Knees & Bees : An Online Cookblog by D. Scott Gregory

Lemon Herbed Asparagus with Pine Nuts and Gorgonzola wrapped in Proscutto with Hollandaise Sauce

noreply@blogger.com (S) — Thu, 01 Mar 2012 05:27:00 +0000

1 large bunch fresh Asparagus
6 sprigs fresh Rosemary
2 cloves garlic, chopped
1 lemon, juiced and zested
1/2 cup Pine Nuts, roasted
8 large slices Prosciutto
1/2 cup Gorgonzola cheese
capers to garnish

Hollandaise Sauce:
4 egg yolks (or equivalent in Egg Beaters)
2 tsp lemon juice
2 tbsp water
1 tbsp Dijon Mustard
1 cup butter, melted
dash of Worcestershire Sauce
Salt & Pepper to taste

In a small baking dish filled with 1" boiling water, blanche Asparagus for 3-4 minutes, then drain and 'cold shock' the asparagus under cold water. Drain and allow to dry on kitchen towels. In a medium size lightly oiled baking dish, lay down 1/4 of the Asparagus sprigs onto several flat slices of Prosciutto, constituting a wrap. Generously cover the asparagus with the gorgonzola, pine nuts, garlic, line with the rosemary sprigs, and lemon zest. Roll up and wrap and secure with toothpicks for baking. Sprinkle capers around asparagus. Then place into oven and bake for 20 minutes.

While baking, prepare Hollandaise Sauce:
In a stainless steel bowl over a pot of simmering water (do not allow bowl to touch the simmering water) over medium heat, wisk mixture of egg yolks, lemon juice, water, mustard, butter and other ingredients slowly for 15-20 minutes until pale yellow and thick.

Remove Asparagus from oven and plate, then smother with the Hollandaise sauce. Garnish with the reserve of rosemary sprigs.

Lobster Tail Broiled in a Garlic Herbed Butter, served on a bed of Pasta Con Pesto

noreply@blogger.com (S) — Thu, 01 Mar 2012 05:21:00 +0000

4 large 6-8" lobster tails
4 cloves garlic, minced
6 tbsp salted butter, minced, and warm melted*
1 lemon, juiced
1 lemon, sliced for garnish
1/2 tbsp Old Bay Seasoning

Preheat broiler - 500 degrees.

*Heat butter slowly, and add garlic. Allow butter to absorb garlic. Using kitchen shears, or sharp scisors, cut each lobster shell curved side back. Pry sides of shell to expose lobster meat and lay in shallow roasting pan. Douse meat with garlic butter and then dust with Old Bay spice. Squeeze lemon juice over lobster and lay lemon slices alongside lobster tails. Place in oven and broil for 12-15 minutes until meat is opaque.

Serve on bed of Pasta Con Pesto (cooked Linguini, mixed with Basil Pesto, mixed with a generous amount of thickly grated Pecorino Romano cheese)

Key Lime Pie

noreply@blogger.com (S) — Thu, 01 Mar 2012 05:18:00 +0000

9" Graham Cracker Prie Crust
14 oz can sweet condensed milk
3 egg yolks (remove whites)
1/2 cup Nelly & Joes Key Lime Juice
1/2 cup crushed cashews
1.5 cups whipped cream (fat free)

Preheat oven at 350 degrees.

Combine milk, yolks and lime juice, blend until smooth. Pour filling into pie crust, sprinkle 1/2 of cashews over top. Bake for 15 minutes. Remove and cover with whipped cream, sprinkle the reserve of cashews, place back into oven and bake until whipped cream carmelizes (about 10 minutes). Remove from oven, allow to cool and serve.

Raisin & Corn Stuffed Pork Chops

noreply@blogger.com (S) — Mon, 18 May 2009 04:59:00 +0000

photo by d. scott gregory. click on photo to enlarge

Ingredients:
6 medium boneless pork chops, 3/4" thick
3 cups dry mixed bread crumbles (for stuffing)
1/3 stick unsalted butter
1 cup chicken broth
3 slices bacon, minced
2 cloves garlic, minced
1/3 cup onion, minced
1/3 cup celery, minced
1 tbsp fresh sage, minced
1/2 tbsp dried oregano
1/2 tbsp dried thyme
1/2 cup raisins
1 cup whole kernel corn (pre-cooked or canned)

Preparation:
Raisin & Corn Stuffing*:
Bring chicken broth to a boil and add butter to melt (in microwave or on stovetop). In medium saucepan, cook minced bacon until lightly crispy, then add garlic, onions, celery, sage and sautee until translucent.

Turn off heat, then combine into the same saucepan stuffing, dried herbs, and broth/butter mix and lightly mix using a large spoon. Add raisins and corn last, thoroughly mix and set aside to cool.

