Sweet Days of Summer - Cucumber Margaritas & Fluke Crudo

Cucumber Margarita, Photo: NK 

Ever have a really fabulous weekend from start to finish? 


This past weekend was like that for me. 


Beautiful weather and wonderful scenery (we stayed at my family's home on Long Island) came together with a few fun activities, plenty of relaxation time and a nice meal. 

Let's not forget a drink or two.

The only thing I had to remember on Saturday morning was to begin steeping my Cucumber Infused Tequila for the next 24 hours so it would be ready for cocktail time.

Priorities, people! 


Next we attended the most lovely baptism for a dear friend's little girl. The ceremony was beautiful and the after party was great fun, not to mention beautifully styled:

A lovely baptism, Photos: NK

Here are her sources:

Plantable Pink Lamb Paper Seed Favors (you plant them and they grow into wildflowers!) - Etsy.com

Supremely delicious and beautiful custom Cake from famous Tate's Bake Shop, Southampton

Hand Monogrammed White Tin Pails filled with rocks painted with a cross. So simple and pretty! 

+ lovely seaside venue Cowfish Restaurant. 

It was a wonderful event!

Sunday was set aside for family time so naturally I wanted to plan a menu.
Since we were by the sea, I opted for a quick and classic fish meal. 

Fluke Crudo with Radishes & Cubanelle Peppers, Photo: NK 

We have so many seafood menus here on NK (like this, this and this). That's because seafood is my favorite food and when it comes to making a fast and elegant meal, nothing is better. All you need is a really trustworthy fishmonger and half the work is done. 

I decided to prepare a simple main of Red Snapper & Asparagus on the grill pan, preceded by an appetizer of Steamed Clams as well as a quick Local Fluke Crudo (what's quicker than raw?) inspired by Esca in NYC. 

Crudo actually means raw, and when the word follows the name of a fish, what you're about to eat is basically the equivalent of Italian Sashimi. As with many simple preparations, the key to Crudo is very high quality fish and accompanying ingredients (such as great Olive Oil and specialty Flaked Sea Salt). This article from NPR.com is where I found the inspiration for the below adaptation for Fluke Crudo. It is a great read!! 

Before you cook, you'll need to have Cocktail Hour. For that, we went for the simplest and most refreshing Margarita of them all - no Triple Sec needed! The Cucumber Margarita made with your own house-infused Cucumber Tequila - just let Cucumbers sit in Tequila for 24 hours and voila. Get the recipe on Food and Wine. 

Now, without further delay, here is our Fluke Crudo recipe. Truly delicious and as simple as it gets. 

Here's to another wonderful weekend and many more sweet days of summer to all! 

Choose thin Cubanelle Peppers if possible, Photo: NK

Fluke Crudo with Radish & Pepper
Lightly Adapted from David Pasternack /Esca  
Serves 4 as an appetizer

Ingredients:
4 Ounces of Radishes, cut into match sticks
1/2 Cup thinly sliced Cubanelle Peppers

8 Ounces very fresh Fluke filet, sliced in half lenghtwise and then again into 1/4 inch thick slices (cut against the grain)

2 Limes 
High Quality Extra Virgin Olive Oil 

Specialty Flaked Sea Salt (or other good quality coarse grained Salt. (we used French Grey Salt). 

Method: 
In a small bowl, toss the Radish Matchsticks and Sliced Peppers with the juice of half a Lime and a sprinkle of salt. 

Prepare each serving plate by squeezing about a teaspoon of lime juice on it. Place the slices of Fluke side by side or in a fan shape.

Top with equal portions of the Radish and Pepper mix. 

Drizzle each plate a few times with high quality Extra Virgin Olive Oil. 

Finish with a sprinkling of Salt and serve with a Lime Wedge. 

Serve right away and enjoy!

Bistro Break - NY Strip With Bearnaise Butter & Haricot Vert

Let's talk steak. 

