2-4 fish fillets (depending on size of pan)
3 tbsp olive oil
3 cloves garlic, smashed
1/2 small onion, sliced
1 tbsp dried thyme
3-5 cilantro sprigs
3-5 dill sprigs
1 cup white wine
1 cup water (or chicken stock)
2 bay leaves
1 tbsp peppercorns (or coarse black pepper)
1 lemon
Salt
Pepper
Begin by slicing your fish fillets in half if they are large and salt and peppering both sides of each.  Add the olive oil to a pan and warm it over medium heat.  Add the onion and garlic and sauté until the onion is soft and both are fragrant. Add the dried thyme and stir it around in the oil to spread it throughout the pan.  Add in the dill and cilantro (or parsley if you’re a cilantro hater) sprigs and allow the to sauté until fragrant. Be sure to move them about a bit as you don’t want them to burn or heavily cook in the oil.

Once everything is fragrant, it’s time to add the poaching liquid.  Add the wine and then the water (or chicken stock) and stir.  Allow the liquids to simmer for about a minute and then add the bay leaves, peppercorns, and lemon juice.  Stir the contents of the pan and allow it to come to a heavy simmer.  At this point, turn the head down to medium-low and add in your fish filets.  Cover the pan and poach the fish for about 10 minutes or until done.

The fish is ready to serve!  I like to serve it with a sauce like a Dill and Dijon Vinaigrette.  Oooh!  That sounds good!  How do you make that?

We’ll get into dressings next time…

• 1 – 1 ½ lbs ground beef
• 1 – 1 ½ lbs ground pork
• 2 jalapeno peppers, seeded and chopped
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 6 Roma tomatoes, peeled and sliced
• 2-3 tbsp olive oil
• 1 tbsp salt
• 1 tbsp coarse black pepper
• ½ tbsp cayenne pepper
• 1 cup beef stock
• 1 6 oz can tomato paste
• 1/8 cup honey
• 1 tbsp cinnamon
• 1 cup black beans
• 1 cup great northern white beans

First, you need to remove the stem.  Take the leaf and lay it flat on your cutting board.

Now fold the leaf over along the stem and then use your knife to cut the stem away from the rest of the leaf.

You do not have to cut the leaf completely in half.  Cut the stem off at the far end and remove it from the rest of the leaf.

Now that you have the stem removed, complete the same process with all of the leaves.  Then, rinse them good with water to get any grit out of them.

Once you have rinsed the leaves and allowed them to try a little, take a handful of them and lay them flat on top of one another.  Now roll them up kind of like a cigar and then use your knife to slice the cigar roll into pieces.  Your chard is now sliced and ready for cooking!

Ok!  Now that we have them chopped up and prepped, here’s what you’ll need for the recipe:

• one bunch of Swiss chard (obviously!)
• 3 cloves of garlic, minced
• 1 small onion, sliced
• 2 tbsp apple cider vinegar
• 1 cup chicken stock or broth
• 1 cup water
• olive oil
• salt
• pepper

• 6-8 Yukon Gold potatoes
• 1 cup low fat or fat free milk plus 1 tbsp lemon juice or white vinegar (or 1 cup buttermilk)
• 1 cup plain yogurt
• 1/4 cup chopped parsley
• 1-2 tbsp garlic powder
• 1 tbsp of salt
• pepper

CHICKEN MEATLOAF

• 2 lbs ground chicken
• 1/2 cup chopped basil
• 1/2 cup chopped cilantro (or parsley)
• 1/4 cup chopped sage (or 1 tbsp rubbed sage)
• 1 tbsp dried thyme
• 1 tbsp garlic powder
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 egg
• 1 1/2 cups dried oats
• salt
• pepper

• 1 cup diced red onion
• 1 cup diced carrot
• 1 cup diced celery
• 3 cloves minced garlic
• 1o Roma tomatoes
• 1 12-oz can tomato paste
• 1 cup chicken stock
• 1 cup red wine
• 1/2 cup chopped fresh basil
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp sugar
• olive oil
• salt
• pepper

So about two weeks ago, passing by one of my favorite neighborhood butcher, La Rosa, I spot Ribeye. (If there any that I am sure God created besides me, it was a beautiful piece of meat called Ribeye.) Something about it started singing to me in a heavenly voice.  I could hear myself being delivered. As if I was being seduced and had to cheat on my princesa, she called me.  Devour me. She called my name.  I knew how Adam felt (or some of our politicians) TEMPTED!!!!  I ask for two pieces about two inches thick each.  That would give me one piece for me.  And enough for everyone else!  (I am being fair.  For it was I that was suffering thru this moment of deceitful lust!!)

While smoking My UZI Weighs a Ton (thank you Mr. Drew). I walk home… enough time to contemplate how and when I was going to partake of her love, for yes. Ribeye …I shall have you. First, just like any great Goddess, she needed to be prepared for sacrifice.  Let’s see What’s in da Fridge?  How can I dress her for a soon to come lovely night of decadence?

