Easy Assembly - Marinated London Broil With Potatoes & Arugula

Don't cook, assemble!

This is the mantra I always return to in attempting to keep my hors d'oeuvres simple and largely make-ahead so that I too can enjoy my own parties instead of being stuck in the kitchen. This smart strategy comes directly from Ina Garten, one of my easy entertaining muses. 

Last weekend, I applied the same concept to a main course that I created thanks to some visual inspiration  -- THIS mouthwatering dish from Barbuto NYC which fortuitously appeared my Instagram feed at just the right time...  

I had to have it. And because I could see that Jonathan Waxman's celebrated restaurant's creation was composed of just a few basic elements, I didn't feel compelled to try and hunt down the recipe. Instead, I thought about the big components (meat+potatoes+greens), and considered the food items I already had on hand (mainly, a very nice and comparatively affordable London Broil we'd grabbed on sale). From there, I created my game plan (London Broil lends itself to marinating) and a short shopping list (Mixed Potatoes, Arugula and Bleu Cheese).  

A few hours later, we had ourselves one delicious weekend dinner. The moral? When you don't get hung up on achieving perfection wonderful things are bound to happen.

Marinated London Broil with Potatoes & Arugula - Inspired by Barbuto, Photo: NK

Am I neurotic? Definitely. Do I often overthink my cooking? Sure. 
I do it so you don't have to.
BUT, you can still turn out a great, easy meal without all that angst. Turning your everyday cooking into something special is simple if you: 

Use delicious ingredients

Keep them in their simplest form

and assemble them beautifully. 

That's what today's meal is all about --- finding food inspiration and running with it. 

The largely visual world of the internet is great for this. From Pinterest, to Instagram to good old cooking mags, there's nothing wrong with using images to assemble your own winning recipes - your way. Do so without fear of failure. Keep things basic and build on what you know. The results will probably surprise you. The below is not really a recipe as much as a roadmap - don't hesitate toT put your own twist on it and have a little fun. 

Marinated London Broil With Rainbow Potatoes & Arugula

Inspired by Barbuto/Jonathan Waxman + Marinade by Epicurious

Serves 6 

You will need: London Broil + Your Desired Marinade Ingredients + Mixed, Small Potatoes + Greens of your choice like Arugula and crumbled Bleu Cheese (+ Olive Oil, Salt, Pepper)

Step One - MARINATE - Prepare the Marinade as below and let London Broil sit for 4 to 24 hours using the Epicurious recipe below. You can also feel free to sub-in any well flavored grilled Steak that suits your taste (Hanger Steak as in Barbuto's original dish, or others such as Flank or Skirt would be great choices). 

Grilled Marinated London Broil - Screen Shot & Recipe Courtesy of Epicurious

Step Two - Start your grill for the Steak (or ready your stovetop grill pan) and Preheat the oven (450 degrees for your Roasted Potatoes). Now prepare your Greens - Spinach, or Arugula would be good choices. Wash them, dry them and place them in a bowl. Sprinkle with a little Olive Oil, Salt and Pepper. Set aside. Now roast your Potatoes -- toss 2.5 Lbs of assorted small Potatoes, cut in half if you like, (we used Purple Potatoes, Fingerlings, and Baby Yukon Golds) in Olive Oil, Salt and Pepper and BAKE them until tender - for about 30 minutes at 450. About 25 minutes before they are done, begin grilling the Steak until medium-rare (see timing and directions ABOVE). When it's finished and medium rare let it rest for 10 minutes. Slice Steak against the grain. 

Step Three - Serve - Arrange all ingredients on the plate as pictured and sprinkle with crumbled Bleu Cheese. If plates have gotten cool you can put them in the oven for a minute to rewarm.

Serve and enjoy!  

Cravings - Healthy Chocolate Peanut Butter Shake (a la Friendly's)

Some things just can't be imitated. For me, the Friendly's Peanut Butter Cup Sundae is too sublime a dessert to ever be accurately duplicated. Salty peanut butter, gooey chocolate syrup, peanut butter ice cream, and most importantly, the piece de resistance - a Reese's Peanut Butter Cup crowing it all… ahh, there's really nothing like it. But who among us can afford to enjoy a nearly 900 calorie dessert more than once in a blue? Surely not this gal. 

