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Posting all my favorite recipes here for you to cook and share.
Some recipes are mine, some are from one of the cookbooks in my Library of Congress sized collection, many are from some of my favorite chefs and most are from New York Times Cooking. Enjoy!
4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
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Seared Scallops “Salad”
6 dayboat scallops, rinsed and patted dry
2 small avocados, or 1 large
3 radishes, shaved on a mandoline
2 tbsp salt-packed capers, rinsed and patted dry
1 cup upland cress or watercress, rinsed and patted dry, cut into bite-size lengths
3 tbsp evoo, divided
1 tbsp butter
1/2 lemon, to garnish
kosher salt and freshly cracked black pepper
Season scallops with s+p and set aside at room temperature.
Heat a large cast-iron skillet or heavy bottomed pan over medium-high heat and add a tablespoon of oil. Once the oil moves easily – tilt pan to check – toss capers into pan and vigorously agitate for a moment, coating them in the oil.
Cook undisturbed for 2 minutes, then vigorously shake pan again. After another minute or two you should begin to hear small popping sounds – the sound of the caper buds inflating as they crisp up. When they become browned and crispy, transfer capers to a small dish.
Add another tablespoon of oil to pan and swirl to coat. Place the scallops evenly apart, seasoned side down, and add the butter, scooting it between and around scallops with tongs or a butter knife as it sizzles.
Sear scallops undisturbed for 3 minutes, then check for even caramelization, rotating them as needed.
When a good caramelized crust has formed, turn scallops to second side. Using a tablespoon, baste each scallop in the hot fat by repeatedly (and quickly) tilting pan towards you to ladle the hot fat over them, sealing in the deep-golden surface crust. Baste like this for 30 seconds to 1 minute, then transfer scallops to a serving platter.
Cut avocados in half, scoop them from their shells (or bring spoons to the table), arrange them to frame scallops, sprinkling them lightly with flake salt (keep in mind the capers will add their saltiness too). Scatter shaved radish slices around, followed by the greens and fried capers. Add a few grinds of cracked black pepper, squeeze lemon juice over all, and eat at once.
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Gumbo with Shrimp & Andouille
1 pound medium shrimp in the shell
Salt and pepper
2 teaspoons chopped fresh thyme
6 garlic cloves, minced
4 tablespoons olive oil
1 1/2 cups diced onion
1 cup diced red or green bell pepper
1/2 cup diced celery
4 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon paprika
1/4 teaspoon cayenne
1 cup diced ripe tomato, fresh or canned
6 ounces smoked andouille sausage, in 1-inch-thick slices
6 cups shrimp broth or chicken broth
2 cups chopped okra
3-5 large eggs
1 tablespoon filé powder
1/2 cup chopped scallions for garnish
Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and ½ teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
Add okra and let cook until softened, about 5 minutes. Carefully drop eggs one at a time into roux and allow them to cook for approx 5-6 min. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder, careful not to break the eggs. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.
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Vinegar Chicken with Crushed Olive Dressing
3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped
Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.
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Kosher salt, to taste
1/4 cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound lacinato kale, thick ribs removed
Freshly ground black pepper, to taste
1/2 pound pasta, like pappardelle or rigatoni
3/4 cup coarsely grated Parmigiano- Reggiano
Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about ¾ of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.
