Main Dishes

GRILLED EGGPLANT WITH LEMON, YOGURT, POMEGRANATE AND MINT

Published
by
Tyler Florence
on November 4, 2009
in Main Dishes
. 1 Comment

11.04.09-GRILLED_EGGPLANT

8 small (4-inch-long) eggplants, trimmed, split in half, flesh scored
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup plain yogurt
2 tablespoons tahini or smooth peanut butter
juice of 1 lemon
2 teaspoons ground cumin
handful of fresh mint leaves
1 pomegranate, cracked open and seeds dug out
1 red Thai chile, sliced

Put a large grill pan on two burners over medium-high heat or pre-heat an outdoor gas or charcoal grill to medium. If you’re using an outdoor grill, take a few paper towels and fold them over several times to make a thick square.  Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a non-stick surface.

Put the eggplant halves on a big platter or sheet pan.  Drizzle with olive oil and sprinkle on both sides with salt and pepper.  Put the eggplant slices on the grill and cook until golden, 4-5 minutes.  Then turn and continue cooking 4-5 minutes more until nicely browned on both sides and soft and creamy.

Meanwhile, put the yogurt, tahini, lemon juice, 2 tablespoons olive oil, the cumin, and salt and pepper into a blender and puree until smooth.  Taste for salt and pepper.

To serve, spread the yogurt sauce over the bottom of a serving platter.  Shingle the eggplant halves on top and garnish with the mint, pomegranate seeds, and sliced chile.

SCALLOP SALTIMBOCCA WITH CRISPY FRIED SAGE

Published
by
Tyler Florence
on October 28, 2009
in Main Dishes
. 1 Comment

10.28.09-SCALLOP_SALTIMBOCCA


Yield: 4 servings
Recipe courtesy Tyler Florence

12 slices speck
12 large sea scallops
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
12 fresh sage leaves
Kosher salt and freshly ground black pepper
2 Golden Delicious apples, peeled, cored, and cut into wedges
1/2 lemon

Wrap a strip of speck around the perimeter of each scallop and squeeze gently so that speck sticks to itself and the scallops.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the sage leaves and fry until lightly browned and crisp, 2 to 3 minutes. Gently lift the leaves out of the pan and drain flat on paper towels. Season the scallops with salt and pepper. Add the scallops to the hot pan and cook 2 to 3 minutes on each side until well browned. Remove scallops from the pan and put them on a platter. Now add the apples to the pan and give them a quick sauté until wilted and caramelized, 4 to 5 minutes. Season with a squeeze of lemon juice and salt and pepper.

To serve, spoon a smear of potato purée on plates and set 3 scallops on top of the potatoes. Spoon the apples around the plate and garnish with sage leaves.

VEAL CHOPS and ROASTED POTATOES WITH BLUE CHEESE DRESSING AND MINT

Published
by
Tyler Florence
on October 26, 2009
in Main Dishes
. 2 Comments

10.26.09-chop

Recipe courtesy of Tyler Florence

Yield: 4 servings

2 pounds small Yukon Gold potatoes, split in half through the equator
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1 bunch of fresh chives, minced

4 thick veal or pork chops, about 3 pounds of total
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Leaves from 1 bunch  of fresh mint
Lemon wedges, for serving

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the potatoes with 1/4 cup of oil and season generously with salt and pepper.  Spread the potatoes in a single layer on a baking sheet or in a roasting pan, cut side down, so the cut layer gets super crispy like a French fry.  Roast for 30 minutes, or until crispy.

Next, start on the dressing.  Put the cheese, buttermilk, and 2 tablespoons of olive oil in a small bowl and stir together with a fork, mashing a little to break up the cheese.  Season with the lemon juice, salt, pepper, and chives.

When the potatoes have cooked for 20 minutes, season the chops with salt and pepper.  Put a large saute pan over medium heat, add the olive oil, and heat until it begins to smoke.  Add the veal and saute until golden brown on the outside and just barely pink inside, 3 to 4 minutes on each side.

To serve, put a chop on each of 4 plates.  Put the potatoes in a bowl and drizzle with the dressing.  Add the arugula and mint and toss.  Set one portion of the potatoes on top of each chop.  Dust with black pepper and serve with lemon wedges.

CHOCOLATE BANANA BREAD

Published
by
Tyler Florence
on October 21, 2009
in Main Dishes
. 5 Comments

10.21.09-BANANA_BREAD

Recipe courtesy Tyler Florence
Makes 1 loaf

1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
2 large eggs
3 very ripe bananas
1 teaspoon vanilla extract

Preheat the oven to 350˚F. Butter a 9 x 5-inch loaf pan. Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients just until combined; do not overbeat.

