This recipe hails from Executive Chef-Owner Rodrigo Abrajan at Casa Bond Noho. The stylish restaurant is dishing refined Mexican cuisine on the Bowery in New York, and Chef Rodrigo offers a variety of dishes, including Cochinita Pibil.

What is Cochinita Pibil?

Cochinita Pibil is a traditional dish from the Yucatan Peninsula in Mexico. It is a slow-roasted pork dish that is marinated in citrus juices and achiote paste, which gives it a distinct orange color. The dish is typically served with pickled onions and tortillas. It has a long history in Mayan cuisine and continues to be a popular dish in the region and beyond.

What is the traditional way to make Cochinita Pibil?

In Yucatan, there is a traditional way of making Cochinita Pibil which involves burying a pig in a pit called a pib. The pit is filled with hot stones and live wood and the pig is cooked slowly for many hours until it becomes tender. Before burying the pig in the pit, it is rubbed with a mixture of achiote, garlic, spices, and bitter orange juice which creates a bright red paste. The pig is then wrapped in banana leaves and left to cook slowly for hours. Once cooked, the meat is so tender that it can easily be pulled apart. It is served in its own juices with hot tortillas and pickled onions.

Executive Chef-Owner Rodrigo Abrajan’s simpler version for home cooks involves baking a small piece of pork in the pressure cooker or baked in an oven for a few hours. 

What is the best part of the pork to use for Cochinita Pibil ? 

The best part of the pork to use for Cochinita Pibil is the pork shoulder. This cut of meat has enough fat to keep it moist and tender during the long cooking process, making it perfect for slow-roasting and shredding. Additionally, the pork shoulder is a relatively affordable cut of meat, making this traditional Mexican dish accessible to a wide range of people.

Cochinita Pibil is a versatile dish that can be used in many different ways. Here are some serving suggestions:

1. Tacos: Cochinita Pibil is a popular filling for tacos. Simply heat up some corn tortillas, add the shredded pork, and top with pickled onions and cilantro for a delicious and authentic Mexican taco. 

2. Sandwiches: Cochinita Pibil can also be used as a filling for sandwiches. Try pairing it with avocado, tomato, and a spicy mayo for a tasty sandwich. 

3. Rice and beans: Cochinita Pibil can be served over a bed of rice and beans for a hearty and filling meal. 

4. Quesadillas: Use Cochinita Pibil as a filling for quesadillas along with some Oaxaca cheese and serve with guacamole and salsa. 

5. Nachos: Top a bed of tortilla chips with Cochinita Pibil, cheese, and jalapeños for a delicious and easy appetizer. 

6. Enchiladas: Use Cochinita Pibil as a filling for enchiladas along with some cheese and serve with salsa and sour cream on top. These are just a few of the many ways you can use Cochinita Pibil to create delicious and authentic Mexican dishes.

Cochinita Pibil – Yucatán Slow Roasted Pork

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• Author: Executive Chef-Owner Rodrigo Abrajan at Casa Bond
• Total Time: 5 hours 20 minutes
• Yield: 4 - 6

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Cochinita Pibil is a traditional Mexican dish that originates from the Yucatán Peninsula. This dish is made by marinating pork in acidic citrus juice, adding annatto seed to give it a burnt orange color, and then roasting the meat while it’s wrapped in banana leaf.

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Ingredients

1 – 2 large banana leafs

1 pork shoulder

Adobo prep:

1 stick of Achiote paste

1 1/2 cup of bitter orange juice

1 teaspoon of black pepper

1 teaspoon of oregano

1 dash of ground cumin

1/2 teaspoon of cloves

2 dehydrated Guajillo chiles, seeds and stem removed

6 garlic cloves

1/2 a medium onion

Pickled red onions:

2 Habanero chiles cut into Julienne strips

1 red onion cut into Julienne strips

1 teaspoon of oregano

1/4 cup of apple vinegar

1/4 cup of bitter orange juice

1/4 cup of lime juice

Salt to taste

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Instructions

Instructions

1. Pass fresh banana leafs over a flame to loosen, making it easy to line a baking dish or tray with the leafs.

Adobo Mix:

1. In a blender, mix the Achiote paste with the Guajillo chile, black pepper, oregano, cumin, cloves, garlic, onion, orange juice, and salt until fully integrated. Set aside.

Meat Preparation Baked in the Oven

1. Preheat the oven to 340°F 
2. Place the meat on top of the banana leaf lined in the baking dish. 
3. Pour half the adobo marinade over meat and rub it in with your hands. Cover the dish and let it rest overnight.
4. Season the meat with the remaining mix the next day and wrap with the banana leaf.
5. Place the meat in a baking dish and let it cook in the banana leaves for 3.5 hours.

Meat Preparation Pressure Cooker 

1. Place the meat on top of the banana leaf lined in the baking dish. 
2. Pour half the adobo marinade over meat and rub it in with your hands. Cover the dish and let it rest overnight.
3. Season the meat with the remaining mix the next day and wrap with the banana leaf.
4. Transfer the meat and sauce into pressure cooker. Place the lid on the instant pot and seal the lid. Choose the meat setting and set the time for 60 minutes.
5. When the timer is finished, do a rapid release. 

Pickled Red Onions (for garnishing the dish):

1. Blanch the onions for 5 minutes in boiling water.
2. Let it cool and add the bitter orange juice, lime juice, chiles, oregano and salt. Let it rest.

Assembly:

1. Once the meat is cooked, use two forks to shred the pork into bite-sized pieces. Give it a good toss with the remaining juices.
2. Then serve the pork while warm, garnished with pickled onions. You may either enjoy it as taco or sandwich meat, or over rice and beans.

• Prep Time: 20 min
• Cook Time: 300 mins
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Cochinita Pibil, Pork, Mexican Cuisine, Yucatán Style Stew, Yucatán Style Barbecue, Mexican bbq, mexican pork, spicy pork, fall apart pork

The post Cochinita Pibil – Yucatán Slow Roasted Pork appeared first on Honest Cooking.

That’s right Fergie is back! Okay it’s not The Black Eyed Peas, it’s just some awesome regular black-eyed peas. Strangely, I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?

If you end up with a ham bone and don’t know what to do with it? Instead of making stock try making some black-eyed peas with it. The ham bone, often left over from a big family meal, is the star of this soup. It gives the soup a deep, meaty flavor and infuses the broth with a smoky, savory taste. The longer the bone simmers in the broth, the more flavor it releases.

Black-eyed peas, the main legume in this soup, are not only super-tasty but indeed also packed with protein and fiber. They provide a creamy texture and a slightly nutty flavor, making the soup both delicious, filling and nutritious.

Step by Step Guide to Making Ham Bone Soup with Black Eyed Peas

1. Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.

2. ---

   Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.

3. ---

   Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.

4. ---

   Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.

5. ---

   Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.

Ham Bone Soup with Black Eyed Peas

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• Author: Brian Staffield
• Total Time: 2 hours 20 minutes
• Yield: 4-6 portions

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Description

A rich and filling soup with big flavors and lots of protein is just what the doctor ordered to help you power through the winter.

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Ingredients

Units USM

• 1 Ham Bone (ideally with some meat still on it)
• 2 cups Black Eyed Peas (soaked for at least one hour)
• 1/4 cup Ground Spicy Pork Sausage
• 1 1/2 cups Water
• 2 Bay Leaves
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon Paprika
• 1/4 teaspoon Ground Chipotle
• 1 teaspoon Sea Salt
• 1/2 Medium Onion (diced)
• 3 Garlic Cloves (sliced)
• 1 Tablespoon Avocado Oil
• Avocado (for serving)

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Instructions

1. Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.
2. Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.
3. Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.
4. Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
5. Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.

Notes

• Soaking the black-eyed peas helps to reduce cooking time and make them more digestible.
• Adjust the seasoning to your preference, especially if the ham bone is already salty.
• Be careful while handling the ham bone as it can be hot.
• Fresh avocado adds a creamy texture and richness to the soup.

• Prep Time: 15 mins
• Soaking Time: 65 mins
• Cook Time: 60 mins
• Category: Soup
• Method: Boiling
• Cuisine: American

Keywords: Ham Bone Soup, Black Eyed Peas Recipe, Spicy Pork Sausage, Hearty Soup, Dutch Oven Cooking, Comfort Food, Winter Soup, Easy Meal, Homemade Soup, Avocado Garnish

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There is nothing better than a piping hot bowl of homemade soup; it warms the body as well as the soul. My wife and I love soup, so much so that I could probably come up with a new soup recipe every week. I never tire of creating new versions of these one pot meals. In our family, everyone loves a simple meal consisting of a bowl of homemade soup and a nice salad; it makes a perfect quick dinner or a weekend lunch. My palate is drawn to the creamy variety, where my wife prefers a lighter broth soup. This rich and velvety cream of mushroom soup is one that I am completely in love with. It plays to my palate and is comforting on a cold winter day.

Despite the cold weather, one can still find a beautiful bounty of mushroom varieties at most markets this time of year. For this recipe, I chose four: shiitake, crimini, oyster and white. The process of roasting the mushrooms first is key to developing the rich, complex flavor of this simple recipe (it also gives it the deep golden hue). This Cream of Mushroom Soup is simply refined, with only a few ingredients, but it tastes like it is filled with a cornucopia of flavor. I also think the different mushrooms add an unexpected shift in texture from one bite to the next.

