Category Archives: The Epicure’s Dish

Orange and Marjoram Roast Chicken, Homemade Tagliatelle, Herb Butter Roasted Asparagus

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Beautiful meal to entertain

Beautiful meal to entertain

 

I’ve had a roasting chicken in my freezer for a few weeks and decided, since there is literally nothing better than roast chicken, to defrost, brine, and roast off the little bird.

When roasting chicken I like to make sure the skin is completely dry. Dry skin, with pats of butter underneath will lead to deliciously crisp chicken skin. Cooking the chicken at a high temperature to start off the browning, and then lowering it for the rest of the cooking period will make a perfectly crisp and tender-juicy bird.

 

Orange and Marjoram Roast Chicken

3 pound whole chicken, brined (recipe below)

1 bunch carrots (with tops if you prefer)

2 shallots, quartered

4 cloves garlic

1 Orange, cut in quarters

Herb butter

Herb butter smeared all over the chicken - stuffed with garlic and oranges

Herb butter smeared all over the chicken – stuffed with garlic and oranges

 

  • Remove chicken from brine, dry completely.
  • Place carrots, garlic, shallots into a roasting pan, place roasting rack on top. I like to do this so that the juices and fat from the chicken drip down and cook and season the vegetables.
  • On top of the roasting rack place the chicken. I put two cloves garlic and 2 quarters of oranges into the cavity of the chicken. The other two quarters of the orange I roasted alongside the chicken, and let the juices inside concentrate to squeeze over the chicken when eating.
  • Using your fingers, lift the skin off the breast of the chicken, not tearing or removing, but lifting from the meat.
  • Use one hand to hold skin open, and the other to stuff herb butter down under the skin onto the breast meat of the chicken.
  • Stuff as much butter under the skin as you can, and anywhere else under the skin of the chicken you desire.
  • Pat the skin back down, season the chicken with kosher salt and ground black pepper. Drizzle with a little olive oil and place into the oven at 425 degrees for 20 minutes.
  • Turn the oven back down and cook at 350 for 1 hour.
  • Check the chicken, if blood is pooling at the back cavity of the bird, then it needs to cook further. If the juices are running clear then it is done.
  • Remove the chicken and let it rest for 15-20 minutes to produce an extremely juicy piece of meat.
Perfectly roasted chicken

Perfectly roasted chicken

Herb Butter

1 stick butter, softened

1 T finely chopped fresh marjoram (Oregano is a fine substitute as well)

2 T finely chopped fresh flat leaf parsley

1 T finely chopped fresh thyme

1 T orange zest

1/2 t kosher salt

freshly ground black pepper

Brine

8 cups water

1/4 cup kosher salt

1/2 cup granulated sugar

2 T herbs de provence

2 T Mustard seeds

1 Orange, juiced and peel

  • Start with 4 cups hot water, add in sugar, salt, orange juice and peel, and seasonings. Stir until sugar is dissolved.
  • Add remaining 4 cups of cold water. Submerge your chicken into the brine and leave for 2-6 hours.
  • Remove Chicken from brine, dry off completely and let sit for an hour to let the water content of the chicken equalize.

Herb Butter Roasted Asparagus

1 bu Asparagus

2 T herb butter

Sprinkle salt

Dash ground black pepper

Asparagus smothered in herb butter

Asparagus smothered in herb butter

  • Cut your asparagus to size, removing the woodsy bottom part.
  • Lay them flat on a tray, and drop pats of softened herb butter on them.
  • Using your hands, smear the butter evenly oven all of the asparagus.
  • Sprinkle a small amount of salt and pepper (because the butter is heavily seasoned)
  • Roast at 400 for 7-10 minutes. Do not over cook, they will turn to mush. :)

 

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Homemade Tagliatelle Pasta

3 whole large eggs

2 cups durum flour (If you can’t find specialty flours I’ve made it with AP flour at its just delish)