Healthy Chocolate Peanut Butter Shake a la Friendly's, Photo: NK

This sad fact is why I set out to try and capture just a sliver of the joy that comes from my bi-annual indulgence in a Friendly's Reese's Peanut Butter Cup Sundae, minus the guilt. I am pleased and even a bit surprised to say that this low-cal, high-protein anytime shake does the job! It can never ever replace the real deal, but will certainly satisfy your sweet tooth as well as, if you're anything like me, the constant lure of peanutty goodness.

Healthy Chocolate Peanut Butter Shake 

(a la Friendly's Reese's Peanut Butter Cup Sundae)

Yield: SERVES 1 (generously)

RECIPE: 

1 single serve container good quality fat free vanilla yogurt such as Siggi's Skyr

 2 Tablespoons PB2 powdered peanut butter

1 Tablespoon Fox's UBet Chocolate Syrup, plus a bit extra to swirl on top of the glass

1/4 teaspoon good quality vanilla extract

1/2 Cup Silk Unsweetened Vanilla Almond Milk

 5 Large Ice Cubes. 

Blend until smooth in a high powered blender such as Vitamix. 

NUTRITION:  220 cal, 3g fat, 21g protein, 9g sugar

Restaurant Inspiration - Flatiron Room Mac & Cheese

The Flatiron Room, NYC. Photo Courtesy of The Flatiron Room 

It's often that I'm reminded of how lucky I am to have wonderful friends. 

The latest example of this comes courtesy of my good buddy Sonia. Not only did she recently treat me to a birthday night out at a majorly swanky and very cool whiskey lounge called The Flatiron Room, but she made sure we ordered the best thing on the menu - a unique and positively sinful Mac and Cheese with Brussels Sprouts, Dates, Hot Chilies and a Gouda Cream Sauce. 

If this combo sounds suspect to mac and cheese purists out there, I'm with you! But believe me, this dish is so inexplicably good that I knew by the second bite that I'd just have to make it myself. Rather than trying to explain the wonders of Flatiron's mac, check out what Haute Living had to say about it. They even voted it one of their top 5 mac and cheeses in NYC:

"We never thought we'd highlight any semblance of vegetable mac in our top picks, nor did we think we'd include a whiskey-slinging jazzy newcomer to the 26th street strip, but this positively scrumptious take on this fan favorite has us eating our words. Chef Susan Burdain combines brussel sprouts with radiatore pasta and tops it with a Calabrian chile cream sauce; panko breadcrumbs hit the final high note. 37 W 26th St, between Broadway and Sixth Ave."
 

Sautéing your base ingredients, Photo: NK

When finding Radiatore, the cool corkscrew pasta that Flatiron Room uses, proved oddly challenging, my super-sweet friend made sure to keep an eye out for it herself. Next thing I knew, the goods were in my hands and I had a big smile on my face. Sonia, did I mention that you rock? :) 

I was ready to go once a bit of research yielded the recipe we'll slightly adapt today. 

First, a few notes:

To point out the obvious, this recipe is not diet. Soooooo not diet. But Mac and Cheese is the best, so come along with me as we live it up! 

Expect more of a creamy cheese sauce than a typical cheesy, gooey Mac. You'll find the change intriguing. Something about the way the cream works with the spicy chilies to create a pleasant orangey-pink sauce (punctuated by sweet dates and smokey brussels sprouts) is pretty darn amazing. 

Don't skip the Panko if you can help it. There's nothing better than adding some golden brown crunch-factor atop this mac masterpiece. 

Finally, this dish is rich as all get out and is best served in small appetizer portions. You could be like me and have seconds but you may or may not spend the rest of the evening super full, reclined on your couch doing your best Homer Simpson. Not the worst thing in the world but I figured I'd warn you. 

