces shelled and deveined large shrimp
16 ounces skinless white fish fillet, cut into 2-by-1-inch pieces
2 tablespoons finely chopped flat-leaf parsley

Cook the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.

Stir in the wine and bring to a boil over moderately high heat. Cook
until evaporated, about 20 minutes. Stir in the tomato puree and strips
of lemon zest. Season with salt and pepper and cook over very low heat,
stirring occasionally, until very thick, about 40 minutes.

Add the water and clam broth and bring to a boil. Remove and discard the
lemon zest. Season the broth with salt and pepper. Add the mussels, clams
and shrimp, cover and cook until most of the shells have opened, about 5
minutes. Add the striped bass and cook until opaque, about 2 minutes
longer.

In a small bowl, combine the parsley with the grated lemon zest. Spoon
the stew into deep bowls and sprinkle with the gremolata. Drizzle with
olive oil and serve with crostini.

Mee Goreng

Mee Goreng
Serves 4-6

2 cloves garlic (chopped)
3 tablespoons of chili paste
1 lb of Yellow Noodles cooked
1 potato (boiled, peeled, and diced)
2 eggs
1 Tbs Curry powder
1 lbs seafood
A handful of bean sprouts, Scallion, etc
2 red chilies sliced
Juice of 1 lime

2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste

Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, potatoes, and seafood . Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Sardines and Pasta

Good, but too stinky to bring to work.

Pasta con le Sarde
SERVES: 4

olive oil
3/4 cup fresh bread crumbs
1/3 cup grated Parmesan
1 fennel bulb, diced
4 cloves garlic, minced
16oz canned crushed tomatoes
2 4.5 ounce cans boneless and skinless sardines, drained
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1 pound spaghetti

In a large frying pan, heat 3 Tbs cup of the oil over moderate heat. Add
the bread crumbs and cook, stirring, until golden, about 5 minutes.
Remove the crumbs from the pan and toss with the Parmesan. Wipe out the
pan.
In the same pan, heat sardine oil over moderately high heat. Add the
fennel and cook, stirring occasionally, until golden, 5 to 10 minutes.
Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes
and bring to a simmer. Reduce the heat and simmer until thick, about 10
minutes.
Add the sardines, parsley, salt, and pepper. Break up the sardines with a
fork. Remove from the heat.
Toss the spaghetti with the sauce and half of the bread crumbs. Top with
the remaining crumbs.