2 T olive oil

1 pinch kosher salt

  • Place two cups of flour and salt into a bowl and make a well.
  • Beat the eggs in a another bowl with the oil.
  • Pour egg mix into the well off the flour.
  • Using a fork, start to combine the egg and flour by mixing in a little in from the sides at a time.
  • Do this until all the liquid is combined. A dough will start to form.
  • Remove this newly formed dough to a lightly floured work surface – a butcher block wood or stainless steel top will work best.
  • Using your hands, knead the dough ball until is forms a smooth surface.
  • The technique for pasta is a little different than bread dough. You want to roll with your palms, to make even motions to create a smooth surface.
  • Kneading the pasta dough onto itself for 6-10 minutes will provide you with a smooth, elastic dough.
  • Wrap the ball of dough in plastic and refrigerate for 20 minutes.
  • Remove the dough from the refrigerator and cut in half.
  • Using your pasta machine, start on the lowest setting 0. Feed the dough through the machine until you have an even thickness.
  • Keep doing this, folding the dough over onto itself to get an even rectangle.
  • Do this over and over for each setting until you get to 6 or 7 on your pasta machine.
  • It will become thinner with each setting, and you will need to dust the sheet of pasta with flour to prevent it from sticking together.
  • When the pasta is thin enough that you can almost see through it. Pass it through the cutter on your machine or cut by hand.
  • When the pasta is cut, dust with flour to prevent the strands from sticking together.Pasta ready to be cooked
  • Place the pasta onto a lightly floured sheet pan until ready to cook.
  • Cook in rapidly boiling, salted water for 3-5 minutes. When the pasta is fully cooked it will be floating and have a lighter color.

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*At this point I had taken all the juices from the chicken and scraped the bottom of the roasting pan for all the flavor. Add this to a sauté pan and started to reduce.

 

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As the hot pasta came out of the pot, I added it to the reducing chicken juices. The result was a deliciously flavorful pasta. At the end before serving I added 2 T of leftover herb butter to pan and mixed it together. The flavor of the chicken jus with the pasta and herb butter was incredible and I recommend if you make this dish to do it the same way.

Plated meal, sliced breast meat, tagliatelle, asparagus

Plated meal, sliced breast meat, tagliatelle, asparagus

This meal is a little more involved than the recipes I normally post, but I guarantee that the reward is worth the effort. Delish!

 

Enjoy!

Enjoy!

Try it out!

 

Cheers

 

Sean Patrick Gallagher

Strawberry-Rhubarb Oat Tartlets

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Strawberry Rhubarb Oat Tartlet with Whipped Cream and Oat crumbles

Strawberry Rhubarb Oat Tartlet with Whipped Cream and Oat crumbles

 

We always bought these strawberry-rhubarb pies from a local farm when I was growing up. I remember the beautiful balance of sweet and sour. In Connecticut as a kid, my neighbor grew rhubarb and I would pick it with her and make strawberry-rhubarb jellies.

Right now is primetime for rhubarb, and when I saw it at the Amish market I had to grab some up. It is truly versatile. You can add it to savory dishes to add a sour element or balance the sweetness is dessert applications. I made a delish strawberry rhubarb filling to put inside some tart shells. You could use the same filling on waffles, french toast, biscuits, ice cream, pudding, or yogurt.

Here’s what I made and  how I did it.

Strawberry Rhubarb Oat Tartlets

Prep time: 20 minutes

Cook time: 30 minutes

Tart shells before being baked off

Tart shells before being baked off

Oat crust -

8 tartlets

3/4 cup quick cooking oats

3/4 cup all purpose flour

1/2 cup brown sugar

1/2 t cinnamon

1/8 t ground ginger

pinch salt

1 stick butter, softened

1 T water

  • Pulse the oats in a food processor until fine meal.
  • Add in your flour, sugar, salt, cinnamon, and ginger. Pulse to combine.
  • Add in your softened butter, and pulse to combine.
  • Add in 1 T water to make it form into a loose dough.
  • Press the dough down hard into tart shells, making a thin firm shell.
  • Bake at 350 for 10-15 minutes. When the shells come out, press them down while still hot with a towel. Let them cool, then take them out of the molds. Should be crisp and golden brown.
  • Take excess oat crust dough and crumble it on a silpat, bake off until golden brown and save for garnish.

