" /> I taste: February 2007
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February 24, 2007

Oyster Stew

1 Pt. fresh, shucked oysters in liqueur
6 scallions
1 rib celery
2 sprigs of fresh parsley
1 Qt. whole milk
1 stick butter
4 Tbsp. flour
1 Tbsp. White Worcestershire sauce

• Chop celery and whites of scallions fine.
• Slice scallion greens lengthwise, then cut crosswise into one inch lengths
• Scald milk, then keep warm.
• Melt butter in skillet, mix flour in with flat whisk and sauté the chopped veggies until soft
• Drain oysters and add liqueur to the veggies. Bring to a simmer, then add scalded milk. Be sure the flour is well incorporated. Then simmer till mixture has thickened (about 4-5 minutes--be sure the flour is cooked.)
• Add scallion greens, then the oysters and cook only until the oyster lips curl a little.
• Add salt and pepper to taste, Worcestershire sauce and top with croutons and lightly chopped parsley. Serve immediately.

2 Tbsp. good dry vermouth adds considerably, in my opinion. Add after cooking.

Posted by respeto at 2:33 PM

February 17, 2007

Grouper Picatta

(Works well with any solid white fish, and with chicken breasts. Best if the meat is skinless and boneless)
(If using "fishy" fish, soaking it in milk for ½ hour before preparation will materially minimize the taste many find objectionable. Just drain it before flouring it.)

12-16 oz. fish fillets 3/4 to 1 inch thick , or two individual chicken breasts
1/4 cup all purpose flour
1/2 tsp. salt and freshly ground black pepper
1 Tbsp. olive oil
3 Tbsp. dry white wine (chardonnay or pino gris)
Juice of 2 lemons (or 1/3 cup - key lime juice works well, too)
3 toes garlic, peeled and thinly sliced
1-2 Tbsp. small capers, drained
3 Tbsp. butter
Chopped fresh parsley for garnish

Preheat the oven to 350 degrees, including an oven safe, non-stick skillet large enough to accept the fillets in a single layer. Oil it lightly, or spray with Pam.

Season the flour with salt and pepper and dust the fillets in the flour. Don't shake the xs off too vigorously.

In a hot, non-stick skillet, sauté the fish briefly in oil, browning each side for a minute or so, (chicken will take a little longer) then place, uncovered, in the hot skillet in the preheated oven . (Time in the oven should be 4-7minutes, depending upon the thickness and type of the meat.

While baking the fish add a little butter to the skillet in which you browned the fish, and sauté the garlic briefly to soften it. Do not brown it. Then add the, wine and juice . On fairly high heat simmer, scraping the loose particles from the skillet. Add the capers and reduce the sauce by two thirds. If still a little thin, add a little flour (Wondra works best). Add the butter and whisk in. Season with salt and pepper to taste.

Another delightful touch is to add and flame a 1-2 tsp. of Pernod (or other Anisette type liqueur. Try a little first to be sure you like it, and add it before incorporating the butter.)

Serve over the fish (chicken), now fully cooked, from the oven, with parsley garnish.

Posted by respeto at 4:05 PM

February 7, 2007

Poulet Blanc

(White Chicken – for 4-6 persons)

3 whole, skinless, boneless chicken breasts

3 Tbsp. olive oil
3 large toes garlic, finely chopped
2 Tbsp. lemon juice
½ tsp. salt
½ tsp. dry Thyme

1 stick butter (I use less)
1 Tbsp. oil
1 cup fennel (bulb) finely chopped
(can substitute a splash of Anisette)
4 shallots, finely chopped
5 Tbsp. flour
3 cups whole milk
Black pepper to taste
2 dashes Tabasco
Pinch of Nutmeg

Separate breasts (into six individuals) and place one at a time in an unsealed (!) 1 qt. freezer bag. (This works better than between sheets of waxed paper!)
Pound with mallet to thin and double the size.
Cut into 3/8 inch slivers 3-4 inches in length
Marinate in the bag, using the identified ingredients, for at least 30 minutes, though an hour or more is better.

Melt the oil and butter in a skillet and cook the chicken until just done (over cooking will toughen the meat.) I usually do about 1/3 at a time for 2-3 minutes per batch. Do not brown!

Remove the chicken, add additional oil if necessary and saute the fennel and shallots until tender. Add the flour and cook for several minutes, then add the milk and cook until thickened (at least 5 minutes to fully cook the flour) Add the Tabasco, pepper and chicken and simmer for long enough to heat the chicken thoroughly. Add the nutmeg, stir in, and serve over rice or noodles.

YUMMMY. Reduces nicely--for two--by using 1/3 amounts.

Posted by respeto at 11:11 AM

February 4, 2007

Chicken Adobo

a Cuban dish
(serves four)

2 large chicken breasts, boned, skinned, halved, washed and blotted dry.
3 cloves garlic, coarsely chopped
¼ cup minced onion
½ tsp. ground cumin
1 ½ tbsp. chopped fresh cilantro
(dried cilantro is tasteless)
½ tsp. dried oregano
1 tbsp. chopped fresh parsley
(1 ½ tsp. dried is o.k./fresh is better)
½ tsp. dried thyme
3 tbsp. fresh key lime juice (Persian is o.k.)
2 tbsp. extra virgin olive oil
Salt and pepper to taste.

Puree all ingredients (except chicken) and transfer into baking dish large enough for the chicken breasts. ( I often use a large zip-lok bag because it is easier to mix and turn the chicken, automatically seals, and is disposable. Marinate chicken (covered and refrigerated), turning several times, over a period of at least an hour.
Grill over medium heat until just cooked (average 5-6 minutes per side.)

Broil or bake in preheated oven at 450 degrees

Posted by admin at 11:41 AM