Pork Chops:
Prepare raisin & corn stuffing in advance (see directions above). Preheat oven to 400 degrees F. Coat inside of a medium baking dish with oil and set aside.

Rinse pork chops, pat dry and set flat side down in baking dish. Using a sharp knife, slice lengthwise slit across top and through each chop, and spread with fingers, creating an "O" shaped cavity to be filled with stuffing.

Spoon in even and generous amounts of stuffing. The suffing can be up to an inch rounded over the stuffed cavity.

Cover baking dish tightly with aluminum foil and place into oven for 40 minutes. Uncover and continue to cook until stuffing becomes lightly browned and pork reaches an inside temperature of 165 degrees F.

Plate:
Remove from oven. May be garnished with a sprig of fresh parsley. Pairs well with fresh asparagus with an almond butter.

* Note: Raisin & Corn stuffing mix can also be used to stuff a 'butterflied' pork loin.

Panko-Crusted Chicken Roulades Stuffed With Homemade Pesto

noreply@blogger.com (S) — Tue, 24 Mar 2009 10:59:00 +0000

Ingredients:
2 cups Panko (Japanese bread crumbs)
1/3 cup grated Romano* cheese
1/2 tsp dried basil flakes
1/2 tsp dried thyme flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
1/4 tsp mustard powder
1/4 tsp fresh ground black pepper
1 egg
2 large chicken breasts, skinned, deboned - prep as follows
2 tbsp. fresh pesto**
toothpicks

Preparation:
Preheat oven to 350 degrees F. Coat inside of medium caserole dish with oil, set aside. Beat egg in small bowl with fork, set aside. In wide medium bowl or pie plate, combine panko, Romano cheese, basil, thyme flakes, garlic, onion, chili, and mustard powders, black pepper and set aside.

Slice each chicken breast horizontally in half, as if slicing a bagle; cover with plastic wrap and flatten with a flat tenderizer or rolling pin to about 1/4" thick. Remove plastic wrap, spread a generous layer of pesto on top of each flattened chicken fillet, then roll up chicken fillets (roulades) like a jellyroll, securing with wooden toothpicks.

Dredge the roulades (chicken rolls) through egg mix, coating all sides, then drop in panko mix, turning to coat all sides. Arrange the coated fillets in the prepared baking dish and tightly cover with aluminum foil. Bake for 25 minutes, remove aluminum foil and continue to bake for another 10 minutes or until panko coating is browned and chicken is cooked through. Remove and discard toothpicks.

Serve:
Cut each chicken roulade into 1/2 inch slices and arrange them on an overlapping bias. Garnish with fresh basil.

Yield: 4 servings

* Romano cheese can be substituted with Parmegan cheese
** Homemade [basil] Pesto can be found here (recipe link pops into new window)

Mushroom, Cheddar and Quinoa Stuffed Peppers

noreply@blogger.com (S) — Sat, 07 Feb 2009 21:42:00 +0000

Ingredients:
1 cup Quinoa
2 cups chicken broth
1 tbsp butter
3 cloves gari, minced
1 medium yellow onion, chopped
1/2 cup sliced shitake mushrooms
3 strips bacon*, cooked, sliced into slim bits
1/4 cup celery, diced
1/4 tsp dry red pepper flakes
1/4 tsp fresh ground pepper
corse salt (to taste)
1 14oz can diced tomatoes, lightly drained
2/3 cup grated sharp cheddar cheese
3 large peppers**, capped + ready to stuff
1/4 cup grated sharp cheddar cheese (reserved for topping)

Preparation:
Pre-cook quinoa: In medium pot, over high heat, bring 2 cups chicken broth to boil, stir in Quinoa. Cover pot, reduce heat to heat to low and simmer for 15-20 minutes. Fluff up quinoa with fork and set aside.

Preheat oven to 350 degrees F. In large saute pan over medium-high heat, saute the garlic, onion, and mushrooms in butter for 3 minutes. Turn heat down to medium, add quinoa, celery, red pepper flakes, black pepper, bacon and tomatoes and cook for an additional 5 minutes, stirring occassionally. Turn heat off, set aside to cool. When cool, stir in grated cheese.***

Spoon the cooked quinoa mixture into the cored peppers and place stuffed side up into a high rimmed caserole dish. Sprinkle cheese on top of each stuffed pepper. Pour 1 cup water to cover bottom of caserole dish with stuffed peppers, and place into oven to cook for 30 minutes.

* Turkey bacon can be used, slice up first and sautee
** Green, yellow, orange or red peppers can be used.
*** Stuffing mixture can be prepared in advance and/or refrigerated overnight.
Note: Quinoa stuffing can also be used to stuff pork chops or pork loin.

