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Barbecue Flavored Broiled Porgies

Scaling PorgiesPorgie ScalesBarbeque Porgies

 

 

 

 

 

 

 

 

How to re-create this recipe:

Ingredients:

(Serves 4)

  • 2 Whole Porgies (scaled and gutted)
  • 1 pound of Campari tomatoes
  • 3.5 Fluid Ounces of Sherry Vinegar
  • 5.5 Ounces of brown sugar
  • 1/2 a teaspoon of ground fennel seeds
  • 1/2 a teaspoon of ground coriander seeds
  • 1/2 a teaspoon of black pepper
  • 1/2 a teaspoon of smoked paprika
  • 2 and 1/2 Tbsp’s of Worcestershire sauce
  • 2 Star Anise pods
  • Olive Oil or vegetable oil as needed
  • Micro herbs for garnish (optional)

Putting it together:

To make the barbecue marinade:

  1. Slice your tomatoes in half, drizzle olive oil (or vegetable oil) on them and blister them in a hot cast iron skillet.
  2. Add your tomatoes, sherry vinegar, brown sugar, the ground fennel, coriander, black pepper, paprika and worcestershire to a blender or a food processor and blitz all the ingredients to a puree consistency.
  3. Pour the puree into a large saucepan, add your Star Anise Pods and cook over medium heat for about 35-40 minutes until the sauce reduces and becomes thick and fragrant. Remove your Star Anise pods and pour the puree back into your blender. Puree on high until completely smooth and afterwards cool to room temperature.
  4. Score the flesh of your fish on both sides  (4 score marks, evenly spaced apart), place in a dish large enough to accomodate the fish and pour your marinade all over your fish, making sure to coat both sides and inside the score marks. Cover the dish with plastic wrap, place it in the fridge and let it marinade for 3 hours.
  5. Line a sheet tray with parchment paper and set your oven to the broil mode. Transfer the fish to your sheet tray and broil for 6 minutes on each side. Garnish with micro herbs and enjoy!

Nourishment for your body: Porgy is a lean protein that is low in fat and sodium. It is high in vitamins B-6 and B-12 as well as Selenium, niacin and phosphorus.

Tips when cooking: The Porgy fish (a.k.a. Scup) has a mild, delicate and sweet tasting flesh. The best way to cook it is whole roasting, grilling or pan frying. Scoring the flesh is recommended because the skin of Porgies is prone to curling when cooked. Due to having more bones then other types of fish varieties, cutting the fish into Fillets is not recommended (needless to say, use caution while eating these lovely fish). Porgies are also a highly sustainable fish and are abundant from Long Island to Massachusetts. I was inspired to make this dish while reading the book “The Whole Fish” by Josh Niland. In the book he had a recipe for BBQ Glazed Bar Cod Ribs and this BBQ marinade is similiar to the BBQ Sauce he used for his recipe. I had to tweek the recipe a little because I had Porgies in my fridge waiting to be cooked and I had to substitute the Malt Vinegar for Sherry Vinegar and omit the Vegemite because I did not have either of them. This BBQ marinade had a really intense, zesty, acidic and spicy flavor profile. I would imagine that it would make a great marinade or glaze for any type of protein that you choose to grill.

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Daikon Radish Salad

Daikon Radish Salad

How to re-create this recipe:

Ingredients:

(Serves 4)

  • 1/2 a Daikon Radish
  • 3 Persian Cucumbers
  • 1 Avocado
  • 2 Tbsp’s of fresh squeezed Lemon Juice
  • 1/2 a cup of good quality Olive Oil
  • Salt and Pepper to taste

Putting it together:

  1. Using a vegetable peeler, Peel the outside of the Daikon. Using a mandoline, slice the Daikon into 1/4th inch rounds. Stack up the rounds (about 5 at a time) and cut them into matchsticks. Add to a medium bowl.
  2. Rinse your cucumbers, cut the tips off both ends and then cut the cucumbers in half and slice them into uniform pieces. Add to the same bowl.
  3. Cut an avocado in half, score the flesh and scoop out the flesh into the same bowl.
  4. To that bowl add your olive oil, lemon juice, salt and black pepper and toss well so that all the ingredients get coated.

