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Excellent personal recipes
I'm very keen on seasonal delicacies, but few more than fiddleheads.
1. Trim the ends of the stalks and wash them with cold water.
2. Boil salted water, toss them in, cook for a minute or so.
3. Drain and rinse with COLD water, let dry.
4, Heat some relatively flavorless oil to shimmering, sauté the fiddleheads for five minutes (until bits of them start to brown).
5. Add sliced garlic and cut scallions, sauté another two minutes.
6. Eat immediately!
They go very well with Pino Grigio wine. I prepared these as a prelude to baked marinated chicken breasts with herbs de provence and a simple salad.
https://plus.google.com/u/0/103621995108179214365/posts/667QfpLw7AT
1. Trim the ends of the stalks and wash them with cold water.
2. Boil salted water, toss them in, cook for a minute or so.
3. Drain and rinse with COLD water, let dry.
4, Heat some relatively flavorless oil to shimmering, sauté the fiddleheads for five minutes (until bits of them start to brown).
5. Add sliced garlic and cut scallions, sauté another two minutes.
6. Eat immediately!
They go very well with Pino Grigio wine. I prepared these as a prelude to baked marinated chicken breasts with herbs de provence and a simple salad.
https://plus.google.com/u/0/103621995108179214365/posts/667QfpLw7AT
Post edited by Rym on
Comments
3 parts Worcestershire sauce
2 parts Soy sauce
2 parts honey
1 part rice wine vinegar
1/2 part liquid smoke
dash of some salt-free seasoning of your choice (I say because the soy sauce has plenty of salt)
Marinate pre-formed patties for 30 minutes to two hours, and grill. The sugar caramelizes nicely and it has a good Asian flavor to it.
1 tbsp each of Salt, Pepper, Garlic Powder, Onion Powder and Paprika...mixed with 1/4th cup of Olive Oil.
Coat and marinade the steaks for four hours.
When you cook the steak, all of the spice on it will create an excellent crust from grilling it on a high temperature. Let the meat rest for 5 minutes, and dig into the amazing goodness.
At least until it veers off topic into an insane argument, as in inevitable, but that doesn't really need to be said at this point.
1) Get a couple chicken breasts. Pound that shit out thin with a mallet or skillet.
2) Get a fuckin' marinade going, emulsify that shit with an immersion blender or a fork:
--1:1 Balsamic Vinegar:Extra Virgin Olive Oil
--1tbsp dried Herbs de Provence
--Two heaped tablespoons brown sugar.
4) Throw the chicken in a dish and pour that shit all over them. Cling film the fucker shut and let them marinade in the fridge for two hours. Watch a movie or be productive while that happens, whatevs.
5) Get a pan real fucking hot, throw the chicken breasts in. Four minutes per side, or until cooked through. Don't worry about the blackening, that's just the sugar at work. The crust is magnificent.
6) Pull that shit out, whip up a balsamic vin, and serve with a spring salad.
Congrats, you just made a fucking great dinner with almost no effort.
In any case, for another seasonal dish with the garlic as the focus: take this same recipe in mid to late summer - but with asparagus as a substitute since you can't get fiddleheads then - and use hardneck garlic, which hits its prime in summer. It's the best.
I wonder if you could get seeds from our variety and grow them there yourself? I've only ever seen them in the market and am not sure what lengths it would take..
Definitely heading to market tomorrow.. all this talk's making me hungry for them again.