Baked Cheese Crisps

noreply@blogger.com (S) — Sat, 07 Feb 2009 21:39:00 +0000

Ingredients:
1/2 cup grated romano cheese
1/2 cup grated parmesan cheese
1/2 cup grated sharp cheddar cheese

Preparation:
Move oven rack to highest heating element. Preheat oven 400 degrees F. Combine all cheeses into a bowl and mix. Spoon about 1 tbsp of cheese mix dollops onto cookie sheet (covered with parchment paper of non-stick surfacing) in 1/2 dollar sized glops, roughly 9-12 per cookie sheet.

Place in oven (carefully watch) while cooking for about 3 minutes - or until all cheese is evenly melted with slightly light brown on edges. Immediately remove from oven and transfer the cheese crisps to cooling rack.

Hashed Brussels Sprouts

noreply@blogger.com (S) — Thu, 22 Jan 2009 04:20:00 +0000

Ingredients:
1 lb fresh Brussels Sprouts, rinsed, stalk ends capped
2 tbsp lemon juice
1/4 tsp fresh ground pepper
1/4 tsp course salt
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp mustard seeds (lightly ground)
1 tbsp zest of lemon peel (reserve 1/2 tsp for garnish)
1 cup dry white wine (pref.: Chardonnay)

Preparation:
Put lemon juice in large mixing bowl, set aside. Slice Brussels into thin slaw-like shreds and place into the bowl with lemon juice. After all Brussels are sliced and in bowl, add salt and pepper and thoroughly mix.

In large saute pan over medium-high heat, add olive oil and butter. After the butter melts, add minced garlic and Brussels - quickly stir for 3 minutes. Add mustard seeds, lemon zest and wine - reduce heat to a simmer, cover and let cook for 5 minutes, stirring occassionally. Uncover and turn to medium-high heat, stir quickly until moisture reduces, scraping up pan residue & sprouts become lightly toasted brown. Serve immediately with a garnish of reserved lemon zest.

Baked Striped Bass with Herbed Stuffing

noreply@blogger.com (S) — Fri, 09 Jan 2009 06:37:00 +0000

Ingredients:
3 cups dry mixed bread crumbles (for stuffing)
1/3 stick unsalted butter
1 cup chicken broth
2 cloves garlic, minced
1/3 cup onion, minced
1/3 cup celery, minced
1 tbsp fresh rosemary, minced
1/2 tbsp dried sage
1/2 tbsp dried oregano
1/2 tbsp dried thyme
salt & pepper to taste

2 lbs fresh Striped Bass fillets, deboned, deskinned*
1 cup chicken broth
salt & pepper to taste
toothpicks for securing filets

Preparation:
Herbed Stuffing:
Bring chicken broth to a boil and add butter to melt (in microwave or on stovetop). In medium bowl, combine all dry ingredients, bread stuffing, celery, garlic and onion to bread stuffing and pour melted butter/broth mixture over top. Thoroughly mix and set aside to cool.

Striped Bass:
Prepare herbed stuffing in advance (see directions above). Preheat oven to 400 degrees F. Coat inside of a medium baking dish with oil and set aside. Bass fillets should be trimmed/filleted to be able to be loosely looped (1-2" diameter loops) and secured with a toothpick. Evenly spoon in stuffing into each fillet 'loop' and place stuffing side up in the oiled baking dish. Pour chicken broth onto bottom of dish, cover tightly with aluminum foil and place into oven for 20 minutes. Uncover and continue to cook until stuffing becomes lightly browned.

Plate:
Remove from oven & remove toothpicks. May be garnished with a sprig of rosemary or a dollop of Clementine Chutney.

*Striped Bass may be substituted with similar fish, ie.: Snapper, Tilapia.

Clementine Chutney

noreply@blogger.com (S) — Fri, 09 Jan 2009 06:18:00 +0000

Ingredients:
6 medium/large Clementine oranges
1 tbsp zest of Clementine peel
1/4 tsp Ground Ginger
1/4 tsp Ground Cinnamon
1/2 tsp Mustard Seeds (ground)
1/2 tsp Coriander Seeds (ground)
1/4 tsp Curry Powder
1 tbsp Honey
1/2 cup sugar Sugar
1/4 cup Red Wine Vinegar
1/4 tsp Coarse Salt
1/2 cup Raisins*

Preparation:
Zest Clementine oranges before peeling, set aside. Peel Clementines, discarding the peel and white veiny portions, and dice into small chunks.

In medium saucepan over medium heat, combine Clementines, Ginger, Cinnamon, Mustard, Coriander, Curry, Honey, Sugar and stir until thoroughly mixed and the sugar is dissolved. Stir in vinegar, salt and raisins and lower heat to a simmer - stirring occasionally for 15 minutes. Transfer to sealable container (uncovered) to cool.

