Calamari Comfort by Chef Michael R - A Definite Favorite

It was a bitterly cold January morning when the extra frozen calamari purchased for Christmas Eve popped into my head. At almost the same time I had a mild craving for pearl barley. Yes... I know I'm a weird foodie, but I'm also a guy who can "see" flavors, so my mind went to work churning out ideas to combine the two visions.

What came together as an idea over morning cawfee that ended up as a very cozy dish by dinnertime. Flavors are mild with a light lean into lemon, but distinct, and I think the dish has possibilities to explore other flavor profiles. As Chef Jacques Pepin teaches us... Make the dish your own! Enjoy :-)

Ingredients:

• 1 lb clean calamari
• 1 yellow onion - cut up
• 4-5 cloves garlic - smash minced
• 1 15 oz can green peas - drained with liquid reserved
• 1 lge tomato - cut up
• olive oil as needed
• 1/4 tsp black pepper
• salt to taste

For the barley:

• 3 cups vegetable stock
• 1 cup pearl barley - thoroughly rinsed
• 1 tbsp olive oil
• 1 tbsp salted butter
• 1/8 tsp black pepper
• 1/4 cup grated parmesan cheese
• 1 tbsp lemon zest (1 lemon) - juice the lemon for more depth at the end (optional)
• 1 tbsp fresh parsley - minced

Preparation:

Star with calamari prep. Cut the bodies into bite size sections and cut the tentacles in half to stretch their presence in the dish.

Soak the calamari in salt water for 30 minutes... then drain for 30 minutes.

Prep the onion, garlic, parsley, tomato and zest, peas and lemon juice.

Next get the barley cooking as you will need about 40 minutes to complete it.

Combine the broth, oil, butter and pepper in a medium saucepan and bring to a boil. Stir in the barley, cover and bring to a boil. Lower heat and simmer ~35-40 minutes until tender and liquid is absorbed.

Remove from heat and stir in cheese, lemon zest and parsley. Cover and let stand for 5 minutes or more until it's time to add to the calamari. Use some of the reserved juice from the peas so the barley doesn't thicken up. 

While the calamari are soaking/draining, start final cook and assembly in your favorite large pot. Mine is a vintage Guardian Service roaster that was handed down to me by my Mother-In-Law, and it's an absolutely amazing connection to memories with the woman I still call Mom.

Add olive oil to the heated pot and saute the garlic and onion over medium heat until translucent.

Add the drained calamari, season with the black pepper and saute with frequent tossing until JUST cooked... maybe 2 minutes.

Add the tomatoes and the peas, blending as you go.

Finally add the barley and give everything a gentle mixing. Adjust seasoning to your liking... maybe more black pepper or lemon juice? Your call :-)

Serve with your favorite white wine... we found Sauvignon Blanc to be a really nice pairing.

Blessed be… and happy cooking!

Turkish Lamb Stew by Chef Michael R - A Definite Favorite

This is a hearty and rich Turkish stew made with white beans and diced lamb or beef slowly cooked in a tomato sauce. It is packed with lots of flavors and is the ultimate comfort dish for cold winter nights.

Ingredients:

• 2+ lbs diced lamb – most fat trimmed
• 2 15 oz cans cannellini beans– drained
• 1 tbsp olive oil
• 1 large onion - diced
• 3 cloves garlic - minced
• 2+ cups fresh tomatoes – chopped
• 5-6 oz baby portobello mushrooms – cut up
• 1/4 tsp crushed Aleppo pepper - more for extra heat
• 1 can tomato paste
• 32 oz beef stock or chicken stock
• 1/4 tsp black pepper
• 1/2 tsp cumin - more if you love cumin
• 1 tsp salt

Preparation: 

Preheat the oven to 355° F. Toss the meat with a bit of olive oil, salt and pepper.

Place a heavy-based pan or Dutch oven on medium to high heat. When hot, add the olive oil and brown the meat.

Add onion and garlic, saute until translucent and add mushrooms. Add the tomatoes and stir in the tomato paste. Add the beans along with salt, pepper, and cumin.

Pour in the beef stock or chicken stock and stir well. Make sure there is enough liquid to cover the beans.

Cover the pan with the lid and cook in the oven for 1 hour or until the meat soft. Make sure to check every 20  minutes and give it a stir. 

Serve with your favorite toasted bread and listen for the Yummy Noises that you're bound to here around the table!

Blessed be... and happy cooking! 

Cucumber Pico de Gallo

Full credit goes to Maricruz Avalos Flores @ m.a.kitchen

The Cucumber Pico de Gallo offers a delightful combination of freshness, tanginess, and a subtle hint of spiciness. This recipe is incredibly simple and easy to make and is the perfect dish for your summer cookouts!

Ingredients:

• 3 medium firm tomatoes (seeded and diced)
• 1 large cucumber (peeled, seeded, and diced)
• 1 medium white onion (chopped)
• 2-3 serrano or jalapeño peppers (chopped)
• 1 bunch cilantro (finely chopped)
• 1-2 limes
• 2 Tablespoons vinegar (optional)
• salt (to taste)

Preparation:

Place diced tomatoes, cucumber, onions, and chilies in a mixing bowl.

