Bergdorf Goodman Yellowfin Tuna salad

Bergdorf Goodman Yellowfin Tuna salad

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Bergdorf Goodman Yellowfin tuna salad
This tuna salad is luxurious. Its the type dish one might order at Bergdorf Goodman with a glass of prosecco for lunch during a shopping break. yellowfin tuna on happensatthebean.com #happensatthebean
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Instructions
tuna
  1. Cut tuna into 2-inch chunks. Season with salt and pepper. Place in a saucepan add the garlic and olive oil.
  2. bring to a gentle simmer under a low flame. Cook for 10 minutes, don't let oil boil.
  3. Remove pan from heat. add lemon zest and bay leaves. allow tuna to cool to room temperature.
  4. transfer to a bowl, cover and refrigerate over night. Bring to room temperature prior to serving.
salad
  1. In a medium bowl combine, tuna, mayo, chopped onion, capers, lemon juice and capers. Season with salt and pepper. Combine gently, flaking some of the tuna chucks.
  2. If possible add a little mayonnaise at a time. Just enough to bind things together.

Gumbo


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Gumbo
The secret to this classic is in the gentle cooking of the roux which adds to the velvety texture. Instead of standing over the stove, we make the roux in the oven. A few whisks over a few hours produces a great base for this dish. Gumbo on Happensatthebean.com
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on middle shelf of the oven, uncovered, and bake for 2- 2.5 hours, whisking 2 to 3 times throughout the cooking process.
  3. Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
  4. Place Dutch oven on stove over medium heat. Stir in the onion, bell pepper and celery, cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock/water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and peppers to taste.
  5. Can serve with white rice.

Lamb shank


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Lamb shank
Lamb shank offer a wonderfully flavorful, but it can be a bit tough. As a result lamb shanks lend themselves to a low and slow braise. Long cooking at a low temperature is what you need for meat that is falling-off-the-bone tender. Lamb shanks on Happensatthebean.com #happensatthebean
Cook Time 4+ Hours
Servings
People
Ingredients
Cook Time 4+ Hours
Servings
People
Ingredients
Instructions
  1. Heat the oil in a large Dutch oven or wide pot over medium-high heat.
  2. Meanwhile, season the trimmed lamb shanks all over with salt and pepper to taste. Add shanks to the pot and sear on all sides, turning as needed; this will take about 5 minutes for each batch. Transfer to a platter.
  3. Add the parsnips, onions, celery root and carrots to the pot; cook for about 3 minutes, stirring to coat them in the oil flavored by the meat. Return all the lamb shanks to the pot, then add the wine, bay leaves and 1 teaspoon each of kosher salt and black pepper and the water (use more water as needed to make sure the meat is covered). Let the mixture come to a boil, then reduce the heat to medium-low. Cover the pot tightly with a sheet of aluminum foil, then place the pot lid on top to seal the pot well. Cook for 3 to 3 1/2 hours or until the lamb is almost falling off the bone.
  4. When the meat is done, carefully transfer it and the vegetables to a platter; if serving right away, cover with foil to keep warm. Increase the heat to high and cook the liquid for about 30 minutes, until it has reduced by two-thirds. Spoon the reduced sauce over the meat and vegetables; serve warm.

Chicken Scarpariello with Sausage and Potatoes


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Chicken Scarpariello with Sausage and Potatoes
Scarpariello is “shoemaker” in Italian. Shoemaker’s chicken in not an authentic dish, it’s likely an Italian restaurants invention. Regardless of its origins Its delicious and one of my favorite dishes. Balsamic vinegar is also an option. Delete the cherry peppers and their liquid for 1/2 up of balsamic.
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Instructions
  1. Cut chicken into 14-16 small pieces. Place on a small sheet pan, salt with 3 tablespoons of kosher salt and place in fridge for 4-8 hours. Remove chicken and bring to room temperature.
  2. Preheat oven to 350°F. In a large pot, add the potatoes and some kosher salt, bring to a boil, cook partially covered for 10 minutes. Drain well, cool and cut into 3/4-inch slices. Set aside with the skin on.
  3. Pat chicken dry, pepper both sides and dust with flour. Add 2 tablespoons olive oil to the Dutch oven large enough to fit the potatoes and stick, sauté chicken until well browned, 5-7 minutes per side, (flip and repeat) Remove chicken from pan and set aside.
  4. pour off half the oil in the Dutch oven. Return to burner over medium heat. Cook the sausage on both sides, until browned. Remove sausage from pan, and set aside.
  5. Add the wine to deglaze the pan, scraping the brown bits off the bottom for a minute or two. Add the garlic, bay leaf, rosemary, chicken and sausage and mix. Add the potatoes, white wine cherry peppers & liquid, chicken broth and lemon juice. Mix well and place in oven with top ajar for 45 minutes.
  6. Let rest for 15 minutes prior to serving.