Well, Salmon was on sale at the market so I picked up a couple of portions. The cous cows was quick and easy, plus I was having a strange craving for it. The salmon is extremely simple.

Sear your salt and peppered Salmon for 3-5 minutes over medium high heat, not super hot. Once you place it in the pan, don’t touch it. Don’t! Once you see a little crust on the edges, it’s time to flip it over. Once you do, I place it in my oven for about 5 minutes at 275-300 (preheated).

While that is in the over, you can cook the couscous in less than 6 minutes. I had a red and yellow pepper laying around. I cut up a few strips into really small dice (brunoise). Take 1/2 a shallot and do the same. Take 1/2 cup of broth or water and tsp of butter and bring to a boil. Add shallot and peppers, then stir in 1/4 cup of couscous. Stir, then place a lid on it and take it off the heat. Don’t open the cover for at least 5-7 minutes.

Don’t forget about your salmon. remove from oven and let it rest. After the resting period is up for the couscous, open lid and fluff with a fork. Plate your couscous and place your salmon on top!

This is another simple off-the-cuff meal… quick, simple and great on a fall/winter night!

I seared the pork chops on both sides for about 3-4 minutes a piece (make sure your chops are at room temperature or the insides won’t cook quick enough)

Meanwhile I took baby potatoes (i like these better than russet) and boil in salted water. Start the potatoes with COLD water, then bring to a boil for a few minutes. A paring knife should be able to pierce the potatoes with ease. Once they are cooked, drain the water and place into a heatproof pan. Toss with olive oil, salt and pepper and throw in a sprig or two of rosemary or thyme. Place in a 400 degree oven. Toss once in a while and cook until some brownness appears.

After searing the pork chops (we’re not looking to cook them all the way thru) take them out and place under foil. In the same pan, add 1/2 a small onion, sliced fennel and one small garlic clove. Cook down the onions and fennel, then add 1/4 cup of chicken or beef broth. Place the chops back in the pan and place in the oven for about 5-8 minutes, next to the potatoes if you want.

Plate your chops and potatoes and pour the pan sauce over your chops!

So I made my Italian Sausage stuffing for the Rolled Turkey Breast for Thanksgiving. I ended up having about cup worth of leftovers and wanted something for breakfast the next morning. So I took the stuffing and with a fork broke it down into smaller pieces. I preheated my oven to 425. I then scrambled about 3 eggs along with a dash of half and half that was left over from Thanksgiving Day as well. Season with salt and pepper and place the stuffing into the egg mixture and then about 2 tablespoons of your favorite shredded cheese.

Over medium high heat (not high), place your egg mixture into the pan, pull the pan off the heat and lower the heat to medium. You should see the outer edges start to firm up. return to heat for about another minute or two. You’re looking for more firmness around the edges. The middle of the pan will definitely be runny still.

Turn the heat off and transfer your skillet to the oven for about 5-8 minutes. The eggs will continue to cook. After about 5-8 minutes pull the skillet out of the oven. Let rest for less than a minute and it will deflate. Place on a plate and serve!

I have been a bit bad about posting my dinners again. Here are a few from the last couple of weeks:

• Roasted Pork with Sweet Potato Fries
• Seared Scallops over Arugula with a Lemon Vinaigrette
• Fish and Shrimp Tacos from Boneheads
• Poached Cod and Grape Tomatoes
• Roasted Salmon with Cilantro Oil

There were some good looking scallops at Sprouts (formerly Henry’s). I purchased 5 large scallops. Fresh and not pre-frozen. How do you tell if a scallop is fresh?

First hint, check where the scallops are sitting, is there a pool of water under it, most probably it’s defrosted water.

Second hint? Is that water “white”? If so, they probably put a preservative on the scallops to extend freshness. Look for scallops that aren’t “white”. Instead look for ones that have a slight pink hue to them.

I simply seared my scallops in some olive oil and butter, basting them along the way. Once you place your scallops in your hot pan, don’t touch them! Resist the urge. Wait about 2 minutes and there should be a good sear on them. Then turn them, shut off the heat and give them another 2 minutes – basting along the way.

Meanwhile, let’s make a simple vinaigrette. I used olive oil and champagne vinegar with some chopped shallots with salt and pepper, of course. remember 1 part vinegar to 3 parts vinegar. Some like a 1 to 2 ratio – it’s all up to you. Rinse some baby arugula and dress your salad.

