Sautéed Wreckfish

Sautéed Wreckfish


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Sautéed Wreckfish
The Atlantic wreckfish resembles a grouper or bass, it inhabits deep waters of the Eastern Seaboard. Prior to living in Charleston I had never seen or tasted wreckfish. Allegedly it’s one of most sustainable fish in the world. There are less than 10 boats with commercial wreckfish licenses, and each boat is issued a specific quota for the entire year. If you live in a part of the world where it’s available, I suggest give it a try.
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
People
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
People
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Sprinkle the fish with salt and pepper. Press the fish into the wondra on a plate to coat both sides. Heat a large oven-safe saute pan(carbon steel)over medium-high heat for 4-5 minutes.
  3. Add canola oil to pan and sauté fish without moving about 2 minutes per side. immediately place pan with fish on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets.
  4. Serve with sliced lemon.

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.

Eggplant Parmigiana


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Eggplant Parmigiana
Eggplant is a wonderful vegetable. Eggplant parmigiana when done well is great, bad eggplant is terrible. This oven-fry method creates a crispy Eggplant Parmesan without the mess of salting and frying. Eggplant parmigiana on Happensatthebean.com #happensatthebean
Instructions
  1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil, or pour some oil on baking sheet. Season flour with salt and pepper. Dip eggplant slices in flour, then in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.
  2. In a 9x13 inch baking dish spread just enough sauce to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover with a 3/4 cup of sauce, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.
  3. Bake, uncovered, in preheated oven for 30 minutes.
  4. Rest 10-15 minutes and serve.

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.

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.

Boneless leg of lamb


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Boneless leg of lamb
Here’s an easy recipe for smoked boneless leg of lamb. It’s full of flavour, tender and slightly smokey. Boneless leg of lamb on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Instructions
  1. Mix all the herbs, spices, mustard and zest in a small bowl. Slowly add the olive oil constantly whisking until a paste forms. Maybe 30 seconds.
  2. Smear paste over lamb and place in the fridge for 4 hours or overnight.
  3. Remove lamb from fridge 1 hour prior to cooking. Bring your smoker or charcoal grill to 225F. If using a grill, cook using indirect heat.
  4. Place on smoker or grill and cook for about 2.5 hours. You want to pull the lamb at 135F(for medium-rare). Pull and lamb rest for at least 30 minutes.
  5. Slice and serve.

Mashed Potatoes


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Mashed Potatoes
This is an easy mashed potato recipe. it’s important to start with the right kind of potatoes. A Russet or Idaho potato will work fine. My personal preference is Yukon gold. Regardless of your potato, to ensure a good finished product; dry potatoes well(after cooking), mash by hand, heat your cream, milk and butter. Mashed potatoes on Happensatthebean.com
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Peel the potatoes and cut into 1/4s . Place into a saucepan and cover with cold water by 1-inch. Set over high heat and bring to a boil. Once boiling, cover with lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be pieced with a sharp knife about 15 to 20 minutes. Drain and place back into pot. Place pot over low flame until potatoes are completely dry.
  2. Gently warn butter, whole milk, cream(or all heavy cream) in a small saucepan. Until butters melted 5 minutes or so.
  3. Leaving potatoes in pot, turn off heat. Mash the cooked potatoes using a ricer, food mill or potatoe masher.
  4. Pour about half of the warmed melted butter mixture over the potatoes and stir. Pour half the remaining liquid in continue to stir. Depending on the texture you want, stop or add more liquid. Add salt and pepper. Taste and adjust the seasoning, if necessary. Serve

Collard Greens


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Collard Greens
Here is a easy way to make some of the best southern collard greens you’ve ever had. The art of transforming a tough leafy fibrous vegetable into something soft and silky with a smokey meaty flavor is what cooking is all about. The toughest part of making this dish is the time needed to do so.
Prep Time 45 Minutes
Cook Time 4 Hours
Servings
Ingredients
Prep Time 45 Minutes
Cook Time 4 Hours
Servings
Ingredients
Instructions
  1. In a large pot add sugar, ham hocks and 3 quarts of water to a boil. Reduce heat to medium and cook covered for 2 hours.
  2. Wash the collard greens thoroughly in a sink filled with cold water. Remove the stems that run down the center of the greens. Fold over the stem and carefully cut out the tough stems. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens and baking soda in pot with meat and cook covered for 90-120 minutes, stirring from time to time.
  3. Remove hocks from pot gently shred meat and mix back into greens.
  4. Taste for seasoning, add salt & pepper to taste. Serve

Cornbread Stuffing


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Cornbread Stuffing
This Southern cornbread dressing recipe is a classic. This “recipe” originated from my Great Aunts. They never measured anything when cooking, it was all done by feel. It’s made with celery, onions, cornbread, breakfast sausage and fresh sage. You can prepare several days ahead of time and refrigerate. If you like baked clams, stuff your clams with this stuffing instead of the typical bread crumb mixture. I promise you will not be disappointed.
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Cook sausage oven medium heat, using a spoon to break up. Cook until meat loses pink coloring, about 8 minutes.
  2. add celery and onion, cook until soft about 10 more minutes.
  3. In a large bowl mix cornbread, breadcrumbs and sage. Add sausage mixture and mix. Add stock slowly and combine with cornbread. Season with salt and pepper(don't be shy).
  4. Transfer to a large buttered baking dish. Let rest over night in fridge, covered.
  5. Preheat oven to 350F. Bring dish to room temperature, bake uncovered for 1 hour. Rest at least 1o minutes prior to serving.

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.