Hollandaise Sauce for Seafood

Two Servings

1 stick of butter, salted or sweet

2 egg yolks

2 tbsp Chardonnay or any dry white wine

3/4 tsp fresh lemon juice 

Tabasco to taste

1/2 tsp Hungarian Paprika

Melt butter and hold warm on the side.

In a stainless bowl, wisk all liquid ingredients and yolks over a simmering pot of water until you have a consistency similar to a loose mayonnaise. If you have made Hollandaise before, you may feel comfortable just using the open burner.
Slowly add a little melted butter, whisking with a wire whisk as you add.
Continue until all the butter is added.
If the mixture becomes to thick, (thicker than mayonnaise) add a little lemon juice to thin consistency. 

Wonder Bread, Breaded Salmon

Serves Two

2 - 6 oz portions of fish, cut into a 3x4 inch Filet/steak (I used Canadian Salmon for this preparation).

2 slices Wonder bread

1/2 tsp orange zest

1/2 tsp finely chopped garlic

Ground herbs de Provence

Ground Rosemary

Black pepper to taste

Evenly season the tops of the salmon filet.

With a rolling pin, roll the slices of bread till they are approximately a 1/8 of an inch thin.

Place the seasoned sides of the salmon face down on the bread slices and trim any excess bread showing around the edges. The bread should evenly cover the top of the fish.

In a non stick frying pan spray a coating of olive oil.

Heat over medium heat and lay the bread side of the fish face down. 

Sauté for about 4-5 minutes, until the bread is golden brown.

Gently turn with a spatula and cook another 4-5 minutes.

For service you can place on a bed of your favorite fish sauce, a bed of pureed potatoes or a vegetable-potato puree blend. 

I used a hollandaise sauce seasoned with Chardonnay, lemon juice and Hungarian paprika. 

I found that this type of breading stayed nicely crisp from my first bite to my last.

Other fish that could work well with this method are Grouper, Striped Bass, Cod and other firm fish. 

Tonka Beans

I recently posted information on Citadelle Gin, a gin that was just introduced to me. The gin has a pleasant aroma of springtime gardens. In one of the recipes I listed, Citadelle Gin and Tonic, grated Tonka bean was listed as a finishing garnish. Thanks to Amazon.com, I was able to purchase these Tonka beans.

Tonka beans are a large seed from the “Kumaru” tree. The seed has sometimes been used in place of vanilla. It has a sweet aroma reminiscent of vanilla, almonds, cinnamon and cloves. Tonka beans contain coumarin, an ingredient that is suspected of being toxic and carcinogenic. Due to the coumarin, Tonka beans have been banned by the FDA from being used in food products in the United States.

In addition to being used as a vanilla substitute, Tonka beans were sometimes used to flavor tobacco and may also be found in perfume due to its pleasant scent.

Mushroom Dust with Brandied Peppercorns

4 tbsp dried mushrooms, diced

1 tsp brandied peppercorns

Place in a coffee bean grinder and grind.

For proper consistency/fineness of dust I found I had to run the mixture through my coffee grinder seven times. This may vary with your coffee bean grinder.

Pour the ground mixture into a salt or pepper shaker and use for seasoning.

The dust can be sprinkled over an entree before or after cooking, or both.

Candied Mandarin Oranges with Cranberries

10 large or 20 small Mandarin oranges (If unavailable, use tangerines or clementines).

3 cups sugar

3 cups water

3 tbsp St. Germain liqueur

2 cups fresh or frozen cranberries

Using a good paring knife remove the tops and bottoms of the oranges. Peel off the skin and white pith and set oranges aside.

In a large sauce pan bring the sugar and water to a boil, stirring until the sugar desolves.

Add the St. Germain and oranges, cover and let sit at room temperature overnight.

With a slotted spoon, remove the oranges to a baking pan and save the syrup.

Place the oranges under a broiler for 3-4 minutes until browned in spots, then turn and brown opposite side.

Remove oranges and place in a decorative platter.

Place the cranberries in a sauce pan and add just enough syrup (from the oranges) to cover. Bring the syrup to a boil and simmer until the cranberries burst.

Spoon cranberry mix over the oranges and you are ready to serve.