Today's recipe for this delicious cut of New York Strip is lightly adapted from Food & Wine Magazine's wonderful feature on NYC's newest French Restaurants. Included is Andrew Carmellini's casual bistro, Lafayette, which serves up this Strip Steak with Bearnaise Butter on the menu. Carmellini is amazingly talented and I've been following him ever since his days at A Voce. He also happens to be one of my inner circle of chef "boyfriends" :)

NY Strip With Bearnaise Butter & Haricot Vert, Photo: NK

I don't opt for strip too often because I am most partial to Ribeye. Skirt and Flank are my go-tos for everyday meals, but when I do reach for Strip, I am reminded that it really is delicious for Bistro-inspired meals (Edge of Eye and Hanger are excellent choices when you're looking for flavorful budget cuts).

For me, New York Strip is the better half of the Porterhouse (Filet comprises the other side of my favorite super-splurge cut). 

Medium Rare! Photo: NK

Since I was already going to be slathering in my steak in butter, I kept the rest of the plate modest with sauteed Haricot Verts with Shaved Rainbow Carrots. My changes to Carmellini's recipe were minor and mainly driven by necessity (AKA: the ingredients I had or didn't have on hand such as Tarragon Vinegar). The results were TO DIE... I don't know if I just got a particularly great cut of meat or whether the cook time was spot on but wow....

One thing I must insist you do:

Get yourself a good cast iron skillet. They are super affordable and cook meat, fish, even eggs, amazingly well. The secret is that cast iron evenly distributes heat. Our favorite brand is Lodge (9 or 10 inch is a great size to choose). Trust me, you will not regret it.

NOW...

Let me show you what Medium Rare is supposed to look like (pictured right).

And here's how you do it. Keep reading for the Bearnaise Butter recipe! 


Cooking a perfect New York Strip (for 2) is really simple:

What you need:
2 8-10 Ounce NY Strip Steaks, Kosher Salt, Pepper, and 1 Tablespoon Canola Oil

What to do: 
Season Steak on either side with Kosher Salt and Pepper.
Add the Oil to the pan and heat over medium-high flame.
Cook 3-4 minutes per side in a good, cast iron skillet.
Allow to sit uncovered for 5 minutes.
Spread with Bearnaise Butter* (at room temp) and serve!

Bearnaise Butter (Makes enough for up to 4 people)
Lightly Adapted From Food & Wine / Andrew Carmellini

Ingredients:
1/4 Cup Finely Minced Shallots
1/4 Cup Dry White Wine (we used Sauvignon Blanc)
1 1/2 Tablespoons Red Wine Vinegar
4 Ounces or 1 Stick Unsalted European Butter (such as Lurpak) at room temperature
1/4 Cup Minced Tarragon
Kosher Salt
Pepper

Method:
Divide the Minced Tarragon in half and drop half of it into a small bowl with the Vinegar. Allow to steep for at least 15 minutes. 

In another bowl, mash the Butter Up. Add the remaining Tarragon, Shallots, Wine, Tarragon and Vinegar mixture and combine. Sprinkle with Salt and Pepper and adjust as needed. 

You can utilize the Bearnaise Butter at room temperature or store it for future use rolled in Saran Wrap and kept in the freezer. Bring to room temperature before using. 

Spread Bearnaise Butter on Steaks before serving. Enjoy!

Simply Elegant - Roasted Grapes

When it comes to food and entertaining, there is one mantra I live by: details matter, but the details should be simple. It's so true that with a tiny bit of extra care, you can elevate everyday items to be something special. I hope each and every day that readers of Neurotic Kitchen can see how easy it is to turn out beautiful food with minimal effort.

One way I like to elevate ordinary foods is by focusing on plating and pretty presentation. As is is oft repeated, you truly do eat with your eyes. 

The best hostess tricks not only enhance the beauty of a dish, but also the all-important taste of it.

The beautiful cheese board featuring Roasted Grapes -
 prepared by my friend Louise, Photo: NK 

And the little flourishes you add to your meal need not be complicated to offer pizzazz or refinement (for whatever mood you're in).

