Tag Archives: BUTTER

STEAK TIDBITS OVER BUTTERED TOAST POINTS, CLASSIC AMERICAN CUISINE

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Down in the old canyons of Manhattan’s Financial District known as “Wall Street” small business owners catered to the thousands who worked at every income level and from janitor to CEO. Downtown as we called it was a place where people made their livelihoods and commuted in and out of the city. Today’s Downtown is a mix of the old financial center and a buzzing residential and retail community. This dish in the picture is my “ode” to the places that used to feed all of Downtown’s workers. In 1978 I started working in a Brokerage firm on Broadway, 61 Broadway to be exact. When you exited out the back of the building on its lower level you were on “Trinity Place” at the corner of “Exchange Alley”. That still exists. Opposite was the German American restaurant and bar called VOLK’S…food memory here…Their burgers were amazing, char grilled. Their drinks were big. And their Black Forest Cake was fantastic. At the corner of Exchange and Trinity on the south side of 61 Broadway was a parking lot. And next to that was a place that was the “best place ever” to a college kid working in a a financial firm in NYC. MICHAEL’S ONE was the name of this bar/restaurant and it was where the brokers and traders of the firm along with the back office and clerical workers went after the market closed to have a drink and/or something to eat. Well, the drinks were the usual suspects but at the center of this black leather, polished wood, modern dining space was a central grill and cooking space manned by the Chef known as Sylvester. His steak tidbits were a thing of beauty. Sirloin tips seasoned with salt and pepper, then sauteed in a pan with butter…garlic was added then finished with Worchestershire Sauce…cooked only till medium rare, then poured over buttered white toast points. Amazing. They left a lasting impression on this college kid working for the summer. I wound up sticking with that job and making steak tidbits to this day!!

STEAK TIDBITS

TIME: 1/2 HOUR FOR : 2 SERVINGS

1 1/2 LBS SIRLOIN STEAK TRIMMED OF EXCESS FAT. CUT INTO SMALL DICE/CUBES

1 STICK UNSALTED BUTTER

KOSHER SALT

CRACKED BLACK PEPPER

3 MINCED CLOVES OF GARLIC

2 TBS WORCHESTERSHIRE SAUCE

1 TSP MINCED FRESH FLAT LEAF PARSLEY

2 TRIMMED SLICES OF GOOD WHITE SANDWICH BREAD TOASTED THEN BUTTERED THEN CUT DIAGONALLY

Season the meat in a stainless steel bowl with about 3/4 teaspoon of kosher salt. In a heavy pan (cast iron is wonderful) heat 1/2 the butter just till sizzling. Add the meat in a single layer and let it sit for at least 3 minutes, then give the pan a shake and let the other side cook for about 2 minutes. You may need to do this in 2 batches as you don’t want to STEAM the meat if the pan gets overcrowded. When the meat is done remove to a flat platter and you’ll add it back in after you make the sauce. add the rest of the butter and let it melt into the pan. Now add the garlic and once you can smell the fragrance (isn’t it really a fragrance? Does anything smell as good as garlic in a pan of butter or olive oil? I told you…)then add the Worchestershire Sauce (L&P is my preferred brand, no, i’m not a paid influencer, it just has the best taste for me). Swirl the pan a few times and let this sizzle. Season the meat with the black pepper and remaining salt and add to the pan and JUST WARM IT THROUGH, like under a minute. Divide the steak cubes in 1/2 and pour over the buttered toast points drizzling the remaning pan sauce over the servings. Garnish with the parsley. Enjoy each bite of the juicy and saucy tidbits with the buttery toasty bread.