Serve:
As condiment, relish or garnish warm or cold atop fish, chicken or pork. *Diced apple can be additionally combined.

Whole Wheat Challah

noreply@blogger.com (S) — Tue, 18 Nov 2008 05:08:00 +0000

Divide dough into 4 sections

Braid sections of dough

Whole Wheat Challah baked & cooling

Ingredients:
1 package yeast (2 1/4 tsp)
1/4 cup warm water (105-115 degrees F)
1 1/2 cups whole wheat flour
1 1/2 cups white (all-purpose) flour
1 1/2 tsp salt
1 tbsp sugar
1 tbsp honey
1 tbsp vegetable oil
1 cup milk
1 cup water
1 cup whole wheat flour reserved for kneading
seasoning herbs/seeds as topping**

Preparation:
Wisk yeast and 1/4 cup warm water (105-115 degrees F) and set aside while sifting/preparing other ingredients: Sift both wheat & white flours, salt, sugar into large mixing bowl. Wisk honey, oil, milk, water and yeast mixture and set aside. Using hand mixer or food processor (with dough hook) or by hand, slowly add yeast & liquids to the dry flour mixture an mix until dough peels away from the side of the bowl.

Turn onto a floured surface, and knead for about 5-7 minutes with oiled hands. Place dough in an oiled bowl then place in a warm undrafty place (inside an unheated oven) covered with damp kitchen towel and allow to rise* until doubled. Punch down, and then allow to double again.

Knead again thoroughly and then divide dough into 2 even balls (one for each loaf). Divide each ball into 4 even balls (8 total, for 2 loaves) and roll each into 12-16" strands to be braided (see pictures on right).
After braiding, place each loaf onto an oiled pan or on a parchment covered baking pan. Loosely cover with plastic wrap and allow to rise until doubled*. Preheat oven to 400 degrees F.

Remove plastic wrap, sprinkle seasoning herbs/seeds on top and then place in oven for 10 minutes. Lower heat to 350 degrees F and continue baking for another 20-25 minutes, until top surface is evenly browned and sounds hollow when tapped. Remove and allow to cool on cooling rack.

* Rising time and amount may vary based on environmental conditions and variables: temperature, altitude, hard water, etc.
** Seasoned herb/topping suggestions: dried rosemary, thyme, oregano, dill, poppy seeds, sesame seeds, kosher salt.

Curried Pear Soup

noreply@blogger.com (S) — Wed, 22 Oct 2008 04:06:00 +0000

Ingredients:
1/2 cup unsalted butter
8 medium firm Bartlett pears peeled, cored and diced
2 cups chopped onions
1 cup sliced green onion
2 medium garlic cloves. minced
2 tablespoons all-purpose flour
2 tablespoons curry powder
1 teaspoon ground cumin
6 cups chicken broth
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon liquid honey
1 tablespoon toasted sesame oil
Salt and pepper (to taste)
1/4 cup green onions, sliced (garnish)
1 cup toasted croutons (garnish)

Preparation:
In a large saucepan, melt butter over medium heat then add the diced pears, chopped onions, sliced green onions, minced garlic and sauté for 2 minutes.

Next add flour, curry powder and ground cumin and sauté until the pears become soft, about 5 minutes. Next stir in chicken broth and dry white wine and reduce the heat and simmer until the soup is slightly thickened (about 20-25 minutes). Next add cream, honey and sesame oil and cook for about a minute. Remove from the heat, taste and adjust seasoning as desired with salt and pepper. Transfer small batches to a blender or a food processor and puree until smooth.

To Serve:
Ladle the soup into bowls and garnish with croutons and sliced green onion.

Poached Pears with Blackberry Pecan Sauce

noreply@blogger.com (S) — Fri, 10 Oct 2008 02:40:00 +0000

Ingredients:
6 semi-firm Fresh Bartlett Pears
2 cups dry red raspberry wine*
3/4 cup sugar
1/2 stick butter
1 cinnamon stick**
4 whole cloves
1 tablespoon lemon juice
1/2 cup water
1 cup toasted pecan nuts
1/4 tsp cornstarch

Preparation:
Peel, halve and core pears and set into a large bowl with the lemon/water mixture (to keep pears from changing color) and set aside. Combine wine & sugar in a large saucepan over medium heat - stir for 5 minutes until sugar is fully dissolved. Add cinnamon, cloves and butter and continue to stir until butter fully melted. Add pears (cored side up) and cover with lid, turn down heat to low and simmer for 25 minutes.

Remove pears and set aside. Remove and discard cinnamon stick and cloves. Add pecans and turn up heat to medium and keep stirring for 10 minutes or until sauce has reduced in half. Sprinkle in cornstarch and thoroughly mix in until sauce thickens.

To plate:
Place two poached pear halves onto small dish on a slight bias, then generously spoon the pecan blackberry sauce over top. Garnish with fresh mint.

