Cookalong results from 11-01-09
- From: Omelet <ompomelet@xxxxxxxxx>
- Date: Wed, 04 Nov 2009 17:56:13 -0600
Sorry it took me so long! :-) The camera croaked so I had to borrow my
Brother in Laws card reader to recover the pics, then edit them.
Here is the link to the album:
<http://picasaweb.google.com/OMPOmelet/Cookalong11012009#>
Or:
<http://tinyurl.com/ybhxn3t>
Recipes used x2, (with my "tweaks" in line in -[brackets].
Mako Shark (or other meat) with Anchovy and Caper Sauce
[I used boneless skinless chicken thighs]
Marinade:
1/4 cup finely chopped onions
2 teaspoons coarsely chopped garlic
3 bay leaves
-[Bay leaf is optional, I did not use it]
1/4 cup imported sweet paprika
1/4 cup fresh lemon juice
1 1/3 cups olive oil
1/4 teaspoon cayenne pepper
-[or 1/4 tsp. powdered ground red pepper flakes]
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
-[or 3/4 tsp. white pepper]
6 mako shark or swordfish steaks (about 8 ounces each)
-[or 8 boneless skinless chicken thighs]
Sauce:
10 anchovy fillets, rinsed and finely chopped
1/4 cup dry white wine
-[or 1/2 cup dry vermouth]
2 tablespoons tarragon vinegar
-[or 2 tbs. red wine vinegar and 1 tbs. dried rubbed tarragon]
2 whole cloves
-[or 1/4 tsp ground mace]
1 can (15 ounces) Italian peeled tomatoes, drained and coarsely
chopped
1 teaspoon sugar
-[or one packet of Splenda]
1/4 teaspoon cinnamon
1 stick (4 ounces) butter
-[or 2 oz 91/2 stick) for a lower fat sauce]
1/4 cup drained capers
1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
-[along with 4 Tbs. fresh minced Basil, 1 Tbs. fresh minced Mexican
oregano and 1 Tbs. fresh minced Greek Oregano]
In a large bowl, combine the onions, garlic, bay leaves, paprika,
lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
teaspoon of the pepper. Add the shark steaks and set aside to
marinate, turning every 20 minutes, for 1 hour.
-[or marinate chicken thighs overnight]
Preheat the broiler. In a large nonreactive saucepan, saute the
anchovies in the remaining 1/3 cup olive oil over moderate heat
until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
Reduce heat to low; cook for 5 minutes. Strain; return the sauce
to the pan.
Add the tomatoes, sugar and cinnamon and simmer the sauce over
moderate heat until slightly thickened, 8 to 10 minutes.
Reduce the heat to low and add the butter, 1 tablespoon at a time,
stirring until completely melted. Add the capers, parsley and
remaining 1/2 teaspoon pepper; cover to keep the sauce warm.
Remove the shark steaks from the marinade and pat dry. Broil the
steaks about 4 inches from the heat until just opaque throughout,
about 5 minutes on each side. Pour the warm sauce over the fish
and serve.
-[If using chicken thighs, they can be grilled in an indoor electric
grill for 6 minutes each, or quick fried in a hot skillet for 4 minutes
per side in a small amount of Olive Oil]
This one was amazing and will be a definite do-over! ;-d
The second one was good too but was more useful for giving me new ideas
for future sauces. <g>
Mako Shark (or other meat) with Anchovy and Caper Sauce
[I used boneless skinless chicken thighs]
Marinade:
1/4 cup finely chopped onions
2 teaspoons coarsely chopped garlic
3 bay leaves
-[Bay leaf is optional, I did not use it]
1/4 cup imported sweet paprika
1/4 cup fresh lemon juice
1 1/3 cups olive oil
1/4 teaspoon cayenne pepper
-[or 1/4 tsp. powdered ground red pepper flakes]
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
-[or 3/4 tsp. white pepper]
6 mako shark or swordfish steaks (about 8 ounces each)
-[or 8 boneless skinless chicken thighs]
Sauce:
10 anchovy fillets, rinsed and finely chopped
1/4 cup dry white wine
-[or 1/2 cup dry vermouth]
2 tablespoons tarragon vinegar
-[or 2 tbs. red wine vinegar and 1 tbs. dried rubbed tarragon]
2 whole cloves
-[or 1/4 tsp ground mace]
1 can (15 ounces) Italian peeled tomatoes, drained and coarsely
chopped
1 teaspoon sugar
-[or one packet of Splenda]
1/4 teaspoon cinnamon
1 stick (4 ounces) butter
-[or 2 oz 91/2 stick) for a lower fat sauce]
1/4 cup drained capers
1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
-[along with 4 Tbs. fresh minced Basil, 1 Tbs. fresh minced Mexican
oregano and 1 Tbs. fresh minced Greek Oregano]
In a large bowl, combine the onions, garlic, bay leaves, paprika,
lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
teaspoon of the pepper. Add the shark steaks and set aside to
marinate, turning every 20 minutes, for 1 hour.
-[or marinate chicken thighs overnight]
Preheat the broiler. In a large nonreactive saucepan, saute the
anchovies in the remaining 1/3 cup olive oil over moderate heat
until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
Reduce heat to low; cook for 5 minutes. Strain; return the sauce
to the pan.
Add the tomatoes, sugar and cinnamon and simmer the sauce over
moderate heat until slightly thickened, 8 to 10 minutes.
Reduce the heat to low and add the butter, 1 tablespoon at a time,
stirring until completely melted. Add the capers, parsley and
remaining 1/2 teaspoon pepper; cover to keep the sauce warm.
Remove the shark steaks from the marinade and pat dry. Broil the
steaks about 4 inches from the heat until just opaque throughout,
about 5 minutes on each side. Pour the warm sauce over the fish
and serve.
-[If using chicken thighs, they can be grilled in an indoor electric
grill for 6 minutes each, or quick fried in a hot skillet for 4 minutes
per side in a small amount of Olive Oil]
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
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