Now that that's all outta the way...let's get to the kitchen. I hope you enjoy this splurge-worthy dish as much as we did. And if you're ever in NYC, be sure to stop by the Flatiron Room for finger or two of fine scotch and a skillet of this cheesy goodness: 

Flatiron Room Mac & Cheese - Gouda and Calabrian Chili Cream,
Brussels Sprouts & Dates, Photo: NK 

Flatiron Room Mac & Cheese
Recipe slightly adapted from Recipesecrets.net + Flatiron's Chef Susan Burdain
Serves 5-6 as an appetizer

Ingredients: 
4 Cups (al dente) cooked Spiral Pasta (we used Radiatore) *just shy of a pound of pasta  
1 Tablespoon Olive Oil
8 Brussels Sprouts, sliced in half and roasted in advance. See Note*
4 Ounces grated Aged Gouda Cheese 
1.5 - 2 Tablespoons pitted Medjool Dates, finely minced
2 Cups Heavy Cream
2 teaspoons Garlic, minced
2 teaspoons Calabrian Chili Relish/Paste (or finely chopped hot chili peppers)
2 Tablespoons minced Shallots
2 Tablespoons Hot Sauce (we recommend Cholula or similar - Tabasco would be too hot)
2 Tablespoons grated Parmigiana Cheese
Panko Breadcrumbs, for topping 
Equipment: a large, deep, ovenproof skillet - ideally a 10 inch cast iron skillet

*Note: to quickly pre-roast the Brussels Sprouts preheat the oven to 450 and simply slice them in half lengthwise, toss in a Tablespoon or Two of Olive Oil, sprinkle with Salt and roast for 15-20 minutes, turning once or twice. You can make these in advance and store in the fridge until ready to use. 

Method:
1. Prepare the roasted Brussels Sprouts if you've not done so already. Recipe above. 

2. Precook the Radiatore pasta if you have not done so already. It should be just firmer than al dente. Drain and set aside. Ideal cook time for Radiatore will be 6 minutes. 

Add Panko and it's ready to finish in the broiler, Photo: NK

3. Preheat the broiler. 

4. On your stove top, put the Olive Oil in your ovenproof skillet and heat until shimmering over medium-high heat. Add the Brussels Sprouts, Shallots, Garlic, Chiles or Chili Relish, & Dates. Sauté for a minute or so. 

5. Pour in the Cream, grated Gouda, and Parmigiana. Stir gently until cheese has melted, about 3 minutes.  Cook another minute or two so cream begins to bubble and thicken. 

6. Add the Hot Sauce and stir. Gently add in Pasta and toss until it is fully coated. 

7. Top the skillet with a few tablespoons of Panko Breadcrumbs and move it to the broiler to cook for 2-3 minutes until the Panko becomes golden brown and the cheese is bubbling. Serve hot and enjoy! 

A Pizza With Punch - Easy Lemon Pizza "Sorrentina"

Lemon what?
That's the type of reaction I've been getting all week when telling folks about a recipe for Lemon Pizza that I was planning to try. It may even be the most loved yet controversial dish on Neurotic Kitchen so far. But that's ok, because as you probably know by now, I love a good controversy. 

If anything, I learned a little about myself in this process. Specifically, I realized how grossly I'd misjudged people's views on lemons. I thought everyone felt the same way about them that I do. "It sounds interesting but I don't get it," my coworker mused. "Lemon is more of a seasoning than a food," she added. Someone else asked, "do you actually eat the lemon rind?" Even my other half, who is generally adventurous with food, was skeptical. Out of the apprehension he'd refuse to eat much of the finished product and would then proceed to give me his grumpy I'm still hungry look, I had a traditional pizza ready to fire up if the lemon experiment flopped. After about the fifth person to express shock and awe, I finally got it...  

I might just love lemons in an unnatural way. From a young age, I'd chew on lemon slices as if they were fruit. I still do at times. And all throughout this blog, you'll find lemon driven recipes. The general population seems enamored of lemons too, but what I learned is that having them as a main ingredient is a bridge too far for some. Yet many Southern Italians, in particular, find it totally normal, so perhaps this is all just coded somewhere in my genetic heritage. If you're looking to really dive into a citrus obsession, I suggest this entire salad made of lemons from none other than Mario Batali.

