Chocolate Zabaglione

Chocolate Zabaglione

This tastes like a molten souffle, but is much easier to make. If you want a chocolate fix and don't have much time, this is a great recipe.

4 extra large egg yolks
1/4 cup sugar
1-3 tbsp good cognac (the more, the more ault this dessert tastes)
2 oz very good chocolate, chopped as fine as you can (Valrhona is my preferred)
Strawberries, raspberries or blackberries - optional

2-4 servings.


1. Beat eegs with sugar until yellow in bowl
2. Heat 1 cup water in saucepan
3. Add cognac to eggs andplace over water.
4. Beat constantly until mixture resembled store bough mayonnaise in consistency.
5. Add chocolate
6. Beat until chocolate is incorporated.
7. Serve immediately.

Shrimp, Arugula and Citrus Cipoline Pizza

Shrimp, Arugula and Citrus Cipoline Pizza

12 large shrimp, deveined and cut in half lengthwise,

Juice of 1 blood orange
juice of 2 sour tangerines
juice o2 2 sweet lemons
water
1 tbsp sugar
1/2 tsp sugar
2 springs thyme
20 cipoline onions, with x cut in stem, unpeeled

2 cups arugula, washed
pizza dough
2 tbsp olive oil

1. Place onions in small saucepan with citrus juices, thyme, salt and sugar, cover with water and cook for 1 hour over low

heat.
2. Preheat oven to highest setting (I used 550) and place pizza stone in middle rack
3. Peel onions and cut into 1/3 inch strips
4. Reduce onion cooking liquid until it is syrupy (about 1/4 cup)
5. Mix shrimp with 1 tbsp of the syrup, sat and pepper
6. Roll out pizza and rub with 2 tbsp olive oil and place onions on top
7. Cook 6 minutes
8. Place shrimp on top
9. Cook 2 minutes 45 seconds until shrimp are just cooked
10. Remove pizza from oven, place arugula on top and serve.

Smoked Mozzarella and Onion Pizza

Smoked Mozzarella and Onion Pizza

1 large sweet onion, sliced thin
olive oil
pizza dough
8 oz smoked mozzarella, sliced thin
salt

1. Make Pizza Dough, roll out
2. Pheheat oven to highest setting and place pizza stone in middle rack
3. Heat olive oil in large sautte paan
4. Salt and onions until light brown over low heat
5. Spread onions over pizza
6. Spread mozzarella over onions
7. Cook 12 minutes until pizza is light brown on bottom

Short Ribs

Short Ribs

lard
15 Pounds Short Ribs

4 celery ribs
6 cheap carrots
4 garlic cloves
3 bottles red wine
8 bay leaves

1.5 pounds bacon
10 good carrots with tops on, diced
6 large onions, diced
4 celery ribs, diced

Salt and pepper ribs and brown (dark brown) on all 6 sides in pork fat
Roast 4 celery ribs, 4 garlic cloves and 6 cheap carrots in olive oil in oven until brown

marinate ribs with rosted vegetables, wine and 8 bay leaves overnight.

render fat from 1.5 pounds bacon
brown onions, celery and good carrots

cook 2 hours until meat is falling off bone.
Refrigerate and defat
reduce sauce by 2/3 and add 1.5 sticks butter.
Correct sauce.
Reheat ribs in sauce

Chinese French Duck

Chinese French Duck

2 tbs peanut oil
1 whole duck, trimed of extra fat, wing tip removed, head and neck removed
2 cups rice wine
1 cup chicken stock (low salt)
6 dried black mushrooms
20 dried cherries
1 tsp oriental 5 spice powder
1/4 cup sliced young ginger
4 tbsp butter
10 baby bok choy, bottom 1/3 inch removed.
pepper

1. Heat oil in wok
2. Brown duck on all 4 sides until light brown and much of fat has rendered
3. Remove duck to bowl
4. Remove oil from work (very good for frying potatoes or steaks)
5. Add duck and any juices to wok with ginger, rice wine, black mushrooms, dried cherries, oriental 5 spice powder,
6. Cover and cook 45 minutes
7. Turn Duck over
8. Cover and cook 45 minutes
9. Remove duck to cutting board, remove backbone, cut into 4 pieces
10. Place all liquids in fat separator and pout off, leaving fat behind
11. Add sauce and butter to wok, cook and correct for salt and pepper.
12. Add Bok Choy and duck
13. Cook for 5 minutes until bok choy barely wilted.
14. Serve with rice or potatoes

Mexican Pot au Feu

Sautee 1/4 lb smoked bacon in olive oil to render fat. remove to bowl.
Pepper and brown 2 split breasts and 2 thights in oil. I use kosher chicken. Remove to bowl.
Sautee in oil until soft 1 onion and 2 carrots sliced. Remove to bowl
Sautee until soft 1 sliced yellow pepper, 1 sliced red pepper and 2 sliced poblano peppers. Remove to bowl.
remove oil from pot.
Add to pot 1 cup chicken stock, 1 cup wine, 1 cup crushed tomatoes, Juice of 2 lemons, juice of 3 lines, juice of 1 blood orange. Deglaze.
Add sliced zest of blood orange (crucial), 1/3 cup chopped cilantro, 3 chipotle chiles in adobo, 1 tbsp adobo sauce, 1 lb sliced dried sausage (or chorizo if available), contents of bowl.
Cover and cook1 hour.

Salt to taste. Stir aggressively before serving as heavy ingredients will sink to bottom. Serve in bowl with liquid and more chopped cilantro on top.
Bread and butter or buttered rice as a side.

Naked Shrimp

This is my attempt at reverse engineering a terrific dish at a local Thai place. It combines sweet, spicy, smooth and crunchy with a variety of interesting flavors.

Serves 4 as an appetizer

Combine
Juice 1 orange
Juice ½ lemon
Juice 1 orange
1 tsp oriental fish sauce
¼ inch lemongrass cut in half and sliced as thin as possible
1/2 tsp chili oil
1/8 cup red onions sliced very thin
1 tbsp mango chutney, minced
2 scallions – white and light green parts cut in half lengthwise and sliced thin

Mix and add
½ pound shelled, deveined medium shrimp.

Let marinate 1 hour – the shrimp will “cook” (really, they will)

Add in bowl
5 thai basil leaves cut in 1/3 (regular ones are ok too)
1 medium carrot – juilienned
1 celery rib from middle of celery (should be almost white) sliced thin
20 celery leaves
30 cilantro leaves

Toss and mix with shrimp mixture – serve immediately

Cioppino Recipe

Serves 4

2 cups chopped tomatoes (preferably San Marziano)
1/4 cup dry white wine
1 cup lobster (or shrimp) stock
16 medium shrimp, shelled and deveined
16 small clams, cleaned and soaked in sallt water to remove debris
8 mussels, debearded
3 whole medium cloves garlic, peeled
1 clove garlic,
2 tbsp cooking olive oil
extra virgin olive oil to drizzle
chopped parsley
8 slices day old bread
pepper

toast bread
rub with garlic and srizzle with good extra virgin olive oil

sautee 3 cloves garlic in olive oil (tilting pan 45 degrees to fully submerge) until light brown,

remove from pan, remove green sprout and smash and mince.
Heat tomatoes in olive oil, stir, add wine and lobster stock
Cook 15 minutes over medium heat until reduced and thick
add chopped garlic, pepper, clams, cover and cook 5 minutes
add shrimp, mussels, cover and cook 5 minutes
discard unopened clams and mussels
add parsley, correct for salt and serve over bread in shallow bowls


Sliced lobster tail (1 inch slices) can be used and should be cooked 7-8 minutes
Can also be served with pasta (no cheese)