Hummus

1 can (15 ounces) garbanzo beans, drained and rinsed 
2 cloves garlic, peeled 
1 teaspoon sea salt (divided) 
1/4 cup fresh lemon juice

1/4 tsp ground cumin 
2 tablespoons water

3 small ice cubes 
1/3 cup tahini 
2 tablespoons extra virgin olive oil 

Using a food processor, chop two cloves of garlic and a 1/2 teaspoon of sea salt. Process until the garlic is finely minced. 

Add the drained garbanzo beans, fresh lemon juice, cumin and water to processor and continue to chop. After 2 minutes add ice. Blend the mixture until it reaches a smooth consistency, about 4 minutes total. 

Add the tahini and 1/2 teaspoon of salt to the mixture. While the food processor is running, drizzle in the extra virgin olive oil. Continue blending until the hummus becomes creamy. Approx 1 minute. 

Trout Almandine

Trout

2 skin-on filets

1 tbsp peanut oil

salt

pepper

flour

Almandine sauce

8 tbsp unsalted butter

1/2 cup sliced raw sliced almonds

2 tsp lemon zest

4 tsp lemon juice

2 tbsp chopped parsley

salt

pepper

Pat dry filets; salt, pepper both sides and dredge in flour. 

Add peanut oil to a non-stick skillet set to medium-high. When oil is hot, add fish skin side down and fry for 4 minutes; flip and continue with flesh side down for 1-2 minutes longer or until the flesh is slightly browned and fish is done. Remove filets to serving platter.

  

Add butter to the skillet stirring constantly. The butter will froth and cook quickly; within 1 minute the butter will begin to brown, add almonds and continue to stir for less than 1 minute; remove from heat, add lemon zest and juice while stirring. Allow to rest for 15-30 seconds and spoon over trout. Top with chopped parsley.

Roasted Shrimp Panzanella

4 cups 1-inch diced bread; crust removed

1 cup olive oil

1 lb (16-20 count) shrimp, peeled and deveined

1/4 cup plus 2 tablespoons red wine vinegar

1 tablespoon minced garlic

1 tablespoon Dijon mustard

1 lb Campari tomatoes sliced in wedges

1 cucumber, peeled, halved lengthwise with seeds removed, sliced 1/2"

1 yellow, red or orange bell pepper, sliced in strips

1/4 red onion, 1/4" quarter or half rounds

1/4 cup capers drained

3 oz baby arugula

1/4 - 1/2 lb feta cheese

salt

pepper

Preheat oven to 400 degrees.

For the croutons, place bread on sheet pan and drizzles with olive oil, sprinkle with salt and pepper, spread in one layer. Bake for 5 minutes, flip and bake for another 5 or until browned. Transfer and set aside.

Dry shrimp. On same sheet pan toss with olive oil, salt and pepper. Spread and roast for 10 minutes. Transfer and set aside. 

Whisk together 1/4 cup vinegar, garlic, mustard, salt and pepper, emulsify 3/4 cup olive oil into mixture. Set aside.

At room temperature, in large bowl, combine cucumber, tomatoes, bell pepper, red onion, capers and shrimp with a small amount of dressing. Add arugula and and feta, remain dressing and lightly toss and sprinkle with red wince vinegar, salt and pepper. 

Horiatiki (Greek Village Salad)

ripe tomatoes
cucumber
red onion
bell pepper
Kalamata olives 
feta cheese
dry oregano
3 parts extra virgin olive oil 
1 part red wine vinegar

Cut the tomato into wedges not cubes. Peel the cucumber; slice in quarter-inch rounds and cut the rounds in half. Thinly slice onion (half rings) and bell pepper (strips). Put tomatoes and cucumbers in a shallow bowl and combine. Top with sliced onion and pepper. Add the olives and sprinkle with oregano. Spoon on feta. Add more oregano. Whisk together olive oil and vinegar and oregano; drizzle over salad. Salt to taste.

“Clams Casino” Toast

1 can chopped clams; drained

1 clove garlic; minced

2/3 cup Pecorino Romano cheese; grated 

lemon zest

dried oregano

red pepper flakes

1 English muffin

Stir together clams, pecorino cheese, garlic, dried oregano, lemon zest and red pepper flakes. Toast an English muffin. Spoon the clam mixture onto the muffin, then broil until bubbling, just a few minutes. A little singe around the edges of the bread is a bonus.

Kale salad with cranberries, pecans and bleu cheese

1 tbsp Dijon mustard

1 tbsp Maille's coarse mustard

1 tsp honey

1/2 cup olive oil

1/4 cup fresh lemon juice

kale; stemmed, chopped

dried cranberries

toasted pecans

blue cheese

croutons

Make a vinaigrette whisking together the mustard, olive oil, lemon juice, honey salt and pepper. 

Toss with kale and top with cranberries, pecans, blue cheese, and croutons. 

