Monthly Archives: March 2011

Asian style steamed snapper with Bok Choy


This is a modified wolfgang puck recipe. pretty easy. you will need a 2 level bamboo steamer and a wok

Steaming liquid

1 quart water
3 inch piece of ginger sliced
4 Kafir lime leaves (optional see note at bottom)
1 1 inch by 3 inch piece of lemon peel
1 1x3inch piece lime peel
3 scallions
1 cup white wine
1 jalapeno cut into large chuncks
2 Tbsp oil
1 Tbsp salt
1 baby bok choy leaves pulled apart

2 Tbsp oil
1 Tbsp chopped ginger
2 cloves garlic thinly sliced
1/2 jalapeno thinly sliced
1/4 cup soy sauce
1 Tbsp sugar
2 Tbsp butter
2 scallions thinly sliced,white and green parts separated

4 4-6oz red snapper portions,skin on
3 baby bok choys sliced in half lengthwise

Bring the water to a boil in the wok. add the ginger,lime leaves,citrus peels,scallions wine jalapeno and oil.
bring back to a boil and cook for 10 minutes

while the steaming liquid is boiling prepare the steamer. In on part line the bottom with some leaves from 1 of the bok choy’s. make sure not to cover the bottom completely. season the fish with pepper and lay on the bok choy skin side up.
in the second steamer part place the remaining bok choy halves,arranging them to they dont overlap. you will probably have extra bok choy.
after the steaming liquid has boiled for 10 minutes place the steamer half with the fish over the water and steam for 1 minute. after 1 minute place the steamer half with the bok choy on top of the fish and continue steaming for 6 more minutes. check the fish for doneness by sliding a fork into the fish through the skin. if it slides in easily its done,if it resists its not done.

remove the fish and bok choy and keep warm while you make the sauce


heat a the oil in a saute pan over medium high heat, when hot add the ginger,garlic and japeno slice and saute 3 minutes,until the garlic just starts to turn brown. add the soy sauce and 1/2 cup of the steaming liquid. bring to a boil and cook 2 minutes. add the sugar and cook 1 more minute. reduce heat and whisk in the butter. add the white part of the scallions and remove from heat.

place some cooked rice on a platter. top with the bok choy  and then the snapper,skin side up. spoon the sauce over the fish and garnish with the green part of the scallions

serves 4


Texas Red Chili


True Texas style chili.  No beans although if you like beans in your chili you may add 1 or 2 cans of red kidney beans to the chili. This chili is a little on the spicy side,omit the jalapenos to make it milder or add a 3rd to make it spicier.

2 Lbs coarse ground beef (or regular ground beef if needed). i like to use 80/20 or 85/15 for chili
1 8oz can tomato sauce
1 15 oz can low sodium beef broth
2 jalapenos,scored through the skin in 3 or 4 places vertically
1 medium onion diced
3 Tbsp chili powder,divided
6 dried Ancho chilies
1 Tbsp cumin
2 Tsp sweet paprika
2 Tsp granulated garlic
1/2 tsp white pepper
1/4 tsp cayenne
1 package Sazon-Goya cilantro-tomato seasoning

place the ancho’s in a bowl of warm water and let soften for 30 minutes
while the chili’s are softening cook the onion and ground beef in a large pot until the beef is lightly browned
drain off the fat
add the beef broth,tomato sauce,1/2 cup of water and the 2 jalapenos
bring to a boil and reduce heat to medium. Let cook for 30 minutes,with the lid on
meanwhile take the ancho chilis out of the water,slice the tops off and remove the seeds. Then process in a food processor to for a paste
remove the jalapenos from the chili
add 1 1/2 Tbsp of the chili powder,the ancho paste and the cayenne.If your adding beans add them now
cook over medium heat,covered for 1 hour
add the remaining 1 1/2 Tbsp chili powder,the minced garlic,cumin,paprika,Sazon Goya and white pepper
continue cooking,covered for 30 minutes

serve with shredded cheese and sour cream

serves 4-6

Lamb Osso Buco


traditionally made with veal,here is a lamb version. just as good as with veal and more economical

