Month: April 2020

My favorite quarantine recipes Part IV

/ Roger Hyde / Leave a comment

4th week into my self-inflicted, no-repeat recipe challenge, and still going strong with another round of newbies and a few tried and true-bies. Trying to balance my proteins with seasonal veggies or salads on the side. It’s all about color, variety and putting every single taste bud to work.

SUNDAY

I seldom volunteer to whip up a Risotto. It’s that I don’t like the dish (there’s nothing more sublime than a steaming hot, creamy, nutty, sticky, cheesy puddle of rice), but for those who have never stood at a stove for a solid hour, stirring relentlessly until your hands blister, here’s a dish that is packed with flavor, crunch and yumminess – and the oven does all the work.

IMG_4501

Salsiccia Risotto

SALSICCIA RISOTTO

INGREDIENTS

  • 4 – 5 links hot Italian sausage
  • 1 Tblspn olive oil
  • 1/2 red bell pepper, roughly chopped
  • 1/2 green bell pepper, roughly chopped
  • 2 clove garlic, minced
  • 1 small onion, chopped
  • 1 cup Riso or Arborio rice
  • 2 cups chicken stock
  • 1 cup dry white wine (or additional cup of chicken stock)
  • 1 cup canned tomatoes, chopped
  • Freshly ground black pepper

DIRECTIONS

Preheat oven to 400F.
Heat the oil in a heavy, ovenproof skillet on medium-high. Add the onions and sautée until translucent. Add garlic and cook until aromatic, about 1 minute.
Squeeze sausage meat from their casings into the pan along with the bell peppers and cook stirring occasionally for 5 minutes until vegetables begin to brown.
Add rice and sautée, stirring for 1 minute. Stir in stock, wine (if using) and tomatoes and bring to a boil while loosening any brown bits.
Transfer skillet to the oven and bake uncovered for 25 – 35 minutes, or until most of the liquid is absorbed. Season with several grinds of black pepper.

MONDAY

There’s nothing more mouthwatering than Thai flavors. I don’t care if it’s the fish-sauce/lime/chili dressings or the peanut/vinegar/chili marinades. This is a great summertime dish that can be barbecued outdoors (or broiled in the oven as we all yearn for Summer to get here already!)

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Chicken Satay with Cucumber Pineapple Salad

GRILLED CHICKEN SATAY

INGREDIENTS

  • 1/2 cup peanut butter
  • 1/2 cup peanut oil
  • 1/4 cup white vinegar
  • 1/4 cup Tamari (or light Soy sauce)
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic minced
  • 8 cilantro sprigs
  • 1 whole dried red chili pepper or 2 tsps dried red pepper flakes
  • 2 tsps chopped fresh ginger
  • 10 wooden kebab skewers
  • 4 chicken breasts cut into strips

DIRECTIONS

Combine the first 9 ingredients in a blender or food processor. Blend well to emulsify, adding a few drops of water if the mixture is too thick.
Divide the mixture and use 1/3 to marinate the chicken strips for 4 hours or overnight in a Zip-lock bag.
Store the other 2/3 separately for dipping.
Bathe the skewers in water for at least 2 hours. Thread the skewers with the chicken strips. Grill or broil until browned on both sides.
Serve with dipping sauce.

 

CUCUMBER PINEAPPLE SALAD

INGREDIENTS

For the Salad:

  • 1 to 1 1/2 cups pineapple (fresh or canned chunks)
  • 1 English cucumber (or 1 medium field cucumber)
  • 3 spring onions, thinly sliced on the bias
  • 1 red bell pepper, julienned
  • 1/2 cup dry whole roasted unsalted peanuts (plus extra for garnish)
  • 1 cup fresh cilantro
  • 1/2 cup fresh basil leaves, roughly chopped

For the Dressing:

  • 2 cloves garlic, minced
  • 1 red chili, de-seeded and minced, or 1 tsp. chili sauce
  • 1 tblspn soy sauce
  • 1 tblspn fish sauce
  • Juice of 1/2 lime
  • 2 tsp brown sugar

DIRECTIONS

Whisk the dressing ingredients thoroughly in a jug and set aside.
Peel and halve the cucumber lengthwise. Slice into 1/4” half-moons or chunks and add to a large bowl.
Add the red pepper, pineapple chunks, spring onion, peanuts, most of the basil and cilantro, (putting aside a little of each for the garnish.
Add the salad dressing and toss well to combine.
Serve on a platter and garnish with the extra herbs and nuts.

TUESDAY

This astoundingly flavorful recipe originates from Jamie Oliver. Just a few simple ingredients and little marinating time transform a piece of oven-roasted Salmon into an Asian masterpiece.

IMG_4511

Asian ginger Salmon

ASIAN GINGER SALMON

INGREDIENTS

  • 2 lemongrass stems (pale parts only) chopped.
  • 1/2 cup light soy sauce
  • 1/2 bunch cilantro leaves, thinly sliced
  • 4 garlic cloves, finely grated.
  • 1″ piece of ginger finely grated.
  • 2 pieces of skinless salmon filet, pin-boned (around 1/2lb each)
  • 1/3 cup honey, warmed
  • 4 spring onions, finely shredded
  • 2 limes halved

DIRECTIONS

Using a mallet or a pestle and mortar, bash the lemon-grass until fragrant. Stir in the soy sauce, ginger and garlic. Place the fish in a glass dish, then spread all over with the marinade. Cover and marinate in the fridge for 1 hour.
Preheat oven to 400 deg and line a large baking tray with parchment paper.
Wipe off the excess marinade with your hands and place the salmon on the tray, then brush with the honey.
Bake for 10 minutes or until the fish is just cooked but still a little pink in the center.
Carefully transfer the fish to a board or serving platter, sprinkle with spring onion and cilantro leaves, then serve warm or at room temperature with lime to squeeze.

