If you like fish, you will love this recipe. I had a version of this many years ago at the Rosebud on Taylor Street, and about a week later came up with this version. It was a favorite of my Dad’s. The presentation is vivid and colorful, and goes great with some orzo, an arugala salad and a crisp Italian white wine. Hope you enjoy. This recipe is for 4 people. Please always remember, buy your fish from a fish store never a supermarket.

Ingredients

16 large sardines cleaned and butterflied( a good fish shop will do this for you)

for the stuffing

3 cups of panko breadcrumbs or fresh breadcrumbs

3 cloves of garlic

Extra Virgin Olive Oil

salt and pepper to taste

2 minced shallots

1/4 cup white wine

juice of 1 lemon

1 diced red bell pepper

dash of tabasco

In a saute pan heat up about 3 to 4 tbl of olive oil and add shallots and pepper and cook till just soft. Add garlic, cook for 1 minute and add white wine and reduce by half. Add breadcrumbs, lemon juice, and tabasco. Adjust to taste with salt and pepper and set to side.

For the Ragu

1 each of yellow, red and green bell pepper

1 large red onion slice thinly

3 cloves crushed garlic

4  fresh Italian plum tomatoes diced

1 eggplant diced

1 zucchini diced

1/2 cup red wine

2tbl tomato paste

olive oil

salt and pepper to taste

red pepper flakes

In a large pan heat up olive oil and add peppers, onion, zucchini, eggplant and saute on high until just soft. Add garlic, tomato paste, and pepper flakes cook 1 minute. Add tomatoes and wine and a pinch of salt and pepper.  Cook about 5 to 6 minutes adjust to taste and pour into a large casserole dish.

Take the sardines and open them up and sprinkle liberally with salt and pepper and drizzle with some olive oil. Divide stuffing among the fish and and fold over to close. Lay the sardines side by side over the hot vegetable ragu and again sprinkle with salt and pepper and drizzle with olive oil. Bake in a 350 degree oven for 20 to 25 minutes until the fish are fully cooked. Serve immediately.

Ingredients

1 lb fresh cleaned basil leaves

1 pint olive oil

½ cup pine nuts

8 cloves garlic

4 tsp salt

2 cups of parmesan

½ cup of romano

6 ounces of butter cut into small pieces and partially frozen

In a food processor grind basil, nuts, garlic, and salt. When ground add oil in a thin stream while running to create an emulsion. Add cheeses and grind in. Add partially frozen butter cube by cube while grinding to make a paste.

Besides being used to dress the scampi, pesto goes great tossed with pasta and some fried pancetta. Spooned over a chicken breast or pork chop or some veal at the end of the cooking process or on a steak sandwich. It is a truly versatile ingredient.

Scampi with pesto

32 large shrimp thawed, peeled and de-veined

4 ounces olive oil

1 stick butter

8 cloves minced garlic

3 minced shallots

1 tsp red pepper flakes

2 tbl chopped parsley

2 tbl chopped chervil

Salt and pepper to taste

1 cup of pesto warmed gently over low heat so the butter doesn’t break

Melt butter in saute pan and add oil. When hot add shallots and garlic. When soft add shrimp and salt and pepper to taste. When shrimp are done add fresh herbs and red pepper flakes. Serve on individual plates or in a large dish and drizzle  pesto over the top. The blended taste combination is heavenly. You can serve it with some pasta or rice or over slices of garlic toasts. I love a really good Pinot Grigio to go with it along with a big fresh salad.

Ingredients

2 sticks of Imperial Margarine( I have tried butter, but the cookies get too greasy)

1 cup granulated sugar

½ cup of brown sugar

1 large egg

½ tbl vanilla extract

2 ¼ cups of all purpose flour

1 tsp salt

½ tsp baking soda

1 ½ cups chocolate chips

Sift flour, salt and baking soda together. In a large bowl or a mixer cream margarine and sugars until fluffy. Add egg and vanilla and mix well. Scrape down sides of bowl and add flour gradually. Scrape bowl occasionally while you add flour. When flour is incorporated add chips and mix in gently. Chill dough for 20 minutes.

