1 cup orange juice

2 tablespoons grapefruit juice

1 tablespoon ginger, peeled and grated

1 pound scallops

salt and pepper

1-2 tablespoons canola oil

1. Combine the orange and grapefruit juices, and ginger, in a saucepan.  Bring to a boil, and simmer (Boil actually.  A gentle simmer will take too long) until the juices are reduced by approximately 3/4, or until the sauce has thickened a bit and is noticeably darker. This could take 15 minutes or more.
2. In a skillet, over a med-high heat, add the oil to the hot skillet, and then the scallops.  Cook/sear the scallops on one side, until they turn a golden color on the bottom, and turn them over.  Add the sauce to the pan, and continue to cook the scallops until they’re done to your liking. This might just be another minute or two.
3. Remove the scallops from the pan, and serve.

Makes two-three servings.  Jasmine rice or couscous both go well with this dish.

NOTE:  You can also do this recipe with fresh tuna instead of scallops

2-4 tablespoons canola or other vegetable oil (not olive oil)

2 large onions, peeled and sliced (you can’t have too much onion…)

1  2 1/2 to 4 pound brisket or chuck roast, well-trimmed of fat

1 cup ketchup

1/2 cup red wine

A splash of A-1 Steak Sauce

salt and pepper

1. In a large oven-proof skillet (such as cast-iron), over a medium heat, add 2 tablespoons of oil, and sauté the onions until they are cooked through.  Try not to let them get too browned.  A golden color is fine.  This could take 20+ minutes.  Remove from pan.
2. Turn the heat to high. Sprinkle brisket with salt and pepper.  Add the remaining oil to the pan.  Brown the meat on all sides.  This may splatter a bit, so be careful.  Use a pair of tongs to hold the brisket up while you brown the narrow sides.
3. Combine the next 4 ingredients, and pour over browned brisket in the pan. The liquid should come up to 1/2 or 2/3 of the way up the sides of the meat.  If it appears a bit shallow, add more red wine. Add the onions back into the pan.  Bring the liquid to a simmer.
4. Completely cover the meat with two pieces of aluminum foil, shiny side down.  Lay the foil down so it’s laying on top of the meat AND touching the top of the liquid.  Cover the pan with a lid.  Cook for 2-3+ hours, or until the meat is very tender.

TWO COOKING METHODS: 

Method #1: Once the liquid has come to a simmer, reduce the heat, and simmer on the stove top for 2-3+ hours.  Make sure it is a VERY low simmer, to keep the meat from burning.

Method #2: Once the liquid has come to a simmer, place the skillet (it must be oven proof) in an oven pre-heated to 300°, and cook for 2-3+ hours.

Some hints:

• When you slice the brisket, slice against the grain.
• You can make this a day in advance.  This way, you can slice the brisket when it’s cold (which is easier), and skim any fat off the sauce.

In case you missed this article in the New York Times, the writer suggests that for the Passover seder, it’s better for a number of reasons to substitute the traditional brisket for beef short ribs.  Now, I don’t wish to get into a spat with the venerable Times (will they even know we’re having a culinary quarrel?).  However,  I take strong exception to just about everything  Melissa Clark, the writer, thinks is important.  Take THAT, NY Times!!!

First of all, I’m not a Passover Luddite.  I’m not saying that the seder foods should never change.  My seder this year will have two entrees, Alaskan salmon and lamb.  Hardly the stuff of hidebound tradition.  So if someone wants to pass over the traditional brisket, I’m fine with that.  But not to replace it with beef short ribs.

So what’s so bad about ribs?  Well, they’re messy to eat if they’re still on the bone.  And if they’re still on the bone, then people will be eating them with their hands.  While a utensil-less entree is fine with me, ribs are messy.  Very messy.  With kids and adults alike, this can make a quick mess of things, and any heirloom items, like the traditional seder cover.  This is like serving chicken wings at a cocktail party.  They taste great.  But you make that mistake once.

Then there’s the gristle.  It’s there in the meat, with short ribs.  Do you want your seder guests to be spitooey-ing gristle?  While a seder doesn’t have to be formal, it’s not a backyard bbq, either.  There’s no way around the gristle with ribs.

Ms. Clark did complain about her brisket being stringy as being a reason to switch to ribs.  I don’t even know how this is possible.  If the brisket is chewy, then it’s undercooked.  If it too-easily breaks apart with a fork, then it’s overcooked.  But stringy?  I’m stumped.

What if you have a large seder?  How many stockpots of ribs (at least two) will you have to prepare?  And the effort involved?  With a brisket, you brown it on all sides before you braise it.  Ribs?  You have to brown each rib.  Let’s see.  Ten people at your seder?  You’ll have to brown at least 15-20 ribs.  With all of the food to be prepared, is that how you want to spend your time?  Do you even have the time?