Your scallops should be ready. Place on some paper towels and let rest for another minute. I didn’t want to dirty another dish, so I took most of the oil out of the pan I seared my scallops in and placed some sliced shiitake mushrooms with some shallots. Sautee for about 2 minutes. Salt and pepper.

Plate your arugula on a plate and place three scallops on top. Then take your sautéed mushrooms and garnish on top.

The original recipe can be found here: http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/08/beach-house-cooking.html

I decided to change things up a bit and I changed the sausage to chorizo and did more of a rough chop on the tomatoes. I absolutely loved this dish. I’m a big fan of anything en papillote (in a pouch). Very healthy cooking indeed.

Just a word of caution, chorizo is very salty to begin with, so additional salt is not needed. Halibut is a very forgiving fish when cooked, but make sure not to leave it too long in the oven. Remember, any clams that aren’t open after cooking should be discarded.

This is the recipe adapted from the original Bon Appetit recipe

Use whatever firm-fleshed white fish is in season, and customize your package of fish with any herbs and aromatic vegetables you have on hand. Remember to add a splash of wine or stock and a knob of butter or glug of olive oil to the fish before you seal the foil or parchment (I like parchment). The more juices the better.

INGREDIENTS
1 Tbsp. Chorizo sausage, browned in a skillet (no need for oil)
12 littleneck or Manila clams
4 6-oz. whitefish (I used Halibut)
Kosher salt and freshly ground black pepper
16 Grape and/or Pear Tomatoes (I had red and yellow on hand)
2 garlic cloves, thinly sliced
4 Tbsp. unsalted butter
8 sprigs thyme
1/2 cup white wine

PREPARATION
Arrange 4 sheets of heavy-duty foil or parchment paper on a work surface. Divide sausage and clams among sheets, arranging them in the middle of each. Season fish with salt and pepper (if you use chorizo I recommend skipping the salt) and drape over sausage and clams. Spoon some tomatoes and garlic slices over each fillet, then top with butter and thyme. Drizzle 2 Tbsp. wine over each. Close up edges of foil, crimping to create a tight seal. Transfer packets to a rimmed baking sheet. Refrigerate for up to 1 day.

Preheat oven to 425 degrees F. Transfer baking sheet to oven and cook until packets have expanded and fish and clams have cooked through, 12-15 minutes. (You can cheat and open one up to check, if you’d like.) To serve, carefully cut open the packets with scissors. Inhale the aroma. Eat.

I was at the Farmers’ Market in Laguna Hills yesterday and picked up a few things. Of those, one was a nice piece of Sea Bass from the fish purveyor and then some herbs and tomatoes. Today it was used to make dinner.

First I took some Yellow Grape Tomatoes and some Red Cherry Tomatoes and placed them on a baking sheet with some parchment paper. Next I drizzled some Olive Oil on it and sprinkled some Kosher salt and fresh ground pepper. Then I placed in a pre-heated oven at 350 for about 10-15 minutes (maybe less…)

While those were in the over, I took my sea bass and patted it dry with some paper towels. Make sure you draw out as much moisture you can from it. Don’t press down hard and flatten the fish, just make sure it is dry on the outside. If you don’t dry the outside, you will not be able to get a good sear on it. Sprinkle liberally with Kosher salt and freshly ground pepper on both side. Meanwhile in a skillet bring about 1.5 tablespoons of olive oil and or canola oil and make sure your stove is set to High. You want the pan to almost be smoking when you place the fish in the oil. Remember, always lay the fish away from you so you don’t splatter yourself. Once the fish is in, DON’T TOUCH IT for at least 3 minutes. Once you see some browning around the edges, take a peek and see if the bottom of the fish is seared. You want a nice golden color. If not, let it set for an additional 1 minute or two. Then flip the sea bass over and get a nice sear on that side – again about 3-4 minutes (or less). Once you have a nice crust on the bottom, take out of the pan and let rest for a minute.

While the fish is standing, take your tomatoes out. You should be able to smell them by now. Make sure the skin is wrinkly (sp) and they are soft. We’re not looking for a char here. Place the tomatoes on a plate. Hold onto that pan for another minute.

Take your fish and place on top of the bed of tomatoes. Next take the juices from the roasting pan and pour over the fish and tomatoes!

