Porgy Fillets With Pickled Jalapeño Herb Sauce Food

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PORGY FILLETS WITH PICKLED JALAPEñO-HERB SAUCE



Porgy Fillets With Pickled Jalapeño-Herb Sauce image

Dane Sayles, the chef of East Hampton Point in New York, believes porgies can take strong flavorings, so he adds spicy pickled peppers and their pickling liquid to his herb marinade. He also whizzes in some tahini, which smooths the emulsified mixture. At his restaurant, he blanches the herbs (drops them in boiling water for 10 seconds, then plunges them into ice water before draining) to help fix their color. It's something you can do as well and should remember the next time you make pesto.

Provided by Florence Fabricant

Categories     dinner, weeknight, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/2 cup packed mint leaves
1/2 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
1 tablespoon sliced pickled jalapeños plus 3 tablespoons pickling liquid
1/2 tablespoon tahini
1/2 cup grapeseed oil, plus more for cooking
Salt and black pepper
4 skin-on porgy fillets (about 8 ounces each; see Tip)
2 lemons, 1 juiced, 1 cut into wedges

Steps:

  • Place the mint, basil, parsley, jalapeños with their pickling liquid and the tahini in a food processor. Process until the herbs are finely minced. With the machine running, slowly add the oil. Season with salt.
  • Place fish fillets in a single layer in a shallow dish. Season all over with salt and pepper. Spread the herb mixture on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.
  • Heat a large skillet over medium-high. Add enough oil to lightly and evenly coat the bottom. Wipe the marinade off the fish back into the dish and place the fillets skin side down in a single layer. Cook until the skin releases easily from the pan, about 5 minutes. Turn the fillets and cook until starting to brown along the edges, 3 to 5 minutes. Transfer to a serving platter. Pour out and discard the liquid in the skillet and set the pan over low heat (no need to wash). Add lemon juice and marinade left in the marinating dish. Stir well until heated through. Spoon pan juices over fish and serve with lemon wedges.

BAKED HOMINY CASSEROLE WITH CHILIES AND CHICKEN



Baked Hominy Casserole With Chilies and Chicken image

Provided by Florence Fabricant

Categories     dinner, easy, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

2 tablespoons vegetable oil, lard or bacon fat, plus oil or fat for greasing casserole
1 large onion
2 fresh jalapeno peppers, chopped and minced
1 teaspoon ground cumin
1 cup chopped fresh or canned plum tomatoes
2 cups cubed cooked chicken
1 recipe hominy with red chilies
Salt
3 ounces Monterey Jack cheese, shredded or slivered

Steps:

  • Grease an eight-quart oven-proof casserole. Preheat oven to 350 degrees.
  • Heat the oil or fat in a heavy four-quart saucepan. Add the onion and saute over medium-low heat until golden. Stir in the jalapeno peppers and the cumin and saute another few minutes. Stir in the tomatoes and cook five minutes longer. Add the chicken and bring to a simmer.
  • Stir in cooked hominy with red chilies and cook till mixture simmers again. Season to taste with salt.
  • Spoon the mixture into the casserole. Top with the cheese. Bake in the oven about 30 minutes, until the casserole is bubbling and the cheese has melted and is beginning to brown. Serve at once. If desired, the casserole can be prepared in advance and set aside to be baked later. If it is not simmering just before being put in the oven, increase the baking time to about 45 minutes.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 215 milligrams, Sugar 2 grams, TransFat 0 grams

HEFTY BORSCHT



Hefty Borscht image

Provided by Florence Fabricant

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
2 1/2 pounds short ribs with bone, in 6 pieces
1 large onion, chopped
1 cup chopped fennel bulb
4 cloves garlic, sliced
2 cups sliced red cabbage
Salt
freshly ground black pepper
3 medium-size beets, peeled, in 1-inch dice
1/4 cup tomato paste
1/4 cup red wine vinegar
1/2 teaspoon celery seed
2 bay leaves
6 cups beef stock
Sour cream or plain yogurt
boiled potatoes, for serving

Steps:

  • Heat oil in a 4-quart pot with a cover. Add short ribs and brown on all sides, then transfer to a plate. Pour off all but a film of fat from pan. Add onion, fennel and garlic and sauté on medium until soft. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt. Add beets, tomato paste, vinegar and celery seed. Stir.
  • Return meat to pot. Add bay leaves and stock, adjust heat to a simmer. Cover and cook 1 1/2 hours, until meat is fork tender.
  • Remove meat. Cut out bones and gristle and discard. Dice meat and return to pot. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 30 grams, Sodium 1317 milligrams, Sugar 8 grams

SAUTéED ENDIVE WITH BALSAMIC BUTTER



Sautéed Endive With Balsamic Butter image

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Provided by Florence Fabricant

Categories     for two, quick, vegetables, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
3 medium-small heads Belgian endive, trimmed, halved vertically
Fine sea salt
2 tablespoons good-quality balsamic vinegar
3 tablespoons unsalted butter, in small pieces
Pinch of sugar
Coarsely ground black pepper
3 tablespoons fresh marjoram or oregano leaves

