Offerings from the water….3 apps and 1 entree idea!
APPS: 1. Smoked Salmon with Water Cress
2. Shrimp ‘Scampi’ with Meyer Lemon and Basil
3. Pancetta wrapped Scallops
ENTREE: Halibut with Caviar and Carmelized Brussels Sprouts
OMG! Here’s what you’ll need….
Ever find yourself just in the mood to munch on a couple or even several different things..? Maybe you’re just not in the mood for an entire entree? Perhaps you’re in the mood to taste many different flavors…?
ME TOO! I LOVE this style of dining 😉
…and here are a couple of MY favorite things…
Australian Flatbread – (actually, it’s Italian style…but I’m SO bad with a rolling pin, it looks more like Australia 😛 )
…and as usual: No Ifs (we use whole wheat dough), No Ands (no heavy sauce) & of course, No Butter!
Here’s what you’ll need…
YUM! I LOVE this stuff!
Roasted bone marrow is a treat found all over the world, but maybe not so much here in the U.S., which is unfortunate in my opinion. We will be exploring this delectable spread for toast in this week’s post. Bone marrow is entirely unsaturated fat, which is very necessary in the diet (in moderation)…I lovingly refer to this delicious spread as ‘meat butter’….though it is much better for you than actual butter, and therefore is making it’s debut here on no if’s, and’s or butter ;D
What you’ll need…
As my grandpa always says, “martinis are like breasts. One’s not enough. And three’s too many.”
While that may be true, I’m a bit of a leg man myself.
Roasted Dug Leg with Duck Fat Fried Brussells Sprouts
Especially when it comes to duck! If I have many hours (6 or more) on a day off, you might just catch me attempting the ol’ ‘duck leg confit‘ trick! But for the purposes of this blog, and your valuable time…let’s just roast our duck leg and cut it down to a couple hours.
That being said, as usual, though we are NOT on a “diet” here…we are conscientious 😉
Duck leg will be accompanied by the duck skin, which is so friggin’ delicious! However, it is basically fat (which of course would be why it is so delicious). So…I choose to think about portion control here, in order to really enjoy the flavor I crave, but not over-do the unhealthy aspect of it. Therefore, I will only be having 1 duck leg (which is not a real large portion by any means).
Pommes Sarladaise (potatoes fried in duck fat with garlic) would seem the obvious pairing here, with the rendered duck fat and all…BUT, in order to take out the “if” and the “and”, we are going to enjoy brussells sprouts instead. Now, for the fun part….you better believe I’m going to sear those little babies up in duck fat though!
Fun Fact: Duck fat is way closer to olive oil, than it is butter. You: “Really!??” Me: “Yup!” You: “So then everything should be cooked in duck fat?” Me: “Yes! …ummm…I mean….no?”
…anyway, that’s a whole other show. Meanwhile, back in the kitchen….
What you’ll need:
….went mmm, mmm, mmm….all the way down.
A Pork Chop fit for a King! (of any castle!)
You may be familiar with Veal Chop Parmesian..? Or a variation thereof. Well, though delicious in my opinion, veal does not appeal to everyone… Not to mention, it can also be quite expensive…especially in comparison to pork. This pork chop dish is a GREAT alternative, and still packs an amazing punch in the flavor department. …and of course…no ifs, no ands…and NO butter! ;D
Let’s roll Cookie 😉
What you’ll need:
And now…..for the Main Event! Take Me To Part I: The Appetizer
Rack Of Lamb with Shallot Madeira Jus & Spring Squash with Pancetta
Your Groceries:
Don’t be intimidated! Rack of lamb is certainly a beautiful and “royal” looking dish, however truth be told, the oven does most of the work. More on that in a few…but first, let’s get started with one of my favorite things…arugula!
Take Me Right To Part II: The Entree!
1st Course: Arugula Salad with a Bacon – Bleu Cheese Vinaigrette and Slow Poached Egg
Couple things to note: First of all, if you happen not to be a fan of arugula, in most of my dishes, spinach could be substituted with no problem (I just prefer the peppery flavor of arugula personally). Secondly, one of the conscious efforts I do make to balance my diet is to be somewhat “in the know” about what it is I’m cooking and ultimately ingesting. That being said, I happen to know that rack of lamb is high in fat and cholesterol. This is not all bad as most of the fat in a rack of lamb is unsaturated (good fat) and it also contains a ton of protein. Knowing this information, I will probably tend to focus on vegetables for the rest of the dish(es) I’m preparing for this meal; thus the “balance”.
The Goods (per salad / person):
Bring the steakhouse to your house!
Needed: You, 2 pans, olive oil, New York steak (1 per person), fresh asparagus (7 spears for good luck…per person), roquefort cheese (or any bleu will work), 1 shallot, 1 lemon, 2 cloves of garlic, 1 bottle of cooking Madeira or Sherry, sea salt and cracked black pepper.
Oven: Turn to High Broil.
Stovetop: Pan #1: Low Heat. 1 tablespoon of olive oil. Add asparagus and toss around so that all surfaces on the asparagus are oiled. Cover…we’ll return to this momentarily.
Cook at home --> NO ifs, ands or BUTTER 