Cider-Brined Turkey

2 qts plus 1 cup apple cider

1/2 cup Kosher salt

1/2 cup brown sugar

1 cup low sodium soy sauce

15 whole black peppercorns

8 whole star anise pods

5 dried shiitake mushrooms

6 whole cloves of crushed garlic

6 scallions, whites only, cut into 1 inch pieces

5 1/4 slices un-peeled ginger

2 sticks cinnamon

3 sprigs parsley

1 - 12 to 14 lb turkey with giblets, neck etc. removed

2 Granny Smith apples, cut into quarters

1 large onion quartered

Melted margarine or peanut oil for basting

Bring two quarts of cider and the eleven remaining ingredients to a boil in a pot that will be large enough to hold the turkey.

Let cool to room temperature.

Add four quarts of cold water, stir well.

Add turkey to brine and press down to submerge.

If not fully covered, add a little more cold water.

Refrigerate overnight.

Remove turkey from brine and pat dry. (Discard brine)

Season inside and outside with pepper.

Tie legs and place on a rack in a large roasting pan.

Place one cup of cider and three cups of low sodium chicken stock in the roasting pan.

Brush turkey with margarine or oil.

Scatter apples and quartered onion around the bottom of roasting pan.

Let sit for 30 minutes, then place in a pre-heated 375 degree oven.

Baste turkey with pan juices every half hour.

Turkey should be done in about 2 1/2 to 2 3/4 hours.

To test for a safe internal temperature, insert an instant read thermometer into the thickest part of the thigh.

The internal temperature should read 165 degrees minimum.

If not, place back in oven until 165 degrees is reached.

Transfer to a platter and let rest for 15-20 minutes before carving.

Use the pan juices in the bottom of the roasting pan for a pan gravy.

Meatballs made with Sausage Meat

Serves 6-8

1 lb lean ground beef

1 lb ground veal

1/2 lb ground pork

1/2 lb ground hot Italian sausage meat

2 tbsp chopped onion

2 cloves finely chopped garlic

2 tbsp chopped fresh Italian parsley

1/2 cup seasoned bread crumbs

2 tbsp grated Romano cheese

3 whole eggs

1/2 tsp black pepper

1/2 tsp crushed red pepper

2 tbsp olive oil

Heat the oil and add the chopped onion and garlic.

Simmer for about 4 minutes and hold on the side.

In a large mixing bowl, add all the other ingredients, including the onion and garlic mix.

Blend well and then roll the mix into meatballs, about the size of a small peach.

Place the meatballs on a half size sheet pan.

When all the meatballs are formed, place the sheet pan in a 400 degree oven for about 20 minutes, until golden brown.

Towards the end of browning I like to add a half cup of water to the sheet pan. Leave in the oven for another 3-4 minutes. This will prevent the meatballs from sticking to the pan and the juice will be great for flavoring your tomato sauce.

With a spatula, remove the meatballs from the pan and place into a simmering pot of tomato sauce. (Sunday gravy)

Simmer for 30-45 minutes and hold for service.

Serve over your favorite pasta, two meatballs per person with enough sauce to satisfy your bread dipping needs.

Meatballs also make a great side dish. Serve three meatballs in an individual casserole dish with sauce. Top with cheese and place in a 375 degree oven for five minutes.

Serve with a good crusty bread for dipping and a nice salad on the side.

Pairs nicely with a glass of white or red wine.

St-Germain

Over 100 years of experience goes into making each rare bottle of St-Germain.

In the foothills of the Alps for only a few weeks each spring, men will gather blossoms for your cocktail. The blossoms in question are elderflowers and the cocktails are a stylishly simple creation made with St-Germain.

After collecting the flowers and gently placing them in sacks, the men will descend the hillsides and bring the flowers to market. There are about 40-50 men gathering the flowers and after a few weeks they will have gathered what will become St-Germain for that year. As the flowers are brought to market, they will be quickly whisked away to the St-Germain distillery.

To put this process in context, we can say that no men will be wandering the hillsides in Poland during the spring for potatoes to produce vodka. No men will be wandering the Bavarian hills in Germany in search of hops and barley for your beer.

Consequently, St-Germain is able to hand make a very limited quantity each year.

The taste of St-Germain is what the French say about Paris, “A Melange Curieux,” a curious mix of flavors, styles and influences.

Hints of passionfruit, pear, grapefruit and lemon all come through, but none of these exactly.

St-Germain cocktails can be light like spring and warm summer days.

When the weather beckons for cocktails to warm your body, wintery flavors, holiday spices and more potency will suit St-Germain connoisseurs.

