Seared Ahi Tuna with Caramelized Onion Ginger Sauce

6 years ago From The Kitchen

This recipe is inspired by our on-board chef Risa, when we chartered a catamaran through the British Virgin Islands. How she delivered dish after delicious dish from that boat galley was amazing…..thank you Risa!

 

1 tbsp. each of unsalted butter and olive oil

2 large onions finely chopped

1 tbsp. sugar

3 tbsp. apple cider vinegar

1 tbsp. freshly grated ginger

4, 6oz. sushi grade tuna steaks

1/4 cup low sodium soy sauce

1/4 cup each black and white sesame seeds (see below to order)

1/2 tbsp. olive oil

For the caramelized onions and ginger:

In a skillet heat the butter and olive oil over medium high heat.  Add the onions.  Fry until onions turn glossy.  Continue to fry stirring to make sure they cook evenly and don’t stick.  When the onions are turning lightly brown add the sugar and incorporate.  Then add the vinegar and allow to somewhat evaporate.  Remove from the heat and cool slightly before adding the ginger.  Set aside.

For the tuna:

Mix and spread the sesame seeds onto a plate. Place the soy sauce in a shallow dish. Coat the tuna with the soy sauce, then press into the sesame seeds to coat both sides. Heat oil in a heavy skillet over high heat until very hot, being careful not to “burn” the oil.  It should not be smoking. Carefully place the steaks in the pan and sear on each side (approx. 30 seconds).  Tuna will be raw in the center.  Remove from pan and transfer to a cutting board.

For presentation:

With a very sharp knife, slice each tuna steak into 1/2″ slices.  Arrange on a plate.  Spoon over the caramelized onion sauce and serve.

This dish can be served on it’s own with a variety of sides, such as farrow, wild rice or other grain.  Risa served it over a bed of lightly roasted asparagus spears as shown above.  I also like to serve this with a unique dutch Indonesian sauce called Ketjap Manis.  It is a sweet and thick soy sauce with a delicious unique flavor.  Just a drizzle over the tuna is all that is needed.  See my link below to order.

Chicken Piccata

6 years ago From The Kitchen

Serves 4

1 – 1 1/2 lb. package boneless chicken breasts.  Approx. 3 large to 4 medium sized breasts.  Chicken breast cutlets may also be used, keep in mind these are thinner so quantity may need to be increased.

1 cup all purpose flour

salt and course ground pepper

4 tbsp. unsalted butter

Juice from 4 lemons

1/4 cup dry white wine

1 1/2 tbsp. capers

Place one of the chicken breasts (one at a time) on a cutting board.  Completely cover with plastic wrap and pound out with a meat pounder until thin, about 1/2″ thick or less.  Put aside and repeat with the others.  Place the flour, seasoned with salt and pepper in a shallow bowl.  Melt the butter over medium heat in a large fry pan.  Take one of the chicken pieces and dredge lightly through the flour, immediately transfer to the fry pan. Working quickly, repeat with the remaining chicken.  Turn over and fry until a golden brown color, on both sides.  A little extra butter may be added if desired.  Once the chicken is browned pour at once the lemon juice over the chicken.  Move the chicken pieces around the pan so that the juices begin to thicken.  Then add the white wine and the capers.  Allow the chicken to cook in the juices for another 5 minutes or so, or until the pan juices thicken slightly.

To serve – transfer the chicken pieces to a platter and pour the juices over.

Amish Breakfast Casserole

6 years ago From The Kitchen

1/2 pound sliced bacon
1/2 medium sweet onion, chopped
3 eggs, lightly beaten
2 cups frozen shredded hash brown potatoes, thawed
1 cups (8 ounces) shredded cheddar cheese
3/4 cups (12 ounces) fat free cottage cheese

Optional additions:

1 cup frozen then thawed and drained well, chopped spinach

1 cup chopped, sautéed and drained fresh wild mushroom mix

DIRECTIONS

1. Preheat oven to 350°. In a large skillet, cook bacon until crisp, drain.  Remove the bacon and coarsely chop.  Return to the skillet and add the chopped onion.  Saute together until the onion is glossy.  Remove and transfer to a bowl.  In another bowl, combine the remaining ingredients; stir in the bacon mixture. Transfer to a greased 13×9-in. baking dish.

2. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

Note – This is a great recipe to make the night before you intend to serve in the morning.  Just cover with plastic wrap and refrigerate.  In the morning remove and place in the preheated oven and cook as directed.  If adding any of the optional ingredients, the key is to remove any excess moisture so as to avoid the casserole from becoming runny.

Roasting Cornish Game Hens

6 years ago From The Kitchen

I love roasting chicken in the winter months.  Nothing beats the aroma through the house on a snowy day.  However, besides the tantalizing smells, you can’t beat the presentation factor when serving Cornish Game Hens.  Here are my tips for roasting and presenting juicy and beautiful individual hens.

Start with a fresh and plump hen.  Count on one per person.  Wash and pat dry with paper towels.  I like to stuff mine with fresh lemon, herbs de Provence, salt and freshly ground pepper.