Today's Lemon Pizza recipe was not my idea in the least. I wish I had come up with such a novel topping. The inspiration for tonight's meal was actually a fantastic Wall Street Journal piece (check it out HERE). Upon reading it, I knew immediately that I would definitely be sampling this intriguing recipe modeled after "The Sorrentina" Lemon Pie that can be found at Keste, (an NYC-based Neapolitan Pizza place that's been on my "must-try" list forever). 

The WSJ article does a great job of explaining how such unexpected flavors really do work together. My light adaptation of the recipe is made with store-bought dough and uses a Pizza Stone. I've also changed the cooking time slightly to make up for my oven only being capable of heating to a top temperature of 525. Finally, I opted to use regular Buffalo Mozzarella because I prefer it to the smoked version. If you have time to make your own dough according to the original recipe, by all means, you should do so! But if you are looking for a quick version of this unexpectedly fabulous pie, I recommend you give ours a go. As for the results, I bet that this pizza will make a believer of even the biggest lemon skeptic. I, for one, will be headed to Keste soon to try the real thing. My mouth is watering just thinking about it.

Things to note about this recipe - and eating lemons:

Soaking the Lemon Slices, Photo: NK

1. Lemons sweeten and mellow when cooked at high heat.

2. Slicing lemons VERY thin cuts down on their intensity in a good way.

3. Finally, the recipe calls for you to soak the lemon slices for 15 minutes. Don't skip this step as it lessens the tartness considerably. 

Equipment you'll need:
A Pizza Stone 
Parchment Paper

Dough Handling Pointers to get you feeling confident:

click HERE

 
Lemon Pizza "Sorrentina"Inspired by Keste / Roberto Caporuscio
Adapted from WSJ.com/Rozanne Gold Yield: Makes three 8 Inch Pizzas, Serves 4-6
Ingredients:
1 16 Ounce Round of Pizza Dough (preferably purchased at a pizza shop) or make your own 10 hrs ahead according to the original article.
 
2 Organic Lemons, rinds well washed and sliced into VERY thin slices (and again into half moons, if you prefer, which I do)

15-18 Basil Leaves, torn into large pieces 

9 Ounces Regular (non smoked) Mozzarella, thinly sliced (drier versions of Mozzarella work best) 

Extra Virgin Olive Oil,

Sea Salt

Flour, for rolling the dough

Equipment: Parchment Paper & Pizza Stone

Method:
Position a rack on the uppermost part of your oven and place your Pizza Stone on top of it. Turn oven on and set it to the highest temperature possible - usually between 525 and 550. Allow the Pizza Stone to heat for 30 minutes.

Soak Lemon Slices in a bowl of water for 15 minutes. When finished, remove and pat them dry with paper towel.

Meanwhile, flour a clean surface as well as your hands. Take the Pizza Dough Round and roll and stretch until you have the size you're looking for. Make it as thin as possible in the middle then pinch to create a thicker crust. This all works best if you can do the dough prep over parchment so when you're done topping the pizza it's already on the parchment for easy transfer to the stone in the oven (for help on that process, see below*).

Top the Pizzas:
Arrange Mozzarella evenly on the dough rounds, leaving space at the edges for the crust to rise - you should use about 3 Ounces of Cheese per pie. 

Next, add at least 6 whole (or 12 half moon) Lemon Slices per pie or more - as much as you like, I really have never had too many!  

Tuck in the small fragments of 5-6 torn Basil Leaves on each pie as well.

Now drizzle the pie with Extra Virgin Olive Oil, making sure that the edges have been oiled as well (this will help to create a nicely browned crust). I take a paper towel and spread the Oil around the crust edge to be sure.

Finally, sprinkle pie with a good dose of Sea Salt (and if you wish, a light sprinkle of Black Pepper, but I skip this).

*Carefully pick up the parchment and move it and the Pizza onto the Pizza Stone in the oven to cook. 

