Shrimp scampi

Shrimp scampi

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Shrimp scampi
Shrimp sauteed in a lemon garlic butter and white wine sauce finished with linguine. Add fresh corn when in season, for a nice twist. Shrimp scampi on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Instructions
  1. In a skillet large enough to hold pasta, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add wine/broth , salt, red pepper flakes and ground pepper and bring to a simmer. Let wine reduce by half, a minute or two minutes.
  2. Add shrimp and corn(if using)sauté until shrimp is pink, 2 -3 minutes. Stir in the parsley lemon zest and lemon juice.
  3. Add about 1/2 cup of reserved pasta water. Over medium heat add cooked pasta and breadcrumbs, stir to combine and serve.

Sausage & Peppers

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Sausage & Peppers
Roast the sausage, peppers and mushrooms in the oven and you’ll never go back to making them on the stove. This sheet-pan(easy clean up)dinner is ready in an hour. Sausage and peppers on Happensatthebean.com #happensatthebean
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat over to 400F degrees.
  2. In a roasting pan combine, peppers, onions, garlic and mushrooms. Add salt, pepper and red pepper add oil and mix to combine.
  3. Using a fork or toothpick, prick hole all over the sausage. Place sausage on top of vegetables.
  4. Roast for about an hour, turning occasionally until we’ll browned.
  5. Serve.

Baked rigatoni with mushrooms, peppers and sausage


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Baked rigatoni with mushrooms, peppers and sausage
This baked rigatoni was adapted from Martha Rose Shulman. The tomato sauce has a nice spice with hot red pepper flakes, the diced yellow bell pepper gives it a nice lightness, its easy and straightforward. Baked rigatoni on happensatthebean.com #happensatthebean
Cook Time 75 minutes
Servings
people
Ingredients
Cook Time 75 minutes
Servings
people
Ingredients
Instructions
  1. Pulse tomatoes with a food processor to a coarse purée. Put a large pot of salter water on to boil.
  2. In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
  3. Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes.
  4. Heat medium saute pan over med-high heat and saute mushrooms for 4-5 minutes until browned. Remove from pan and set aside. In same pan over med-high heat saute sausage until it begins to brown.
  5. Add mushroom, sausage, black pepper and basil, stir together, taste and adjust seasoning.
  6. Heat oven to 350 degrees. Oil a 3- to 4-quart baking dish with olive oil.
  7. When water in pot comes to a boil, add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
  8. If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
  9. Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

Grilled swordfish

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Grilled swordfish
Serving large pieces of fish makes for a great table presentation. Here I have a 3-pound center cut swordfish. I simply treated it like a large piece of beef. The goal was a little crust on the outside and keeping the center completely moist. The key to this dish, fresh swordfish and not over cooking it.
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Pre heat grill to high for 20 minutes.
  2. Rinse off fish with water, and dry well. Place on a tray or large plate. Add olive oil to top/flesh side of fish, add salt and pepper.
  3. Clean hot grill well with brush.
  4. Place fish on grill, flesh side up/skin down. Reduce heat directly under fish to low. Keep other burners on high. Cook fish for 25-30 minutes.
  5. With a meat thermometer check fish after 20 minutes. We are looking for 120F-125 degrees. Remove from grill using one large or two small spatulas. Set aside on a large platter.
Beurre Blanc Sauce
  1. Melt butter over medium heat in a small/medium sauce pan. Once butter melts, begin whisking until butter turn light brown, almost burnt. Remove from heat, add vinegar, lemon juice and capers.
  2. Pour over fish and serve.

Salmon oven Roasted

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Salmon oven Roasted
Salmon is a funny dish, some love it others tolerate and some flat out avoid. For many years, the only salmon I really enjoyed was smoked and on a bagel. That was until I can across a Mark Bittman story about wild Alaskan salmon and the summer catch. I tried Bittman's technique, and its been a stable since, the reason its so good, I think it has something to do with the butter & fat content of the fish.
Prep Time 10 minutes
Cook Time 10 -15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 -15 minutes
Servings
people
Ingredients
Instructions
  1. Place a heavy baking dish in oven and preheat to 500F. Remove salmon from fridge let it come to room temperature if possible. Once the ovens hot, Add butter to pan for 30 seconds to 1 minute until melted. Remove pan from oven toss in half the chopped herbs, and the fish skin side up. Return to oven cook for 4-5 minutes, remove fish from oven. Peel off the skin(if it fails to releas put in for another 2 minutes) add half salt & pepper and remaining herbs turn over. Add remaining salt & pepper and cook for another 3-5 minutes. Plate, serve with lemon.
Recipe Notes

Can use a larger piece of salmon, may need to adjust cooking time a minute or two on each side.

Carnitas

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Carnitas
Confit is a French cooking technique. It means to cook in ones own fat. Carnitas is pork(usually shoulder) gently simmer for hours, in lard. It results in a rich, crispy, tender moist dish.
Prep Time 30 Minutes
Cook Time 3.5 Hours
Servings
People
Ingredients
Pork
Tomatillo Verde
Prep Time 30 Minutes
Cook Time 3.5 Hours
Servings
People
Ingredients
Pork
Tomatillo Verde
Instructions
  1. Preheat over to 350F
  2. Place a large Dutch oven, over high heat. Add lard, brown pork on all sides. Will take 3-5 minutes per/side.
  3. Once all browned, all salt, pepper, cumin, bay leaves and cinnamon sticks to pot. Add milk and enough water to cover the pork pieces.
  4. Place foil over top cover tightly and add lid(if you have one). Cook for 2-2.5 hours until porks tender.
  5. Remove from oven.
  6. To finish, break/city the meat into into largish(3-4inches)pieces.
  7. To crisp, turn over to 450F. Remove foil/top from pot. Place in hot over for 35-45 minutes. Until all the liquid is gone and the meats crisp. Remove from oven, serve.
Tomatillo Verde
  1. Remove tomatillos huskys and wash with cold water.
  2. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 10 minutes. Remove tomatillos with a slotted spoon.
  3. Place tomatillos in blender with other ingredients and pulse until well mixed.
Recipe Notes

Mexican coke can be substituted for part of  the milk. The results are similar, maybe a little sweeter. Unfortunately the high sugar content in the soda makes cleanup a project. 

