Spaghetti with Sausage and Peppers plus Updates

Spaghetti with Sausage and Peppers

Hello? Are you still there? I haven't published a dish in almost a month but I have still been busy working. My anniversary was a couple of weeks ago but Mrs. Stuntman and I decided to forgo a dinner at a nice restaurant in exchange for the opportunity to upgrade our cell phones. While Mrs. Stuntman got a newer version of an iPhone, I made the leap from a $12 flip phone to a Samsung Galaxy S5. This is relevant here because, in addition to opening an instagram account for this website, the pictures of this dish were taken with it primarily because it has a 16-megapixel camera which is better than the 12-megapixel quality of my point-and-shoot camera I had been using.

I also attended a photography seminar which was held through my local parks and recreation department which was moderated by Duke Conrad who's an award-winning nature photographer. I encourage you to check out his portfolios at 500px.com and flickr.

The third update is that I have re-written my About Me page. In it, I summarize a new direction here from execution-focused challenges to flavor profile-focused challenges. As such, I will be announcing some format changes. I'll start with the inspiration behind the dish, then the dish details (which will include the recipe) and finish with some final thoughts. This dish will be my first under the new format.

Inspiration Behind the Dish

A contributing factor in why I went so long without publishing a here is because of Mrs. Stuntman's contributions to the dinner table as of late. She has been purchasing a lot of prepared food. Most of it is the type of food that is already fully-cooked and the only thing needed is to reheat and serve. Don't get me wrong, there isn't anything wrong with these items but it's just not appropriate to publish here at face value. So, while I was rummaging around the refrigerator on a recent evening, it occurred to me that the smoked mozzarella with artichoke and garlic chicken sausages could be used in a classic Italian pairing of sausage and peppers.

Dish Details

I adapted this epicurious recipe to accomodate a few ingredient substitutions in addition to the sausages noted above. First, I substituted spaghetti for the bucatini simply because I didn't want to pay the additional dollar for the bucatini. Bucatini is the same shape as spaghetti with the exception of a hole running through the pasta so it resembles a straw or a hose. Second, I puréed my tomatoes instead of crushing them by hand. I also substituted fresh oregano leaves for the dried and used regular parmesan instead of the Grana Padano. This dish would easily fit onto any casual Italian menu.

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces smoked mozzarella with artichoke and garlic chicken sausages (approximately 3 links), casings removed
1 large onion, chopped
1 medium red bell pepper, julienned
1 medium yellow bell pepper, julienned
1 tablespoon garlic, minced
1/4 cup dry white wine
1 28-ounce can San Marzano tomatoes, puréed
1 tablespoon fresh oregano leaves, chopped
Kosher salt
Red pepper flakes
1 pound spaghetti
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Parmesan

Method

1. In a large pot, bring to a boil at least 4 quarts of salted water to a boil over high heat. Separately in a large skillet, heat the olive oil over medium-high heat. Once the oil starts to smoke, add the sausage and break it up into bite size pieces until well browned, approximately 4 minutes. To the sausage, add the onion and peppers to sweat and adjusting the heat as needed, approximately 8 minutes.

2. Add in the garlic and stir until it becomes redolent, one or two minutes. Deglaze with the white wine, scraping up any brown bits and reducing for minute or two. Add in the tomato purée, 2 cups of the pasta water, then season with salt, red pepper and oregano. Simmer for approximately 20 minutes until the sauce reduces and becomes flavorful. Approximately 10 minutes in, drop the spaghetti into the boiling water and cook for two or three minutes less than the box instructions direct. Once the pasta is al dente, reserve 1 cup of the water, then drain and add to the sauce. Toss the pasta with the sauce and the parsley. Serve in warmed bowls garnished with Parmesan.

Final Thoughts

While not my most creative effort, it still was well balanced and perfect for a quick weeknight meal.

Coffee and Molasses Brined Pork Chop with Roasted Corn Salsa and Watercress Salad

Coffee and Molasses Brined Pork Chop with Roasted Corn Salsa and Watercress Salad

Mrs. Stuntman started with a new employer recently and, while she is getting acquainted with her new colleagues, it presented an opportunity to introduce myself through my food. You see, I'll normally prepare at least one extra serving of whatever we eat for dinner so she can brown bag the leftovers the next day.

Since Seattle is known for coffee, I wanted to feature it in a savory application, especially since the food pairing in The Flavor Bible suggest a dessert. The concept of pairing pork with coffee isn't new to me but I wanted to explore it more, especially since the coffee in the other pork with coffee dish I've prepared had a muted coffee flavor. I knew that pork pairs well with sweet flavors (which is the reason why apples pair so well with pork), so I thought corn might be an interesting substitution in addition to balancing out the flavors with a mild spice and acid. Also, after performing a Google image search for pork chops fine dining, I noticed that nearly all were double cut with the bone frenched, so I wanted to present my dish in a similar manner. While double cut chops would have been too large a portion for my family, I did ask the supermarket where I purchased them to French my chops.