Pour the batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost clean, 50 to 60 minutes.  Transfer the pan to a rack and cool for at least 15 minutes before unmolding.

ROASTED ROOT VEGETABLES WITH HONEY, BALSAMIC & FRESH GOAT CHEESE

Published
by
Tyler Florence
on October 20, 2009
in Main Dishes
. 0 Comments

10.20.09-ROASTED_VEGETABLES
yield: serves 4
time: 50 minutes

1/2 pound medium carrots, peeled and left whole
1/2 pound medium beets, peeled and quartered
1/2 pound medium turnips, peeled and halved
1/2 pound medium parsnips, peeled and left whole
3 shallots, unpeeled, cut in half through the stem
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup honey
1/4 cup balsamic vinegar
4 ounces fresh goat cheese

Pre-heat oven to 350 degrees F. Toss the vegetables with olive oil and salt and pepper in a big bowl.  Dump them out onto a baking sheet in a single layer and roast for 25 minutes.  Whisk together the honey and vinegar in a small bowl.  Take the vegetables out of the oven, pour the vinegar-honey mixture over and toss.  Return the vegetables to the oven and cook until fork tender and caramelized, about 20 more minutes.  Top with pieces of goat cheese and that’s it.

THE ULTIMATE BAKED BEANS

Published
by
Tyler Florence
on October 19, 2009
in Main Dishes
. 0 Comments

10.19.09-BAKED-BEANS

Recipe courtesy Tyler Florence

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

1/2 cup molasses
1/4 cup ketchup
2 tablespoons Dijon mustard
2 canned chipotle chiles in adobo
3 big (28 ounce) cans cannelloni beans
Kosher salt and freshly ground black pepper
6 slices pancetta
6 fresh rosemary sprigs

Preheat the oven to 350 degrees F.  Put the molasses, ketchup, mustard, and chiles in a blender and puree.  Scrape that into a big bowl, add the beans, season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture.  Now dump that mixture into a 9×13 inch baking dish and level it.  Shingle the bacon strips over the top.  Throw the rosemary sprigs on top and bake until the bacon is browned and fat is rendered, about 25 minutes.

ALMOND SEMIFREDDO WITH DRIED FRUIT AND SPICED HONEY

Published
by
Tyler Florence
on October 16, 2009
in Main Dishes
. 0 Comments

10.16.09-ALMOND_SEMIFREDDO
Time:  Serves 8

2 1/2 cups milk
6 large egg yolks
2/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon amaretto liqueur
1 1/2 cups heavy cream
1/2 cup chopped almonds

Spiced Honey:
6 figs, fresh or dried, cut into quarters
6 dates, pitted and chopped
1/2 cup honey
¼ cup water
Juice of 1 lemon
1 cinnamon stick
Amaretto cookies, for garnish

Pour the milk into a saucepan and bring just to a boil over medium-high heat.
In a large bowl, whisk together the egg yolks and the sugar until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes. Gradually whisk in the hot milk, adding it in a thin stream at first so as not to cook the yolks, and then more quickly. Return the mixture to the sauce pan and cook over low heat, without boiling, until the mixture thickly coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the vanilla and amaretto. Refrigerate until cool (or chill in a water bath).

Preheat the oven to 350˚F. Spread the almonds on a baking sheet and toast until golden and fragrant, 7 to 10 minutes.

When the custard is cold, whip the cream to stiff peaks and fold into the custard along with the toasted almonds. Scrape the mixture into a 9 x 5-inch loaf pan, cover and freeze.  Meanwhile, put the figs, dates, honey, water, lemon juice, and cinnamon stick in a small saucepan and set it over medium heat. Bring to a simmer and cook for about 10 minutes until the fruit is soft.  Let cool slightly, then remove the cinnamon stick.

To serve, dip the bottom of the loaf pan in a bowl of hot water for 5 seconds.  Put a platter on top and then invert quickly; lift off the loaf pan.  Cut the semifreddo into slices and put the slices on plates. Spoon the spiced honey and dried fruit over and crumble amaretto cookies over the top for crunch.

