Rick’s Nearly Indian Black-Eyed Peas with Mushrooms

In our house we love mushrooms, and there were some beautiful white button mushrooms in the market this week. Many years ago, when our kids were little, this dish was in regular rotation. I got the original recipe from Madhur Jaffrey’s Indian Cooking, the first Indian cookbook I owned and still a good one. She called this dish Lobhia aur khumbi and back then I followed her directions slavishly, soaking and cooking the black-eyed peas and using fresh tomatoes. Lately, I’ve been using canned black-eyed peas and canned diced tomatoes and it is still pretty darn good, and it is low-fat and vegetarian for those of you who like that sort of thing. 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

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.