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.

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.

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

Seared Scallop & Avacado Salad

Back in the late 1990’s I lived in San Francisco. Around the corner from my apartment was a great little sushi spot called Sushi Groove. Leo, the sushi chef, often made up custom dishes for me to taste. One night Leo served me a dungeoness crab and scallop  “salad” on top of a warm avocado. That is my inspiration for this scallop & avocado salad. 

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Scallop & Avacado
If you decide to make this dish, it’s very important you use dry scallops. Ask the fish monger if the scallops are wet/soaked/treated. If there are not dry scallops, thank him or her and make something else. Wet scallops are treated with a solution of water and sodium, tripolyphosphate or STPP. This solution is used to preserve the scallops and add weight, which means you’re paying more for an inferior product. Furthermore wet scallops will never product a nice brown crust instead they will release liquid into your pan and give you a rubbery result.
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Instructions
Salad
  1. Combine well and give it a taste. If salads tart, add a little extra virgin olive oil. If not tart enough, add a little more lime juice. Set aside
Scallops
  1. Wash scallops under cold water, remove muscle from side pat dry, make certain scallops are dry.
  2. Place sauté pan over medium-high heat. Season scallops on both sides with salt and pepper. If using sugar, add a little dash to the presentation side of the scallops(first side in pan).
  3. Place butter and oil in pan. Once smoking add scallops(sugar side down)to the pan and cook for 75-95 seconds on each side. Make certain scallops are not touching. You will see a thin crush form.
  4. Remove from pan, place first side(sugar side) up on plate for presentation. Serve

Rice Salad

dijon vinaigrette

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Rice Salad
The bright flavors of rice dish make it a great summer dish. Easily paired with grilled fish, chicken or beef.
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Instructions
  1. In a large bowl, toss in everything except vinaigrette. Mix well add dressing cover and chill for at least 4-6 hours or overnight.
  2. Bring to room temperature prior to serving.
Recipe Notes

Similar to a paella, whatever’s available will work in this dish. Roasted red or yellow peppers, roasted broccoli or artichoke hearts to name a few. 

Broccoli Rabe & Sausage with Chickpeas

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Broccoli Rabe & Sausage with Chickpeas
Broccoli rabe & sausage with white beans are a classic. Traditionally the broccoli rabe and sausage are cooked separately and combined prior to serving. I cook the rabe and sausage together in a hot oven. First the sausage to render a little fat pulling the sausage about half cooked. Add the rabe, give it a good mix with a touch of crushed red pepper. “Dinner: Changing the Game” Melissa Clark’s latest wonderful work includes a recipe featuring chickpeas cooked in the oven with rendered chicken fat. Why not try this with sausage & broccoli rabe and substitute chickpeas for white beans. The results were fantastic.
Prep Time 15 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat oven to 450F add a sheet pan or baking dish large enough to hold broccoli rabe and let dish get hot.
  2. Place chickpeas in a bowl add 2 tablespoons of olive oil, paprika and cumin and a good pinch of salt. Mix to combine place aside.
  3. Bring a small saucepan to a boil with water. Add the sliced lemon(or Meyer lemon if possible) boil for 1 minute. Remove with strainer and add to chickpeas.
  4. Remove sausage from casing and make disks the size of a silver dollar. Add sausage to hot pan and return to oven, cook for 3-5 minutes until bottom side is browned. Remove pan and flip sausage, return to oven and cook for another 2-3 minutes. Remove pan from oven put sausage on plate.
  5. Add chickpea mixture to pan, return to oven a cook for 20 minutes until crispy. Remove chickpeas and place in a bowl.
  6. Add the rabe to the roasting pan. The rabe with sizzle, quickly add salt and black/red pepper mix around with tongs and place back in oven. After 5-10 minutes, the leaves on the top and side will be begin to look dried out. Remove pan, stir rabe around add sausage place back in oven for 5-10 minutes until cooked thru.
  7. Place rabe & sausage on a serving platter add the chickpeas and squeeze the remaining half of lemon over top and serve.

Lamb Chili

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Lamb Chili
David Hagedorn, a food writer for The Washington Post, was kind enough to share this Indian inspired lamb Chili recipe with his readers 10 years ago. The blooming of the spices really makes this dish special.
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. Cook the lentils in 2 quarts of boiling salted water (with 1 teaspoon salt) until softened but still slightly al dente; that should take about 40 minutes.
  2. Drain, then rinse with cool water. Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the ground lamb and cook, stirring to break up the meat, until no traces of pink appear and the fat is rendered. Transfer the meat to a colander to drain; wipe out the pot and return it to the stove.
  3. Heat the remaining tablespoon of the oil in the same pot over medium heat until the oil shimmers. Stir in the curry and Kashmiri powders, the tablespoon of salt, the 1/4 teaspoon of black pepper and the ginger, letting the ingredients "bloom" for several seconds.
  4. Return the cooked lamb to the pot, along with the cooked lentils, pine nuts, raisins, coconut milk, broth and tomato paste, stirring until the tomato paste is completely incorporated. Increase the heat to medium-high; once the mixture begins to bubble at the edges, cover and reduce the heat to medium.
  5. Cook for 1 hour, stirring occasionally. To serve, combine the scallions, mint and cilantro in a small bowl. Ladle the chili into individual soup bowls.
Recipe Notes

Garnish with a generous sprinkling of the herb mixture.