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Grilled Mexican Corn: Café Habana style...

If you've ever been to Café Habana in the NoLita neighborhood in NYC, or the one that recently opened in Malibu, you know about their legendary grilled corn.  This corn holds a special place in my heart because the restaurant was two blocks from our old apartment, and we were there at least once a week; curing hangovers with café con leche, scarfing a Chicken Diablo sandwich, or having an afternoon margarita.

Their corn is smothered in melted cotija cheese, smoky ancho chili powder and fresh lime juice.  I have a feeling they start with a slathering of mayo as sticky base for the grated cheese.  I used crème fraîche instead and it was perfect.  Cotija is a Mexican cheese that falls somewhere between Parmesan and Feta;  it is simple, salty and firm enough to grate.  The cheese is then covered in a blend of ancho and cayenne pepper.   At the last minute, squeeze on some fresh lime and sprinkle with chopped cilantro.  Hot, salty, smoky, cheesy, tangy... am I missing anything?  Oh yeah... messy :)

Grilled Mexican Corn

Ingredients
Ears of corn, removed from their husks
extra-virgin olive oil
salt and fresh black pepper
crème fraîche (about a 1 tsp per ear)
Fresh Cotija cheese, grated on the fine panel of a box grater
1 tsp cayenne powder
1 tsp ancho chili powder
limes, quartered
chopped cilantro

1.  Preheat your grill over medium high heat.  Rub olive oil on the corn and season with salt and pepper.  Grill corn, turning occassionally, until charred in spots and cooked through, about 8 minutes.

2.  Place the crème fraîche in a shallow dish or plate and roll the hot corn in it.  Next, shower on a generous coating of Cotija cheese.  Then sprinkle on both chile powders, to taste.  Add more salt and pepper if desired.  At the last moment, squeeze the lime over the corn and add chopped cilantro.

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Superb Black Olive Tapenade recipe from The Barefoot Contessa

This stellar recipe for tapenade comes from the "barefoot contessa", Ina Garten, one of my favorite cooks.  She's a former nuclear policy analyst (!), caterer, and the consummate recipe creator. And she's from Connecticut, my home state :)  I trust any recipe with her name on it.

At our last get-together, I served this with toasted baguette, marinated bocconcini, prosciutto and Genoa salami. I reduced the number of anchovy fillets and it was perfect for my tastes.  Don't be put off by this secret ingredient...it really compliments the olive flavor.

Black Olive Tapenade
6 servings

1/2 lb good Kalamata olives, pitted and diced
3 tblsp capers, drained
3 anchovy fillets
1 garlic clove, minced
1/2 cup good extra-virgin olive oil
1 tblsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp minced fresh thyme leaves
1 tblsp chopped fresh parsley leaves
1 baguette, sliced and toasted

1.  Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.  Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.  Serve on toasts.

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Martha's All American Buffalo Chicken Tenders for Superbowl Sunday

   
Click here to download:
Marthas_All_American_Buffalo_C.zip (4512 KB)

I've made these buffalo tenders several years in a row for Superbowl Sunday.  It is a quintessential Martha Stewart recipe: perfect and simple.  Using skinless tenders cuts out a significant amount of fat...and why not go boneless?  

When battering the chicken, follow her directions: "to keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet."  Don't forget the celery stalks.

All-American Buffalo Chicken Tenders
Ingredients (4 servings)

1 cup crumbled blue cheese
1 cup low-fat buttermilk
coarse salt and pepper
1 cup flour
1 1/2 lbs chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tblsp melted butter
celery stalks

1.  Preheat oven to 250 degrees.  Place a wire rack on a rimmed baking sheet, and transfer to oven.  In a medium bowl, stir together blue cheese and 1/2 cup butter milk.  Season dip with salt and pepper and set aside.

2.  Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper.  Set out another rimmed baking sheet alongside.  Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.

3.  In a large skillet, heat oil over medium-high heat.  Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side.  Transfer to rack in the oven to keep warm.