Step by Step Guide to Making Velvety Cream of Mushroom Soup with Truffle Oil

1. Preparing the Mushrooms:

• Preheat your oven to 400°F (200°C).
• Roughly chop the mushrooms and place them in an oven-safe container.
• Drizzle the olive oil and add ¼ cup of chopped chives to the mushrooms. Toss to coat evenly.

2. Roasting the Mushrooms:

• Place the mushroom mixture in the preheated oven.
• Roast for 20 minutes, or until the mushrooms are tender and slightly browned.

3. Making the Roux:

• While the mushrooms are roasting, melt the butter in a large stockpot over medium heat.
• Stir in the flour to form a roux, mixing them together until smooth.
• Cook this mixture for about 5 minutes, stirring frequently. The roux should turn a light golden brown but not burn.

4. Adding Ingredients to the Roux:

• Season the roux with cracked black pepper and salt.
• Carefully add the roasted mushroom mixture from the oven into the stockpot.
• Stir to combine the ingredients with the roux.

5. Adding Beef Stock:

• Gradually pour in the beef stock while continuously stirring to ensure the mixture blends smoothly.
• Cook over medium heat for about 10 minutes. The soup should start to thicken.

6. Adding Heavy Cream:

• Reduce the heat to low and stir in the heavy cream until fully combined.
• Allow the soup to simmer gently for an additional 15 minutes, stirring occasionally. Avoid boiling to prevent the cream from separating.

7. Final Touches and Serving:

• After simmering, check the seasoning and adjust if necessary.
• Serve the soup hot.
• Garnish each bowl with a sprinkle of the remaining chopped chives and a drizzle of truffle oil for a luxurious finish.

Cooking Notes:

• Adjust the consistency of the soup to your preference. If it’s too thick, you can thin it out with a little more beef stock or water.
• For a silkier texture, you can blend the soup using an immersion blender or in batches in a regular blender. Be careful when blending hot liquids.
• This soup pairs wonderfully with crusty bread or a light salad.

Velvety Cream of Mushroom Soup with Truffle Oil

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Keith Jackie
• Total Time: 1 hour 15 minutes
• Yield: 4-6 portions

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A hearty, flavorful soup loaded with fresh, roasted mushrooms to bring out all the wonderful flavors of the earth.

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Ingredients

Units USM

• 1 1/2 pounds mushrooms (blend of shiitake, oyster, crimini, and white mushrooms)
• 6 tablespoons butter
• 6 tablespoons flour
• 3 tablespoons olive oil
• 1/2 cup chopped chives, divided
• 1 quart beef stock
• 1 cup heavy cream
• 1 teaspoon cracked black pepper
• 1 teaspoon salt
• 2 tablespoons truffle oil

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Instructions

1. Preparing the Mushrooms:

• Preheat your oven to 400°F (200°C).
• Roughly chop the mushrooms and place them in an oven-safe container.
• Drizzle the olive oil and add ¼ cup of chopped chives to the mushrooms. Toss to coat evenly.

2. Roasting the Mushrooms:

• Place the mushroom mixture in the preheated oven.
• Roast for 20 minutes, or until the mushrooms are tender and slightly browned.

3. Making the Roux:

• While the mushrooms are roasting, melt the butter in a large stockpot over medium heat.
• Stir in the flour to form a roux, mixing them together until smooth.
• Cook this mixture for about 5 minutes, stirring frequently. The roux should turn a light golden brown but not burn.

4. Adding Ingredients to the Roux:

• Season the roux with cracked black pepper and salt.
• Carefully add the roasted mushroom mixture from the oven into the stockpot.
• Stir to combine the ingredients with the roux.

5. Adding Beef Stock:

• Gradually pour in the beef stock while continuously stirring to ensure the mixture blends smoothly.
• Cook over medium heat for about 10 minutes. The soup should start to thicken.

6. Adding Heavy Cream:

• Reduce the heat to low and stir in the heavy cream until fully combined.
• Allow the soup to simmer gently for an additional 15 minutes, stirring occasionally. Avoid boiling to prevent the cream from separating.

7. Final Touches and Serving:

• After simmering, check the seasoning and adjust if necessary.
• Serve the soup hot.
• Garnish each bowl with a sprinkle of the remaining chopped chives and a drizzle of truffle oil for a luxurious finish.

Notes

• Adjust the consistency of the soup to your preference. If it’s too thick, you can thin it out with a little more beef stock or water.
• For a silkier texture, you can blend the soup using an immersion blender or in batches in a regular blender. Be careful when blending hot liquids.
• This soup pairs wonderfully with crusty bread or a light salad.

• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Soup
• Method: Boiling
• Cuisine: American

Keywords: Cream of mushroom soup, homemade mushroom soup, truffle oil recipes, gourmet soup ideas, roasted mushroom flavors, shiitake and crimini soup, oyster mushroom recipes, hearty winter soups, main course soups, creamy soup recipes, luxurious mushroom dishes, beef stock soups, chive and mushroom soup, elegant soup recipes, mushroom soup with heavy cream

The post Velvety Cream of Mushroom Soup with Truffle Oil appeared first on Honest Cooking.

Thanksgiving is a busy time for large family groups and lots of cooking. In the past, it has been just my husband and I for Thanksgiving and sometimes I don’t want to buy a giant turkey for two people. I also don’t need all the fuss of a big meal production, so I came across a solution.

A couple of years ago saw Cornish hens become popular and since they weigh about two pounds each they are perfect for individual servings. They’re also sold in a pack of two… how convenient!

I love roasting meats in a cast iron skillet. In this instance, the vegetables cook in the pan with the hens so it’s a one pan meal and serving the meal right from the pan not only cuts back on dishes, but makes for a lovely presentation.

I use a lot of herbs this time of year and there’s nothing better than a herb crusted chicken or turkey. I also use a lot of fresh apple cider in my cooking and for this recipe I mixed it with melted butter and brushed it all over the skin for that extra flavor.

Understanding and Cooking Cornish Hens

1. Know Your Bird: Understanding Cornish Hens

• Cornish hens are a smaller breed of chicken, typically weighing no more than 2 pounds.
• They offer a tender and leaner meat compared to regular chickens.
• Each hen is usually suitable for a single serving, making them perfect for individual portions.

2. Preparation Is Key

• Thoroughly thaw the hen if it’s frozen, ideally in the refrigerator over a day or two.
• Remove and discard the giblets, and rinse the hen inside and out, then pat dry.
• For enhanced flavor, consider brining or marinating the hen for several hours before cooking.

3. Seasoning and Stuffing for Flavor

• Cornish hens absorb flavors well; use a blend of herbs, spices, and aromatics for seasoning.
• Common seasonings include rosemary, thyme, garlic, and lemon.
• You can stuff the cavity with aromatics or even a small amount of traditional stuffing.

4. Perfect Cooking Techniques

• Roasting is the most popular method; it yields a crispy skin and tender meat.
• Cook in a preheated oven (usually around 375°F) and use a meat thermometer to ensure doneness (internal temperature should reach 165°F).
• Basting during roasting helps keep the meat moist.

5. Resting and Serving

• Allow the hen to rest for about 10 minutes after cooking to let the juices redistribute.
• Serve as a whole for a visually appealing plate, or carve and plate for ease of eating.
• Cornish hens pair well with a variety of side dishes, from roasted vegetables to creamy mashed potatoes.

Herb Roasted Cornish Hens

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Janette Fuschi
• Total Time: 1 hour 10 minutes
• Yield: 2 servings

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Herb roasted Cornish hens with root vegetables might just be the perfect one pan dinner for two or a small group. Individual Cornish hens are crusted with fresh herbs, roasted on a bed of root vegetables and apple.

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Ingredients

Units USM

• 2 Cornish hens
• 3 tablespoons unsalted butter, melted
• 1 teaspoon apple cider
• 1 1/2 tablespoons fresh rosemary, finely chopped
• 1 1/2 tablespoons fresh sage, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, peeled and left whole
• 1/2 orange, cut into wedges
• 2 ounces carrots, peeled and cut into bite-size pieces
• 2 ounces parsnip, peeled and cut into bite-size pieces
• 1 pound yams, peeled and cut into bite-size pieces
• 1 sweet apple, peeled and cut into wedges

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Instructions

1. Preparing the Oven and Hens:

• Preheat the oven to 375°F.
• Dry the skin of the Cornish hens thoroughly with paper towels to ensure they will roast to a crispy texture.

2. Making the Herb Butter:

• In a bowl, mix together the melted butter and apple cider.
• Stir in the chopped rosemary, sage, thyme, salt, and black pepper to the melted butter mixture. Mix well to combine the flavors.

3. Seasoning the Hens:

• Brush the herb butter mixture all over the hens, both inside the cavity and outside on the skin. Gently lift the skin and brush some mixture underneath as well. Reserve some of the butter mixture for the vegetables.
• Place a garlic clove and a few orange wedges inside the cavity of each hen.
• Tie the legs of the hens together with kitchen string to help them cook evenly.

4. Preparing the Vegetables:

• In a separate bowl, combine the carrots, parsnips, yams, and apple wedges.
• Drizzle them with the remaining herb butter mixture and toss to coat all the pieces evenly.

5. Arranging the Skillet or Roasting Dish:

• Spread the seasoned vegetables in an even layer in a 12-inch cast-iron skillet or roasting dish.
• Place the seasoned hens on top of the vegetable layer.