And let’s not forget the flavor.  Yes, ribs are terrific.  But so is brisket.  Neither would be a compromise on your table.  But there are 363 other days of the year (this year it’s 364!) to enjoy ribs.  Pick at least one of those days, and have a wonderful meal.  But not for your seder.

Finally, many cooks have their own brisket recipe, handed down though the years from a favorite relative.  Me too.  If you don’t have a brisket recipe, try this one from my Aunt Jean.  Like brisket itself, this recipe is amazing.

I had a revelation about vegetables yesterday.  I actually woke up in the middle of the night, thinking about vegetables.  And my revelation.  Yeah, I know.  Sad but true.  And here’s why.

I met with a client yesterday who has a number of random allergies.  Tomatoes.  Nutmeg.  Garlic.  Lime.  And more than a few others.  Her dilemma was that she was having trouble pairing side dishes, especially vegetables, with her entrees.  And here’s where I had my revelation: my personal preference for most vegetables side dishes is to keep them simple.  If they’re really fresh, then just steam them and let the flavor come through.  Maybe a sauté every now and then.  But I like my vegetables to be prepared simply.  My client?  She’s not a fan of vegetables, and wants new and better ways to prepare them.  LAST on her list is steaming them.  Okay, Chef Bill, now what?!!!

So I came up with four simple methods for her to prepare her vegetables.  This will add variety for her, and keep her interest going for a balanced diet.  Here they are:

1. Steam the veggies.  But add some nuts and cheese.  But not so much that they’ll take over the dish.  If it’s broccoli for two, add a tablespoon of pine nuts, and a tablespoon of pulverized feta cheese.  Or sprinkle on some parmesan.  Or maybe some walnuts and crumbled bleu cheese on your green beans.  The sky (and your fridge) is the limit!
2. Sautee the veggies.  Start with sautéing some onions and peppers for 10-15 minutes.  Then add another vegetable or two to finish the dish.  Try green beans, asparagus, summer squash or zucchini.  Or corn and edamame.  Here’s the hint: sautéed onions and peppers improve everything!  And don’t forget to throw in some garlic, too.
3. Roast the veggies.  Try combinations of root vegetables, or maybe some cauliflower and portabella mushrooms.  Or maybe eggplant with peppers and onions.  The roasting will bring out the flavors.  And they’ll look cool on the plate. Plus, you can make them ahead and easily reheat them.
4. Herbs and spices.  Consider adding other flavors to the veggies.  Having Tex-Mex for dinner?  Sprinkle on some cumin, or a hint of chili powder.  Lamb for dinner?  Add fresh or dried rosemary to the veg when they’re roasting.  Are you making crab cakes?  Nothing like a few shakes of Old Bay Seasoning to bring out your inner Chesapeake cook.

So, the short version of this revelation?  Despite what your mother told you, play with your vegetables, and you’ll get the flavors you want.   It’ll definitely add a new dimension to your dinner.

1 cauliflower, cut into florets

2 portabella mushrooms, cleaned and sliced

2 red peppers, cored and sliced

1 yellow pepper, cored and sliced

1 onion, peeled and quartered

1/4 cup olive oil

1 teaspoon salt

1/ teaspoon pepper

Preheat the oven to 350ºF.

Place all of the vegetables on a half-sheet pan with sides (approx 12” x 18”).  Combine with the olive oil, and sprinkle on the salt and pepper.

Roast in the oven for approximately 30-40 minutes, or until the vegetables are cooked to your liking.

BIG NOTE: every 10 minutes, turn over the vegetables to keep them from burning.

Serves 4-6 as a side dish

1 eggplant, peeled, halved, and sliced

2 red peppers, cut into thick strips

1 yellow pepper, cut into thick strips

1 onions, sliced

1/4 cup (!!) olive oil

salt and pepper

Preheat oven to 350°.

Place and combine everything on a sheet pan. Bake 30+ minutes, or until everything is cooked through.  every 10 minutes, turn over the vegetables to keep them from burning.

Note:  if the eggplant isn’t very fresh, or recently picked, then place the peeled, halved, and sliced eggplant in a colander.  Sprinkle it with salt, and let it sit for up to an hour.  This will help keep the eggplant from having a bitter taste.

4 red bliss (or other type) potatoes

1 large yam, peeled

2 carrots, peeled

2 medium onions, peeled  and quartered

1/4 cup olive oil

1 tablespoon dried thyme (optional)

2 teaspoons salt

1 teaspoon pepper

Preheat the oven to 400°

1. Cut the potatoes, carrots, and yam into bite-sized pieces.  Spread onto a sheet pan, with the quartered onion.
2. Add olive oil, thyme, salt and pepper, and mix well with the vegetables.
3. Roast for approximately 45 minutes, or until the vegetables are cooked through, and browned.