VERMOUTH AND LEMON GARLIC SHRIMP

fullcamera 298 There are many types of Shrimp sautees usually involving butter, olive oil, garlic and wine.  The most popular of course is the ItalianAmerican favorite, SHRIMP SCAMPI.  Once you have a basic technique or recipe down you can mix/match on it and build up into something new.  When you change even one part of a recipe you’ve created something new.  The rule to follow though, or I should say, the rule I follow is to keep the new ingredients in the same family/cuisine and the end result will turn into a great plate of food.  Case in point, Sauteed Shrimp, or Shrimp Scampi.  By changing one ingredient you create a whole new dish…White Wine has one flavor profile, but if you switch it up to VERMOUTH, now your dish will taste completely different. VERMOUTH is an old school fortified wine, so there we have the common denominator of wine.  Seafood and Vermouth are an old school pairing.  Look through some cookbooks from the late 50’s, early 60’s.  Companies like Martini and Rossi pushed real hard with the food industry to not only use their Vermouth as a drink or a mixer, but as an ingredient for cooking.  It works very well with fish and especially seafood like Shrimp, Clams, Scallops.

Vermouth is a flavorful and interesting type of fortified wine originally made with “WORMWOOD” which in French translates to VERMOUTH. 165994_3211681293308_1441686714_n-1 In Piedmont in Northern Italy various distilleries began to sprout up and Italy along with France because Vermouth country.  As a drink ingredient Vermouth is a main component of the MARTINI which, thanks to JAMES BOND became a signature of the swinging 60’s.  Think MAD MEN and suddenly Vermouth will pop into your head. In fact, that’s what happened when I decided to make this dish.  Mad Men was about to have one of its season premieres and there was a bag of U.S. Wild Caught 16-20 Shrimp in the fridge.  Vermouth in the cabinet.  Lemons in the produce drawer.  It all came together.   Vermouth Garlic Shrimp with Lemon and Parsley.  Vermouth is such a pronounced flavor that I decided a simple addition of Italian Flat leaf parsley would be plenty.  Vermouth is a blend of citrus peels, herbs and other aromatics so there’s the flavoring, no need to add additional green herbs with strong flavors.  And that’s how you take one recipe and create something new.  A few ground rules and you’re golden. So this post will contain 2 recipes..one for the MadMen inspired Vermouth and Lemon  Garlic Shrimp and then a way to make Pierre Franey’s style of Crevettes au Vermouth…fancy right? Didn’t know I could speak French?  Only when it comes to food. I’m not that good, lol.  The Franey’s French version adds cream to the dish.  Life is all about choices, your recipes and cooking should be the same way.

 

SERVES: 4                                           TIME: 35 MINUTES, prep and cooking

  • 1 ½ pounds raw  16-20 shrimp peeled and deveined.
  • 1/8 cup sifted all purpose flour
  • 1/8 tsp. Sweet Paprika (use a Hungarian or European brand)
  • tablespoons  unsalted butter
  • Salt to taste
  • Freshly ground pepper to taste 
  • 3 sliced garlic cloves 
  • ¼ cup dry white vermouth
  • 1/8 cup Olive Oil
  • juice of 1 lemon
  • 6 lemon slices
  • 2 tablespoons finely chopped parsley

In a heavy wide skillet/frying pan gently heat the butter and 1/2 the olive oil  Lightly dredge the shrimp in the flour mixed with the paprika and saute’ the shrimp till just golden on both sides, Takes about 5 minutes.  Do this in batches as overcrowding created steaming because of excess water created and the whole dish is ruined.  Keep the shrimp in on a platter lightly tented with foil. When you are all done saute’ the garlic for 2 minutes taking care not to let it brown or burn then add the Vermouth to the pan and deglaze it.  Add the lemon juice, the salt, pepper, parsley and the remaining olive oil.  Bring to a gentle boil then reduce to a simmer.  Add the shrimp back to the pan and gently heat through for 3 minutes.  Done.  Serve over rice or with potatoes or linguine.  Garnish with Lemon wedges.  Of course, before adding the shrimp taste the sauce and check for seasoning.

to the above recipe…if you want to make it in the style of CREVETTES AU VERMOUTH by Pierre Franey simply omit the lemon.  Omit the olive oil.  Omit the Garlic. Add the following ingredients:

4 tbs. additional unsalted butter

1/4 cup Heavy Cream

 

When you are ready to saute’ the garlic in the first recipe, instead, saute’ the onion till soft, about 7 minutes, then add the vermouth and deglaze the pan.  Bring to a boil, then reduce…add the heavy cream, then the additional butter. Blend well and then add the shrimp and heat thru on a simmer for 5 minutes.  French. nice.