The Challenge

Make Mrs. Stuntman's colleagues envious of her brown bag lunch by elevating it.

The Source

To execute this dish, I compiled from a number of different sources. I adapted the brine from allrecipes.com; the salsa from Eating Well magazine and the salad from Food & Wine magazine.

Ingredients

1 tablespoon fresh lemon juice
3 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
1/4 cup kosher salt plus more for seasoning, divided
Freshly ground black pepper
2 cups water
1 1/2 cups strongly brewed coffee
3 tablespoons dark brown sugar
2 tablespoons molasses
1 cup ice cubes
4 bone-in pork rib chops about 1/2-inch thick, frenched
4 cups corn kernels
1 red bell pepper, diced
1/4 cup red onion, chopped
2 tablespoons lime juice
2 tablespoons cilantro, chopped
t tablespoon fresh basil, chopped
1/2 teaspoon ground cumin
1 bunch watercress leaves, stems removed

Method

1. Prepare the salad dressing. Combine the lemon juice, 3 tablespoons olive oil in a small bowl and season with salt and pepper. Set aside.

2. Brine the pork chops. Combine the water, coffee, brown sugar, 1/4 cup kosher salt, molasses in a large bowl and stir until the salt and sugar dissolve. Place the pork chops in a large resealable bag with the ice cubes and pour the brine over the pork. Seal the bag and refrigerate for 3 hours.

3. Prepare the salsa. While the pork is in the brine, place a cast iron skillet over medium heat. Once hot, add the corn and red bell pepper and cook, stirring periodically until browned, approximately 12 to 15 minutes. Transfer the mixture to a large bowl, then stir in the red onion, lime juice, cilantro, basil, and cumin. Season to taste with salt and pepper, then set aside at room temperature for 30 minutes.

4. Finish the pork and complete the dish. Remove the pork from the brine and discard the brine. Pat the chops dry with paper towels, then season with salt and pepper. Heat the remaining tablespoon olive oil over medium high heat and, once hot, sear the pork chops, in batches if necessary, 3 to 4 minutes per side. Remove the chops to a plate to allow for carryover cooking. While the pork rests, whisk the salad dressing again, then toss with the watercress. To present, spoon some salsa onto a warmed plate, top on one side with a pork chop and garnish with the watercress. Serve immediately.

Successful?

I'll confess and note here that by the time I got to the pork, it had been sitting in the brine for closer to four hours. I was praying that my protein was not over-brined but my fears were nullified when the first thing Mrs. Stuntman noticed was how juicy the pork was. In addition, the coffee infused into the pork giving it a deep, rich flavor which contrasted well with the corn salsa which was well balanced on its own. I also slightly overdressed the watercress but the lemon in the dressing gave the dish a brightness. Overall, each element complemented the other.

Finally, Mrs. Stuntman reports that her lunch breaks are spent alone because she thinks her colleagues feel inadequate with their sandwiches bought from the delicatessen next door.

Presenting: Giada's Asian Chicken Salad

Giada's Asian Chicken Salad

Earlier this week, the weather was warm locally so I told Mrs. Stuntman that I didn't want to heat up the kitchen and settled upon a chicken salad instead. A quick search yielded a salad recipe from Giada I found on Food Network's website. I substituted chopped walnuts for slivered almonds and omitted the chow mein noodles because I forgot to purchase some when I went shopping for ingredients. It made a perfect dinner on a hot day.

Unlike the last time I promised this, I will be back Sunday with a dessert. Until then, I hope those reading this in the United States have a delightful Independence Day filled with great food, family and/or friends, and fireworks.

Arroz con Pollo

Arroz con Pollo

The fact that bone-in skin-on chicken thighs appeal to me is no secret. So one day a couple of weeks ago, I had some defrosting in the refrigerator and was looking for a different way to prepare them.

The Source

I adapted this dish from the recipe I found on Food & Wine.

Ingredients

1 tablespoon olive oil
4 chicken thighs
Kosher salt
Freshly ground black pepper
2 ounces smoked ham, sliced into 1/4-inch dice
1 yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 14-ounce can whole tomatoes, drained and chopped
1 tablespoon tomato paste
2 cups chicken stock
1 cup long-grain white rice
1 teaspoon fresh chives, minced

Method

1. Sear the chicken: In a large skillet, heat the oil until smoking. Season the chicken with salt and pepper then place in the hot oil over medium-high, in batches if necessary, until browned on both sides, adjusting heat if necessary to prevent burning, approximately 8 minutes per batch. Once browned, remove from pan and set aside, then discard all but 2 tablespoons of the rendered fat.

2. Season the dish: Reduce heat to medium-low. Sweat the ham, onion, and garlic to the pan until the onion starts to soften, approximately 2 minutes. Add both bell peppers and sweat, stirring occasionally until they soften, approximately an additional 3 minutes.

