Fusilli Con Sugo Al Tonno

Tuna and tomato sauce seems like an unusual combo, but it is a classic in Sicily.  I made my version by sauteeing some chopped garlic in extra virgin olive oil, then adding crushed tomatoes and simmering everything for about 15 minutes, then stirring in some good canned tuna (Genova is a decent supermarket brand) and chopped capers.  Fusilli isn't the most exotic pasta, but I needed to go with something kid friendly.  The brininess of the capers paired well with the tuna.    

House Cured Salmon

Cured salmon can be intimidating to the novice, but once you try it at home you will realize how easy it is to make, and you will never go back to that sad, vacuum-sealed pouch in the supermarket deli section (or the Jewish deli, for that matter).  All it takes is a mixture of equal parts sugar and salt and several grinds of black pepper.  I poured the mixture over a piece of fresh salmon in a baking dish.  I set some fresh dill on top and a drizzle of Aquavit (a Scandinavian, rye-based spirit).  Next, I covered the fish with some plastic wrap and set a bag of dried beans on top to press down on it.  Into the fridge for 2-3 hours, then I poured off the liquid that accumulated in the dish, rinsed off the fish, then sliced it thinly at an angle.  I paired it with cream cheese and bagels (I kicked up the cream cheese by adding chopped dill).  Note: if you don't have any Aquavit, you can use vodka or gin, or you can omit the booze altogether. 

Broiled Swordfish with Rustic Pea Puree

I wanted to take a break from salmon, and my Ralphs Fresh Fare had a good deal on swordfish.  I don't eat it often, since it isn't the most eco-friendly fish, and it is known to have high mercury levels, but it is a nice treat every once in a while because of its meaty texture.  I went with a very simple preparation of salt, pepper and thinly sliced lemon on top and broiled in the oven for about 15 minutes.  I also picked up some amazing peas from the farmer's market and boiled them for just a few minutes in chicken broth, pureed them in the pot with my handy immersion blender and then finished it off with some lemon juice for a hit of acid.  I left the peas a bit chunky for more of a rustic feel rather than going baby-food smooth.  The bright freshness of the peas worked well with the meatiness of the fish, and the lemon in both components brought everything together.  

Chili Con Carne

I made my first batch of chili when I was in college, and I've experimented with dozens of different variations since then.  What I've learned after all these years is to ditch the exotic spice mixes and go with classic American chili powder.  I also like to buy a chuck roast and have the butcher grind it so I know I am getting the freshest possible ground beef.  I browned the beef with chopped onions and garlic in my pressure cooker, then added the chili powder, smoked paprika, stewed tomatoes, bay leaf and water (beef broth or a dark beer would work just as well).  After about 35 minutes in the pressure cooker, I took off the lid and stirred in a can of pinto beans and roasted green chiles and left it on the burner for another 5 minutes to bring everything together.  I served it garnished with  shredded sharp cheddar cheese and diced onions, with a side of Fritos for crunch factor.     

Pappardelle with Italian Sausage and Squash

I'd like to think that my cooking instincts are pretty reliable, but I still get surprised from time to time.  I've made fresh pasta several times over the years, but I've always used all purpose flour rather than an Italian "00" flour, which is a finer grade flour, thinking that it did not make a noticeable difference in the final product.  Well, I was wrong.  The 00 flour was a revelation, as it yielded an infinitely more delicate, tender pasta.  I made a pappardelle with my trusty house-made Italian fennel sausage recipe (see Aug 16 post for details), diced Italian squash and some leftover marinara sauce.  This was absolutely a restaurant-quality dish.  The sausage was seasoned perfectly, and the pasta was the real deal.      

Chicken Fried Rice

Fried rice, despite its simplicity, is a tricky thing to make.  You have multiple components in a one-pot concept, each of which cooks at its own pace.  Then you throw in the high-heat, fast-cooking technique that comes with using a wok, so you have to have your mise en place ready to go.  The other key component of good fried rice is day-old rice, because fresh rice, which has more moisture, will result in a soggy, heavy dish.  This particular version is made with, in the order in which each ingredient went into the wok: (1) chopped carrots and asparagus; (2) diced chicken breast and minced garlic; (3) scrambled egg; (4) rice; and (5) sesame oil and soy sauce.  If I said my version destroys anything from Panda Express, would that be anything to brag about? 

Ribs

If I were on death row, ribs would be one of the main courses of my last meal.  St. Louis style, no sauce please, Mr. Warden.  Ribs are actually a pretty foolproof thing to make.  All it takes is liberal seasoning and slow cooking at a very low temperature.  I've made them a million ways, but this time I went a dry rub inspired by Southwest and Mediterranean flavors - smoked paprika, fennel seed, coriander seed, mustard seed, cumin seed, black peppercorns, salt and garlic powder (all of the seeds were ground in my spice grinder).  Into a 220 degree oven on a wire rack over a baking sheet with some apple cider vinegar and water in the bottom, and it was ready to go about 6 hours later.  The fresh ground spices really popped, and the ribs were falling off the bone tender.