Here is a listing of a few St-Germain cocktails:

The St-Germain Cocktail, St-Germain Kir Blanc, St-Germain and Champagne or La Rosette, St-Germain Gin and Tonic, Sangria Flora, The French Gimlet, The St-Rita with Tequila Blanco, Traditional Elderfashioned, Sake Blossom, The French Lady, The Pear Tree, Rob Collins, The Gypsy, and Pastincia with tequila, chili flakes and cayenne.

St-Germain is 100% all natural and contains no preservatives. It is recommended that each bottle be consumed within six months after opening.

Braised Loin of Pork with Fennel, Kohlrabi, and other Root Vegetables

3 lbs boneless loin of pork

2 whole kohlrabi, peeled and cut in half

1 medium size bulb of fennel, cut in quarters

6 whole carrots, peeled

4 medium potatoes, peeled

4 small onions, peeled

2 bay leaves

1 tsp dried herbed garlic

Black pepper to taste

2 tbsp olive oil

1 cup red wine

1 cup salt-free chicken stock

For the Roasted Potatoes:

1 tbsp butter

2 tbsp of olive oil

To finish sauce after cooking:

1 tbsp corn starch

3 tbsp wine or water for thickening

Rub the pork loin with the herbed garlic and black pepper.

Add the oil to a large cast iron pot and place over medium heat.

Add the pork loin and brown on all sides.

Remove the pork loin and deglaze with the red wine and chicken stock.

Place two carrots in the center of the pot and lay the pork loin on top of the carrots.

Add the bay leaves and whole onions.

Cover and simmer on top of the stove for one hour.

Remove the cover and add all the peeled vegetables, except the potatoes.

Place the uncovered pot in a 375 degree oven and cook for about 75 minutes.

(You want to maintain about a 1/2 inch of liquid during the oven cooking time. If the liquid starts to evaporate, add a little more stock or water).

After 15 minutes, add the butter, oil and potatoes to a small baking dish and place in the oven. Turn every 15 minutes.

The roast and potatoes should finish cooking at the same time.

When finished, remove the roast and hold on the side to finish the gravy.

Remove the vegetables and place on a platter to keep warm.

Skim as much fat from the pot as you can, leaving as much liquid as possible.

Over a low heat, blend the corn starch and wine to remove all lumps and add to the pot. Stir lightly with a wooden spoon for about 3 minutes.

To serve, cut two 1/2 inch slices of the roast per portion.

Serve with one piece each of the fennel, kohlrabi, carrots, onion and potatoes.

Ladle the sauce over the sliced pork or serve on the side in a gravy boat.

Warm Arugula Salad with Bacon and Egg

Serves Four

4 tbsp olive oil

2 cloves garlic, peeled and halved length wise

1 cup seasoned croutons (freshly made or store bought)

8 slices of a higher-quality bacon

4 finely chopped fillets of anchovies

2 tsp red wine vinegar or balsamic vinegar

2 tsp Dijon mustard

4 jumbo eggs

5 oz washed baby Arugula

8 fresh mushrooms, sliced

1/4 cup chopped red onion

Fresh ground black pepper to taste

On a baking sheet, spread out the slices of bacon and add the garlic halves.

Place in a 350 degree oven and cook until golden brown. Turn the garlic to keep them coated with the bacon fat and prevent from burning. If the garlic becomes golden brown before the bacon, remove and hold on the side.

When the bacon has finished cooking, place on a paper towel and keep in a warm place.

Hold some of the bacon fat for frying the eggs.

Wash the Arugula, spin dry and hold on the side.

Finely dice the anchovy fillets and the garlic, then smash with the tip of a paring knife to create a paste, or you may squeeze through a garlic press. If the press becomes clogged, free the pieces and continue until all is pressed.

In a salad bowl, place the garlic, anchovy mix, mustard, oil and vinegar. Whisk well until creamy.

Take three tablespoons of bacon fat and heat in a skillet. Crack the eggs and cook over medium heat until over easy. About 1.5 minutes on the first side, then a half minute on the other side.

Add the onions, sliced mushrooms, arugula and croutons into the salad bowl with the anchovy dressing,

Mix well and portion onto large plates.

Place the fried egg on top with two slices of bacon on the side.

Serve with your favorite wine and a nice crusty bread.

For a little extra flavor, spoon a little of the hot bacon fat over the portioned salad.

If you have concern over the bacon fat, do not use. Instead drizzle a little extra virgin olive oil.