Stuff each bird with the lemon wedges, seasonings and a clove of garlic and/or fresh rosemary if desired.  With cooking twine, push the “tail” up and tie the drumsticks around it so as to close the cavity.  Turn the bird over and gently twist the wings so as to tuck under the hen (see picture).

Place the prepared hens into a roasting pan that is slightly oiled.  Season with coarse salt and freshly ground pepper.

Roast in 400F preheated oven for 10 minutes, remove pan and turn the hens over.  Roast for another 10 minutes.  Remove pan and turn the hens back to breast side up.  Turn oven down to 350F.  Continue to roast until juices run clear and skin is golden (approx. 45 to 60 min. depending on size).  Remove from the oven and tent with aluminum foil for approx. 10 to 15 minutes.  Plate and serve with your favorite sides.

Tante Coby’s Provencal Stew

7 years ago From The Kitchen

When I was a teen, I went and stayed with my Tante (aunt) Coby for few weeks in Holland.  She made this delicious stew.  I took the recipe back with me and have made it a staple dish for the winter months.  It does have alot of ingredients, but is relatively easy to make.

Warning!  Use caution when lighting the cognac.  You can eliminate this step if you are uncertain, but it truly does add a delicious and unique flavor.

1 1/2 cups flour (for dredging meat)

salt and pepper to taste

2 1/2 pounds sirloin cubed

4 tbsp. olive oil

2 tbsp. unsalted butter

1/2 lb. bacon cut into small pieces

dash cognac (approx. 1/3 cup)

2 tbsp. sugar

3 large onions sliced into rings

10 small pearl onions

1 29 oz. can stewed whole tomatoes, drained

2 leeks chopped

4 carrots, chopped

1/2 lb. mixed wild mushrooms or baby bella mushrooms

1 green pepper, sliced

4 celery stalks, chopped

2 garlic cloves, minced

1 tsp. each of thyme and marjoram

1 bay leaf

10 whole pepper corns

1/2 bottle of dry red wine

3 tbsp. fresh parsley, chopped

The lit cognac burning out in the pan. Use caution with this step!

Mix together the flour, salt and pepper.  Dredge the sirloin through to coat evenly.  Heat 2 tbsp. of the olive oil and the butter in a large deep pan.  Add the meat and brown evenly over medium heat.  In a separate pan, fry the bacon until crisp, drain then add to the sirloin.  Add the cognac and very carefully, (step back when doing this!) light and let it burn out.  Set aside. In a separate medium pot heat the remaining olive oil, add the sugar and stir until dissolved. Add the onion rings and celery and cook until softened, then transfer to the pot with the meat.  Add all the remaining vegetables and seasonings plus the wine.  Let cook over low heat for 2 to 3 hours.  Remove the bay leaf and add the parsley just before serving.

 

Serve with a crusty french loaf and some soft cheese.

Spaghetti Pie

7 years ago From The Kitchen

OK, freinds…..here it is.  Probably my most requested recipe.  This truly is a regional favorite dish. I have to admit, the first time I’d heard of it, the name didn’t do much for me, because it isn’t a pie really at all.  It is spaghetti or bucatini mixed with a cheese and egg mixture similar to what is used for the cheese layer in lasagna, then compressed and baked.  There is usually a thin bottom layer which I did not include in this recipe, because it can be your choice of either seasoned ground beef, breaded and fried eggplant or a chopped wild mushroom mixture.  This is an ultimate winter comfort food and just like most comfort foods, very easy to make.  Enjoy!

4 tbsp. unsalted butter, melted and cooled

6 large eggs, beaten

1 pound bucatini or spaghetti broken in half

1 1/2 cups freshly grated parmigiano-reggiano

3/4 cup heavy cream

1/3 cup chopped parsley

1/4 cup olive oil

1 tbsp. minced garlic

1 tbsp black pepper

2 tsp. salt

Marinara sauce, to serve with

Preheat oven to 375F.  Lightly grease an approximate 8 x 14 x 2 size baking dish.  If the dish is smaller just be sure it is deeper.  If you are preparing a bottom layer as mentioned above, place that in the pan in a single thin layer.  Cook the pasta until al dente, drain well.  In a large bowl, whisk together the butter, eggs, cheese, cream, parsley, olive oil, garlic, pepper and salt.  Add the pasta and toss to coat thoroughly.  Scrape into the prepared dish and press down with the back of a spatula to fit evenly and compress slightly.  Bake for about 30 minutes or until set.  Remove from the oven.  Preheat the broiler and broil the “pie” until golden, about 5 minutes or so.  Remove from the oven and allow to cool for about 10 minutes before cutting.  Serve with a side of warm marinara sauce.

Hint.  This dish can also be prepared in a 10 inch cast iron skillet and cut into wedges.

Rosemary-Pepper Beef Rib Roast with Porcini Jus

8 years ago From The Kitchen

This delicious recipe is from Food and Wine Magazine.  It is truly delicious and very traditional for the Christmas table.

