Red Wine Poached Pears with Ricotta and Balsamic Glaze for a Libational #SundaySupper

Red Wine Poached Pears with Ricotta and Balsamic Glaze for a Libational #SundaySupper

A couple of weeks ago on Thanksgiving I spent the majority of the day watching football however I could not help but think of the things that made me thankful in 2014. One item that is high on my list from a food standpoint is the #SundaySupper Movement. It has provided me with several memorable experiences, most all of them positive. This tradition continued with a new experience this week when I volunteered to co-host with Alice of A Mama, Baby & Shar-pei in the Kitchen. I was delighted to meet her in person a couple of months ago when she was in town for IFBC, but the only picture I have from that meeting is one where she is holding the camera and wasn't in the picture. I have hosted events in the past by myself so it was nice to divide the hosting duties, but beyond that it was a pleasure to work with her.

Speaking of hosting duties, I published my preview for this week's event with the intention of preparing a lemoncello tiramisù. It utilized a sabayon in what I thought was a creative way. Then I went looking for a small container of lemoncello and couldn't find one in time to prepare this dish. This issue was further complicated when I had to do a mad scramble to think of a replacement dish because the temperature gauge on my oven broke off this past week which eliminated any possibility of baking. To keep with the theme of Libational Recipes, I didn't want to prepare a savory dish with a wine sauce because I still wanted to challenge myself with a dessert. Then I remember a picture from Fabio Viviani's first cookbook that I thought looked elegant. It also provided an opportunity to update the process of making ricotta cheese from scratch.

The Challenge

This could almost be categorized in my Presenting: series because the challenge is to replicate the photo in Fabio's book.

The Source

Adapted from pages 24, 220 and 268 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

1/2 gallon whole milk
1/6 cup white wine vinegar
1 tablespoon lemon juice
1 pinch kosher salt
2 cups balsamic vinegar
1/2 cup molasses
3 cups red wine
1/2 cup honey
2 cinnamon sticks
4 pears, peeled

Method

1. Prepare the ricotta. Bring the milk to a boil in a large saucepan. Once the milk reaches a temperature of 181° Fahrenheit, immediately remove the pan from heat and add the vinegar, lemon and salt. Stir as the milk curdles to fully incorporate the salt and lemon. Cover and let it cool for approximately 2 hours. Once cool, strain the mixture through a cheesecloth-lined strainer, pressing lightly on the curds to ensure the whey is completely drained.

2. While waiting for the ricotta to cool, prepare the balsamic. Combine the balsamic vinegar and the molasses in a small saucepan and bring to a boil over medium-high heat. Reduce the mixture to the consistency of a syrup. Set aside to cool.

3. Poach the pears. In a large pot, combine the wine, honey and cinnamon and bring to a boil. Add the pears and simmer them in the wine for about 15 minutes. Remove the pears and set aside to allow them to cool, then raise the poaching fluid heat to high. Reduce the fluid to the consistency of a syrup. To plate, place one pair off to one side on top of the reduced poaching fluid with a dollop of ricotta and drizzled with balsamic.

Successful?

In my rush to complete the dish the evening I prepared it, I neglected to notice one word in the ingredient list: peeled. It would have changed the composition of the dish. Unfortunately, the pears did not soften sufficiently. Despite my troubles with it, the flavors of the dish complemented each other well.

Other Libational Recipes this week:

Libations

• Big Easy Milk Punch by The Weekend Gourmet
• Blue Sparkling Star Cocktail by Hezzi-D's Books and Cooks
• Boozy Iced Spanish Coffee by Nosh My Way
• Campari Mint Spritzer by eating in instead
• Cranberry Moscow Mule by Ruffles & Truffles
• Creamy, Loaded Eggnog by La Bella Vita Cucina
• Malibu Breeze by Peanut Butter and Peppers
• Merry Berry Spritz by Amee's Savory Dish
• Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
• Pomegranate Panache by Jane's Adventures in Dinner
• Rhubarb Fool Cocktail by Food Lust People Love
• Southern Pomegranate Sparkler by Noshing With The Nolands
• Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
• Vanilla Bailey's With A Twist by Momma's Meals

