PASTA WITH CHINESE BROCCOLI
Bright broccoli, lightly coated with a rich sauce that conveys a bit of heat, mingles with pasta in this dish from Majordomo, David Chang's first Los Angeles restaurant. There, they make their own thick noodles from scratch, using a combination of wheat flour and cassava starch. You don't have to. The restaurant's executive chef Jude Parra-Sickels suggests bucatini as a substitution. In preparing and serving the dish, do not short change the mixing of the ingredients because the broccoli tends to hide under the pasta. You have to coax it out, especially as you serve it. Vegetarians could use untoasted sesame oil, preferably cold pressed, in place of the pork fat.
Provided by Eric Asimov
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of well-salted water to a boil for the pasta. Toss the broccoli into the pot, return to boil and cook 2 more minutes. Use a slotted spoon or a sieve to fish the broccoli out of the boiling water and into a colander. Cover the drained broccoli with ice cubes.
- Heat the fat in a large skillet on medium-low, add garlic and cook until the garlic is golden. Remove from heat and stir in the fish sauce.
- Add the bucatini to the boiling water and cook until al dente, about 8 minutes. When the pasta is almost done remove 1 cup of pasta water from the pot and add it to the skillet. Reheat the contents of the skillet on medium-high, cooking to reduce the liquid by half. As the liquid cooks, drain pasta and set aside. Remove the ice cubes from the broccoli and transfer the broccoli to the skillet. Add the chile oil. Reduce heat to low and continue simmering the contents of the skillet.
- Add the cooked pasta to the skillet. Using tongs, toss the pasta with the other ingredients for several minutes until well combined. Season the pasta to taste with salt and pepper. Add sesame oil and toss again. Transfer everything to a wide bowl and serve.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 750 milligrams, Sugar 3 grams, TransFat 0 grams
DUCK RAGU
Provided by Eric Asimov
Categories dinner, one pot, project, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg. Saute for 1 minute, then add carrot, onion and celery. Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
- Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn. Turn duck pieces to sear other side. When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates. Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
- Reduce heat to medium. Add tomato paste and stock, stirring and scraping bottom of pan. Cook for a few more minutes, then remove from heat. Transfer duck pieces to a platter, and allow to cool. Set aside pan of sauce.
- When duck is cool enough to handle, remove all meat and cut into bite-size pieces. Remove sprigs of herbs and garlic cloves from sauce. Return duck meat to sauce, and place over medium heat. Add plum tomatoes, breaking them with a spoon. Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes. Season to taste. Serve over pappardelle.
Nutrition Facts : @context http, Calories 1226, UnsaturatedFat 62 grams, Carbohydrate 22 grams, Fat 102 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 34 grams, Sodium 1819 milligrams, Sugar 8 grams
WARM DECONSTRUCTED CAESAR SALAD
Provided by Eric Asimov
Categories easy, quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place water 3 inches deep in a 2- to 3-quart saucepan and bring to a simmer. Add 2 tablespoons vinegar. Break an egg into a teacup and gently slip egg into water. Repeat with remaining eggs. Cook at a very gentle simmer 3 minutes, until white is firmly set. Use a slotted spoon to lift eggs from pan onto a plate lined with paper towel. If desired, use scissors to trim excess strands of white clinging to eggs. Invert a bowl over plate to keep eggs warm.
- Shred lettuce into a salad bowl. Have 4 salad plates ready. Heat a small skillet to medium, add nuts and toast them, stirring. Remove and set aside.
- Add oil to skillet, reduce heat to low, add anchovies and cook, stirring, until they soften and start to fall apart. Whisk in remaining vinegar and the mustard. Pour dressing over lettuce, season with pepper and toss well. Divide salad among plates. Top each portion with a poached egg, scatter nuts and cheese over them, and serve.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 26 grams, Carbohydrate 8 grams, Fat 36 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 594 milligrams, Sugar 2 grams, TransFat 0 grams
TRIANGULO DE JEREZ
Steps:
- Pour gin, vermouth, sherry and bitters over ice in a mixing glass. Stir thoroughly to chill. Strain over ice in a rocks glass and rub lemon oil from the twist over the rim of the glass.
ONION JAM
Steps:
- Heat oil in a large skillet over a medium flame. Add onion, and sauté, stirring, until it is wilted and transparent. Sprinkle with sugar, salt and balsamic vinegar.
