joe’s special

October 20, 2013
the main event, the underwear diet
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I must admit, I had never heard of this scramble until I read the 150th issue of Saveur, which highlighted 150 classic recipes. After whipping it up for a quick and easy weeknight dinner, I realize why it should be a mainstay in all homes.

1 Tbsp olive oil
1 yellow onion, small dice
kosher salt and black pepper
3 cloves garlic, minced
1 pound lean ground beef (I used 94/6, but aim for at least 90/10)
8 oz frozen spinach, thawed and drained well
8 eggs
Sourdough bread, for serving

1. Heat oil in pan over medium-high heat.
2. Add onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes.
3. Add garlic to the pan and cook for another 1-2 minutes, or until fragrant.
4. Add beef to the pan and cook until it is no longer pink; break apart the meat with the back of a spoon to bite-size pieces or smaller.
5. Stir in the spinach and cook until heated through, about 2 minutes.
6. Whisk the eggs and then pour into the pan, stirring until cooked through and moisture evaporates.
7. Serve with sliced or torn sourdough bread.

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guinea grilling

October 18, 2013
the main event, the underwear diet
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Since I’ve moved from Brooklyn (yes, it’s true), I am happy to have more space, a calmer atmosphere, and a FRONT PORCH! The summer is past us but today was beautiful, sunny, and 82 degrees. (Note: this was written a couple of weeks ago–oops!) Since I had the day off, I spent it jogging, grocery shopping, and guinea grilling on the front porch in my lawn chair with a nice cold Octoberfest beer (hey–it is October).

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Just a guide, no real recipe:

Dice grilled chicken breast and toss with thinly sliced romaine, diced tomatoes, corn, crushed whole-grain tortilla chips, black beans, sliced scallions, diced or sliced avocado, and light ranch dressing (alternately, it would be delicious with a lime vinaigrette).

If you’re planning on having leftovers, don’t mix the dressing or the tortillas in the salad. Instead, garnish each salad with both.

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butternut squash lasagna

October 16, 2013
the main event, the underwear diet
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1 medium butternut squash, peeled, deseeded, and thinly sliced into 1/4-inch slices
1 Tbsp olive oil
Kosher salt and black pepper
4 sprigs fresh sage
2 Tbsp butter
2 Tbsp all-purpose flour
1 quart whole milk
1 clove garlic, crushed
Pinch nutmeg
Pinch cayenne
1 15-oz container part-skim ricotta
5 oz frozen spinach, thawed and drained
1 box no-boil lasagna noodles
1 lb part-skim mozzarella cheese, grated

1. Preheat oven to 400 degrees F.
2. To make the squash: Gently toss the butternut squash slices with olive oil, salt, and pepper. Scatter 3 sprigs of sage on top of the squash and roast for 15-20 minutes, or until caramelized.
3. To make the roux: In a saucepan over medium-high heat, melt the butter. Add the flour to the pan and stir constantly for about 1 minute. Slowly add the milk to the roux, whisking constantly to avoid lumps. Add the garlic and remaining sprig of sage and cook over low heat, whisking often to prevent scorching. After 15 minutes, remove from the heat and discard garlic and sage. Season the bechamel with salt, pepper, nutmeg, and cayenne.
4. To make the ricotta: Combine ricotta with spinach. Season with salt and pepper.
5. Pour 1/4 of the bechamel into the bottom of a greased pan and spread to cover the bottom (I used an 8″ x 10″ aluminum pan, but whatever you make lasagna or baked ziti in will work).
6. Place noodles over the bechamel, breaking them apart as needed to fill in all gaps.
7. Top noodles evenly with the ricotta mixture.
8. Scatter 1/4 of the mozzarella on top of the ricotta.
9. Repeat the layers: bechamel, noodles, ricotta, and mozzarella. Mozzarella should be the final layer.
10. Cover the pan with aluminum foil and bake for 45 minutes-1 hour. Remove foil and bake for another 15-20 minutes, or until the top is golden brown.

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Note: needs more bechamel. Adjust quantity for this recipe in the future.

seared tuna with kale and mushrooms

October 10, 2013
the main event, the underwear diet
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1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
juice of 1 lime, divided
1 inch piece ginger, peeled and grated
1/4 tsp chili pepper powder (or cayenne) or sriracha
2 cloves garlic
1/2 pound fresh tuna steaks
1 small leek, white and light green parts only, thinly sliced
Kosher salt
1 Tbsp olive oil, divided
10 oz cremini mushrooms
2 bunches kale, torn

1. Combine the soy sauce, vinegar, half the lime juice, ginger, and chili pepper powder in a shallow pan.
2. Grate one of the garlic cloves into the pan and whisk together ingredients.
3. Place the tuna steaks into the pan and marinate for 30 minutes to an hour, flipping halfway.
4. Combine the leeks and the remaining lime juice and refrigerate for at least 20 minutes.
5. Preheat oven to 200 degrees F.
6. Remove tuna from marinade and shake off excess, removing any bits of garlic or ginger.
7. Season with salt and pepper on both sides.
8. Heat 2 tsp olive oil in a non-stick pan over high heat until the first whisp of smoke.
9. Add the tuna to the pan and sear for 1 minute on each side. Remove and keep warm in the oven.
10. Heat the remaining 2 tsp olive oil over medium high in a separate pan.
11. Add mushrooms to the pan and cook, stirring occasionally, until golden brown.
12. Mince the remaining clove of garlic and add to the pan. Sauté for about 30 seconds.
13. Add kale to the pan one handful at a time. Season with salt and pepper and cook until wilted.
14. Plate the greens and top with the seared tuna.
15. Garnish with marinated leeks and a dash of chili pepper powder, if desired.

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