Tag Archives: succulent

Pie for a birthday dinner!

For a special day, a special dinner is required… so for this birthday dinner, a luxurious lobster pot pie was necessary!
Gorgeous chunks of succulent lobster meat were added to a creamy concoction of chicken stock, cognac, onion, fennel, corn, peas and parsley.
Nestled into a rustic, homemade and flaky crust, this beautiful delight was baked off for an hour until the crust was browned and the filling bubbly!
Once ready, a beautifully large helping of this gorgeous pie was served up with steam and all…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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home cooked for hump day…

With hump day upon us, what better way to lift our spirits than with a super delicious, home cooked meal!
After a trip to my favorite specialty food market and a chat with the fish monger… turned out that he had just received a shipment of some gorgeous monkfish… so that is just what I planned my meal around.
Once home, I wrapped my succulent fish in a pancetta hug and let it chill out in the fridge until it was time to cook! No salt, no pepper… just the pancetta was needed to infuse this filet with all the flavor it needed.
To cook, a searing hot cast iron pan was lightly coated with olive oil and the fish gently placed into it and cooked for three minutes. A quick turn and then it was into the oven for ten minutes on 425… out came a perfectly cooked monkfish with crispy pancetta.
As a side to this meal, some beautifully roasted sweet potato to play against the saltiness of the pancetta.
Light and flaky, full of wondrous flavors… I definitely recommend getting your hands on monkfish [or other firm white fish] and giving this dish a whirl!

at a low simmer…
-R

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a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

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here’s the real touchdown!

On a day when everyone is glued to the tv and eating snacks, hot wings and pizza, I on the other hand have zero interest in that. Instead, I decided that with a fresh coat of snow on the ground, why not make a juicy, succulent roast beef…
A five pound, slightly marbled beauty was seasoned with salt and pepper, topped with red onions [had on hand and wanted to get rid of, usually I use a large Spanish onion], drizzled with some champagne vinegar and then packaged tightly in aluminum. This soon to be meal was already looking amazing!
Into an oven safe dish with some water up the side, and it was time for a three hour nap in the oven…
As the three hours passed, the scent of onions and roast beef wafted throughout the entire house… there was no escaping the intoxicating aroma!
Once pulled out of the oven, a quick rest and it was finally time to slice and enjoy…

at a low simmer…
-R

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‘winna’… ‘winna’… was this chicken ‘dinna’

So tonight was a simple dinner decision… chicken with mushrooms, garlic and shallots.
I floured and dipped in egg some thinly pounded chicken breasts. The chicken was pan fried in some melted butter and just enough olive oil to give a light, golden crust. To the chicken, went a splash of white wine to just keep everything delicious!
While the chicken was cooking, I sautéed the mushrooms, garlic and shallots in olive oil until tender. To the mushroom mixture, I added some Marsala wine and reduced everything.
To finalize the cooking, I nestled the chicken into the mushrooms and placed the pan into the oven covered…
Once completely cooked through, it was time to plate and enjoy! Succulent and full of amazing flavors, this was not your ordinary boring chicken dish…

at a low simmer…
-R

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last years dinner is this new years day delight…

After preparing food for a New Years Eve party last night, I realized there was quite a bit of extra remaining… So what else would be for dinner tonight then some fantastic leftovers…
Chicken rollatini and stuffed artichokes were just one of the vast edibles that made our New Years Eve bright, while also illuminating the culinary path for tonight’s dinner!
The chicken rollatini were succulent, lightly breaded cylinders, stuffed full of amazing flavors. The beautiful, pointy artichokes were buttery and tender, with each leaf begging to be cleaned gently…
With each sensual bite, we were yet again transported back to that spectacular evening we shared last night!

at a low simmer…
-R

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I’m addicted to ‘quack’…

So tonight a duck breast was calling out my name… it was pleading for me to give it a good rendering [trying to make it sound dirty… this is food porn]…
After scoring the fat cap, salting abundantly and letting it bathe and brown for a bit on the cooktop in its own fatty goodness, it was time for a toss into the range to finish off cooking and then a quick power nap to reincorporate all of its juicy delights!
While resting away, I reduced some Saba until syrupy to drape over this rich, meaty breast.
Served alongside some sautéed cauliflower and we were in business…
Crispy, fatty skin… succulent breasts… what more could you ask for? Well perhaps a second helping…

at a low simmer…
-R

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crisp and cool al fresco dining…

After a night full of delectable desserts, what better way to end the weekend than with an absolutely stellar weather day, a glass of wine [ok ok more than a glass] and grilling some beautiful pieces of meat!
Homemade corn relish, a vibrant green salad chock full of healthy add-ins, along with some thick, meaty goodness…
The relish was sweet and spicy, the salad… earthy and crisp, while the meat… well how better to describe than juicy and succulent with an intense meaty flavor that literally oozed with each perfect mouthwatering bite!
I’m looking forward to many cool, fall evenings of grilling and enjoying the outside weather, and being able to share them with all of you!

at a low simmer…
-R

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