Got it.  She will be bathed (aged) for at least a week in a bath only fit for her beauty.

Queen’s bath (marinade)

-       Balsamic Vinegar

-       Cracked Black Pepper

-       Rosemary

-       Salsa (got some left over from Costco)

-       Crushed Garlic

I leave her there resting in all of her lavishness for two weeks. (Yeah in the fridge – wrapped and sealed in good old Tupperware – to keep the refrigerator taste out.)

Now it is Sunday, two weeks later. Day 2 of my trying to be Super Hero again. (Ok just trying not to have to buy new pants!!!) While walking back from the gym, stop by the bodega; grab some Sweet Potatoes, a head of broccoli, one red pepper, and red onion.

Now I am home.

Time to prepare my decadence.

-       Using a roasting pan, place it on the stovetop. It covers two eyes. Heat all the way up on both. It is essential that this pan gets as hot as possible because these two pieces of meat will require it to get the sear on them that I want.  (Folks, it is okay if the pan smokes, you want it HOTTTT!!!!!!!)

-       Next let’s prepare the Sweet Potato Fries.

• Cut them into sticks (the density that you would like). I like mine sort of thin. (Blame those guys with the Arches.)
• It is important to soak in some cold salted water for about 10-15 minutes. It seems to help them crisp up faster for me.
• Remove from the water. Season with:
  • Paprika
  • Cumin
  • Salt
  • Celery Seeds
  • A dab of allspice (not too much, it can over power everything).
  • Olive Oil
• Let them hang out for a bit (at least 10-15 minutes)
• Drop them in hot oil (I used good old Canola). Cook to your desired color / doneness.

-       Next Vegetable Stir Fry Medley.

• Easy
• I like to clean the veggies.
• Broccoli.
  • Cut the florets (heads off)
  • I take the stems and grate them like I would cheese on a medium tooth. Awesome.
• Cut the red pepper and onion into strips.
• I also have a leek that I do the same.
• I have a WOK. Always a great tool for the Everyday Guy
• Heat up like the roasting pan.  Let’s cook
• Take a few cloves of garlic (crush them).
• Season the wok with Sesame Oil
• Add garlic, onion.  2 minutes later everything else.
• If you want to add a little bite I like to throw in Mirin sauce and Sesame seeds for the last minute of the stir-fry.
• You should only have to cook this for 3-5 minutes.

ALRIGHT ALRIGHT….I KNOW THE GODDESS WHAT ABOUT HER!!!!!

Time to prepare the sacrifice.

In your heated pan, a little olive oil. Just to barely coat.  Simply place the Ribeye. I am cooking these to a medium (just cause that is how they like it in the house, and I don’t want mama to be mad at me. I prefer rare/medium rare.)  Important part here is that you do nothing. Just watch. Can even get a smoke in if you want. Let the meat really sear.  Don’t be afraid of the smoke. Oh yeah, preheat your oven to 350.

Cooking time depends all on the heat. You can test if it is ready by using the good old fingers and pushing down on the center of the meat. The more it goes down the rarer it is. I like to weight till it starts to push back. Now we are there. Need to finish this off in the oven. Yeah baby, I said it was the last supper. Grab some butter.  A couple of pads of butter to each piece. Into the oven for 5 minutes tops. If you want to go 10, you will have medium to well done steak.

The reality is that if you really don’t know how to cook Steak, you might want to not try this recipe with an expensive cut like the Ribeye.  But I did and just look at the pictures.  Video is coming next. This was a warm up for my two-month break with the boys!! We will videotape that one.

Let’s see a lot of people.  Need good food.  Drink Cigars.  What should I make?

AHA…..yes!!!!!!!!  Need to get to Fairway Market.  38 degrees a little breezy, grab my Liga Privada.. Flying Pig… Take a walk to Fairway.  60 blocks, just enough to finish the cigar (with my coffee in the thermos of course)

Pulled Pork Sandwiches

-       2 Pork Butts about 10lbs each.

-       BRINE / MARINADE

• Garlic (A lot)
• 2 liters Black Currant Soda.
• Kaffir Lime Leaves
• 2 Apples
• Serrano Peppers
• Red Onion
• Cilantro
• Green Peppers
• Dry Chiles (I Anjo)
• Kosher Salt
• Pepper
• Herbs de Provence
• Sugar
• 1 Liter Apple Cider Vinegar
• Juniper Berries
• 2 Limes

-       Poke slots in the Butts.  Slide in garlic cloves (as much as you want). I did about 5 cloves each piece.

-       I use a deep Tupperware to marinate the meat.  Place the meat inside. Skin side up.  Cover (I mean cover) with Kosher Salt.  Now you can add Pepper and Garlic Powder to taste.  Next Herbs de Provence, Juniper Berries, Sugar.