*similar tart red fruit wines may be substituted
**or 1/2 tsp ground cinnamon

Fresh Bartlett Pear Pie

noreply@blogger.com (S) — Sat, 20 Sep 2008 04:46:00 +0000

Ingredients:
4 medium firm, ripe Bartlett Pears, peeled, cored & thinly wedged
1/2 stick unsalted butter
1 Tsp. ground cinnamon
1/2 Tsp. ground nutmeg
1/2 Tsp. ground ginger
1 lemon, zested & juiced
1 orange, zested & juiced
1 Cup Brown Sugar
1/2 cup pecans or walnuts, lightly toasted
3/4 cup granola
1 package pre-prepared frozen Puff Pastry*

Preparation:
Preheat oven to 400 degrees F. Coat inside of a 12" glass, ceramic or metal pie dish with butter or shortening. Lay 1 sheet of prepared puff pastry inside center of pie dish, press firmly to all sides with fingers and then trim off excess. Using a fork, lightly prick puff pastry and set aside.

In a large sautee pan over medium heat, brown pears in butter for a few minutes, then turn down heat to low. Sprinkle the cinamon, nutmeg, ginger, lemon & orange zests over pears and stir until thouroughly coated. Add brown sugar and the juices of both lemon & orange, stir, cover pan and let simmer for 10 minutes. Lastly, take sautee pan off heat and mix in the nuts and granola then transfer the pear pie filling into the prepared pie dish.

Take second sheet of puff pastry and lay over the entire pie surface, trim excess off and press pastry dough together at edges. Using a fork, lightly prick ventilation holes in the top pastry sheet**

Place into the center of the oven and bake for 15-20 minutes until puff pastry lightly browns and 'puffs' and filling lightly bubbles. Remove from oven, set on cooling rack and allow to cool for 20 minutes. Serve hot or cold, with or without icecream or whipped cream topping. Enjoy!

*Follow directions on puff pastry to allow adequate thaw & bake time.
** For a decorative element, score/cut the top pastry 'lid' with a knife in a pie wedge, criss-cross, or a diagonal harlequin pattern.

Sauteed Brussels Sprouts with Garlic & Bacon

noreply@blogger.com (S) — Sun, 27 Jul 2008 19:51:00 +0000

Ingredients:
1 1/2 lb Brussels sprouts (about 16-20 sprouts)
1 tablespoon olive oil
1 tablespoon dried Thyme
1 tablespoon dried Oregano
1/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced
2 strips bacon
1 cup chicken broth
1/3 cup sliced almonds

Preparation:
Rinse and then cut off any brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Cut Brussels sprouts in half, lengthwise.
Mix sprouts thoroughly in a medium bowl with the olive oil, oregano, thyme, chili powder and salt and pepper.
In large sautee pan over medium heat, cook bacon until lightly crisp. Remove bacon, let cool and slice or crumble then set aside.
In same sautee pan with the bacon fat over medium heat, lightly sautee the garlic and almonds for a minute, then add the Brussels sprouts.
Using tongs, place Brussels sprouts sliced side down and brown.
After all sprouts are browned, turn them over, turn up heat to high, add chicken broth, lightly cover and allow them to steam for about 8-10 minutes until chicken broth evaporates and sprouts are tender.
Serve immediately while tender and hot.

Substitutions:
If no bacon, substitute 1 tablespoon of unsalted butter. Pecans or pine nuts can substitute almonds.

Homemade Pesto

noreply@blogger.com (S) — Thu, 17 Jul 2008 18:37:00 +0000

Ingredients:
3 cups fresh chopped basil
1 cup Extra Virgin Olive Oil
1 cup finely grated Romano (or parmegan) cheese
1 cup (total) of any combination of lightly toasted nuts: pine nuts, brazil nuts, walnuts or pecans
2 tbsp finely minced garlic (about 4 med. cloves)
1 tbsp lemon juice
1/2 tsp chili powder

Preparation:
Combine all ingredients in blender and blend until smooth. Transfer to tighly sealed container (i.e., Tupperware or jar) and keep refrigerated for up to 4 months.

Can be add to pastas or dipping sauces. Can be smeared onto tenderized chicken, pork or fish and then rolled up and baked.

Baked Spicy Cornbreaded Striper (Smith Mountain Lake style)

noreply@blogger.com (S) — Sun, 29 Jun 2008 02:36:00 +0000

Ingredients:
1lb. fresh Striper* filets - de-skinned, cleaned & patted dry
2 cups fresh cornbread (or equivalent of 3 cornbread muffins), crumbled
1/4 tsp. chili powder**
1/4 tsp. onion powder**
1/2 tsp. garlic powder**
1 tsp. curry powder (madras style)**
dash of salt**
tablespoon olive oil (to coat baking dish)
1 egg (wisked in small bowl for dredging)

To Prepare:
Preheat oven to 350 degrees F.