Steps:

  • Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
  • Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
  • Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams

SPAGHETTI WITH SALMON TWO WAYS



Spaghetti With Salmon Two Ways image

To dress pasta? Olive oil, of course. But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo. Only after I unwound the disarmingly simple knot of fresh pasta strands tossed with butter and crowned with fish roe did the sumptuous complexity of flavors start to bloom. This was a dish I knew I would try to replicate at home. The challenge was the roe. The restaurant used lojrom, also called bleak roe, a fairly fine-grained roe that is popular in Scandinavia but hard to find in the United States. Other roes, like golden whitefish, trout and salmon, may be substituted. For a somewhat more substantial preparation, I added some hot-smoked salmon, ripe tomato and a hint of lemon.

Provided by Florence Fabricant

Categories     dinner, easy, pastas, main course

Time 20m

Yield Yield 2 to 3 servings

Number Of Ingredients 9

Salt
2 1/2 tablespoons unsalted butter
Grated zest of 1 lemon
1 medium-large ripe beefsteak tomato, peeled, seeded and diced (about 1 cup)
4 ounces hot-smoked salmon, skinned, diced
1 1/2 tablespoons finely chopped fresh mint leaves
8 ounces spaghetti alla chitarra, preferably fresh
Ground black pepper
3 tablespoons salmon or trout roe

Steps:

  • Bring a large pot of salted water to a boil for the pasta. While water is heating, melt butter in a 3-quart saucepan over low heat. Add lemon zest to butter and cook about 90 seconds, until the lemon is fragrant. Do not allow butter to brown. Remove from heat. Add tomato and salmon to the pan and stir briefly. Fold in mint.
  • When water boils, add pasta and cook until al dente, about 5 minutes. Drain, then place pasta in the pot with the salmon and gently fold ingredients together. Season generously with pepper and, if needed, salt.
  • Divide pasta among 2 or 3 shallow plates. Top each portion with roe and serve.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams

PASTA WITH VENISON AND PORCINI



Pasta With Venison and Porcini image

Back around the time the earth cooled, there was a restaurant, Giordano's, on West 39th Street near the entrance to the Lincoln Tunnel. Craig Claiborne gave it three stars in his 1968 "New York Times Guide to Dining Out in New York."Among the specialties was sautéed beef tenderloin, unusual because its sauce depended on white wine, not red. When I asked the chef about it, he said it was lighter that way.I had not made it in many years but as we tasted the 2004 Barolos and everyone's appetite was whetted for pasta with a beef ragù and truffles, I thought of it. I decided to try it with venison and porcini to serve with fresh pasta. You'll need some last-minute stove work before you can put it on the table and pour that Barolo.

Provided by Florence Fabricant

Categories     dinner, quick, pastas, appetizer, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 venison tenderloin, 8 to 9 ounces, in 1-inch cubes
3 tablespoons extra virgin olive oil
Salt
black pepper
6 sprigs fresh thyme
1 ounce dried porcini
1/2 cup dry white wine
2 teaspoons purple Brive mustard, or Dijon mustard
1/4 cup minced shallots
1 tablespoon unsalted butter, or half unsalted, half black truffle butter
6 ounces fresh fettuccine or pappardelle

Steps:

  • Place venison in a bowl, add 2 tablespoons oil, 1/4 teaspoon salt, 1/2 teaspoon pepper and leaves from 4 sprigs thyme. Mix well and set aside. Place porcini in a bowl, add 2/3 cup warm water and set aside. Wait 30 minutes.
  • In a bowl, mix wine and mustard together. Place a fine strainer over bowl and place porcini in it. Press out as much liquid as possible. Mix mushroom liquid with wine mixture. Dry porcini on paper towel and chop.
  • Heat remaining oil in a 12-inch skillet. Add shallots and chopped porcini and sauté over medium heat until tender and lightly browned, about 3 minutes. Season with salt and pepper. Remove from pan. Bring a pot of salted water to a boil for pasta.
  • Heat 1/2 tablespoon unsalted butter in skillet on medium-high, add venison and quickly sear on all sides. Remove from pan. Return shallots and porcini to pan and add reserved liquid. Simmer until somewhat reduced. Stir in remaining butter or truffle butter. Remove from heat.
  • Boil pasta about 4 minutes, drain and add to skillet. Simmer contents of skillet briefly, tossing ingredients together, until heated through. Check seasoning. Add venison, toss again and serve garnished with thyme sprigs.

Nutrition Facts : @context http, Calories 772, UnsaturatedFat 21 grams, Carbohydrate 65 grams, Fat 31 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 8 grams, Sodium 787 milligrams, Sugar 2 grams, TransFat 0 grams

CLAFOUTIS



Clafoutis image

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2/3 cup milk
2 tablespoons melted butter
2 eggs
1/3 cup flour
1/4 cup sugar
1 tablespoon kirsch
2 cups pitted fresh cherries

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
  • Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
  • Cool 30 to 45 minutes before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 33 milligrams, Sugar 16 grams, TransFat 0 grams

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