Add chopped cilantro and squeeze the juice of one lime over.

Add the vinegar (optional) and season everything with salt. Mix well to combine all ingredients.

Adjust salt and lime juice if needed.

Cover the bowl and place in the fridge for 10 minutes before serving.

Notes:

Tomatoes and cucumbers can contain excess moisture and seeds that may make the Pico de Gallo watery. To prevent that I suggest removing the seeds and core of both ingredients.

If you prefer a milder salsa, remove the seeds and membranes from the chili peppers before chopping them. This will help reduce the spiciness.

Blessed be... and happy cooking!

Greek Chicken Thighs

 Full credit for this dish goes to Alexis deBoschnek at The Kitchn.

With a marinade made from pantry staples like dried oregano and garlic, this comes together in minutes. Because the marinade has lemon juice in it, this is one of those moments where it’s actually imperative to not let the chicken sit for too long or you run the risk of the acid breaking down the proteins and causing the meat to turn, well, mushy. Just an hour or two is all you need to maximize those flavors. From there, the chicken is simply seared until browned. Close your eyes while eating it and you just might be able to pretend you’re in Greece. 

Ingredients:

• 2 large lemons
• 1 small shallot
• 4 cloves garlic
• 1/4 cup olive oil
• 2 teaspoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs (about 8)
• 6 sprigs fresh parsley

Preparation:

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 2 large lemons (2 tablespoons), then juice the lemons (about 1/3 cup). Mince 1 small shallot (about 3 tablespoons) and 4 garlic cloves (about 4 teaspoons).

Add 1/4 cup olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon black pepper. Whisk to combine.

Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the marinade and turn to coat. Cover and refrigerate for at least 1 or up to 2 hours. Meanwhile, pick the leaves from 6 fresh parsley sprigs and finely chop (about 2 tablespoons); refrigerate until ready to use.

Heat a 12-inch skillet or frying pan over medium-high heat until hot. Add half of the chicken in a single layer, shaking off any excess marinade back into the bowl. Cook until browned, cooked through, and at least 165ºF on an instant-read thermometer, 5 to 6 minutes per side. Transfer to a serving plate.

Spoon off any remaining garlic in the pan. Repeat cooking the remaining chicken. Garnish with the parsley.

Blessed be… and happy cooking!

Chicken Meatballs & Red Sauce

Cardiologists are forever telling us to cut back on red meat.

Okay fine, Doc!!! Here are some chicken meatballs...mumble grumble...

Okay I have to admit... these are pretty darn good! Enjoy!!!

The Sauce

Ingredients:

• 2 28 oz cans peeled plum tomatoes
• 2 tsp kosher salt (1.25 regular)
• 2 tsp garlic powder
• 1 tsp dried parsley or 1 tbsp fresh, minced
• 1 tsp dried basil or 1 tbsp fresh, minced
• 1/4 tsp black pepper
• avocado oil and chicken bits from the fry pan when meatballs are done

Preparation:

Run the two cans of tomatoes through the blender and get them going over medium heat in a sauce pan big enough to later add ten meatballs. Add all dry ingredients and bring to a simmer, stirring occasionally.

The Meatballs

Ingredients:

• 1.5 lbs ground chicken breast
• 2 eggs
• 2 tbsp fresh parsley, minced
• 2 tbsp parmesan cheese
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2-3/4 cup flavored bread crumbs
• 4-5 tbsp avocado oil

Preparation:

In a large mixing bowl beat the two eggs and mix in parsley, cheese, garlic powder, salt and pepper. Add meat and mix thoroughly. Finally, add 1/2 cup bread crumbs and blend. Gauge the mixture for balling and add more breadcrumbs if needed. Shape the mix into ten meatballs. Heat avocado oil on medium high in large fryer and add meatballs.

Brown meatballs on all sides, which may require some skillful balancing, nearly cooking them fully. 

Once meatballs are a nice golden brown, add them to the simmering sauce.

Scrape any chicken bits in fryer and add them, along with the oil, to the sauce.

Stir oil into sauce and simmer for 20-30 min, making sure meatballs are cooked through. Serve with a sensible portion of your favorite pasta or maybe sauteed zucchini ribbons and a green salad. 

Blessed be... and happy cooking!

Kale Caesar with Fried Chickpeas

Credit for this wonderful salad goes to Food & Wine

This tangy Caesar salad from F&W’s Justin Chapple is topped with light, airy and super crunchy pan-fried chickpeas.

Ingredients:

• Canola oil, for frying
• One 15-ounce can chickpeas, rinsed and patted dry
• Salt
• Pepper
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely grated
• 1/4 cup shredded Parmesan, plus more for serving
• 1 1/4 pounds curly kale, stemmed and chopped (10 cups)

Preparation:

In a large skillet, heat 1/4 inch of oil until shimmering. Add the chickpeas and fry over moderately high heat, stirring occasionally, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the chickpeas to paper towels to drain. Season with salt and pepper.

In a large bowl, whisk the mayonnaise with the lemon juice, mustard, garlic and the 1/4 cup of cheese. Season with salt and pepper. Add the kale and toss to coat. Add the fried chickpeas and toss again. Top with shredded Parmesan and serve.

Blessed be… and happy cooking!