 

WEDNESDAY

This incredible crowd-pleaser is both fragrant and downright numbingly spicy, but you can regulate the heat as you dare. As far as the noodles go, you can make them yourself (they are called “Biang Biang” due to the sound they make as you stretch and slap them onto an oiled surface before splitting them into 3-foot continuous belts and then boiling them) or you can opt for far less clean-up time with purchased Asian noodles or Korean rice cakes. It really doesn’t matter because it’s all about the sauce.

IMG_4517

Dan-Dan Noodles

DAN-DAN NOODLES

INGREDIENTS

  • 2 Italian (sweet) sausages
  • 12 Thai red/bird chilies, ground fine
  • ½ cup vegetable oil
  • 2 garlic cloves, sliced thin
  • 1 (1-inch) piece fresh ginger, peeled and sliced thin
  • 1 tablespoon Sichuan peppercorns
  • ½ cinnamon stick
  • 1 star anise pod
  • 2 tablespoons soy sauce
  • 2 tablespoons black vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar
  • Purchased noodles or Korean rice cakes, cooked al dente
  • 1 tablespoon salt
  • 12 fresh cilantro sprigs, trimmed and cut into 2-inch pieces
  • 6 scallions, sliced thin on bias

DIRECTIONS

Place chilies in large heatproof bowl. Place fine-mesh strainer over bowl and set aside. Combine vegetable oil, garlic, ginger, peppercorns, cinnamon, and star anise pod in small saucepan and heat over medium-high heat until sizzling.

Reduce heat to medium-low and gently simmer until garlic and ginger are slightly browned, 10 to 12 minutes.

While the chili oil cooks, squeeze the sausage from their casings into a medium skillet and cook on medium heat. Using a wooden spoon, break them up into small bits and stir until well-browned. Set aside.

Pour the cooked oil through the strainer into bowl with chilies; discard solids in strainer. Stir chili oil to combine and let cool for 2 minutes.

Stir in soy sauce, vinegar, sesame oil, and sugar until combined. Add cooked sausage and stir briefly.

Add the cooked noodles or rice-cakes and serve garnished with cilantro sprigs and scallions.

 

THURSDAY

As I try to be as heart healthy as possible (for the most part) (when I remember, that is), I tend to go the Oatmeal route for breakfast. Which makes me hunt tirelessly for ways to vary up a lifeless puddle of gray porridge any way I can. We ordered a slight variation of this at a hotel resort in Palm Springs about 17 years ago, and have been reprising it again from time to time.

IMG_4534

Oatmeal Brûlée

OATMEAL BRÛLÉE

INGREDIENTS

  • 2 ripe bananas
  • Prepared steelcut or regular oatmeal (for 4 servings)

For the vanilla sauce:

  • 1 cup whole milk
  • 3 egg yolks
  • 8 tblspn sugar
  • 1 tblspn vanilla essence

DIRECTIONS

In a small saucepan over medium heat, bring the milk to a simmer.
Meanwhile in a medium bowl, whisk the egg yolks and the sugar together until a ribbon forms when the whisk is lifted out of the mixture.
Whisk constantly while slowly pouring the hot milk into the yolk-sugar mixture.
Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble. The sauce is finished when you can dip a spoon into it, the draw your finger over the back of the spoon and have a track remain that is almost free of sauce.
Remove from the heat and stir in the vanilla. This can be made ahead and refrigerated in an air tight container for up to 5 days.

Divide the cooked oatmeal among flat serving bowls. Slice the bananas into discs and lay in a single layer on top of the oatmeal. Pour a thin layer of vanilla sauce to cover the oatmeal and bananas.
Using a brûlée torch, lightly burn the vanilla sauce (alternately, bring the bowls directly under a broiler for a few seconds until evenly brown) and serve immediately.

 

FRIDAY

Easy, peasy, pudding-in-pie. And oh, so scrumptious are these delightfully citrus-spiked Shrimp rolls.

IMG_4536

Shrimp Brioche

SHRIMP BRIOCHE

INGREDIENTS

  • 1lb baby shrimp, shelled
  • 2 Brioche buns
  • 2 tblspn Sour Cream
  • 1 Lemon
  • 2 Scallions
  • 3 Radishes
  • 2 tblspn Mayonnaise
  • 2 tlblspn fresh Tarragon, chopped
  • 2 oz Arugula
  • 1 Tblspn Butter
  • 2 tspn Olive Oil

DIRECTIONS

Preheat the oven to 400 degrees.
Bring a medium saucepan of lightly salted water to a low simmer. Zest and halve the lemon. Thinly slice the scallions. Thinly slice the radishes. Finely chop the tarragon leaves.
Add the shrimp to the simmering water. Cook until just opaque, 2-3 minutes. Drain and rinse under cold water to cool.
In a large bowl, whisk together 1 Tablespoon sour cream, half the tarragon, and a squeeze of lemon (to taste). Whisk in a large drizzle of oil. Season with salt and pepper.
Halve the brioche rolls and spread them with butter. Place in the oven to toast 3-4 minutes.
If the shrimp are larger, dice into 1-inch pieces. Toss in a medium bowl with the lemon zest, scallions, remaining tarragon, 2 Tablespoons mayonnaise, remaining sour cream and no more than 1 tsp of lemon juice. Season with salt and pepper.
Toss the arugula and radishes into the salad dressing. Season with salt and pepper. Fill each brioche roll with shrimp salad, and top with a bit of arugula radish salad. Serve the remaining salad on the side.

