A Word On Food

Chinese New Year

Jun 16, 2018

CHICKEN with CHINESE FLAVORS

Norman Van Aken ©1998

Serves 4

For the chicken and marinade:

4 boneless 8 ounce chicken breasts, skin on

3 Tablespoons light soy sauce

3 Tablespoons honey

1-Tablespoon spicy dark roasted sesame oil, (Ají)

1 teaspoon Chinese five spice powder

2 cloves minced garlic

1) 2” piece of peeled ginger, minced

1 Scotch bonnet, stem and seeds discarded, minced

Freshly toasted and cracked black pepper, to taste

Meatloaf

Jun 9, 2018

THE MEATLOAF CONTEST

Norman Van Aken, © 2013

The Pier House ‘Meatloaf Contest’ was inspired one fateful afternoon by my dear friend Danny Mc Hugh. But it was most decidedly not a culinary head to head but a head to head of another order altogether. This one involved men and a kind of out gunning that belongs safely in the chapter named “The Pier House” and far from the world of recipes!

Yield: Serves 6-8

Meat mixture:

1# beef chuck, ground

1# pork, ground

Hard Boiled Eggs

May 26, 2018

SAUCE ESMERALDA

©2012 All rights reserved by Norman Van Aken

Yields: 1 3/4 Cup

3 cloves garlic, peeled and minced

2 tablespoons small capers, rinsed

4 hard boiled eggs

pinch salt

large pinch cayenne pepper

cracked black pepper, to taste

1 teaspoon Spanish sherry vinegar

2 tablespoons Italian parsley, cleaned and chopped

2 tablespoons cilantro leaves, cleaned and chopped

1/2 Cup ground toasted almonds

1/2 Cup XVOO.

Aphrodisiacal Foods

May 19, 2018

MEMOIR RECIPES               THE PORT OF CALL

OYSTERS ‘REMICK’

Norman Van Aken, © 2013

Tomatoes

May 12, 2018

FRIED GREEN TOMATOES

©2012 All rights reserved by Norman and Justin Van Aken, “My Key West Kitchen”

Yield: Serves 4

For the Pick-a-Peppa Cream Cheese:

4 ounces of cream cheese, softened

1 Tablespoon Pick-a-Peppa sauce

3 Tablespoons sour cream

½ each lemon zest

½ teaspoon lemon juice

⅛ teaspoon kosher salt

pinch black pepper

Mix all of the above together and set aside. Can be chilled and re-tempered at room temperature.

1-2 green tomatoes, cut into ¼-inch slices, lightly salted

Stage Names

May 5, 2018

Mustard

Apr 28, 2018

CADILLAC MUSTARD SAUCE

Norman Van Aken, © 2014 from my memoir,

“No Experience Necessary, the Culinary Odyssey of Chef Norman Van Aken”

This was adapted from a sauce I’ve made for eons named “Aigrelette”. It was adapted to go with my Carny Corn Dogs as the title says. But it would be fine whenever you wanted a more “Dijonaise” styled sauce. Less straight punch than mustard alone.

Yield: 2 Cups

For the base mayonnaise:

4 egg yolks

1 Cup blended oil

1/2 Cup extra virgin

2 Tablespoons water

~

Ceps

Apr 21, 2018

WILD MUSHROOMS ON BRIOCHE WITH SHERRY CREAM AND SERRANO

Norman Van Aken © All rights reserved. “My Key West Kitchen”

Banh Mi

Apr 14, 2018

Fish A La Meuniere

Apr 7, 2018
Debi Harbin

FLOUNDER “A LA MEUNIÈRE” (WITH SALTINE CRACKERS)                                                         

© 2015 All Rights Reserved by Norman & Janet Van Aken

Quail

Mar 31, 2018

CANE MARINATED GRILLED QUAIL ON TORTILLAS

with Lettuces, Redlands Chutney and Smoky Chipotle Mayo

©1996 All Rights Reserved by Norman Van Aken

Serves: 4 salads

For the quail and marinade:

3/4 Cup Picante Marinade

4 semi-boneless quail

Marinate the quail overnight in the marinade.  When you are ready to marinade pull the quail out and put the marinade in a pan to reduce over medium heat for 5-7 minutes  and strain (about 1/4 cup will remain).

Wonder Bread

Mar 24, 2018

Club Sandwiches

Mar 10, 2018

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