Enjoy either. The Vermouth saute on top..and the Cream Sauce version adapted from Pierre Franey’s recipe.

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SHRIMP SCAMPI, MY VERSION OF THIS ITALIAN AMERICAN CLASSIC

scampi 022 I hope that picture caught your attention.  I made this dish and looking at it  I’m thinking, boy, would I like to make that dish!!   It’s the colors, it’s the SHRIMP, it’s the total package.  The dish known as SHRIMP SCAMPI is almost a universal favorite because it contains so many flavors that we love.  Well here comes my lecture, you’re not going to get my recipe without me pontificating about the dish.  Sit down, get a nice glass of wine, espresso, coffee, tea, for other drink and let’s talk SCAMPI.  First lesson of the post is that what you are looking at and probably call “Scampi” is an Italian-American creation that is correctly called SHRIMP SCAMPI, hence the title of the blog.  Why is it not just SCAMPI?? GLAD YOU ASKED! This is a SCAMPI:scampi 004 Aren’t they gorgeous?  That’s a crustacean called NEPHROPS NORVEGICUS. Say that three times.  Translated it’s the NORWEGIAN LOBSTER, or most commonly called LANGOUSTINE.  It also goes by the lively name DUBLIN BAY PRAWN and possibly a host of others. It’s a slender creature win long pincers that unfortunately does not inhabit the waters of the United States.  Very unfortunate.  This is my favorite food..on earth.  How sad for me.  Let’s move on.  In Italy this crustacean is called LO SCAMPO or GLI SCAMPI.  You’re practically fluent now!  The North Atlantic and the Mediterranean are Scampi grounds.  In Italy the most common way to prepare  SCAMPI is split, then grilled with Olive Oil, parsley, and lemon.  Simple!! Did I tell you I recently found some Scamp here in the U.S. and cooked up 6 of them? Here’s the proof:scampi 016And that’s what they look like.  The bodies resemble a large Shrimp (oxymoron aside) and the immigrants to the U.S. from Italy recreated this dish and transformed it, using the available shrimp here into a dish that now took on some of those Italian traits all pressed together to create the Olive Oil, Shrimp, Lemon, Wine or Vermouth, Parsley and Garlic dish we call SHRIMP SCAMPI!  Ok, class is over, there will be a quiz tomorrow before you’ve had your first latte.  I hope that was interesting but what’s even more interesting will be cooking and eating Shrimp Scampi so let’s get cooking!!

PREP AND COOKING TIME: 1/2 hour              SERVES: 4

1 1/2 LB JUMBO SHRIMP, PEELED AND DEVIENED (stop right here..did you throw those shrimp shells out?  really?  Do you like the taste of a rich shrimp bisque?  That flavor comes not from the meat of the shrimp, but from a stock that is a reduction of the shells.  The flavor in the shells is just amazing.  You can either make your stock while you are cooking the shrimp, or freeze them in a tightly closed bag for about 1 month. Then use them when you get a nice amount and make a stock similar to how you would make a chicken stock.  Don’t waste anything!!  All those flavors that a good chef/cook will wow you with are derived many times from what’s considered garbage)

1/4 cup OLIVE OIL

2 TBS. UNSALTED BUTTER

4 SLICED CLOVES OF GARLIC

1/8 CUP WHITE WINE OR VERMOUTH

KOSHER SALT

PINCH OF FRESH GROUND BLACK PEPPER

2 TBS. FINELY MINCED ITALIAN FLAT LEAF PARSLEY

JUICE OF ONE LEMONscampi 019

In a wide skillet heat 1/2 the oil and 1/2 the garlic, pinch of salt. Saute’ for only under a minute, then add the shrimp.  Saute’ for a few minutes on each side then remove them and the pan contents to a platter and lightly cover with foil.  Now add the rest of the oil, the garlic, when you smell that garlic…add the wine and bring to a boil then to a simmer.  Let this cook for 2 minutes, then add the shrimp back in and coat well with the pan juices.  Cook for 3 minutes.  Remove from heat.  Add the parsley, the lemon juice, pinch of salt, black pepper and the butter.  scampi 021 Now be a good cook and taste one of the shrimp…(how will you know if it tastes right??)..if they are done, they are ready to serve.. If you need more seasoning..go with more lemon juice before you add salt, or just a pinch.  Now serve on their own, with rice, with pasta.  This is a clean crisp presentation.  Some recipes call for the kitchen sink to be added as well (in the 60’s they added Worchestershire Sauce..i’m pretty sure that those Italian scampi weren’t swimming in Worchestershire Sauce…so…no thanks to that in my Scampi Style Shrimp!!).