PENNE WITH SPICY ITALIAN SAUSAGE, CREAM, TOMATOES AND PEAS

Published
by
Tyler Florence
on October 15, 2009
in Main Dishes
. 1 Comment

10.15.09-pene

Yield: serves 4-6

Time: 55 minutes

4 links spicy Italian sausage

extra-virgin olive oil

1 lb penne

extra-virgin olive oil

4 cloves garlic

1 medium onion, diced

1/4 cup torn fresh basil leaves

1 (28oz) can crushed San Marzano tomatoes

1 cup heavy cream

2 cups peas

1/2 cup grated Parmigiano Reggiano, plus more for top of plate

Fresh basil leaves for garnish

Kosher salt and freshly ground pepper

Preheat oven to 350 degrees F.  Place the sausage links on a sheet tray and roast in the oven for 12-15 minutes until slightly golden and just cooked.  Cut on the angle into bite-size pieces.  Cook pasta in salted water until just tender but still has a bite to it – “al dente”.

Set a large, heavy-based pot over medium heat and add a 2-count of olive oil.  Add onion and garlic and sauté until translucent and fragrant – about 3 minutes.   Add San Marzano tomatoes, torn basil leaves and season with salt and pepper.  Simmer for 15 minutes then fold in cream and continue to simmer until rich and creamy.  Add blanched peas, sausage, and grated parmesan.  Fold together and cook for 2-3 minutes to allow the flavors to come together.  Serve topped with a shower of grated parmesan and fresh basil

VEAL BRAISED IN MILK AND HONEY WITH BUTTERED TURNIPS

Published
by
Tyler Florence
on October 8, 2009
in Main Dishes
. 0 Comments

Recipe courtesy Tyler Florence

10.08.09-veal

Yield: serves 6-8

Time: 3 hours 30 minutes

4 lb veal shoulder, tied

Koser salt and freshly ground black pepper

Extra-virgin olive oil

1/2 gallon milk

3 tablespoon honey

1/4 bunch fresh thyme

4-5 dried porcini mushroom

4 cloves garlic, peeled

Preheat oven to 350 degrees F.

Set a heavy-based pot with fitting lid or Dutch oven over medium-high heat.   Add a 3-count of olive oil.  Season veal with plenty of salt and pepper then brown all over in pot so the shoulder has a nice crust.  Add garlic, thyme and mushrooms then pour in milk and stir in honey.  Cover and roast in the oven for 3 hours until the veal is fork tender.

Once cooked, remove meat from pot and set aside.  Pour braising liquid along with mushrooms and garlic into a blender and puree until slightly thickened and silky smooth.  Add plenty of freshly ground black pepper and pour back over meat.  Serve with Buttered Turnips.



BUTTERED TURNIPS:

6 medium-sized turnips

Extra-virgin olive oil

Kosher salt

2 tablespoons unsalted butter

2 tablespoons chopped flat-leaf parsley

Preheat oven to 350 degrees F.

Peel and quarter turnips.  Set out on a roasting tray and drizzle with olive oil.  Season with salt and roast for 25 -30 minutes until just tender.  Remove from oven and toss in a large mixing bowl with butter and parsley so they are evenly coated and glossy.  Season with salt.

COUNTRY SPARE RIBS AND MUSTARD GREENS BRAISED IN APPLE CIDER

Published
by
Tyler Florence
on October 7, 2009
in Main Dishes
. 1 Comment


Recipe courtesy Tyler Florence
10.07.09-spare_ribs

Yield: serves 6-8

Time: 3 hours

4 lbs pork rib roast

2 bunches mustard greens

1/2 gallon apple juice

1/2 cup apple cider vinegar

1 head of garlic, cut through the equator

1 bunch of thyme

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

Preheat oven to 350 degrees F.

Drizzle olive oil all over pork ribs and season with plenty of salt and pepper.  Take a large roasting dish and lay ribs in the tray bone side down.  Spread mustard greens around the dish then scatter thyme and garlic in the pan.  Pour in apple juice and cider vinegar then cover with foil and braise for 2 and a half hours basting every half hour.

When done, remove foil, baste the meat then cook uncovered for a further 30 minutes until the meat has a nice caramelization and the liquid reduces forming a sticky glaze on the meat.  Set ribs aside and puree the juices in a blender – discard garlic paper and thyme but leave garlic flesh in.  Serve ribs over mustard greens with braising liquid and velvety mashed potatoes.

VELVETY MASHED POTATOES:

1 cup heavy cream

4 tablespoons unsalted butter

4 large Yukon gold potatoes, peeled

Kosher salt and freshly ground black pepper

1/4 cup olive oil

Warm the cream with the butter in a small saucepan over medium heat until the butter melts and set aside.

Put the potatoes in a medium saucepan with cold water to cover.  Bring to a boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender.  Drain, then pass the potatoes through a food mill or a ricer back into the pot.  Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth.  Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.