Chickpea Curry with spinach

Chickpea Curry with spinach


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Chickpea Curry with spinach
A visit to NYC means over eating. I fully indulged: Ham, egg & cheese on a roll, linguine in white clam sauce, veal parmigiana and several bagels and lox with a schmear to name a few. In an effort to get back on a sensible diet i made a faux Indian meatless dish. The fresh grated ginger makes this dish a keeper, chickpea curry with spinach on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the turmeric , paprika, and cumin and cook until fragrant, about 1 minute.
  2. Add the chickpeas, tomatoes with their juices, and coconut milk and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 30 minutes. Season with salt and black pepper.
  3. Add spinach and stir to combine, and simmer until the spinach will combined, about 5 minutes. Taste and season with additional salt if needed. Serve.

Hummus


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Hummus
Homemade hummus is pretty simple. It should not be thick or chunky. Good hummus is creamy, and silky smooth. Use dried garbanzo to make your hummus instead of canned beans.
Prep Time 1 Hour plus soaking
Cook Time 50 Minutes
Servings
People
Ingredients
Prep Time 1 Hour plus soaking
Cook Time 50 Minutes
Servings
People
Ingredients
Instructions
  1. Add chickpeans and 2 tablespoons of salt to a bowl and soak at least 12 hours.
  2. Add 10 cups of water to a large pot add baking soda. Bring to a boil. Drain beans disgard soaking water. Add beans to pot bring back to a boil then lower heat and simmer until garbanzos are very soft, about 40-50 minutes.
  3. Set a mesh strainer over a large bowl. Drain, reserving 3/4 of the cooking liquid for blending and a small handful of beans for garnish.
  4. Transfer the rest of the beans to a blender or food processor. Add one tablespoon of kosher salt. Blend for 3 minutes until silky smooth.
  5. Add tahini paste and blend for another minute. With the machine running add the reserved cooking liquid, lemon and olive oil.
  6. Spread hummus into a flat serving dish, garnishing with reserved chickpeas, parsley and cumin.

Grilled Striped Bass

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Grilled Striped Bass
Nothing says summer like striped bass on the grill and corn salad. Eastern Long Island offers great fishing and some of the best tomatoes and corn available. Unfortunately not all striped bass is created equal, make certain you source wild striped bass and not an impostor.
Prep Time 10 Minutes
Cook Time 10-14 Minutes
Passive Time 1-3 Hours marinate
Servings
People
Ingredients
Corn salad
Prep Time 10 Minutes
Cook Time 10-14 Minutes
Passive Time 1-3 Hours marinate
Servings
People
Ingredients
Corn salad
Instructions
Striped Bass
  1. Add all ingredients expect fish to a large sealable bag. Shake well.
  2. Add fish to marinate, place sealed bag in a large bow and put in fridge for at least an hour.
  3. Turn gas grill high(or hardwood charcoal grill). With cover on gas grill, let it heat up for 20 minutes. Using scraper, clean grill well.
  4. Remove fish from marinate, place skin side down on hot clean grill. Turn heat down to medium-high and cover with lid. After 10-12 minutes check fish. It should flake fairly easy.
  5. Using a large metal spatula, remove fish from grill. Leave skin on grill, it will charred and not very tasty.
  6. Serve.
Corn salad
  1. Grill corn on grill over med-high heat for 12-15 minutes. Turning once.
  2. Cut corn off cob once cool enough to handle. Place cut kernels in a large bowl
  3. Add red onion, cilantro, apple cider vinegar, lime juice, olive oil, cumin and salt and pepper. Mix well and serve.
  4. Can be made ahead and refrigerated, bring to room temperature prior to serving. Taste to check seasonings may need more salt or pepper.
  5. Add halved cherry tomatoes, serve.

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. 

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

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.