Saturday, February 26, 2011

Roasted Chilean SeaBass with Red Cabbage Slaw

Looking for a simple Saturday supper? Try my roasted Chilean sea bass with red cabbage slaw, for a delightful dinner that's good  for the taste buds and waistline! The sea Bass is buttery rich and smooth which pairs perfectly with the crispy crunch of the cabbage dressed with a red wine vinaigrette for a dish you won't forget!

For the Fish
2 fillets of Chilean Sea Bass
1 tsp of  each- paprika, garlic powder and black pepper
1 tablespoon of butter, 1 tsbp of olive oil
1 lemon

For the Slaw
1/2 head of red cabbage sliced
1/2 head of romaine
1/3 c up of red wine vinegar
1 cup of  olive oil
2 tbsp of Dijon mustard
fresh herbs of choice
salt & pepper

For the Fish
Preheat oven to 400 degrees
Season fish with spices and liberally salt
Place butter and oil in saute pan, when hot add fish to pan
Brown fish in pan for 4 -5 minutes then flip and place in oven - bake 10minutes

For Slaw
Whisk together vinegar and Dijon
Whisk in oil, season with salt,pepper and herbs
Pour over lettuce

Friday, February 25, 2011

Crispy Calamari

Crispy calamari, simply an all time favorite appetizer of  mine. Commonly seen as fried calamari on most restaurant menus but my issue with the title is most restaurants fry it but sometimes it comes out soggy, chewy or the worst case scenario rubbery!! My crispy calamari is just that- crispy, crunchy and oh so good. What's my secret?? Milk. Yes milk, I soak my calamari in  milk anywhere from 30 minutes to 24 hours- the longer the better. Even as little as 30 minutes is enough to help wash away the chewy, rubbery bubble gum effect. Trust me, try my trick it works like a charm!

2 lbs of cleaned calamari
1 1/2 cups of milk
2 tbsp of each garlic powder and paprika
1 tsp of cayenne pepper, 2tsp of black pepper and salt
2eggs lightly beaten
3 cups of Italian seasoned breadcrumbs
oil for frying
Calamari soaking in milk and spices

Soak Calamari in milk and spices- 30 minutes to overnight (whatever you have time for)
Remove from milk and place calamari into egg mixture
Dredge in Breadcrumbs
preheat oil to 375
place breaded calamari in hot oil cook 1 -2 minutes until crisp y golden brown
Serve with lemon and enjoy!

Tuesday, February 22, 2011

Tempting Tapas

Looking to add a twist to your Tuesday? Try some of my garlicky goodness shrimp tapas, they cook up in a flash and pack a punch of flavor in every bite. I love keeping a couple bags of frozen shrimp on hand in my freezer, add shrimp to a meal always makes a dish feel extra special. Seriously, I have over a thousand different ways to prepare to shrimp so it's like I'm never eating the same dish twice.
Go ahead, give this recipe a try!

Garlic Shrimp Tapas
1 lb of shrimp
3 cloves of chopped garlic
2 tbsp of olive oil
1/4 of small red onion sliced
2 tsp of paprika
Salt and Pepper
2 tbsp of butter

Preheat saute pan
Season shrimp with salt, pepper and paprika
Add oil to hot pan, quickly saute red onion, 2 minute
Add in Chopped garlic, saute 1 minute
Toss in seasoned shrimp- cook 3-4 minutes or until cooked through
Off heat, add in  butter and serve!

Friday, February 11, 2011

Pan Fried Catfish with Lemon and Capers

It's Fish Friday's here at NYC Cooks. This week I'm introducing you to my friend the catfish. The species gets it's name from it's particularly long whisker like trait. Catfish is a great fish to work considering it's meaty like texture and not as delicate as say flounder. Typically you see catfish prepared fried but here at NYC Cooks I like creating  dishes that are as good for the body as they are for the soul.

I heavily season my catfish with tons of spices and then create a flavorful pan sauce using capers, lemons, a fisful of parsley and a color splash of sliced pimento. The sauce is fantastic with this fish but works fabulous on chicken, shrimp, pork chops get my point- it's so universal. Try it today and tell me what you think!
For the fish
1 lb of catfish fillet
2 tsp of each: smoked paprika, garlic powder, onion powder and black pepper
sprinkle of sea salt
2 tbsp of oilive oil
For the Caper Sauce
1 tbsp of capers chopped
1/2 bunch of fresh parsley
1/2 cup of chicken stock - heated
2 tbsp of flour
2 tbsp of butter
1 pimento sliced
Juice of 1/2 a lemon
Preheat saute pan
Season fish
Add oil to pan, when oil is hot add fish and press to down for 1 minute
Cook fish  minutes and flip- cook 4-5 minutes of until cooked through
Remove fish to pan, add in butter and flor cook for 1 minutes
Deglaze with lemon juice, add in hot stock and capers- allow to reduce 5 minuntes
Off heat toss in parsley and pimento, pour over fish and Enjoy!

Thursday, February 10, 2011

Valentine's Day Breakfast Menu The Mushroom, Cheese and Kielbasa Omelet

With Valentine's Day right around the coner we're kicking up the romance here at NYC Cooks and giving you some menu ideas for a heartfelt day. Ahh there's nothing like being served breakfast in bed but then I get back to realty and realize most days I don't even have time for breakfast not to mention I'm the only who cooks around here!