 

SATURDAY

Another amazing restaurant-quality, meet-the-parents or impress-the-boss worthy dish that dazzles the taste-buds is a favorite on our “keeper” list. And I guarantee that after you taste it,  it will be on yours too. Just don’t overcook the chops.

IMG_4527

Lamb chops au Poivre

LAMB CHOPS AU POIVRE

INGREDIENTS

  • 2 tblspn black pepper corn
  • 1 tblspn coriander seeds
  • 2 tsp brown mustard seeds
  • 1 tsp fennel seeds
  • 1 rack of lamb chops, trimmed and separated
  • 1 tblspn grapeseed oil
  • 1 tblspn butter
  • 2 tblspn chopped shallots
  • 6 tblspn beef stock
  • 1 1/2 tblspn cognac (optional)
  • 4 tblspn Creme fraiche
  • Salt
  • Freshly ground black pepper
  • Fresh rosemary sprigs

DIRECTIONS

Coarsely grind the spices in a pestle and mortar. Coat eat chop with spices on both sides. Cover and refrigerate for 1-3 hours.
Heat oil in a cast iron skillet and cook chops for 4 – 5 minutes on 1 side on medium heat until nicely browned. Turn and cook for another 4 – 5 minutes on the other side. Set aside under a foil tent.
Remove excess fat from pan. Add butter and shallots and cook on low heat. Add cognac (if using) and cook until it has evaporated. Add the beef stock and creme fraiche and cook on medium stirring until sauce has thickened and turned slightly brown. Season with salt and a few generous grinds of black pepper to taste.
Spoon sauce over and around chops and garnish with fresh rosemary sprigs.

 

Stay safe. Stay sane, but most importantly – stay at home!

 

 

 

My favorite quarantine recipes Part III

/ Roger Hyde / 6 Comments
IMG_4490

Maryland crab cakes (see next week’s blog for recipe)

Twenty-something days into a seemingly endless isolation, the only real downside to my self-imposed challenge to never repeat the same dish twice for as long as the lockdown lasts is when my semi-smart bathroom scale flashes ONE AT TIME PLEASE! Regardless, week 3 heralded a couple of old faithfuls, a few recently improveds and one or two new entrants to our “keepers” folder.

SUNDAY

We generally stick to at least one vegetarian dinner each week, and I had already planned on making a batch of my perfected-over-time Puttanesca, but the nice thing about this dish is that it can pair with way more than just pasta. In fact, after spotting a handsome pair of wild caught Chilean sea bass steaks, I decided to take a rain-check on the veg rule.

IMG_4455

Puttanesca on grilled Chilean sea bass

PUTTANESCA

Ingredients

  • 2 to 4 chilies de arbol
  • 4 large garlic cloves thinly sliced on a mandolin
  • 3 tblspn olive oil, divided
  • 2 oil packed anchovy fillets, drained and chopped
  • 1 tblspn fresh oregano leaves
  • 2 cups crushed San Marzano tomatoes, drained
  • 3/4 cup Castelvetrano olives, pitted and coarsely chopped
  • 1/2 cup Kalamata olives pitted and coarsely chopped
  • 2 tblspn drained capers
  • 1/2 cup chopped fresh basil

Directions

Heat chili’s, garlic, and 2 tablespoons oil in a large deep skillet over medium low. Cook,stirring occasionally until garlic is tender and light golden, about five minutes.
Add anchovies and oregano, cook, breaking up anchovies using the back of a spoon, until garlic is golden and mixture is fragrant, about 1 minute and 30 seconds.
Add tomatoes bring to a simmer over medium. Simmer, stirring occasionally until flavors all melded and sauce thickens, about 10 minutes. Remove and discard chilies. Stir in olives and capers and cook for another 10 minutes on medium-low heat.
Remove from heat. Add basil and remaining 1 tablespoon oil, toss to coat.

MONDAY

Most pork chop recipes include some concoction of apple or apple-derivatives. While many of them might be good, nice and fine…good, nice and fine are all four-letter words. Instead, I dare you to try this wonderfully sublime (and new to me) Ginger-scallion relish. You’ll quickly forget how to spell appel.

IMG_4457

Ginger-scallion relish on grilled bone-in pork chop

GINGER-SCALLION RELISH

Ingredients

  • 6 scallions, white and green parts separated and sliced thin
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground white pepper
  • ½ teaspoon grated lime zest plus 2 teaspoons juice
  • ¼ cup vegetable oil
  • 2 teaspoons soy sauce

Directions

Combine scallion whites, ginger, pepper, and lime zest in heatproof bowl.
Heat oil in small saucepan over medium heat until shimmering.
Pour oil over scallion mixture. (Mixture will bubble.) Stir until well combined.
Let cool completely, about 15 minutes.
Stir in scallion greens, lime juice, and soy sauce.
Let mixture sit for 15 minutes to allow flavors to meld.

 

TUESDAY

Another smashing new-to-me recipe for a rather classic dish is a wonderfully garlicky, buttery Linguine in White Clam sauce that makes you forget how long it’s been since you stepped a bare foot onto a soft, sandy beach. BTW, you don’t have to use fresh clams in the shell, but I just happen to think they make this dish look that much sexier.

