The Obsessive Chef

2018-07-28T16:23:00.000-04:00

A Humble Supper

I've been away from the blog for a long time, and, with renewed excitement, I'm back. This is a modest start - just a humble supper of shrimp ceviche, roasted potatoes, and caprese salad made with cherry tomatoes (it was off-season for vine ripened toms).

My third cookbook, "Stephen Cooks, Vol III" is near completion. It's mission is to bring interesting, unusual, and always unique things to the attention of other foodies. The word unique is apt because each of these recipes has an aspect that is a special touch. It might be the combination of ingredients, the cooking method, the spicing ... something - anything to keep them from being just everyday, and falling into the category of "everybody's doing it."

Let's start with the shrimp. I buy whatever's on sale. 6 or 7 ounces is sufficient for a meal for 2 (that's what I prepare everyday). I'm not fond of leftovers, so I take pains to prepare what my husband, Peter, and I will consume in one sitting. It's tricky - much easier to cook for 4 than for 2.

Traditionally ceviche is a method of "cooking" shrimp in the acid of lemons and/or limes. My method includes fresh orange juice, limes, and zest from both. If the shrimp are dropped into simmering water for 30 seconds before being immersed in the juices they will have a nice texture (if they are cooked entirely in the juice, they tend to be a little floppy, whatever that means). 30 minutes marination is sufficient; a couple of hours is fine.

The potatoes First they get boiled until not quite cooked through. Then cooled, diced, tossed with olive oil, salt and pepper, and browned up under the broiler for just a few minutes.

Caprese salad. No points for creativity here, except possibly for the use of cherry tomatoes. This is pretty traditional: tomato, basil, mozzarella, drizzled with olive oil and sprinkled with a pinch each of salt and pepper.

There, I've done it; re-entered the world of the obsessive blogger. I will be back soon. If you view this, please send me a brief note so that I know I'm not alone out there. I'll be visiting the blogs of my followers (there appears to be 20) over the next few days and will be sure to let you know I've been there.

Regards, Stephen.

Back to the blog

2018-04-22T15:53:00.000-04:00

I've been away from the blog for 3 years! No reason. Just occupied with other things. If there's anyone out there who sees this I'd appreciate knowing that I'm not just whistling into the wind. I suspect I'll start posting again, although the whole layout of the site is different from what I remember. Regards to one and all.

The most devilish of eggs

2014-07-01T20:13:00.001-04:00

Who is the last person to modernize deviled eggs? Well, yours truly of course.

The whites are cooked on a sheet pan, the yolks are poached, and on top is some Japanese menteiko. The whites were painted with mustard before rolling up.

All in all kinky and fun.

2014-06-20T14:44:00.000-04:00

Made this up last night. It's nothing special, except that it is delicious. I used orecchiette (little ears) pasta. Blanched the shrimp for 1 minute and then immersed them in lemon and lime juices along with some red pepper flakes, onion powder, garlic powder, and pepper. I added snap peas. It became a one-dish meal.

Potatoes from a can (not Cannes)

2014-05-25T16:39:00.000-04:00

All over the world noses are tilting into the air. Potatoes from a can? HOW DARE HE?

I would be fascinated to know how many folks have ever actually tried canned potatoes. Here's the deal: they are unique unto themselves. I like them because of both their flavor and their texture, which is mostly like boiled potatoes. When browned up as in the photo they have a nutty (as in professor) flavor. You can add any herbs to them. Here are some ideas ...

Drain and rinse them. You can use the ones that are already sliced, although my preference is the whole ones.

If you start the night before, you can leave them in a bowl in the fridge and let more moisture evaporate. It does not matter a great deal.

Start by sauteing some onions or shallots. Use garlic too. Keep your pan over moderately high heat and add the potatoes. Toss and twirl. After they get pretty hot, toss in a pat of butter - but you want to be careful that it doesn't burn. Keep tossing until the potatoes brown nicely. Paprika is a nice addition to aid browning. Of course you want salt and pepper. At the end some cilantro or parsley.

How long does this take? Good question. It takes 10-15 minutes in my experience.

So there, my former friends, are my fondly fried potatoes from a can. Do with them what you will - or can. Ha, ha, ha, do you know that one of my favorite things in life is to make myself laugh? Just ask my spouse, Peter. He'll tell you.

Vietnamese-style chicken

2014-05-11T13:32:00.000-04:00

I cannot attest to the authenticity of this recipe, but it is very tasty. The sugar helps it caramelize beautifully.

Vietnamese-style chicken
1 1/2 lb boneless chicken parts

Marinade:
2 Tbs fish sauce
3 Tbs garlic, mashed
1 Tbs curry powder
1/2 tsp salt
1 1/2 tsp sugar

Marinate the chicken pieces in the above for 30 minutes or 2 hours.

