Imperial Silver Corn Fizz

Hurricane Sandy put my blog back a few weeks. I wasn’t in the mood to prepare any special recipes or try new cocktails. The stress and physical work from the storm just left me down.

I found this cocktail recipe in the Whiskey Advocate, thanks to a NY bartender and his chef. I adjusted the recipe for home use versus having a bar size batch sitting in your refrigerator.

To make one Imperial Silver Corn Fizz:

Put one can of whole kernel corn and two cups of water in a blender; blend, strain and refrigerate.

In a cocktail shaker, combine:

1 1/2 oz Tennessee whiskey

1 oz strained corn water

1/2 oz honey syrup (Stir two parts of honey and one part of hot water until smooth)

1 egg white

Add ice and shake very long and very hard. Strain into a chilled martini glass. Top with 1 oz of chilled champagne. 

To save the corn water for future use, pour the leftovers into ice cube trays and freeze. Depending on the size of your ice cube tray, 2-3 cubes should equal one ounce of corn water.

Veal or Pork Schnitzel

Each cutlet should be 3 to 4 ounces. Ask your butcher to pound each cutlet into very thin slices.

Using a standard breading process, (flour, whisked eggs and plain bread crumbs), pat the cutlet into the flour, dip in the egg mix and follow by dipping into the breadcrumbs. 

You want to fully coat the cutlet with the bread crumbs, patting them firmly into the meat.

These cutlets cook quickly, so there is no need to cook in advance. Ten minutes before service, place in a hot fry pan with vegetable oil. Sauté until golden on both sides.

Remove from the pan and place on a paper towel to absorb any excess oil.

Serve on a platter with a lemon slice garnish.

I love this dish with a Hollandaise Sauce flavored with a white Bordeaux reduction and a hint of lemon juice. (See previous post for Hollandaise sauce.)

Roasted Fall Gourds

Serves Four

The fall season has a variety of colorful gourds, pumpkins and squash (acorn, butternut) available that are tasty, simple to cook and add an interesting touch to your plate.

2 gourds

2 tbsp olive oil or melted margarine

Ground pepper to taste

Ground rosemary

1/2 tsp Hungarian paprika

Cut gourds in half lengthwise and remove the seeds.

Using a pastry brush paint the outside and inside of the gourd with a mixture of seasoned olive oil.

Place the halves on a small baking dish and place in a 375 degree oven for 25 minutes.

Finish under the broiler until golden.

Lemon Cucumbers

Below are two pictures showing lemon cucumbers I grew this summer.
If anyone would like some seeds, please send me a self addressed envelope and I will gladly send you enough to grow three mounds of three plants each next season.

Donald Sheen CEC
142 Highland Ave.
Rowayton Ct. 06853

Braised Pork Ribs

Serves 3

1 lb sauerkraut (see recipe previously posted)

1 1/2 lb pork ribs, either smoked or fresh

Place hot sauerkraut in a baking dish.

Place portioned ribs on top of sauerkraut.

Place in a 350 degree oven and bake for 45 minutes.

Serve with mashed or Lyonnaise potatoes.

Eggplant and Tomato Casserole

Serves Four

2 Japanese or Asian eggplants

1 large or 2 medium tomatoes

1/2 tsp lite salt

1/3 cup shredded parmesan cheese

2/3 cup seasoned bread crumbs

1 tsp fresh thyme leaves

4 tbsp olive oil

1/2 tsp fresh ground black pepper

Leaving the skin on, slice the eggplants lengthwise into approximately 1/4 inch thick strips.

Place 3 tbsp of olive oil in a casserole dish and dip each slice of eggplant into the oil, coating both sides.

Evenly coat with the lite salt.

Place casserole dish in a pre-heated 400 degree oven for 20 minutes.

Slice the tomato into 1/4 inch slices and layer over the roasted eggplant slices.

Combine and mix the cheese, breadcrumbs, thyme, pepper and one tablespoon of olive oil.

Evenly spoon the mix over the tomatoes and place back in the 400 degree oven for 15 minutes.

Serve with a salad and good crispy bread.

Stuffed Zucchini Blossoms

4 flowers per portion

16 freshly picked zucchini blossoms

16 small batons of cheese (Monterey Jack or Brie)

1/2 cup flour

1 cup bread crumbs

3 whole eggs mixed well

1 cup light vegetable oil

Carefully open the top of each flower and place a baton of cheese inside.