Coq Au Vin

6 oz thick-cut bacon; 5 slices cut into 1" pieces

3-4 lbs bone-in skin-on chicken thighs or sticks

8 oz frozen pearl onions

10 oz white mushrooms, wiped clean and quartered

2 tsp minced garlic

2 tbsp tomato paste

3 tbsp all-purpose flour

1 bottle Pinot Noir

2.5 cups chicken broth

1 tsp minced fresh thyme

2 bay leaves

2 tbsp unsalted butter quartered

2 tbsp minced fresh parlsey

Fry bacon in a large Dutch oven until crisp. Move to a paper towel lined plate and set aside. Keep rendered fat in pan. Par to about 2 tbsp.

Pat chicken dry with paper towel and season with salt and pepper. Return the Dutch oven to medium-high heat and brown the chicken on both sides. About 5-7 minutes a side. Cook chicken in two batches if necessary. When brown, transfer to plate and set aside.

Par to about 1 tbsp of fat in Dutch oven. Add onions and mushrooms and cook over medium heat, stirring occasionally, until browned, about 10 minutes. Stir in garlic and tomato paste and cook and 30 seconds. Stir in flour and cook for 1 minute. Str in wine, broth, thyme and bay leaves and scape up any remaining bits.

Nestle the chicken, along with any juices, into the pot and bring to a simmer. Cover, turn the heat to medium-low and simmer until chicken is tender and registers 175 degrees, about 45-60 minutes.

Transfer chicken to a serving dish and tent loosely with foil and let rest. Return sauce to a simmer until thickened and measures about 2 cups, about 20 minutes. Off the heat, remove bay leaves, whisk in butter with salt and pepper to taste. 

Serve over extra-wide egg noodles. Pour sauce over chicken and noodles and sprinkle with bacon and parsley. 

Creamy Chicken Thighs with Lemon and Thyme

4 to 6 chicken thighs, skin-on and bone-in
olive oil

salt, pepper

2 tablespoons butter

1.5 cups yellow onion chopped

1.5 cups chopped leeks, white and light green part; about 2 leeks

2 teaspoons minced garlic

.5 cups chicken broth

.5 cups Pinot Grigio

.5 cups creme fraiche

2 tablespoons lemon juice

1 lemon sliced in half-rounds

8 to 10 sprigs fresh thyme

Salt and pepper chicken thighs and cook in a brasier until done on stove top or in  400 degree oven for 30-40 minutes. Get the skin nice and brown. Set chicken aside.

Pour off excess renderings or supplement with olive oil, leaving about 2 tablespoons of fat in brasier and return to a medium heat stove top. Sauté onions and leeks for 5 to 7 minutes. Add garlic and cook cook for 2 minutes. Add chicken stock and wine and simmer for 5-7 minutes. Whisk in creme fraiche, lemon juice, 2 teaspoons salt and .5 teaspoon pepper.

Nestle chicken thighs into sauce in the brasier. Tuck lemon slices amongst the thighs and strew thyme sprigs on top. Roast uncovered at 400 degrees for 15 minutes. Serve hot over rice. 

Sheet Pan Fried Rice

Step 1

4 cups cooked rice, preferably leftover and slightly dry
5 scallions, sliced white only

2 carrots, peeled and grated with box grater
1 cup frozen peas
1 tsp chopped garlic
1 tbsp. minced ginger
1/4 cup peanut oil
1/4 cup soy sauce
3 tbsp. rice wine vinegar
1 tbsp. sesame oil

Step 2

3 eggs beaten
3/4 lbs. shrimp, peeled and deveined
toasted sesame seeds

5 scallions, sliced green only

Preheat oven to 475F.

In a large bowl, combine all ingredients in Step 1 until rice is completely coated.

Spread evenly on a sprayed sheet pan. Bake until rice begins to toast on the edges, about 15 minutes. Toss rice with a spatula, scraping-up crusty bits.

Drizzle eggs over the rice and nestle in shrimp. Bake until shrimp and eggs are both cooked through, about 5-10 minutes. 

Top with sesame seeds and green part of scallions. Serve.   

Thai Slaw with Peanut Dressing

 Dressing

1/4 cup creamy peanut butter

2 tbsp. rice vinegar

2 tbsp. lime juice

3 tbsp. peanut oil

1 tbsp. soy sauce

2 tbsp. honey

1 tsp chopped garlic

1 tbsp. minced ginger

1 tsp salt

1/4 tsp crushed red pepper flakes

fresh cilantro

Slaw

4 cups chopped cabbage

1 cup shredded carrots

1 red bell pepper, chopped

1 small English cucumber, halved length-wise, seeded and sliced

1 cup cooked, shelled edamame 

2 green onions, sliced

Combine all Dressing ingredients in a food processor for 1-2 minutes until completely smooth. Add cilantro and pulse for 5 seconds-ish. 

Combine all Slaw ingredients in large bowl. 

Dress Slaw when ready to serve.