I first learned about Roasted Grapes when my mom's good friend served them as part of a fantastic shower she catered in my honor. She used them to anchor the most beautiful cheese board. They also happened to taste great - they serve as a good example of how amazingly easy steps that make all the difference in flavor and presentation. 

Roasting Grapes concentrates their flavor and makes for a more interesting visual presentation. You can add them to Crostini or plate them as is with your Cheese Selection. They can't help but add elegance with almost no effort. 

Muscat Grapes Paired Perfectly with Baked Camembert, Photo: NK

Roasted Grapes

Ingredients: 
1 bunch of Seedless Grapes of your choosing - I like Red Globe or Muscat (pictured right) 

Olive Oil

Salt 

Pepper

Method: 

Preheat the oven to 400.
On a baking sheet, toss small bunches of grapes in a Tablespoon or two of Olive Oil, and then sprinkle with salt and pepper. 

Bake for 17-20 minutes until slightly crisped and soft on the inside. Serve slightly warm or at room temperature - can be made a few hours in advance. 

Check out how my Roasted Grapes came out with baked Camembert and a toasty Baguette: 

Roasted Muscat Grapes and Baked Camembert with
Pear Jam & Thyme, Photo: NK 

Enjoy!!

Mad Men Farewell - New York Brunch Bites

It is only fitting that the show that has captured our imagination over the past eight years be sent off with a proper culinary bang. It's Mad Men Series Finale night, and we couldn't be sadder. Matthew Weiner's masterpiece has also inspired so many smashing menus here at Neurotic Kitchen. The ultimate New York T.V show pairs perfectly with New York's classic nosh, our twist on Lox on a Bagel. This bite-sized appetizer combines our classic Salmon Canape topping and turns it into a mini version of one of my MOST FAVORITE things in the world - Smoked salmon on an Everything Bagel with all the fixins. And, you guessed it, we'll be using our Everything Seasoning that I am, admittedly, obsessed with.

New York Brunch Bites, Photo: NK 

Enjoy, and goodbye Mad Men. Thanks for the memories. Sunday night won't be the same without you. 

New York Brunch Bites With Smoked Salmon, Creme Fraiche & Everything Topping
Makes about 16

Everything Topping Ingredients 

2 teaspoons Poppy Seeds

2 teaspoons Dried Onion Bits (We used Frontier Brand) 

2 teaspoons White Sesame Seed

2 teaspoons Dried Minced Garlic or Garlic Granules (not Garlic Powder)

1/4 teaspoon Kosher Salt

Canape Ingredients:

5 Ounces Organic Smoked Irish Salmon

1 small bunch of Fresh Dill

1 Lemon, zested with a microplane, and 7 or 8 long strips of zest cut in half (optional)

1/2 Cucumber, seeded and minced

1 Shallot, minced

3 Tablespoons Lemon Juice 

Black Pepper
5 Ounces Creme Fraiche

16 Bagel Chips without holes such as Stacy's     

Method:
Mix Everything Topping Ingredients.

Lay Bagel Chips on a work surface.

On a cutting surface, Stack Smoked Salmon Slices in layers and slice thin strips vertically. 

Turn your cutting surface ninety degrees, and slice the Salmon again vertically. This will create fine dice. Place diced Salmon in a medium bowl. 

Add grated Lemon Zest to Salmon mixture, and set the optional strips of Zest aside for garnishing later on.  

Combine Minced Cucumber, Minced Shallot, and Lemon Juice into Salmon Mixture. Add ample amount of Black Pepper to taste. Recipe can be prepared up to this point up to 6 hours before serving. Just cover mixture and place in the fridge if you choose. When ready to assemble, give the mixture a stir and add more Lemon Juice as desired.

To assemble, place a small dollop of Salmon Mixture atop the Bagel Chip. Top with a small drop of Creme Fraiche, and sprinkle with a liberal pinch of Everything Seasoning. Garnish with a sprig of Dill.