-       After that everything else goes in. Be sure that you have enough liquid to cover the meat. I use water after the soda and vinegar.

-       The most important thing is that you place it in a cold spot (refrigerator). It is wintertime here. I am using the terrace.

-       I like to leave it in for at least 24 hours.  If longer, add Ice to keep the temperature down.  But it is 38 degrees cloudy going down to low 20s.  Better than my fridge that is packed (LOL)!!!!!!

-       NOTE- PREHEAT THE OVEN AT 225 15 minutes prior to cooking

-       24 HOURS LATER – TIME TO COOK

-       Pull the pieces out of the marinade. In a pan, no oil needed.

-       Distribute all of the solid items from the marinade / brine into the pan.

-       DATS IT!!!!!!!!!!

-       I play it safe and add two cups of the marinade into the pan.  It helps to keep the butt moist until the fat starts to melt.

-       Remember this is going to take a while. I do one hour per pound.  10 lbs. = 10 hours.

-       TURN THE MARINADE TO SOME BBQ SAUCE

• Place in a separate pan.
• Let simmer low and concentrate.
• I add two cans of diced tomatoes
• 2 tablespoons of Hoisin and Oyster Sauce
• Lemon Soda
• Two table spoons of brown sugar.
• Honey
• Cumin
• It is going to cook on low eat for at least two hours.  Stir constantly. Check for taste. Adjust to your liking.   When its done, strain and cool. Use it to coat the meat when it is done.
  • I use a blender some time to smooth out the sauce. Also does not hurt to add a little butter for texture.

-       TO SERVE:

-       Separate the skin from the meat. Pull it off. Should fall off the bone.

-       Grab some Bread.  I am using Challah Buns (lightly toasted)

-       Also have some coleslaw (yeah I made it)!

HOPE YOU ENJOY

Well alright, it is a meat pie.  Something like that.

Two days I made two stuffed turkey breast with asparagus, sundried tomatoes, tartufelle cheese (basically a provolone aged with truffles).

This is a really easy dish.

• Two 9” pie crust. (yeah too lazy to make pie crust. Not that good yet).
• Basil
• 6 six eggs
• ¼ lb of cheese
• Head of Broccoli
• Two tomatoes
• ¼ lb queso fresco
• 1 cup heavy cream
• Garlic
• Olive oil
• Salt / Pepper to taste

Preheat oven to 325.

Here is when my best friend comes in to play – Food Processor.

Cut up your meat (not to wreck your processor).  Slow add the turkey with the stuffing.  Add in the garlic, eggs, olive oil, basil, cheese!

Pour into a bowl.  Check to make sure everything was processed. It should be a creamy consistency.  Use the heavy cream to smooth it out.

Now…chop the head of broccoli. You really only want the florets.  Line the bottom of the pie crust pan with the florets.  Now pour in your mixture.  Smooth out.  Cover sparsely with some more florets.

Take your tomatoes slice and de-seed.  Chop finely and integrate the queso fresco.  This is your last topping for the torta.  Place on top.

Top with a little Olive oil.

Ready for the Oven.  You are going to need 30-45 minutes at 325.  You just want to make sure that it is cooked all the way thru.  Should have the consistency of a cheesecake. 

So what is on the menu today.

Something simple but delicious.  We got to do it the Everyday guy way.

Stopped at the supermarket before I came home ….just for back up.   The rest is from the fridge and the garden. (It helps to always buy some extra things from the supermarket.)

Gonna make … Stuffed Meatloaf with Roasted Potatoes

Important – Preheat your oven to 350.

Ingredients

-       ¼ lb. of the following

• Lamb
• Pork
• Beef
• Turkey

-       From the Garden

• Chiles (I am using one chi
• Tomatoes (2)
• Chives
• Rosemary
• Poblano pepper
• Oregano
• Thyme
• Basil
• Vietnamese Coriander.

-       Salt / Pepper to taste.

-       Garlic Powder.

-       Grated Cheese – (Aged Manchego)

-       Olive Oil

-       Two eggs

-       Sundried Tomatoes

-       Potatoes

-       Bacon

-       Mushrooms (I have a gourmet blend but you can use whatever you have in da fridge.

-       Onions – I used Red but you can use what you have.

Chop finely – onions and everything from the garden.

Place your meat in a bowl.  Mix thoroughly together with the onions, herbs, salt, pepper and garlic (to taste).

Form a loaf.  With the palm of your hand, make a divide (canal).  Place in the mushrooms and sundried tomatoes.  Fold back into a loaf.

Oil your pan.

Slice Tomatoes in thin circles. Place on top of the loaf.

Now wrap the loaf with the bacon – that is the best part.

Place in the oiled pan.

Slice your potatoes.  Season with salt pepper and garlic. I also had some of the herbs left over added them into the potatoes as well.

Place them around the loaf.  Top the loaf with grated cheese.

Cover with aluminum foil and into the oven!

To see the final product.  Check out the video!!!!!