3: Cook the rice, blend the flavors and finish the dish: To the mirepoix, add the tomatoes, tomato paste and stock, then season with salt and pepper. Stir in the rice, add the chicken back to the pan (skin side up), and cover. Simmer it until the chicken and rice are cooked through, approximately 20 to 25 minutes. Garnish with chives and serve.

Successful?

As I looked around, I noticed it is common for this dish to be photographed while still in the pan, but I wanted to take a shot of an individual plate. In retrospect, I regret the decision. While not my most aesthetically pleasing dish, the flavors definitely were and I'll be preparing this dish again.

In other news, I must ask for your pardon for my short absence. I was pretty busy, partially because Mrs. Stuntman celebrated a birthday last week. She wanted to go to Chef Michael Mina's Arcadia in San Jose. I don't do restaurant reviews but I did want to share the dishes we ordered.

Appetizer: Duck Spring Rolls, Ginger Dipping Sauce, Butter Lettuce, Mint

My Entreé: Buzzards Bay Scallops, Pork Belly, Meyer Lemon, Onion Soubise

Mrs. Stuntman's Entreé: Phyllo-Dusted Sole, Dungeness Crab Brandade, Hericot Verts, Dijon

Steak Fajitas

Steak Fajitas

This recipe is my contribution to Food Network's Mother's Day Communal Table. This isn't something that you would traditionally think of when preparing Mother's Day dishes, but...(and guys, here's a hint so take note) I think you need to customize your dishes to suit the wants of the ladies in your life. For me, my mother, my sister (who's also a mother) and my wife all enjoy Mexican or Tex-Mex dishes, plus they all like to eat on the healthier side. This dish might also fit into any Cinco de Mayo celebrations, however this dish did not originate in Mexico.

Normally, this fajita recipe would be a little too simple for this website, so I have included a Crazy Foodie twist to it but feel free to replace my experiment making food from scratch with store-bought varieties.

The Challenge

Satisfy the wants of three Moms at the same time.

The Sources

This fajita recipe was taken from issue #68 of Saveur Magazine.

Ingredients

3 small yellow onions, peeled and halved lengthwise
3⁄4 cup plus 1 tablesoon vegetable oil
1 tablespoon worcestershire sauce
1⁄4 teaspoon liquid smoke
1 bay leaf
1 1⁄2 teaspoon freshly ground black pepper
Salt
1 2-pound skirt steak, cut into 3" pieces
1 green bell pepper, stemmed, cored, and thickly sliced
1 red bell pepper, stemmed, cored, and thickly sliced
12 scallions, trimmed
1 tomato, cored and quartered
6" homemade or store-bought Flour Tortillas

Method

1. Finely chop 1 of the onion halves and put into a large deep glass or ceramic dish. Add 3⁄4 cup of the oil, worcestershire sauce, liquid smoke, bay leaf, black pepper, and salt to taste and mix well. Add meat to dish and turn in marinade until well coated. Cover dish with plastic wrap and marinate meat in the refrigerator for at least 8 hours and up to 12 hours.

2. After steak has marinated, heat a charcoal grill until coals are hot. Remove meat from dish, discarding marinade. Grill meat over hot coals, turning once, 4–6 minutes for medium rare. (You may also cook meat in a grill pan on the stove over high heat.) Transfer meat to a cutting board and set aside.

3. Thickly slice the remaining 2 onions lengthwise and set aside. Heat the remaining 1 tbsp. oil in a large skillet over medium-high heat until hot but not smoking. Add onions and bell peppers, season to taste with salt, and cook, stirring often, until vegetables are lightly charred but still crunchy, 3–4 minutes.

4. Meanwhile, thinly slice meat against the grain, add to skillet with vegetables, and stir until heated through, 1–2 minutes. Divide fajitas equally among four heated cast-iron fajitas platters or large heated plates; garnish with scallions and tomato wedges. Serve with warm tortillas, if you like.

As I stated above, feel free to skip this part with store bought tortillas, but quick and easy is not my style. For my own twist on this dish, I decided to make homemade flour tortillas using a Rick Bayless recipe.

Ingredients

3/4 pound (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons lard or vegetable shortening, or a mixture of the two
3/4 teaspoon salt
about 3/4 cup very warm tap water

Method

1. Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated. Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven't been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be medium-stiff consistency -- definitely not firm, but not quite as soft as most bread dough either.

Dough After Wet Ingredients Were Added

Kneaded Dough

2. Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).

3. Heat an ungreased griddle or heavy skillet over medium to medium-high heat. On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.

Successful?

Yes! In fact, my wife brought leftovers to her office the next day. She shared her lunch with her colleagues who, after tasting the dish, wanted to invite themselves over for dinner.

Be sure to come back on Wednesday, May 9th to view other participants at The Communal Table!

May 9th Update: Food Network has decided to cancel this Communal Table so, unfortunately, there are no other participants to share.

Happy Mother's Day!