Preheat oven to 350 degrees. Scoop cookies with a ¾ of an ounce or 1 ounce scoop and place on lined cookie sheets.

Bake for 12 to 15 minutes until lighly browned.

1 - 5lb boneless pork shoulder

2 large onions minced

1   12 ounce can crushed tomatoes

1 small can of chipoltle peppers in adobo sauce

 2 to 3  cups Shredded lettuce

2 bunches chopped green onions

1  1/2 cups each of shredded Monterrey Jack and Sharp Cheddar cheese tossed together

Salt and pepper

1 cup of cider vinegar

1/4  cup good quality chili powder

3 cloves of crushed garlic

1 avocado sliced if desired

sour cream if desired

2 limes cut into small wedges

1 cup of chopped cilantro

Package of 6 inch corn tortilla shells

canola oil

Rub the pork shoulder well with a mixture of salt and pepper and the crushed garlic and let sit overnight in a covered dish. Take the chipoltles in adobo and place in a blender or food processor and blend till smooth.  The next morning place the pork in a large pot with the onions and pour over the can of tomatoes, the chili powder, 1/3 of the chipoltle mix, vinegar and then cover with water. Bring to a boil and then reduce heat and simmer for approx 2 to 3 hours until fork tender.  Remove meat from pan to a cookie sheet and with 2 forks shred like you would pulled or bbq pork and let cool. Pour the liquid from the pot to a saucepan and reduce by half. Taste the sauce. If it is too spicy for you add a small 8 ounce can of tomato sauce, if you want it hotter add a tbl or so of the chipoltle puree.

To make the Carnitas

Heat up 2 to 3 tbl of oil in  saute pan and sear off the shredded pork until crispy. In a small sauce pan warm up the sauce. In another saute pan heat up the shells one at a time in a few drops of oil. You want the shells just crisp at the edge but still a little soft.

Place the meat in a large bowl and all of your other toppings in  bowls and shells on a plate and let your family or guests make up the Carnitas to their own liking at the table.

Serve with sides of Spanish rice, refried or black beans, and some Margaritas or Cold Beer

Enjoy

Chef Tim

Ingredients

2  14-16 oz. bags of unsweetened coconut

1 small can of sweetened condensed milk

6 egg whites

1/4 tsp cream of tartar or 1/2 tsp lemon juice

1 pinch of salt

1 cup + 2 tbl of sugar

1 tbl of vanilla extract

1/4 cup of unsweetened cocoa powder

3 tbl of water

In a large bowl mix the coconut, vanilla, and sweetened condensed milk together. In a mixing bowl add egg whites, salt and lemon juice or cream of tartar together and beat on high with an electric mixer or in  the bowl of a kitchen aid mixer until the whites get foamy. Slowly add in the sugar while you continue to beat the whites until you have firm stiff peaks. In another bowl mix the 2 tbl of sugar,  cocoa powder and water together to form a paste. Preheat oven to 350 degrees, mix the coconut mix gently with the egg whites until blended. Line 4 cookie sheets with parchment paper or a silpad or grease and flour 4 sheet pans. Using half the mix place tbl size dollops of the batter on the sheet pans.  Take 1 cup of the remaining mix and beat into the cocopowder mix until well mixed and then gently fold that into the remaining macaroon mix. Place in dollops on the remaining pans and bake at 350 until they become light brown. Shut oven off and let cookies sit in oven for 2 hours with door partially open until cookies are dry. Store on a plate covered with wax paper or in a open container, DO NOT PUT IN CLOSED CONTAINER OR THEY WILL GET SOGGY. Will last for about 2 weeks if you can last that long.