OMG, enjoy!!

Sometimes the simplest things give the most pleasure. So a few weeks back my friend Shannon from the office brought me some groceries while I recover at home from the heart attack. In that set she brought me some fresh strawberries, angel food cake and fat free whipped cream. I have to say I have been enjoying this little “strawberry shortcake” for several weeks. Not the same set from when Shannon was here, I have gone out and bought more strawberries and angel food cake. Now, this isn’t a “shortcake” in the truest sense. I place a slice of angel food cake down, whip cream and then sliced strawberries, then another slice, whip cream and strawberries.

Absolutely awesome!

• Fat free whip cream 5 calories per serving (2 Tablespoons)
• Angel Food Cake 72 calories (1/12 of a 12oz cake)
• Strawberries come in at 25-49 calories (1/2 cup sliced)

The whipped cream is fat free as well so that is a bonus! Now the pics below show a “family style” plating. My 2 sisters and their kids were over and we had this for dessert!

My friend Elise from the Giddy Gourmand website was having a problem. She was really in the mood to make Crab Wontons (Crab Rangoon). The problem she was having is that the filling was coming thru the skin (not the seams) when she fried them. The only thing I could think of is that she didn’t squeeze enough of the water out of the crab. She bought canned crab which is shipped in water. I told her to drain the crab, place it in a cloth towel and the wring it still all the water came out. Then add the dry crab to your cream cheese mixture. If you can buy fresh lump crabmeat from your seafood counter, that is the best way to go, no draining and ready to go.

This recipe is infinitely simple. you can add additional ingredients to the cream cheese mixture if you want, just make sure they are small pieces.

I luved this burger. I don’t have the exact measurements but here is what went into the ground turkey.

1 lb of Ground Turkey (dark and white)
1/4 onion chopped
1/2 teaspoon garlic powder (not salt)
2 tablespoons of Dijon plus some for the bread
1 tsp of fresh cracked pepper
1/2 tablespoon of kosher salt
1 egg
1/4 cup to 1/2 cup of panko or your favorite breadcrumbs.
Baby Arugula
Goat Cheese
Your favorite bun

Mix the turkey egg, onions, seasonings all together. Mix well, but don’t over mix. Take a spoonful and cook in a skillet? Why? Taste it. Does it need more S/P? If so, adjust accordingly.

1 pound of Turkey should get you about 4-6 patties. Form by hand. I like mine a bit thick, so I got about 4 patties. Since mine with thick, I cooked on a skillet about 3-4 minutes per side to get some nice color. hen I placed it in the oven at 375 for about 8 minutes.

Remember, let your patties rest before you bite into them. Mine we juicy and not dry at all!

Toast your bun if you like. Spread dijon and goat cheese on the buns. Place arugula leaves on top and sprinkle crumbles of goat cheese on top. (I love goat cheese…)

Enjoy!

Please the salmon in the middle of a slightly large piece of foil or parchment. Place two ginger slices on top along with scallions and two ribs of baby boy choy. Pour about two tablespoons of soy sauce, 1/2 teaspoon of sesame oil and then salt and pepper. Fold the foil in half so the edges meet and crimp the edges to form and sealed pouch. Preheat your oven to 375. Once preheated, place the pouch on a sheet pan and cook for about 7-9 minutes.

Take it out of the oven, then tear into it, careful for the steam that will come out. Enjoy!

These chilaquiles were filled with braised chicken, black beans and fresh corn shaved off the cob. This “casserole” was a home run. The recipe is very easy to make and dare I say, you can probably turn this into a kind of “Mexican Lasagna” by layering the corn tortilla flat instead of strips and put a layer of cheese on top of each layer. She also made a very flavorful red sauce that was poured on top, then finished with cheese.

The recipe comes from myrecipe.com

Ingredients

• Cooking spray
• 1 cup thinly sliced onion
• 5 garlic cloves, minced
• 2 cups shredded cooked chicken breast
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup fat-free, less-sodium chicken broth
• 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
• 15 (6-inch) corn tortillas, cut into 1-inch strips
• 1 cup shredded queso blanco (about 4 ounces)

Preheat oven to 450°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.

Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Pan Seared Chicken and Deep Fried Egg over Creamed Spinach

OMG, this dish was so tasty! The oozing yolk over the chicken and creamed spinach was so indulgent! I devoured this within minutes of making it and it didn’t take that long at all!