Filling

1 cup granulated sugar

1/4 cup water

1 2 inch piece orange peel

1 pint strawberries, quartered

1 cup small dice rhubarb

1 vanilla bean, scraped

2 T orange juice

1 cinnamon stick

1 t cornstarch, dissolved in the orange juice

1 T fresh lemon juice

  • Add your sugar and water to a pot, bring to a boil to make a simple syrup.
  • Add your orange peel, cinnamon stick, and vanilla bean. Cook for 2-3 minutes to start flavor base.
  • Add your rhubarb and cook until soft. Add your strawberries and cook on low until fruit is soft.
  • Mix your orange juice with the cornstarch. Make sure there are no lumps with your fingers.
  • Bring mix up to a bubble, add in your cornstarch slurry, whisk to combine.
  • Cook on low for 5 minutes to cook out cornstarch, stirring constantly to not scorch.
  • Finish with a T fresh lemon juice to balance flavor. ( I think it makes the dish!)
  • At this point remove the orange peel, vanilla bean, and cinnamon stick. When I cut the peel off the orange, I didn’t get any white pith (which is bitter) so when I removed the peel and saw it was very soft and edible, I finely minced it and added it into the filling. It gave a very pleasant flavor.
  • Move to a shallow dish to cool in the fridge. Will be served chilled.

Whipped Cream

1/2 cup heavy cream

1 T confectionary sugar

1/8 t vanilla extract

  • Whip cream on medium until peaks start to form, add sugar and vanilla, whip on high until firm but not over whipped into butter. Should only take a few minutes.
Easy plated dessert to make at home

Easy plated dessert to make at home

Plating – Take an oat tart and fill it with 2 T of strawberry-rhubarb filling, top with a tablespoon of whipped cream, garnish the top with oat crumbles.

 

 

This dessert is honestly one of the best things i’ve ever made. I highly recommend trying to make them, you can make all different sizes depending on your molds. I made little 3 in tarts in molds. They would be great as a plated dessert, on a brunch buffet, or dessert bar, or just make them for a romantic dinner at home for two.

 

Enjoy!

Delish

Delish

Cheers

 

Sean Patrick Gallagher

Carnitas

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Carnitas - braised pork tacos with white onion, tomato, cilantro, avocado, lime, hot sauce

Carnitas – braised pork tacos with white onion, tomato, cilantro, avocado, lime, hot sauce

I bought a 5 pound pork shoulder last week and have trying to think what to make. I love pork because of its versatility, you can give it any kind of flavoring, and cook it multiple ways.

In the kitchen, I would make 50-100 pounds of roast pork in a day. I would cover the pork shoulders in a dry rub of brown sugar, cumin, smoked paprika, cayenne, onion powder, a ton of salt and pepper. Then cover it with mustard and ketchup (Weird I know, but a delish tip from Daryl – Thanks Daryl!). Cover the whole lot of them in chicken stock and let them braise for 6 hours. The result, the most delicious, decadent.. salty, fatty pulled pork.

Today I am trying something different, I’m cutting the cooking time by 1/2 by cutting the meat smaller, and boiling, then roasting it.

Carnitas - braised pork tacos with white onion, tomato, cilantro, avocado, lime, hot sauce

Carnitas – braised pork tacos with white onion, tomato, cilantro, avocado, lime, hot sauce

Carnitas

Prep: 15-20 minutes

Cook time: 2.5 hours

5 pound Boneless pork shoulder, cut into 3 inch cubes

2 cups chopped vegetables: I say use whatever you have on its way out in the crisper, I had some celery, onion, carrots, and bell pepper scraps.

8 cloves garlic

2 limes, cut in half

1 jalapeño, cut in half

1 cup orange juice

1 bottle light beer, I used corona

1 T Mexican oregano

1 T ground cumin

2 T kosher salt

Freshly ground black pepper

2 cups water

Pork ready to go!

Pork ready to go!

  • Cut your pork shoulder into 3 inch cubes, you can cut off some of the fat if you would like or leave it for more flavor.
  • In a large pot add your vegetables, pork, spices, limes, garlic, and pour in your orange juice and beer.
  • Fill the rest of the pot with water just to cover the pork.
  • Bring to  boil and then reduce to a simmer, cook in a covered pot for 2 hours.
  • When the meat is tender, turn off the heat and let it sit for 10-15 minutes so its can rest inside the liquid.
Pork braising, an hour in.