IMG_4466

Linguine with white clam sauce

LINGUINE WITH WHITE CLAM SAUCE

Ingredients

  • 1 tblsp butter
  • 2 – 3 tblsp olive oil
  • 4 or more large garlic cloves, crushed or minced
  • 1/3 cup white wine
  • 8oz chopped frozen clams (thawed)
  • (I also like to include a handful of fresh clams in their shells for garnish)
  • 1-2 bottles of clam juice
  • 1/3 cup grated Parmesan cheese with more for serving
  • 1/4 cup chopped parsley with more for serving
  • 1 lb linguine pasta
  • Salt to taste
  • Freshly ground black pepper
  • 1/2 tsp red pepper flakes

Directions

Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions.

(If using fresh clams in their shell, steam them until they all open, about 7 – 10 minutes. Set aside.)

Rinse the thawed clams in a strainer and then add them to a small pot of simmering broth, water or clam juice. Cook for no more than 2 minutes, drain and set aside.
(If using tinned cooked clams, separate the clams from their juice.)

In a large saucepan heat butter and olive oil, add garlic, cook for approx 1 to 2 minutes until aromatic. Add bottled clam juice and white wine to the pan. Add salt and pepper to taste and allow the sauce to simmer. Add red pepper flakes.

Remove from heat and finally add the cooked (or tinned) clams to get them warm and coated in the sauce.

Drain pasta, and add back to the pot on medium-low heat. Pour the sauce mixture over the pasta, add grated cheese, salt, pepper and parsley and stir until nicely combined.
Serve in a bowl with a sprinkle of additional cheese and parsley and some baguette slices to mop up the extra sauce.

WEDNESDAY

I can barely remember when “Wednesday Wings” used to be a thing. But unlike their upstate cousins from Buffalo, these Crispy Peppercorn Chicken Wings don’t require all that deep frying (–twice, if you want them extra crispy). These are baked and then broiled in the oven. The secret is in the spice mixture.

IMG_4459

Crispy Peppercorn Chicken Wings

CRISPY PEPPERCORN CHICKEN WINGS

Ingredients

  • 2 tablespoons black pepper corns
  • 1 tablespoon kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1½ teaspoons garam masala or Chinese five-spice powder
  • ½ teaspoon baking soda
  • ½ teaspoon sugar
  • 3 pounds chicken wings, flats and drumettes separated, patted dry with paper towels
  • 2 tablespoons olive oil
  • 2 scallions
  • 1 lime

Directions

Crush peppercorns in a pestle and mortar or with the bottom of a saucepan in a baking sheet.
Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.

Add chicken wings and oil and toss with your hands until wings are evenly coated. Chill, uncovered for at least 1 hour and up to 1 day.

Arrange wings on prepared sheet, spacing then apart and them let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, preheat the oven to 425°. You’re going to bake and then broil the wings so they get extra crispy, so make sure you have one rack aset closer to the broiler

Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.

Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack until browned and crisp all over and nubs on ends of drumettes are just a little charred for about a minute. Remove from oven and turn wings again.
Broil until second side looks as crisp and lightly charred as the first, also about 1 minute. Let rest about 5 minutes.

While the wings are resting, thinly slice scallions and cut lime into wedges. Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.

THURSDAY

Just because I haven’t shared any breakfast recipes so far doesn’t mean that I don’t partake in one of the three most important meals of the day. This Oven-baked Steelcut oats has to be one of the strangest preparations of oatmeal ever. I “borrowed” the recipe from a seaside resort café where the (high, drunk or both) chef might have intended to make oatmeal cookies but threw in steelcut oats by mistake. The happy accident is a nutty, chewy, cookie-esque version of Grape nuts. Serve with plain yogurt, berries and (last week’s) Lemon curd.

IMG_4463

Oven-baked Steelcut Oats

OVEN-BAKED STEELCUT OATS

Ingredients

  • 1 cup Steelcut oats
  • 1 Tblspn brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbslpn melted butter
  • 1/2 cup whole milk
  • 1 egg, beaten
  • 1/2 tsp vanilla extract

Directions

Preheat the oven to 350 degrees.
Stir first 5 dry ingredients together and mix well.
Beat the wet ingredients and fold into the dry until well moistened.
Pour the mixture into a medium sized, greased baking dish.
Bake for 30 minutes and then using a spatula, chop it up into very small chunks and stir it around. Bake for another 15 minutes, continue to chop it up and let cool. Store in an airtight container and refrigerate for up to a week.
To serve warm, saute briefly in a skillet with a little butter. Serve with a very generous dollop of plain yogurt, blueberries and lemon curd (essential).
Or you can serve it cold with whole milk or almond milk.

 

FRIDAY

Here’s a question for you: What’s the difference is between an Austrian Wienerschnitzel and a Japanese Tonkatsu? Both involve pounded, crumbed and fried veal, pork or chicken. But because that they are both equally delicious, does anyone actually care what the difference is? The key is what you pair them with. This recipe works just as well for any of the above proteins, but the secret is in the dark-and-sassy Tonkatsu dip – plus these amazingly crispy quick-pickled cucumbers.