No recipes, this was from pure scratch and impulse.

Creamed Spinach: Place one bag of washed spinach in hot water and keep in just until wilted. It should have a bright green color. Meanwhile scaled some heavy cream in a small pot. Take the spinach out and place between two similar bowls and press, this will squeeze the water out! Meanwhile, while the heavy cream is scalding, saute some garlic and shallots in some olive oil. Add the spinach, then add some of the scaled cream. Salt and Pepper to taste. Place enough cream to your liking.

Pan Seared Chicken: I used chicken thighs. Why? It’s the most flavorful part of this chicken in my opinion. Pat dry with a paper towel and salt and pepper. Place some olive oil in a pan and when it gets hot, place chicken thigh(s) skin first in the pan. Don’t t0uch it for like 2 minutes! Take a peek, if it is golden brown, flip the thighs, cook for a a minute  and place into a pre-heated 400 degree oven for about 10-12 minutes.

Deep Fried Egg: So the trick here is to boil an egg for about 5 minutes in boiling water. Bring your water to a boil, then add your eggs to the water and start your 5 minute countdown. When the five minutes are up, pour out the hot water and fill your pot with cold water. You might have to dump and refill with cold water two or three times. Now let the eggs rest. There will be some residual cooking which will harden the whites, but keep the yolk nice and soft. Let cool. Meanwhile beat one egg in a bowl, place some flour in another and then panko breadcrumbs in the last. Peel your eggs CAREFULLY! Remember the are still kinda soft. If they are too soft, you might have to cook them longer or do another batch. I made 4 eggs and only 1 came out whole! :) Now here comes the fun part, dip the egg in flour – coat well. Then into the egg, then into the panko. Place in deep hot oil for about 1 minute until golden brown. Take out your egg and let drain on paper towel. You will notice that it is crispy on the outside!

For plating, place your creamed spinach on your plate, take your chicken out of the oven, make sure it has an internal temp of 165 and then place on top of spinach. Take your deep fried egg and place on top and then break open and let the yolk just run over the chicken into the creamed spinach!

YUM!!!

My inspiration for this meal was a show on the Cooking Channel called Chuck’s Day Off. He made it with Quail instead of Chicken! Watch his show. Awesome, simple food! Plus he’s cute too! :)

Inspired by a recent dinner at Ecco.

I literally just went out and bought the ingredients. I cooked it without a recipe. Below is an approximate recipe for what I made.

1/2 box of Orecchiette
1 pkg of Mild Italian Sausage
Handful of Basil, chiffonade or tear into small pieces
4 oz of Cremini Mushrooms, sliced
4 Tablespoons Olive Oil
1 Clove Garlic, minced
1/4 cup of reserved pasta water
1/2 Chicken stock
1 Tbl Unsalted Butter
Salt and Pepper
Shaved Parmesan or Pecorino

In a large stockpot, fill with cold water and bring to a boil. When at a rolling boil, add salt to water. Add Orecchiette and cook to al dente.

Meanwhile, in a skillet at 2 Tbl of Olive Oil and add Italian Sausage and brown at medium heat. Crumble sausage meat into small pieces. Season with salt and pepper. After meat is almost cooked, add sliced mushrooms, minced garlic and chicken stock. Cover and simmer for 5-8 minutes. Add basil and continue cooking uncovered.

When pasta is al dente, add to sausage mixture and add the pasta water to the skillet. Stir and continue to cook for several minutes. When liquid has mostly evaporated, add butter, then turn off heat.

Serve with shaved Parmesan or Pecorino.

Tonight’s dinner was actually in two parts. I made the Orzo salad the night before and the chicken breast was cooked tonight.