Gently twist the flower to enclose the cheese.

After all the flowers are stuffed with the cheese, begin the breading process.

Roll the blossoms in flour, then the egg mix and lastly the bread crumbs.

After all the blossoms have been covered, sauté quickly until lightly golden.

Side notes:

Serve as is or with a creamy dipping sauce.

To remove some of the saturated fat from this recipe, only use one yolk from the three eggs. Discard two yolks, then whisk the eggs together.

Another option during the breading process is to only use the flour and egg mix, not the bread crumbs. This is a Francese style batter.

You can also serve with a Francese style reduction of 2 tbsp healthy butter, splash of white wine and a dash of lemon juice.

Garnish with freshly chopped parsley and capers.

Cream of Mushroom Soup

Serves Four

10 oz chopped baby portabella mushrooms

8 oz white mushrooms

1 small onion, diced

1 small carrot, diced

1/4 stalk celery, diced

4 cups chicken or vegetable stock

Black pepper to taste

1 large bay leaf

4 fresh sprigs of thyme (leaves only)

1 tsp paprika

1 oz sherry

2 tbsp flour or corn starch

3 cups low fat milk

1 tbsp olive oil

Heat oil in a medium size soup pot.

Add the onions, carrots and celery and simmer for four minutes.

Remove from the fire and stir in the paprika, pepper and thyme. 

Return to the fire and add the stock and bay leaf.

Simmer for 20 minutes then remove from fire.

Remove bay leaf and puree the mixture, either in a blender or with a hand held immersion blender. (Be careful of the hot mixture).

Return blended mixture to the fire and add the milk.

Bring to a simmer.

Mix the sherry and flour in a cup until all lumps are gone. 

Add this to your soup and simmer for another four minutes.

Side note: During serving, I garnished each portion with a teaspoon of low fat sour cream.

To remove most of the saturated fat and still keep the creamy appearance of cream in your cream soup, I used a fat free milk like Smart Balance. You can also use evaporated skim milk, but this tends to burn if not consistently stirred while simmering.

Steak Pizzaiola

Serves Six

6 pieces beef short ribs (Flanken cut) approximately 6-7 inches long

1 clove garlic, chopped fine

1 28 oz can petite cut diced tomatoes in juice

6 oz red wine

12 oz chicken or beef stock

Fresh chopped herbs (10 sprigs of chives, 2 thyme stems, 3 basil leaves, 2 oregano stems,2 tsp parsley and 2 sage leaves).

Ground smoked black pepper to taste

3 tbsp olive oil

On a sheet of parchment paper, season the short ribs with ground pepper on both sides.

In a large lasagna pan, add the can of diced tomatoes. 

Evenly sprinkle the herbs over the tomatoes.

Heat large sauté pan.

When the pan is hot, add the olive oil, then place the short ribs face down.

Sauté until golden brown, turn and brown the other side.

Remove the ribs and layer over the tomatoes.

Add the garlic to the sauté pan and stir until lightly golden.

Add the wine, stir one minute and then pour the wine and garlic over the ribs.

Add 4 oz of stock to the same pan and again stir removing all flavorings from the pan. 

Pour over the ribs and place the pan in a 375 degree oven.

After 30 minutes, remove from the oven and add the remaining stock.

Cover the pan with foil and return to the oven for another 40 minutes. 

Test for tenderness as not all ovens cook the same. If not tender enough, add two ounces of water or wine and return to the oven for another 10 minutes.

I served this recipe with a side of penne, but any starch or grilled vegetable will do.

At table, season lightly with grated Romano cheese. 

PB&J Vodka Sauce

Serves 4-6

16 oz seasoned tomato sauce

1 tbsp diced red onion

1 tbsp diced Guanciale

1 tbsp olive oil

10 oz light cream

2 shots of PB&J Vodka (I used Van Gogh Peanut Butter and Jelly vodka) 

Red or black pepper to taste

Grated Parmesan or Romano cheese on the side during service

Heat oil in a sauce pan.

Add Guanciale and onions, simmer until tender, about 3 minutes.

Remove sauce pan from heat and add one shot of the PB&J vodka.

Return to heat and add the tomato sauce.

Simmer for about 15 minutes, then add the cream by tempering first. To temper, take one ladle of the tomato sauce and fold into the cream. Add a second ladle and again fold. Now you can add the cream mix back into the tomato sauce without the cream breaking down.