IMG_4475

Chicken Tonkatsu with Japanese pickled Cucumbers

CHICKEN TONKATSU WITH JAPANESE PICKLED CUCUMBERS

Ingredients

For the pickled Cucumbers:

  • ½ pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
  • 1 teaspoon coarse kosher salt, more for seasoning
  • 1 ¼ teaspoons sugar
  • 2 tablespoons sliced scallions
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon minced shiso or basil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted Asian sesame oil

For the Tonkatsu:

  • 8 thin slices chicken breast medallions
  • 3 eggs, lightly beaten
  • 1 tsp worcestershire sauce
  • 1 tsp tomato paste
  • 2 cups panko crumbs
  • ½ cup flour
  • Black pepper
  • Peanut or vegetable oil, for frying

For the Tonkatsu sauce:

  • 2 Tblspn tomato sauce
  • 3 Tblspn Worchestershire Sauce
  • 1 1/2 Tblspn Oyster sauce
  • 1 tsp sugar
  • 1 tsp lemon juice

Directions

Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
Mix the Tonkatsu sauce ingredients in a small bowl and set aside for serving.
Place one piece of chicken at a time into a Zip-lock bag. Pound the meat to 1/8-inch thickness.
Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko crumbs and flour in two separate shallow bowls.
Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in the panko.
Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the chicken in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer to a paper-towel-lined platter to drain.
Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso (or basil), soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers and sauce on the side.

 

SATURDAY

A wonderfully rustic variation from serving meat ragu with pasta is to pile it on top of a mound of steaming, fresh polenta. This Beef short-rib Ragu cooks for a good 2+ hours in the oven before falling apart and yielding to mouthwatering tomato-ey, garlicky and umami flavors. Don’t forget a sprinkle of freshly grated Parmesan.

IMG_4481

Beef short-rib Ragu

BEEF SHORT-RIB RAGU

Ingredients

  • 1 ½ cups beef broth
  • ½ ounce dried porcini mushrooms, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 3 anchovy fillets, rinsed, patted dry, and minced
  • ½ teaspoon five-spice powder
  • ½ cup dry red wine
  • 1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, chopped fine
  • 2 pounds boneless beef short ribs, trimmed
  • ¾ teaspoon table salt

Directions

Adjust oven rack to middle position and heat oven to 350 degrees. Microwave 1/2 cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter, pressing to extract all liquid; reserve liquid and chop mushrooms fine.

Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and five-spice powder and cook, stirring frequently, until mixture has darkened and fond forms on pot bottom, 3 to 4 minutes. Add wine, increase heat to medium-high, and bring to simmer, scraping up any browned bits. Continue to cook, stirring frequently, until wine is reduced and pot is almost dry, 2 to 4 minutes. Add tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer.

Toss beef with ¾ teaspoon salt and season with pepper. Add beef to pot, cover, and transfer to oven. Cook for 1 hour. Uncover and continue to cook until beef is tender, 1 to 1 1/4 hours longer.

Remove pot from oven; using slotted spoon, transfer beef to cutting board and let cool for 5 minutes. Using 2 forks, shred beef into bite-size pieces, discarding any large pieces of fat or connective tissue. Using large spoon, skim off any excess fat that has risen to surface of sauce. Return beef to sauce and season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days or frozen for up to 2 months.)

 

Stay safe. Stay sane, but most importantly – stay at home!

 

My favorite quarantine recipes Part II

/ Roger Hyde / 2 Comments
IMG_4434

Easter (birthday) chocolate cake with cream-cheese frosting

Still in isolation. Still hungry. Still cooking up a storm!

While I do love collecting and perfecting new recipes, it does push some of my old “go-to faves” further and further into the background. But every now and then I make it a point to scroll back and re-discover some of them. It’s a bit like re-connecting with an old school friend on Facebook. You reminisce, you catch up, you wonder why you lost touch…and then you move on to the next new shiny thing. Here are a few new and old hits that made last week especially delicious.

 

SUNDAY

If you love meatballs and middle-eastern flavors, this recipe for Kofta is an absolute knock-out. Aromatic, nutty, spicy and the bed of lemon-flavored tahini is pure sublimity.

KOFTA MEATBALLS

IMG_4405

Kofta

INGREDIENTS

For the Kofta:

  • 1 lb minced lamb
  • 1 lb minced veal or beef
  • 1 small onion finely chopped
  • 2 large garlic cloves crushed
  • 3/4 cup toasted pine nuts roughly chopped plus extra whole ones to garnish
  • 1/4 cup finely chopped flat leaf parsely plus extra to garnish
  • 1 large medium-hot red chilli, deseeded and finely chopped
  • 1 1/2 tspn ground cinnamon
  • 1 1/2 tspn ground allspice
  • 3/4 tspn grated nutmeg
  • 1 1/2 tspn ground black pepper
  • 1 1/2 tspn salt
  • 2 Tbsp vegetable oil
  • 2 tbsp melted ghee

For the Sauce:

  • 3/4 cup light tahini paste
  • 3 Tblspn lemon juice
  • 1/3 cup water
  • 1 medium garlic clove crushed
  • Sweet paprika to garnish

DIRECTIONS

Put all the kofta ingredients in a large bowl and mix together with your hands. Shape into long torpedo-like fingers. Arrange on a tray and chill until ready to cook for up to 1 day.
Preheat oven to 450 degrees (400 degrees with convection). In a medium bowl whisk together tahini paste, lemon juice, water, garlic and 1/4 tsp salt. The sauce should be a bit runnier than honey. Add 1 or 2 tablespoons of extra water if needed.

