I Can’t Believe It’s Not Lobster!
Monkfish
One day while in the market I picked up some wild caught Monkfish, often referred to as “The poor man’s lobster” because the taste and texture are very similar to that of the popular shellfish. It is also referred to as Goosefish, Anglerfish, and Ankoh, but I just call it delicious! The warty brown skin of the Monkfish hides tasty fillets of white meat, and Monkfish liver is considered a delicacy in Japan and Europe and is often used in sushi. I live about 6 blocks from the Atlantic ocean in south Brooklyn, and I often catch another fish similar in appearance to Monkfish called “Sea Robin”.
Sea Robin
Now while I can’t compare these two fish in taste, they look almost identical to each other, except the Monkfish is bigger in size.They both have a hard plate for a head, and wide strong jaws. The only edible portions of the Monkfish are its muscular tail and its liver. The tail meat of the Monkfish is delicious, dense, sweet, and very similar to lobster.
Pan Roasted Monkfish with Scallop Mushroom Sauce
This bottom-dwelling fish was at one time discarded the same way that Sea Robins are discarded when caught accidentally. As other fish populations declined due to overfishing, monkfish began to be marketed as gourmet fare, costing as much as lobster and sometimes even more! I wonder if eventually this will happen with Sea Robins? Local fisherman tell me all the time that Sea Robins are the new “Chicken of the Sea”.
Some years ago when sea robins were plentiful in NYC.
After tasting sea robin, I must say it is not bad, but it is not as tasty as monkfish. I have seen monkfish as high as $22 lb, but my local market had it on discount $14 lb so I decided to grab up a couple of filets. I also picked up some bay scallops, heavy cream, and portabello mushrooms for a rich sauce, and enjoyed a simply splendid dish. Since then, it has become one of my go-to dishes for clients and dinner parties for friends, I have also tried it multiple ways. So if I were you I would get to my local market and find some monkfish ASAP. Bon Appetit!
Pan-Roasted Monkfish w/Saffron Beurre Blanc, Klondike Rose Potatoes, and Sauteed Spinach.
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Introducing…..Steak-Bird! (Ostrich)
It’s October and the Fall is upon us, and it’s time to get ready for my favorite holidays of the year. This time of year also brings more food choices with the cooler weather moving in. We start to eat more comfort foods such as soups, casseroles, and stews just to name a few. This year I’m planning to bring you a multitude of these seasonal dishes. Tonight’s entree will be paired with a roasted Fall vegetable salad, which will be made with parsnips, butternut squash, red onion, red bell pepper and spinach, and tossed in pomengranate vinegarette & toasted squash seeds. The entree will be something new and different to many of my fellow New Yorkers. So I introduce to you… Steak-Bird!
Ostrich looks just like beef.
That’s right, ostrich is on the table tonight! Now the reason why I call it “steak- bird” is because this is not your average poultry; ostrich is similar in taste, texture and appearance to beef. Ostrich has found a place on the world’s menu, delivering red meat flavor with two-thirds less fat. According to the National Culinary Review, ostrich is poised to become “the premier red meat of the next century”. The reason is simple . . . no meat combines the flavor, versatility and nutritional benefits of ostrich. It is already a popular menu item at many American and European restaurants. I am yet to see it appear on menus within the NYC limits, but I’m quite sure it is an option in quite a few.
Now I tried to cook ostrich 2 years ago and it did not work out too well, especially since I did not research how it should be prepared. Because of its low fat content, ostrich cooks faster than other meat products. Steaks and whole muscles should be cooked medium rare to medium. Cooking ostrich to well done is not recommended, and this is exactly what I did — Blah! This time I was ready to redeem myself for the disaster that took place on my first try. After talking to a couple of fellow chefs, I was advised to marinate it before cooking, and prepare it as I would a delicate cut of steak such as filet. My choice was to cook it sous vide! this method produced a tender, flavorful cut of meat similar to beef. I made a cranberry/merlot sauce to top it off, and the sauce had just the right amount of sweet tartness of the cranberries which, along with the vegetables, made an awesome dish! What a great way to kick off the Fall season. Bon Appetit :)
Grilled Ostrich Steak with Cranberry/Merlot Sauce
Ostrich:
Ingredients
3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup cider or white wine vinegar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
4 ostrich steaks (4 ounces each)
Directions
In a resealable plastic bag or shallow glass container, combine the first 10 ingredients; mix well. Add meat to marinade and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. Drain and discard marinade. Preheat your water bath to 125F. Vacuum seal the steak and place it into the water for 3 hours. Remove the ostrich from the bag and pat dry. Heat 2-3 tablespoons of oil in a skillet over high heat and sear each steak until crust forms about 2-3 minutes per side. If you are finishing it on a grill, oil the grates and grill the steaks over high heat for 2-3 minutes.s (I DO NOT recommend cooking it well done, it will dry out) and add sauce of your choice (I chose to make a cranberry/merlot sauce).
