Rick’s Paprika Chicken

paprika-chicken-2Sometime on the proverbial “cold winter’s night” you may want to cook this for your family and/or friends. It’s about as easy as it gets, and no one ever complains. Continue reading

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Rick’s Blackened Red Snapper

Red SnapperThe late great Paul Prudhomme, who died last year, brought Cajun cookery to national attention with his 1984 classic Paul Prudhomme’s Louisiana Kitchen. His most iconic recipe was “blackened redfish.” Redfish was a humble fish that suddenly was in high demand. His recipe called for scorching high heat. I made it several times and it was delicious, but set off the fire alarms. Continue reading

Grilled Hoisin Sauce/lime juice/Sambal Olek marinated shrimp

shrimpWe often grill shrimp in the summer for a quick dinner. I have no single recipe, but many of my variations utilize the wonderful fresh flavors of Asia.

Here’s a marinade that people seem to enjoy:

1 TBS Hoisin Sauce

Juice of ½ of a lime

1 TSP hot pepper sauce. I like Sambal Olek or Sriracha sauce, but you can use Tabasco or Franks’s

1 TSP peanut oil

1 TSP sesame oil

1 TSP good soy sauce

Whisk it all together and marinate your cleaned and deveined shrimp for no more than a half an hour.

Thread the shrimp on skewers.

Prepare a hot fire. Cook the shrimp 3 or 4 minutes to a side.

Serve over rice or (as in this photo) lovely cold sesame noodles.

(Photo: R. L. Floyd, 2016)

Rick’s Shrimp and Sweet Pea Risotto

RisottoRisotto is a nice change from pasta, and it is not hard to make if you are attentive during the half hour or so you need to watch and stir the rice. For special events we make a rich and decadent Risotto ala Milanese with our Osso Bucco.  This recipe is a bit of a lighter tweak on that, without the Parmesan cheese and extra butter. If you use  frozen shrimp and peas  this can be pulled out of the larder, and you can make it in under an hour on a weeknight. And it is very good! Continue reading

Rick’s Chicken and Shellfish Paella

Paella

My seminary classmate Carlos Diaz gave us a paella pan and the Time-Life Cooking of Spain cookbook for a wedding present. That was forty years ago and paella has been a mainstay of my kitchen for special events. I made one last night for a family birthday.

The original Time-Life recipe was a lovely Valencia style paella with some not very authentic ingredients such as lobster. Paella was originally a humble peasant dish of saffron infused rice with whatever fresh vegetables and fish or game that was available.

This elaborate Valencia style paella is the one most Americans know from restaurants. This is my take on it with four decades of my tweaks. It is pretty labor intensive, but a fun project in the kitchen, and the results are unfailingly crowd-pleasing. Serves six with generous portions. Continue reading

Rick’s salade niçoise

Nicoise

As the weather warms up it’s time for a hearty dinner salad. Some friends of ours served us a lovely salade niçoise a few weeks ago and then last week I was at a bistro in Boston and one of my dining companions ordered a good-looking one. It seemed as if it was calling to me to make it since it has been a long time, and I knew I had some nice cooked French beans and some cooked Yukon gold potatoes leftover from a supper a couple of days ago. So the only thing I actually had to cook were the hard-boiled eggs. There are nearly endless variations of this. Here’s mine:

The Ingredients

A few leaves of washed lettuce or other greens (I used Romaine since I had some)

1 can of good quality oil-packed tuna, drained

Some cooked small potatoes such as Yukon Gold sliced.

About 8 good quality canned anchovy fillets, rinsed and drained

½ cup good black olives, such as (duh) niçoise, or kalamata

8 oz. cooked French beans (haricot verts) or green beans

4 hard-boiled eggs, sliced

Thinly sliced red onion (or scallions)

Coarsely chopped good fresh tomatoes or cherry tomatoes halved

Capers and fresh herbs (parley, basil or tarragon are nice) for garnish

Some sliced radishes for color (I didn’t have any)

The Vinaigrette

4 TBS red wine vinegar

½ cup extra virgin olive oil (French evoo is nice if you can find it and afford it)

1 garlic clove, peeled and finely minced

½ TBS Dijon mustard

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

2 TBS finely chopped parley

Putting it together

Whisk the dressing ingredients and put it aside. Assemble the salad on a platter starting with the greens, the tuna, the potatoes, the beans, the egg slices, the onion, the tomatoes, the anchovies, the capers and herbs. Drizzle with the vinaigrette, a few turns of the pepper mill, and serve.

It’s a meal on a plate. Get yourself some good bread, some Provençal rosé and “Robert est votre oncle!”

(Photo: © R. L. Floyd, 2015) If you see an ad here it is WordPress doing their mercantile thing, over which I have no control. This has always been, and will continue to be, a non-commercial site.

Veal chops with mushroom Marsala sauce

Vealchops

I saw these beautiful veal loin chops at my local market. One of my wife’s go-to meals in a good Italian restaurant is veal Marsala, which is made from very thin scallops of veal. Why not use these same wonderful flavors for chops? This recipe is for two, but it can be easily doubled.

Ingredients

2 TBS unsalted butter (divided)

1 TBS extra virgin olive oil

2 veal loin chops, about an inch thick.

Flour for dredging.

8 OZ white button mushrooms, quartered.

¾ cup dry Marsala wine.

½ cup beef stock

Salt and pepper.

Recipe

Start heating a no-stick pan over high heat. While you heat the pan dry the chops with paper towels and salt and pepper them. When the pan is hot add 1 TBS olive oil and 1 TBS butter.

When the butter and oil foam, dredge the chops in flour, and put in pan. You want to brown them but not burn them. When they are a golden brown remove to a plate and put in your mushrooms and saute’ them until they give up their juices. Splash in the Marsala and the stock, stir and keep them simmering for a minute or two to reduce a little.

Return the chops to the pan and cover. Turn down the heat. You want a gentle simmer to finish cooking the chops. Depending on the thickness of your chops and the heat source this will take between 8 and 12 minutes. You can flip them over about half way through.

When they are done remove them to a plate. Turn up the heat and reduce the sauce for a few minutes until it thickens a bit and is almost syrupy. Turn the heat off and add the remaining TBS of butter and stir. When it is blended into the sauce pour it over the chops and serve.

I served this over buttered noodles with a tossed green salad and a nice red wine from Italy.