Hold over low heat until serving.

Just before service you can fold the second shot of PB&J vodka into the sauce.

I like to serve this sauce with Penne or Rotini pasta.

After you blanch and drain the pasta, fold half of the sauce into the pasta and place the remaining sauce into a gravy boat for table service.

Plate and garnish with diced Italian parsley.

Finish with grated cheese.

Note: If you are concerned about saturated fat, you can remove fat from the recipe by using one of the low fat milk products available in your market i.e. Smart Balance milk products.

PB&J Vodka! It gives you a hint of creamy nuttiness while also providing sweetness as so many Italians do when adding sugar to their tomato sauce.

This recipe was a big hit, even with those who compared its taste to what their grandmother would prepare.

Taco Soup

Serves Eight

1 1/4 lb small beef cubes

1 tbsp olive oil

1 medium onion, finely diced

1 - 14.25 oz can corn, undrained

1 - 14.25 oz can diced tomatoes

2 - 15.5 oz cans small red chili beans in sauce

32 oz light chicken or beef stock

2.5 oz packet’s low sodium taco seasoning

1 tbsp spanish paprika

2 soft round taco shells

1 1/2 cup shredded 2% cheddar cheese

1/2 cup fat free sour cream

In a 6-8 quart soup pot, heat oil and then brown the beef cubes.

When brown, add the diced onions and sauté until tender.

Take off fire and add the chicken stock, diced tomato, taco seasoning and paprika.

Return pot to fire and simmer on medium low temperature for approximately 45 minutes, until tender.

Add corn and beans and simmer another 15 minutes.

At service, roll two taco shells as if rolling a cigar.

Slice with a knife, cutting dough into rounds the size of thick noodles.

Place four rounds into each soup bowl.

Portion soup over noodles and garnish with the shredded cheddar.

Allow your guests to garnish with sour cream if desired.

Caesar Salad

What to do when you’re out of anchovies?

I love Caesar salad, not the bottled stuff, the real creation. Last Sunday I found myself in a bit of a predicament. Halfway through my recipe, (previously posted), I discovered I was out of anchovies. Caesar salad without anchovies just doesn’t cut it.

What to do?

Luckily I still had a can of really good sardines. I substituted a half of a filet for the usual 2-3 anchovies I mash into my recipe. Final product was quite good, with a slightly milder flavor.

How to Save a Broken Hollandaise Sauce

Saving a broken hollandaise sauce is really easy. If you should run into that problem, just follow these easy steps:

3 tbsp cold water or white wine

2 tsp corn starch

Whisk together the corn starch and cold water or white wine in a stainless steel bowl.

Place the bowl over the heat source you used when starting the hollandaise sauce - either a double boiler or direct heat.

Whisk well until the starch mixture becomes firm and pasty.

Remove from heat and slowly whisk your broken hollandaise into the pasty mixture one tablespoon at a time.

Steak for Two with Lemon Thyme Sauce

One Prime Porterhouse or Prime Sirloin Strip steak,  20 - 24 oz

1 tbsp salad oil, one with a high smoke point

2 tbsp margarine

6 sprigs fresh thyme

Freshly ground black pepper

Sea salt

1 fresh lemon

Liberally pepper and salt the steak 20 minutes before cooking.

Heat your oven to 500 degrees.

Heat a 10 -12 inch sauté pan over medium-high heat until pan becomes very hot.

Add the oil and then the steak.

Cook until golden brown, about 4-5 minutes.

Turn steak over and place in oven for 5-7 minutes, depending on how well done you want your steak.

Remove from oven and let rest for ten minutes.

With a pot holder, carefully hold the sauté pan and discard the remaining fat.

Return the pan to your burner on medium heat.

Slice the lemon in half and place the sliced side face down in your pan.

Add the thyme and margarine and sauté until the the margarine fully dissolves and just starts to foam.

Slice the steak and portion.

Spoon the sauce over the steak and garnish with the half lemon and thyme sprigs.

