Entrees – Page 3 – The Fifth Tine

Grilled New York Strip with Balsamic Soy Marinade and Wild Mushrooms

May 27, 2010May 23, 2023 yholmes 2 Comments

This is my go to marinade for any steak. The palm sugar is the secret ingredient and can be found at any Asian market. If you can’t find palm sugar use brown sugar.

INGREDIENTS

For the marinade:

2 New York strip steaks
2 teaspoons palm sugar
2 tablespoons dark soy sauce
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon black pepper

For the mushrooms:

1/2 pound shitake mushrooms
1/2 pound oyster mushrooms
5 oz package brown beech mushrooms (also called clamshell)
1 tablespoon olive oil
1 clove garlic, smashed but whole
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons balsamic vinegar

DIRECTIONS

For the steak: Combine all marinade ingredients in a bowl and whisk to combine.Add to plastic bag with steaks and marinade in the refrigerator for at least 1 hour. Grill to your desired wellness. Cover and let rest for at least 5 minutes to let the juices redistribute back into the meat.

For the mushrooms: Slice the shitake mushrooms into long strips. Keep the oyster mushrooms and beech mushrooms whole. In a large skillet over medium heat, add the olive oil and garlic clove. When the garlic has turned light brown remove from pan and discard. Add mushrooms to the pan and sprinkle with salt. Stir once and let cook for 2 minutes. Stir a few more times and let cook for an addition 5-6 minutes until the mushrooms have turned golden brown. Add the balsamic vinegar and butter. If you want an earthy flavor to your dish, you may consider using truffle balsamic vinegar. Cook for additional 1-2 minutes.

To serve, top steak with mushrooms.

Rice Noodle Salad with Shrimp and Vegetables (Bun Tom Xao)

May 23, 2010October 16, 2017 yholmes Leave a comment

This meal is one I crave often – especially in summer months. My favorite Vietnamese restaurant in Dallas, Vietnam, serves my favorite bun with pork, shrimp and an egg roll chopped up in the bowl of noodles. I like some extra heat so I add 2 Thai bird chilies to the Nuoc Cham (the sauce you pour over the salad).

This is such an easy summer meal that is light and full of great veggies. Give it a try – it’s much easier to prepare than you may think.

INGREDIENTS

1 pound shrimp, peeled and cleaned
3 tablespoons Asian BBQ sauce (or hoison)
1 teaspoon minced garlic
8 oz. dried rice vermicelli
2 cups washed and shredded romaine, red, or green leaf lettuce
2 cups fresh, crisp bean sprouts
1-1/2 cups peeled, seeded, and julienned cucumber
1-1/2 cups carrots, julienned
1/3 to 1/2 cup roughly chopped or small whole mint leaves
1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
2 Tbs. chopped roasted peanuts
12 sprigs fresh cilantro
Nuoc cham (recipe below)

Nuoc Cham

5 tablespoons sugar
1/4 cup warm water
1/3 cup fish sauce
1/2 cup lime juice
1 tablespoon rice wine vinegar
1 1/2 teaspoons sesame oil
1 large clove garlic, minced
1 Thai bird chile, seeded and minced

DIRECTIONS

For the Nuoc Cham: Stir all the ingredients in a medium bowl. Set aside until ready to use. The sauce keeps for two weeks in the refrigerator.

For the noodles: Cook the rice noodles for 4 minutes in a large pot of boiling water. Drain in colander and rinse with cold water until noodles are cool. Let drain for 30 minutes. Can be kept at room temperature for up to 2 hours.

For the shrimp: Toss shrimp is bbq sauce and garlic. Heat 1 teaspoon oil in nonstick skillet. Saute over medium high heat for 2 minutes per side.

For the vegetables: Divide the lettuce, bean sprouts, cucumber,carrots, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate.

Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the cooked shrimp on the noodles and garnish each bowl with the peanuts and cilantro. Serve with a side of nuoc cham (about 1/4 cup per serving). For an little extra kick – add a small squeeze of sriracha to the top.