To cook:
3 Tbs water
2 Tbs sugar
2 lemon grass stalks, trimmed and minced
1 shallot, minced
3 chilies, minced
1 scallion, minced

Place the water and 2 Tbs sugar in a large skillet. Heat over medium-low until the sugar is caramelized (browned, but not burned).

Add lemon grass, shallot, chilies and scallion and saute until fragrant (maybe 2-3 minutes). Add the chicken and cook, turning a couple of times, until done throughout (about 15-20 minutes). Serve over rice with additional scallions to garnish.

I'm back - with Tomatillo Gazpacho

2014-05-07T17:32:00.003-04:00

I never stopped cooking - I just stopping blogging. But I'm back and very enthusiastic once again.

Last Sunday I prepared a 6-course dinner for 8. It included olive tapenade (2 types), this gazpacho, a wilted kale salad, sauteed trout filets, potato salad, and chocolate cake with homemade ice cream.

Tomatillos can be prepared raw or cooked. I prefer roasting them.

Tomatillo Gazpacho (serves 4)
1 lb tomatillos (of similar size)
2 garlic cloves, mashed
1 cucumber, peeled and diced
1/2 bell pepper, diced
1 jalapeno, diced
15 oz broth (vegetable or chicken)
1 tsp sugar
salt and pepper to taste
1 avocado, sliced
scallions, finely chopped
piquillo peppers, diced

In a 400 degree oven roast the tomatillos until softened, about 10 minutes. Let them cool for a few minutes.

Place them in a food processor with the garlic, 1/2 of the cucumber, bell pepper, jalapeno. Puree.

Combine with the broth, sugar and salt and pepper.

Serve warm or chilled, or at room temperature, garnished with avocado and scallions and piquillo peppers (optional).

I don't know beans

2013-10-09T21:04:00.000-04:00

The time has come for yours truly to cease blabbing - I mean blogging. The last few years have been educational and have yielded a few fun "pen pals" from the foodie world.

From time to time I may graze some blogs, but I am no longer interested in recipes. I don't use them. The best things I make for my personal chef and catering clients have sprung unformed from my 5-watt brain and then have refined themselves in my dreams, day and night varieties.

I wish you all well.

Your (former) blogger friend,
Stephen

Stepping Aside

2013-08-02T20:57:00.002-04:00

It's time for a break. I'll be back the second week of September after some beach time. Keep on keepin' on.

Update - Stevie does doggies

2013-07-21T10:03:00.000-04:00

Yesterday Jonah attacked my partner/spouse, Peter, twice early in the morning, backing him into a corner but not actually doing any real harm. He had bonded so well with me and I think he was being protective and jealous. Whenever Peter would come home from work or downstairs in the morning, Jonah would growl.

I had to return him to the adoption agency yesterday afternoon. Had a good cry in the van afterward. In the space of less than 2 weeks I became super fond of him, even with his phobias, his hatred of the out of doors, his freakish behavior when he heard aluminum foil being crinkled, and more. What follows is my original post about him. I intend to get another foster dog, perhaps as soon as Monday.

Previously on "Stevie Does Doggies":

We took Jonah in last Monday as a foster pet. He's not close to behavior that would encourage anyone to want to adopt him. He is afraid of everything, hates being on a leash, and hides most of the time under one table or another in our living room. As a matter of fact, in 6 days he has not even left the living room (other than to go out to do those things that a dog must do every several hours).

I've proposed to his adoption coordinator that we should consider anxiety medication, but, as so often happens with volunteer situations, I have not had a reply.

He is a handsome dude, about 30 or so pounds, and will come curl up at my feet from time to time. Just wanted to share him with you.

Shrimp ceviche with taramosalata

2013-07-18T08:00:00.001-04:00

You will need to find a Greek or Mid-Eastern market to get taramosalata, which is a dip-like paste of carp roe. That being said, I've made a substitute version that's easier to find: take a jar of caviar off-the-shelf at the supermarket (buy the best - most expensive - one they have). Mix it with sour cream or yogurt. Voila! You've done it!

This time I "cured" whole shrimp (10 oz. 21-25's for 2 servings) instead of slicing them in half. Drop peeled shrimp into boiling water. After 30 seconds drain and rinse under cold water. Steep in a mixture of lemon juice (1 lemon), lime juice (2 limes), shallot, and salt for 30 minutes (in the fridge). If you're not going to eat the shrimp immediately drain off the juice to stop the "cooking" and keep them refrigerated.

Toss in a mix of taramosalata and sour cream (proportions are up to you - I go about 1 to 1) or the substitute I suggested above. It's a delicious protein for a hot summer's supper.

Cornish hens (what, again?)