An alternate option for the fried eggs is to use hard boiled eggs, just slice the hard boiled egg over the plated salad.

Carbobbade of Beef

(Flemish Beef Stew, Serves eight)

2 tbsp margarine

2 tbsp olive oil

3 lb beef cubes

3 cups diced onion

1/2 cup all purpose flour

32 oz amber colored beer

4 oz red wine

1/2 tsp dried thyme

2 bay leaves

Salt and pepper to taste

2 tbsp chopped parsley for garnish

8 peeled potatoes, left whole

16 peeled medium size carrots, left whole

In a large cast iron enamel pot, melt the butter.

Add half the beef cubes and cook until brown on all sides. Then remove and hold on the side.

Add one tablespoon of oil and the remaining beef. Again, cook until evenly browned. After browning, remove and hold on the side.

Add the remaining tablespoon of oil and onions. Cover and cook until brown. Stir frequently to prevent burning, for about 8 minutes.

After browning, stir in the flour. Mix well to fully blend with the onions and to help develop the flour.

Add the beef and mix well.

Add the beer, red wine, thyme, bay leaves, and salt and pepper to taste.

(I used Vegeta instead of salt. Vegeta has salt and other vegetable extracts that complement stews very well. Vegeta can be purchased in some supermarkets, especially stores that have a Polish or Central European section.)

Simmer for about two hours, stirring often to prevent the beef or onions from sticking to the bottom of the cast iron pot.

After 75 minutes you can blanch the potatoes and carrots in simmering salted water.

Add the potatoes to the water first, after 15 minutes add the carrots.

After another 15 minutes have passed, reduce heat to the lowest setting and hold for service.

For serving, place a ladle of beef cubes and enough sauce in a soup bowl.

With a slotted spoon, place one potato and two carrots on the side of the bowl.

Garnish with parsley and serve.

Note: I added a half cup of red wine to this recipe to help aid in the final color of the stew. The traditional recipe is all beer.

This recipe is for eight, if only needed for four guests, leftovers are even more flavorful. Reheat leftovers in a covered casserole dish in a 325 oven for 20-30 minutes.

Hungarian Culinary Experiance

I just returned from a wonderful trip to Hungary, where I spent most of my time sampling Hungarian cuisine and swimming in several thermal baths. As always, the classical creations were excellent. My only disappointment was in the service. During this visit the service was not what I previously enjoyed.

Best overall service was at Robinson restaurant near Vajda Hunyad Var. Some of their menu specialties were:

• Goose liver terrine with fig jam on a buttery loaf pillow with chilled drippings
• Deer pate with onion jam on bruschetta
• Grilled goose liver with caramelized peach

Best overall Hungarian menu was at Nancsi neni, located in Buda. This restaurant has been in operation since 1905. Their menu has many selections and starts with a very nice quote, “only mothers and grandmothers know everything about life.”

Some of the old-time menu offerings were:

• Soup of cockerel with liver dumplings
• Pancake Hortobagyi, chicken and paprika in a sour cream sauce
• Fresh grilled saibling, an arctic trout from northern Norway
• Duck and goose plate for one
• Hungarian goose liver with lecso and mashed potato
• Hungarian plum dumplings with angel noodles
• Black truffle cream soup, (only in the winter)
• Filet of pike-perch from Lake Balaton
• The one and only fried Balaton Sullo, a type of pike-perch only found in Lake Balaton
• Loin of venison with bilberries
• Boiled oxen with a traditional Hungarian hunter’s sauce

A good Hungarian menu from a local restaurant near our home was at Mister Sorhaz, or Mister Beer House, a local establishment making their own beer.

My menu favorites were:

• Fried camembert in breadcrumbs and cranberry
• Goose broth with matzo dumplings
• Goulash soup with tiny egg dumplings
• Medallions of venison with wild fruits
• Wild boar stew
• Crispy Gypsy pork
• Menyecskelab, “Stuffed Knuckle of Pork”
• Transylvania mixed grill (Rump steak, breast of turkey and a pork chop)
• Pork cutlet, Orseg style (potato, bacon, sour cream and cheese)
• Game stew lowland style (carrot, peas, and mushrooms)

My only disappointment at Mister Sorhaz was not having one of my favorite desserts, Chestnut puree with sour cream and rum. When I placed my order after dinner, the waiter apologized, “the chef went home.” Talk about a temper-mental chef or a miscommunication between wait staff and chef.

