A Word On Food

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.

Collar

Oct 29, 2016

BROILED (OR GRILLED) HAMACHI COLLAR

© 2016 All Rights Reserved by Norman & Janet Van Aken

Hamachi Collar is something most folks wait to enjoy until they are at an Asian restaurant. But you will see that it is quite easy to prepare once you obtain the collar. Collar is known as ‘kama’ in Asian markets.

Yield: Serves 1-2

YIELD: 2 Cups

Hoisin Citrus Soy Marinade:

2 Cups orange juice

3 Tablespoons ginger, peeled and sliced

3 Tablespoons lemongrass, sliced into small thin rounds

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

Gumbo

Sep 24, 2016

SEAFOOD GUMBO WITH ANDOUILLE SAUSAGE

Copyright © by Norman Van Aken, 1999. All rights reserved.

Yield: 8 Cups

For the Soup Base: 

1/3 Cup flour

1/3 Cup butter

2 ounces bacon, diced medium, about 1/2 cup

2 Tablespoons butter

1 red onion, diced medium

2 red bell peppers, stem and seeds discarded, diced medium small 2 stalks celery, cleaned and diced medium small

2 jalapeños, stem and seeds discarded and minced

6 cloves garlic, minced

32 Clams scrubbed clean

Reuben Sandwiches

Sep 17, 2016

REUBEN SANDWICH

© 2016 All Rights Reserved by Norman & Janet Van Aken

Yield: 2 sandwiches

6 ounces of corned beef, (or more as desired). If you prefer pastrami this sandwich becomes a “Rachel”.

melted (or clarified butter), as needed

butter, softened, amount as needed

4 slices Jewish rye bread or pumpernickle

8 thin slices Emmenthaler Swiss cheese

6 Tablespoons good sauerkraut, drained

1/4 Cup Thousand Island Dressing, (recipe below)

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.

Lemongrass

Aug 27, 2016

FRIED CHICKEN with a lemongrass soy marinade

© 2016 All rights reserved by Norman & Janet Van Aken

This is a fairly complex recipe but the results are well worth it. It calls for two steps to create deep flavor before you ever reach for the buttermilk. Note that you make a Lemongrass-Soy-Syrup. A portion of that goes into a marinade. But the remainder is free to be used to drizzle on your hot fried chicken like one might do with honey if in that mood. But this one will be a lot more exotic.

Yield: Serves 2-4

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”.

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