© Constantine William Spyrou
One of the disadvantages of living at a farm town college far away from the ocean is that it's hard to get a good piece of fish here that is inexpensive. I go home every now and then, and I'd love to get my mom's delicious home cooked fish then, but sadly, the majority of our family has developed an allergy to fish, so it doesn't get cooked in our house anymore. It's really sad, because my mom really was great at cooking fish (among other things of course). This is a tribute to one of my favorite dishes that my mom makes- she will crust filets of sole in flour and then quickly saute them so that the fish doesn't crumble as easily. I loved eating this with her awesome version of fisherman's rice. I don't know exactly what she puts into it, but I hope this version is relatively close. One thing I did change with the fish though: I brushed it with a lemon butter marinade and crusted it with basil and parsley to give it a nice aromatic lift.
Recipe should serve around 4-5 people
For the Fish:
12-15 Pacific sole filets, skinned and checked for bones
2 cup panko breadcrumbs
Salt and pepper to season
Canola oil for frying
1 tablespoon dried basil
2 teaspoons finely chopped parsley (no stems!)
For the Marinade:
1/2 cup melted butter
1/4 cup lemon juice
2 tablespoons lemon zest
2 tablespoons soy sauce
Pepper to season
For the Rice:
5 cups rice, washed (I recommend either jasmine or basmati rice. Any long-grain will do just as good.)
1 cup thin noodles
Canola oil for frying
4-5 cups chicken stock
Salt and pepper to season
Cooking/Assembling:
1. In a medium pot set on high heat, quickly fry the noodles to a brown color using a small amount of oil. Add some chicken stock so that the noodles can absorb it, but not all of the stock.
2. Add the rice to the pot, then the salt and pepper, then the rest of the chicken stock. Combine well, and cook until the rice is done, approximately 40 minutes.
3. On a plate/dredging tray, combine the breadcrumbs, dried basil, parsley, salt, and pepper. In a bowl, combine the butter, lemon juice, lemon zest, soy sauce, and pepper. Get a brush ready!
4. Lightly coat each of the sole filets in the breadcrumb mixture, then brush lightly with the marinade.
5. In a medium-high pan, add oil. When it gets hot, add the fish, and cook for about 2 minutes each side or until fully cooked. Serve with the fisherman's rice.
This is a fresh and delicious tribute to my mom and her great seafood cooking which I can sadly no longer enjoy at home. Let me know what you think of this dish, and enjoy!
Sunday, February 24, 2013
Sunday, February 17, 2013
NEW RECIPE: Cheeseburger Patsitsio
© Constantine William Spyrou
As a lot of you have probably figured out by now, I am a HUGE fan of creating fusion cuisine. I mainly enjoying combining cuisines that work well together onto one dish, such as Mexican-Thai fusion or my recent Italian Shredded Beef Tacos. Well, I'm back at again, but I'm going to take two cultures I really haven't touched on yet: Greek and American. People usually don't associate Greek and American food going well together, but the similarity they share with each other is exciting- both enjoy utilizing meaty and cheesy dishes, for example. This classic Greek dish is an example of that: Traditionally, Patsitsio is like a Greek lasagna, with a bottom layer of ziti pasta and ground beef and a top layer of creamy bechamel sauce that is baked to a golden brown. This is an American spin on this Greek classic, with cheddar and American cheese mixed into the bechamel to help give more of an authentic cheeseburger flavor. This will definitely be one hearty meal to enjoy!
Serves 8-12 people
Ingredients:
2 pounds ground beef
1 large white onion, diced
2 kosher dill pickles, diced
2 cloves crushed garlic
1/8 cup Greek olive oil
2 large Roma tomatoes, diced
2 pounds Ziti pasta
3 eggs, separated into whites and yolks then beaten
1 cup American Cheese, grated
1 cup Orange Cheddar Cheese, grated
5 cups milk
3/4 cup butter
1 1/2 cups flour
Salt and pepper to season
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp paprika
1 tbsp cayenne pepper
2 tbsp chicken base
Cooking/Assembling:
1. Place the olive oil into a hot pan. Add the diced onion.
2. When the onion turns translucent, add the ground beef, garlic, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Let the meat cook for about 20-30 minutes or until fully cooked.