Chili with Chocolate

Chili with Chocolate

Serves Eight

1 lb. ground beef

1 lb. dried Roman beans

2 tbsp olive oil

1 large onion, medium diced 

1 large Cuban pepper, diced

3 cloves garlic, diced

16 oz diced tomato with juice

1/2 cup ground chili spice

2 tbsp ground cumin

1 tbsp paprika

1 tsp cayenne pepper or crushed red pepper (1 tsp equals two alarm fire, 2 tsp equals 3 alarm fire, zero is a false alarm)

1 and 1/2 tbsp of maze flour

5 chocolate truffles

2 lb. shredded Mexican cheese blend

Salt to taste

To save on cooking time, in a stainless bowl cover the beans with cold water and soak for one hour before you start the cooking process.

In an 8-10 quart pot, heat the olive oil.

Add the onions, peppers and garlic and sauté for about 4 minutes.

Add the ground beef and continue to sauté until all the meat is browned.

Add tomatoes and spices and mix well.

Add the beans with any remaining water.

Add additional water, enough to completely cover the beans.

Over medium heat bring the entire mixture to a simmer.

Reduce the heat to medium low and simmer for about 1.5 hours until the beans are tender.

Add the chocolate truffles and salt to taste.

Stir to dissolve all the chocolate.

Place in individual casserole dishes and top with two ounces of the shredded cheese.

Brown under broiler and serve.

Several garnishes that your guests can stir into the chili include:

Diced whole scallions with green parts

Diced peppers, red and green

Freshly chopped tomato's 

Fat free sour cream

Additional shredded cheese

Bowl of Taco chips for dipping

**If you choose to make the false alarm recipe, you may want to have some diced HOT peppers for any guests that like spicy food. 

This recipe is a great source of fiber and low in fat and sodium.

Planked Salmon on Cedar

Serves One

1 - 8oz Salmon filet

1 tsp olive oil

1/4 clove garlic, chopped

1/4 tsp orange zest

Pinch of ground rosemary

Ground pepper to taste

1 tsp soy sauce

1 tsp teriyaki sauce

1 cedar board approximately 8 x 24 inches and about 3/8 of an inch thick.

On a separate plate, rub the olive oil into the top flesh of the salmon.

Evenly spread the garlic and orange zest.

Season with rosemary and pepper.

Drizzle the soy and teriyaki over the top of the filet.

Soak your cedar board for twenty minutes in water or beer.

Place the seasoned salmon filets on the board.

Place the board on top of a medium heat BBQ grill or you may place the board on a metal sheet pan and place in a 400 degree oven.

Cook for approximately ten minutes, then serve.

Any of your favorite sauces will go well with this recipe. For this particular photo, I made a teriyaki dipping sauce, flavored with orange juice, chopped garlic and ginger. I finished by whisking in a teaspoon of sesame oil. A Hollandaise sauce seasoned with flavoring from your marinade will also work well. Ground pepper to taste. 

Braised Boar Roast Csaba Style

Serves Four

For this recipe I used a mini boar roast from a company called D’Artagnan. If you prefer, you may use a pork loin roast with 4-6 bones. 

1 1/2 lb boar roast

1 tbsp vegetable oil

1 medium onion, finely diced

1 clove garlic, finely diced

1 tsp red paprika 

1/2 tsp ground, brandied black peppercorns 

1 bay leaf

4 oz red wine

12 oz beef stock

1/2 lb Hungarian smoked hard sausage from Csaba, or smoked ham hock

4 to 6 whole peeled potatoes

For White Wash:

2 tsp potato starch

2 oz red wine

In a cast iron pot, heat the oil. Add roast and brown on all sides.

Remove roast and add the onions and garlic. 

Sauté 3-4 minutes until soft.

Remove from heat and stir in the paprika, pepper, bay leaf, wine and beef stock. 

Return to heat and return the roast back to the pot. 

Add the smoked sausage or ham hock to the pot.

Cover and simmer slow and low for two hours.

Add the potatoes around the roast and place in a 375 degree oven for one hour, making sure to baste the potatoes every 15 minutes.

If the pot liquids begin to dry up, add a little water to maintain the sauce.

Remove the roast and potatoes from the pot and thicken the sauce with a white wash of 2 tsp of potato starch and 2 oz of red wine, blended well.

Add the white wash to the pot drippings and simmer for two minutes.

Carve roast and serve with one potato and a coating of your pan gravy.

For this recipe I also served red cabbage and a roasted beet salad.

Zabaglione

Serves six

This elegant cream mousse, Italian in origin, is rich, creamy and very satisfying. It can be served as a finishing sauce over desserts, on top of cakes or with sliced fresh berries. You may also serve it alone as a dessert mousse in a champagne glass.

