Saturday, January 24, 2015

Monkfish, peppers and an onion

A friend of ours, Lonnie, told me about a seafood market that I had to check out. Sure enough, they had monkfish! Thanks, Lonnie!

What you will need:

A bunch of mixed peppers (I don’t use green)
1 onion
Some oil or clarified butter or both
1 tsp of so of mixed herbs
4 or so cloves of garlic, pureed
Fresh pepper

A monkfish tail
More salt and pepper
Flour for dredging
More oil or clarified butter or both
1 cup of dry white wine
1 cup of chicken stock

Wash, remove the seeds, etc. the peppers and cut into very fine long thin slices.

Peel the onion, cut it in half and cut into thin slices.

Strip the skin off the monkfish.

Take the long bone out by cutting closely against each side of it.

Remove any grey membrane from the monkfish. Want nice, white, firm flesh.

Cut the fish into good size chunks.

Heat up the frying pan over medium high heat, add some oil/clarified butter to coat the pan, when ready add the veggies and cook for 4 minutes. Add the mixed herbs, add the garlic. Total cook time should be about 5 minutes with the garlic getting about 30 seconds. Then, empty the veggies into a bowl.

Now it is time to do a preliminary sautéing of the fish!

Add some more oil/clarified butter to the hot pan. While that is warming, season all the chunks of fish on all sides with salt and pepper then dredge them in the flour and shake off the excess.

When the oil/butter is very hot but not smoking, add the fish in one layer. Sauté for 2 minutes, turn and sauté for 2 minutes on the other side. Want to stiffen the fish, not necessarily brown it.

Spread the cooked vegetables over the fish.


Pour in the wine and broth. Should be enough to come halfway up the fish.

Cover and simmer for 10 minutes.

Fish is done when it has turned from springy to gently soft. If it overcooks it will fall apart.

Arrange fish and veggies on a hot platter and cover. Then boil down the liquid in the pan until syrupy or there abouts and pour this over the fish.

Sunday, January 4, 2015


Dry-Aging at Home
Yes, it can be done! 

Wrap steaks in cheesecloth and store them on a rack on a tray in the back of the fridge for four days to give them a meatier flavor and a tender texture.

Home refrigerators are less humid than the commercial units used for dry-aging. Wrapping the steaks in cheesecloth allow air to pass through while also preventing excessive dehydration.

How to Warm Steaks Before Cooking
Warm steaks in a 275 degree oven for 20 to 30 minutes (until internal temperature is 95 degrees) before searing. Place steak(s) on rack on baking sheet and place in oven. Time will depend on thickness. Excess moisture will evaporate and the steaks will brown in half the time.

Season steaks(s) after warming.

When a 40 degree steak is placed in a 400 degree skillet, the temperature of the pan drops significantly. Not good.

When They are Done!
Steaks are going to continue to cook after pulled from the oven. Take them out when the internal temperature is:

Rare: 110 degrees
Medium rare: 115 degrees

Let the steaks rest for at least 10 minutes before serving.

For Very Thick Steaks
If the steak is 2" thick or greater, place the seasoned steak on a rack on a rimmed sheet pan in a 275 degree oven until desired temperature. Let steak rest. Then sear for one minute on each side. Also sear the edge.

Saturday, January 3, 2015

Carrot Ginger Soup

1/2 lb (about 4 medium) carrots cut in chunks
1 shallot, peeled and cut in chunks
4 cloves garlic, peeled and pressed
2 Tablespoons oil
½ teaspoon salt
1 Tablespoon fresh ginger, peeled and chopped
2 cups chicken broth

Place carrots, onion in Vitamix, secure lid.

Turn Vitamix on, slowly increase to 4/5. Blend 10 seconds until chopped.

Heat oil, sauté chopped veggies until onion is translucent and carrot is tender. Add salt and minced garlic and pepper – cook for 30 seconds.

Place all in Vitamix, with ginger and broth.

Turn it on, go from 1 to 10, then on high, for 3 -4 minutes