3. When the meat is cooked, add the diced pickles and tomatoes, mix well, then take off of the heat and let it cool.
4. Place the ziti into seasoned, boiling water, and cook for no more than 3/4th of the desired cooking time to ensure that the ziti is not overcooked in the finished product.
5. Heat up the milk in a pot.
6. In a separate pot, melt the butter. Add the flour, and slowly mix until a roux is formed and there are no real lumps. The roux should clump together and turn a golden yellow.
7. When this happens, add the hot milk and quickly stir into to the roux, making sure no lumps remain and the roux dissolves into the milk. Add the chicken base and some more pepper, and stir well.
8. Add the egg yolks and QUICKLY STIR so that the eggs completely temper into the milk, like a custard, and so that you don't make scrambled eggs inside of the bechamel.
9. Slowly add the American cheese and half of the cheddar cheese into the bechamel, stirring so that each grouping of cheese is fully melted into the sauce. Let the bechamel cool.
10. Drain the cooked pasta, and combine the pasta with the ground beef mixture, the egg whites, a small portion of the bechamel, and some more salt and pepper. Pour the pasta into a casserole dish or large lasagna tray, then pour the bechamel over the top.
11. Sprinkle the last part of the grated Cheddar over the top. Baked in a 350 degree Fahrenheit oven for about 30 minutes or until the cheese is browned. Let cool, then serve.
This classic Greek comfort dish just got even richer by adding some great cheese and the complexities of an all-American burger. Let me know what you think of this dish if you try making it, and enjoy!
As a lot of you have probably figured out by now, I am a HUGE fan of creating fusion cuisine. I mainly enjoying combining cuisines that work well together onto one dish, such as Mexican-Thai fusion or my recent Italian Shredded Beef Tacos. Well, I'm back at again, but I'm going to take two cultures I really haven't touched on yet: Greek and American. People usually don't associate Greek and American food going well together, but the similarity they share with each other is exciting- both enjoy utilizing meaty and cheesy dishes, for example. This classic Greek dish is an example of that: Traditionally, Patsitsio is like a Greek lasagna, with a bottom layer of ziti pasta and ground beef and a top layer of creamy bechamel sauce that is baked to a golden brown. This is an American spin on this Greek classic, with cheddar and American cheese mixed into the bechamel to help give more of an authentic cheeseburger flavor. This will definitely be one hearty meal to enjoy!
Serves 8-12 people
Ingredients:
2 pounds ground beef
1 large white onion, diced
2 kosher dill pickles, diced
2 cloves crushed garlic
1/8 cup Greek olive oil
2 large Roma tomatoes, diced
2 pounds Ziti pasta
3 eggs, separated into whites and yolks then beaten
1 cup American Cheese, grated
1 cup Orange Cheddar Cheese, grated
5 cups milk
3/4 cup butter
1 1/2 cups flour
Salt and pepper to season
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp paprika
1 tbsp cayenne pepper
2 tbsp chicken base
Cooking/Assembling:
1. Place the olive oil into a hot pan. Add the diced onion.
2. When the onion turns translucent, add the ground beef, garlic, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Let the meat cook for about 20-30 minutes or until fully cooked.
3. When the meat is cooked, add the diced pickles and tomatoes, mix well, then take off of the heat and let it cool.
4. Place the ziti into seasoned, boiling water, and cook for no more than 3/4th of the desired cooking time to ensure that the ziti is not overcooked in the finished product.
5. Heat up the milk in a pot.
6. In a separate pot, melt the butter. Add the flour, and slowly mix until a roux is formed and there are no real lumps. The roux should clump together and turn a golden yellow.
7. When this happens, add the hot milk and quickly stir into to the roux, making sure no lumps remain and the roux dissolves into the milk. Add the chicken base and some more pepper, and stir well.