Savory and Sweet Libational Dishes

• Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
• Beerberry Pancakes by Brunch with Joy
• Beet Relish by What Smells So Good?
• Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
• Brandied Triple Cheese Ball by Magnolia Days
• Champagne Chicken by Cindy's Recipes and Writings
• Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
• Craft Beer Jelly by Nik Snacks
• Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
• Hot Buttered Rum Balls by Bobbi's Kozy Kitchen
• Lentil Soup with Wine Braised Shallots by Pancake Warriors
• Red Wine Braised Short Ribs by Cooking Chat

Libational Desserts

• Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
• Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy's Honeybunch
• Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
• Bourbon Cranberry Compote by Pies and Plots
• Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
• Chocolate Stout Beer Brownies by The Perfect Brownie
• Dumante Frozen Espresso Creams by Seduction in the Kitchen
• Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
• Kahlua Bundt Cake by That Skinny Chick Can Bake
• Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
• Rum Glazed Cookie Cream Buns by NinjaBaker
• Tiramisu Biscotti by The Redhead Baker

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Pan Seared Sea Scallops with Butternut Squash Purée and Beurre Fondue

Pan Seared Sea Scallops with Butternut Squash Purée and Beurre Fondue

I was never happy with the first scallops dish I prepared for this website. Call this dish a 'Do-Over', however this time, I thought I'd use a purée of a seasonal vegetable and, given my struggles with broken sauces earlier this year, I wanted to practice my execution of a butter sauce.

Speaking of this particular butter sauce, the concept is very similar to a beurre blanc which I prepared earlier this year, only with different ingredients. In fact, the word 'fondue' translates to melted.

The Challenge

In addition to improving a dish I published earlier, I had also taken on the concept of a butter sauce from a source that didn't utilize an exact recipe.

The Source

I adapted the purée from foodnetwork.com and the beurre fondue from pages 76 through 77 of Think Like a Chef by Tom Colicchio with Catherine Young, Lori Siverbush and Sean Fri.

Ingredients

1 2-pound butternut squash, cut in half lengthwise, seeds and strings removed
12 tablespoons plus 4 tablespoons unsalted butter, divided
Kosher Salt and freshly ground black pepper
2 teaspoons honey
2 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
12 U-15 sea scallops
Alfalfa sprouts, for garnsh

Method

1. Roast the butternut squash. Preheat the oven to 350° Fahrenheit. Take 1 tablespoon butter and rub the flesh of each squash half with it, then season with salt and pepper. Place the squash halves on a parchment or aluminum foil lined sheet pan and roast in the oven until fork tender, approximately 30 to 40 minutes.

2. Prepare the beurre fondue while the squash roasts. In a small saucepan, bring about 12-inch of water to a simmer. Whisk in the 12 tablespoons butter in 1/2 tablespoon portions, adding the next portion after the one in the pan has melted. Small droplets of oil might appear which indicates the water is evaporating. If this occurs, add a small amount of warm water. Once the butter has been added, season with salt and pepper and keep warm over low heat until ready to plate.

3. Finish the dish. Pat the scallops dry with a paper towel, then season with salt and pepper. Heat a large skillet over high heat and add 1 tablespoon olive oil. Once the oil starts to smoke, add the scallops and sear on one side only, approximately 1 minute. Remove to a plate to allow for carryover cooking. Once the butternut squash is finished, scoop out the flesh and place into a blender with the honey, and remaining 2 tablespoons butter. Purée the squash, adding up to 2 tablespoons olive oil to loosen the mixture, if necessary. To plate, spoon some beurre fondue onto a warmed plate, top with 3 to 4 scallops. Spoon some purée beside the scallops and garnish with alfalfa sprouts.

Successful?

The butternut squash purée was sweeter than I expected with the addition of honey into it. and the sauce didn't separate. All in all, it was a very balanced plate of food. No brown bag leftovers for Mrs. Stuntman, however. because of the foul odor seafood leaves in the break room at the office.

Light Stunt: Chicken Stir Fry with Spinach and Peanuts

Chicken Stir Fry with Spinach and Peanuts

Call this my first cookbook review.

A while back a college friend had given Mrs. Stuntman and I a copy of Fifty Shades of Chicken by FL Fowler. As you can imagine, I was a little skeptical. The book does contain fifty chicken preparations divided into three sections: the first using whole bird, the second using chicken parts and the third more complicated dishes. Preceding each recipe is some really corny dialog about how a chicken feels about being prepared. I'd rate it a PG-13.

So the other night, I was thumbing through the book looking for last minute dinner ideas and found this dish that looked appealing.

The Challenge

Determine whether this book is more style than substance.