Pork braising, an hour in.

  • Remove the meat and cut off any large fat chunks, smash the meat into large pieces.
  • Strain the braising liquid, removing all the veggie remnants.
  • Put the strained liquid back on the burner, reduce down to a syrup. Should take 10-15 minutes.
  • Remove your syrup and pour it over the shredded pork. Put the pork on a sheet pan in an even layer and place in your broiler.
Pork just removed and pulled

Pork just removed and pulled

  • The pork will become crispy and brown in the broiler after 5-10 minutes. If you want some char leave it in longer.
Crispy pork, after the broiler. You can leave it in longer if you want more of a char

Crispy pork, after the broiler. You can leave it in longer if you want more of a char

  • It is now ready to serve. Eat it in corn or flour tortillas with raw white onion, chopped tomatoes, sliced avocado, cilantro, hot sauce, and cotija cheese. Delish!

 

Carnitas - Pork tacos

Carnitas – Pork tacos

 

This meal was really easy to prepare and a hit! The texture of the meat is different than pulled pork, its more sticky and chewy, and after broiling, crispy. I love it, and its definitely a meal I will make time and time again.

 

 

Thank you.

 

Sean Patrick Gallagher

Caramelized Papaya and Toasted Coconut Cupcakes

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Caramelized Papaya and Toasted Coconut Cupcakes

Caramelized Papaya and Toasted Coconut Cupcakes

 

I hate lugging groceries from the store, it’s one of the inevitable tasks you must do every week. Fortunately companies like Fresh Direct exist and can deliver whatever you need to your home with the click of a button. Browsing through their online lists, I saw papaya and thought back to Dean & DeLuca where I would eat the the scraps from the papaya for fruit salad and platters. Delish. I ordered two, because generally they are pretty small. What was delivered was larger than a football and no matter how much I love them, after eating several pounds of fresh papaya you get sick of it.

Huge fresh papaya - skin peeled off, seeds removed, cut in half

Huge fresh papaya – skin peeled off, seeds removed, cut in half

So I decided to challenge myself and make two recipes with papaya. I remember hearing of a papaya cake before, so I looked it up and there is a Bahamian Rum Papaya cake that looked to die for. I played off that one by adding coconut and caramelizing the papaya. As I was making the cake I decided I wanted to add more coconut flavor, so I added half a can of coconut milk. I think it made a really moist delish cake.

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The frosting is a light coconut flavored buttercream with large toasted coconut curls.

 

Here’s how I did it. :)

 

Caramelized Papaya Cupcakes with Toasted Coconut

2 cups AP flour

1 cup light brown sugar, packed

1/4 cup granulated sugar

1/8 t baking soda

pinch salt

2 eggs

1 stick softened butter

2 T dark rum

1/2 can coconut milk

1 T orange zest

1/2 cup shredded coconut (unsweetened/chipped)

1.5 cups caramelized papaya (Recipe follows)

  • Whip softened butter until light and fluffy, add both sugars and whip until creamed together.
  • Add one egg at a time until they are both combined.
  • Add in coconut milk, rum, zest, and coconut milk.
  • Sieve all dry ingredients together.
  • Add in dry ingredients until combined, do not over mix.
  • Add in cooled, caramelized papaya. Fold in by hand.
  • Scoop into cupcake liners, I used a portion scoop so they are all even.
  • Bake at 350 for 15-20 minutes until set. Mine took about 16 minutes. Rotating in between.
  • When they are completely cool, ice and top with toasted coconut.

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Caramelized Papaya

1 large papaya, diced

2 T brown sugar

2 T butter

  • Melt butter, add sugar, allow to caramelize.
  • Add in papaya, cook in caramel on low heat until fruit is tender and caramel is thick.
Caramelized papaya cooled and add to batter

Caramelized papaya cooled and added to batter

Coconut Buttercream

1 stick softened unsalted butter

1/8 t ground ginger

2 cups confectionary sugar

1/2 coconut milk

1/8 t good vanilla extract

 

  • Whip softened butter until light and fluffy.
  • Add coconut milk whip to combine.
  • Add powdered sugar, vanilla, ground ginger.
  • Whip until all is combined and light and fluffy. Add more confectionary sugar if needed.