4.  In a large bowl, stir together hot sauce and melted butter.  Add chicken and toss to coat.  Serve tenders with blue cheese dip and celery stalks.

 

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A Rainbow of Pickled Vegetables: A treat for the eyes and the tastebuds

   
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A_Rainbow_of_Pickled_Vegetable.zip (2928 KB)

I made these Pickled Vegetables for our holiday party in December, and they were so stunning and tasty that I made them to give as Christmas gifts.  Every year I struggle to decide on an edible homemade gift that is affordable, easy to make in bulk, and not immediately perishable.  I had my heart set on mustard this year (which needs to cure for at least 2 weeks) but wasn't able to find the time or the right ingredients.  Maybe next year...

This recipe comes from Food & Wine's Annual Cookbook 2009. The vegetables need 2 to 3 days to pickle, and can be refrigerated for another 5 days. They are tangy and sweet, infused with fresh ginger, apple cider vinegar and coriander.  They are great as a snack or antipasto, or even as a side to a rich meal.

I made the quantity detailed below, and had enough for 20 gift portions (mostly 8-oz Ball Jars, and a few larger containers for bigger families).

Crisp Pickled Vegetables 
Ingredients (10 servings)

3 cups cauliflower florets
1/2 lb carrots, quartered lengthwise, and cut to fit container
1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
1 red bell pepper, cut into 2-by-1/2-inch matchsticks
1 zucchini (1/2 lb), cut into 2-by-1/2-inch matchsticks
1/2 lb combined yellow wax beans and haricots vert, ends trimmed

3 cups cider vinegar
1/2 cup white wine vinegar
3/4 cup sugar
1 tblsp kosher salt
1 tsp coriander seeds
1 tsp black peppercorns
3 pinches red pepper flakes
1 tblsp julienned fresh ginger
1 bay leaf
8 garlic cloves, smashed

1.  In a large, deep nonreactive bowl or heatproof glass jar, toss together all of the vegetables.

2.  In a large saucepan, add the cider vinegar, white wine vinegar, sugar, salt, coriander seeds, black peppercorns, red pepper flakes, julienned ginger, bay leaf and smashed garlic cloves.  Add 3 cups of water and bring to a boil over moderate heat, stirring to dissolve the sugar.

3.  Pour the hot liquid and aromatics over the vegetables and cover the bowl with a plate to keep the vegetables submerged in the pickling liquid.  Let cool to room temperature, then cover the bowl with plastic wrap and refrigerate the vegetables for 2 or 3 days.

* The drained, pickled vegetables can be refrigerated in a container for up to 5 days.
* For serving, drizzle the vegetables with extra-virgin olive oil and garnish with snipped chives and chopped parsley.

 

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Part 1 of our New Year's Tapas Menu: Salmorejo and Gambas al Ajillo

   
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Happy 2010!  New Year's Eve is an important event throughout the world, as we reflect on the past year and welcome the new one, with hopes of happiness and prosperity.  

For New Year's Eve 2007, Greg and I were on our honeymoon in Barcelona.  We were drinking champagne in a sea of thousands of people in Plaza Catalunya as the countdown started and the fireworks exploded.  Here we learned of the Spanish NYE tradition: at each of the twelve strokes of midnight, pop a grape in your mouth as a symbol of good luck for the new year.

This year, at home in LA, we went for an equally deluxe alternative...staying in and eating well.  The indulgent NYE meal has become an American tradition, with caviar, lobster, and steak on many holiday tables .  For our menu, I recreated some of our favorite tapas from our trip to Spain... and of course our mouths were full of grapes at midnight.

Salmorejo is a tomato and bread dip (or soup) from Spain's Southern region of Andalusia.  It is served cold, and garnished with hard-boiled egg and Spain's celebrated Iberico Ham.  It has a beautiful pink-orange color and is absolutely delicioso.  I combined several recipes to make mine.