The Source

Adapted from page 88

Ingredients

1 pound boneless skinless chicken thighs, cut into bite-size pieces
Kosher salt
Freshly ground black pepper
1/3 cup chicken stock
1 1/2 tablespoons soy sauce
1 teaspoon corn starch
1 teaspoon honey
1 1/2 tablespoons peanut oil
1 1/2 teaspoons toasted sesame oil
1 bunch scallions, chopped fine (separate whites from greens)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/8 teaspoon red pepper flakes
4 cups baby spinach
1/2 cup roasted peanuts
Cooked white rice, for serving

Method

1. Finish the mise en place: Season the chicken with salt and pepper. Whisk together the chicken stock, soy sauce, corn starch and honey, then set aside.

2. Sear the chicken: Put the peanut oil and sesame oil in a large non-stick skillet and place over medium-high heat. Once the oil starts to smoke, add the chicken and fry, stirring frequently until almost cooked through, approximately five to seven minutes. Remove the chicken to a plate and set aside once the chicken has browned.

3. Flavor the stir fry: Once the chicken has been removed, add the garlic, ginger, red pepper flakes and scallion whites. Stir until fragrant which should take a minute or two. Add the spinach and stir until wilted, an additional minute. Deglaze the skillet with the chicken stock mixture and bring to a rapid simmer, scraping up any fond from the bottom of the skillet. Once the fluids thicken, add the chicken, peanuts and scallion greens and cook until the chicken is cooked through, approximately one to two minutes. Toss to combine then serve over rice.

Successful?

If you can look past the cheesy elements of this book, it's a good book for beginning cooks. Mrs. Stuntman also enjoyed the dish which came together rather quickly; perfect for a weeknight meal.

Light Stunt: Kale Salad with Balsamic Vinegar, Almonds and Parmesan plus a #SundaySupper Super Stars Feature

Kale Salad with Balsamic Vinegar, Almonds and Parmesan

Yikes! Has it really almost been two weeks since I gave you my last dish? Time certainly has escaped me but I have some great things planned in the next couple of weeks.

If I can be candid for a moment, I really haven't prepared anything new that's suitable here or I'd prepared dishes that I've already published here such as my rice and chicken dish and my short ribs dinner.

I was able to prepare this kale salad during my time off and thought it would be perfect to note here to hold you over while my other projects materialize. I didn't make many adaptations from it so let me refer you to Elise of Simply Recipes for the recipe.

One of the things in development was a feature with Isabel of Family Foodie and founder of #SundaySupper Movement called Sunday Supper Super Stars where one member is highlighted each Friday and this week is my turn. If you're a long time reader, you'll learn an interesting fact about me that I've yet to discuss with you here. Click on Sunday Supper Movement to view it.

Tea Smoked Roast Chicken

Tea Smoked Roast Chicken

Cross this one off the To Do List.

I found this recipe several years ago but never got around to preparing it. It appealed to me because of the unusual cooking technique. Then it occurred to me that I already had many of the ingredients used to prepare the dish leftover from my chicken wings post, so the timing was good.

The Challenge

Unusual cooking method: Smoking a chicken using tea leaves.

The Source

This is a Chef Andrea Reusing found on Food & Wine magazine's website but I adapted some of the ingredients.

Ingredients

2 quarts water
6 cloves garlic, smashed
9 dried red chiles, divided
10 star anise pods, divided
3 tablespoons honey
Two-inches fresh ginger, peeled and thinly sliced
Zest of 1 small orange
1 1-inch piece of cinnamon stick
1 cup soy sauce
1 small yellow onion, quartered
1/4 cup plus 3 tablespoons sugar, divided
1 whole chicken, approximately 5 to 6 pounds
1/2 cup long grain white rice
1/4 cup plus 2 tablespoons loose jasmin tea
Vegetable oil, as needed
1 teaspoon Szechuan peppercorns, crushed
Kosher salt
Fried rice, for serving

Method

1. Brine the chicken. In a large stockpot, combine the water, garlic, 5 of the red chiles, 4 star anise pods, honey, ginger, orange zest, cinnamon, onion and 1 tablespoon sugar. Simmer the brine over medium heat for 10 minutes, then remove from heat and let it cool. Once the brine has reached room temperature, add the chicken to the stockpot. Rotate the chicken so that the brine has coated all of the skin, then rest it so it is breast side down.

Cover and refrigerate overnight.