 

This recipe produces a cupcake that is a little denser more like a teacake. It is honestly one of the best things I have ever made up! Absolutely delish, you are not going to be able to stop eating the coconut buttercream.

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I hope you try this one! Enjoy!

 
Cheers,
Sean Patrick Gallagher

30 Minute Meal

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Fettuccine Bolognese

Fettuccine Bolognese

I know how tough it is to come home and cook. I cook all day long! If it’s a work night and I’m cooking dinner, it has to be quick or I don’t really have the motivation. Especially when you live in NYC and you can get any cuisine you can think up delivered to your door in 15-30 minutes.

I have to admit that I am a sucker for comfort food, and my number one is pasta. Of course I love to make fresh pasta, and if I’m feeling really up to it – make delish raviolis filled with all sorts of decadent things.

Nonetheless, at least once a week I make a pasta dish and I have to tell you its oh-so-satisfying and couldn’t be simpler. Last night I made a beefy Bolognese. Beautiful fat laden ground beef browned and stewed with onions, garlic, hot pepper flake, and San Marzano tomatoes.

 

Here’s one for your recipe book – the most simple weeknight dinner.

 

Fettuccine Bolognese

 

Prep time: 5-7 minutes

Cook time: 15-20 minutes

 

1 box fettuccine pasta

1 pound ground beef – (I like 80/20 for the fat content)

1 can San Marzano tomatoes

2 T tomato paste

Splash red wine – (If you have some open)

1 large white onion, finely diced

4 cloves garlic, minced

2 T olive oil

1/2 t hot pepper flake (or 1 T if you like it hot!)

1/2 t dried oregano

2 T grated parmesan

Salt and pepper to taste

 

  • Place a large pot filled with salted water on the back burner and get it to a boil first.
  • Have your onion diced and garlic minced ready to go.
  • Heat a large pot on medium-high heat, add your oil and allow it to get hot.
  • Add your beef and break it up, brown evenly. Remove the grease if you like, or leave it in for more flavor. :)
  • Add your onion and garlic, add the hot pepper flake and dried oregano.
  • Cook your onions until tender. Add the tomato paste and mix it thoroughly. If you have some open red wine – or have a glass while cooking, add in about a 1/4 of a cup now.
  • Let the wine cook out, then add your tomatoes. Turn the heat to medium low – low.
  • Boil your pasta, once cooked, drain and leave in colander.
  • Stir the sauce every 5 minutes to prevent scorching and let cook for 15-20 minutes. If you have longer you can let cook for 30 minutes if desired.
  • Season with salt and pepper to taste – I also like to add in 2 tablespoons of grated parmesan or pecorino at the end.
  • Mix into your fettuccine and serve.

 

Easy weeknight dinner done! I served it with roasted broccoli and garlic, a glass of wine, a hunk of rustic bread, and great company – all in 30 minutes!

 

Enjoy!

 
Sean Patrick Gallagher

 

Sean Gallagher 1

WEPA!

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This braised beef dish gets its vibrant red color from dried pasilla, arbol, and guajillo chilies

This braised beef dish gets its vibrant red color from dried pasilla, arbol, and guajillo chilies

 

I was recently inspired by phenomenal Mexican Chef Roberto Santibanez of Fonda restaurants while watching him work in the Saveur test kitchen, and then working at Creative Edge and collaborating to create the Happy Hearts Foundation event this past year. Ever since then I have been on a Mexican kick, slicing the needles off nopales, toasting chilis, and charring and pureeing various vegetables.

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Red chili braised beef with fried plantains, sautéed nopales, fresh avocado and crema

One of my favorite meals in life are traditional enchiladas. Not the heavy American version stuffed with all kinds of meat and beans and smothered in cheddar cheese… the lighter, more flavorful Mexican version where corn tortillas are dredged through a delicious sauce made from dried arbol chilis and love, filled with a little meat, raw white onion, and cotija cheese, rolled and topped with more sauce, crema, chopped onion and cilantro.