Ingredients

2  to 3 slices of veal  loin pounded out to about an 1/8 of an inch for each serving

2 eggs

1 cup of parmesan  cheese finley grated

juice of 1 lemon

1/2 cup of white wine

2 tbl of butter

olive oil

salt and pepper

Sprinkle the veal slices on both sides with salt and pepper. Heat about 2 to 3 tbl of olive oil in a saute pan. Beat the eggs and add the parmesan cheese to them and mix into a wet paste. Dip the veal in the egg mix and coat both sides. Place directly in hot pan on high heat and brown slices on each side for 2 minutes a side. Remove from pan and place on a plate  in a warm oven to hold. Drain excess oil from pan and deglaze with the wine. Reduce wine by 1/3 and add the lemon juice and then stir in the butter until melted. Shut off heat and return veal to pan to coat with sauce. Serve on a warm plate with sauce drizzled over it. Goes great with some herb roasted potatoes or a nice saffron rice pilaf and a crisp Chablis. Some saute leeks or spinach make a great colorful vegetable side.

This post if for my Cousin Judy’s daughter Justine who asked for these. What is a Fattigman Cookie you ask? It is a tradional Norwegian treat of a crisp fried sweet dough and is used for celebratory situations. They are pretty easy and fast to make. Hope you all enjoy

Ingredients

1 egg

3 egg yolks

1/4 cup of heavy cream

4 tsp of sugar

1 tbl melted butter

1/4 tsp cinnamon

1 1/2 cups of flour

canola oil for frying

Mix all ingredients but flour together, then mix in flour until dough forms a ball. Knead dough into a smooth ball adding flour as necessary. Let dough rest for 30 minutes in fridge. Heat up about 2 inches of oil in a saute pan. Divide dough in half and roll out to about an 1/8 of an inch thick. Cut diamond shapes approx 2inches by 2 inches. Put a small slash in the middle of the diamond and fry for about 1 to 2 minutes per side, just so it is golden brown and crisp. You may also shape them by pulling one of the corners back through the slash as seen in the pictures above.  Drain on paper towels and sprinkle heavily with confectioners sugar. Will last about a day or so before going stale.

Eat Well

Chef Tim

Ingredients

1 qt. of seafood stock(recipe is included)

1 qt spicy marinara(recipe is included)

18 jumbo shrimp or prawns

18 jumbo sea scallops or 36 bay scallops

18 littleneck clams

18 mussels, preferably Prince Edward Isle

3   6-to-8 ounce lobster tails

3   6 ounce halibut fillets, cut into 3 slices each(you can substitute red snapper or grouper )

1 lb of cleaned jumbo lump crab meat

12 to 15 basil leaves cut into a chiffonade

1 small bunch chives chopped

juice of 2 lemons

2 tbl of butter

For the broth

Shells from the shrimp and lobster tails

bones from the fish if you can get

2-4cups water

1 shallot diced

1/2 carrot diced

1 rib of celery diced

2 12 ounce bottles of clam juice

1 cup of dry vermouth

Remove the lobster tails and shrimp from the shells and place the shells in a pot with fish bones, onion, celery, and carrot and cover with water. Bring to a boil and cook  20 minutes. Strain and reduce to 2 cups. Add vermouth and clam juice and simmer for 20 minutes more.

For the Spicy Marinara

1 28 ounce can of crushed tomatoes

2 shallots minced

3 cloves of crushed garlic

2 tbl of tomato paste

1 tbl of red pepper flakes

salt and pepper to taste

2 tsp each of dried oregano, basil

1 tsp each of dried thyme and marjoram

1/2 cup of good dry burgundy

olive oil

Heat 2 to 3 ounce of olive oil in heavy bottom pan, add shallot and pinch of salt and saute until shallots are tender. Add garlic and cook on high for a minute.  Add dry spices and pepper flakes and cook until they become very aromatic. Add tomato paste and cook on high for 2 to 3 minutes to brown the tomato paste. Add the wine and crushed tomatoes and simmer for 30 minutes. Adust taste with salt and pepper. If too tart add a pinch of sugar, if too sweet add a tbl or two of  red wine vinegar.

