Sautéed Radishes in Orange Butter

1/4 pound one inch diced smoked bacon
6 tbsp undated butter
3 pounds radishes with their greens (quarter lengthwise with some stems still attached, then chop up the rest of the greens)
3 large thin sliced shallots
1 tbsp sugar
1 cup fresh squeezed orange juice

In a big and deep skillet, cook the bacon over moderate heat until crisp for about four minutes. While using a slotted spoon transfer the bacon to paper towels. Pour off the bacon fat in the skillet.

Add two tablespoons of the butter into the skillet and melt over moderately high heat. Add the radish greens, season them with salt and pepper and cook. Stir for about 3 minutes until wilted. Now put them into a bowl.

Melt the remaining butter in the skillet. Then put the quartered radishes, sliced shallots and bacon in and cook over moderately high heat. Don’t forget to stir a few times while cooking. The radishes should turn a golden brown in about 6 minutes. Now add the sugar and cook for two minutes until the sugar dissolves. Now add the orange juice and bring to a boil while still stirring a few times. Cook until the radishes are barely tender and the sauce starts to become thick. This should take about two minutes. Now stir in the radish greens and season with salt and pepper.

Now get that scrumptious-ness out a that pan and into your tummy!!!


The Snickering Red Tux Zebra

Are you an avid coffee snob? Do you like to create coffee drinks to see how wired and amped you can get?

Here is one of my expensive pleasures when I find myself in a Starbucks. (Get a gold card)

You tell the cashier this…

“I would like a hot quad grande, 2 pump mocha, 4 pump Raspberry, 4 pump toffee nut, whole milk, caramel drizzle, 2 pump white chocolate mocha.”

I used to work at Starbucks as a supervisor up north, so that is how they should say it in “Starbucks speak”.

The recipe is as follows (the order in which they should prepare it),

2 pumps white chocolate mocha sauce
2 pumps mocha sauce
4 long neck pumps of Raspberry Syrup
4 long neck pumps of Toffee Nut Syrup
4 regular shots of espresso
Regular temped whole milk with no foam
The top of the cup capped with whipping cream
Caramel sauce drizzled over the whipping cream

Sugar and caffeine overload-a-go-go. Please drink ‘responsively’. Know what this will do to your body. Don’t chug. And yes, be responsible too.

The Obnoxious Snickering Red Tux Zebra has all the ingredients above in a Venti cup with 2 shots of single malt scotch added in over the whipped cream.

Video of Panini Sandwich

Hello. It’s been a long time since I have posted any new recipes. I have been busy and lazy. I did however make a video of myself making my most favorite panini sandwich on my YouTube channel. It isn’t a food based channel, however it is not opposed to an occasional recipe explanation and perpetration.

I hope it entertains you and apologize in advance if it offends and confuses. I am a bit of an adolescent. If you would like a text based recipe, all you have to do is look at my previous post to this blog.


My Special Panini Sandwich

( I have finally returned home and I am in no mood to cook anything except my special sandwich. My vacation has made me temporarily lazy and joyfully dumb. I will be eating out for awhile still. But I have gotten some new awesome recipes that I will “eventually” be trying out and will post them if they turn out good. So until then, below is my favorite sandwich that I have been eating for almost 10 years. )

My condiment mixed in a ramekin:

Squirt of lemon
Original Dijon mustard (from Dijon France)
Hot sauce
Cream cheese
Puréed garlic

Building the sandwich:

I spread the condiment on both pieces of cut sour dough at 3/4 inch thick slices from a dome loaf.

I fry 4 strips of bacon in a pan with a dime sized dot of olive oil. Then after the bacon is done. I fry turkey (in the bacon grease) in shreds with a pinch of salt to caramelization. Then I roll two “cold” slices of ham-off-the-bone deli slices together (in the form of a tight cylinder) and section cut them in quarter inch slices.

I evenly place all the meat on the bottom slice of bread.

I then take 2 quarter inch thick slices of marinated mozzarella cheese that has marinated in olive oil, sprigs of rosemary, sun dried tomatoes, onion powder, basil, chipotle peppers and Italian seasoning for two or more days in a Tupperware container, and place them on top of the meat.

I place 8 FRESH full leaves of spinach on top of the cheese.