6. Roasting:

• Arrange extra garlic cloves around the hens and vegetables.
• Roast in the preheated oven for 50 minutes to 1 hour. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F when inserted into the thickest part of the hen’s leg.

7. Serving:

• Once cooked, let the hens rest for a few minutes before carving or serving.
• Serve the Cornish hens alongside the roasted vegetables for a complete meal.

Notes

• Basting the hens halfway through the cooking process with the pan juices can help keep them moist.
• For a more citrusy flavor, add extra orange wedges to roast alongside the hens.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Chicken, Main, Main Courses
• Method: Oven Roasting
• Cuisine: American, American-Italian

Nutrition

• Serving Size: 1 hen
• Calories: 650
• Sugar: 10g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 10g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 50g
• Cholesterol: 180mg

Keywords: chicken, comfort food, cornish hen, roasting, thanksgiving, Cornish hens recipe, roasted Cornish hens, herb butter poultry, autumn vegetable roast, sage and rosemary seasoning, apple cider glaze, easy holiday meals, gourmet home cooking, roasted yams and parsnips, elegant dinner recipes, Thanksgiving Cornish hens, cast iron skillet meals, flavorful chicken dishes, roasted root vegetables, garlic infused poultry

The post Herb Roasted Cornish Hens appeared first on Honest Cooking.

Picture this – your grandmother’s classic carbonara gets a mini-makeover that makes your taste buds tingle. Executive Culinary Director of Superfrico Atlantic City, Anna Aliteri experienced this when she created the Tingly Carbonara recipe and shared the it with you to experience the tingle sensation too.

While the classic dish is fantastic, the chef’s recipe provides a whole new flavor and texture to the traditional Italian dish and the result is unbelievably delicious. She starts by cooking rigatoni, a short, wide, tube-shaped pasta often used in baked pasta dishes. Typically, spaghetti is used in the traditional dish.

Now, here’s where things get fun, spicy and tingly. Once the pasta is al dente, she sizzles cured pork cheek and green Szechuan peppercorn oil–two incredible flavor bombs for the dish. Once cooked, the cured pork cheek cubes are removed from the pan but the pork fat is saved to spice up the pasta. This step gives the pasta a rich, fatty flavor with a touch of tingle from the peppercorn oil.

Next, more fun ensues when a mixture of eggs and pungent cheese snow gets mixed into the pan along with the pasta and pork fat. The tiny crispy pork cubes or slices are re-added to the pan before plating with a healthy chili crisp garnishing. The result, a beautiful dish boasting a fearless detour of flavors. Just like ones served at Superfrico in Atlantic City. 

Why it works

• Using guanciale, green Szechuan peppercorn oil, chili crisp, and black peppercorn doubles up on flavor, giving the dish more complexity and tingle.
• Creating a “cheese snow” instead of shredding helps it incorporate more smoothly. 
• Finishing the pasta and cheese in a separate large, heavy-bottomed pan ensures that the cheese doesn’t clump up from the residual heat in the pasta pan.

Tools needed

• Pot
• Large heavy-bottomed pan/skillet
• Colander
• Box grater or microplane
• Wooden spoon 
• Tongs
• Liquid measuring cup

Step By Step Guide to Making Tingly Rigatoni Carbonara

• Gather all the ingredients.
• Prep cheese snow and cut guanciale –  on the inverted, star-shaped side of a box grater, grate 3/4 c. pecorino romano cheese and 1/2 c. Parmigiano Reggiano. Set aside. Cut 8 oz. guanciale ( cured pork cheeks) into lardons, tiny strips, or cubes). Set aside.
• Combine both cheeses, whole eggs, and egg yolks in a bowl. Set aside. 
• Cook pasta – bring a large pot of water to a boil and generously season with salt. Add pasta and cook until al dente.Drain pasta in a colander and —reserve 3 cups of pasta water. 
• Cook guanciale – in a large heavy-bottomed pan on low heat, saute guanciale until fat is rendered and lardons begin to crisp, about 15 minutes.
• Spicing things up – Remove the guanciale from the pan with a slotted spoon. Keep about 1/4 cup of fat in the pan. In the remaining fat, add Szechuan peppercorn oil and crushed black peppercorns. Toast until pepper is fragrant, about 2 minutes. 
• Add flavor to pasta – add cooked pasta to the pan with pepper, fat, and 1 cup of pasta water. Cook on high heat until desired pasta doneness. Make sure to add pasta water as it evaporates. When finished, the pasta should look very glossy.
• Get cheesy – remove pasta from heat completely. Add egg and cheese mix and stir vigorously until the sauce is homogeneous and silky. If the sauce is too thick, add some pasta water. If the sauce is too thin, return the pan to a low flame and cook until the sauce thickens. Taste and adjust seasoning. 
• Final touches – add the pork back to the pan and give it a final stir. After plating, optional to top with chili crisp and enjoy!

Tingly Rigatoni Carbonara

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Spiegelworld's Executive Chef, Anna Aliteri
• Total Time: 40 minutes
• Yield: 4-6

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Spiegelworld’s Executive Chef, Anna Aliteri ‘s Tingly Carbonara, made with guanciale, green Szechuan peppercorn oil and other unique ingredients helps to transform one of the cornerstones of traditional Roman cuisine into a fun and exciting dish.

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Ingredients

1 lb. dry or fresh egg-free pasta, rigatoni preferred

3/4 c. pecorino romano cheese snow (see note below)

1/2 c. parmigiano reggiano snow (see note below)

1 whole egg

4 egg yolks

8 oz. guanciale ( cured pork cheeks) cut into lardons ( tiny strips or cubes)

1 tbsp. whole black peppercorns, crushed

1 tsp. green Szechuan peppercorn oil

Chili crisp (see note below) for garnish (buy or make yourself)

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Instructions

1. Gather your ingredients. Before cooking, mix both cheeses, whole eggs, and egg yolks in a bowl. Set aside. 
2. In a large pot of heavily salted boiling water, cook your pasta until al dente—reserve 3 cups of pasta water and set aside. 
3. Meanwhile, in a large heavy-bottomed pan on low heat, saute guanciale until fat is rendered and lardons begin to crisp about 15 minutes.
4. Remove from the pan with a slotted spoon, keeping about 1/4 cup of fat in the pan. In the remaining fat, add Szechuan peppercorn oil and crushed black peppercorns. Toast until pepper is fragrant, about 2 minutes. 
5. Add cooked pasta to the pan with pepper, fat, and 1 cup of pasta water. Cook on high heat until desired pasta doneness. Make sure to add pasta water as it evaporates. When finished, the pasta should look very glossy. 
6. Remove pasta from heat completely. Add egg and cheese mix and stir vigorously until the sauce is homogeneous and silky. If the sauce is too thick, add some pasta water. If the sauce is too thin, return the pan to a low flame and cook until the sauce thickens. Taste and adjust seasoning. 
7. Add the pork back to the pan and give it a final stir.
8. Top with chili crisp and serve immediately. 

Notes

Notes: 

• Cheese snow is any hard cheese grated on a box grater’s inverted, star-shaped side, as referenced in the recipe above. For best results, take your time and be gentle to maximize meltability. 
• The chili crisp used for garnish can be of your choosing. However, Chef Anna Aliteri recommends Lau Gan Ma and Fly By Jing. 
• Guanciale can be hard to find; substituting cubed pancetta works fine.

• Prep Time: 10
• Cook Time: 30
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Keywords: carbonara, pasta, rigatoni, Italian, parmigiano reggiano, pecorino romano, guanciale, green Szechuan peppercorn oil, black peppercorn, chili crisp

The post Tingly Rigatoni Carbonara appeared first on Honest Cooking.

I’ve grown to really appreciate a slow braise. Braising seems particularly well-suited for a cold winter’s day (okay, technically not winter anymore, but it still can get cold around here). The kind of day in which you have no plans to leave your house, but rather to curl up with a good book or binge watch/catch up on your favorite television series while your home is filled with the most enticing aromas. An excuse to take it easy. To stay in your pjs all day. That’s how I spent a recent peaceful Sunday.

The best cuts of meat for braising are typically those that are less tender. Such cuts tend to be less expensive than their more tender counterparts. A perfect braising meat, as oxtail is bony and gelatin-rich.

Braising Process

No matter the cut of meat you intend to use, the braising process is essentially the same:

• Pan-sear the meat until nicely browned on all sides.
• Add the aromatics (i.e., onion, celery, carrot) and fresh herbs.
• Add some braising liquid (e.g. wine, beer, vinegar, and/or stock).
• Cover and cook in the oven at a low temperature for several hours, until fall-off-the-bone tender.
• Lastly, use the delicious pan gravy to create a flavorful sauce to drizzle over your finished dish.

I took the oxtail one step further with a homemade agnolotti, a type of pasta from the Piedmont region of Italy.

On its own, braised oxtail is hearty and rich. As a filling for pasta, the oxtail is somehow transformed into something more light and delicate. Little pillows of rich goodness, bathed in a beef broth (from the braising liquid). Finished simply with thinly sliced parsley, lemon zest, and freshly grated Parmesan.