You've probably tried Gambas al Ajillo at your favorite tapas spot.  They are fried garlic shrimp, finished with a dash of sherry vinegar and fresh parsley.  I followed the tips provided by America's Test Kitchen to maximize the garlic flavor: marinating the shrimp in minced garlic, infusing the cooking oil with crushed whole cloves of garlic, and frying thin slices of garlic with the shrimp as they cook.

Stay tuned for the next course, Mussels with Chorizo, and Spinach with Golden Raisins and Pine Nuts.

Salmorejo
Ingredients

1 lb ripe tomatoes (about 5 medium sized)
1 5-inch piece of baguette, crust discarded
1 garlic clove
1/2 tsp coarse salt
1/2 cup extra-vigin olive oil
1 tsp good quality sherry vinegar (or to taste)
2 paper-thin slices of Iberico ham (or prosciutto), julienned

1.  Score the bottom of each tomato with a small X.  Blanch the tomatoes in boiling water for 30 seconds to loosen the skins.  Immediately dunk them in an ice water bath.  Drain and peel off the skins.  Core and quarter each tomato.

2.  Soak the bread in warm water for one minute, then squeeze out the water with your fingertips.  Discard the water.  Mash the garlic and the salt to form a paste with the back of your knife.  Blend garlic paste and bread in a food processor until combined.  Slowly add the olive oil as the machine is running, blending until thick and smooth.  Add tomatoes and sherry vinegar and blend until as smooth as possible, about 1 minute.  Force soup through a sieve into your serving bowl, discarding the solids.

3.  Cover and chill until cold and the flavors meld, 2 - 3 hours.  Garnish with hard boiled egg and Iberico ham.  Serve with sliced baguette to dip.

Gambas al Ajillo
Ingredients (for two app portions)

12 large shrimp, cleaned & deveined, shelled, with tail on
about 3/4 cup extra virgin olive oil
2 garlic cloves, minced
2 garlic cloves, left whole, slightly crushed 
2 garlic cloves, thinly sliced
salt and fresh pepper
2 tblsp sherry vinegar
1 tblsp fresh Italian parsely, chopped

1.  Marinate the shrimp for 15 minutes in the minced garlic with a few tablespoons of olive oil and well-seasoned with salt and pepper.

2.  Heat 1 inch of olive oil in a large skillet over medium-high heat.  Toss in the whole garlic cloves and let them sizzle until they turn golden brown.  Remove and discard.  

3.  Add the sliced garlic to the skillet, then the shrimp in one single layer.  Use tongs to flip the shrimp when they curl and turn pink on the first side, about 1 1/2 minutes.  Cook until pink on both sides and opaque, 3 to 4 minutes total.  Finish the dish with sherry vinegar and fresh parsley.  Plate and season with salt and pepper to taste.

 

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Arancini: Sicilian Fried Rice Balls that will rock your world

This Saturday Greg and I threw a holiday party to celebrate the season with great friends and lots of food.  I planned a menu of bite-sized hors d'ouervres, to facilitate grazing and minimize clean-up.  We asked our guests to bring champagne...the perfect pairing for fried apps, fresh cheeses and decadent desserts.  

Judging by the number of empty bottles (25 champagne + 10 wine, 1 case Heineken Light, 30 pack Tecate and 1 bottle of Columbian Aguadiente), a great time was had by all.  We sampled several lovely bottles of champagne, including a great rosé by Piper-Heidsieck and an organic De Meric that was 100% Meunier.

I've been dying to make Arancini since I learned about them in Urban Italian.  Arancini are a Sicilian dish, said to have originated in the 10th century.  They are balls of risotto, coated in breadcrumbs, and fried (or baked).  Is your mouth watering yet?  Their name, which means "little oranges", describes their golden color and round shape.  They are a perfect party food.  

I pan-fried the balls just before the guests arrived, and kept them warm in a low oven until I was ready to put them out.  I served a homemade San Marzano tomato sauce alongside.  Of all the recipes I've posted on Pezzo, this is the clear winner.  Noah, thanks for taking this incredible photo!

Keep a look-out for more recipes from the party, including stuffed mushrooms, pickled vegetables, and home-made whoopie pies.  To all who were there, thanks for coming and Happy Holidays!! 