4 Lamb shanks
1 onion chopped
2 carrots chopped
1 stalk celery chopped
3 cloves garlic minced
1/2 tsp dried thyme
1 tsp dried basil
1 fresh or 2 dried bay leaves
15 oz can no salt tomato sauce
1/4 cup flour
1/2 cup dry red wine
2 Tbsp olive oil

preheat oven to 325

dredge the lamb shanks through the flour
in an oven proof dutch oven heat the oil over medium high heat
brown the lamb shanks on all sides (7-10 minutes)
remove and set aside
add the onion,carrot and celery to the dutch oven and cook over medium heat until the onions are translucent,8 minutes or so.
pour in the red wine and cook 1 minute scraping up any brown bits.
add the garlic and cook 30 seconds.
add the tomato sauce ,basil,thyme and bay leaf and and mix well
return the lamb shanks to the dutch oven
cover and place in the oven cook 2-2 1/2 hours turning the shanks over every 1/2 hour until the lamb is falling off the bone.

can be served over rice to absorb some of the sauce

serves 2-3


seafood and sausage paella


this is a rich spanish paella. It takes a bit of work but the results are worth it.

2 Tbsp olive oil
3 slices bacon diced
1 large onion chopped
4 cloves garlic minced
1 green bell pepper chopped
2 cups paella rice (Arborio or Calasparra)
4 cups seafood stock
1/2 lb or so spanish chorizo (not mexican)
1 14.45oz can diced tomatoes drained
1 tsp saffron threads
1 tsp dried oregano
1 tsp ground coriander
3/4 lb scallops
3/4 lb squid cleaned,body cut into rings
3/4 lb fish fillets (tilapia,cod or bass) cut into 1″ chunks
1/2 cup white wine
1 cup frozen peas

In a paella pan or a dutch oven heat the oil over medium high heat. add the bacon and cook until crisp. reduce heat to medium and saute the onion until soft 4 minutes or so. add the garlic and the bell pepper and cook 5 minutes longer. add the rice,oregano and coriander. cook stirring often until the rice is opaque 2 minutes or so. Add the stock,chorizo and tomatoes. Bring to a boil cover and reduce heat to medium.
Cook 25 minutes stirring occasionally. the rice should be just about done.

Add the seafood and the peas as well as the wine.
cover and cook 8 minutes or until the fish is opaque.

serves 6-8


Note. the seafood can be replaced by any seafood you like. shrimp makes a good substitue for those that dont like squid.

pressure cooker: quick bolognese sauce


a bolognese sauce for pasta that doesnt takes hours.
more like 30 minutes,using a pressure cooker

1 lb ground beef
1 lb ground pork
2 lb beef or pork neck bones
3 Tbsp olive oil
3 oz pancetta finely diced
1 onion chopped
2 carrots diced
1 stick celery diced
3 cloves garlic minced
1/2 cup dry red wine
1 28 oz can crushed tomatoes
1/2 cup water
1/2 cut heavy cream

brown the pork,beef and bones in 1 Tbsp olive oil in the cooker. when browned and crumbly remove with a slotted spoon and set aside.
drain the fat from the cooker
add the remaining 2 Tbsp oil and add the onion,carrot,celery and pancetta
cook 4 minutes or so until the veggies are softened.
add a bit of fresh ground pepper and the garlic.
cook 30 seconds
add the wine and cook 1 minute,stiring to get up any browned bits
return the meat to the cooker along with any accumulated juices
add the tomatoes and 1/2 cup of water
lock the lid into place and cook under high pressure 20 minutes
quick release the pressure and unlock the lid AWAY FROM YOUR FACE
remove the bones and throw away
stir in the cream
let sit for 5 minutes for the flavors to meld.

Makes enough for 2 lbs of pasta

Pressure cooker: braised chicken in lemon basil sauce


using the miracle of a pressure cooker its 30 mintues from fridge to table
this would be very nice served over rice or orzo

1 cut up chicken,skin removed and each breast chopped in half
3 Tbsp butter divided
1 tbsp olive oil
1 shallot minced
1/2 cup dry white wine
1/2 cup chicken broth
1 1/2 tsp lemon zest
1/4 cup lemon juice
1/3 cup chopped fresh basil

heat 1Tbsp butter and the oil in the pressure cooker
working in batches brown the chicken pieces and set aside
after all the chicken is brown saute the shallots for 30 seconds
add the wine and cook 1 minute
add the broth,lemon jest and juice
return the chicken to the pot stacking to the breasts are on top
lock the lid into place and cook at high pressure for 9 minutes
quick release the steam and open the lid AWAY FROM YOUR FACE
remove the chicken to a serving platter and loosely tent with foil. it should be done,if necessary return to high pressure and cook another minute or 2
Strain the juice left in the pan through a sieve into a fry pan.
Boil under high heat 5 minutes or so until reduced by a third
cut the remaining butter into 4 pieces and swirl into the sauce.
when melted stir in the basil
pour the sauce over the chicken

serves 4