How to Make Braised Oxtail Ravioli Filling

1. In a medium saucepan, heat olive oil over medium heat. Add onions and cook until they turn a deep brown, which should take about 12 minutes.
2. Stir in garlic, sugar, and vinegar. Cook for another 2 minutes, stirring continuously.
3. Add the chopped braised oxtail and half a cup of chicken stock. Let it simmer until the mixture reduces and becomes sticky.
4. Pour in the remaining chicken stock and continue cooking until the mixture thickens.
5. Off the heat, stir in bone marrow (if using), parsley, and salt. Once the marrow melts into the mixture, transfer it to a food processor.
6. While hot, puree the oxtail mixture until smooth. Incorporate the Parmigiano cheese and adjust seasoning if necessary.
7. Allow the filling to cool to room temperature, then transfer to a piping bag.

How to Make Ravioli Dough

1. On a clean work surface, combine flour and salt, forming a mound with a well in the center.
2. In the well, gradually add the eggs, yolks, and olive oil. Gently whisk the eggs without breaking the walls of the flour.
3. Incorporate the flour gradually, eventually kneading with your hands to form a stiff dough. Spritz with water if too dry.
4. Knead the dough for about 10-15 minutes until it’s smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

How to Form Agnolotti

1. Prepare Your Workspace:

• Clear a large flat surface for rolling out the dough.
• Lightly dust the surface with flour to prevent sticking.
• Have a sharp knife, pasta wheel, or pastry cutter ready.
• Ensure the oxtail filling in the piping bag is nearby.

2. Roll Out the Pasta Dough:

• Take the rested ravioli dough and divide it if it’s too large to manage.
• Roll out the dough using a rolling pin or pasta machine. Aim for a very thin sheet, almost translucent. If using a pasta machine, roll the dough until the second-to-last setting.

3. Piping the Filling:

• Cut the rolled dough in half, creating two long strips approximately three inches wide.
• Starting at one end of a pasta strip, pipe the filling in small, evenly spaced mounds along the entire length. Ensure there’s roughly a 1/2-inch gap between each mound.

4. Folding and Sealing the Pasta:

• Mist the edges of the pasta strip lightly with water using a spray bottle; this helps create a seal.
• Carefully fold the dough over the piped filling. Press down gently around each mound to push out any trapped air. This prevents the agnolotti from bursting during cooking.
• Make sure to firmly press and seal the long edge of the pasta strip.

5. Cutting the Agnolotti:

• Use the pasta wheel or a sharp knife to trim the folded and sealed long edge of the pasta strip, ensuring a clean, straight line.
• Cut individual agnolotti by running the pasta wheel between each mound of filling in a swift motion. Each piece should look like a small, sealed pocket of filling.

6. Storing or Cooking:

• • Place the formed agnolotti on a floured or parchment-lined tray, ensuring they aren’t touching to prevent sticking.
  • If not cooking immediately, they can be frozen on the tray and then transferred to a freezer bag once solid. Remember to cook from frozen; do not thaw.

Homemade Oxtail Agnolotti

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★★★★★

5 from 2 reviews

• Author: Linda Schneider
• Total Time: 5 hours 5 minutes
• Yield: 4-6 portions

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Description

Turn rich braised oxtail into light pillows of agnolotti, a type of pasta from the Piedmont region of Italy.

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Ingredients

Units USM

Braised Oxtail

• *3 1/2 pounds oxtail
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 onion (chopped or 3 medium shallots, thinly sliced length-wise)
• 2 medium carrots (peeled and chopped into ~1″ pieces)
• 2 celery stalks (chopped into 1-inch pieces)
• 3–4 cloves of garlic (minced)
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• few sprigs of parsley
• 2 sprigs rosemary
• 2 bay leaves

Agnolotti Filling (Adapted from Scott Conant’s Scarpetta Cookbook)

• 1 tablespoon olive oil
• 1/2 white onion (chopped)
• 2 cloves of garlic (minced)
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 3 cups chopped braised oxtail (see above)
• 1 cup chicken stock
• 2 ounces *bone marrow optional
• 2 tablespoons chopped flat-leaf parsley
• salt
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Ravioli (Rav) Dough

• 2 cups 360 grams 00 flour
• 1 teaspoon 5 grams kosher salt
• 2 large eggs (100 grams)
• 5 to 6 egg yolks (90 grams)
• 1 1/2 teaspoons olive oil

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Instructions

For the Braised Oxtail:

1. Preheat oven to 300°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Season the oxtail with sea salt and freshly ground black pepper. Add the oxtail to the pot and sear until browned on all sides. This may require two batches depending on the size of your pot.
3. Once browned, remove the oxtails and set aside. In the same pot, add carrots, celery, onions, and garlic. Add additional olive oil if necessary. Sauté until the vegetables are browned.
4. Pour in the red wine and deglaze the pot, scraping up the caramelized bits from the bottom.
5. Once the wine has reduced by a third, add the beef broth, tomato paste, parsley, rosemary, and bay leaves.
6. Return the oxtail to the pot and bring the mixture to a boil. Cover the pot and transfer it to the oven. Braise for 3 to 3 1/2 hours, rotating the oxtail occasionally. The meat should be tender and almost falling off the bones.
7. Remove the pot from the oven and transfer the oxtail to a dish. Strain the braising liquid and return it to the pot. Reduce on medium heat until slightly thickened.

For the Agnolotti Filling:

1. In a medium saucepan, heat olive oil over medium heat. Add onions and cook until they turn a deep brown, which should take about 12 minutes.
2. Stir in garlic, sugar, and vinegar. Cook for another 2 minutes, stirring continuously.
3. Add the chopped braised oxtail and half a cup of chicken stock. Let it simmer until the mixture reduces and becomes sticky.
4. Pour in the remaining chicken stock and continue cooking until the mixture thickens.
5. Off the heat, stir in bone marrow (if using), parsley, and salt. Once the marrow melts into the mixture, transfer it to a food processor.
6. While hot, puree the oxtail mixture until smooth. Incorporate the Parmigiano cheese and adjust seasoning if necessary.
7. Allow the filling to cool to room temperature, then transfer to a piping bag.

For the Ravioli Dough:

1. On a clean work surface, combine flour and salt, forming a mound with a well in the center.
2. In the well, gradually add the eggs, yolks, and olive oil. Gently whisk the eggs without breaking the walls of the flour.
3. Incorporate the flour gradually, eventually kneading with your hands to form a stiff dough. Spritz with water if too dry.
4. Knead the dough for about 10-15 minutes until it’s smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

Forming the Agnolotti:

1. Roll out the rested dough thinly.
2. On a floured surface, cut the dough into two long strips (around 3 inches wide). Pipe the oxtail filling along one strip, leaving a small space between each portion.
3. Mist the edges with water and fold the dough over the filling, pressing out air bubbles and sealing the edges.
4. Using a pasta wheel, trim the long edge for a neat finish and then cut between each filling to create individual agnolotti.

Cooking the Agnolotti:

1. Bring a large pot of salted water to a boil. Gently drop the agnolotti into the boiling water.
2. Cook for 3-4 minutes or until they rise to the surface and are al dente.
3. Drain and serve with your preferred sauce or simply drizzled with some olive oil and a sprinkle of Parmigiano-Reggiano.

Notes

*Note: 3 1/2 pounds of oxtail was enough for ~3 cups of shredded meat (enough for one recipe of agnolotti).
*Heat the marrow bones in the oven just long enough to loosen the marrow such that you can scoop it out

• Prep Time: 75 min
• Cook Time: 230 min
• Category: Main, Pasta, Primi
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 10 agnolotti
• Calories: 550
• Sugar: 4g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0.2g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 230mg

Keywords: Braised Oxtail Agnolotti, Homemade Pasta, Italian Cuisine, Oxtail Filling, Agnolotti Recipe, Ravioli Dough, Bone Marrow Pasta, Scott Conant's Scarpetta, Gourmet Italian Dish, Wine-infused Pasta, Pasta from Scratch, Traditional Agnolotti, Meat-filled Pasta, Specialty Italian Recipes, Fresh Agnolotti Pasta

The post Homemade Oxtail Agnolotti appeared first on Honest Cooking.

Grilled pork ribs, slowly cooked to fall off the bone, then slathered in a finger-lickin’ good red wine barbecue sauce. 

Today (and a lot of other days) we are firing up our grill to make these super-easy, tasty, fall-off-the-bone red wine barbecue pork ribs. Can’t you smell that savory smoky aroma?

To prepare these barbecue pork ribs, we removed the membrane that covers the bones and then rubbed both sides with brown sugar and Badia Complete Seasoning — which contains dehydrated garlic and onions, salt, spices, and herbs. Then, we covered the ribs and let them sit for about one hour. The ribs were grilled until tender and brushed with a red wine barbecue sauce, containing wine, ketchup, red wine vinegar, brown sugar, oil, salt, and spices…

The result? Tender, finger-licking barbecue pork ribs with contrasting flavors such as spicy, smoky, salty, sweet and sour. It’s a true eat and repeat!

Truly something that you don’t want to eat with cutlery… believe me, hands are the only tools you will want to use to devour these ribs.

You can eat our barbecue pork ribs all by themselves, with a great glass of the same wine, and/or accompanied by typical BBQ sides such as coleslaw, baked beans, cornbread, baked potatoes, etc.

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Step by Step Guide to Making Red Wine Barbecue Pork Ribs

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Preparation: Spice Rub & Marinating

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Prepare the Spice Rub:

• In a small bowl, combine the Badia seasoning, sugar, paprika, and cayenne pepper. Mix them well until thoroughly combined.

