Radio

STEAK TARTARE

©1997 All Rights Reserved by Norman Van Aken

1 pound completely trimmed filet mignon, finely minced with a knife, chilled well

4 egg yolks, stirred

1 Tablespoon cracked black pepper

2 Tablepoons tiny capers, drained, rinsed well and chopped up

1/2 of a small red onion, finely diced

1/4 Cup Italian parsley leaves, washed and chopped up

1 Tablespoon Tabasco

12-16 anchovy fillets, rinsed well and patted dry, minced

Mix the meat with the remaining ingredients and stir well.

    The Trinidad-born panman’s third release as a leader, Metamorphosis, drops in early June. He visited the Igloo to talk about the inspiration for and process of making the album and discussed a little history too: his own, as well as that of his instrument. 

The Real Tracy Fields

Host, Evenin' Jazz

weeknights, 9:30p - 1a eastern

wlrn.org


twitter.com/MarkDGrossman

    

pamelahaag.com

GINGER SCALLION Pancakes

©2002 All rights reserved by Norman Van Aken
 

Yield: 3 ¼ Cups of batter

2 whole eggs

2 egg yolks

2 Cups milk

2 teaspoons salt

Large pinch cracked black pepper

1 1/2 Cups all purpose flour

¼ pound butter

1 bunch of scallions, white part only, chopped fine

1 inch ginger root, peeled and minced

½ Scotch bonnet chile, stem and seeds discarded, minced

Combine the eggs, egg yolks, milk, salt and pepper in a large bowl. Beat.




Eating Tea

May 7, 2016

TEA CURED FISH

©1999 All Rights Reserved by Norman Van Aken

1 fresh fillet of fish, skinned and boned (weight will vary)

1 Cup Lapsang Souchong black tea leaves, loose

1 Cup sugar

1/2 Cup kosher salt

1/2 Cup freshly toasted and ground black pepper

Lay the fish in a flat non-reactive dish. (glass or ceramic)

Mix the cure spice all together in a bowl.

Spread the mix all over the rounded side of the fish, allowing a very generous covering of the mix. Any leftovers can be saved for another time or use.

Pages