Using a paper towel, coat the interior of a medium glass baking dish with olive oil & set aside. In a medium bowl, combine the crumbled cornbread, chili powder, onion powder, garlic powder, curry powder & salt and mix thouroughly with a fork and set aside.

In a small bowl, with wisked egg - dredge each filet and then transfer to the cornbread mixture & generously coat each side then lay the filet onto the oiled baking dish. Continue this process with each filet, spacing about 1/4" apart from each filet.

When all the filets are dredged & transferred, use the remaining cornbread mixture to loosely cover all the filets in the baking dish. Tightly cover baking dish with aluminum foil and place into oven. Bake for 20 minutes. Remove aluminum foil and continue to bake until filets are tender and cornbread is crispy.

To Plate:
Using a wide spatula, transfer fish to plate & garnish with slices of lemon and parsley or cilantro.

Substitutions:
* similar filets can be used - Catfish or Bass
** substitute of Old Bay or similar spice mix combination - 2 tsp total amount

Grilled Tuna on Bed of Endive with Littleneck Clam & Coconut Curry Sauce

noreply@blogger.com (S) — Mon, 31 Jul 2006 06:11:00 +0000

For Tuna:
1-2 large sashimi grade tuna fillets (6oz each)
1/2 cup balsamic vinegar
1/3 cup soy sauce
tablespoon sesame oil
1/4 tsp. ground black pepper
handful of rosemary, minced

In a medium bowl, wisk balsamic vinegar, soy sauce, sesame oil, pepper and rosemary. Lay tuna fillet(s) in mixture, and thoroughly soak. Cover and place in refrigerator to chill for 20 minutes.
Prepare grill on a medium to high heat. Lay fillet(s) on grill and cook for 2-4 minutes each side until crisp on the outside, tender and rare on the inside.

For Littleneck Clams & Coconut Curry Sauce:
1/2 lb Fresh Littleneck clams, deshelled, meat only
1lb tomatos (3-4)
1 tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 red onion, loosely chopped
1 cup chicken broth
handful of cilantro, loosely chopped
1 Serrano pepper, roasted and minced
8oz can of coconut milk
1/2 cup dry shredded coconut
1 tbsp curry powder
1 tsp cumin powder
1/2 tsp ground coriander flakes
1/4 tsp ground black pepper

In a medium pot filled 3/4 with boiling water, add tomatos for 8 minutes. Transfer tomatos to colander, to cool while removing skin & seeds. Chop into 8ths and set aside. In the same medium pot used to de-skin the tomatos, pour out water and add the olive oil and place on high heat. Saute the garlic and onions for one minute, then add the clams to lightly brown for 3 minutes - stir quickly. Stir in the chicken broth to deglaze for 1 minute. Turn heat down to medium, then add the tomatos, roasted pepper, coconut, cilantro, coconut milk, curry, cumin, coriander, and the black pepper. Stir for 2 minutes. Turn heat down to low, cover and allow to simmer for 25 minutes, stirring occasionally.

To Plate:
Lay several leaves of endive on plate to accept the curry sauce - spoon a generous amount of the clams and sauce creating a bed for the tuna. Lay the grilled tuna atop and garnish with chive blossoms and minced seaweed.

photo by d. scott gregory
Grilled Tuna on Bed of Endive with Littleneck Clam & Coconut Curry Sauce
click on photo to enlarge

photo by d. scott gregory
Grilled Tuna on Bed of Endive with Littleneck Clam & Coconut Curry SauceBR>click on photo to enlarge

Grilled Chorizo on Bed of Smoked Bacon Collard Greens and Fried Lotus Root

noreply@blogger.com (S) — Sun, 16 Jul 2006 06:19:00 +0000

For Chorizo:
2-6 links fresh Chorizo sausage, fork poked to grill.
Grill for 10 minutes on medium-high heat

For Collard Greens:
4 strips smoked pepper bacon, loosely chopped
1/2 red onion, chopped
3 cloves garlic, sliced
medium bunch of collard greens, loosely chopped
1/2 cup chopped cilantro
Ground pepper to taste

In a medium sautee pan over high heat, brown bacon for 1 minute, then add onion and garlic, sautee until golden brown, add collard greens, cilantro & ground pepper. Cook for 10 minutes, allowing collard greens to reduce and absorb the juices of the bacon, garlic and onion.

For Fried Lotus Root:
1 Lotus Root, sliced in 1/8th inch slices
In fryer with safflower oil at 400 degrees, drop slices of lotus root in. For about 5 minutes, allow lotus root to become golden brown. Remove and allow to drain on paper towels.