I love to take that same red chili sauce and braise large chunks of marbled beef until tender and falling apart. The flavor is so rich and balanced with the sweet heat of chilies and the buttery fat of the beef. I made this dish at my parents a few months ago and they were in love. I served them this dish with fried plantains. Deliciously sweet and sprinkled with large flakes of salt, the perfect accompaniment to this rich dish.

 

Fried plantains are a nice change from the norm, and a great side dish to many different meals. They are extremely inexpensive and are filling. The perfect side dish on a budget.

Delish fried plantains ready to be devoured

Delish fried plantains ready to be devoured

Fried Plantains

2-4 Ripe/Firm Plantains, peeled and sliced into 1/8 in thick slices

Vegetable oil, for frying

Salt, to taste

Plantains frying

Plantains frying

  • In a large pot on your stove, fill less than halfway with vegetable oil. Bring the oil to 375 degrees.
  • When the oil is to temp, gently add the plantains to the oil. Browning them on both sides – should be crisp on the outside and tender and soft on the inside – about 2-3 minutes.
  • Let drain on a paper towel and sprinkle with salt.
  • Serve hot – if you need to reheat them, put them in a single layer on a sheet tray in a 350 degree oven for 5 minutes.

 

I hope you enjoy this delish side dish and don’t be afraid of frying at home, as long as you are careful, you have nothing to fear!

 

Cheers,
Sean Patrick Gallagher

Sean Gallagher 1

 

 

Frozen Yogurt Protein Bars

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In our household there are about 10 containers of protein that sit atop our fridge. (The cabinet behind them is already full of them as well). Starting the day with a protein shake is something that I’ve learned early on from schooling and Nutrition courses, but also carried on through my day to day due to my partner. It’s seemed like a never ending search to find a protein powder that I enjoy. Most of the products I’ve tried are too chalky, or have an acrid-artificial taste. When I received my shipment of Grizzly Protein from Eat the Bar (ETB), I was thrilled.

Although blending up protein powder and water or milk is a great quick way to get your protein intake in the morning, the Chef in me needs more. It’s been 100 degrees everyday this week, and really influenced this recipe. I wanted to create something that was healthy and delicious and packed full of protein that I could take on the go in the morning. What I achieved was a delicious morning treat that was not only packed full of flavor but full of protein.

ETB Frozen Yogurt Protein Bars

2 level scoops ETB Ice Cream Sandwich

1/2 cup cold coffee, (I use whats leftover from that morning)

1 T cocoa powder

2 cups nonfat greek yogurt

1) Mix the protein and cocoa powder in with the coffee, whisking until combined. Make sure there are no lumps.

2) Mix in yogurt, stir to combine.

3) Fill a piping bag, or ziplock bag with the mix. You can snip off the end of a ziplock bag to achieve the same effect.

4)Pipe the mixture into 6 popsicle molds.

5)Freeze for at least 4 hours, preferably overnight, and enjoy!

You could easily add in chopped up fruit, chocolate, nuts. Anything you would like to add. These pops are great in the morning or post workout.

Eat The Bear is an American made protein powder, that focuses on providing a high quality, delicious product and a good price point. I am a big fan, and will be creating recipes including protein to promote healthy living.

ETB’s saying is “Some days you eat the bear, and some days the bear eats you.” Reminding us that we are in charge of our own lives and to ultimately take steps to better ourselves.

Take a moment to check out Eat The Bear and all their great products at ETBfit.com.

Cheers,

Sean Gallagher

 

Farm to Table: Quality vs. Convenience

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In my profession, I have the luxury of seeing into the lives of others. I get to sip the champagne, shine the silver, and line the tables with the finest linens and china. Although it isn’t every little boys dream, it has always been mine. I recently had the pleasure of spending the day on a client’s farm, picking, preparing, and serving some of the most beautiful vegetables I have ever had the pleasure to work with. There is something about walking through rows lined with bright-rainbow chard, picture perfect onions, and tiffany blue berries that makes my heart flutter.

