A New Order to things
Since I never seem to get around to doing the postings, my daughter, Elise (a budding gourmet cook herself) has agreed to do the posting if I write the blurbs. Here is a very yummy meal we had for the extended family over the Yule last year. I’m not going to write complete recipes; but If you want to know more about a particular dish, just ask.
Annotated Menu:
If you haven’t taken advantage of the lobster prices the last
two years, you might want to jump on the bandwagon this year if they are still
low (or not). Lobster bisque is a great way to use all parts of the lobster.
The key: a good lobster stock and a nicely browned mirepoux.
I’ve discussed popovers several times in this blog: these were “Mini-popovers”:
same basic recipe and procedure, smaller baking vehicle.
Shrimp Diavolo
Something I made up once for a dinner party, only I used mussels originally. Now one of my favorite shrimp dishes. Besides the shrimp: tomatoes, bell or mild peppers, green onion, garlic (lots and lots, chopped, not squished or minced!), a bit of spice (hot) if you desire, fresh herbs if available.
Something I made up once for a dinner party, only I used mussels originally. Now one of my favorite shrimp dishes. Besides the shrimp: tomatoes, bell or mild peppers, green onion, garlic (lots and lots, chopped, not squished or minced!), a bit of spice (hot) if you desire, fresh herbs if available.
Chinese spareribs
My own recipe which hinges on using a rub and glaze (use corn-starch to thicken) made with Chinese five-spice powder. I use St. Louis cut ribs (moister than baby-back) and I cut these in half across the bone. Can’t remember, but I probably started these outside on the grill for a smokey start and then finished them off inside (tough to cook ribs outside all day in December in PA).
My own recipe which hinges on using a rub and glaze (use corn-starch to thicken) made with Chinese five-spice powder. I use St. Louis cut ribs (moister than baby-back) and I cut these in half across the bone. Can’t remember, but I probably started these outside on the grill for a smokey start and then finished them off inside (tough to cook ribs outside all day in December in PA).
Koob’s Caesar Salad
Best thing about this is the simplicity: garlic -minced, olive oil, grated fresh Romano – toss. YUM!
Mahi Mahi with Sauce Lisabeth
Sauce Lisabeth (named after my wife) varies from dish to dish, but the foundation is shallots. If you haven’t discovered shallots, you’re missing out on a great flavor that is vastly different from other kinds of “onions.” They’re pricey, but you don’t need much for the flavor. Great way to cook a thick fillet of white fish: HOT oven (500 degrees) for only a few minutes – dust the fillets in a bit of floor and cornmeal.
Sauce Lisabeth (named after my wife) varies from dish to dish, but the foundation is shallots. If you haven’t discovered shallots, you’re missing out on a great flavor that is vastly different from other kinds of “onions.” They’re pricey, but you don’t need much for the flavor. Great way to cook a thick fillet of white fish: HOT oven (500 degrees) for only a few minutes – dust the fillets in a bit of floor and cornmeal.
Pear Glace’
See previous blogs for glace’ recipe. Here’s a couple of hints: liquor/snapps.etc. help with the texture (won’t freeze hard); and/or lots of sugar. If you want the right texture and less sugar; put in some booze!
See previous blogs for glace’ recipe. Here’s a couple of hints: liquor/snapps.etc. help with the texture (won’t freeze hard); and/or lots of sugar. If you want the right texture and less sugar; put in some booze!
Fillet of Beef with Sauce Choron, Frittata Espanol, and Garlic Spinach
Fillets are nice for a big dinner (with lots of people) because you can cook them to each person’s taste. Sauce Choron is a Bearnaise sauce with tomato puree’ added.
Frittata Espanol is a large, thick “pancake” of potatoes: cheese, eggs, herbs. Cook in a skillet until well-browned, flip, cook other side, cut into wedges and serve. Hint: if you want to save time you can par-boil the potato slices just a bit before adding to egg mixture.
Garlic spinach stir-fry: just about how it sounds; use olive oil for a healthier choice than butter; add cheese and heavy cream if you really want to go the other way and be really decadent.
Fillets are nice for a big dinner (with lots of people) because you can cook them to each person’s taste. Sauce Choron is a Bearnaise sauce with tomato puree’ added.
Frittata Espanol is a large, thick “pancake” of potatoes: cheese, eggs, herbs. Cook in a skillet until well-browned, flip, cook other side, cut into wedges and serve. Hint: if you want to save time you can par-boil the potato slices just a bit before adding to egg mixture.
Garlic spinach stir-fry: just about how it sounds; use olive oil for a healthier choice than butter; add cheese and heavy cream if you really want to go the other way and be really decadent.
Greek Cheesecake with Quince Topping and Baklava
Can’t take any credit for these: made and brought by my sister-in-law. Thanks Lisa.
Can’t take any credit for these: made and brought by my sister-in-law. Thanks Lisa.
And a good time was had by all. For some reason the annual Koob football game did NOT happen after this meal. We settled for a Scrabble tournament.
Best,
Joe Koob
Best,
Joe Koob