- Sauté, stirring occasionally, until onion is soft and a deep brown color, 15 to 20 minutes. If necessary, add a little water to keep onion moist. Use at room temperature.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 10 grams
BEN & JERRY'S HEATH BAR CRUNCH ICE CREAM
Provided by Eric Asimov
Categories ice creams and sorbets, dessert
Time 5m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
- Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
- After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.
ST. VALENTINE
Port is one of David Wondrich's favorite cocktail ingredients, along with sherry. "One of the easiest ways to come up with new cocktails is simple substitution, port for vermouth, for example," he said. "Equivalent proof, but new textures and flavors." By port, Mr. Wondrich means ruby port, a simpler, fruity, more accessible cousin of vintage port, and a blend of several vintages. Years ago Mr. Wondrich invented the St. Valentine, a blend of ruby port, white rum, Grand Marnier and lime juice that has a wonderfully ripe, round, punchlike refreshing quality. He reserves tawny ports for things like variations on the manhattan.
Provided by Eric Asimov
Yield 1 cocktail
Number Of Ingredients 4
Steps:
- In a cocktail shaker, combine ingredients over ice and shake well. Strain into a chilled cocktail glass.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 1 gram
WATERMELON AND PANCETTA RISOTTO
The important thing for this dish is to have good, sweet, ripe watermelon that is firm enough to retain its shape once cubed, as well as good-quality pancetta, cut thick enough so that you can cube it to match the shape of the melon. Don't use prepackaged pancetta or have it sliced into paper-thin wisps. Also important is to use good chicken stock. The best, obviously, is to make it yourself. But if that's not available, good, organic, low-sodium stock will work, too.
Provided by Eric Asimov
Categories dinner, lunch, side dish
Time 45m
Yield 4 main-course portions
Number Of Ingredients 10
Steps:
- In a large pot, bring the stock to a boil, then switch off heat. Stock will stay warm until needed.
- Cook the pancetta over low-to-medium heat, stirring, until browned, 10 to 15 minutes. Reserve with fat.
- Heat four tablespoons of the butter in a large heavy-bottomed pot. Add the onions, and over medium-heat sauté until softened but not browned. Add the rice, and sauté, stirring, until the rice is coated with the oil and becomes translucent.
- Pour in enough wine to cover rice and cook, stirring, until the wine reduces by about two-thirds, about 3 to 5 minutes.
- Once the wine is absorbed, add stock, beginning with one cup or enough to cover rice. Stir the simmering broth, more or less constantly as the stock is absorbed. Pausing briefly is fine as long as the rice on the bottom does not begin to burn. When the top layer of rice is exposed, add more broth. I usually add by the cup, although others prefer more frequent additions of smaller amounts.
- With the second addition of broth, season the rice with salt and pepper, so that it can be absorbed throughout the cooking. Taste periodically and add salt if necessary. After about 20 minutes or so, most of the broth will most likely be gone. With the last addition, add cheese and the remaining butter. The rice should be turning creamy but the individual kernels should retain their integrity and be firm in the center. Taste to be sure.
- Stir in the pancetta with its fat, the watermelon and the mint. Remove from heat, blend it well, and allow it to sit for a couple of minutes before serving.
Nutrition Facts : @context http, Calories 1154, UnsaturatedFat 28 grams, Carbohydrate 117 grams, Fat 57 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 25 grams, Sodium 1796 milligrams, Sugar 15 grams, TransFat 1 gram
GIN AND COCONUT WATER
Steps:
- Combine all ingredients with ice in a cocktail shaker and stir for 20 seconds. Strain into a chilled martini glass. Garnish with fresh lime wedge.
TACOS WITH CARNITAS AND AVOCADO BUTTER
Provided by Eric Asimov
Categories main course
Time 1h30m
Yield About 10 tacos
Number Of Ingredients 9
Steps:
- To make carnitas, remove skin along top of pork belly and the layer of fat underneath. Cut meat into small cubes, and salt and pepper it. Allow to stand for about an hour.
- Heat oven to 300 degrees. Place pork on a mesh rack in a roasting pan. Roast until cubes turn lightly crisp, about 1 1/2 hours.
- As pork roasts, prepare avocado butter. In a bowl, mash avocados. Add oil, and salt and pepper to taste. Mince the bell pepper or serrano chili (for a spicier result), and add to avocado. Add lemon juice. Blend well, cover and refrigerate.
- Chop cilantro and place in a small bowl. Chop onion and place in another small bowl.
- When the carnitas are ready, remove from oven and set aside. Warm tortillas over low heat on a griddle. Spread each tortilla with avocado butter and add a generous portion of carnitas. Serve, passing the diners the bowls of cilantro and onions.
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