True Cod and Clam Stew presents a bounty of flavors

I've got to admit, seafood is one of my favorite of the food categories. There is such an incredible variety to choose from and endless ways of preparing the dishes. As far as nutrition is concerned, you don't get any better than the fruits of the sea.

Today I chose to combine True Cod and Clams in a dish that is so incredibly savory and colorful, yet so easy to prepare. Both items were found on sale this past week and I couldn't resist picking up some of each. Oh, I threw in a bit of Chorizo for a bit of a kick and it worked out great. Here's what we need:

2 lbs of Fresh Clams
1 lb of Fresh True Cod
1/2 lb of Chorizo
4 strips of bacon
1 medium onion (yellow or white)
2 cups of chicken stock
3 Roma tomatoes
1/2 cup of chopped celery
3 cloves of chopped garlic
1 teaspoon of Anchovy paste
1/2 teaspoon of Saffron threads
2 tablespoons of Pernod (anise lacquer)
4 tablespoons of olive oil
salt and pepper to taste

Start by preparing your ingredients for cooking. Wash and scrub the clams, cut the True Cod in 2 inch chunks, slice the Chorizo in 1 inch slices, cut up the bacon strips, chop the onion, and slice the tomatoes in 1/2 inch slices.

Heat the oil in a large pan over medium heat. Add the onions, bacon, and Chorizo and saute for about 5 minutes, stirring occasionally. Next add the celery and garlic. Stir and continue to saute for another couple of minutes. Finally, add the tomatoes.

Add the Pernod and chicken stock, along with the Anchovy paste, increase the heat to medium high and bring to a boil. Add the Saffron threads, evenly spread the Clams in the pan, and add the True Cod in the same manner. Taste the broth and salt if needed. Add the black pepper, reduce heat to low and cover. Simmer for about 6 more minutes until clams have opened up.

Serve this wonderful dish, along with the broth over steamed rice or boiled yellow potatoes (Yukon Gold) and sprinkle with fresh chopped parsley if desired. In addition to the fork, you better have a spoon as well. The broth is absolutely to die for! Enjoy :)

The season of Figs draws inspiration for creativity

I can't remember the last time I consumed as many Figs as I have this year. In fact, the last time they were in my possession was as a child when we would pick them off the neighbors tree and eat them green and raw, stomach aches not included. This year I rediscovered and fell in love with them again. Come to think of it, I don't recall a lot of them available in the stores in years past. There must have been a bumper crop in 2010.

Figs are considered an exotic fruit in my book and therefore calls for creativity in coming up with new recipes. Previous recipes on this blog included using them in a wine reduction sauce with either lamb or beef. This time however, it is time to get my inspiration from the classification of the fruit itself and therefore have come up with a dessert. Surprisingly, combining custard and Figs has created a very pleasant and delightful dish, light and refreshing, and not loaded with heavy sweetness, a dessert that will have you and your guests coming back for more. As you will see, this dessert is a bit of  a take on Trifle but on a smaller and less complicated combination of flavors. As always, you will see that some of the ingredients accent my taste in particular flavors. Here's what you'll need:

1 dozen large Figs, ripened
1 packet of custard mix (if you're energetic, you can make yours from scratch)
1/2 cup of coconut cream
1/2 cup of whole milk
1 tablespoon of vanilla extract
3 tablespoons of fine granulated sugar
1 egg yolk
2 oz. of Grand Marnier
8 small croissants, toasted (the 3 inch size)

Start by setting 3 of the Figs aside for later use. With the remainder, cut stems off and cut in halves. Add them to a small pot along with the sugar and 1 oz of the Grand Marnier. Heat over medium heat and bring to a light boil, stirring occasionally. Lower heat to low and continue to cook for about 5 to 7 minutes, stirring occasionally. Remove from heat and set aside.

Cut each of the croissants in half lengthwise and toast until crisp. Set them aside. If you can find the small variety of croissants (found in most any supermarket), use 3 regular size croissants and slice them width wise about 1/2 inch thick for each slice. Toast them as you would with the small ones. Set aside to cool and harden.

To a pot, add the custard packet, the vanilla extract, the coconut cream, and the milk.Stir until powder is dissolved. Add the egg yolk and blend into custard mixture thoroughly.  Bring to a boil over medium heat, stirring or whisking constantly. Once brought to a boil, reduce heat to low and continue to stir for an addition 2 minutes. Remove from heat and whisk for about 7 minutes so custard cools a bit without creating a "skin" on the surface.

Now you have all the parts to your dessert and it's time to assemble. Start with a glass bowl that's approximately 6 inches in diameter and about 6 inches deep. Add a spoonful of custard to the bottom to coat. Next, add a layer of croissants and sprinkle them with a bit of the Grand Marnier. Slice them to fit if necessary. Now add a layer of the cooked Figs and top them with enough custard to cover them. Now start over again with a layer of croissants, sprinkles of Grand Marnier  and so on and so forth until you have used your ingredients.