Overall, the trip was fantastic. The menu listings above were produced from an array of local, seasonal ingredients, easily found in the Hungarian piac/markets.

Open-Faced Brie Sandwich

Serves Two

4 slices bread, either sourdough or a French baguette

2 leaves Boston salad

1 medium tomato

1 thin slice of onion

2 oz Brie

4 leaves fresh basil

2 tsp olive oil

Black pepper to taste

Cut four slices of bread on the bias and toast lightly (45 degree angle).

Break the Boston leaves in half and place half on top of each slice of bread.

Slice the tomato into four slices and place a slice on top of the lettuce.

Cut the Brie into four slices and place each on top of the tomatoes.

Break up the onion slice and evenly place on top of the Brie.

Evenly drizzle the oil over the top of each sandwich.

Garnish each with a basil leaf. Season with pepper.

Arrange on plates and serve.

Mussels Mariniere

Serves 4

Mussels Mariniere is a classic bistro dish of mussels served in a white wine sauce.

1 cup diced onion

6 diced scallions, with some of the green remaining

6 cloves garlic, thinly sliced

1 cup fruity dry white wine

1/2 tsp fresh ground black pepper, or red pepper if you prefer more heat

4 pounds small to medium size mussels, cleaned and free of beards

Combine all ingredients including the mussels in a large stainless pot. Cover and bring to a boil.

From the time the mixture begins to boil, cook for 4-5 minutes, or until the mussels open, constantly shaking the pot.

Serve the mussels in soup bowls, evenly spooning the liquid and vegetables over each bowl.

An optional version to this recipe is to include one cup of sliced fresh fennel with the vegetable mixture. You may also add 2 tbsp of olive oil over the mussels before serving.

Serve with a good crusty bread.

Mussels with a Saffron Tomato Sauce

Serves 4-6

This recipe evokes the style and tastes of southern France.

3 tbsp unsalted butter

2 tbsp olive oil

2/3 cup chopped onion

1/2 cup green bell pepper

2 cloves chopped garlic

1 1/2 cups seeded diced tomato

1 tsp freshly ground black pepper, or red pepper if you prefer more heat

1 cup dry white wine

1/2 tsp saffron threads

1/4 cup chopped fresh parsley

5 pounds fresh mussels, cleaned and free of beards

Heat butter and oil in a large stainless steel pot.

Add onion, green pepper and garlic and saute for one minute.

Add mussels, tomato, pepper and wine.

Cover and bring to a boil.

Cook for about 4-5 minutes or until they open, shaking the pot frequently to distribute the ingredients.

With a slotted spoon lift the mussels from the pot into a large serving bowl.

Discard any unopened mussels.

The greater the surface area of your bowl, the better, as you want as many of the mussels to be coated with the finished sauce.

Add the saffron to the pot with the remaining sauce, bring to a boil and simmer two minutes.

Pour the sauce over the mussels, garnish with parsley and serve.

This recipe goes well with a nice crusty bread for dipping into the sauce.

To have a recipe free of saturated fat, add more olive oil instead of the butter or use a healthy blend of a butter substitute.

Sloe Gin or Sloe Vodka

Sloe Gins or Sloe Vodkas are great drinks for hurricane parties.

“Sloes” are small plum-like fruits of the blackthorn, actually a wild plum.

Sloes are bitter so they are not suitable for eating. The bitter flavor is lost when making Sloe liqueurs.

Traditionally when preparing Sloe liqueur the Sloes were pierced with a thorn from the bush. You can use a fork to speed up the process.

In addition to Ireland and England, Sloes are frequently found around the finger lake region of N.Y. and the north-eastern region of the U.S.

Sloe Gin/Vodka Recipe #1

2 lbs Sloe’s

1 qt Gin or Vodka

20 oz sugar

3 cloves

1 small cinnamon stick

Wash and dry the fruit and remove any stems.

Pierce each Sloe with a fork and place in a large glass container.

Add gin or vodka and cover.

Twice a week stir gently (for 4-8 weeks.)

Drain the liquid and transfer to a glass bottle. (I used a decanter from Home Goods.)

Now add the sugar to the drained Sloes, shake and cover.

Shake the container with the Sloes twice each day until all the sugar is desolved.

This may take up to two weeks.

When the sugar is dissolved, drain the liquid and mix the syrup with the first unsweetened liquid.

After three months, drain the liquid through a cheese cloth. (Add some more sugar if necessary.)