Roasted Vegetables
Heat oven to 450ºF.
Place first 5 ingredients in 15×10-inch pan. Add 2 Tbsp dressing; toss to coat. Spread to evenly cover bottom of pan.
Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
Top with bacon, seeds and remaining dressing.
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A Taste Of Italy….. Brooklyn Style!
Spaghetti & meatballs has always been one of my favorite meals, but I pretty much grew up eating jarred sauce like Ragu & Prego at home since most home cooked meals for me as a child was soul food. Don’t get me wrong, Grandma Janie could burn! Man oh, man grandma sure put the love into the soul food she made for our family (RIP Grandma). I live in Brooklyn but I grew up in Ravenswood housing projects in Long Island City, Queens, and according to National Geographic (2010), it is the most diverse neighborhood in the world, which means tons of ethnic restaurants. So I have had my share of different types of food even through my childhood, and since I have quite a few Italian friends that I’ve grown up with, I have had my share of authentic home-cooked Italian food. And this is the reason why I wanted to do a sauce that was authentic. Since I prepared an Italian breakfast, I figured I’d stick with that theme for the day.
Some of the fresh produce I used
Asparagus & Fontina Cheese Omelet with Shaved Black Summer Truffles
I chose to use Piedmontese beef since it is an Italian-bred beef, originally from the region of Piedmont in north-west Italy. Beef from Piedmontese cattle is seen as a premium product. Thanks to a specific gene – a form of myostatin – natural to the Piedmontese breed, you can have all the nutritional benefits and flavor of beef that is low-fat, low in cholesterol and calories. This uniquely lean and tender beef originated in the Alpine Region of Northern Italy, where green hills provide a natural diet full of fiber-rich grasses. If you were to order a steak in Italy, you would get a Piedmontese steak. This was one of the products I picked up from Fossil Farms. I figured with the combination of all fresh herbs & spices plus Italian-bred beef, how can I go wrong? This recipe is easy, but by no means is it fast meal to make, it is a lot of prep work but the taste was so worth it! I tried to be sure to use all premium ingredients since I was cooking with such a high quality beef. Ingredients such as an assortment of tomatoes (vine, plum, and campari), the freshest basil and oregano and quality parmesan cheese . I did not make my own pasta (forgive me) which is optional and not too difficult to do, but I picked the best pasta I could find at my local market. I shaved some fresh parmesan cheese on top and had some good Italian bread on the side, pure heaven! Overall, the meatballs and sauce were off the charts and I hope you enjoy this recipe. Buona Tavola!
Angel Hair Pasta with Piedmontese Meatballs
For the sauce:
13 ripe tomatoes (give or take)
2 tablespoons olive oil
2 tablespoons butter
2 small onions, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste
Directions
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 11 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer about 1 hour then add meatballs and cook on low heat for 1 more hour . Discard bay leaf and celery and serve.
For the meatballs:
2 pounds ground beef (Piedmontese, if available)
1 cup fresh bread crumbs
1/2 cup finely grated Parmesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil.
Directions
1. In a large bowl, mix all ingredients except olive oil by hand, using a light touch (do not over mix). Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
2. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly, and add to sauce.
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It’s Game Day!
As we move along into the month of September in which I have featured quite a few wild game dishes, I got together with fellow Chef Jim Takacs and we decided to do a dinner party. But this was no normal dinner party because it was going to have a few interesting items on the menu. I thought the idea of doing something a little different would be fun. And since I still have a couple of products left over from my Fossil Farms trip, I was more than ready to get it rocking in the kitchen! So far I don’t think I have cooked anything extreme for you. I have done elk and deer meat which I don’t view as extreme game meat. But tonight I give you some thing different. Alligator.
Jim’s panko crusted quail
When most people I know here in NYC hear alligator meat, they cringe at the thought of eating it. It is viewed as a scary monster-looking reptile that will eat a human in a heartbeat. While this may be true, humans make more meals out of gators than they of us (which is extremely rare). Farm raising alligators for food has been around since the early 20th century, and the meat has been consumed by humans for centuries, especially in southern cooking. Now I know that so far I have not diminished the “ewwwww” factor yet in some of you, especially my daughter, but read on. Alligator meat actually looks and taste like chicken. I know you have heard this before but it is true. Alligator meat is lean, and is a more concentrated source of protein than some other meats. Like chicken, alligator meat is also low in fat and a good source of protein.