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Cast Iron Filet
Four 6-ounce beef filets, room temperature
2 tablespoons plus 2 teaspoons Worcestershire sauce
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
Preheat oven to 400°
Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all
sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, about 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
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Greek Sheet Pan Chicken
2 bulbs garlic, 16 to 18 cloves, top cut off to expose cloves
About ½ cup extra-virgin olive oil
8 pieces bone-in, skin-on chicken, or 12 pieces of skinless chicken thighs or 6 boneless, skinless chicken breasts, halved across
1 ½ to 2 pounds fingerling or small red potatoes, halved
12 to 16 ounces feta cheese, cut into large cubes
1 C sun-dried tomatoes in oil
1 C kalamata olives
1 red onion cut into large chunks
3 T fresh rosemary
2 t sugar
1/3 C extra virgin olive oil
1/4 C water
1/3 C red wine vinegar
1 1/2 t crushed red pepper flakes
3 tablespoons fresh oregano, chopped (or 1 tablespoon dried), plus more to finish
2 T Kosher salt
1 t Pepper
½ cup flat-leaf parsley, to finish
1 cup Greek pepperoncini peppers, optional
Pre made tzatziki sauce
Juice of 1 lemon
Cut garlic bulbs top off to expose tops of cloves. Place both bulbs in tin foil & drizzle with olive & kosher salt, then seal into a pouch.
Place in 400° oven for 25-30 min to roast until soft. Remove from oven and squeeze cloves into a small bowl and mix together into a paste. Set aside.
Place chicken, potatoes, cubed feta, red onion, olives, sun dried tomatoes in a large baggie or bowl.
Mix together red wine vinegar, salt, oregano, rosemary, red pepper flakes, sugar, water, salt, pepper, roasted garlic mash & 1/3 C olive oil together. Pour marinade over chicken mixture.
Let chicken marinade for minimum of an hour or overnight in fridge.
Pre heat oven to 450°
Arrange on a foil-lined baking sheet with all the chicken pieces skin-side up and the potatoes a mix of skin or cut-side up. Tuck the feta, olives, onion & sun dried tomatoes all around it. Bake for 45-50 min.
Drizzle with lemon juice and parsley
Serve with pepperoncini & tzatziki on the side
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1 1/2 C Bomba or Arborio or short grain rice
3-4 C stock (chicken)
1 bunch asparagus
8 oz cremini mushrooms
5 cloves minced garlic
2-3 pinches saffron
1 1/2 T paprika
1-2 T kosher salt
1/2 C tomato purée
3 T extra virgin olive oil
1/2 C sherry wine or white wine
Cut asparagus into 1/4 in rounds & mushrooms caps into slices
Sauté veggies in EVOO until browned on med-high heat
Add approx 1 T salt after browned
Add rice & cook for 5 min until rice absorbs oil
Add sherry or white wine until rice absorbs liquid
Add tomato purée, saffron, paprika, garlic and rice until simmering
Add stock and make sure all the rice is covered (you may need more stock later)
Stir all ingredients and bring to a boil
Boil on high heat for 10 min - do not stir
Turn heat to low-med and simmer for approx 20 min
Do not stir - you want the rice to form crust on the bottom
Test rice during the 20 min simmer to see how it’s cooking, you may need to add more stock
When all liquid is absorbed and rice is cooked, scrape from bottom of pan and combine crusty/crunchy bits in with rest of rice
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Lemon-Garlic Kale Salad
2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)
1/3-1/2 lb thick cut deli turkey
1 avocado cut into cubes
In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds, turkey, avocado and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
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Grilled Zucchini with Couscous, Feta & Lemon Vinaigrette
2 C pearl (Israeli) couscous
1 C crumbled feta cheese
1/4 C lemon juice
2 T + 3 T EVOO
3 small zucchini (or any veggies)
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to a boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with a fork to separate the grains. Set aside.
While couscous is simmering, grill zucchini (or other vegetable of choice):
Slice zucchini lengthwise
Brush zucchini with oil and sprinkle with kosher salt
Place halves on high heat grill or grill pan for 5-7 min until there are dark grill marks
Flip and grill for 4-6 min more
Set grilled zucchini aside on a plate, then slice into chunks
While zucchini is grilling, make vinaigrette:
In a bowl, whisk together the lemon juice and the remaining 3 tablespoons olive oil. Toss the lemon vinaigrette & feta with the couscous & grilled zucchini. Mix well and season with salt and pepper to taste.
Suggestion; add grilled shrimp to make this an entree!