I then close the sandwich.

From here I put it in my panini maker. But not before I spray my homemade seasoned butter oil (that I keep in a generic spray bottle) over the exterior of both slices of bread so the sandwich doesn’t stick to the panini maker.

I wait just a few minutes until the cheese starts to melt over the edge of the bottom slice. Then I take it out and consume.

(This sandwich I eat ONCE a week or 2 weeks. (For reasons of my health.) It is one of my DEEP pleasures that make my culinary life worth living. I have been making this sandwich for almost a decade and will never get tired of it.)

Warning: this sandwich will make you gain TONS of weight if you do not regularly exercise. I have first hand knowledge of this… Well… first, second and third to be literal.

Small Dish of Absinthe Delight

1 cup heavy cream
2/3 cup whole milk
2-1/2 tbsp sugar
1 tsp unflavored powdered gelatin dissolved in 2 tbsp of water
1-1/2 tbsp absinthe
Your favorite berries for serving

In a medium saucepan, combine the cream with the milk and sugar and bring to a simmer. Now take off the heat, whisk in the gelatin and absinthe.

Strain the mixture through a fine
sieve into a pitcher, then pour into six
4-ounce ramekins, bowls or small deep valley dishes. Press a piece
of plastic wrap directly onto the surface of the puddings and refrigerate until set, at least six hours. Serve with your choice of “fresh” berries.

Now prepare for a trip to heaven… or hell; depending on if you are being naughty I guess. ;)

(side note: I had an idea after all of them were consumed… If you are feeling adventurous, you could sprinkle a thin layer of sugar over the top of one of the puddings as they are ready to be served, then quickly torch the sugar to a light caramelization, like a brûlée.)


Grilled and Marinated Tomatoes with Feta

4 large and firm tomatoes (2 pounds) sliced crosswise 1/2 inch thick
1 cup extra virgin olive oil plus more for brushing
Kosher salt and fresh ground pepper
3/4 cup thinly sliced red onion
1/4 cup lightly packed mint leaves
1/4 cup distilled white vinegar
1/4 cup sugar
1 tbsp anchovy paste
1/4 tsp ground allspice
1/4 cup chopped parsley
6 oz crumbled Bulgarian feta cheese
Sourdough bread for serving

Light a grill or preheat a grill pan. Brush the tomato slices with olive oil and season with salt and pepper. Grill over high heat, turning once, until the tomatoes are lightly charred but still firm, about 4 minutes. Transfer to a platter and let cool completely. In a 9-by-13-inch baking dish, layer the tomatoes with the red onion and mint, overlapping the slices slightly.

In a small saucepan, whisk the 1 cup of olive oil with the vinegar, sugar, anchovy paste and allspice over moderate heat until the sugar and anchovy dissolve, about 3 minutes. Let the marinade cool completely, then stir in the parsley. Pour the marinade over the tomatoes, cover and refrigerate overnight.

Using a slotted spoon or spatula, transfer the tomatoes to a platter or plates. Scatter the feta over the top. Drizzle some of the marinade over the tomatoes and serve with the sourdough bread.


Bittersweet Chocolate Crémeux

1-1/2 cup heavy cream
1-1/2 cup whole milk
5 large egg yolks
1/2 cup sugar
2 tsp kosher salt
9 oz fine chopped dark chocolate
Sweetened whipped cream and chocolate shavings, for serving

Start off by bringing the cream and milk to a simmer in a medium sauce pan. Remove
from the heat. Whisk the egg yolks with the sugar and salt in a bowl. Slowly whisk in the hot cream. Pour in this mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 5 minutes.

Strain the custard through a fine sieve into a heatproof bowl. Add the chopped chocolate and let stand until melted, about 2 minutes. Whisk quickly until smooth, then pour the cremeux into a shallow glass or ceramic dish. Press a sheet of plastic wrap directly onto the surface of the cremeux and refrigerate until set, at least 6 hours or overnight. Spoon the cremeux into glasses, top with sweetened whipped cream and chocolate shavings and serve to your devoted followers. ;)


Spiced Soba Noodle Salad with Thai Peanut Dressing

1-1/2 tbsp vegetable oil
1/4 cup finely chopped sweet onion
1 jalapeño, seeded and minced
2 garlic cloves, minced
1 tbsp minced peeled fresh ginger
1/4 cup creamy peanut butter
1-1/2 tbsp Thai red curry paste
1/2 cup unsweetened coconut milk
1/3 cup chicken stock or low-sodium broth
1 tbsp soy sauce
2 tbsp sugar
2 tbsp fresh lime juice
1 pound dried soba noodles
1 cup finely julienned carrots
1 cup finely julienned cucumber
Finely grated lime zest and chopped cilantro for garnish

In a medium saucepan, heat 1 tablespoon of the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and just Starting to brown, about 5 minutes.

