Norman Van Aken

Hot Sauces

Mar 25, 2017

The Fish Butcher

Mar 18, 2017

Ketchup

Mar 11, 2017

Pa Amb Tomaquet

Feb 18, 2017

Tuna Tartare

Feb 11, 2017

TUNA TARTARE

Norman Van Aken © 2004

¼ Cup minced red onion

½-1 jalapeño, seeds and stems removed and finely minced

4 teaspoons ginger, peeled and finely minced

2 teaspoon lemongrass, inner stalks, finely minced, (optional but good if available)

1 teaspoon dark roasted sesame oil

2 teaspoons soy sauce

2 teaspoons grated orange zest, minced

2 teaspoons grated lemon zest, minced

1 # Sushi Quality Tuna, sinew, bloodline and fat removed, diced small

Gallo Pinto

Feb 4, 2017

Griot of Haiti

Jan 28, 2017

Versailles

Jan 21, 2017

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”

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