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Sautéed Calamari

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Sautéed Calamari
Fried calamari is good, grilled calamari is better. Sautéed calamari is the next level. The first time I had sautéed calamari, I ordered two more servings. This is based on Blue Ribbons sautéed calamari.
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Instructions
  1. Wash squid with cold water and dry with paper towels.
  2. Place cast iron or carbon steel pan over high heat.
  3. Add oil to pan.
  4. Once oil smokes, carefully add squid in a single layer. Add butter pieces, parsley, garlic, salt and pepper.
  5. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook).
  6. Add more salt and pepper if needed. Serve with lemon wedges.

Red Beans

In a simple dish like red beans, it’s imperative the beans are “good.” Old beans regardless of soaking or cooking times will not completely soften. To ensure my beans are of good quality, I order directly from Camellias beans.

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Red Beans
New Orleans is one of my favorite eating cities in America. One dish everyone should be required to taste is red beans and rice. Simple ingredients transform humble beginnings into a silky, smokey, spicy pot of greatness. I made a hock stock prior to making the red beans. Fill a large pot with water (12-15 cups)completely covering the hocks. Bring to a boil, cover reduce heat to medium and cover. Cook for 2-3 hours, until stock is cloudy and hocks are tender. Can make stock, the night before and refrigerate(once cooled) overnight while beans soak.
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Instructions
  1. The night before preparing place beans in a large bowl and cover with 6 cups cold water. 12-16 hours later, drain and rinse.
  2. In a large Dutch oven add bacon grease or oil to medium-high heat until hot. Add onion, bell pepper, and celery. Add salt and cook, until vegetables are soft, stir often. Once slightly browned add garlic and cook, stirring, until for a minute. Add cayenne pepper, and 15 grinds of fresh black pepper. Stir well to combine. Add beans, along with hock stock, hocks and bay leave. If stock fails to cover beans, add water to cover by about 2 inches. Bring to a boil, reduce to a bare simmer. Cook beans uncovered until beans are tender 2 -2 1/2 hours.
  3. Remove hocks from pot.
  4. Using a large wooden spoon, mash 1/4 of beans against side of pot or use an immersion blender.
  5. Once hocks have cooked, pick meat disguard bones and skin, return meat to pot. Serve with white rice.
Recipe Notes

 

Chicken Parmesan

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Chicken Parmigiana
About 25 years ago, Lee Wood (my dad) calls me and says, “I played golf with a guy who works at The Palm and he told us to stop in for dinner.” Beyond the great lobsters and steaks, there are some hidden gems on the menu. In the original Palm, the small bar on the first floor was adjacent to the kitchen. Whenever we would have dinner there, I would arrive early, park myself at the end of the bar closest to the kitchen and watch the line cooks work. Standing there, I witnessed magic and one of the most magistical sights was The Palm’s version of Chicken Parmigiana.
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Put the chicken breasts between two pieces of saran wrap or parchment paper. Using the flat side of a kitchen mallet flatten it to 1/4-1/2 inch thickness.
  2. In three shallow bowls, plates or quarter sheet pans add the flour to one, eggs to one (and beat until combined) and the bread crumbs, Parmesan cheese, crushed red pepper and parsley, mix. Salt chicken and dredge in the flour, then the egg and finally press it into the breadcrumb mixture.
  3. Add the olive oil to a med/large sauté pan on medium high heat. Cook the chicken for 3-4 minutes on each side until golden brown.
  4. Cook the cutlets without touching or crowding in the pan.
  5. Remove place on paper towel to drain.
  6. Turn oven to broil, place ran 4-5 inches from heat source.
  7. Place foil over baking sheet. Place cutlets on top of foil. Add about half of warmed red sauce on top of cutlets and cover completely with thin sliced Muenster cheese.
  8. Place under broiler for 2-4 minutes. Keep an eye on the chicken, brown. I like mine a little crispy.
  9. Add remaining red sauce to the side of the plate or platter. Serve.

Rack of Lamb

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Rack of Lamb
The reverse sear not only works for large roasts and steaks it’s a great option for rack of lamb. It produces an evenly cooked rack of lamb. Pink from edge to edge, with a bronzed crust on the outside. I like starting meats in a low oven until almost cooked, and finishing directly on white hot hardwood charcoal.
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat over to 250F.
  2. Remove the fat cap from the outside of the lamb(or ask butcher). Can use fingers and a knife to detach.
  3. Rub mustard on lamb and sprinkle with salt and pepper.
  4. Place foil over baking sheet. Once oven reaches temperature, place lamb on top of foil. Cook until instant thermometer reaches 112-115F. Maybe 30 minutes. Cook the lamb, 10-12F degrees shy of desired serving temperature. Remove from oven.
  5. Start grill using hardwood charcoal.
  6. Place aside and rest. This lamb was pulled from the oven at 115F.
  7. Once charcoal becomes white hot, wrap lamb bones with tin foil using tongs, place lamb directly on coals, grill for two minutes or so on each side, until well browned. Let rest 2-3 minutes, slice and serve.
Recipe Notes

Selecting lamb chops