Showing posts with label Tyler Florence. Show all posts
Showing posts with label Tyler Florence. Show all posts
Braised Cabbage
Sean
My friend, Tom, hates cabbage. Apparently he has some unique college roommate experience that has turned him off it for life. Well, I bet you think I will tell you, "Oh my God, he made this cabbage and he can't get enough!" Well, no, this is more of a challenge to him.

This really is the best cabbage I have ever had. The vinegar must really make a difference. Also, don't cook it too long. I was never a cabbage fan, either, but after this I have changed my mind. (By the way, this goes with the Ultimate Pork Roast. Thanks, Tyler!!!!)

Ingredients

  • 1 tablespoon vinegar, such as cider, white wine or even sherry
  • 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 bunch fresh chives, chopped
  • Salt and freshly ground black pepper
Directions

Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
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Roast Loin of Pork with Baked Apples and Cider Gravy
Sean
This is the first Tyler's Ultimate meal I ever made. OMG, it really was the ultimate. I have made it twice once with no bones and once with bones. I have to say I prefer it with no bones. I know they say bones make the meat more tender, but as you know, Joey and I eat our leftovers at lunch and to me the bones are a pain in the bootie. I didn't think it was much more tender, either. On top of that, we paid a lot more to have our butcher custom cut the bone-in cuts for us. Just get a Pork loin and follow the directions. I ensure you this will but one ultimate meal for you! On the apple front, one thing I have noticed is that a lot of Food Network people tell you to get your corn muffins at the store. Okay, what store? I have yet to see a corn muffin on sale anywhere in San Francisco! I bought me some Jiffy and made the bread on my own.

Make sure you really hollow out the apples and, I will say, you are going to need an entire tin. You want to make sure you really hollow out the apples to make them uber-delicious!

Ingredients

Pork:
  • 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
  • Small bunch sage, leaves chopped
  • Small bunch thyme, leaves chopped
  • 1 1/2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 (12-ounce) bottle hard cider
  • 1 cup chicken broth
  • 1 lemon, juiced optional

Apples:

  • 8 Gala or Golden Delicious apples
  • 1 lemon, juiced
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
  • 1/2 cup golden raisins
  • 6 sage leaves, chopped
  • 2 garlic cloves, minced
  • 1/4 cup dark brown sugar
  • Kosher salt and freshly ground black pepper
  • 1 cup hard cider
  • 1 tablespoon lemon juice
Directions

Preheat the oven to 375 degrees F.

Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)

Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.

To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

This goes with Braised Cabbage. The best cabbage EVER!

Serves 8
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Cold Sesame Noodles
Sean
This is the complete meal. I know you might not like salmon, but I still encourage you to try the Pan-Roasted Soy-Lacquered Salmon with these noodles. However, Kitten told me that although she hated fish, she would love to try these noodles with some sort of beef dish. Okay, honey, you go to town!

These really are the yummiest noodles. I will say, though, if you make these in the blender, put the liquids in beforehand and gradually add the peanut butter. My blender just couldn't cut it otherwise. If you have a food processor make it in that! Thanks to Tyler for the yummo side dish. If you are reheating, you can have these either hot or cold. I like them cold, Joey likes them hot.

I made the sauce the night before to save time. Tyler never makes a 30-Minute Meal, so cutting any corner is welcome!

Ingredients
  • 1 pound Chinese egg noodles or spaghetti
  • Kosher salt
  • 1 (1-inch) piece fresh ginger, peeled and chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons light brown sugar
  • 1 cup creamy peanut butter
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
  • 1 tablespoon toasted sesame oil
  • 6 tablespoons water
  • 2 scallions, sliced thin
  • 1 tablespoon toasted sesame seeds, for garnish
  • Fresh cilantro leaves, for garnish
Directions

Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.

In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water.

Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.
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Spicy Pickled Cucumbers
Sean
What an amazing accompaniment to the Soy-Lacquered Salmon! There is really nothing else these delicious cucumbers would go with. This reminds me of the tsukemono I used have in Japan, but this is a bit spicier. Okay, I actually over did the spicy part a bit the last time I made this. I couldn't find Thai Chiles so I got Serrano Chiles instead. Not totally bad, but if you don't like SPICY, not a good replacement. If you can't find the Thai Chiles I would go with a Jalapeño or one of those colored chilies they have at the market. My version was so spicy that even Joey could tell. (We will follow up soon with details regarding Joey's inability to taste or smell at the moment.)

This can totally be made the night before and actually it's better that way.

As always, thanks to Tyler Florence for a great dish. Love that man. Love his food!

Ingredients
  • 4 kirby cucumbers or 2 regular cucumbers, sliced thin
  • 2 fresh red Thai chiles, seeded and sliced thin
  • 1 handful fresh mint
  • 1/2 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
Directions

Combine all the ingredients in a bowl and mix well. Let sit for at least 1 hour for the flavors to blend. Taste and adjust the seasoning. Will keep in the refrigerator for 3 days.
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Pan-Roasted Soy-Lacquered Salmon
Sean
I am so sorry that I haven't posted for awhile! I had a birthday, then came tax time - BUSY!!!!! Not to worry we are back and back with a bang!

Joey and I love salmon. Not only is it delicious, but it's so good for you. Tyler Florence is one of our favorite chef's of all time. This is from his show Food 911. This recipe goes along with Cold Sesame Noodles and Spicy Pickled Cucumber which will follow tomorrow and Monday.

I make this recipe just as stated. Make sure you have the time to marinate the meat. I usually do so for 2 hours. Also, you are going to need a skillet that can go into the oven. I have my handy cast-iron skillet for just this kind of thing. This is truly one of our favorite salmon recipes, so enjoy!!!

Ingredients
  • 1/2 cup sake
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 1 tablespoon light miso
  • 1 head garlic, halved
  • 1 (1-inch) piece fresh ginger, peeled, halved, and smashed
  • 4 sprigs fresh cilantro
  • 4 (6 to 8-ounce) salmon fillets, skin on
  • 3 tablespoons peanut oil
  • Cilantro leaves, for garnish
  • Lime wedges, for garnish
Directions

In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2
hours in the refrigerator.

Heat the oven to 400 degrees F.

Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.

Serves 4 - 6
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