Marinara Sauce

This recipe is so simple you will be tempted to add extra ingredients...don't.  The simplicity helps to create an incredibly delicious and fresh tasting dish.  We first discovered this recipe in The Sopranos Family Cookbook.


Ingredients

• 2 large garlic cloves, lightly smashed
• 1/4 cup olive oil
• 2 lbs. ripe plum tomatoes, diced
• Salt
• 8-10 fresh basil leaves, torn into pieces

Directions

In a large skillet, cook the garlic in the olive oil over medium heat, pressing occasionally with the back of a spoon, until golden.  Add the tomatoes and salt to taste.  Bring to a simmer and cook, stirring often, until the sauce is thick.  Stir in the basil leaves.  Serve with warm pasta.

Trout with Macadamias, Serrano and Green Beans

Recipe courtesy of Rick Bayless, the king of Mexican food in America.

Ingredients

• 4 tablespoons olive oil
• 4 pan dressed (head and tail off) boneless trout
• salt
• 3 garlic cloves, peeled and finely chopped
• 2/3 cups chicken broth
• 12 ounces green beans
• 2 fresh serrano peppers, finely chopped
• 1/2 cup coarsely chopped roasted macadamia nuts
• 2/3 cup chopped cilantro
• 3 tablespoons fresh lime juice

Directions

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring constantly, until fragrant (this will only take a few seconds)
3. Add the broth, 1/2 teaspoon salt, and the green beans.  Cover.
4. Cook until the green beans are barely tender (6 to 7 minutes)
5. When the green beans are ready, uncover and add the chiles.  Increase heat to high and cook a minute longer to concentrate the broth.
6. Add the macadamias, cilantro, and lime juice.  Mix well, salt to taste.

Meanwhile...

1. Heat 3 tablespoons of oil in a large skillet over medium high heat.
2. If the skin of the two halves of each trout is still connected, cut apart.
3. Generously sprinkle with salt and lay skin side up in the hot oil.
4. Cook until golden (2 to 3 minutes)
5. Turn skin side down and cook a minute longer until the flesh easily separates from the skin.
6. Divide filets among four plates and spoon sauce over the top.

**The original recipe calls for cooking the fish first and keeping them warm in the oven as you make the sauce.  I've found that there is usually time to make the fish while the green beans are cooking and that the trout tends to taste better without sitting in the oven, but if you only have one large skillet this is definitely an option.

Black Pepper Chicken

This was a recipe we found courtesy of Gwyneth Paltrow on goop...and she found courtesy of Charles Phan in Food and Wine magazine.  I'm a big fan of Chinese food - from actual quality dishes to the indistinguishable gunk served on buffet lines, but since discovering this dish not only have we stopped ordering take out but I've lost any urge to do so.  Trust me, if you are a fellow lover of Chinese cuisine this dish will take over Kung Pao Chicken, Beef and Broccoli, Spicy Garlic Pork, or whatever crap you currently think is your favorite Chinese dish.  As an added bonus you will be finished eating in less time then it takes a delivery driver to find you.

Ingredients

• 2/3 cups dark brown sugar
• 1/3 cup fish sauce
• 1/3 cup rice vinegar
• 1/2 cup water
• 2 teaspoons grated garlic
• 2 teaspoons grated ginger
• 2 teaspoons course black pepper
• 2 fresh chile peppers
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 2 pounds boneless chicken thighs, cut into small pieces
• 2 tablespoons chopped cilantro
• 1/4 cup unsalted peanuts

Directions

1. In a small bowl combine the brown sugar, fish sauce, vinegar, water, garlic, ginger, black pepper, and chiles.  Set aside.
2. In a skillet heat the oil over medium heat and cook the shallots until softened and slightly browned.  
3. Add the chicken and cook until browned, about 1 minute.
4. Add the sugar mixture and cook over high heat until the chicken is cooked through and the mixture has caramelized.  Add the peanuts as the mixture begins to caramelize.  (Have patience with this step, at times the caramelization process takes longer then it feels like it should but eventually the runny mixture will turn into thick, sticky, delicious sauce.)