Nourishment for your body:  Daikon Radishes are high in vitamin C, potassium, magnesium , copper and phosphorus. And because they are a cruciferous vegetable, they have the potential to protect your body against several medical problems such as cardiovascular problems and reducing your risk of certain types of cancer.

Tips when cooking: Daikon Radishes are native to Asia but also cultivated in European countries. They are incredibly versatile in cooking, as they can be pickled, sauteed , and added to soups or stews. I love eating them raw because of how crispy they are with a refreshing subtle sweet flavor. They are not as overpowering and spicy as other radish varieties.

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Marzipan Chocolate Truffles

Marzipan Chocolate truffles

How to re-create this recipe:

Ingredients:

(Yields 12 truffles)

  • 6 Ounces of Ghirardelli Bittersweet chocolate chips
  • 1/4 of a cup of Heavy Cream
  • 3.5 ounce Marzipan dough (You can find the odense Marizan in most big chain grocery stores)
  • 1/2 a tsp of Godiva Liquor
  • 1/4 of a cup of finely chopped pistachio
  • 1/4th of a cup of dark Cocoa Powder
  • 1/4th of a cup of Cinnamon sugar

Putting it together:

  1. Grate the Marzipan
  2. Create a double boiler by placing 1 inch of water in a pot and placing a metal bowl on top. On medium heat (don’t let the boiling water come in contact with the bowl), add the chocolate, heavy cream and Marzipan. Stir the mixture constantly with a rubber spatula or wooden spoon.
  3. After 10 minutes the mixture should be melted, smooth and glossy looking. Remove from the heat and whisk in the Godiva Liquor. Let the bowl cool down for 10 minutes, cover it with plastic wrap and place in the fridge to cool for 2 hours until it firms up.
  4. Scoop out a heaping teaspoon at a time and roll the ball in the topping of your choice. Enjoy!

Nourishment for your body: Dark Chocolate contains antioxidants, fiber, iron, magnesium, copper, and manganese.

Tips when cooking: Marzipan is a candy-like mixture that is made with ground almonds, sugar and egg whites. If you prefer not to use the double boiler method, you can get away with making it on the stove top, melting everything in a small pot. Just make sure to heat up the heavy cream first before you add the rest of your ingredients. This was a fun activity to do with my son and it didn’t take much for him to get engaged quickly with the fudgy chocolate. What is nice about this dessert is that the sky’s the limit with whatever toppings you like. You can get creative and use some other type of nut, cocoa nibs, sprinkles, coconut flakes, Matcha green tea powder. You can spice them up by adding a dash of chili powder to your cocoa powder for some heat and surprise.

Jacob making truffles 1

 

 

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Spanish Omelette With Herbs, Manchego Cheese And Sofrito

Spanish style omlette

How to re-create this recipe:

Ingredients:

(Serves 1)

  • 2 Eggs
  • 1 tsp of chopped Cilantro
  • 1 tsp of chopped Parsley
  • 1 Tbsp of Butter
  • 2 Tbsp’s of grated Manchego Cheese
  • 2 Tbsp’s of Sofrito
  • small handful of tri-color grape tomatoes

For the Sofrito:

  • 1 and 1/4 cups of Extra-Virgin Olive Oil
  • 2 Large Spanish Onions, finely chopped
  • 1 tsp of sugar
  • 1 tsp of kosher salt
  • 10 ripe plum tomatoes
  • 1 tsp of sweet pimenton (paprika)
  • 3 Bay Leaves

Putting it together (make the Sofrito in advance to use as a topping for your omelette):

  1. Using a 8-inch non-stick skillet, drop the butter in and melt over medium heat. Whisk the 2 eggs in a small bowl and pour the egg mixture into the skillet. Using a spatula, slowly stir the mixture for a few minutes, pushing it towards the middle of the skillet. Tilt and rotate the skillet to allow the uncooked egg to flow into empty spaces.
  2. When the eggs are almost set, sprinkle your herbs all around and sprinkle the grated Manchego Cheese down the middle. Slip Spatula underneath and fold your omelette onto itself. Let that cook for another minute or so.
  3. Re-heat about 2 tbsp’s of your Sofrito and garnish your omelette with it.
  4. Slice a few grape tomatoes and sprinkle with some salt. Enjoy!

