Sole, a nice simple filet lends itself to a very gentle method of cooking, steaming. Rolled up on a bed of mixed Chinese vegetables and steamed on a plate in the bamboo steamer… just a perfect fish to go with rice and wine.
Here’s what you’ll need:
4 fresh sole fillets (about 5 ounces each)
4 tablespoons soy sauce, divided
3 tablespoons dry white wine
1 1/2 teaspoons minced fresh ginger root
1 teaspoon onion powder
1/2 teaspoon sugar
1 large carrot, cut into julienne strips
3 baby bok choys chopped
3 tablespoons minced green onions and tops, divided
Combine 3 tablespoons of soy sauce, wine, ginger, onion powder and sugar in shallow dish. Then add the sole fillets letting is marinade for ten minutes, five minutes for each side.
Meanwhile, toss carrot and bok choys together with remaining 1 tablespoon soy sauce in small bowl; pour off excess sauce. Transfer the vegetables to an 8-inch round heatproof plate.
Remove sole fillets from marinade; spread out flat. Sprinkle 2 tablespoons green onions evenly over fillets. Starting at thin end, roll up the fillets, and arrange them seam side down, on vegetables. Place plate on large steamer rack set in large pot or wok of boiling water. (Do not allow water level to reach plate.)
Cover and steam 12 minutes, or until fish flakes easily when tested with fork. Sprinkle remaining 1 tablespoon green onion evenly over fish once you’ve plated up the portions.
A little chicken on sale, with a can of tomatoes on sale, and a good price on peppers… well, something needs to be done about this. Now, stop… don’t tell me they are selling boxes of pasta for sixty seven cents… I think I have an idea here…
Here’s what you’ll need:
6 boneless skinless chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
1 1/2 teaspoons dried oregano leaves
A small bunch of coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and deglaze the pan. Simmer this down to reduced it by half, about 3 minutes. Add the tomatoes with their juice, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve with a nice side of pasta (my preferred pasta for this is the rotelli because it holds the sauce nicely).
Squid week continues… Portuguese style. This is a squid stew recipe from the Madeira Islands. It’s a bit spicy with the curry and hot pepper, and it incorporates ginger and tomatoes brought to the islands through their extensive trading networks. Fragrant and hearty, it makes a wonderful addition to your collection of coastal recipes.
Here’s what you’ll need:
2 lbs. squid, cleaned and sliced into 1/4″ slices, leaving the tentacles in one piece if they’re small enough
2 fresh tomatoes (or 4-6 canned), peeled, seeded, and chopped
1 cup dry white wine like Duck Walk
2 cups fish stock (and if your on Long Island you should really be making your own here)
2 large long island potatoes, peeled and cut into a julienne
2 onions, coarsely chopped
2 cloves garlic, minced
2 bell peppers (red, green, yellow, or any combination), cut in fine strips
2 little hot peppers, chopped (I use the jalapeno)
4 Tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon ginger
2 bay leaves
1/2 teaspoon salt
In a large saucepan, heat the oil and saute the onions, garlic, and peppers for about 5 minutes. Blend in the curry powder and ginger and stir for a minute or two. Add the bay leaves, salt, and tomatoes, bring to a boil, then reduce to lowest heat and steam for 5 or more minutes. Add the squid, wine, and stock. Bring to a boil, then immediately reduce to low heat, cover, and gently simmer for 30 minutes. Only by very slow cooking will the squid be really tender and not rubbery. Add the potatoes, keeping the heat at a bare simmer, and cook until the potatoes are fork tender–about 30 more minutes.
When ready to serve, ladle into flat soup plates, garnish with chopped parsley, and serve with lots of bread, and a bold red wine like Nautique from Peconic Bay Winery