To plate:
Serve grilled chorizo over bed of collard greens and fried lotus root.

photo by d. scott gregory
Grilled Chorizo, July 2006
click on photo to enlarge

Maryland Crab Cakes

noreply@blogger.com (S) — Mon, 22 May 2006 02:37:00 +0000

Ingredients:

2 lbs Maryland lump crab
2 eggs
3/4 cup mayonnaise
1 lemon, juiced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 cup bread crumbs
1tbsp crab bake seasoning (like Old Bay)
1 small handful fresh Italian parsley, chopped

Preparation:
Preheat oven to 350 degrees F.
In a medium sized bowl, combine all ingredients and mix thoroughly. Form small fist sized balls and roll until firm, make into patties and lay aside. In a medium saute pan over high heat, lightly brown crab cakes with butter, each side for 3 minutes. Transfer crab cakes to a baking tray and place in oven and bake for 11 minutes.

To plate:
Serve over blanched asaparagus, and drizzle tarter sauce.

photo by d. scott gregory
Crab Cakes, 2006
click on photo to enlarge

Gravlox

noreply@blogger.com (S) — Sat, 20 May 2006 05:43:00 +0000

Ingredients:
2lb fresh large Salmon fillet, boneless & skinless
1/2 cup Kosher salt
1/2 cup brown sugar
3 tbsp. black pepper grounds - crushed
1 zest of lemon skin
1 handfull fresh Dill, loosely chopped
1/2 cup premium Vodka

Preparation:
Drape a medium glass baking dish with plastic wrap, with enough surplus to cover the half width. Cut the salmon fillet lengthwise, set aside. In a large bowl, combine salt, sugar, pepper, lemon zest - mix thoroughly. Dredge salmon fillets in bowl, liberally coating all sides of salmon meat and lay the first fillet atop the plastic wrap in the glass baking dish. Liberally cover the fillet with the fresh dill and lay the second fillet on top. Drizzle the Vodka over both fillets and then tightly blanket the fillets with the plastic wrap. Place a flat object like a small cutting board on top of the fillets and then a heavy object (like a cast iron skillet) then place in refrigerator. Allow to chill for 12 hours before turning. Repeat this 12 hour turning process for process for 24-72 hours, depending on severity of flavor.

To plate:
Remove plastic wrap, brush off salt mixture, and pat dry. On a large cutting board, make slim cross-section slices.Serve with crackers, smeared with cream cheese, minced chives, and diced red onions. Garnish with fresh dill.

photo by d. scott gregory
Gravlox
click on photo to enlarge

Macadamia Nut, Rosemary & Lime Encrusted Salmon on a bed of Squash Compote and Fried Bean Threads

noreply@blogger.com (S) — Fri, 14 Apr 2006 18:11:00 +0000

Ingredients:
For the salmon:
2 10oz filets fresh salmon
1/2 cup crushed macadamia nuts
1/4 cup sesame seeds
handful of fresh rosemary sprigs, finely chopped
1/4 tsp ground ginger
1/4 tsp curry powder
1/2 cup flour, sifted for dredging
1 egg, fork whisked for dredging
2 tbsp Half & Half
salt & pepper to taste
1 lime, juiced

For the spaghetti squash compote:
1 small spaghetti squash, peeled, and diced
1 large shallot, minced
1/2 cup red onion, minced
4 cloves garlic, minced
1 tsp fresh ginger, grated or minced
1/2 stick unsalted butter
1/2 tsp cumin
1/2 cup chicken broth (fat free)
salt & pepper to taste

For the fried bean thread vermicelli:
4 small clumps bean thread vermicelli, separated
3-4 cups canola oil, in small deep fryer (or small deep pot) at 375 degrees
paper towels, for drainage

Preparation:
For the salmon:
Preheat oven 350 degrees F. Lightly oil a medium baking dish with olive oil.
In a medium sized bowl, combine macadamia nuts, sesame seeds, ground ginger, curry powder, salt & pepper and set aside. In a small flat bowl, wisk egg with Half & Half and set aside. Put flour in a small flat bowl and set aside. To dredge the salmon, wash the salmon and pat dry with paper towels, then lay into the flour, and pat flour into all the crevices then transfer to the egg mixture, coating completely. Last step is to drop the dredged salmon into the macadamia & rosemary mixture and completely cover - then to lay the encrusted filets into the baking dish. Drizzle lime juice over filets and then cover with tin foil and place in the oven for 25 minutes.

For the spaghetti squash compote:
In a large sautee pan over high heat, melt the butter and saute the combination of shallot, onion, garlic & ginger, then add the squash, cumin and salt & pepper. Continue to turn and cook for 3 minutes. Turn heat down to medium and slowly add the chicken broth. Allow to brown while pan fry. Set aside once all is cooked.