Heat sunflower oil in a large frying pan and sear the kofta over high heat. Do this in batches so they aren’t cramped together. Sear until golden brown on all sides – about 6 minutes for each batch.
At this point they should be medium-rare. Lift out of the pan and arrange on a cookie sheet. Finish cooking in the oven on the tray for 5 minutes. Drizzle with melted ghee once you remove them from the oven.
Spoon 3/4 of the tahini sauce on a serving plate and arrange the kofta on top. Drizzle the remaining tahini over the kofta in long, thin streaks.
Garnish with pine nuts, parsely and paprika. Serve immediately.
Serve with pita and cucumber and tomato salad.

 

MONDAY

For me, eating shrimp is like eating jewelry. And the one thing that shrimp tends to be paired up with most often is garlic. The Portuguese do it a lot. So do the Spanish, and the Italians, and the Greeks and even the Cubans. But here is a Mexican shrimp dish that uses 26 cloves of garlic that get salted, roasted and caramelized with smoked Chipotle peppers.

MEXICO CITY SHRIMP WITH CHIPOTLE MOJO

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Mexico City Shrimp with Chipotle Mojo

INGREDIENTS

  • 2 heads of garlic (about 26 cloves) peeled and crushed
  • 1/2 – 3/4 cup extra-virgin olive oil
  • Kosher salt
  • 1/4 cup fresh lime juice
  • 3 chipotle peppers in adobo sauce, seeded and minced, plus 2 tsp adobo sauce
  • 2 pounds medium shrimp—shelled and deveined
  • Freshly ground pepper
  • Chopped cilantro
  • Lime wedges
  • Grated Mexican cheese
  • Avocado slices
  • Soft shell tortillas

DIRECTIONS

Preheat the oven to 325°. In a small ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.

Using a fork, mash the garlic against the side of the dish and stir to incorporate the oil; the sauce may look like it has separated. Add the chipotle and adobo, season with salt and keep warm.

In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more garlic and serve with the excess garlic, lime wedges, chopped cilantro, grated Mexican cheese, sliced avocados and warmed tortillas all on the side.

 

TUESDAY

Just because you can’t go outside shouldn’t mean that you have to divorce yourself from anything barbecued. This pulled chicken slider is a yummy, smoky, vinegary, tomatoey (slightly messy) work of genius that brings the outside inside.

BARBECUE CHICKEN SLIDERS

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Barbecued Chicken Sliders

INGREDIENTS

For the Sauce

  • 1 ½ cups ketchup
  • ¼ cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper

For the Chicken

  • 1 cup chicken broth
  • 2 tablespoons molasses
  • 1 tablespoon sugar
  • 1 tablespoon liquid smoke (separated)
  • 1 teaspoon unflavored gelatin
  • Salt and pepper
  • 2 pounds boneless, skinless chicken thighs, halved crosswise
  • Hot sauce

DIRECTIONS

FOR THE SAUCE: Whisk all ingredients together in bowl. Set aside.

FOR THE CHICKEN: Bring broth, molasses, sugar, 2 teaspoons liquid smoke, gelatin, and 1 teaspoon salt to boil in large Dutch oven over high heat, stirring to dissolve sugar. Add chicken and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is easily shredded with fork, about 30 minutes.

Transfer chicken to medium bowl and set aside. Strain cooking liquid through fine-mesh strainer set over bowl (do not wash pot). Let liquid settle for 5 minutes; skim fat from surface. Set aside fat and defatted liquid.

Shred into bite-size pieces with 2 forks. Transfer chicken, 1 cup sauce, ½ cup reserved defatted liquid, 3 tablespoons reserved fat, and remaining 1 teaspoon liquid smoke to now-empty pot. Cook mixture over medium heat, stirring frequently, until liquid has been absorbed and exterior of meat appears dry, about 5 minutes. Season with salt, pepper, and hot sauce to taste. Serve, passing remaining sauce.

Serve the pulled chicken on white bread or hamburger buns with pickles and coleslaw.

 

WEDNESDAY

If it isn’t obvious yet, I tend to lean towards more flavor-forward dishes. I can’t even spell suttel!? For me, the spicier the better – even on vegetarian night. This crispy potato dish is a relative newbie that rose to “keeper” status after just one bite.

CRISPY POTATOES WITH SPICY AVOCADO SALSA

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Crispy potatoes with spicy Avocado salsa

INGREDIENTS

  • 1 1/2 pounds fingerling potatoes
  • 6 tablespoons olive oil, divided
  • 3 1/2 teaspoons kosher salt, divided
  • 1/2 cup chopped yellow onion
  • 1/3 cup cold water, plus more as needed
  • 1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped
  • 3/4 cup chopped fresh cilantro leaves and stems, divided
  • 2 tablespoons fresh lime juice
  • 1 small avocado, pitted
  • 1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid
  • 2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

DIRECTIONS

Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.

Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.

While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.

Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

 

FRIDAY

Nothing can take your mind off of a virus like a good, strong, creamy and umami curry and rice. Even though there are a few extra steps to this restaurant-quality Chicken Tikka Masala, they are so worth it. Come on. You can do it.