2. Smoke the chicken. Preheat the oven to 375° Fahrenheit, then line a stovetop-safe roasting pan with a double layer of aluminum foil. Remove the chicken from the brine and discard the brine. Pat the chicken inside and out with paper towels, then truss the chicken. Break the remaining red chiles and star anise into pieces, then combine them with the rice, remaining sugar, and tea. Pour the tea mixture into the roasting pan so that it coats the bottom evenly.

Place a rack on top of the tea mixture, then the chicken in the rack, breast side up. Cover the roasting pan with aluminum foil, sealing all sides, plus any overlapping pieces of foil with tape. Place the roasting pan over high heat for 2 minutes, then reduce heat to medium-low for 5 minutes. Remove from heat entirely and let it stand for 3 minutes. Remove the aluminum foil cover and let it rest for an additional 10 minutes.

3. Roast the chicken. Remove the rack with the chicken from the roasting pan, then the aluminum foil from the bottom along with the tea mixture. Return the rack back to the roasting pan, then rub oil over the chicken. Season them with the Szechuan peppercorns and kosher salt. Roast the chicken in the upper third of the oven for 35 minutes, then increase the heat to 425° Fahrenheit and roast for an additional 35 minutes, or until an instant read thermometer reads 165° Fahrenheit. Remove from oven, but let the chicken rest for approximately 10 minutes. Carve and serve with fried rice.

Successful?

The flavor of the tea was subtle, but still very good. I'd also recommend monitoring the chicken periodically while it roasts at 425° Fahrenheit. If it browns excessively, cover it with aluminum foil and continue roasting.

Presenting: Warm Fennel and Bitter Greens Salad

Warm Fennel and Bitter Greens Salad

This past Sunday, a certain football game was played, Punxsutawney Phil determined the fate of winter, and the second anniversary of the first dish I published on this blog. I wanted to mark the occasion with a little more flair, but time got the best of me.

As I stated earlier, one of my goals for 2014 is to eat more salads so I was looking online for ones that use ingredients that are in season now and came across this one on Food & Wine magazine's website. I thought it looked good enough to present here.

Check back tomorrow for my #SundaySupper contribution.

Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic for a Farmer's Market #SundaySupper

Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic

While I was attending San Jose State University several years ago, one professor in his class one day noted a certain irony which went something like, Silicon Valley has some of the most fertile soil in all of California, so what do we do with it? Build track homes and office parks on top of it. Silicon Valley encompasses the southern part of the San Francisco Bay Area which roughly includes Santa Clara County and the southern parts of Alameda and San Mateo counties. I have lived here for pretty much my whole life and I dislike the fact that the rest of the Bay Area gets clumped in with San Francisco because the two very different on several levels. For example, if you drive 30 minutes east of San Francisco in July, it's common the temperature will be 30 degrees warmer. Also, San Francisco is very urban while the rest is largely suburban.

Hidden away among the suburban development is an oasis in the form of J. E. Perry Farms on the west end of Fremont. They have a roadside stand on their property where they sell produce they grow on site. I went there in search of ingredients for this week's #SundaySupper theme of local food and/or farmer's market finds. One of the items that caught my eye was fresh figs, primarily because I had yet to work with this fruit in it's fresh form. I also brought my copy of The Flavor Bible with me. The list of complementary ingredients implied that it was a common ingredient in salads and desserts. One flavor affinity that is noted in it is figs, caramel, vanilla and balsamic vinegar, but it also strongly suggested honey separately.

The Challenge

Sophistication.

I can't find it anymore but I remember reading an article a couple of months ago that listed several common desserts that should be taken off restaurant menus, mostly because many versions aren't executed properly. (If I remember correctly, items such as New York cheesecake, cupcakes and chocolate lava cake made the list.) One point that the author made in the article was that desserts are often an afterthought for those establishments that do not employ a pastry chef, so I thought I'd attempt to fill the void.

The Sources

I pieced together the components of this dessert from a number of different sources. I adapted the fig roasting instructions from Fine Cooking Magazine; the caramel after consulting my friend, Chef Robert Dasalla of Little Chef Counter; and the ice cream custard from epicurious but I still don't have an ice cream machine, so I had to use David Lebovitz's hand-churning method I also used with my gelato dessert about a year ago.