The final step is to take the Figs you set aside and cut them in halves and place them cut side down on the top as the picture illustrates. Transfer to the fridge and allow to cool for at least 2 hours, longer is preferred, so that the custard will set nicely. Serve chilled with a sprinkle of toasted coconut flakes if you desire. Enjoy this along with 4 of your friends, as this will serve 5 easily.

NonChefNick.blogspot.com celebrates its One Year Anniversary

European guests in awe of the Oregon coast

If you haven't heard from me recently, it is because during the month of August we entertained guests from Paris, France. It was their first visit to the States and will certainly not be their last.  They thoroughly loved every minute of their stay and were awe struck by the beauty of the Grand Canyon and the Oregon coast, two of the favorite places they visited. In the end, with 4 to 5 weeks of vacation time enjoyed by the French, these past 4 weeks went way too fast for them and they certainly could have used another 4, according to them.

During their final week in Oregon, I had the pleasure of taking them to the  coast and visit the Pacific, a total must do for them and a place that I must confess I haven't visited in a number of years. Sometimes we take for granted just how beautiful this coastline is from its rugged, rocky cliffs to the long and wide stretches of sandy beaches. If you're so lucky to be there when the gray skies break up to display a beautiful blanket of blue, there aren't many places that get better than that. What makes it so special is that it's not inundated with people and so the beaches and landscape remains pristine. At times it reminded them of Deauville on the Normandy coast and a quick turn of the head and you thought yourself along the coastline of Brittany, France.

A dip of the toes in the waters of the Pacific and it was clear to them they weren't in Cannes anymore. How did they put it, "oooh c'est si froid!" For those that have experienced the North Pacific, you don't need to speak French to know that means it's too damned cold. I had warned them of the chilly waters and suggested before heading to the coast that they should practice by soaking their feet in a bucket filled with water and ice, which got a chuckle out of them.

After brushing the sand off their feet (and their hair), we headed off in search of  a place to enjoy a leisurely lunch and ended up at the top of the Inn at Spanish Head. Perched alongside the cliffs, the tenth floor provided us with an unobstructed view of the coastline which seemed to stretch for miles in either direction. We dined on wonderful varieties of fresh seafood and pommes frites, finishing off with a nice glass of Port wine while watching the waves roar up the shoreline and back out again in an almost hypnotic rhythm. We could have easily stayed the afternoon; however, there were miles to go before we slept and a nap was not on the menu for this day.

One step outside and the cool breezes of the ocean air quickly reinvigorated us and off we were to our final stop, the Newport Aquarium. Although not as large as the ones found in southern California or Florida, the Aquarium in Newport is none the less a fun place to visit. The recent addition of Swamp Land (I think that's what it's called) has added a new dimension to the attractions by bringing in exhibits of live animals typically found in Florida, Central, and South America. The Aviary presented a variety of birds and other exhibits featured Otters and Seals. The finale was the underwater glass tube that allowed you to see a variety of small and large fish in all directions. They swam above and below you. I had never seen a live Shark before until now (with the exception of the ones on Wall Street).

The day was quickly drawing to a close and we still had a 2 1/2 hour drive back to Portland. So we started our trek back home. Along the way, we found a small fish market just off the road and decided to stop and pick up some fresh fish for dinner. We began talking about what we had seen and the memories they would take back with them of their first trip to America. Before long, all was quiet but for the hum of the car racing through the darkening forest. My visitors from France were getting their late afternoon nap after all.

Another year will soon have come and gone. Summer will turn to Autumn in just a few weeks, Thanksgiving and Christmas will fly through town, and 2011 will enter our lives for the first time. And then will come August, new guests will arrive, an Aunt from Paris, cousins from the South of France, and we'll do this all over again, much like the rhythm of the waves going out and coming back. I can't wait !

Sizzling summer temperatures is no time to cook... unless we're talking scallops

OK, it's been a week since the last post, a week of hot sizzling weather in the Pacific Northwest. This is no time to cook with the highs reaching 98 (38c) during the day. The last thing one wants to do is crank up the oven or set the burners on high; however, exceptions and sacrifices can be made when the urge for fresh sea scallops set in. That's exactly what happened today. It was just the small burner for just a few minutes it must be said and in the end, any small amount of discomfort was well worth it. Scallops in a seafood rub, pan fried, and served over a bed of baby greens was pure delight.

Start with a seafood rub. You can find prepared seafood rub in your local store or you can make it from scratch. Making it from scratch will save you money and you'll have total control over the sodium level being used. A little of this and a little of that and you'll be amazed as to how it enhances flavors. For this home made rub, the following ingredients were used:

1 tablespoon of fine bread crumbs
1 teaspoon of flour
1/4 teaspoon of fine white pepper
a couple of pinches of lemon pepper (if available)
a couple of pinches of salt
a couple of pinches of garlic salt
1/2 teaspoon of brown sugar
zest from one lemon
1/2 teaspoon of Wasabi powder
a couple of pinches of red pepper flakes

In a jar or container with a lid, add all the ingredients and shake well so that everything gets well blended. Then prepare your scallops. You will need 10 large sea scallops for 2 servings. Rinse scallops well and then slice them in halves. Set them in a bowl and squeeze the juice from the lemon over them. Allow to sit for a few minutes and then drain the excess lemon juice out.