The dishes I chose for “game day” were North African venison meatballs, which can be viewed HERE, and Alligator Etoufee. I mean, you don’t get any more Cajun than alligator. On a trip to New Orleans, my girlfriend and I went on a swamp tour in the bayou and actually saw people out hunting gators in the wild (post is here). Actually this trip was the very first time I’d eaten gator meat, and I liked it. I must admit it was a dangerous move to attempt to cook a meat I’ve never prepared before for a bunch of people that I would meet for the first time. But after watching the Giants beat the Eagles and my beloved Yankees kick the crap out of the Red Sox, I knew the day was off to a good start.
Cant you just smell this food?
Upon arriving to the dinner everyone was antsy to get it started since I was late (as usual). I was pleasantly surprised by the courses that were on deck. The first dish was prepared by Adam which was a freshly grilled rabbit marinated with olive oil, garlic and rosemary and served with a polenta that had fresh pecorino romano cheese and grated zucchini, topped with a roasted tomato with garlic and fresh oregano. This was an absolutely great dish, and we were off to a good start. Next up was the alligator (fingers crossed), Swoosh! I nailed it, and it had just enough Cajun “kick” to wake up everyone’s taste buds. The meat was very tender and the Etoufee was very flavorful, totally Cajun! Next up Jim prepared panko crusted quail on ginger wasabi cole slaw and garnished with sriracha sauce, which I thought was a very clever and delicious dish. On to the venison meatballs that were definately a hit with its nice African flavors. Then Jim put out the last dish which was roasted shredded duck served with cashew butter and sorrano pepper jelly sandwich with an arugala, roast beet and fig salad. Yummy! Carol wrapped up the night with her delicious strawberry cheesecake. It was so good that I wish I had grabbed a slice to go. Overall all of the food was fantastic, I had a chance to catch up with a childhood friend (Whaddup Kim!), my NY teams ruled, and I ended my day happy. I wish every Sunday was this good. :) Special thanks to Jim & Andrea for hosting, also Adam, Alyssa, Kim, Steve, Carol, and Jerry.
Update: My good friend Jim Takacs passed away on June 22 2018. I just want to express my deepest sympathies to his family and many friends. Rest in peace brother.
Adam also added rabbit sausage to this great dish
Carol’s cheesecake
Game Day!
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Fish, Which Is My Favorite Dish…….
Seafood … just the thought of it makes my mouth water. I love all kinds of fish and seafood, except scallops which I will only eat if I prepare them myself, weird but true. But I am also an adventurous person, and one of the things I love to do is go fishing. Whether it’s fishing on the boat or offshore it’s just relaxing, period. And since there are so many different types of fish to choose from, it could only mean a ton of recipe choices. While in the fish section of the market I noticed a fish called Artic char. What caught my eye was the beautiful color of the fish, and the fact that it resembled salmon. So I decided to learn a little more about this fish before it ended up on the menu.
Like salmon, Arctic char is packed with heart-healthy oils and melt-in -your-mouth flavor, and it is similar in taste to its cousins trout and salmon. It is both a freshwater and saltwater fish and it belongs to the salmon family. But I was thinking, “Why is it so damn expensive?” ($21 a Lb). Well according to Monterey Bay Aquarium Seafood Watch Artic char is becoming a fish of choice in restaurants as of late. So with that said, I felt I had to try this fish that resembles salmon so much. I must say it was very flavorful but mild, and just as advertised it was a cross between trout and salmon. To accompany the delicate flavor I made a simple lemon and caper butter sauce, and served it all up with parmesan roasted asparagus and a New Zealand Sauvignon Blanc. Overall, it was delicious and I enjoyed it. I will most likely add Artic char to my seafood diet in the near future. Bon Appetit!
Wonderfully colored fish
For the fish:
4 Artic char filets(6 ounces each)
1 tsp olive oil
1 tsp sea salt
1/4 tsp black pepper
Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, after about 3 minutes, add the oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Season the char with the salt and pepper and add to the skillet, skin side up. Cook until golden brown on the bottom, about 4 minutes. Turn the char, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.
For the lemon caper sauce:
2 tsp capers, drained and rinsed
4 Tbs butter
1 small clove garlic, finely minced
2 Tbs lemon juice
1 tsp lemon zest
In a small skillet, melt butter then add garlic, lemon juice, zest, and capers. Simmer over low heat for about 30 seconds. Stir in parsley. Remove from heat. Drizzle over fish and enjoy!