2013-07-17T07:10:00.001-04:00

It's been quite a while since my last Cornish hen posting, and my technique has evolved.

Spatchcock one bird (dinner for two).

Brine in 2 cups water (with 2 Tbs kosher salt dissolved in it) for at least 2 hours; or up to 4.

Rinse well and dry. Drizzle with butter, season with pepper, and place lemon slices under the skin (optional).

Insert temperature probe if you have one and roast in a 350 oven for about 30 minutes.

Place under the broiler to brown the skin. Target temperature is 165 degrees at the thickest part of the breast - where the wing is attached. Let rest 5 minutes.

Is that easy, or what?

The Changing of the Swiss Chard

2013-07-05T10:38:00.000-04:00

Chard is a beautiful thing; to look at, to cook, and of course to eat. One good-size bunch reduces down to 2 perfect servings.

Strip the leaves from the stems. Chop up the stems. Wash it all thoroughly of course. Chop the leaves coarsely.

Mince up some garlic (I use lots) and some onion or shallot or scallion. Saute in olive oil and butter over medium low heat for 2 minutes. Add the stem pieces for 3 minutes, then add the leaves. Toss frequently for 5 or 6 minutes until wilted and tender. Sprinkle with a pinch of cinnamon, a pinch of powdered ginger, and a generous pinch of garam masala if you have it. Naturally you'll want some salt - how much is up to you.

I think Swiss chard goes on my desert island list.

Just keep those seafood cakes coming to the table, Maestro

2013-06-16T21:13:00.001-04:00

I've posted this before, but this is a new version, a better version, cakes to be copied. The secret ingredient: corn tortillas pulverized in the food processor. They aren't dried, rather, fresh and soft. I guarantee you have never had anything quite like this before.

Four seafood cakes
6 oz swai or other delicate white filets
6 oz shrimp (size doesn't matter, dear)
4 corn tortillas, reduced to crumbs in a food processor
1 tsp chili garlic sauce
1 tsp fresh thyme leaves
salt and pepper to taste

Cut the fish and shrimp into 1/2 inch pieces. Place them in the food processor and add 1/4 cup tortilla crumbs, chili garlic sauce, thyme, and salt and pepper. Process until well combined but not totally turned into a paste. Do it with pulses. Form into 4 "burgers."

Coat the outsides with more of the crumbs. Heat oil and butter in a skillet and saute over medium for absolutely no more than 3 minutes per side. 2 minutes on the second side is very likely enough.

Pile on the pilaf

2013-06-09T17:52:00.000-04:00

Can't tell you the last time I simply posted a recipe from a cookbook (except maybe my own). Attribution is to Jane Brody.

Actual title: Pilaf with a Purpose (adapted)
1 1/2 tsp olive oil
1 tsp butter
1/2 cup broken angel hair pasta
2/3 cup finely chopped onion
1/2 cup chopped mushrooms
1 cup bulgar
2 cups vegetable, chicken or beef broth
1/4 tsp salt
pepper to taste
1/3 cup basil, torn
1/3 cup dry-roasted, salted sunflower seeds
1 cup garbanzos, canned, rinsed, and drained

Saute pasta in butter and oil until browned, c. 3 minutes.
Add mushrooms and onion; saute c. 4 minutes
Add bulgar, stir to coat; saute c. 3 minutes.
Add all remaining ingredients and stir to blend.
Bring to a boil.
Cover and simmer for 20 minutes.

A feast for a King (or is it a Pasha?).

Pasta primavera with pig and pun

2013-06-03T20:33:00.000-04:00

Technically speaking the addition of ham isn't exactly kosher (ha, ha). This was a perfect warm weather supper.

1/2 box rotini or linguini or angel hair or spaghetti or ... oh heck, pasta

10-12 grape tomatoes chopped
1 1/2 cups diced ham
2 scallions, finely chopped
1/2 red bell pepper, nuked for 30 seconds and diced
1 tsp olive oil
pinch of salt and pepper
1 Tbs julienne of basil
1 tsp thyme leaves
2 Tbs minced chives
2 Tbs grated parmesan

Cook the pasta. Saute the next 8 things very lightly. Drain and add pasta. Toss. Place in bowls. Garnish with chives and parm. Go to town. Or go to the movies.

Tomato coulis

2013-05-26T10:55:00.000-04:00

Had dinner at a restaurant last week where something like this was served with bread. I recreated it in my own fashion yesterday. Very tasty, very fun, very expensive if you ask me to make it for you. LOL

1 lb cherry tomatoes, halved
1/2 medium shallot, roughly chopped
1/2 jalapeno, seeded, roughly chopped
1/2 red bell pepper, roughly chopped
olive oil as necessary
salt and pepper

Roast the tomatoes at 225 degrees for a few hours. Nuke the bell pepper for a couple of minutes to soften. Put them in the food processor with everything else and whir until combined but not thinly pureed. Spread on quiche, or toast, sauteed fish.