*Transferring to the Oven: The easiest way to do this is to slide the parchment and pizza onto a pizza peel and then carrying it to the stone, carefully sliding it on. If you don't have a peel ask someone to hold two corners of the parchment while you hold the other two and carry it over to the stone. If you are alone, I would try and find a hard, flat, portable surface like a cutting board. Drag the parchment and pizza onto it, bring it to the oven, the carefully shimmy it onto the stone pinching the leading corner of the parchment and dragging it across the stone so the pizza is evenly centered and stays intact. 

Cook Times:
For an oven at 525 - cook for 10 minutes

For an oven at 550 - cook for 8-10 minutes

When cooking is done, turn on your Broiler and allow crust to brown 30-60 seconds (watch it like a hawk) until the pizza takes on some nice color and the cheese gets browned in parts. Remove from the oven and leave it a few minutes until the cheese firms up a bit. Slice and serve!

Grill Method: (video of the final results HERE). The grill method is roughly the same as the oven method above, just preheat your stone on a grill, and aim for the 525-550 temperature range. Transfer the parchment with the pizza on it right onto the stone. If you have a pizza peel, it will be even easier to slide it right on. Of course when grilling you won't have the option to use the broiler to brown but I have found that grills will get the pizza nicely browned. Pizza on the grill, it's a delicate balance between getting the top cooked but the bottom not burnt. Lower temps are probably better for this. I would recommend peeking at the bottom of the pizza around minute 8 to make sure you don't have to lower the heat - there've been times when the grill is running too hot and the bottom of the pie has blackened before the top of the pizza is cooked. You will get the hang of it quickly! 

Enjoy!
 

Heaven on a Plate - Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg

Today's dinner revolves around two of my most favorite ingredients - Oven Dried Tomatoes and Poached Eggs. 

Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg (+ Zucchini in this version)

Oven Dried Tomatoes are amazingly flavorful and easy to make. Their cooking technique is adaptable to any type or size Tomato that strikes your fancy. Low heat slowly concentrates the Tomato flavor over the course of an hour or two, so all you really need to get these just perfect is some time to wait around as your oven does all the work. The results are wonderful tossed into Pasta as we will do today, or as a Pizza Topping, perhaps even as an addition to Crostini Hors D'oeuvres. Use your imagination. 

Best of all, Oven Drying is utterly foolproof. See how easy it is below ~

*Oven Dried Tomatoes

2 -4 Servings depending on use 

Ingredients:

1 Lb or more medium or large Tomatoes of your choice, for this recipe Plum or Campari would work best but all tomatoes work - just slice them to a uniform size.

Tomatoes Ready to Cook, Photo: NK

Kosher Salt

Black Pepper

Olive Oil for drizzling

Dried Oregano, optional

Method:

1. Preheat oven to 250. 

2. Slice Tomatoes to about 1/4 or 1/3 inch thick. Just be sure to keep them uniformly thick. *If using Cherry or Grape Tomatoes, slice them in half. 

3. Place Tomatoes on a wire rack over a baking sheet with sides.

4. Drizzle with Olive Oil and top with Salt, Black Pepper, and optional Oregano.

Cook for 1.5 to 2.5 hours until somewhat dried and wrinkled. It's a good idea to check them at around the 90 minute mark. Smaller Tomatoes should be done by then, larger will take longer.

Storage:
Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Uses:

Wonderful tossed into pastas, as a pizza topping, delicious on their own, or even as a crostini or sandwich topping. Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Oven Dried Grape and Campari Tomatoes, Photo: NK

Now we'll use our flavor-packed Tomatoes to create a totally simple, knockout pasta dish that will impress even your toughest critics. How did this recipe come about? Well, a few years ago, my husband and I dined at a restaurant nearby our house where they served a version of today's dish. It was perhaps the first time I'd knowingly eaten Oven Dried Tomatoes and I found them and the whole dish absolutely delicious. The sweetness of the Tomatoes coupled with salty Pancetta and a heavenly runny Poached Egg (which I'm always a sucker for) was a majorly winning combo. I just knew I'd have to make this dish at home. 