For the Cioppino

Combine both the stock and marinara together in a pot and bring up to a boil and reduce to a simmer. Take the raw shelled lobster tail and slice each into 4 to 5 slices.  Wash the shell of the clams and debeard and wash the shell of the mussels. Season all the seafood with salt and pepper lightly. In a small saute pan saute the crab in the 2 tbl of butter until just warm.  In a large pot, like a big dutch oven, rissoto pot, or caldera, heat 1/2 cup of olive oil over medium heat. Brown each seafood individually(except mussels, clams, and crab) but do not cook all the way through and remove to a side plate. Raise heat on pan and add  the clams and mussels and the marinara/stock mix. Cook on high until the clams and mussels just start to open and add all the other seafood but the crab. Reduce heat to medium and simmer until the fish and lobster are just done. Serve in large pre-warmed bowls. Discard any unopen mussels or clams because they were dead and are no good. Top each bowl with a big serving of the warmed crab in butter. Sprinkle the chives and basil over the top and drizzle a little Extra Virgin Olive Oil  and lemon juice on top.

Please don’t be scared of the recipe. It is not as hard as it seems. Remember the first time you make anything is always the hardest.  One other hint make this only for people you truly love and care about, it lets them know what they mean to you. I would give almost anything to do it for my Dad again.

Love and Good Eating

Chef Tim

Ingredients

3 cups flour

3 sticks of margarine or 1 1/2 cups of lard for baking

1 cup sugar

1 tsp vanilla

1 tsp salt

3 egg yolks

1 1/2 cups of your favorite jam or preserves(apricot and cherry are the most traditional)

Preheat oven to 350 degrees and grease and flour a 10×15 jellyroll pan or cookie sheet. Sift flour, salt, and sugar together. Beat yolks and vanilla together. In a large bowl or bowl of an electric mixer blend the flour mix, margarine, and yolk mix into a smooth ball. Do not overmix you just want it to blend and come together. Chill dough for 20 minutes.  Cut 1/4 of the dough off and return to fridge. Roll out remaining dough in large rectangle and place in pan. Spread dough to the edges and the spread the jam or preserves over the top. Take remaining dough and roll out into a sheet and cut long thin strips and lay over the pan in a lattice fashion. Bake for 25 to 30 minutes until a nice golden brown on top. Let cool and then cut into 2×2 squares. Dust with powdersugar and serve. I promise you will not be disappointed.

Escabeche Marinade

Ingredients

2 small onions sliced thinly and sauteed quickly in a little olive oil to soften

2 carrots cut into julienne strips

1 bunch of chopped chives

2/3 cup of olive oil

1/3 cup of sherry vinegar

Kosher salt and cracked black pepper to taste

juice of 2 lemons

whisk all the ingredients together and let adjust taste with salt and pepper, let sit for an hour for the flavors to meld

There are 5 or 6 specific types of Escabeche that I really like. They are shrimp, trout, oysters, spanish mackeral, salmon, and scallops. The preparation  of the fish is easy and the marinade makes enough for 2 types of Escabeche.

For oysters you need 2/3 of a pint of shucked oysters. You can get these from a good fish shop. Drain the oysters and saute in olive oil  for a couple of minutes until they are almost done. Add the juice from the oysters to the pan and 1/2 tsp of kosher salt and red pepper flakes and cook till finished. Place oysters on a pan to cool and reduce sauce until you have just about 2 to 3 tbl of liquid left. Place oysters in a dish, pour reduced liquid over the oysters and and half of the marinade and vegetables to the dish. Stir occasionally. Let marinate overnight in fridge.

The shrimp is done the same way only make sure shrimp are  peeled, raw and deveined and that you do not reduce the pan liquid. You will need 1 lb of shrimp

Follow the same rules for the scallops that you do the shrimp. You will need 1 lb of scallops

For the fish. Have your  fish monger portion the fish into 2 ounce portions. You will need 1 lb of fish. Poach fish gently in a  court boullion(recipe follows) for 6 to 8 minutes until done.  Remove and cool fish. When cool place in a dish, cover with marinade and let marinate overnight.

Court Boullion

Ingredients

2 quarts of water

juice of 2 lemons as well as the lemons themselves

1/4 cup of kosher salt

1 onion diced

1 carrot diced

2 bay leaves

1 tsp of peppercorns

Bring to a boil, cook five minutes and reduce to a simmer to poach fish.