CHICKEN TIKKA MASALA

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Chicken Tikka Masala

INGREDIENTS

  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon cayenne
  • 6 cloves garlic, minced (separated)
  • 1/2-inch piece fresh ginger, grated
  • 1 cup yogurt (plain, whole-milk)
  • 2 pounds chicken breast, cut into large chunks
  • 2 tablespoons ghee
  • 1 onion, chopped
  • 1 tablespoon tomato paste
  • 5 tomatoes, chopped
  • 3 green cardamom pods
  • 1/2 teaspoon white pepper
  • 1 can coconut milk (separated)
  • Salt to taste
  • 1/2 cup fresh cilantro, chopped
  • Sambals: sliced bananas, peanuts, toasted coconut, cashews, chutney, atchar

DIRECTIONS

Combine the turmeric, garam masala, coriander, cumin, salt and red chile powder to make a spice blend; divide the blend in half. Combine half of the spice blend with 4 minced cloves of garlic, ginger, yogurt and chicken; mix together by hand in a mixing bowl. Transfer to a resealable plastic bag and marinate for at least 6 hours (overnight preferred).

Warm the ghee in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté until aromatic, another minute. Add the tomato paste, tomatoes, cardamom pods, white pepper and the other half of the spice blend. Stir to combine, then reduce heat to medium-low and gently simmer until dark and thick, about 40 minutes.

While the sauce is darkening, prepare the chicken. Skewer the chicken pieces and grill over direct high heat until cooked through, about 3 minutes per side, flipping once. Alternatively, broil in the oven, about 6 to 8 minutes per side. Allow the chicken to rest for 10 minutes, then remove from the skewers and set aside.

Once the sauce is dark, transfer to a blender and add 1 cup of the coconut milk. Blend until smooth. Return to the skillet, straining through a mesh strainer to catch the cardamom shells and tomato skins. Stir in the rest if the coconut milk; return to a simmer and cook until slightly darkened, about 10 minutes. Taste and add salt if needed.

Stir in the cilantro and chicken pieces and allow to simmer for another minute before serving.
Serve with Basmati rice and as many sambals as you like on the side.

 

ANY DAY

If the first sign of insanity is doing the same thing over and over again expecting a different result, then why, oh why do we eat store-bought Lemon curd? If something so pure has a shelf-life longer than a bad mood, then don’t be surprised if all you can taste are the preservatives, stabilizers, thickeners, artificial sweeteners, flavors and colors. I dollop my home-made Lemon curd on just about everything. Toast, yogurt, oatmeal, banana bread, heck I’d even put it on the lid of an Amazon delivery box, if I there was nothing else to eat.

HOME-MADE LEMON CURD

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Lemon curd

INGREDIENTS

  • 4 Lemons, zested and juiced
  • 1/4 lb butter, cut into small pieces
  • 4 large eggs
  • 2 cups sugar

DIRECTIONS

Melt the butter slowly in a double boiler. Lightly beat the eggs and add to the butter with the lemon juice and zest. Stir slowly but immediately with a whisk to blend the ingredients.
Add the sugar while continuing to stir until well mixed.
Allow to cook slowly and gently for 30 – 45 minutes or until it coats the back of the spoon. (Do not overheat or the eggs will scramble.) Strain the curd into a jug, and pour into warm jars and cover. Refrigerate and use within a month.

 

Stay safe. Stay sane. Stay inspired. But above all, stay at home.

My favorite quarantine recipes Part I

/ Roger Hyde / 3 Comments
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Afternoon tea with Pistachio and Hazelnut paste toast triangles

As the inevitability of an extended isolation drags on and on, I find that no matter how I try to vary my habits around the house (spending time in different rooms, sitting on different chairs, looking out of different windows etc.) eventually it all starts to look and feel like more and more and more of the same. But the kitchen is the one place I can truly change things up with each passing meal. I made a promise at the start of the virus outbreak that no matter how long social distancing lasts, I will never cook the same meal twice. And so here are a few of my favorites so far.

SUNDAY

CHINESE-STYLE BARBECUE SPARE RIBS

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Chinese-style barbecued Spareribs

INGREDIENTS

  • 1 (6-inch) piece fresh ginger, peeled and sliced thin
  • 8 garlic cloves, peeled
  • 1 cup honey
  • ¾ cup hoisin sauce
  • ¾ cup soy sauce
  • ½ cup Chinese rice wine or dry sherry
  • 2 teaspoons Chinese five-spice powder
  • 1 teaspoon red food coloring (optional)
  • 1 teaspoon ground white pepper
  • 5 – 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs
  • 2 tablespoons toasted sesame oil

DIRECTIONS

  1. Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey; hoisin; soy sauce; ½ cup water; rice wine; five-spice powder; food coloring, if using; and pepper and whisk until combined. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover, and cook for 1¼ hours, stirring occasionally.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
  3. Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2½ cups, 16 to 20 minutes.
  4. Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet. (This prevents the ribs from drying out) Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.

 

MONDAY

CHICKEN MARSALA

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Chicken Marsala

INGREDIENTS

  • 4 boneless, skinless chicken breasts (about 1 1/2 pound, 680g), cut in half crosswise
  • salt
  • freshly ground black pepper
  • 8 to 10 ounces (230-280g) button mushrooms, stems trimmed and sliced
  • 3 tablespoons (total) olive oil
  • 4 tablespoons (total) unsalted butter
  • 2 large cloves garlic, peeled and minced
  • about 1/3 cup (50g) flour
  • 1/3 cup (80ml) chicken stock or water 80ml
  • 1 teaspoon corn starch
  • 2/3 cup (160ml) Marsala wine preferably dry
  • 1 1/2 teaspoons balsamic vinegar
  • 2 tablespoons chopped parsley