12 egg yolks

6 tbsp sugar

6 oz Marsala wine

In a stainless steel bowl whisk the yolks, sugar and Marsala until they are well blended and creamy.

Place the bowl over a simmering double boiler on low heat and whisk until thick and creamy. 

Serve hot in a champagne glass or as mentioned above with berries or cake.

Potatoes Amandine

Serves Six

3 large baked Idaho potatoes 

6 eggs

1/4 lb butter

1/2 cup flour

1 cup water

1/2 tsp nutmeg

1 lb sliced almonds

Salt and pepper to taste 

Heat the butter in a small casserole. Add the flour and water and stir briskly until  smooth. Remove from fire. Add four eggs and mix well, really working the entire mixture. Cut the baked potatoes in half and scoop out the insides. Grind through a meat grinder or ricer and season with salt and pepper. Add the potato mix to the flour mixture and blend well. This creates a sort of dough which you then roll in the shape of a baton. 

Important Note: This dough rolls easier if made in advance and chilled a day before preparation.

Slice the baton into two inch long pieces.

Dip each piece into flour and then into the remaining two beaten eggs and roll in almonds. 

Fry in oil for about two minutes.

This crispy, crunchy delicacy is far removed from the usual mashed potatoes.

This recipe can easily be made in advance. At Petite I would prepare hundreds at a time and hold for service until needed. 

Veal Chops Petite Marmite

Serves Six

This recipe was one of the most popular at the famous Petite Marmite. I have slightly altered the recipe to reduce saturated fats.

6 veal chops cut one inch thick

6 slices prosciutto 

2 truffles

6 egg whites

3 egg yolks

1 cup flour

2 cups fresh white bread crumbs

1/2 cup freshly grated Parmesan cheese

4 tbsp olive oil

2 tbsp margarine

Pepper to taste

Have your butcher butterfly the veal chops by cutting horizontally with care, but leave the meat attached to the bone. This creates two wings to hold the stuffing. Fill between each wing with one slice of ham and three slices of truffle.  Close the two parts to make an envelope. Pat each chop in the flour, then dip in the well beaten egg mixture. Mix the Parmesan with the bread crumbs and dip the chops into the final mixture, rolling them around carefully to fully coat each chop. 

Sauté the chops slowly in the oil and margarine mix for about eight minutes on each side.

This recipe goes well with Montrachet, a fine white Burgundy that has a school of supporters who proclaim it the greatest of the vins blancs of France.

Hungarian Boston Salad

Serves Four

1 large head of Boston salad

4 cups cold water

1/4 cup sugar

3 tbsp white vinegar

2 tsp Kosher salt or sea salt

Mix the water, sugar, vinegar and salt in a salad bowl.

Wash and trim the Boston salad.

Place the whole leaves into the water mixture.

Lightly press down to coat all the leaves.

Using a pair of tongs, portion the salad onto salad plates.

Beef Stroganoff

Serves Four

18 oz beef tenderloin

8 oz Crimini mushrooms

1 medium onion

5 tbsp vegetable oil

1 tsp Hungarian paprika

2 tsp Dijon mustard

1 oz red wine

2 oz beef stock

1 tsp black pepper

6 oz fat free sour cream

1 tsp Dijon mustard

1/2 tsp chopped dill

Finely dice the onion and slice the mushrooms.

Heat two tablespoons of oil and sauté the onions and mushrooms for 4-5 minutes. 

Remove from heat and stir in the paprika, mustard and pepper.

Slice the tenderloin into thin strips, approximately 2 1/2 inch pieces.

In a separate pan, heat two tablespoons of oil and sauté half the tenderloin, about 2-3 minutes.

With a slotted spoon remove the beef and add to the onion and mushroom mix. 

Add the remaining oil and beef and again sauté 2-3 minutes. 

When the meat has browned, remove with a slotted spoon.

Add the wine and beef stock and deglaze the pan drippings. 

Add the drippings to the beef and onion mixture. 

Mix the sour cream, Dijon mustard and dill and fold into the warm beef mix.

Place on the fire and heat for two minutes.

Portion the beef mixture over cooked noodles, Spaetzel or Nokedli.

Before serving I garnish each plate with a teaspoon of fresh sour cream.