Add the scallops to the container with the rub, tightly seal and shake well so that all the scallops will be well coated with the rub. Now heat a tablespoon of olive oil and tablespoon of butter in a saute pan over medium high heat. When oil is hot, add the scallops and saute for about a minute on each side until lightly browned. Don't over cook these jewels or you will get nothing but chewy texture and you don't want that. When ready, remove them from the pan and set them on a towel and allow to cool a bit.

While scallops are cooling, prepare your salad dressing. You will need:

1 tablespoon of olive oil
1 teaspoon of sesame oil
juice from 1/2 lemon
salt and pepper to taste
1 teaspoon of sesame seeds
a couple tablespoons of fresh chopped parsley
1 clove of garlic well minced

Add all the ingredients to a salad bowl and mix thoroughly. Add the baby green lettuce of your choice, 1/2 tomato diced, and toss well so that all is well coated. Finally, add the scallops and toss one final time lightly. Serve on a chilled plate and enjoy.

The three wives of Caesar

The US has the Bloody Mary and Canada has the Bloody Caesar. Well, step aside because Portland has The Three Wives of Caesar in this combination of the Mary and Caesar cocktails. It was by pure happenstance that 3 cocktails were made on this day (3 guests for dinner) and the fact that Caesar had three wives. It wasn't until several days later that I Googled it that I found out that he did have three wives.

The Bloody Mary and Bloody Caesar are two very popular cocktails in North America. The Mary is thicker and more tomato tasting, while the Caesar has a lighter, more fluid, clam flavor. Why not combine the two and come up with a happy middle solution? Well, that's what I did. Turns out this drink worked for my guests and will work for you as well. Here's what you'll need per drink:

2 oz. vodka
3 oz. clam juice
4 oz. tomato juice
1 teaspoon of Pernod
1 tablespoon of Limoncello
1 teaspoon of creamy horse radish
1 teaspoon of Worcestershire Sauce
a few drops of Tabasco sauce
Cracked black pepper and salt to taste

In a cocktail shaker, add all the ingredients and just a few ice cubes. You don't want to dilute the drink but the ice cubes will chill the drink before you pour it in the glass. Shake well for a few seconds.

Fill a tall glass 3/4 with ice cubes and pour the liquid to the top. Add your favorite garnish which may include olives, pickled garlic, lemon, cherry tomatoes, or peppers. Enjoy!!

Chinese Green Beans n Bacon Stir Fry is lip smacking delicious!

If you are fortunate enough to live in an area that has an Asian supermarket, you are urged to explore it. It's a trip to the market that is unlike any you have been accustomed to. There, you will find foods from vegetables, seafood, to meats you won't find at a regular market. Packaged goods, spices, noodles, and pastries are in great abundance with choices that will make your eyes spin. Furthermore, the prices are very reasonable whether you are shopping for fresh foods, processed goods, or canned items. You will find items that can be purchased in bulk from rice and pasta to grains and legumes at great savings.

One of the items in the produce department that is of great interest is Chinese green beans. That's probably not the official name of this vegetable, but its delicious. Each bean is approximately 12 to 16 inches in length. All you do is cut each one up in the lengths that you want and prepare them the same ways you prepare regular green beans. They are slender like the French style green beans and are indistinguishable in flavor. The preparation presented here is a sesame stir fry with bacon chunks, shallots, and fresh ginger. Preparation is very easy to assemble and cooking time takes only minutes. Here's what you'll need:

1/2 pound of Chinese green beans, cut into 3 inch lengths
1/2 pound of bacon chunks (bacon strips sliced in 1 inch strips)
1 tablespoon of sesame oil
1 tablespoon of vegetable oil
2 medium shallots, chopped
3 cloves of garlic, minced
1 inch chunk of fresh ginger, julienned thinly
1 teaspoon of sesame seeds
3 tablespoons of water
1 tablespoon of oyster sauce
salt and pepper to taste

It is preferable to use a wok if you have one. Otherwise, use a large saute pan. Heat the sesame and vegetable oil over medium high heat. Once hot, saute the bacon chunks until they begin to get browned. I much prefer to use chunks of bacon. You can take and chop it up in smaller pieces. Ask your butcher to prepare them for you. Many times you can find a few packages in the meat section next to the pork and chicken. They are usually chunks that would otherwise be thrown away, but you'll be amazed as to how much more meat there is than regular bacon.

Once bacon is beginning to brown, add the shallots, garlic, and fresh ginger. Continue to saute, stirring frequently. After a few minutes, add the beans and stir until all ingredients are well blended together. Add your salt and pepper to taste, and continue to saute, reducing heat to medium, for about 5 or 6 minutes. Add about 3 tablespoons of water, stir, and lower heat to low. Continue to simmer for a few more minutes. Right before finished, sprinkle a tablespoon of oyster sauce and stir. Finally, sprinkle the sesame seeds over the dish and serve and present in the wok. Serve hot with a side of steamed white rice or noodles.