Black pepper

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Fried Chicken Szechwan Style

This is a dish that I usually cook on bachelor night since Lyn feels there might be too much oil. Steam some broccoli or asparagus for a side dish and you are good to go. Fairly easy and uncomplicated and for me…. I just like it.

Ingredients

  • 1 lbs. of boneless chicken breast or thighs

 Coating

  • 2 Tbsp. corn flour
  • 1 tsp. salt
  • ½ teaspoon five spice powder

 Sauce

  • ½ cup chicken broth
  • 2 tsp. sugar
  • 1 Tbsp. light soy sauce
  • ½ tsp. sesame oil
  • 1 tsp. vinegar
  • 2 tsps. chinese wine or dry sherry
  • Extra ¼ tsp. five spice powder
  • ½ tsp. fresh ground black pepper

 Thickener

  • 2 tsps. Corn flour
  • 1 Tbsp. cold water

Cooking

  • ½ cup peanut or other oil for frying. You could use less oil if you wanted that keeps my wife happy.

 Spice

  • 15 dried red chilies, seeded
  • 2 cloves garlic finely chopped
  • 2 tsps. Finely chopped fresh ginger.  Fresh is best but I always have some whole ginger in the freezer
  • 3 scallions, cut into 2 inch long pieces (white and greens).

How:

Cut chicken into bite size pieces (sometimes partially freezing make the cutting easier)

In a plastic bag mix together the corn flour, salt, and five spice powder. Shake to mix. Add chicken and shake to coat.  Remove chicken from bag, shaking off excess corn flour mixture and place chicken aside. This can be done in a glass bowl instead of a plastic bag that keeps my wife happy.

In another bowl mix together chicken stock, sugar, soy sauce, sesame oil, vinegar, wine, ¼ tsp. five spice and pepper together.

In another small bowl mix the corn flour and cold water.

Heat the oil in a wok and when VERY hot add chicken pieces, in 3 batches and fry on high heat tossing to brown all over.  Batches allow the chicken to cook rather than steam if oil gets to cool. Allow the oil to heat up again between batches. Place each batch on absorbent paper towel that are on a dish or tray so counter does not get all oily, ok ok I learned a lesson way back when.  When all the chicken has been fried pour off all but about 2 Tbsp. of the oil.

With the exhaust vent on add the chilies, garlic and ginger and fry until the garlic and ginger are golden and the chilies turn dark. Does not take long.

Add the scallions and toss a few seconds then add the stock mixture and bring to a boil. Stir in the corn flour mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add the chicken and toss to coat and heat through.

Serve immediately with steam brown or white rice.

Twist that I have done over the years

  • Added fresh red or mix color peppers or substitute just peppers for chilies, a milder dish
  • Left the chilies seeds in for a spicier dish
  • Add unsalted peanuts or raw cashews
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Rose’s Meatballs
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Rose’s Meatballs

What was a Sunday dinner at Rose’s without meatballs? This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs.  Lyn and I used to sneak these into Dad when he was in the hospital. Well this was my first try and Lyn says I did ok. You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.

I must first say we will probably never be able to master what she did but practice is a lot of fun.

Ingredients

  • 2 lbs. of ground sirloin I used 93% lean
  • 4 eggs – 2 per lbs
  • About 3 handfuls of seasons bread crumbs, each handful was about 1/4 cup
  • About a tablespoon or dried parsley (about a table spoon)
  • About 1/3 cup grated parmigiano reggiano cheese
  • About a table spoon of dried basil (about a table spoon)
  • A couple of teaspoon of garlic powder
  • About a tablespoon of onion powder
  • 1 tsp. Salt and fresh ground pepper

How:

Preheat oven to 350◦

Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil

Mix all ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each. Bake for about 20-30 minutes, checking after 30 minutes. The will be firm but not too firm. You can place sauce until ready to serve.

Note: for Xmas I put in sauce and let them simmer with the sauce they came out very moist and as Lyn said melted in your mouth.

                        

Butternut Squash and Apple Soup
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Butternut Squash and Apple Soup

Lyn is laid up on the couch with her foot properly raised about 6” above her thigh and I am playing the part of Nurse Steve. We have nicked named her foot “Gronk Envey”.