Shrimp ceviche and pasta salad (not for amateurs)

2013-05-17T16:22:00.000-04:00

I'm into minimalist descriptions, so bear with me.

Shrimp ceviche: 21-30 size shrimp (1/2 lb. for two servings), shells removed, sliced in half lengthwise (across the back).

Drop them into boiling water for 20 seconds only.

Drain and rinse under cold water.

"Cure" them in the juice of 2 lemons and 2 limes, some chopped onion, a jalapeno (seeded or not), a bit of salt, for 30 minutes.

Toss them with: cooked pasta (5 oz. dry), artichoke hearts, hearts of palm, diced radishes, diced celery, a bit of salt and pepper (to taste).

Dress them with low fat yogurt, olive oil, coconut milk.

Prepare for heaven (in the culinary sense).

P. S. I got paid for making this.

One "hot" dog with Crout, please

2013-05-14T15:50:00.000-04:00

Meet Sparky, my latest pet care client. He's 13 weeks old and possessed of all the qualities a King Charles Spaniel is famous for: affection, affection, affection, and near-terminal cute-itude.

Linguini carbonara

2013-05-12T19:59:00.000-04:00

What an easy and satisfying supper. Serve it with a salad or other green vegetable.

Google will take you to dozens of variations of recipes to follow. I'm just here to remind you how wonderful carbonara is. My work is done.

Arugula pesto - are you game?

2013-05-08T14:37:00.002-04:00

Arugula is not to everyone's taste. Those with taste, however, love it. 4 cups arugula packed, 2 Tbsp garlic, salt and pepper, 2 Tbsp pine nuts (or in my case, salted and roasted sunflower seeds), olive oil.

Put the pesto in the food processor, and the garlic, salt and pepper, and nuts. Drizzle in maybe 1/3 cup olive oil and turn on the motor. You are done.

Dress fish with it, dress pasta with it, or dress gnocchi with it. Or use it for hair removal.

Pork medallions

2013-05-06T20:24:00.000-04:00

For those of you who would comment anonymously, save your time. You will NOT be published. You will NOT be read. To the rest of the bloggers who enjoy ideas, read on.

Time for a rant about brining. If you have not tried it with pork (any pork, all pork) you are missing out on a valuable technique for flavorful and tender meat. If you insist on cooking your pork until there is no trace of pink in it, go somewhere else now - this post is not for you.

Brine for one pork tenderloin: 2 cups water, 2 tbsp kosher salt, 1 tbsp sugar; refrigerate for 4-6 hours; rinse well, dry and slice into the little gems you see above.

Saute in butter and olive oil (add some pepper and maybe paprika) for 3-4 minutes per side. The center should still be pink. It won't hurt you. If you need proof, send $20 to my PayPal account (id provided upon request).

Catfish on a Hot Tin Plate

2013-05-02T10:22:00.001-04:00

Poached catfish

Okay, the plate's not tin. This is an unorthodox method of preparing this not-universally-popular bottom feeder. What you see above is two halves of a large filet. At the bottom of the fish (in the center where it's been cut) is a rather dense strip of flesh. I sliced that out with my sharp chef's knife (and some of you didn't think I was a sharp chef!).

Bring enough broth (must be able to cover the filets completely) to a full boil. Slide in the filets, cover, remove from heat, and let stand for 5 minutes. My work is done here. I tried two garnishes: Cajun seasoning (as above), and some arugula pesto. The latter is my favorite.

Use wine or plain water if you wish (salt the water, though, or it will be very bland).

You Slaw Me

2013-04-23T09:34:00.001-04:00

I recently took a vow of brevity. What do you need to know about slaw? I thought so.

I prefer savoy cabbage because of its flavor. I also make chayote slaw from time to time. Using my food processor with the chopping wheel starts things off with a whir.

Of last I've been using olive oil, a touch of mustard, and a bit of celery salt. Have been avoiding mayo. An open can of coconut milk presented a nice opportunity for some variety.

Turkey does tortilla (Hamburgesas de pavo)

2013-04-10T11:47:00.002-04:00

Crumbs made from corn tortillas bring a south of the border flair to these little cosas.

As per the picture at right, I just cut them up and then processed them for a few minutes to break them down. Then I use them just like dried bread crumbs (although I don't dry them).

1.25 lbs light and dark combined ground turkey
1/4 cup corn tortilla crumbs
1/4 cup milk
1 egg, lightly beaten
salt and pepper to taste

Don't 'spec' I need to tell you how to cook them.