September 2005
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Day September 17, 2005

Entries 3 Total

Red Wine Squid Salad

Sep 17, ’05 7:20 PM

Adapted from Cold Food’s chargrilled octopus recipe

Ingredients:
1 pound squid, cleaned, washed, paper towel-dried
2 tbsps red wine
2 tbsps soy sauce
2 tbsps hoisin sauce
3 cloves garlic, crushed
vegetable oil
salt and pepper

1. Combine all ingredients in a large bowl to make marinade. Add squid, too and marinate for a couple of hours.
2. When ready to cook, drain and save the marinade.
3. Heat a deep skillet and grease with a little oil. Fry squid until it’s white on both sides, about 3 minutes per. Brush with some of the marinade and sprinkle with salt and pepper while cooking. Try not to overcook so they are not tough. Slice and serve either hot or cold with mixed greens.

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Poached Eggs with Oyster Mushrooms, Sugar Snap Peas and Hazelnuts

Sep 17, ’05 7:05 PM

Adapted from The Tasting Room, New York City

Ingredients:
2 pints of oyster mushrooms
1 cup sugar snap peas, destringed
1 tbsp distilled white vinegar
4 large eggs
chicken stock
1 tbsp butter
1/3 cup crushed hazelnuts
2 tbsp chives, minced
salt and pepper

1. Clean mushrooms, using your fingers to brush away dirt and remove woody parts. Break into bite-size pieces. Set aside.
2. Place a small pot of salted water over high heat. When water boils, add peas and cook until tender, 3 to 4 minutes. Drain into a colander and rinse with cold water.
3. Place a sauté pan over medium-high heat, add mushrooms and stir until their color deepens and aroma intensifies, about two minutes. Sprinkle with a pinch of salt, remove from heat and continue stirring. After a minute, mushrooms should release some liquid; if not, add a tablespoon or two of the stock. Return pan to heat, add butter and peas and stir until hot, about 2 minutes. Shut off heat and divide among four plates.
4. Fill a deep skillet with a few inches of water, add vinegar and salt and place over high heat. Crack eggs into small, separate cups. When water boils, reduce heat to a low simmer and carefully pour in eggs one at a time. Cook until whites are firmly set. Strain eggs with a slotted spoon and transfer each to a plate atop mushrooms. Sprinkle with hazelnuts, chives and freshly ground black pepper. Serve immediately.

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Grilled Lamb Chops with Corn Pudding and Balsamic Mint Jus

Sep 17, ’05 5:50 PM

Adapted from Chefs A’Field

Ingredients:
For the chops:
8 lamb rib chops
2 tbsps fresh rosemary, chopped
2 tbsps fresh thyme, chopped
1 clove garlic, minced
1/4 cup extra virgin olive oil

For the corn pudding:
vegetable oil, for greasing pan 2 1/2 cups corn kernels (from 2 or 3 ears)

2 cups heavy cream
5 large eggs
1/2 cup finely diced onion
3 cloves garlic, sautéed slowly in oil until soft but not browned
3 large egg whites
salt

For the jus:
1 cup balsamic vinegar
1/2 cup strong veal stock or beef broth
1 tbsp fresh mint leaves, julienned
salt and pepper

1. To marinate chops: In a large bowl or plastic storage bag, combine lamb chops, rosemary, thyme, garlic and olive oil. Cover and refrigerate for 3 to 24 hours.
2. To prepare corn pudding: Heat oven to 325°. Lightly oil an 8-inch-square baking pan and set aside. Place 1 1/4 cups corn in a food processor, and pulse until coarsely chopped. Add cream and process until corn is puréed. Transfer to a large bowl and add remaining 1 1/4 cups corn, eggs, onion and garlic.
3. Using an electric mixer, whisk egg whites to medium peaks. Fold whites into corn mixture, and season with salt to taste. Pour batter into prepared pan and bake until set and golden on top, about 1 hour. While pudding is baking, prepare jus and chops.
4. To prepare jus: Place vinegar in a medium saucepan over medium heat, and bring to a boil. Boil until reduced by half. Remove from heat and add veal stock and mint. Season with salt and pepper to taste. Set aside and keep warm.
5. To finish and serve: Heat a grill to medium-high. Lightly grill chops to taste. Place a serving of corn pudding on each of four plates. Lean 2 chops against pudding. Drizzle balsamic jus around plate and serve.

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