Ingredients

2 cups heavy cream
1 1/2 cups half-and-half, divided
2/3 cup clover honey
2 large eggs
1/4 teaspoon kosher salt
12 black Mission figs, rinsed, dried, stems removed and cut in half
1 cup granulated sugar
6 tablespoons unsalted butter
1 cup balsamic vinegar

Method

1. Make the ice cream. Combine the cream, 1 cup half-and-half and honey in a medium saucepan over medium heat and bring to a boil. Once it reaches a boil, remove from heat, cover and let it cool for approximately 30 minutes. In a separate bowl whisk together the eggs and salt. Slowly pour in 1 cup of the cream mixture into the eggs while continuing to whisk.

Then pour the eggs and cream back into the cream mixture and cook over medium-low heat, stirring continually with a wooden spoon, until the mixture is thick enough to cover the back of a spoon and the temperature reaches 170°-175° Fahrenheit. Remove from heat, strain the mixture through a sieve into a nonreactive bowl, cover and chill. At this point in time, use your ice cream machine or follow the instructions in the David Lebovitz link above. This can be done a day or two in advance.

2. Make the sauces. For the caramel, add the sugar to a large saucepan evenly and place over medium-high heat. As the sugar starts to melt, shake the pan to redistribute. (Keep a close eye on it because the sugar can go from just right to burnt in a matter of seconds.) Once the sugar turns to amber, remove from heat and drop in the butter and the remaining half-and-half. The sugar will bubble violently, but whisk the added ingredients to combine, then cover and cool. Separately, add the vinegar to a small saucepan. Bring to a boil, then reduce heat to a simmer. Continue to reduce by 3/4 (or to 4 tablespoons) or until the vinegar is thick enough to coat the back of a spoon. Remove from heat and allow to cool.

3. Roast the figs: Preheat the oven to 450° Fahrenheit. Place the figs, cut side up, on a foil lined sheet pan and roast in the oven for 10-15 minutes, or until the figs begin to brown. To plate the dish, spoon some caramel in the center of a plate, place an ice cream scoop on top of the caramel, arrange three fig halves around the ice cream and drizzle with the balsamic reduction.

Successful?

The flavors of this dish did complement each other well with the balsamic balancing out the sweetness of the strong flavors of the caramel. It was sweet, but not overly sweet. I ran into some execution issues with the ice cream because it never fully solidified but was still very good.

By the way, I had the chance to consult Chef Dasalla because he and I competed in this year's Ribfest in the Park. You might remember I won the contest last year, but not this time. Since Chef was competing my goal this year was simply to get more votes for best overall rib than him. To my surprise, we both I didn't get a single vote this year, however it was good natured fun and I was able to catch up with some friends. Anyway, he suggested I add dairy to my caramel because straight sugar can easily crystalize and seize if it's not paid close attention. He also offered plating suggestions for this dish, so I must thank him yet again.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

We'll all be sharing stories and recipes from our own local food markets and celebrating local produce, so join us Sunday evening at 7 pm for a Farmer's Market twitter chat!

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n' Kale from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane's Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy's Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin' Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita's Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry and Peach Mini Pies from My Cute Bride
Cranachan from Happy Baking Days
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Light Stunt: Bulgogi-Korean Marinated Beef

Bulgogi

After the frenzy last week from being featured on Chef Fabio Viviani's blog, I hope I have been able to retain some new readers. That picture you see to the right? Yeah, it's old. I got a haircut in January but didn't update my avatar until recently. I'm one of millions of guys who is losing his hair on the top of his head and, rather than fight the inevitable, I decided to accept fate and move on. I have updated the picture in my About Me page.

From either of those pictures, one might be able to determine that I'm Asian. I will further specify that I am of Korean descent. I was adopted by American parents when I was an infant and my mother used to prepare a version of the dish when I was younger so I might have a connection to my heritage. I remember one day she remarked that her version was a lot of work to prepare so I found one that was much simpler and makes for a perfect weeknight meal since it's just broiled for a few minutes.

The Challenge

Replicate a dish from my childhood.

The Source

Amy of Kimchi Mom was kind enough to allow me to publish her recipe. I did make a few ingredient substitutions.

Ingredients

1 to 1 1/2 pounds chuck steak, sliced thin
1/4 cup soy sauce
2 tablespoons clover honey
2 tablespoons white sugar
2 tablespoons sesame oil
1 to 2 scallions, sliced thin, plus more for garnish
4 to 5 cloves fresh garlic, minced
1/8 teaspoon black pepper
1 tablespoon toasted sesame seeds, plus more for garnish

Method

1. Marinate the beef: Place the beef in a resealable bag. Combine the remaining ingredients in a bowl then pour the marinade over the beef in the bag, then toss the beef in the marinade to ensure all slices of beef are well-coated. Refrigerate for 1 hour or more.