This affair took place on the farmstead estate of my clients. A grand property with rolling hills along the Connecticut countryside. We strolled through the garden together pulling onions, garlic, and beets by their roots from the ground. We snipped chard, romaine, merlot greens, parsley, tarragon, and nasturtiums.  With a cart filled, we rolled into the pristine white kitchen and made a mess. Cleaning greens and filling the porcelain farm sinks with mud.

An hour later all the vegetables were prepped, and my delightful client left me to my own devices in the kitchen. For a Chef… I don’t know if it gets any better than this. Cutting onions that I handpicked only moments later. Peeling a russian breed of garlic; cloves the size of golfballs! Embracing the farm to table style, I crafted a menu around fresh-seasonal vegetables.

Over the next 5 hours I rushed around and prepared a fantastic feast. Here’s what I served:

Farm Dinner

Cheese Board

Hor d’ourves

Citrus marinated shrimp with herbed creme fraiche

Avocado chicken salad on corn tortilla rounds

 

Farm greens

 Fresh peas, merlot greens, roasted beets, feta, pancetta crisp, lemon dill dressing

Grilled Beef

New York Strip, au jus, roast fingerlings, zucchini gratin, smothered chard

 

Banana Tarte Tatin

Caramelized banana, pastry, vanilla gelato, cashew

 Banana Tarte Tatin

2 sheets frozen puff pastry

1 bunch bananas

1 cup dark brown sugar

1 cup white sugar

1/4 cup water

1/4 cup dark rum

1 stick butter

1/8 t vanilla extract

1/8 t ground cinnamon

1: In a small saucepan, add sugars and water. Bring to a boil, and cook until dark amber color stirring constantly.

2: Add butter in small pats, whisking in to combine.

3: Add rum, cinnamon, and vanilla.

4. Peel all bananas, slice in half longways. In a large rectangle baking dish, lay bananas down.

5: Pour caramel over the bananas evenly.

6: Place sheets of puff pastry over the top and press down tightly.

7: Bake in a 375º oven for 30 minutes, or until golden brown.

8: Let cool for 20 minutes, invert the pan so the bananas are on top.

10: Serve warm with whipped cream or ice cream.

This dessert is so simple, and absolutely delicious.

All in all it was a beautiful experience and definitely a life lesson for me. Living in New York City has taught me to sometimes choose a more convenient option, but there are far more quality options out there.. just takes a little more time to achieve. In the end, it is worth it.

Cheers!

Sean

Braised Pork with roasted mushrooms, roasted potatoes, watercress, lemon dill dressing

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Heres a different way to use a pork roast. Searing, slicing, and then braising the pork adds a ton of flavor and makes this a quick cooking dish. Flavors of fire roasted tomatoes, roasted mushrooms, dill, watercress, and citrus make this a beautiful summer dish.

 

Braised Pork with roasted mushrooms, roasted potatoes, watercress, lemon dill dressing

2 pound pork roast, boneless

1/2 bu dill, chopped

1/2 bu parsley, chopped

2 cups veg stock

1 large can fire roasted tomatoes, crushed

10 cloves garlic, minced/sliced

2 pounds small yellow potatoes

2 lemons, juiced

1 bu watercress, cleaned and chopped

1 portobello, sliced

4 shitake, stemmed and sliced

1 ct crimini mushrooms, quarted

1 cup crumbled feta

2 T capers, drained

 

 

1: Sear pork in 2 T olive oil on medium high heat, rotating once so both sides are caramelized.

2: Remove from heat and let cool. In the same pan, add you mushrooms, and 1 clove garlic minced. Cook over high heat to caramelize mushrooms. Season with salt and pepper.

3: Remove mushrooms and add sliced onion and 2 cloves minced garlic.

4: Cook over medium heat until onion is cooked. Add vegetable stock, cook down for 5 minutes on high. Add tomatoes, crushing them in your hands as you add them to the pot, turn down heat and cook for 5 more minutes.

5: Slice your pork into 8 equal portions by cutting it in half, then fourths, then 8ths.

6: Lay pork into the sauce so they fit snug.