INGREDIENTS

  • 1/4 cup coarsely chopped fresh rosemary
  • 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
  • 3 tablespoons vegetable oil
  • One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
  • Salt
  • 3 tablespoons unsalted butter
  • 1 medium shallot, very finely chopped
  • 2 large garlic cloves, thinly sliced
  • 1/4 cup dry red wine
  • 1 quart beef stock or broth
  • 1/4 cup sherry vinegar
  • 4 thyme sprigs
  • 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender

BUY INGREDIENTS

HOW TO MAKE THIS RECIPE

  1. In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight.
  2. Put a large roasting pan in the middle of the oven and preheat to 375°. Let the rib roast stand at room temperature for 30 minutes.
  3. Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.
  4. Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.

MAKE AHEAD

The porcini jus can be refrigerated overnight. Reheat gently.

State Fair Sausage and Peppers!

9 years ago From The Kitchen

This is a classic dish served at the NYS State Fair.  The pictures are pretty much just how it’s done.  Either grill or fry roughly chopped sweet onion and bell peppers.  Grill Italian sausage until cooked through.  Serve with the grilled vegetables.  Traditionally this is served on a roll with mustard and/or ketchup.  I prefer it just on it’s own.  An authentic state fair food – and absolutely delicious!

Paella

9 years ago From The Kitchen

Paella is a traditional dish from Spain.  While a traditional Paella does not usually incorporate meat, this recipe has added chicken.  The delicate flavor of the saffron blended with all the other ingredients results in a one-dish meal sure to please.  While the recipe seems lengthy, once all the ingredients are prepared, it really comes together quite quickly.

1 doz. each mussels and clams

1/2 cup, plus 4 tbsp. olive oil

2 oz. boneless pork, diced

2 tsp. garlic, minced

3/4 cup onions, finely chopped

1 medium tomato, chopped

1 small each, red, green and yellow bell pepper, seeded and cut into thin strips

32 oz. skinless, boneless chicken breasts, cut into chunks

1 tsp. paprika

1/2 tsp. dried or fresh rosemary

1/2 tsp, dried thyme

1/4 tsp. ground cumin

24 oz. lobster claws

3 cups rice

6 cups chicken broth

1/4 tsp. saffron

2 chorizo sausages, cooked and cut into chunks

10 uncooked shrimp, peeled and deveined

1/2 cup peas

4 tbsp. capers

lemon wedges – garnish

1.  Scrub and debeard the mussels and clams, set aside

2. Heat 1/4 cup of the olive oil in a medium skillet.  Add the pork and brown all sides.  Mix in the garlic, onions, tomato and peppers, stirring until cooked.  Set aside.

3.  In another skillet, heat 1/4 cup olive oil and cook the chicken until browned.  Season with salt and pepper.  Add in the paprika, rosemary, thyme and cumin.  Transfer to a plate and set aside.

4.  In the same skillet, cook the lobster claws over high heat for several minutes until the shells turn pink.  Set the skillet aside.

5.  Preheat oven to 400F.  Heat 4 tbsp. olive oil in a skillet and sauté the rice until it is translucent.  Pour in the chicken broth and combine well.  Add the pork mixture stirring constantly.  Sprinkle in the saffron and continue to stir until well mixed.

6.  Transfer the rice to a paella pan or large skillet.  Mix in the lobster, chicken, sausage, clams, mussels, shrimp, peas and capers.  Combine well.  Bake the paella, uncovered and on the lowest shelf for about 25 minutes or until all liquid has been absorbed.

7.  Discard any mussels or clams that have not opened.  Serve the paella straight from the pan, garnished with lemon slices.

Enjoy!

 

Putting on the finishing touches before going into the oven and the final result.

Mexican Rice Casserole

9 years ago From The Kitchen

Coming up with a dinner idea every night can be challenging.  Especially in between seasons, when we’re a little tired of comfort food but not quite ready for summery salads.  Here is an easy casserole that is always a hit at my house.  It can be prepared early in the day and just have it ready to slip into the oven.

1 cup uncooked rice

2 lbs. ground beef or turkey

1/2 of 1 oz. package of taco seasoning

1 15 oz. corn, drained

1 15 oz. can kidney beans, drained

1 15 oz. can of diced tomatoes (I prefer Hunt’s Fire Roasted)

1/2 of a 2 oz. can of sliced black olives (optional)

1 1/2 cup grated cheddar cheese

Preheat the oven to 350F. Cook the rice according to instructions, set aside.  Brown the meat thoroughly, add the taco seasoning to combine.  Place the meat in a 13 x 9 casserole dish and distribute evenly.  Layer with the corn, the beans and then the rice.  Again, distribute evenly.  Pour the tomatoes over the rice and sprinkle on the olives.  Cover with aluminum foil and cook until heated through, 45 minutes.  Remove from oven, uncover and sprinkle with the cheese. Return to the oven uncovered to allow the cheese to melt.  Remove and serve.

This is a great dish to serve with taco shells, just scoop in and enjoy!