Artic Char with Lemon Caper Sauce
Orange-Honey Black Sea Bass Topped With Herb Lump Crab
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Cooking With The Neighborhood Chefs
Me and the crew on the set
We all know that cooking shows on television are very popular amongst groups of all ages. You have Hell’s Kitchen, Top Chef, Iron Chef, Master Chef, Chopped, Kitchen Nightmares and the list goes on and on. You also have a slew of good chefs such as Gordon Ramsey, Bobby Flay, Mario Batali, Rachael Ray, Barefoot Contessa, and Justice Stewart :) just to name a few. Let’s face it, we all love food. We are the only species on earth that prepare and serve food in an ton of different ways. I love watching most of the cooking shows on TV, and I enjoy learning cooking tips from the pros. I always would watch the competition shows such as Hell’s Kitchen and scream at my television at bad cooks, wondering how they got there. Then I get a buzz from a Neighborhood Chef producer, Lakesha Wright, who just happened to have seen one of my dishes on a mutual friend’s social network page. Her first question was, “would you like to cook on our new cooking show?” What!? Me, cook on camera? No way, I won’t dare embarrass myself for all to see, not to mention my stage fright! I felt the need to do a little more investigating before I decided whether to do it or not. Who are the Neighborhood Chefs?
The show was created by the husband and wife team, Samuel & Nicole Small. The parent company, DBC Productions, which not only brings you Neighborhood Chefs, it also brings you Jazz Sessions, Fashion World Magazine, Funny Farm comedy series and more, which are all shown on IBchannel.tv. IBChannel provides a forum for filmmakers and producers who are looking for additional outlets for their content. On September 13th 2011, an old idea — the cooking show — came to life, but with a twist. Neighborhood Chefs premiered. The show highlights the average person who can really get busy in the kitchen, that hidden gem of a cook who may live right next door to you, and you had no idea. The show is a platform for not just the amateur chef, but also eateries and professional chefs as well. So after some encouraging advice from my girlfriend, I decided to give this thing a try.
My first On camera dish!
Latoya Shauntey Snell's Parmesan chicken n pears in wine sauce with salad with grapes
The morning of the show I was my usual self, frantically running around doing everything at the last minute: some food prep, supermarket run, barbershop, etc. That’s just my style, lol. Upon arriving to the set, I was welcomed by the friendly staff which put me at ease immediately. The chefs highlighted there that day were Chef Jim Takacs (Waterfront Alehouse) with his delicious shrimp, avocado & mango salad, Chef Yvette Woodward and her savory vegetarian fried rice with tofu, and Chef Arianne Benford who demonstrated her polenta with yogurt-batter fried chicken and homemade cinnamon & clove applesauce. Chef Joseph Coco made a gorgeous eggplant Parmesan, and then went on to make eggplant rolatini and eggplant heroes (yes, eggplant three ways). Chef Marie Borusso made beef tenderloin in puff pastry with gorgonzola cheese & caramelized onions. Chef Roshon Martin’s (Uptown145 catering) tropical sea bass with spinach, rice & shrimp was a great dish, and, last but not least, Chef Latoya Shauntay Snell (The Cake Monologues) impressed everyone on set with her Parmesan-crusted chicken breast with pears in wine sauce.
My dish of choice was peppered chicken with mangoes, rum and cashews which is posted here. Things were running behind schedule so I was to go on later than expected. It wasn’t a problem since Chef Roshon kept me in stitches with his one-liners and facial expressions. Not to mention I had the opportunity to watch the other chefs in action and taste the great dishes which is always a pleasure. So while I was setting up and laying out my ingredients with 5 minutes before my segment, I realized something wasn’t right. Hmmmm, OH NO! I had forgotten my scallions at home! Since this was a major ingredient for my dish, and there were none on the set, it was back to the market I went. So after dashing about 8 blocks round trip (I went the wrong direction at first), I had my scallions. I began my segment a little nervous after the adrenaline rush of the “scallion crisis” and it was visible. But after the first break, I settled down to do what I love doing, which is cook good food. I put the finishing touches on my dish and everyone who tasted it gave it rave reviews. The dish was described by one of the tasters as “a blend of flavors that came as a tasty, tender surprise” and “salty, sweet, spicy, savory, and all delicious!’ So overall I had a great time taping the show and I want to thank Neighborhood Chefs for giving me the opportunity to showcase my skills. I hope to be back. So get yourself over to www.ibchannel.tv and check out Neighborhood Chefs and see what’s cooking! I will keep my fans in the loop about an air date for my segment. Special thanks to Sam & Nicole Small, Lakesha Wright, Glenis Morris, David Rivera, Ariana Matherson, Darcel Morgan, Rodney Fuller, and last but not least Mr. Wendell :)) I had a wonderful time with you guys! **UPDATE Feb. 2012** I am now part of the DBC family as executive producer for Neighborhood Chefs webTV show. :)
**Watch Episode #3 Of Neighborhood Chefs Here**
Justice with his finished product
Justice, Ariana,Nicole,David
Everyone lined up to taste my mango chicken
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Meatless Monday has gone Middle Eastern!