For the fried bean thread vermicelli:
Put several paper towel sheets onto a plate, set aside. In a small deep fryer or in a medium deep pot, bring oil to 375 degree F temperature. Caution: the bean threads will expand rapidly in fryer oil. Test the oil temperature with a single thread of the bean thread. Gently lay in the bean thread nests into the oil - they will quickly poof up. Once turned white, using a fry spoon, scoop out the lightly fried been threads onto the plate and allow to drain, set aside for presentation.

To plate:
Place fried bean thread nest onto center of plate. Spoon squash compote into a shallow Ramekin-like dish, and press down to make a mold. Use a knife to ease the compote out of the ramekin mold and release the squash compote on top of the fried bean threads. Spatula the encrusted salmon atop the squash compote and garnish with lime slices. Suggestion: coconut curry lime sauce can be drizzled over entire entree.

photo by d. scott gregory
Macadamia & Rosemary Encrusted Salmon
click on photo to enlarge

Asparagus, Smoked Salmon & Canadian Bacon 3 Cheese Fritatta

noreply@blogger.com (S) — Sun, 02 Apr 2006 09:17:00 +0000

10 large eggs
2/3 cup fat free Half & Half
10 stalks fresh asparagus, lightly blanched
6 strips coarse cut Canadian bacon, cooked & thinly sliced
6 cloves garlic, roasted & minced
1/2 cup red onion, loosely chopped
6 oz smoked salmon, fork separated
1/3 cup grated Romano cheese
1/4 cup Asiago cheese
1/4 cup sharp Cheddar cheese
Fresh ground black pepper to taste

Preheat oven to 350F degrees.
In a large mixing bowl, add eggs, Half & Half and whisk until smooth. Pepper and add the bacon, cheese, asparagus, garlic, onion & cheeses. Fork mix until completely combined.
Pour mixture into 2 shallow pie dishes to bake for 30 minutes uncovered.
Lay a sprig of asparagus or two atop to bake. Remove and allow to cool for 3 minutes, and serve immediately. Suggestions to garnish: reserved smoked salmon chunks and asparagus.

photo by d. scott gregory
Fritatta
click on photo to enlarge

Korean BBQ Skewers

noreply@blogger.com (S) — Sun, 26 Mar 2006 04:33:00 +0000

photo by d. scott gregory
Korean BBQ Skewers
click on photo to enlarge

1 lb thinly sliced (to 1/4") beef sirloin/flank steaks, in 1" wide ribbon strips
1 cup soy sauce/tamari
2 tbsp sesame oil
1 tbsp Korean red pepper sauce
1 tbsp lime
1 tbsp rice vinegar
1 tbsp apricot preserves
2 scallions, sliced
1 tbsp freshly grated ginger
2 tbsp sesame seeds

In a medium flat bottomed bowl, thoroughly whisk all ingredients together, add thinly sliced strips of beef - cover and chill for a day or so. Using skewers (metal or bamboo**), thread beef into long ribbons. Grill for about 3-5 minutes.

** if using bamboo skewers, soak in water overnight before using

Yellow Squash with Sauteed Pork in a Ginger Sauce

noreply@blogger.com (S) — Sun, 19 Mar 2006 12:02:00 +0000

1 lb boneless pork shank, sliced in thin 1/4 inch strips
2 tbsp extra virgin olive oil
2 yellow zucchini squash, sliced julienne
2 tbsp grated fresh ginger
1/2 cup chicken broth
2 tbsp soy sauce
4 scallions minced
1/3 cup cilantro, roughly chopped
salt & pepper to taste

In a large saute pan over high heat with 1 tbsp olive oil, saute the pork strips for about 2 minutes until brown. Transfer the browned pork strips to a plate, while keeping the juices in the pan.

In that same pan, toss in the yellow squash, ginger, scallions, cilantro and saute for a minute. Add the extra olive oil, soy sauce and chicken broth and continue to stir fry for a few minutes.

Once the yellow squash becomes semi-transparent with a pale yellow color, toss in the cooked pork and continue to fold in/mix/pan-toss until completely together.

Suggestions:
Serve on a bed of fresh zucchini slices with a potato lattke - garnished with capers.

photo by d. scott gregory
Yellow Squash with Sauteed Pork 1
click on photo to enlarge

photo by d. scott gregory
Yellow Squash with Sauteed Pork 2
click on photo to enlarge

photo by d. scott gregory
Yellow Squash with Sauteed Pork 3
click on photo to enlarge

photo by d. scott gregory
Yellow Squash with Sauteed Pork 4
click on photo to enlarge

photo by d. scott gregory
Yellow Squash with Sauteed Pork 5
click on photo to enlarge

photo by d. scott gregory
Yellow Squash with Sauteed Pork 6
click on photo to enlarge