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Prep the Ribs:

• Lay the pork ribs out on a large cutting board.
• Carefully remove the membrane covering the bones. Start by slipping a dull knife beneath the membrane. With the aid of a paper towel, grasp the membrane using your fingertips and gently pull it away from the bones.

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Apply the Rub:

• Transfer the ribs to a large, shallow baking sheet.
• Rub the spice/sugar mixture you prepared earlier onto both sides of the ribs. Use your fingers to ensure the rub adheres well to the meat.

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Marinate:

• Once the ribs are fully coated, cover the baking sheet with aluminum foil.
• Let the ribs marinate for about 1 hour at room temperature. This allows the flavors to infuse into the meat.

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Sauce Preparation:

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Sauté Aromatics:

• Heat a medium saucepan over medium heat.
• Add the oil, followed by the diced onion and minced garlic. Cook for 4-5 minutes or until they’re tender, stirring occasionally. Ensure they don’t brown.

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Make the Sauce:

• Stir in the remaining sauce ingredients.
• Bring the mixture to a boil.
• Reduce the heat to medium (if using a small burner) or medium-low (if using a large burner).
• Let the sauce simmer, uncovered, for 15-20 minutes, stirring occasionally.
• Once done, remove the saucepan from the heat and set it aside.

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Now that we’ve got that done, let’s get down to business and start grilling!

How to Succeed with BBQ Ribs:

Preparation:

• Preheat the charcoal grill, aiming for a cooking time of approximately 75 to 85 minutes.

Set Up for Indirect Cooking:

• Arrange the charcoal in a slope against one side of the grill. This will create a hot zone for direct heat and a cooler zone for indirect heat.
• Place a small disposable aluminum pan filled with hot water at the bottom of the grill directly under where you’ll position the ribs. This pan will help keep the ribs moist during the cooking process.
• If there’s enough space, place another pan filled with hot water directly above the coals. This pan will add more moisture and stabilize the temperature.

Position the Ribs:

• Place the ribs on the grill grate opposite the bank of coals, ensuring they are not directly above the heat. This indirect cooking method allows the ribs to cook slowly, becoming more tender over time.

Optimize Smoke Flow:

• Position the top vent holes of the grill lid over the ribs. Ensure they are open at least halfway. This setup routes the smoke over the meat, which intensifies the smoky flavor.
• Open the bottom vents to about halfway as well. This allows proper air circulation, fueling the coals and controlling temperature.

Monitor the Cooking Process:

• Check the ribs every 20 minutes. This helps you gauge the cooking speed and adjust as necessary.
• After the first 40 minutes, if the ribs seem to be browning or cooking too quickly, reduce the heat slightly by narrowing the bottom vent holes. Remember, you’re aiming for a gradual cook to keep the meat tender.

Checking Meat Temperature:

• Aim for an internal temperature of 190°F to 203°F (87°C to 95°C) for pork ribs. This ensures the collagen in the meat has broken down, making the ribs tender. Use a meat thermometer to check the temperature, inserting it into the thickest part of the meat without touching the bone.

Apply the Sauce:

• During the last 30 minutes of the cooking process, brush your desired sauce over the ribs. This gives the sauce time to caramelize slightly without burning.

Final Check:

• Once the ribs reach the desired internal temperature and have a nice outer crust from the sauce, they are ready.
• The meat should be tender, pulling away from the bone easily, but not falling off.

Rest and Serve:

• After removing the ribs from the grill, let them rest for about 10 minutes. This allows the juices to redistribute. Slice between the bones, serve, and enjoy!

Note:

• Charcoal grills can vary in heat output, and environmental factors like wind and ambient temperature can affect cooking times. Always monitor the ribs and adjust as necessary.

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Grilled Red Wine BBQ Pork Ribs

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★★★★★

5 from 4 reviews

• Author: Denise Browning
• Total Time: 1 hour 40 minutes
• Yield: 4 servings

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Description

Grilled pork ribs, slowly cooked to fall off the bone, then slathered in a finger-lickin’ good red wine barbecue sauce. 

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Ingredients

Units USM

For the Pork Ribs:

• 3 Tablespoons Badia Complete Seasoning (dehydrated garlic and onions, salt, spices, and herbs)
• 1 Tablespoon Dark Brown Sugar
• 1 Tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 3 pounds pork back ribs

For the Red Wine Barbecue Sauce:

• 1 Tablespoon of vegetable oil
• 1/4 large white or yellow onion (small diced)
• 2 garlic cloves (minced)
• 1 cup ketchup
• 3/4 cup red wine
• 3 Tablespoons red wine vinegar
• 1 Tablespoon Worcestershire sauce
• 1/3 cup dark brown sugar
• 1/2 teaspoon salt
• 1 Tablespoon chilli powder
• 1 teaspoon Dijon mustard (optional)

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Instructions

Preparation: Spice Rub & Marination

Prepare the Spice Rub:

• In a small bowl, combine the Badia seasoning, sugar, paprika, and cayenne pepper. Mix them well until thoroughly combined.

Prep the Ribs:

• Lay the pork ribs out on a large cutting board.
• Carefully remove the membrane covering the bones. Start by slipping a dull knife beneath the membrane. With the aid of a paper towel, grasp the membrane using your fingertips and gently pull it away from the bones.

Apply the Rub:

• Transfer the ribs to a large, shallow baking sheet.
• Rub the spice/sugar mixture you prepared earlier onto both sides of the ribs. Use your fingers to ensure the rub adheres well to the meat.

Marinate:

• Once the ribs are fully coated, cover the baking sheet with aluminum foil.
• Let the ribs marinate for about 1 hour at room temperature. This allows the flavors to infuse into the meat.

Sauce Preparation:

Sauté Aromatics:

• Heat a medium saucepan over medium heat.
• Add the oil, followed by the diced onion and minced garlic. Cook for 4-5 minutes or until they’re tender, stirring occasionally. Ensure they don’t brown.

Make the Sauce:

• Stir in the remaining sauce ingredients.
• Bring the mixture to a boil.
• Reduce the heat to medium (if using a small burner) or medium-low (if using a large burner).
• Let the sauce simmer, uncovered, for 15-20 minutes, stirring occasionally.
• Once done, remove the saucepan from the heat and set it aside.

Grilling Phase:

Preparation:

• Preheat the charcoal grill, aiming for a cooking time of approximately 75 to 85 minutes.

Set Up for Indirect Cooking:

• Arrange the charcoal in a slope against one side of the grill. This will create a hot zone for direct heat and a cooler zone for indirect heat.
• Place a small disposable aluminum pan filled with hot water at the bottom of the grill directly under where you’ll position the ribs. This pan will help keep the ribs moist during the cooking process.
• If there’s enough space, place another pan filled with hot water directly above the coals. This pan will add more moisture and stabilize the temperature.

Position the Ribs:

• Place the ribs on the grill grate opposite the bank of coals, ensuring they are not directly above the heat. This indirect cooking method allows the ribs to cook slowly, becoming more tender over time.

Optimize Smoke Flow:

• Position the top vent holes of the grill lid over the ribs. Ensure they are open at least halfway. This setup routes the smoke over the meat, which intensifies the smoky flavor.
• Open the bottom vents to about halfway as well. This allows proper air circulation, fueling the coals and controlling temperature.

Monitor the Cooking Process:

• Check the ribs every 20 minutes. This helps you gauge the cooking speed and adjust as necessary.
• After the first 40 minutes, if the ribs seem to be browning or cooking too quickly, reduce the heat slightly by narrowing the bottom vent holes. Remember, you’re aiming for a gradual cook to keep the meat tender.

Checking Meat Temperature:

• Aim for an internal temperature of 190°F to 203°F (87°C to 95°C) for pork ribs. This ensures the collagen in the meat has broken down, making the ribs tender. Use a meat thermometer to check the temperature, inserting it into the thickest part of the meat without touching the bone.

Apply the Sauce:

• During the last 30 minutes of the cooking process, brush your desired sauce over the ribs. This gives the sauce time to caramelize slightly without burning.

Final Check:

• Once the ribs reach the desired internal temperature and have a nice outer crust from the sauce, they are ready.
• The meat should be tender, pulling away from the bone easily, but not falling off.

Rest and Serve:

• After removing the ribs from the grill, let them rest for about 10 minutes. This allows the juices to redistribute. Slice between the bones, serve, and enjoy!

Notes

Charcoal grills can vary in heat output, and environmental factors like wind and ambient temperature can affect cooking times. Always monitor the ribs and adjust as necessary.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 350g
• Calories: 810
• Sugar: 27g
• Sodium: 1100mg
• Fat: 54g
• Saturated Fat: 19g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 47g
• Cholesterol: 150mg

Keywords: Pork, ribs, pork ribs, bbq, grilling, summer grilling, smoking, red wine, wine, rub, spice rub, american

The post Grilled Red Wine BBQ Pork Ribs appeared first on Honest Cooking.

Whole branzino, stuffed with herbs and lemons, quickly touched by the flames of the grill, and then served simply with lemon and herb infused olive oil. 