Arancini with Fontina and Fresh Chives

Ingredients (10 servings)

5 cups low-sodium chicken broth
2 tblsp olive oil
1/2 cup finely chopped onion
1 cup plus 2 tblsp arborio rice
1/4 cup dry white wine
6 tblsp grated Parmesan cheese
2 tblsp butter

1 1/2 cups panko (Japanese breadcrumbs), divided
1/2 cup packed, coarsely grated Fontina cheese
1/4 cup fresh parsely
3 tblsp chopped fresh chives
1 large egg yolk

2 large eggs
Canola oil for frying

1.  Bring the broth to a simmer in a small saucepan.  Reduce heat to low and cover to keep warm.  Heat olive oil in a heavy medium saucepan over medium heat.  Add onion; saute until translucent, about 5 minutes.  Add rice; stir one minute.  Add wine; stir until absorbed, about 30 seconds.  Add broth 1/2 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more.  Stir constantly.  This will take about 20 - 25 minutes.  Remove from heat.  Mix in 6 tblsp Parmesan and 2 tblsp butter.  Season generously with salt and pepper.  Spread risotto in a large pan and cool completely. 

2.  Mix 1/2 cup panko, Fontina cheese, parsely, chopped chives, and 1 egg yolk into the risotto.  Shape into 2 inch balls.  Arrange on a rimmed baking sheet.  (The balls can be made 2 days ahead.  Cover and refrigerate)

3.  Preheat the oven to 250°.  Set another rimmed baking sheet in the oven.  Beat eggs in a shallow bowl to blend.  Place 1 cup panko in another shallow bowl.  Dip risotto balls in the beaten egg, then into the panko to coat.  Pour an inch and a half of canola oil in the bottom of a large skillet.  Heat oil over medium-high heat.  It will be hot enough when a coarse salt crystal sizzles in the oil.  Working in batches, pan-fry the risotto balls until crisp and brown, rolling them for an even surface.  Transfer to the baking sheet in the oven.  Serve warm with tomato sauce.

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Reminiscing about Morocco with an Eggplant Salad

We were lucky enough to visit Marrakesh this summer with our great friends... one a native Moroccan, and the other a Parisienne.  Hospitality is central to Moroccan culture, and our hosts treated us like royalty.  The food was outstanding.  At every dinner, we would share an array of gorgeous and colorful salads as a starter.  Carrots with raisins, cucumbers in vinaigrette, roasted squash, beets, green beans... the list goes on and on.  

Last night, as a tribute, I made a Moroccan feast, kicked off with a classic Eggplant with Cumin salad.  Like many Moroccan salads, this falls somewhere between a dip and a salad, and is best served with pita or naan.

Here is the recipe from Epicurious: Moroccan Eggplant Salad

I don't have a spice grinder, so I toasted some ground cumin in a dry skillet over low heat.  As some reviews suggested, I quartered the eggplant and roasted it on the grill instead of on the stovetop.  I also lightly sauteed the red onion to mellow out the flavor.

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Date Night: Parmesan-Stuffed Dates wrapped in Prosciutto

These little hors d'oeuvres are flavor bombs!  Sweet dates, salty parmesan, and savory prosciutto are a perfect trio.

We based these on the bacon-wrapped dates at A.O.C. Winebar.  I thought the prosciutto was an improvement, and grilling them achieved the same crust and caramelization as a hot oven.
Greg nearly passed out from food bliss...

Parmesan-Stuffed Dates Wrapped in Prosciutto
Ingredients (2 appetizer servings)

6 or 8 Medjool Dates, pitted
1 oz Parmigiano-Reggiano Cheese, cut in matchsticks (1 in by 1/4 in)
4 thin slices of prosciutto

1.  Preheat grill on high heat.

2.  Stuff one piece of cheese in each date.  Wrap each date in prosciutto.  Arrange on a grill pan, one inch apart.

3.  Grill for 10 minutes, turning the dates once or twice for an even crust.  Serve immediately.  

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