8. Add the egg yolks and QUICKLY STIR so that the eggs completely temper into the milk, like a custard, and so that you don't make scrambled eggs inside of the bechamel.
9. Slowly add the American cheese and half of the cheddar cheese into the bechamel, stirring so that each grouping of cheese is fully melted into the sauce. Let the bechamel cool.
10. Drain the cooked pasta, and combine the pasta with the ground beef mixture, the egg whites, a small portion of the bechamel, and some more salt and pepper. Pour the pasta into a casserole dish or large lasagna tray, then pour the bechamel over the top.
11. Sprinkle the last part of the grated Cheddar over the top. Baked in a 350 degree Fahrenheit oven for about 30 minutes or until the cheese is browned. Let cool, then serve.
This classic Greek comfort dish just got even richer by adding some great cheese and the complexities of an all-American burger. Let me know what you think of this dish if you try making it, and enjoy!
Monday, February 11, 2013
NEW RECIPE: Duck "Hearts" with Wild Mushroom Risotto (Valentine's Day Special)
© Constantine William Spyrou
Ok, guys, Valentine's Day is coming up. If you're not taking your spouse, fiance, significant other, etc. out for the night, you can still make Valentine's Day very romantic by cooking your own meal! I bet your special someone will be extremely pleased to see something normally ordered in 5 star restaurants on their plate in your home. One of the best romantic dishes? If you're going all-out fancy, this duck dish is the way to go. Duck is deliciously gamey and provides a huge amount of flavor to the dish. Paired together with a rich wild mushroom risotto and a tasty Syrah wine reduction, this is sure to please any palette. Syrah is a fruity wine that goes well with both the mushrooms in this risotto and the duck. Mushroom risotto is a great, rich dish that really complements the duck. Utilizing the duck fat just adds further flavor to all of the dish, and will make it seem almost heavenly. Now, this recipe is called Duck "Hearts" because I will be cutting the duck breast into a heart shape to make it more romantic. You can then also truss up the plate how you want... Imagine spelling out I <3 U using the duck and the Syrah reduction for example...
Recipe is for 2 people, and goes well with candles. And rose petals.
For the Duck:
2 duck breasts, cut into heart shapes
Salt + Pepper to season
2 whole cloves of garlic
1 sprig of fresh rosemary
For the Syrah reduction:
1/2 bottle Syrah wine
2 cups chicken stock
1 tbsp butter
Salt + Pepper to Season
For the Wild Mushroom Risotto
1/4 cup Porcini mushrooms, chopped
1/4 cup King Oyster mushrooms, chopped (Button mushrooms also work if you can't get these)
3 tbsp olive oil
1 1/2 cups arboreal rice
4-6 cups chicken stock
Salt + Pepper to Season
1 tbsp butter
1 tbsp Parmesean Cheese
2 tsp Garlic Powder
2 tsp Thyme
Cooking/Assembling:
1. Score the duck breasts so that the skin is covered wits diamond score marks. Don't penetrate into the meat, just score the skin and fat layer.
2. Season the duck with salt and pepper, and place it in a hot dry pan, SKIN SIDE DOWN, on low heat. Add the garlic and rosemary to the pan.
3. While the duck begins to cook, make the Syrah reduction, checking to see when duck fat begins to come out from the breast. Bring the Syrah and chicken stock to a boil, and add the salt and pepper. Reduce by half, then added the butter. When it melts, take the reduction off the heat.
4. When the duck is ready, turn up the heat and color both sides, then finish off in a 300 degree Fahrenheit oven for 10 minutes. Take the duck and garlic out of the pan, but leave the rosemary in.
5. In the same pan, which should have duck fat in it, take out about half the duck fat. Turn on the heat, then add both kinds of mushrooms. Season with the salt, pepper, garlic powder, and thyme. When the mushrooms turn brown and are cooked through, remove them from the heat and set aside.