The below recipe is a riff off a Giada Di Laurentiis Tomato and Pancetta Pasta recipe.  To make it my own, I added more fresh herbs and Oven Dried, rather than canned Tomatoes. Giada didn't call for a Poached Egg topping  but I have a feeling she'd approve. I hope you enjoy this restaurant-quality yet doable recipe. If you are looking to make your loved ones or guests swoon, this is the way to go!

Spaghetti with Oven Dried Tomatoes, Pancetta and Poached Egg 
Inspired by Giada Di Laurentiis
Serves 4

Ingredients: 
1 Recipe Oven Dried Tomatoes*
1 Pound Spaghetti
6 Ounces thick cut Pancetta or good quality thick Bacon, diced
2 Tablespoons Extra Virgin Olive Oil
3 large Cloves of Garlic, minced
1 Maui or Vidalia Onion, or other white/yellow Onion, diced
6 Sprigs Fresh Thyme (optional)
1/4 teaspoon or more to taste Crushed Red Pepper
1/2 teaspoon Black Pepper
2 Large Pinches of Salt + more

Freshly grated Parmesan, optional, for serving

Method:
1. Set a large pot of well salted water to boil for the Pasta. Add the pasta to to the pot about 15 minutes before you think the rest of the dish will be ready is ready. 

2. Meanwhile, In a separate large skillet, add the Olive Oil and Chopped Pancetta. Cook over medium heat for about 6 minutes stirring occasionally until golden brown. 

3. Add the Onion to the skillet and sauté until tender for about 4-6 minutes. 

4. Add pinches of Salt. Toss in the whole Sprigs of Thyme, Garlic, and Crushed Red Pepper. Saute for 1-2 minutes stirring constantly so Garlic does not burn. Finally, add the Oven Dried Tomatoes to the skillet and let cook for another 2 minutes, stirring occasionally, until heated through. Remove and discard Thyme Sprigs. 

5. In a third small saute pan with high sides, prepare to poach your eggs. You'll do this at the end of the recipe, after plating the pasta and sauce, but it's good to have everything set up and ready. Make sure the pan is filled halfway with water and a drop of Vinegar to help the Eggs come together. When you are ready to poach, you'll need water to be at a gentle boil and be sure to have a large slotted spoon handy. 

6.When Pasta water has come to a boil, add the Spaghetti and cook according to package instructions. Go for al dente especially because you will cook the pasta an additional 2 minutes when you add it to the sauce. Reserve a 1/4 cup or so of pasta water, just in case. When Pasta is done, drain and add it to the skillet with the Pancetta and Tomatoes. Turn the flame to low and toss Pasta and Sauce a minute or so until heated through and fully incorporated. Add pasta water and stir if you want the "sauce to be thicker or the past looser. Plate Pasta portions and create a little nest at the top of each for the Egg.

7. Time to poach two Eggs! 

When your poaching is done (whites will be opaque), remove eggs very carefully with a slotted spoon and place one Egg atop each plate of Pasta. Note that the Egg has a better chance of staying intact if you carve out that little nest we talked about. 

8. Sprinkle with Black Pepper, a little more salt,  and optionally garnish with something pretty and green, like a sprig of Thyme. Cut into the Egg quickly and give the pasta a stir so all the delicious runny Yolk. Nothing better!! If you're looking for more flavor, additional Crushed Red Pepper and freshly grated Parmesan Cheese are welcome additions. Enjoy! 

Meatless Monday - Pistachio Basil Pesto with Scallions

Our Italian food mood continues with today's Meatless Monday recipe - a stellar yet simple pasta dish adapted from one of my favorite restaurants, Frankies Spuntino (check them out HERE). With two NYC locations, proprietors Frank Castronovo and Frank Falcinelli have, for nearly a decade, turned out tasty Italian small plates by focusing on fresh, local ingredients and un-fussy preparations. My Mom and I discovered their Carroll Gardens Brooklyn location, Frankies 457, soon after it opened and well before it became so darn popular. To think ... we used to be able to waltz right in.