Sole Meuniere

May 10, 2010October 16, 2017 yholmes 2 Comments

Dover sole isn’t necessarily “from” Dover, but this English fishing port had plenty of it in the 19th century. I guess the name stuck. Sole is buttery, sweet and flaky and this recipe from the Barefoot Contessa is classic and fresh. The sole filets are quite thin, so have the other parts of your meal ready to go as the fish cooks lightning fast.

Why does my lemon zest look orange you may be asking?? I used Meyer lemons AGAIN. I’m addicted to those juicy little fruits.

INGREDIENTS

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley or thyme

DIRECTIONS

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley or thyme, salt, and pepper and serve immediately.

Spotlight Montréal: L’Express (Chicken with Mustard Sauce)

April 27, 2010October 16, 2017 yholmes 3 Comments

L’Express

location: 3927 rue St-Denis, Montréal, QC

Any restaurant that begins a meal with cornichons, dijon mustard & bread is made for me. L’Express is a well-known Parisian-style bistro and needs no introductions for lucky Montréalers. It’s been nearly a year since I stumbled upon this gem. If you aren’t looking for it… you will stroll right by without noticing the only marking of its location: its name spelled subtly in white tiles on the sidewalk.

I’ve dined here on every trip to Montréal… and I will be back for round 3 this summer. My first experience was a gorgeous lobster risotto. This last trip I chose a chicken with mustard sauce. I could go on for quite sometime about the perfect sauce… rich and creamy with the perfect amount of lemon. However, I was equally impressed with the preparation of the vegetables: a melee of haricots verts, potatoes, cherry tomatoes and French black olives.

L’Express… I miss you. You are hands down my favorite place to enjoy a meal in Montréal. I love that your plates lack fancy garnishes and are full of only beautifully classic and simple French food. I will see you soon.

INGREDIENTS

4 boneless chicken breasts, skin on
olive oil
2 tablespoons butter
1 teaspoon garlic
1 shallot, minced
2 lemons, juiced
1/2 cup white wine or chicken broth
1 tablespoon flour
1/4 cup heavy cream
1 teaspoon dijon mustard

DIRECTIONS

Preheat oven to 350 degrees.

Season chicken on both sides with salt and pepper. Coat an oven safe skillet with a little olive oil and place over med/hi heat until hot.
Add chicken skin side down and cook for 3 minutes per side (ending with skin side up). Place skillet in oven and bake for 20 minutes. Remove chicken from skillet and set aside to keep warm.

Drain most of the chicken fat from the skillet. Add the butter, shallot and garlic. Season with salt & pepper and saute until translucent.

Add wine or broth to skillet, deglaze by scraping particles that cling to bottom.

Combine flour and 1/2 cup cream, stirring until smooth; add to skillet. Stir in mustard. Cook over medium heat, stirring constantly, until thickened.

Serve chicken with sauce.

Polenta with Swiss Chard & Roasted Tomatoes

April 17, 2010October 16, 2017 yholmes 1 Comment

After many years of mistakes and some dead plants, I have finally grown a green thumb. I’ve been really lucky with a great herb garden but this year I’ve decided to try my hand at some new edibles. My rainbow swiss chard and leeks are growing like mad so the chard was my first harvest. Preparing organic, fresher than fresh and inexpensive vegetables from my backyard was pretty damn satisfying. And tasty.

This vegetarian recipe is from The Food Network magazine. I made a few modifications and additions – but was really impressed with the hearty flavors overall.

INGREDIENTS

1 28-ounce can San Marzano plum tomatoes, drained
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Kosher salt
1 cup instant polenta
Freshly ground pepper
1/4 cup Half & Half
2 bunches Swiss chard (about 2 pounds)
4 tablespoons unsalted butter
8 ounces fresh ricotta, crumbled
8 large basil leaves, chopped

DIRECTIONS

Position a rack in the upper third of the oven and preheat to 350. Toss the tomatoes, garlic, balsamic, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.

Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste and the cream. Stir to combine. Remove from the heat, cover and keep warm.

Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.

Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.

Spotlight Dallas: Restaurant Ava (Seared Scallops with Meyer Lemon and Tarragon)

April 14, 2010October 16, 2017 yholmes Leave a comment

Well not quite Dallas… but Rockwall is a small trip worth taking for the menu Restaurant Ava so skillfully serves up. Chef Randall Copeland is brilliant and his tenure at Bolsa makes him a shoe in for tastefully putting it on the table.