Middle Eastern Style Curried Vegetables & Homemade Falafel Served with Tahini
Indian Style Curried Vegetables & Homemade Falafel Served with Tahini
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Fois Gras…Or Not To Fois Gras?
Let’s talk about Fois Gras, it’s one of the most expensive ingredients in the world, and sometimes one of the most controversial ingredients. Fois Gras is made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through force-feeding corn, which is where the controversy begins. So before deciding to cook it, I wanted to do some research on this ingredient. I don’t want to participate in any animal being tortured before it lands on my plate! During my research I learned that the company that distributes my product (Hudson Valley Fois Gras) does not do this to their animals. You can view the video of the process as Anthony Bourdain from the show No Reservations explains why Foie Gras is Not Cruel . Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. I really enjoyed tasting and learning how to cook this cuisine, although I wont be cooking this too often because it is rather pricey and the focus of too much controversy.
Filet Mignon is the most tender cut of beef, and is the most expensive. It’s also my favorite cut of steak because it is so flavorful.This beef cut can be quite pricey when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin which I do normally. It is best when cooked medium rare since this cut does not have too much fat or connective tissue, it will dry out and become tough if overcooked. Give this steak a little love and attention when you cook it and the flavor goes a long way. So it is a rare treat for me to be able to pair the “perfect” steak with a delicate and delicious topping such as Fois Gras. I pan-seared the fois gras and topped my steak with it and drizzled a white wine plum sauce of my creation on top. I roasted some red potatoes in rendered duck fat (courtesy of Fossil Farms) and added broccoli rabe to seal the deal, and soon enough i was sitting in front of a dish that any restaurant would charge $70 or more for. So if you ever get the chance, be sure to try some Fois Gras you wont regret it. Bon Appetit!
Justice and another masterpiece dish
Filet Mignon Topped with Fois Gras and White Wine Plum Sauce
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I Got My “Game” Face On!
I am no stranger to cooking African food; I actually love to cook it! The spices and fresh herbs combine to make any household smell like a restaurant. Lately I’ve been on a wild game kick as you’ve seen in my last post. But before I took that trip to Fossil Farms, a childhood friend of mine who goes hunting every season, gave me some of the deer he bagged on a trip (shout out to George Perkins). Venison is a meat that is mild tasting and similar to elk but less “gamey”. I have made venison in various ways because he gives me so many different cuts to be versatile with. For tonight’s dish we will use some ground venison which is much leaner than ground beef.
Venison meatballs are ready to go!
You might want to add venison to your diet if you are a meat eater because not only is it delicious, it is also a healthier alternative to the meats we normally eat. I did my research and found that venison, elk, and buffalo were probably the first red meats eaten by man/woman (after mastodons).Venison is not only low in fat and cholesterol, but high in vital nutrients like B vitamins, iron, and phosphorus. Venison is resistant to disease and does not live on a diet of antibiotics and steroids.
Deer are indigenous to North and South America, Europe, Asia, and North Africa, which is the inspiration for tonight’s dish. Now I love African food because of the bold, flavorful spices and herbs that are common to the cuisine. The spices used in North African food resemble ingredients used in a variety of dishes from India and southeast Asia. Spices such as cumin, coriander, tumeric, and fresh herbs such as cilantro and ginger are used in most dishes. Some people I know steer clear of African food because they say it’s too spicy, but when you cook at home you can “tweak” it, and spice it to your taste. I like my African food with a kick (lol) so I go full speed ahead with the spices! I decided to cook North African meatballs since i love venison and meatballs, I have cooked venison steaks and tenderloins before, but never ground venison.
Cant you just smell this food?
This dish was alive with flavors but yet it didn’t overpower the mild venison meat, which, by the way melted in my mouth. I served it up with a sundried Tomato and Lentil Cous Cous and there you have it, a North African dish made in Brooklyn! So overall, I think it was a great dish and I look forward to bringing you more of these fabulous dishes.Feel free to drop by and subscribe to this blog and request this recipe, Bon Appetit :)
Gourmet De-Constructed 