Norman Van Aken

Mise En Place

Jan 14, 2017

Patty Melts

Jan 7, 2017

ASIAN BBQ PORTOBELLO PATTY MELTS

© 2016 All Rights Reserved by Norman & Janet Van Aken

Yield: 2 Patty Melts

For the Marinade and Mushrooms:

1 1/2 Cups Ginger Soy Dressing, (see below).

Save the remainder for many ideas or more of this.

1 Cup Ketchup

4 portobello mushroom caps, stem removed

Pre-heat an oven to 350 degrees.Mix the Ginger Soy Dressing with the Ketchup in a large bowl. Add the mushroom caps and turn them over several times over the course of 30-40 minutes.

Oyster Bars

Dec 17, 2016

MIGNONETTE SAUCE

© 2016 All Rights Reserved by Norman & Janet Van Aken

If you like cocktail sauce on your oysters you are among a larger group than if you choose this sauce. But you might be the kind of purist that I am when it comes to sublime oysters.

¼ cup red wine vinegar

2 Tablespoons red wine

2 Tablespoons lemon juice

½ cup finely chopped shallots

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper, or more to taste

Happy Pancakes

Dec 10, 2016

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.

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