2. Cook the beef: Place a rack in the oven about 6 inches from the heat source and preheat the broiler. Remove the beef from the marinade and place on a foil-lined broiler pan, then discard the marinade. Broil the beef for approximately 5 minutes and then toss until the sugars are lightly caramelized. Garnish with additional sesame seeds and scallions then serve immediately with white rice.

Successful?

I ran into an execution issue with this dish because the flavors of the marinade, while there, were muted. I'm not sure what caused this because there were some variables to consider.

1) Ingredient substitutions: Amy's recipe uses maple syrup but I didn't have any so I used white sugar and honey. She also used ribeye but I used chuck steak, which is a tougher cut of beef.

2) Preparation time: Either way, I only marinated the beef for about 90 minutes so I recommend marinating it overnight.

Regardless, it was still delicious. It also was reminiscent of the dish my mother used to serve when I was still a child. If you're unfamiliar with Amy, she can be found on facebook, twitter, YouTube, Pinterest, G+ and bloglovin'. She also has a graphic and web design business so please consider her if you're in the market for those services.

I didn't address Next Food Network Star last week, but I wasn't surprised by Chris's departure. Some information surfaced recently which leads me to believe that Nikki didn't win and I was astonished to learn Chad went home, especially when compared to Russell. From the way the episode was edited, the judges have picked a favorite in Stacey, but I'm not as enthusiastic about her culinary point of view. What's your analysis of the series? Comment below.

Anniversary Dinner 2013 Appetizer Course: Radicchio Slaw with Warm Honey Dressing

Radicchio Slaw with Warm Honey Dressing

For those of you reading this in the United States, I hope you have a Happy Tax Day!

This past weekend, Mrs. Stuntman and I celebrated our ninth anniversary. Readers of my last website might remember we ate at the Michelin-starred Lucé in San Francisco two years ago, but I didn't address the event in 2012 so I wanted to this year. We decided to celebrate at home with our daughter. Probably Mrs. Stuntman's favorite component of my last dish I published was the Asian cole slaw, so I thought this might work well. I also liked this dish from a practical standpoint because mis en place could be prepared in advance and it didn't use a lot of dishes so I could utilize them for other courses.

The Challenge

While the execution of this dish is fairly simple, the challenge here won't be fully realized until I reveal the other two courses. Namely, to compose a well-balanced tasing menu because I'm finding that putting components harmoniously together on a plate or over a multi-course meal has proven more challenging than the preparation itself.

The Source

Adapted from page 81 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

1 medium size head radicchio
1/2 head Napa cabbage
Ice water
1 bunch watercress
2 teaspoons fennel seeds
3 tablespoons honey
3 tablespoons Champagne vinegar white wine vinegar
1/2 cup extra-virgin olive oil
kosher salt and freshly ground black pepper

Method

1. Quarter the radicchio through the core but then remove the core from each wedge. Cut the leaves into 1/8-inch wide ribbons. Halve the cabbage in a similar fashion, remove the core, and slice it into similarly 1/8-inch wide ribbons. Place both types of leaves into a large bowl and cover with ice water, then soak for 20 minutes. Drain and soak again in fresh ice water for an additional 20 minutes. Drain a second time, pat dry and set aside. Cut any thick stems from the watercress and set aside.

2. Make the dressing: Toast the fennel seeds in a dry small skillet over medium low heat until the seeds are lightly brown and aromatic, approximately 3 to 5 minutes. Allow them to cool, then grind the seeds in a mortar or spice grinder.

Combine the honey, vinegar, and ground fennel seeds in a small saucepan and bring to a boil, stirring until the honey dissolves. Remove from heat and whisk in the olive oil, then season with salt and pepper.

3. Toss the radicchio, cabbage, and watercress in a large bowl and add enough dressing to coat. Adjust seasoning, if necessary, then serve immediately.

Successful?

From an execution standpoint, Mrs. Stuntman thought I under-dressed the dish which was partially due to the ratio of dressing prepared to the amount of slaw to be dressed. In other words, there wasn't enough dressing so I recommend doubling the dressing ingredients. This dish did, however, work well with the entreé course which I hope to publish later this week.