Grilling branzino, also known as Mediterranean sea bass, is a straightforward but amazingly delicious way to incorporate some Mediterranean flavors into your culinary repertoire. Grilling the whole fish, after stuffing it with lemon slices and fresh herbs, allows its natural taste to shine. The addition of lemon and herbs gives it a mild, aromatic touch without overshadowing the fish’s own flavor. When cooked, the branzino has a light, flaky texture that is almost universally loved. Here, we are accompanying it with a simple citrus oil that adds a hint of freshness, which complements the fish’s mild flavors and the charred notes from the grill.

What you need to know about branzino:

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Origin and Names:

Branzino is a European sea bass predominantly found in the waters of the Mediterranean Sea. It’s known by various names depending on the region, such as “loup de mer” in France and “spigola” in Italy.

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Appearance and Taste:

This fish has a slender, silver body with a mildly sweet, white flesh. It’s known for its delicate flavor and light, flaky texture when cooked.

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Cooking Methods:

Branzino can be prepared in multiple ways, including grilling, roasting, and steaming. It’s often cooked whole to preserve its moistness and flavor.

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Nutritional Value:

Branzino is a low-calorie source of protein. It also provides essential omega-3 fatty acids, which are beneficial for heart health.

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Pairings:

Due to its mild flavor, branzino pairs well with a variety of ingredients, especially citrus fruits, fresh herbs, and olive oil, often used in Mediterranean cuisine.

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Popularity:

Branzino has gained popularity in many high-end restaurants around the world, particularly because of its versatility and the ease with which its bones can be removed post-cooking.

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Basic Branzino Cooking Tips

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Freshness Matters:

As with all seafood, the freshness of branzino is crucial. When selecting, look for clear eyes, a firm touch, and a fresh ocean scent. Avoid fish that smells overly fishy or off.

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Mind the Skin:

Branzino skin is thin and can stick to grills or pans. If grilling, ensure the grill is well-oiled and hot before placing the fish on it. When pan-searing, use a non-stick skillet or ensure your regular skillet is sufficiently hot and oiled.

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Simple Seasoning:

Branzino’s delicate flavor can be easily overshadowed. Stick to simple seasonings like salt, pepper, and herbs. Citrus fruits, like lemon or lime, can complement its taste without overpowering it.

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Cooking Duration:

Due to its slender shape and delicate flesh, branzino cooks quickly. Overcooking can dry out the fish, so it’s vital to monitor closely, especially if grilling or roasting.

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Step by Step Guide to Making Whole Grilled Branzino

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Prepare the Branzino:

Request your fishmonger to clean, de-scale, and de-gut the branzino. Once home, pat the fish dry thoroughly using paper towels.

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Preheat the Grill:

Heat your outdoor or indoor grill to a high setting.

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Season and Stuff the Fish:

Sprinkle the inside of each fish cavity with salt and pepper. Add 2-3 lemon slices (consider halving them if too large) and a few sprigs of your chosen herbs.

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Olive Oil Coating:

Generously brush olive oil on the outside of each fish to prevent sticking and enhance flavor.

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Grilling the Branzino:

Place the stuffed fish on the preheated grill. Grill for 5-7 minutes on one side until the skin has a nice char. Carefully turn the fish and grill the other side for another 5 minutes or until the fish appears opaque.

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Grilling the Lemon:

While the fish is resting, place the reserved lemon half on the grill. Grill until it achieves light char marks.

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Prepare Herb Olive Oil:

In a mixing bowl, combine finely chopped herbs, olive oil, lemon zest, and juice. Season with salt and pepper. Mix well until all ingredients are well combined.

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Serving the Fish:

Lay the grilled fish on its back on a platter and gently remove the lemon slices and herbs from inside. Use a fork to open the fish, exposing the fillets. The spine should come off smoothly. If preferred, use a pairing knife to remove the head and tail. Drizzle the fish fillets with the herb olive oil and finish with a squeeze from the grilled lemon.

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Print

Whole Grilled Branzino with Lemon Olive Oil and Fresh Herbs

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★★★★★

4.5 from 4 reviews

• Author: Samantha Ferraro
• Total Time: 30 minutes
• Yield: 2 servings

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Ingredients

Units USM

• 2 whole branzino (approximately 1 1/2 pounds each)
• 1 lemon, halved (with one half reserved for grilling)
• Assorted fresh herbs (like parsley, cilantro, thyme, or basil)
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 2–3 tablespoons olive oil

Herb Olive Oil:

• 1/4 cup olive oil
• Zest and juice of 1/2 lemon
• 1/4 cup fresh herbs (choose parsley, basil, or cilantro), finely chopped (thick stems removed)
• Salt and pepper, to taste

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Instructions

1. Preparation of Branzino: Request your fishmonger to clean, de-scale, and de-gut the branzino. Once home, pat the fish dry thoroughly using paper towels.
2. Preheat the Grill: Heat your outdoor or indoor grill to a high setting.
3. Season and Stuff the Fish: Sprinkle the inside of each fish cavity with salt and pepper. Add 2-3 lemon slices (consider halving them if too large) and a few sprigs of your chosen herbs.
4. Olive Oil Coating: Generously brush olive oil on the outside of each fish to prevent sticking and enhance flavor.
5. Grilling the Branzino: Place the stuffed fish on the preheated grill. Grill for 5-7 minutes on one side until the skin has a nice char. Carefully turn the fish and grill the other side for another 5 minutes or until the fish appears opaque.
6. Grilling the Lemon: While the fish is resting, place the reserved lemon half on the grill. Grill until it achieves light char marks.
7. Prepare Herb Olive Oil: In a mixing bowl, combine finely chopped herbs, olive oil, lemon zest, and juice. Season with salt and pepper. Mix well until all ingredients are well combined.
8. Serving the Fish: Lay the grilled fish on its back on a platter and gently remove the lemon slices and herbs from inside. Use a fork to open the fish, exposing the fillets. The spine should come off smoothly. If preferred, use a pairing knife to remove the head and tail. Drizzle the fish fillets with the herb olive oil and finish with a squeeze from the grilled lemon.

Notes

Remember to be mindful of the small bones when enjoying your branzino. This dish pairs well with a light salad or grilled vegetables. Enjoy your meal!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Seafood
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 fish
• Calories: 410
• Sugar: 1.5g
• Sodium: 620mg
• Fat: 27g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0.5g
• Protein: 52g
• Cholesterol: 85mg

Keywords: Mediterranean, sea bass, seafood, grilling, grilled fish, whole fish, loup de mer, branzino, whole branzino, healthy, herbs, citrus

The post Whole Grilled Branzino with Lemon Olive Oil and Fresh Herbs appeared first on Honest Cooking.

Italian cuisine is very diverse in nature, exhibiting unique regional identity. But some dishes have escaped their regional borders and have been adopted throughout Italy, and even worldwide. Think Insalata Caprese, Spaghetti alla Carbonara. One dish, initially from Northern Italy, that now enjoys a world wide reputation is Ossobuco.

Ossobuco alla Milanese, hails from Milan. Ossobuco comes from the local dialect, oss bus, or “bone with a hole”. The basic ingredient for Ossobuco is veal shank, preferably the widest part of the hind shank which has a fair amount of meat around the marrow bone. Marrowbones and veal shanks were used in Italian cooking as far back as the middle ages, but it is doubtful this dish is that old. Its first appearance in a cookbook is not until 1891, in Pellegrino Artusi’s “La Scienza in Cucina e l’Arte di Mangiare Bene” (The Science in the Kitchen and the Art of Eating Well), one of the first collections of Italian national cuisine ever published.

It is traditionally seasoned just before serving with gremolata, or gremolada, a mixture of grated lemon peel, parsley and garlic. Culinary historians note that in the late 18th century, lemon, which grows in much of Italy, began to be used as a seasoning to replace more expensive spices that had to be imported, like cinnamon and cloves. Since that time, the dish has come into its own, a staple on the menu of the many osterie and trattorie in Milan, and worldwide. In Milan, it is served with risotto alla milanese, and a litte spoon for extracting every last morsel of the luscious marrow from the bone. This city takes its local dish so seriously that in 2007, the City Council included oss bus in the De.Co. (Denominazioni Comunali), officially proclaiming their ownership of this local specialty.

Recipes for Ossobuco now appear in cookbooks in France, the US, and the UK, so as one would expect, there are many variations. Should you use tomatoes? Tomatoes were not introduced to Italy until the late 19th century, so the original version probably did not include them, but today tomatoes are used more often that not. Some versions braise in the oven, others on the stove top. Variations of gremolata include other herbs like rosemary and sage, and many include an anchovy. Let your personal taste be your guide.

A perfect wine to enjoy with your Ossobuco would be a robust red from Valtellina. The most prestigious zone for red wines in Lombardy, this region, located in the Alps north of Milan, is the only region outside of Piedmont to produce a Nebbiolo based red, locally called Chiavennasca.

Step by Step Guide to Making Traditional Milanese Ossobuco with Gremolata

Preparation:

1. ---

   Season the Veal:

   • Lay out the veal shanks on a sheet pan and season them generously with kosher salt and freshly ground pepper. Next, dust them with flour, shaking off any excess.

2. ---

   Brown the Veal:

   • In a large, heavy-bottomed pot with a tight-fitting lid (large enough to fit the veal shanks in a single layer), heat the olive oil and butter over medium-high heat. Once hot, add the shanks to the pan and brown them well on all sides, making sure there is space between the shanks. If necessary, sear them in batches to avoid overcrowding the pot, as you want them to sear, not steam. Once nicely browned, remove the shanks from the pan and set them aside.