DIRECTIONS

  1. Put the chicken pieces between two sheets of plastic wrap, or in a sturdy zip-top freezer bag, and pound them with a rolling pin until they’re 1/2-inch, (1,5cm) thick. Put the pieces in a bowl and season well with salt and pepper. Set aside.
  2. In a wide skillet, melt 1 tablespoon of olive oil and 1 tablespoon of butter over high heat until the butter starts to sizzle. Add the sliced mushrooms, season with salt and pepper, and cook – stirring occasionally – until the mushrooms are seared and cooked through, 6 to 8 minutes. Add the garlic to the mushrooms during the last-minute of cooking.
  3. Scrape the mushrooms onto a plate and wipe the pan clean with a paper towel to remove any bits of garlic. (If not, those bits will burn when frying the chicken.)
  4. To sauté the chicken, spread the flour onto a plate and dredge half of the chicken pieces in the flour, shaking off most of the excess. Heat 1 tablespoon olive oil and 1 tablespoon of butter in the pan. Add chicken pieces so they are in a single layer; don’t crowd them in the pan. (If you have a very large pan, you can sauté them all in one batch. But I use a 10-inch/23cm skillet, and do them in two batches.) Sauté the breasts, turning them over midway during cooking, until they are browned on each side. (They don’t need to be completely cooked through at this point.) When browned, remove the chicken pieces to a separate plate and heat another 1 tablespoon of oil and 1 tablespoon of butter in the pan, and sauté the rest of the chicken.
  1. While the chicken is cooking. Stir the corn starch into the stock or water until it’s completely dissolved, then mix it with the Marsala.
  2. When the second batch of chicken is done and removed from the pan, pour about one-third of the Marsala mixture into the pan, scraping the pan with a wooden or silicone spatula to scrape up the browned bits, then add the rest of the Marsala mixture, as well as the mushrooms and chicken pieces.
  3. Cook the chicken and mushrooms with the sauce over medium heat, turning the chicken pieces over occasionally, to make sure they’re well-basted in the sauce, until the chicken is cooked and the sauce has thickened, about 5 to 6 minutes. Remove from heat and stir in another 1 tablespoons of butter, the balsamic vinegar, and chopped parsley. Taste the sauce and season with more salt, if necessary.

Serving: Chicken Marsala is best served with warm, with wide noodles or another pasta. Mashed potatoes would work well, too.

TUESDAY

GARLIC-GINGER-TOMATO CAULIFLOWER (OR CHICKEN) STIR FRY

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Ginger-Garlic-Tomato Cauliflower stir-fry

INGREDIENTS

  • 1 head roasted cauliflower floretsor 1 ½ pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
  • ½ cup flour to dredge the chicken
  • 4 tablespoons neutral oil, like corn or canola
  • Salt and pepper
  • 2 tablespoons slivered garlic
  • 2 tablespoons slivered ginger
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 cup ketchup

DIRECTIONS

Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.

When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.

Add remaining oil to pan and turn heat to medium high. Add garlic, ginger and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Add chicken (or roasted cauliflower) to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

 

WEDNESDAY

PENNE OR FARFALLE WITH PISTACHIO CREAM AND SHRIMP

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Penne with Pistachio cream and shrimp

INGREDIENTS

  • 8 ounces Farfalla or Penne pasta
  • 1/2 medium white or yellow onion, chopped
  • 1/4 cup ground pistachios (unsalted, ground in a food processor)
  • 2 tablespoons olive oil (plus a little extra)
  • 1lb shelled shrimp
  • 1/2 cup heavy cream
  • crushed red pepper, to taste
  • salt, to taste
  • fresh ground black pepper, to taste

DIRECTIONS

1. Bring a pot of salted water to boil.

2. In the meantime, chop onion and grind the pistachios in a food processor until the pieces are very small but not completely uniform. Add pasta to water and boil according to package directions.

3. While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned.

4. Add pistachios and enough oil to moisten them (if needed). It should be a paste-like consistency. Cook, stirring, over medium heat for about one minute (do not let the pistachios take on any color). Add the shrimp and cook on both sides until just done.

5. Add cream, stir until heated through, then remove from heat. Add a pinch of crushed red pepper, black pepper and plenty of salt to taste.

6. When pasta is al dente, drain well then add to the saute pan with the sauce. Toss well to coat and serve immediately with lots of fresh grated Parmigiano Reggiano.

 

FRIDAY

MISO-MARINATED SALMON

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Miso-marinated Salmon

INGREDIENTS

  • ¼ cup white miso paste
  • 2 tablespoons sugar
  • 1 ½ tablespoons sake
  • 1 ½ tablespoons mirin
  • 2 (6- to 8-ounce) skin-on salmon fillets
  • Lemon wedges

DIRECTIONS

1. Whisk miso, sugar, sake, and mirin together in medium bowl until sugar and miso are dissolved (mixture will be thick). Dip each fillet into miso mixture to evenly coat all flesh sides. Place fish skin side down in baking dish and pour any remaining miso mixture over fillets. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2. Adjust oven rack 8 inches from broiler element and heat broiler. Place wire rack in rimmed baking sheet and cover with aluminum foil. Using your fingers, scrape miso mixture from fillets (do not rinse) and place fish skin side down on foil, leaving 1 inch between fillets.

3. Broil salmon until deeply browned and centers of fillets register 125 degrees, 8 to 12 minutes, rotating sheet halfway through cooking and shielding edges of fillets with foil if necessary. Transfer to platter and serve with lemon wedges.s

Stay safe. Stay sane, but most importantly – stay at home!