The butter is a finisher…a closer if you will..it adds a little flavor, but it pulls the dish together as opposed to cooking this in a butter “sauce”..where butter is the main fat in the sauce.  and the Lemon and parsley are last too because they add tons of flavor to it, fresh flavor.  If you add those ingredients early on..they sort of get lost in the end product.scampi 018  US WILD CAUGHT SHRIMP..a  product we can be proud of and really the best type to use for your cooking and eating.  Hopefully you can find some near you to create this dish!!

 

 

MUSSELS WITH SOUTH AFRICAN STYLE LEMON BUTTER SAUCE

0002  Lemony bright, creamy and buttery without being heavy this recipe idea I am happily bringing home to you from my recent trip to South Africa.  These are my favorite souvenirs, the food idea ones that allow me to via my kitchen table transport us back to a place where we really enjoyed ourselves relaxing.  I love my home but it’s much work and it’s not a vacation.  Two weeks ago I was introduced to this sauce during our travels and in South Africa it is served along with Piri-Piri (an African/Portuguese chile sauce) and Garlic Butter Sauce with all of their grilled and steamed seafood dishes.  A plate of shellfish or fish was always accompanied by 3 small pitchers or ramekins of these sauces.165994_3211681293308_1441686714_n (1) That awesome platter was local mussels, Prince Prawns from Mozambique (right up the coast from South Africa) and Patagonian Calamari (WOW, thicker than our Atlantic and Mediterranean types but as soft as butter, amazing), a scoop of rice with peppers and onions and the three sauces.  This meal was had at the TWO OCEANS RESTAURANT where we had spectacular views of the tip of Africa (Cape of Good Hope) where the Indian and Atlantic Oceans converge.  Top lifetime dining experiences, even if the food sucked it would have been amazing but the food rocked our world and so it was just the best, as was the whole trip.  Wild baboons completed the whole experience as they romped outside of the restaurant and around our parked cars.  It was on this wonderful vacation that my oldest daughter decided the seafood looked just too good (maybe it was the surroundings that helped influence her) and she asked to try the mussels in the LEMON BUTTER SAUCE.  One taste and she was hooked.  Seriously, HOW COULD YOU NOT BE???  Yes a simple butter, lemon and cream sauce is addictive enough that less than a week after getting home A FOOD OBSESSION (me) had to try the recipe out in our home kitchen (the AFO KITCHEN).

Online I found a recipe from the OCEAN BASKET, which I’ll say is the South African equivalent of the U.S. chain Red Lobster with a very big difference, the seafood was AMAZING at the Ocean Basket.  These were not farm raised preservative shot-up shrimp, these were fresh then probably frozen prawns, split with their heads and shells still attached for grilling.  Superior seafood.   Anyhow it’s very hard to contain my excitement for this trip and most of the food I ate/encountered so this will be the first of many home experiments I will share with you based on the trip.

Here’s the sauce:

Prep Time: Cook Time: Serves:
0 15minutes 4

This rich, creamy lemon sauce is delicious served with fish. You can also add other spices to it for extra flavour such as garlic or mixed fish spice.

Ingredients

125ml (1/2 cup) thickened cream
20g butter (if you are using unsalted butter, add salt to taste)
1 1/2 tablespoons (30ml) fresh lemon juice
1 tablespoon finely chopped parsley

Method
Step 1

Heat cream to just below boiling point, do not boil

Step 2

Add butter, lemon juice and parsley and stir until butter is melted and mixture is smooth.

Step 3

If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency.

Step 4

If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Serve immediately.