Christy and Kai Cook http://christy-kai-cook.posterous.com (well mostly Christy) posterous.com Wed, 14 Dec 2011 15:22:00 -0800 Vietnamese-Style Spicy Dungeness Crab with Garlic Noodles http://christy-kai-cook.posterous.com/vietnamese-style-spicy-dungeness-crab-with-ga http://christy-kai-cook.posterous.com/vietnamese-style-spicy-dungeness-crab-with-ga

Ingredients

  • 1 1/2 teaspoons plus 1 tbsp. salt
  • 1 1/2 teaspoons freshly ground black pepper 
  • 1/2 teaspoon cayenne 
  • Dungeness crabs, cooked, cleaned, quartered, and cracked 
  •  Vegetable oil for frying, plus 3 tbsp. 
  • 10 cloves garlic, chopped 
  • 1/2 pound spaghettini (thin spaghetti)-- I used udon noodles 
  • 3 tablespoons butter, at room temperature 
  • small dried red chiles 
  • 2 tablespoons grated fresh ginger 
  • green onions, chopped 
  • serrano chiles, stemmed, seeded, and chopped 
  • 1/3 cup sake or other rice wine 
  • 1 cup basil leaves, chopped 
  • 1/2 cup mint leaves, chopped 
  • 1/2 cup cilantro leaves
Preparation
  1. Heat 1/2 C of vegetable oil, fry garlic until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Set garlic aside; cool and discard oil. 
  2. Remove dungeness meat from shells.
  3. Bring a large pot of water to a boil. Add 1 tbsp. of the salt and the spaghettini. Cook until tender to the bite, 5 to 10 minutes. Drain, transfer to a serving bowl, and toss with butter and half of the fried garlic. Cover and put in a warm place.
  4. Heat a wok or pot large enough to hold all the crab over high heat (If you've removed crab from shells, pot need not be very large). Add remaining 3 tbsp. oil, dried chiles, and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add green onions, serrano chiles, and remaining 1/2 tsp. salt. Cook, stirring, until onions wilt, about 1 minute. Add sake and cook, stirring, until sake is reduced by about half. Stir in crab and cover. Cook until crab is heated through, about 3 minutes.
  5. Remove lid and cook, stirring, until any liquid evaporates. Stir in basil, mint, cilantro, and remaining 1/2 tsp. pepper. Cook, stirring, until herbs have wilted. Stir in remaining fried garlic. Transfer crab to a warm platter and serve hot, with garlic noodles.
Note:

Frying the crab first is optional and the recipe claims it adds superb flavor and makes the crabmeat more tender. If you choose to fry these are your first two steps.

  1. Combine flour, 1 tsp. salt, 1 tsp. pepper, and the cayenne in a large bowl. Pat crab pieces dry with paper towels and toss (in batches) with flour mixture. Remove crab and shake off excess flour. Set aside.
  2. In a wok or large pot, heat 3 in. oil to 375°. Lay out paper towels for draining crab and garlic. Fry crab in batches (do not crowd wok) until golden, about 5 minutes per batch. Drain on paper towels.
  3. The results will be even more transcendent if you start with raw crab (get it from a fishmonger, and fry it a minute or two longer than cooked crab).

Sunset 

Permalink | Leave a comment  »

]]>
http://files.posterous.com/user_profile_pics/1643801/PA010314.jpg http://posterous.com/users/cQcPVBm2MuoZk Christy Laborda Harris christylabordaharris Christy Laborda Harris
Fri, 02 Dec 2011 23:33:13 -0800 Zucchini Pasta Ribbons http://christy-kai-cook.posterous.com/zucchini-pasta-ribbons http://christy-kai-cook.posterous.com/zucchini-pasta-ribbons
Img_0324

Permalink | Leave a comment  »

]]>
http://files.posterous.com/user_profile_pics/1643801/PA010314.jpg http://posterous.com/users/cQcPVBm2MuoZk Christy Laborda Harris christylabordaharris Christy Laborda Harris
Fri, 02 Dec 2011 13:05:00 -0800 Wild Boar Sausage and Wild Hedgehog Mushroom Pizza http://christy-kai-cook.posterous.com/wild-boar-hedgehog-mushroom-pizza http://christy-kai-cook.posterous.com/wild-boar-hedgehog-mushroom-pizza

Brown the wild boar sasauge

Carmelize diced onion (red or yellow)

Cook the hedgehog mushrooms

Spread olive oil and redpepper flakes on the dough

Spread onions and mushrooms and boar sasauge on dough and sprinkle with grated mozzerella cheese

