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.

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.

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.

Roberta’s pizza dough

Clam pizza


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Roberta’s pizza dough
Homemade pizza can be a nightmare. Once you get the dough right, it’s idiot-proof. Try using a scale to measure the indigents, you’ll never be disappointed again. Roberta’s pizza dough on Happensatthebean.com
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Combine salt and flours in a medium bowl. Combine yeast, olive oil and warm water in a Bowl. Add water mixture to flour/salt and knead by hand or using a kitchen aid(dough hook). Let rest for 15 minutes, then knead for 3 minutes.
  2. Divide and not two equal sized ball. Place on a floured surface, cover with dampened cloth and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  3. To make pizza, place each dough ball on a floured surface and use your fingers to stretch and form the shape. Top and bake.
  4. I crank my BGE up to 700F degrees and cook for 5 minutes or so.

Corn Salad


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Corn Salad
In late July thru early September New Jersey & Long Island, NY produce reallly terrific corn. Grilled, boiled or in a risotto it’s difficult not to enjoy. This recipe is based on Ina Garten s with a few changes. Corn salad on Happensatthebean.com #happensatthebean
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Prepare your grill, gas or charcoal, with direct, high heat.
  2. You want a bit of char on your corn, so peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place on grill for 15 minutes. Start with husk side down after 10 minutes rollover.
  4. Remove from grill and let cool down.
  5. Cut corn off cob in a large bowl.
  6. Mix corn with tomatoes, scallions, cilantro and red onion.
  7. Add cider vinegar, olive oil, salt, pepper and cayenne and mix well. Serve or chill in refrigerator.

Roasted Yukon potatoes

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Roasted Yukon potatoes
First steamed then roasted this technique works well with Yukon potatoes. It’s important they are all similar in size to ensure even cooking. This results in a nicely browned, crispy and creamy finish. The parsley, garlic and clarified butter makes this special dinner worthy. Roasted Yukon potatoes on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Instructions
  1. Place oven rack in lowest position and preheat to 425F. Cut potatoes in half.
  2. Arrange potatoes, cut side down, on a baking sheet, spcaed out. Pour in 1½–2 cups water (a thin layer).
  3. Cover baking sheet with a foil, crimping sides very tightly to seal well. We need to trap the steam.
  4. Bake potatoes until a fork or knife slides easily through potatoes about 25–30 minutes. Test directly thru foil.
  5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° Use tongs to lift up foil at a corner, peeling it back to open pour off water.
  6. Remove foil and drizzle oil over potatoes; season generously with salt and pepper. Let potatoes cool and toss well. Arrange cut side down again.
  7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, about 20–25 minutes.
  8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet. Optional: Place potatoes in a large bowl, add minced garlic and parsley. Add clarified butter and toss well.
  9. Serve.

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.

Swordfish and Capers


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Swordfish and Capers
I stopped eating swordfish many years ago. The Mercury was an issue, it was also hard to get fresh product. Fortunately I found abundant seafood here in Charleston. Everything’s always fresh and you better show up early. One can substitute blue fish or striped bass for swordfish or cook the fish in one piece and simple serve with tomato -caper sauce without pasta.
Prep Time 10 minutes
Cook Time 25 Minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 Minutes
Servings
people
Ingredients
Instructions
  1. Using a sharp knife slice the peeled tomatoes into 4 or 5 pieces.
  2. Cut the fish into 2-inch pieces. Take a paper towel and dry well. In a large sealable plastic bag, add half the flour.
  3. Heat a large skillet oven medium head. Add 5 tablespoons of olive oil. Add the garlic, cook until golden brown, 2-3 minutes. Using a spotted spoon, remove garlic.
  4. Raise heat to medium-high, salt and pepper half the fish. Toss the seasoned fish in plastic bag with half the flour. Shake off excess flour add fish to olive oil makes certain not to over crowd the fish. Cook for 2-3 minutes, should be lightly browned. Flip fish over and cook on second side for 2-3 minutes. Remove from pan, and repeat with second half of fish. Remove fish from plan and place on a plate.
  5. Add capers to empty skillet and cook for 1-2 minutes add tomatoes and a pinch of salt and pepper. Bring to a boil, adjust heat to low cover pan and simmer for 10-12 minutes.
  6. Return fish to skillet and cook for another minute or two. Remove from heat and set skillet on the side.
  7. Cook pasta, a few minutes shy of suggested instruction. Right before draining, reserve 1/2 cup of the pasta water.
  8. Return the empty pasta pot to the stove, add last tablespoon of olive oil and reserved pasta water to boil. Turn heat to high, add drained pasta and toss. Add the fish sauce a little pepper and half the parsley. Cook for 2-3 minutes stirring constantly.
  9. Divide between 4-6 bowls add remaining parsley and serve.

Tuna & White Bean on Bruschetta


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Tuna & White Bean on Bruschetta
The first time I had a version of this dish was at an Italian seafood restaurant in NYC. Dave Pasternack the chef/owner uses house smoked(I think)mackerel to make this welcome dish. The creamy beans and the lean tuna make a great snack. I ofter serve this dish when entertaining at home. Tuna and white beans on happensatthebean.com #happensatthebean
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 3+ hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 3+ hours
Servings
people
Ingredients
Instructions
  1. In a bowl mix everything gently together, ending with olive oil. Season with salt & pepper.
  2. Refrigerate at least 3 hours so flavors marry. removed about 30 minutes prior to serving.
  3. Grill baguette slices over a fire, in a toaster or oven until lightly browned.
  4. To serve, spoon tuna-bean mixture over toasted baguette slices and place on a serving platter. Finish with a touch of olive oil and a pinch of salt.

Calzone

 

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Calzone
Roberto's pizza dough is the perfect combination of crisp on the outside, chewy inside, and sturdy enough to hold a good amount of toppings. I double the recipe and keep 3 or 4 balls of dough in the freezer. Its also a fun way to incorporate your little ones making dinner. You can always cheat and buy dough from your favorite local place.
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
people
Ingredients
Instructions
Dough
  1. In a large mixing bowl, combine flours and salt.
  2. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  3. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours(better fermentation) in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it.) Over night yields the best results.
  4. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Toppings
  1. Adjust an oven rack to the lowest position, place a pizza stone on the rack, and preheat the oven to 500 degrees. Line a baking sheet with parchment paper and add some cornmeal.
  2. Turn the risen dough out onto floured work surface. Let the dough rest 15 -20 minutes.
  3. Working with one piece of dough at a time, roll into a 12 inch circle. Spread the ricotta on half of the dough round, leaving a 1-inch boarder.
  4. Add shredded mozzarella, cooked sausage, mushroom and peppers(any topping you want).
  5. Fold the top half of the dough over the filled bottom half, leaving a 1-inch layer of the bottom layer uncovered. With your fingertips, lightly press around the cheese filling and out to the edge to lightly seal the dough.
  6. With a sharp knife, cut 3-5 slits, about 1½ inches long, diagonally across the top of the calzone.
  7. Brush the calzones with a little olive oil. Dust a pizza peel with flour/cornmeal and transfer the calzone to the baking stone. If sliding the calzone off the peel has you a little scared. Leave parchment and calzone on baking sheet and place in oven. Bake until golden brown, about 11 to 15 minutes. Remove to a wire cooling rack and allow to cool for at least 5 minutes before serving.
Recipe Notes