IMPORTANT NOTES:

• Every 10-12 minutes, turn the vegetables over to prevent them from sticking to the pan.
• Leave the onions quartered; don’t try to break them up, as they’ll do that anyway as they cook.

My recipe for these beauties appeared in Disney’s Family Fun magazine in March 2012.  They’re easy to make, and kids of all ages love ‘em!

1/2 cup raisins, soaked in enough water to cover them

1/2 cup sifted flour

1/2 cup sugar

1/2 tsp salt

1 tsp baking powder

1 tsp cinnamon

¼ teaspoon nutmeg

1 egg, beaten

1 tsp vanilla

1/4 cup melted butter

3 cups oatmeal

Preheat oven to 350.  Spray or grease two cookie sheet pans.

1. Soak the raisins for at least 15 minutes.  If you forget about them for a few hours, they’ll still work well in this recipe
2. Sift together the flour sugar, salt, baking powder, cinnamon and nutmeg.  Stir until they are evenly mixed together.
3. Strain the raisins, and set aside 3 tablespoons of the water
4. Combine the beaten egg, vanilla and melted butter, and mix into to dry mixture.
5. Add oatmeal and raisins combine .  This will be a VERY dense dough. Add the 3 tablespoons of reserved raisin soaking water to the dough and mix thoroughly
6. Using either a rounded tablespoon, or a #40 cookie scoop, place the dough on the prepared cookie sheets
7. Bake for 12-16 mins, or until the cookies are golden brown on the bottom

Yield: approximately 24 cookies

I’ve been a little obsessed with poultry lately.  In a class last week, we made little meatballs, with ground turkey, which went into a classic Italian wedding soup.  And last night, it was roasted chicken on my brain.  And in my tummy.

There’s something about a roasted chicken that just defines comfort food.  I have nothing against the rotisserie chickens that are sold in just about every supermarket on the planet.  Some of them are even tasty.  But for sheer volume, flavor, and properly-cooked goodness, there’s nothing like roasting it yourself.  Why?  Oh, where to begin…?

I have a theory that’s based on nothing except my own imagination: when you buy a cooked rotisserie chicken, it’s overcooked.  Sure, it might be tasty.  But I think they cook them just short of being turned into sand because of a fear of undercooking them.  Apparently, cooking them to the right temperature (170°, give or take a few degrees) is too much of a stretch.  Or maybe they’re sitting under the heat lamp at market-central for so long they’ve started to roast all over again.  For whatever the reason, they always come up short.  Except, of course, when you buy it and have to have dinner on the table in 11 minutes.  Then they pass the dinner test with flying colors.

If you do have upwards of 75-90 minutes for your chicken to roast, then I hugely encourage you to do it.  It’s going to taste much better, because it’ll be freshly roasted.  All you have to do is follow these simple instructions.  And voila! You have an excellent meal that’ll feed at least four people, probably provide some leftovers, and give you the foundation (the bones!) to make chicken stock when your meal is done.

Try getting all of that, and the self-satisfied thrill of doing it yourself, with a rotisserie chicken. Not gonna happen.  Ever.

1 4-7 pound chicken, whole

1 peeled onion, whole, or cut in half

olive oil

salt, pepper, and paprika

Technique #1.  Preheat the oven to 375˚.

1. Place the roasting pan you’ll be using, with nothing in it, in the preheated oven while you prepare the bird for cooking.  Remove the giblets from the cavity of the bird. Put the onion in the cavity, and lightly oil the bird’s skin. Sprinkle on salt, pepper, and paprika.
2. CAREFULLY remove the heated pan from the oven, and place the bird in the pan. CAREFULLY put the chicken in the oven, and cook it for 15-20 minutes per pound, or until the bird is cooked through.  The internal temperature of the chicken (check the temperature with an instant-read thermometer, at the thigh) should be 170°

Technique #2. Preheat the oven to 375˚.

1. Place a cast iron skillet, with nothing in it, and large enough to hold the chicken, into the preheated oven while you prepare the bird for cooking.  Remove the giblets from the cavity of the bird. Put the onion in the cavity, and lightly oil the birds skin. Sprinkle on salt, pepper, and paprika.
2. CAREFULLY remove the heated pan from the oven, and place the bird in the pan. CAREFULLY put the chicken in the oven, and cook it for 15-20 minutes per pound, or until the bird is cooked through. The internal temperature of the chicken (check the temperature with an instant-read thermometer, at the thigh) should be 170°

When the chicken is cooked, remove it from the oven, and let it sit for 5-10 minutes, for the juices to settle.

Makes 6-8 servings

NOTES:

• Additional seasonings: before cooking, you can sprinkle on garlic and/or onion powder, as well as adobo seasoning
• In addition to an onion in the cavity, you can also put in a cut-up lemon