Even in my fantasy world there's a problem with making your special someone an omelet- you get left holding the plate while waiting for your eggs to cook. When I'm cooking at home I try to make as little pots dirty as possible, the only dishwasher in this kitchen is me! My solution is creating one huge omelet that gets sliced up like a pizza pie, we all eat at the same time and there's only one pot for a quick and easy clean up, that's a dream in itself. Go ahead try my famous mushroom, cheese and kielbasa omelet, dress it up with a pomegranate blini and a side of some buttered toast !
6 eggs
4 tbsp of butter
1/4 of cream
1 package of sliced mushrooms
1/2 of smoked kielbasa
1/2 cup of shredded mozzarella cheese
salt , pepper and handful of fresh herbs
Preheat one large non stick pan
Add mushrooms to pan, after 3 minutes toss in 2 tbsp of butter, cook mushrooms until golden brown
Add kielbasa to mushroom pan and let brown
Once brown add in remaining butter
Scramble eggs, add in cream until fluffy, season with salt and pepper
Add eggs, herbs and cheese to mushroom and kielbasa pan
Pop in oven for 6 minutes or until cooked through

Monday, February 7, 2011

Butternut Squash and Apple Soup

My reason for loving winter- try it: Butternut Squash and Apple Soup
1lb butternut squash, cubed
1 gala apple peeled and cubed
2 tsp of ginger minced
2 tsp of pumpkin pie spice
1/2 red onion sliced
2tbsp of butter
1 cup of chicken stock (heated)
Melt butter in a heavy bottom saucepan
Sweat onions,ginger, pumpkin pie spice and apples for 5 minutes
Add in Squash and honey cook 5 minutes
Pour in hot stock, cook ten minutes or until squah is soft
Allow to cool 5 mnutes and then puree in Blender
Adjust seasonng and enjoy!

Friday, February 4, 2011

Fish Fridays

I'd like to dedicate my Friday posts to Fish! Traditionally, growing up my family and I ate pizza on Friday's. Not just any pizza but grandmother's pizza, who was born and raised in Rome, Italy and I have yet to find a slice like her's. At 91 years old (God Bless) my grandma no longer tosses pizza pies. So I've moved on to creating a new Friday tradition for myself- Fish Friday's. Why Friday? Fridays, are the only day that I can actually make it to one of my favorite fish stores in Brooklyn (we'll talk more about that place another day) before closing. The store stays open until about 6:30pm so if I shoot straight there from work I can make it before closing. Every week I like to experiment with a new type of fish, the other week it was the all star Chilean Sea Bass this week I'm moving on to the light luxury of Lemon Sole. Lemon Sole is delicate fish and holds up well during roasting. It's not overly fishy and don't be fooled by the name it's not really lemony either! Tonight I preparing Lemon Sole with Melted Tomaotes and Sauteed Spinach: Try it:
Lemon Sole with Melted Tomatoes and Sauteed Spinach

1lb of Lemon Sole
1/2 olive oil
2 tsp of Italian Herb Seasoning
2 capri tomatoes quartered Salt & Pepper
1 bag of fresh spinach
3 coves of garlic sliced

Preheat oven to 425 degrees
Season fish with herbs, salt and pepper
Top fish with tomatoes and drizzle with 1/4 cup of oil sprinke with S&P
Place Fish in oven for 10-12 minutes or until cooked through
Place remainder of oil in saute pan, add garlic to cold oil cook on medium heat
As garlic becomes to turn golden brown, add spinach, season with salt & peper
Wilt for 3 minutes
Remove fish from oven, serve over spinach and enjoy!

Wednesday, February 2, 2011

Bakers's One Bowl Brownies

Chewy, Fudgy Fun
Valentine's Day is right around the corner and over the next few weeks I'll be sending, simple tried and true recipes your way. Make this Valentine's Day super special with this One Bowl Browine Hit from Baker's Chocolate.

Top it with vanilla ice cream and Creme Chantilly (fancy name for fresh whipped cream) and this makes one sweet treat right in time for your Valentine!
4 squares BAKER'S Unsweetened Chocolate
3/4 cup  butter or margarine
2 cups sugar
3   eggs
1 tsp. vanilla
1 cup  flour
1 cup coarsely chopped walnuts
Preheat oven to 350°F.
Melt Chocolate & butter in microwave on high for 2minutes.
To avoid burning chocolate, do (4) 30 second intervals mixing each time
Add in sugar, and other ingredients
Pour in lined baking pan, cook for 20 minutes for fudgy brownies                            

Tuesday, February 1, 2011

Twisted Tuesday

It's Tuesday and I'd like to twist things up here at NYC Cooks today so instead of a food post how about a food joke!! Here it goes:

Why did the cook get arrested????????????????????????
 (wait a minute.... wait a minute................)

For Beating An Egg! The charge:  A Salt & Battering!!!!!!!!!!!!!!!!!!!!!

LMAO-- Happy Tuesday People, life's short-- spread the love!