3. ---

   Sauté the Vegetables:

   • To the same pot, add the diced onion, carrot, and celery, and cook until they begin to soften and brown. Season with salt and pepper, then add the minced garlic and cook until aromatic, which should take about 1 minute.

4. ---

   Add Wine:

   • Pour in the dry white wine, bring the mixture to a boil, then reduce it by about half.

Braising:

5. ---

   Add Remaining Ingredients:

   • Place the browned veal shanks back into the pot on top of the vegetables. Add the beef stock, diced canned plum tomatoes, fresh thyme, bay leaf, and parsley. The liquid should cover the shanks about halfway. Bring the mixture to a boil, then reduce it to a low simmer.

6. ---

   Cook:

   • Cover the pot tightly and allow it to simmer over very low heat until the veal is very well done and falling off the bone, which should take about 2 to 3 hours, depending on the size of the shanks. Alternatively, you can transfer the braise to a preheated 325°F (163°C) oven and cook it there instead of on the stovetop. Just ensure your pot is oven-proof (no plastic handles).

Gremolata Preparation:

7. ---

   Prepare the Gremolata:

   • While the veal is cooking, prepare the gremolata. In a small bowl, combine the chopped parsley, grated lemon peel, minced garlic, and minced anchovy filet (if using).

Final Steps:

8. ---

   Add Gremolata:

   • Once the veal is cooked, remove the pot from the oven (or stovetop) and top the shanks with the gremolata. Turn the shanks a few times to mix the gremolata into the braising liquid.

9. ---

   Serve:

   • Serve the ossobuco with risotto alla milanese. If you prefer a thicker sauce, remove the shanks from the pot and reduce the sauce over high heat until it reaches your desired consistency.

Traditional Milanese Ossobuco with Gremolata

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★★★★★

5 from 1 review

• Author: Kathy Bechtel
• Total Time: 3 hours 30 minutes
• Yield: 4 servings

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Description

Traditionally served with gremolata and a small spoon to enjoy the marrow from the bone, ossobuco is a classic Milanese dish that is known around the world.

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Ingredients

Units USM

• 4, 2- inch thick slices of veal hind shank (tied)
• Kosher salt and freshly ground pepper
• Flour (leave out for gluten-free)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1/2 medium onion (1/4” dice)
• 1 carrot (1/4” dice)
• 1 celery stalk (peeled and cut into 1/4” dice)
• 1 teaspoon garlic (minced)
• 1/2 cup dry white wine
• 1 1/2 cups beef stock
• 1 1/2 cups diced canned plum tomatoes
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 or 3 sprigs parsley

Gremolata

• 1/4 cup chopped parsley
• 1 teaspoon grated lemon peel
• 1 clove garlic (minced)
• 1 anchovy filet (minced (optional))

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Instructions

1. For any braise, use a heavy bottomed pot with a tight fitting lid, large enough to accommodate the veal shanks in a single layer
2. Lay the veal shanks out on a sheet pan and season generously with salt and pepper. Dust with flour, shaking off the excess.
3. In the large pot, heat the olive oil and butter over medium-high heat. When hot, add the shanks to the pan and brown well on all sides. Allow space between the shanks, searing them in batches if they are too large to fit nicely in the pot. You want them to sear, not steam. When nice and brown, remove from pan and set aside.
4. Add the onion, carrot, and celery to the pan, and cook until beginning to soften and brown. Season with salt and pepper. Add the garlic and cook until aromatic, about 1 minute.
5. Add the white wine, bring to a boil and reduce by about half.
6. Place the veal shanks back in the pot on top of the vegetables. Add the stock, tomatoes, thyme, bay leaf and parsley. The shanks should be covered about half way with the liquid. Bring to a boil, then reduce to a low simmer.
7. Cover the pot tightly, and allow to simmer over very low heat until the veal is very well done, and falling off of the bone, about 2 – 3 hours, depending on the size of the shanks. Alternatively, you can transfer the braise to a preheated 325° oven and cook there, rather than on the stove top. Just make sure your pot is oven-proof (no plastic handles.)
8. Remove the pot from the oven, and top the shanks with the gremolata. Turn a few times to mix the gremolata into the braising liquid. Serve with risotto alla milanese. If you wish a thicker sauce, remove the shanks and reduce over high heat until it is the desired consistency.

Gremolata

1. Combine all the ingredients in a small bowl.

• Prep Time: 30 mins
• Cook Time: 3 hours
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Keywords: italian, oss buco, ossobuco, milanese, milano, italian food, stew, braise, slow cooking, comfort food, risotto

The post Traditional Milanese Ossobuco with Gremolata appeared first on Honest Cooking.

Its origins can be traced back to Genoa, in the Liguria region. Fishermen would toss the catch-of-the-day into a pot with herbs and wine, simmering until all flavors melded into a harmonious concoction. The name “Cioppino”, however, is completely unfamiliar to many Italians, as this term was popularized by Italian immigrants in San Francisco. They recreated this comforting dish using the Pacific’s bounties, and the Americanized ‘Cioppino’ was born.

Each region, from Liguria to Sicily, has its unique spin on this classic dish. While the Genovese version primarily emphasizes fish, the Sicilian rendition often includes a broader spectrum of seafood. Our featured recipe, for instance, adds a delightful Sicilian touch with the inclusion of squid and the hint of dried Sicilian oregano.

Depending on the catch of the day, or personal preference, the seafood components in this stew can vary, but the soul remains the same: a tomato-rich broth, aromatic herbs, and the freshest seafood. San Marzano tomatoes form the base of the broth, pumped up by white wine to add acidity and minerality.

To finish, the stew is garnished with gremolata, an awesome blend of parsley, lemon zest, and garlic. This final flourish cuts through the richness, firing a burst of freshness with each bite.

Bon Appetito!

Step By Step Guide to Making Italian-American Cippolino Seafood Stew

Ingredients Preparation:

Before diving in, ensure all your ingredients are prepped. Chop the fennel bulb and onion finely, mince the garlic cloves, and portion out your seafood as indicated.

1. Making the Base:

• In a sizeable heavy-bottomed stockpot, warm the olive oil over medium heat.
• Introduce the finely chopped fennel, onion, garlic, and a pinch of red pepper flakes. This aromatic trio will infuse the oil, setting the stage for the flavors to come.
• Sauté until the onions adopt a soft and translucent hue, typically around 8 to 10 minutes.

2. The Squid:

• Add the cleaned squid to the pot. Let it simmer over medium-low heat for about 15 minutes. The squid not only adds its distinct taste but also tenderizes in this process.

3. Wine:

• Pour in the dry white wine. Elevate the heat to medium-high and let it bubble away until most of the wine is absorbed. This process, lasting about 20 minutes, dampens the alcohol’s sharpness and joins it with the developing flavors.

4. Tomatoes:

• Blend in the crushed San Marzano tomatoes.
• Season with lemon zest, salt, pepper, and the aromatic dried Sicilian oregano.
• Allow the mix to simmer on low heat, stirring occasionally, until it achieves a luscious thickness. This phase should span around 30 to 35 minutes.

5. Adding Liquid:

• Infuse the mixture with water and seafood stock, bringing it to a gentle boil.

6. Seafood:

• Introduce the mussels, clams, and shrimp. Seal the pot with a lid, letting the steam work its magic to open the shells in about 5 minutes.
• Delicately fold in the pre-portioned firm-fleshed fish and lobster meat. Monitor until the fish becomes opaque, which should take 3 to 4 minutes.

7. Gremolata:

• While the stew bubbles, craft the gremolata. On a chopping board, combine fresh parsley, zesty lemon, and the peeled garlic clove. Chop finely.

8. Serving:

• Once cooked, ladle the stew into individual bowls.
• Sprinkle a generous pinch of the freshly made gremolata on top, offering a burst of zest with every spoonful.

There you have it! A bowl brimming with the essence of Italy’s coastline.

Cioppini – Italian American Seafood Stew

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 1 hour 45 minutes
• Yield: 4 to 6 servings

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Description

Born from the humble kitchens of Ligurian fishermen, but perfected on the coast of California, this aromatic and hearty stew mirrors the soul of Italian cuisine – rustic, flavorful, and deeply rooted in local traditions.

