Category Archives: Recipes

White Wine lemon Butter Sauce By: Matt

Spring and summer time is here. That triggers thoughts of fresh fish with a lite touch of a great lemon butter sauce. I’m not talking about that slice of lemon and pad of butter over seared southern flounder or shrimp. When i see that It reminds me of my mom’s lemon butter tilapia. I could hear her saying “Matt look at my fancy fish dish I made.”  With that being said this ain’t your mom’s lemon butter sauce.

Now, Let’s get to it!

ingd lemon butter 231

 

1 ½   cups white wine * Preferably a dry white wine*wpid-IMG_20140323_021941.jpg

2 bay leaves (optional)

8  each whole pepper corns

3 sprigs/steams of fresh thyme

1  each lemon   *Cut in half, squeeze the juice in the pot*

8 cloves garlic *crushed*

1  shallot *rough sliced*wpid-IMG_20140323_114037.jpg

¾ lb. unsalted butter cut into cubed pieces *if it is salted keep that in mind when you add salt TT at the end*

TT kosher salt TT=To Taste

Yields – 1 1/2 cups of sauce

1.  In a small sauce pot add all ingredients except the butter.

2.  Let this simmer on the stove top *medium/high heat* What we are doing here is cooking out alcohol and reducing the wine while still capturing the other flavors of the shallots and garlic, and herbs.

3.  When it is reduces to about 90% *you can see the bottom of the sauce pot*, turn yourwpid-IMG_20140323_113826.jpg stove to low heat

4.  Add the chilled cubed butter a little at a time while whisking vigorously.

*DO NOT STOP WHISKING WHILE ADDING THE BUTTER, OR ELSE YOUR SAUCE WILL BREAK*

Take off the heat when all the butter is incorporated. Add Salt TT, and then strain the sauce. There you have it, your very own White Wine Lemon Butter Sauce. You can hold this on the stove top in a warm spot so your sauce does not turn into a soft butter state.

Enjoy this with anything from Lobster, Sea Bass, Tilapia, to Seared Chicken, or over top of asparagus and Broccolini.

Attention: Did your sauce break? It’s okay, it happens to the best of us.  No worries, it will still be tasty. It may not be visually appealing but don’t worry, try it again.

Trouble shooting:  Make sure the pot is not to hot when adding butter. Make sure you are constantly whisking when adding butter. Make sure you have the liquid is reduced to about 1/4 of an inch.

Keep Cooking!!!

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Grilled Tomatillo Salsa By: Matt

OLYMPUS DIGITAL CAMERAThis tasty, zesty and mouthwatering Tomatillo Salsa will impress your guests.

*This is a K.I.S.S. recipe meaning – Keep It Short & Simple . Restaurant slang for don’t overdue the already flavorful ingredients.

Now, let’s get to it! 

2 lbs. tomatillos *cleaned, remove the paper like husk*

1 each small White onion or 3 shallots

1 ½ bunch cleaned cilantro

tom ingd 2014

½  Bunch cleaned parsley

4-6 Cloves garlic

1-2 jalapeño(s) –Depending on heat Preference

1 ½ tablespoons of fresh lime Juice

1 cup olive oil

1 tablespoon of ground cumin

salt and pepper – To Taste

1. Rough chop the tomatillos and onion, toss the tomatillos and the onions in the 1/4 cup olive oil and add a couple pinches of salt and pepper.
– I like to grill the tomatillos and the onion, ahead of time so they have a little bit of cool down time in the fridge. While gathering up other ingredients.

2.  Let the tomatillos and onions cool for a few. Now add all ingredients except the remaining olive oil to a food processor or blender.
Blend tom salsaWe now want to pulse-blend this *meaning zap it* wait a second,  then zap it again.

3.  Add the remaining olive oil (just a drizzle at a time).

4.  Don’t forget to season with salt and pepper at the end.

Now go get some veggies, blue corn tortilla chips, anything you like, and enjoy!

tocitos

Keep Cooking!

Cauliflower Soup, the most simple yet delicious soup… ever! By: Jenn

Hey everyone, I know Spring is in the air but the following soup recipe is so amazingly delicious, simple and healthy. It truly Hits The Spot! I have made the soup a few times now and messed around adding some ingredients here and there to get the perfect result. Luckily, last night I found it, so of course I must share! I retrieved this recipe online randomly and am going to attach the original draft with my substitutions and additions at the bottom. I did all of the grunt work figuring out how to get the best flavors from this recipe so all that is left is for you to enjoy it! Click the following pics to take you to the original site if you’d like.

cauliflower soup pic

cauliflower soup recipe 2

Below are the changes I made, few in form yet plentiful on flavor!

  • I sweat the onion with 2 cloves of garlic… what I’m Italian, I use it A LOT!
  • Substitute Vegetable broth for water.
  • I used only one container of vegetable broth. So 4 cups as opposed to the 4 1/2 cups they suggest at the latter portion of step #2. For the steaming of the cauliflower I used the suggested amount of water (this saves you $$$ too, just buy one container of veg broth). Go organic if you can!
  • I did not have to work in batches  as suggested. Maybe the loss of that 1/2 cup of water is what did it. Not sure but I accrued the perfect amount for my standard blender.
  • Let’s talk garnish! The picture below is my first trial with this soup months ago. Here I lightly battered some sliced mushrooms in and egg wash and flour and did a super quick fry on them, this was tasty. Last night however, I used fresh grated Parmesan along with the suggested fresh ground pepper and olive oil. That combination with the nutty flavor of the Parm. MADE THE MAGIC!

cauliflower soup

Again, this soup is so healthy and easy. Not to mention it doesn’t cost much to make at all! Serve it up like I do with a small side salad, the amount serves 4 bowls full. I freeze the left overs for the following week, and it tastes just as good.

Now, as my family would say – Mangia! Mangia! – Eat! Eat!

Try out this little treasure of a  soup and let me know your thoughts. Also check out http://www.food52.com for more great recipes, their food photography is also killer!