Add the jalapeño, garlic and ginger and cook until Fragrant, 1 minute. Add the peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes. Remove from the heat. Whisk in the lime juice and season with salt; let it cool completely.

Meanwhile, in a large pot of salted
boiling water, cook the soba noodles
until al dente, about 5 minutes. Drain
and rinse under cold running water until cooled. Shake out the excess water and blot the soba dry. Transfer the noodles to a largo bowl and toss with the remaining 12 tablespoon of oil. Add the spicy peanut dressing and toss well to coat thoroughly. Add the carrots and cucumber and toss again. Garnish the soba with the lime zest and cilantro and serve.


Haddock and Shrimp Cakes with Basil Mayonnaise

1/2 cup basil leaves
1/2 cup mayonnaise
Kosher salt and fresh ground pepper
3/4 pound skinless haddock or cod fillet, cut into 1/4 inch pieces
1/2 pound medium shrimp, shelled, deveined and cut into 1/4 inch pieces
1/2 cup panko (Japanese bread crumbs)
1/4 cup heavy cream
1 large egg lightly beaten
2 tbsp finely chopped parsley
2 tbsp finely chopped chives
1 tsp finely grated lemon zest (do not grate into the white!)
Pinch of cayenne pepper
4 tbsp unsalted butter
2 tbsp vegetable oil

In a small saucepan of boiling water, blanch the basil for 30 seconds. Drain and rinse it under cold running water. Squeeze the excess water from the basil and transfer the basil to a blender. Add the mayonnaise and purée. Transfer to a bowl and season with salt and black pepper. Refrigerate the basil mayonnaise until lightly chilled.

In a large bowl combine the haddock and shrimp with the panko, heavy cream, egg, chopped parsley and chives, lemon zest, cayenne, 1-1/2 tsp salt and 1/2 tsp of pepper. Form the mixture into 8 half cup cakes about 3 inches in diameter.

In a large skillet, melt 2 tablespoons of butter in the oil. Add 4 of the fish cakes and fry over moderately high heat until browned and crisp, about 3 minutes per side. Remember, these are cakes, not balls. Using a slotted spoon, transfer the cakes to paper towels. Repeat with the remaining butter and fish cakes. Once all the cakes are finished and drained on the paper towels, transfer the cakes to your mouth at once with the basil mayonnaise.

Be warned… They are hot and tasty.


Spring Halibut Papillotes with Baby Spinach and Scallops

12 scallions (about 6 ounces)
I-1/2 pounds skinless halibut fillet,
cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Salt and freshly ground pepper
4 ounces baby spinach, cut into 1-1/2-inch strips
lemon juice
2 tablespoons plus 2 teaspoons creme fraiche
2 tablespoons plus 2 teaspoons
dry white wine
1 teaspoon soy sauce
French bread, for serving

Preheat the oven to 500°. On a baking sheet, arrange the scallions in a single
layer. Roast for 3 to 5 minutes, until the leaves are slightly puffed and beginning
to brown at the edges.

In a medium bowl, toss the halibut
with the olive oil and chives; season with salt and pepper.

Lay four 14-inch-long sheets of parchment paper on a work surface. Arrange 3 scallions in the center of each sheet and top with the halibut. Mound the baby spinach with a squeeze of lemon on the fish and top with the creme fraiche, wine and soy sauce; season with pepper. Fold the parchment over the fish, then fold the edge of the parchment over itself in small pleats to seal the papillotes.

Transfer the papillotes to a baking
sheet and bake for about 8 to 10 minutes, until they are slightly puffed. Snip the parchment packets open with scissors and serve with French bread.