6. In a different hot pan, place the olive oil. When it begins to lightly smoke, add the rice and cook to a light golden color. Begin adding 1/2 cup of stock at a time until the rice fully absorbs it. When the rice is fully cooked (15-20 minutes), add the wild mushrooms, Parmesean Cheese, and Butter, then stir until fully combined and the butter and cheese are melted.
7. Plate up in any way you see fit, but make sure the duck breast "heart" is over the risotto. Hope you and your special someone have a great night!
Enjoy this wonderful Valentine's Day Dish, and if you do choose to make it for that special someone, let me know how it turns out! Enjoy!
Ok, guys, Valentine's Day is coming up. If you're not taking your spouse, fiance, significant other, etc. out for the night, you can still make Valentine's Day very romantic by cooking your own meal! I bet your special someone will be extremely pleased to see something normally ordered in 5 star restaurants on their plate in your home. One of the best romantic dishes? If you're going all-out fancy, this duck dish is the way to go. Duck is deliciously gamey and provides a huge amount of flavor to the dish. Paired together with a rich wild mushroom risotto and a tasty Syrah wine reduction, this is sure to please any palette. Syrah is a fruity wine that goes well with both the mushrooms in this risotto and the duck. Mushroom risotto is a great, rich dish that really complements the duck. Utilizing the duck fat just adds further flavor to all of the dish, and will make it seem almost heavenly. Now, this recipe is called Duck "Hearts" because I will be cutting the duck breast into a heart shape to make it more romantic. You can then also truss up the plate how you want... Imagine spelling out I <3 U using the duck and the Syrah reduction for example...
Recipe is for 2 people, and goes well with candles. And rose petals.
For the Duck:
2 duck breasts, cut into heart shapes
Salt + Pepper to season
2 whole cloves of garlic
1 sprig of fresh rosemary
For the Syrah reduction:
1/2 bottle Syrah wine
2 cups chicken stock
1 tbsp butter
Salt + Pepper to Season
For the Wild Mushroom Risotto
1/4 cup Porcini mushrooms, chopped
1/4 cup King Oyster mushrooms, chopped (Button mushrooms also work if you can't get these)
3 tbsp olive oil
1 1/2 cups arboreal rice
4-6 cups chicken stock
Salt + Pepper to Season
1 tbsp butter
1 tbsp Parmesean Cheese
2 tsp Garlic Powder
2 tsp Thyme
Cooking/Assembling:
1. Score the duck breasts so that the skin is covered wits diamond score marks. Don't penetrate into the meat, just score the skin and fat layer.
2. Season the duck with salt and pepper, and place it in a hot dry pan, SKIN SIDE DOWN, on low heat. Add the garlic and rosemary to the pan.
3. While the duck begins to cook, make the Syrah reduction, checking to see when duck fat begins to come out from the breast. Bring the Syrah and chicken stock to a boil, and add the salt and pepper. Reduce by half, then added the butter. When it melts, take the reduction off the heat.
4. When the duck is ready, turn up the heat and color both sides, then finish off in a 300 degree Fahrenheit oven for 10 minutes. Take the duck and garlic out of the pan, but leave the rosemary in.
5. In the same pan, which should have duck fat in it, take out about half the duck fat. Turn on the heat, then add both kinds of mushrooms. Season with the salt, pepper, garlic powder, and thyme. When the mushrooms turn brown and are cooked through, remove them from the heat and set aside.
6. In a different hot pan, place the olive oil. When it begins to lightly smoke, add the rice and cook to a light golden color. Begin adding 1/2 cup of stock at a time until the rice fully absorbs it. When the rice is fully cooked (15-20 minutes), add the wild mushrooms, Parmesean Cheese, and Butter, then stir until fully combined and the butter and cheese are melted.
7. Plate up in any way you see fit, but make sure the duck breast "heart" is over the risotto. Hope you and your special someone have a great night!
Enjoy this wonderful Valentine's Day Dish, and if you do choose to make it for that special someone, let me know how it turns out! Enjoy!
Subscribe to:
Comments (Atom)