The choices for the evening: Possibly the best spinach salad I’ve had in ages – the balsamic dressing is killer. Creamy risotto with morels – you want more? How about perfectly seared diver scallops on a bed of creamy potatoes and roasted vegetables?

This was the inspiration behind my seared scallops with my favorite citrus – meyer lemons. Yes, I still have plenty of the beauties in the kitchen and am proud I’ve managed to stay away from making lemon bars.

The meal didn’t end there. The spring pasta (homemade I may add) with lobster and pesto was equally delicious. And lets not forget the finale… the s’more brownie covered in homemade marshmallow and peanut butter ice cream.

The dinner was excellent and the company even better (love it when they like to share). Restaurant Ava is a treat you should indulge in. I loved it all.

INGREDIENTS

8 scallops
salt and pepper
olive oil
Meyer lemon vinaigrette
1 teaspoon fresh tarragon or basil

DIRECTIONS

Make the vinaigrette, but substitute the herbs de provence with fresh tarragon or basil.

Pat scallops dry with a paper towel and season both sides with salt and pepper. Tip: Moisture can keep the scallops from getting that golden crust, so be sure to not skip this step.

Heat skillet over high heat for 2 minutes. Lower heat to medium and add a drizzle of olive oil or a tablespoon of butter. Add scallops to the pan and DO NOT TOUCH for 2 minutes. When they are ready to be turned they will easily release from the pan. If not – be patient they aren’t ready.

Serve with mixed greens, roasted vegetables and top with the meyer lemon vinaigrette.

Shrimp Biryani: Indian Shrimp and Rice

March 19, 2010December 31, 2018 yholmes 1 Comment

The aromas alone are worth giving this dish a try. When you take your first bite you will be sold.

The flavors are not overpowering. They are subtle with a perfect balance of spice and sweetness from the shrimp and onions.

My friend Catherine of Fish and Veggies recommended this dish and passed on some great advice: put the whole spices in a cheesecloth sachet to avoid biting down on a whole peppercorn or clove.

INGREDIENTS

2 cups jasmine rice
1 pound Shelled and de-veined Shrimp or crab (see Harbour House Crabs)
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 bunch cilantro
2 serrano chilis (seeds removed)
1 – 1 inch piece of ginger
4 large cloves of garlic
4 tablespoons oil
1 large yellow onion
1 teaspoon whole black peppercorns
1 cinnamon stick
2 tablespoons of butter
1/2 teaspoon whole cloves
10 – 12 whole green cardamom pods
2 bay leaves
3 cups water
2 sprigs mint
salt to taste

DIRECTIONS

Preheat the oven to 350 degrees.
Wash the shrimp and drain it well. Add the salt and turmeric and mix. Refrigerate until ready to use.
Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.
Chop the onion and mint and leave to the side until needed.
Heat the oil on medium in an oven safe dish. Add the peppercorns, cloves, cardamom and 1 bay leaf to a sachet of cheesecloth and tie securely. Add the sachet to the oil with the cinnamon stick and saute until fragrant, approximately 2-3 minutes.
Add the chopped onion and saute until light brown, stirring constantly.
Add 1/2 of the paste and saute for another minute or two.
Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
Add the rice to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
Remove the rice from the oven and remove the spice sachet and cinnamon stick. Top it with the shrimp and serve.

Chicken, Shrimp & Chorizo Paella

March 5, 2010March 6, 2019 yholmes 1 Comment

This was my first time to make real Paella. My dad started making Paella last year and for Christmas I gave him a proper Paella pan, golden saffron and 2 Spanish chorizo links. It was the real deal gift. Then the Paella pan I ordered arrived and it was barely big enough to stir the rice. Oh well – it was still a creative gift for someone who really wants underwear and socks.

A few weeks ago I lucked into the estate sale of my dreams! I scored French crêpe pans, French copper, and ebelskiver pan (thrilled about this find) and a huge Paella pan made in Italy. I passed the pan on to my dad and he invited me up to make Paella last weekend. We didn’t go all out with mussels and seafood – but this Paella was delicious and the true Spanish Chorizo (can be found at Central Market) was incredible and just oozed of orange paprika.