Anyway, I was having a practically lonely time shopping and said to myself what makes one feel good, soup I answered, getting a strange look from the person next to me.  I had a long-necked butternut squash in my hands and went straight to the granny smith apples. This shopping trip suddenly had a dual purpose make Lyn feel better and a good soup.

               

Takes about 2 hours total time to the table, quicker if you are not a talker.

 Ingredients

  • 2 Tbsp. Unsalted butter (We keep butter in the freezer since we don’t use it all the time)
  • 1 ½ cups roughly chopped sweet onions
  •  1 Tbsp. minced garlic
  • 6 cups peeled and roughly diced butternut squash (I like to buy the squash with a long neck this part has no seeds and usually can get enough for what I need. The bottom I save for roasted later.)
  • 3 cups peeled and roughly diced granny smith apples (about 3 apples)
  • 2 tsp. Toasted Spice Rub, recipe below. ( I make a lot and store with my spices for future use.)
  • About 30 to 32 ounces low sodium, low-fat chicken broth or you can use vegetable broth.
  • 3 cups of water to add to the broth. I have left this out it makes a thicker richer soup.)
  • Salt and pepper to taste (Don’t add until you taste finished soup a lot of times it really does not need)

How:

Melt the butter in a large pot over medium heat, and cook until it turns nut brown, just about the time it stops foaming. Add the sweet onions and cook until slightly softened, about 2-4 minutes. Add the garlic until you smell it 10-20 seconds

Now add the squash and apples, raise temp to high, and cook, stirring, until the vegetables begin to caramelize, about 5-8 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.

Add the broth-water mixture, bring to a simmer, and partially cover (use a wooden spoon across the pot rest the cover on that. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.

In about 3 or 4 batches transfer to a blender and blend until smooth. Return to a pot, reheat and season with salt and pepper if desired.

Toasted Spice Rub

Ingredients

  • ¼ cup fennel seeds
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns ( I have made with a mixture of pepper corns not bad)
  • 1 1/82 tsp. crushed red pepper flakes
  • 1/4 cup chili powder
  • 2 Tbsp. kosher salt
  • 2 Tbsp. ground Cinnamon

In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Learned this during my Chinese wok cooking stage, turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Having trouble breathing? I said under the exhaust fan silly, I did bold it!” Immediately empty the spice mixture onto a plate to cool. I have a small coffee grinder for grinding spices; grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining chili powder, cinnamon and salt. You can use a blender and blend until the spices are evenly ground.  Either way works for me.

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CRUNCHY OVEN-FRIED FISH

We used to pan fry our fish all the time placing an halved onion in the oil to absorb what we were told would be the fish odors. Then we slowly got healthier and were delighted when surfing the channels came upon Americas Test Kitchen and they were making this tried it and now it is a staple. We had baked fish before but it never really came out crispy or stuck to the fish. Who would have thought a skinny nerdy looking guy, Chris Kimball, would become one of my heroes although he does not seem to cook much, so I guess my real heroes are Julia, Bridget, Rebecca and the rest of the crew. He does pull it all together and I am sure he is a fine cook and not how he depicts himself on the show. Please keep inspiring and educating me.

CRUNCHY OVEN-FRIED FISH

Published September 1, 2008. From Cook’s Illustrated. 

With my minor tweaks and cheats

This is very similar to how I do my chicken cutlets either pan-fried or baked minus a few ingredients.

Serves 4

To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container. Serve with Sweet and Tangy Tartar Sauce (see related recipe) or lemon wedges. Steve tweak: If you have a skinny end of the fish you can always fold under to make it about the same thickness as the other so it cooks evenly.