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Ingredients

Units USM

• 1/3 cup Olive Oil
• 1 Fennel Bulb (Finely Chopped)
• 1 Small Onion (Finely Chopped)
• 3 Garlic Cloves (Minced)
• Pinch of Red Pepper Flakes
• 1 pound Medium Sized Cleaned Squid (Bodies Cut Into 1/2 Inch Rings, Tentacles Halved)
• 2 cups Dry White Wine
• 1 28 ounce Can Crushed San Marzano Tomatoes
• Zest of 1 Lemon
• Salt & Pepper To Taste
• 1 Tablespoon Dried Sicilian Oregano
• 2 cups Water
• 1 cup Seafood Stock
• 12 ounces Cleaned Mussels
• 12 ounces Littleneck Clams
• 12 ounces Cleaned & Deveined Medium Shrimp
• 12 ounces Firm Fleshed Fish (Such As Grouper, Halibut, Striped Bass, or CodCut Into 1 1/2-inch Pieces)
• 2 Medium Lobster Tails (Flesh Removed From Shells & Cut Into Bite-Sized Pieces)

Topping:

• 3 Tablespoons Fresh Parsley
• Zest From 1 Lemon
• 1 Large Garlic Clove (Peeled)

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Instructions

1. In a large heavy bottomed stockman, heat the oil over medium heat.
2. Add the fennel, onion, garlic, and red pepper flakes, and cook until the onions are soft and translucent, about 8 to 10 minutes.
3. Add the squid, and cook over medium low heat for 15 minutes.
4. Pour in the white wine, and cook over medium high heat until most of the wine has been absorbed, about 20 minutes.
5. Stir in the tomatoes and lemon zest, salt, pepper, and oregano.
6. Cook over low heat stirring every so often, until the mixture is very thick, about 30 to 35 minutes.
7. Add the water and seafood stock, and bring to a boil.
8. Add the mussels, clams, and shrimp, cover the pot, and cook until most of the shells have opened, about 5 minutes.
9. Stir in the lobster meat along with the fish, and cook another 3 to 4 minutes or until the fish is opaque.
10. While the stew is cooking place the parsley, lemon, and garlic on a cutting board and chop ingredients together finely.
11. Serve the stew immediately in bowls, with a sprinkling of the gremolata on top.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian American

Keywords: Soup, Stew, Seafood, Tomatoes, Italian, Italian-American, Squid, Shrimp, Lobster, Grouper, Cod, Fish, Seafood Stew, Bouillabaise, tomato broth

The post How to Make Cioppino: Italian-American Seafood Stew appeared first on Honest Cooking.

Steak Pizzaiola is a traditional Italian dish that combines steak with a flavorful tomato-based sauce, often seasoned with herbs like oregano and garlic. The name “pizzaiola” derives from the word “pizza”, suggesting the steak is prepared in the style of a pizza maker due to the tomato sauce element. Typically, the steak is seared and then simmered in the sauce, allowing the meat to absorb the umami rich tomato flavors.

Steak Pizzaiola is a meal that I grew eating as a kid. My mother would serve it with mashed potatoes and green vegetables. It was a family favorite then, and it is still a winner for the family today. My version is pretty similar to my Mom’s one, though I prefer to serve it without the mashed potato – my favorite sides are sweet potato wedges and broccoli.

Step by Step Guide to Making Steak Pizzaiola

1. Preparing Your Steak:

• Start by taking your thin-cut sirloin steaks out of the refrigerator to let them come to room temperature. This ensures even cooking.
• Pat them dry with paper towels to remove any excess moisture, which can hinder proper searing.
• Season each steak generously on both sides with salt and freshly milled black pepper. This will help in enhancing the steak’s natural flavors.

2. Searing the Steak:

• Heat a tablespoon of olive oil in a large skillet over medium-high heat. It’s essential to wait until the oil is shimmering but not smoking.
• Lay your steaks in the skillet. If your skillet isn’t large enough to accommodate all the steaks without crowding, it’s best to work in batches. Crowding the pan can cause steaming, preventing a nice sear.
• Flip the steaks once, searing until they reach your desired level of doneness.

3. Sauce Base:

• After setting aside your seared steaks, reduce the heat to medium. This ensures that the garlic won’t burn, which can give a bitter taste to your sauce.
• Add another tablespoon of olive oil followed by minced garlic. Sauté until the garlic releases its aromatic essence, which should take about 30 seconds.
• The next step involves deglazing: Pour in your white wine, making sure to scrape the bottom of the skillet to release any browned bits. This process enriches your sauce with the flavors trapped in those bits.

4. Incorporating Tomatoes:

• Now, add the halved cherry tomatoes to your skillet. As they cook, they should soften and wrinkle slightly.

5. Intensifying Flavor:

• Introduce your flavor enhancers: sliced olives, capers, tomato paste, and oregano. These ingredients contribute briny, umami-rich, and earthy flavors to the dish.
• Stir continuously to ensure the tomato paste fully incorporates, thickening the sauce and deepening its rich tomato flavor.

6. Simmering:

• Pour in your low-sodium chicken stock, mixing it well with the other ingredients. Allow your sauce to gently simmer for about 15 minutes.

7. Returning to the Sauce:

• Return your seared steaks to the pan, nestling them into the sauce. This not only warms the steak back up but also allows it to absorb the sauce’s flavors.

8. Serving:

• Once your steaks are adequately warmed, transfer them to plates. Spoon generous amounts of the sauce over each steak.
• Tear fresh basil leaves over the top .

How to Make Steak Pizzaiola

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 40 minutes
• Yield: 4 servings

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Description

Thinly sliced steak is seared and then simmered in a pizza style sauce, allowing the meat to absorb the umami rich tomato flavors.

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Ingredients

Units USM

• 4 steaks, very thinly cut
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• ? cup green olives, pitted and sliced (120g)
• 2 cups cherry tomatoes, halved (375g)
• 1 tbsp capers, drained and rinsed
• 1 cup low-sodium chicken stock (250ml)
• 1 1/2 teaspoon dried oregano
• 2 tablespoons tomato paste
• ? cup dry white wine (80ml)
• Fresh basil leaves, torn, for serving
• Salt and freshly milled black pepper, to taste

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Instructions

1. Preparation: Begin by seasoning the steaks with salt and pepper.
2. Searing the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the steaks. For steaks that are ¼ inch thick, sear for 30 seconds to 1 minute on each side or until they reach your desired doneness. Remove the steaks and set them aside on a plate.
3. Building the Sauce: Reduce the heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic and sauté until fragrant, about 30 seconds. Pour in the white wine to deglaze the pan, ensuring to scrape any browned bits with a wooden spoon. Let it simmer and reduce for about 2 minutes.
4. Tomatoes and Aromatics: Incorporate the cherry tomatoes and cook until they begin to soften and wrinkle, approximately 5 minutes.
5. Flavor Enhancements: Introduce the sliced olives, capers, tomato paste, and oregano to the skillet. Stir well, ensuring the tomato paste fully integrates into the sauce.
6. Simmering: Pour in the chicken stock and stir everything to combine. Allow the sauce to simmer gently for about 15 minutes. This will help all the flavors meld together, resulting in a deeper taste.
7. Reintroducing the Steak: Gently nestle the steaks back into the skillet, ensuring they’re submerged in the sauce. Let them warm through for about 2-3 minutes.
8. Serving: Transfer the steaks to plates, spooning the sauce generously over each. Garnish with torn fresh basil leaves and serve immediately.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Main
• Method: Pan frying
• Cuisine: Italian

Keywords: italian, steak, meat, stew, tomatoes, pizza, marinara sauce, olives, weeknight meal

The post How to Make Steak Pizzaiola appeared first on Honest Cooking.

There are a few food items that I love to call my own. Cauliflower is one of them, as are mangoes, truffles and liver. They’re things that are exclusively mine, in this household.

Meaning? Well, the better half isn’t a great fan of them. This generally means that I don’t eat them as often, but when I do, I seem to enjoy them much more.

When I feel like treating myself to a delicious lunch at home, or dinner for one when the house is all mine, I tend to gorge on the things that are all mine.

Take this anchovy pasta I’ve made. It has a butter sauce that’s very similar to a dish that I made during my apprenticeship 25 years ago. Geez, 25 years. Only difference is that it was spooned over charred fillet steak. I seriously love it.

It’s so quick to make and it satisfies me every time. And somehow I always make more than one portion, which is fine, because I’m ok with left-overs.

Not only are the anchovies the big hero in this spaghetti dish, but fresh lemon is pretty much a requirement. Anchovies are undoubtedly like a slap to the palate, so a bit of acid helps balance things out. Charred lemon works wonders, but I also like to throw in some capers or brined artichoke hearts, as well.

Brown Butter Pasta with Lemon and Anchovies

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★★★★★

5 from 2 reviews

• Author: John Bek
• Total Time: 22 minutes
• Yield: 2 servings

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Description

A simple recipe that is so satisfying with bright acidity from lemons, salty anchovies, and rich butter to coat the spaghetti.

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Ingredients

Units USM

• 2 cheeks of lemon
• 4 tbsp 1/4 cup butter
• 1 x 55 g tin (2 oz anchovies*)
• 1/4 cup capers (or artichoke hearts)
• spaghetti (cooked al dente (about 120g, uncooked))
• parsley (or chives, chopped)

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Instructions

1. To char the lemon, heat a pan over high heat. Lay the lemon cut side down and cook until slightly blackened. Turn heat down to medium-high, remove lemon and set it aside.
2. Place the butter and anchovies into the same pan. As the butter melts, use a fork to break up the anchovy fillets to help them dissolve into the butter.
3. Toss in the capers or artichoke and allow to cook until the butter turns a golden brown colour, swirling to help it colour evenly. As soon as this happens, turn off the heat, toss in the cooked spaghetti and mix vigorously to coat. Mix through the parsley or chives.
4. Serve immediately with a good squeeze of the charred lemon.

Notes

Depending on your love of anchovies, use as much or as little as you desire. I use a whole 55g tin and a small amount of its oil.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: Pasta, Primi
• Method: Boiling
• Cuisine: Italian

Keywords: pasta, italian, spaghetti, primi, lemon, anchovies, weeknight meal, simple pasta, olive oil

The post Brown Butter Spaghetti with Charred Lemon and Anchovies appeared first on Honest Cooking.