Orecchiette with Pistachio Basil Pesto and Scallions, Photo: NK

What's great about today's plate? Orecchiette with Pistachio Basil Pesto and Scallions is brightly flavored, easy, and casually elegant. It's as perfect as an appetizer as it is as a main course and even tastes great at room temperature if you'd prefer it to be more like a pasta salad. Even better, this dish is a good way to use leftover Basil (which we happened to have plenty of from our last dish of Pappa al Pomodoro HERE). Frankies' original recipe uses an equal amount of Mint rather than Basil. Feel free to try both ways of making it depending on which herbs you have on hand! 

Orecchiette with Pistachio Basil Pesto and Scallions
Serves 2 
Adapted from Food and Wine/Frank Castonovo and Frank Falcinelli of Frankies Spuntino 

Bright Green Pistachios, Photo: NK 

Ingredients:
1/3 Cup Roasted, Salted Pistachios, shelled
2 Scallions cut into 2 inch lengths, stacked alongside eachother and julienned

Scant 1/4 Cup Olive Oil
3 Tablespoons roughly chopped Basil Leaves
1 large Garlic Clove, minced
1/4 Cup Parmigiano Reggiano, grated
1/2 Pound Orecchiette Pasta
Salt 
Black Pepper

Method:

Set a pot of lightly salted water to boil. 

In a small food processor, process the Pistachios until coarsely chopped.  

Processing the Pistachios, Photo: NK 

Next, add the Olive Oil, Basil Leaves, and Garlic. Pulse about 10 times to combine. 
Transfer Pesto to a bowl and stir in the Parmigiano Cheese. Fold in the julienned Scallions and set aside.

Once water comes to a boil, cook the Orecchiette according to instructions (usually 10 minutes for al dente). When Pasta is cooked, drain into a colander over a bowl, and reserve a 1/4 cup of the Pasta Water.

Adding the Cheese and Scallion, Photo: NK 

Return drained Pasta to the pot over a low flame. Stir in the Pesto/Scallion Mixture and the Pasta Water. Continue to cook over low heat for a minute or two, tossing, until Pesto has coated the Pasta fully and the liquids thicken. Taste for seasoning and add a pinch of Salt - this will really make the flavors pop.  

Plate, and optionally sprinkle with a bit of Parmigiano Cheese and some Black Pepper.

Enjoy!
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The Easy & Fast Way - Marc Forgione's Chili Lobster & Texas Toast

 Marc Forgione/TriBeCa, Photo Courtesy of Restaurant Marc Forgione

"Chef Way, Real Way" is one of my favorite features in Food and Wine Magazine. In it, the magazine's contributors figure out ingenious ways to make even the most involved and time consuming pro chef dishes more accessible to the home cook. 

This week, motivated by a fierce, ever-burgeoning obsession with a restaurant dish that "had me at hello," we're tackling Iron Chef Marc Forgione's bestselling appetizer "Real Way" style:

Chili Lobster with Texas Toast

Restaurant Marc Forgione in NYC's TriBeCa is a delightful place for a special night out. Check out their website HERE.  Forgione's creative and playful take on New American fare is as unique as it is well executed. The restaurant's rustic yet still modern ambiance is warm and inviting, and the service is always on point.  Order Chili Lobster as your appetizer. Please. You won't be sorry. What's it like? Well just imagine bite-sized chunks of Lobster bathed in a super spicy, buttery, and herbacious Asian Chili Sauce served along with thick slices of Sourdough Texas Toast that's just begging to be dipped. So now you know why we just had to to remake this showstopper recipe for the home cook.

Photo Courtesy of ChefShop.com

Our Changes to the Forgione Version:
Forgione's original recipe calls for Lobster Stock. Stock can be time consuming to make and requires you to have several lobster carcasses on hand, which both drives up the price of the recipe as well as the time it takes to prepare. Some specialty food markets do carry a paste-like Lobster base specifically for Lobster Stock. If you can find it, that would be a great option. Instead, my gourmet market carried a more widely available high-quality seafood stock concentrate that listed Lobster as one of its ingredients - it's called Glace de Fruits de Mer Gold from a brand called More Than Gourmet. Use this appropriately red-hued concentrate at full strength for this recipe and you will be left with a fast and fantastic lobster-ish stock that does the job. If you can't find it, regular Seafood Stock is another great option. We like the one from Kitchen Basics. 