Ingredients

  • 4 large slices white sandwich bread , torn into 1-inch pieces Steve tweak: Whole wheat bread
  • 2 tablespoons unsalted butter , melted
  • Salt and ground black pepper
  • 2 tablespoons minced fresh parsley leaves
  • 1 small shallot , minced (about 2 tablespoons)
  • 1/4 cup plus 5 tablespoons unbleached all-purpose flour Steve tweak: Whole wheat bread
  • 2 large eggs
  • 2 teaspoons prepared horseradish (optional) Steve tweak: optional? Not in my opinion
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/4 pounds skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
  • Lemon wedges

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Steve tweak: Use already prepared whole wheat or panko bread crumbs added salt and pepper and then melted butter. Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time (0-8 minutes using bread crumbs). Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
  2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
  3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
  4. 4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

Step-by-Step

Keys to a Crisp Crust I love that they review

Soft, moist fish needs an extra-thick coating of bread crumbs to add flavor and crunch. Here’s how we lay it on thick:

Picture from America Test Kitchen

1. Pulse: Processing fresh crumbs very coarsely maximizes crunch.

Steve tweak: Use already prepared whole wheat or panko bread crumbs added salt and pepper and then melted butter.

Picture from America Test Kitchen

2. Toast: Prebaking buttered crumbs ensures that they are brown and crisp when fish is done. 0-8 minutes using bread crumbs

Picture from America Test Kitchen

3. Dip: Thickening batter with flour and mayonnaise prevents toasted crumbs from turning soggy and glues them firmly to fish.

Picture from America Test Kitchen

4. Coat: Pressing down gently on crumbs helps to pack thick layer on fish.

Picture from America Test Kitchen

5. Elevate: Baking fish on a wire rack set inside baking sheet allows air to circulate underneath.

Herb Rub Flank Steak
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Herb Rub Flank Steak

I love flank steak you can do so much with it tonight we are trying a stir fry, recipe to come. Anyway this is one of my favorite especially around late spring early summer when my rosemary is growing and calling me to run my hands along a sprig. I just love the smell it leaves on them. We tried many different combinations and came up with this but as I said we like to experiment so send me ideas you think might work.

Herb Rubbed Flank Steak with Sweet Potato Pancake and Broccoli

Ingredients

  • 1 ½ to 2 lbs. beef flank steak.
  • ¼ cup chopped fresh rosemary or 1 Tbsp. dried crushed if your house is too dry and it just never last the winter.
  • 1 Tbsp. chopped fresh marjoram or 1 tsp. dried, crushed.
  • 3 table Tbsp. chopped fresh oregano or 1 tsp. dried, crushed.
  • Yes you should see my deck in the height of the summer.
  • 3 cloves garlic, minced about 1 ½ tsp. minced.
  • 1 ½ tsp. paprika (try with the different kinds each adds a slightly different kick).
  • 1 tsp. kosher salt.
  • 1 tsp. crushed red pepper.
  • 1 tsp. freshly ground black pepper
  • 3 Tbsp. extra virgin Olive Oil.

ingredients

How

Trim fat from the meat. Score both sides of the steak in a diamond pattern by making shallow cuts at 1 inch intervals, set aside. In a small bowl mix the rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined. This makes your rub.

rub

Divide the mixture roughly by half, spoon mixture over one side of steak and rub in with your fingers. Repeat on the other side. Come on give it a good massage it is a rub.

give it a roob rubbing all sides

I like to wrap it with plastic wrap then put on plate but you can put in a shallow dish unwrapped as long as you can cover it tightly. Place in refrigerator for 1 to 24 hours, got better results the longer I waited.

wrap in plastice wrap

Grilling: Ok I have done both but I mostly use a gas grill but since I am a nice guy you can grill directly over medium coals. Grill 17 to 21 minutes uncovered or until medium doneness about 160° turning once halfway. For gas grill I found preheating grill to high, reduce heat to medium. Place on grill over heat.  And grill as above Ha fooled you, both about the same.

Transfer to a cutting board cover loosely with tinfoil let stand for 10 minutes. To serve, slice very thinly across the grain. Some say across and at an angle you try it an let me know which way you prefer just remember across the grain.

slice and serve (2) slice and serve (1)

Grill Tip:

  • I keep tin foil shinny side down on the grill while preheating this really cooks anything that was left on last time and turns it into easy to remove ashes.
  • Wipe down with veggie oil on a wad of paper towels held by tongs.