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Chimichurri and Scallion Mako
Ingredients: One Mako Shark Steak (similar to Swordfish, but use whatever fish you want!) 10-16 oz.
One bunch scallions
One bunch cilantro
4 Whole garlic cloves
Coarse salt, pepper
Stashark attack!rt by patting down and salting the fish generously on both sides, to get any excess moisture out.
Take the cilantro, wash thoroughly, remove large stems, chop and set aside.
Chop scallions into small rounds. In a blender combine 1/2 cup chopped scallions, 4-5 cloves garlic, 1/4 cup olive oil, and good squeeze of lemon, and pulse until well combined. Add the herbs and pulse gently. Spoon out and add coarse salt and pepper.
Heat a large cast iron skillet with a small amount of olive oil and heat until hot. When sizzling, add fish and cook for 4-6 minutes or until that side is seared. Turn fish over. Smear half the chimichurri on top of the fish, then squeeze a good bit more lemon juice over the top. Add scallions into the pan, and cover. Cook another 4-6 minutes or until cooked through. Smear additional sauce on the plate. Carefully move fish onto plate so that the now-melted sauce is still on top. Sprinkle charred scallions over the fish. Yum.
Mesopotamian Duck Pot Pie
At a recent cooking class I got to learn that some of the earliest written recipes were in cuneiform on stone tablets from 1700 BC Mesopotamia. One of these was for a water fowl cut into pieces, cooked in vinegar with leeks and other vegetables, and partially wrapped in pastry – somewhere between a pot pie and a coq au vin. Here is my adaptation, for a skillet pot pie that contains ancient flavors and ingredients.
- 1 duck
- 1 cup green wheat
- 1 cup cabernet vinegar
- ½ cup raisins
- 4 leeks
- 3 parsnips
- 6 carrots
- 2 kohlrabi
- ¾ cup barley flour
- ¾ cup rye flour
- ½ cup stout beer
- 2 TB butter
- 2 tsp coriander
- 3 TB garlic mince
- Salt and pepper to taste
- Take apart the duck:
- Using a very sharp knife and/or poultry shears, separate the duck into the following parts:
- Drumsticks (2)
- Thighs (2)
- Breasts (2 in 3-4 pieces each)
- Wings (2) – keep only the “upper” aka bigger aka proximal portion of the wing
- Fat pads
- Skin (as much of it as you can possibly get off)
- Chill the meat
- Put the fat into a boiling pot of water, and render the fat by boiling until the liquid remaining is oily, then strain out the pieces of fat and keep only the liquid – hereafter, schmaltz
- Put the carcass into a boiling pot of water and allow to boil for about 20 minutes, then reduce to simmer for a few hours or until the broth tastes ducky, then strain out the bones
- Cook the vegetables:
- Chop all vegetables very small, in cubes
- To the hot skillet, add a few spoons of duck schmaltz, and when sizzling, add the leeks
- Salt and stir thoroughly, allow to cook for 10-20 minutes
- When leeks are sweated, add vinegar, salt, pepper, 2 TB garlic, coriander, and raisins, and a few ladles of the duck broth, and cook thoroughly for another 20 minutes, stirring
- Season with salt and pepper to taste, and remove leek mixture to a large bowl
- Add a few more spoons of schmaltz to the skillet
- When sizzling add the carrots, kohlrabi and parsnip, plus salt and pepper, and cook, stirring every 5 minutes, for about 30 minutes or until all the veggies are carmelized
- Season to taste and remove to another bowl
- Make the dough
- Put barley flour and wheat flour together in a bowl with the butter
- Using your fingers, roll the butter through the flours until the mixture is homogenous and crumbly
- Add the beer slowly, and mix with your fingers until the dough comes together
- Leave the dough for 30 minutes before rolling it out for the top of the pie
- Assemble and bake
- Set oven to 400 F
- Heat the skillet to quite hot, and add the legs, thighs and wings and cook for 3-4 minutes or until seared
- Turn the dark meat over to sear the other side, and then add the duck breast pieces to the pan
- Scoop 1-2 spoonfuls of the root vegetable mixture over the duck
- Scoop in as much of the leeks and their liquid as will fit in the skillet
- Roll out the dough and put it on top
- Bake until the dough is cooked
- Make the green wheat pilaf
- Green wheat, also known as frik, is baby wheat and looks ricey. They ate this in ancient Egypt!