Cook at 500 degrees for 8-10minutes

Permalink | Leave a comment  »

]]>
http://files.posterous.com/user_profile_pics/1643801/PA010314.jpg http://posterous.com/users/cQcPVBm2MuoZk Christy Laborda Harris christylabordaharris Christy Laborda Harris
Tue, 22 Nov 2011 23:14:18 -0800 Juan's brisket http://christy-kai-cook.posterous.com/juans-brisket http://christy-kai-cook.posterous.com/juans-brisket
Do not change a thing, make it this way: http://zambranoworld.wordpress.com/2010/10/25/briske/.  Juan's recipe, but our photo on his blog ;)

Yoakim Bridge Cabernet Sauvignon pairs nicely, by the way.

Photo

Permalink | Leave a comment  »

]]>
http://files.posterous.com/user_profile_pics/684362/kai-pt-patrick.jpg http://posterous.com/users/4wjDBTybubG9 Kai Harris Kai Kai Harris
Tue, 22 Nov 2011 21:02:00 -0800 Pork Scallopini With Butter Caper Sauce http://christy-kai-cook.posterous.com/pork-scallopini-with-butter-caper-sauce http://christy-kai-cook.posterous.com/pork-scallopini-with-butter-caper-sauce

Ingredients

  • 1 lb pork tenderloins
  • 4 tablespoons capers
  • 1 cup white wine
  • 3 tablespoons lemon juice
  • 2+ tablespoon olive oil
  • 4 tablespoons butter
  • 1/3 cup flour
  • 1/2 teaspoon sea salt

Directions:

  1. Pork should be about a quarter inch thick
  2. Pound thin between plastic wrap with a meat mallet.
  3. Sift together the flour and salt.
  4. Lightly dredge the pork and shake off any excess flour.
  5. In a large skillet, heat the olive oil over medium heat.
  6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate (we stored ours on a wire rack in the toaster oven at 200 so it didn't get soggy).
  7. Wipe out skillet.
  8. Heat half of butter in skillet.
  9. Add the capers, white wine and lemon juice.
  10. Allow to reduce just a little before adding the rest of butter.
  11. Mix slowly to incorporate and remove immediately from the heat.
  12. Spoon the sauce over the pork and serve.

Read more http://www.food.com/recipe/pork-scallopini-with-butter-caper-sauce-445869#ixzz1eV66aS3k

Permalink | Leave a comment  »

]]>
http://files.posterous.com/user_profile_pics/1643801/PA010314.jpg http://posterous.com/users/cQcPVBm2MuoZk Christy Laborda Harris christylabordaharris Christy Laborda Harris
Mon, 21 Nov 2011 22:03:00 -0800 Acorn Squash Pizza with Bacon, Shallot Confit, Taleggio, Arugula & Balsamic http://christy-kai-cook.posterous.com/acorn-squash-pizza-with-bacon-shallot-confit http://christy-kai-cook.posterous.com/acorn-squash-pizza-with-bacon-shallot-confit
Photo
Ingredients
  • 1 small acorn squash, seeded & sliced
  • 15 shallots, peeled & thinly sliced (yes, this sounds like a lot!)
  • 5 tablespoons extra-virgin olive oil
  • salt & black pepper
  • 8 slices bacon, cooked (we only used 4)
  • 8 ounces Manchego
  • 8 ounces Tallegio cheese, cut in thick slices
  • 2 cups baby arugula
  • 25 years old Balsamic(optional--ours was quite a bit younger, and cheaper)

Preparation

  • In a medium pan, heat 4 tablespoons of olive oil and add the sliced shallots. Season with salt and pepper and cook slowly, stirring occasionally, about 30 minutes. Cool before using.
  • Drizzle the acorn squash slices with olive oil and season with salt and pepper. Bake until tender at 375′F
  • Place a pizza stone inside the oven and increase heat to 450′F.
  • Roll out the dough on a floured surface, spread out the shallots, bacon, acorn squash, manchego, tallegio and slide the pizza on the pizza stone, bake until golden and crisp, about 20 minutes. Top with baby arugula and drizzle with olive oil, aged balsamic and some black pepper. Eat!

http://www.zencancook.com/2009/09/acorn-squash-pizza-with-bacon-shallot-confit-taleggio-arugula-aged-balsamic/

Permalink | Leave a comment  »

]]>
http://files.posterous.com/user_profile_pics/1643801/PA010314.jpg http://posterous.com/users/cQcPVBm2MuoZk Christy Laborda Harris christylabordaharris Christy Laborda Harris