7: Add capers, top with mushrooms, and half the feta.

8: Place in a 500 degree oven for 15 minutes.

10: When pork comes out, make sure it is cooked through, top with more feta and chopped parsley.

Roasted potatoes with watercress and lemon dill dressing 

1: Half potatoes, toss in olive oil with salt and pepper and 1 clove sliced garlic

2: Roast at 400 for 15 – 20 minutes until brown and crisp

3: Clean and cut watercress, place in bowl to side

4: In a container place 1 clove garlic, 1/2 bu dill, 1/2 bu parsley, and juice of one lemon.

5: Add 1/4 cup olive oil and 2 T water. Puree until smooth. Season with salt and pepper.

6: When potatoes are hot out of the oven, toss in with watercress and dressing.

Serve hot or room temperature.

 

This recipe is delicious, healthy, and very flavorful. Try it out!

 

Cheers,
Sean Patrick Gallagher

Two Dishes, One Chicken

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Roasted Chicken has got to be my all time favorite meal. It is so simple and yet, so complex. I have roasted a chicken many different ways; with truffle butter under the skin, stuffed with sausage, or simply dressed with herbs. There are a ton of ways to roast a chicken, but this is how I do it.

1: Clean your bird in cold water, check the skin for any leftover feathers or abnormalities and remove them.

2: Remove the innards of the bird; you can keep them and roast them along side the bird or toss them.

3: Dry your bird completely dry. Moisture on the skin of the bird will prevent a nice crisp finished product.

4: Using your fingers, gently slide underneath the skin of the breast of the bird and loosen it, creating a cavity between the breast and the skin. Here you can place butter, herbs, any kind of flavorings you wish to impart on the chicken.

5: Cover the bird in freshly ground black pepper, a liberal amount of kosher salt, and drizzle olive oil all over it. Massage the seasoning into the bird.

6: Place the bird on a roasting rack or sheet pan. I like to make a bed of aromatics; carrots, onions, garlic, celery, thyme.. and place the chicken on top so the chicken is not directly touching the metal and the aromatics cook along with it.

7: Place the bird in a 400° oven for 20 minutes.

8: After 20 minutes, rotate the pan, lower the heat to 375°, and place the time for 1 hour. (This will be perfect for a 3 pound chicken, add an additional 20 minutes per pound for large birds)

9: Remove the chicken and let it rest for 10 minutes.

10: I like to remove the breasts and slice them, then cut the chicken into pieces: thighs, legs, and wings.

11: Use the drippings from the chicken to create a flavorful sauce.

With this roast chicken, I caramelized one onion, a few sliced mushrooms, and chopped up the aromatics that roasted with the chicken. I then adds the drippings from the roast chicken to create a sauce. Served over a bed of whole wheat couscous and some delicious fresh pea shoots, this is a fantastic, healthy, easy, and delicious meal.

 

Every time you roast a chicken there is leftovers. With that leftover chicken I usually make soup or shred the chicken for many different dishes.. salads, enchiladas, tacos.. and so on.

In NYC I once ate a chicken salad that used avocado instead of mayonnaise, which for me was heaven because nothing in the world disturbs me more than that god-forsaken product! Here is a quick and delicious recipe to utilize left over chicken.

Avocado Chicken Salad

2 cups leftover roasted chicken, shredded or chopped

2 large avocados

1 lime juiced

2 T chopped fresh cilantro

2 T sour cream

1 t kosher salt

fresh ground black pepper

Corn or wheat tortillas

dash of hot sauce

1: Shred your leftover chicken, make sure there is no cartilage or bones. If you want to make this and don’t have leftover roasted chicken you can use a rotisserie chicken from the grocery, or roast chicken thighs and pull the meat.

2: Mash the avocados separately with lime juice, sour cream, and cilantro. Season with salt and pepper and mix well. Mix in chicken and stir well to combine.

3: Toast whole wheat tortillas, serve the chicken salad cold on the tortillas with a squeeze of fresh lime and a dash of hot sauce.

This dish couldn’t be easier and is delicious, a much healthier alternative to traditional chicken salad.

Cheers,

Sean Patrick Gallagher