- Put 1 cup green wheat in a pot and toast it over medium heat
- Add 1 TB garlic and 2 cups duck broth and cover
- When cooked (~20 mins) add in the other remaining vegetables and stir together
- Serve pot pie in the center of the table, and put frik on each plate. Encourage guests to ladle the pot pie sauce over the frik pilaf.
- Walk like an Egyptian.
A socca is a flat pizza-like food that conveniently is vegan and gluten-free. Allie and I made a cheeseless veggie socca but you could as easily top one with more traditional pizza toppings.
1 cup chickpea flour
1 cup water
1 1/2 TB olive oil
1/2-1 cup @ of whatever veggies you want, in this case sliced black olives, reconstituted sundried tomatoes and mushrooms
Preheat oven to 350 F. Whisk together flour, water and oil. You can add some veggies to this mix if desired, we added the olives straight into this batter. Allow the batter to sit for about 30 minutes before continuing. Heat skillet on the stove or in the oven. Pour the batter into the skillet, rotating it to evenly cover the bottom, and put it in the oven for about 10 minutes. Add toppings and increase temp to broil for just a few minutes or until the socca looks done (it should look sortof like a pancake). Pull out of the skillet and serve!
With farmshare winter squash and Brussels sprouts
For the first chilly weather of the fall, Dominick and I made this hearty stew pie. I added more spice and less herbs than most recipes I found, and I substituted thickening agents for more starchy vegetables. Also, as always, I removed the pork and mushrooms because Kelli doesn’t like them.
- 1 ½ lbs London Broil
- 4 onions
- 2 shallots
- 2 cups chopped celery
- 2 cups baby carrots
- 3 cups Brussels sprouts
- 1 medium winter squash, butternut or kobacha style
- ½ recipe of Adrienne’s pie crust:
- 2 cups pastry flour, plus extra regular flour for the board and pin
- 1 bar of Philadelphia Cream cheese
- Will make 2 crusts, but you can’t buy less than 1 bar of cream cheese
- Do NOT use tub cream cheese, it’s sacrilege.
- Salt, pepper, garlic, smoked paprika, mustard powder… about 2 tsp each
- 1 large Guinness double stout
- Make dough by combining dough ingredients and refrigerating
- Pre-heat oven to 450
- Cut stems off Brussels sprouts, then cut each sprout in half
- Cut squash in half, remove seeds, and sprinkle with oil and salt
- Roast squash and sprouts in the oven for about 45 minutes or until you’re ready to add them to the skillet
- In a large cast-iron skillet, heat olive oil, then add sliced onions and salt and cook 5 minutes or until becoming translucent, then add the celery, cover, and cook another 10 minutes, then add carrots and a bit of butter and stir together and cook, covered, for another 10 minutes
- When the vegetables are all softening, move them to the side
- Slice the steak into large bite-sized pieces, pepper the steak well on all sides, and add the steak so that it’s touching the pan, underneath vegetables if necessary
- When the meat has browned, add in the Guinness and turn up the heat to high
- Add in garlic powder, smoked paprika and mustard powder, all generously, to taste, but keeping in mind that the flavor will be diluted by the oven vegetables
- When the beer has reduced to half, pull the vegetables out of the oven, slice up the squash, and mix the squash and sprouts into the stew, then turn off the heat and let it sit
- Roll out the pie crust on a cutting board and flip it over the skillet so the pie crust lands on top
- Brush the crust with a beaten egg, and bake another 30-45 minutes or until the crust is nice and brown
- Serve straight out of the skillet