Norman Van Aken

Sea Scallops

Dec 3, 2016

SCALLOPS WITH PAPAS CHORREADAS AND ROMAINE LEAVES

Norman Van Aken, © 2013 “New World Kitchen”, HarperCollins Books

Collard Greens

Nov 26, 2016

‘COCA’ COLLARDS

© 2016 All rights reserved by Norman & Janet Van Aken, “My Florida Kitchen”

Cow Foot

Nov 19, 2016

Pork Fat

Nov 12, 2016

BASIC BRAISED PORK BELLY

Norman & Janet Van Aken, © 2012

We wanted to give you a recipe that utilizes some of the best pork fat on a pig; pork belly. So …belly up!

Yield: 4 servings

2 pounds fresh pork belly, skinned and trimmed of all except ¾” layer of fat

1 Tablespoon coriander seeds, lightly toasted and coarsely ground

1 Tablespoon fennel seeds, lightly toasted and coarsely ground

½ teaspoon cumin seeds, lightly toasted and coarsely ground

Kosher salt, to taste

Milk

Nov 5, 2016

I had been fascinated with this recipe for years. The first time I saw it was in the works of the great Marcella Hazan’s work. I began making versions only recently. Something else must have re-ignited my curiosity. Cooking is like that. You can circle and come back when you are ready to take on a recipe. I find books are the same way. Some books are not ready to meet us, (or really us meet them) until the age in life is at the ‘just so’ intersection. And it was patience that helped me the most on this as I was quite distrustful of the look of that milk as it cooked.

TV Dinners

Oct 22, 2016

Alligator

Oct 15, 2016

ALLIGATOR SCALOPPINE WITH TORN GREENS

© 2016 All Rights Reserved by Norman & Janet Van Aken

Yield: 2-4 as a light salad

4 alligator tenderloins, about 3 ounces each

salt and black pepper, to taste

1 Tablespoon fresh lime juice

3 Tablespoons fresh orange juice

1 small chile, stem discarded, seeds left in if you like it hotter

1 Tablespoon olive oil

1/4 Cup AP flour

1 egg

1/4 Cup Half & Half

canola oil or other

Pan Con Minuta

Oct 1, 2016

Figs

Sep 10, 2016

FIGS ON A PLATE

Meringue

Sep 3, 2016

MERINGUE

Norman & Janet Van Aken © 2016

Meringue is not very hard to make but you will need a ‘candy thermometer’ to accurately measure the heat of the syrup you will be making first. A blowtorch is handy too…

Makes enough for 1) 9-inch pie of your choosing.

For the Meringue

1 Cup white sugar

4 large egg whites

1/4 teaspoon cream of tartar

In a saucepan, combine the sugar and 1/4 cup of water and bring to a boil.   Cook over moderate heat until the syrup reaches 243 degrees on a candy thermometer.

Please Don't Tell

Aug 20, 2016

Gazpacho

Aug 13, 2016

STONE CRAB GAZPACHO

Norman & Justin Van Aken © Excerpted from, “MY KEY WEST KITCHEN”, Kyle Books    

What soup could be more perfect in the late afternoon of a hot day to fuel a young cook, (that I once was)? It is descended from the Romans and its construction originally could not have originally involved tomatoes at all. Columbus changed that and, to my belly, all for the better. It is one of the few soups that contain a vinegar. Buy a high quality one and your work will shine. Of course with the Stone Crab you are going “Sunday Best”.

Clams

Aug 6, 2016

CLAMS CASINO

© 2016 All Rights Reserved by Norman Van Aken

Yield: 60 Pieces

60 littleneck clams, well scrubbed and shucked, clam ‘liquor’ reserved

2 Tablespoons Extra Virgin olive oil

3 jalapeños, stemmed, seeded and minced

1 red onion, peeled and diced small

½ bulb fennel, finely diced

Heat a heavy pan. Add the Olive Oil.

Now sauté the jalapeños, onion and fennel in a skillet over high heat in the olive oil. Season with a bit of salt and pepper and set aside in a bowl to cool.

Leg of Lamb

Jul 30, 2016

“SILK ROAD” GRILL/ROASTED LAMB RACK

© 2016. All Rights Reserved by Norman Van Aken

This marinade works on a variety of meats; veal, pork and chicken for instance.

Silk Road Marinade:

Yield: 3/4 Quarts

6 peeled and minced garlic cloves

1 1/3 Tablespoons minced ginger

2 Tablespoons minced shallots

3 Tablespoons chopped cilantro leaves

1/2 Cup sherry wine vinegar

1/4 Cup hoisin

1/3 Cup soy

1/3 Cup dark roasted sesame oil

1/3 Cup plum sauce

Onion Rings

Jul 23, 2016

Manchego Crusted Onion Rings

© 2016 All rights reserved by Norman Van Aken
 

These egg battered onions have a nice sweetness to them that marries with even delicate foods.

2 Spanish onions, thinly sliced

2 eggs, beaten

6 Tablespoons finely grated Manchego cheese

Canola or corn oil for deep-frying

Kosher salt and cracked black pepper to taste

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