Orzo Salad
Original Recipe by Giada DiLaurentiis

• 1/2 lb Orzo
• 1/2 cup Crumbled Feta
• 2 TB plus 1/2 cup Extra Virgin Olive Oil
• 2 tsp Salt
• 1 tsp Fresh Ground Pepper
• Juice of 1/2 lemon
• 1/2 cup Dried Cranberries
• 1/4 cup of Pine Nuts Roasted
• 1 handful of Baby Arugula Leaves

Cook the Orzo according to the package (approx 6-8 minutes) in plenty of water and salt. While the Orzo cooks, roast your pine nuts. Place the nuts in a skillet and toss over med-high heat until golden brown. They can burn very easily, keep your eye on them and swirl them in the skillet until your get the color you want. When done, remove from skillet and let cool. Place the cooled pine nuts and the lemon juice, salt, pepper, feta cheese and cranberries in a large bowl. When Orzo is cooked, drain and place on a rimmed baking sheet and drizzle the 2 tablespoons of olive oil over the Orzo and spread out. This will help cook the Orzo faster. The Orzo should be cool enough in about 10 minutes. Place the cooled Orzo in the bowl  and toss lightly. Add your baby arugula leaves in If you can’t find baby arugula leaves, just rough chop regular arugula leaves] and toss adding the 1/2 cup of olive oil slowly. [We’re looking for moistness not wetness, so if you don’t use all the olive oil that’s ok. Taste it. Add additional salt and pepper to taste. The salad is great at room temperature, but its even better after it has sat in the fridge for 20-30 minutes.

Pan Seared Chicken

• 1 Chicken Breast
• 1/4 cup Olive Oil
• Juice of 1/2 lemon
• Teaspoon of Salt
• Freshly Ground Pepper
• 1 TB Italian Herb Seasoning (Rosemary, Thyme, Oregano, Basil, etc…)

Place chicken breast and all ingredients in a Ziploc bag. Seal and massage the mixture and the chicken together making sure it is well coated and the seasonings are spread. Let sit and marinate for at least 30 minutes.

Next, in a small skillet, place 1 tablespoon of olive oil over med-heat. Remove the chicken from the bag and make sure that most of the liquid has dripped off the chicken. When the oil is hot, place the chicken in the pan. Let this side of the chicken sear in the pan for at least 3-4 minutes giving it some good color. Once you have some good color on the one side, flip the chicken over. Lower the meat to medium and cook for about 7-8 minutes or until the breast registers 160 degrees with a thermometer. When it does, turn off the heat and the remaining heat will bring it up to 165 degrees. Remove from skillet and let sit for a few minutes. Slice your chicken breast and place over your salad.

So today, on a day off from work, but a day full of recipe testing, I was in the mood for corn muffins. These have a nice crunch on top, but so soft and pillowy inside. This is one of the easiest recipes for corn muffins, you’ll never buy one of those blue boxes again!

This easy recipe is thanks to the Barefoot Contessa once again…

Barefoot Contessa’s Corn Muffins

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup medium cornmeal
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups whole milk
• 1/2 pound unsalted butter (2 sticks), melted and cooled
• 2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top.

Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

While they are still slightly warm, break one open and put a small dollop of some heart-healthy butter (Smart Balance or your favorite kind – and yes, real butter is ALWAYS welcome).

Now the dish is a bit more wet than I wanted it, but I have seen it served both ways. I think I know where I went wrong. I didn’t have any tomatoes in the house. It was already late and I used a can of diced tomatoes. Guess what, I forgot to drain it. No matter, the tomato juice just added to the flavors! Below is Ina Garten’s recipe. The only thing I would change is when serving, squeeze a few drops of lemon juice AND hot sauce on your plate…

JAMBALAYA

Ingredients

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice , rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp , deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

Like I said above, add a squeeze of lemon and its perfect! Enjoy!

P.S. Thanks also go out to Brad Barron at work for pushing everyday this week to make it.

Well, not just your “basic” burger. I was watching America’s Test Kitchen this past weekend and they were showing how to make these burgers that are just like the ones from a place called The Shake Shack in Madison Square Park in NYC. This is your classic American burger. But do you know why the burgers taste so good and people line up for them everyday?

It’s simple. They keep it simple.

No binders, no fillers, just beef, salt and pepper and cheese on a toasted bun.

Now, don’t go run out and buy some ground beef for this recipe. Here they call for grinding your own meat fresh from both chuck and flap meat. You heard me right, grind your own meat. I did it in my food processor. The next step was to loosely form the patties. Season well with salt and pepper and you’re going to cook it in a skillet. A few minutes on each side (I like my burgers med-rare) and while its still in the skillet, top it off with good ol’ American Cheese. Meanwhile toast your buns. As soon as the burgers are ready, place directly on your bun and serve!

Classic beef flavor, seasoned well in between two toasted potato buns.