The strained liqueur should sit and mellow a couple of months before using. This may be hard to do and you can now see how the name Sloe may have come about.

Recipe #2

Using the measurements above, wash and dry the fruit and remove all the stems.

Pierce each Sloe with a fork and place in a glass container.

Add the Gin or Vodka and sugar and set in a cool dark place.

Turn daily for three weeks, then once a week until three months have passed.

Pour the liqueur off and let sit one week, then decant.

Let sit another week then decant carefully again.

If this recipe is too long of a production, you can purchase very good Sloe liqueurs. One brand is AVERELL from upstate N.Y.

Sloe liqueur makes great Sloe Gin or Vodka Fizzes.

Note: The leftover fruit can be pitted and dipped into melted chocolate, then placed on parchment paper until the chocolate firms. You can also place the pitted fruit into chocolate cups with a little rum or liqueur.

You may also use the fruit to infuse vinegar, make into jam, or use as a basis for chutney.

Cold Corn Vichyssoise

Serves 4

1 tbsp sweet butter

1 tbsp corn oil

1 large onion, diced (about 1 3/4 cups)

1 large potato, diced

4 large ears of corn, husked and kernels cut off 1/2 tsp salt (optional)

2 cups cold water

1/2 cup white wine

1 1/2 cups half and half

2 tbsp chopped chives or chopped fresh tarragon (or 1 tbsp of each)

Heat the butter and oil in a sauce pan.

Add the onions and saute for two minutes.

Mix in the potatoes and corn and simmer for another two minutes.

Add the salt (optional) and water and bring to a boil.

Once the mixture begins to boil, lower heat and simmer for 20 minutes.

Using a hand blender, puree the soup in the sauce pan or you can transfer the soup to a food processor and process until pureed.

For a soup with an extra smooth texture, push it through a fine sieve or china cap.

Stir in the half and half, then add the chives or tarragon.

Refrigerate until chilled before service.

Serve in chilled bowls, if you like. You can garnish the top with a spoon of fat free sour cream.

To really lower the saturated fat, replace the half and half with a fat free milk blend. You can also replace the butter with additional corn oil.

Grilled Veal Chop

This is a great summertime recipe, a recipe I slightly altered to include flavorful garden tomatoes. The original recipe is by Jacques Pepin.

4 veal chops, 10-12 oz each

For the Sauce:

2 tbsp olive oil

4 tbsp diced red onion

2 tbsp drained capers

1 medium tomato, diced

1 tbsp fresh chopped sage

2 tsp julienned lemon zest

1 tsp fresh lemon juice

2 tbsp chopped fresh parsley

2 tbsp chicken stock

For the Marinade:

1 tbs of olive oil and 1/2 tsp of paprika

Turn your BBQ grill to high.

Mix the oil and paprika and using a pastry brush, brush all sides of the chops.

Place on the grill and cook for about 3-4 minutes.

To have nice grill markings on each chop, envision the letter X. First place the chop on an angle of one side of the X. After 2 minutes, using large grill tongs, turn the chop in the direction of the other side of the X.

After another 2 minutes, turn the chop over and repeat the above process.

After the second side is cooked, turn your grill off.

Place the chops on a sizzle pan* or oven-ready dish and hold in an 150 degree oven for 10 minutes while you finish your side dishes or salad. This will allow the internal juices to rest and not bleed out during service.

You can hold the chops for a maximum of 20 minutes while you finish your side dishes.

To serve, place the chops on a platter or plate and spoon the sauce mixture around each chop.

This dish goes well with a garden salad and a nice freshly baked bread.

*Sizzle pans are very common in the restaurant business. They are indestructible oval metal plates used for grilling and broiling individual portions. I have had mine many years and they still look as though I recently purchased them.

Scampi Sauce form the Legendary Petite Marmite

In memory of “Mr. Gus,” Costanzo Pucillo, Chef/Owner

During 1976-1977 I was one of the lucky few chefs to work at the legendary Petite Marmite restaurant on Worth Avenue, in Palm Beach, Florida.

The first time I prepared this yellow mustard Scampi Sauce I thought to myself, what an unusual Scampi recipe to have so much yellow mustard.

This sauce was so popular we would make ten gallons at a time, some of it for shipping in smaller jars to guests visiting from all over the globe.

Once you try it, you too may become a fan of this sauce.