Photo: NK 

Forgione also calls for various parts of the Lobster to be sauteed and baked separately. To make our Chili Lobster the faster home-cook way, we exclusively use easy to find frozen Lobster Tails that need only to be thawed, sliced in the shell, and very briefly stir fried in a blazing hot wok. Our version of Chili Lobster will save you time and the hassle of buying and processing several whole lobsters. As an added bonus, you don't have to worry about boiling live lobsters if you are squeamish about executing the poor guys - which I absolutely am, hypocrite though I may be.

Time to get out your fish forks. We're ready to cook. 

NK's Chili Lobster with Texas Toast
Adapted from Chef Marc Forgione of Restaurant Marc Forgione 
Serves 2 as a large appetizer or light entree 

Ingredients: 
1 Lb of Lobster Tails - Four 4 Ounce Tails (defrosted if frozen)

1 Cup Lobster Stock - Or prepare your own Mock Lobster Stock according to the below* OR 1 Cup Seafood Stock (We prefer Kitchen Basics) OR** 3/4 Cup Clam Juice mixed with 1/4 Cup Water

Mint Chiffonade and Scallion Threads, Photo: NK

2 Tablespoons Sriracha
1 Tablespoon regular Soy Sauce
3 Tablespoons Unsalted Butter
1 Tablespoon Ginger, minced
1.25 Tablespoons Garlic, minced
Juice of 1 Lime
2 Tablespoons Mint, cut into a chiffonade
2 Scallions, green parts only, thinly sliced lengthwise into skinny threads (optional) 
4 Thick Slices of Sourdough, toasted
2 Tablespoons Canola Oil
Salt, to taste
Pepper, to taste

*Ingredients & Prep of Seafood Stock 
(Yields 3.75 Cups/Adjust to the amount you desire - **you will only need 1 cup of stock per every 2 servings)
3.75 Cups Water
1.5 Ounce Container of "Glace de Fruits de Mer Gold" Stock Base by More Than Gourmet 

~To make Seafood/Lobster Stock, simply combine the entire 1.5 Ounce container of Glace de Fruits de Mer with water and stir over low heat.

~**Alternate Seafood Stock Substitute**- Simply Mix 3/4 Cup Clam Juice with 1/4 Cup Water

Chili Lobster & Texas Toast, Photo: NK

Method:
If you haven't already, toast the Sourdough and set aside. 

Using a kitchen scissor, clip all the tiny legs off the underside of the Lobster Tails.
Place Tails on a cutting board and cut, keeping the shell on, into 1 inch pieces. Note that it is easiest to cut through the crease in the shell segments and it requires a little elbow grease. 

Pan Sauteeing the Lobster Pieces, Photo NK

Over a medium flame, add Canola Oil to a Large Saute Pan or Wok and heat until the oil begins to smoke. 

Add the Lobster Tail pieces carefully (the oil may spit) and cook about 1 minute, stirring. Flip pieces over and cook for another minute. 

Toss the Garlic and Ginger into the wok and deglaze the wok by adding 1 Cup of Lobster Stock or Storebought Seafood Stock. 

Remove Lobster to a plate.

Turn flame up just a bit and allow Stock to reduce by half. This should take a few minutes but make sure to keep your eye on it. 

Next, add Sriracha (less if you are spice sensitive), and whisk in the Butter, tablespoon by tablespoon, into the wok. Stir to combine. 

Add Soy Sauce, several generous squeezes of the Lime, and Salt and Pepper according to your taste. Turn off the flame and toss Lobster back into Wok and give it a quick stir to coat. 

To Plate: Portion out Lobster Pieces into two bowls. Pour equal amounts of Chili Sauce over each serving. Perch 2 Slices of Texas Toast on the rim of each bowl. Garnish the Toast with Scallion Threads and the Lobster with the chiffonade of Mint. Serve with fish forks and enjoy!