Rick’s Nearly Moroccan Beef Tagine

I don’t own a tagine (the vessel) but you can make a very good facsimile of a tagine (the dish) in a Dutch oven, which is the way I have done it here. For authenticity this would typically be lamb, but I had a nice chuck roast and, as you know, good home cooking is all about innovation and flexibility so beef it was tonight. Don’t be scared of making this, it is basically a pot roast. I know you can do it. You can make it hot by adding cayenne pepper, but be prudent. Continue reading

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.