The recipe to follow is a scaled down version of the original production recipe that would almost fill a ten gallon mixing bowl. This recipe should yield about 12 - four ounce portions.

3 shallots

1 clove garlic

1 oz Worcestershire sauce

7 oz fresh lemon juice

8 oz sherry

16 oz soft butter

12 oz American yellow-mustard

Grate or finely chop the shallots and garlic, add Worcestershire sauce, lemon juice and sherry.

Mix the mustard and butter until smooth and well blended, then add to the mixture above.

Place on medium-high heat and bring to a simmer. Stirring constantly, simmer for five minutes.

Place in a stainless bowl and hold on the side until you broil or grill your shrimp.

Ladle four ounces of sauce per portion of shrimp.

At Petite the shrimp we grilled to accompany this sauce were Spanish Reds. Also called, (Carbineros “Red Spanish Shrimp” or Crevette Rouge) You will never see a shrimp with such white flesh and a beautiful red outside shell, as Spanish Reds.

Bolognese Sauce

This excellent recipe yields four servings.

1 tbsp chopped onion

1 clove chopped garlic

2 tsp chopped celery

2 tbsp chopped carrots

1 tsp chopped red or green pepper

1 large ripe tomato, peeled and diced

2 oz dry white wine

1 pound lean ground beef or veal

12 oz seasoned tomato sauce

2 tbsp good olive oil

Black or red pepper to taste

1 pound of your favorite pasta, I like to make my Bolognese with Tagliatelle.

Heat oil in a 10 inch skillet.

Add onion and garlic and saute for 3 minutes.

Add remaining vegetables and tomatoes and saute for 3-4 minutes, stirring frequently.

Add white wine and reduce until all the liquid is almost evaporated.

With a wooden spoon, move the vegetables to one side of the skillet and add the ground meat to the empty area of the skillet.

Using the wooden spoon, break up the meat and continue to saute until all the meat is lightly browned.

Add the tomato sauce and simmer another ten minutes.

Serve with your favorite pasta.

After draining your cooked pasta, I add one ladle of Bolognese sauce to the cooked pasta and stir in evenly.

Then plate the pasta and serve one ladle of sauce on top of the pasta.

For added flavor and plate presentation, I sometimes drizzle a small amount of alfredo sauce around the rim of the plate just before service.

BBQ Side Dishes

Coleslaw

3/4 cup mayonnaise

1/4 cup yellow mustard

1/4 cup apple cider vinegar

1/4 cup sugar

1 tsp Kosher salt

1 tsp ground white pepper or 2 tsp ground black pepper

1 tsp celery salt

1 medium head cabbage, cored, then shredded finely

2 stalks of celery, cut across the grain in thin slices

In a large bowl mix all of the seasonings together.

Fold in the cabbage and celery, mix well, then cover and chill.

Potato and Egg Salad

Serves 8

4 lb potatoes, Red Bliss or Yukon Gold

3 stalks celery, washed, peeled and diced

4 whole scallions with greens, cleaned, and diced

1/2 red pepper, diced

3/4 cup regular or light mayonnaise

3/4 cup fat-free sour cream

3 tbsp yellow mustard

2 tbsp pickle relish

1 tsp prepared horseradish

1 tsp Kosher salt

2 tsp paprika, Hungarian preferably

6 hard boiled eggs, peeled and diced

Black pepper to taste

Bring potatoes to a boil and simmer for about 15-20 minutes. Drain and cool immediately. This recipe works better when potatoes are cold, so if time permits I cook potatoes a day in advance and refrigerate.

Slice the potatoes and place in a large bowl.

In a smaller bowl, mix the mayonnaise, sour cream and the remaining ingredients.

Spoon the mixture over the sliced potatoes and fold gently until all the potatoes are coated.

Cover and chill until service.

Pickled Watermelon Rind

This is a great side dish with summer BBQ.

2 pounds peeled watermelon rind, cut into 1x2 inch strips

4 cups sugar

2 cups apple cider vinegar

5 whole cloves

1 stick cinnamon

2 bay leaves

Bring a large pot of water with two bay leaves to a boil.

Add the watermelon rind and simmer for 15 minutes.

Divide rinds into Mason jars. (Either four small or two large jars)

In a 4 quart pot, bring the vinegar, sugar and remaining items to a boil. Stir until it’s all is dissolved.

Remove the stick of cinnamon and cloves and carefully pour the vinegar mixture over the cooked rind.

Cover and let cool before refrigerating.