To make Sofrito:

  1. Heat oil in a medium saucepan over med-low heat. Add the onions, sugar, and salt and cook, stirring occasionally, until the onions are soft and golden brown, about 45 minutes to 1 hour. You want the onions to caramelize but not get too dark.
  2. Slice the plum tomatoes in half and grate the cut sides of the tomatoes on the large hole side of a flat or box grater. Set in a bowl and discard the skins.
  3. Stir the tomato puree, pimenton, and bay leaves into the onions and cook for another 20 minutes or so over medium heat. You’ll know when the Sofrito is ready when the tomatoes have broken down and deepened to an almost rust color and the oil has separated from the sauce. Remove from the heat and disgard the bay leaves. This will yield about 5 cups of Sofrito and can stay fresh up to 2 weeks in an air tight container in the fridge.

Nourishment for your body: Eggs are a great source of inexpensive protein. They contain vitamins B2, B6, B12 and D and 9 essential amino acids. They are low in calories and can help with portion control, as they may help you feel full longer. Tomatoes contain lycopene; one of the most powerful antioxidants which protects your body from disease and toxins. The highest concentration of lycopene is found in tomatoes

Tips when cooking: For an added layer of depth and flavor, you can add about 1/4th of a tsp of Saffron during step 3. The Sofrito is wonderful to use as a topping for anything from pizza to chicken to beef to fish. You can use it in place of a traditional tapenade on toast. I recently used it as a topping for a Steelhead Trout I made and it was absolutely delicious!

 

Cauliflower crust pizza with Sofrito
4 Cheese Cauliflower Crust Pizza smothered with Sofrito

 

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Whipped Frozen Cold Brew And Mango With Cocoa Nibs

Whipped Frozen mango and Cold brew

How to re-create this recipe:

Ingredients:

(Serves 2-3) 

  • 1 Cup of Frozen Mango chunks 
  • 3 Cold Brew Ice Cubes 
  • 1/2 cup of Milk
  • 2 Tbsp’s of Nutella 
  • 1/4 of a cup of Cocoa Nibs 
  • Cinnamon for garnish (optional) 

Putting it together:

  1. Place 3 Cold Brew ice cubes, 1 cup frozen mango chunks, 1/2 cup of milk, and 2 Tbsp’s of Nutella in a blender. 
  2. Blend on high until you reach a very smooth consistency. Place in a bowl and garnish with your Cocoa Nibs and as much cinnamon as you like. Enjoy! 

Nourishment for your body: I always keep a bag of frozen mangoes in my freezer. Frozen mangoes have a much longer ‘shelf life’ then fresh mangoes. It’s nice knowing that they do not lose any nutritional value and retain very high amounts of the daily recommended intake for Vitamins C and A. Mangoes also contain high amounts of copper (helping to produce collagen and ATP/energy) and potassium (helps to maintain electrolyte balance and healthy nerve, muscle and heart functioning). We like to snack on frozen mangoes and I regularly add them to smoothies. 

Tips when cooking: This dessert was pretty spur of the moment.  I wanted to whip up a quick, cold, and creamy treat with items I typically have lying around. This was probably one of the best things that I ever made in a blender! The flavor is rich and chocolatey and tastes good with the hint of mango. The Cocoa Nibs add a nice crunch and another chocolate note.  To make cold brew ice cubes, grind coffee beans of your choice coarsely and combine the grounds with water (ideally filtered water). It is suggested to steep 3/4th’s of a cup of grounds to every 4 cups of water. Let that steep overnight, up to 12 hours and strain.  Freeze the coffee in an ice cube mold afterwards overnight or until frozen solid. If you want to buy a delicious cold brew coffee to turn into cold brew ice cubes, I highly recommend a brand called Stok. 

 

Stok cold brew