If you don’t have a paella pan – use a nonstick skillet or a wok!

INGREDIENTS

3 chicken breasts, cut into pieces (skin on) and marinated in spice mixture (see below)
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped OR 1 can 14 ounce whole tomatoes crushed by hand
1 red, orange or yellow bell pepper, julienned
2 cups Spanish rice, short to medium grain, like Valencia
1 generous pinch saffron threads
4 1/2 cups warm stock or water
1 pound jumbo shrimp
1/2 cup sweet peas, frozen and thawed
Lemon wedges

Spice Mix for chicken:

1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.

DIRECTIONS

Marinate the chicken for 1 hour and remove from refrigerator.

Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.

Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don’t clean the pan.

Sauté the garlic, onion, tomatoes and bell peppers. Cook until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper.

Add the rice, stirring to coat the grains.

Add the stock and saffron and simmer for 15-20 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto.

Add the shrimp and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente, about 10 minutes.

Scatter the peas on top and continue to cook until the liquid is absorbed. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges.

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Cherry Tomato and Feta Tart

February 28, 2010October 16, 2017 yholmes Leave a comment

Recently I borrowed a friends State Fair of Texas cookbook full of winning recipes… one of which belongs to her husband. He is a proud blue ribbon winner for the best lasagna I’ve had in my entire life. This recipe book is full of innovative recipes and a tomato pie that called for bouillon caught my eye. What a strange ingredient! I can’t say it wouldn’t be just as delicious without the bouillon… but I believe it won her the blue ribbon.

It appears some things are just meant to be. I had cherry tomatoes that weren’t going to make it another week, basil that was developing brown spots, a disc of pie dough in the freezer and a nice hunk of feta leftover from last weeks Pistachio Crusted Chicken. It was delicious and would be perfect alongside Baked Shrimp Scampi for a simple and impressive make ahead dinner party menu!

INGREDIENTS

For the crust:

1 1/2 sticks cold butter, cut into pea size pieces
1 cup all-purpose flour, plus extra for rolling
Pinch kosher salt
3 to 4 tablespoons ice water

For the inside:

1 pound cherry tomatoes, halved
3 green onions, finely sliced
5 large basil leaves, cut into long, thin strips
1 Star garlic and herb bouillon cube, or chicken bouillon*
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pie crust recipe above or a store bought pie dough
1 teaspoon olive oil
1 cup Feta Cheese, crumbled
2 cups Mozzarella, shredded

DIRECTIONS

For the crust: In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance.

Toss tomatoes, basil & green onions with the bouillon and olive oil. Cover with plastic wrap and marinate in the refrigerator for a few hours or overnight. Remove from refrigerator and drain off any liquid that has developed from the tomatoes. Season with salt and pepper.

Preheat oven to 400 degrees.

Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Roll out dough into a 10-inch tart shell and prick the bottom with a fork.

Spread 1/2 of the tomatoes into the bottom of the pie shell and top with 1/2 of the cheese. Repeat. Drizzle the top with a small amount of olive oil.

Bake at 400 degrees for 35 minutes on the middle oven rack.

*The STAR herb & garlic bouillon can be found at Jimmy’s Food Store for less than $2. I keep it on hand and use it when cooking rice and pasta. Chicken bouillon can also be used in this recipe.

Baked Shrimp Scampi

February 24, 2010October 16, 2017 yholmes 1 Comment

I’ve never been a huge fan of Shrimp Scampi. I love the garlic but the butter seems overwhelming and traditional scampi can be a little flat in flavor. This recipe from the Barefoot Contessa makes up for all of the lackluster. You can prepare the butter & herbs early: just don’t add the panko until you are ready top bake. The original recipe calls for 12 tablespoons of butter. I cut it down to 8 but by all means knock yourself out and butter up.

The lemon is the star of the show. The aromas will keep you parked in front of the oven door… watching… waiting.

Serve with a side of whole wheat linguine or eat it out of the pan. This makes a great appetizer or entree.

INGREDIENTS

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh thyme or rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

DIRECTIONS

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.