Claude's Chicken Nachos

A few years ago, we had some dear friends that lived across the street from us.  We had the kind of friendship where we didn't wait for an invitation.  On any given night, one or the other of us would see if someone were home across the street, grab a bottle of wine (or three), and march on over (and stumble back a few hours later).

Then they moved and ripped our hearts out.

But I've gotten over that.

Mostly.

Another good thing about Claude and Aurora was that they could cook, and liked to eat good food.  On one of our impromptu soirees, Claude disappeared into the kitchen and reappeared with fabulous chicken nachos.  Problem was, he couldn't recall the next day how he had made them. He made a couple half-hearted attempts at replicating them, but never achieved the level of greatness (although, I must note, he never again tried to replicate them three bottles of wine into the evening).

After a few failed attempts myself, I think that I may have come pretty close to replicating the original.  In homage to our friends, I present you

Claude's Chicken Nachos

What You Need

12-16 oz chicken, ground (use a food processor)
2 serranos (finely chopped, not deseeded)
2 cloves garlic, minced
1/2 red onion, chopped (about 2 cups)
1/3 cup sour cream (I used light sour cream)
1-2 oz yellow cheese, shredded
8-10 cherry tomatoes, quartered
1/8 cup cilantro, finely chopped
1/2 tsp salt
Black pepper
1 tbsp olive oil
2 limes
Tortilla chips
Salsa


What To Do With It

Preheat an over to 400.

Sautee the onions in 1/2 tbsp olive oil.

Put the rest of the oil in the same pan, and brown the chicken along with the serranos, garlic, salt, some pepper, and juice of 1 1/2 limes.

Place your chips on a baking sheet, then add your sour cream, chicken, salsa, tomatoes and onions.   Bake for 10 minutes.  When you take them out, sprinkle on the cilantro and the juice of the other half lime.

Enjoy!

Chilean Sea Bass with Tomato-Basil Sauce

 My wife is spoiled.

This revelation dawned on me the other morning.  As usual, I was up quite some time before she.  At about 7:00, the phone rang.  "Who could be calling so early?" I asked.

Then my phone announced, "Call from: Thomas Morris." 

Yep.  Jenn was calling from the bed to dial in an order for coffee.

Our house is less than 1500 square feet, and one level.

It's my own fault, I suppose. No one to blame but myself.  The problem is that my revelation came far too late in our marriage to do me any good. 

Worse still, she's decided that this dialing in orders is kind of fun, and can be applied to many different situations.  So now I'm not so much in charge of dinner as I am in charge of making what she would like for dinner.  Last night, she wanted sea bass.

Chilean Sea Bass with Tomato-Basil Sauce

This is a lightly-seasoned dish that lets the flavor of the fish come through.  Whatever you do, don't use a heavy hand with the salt and pepper.

What You Need

1 lb Chilean sea bass
2 medium tomatoes, skinned, deseeded and diced
2-3 basil leaves, chiffonaded
1 shallot, chopped (about 1/8 cup)
2 tbsp olive oil (I prefer the flavor of Italian to Spanish)
1/4 tsp salt
1/8 tsp lemon juice
black pepper
flour

What To Do With It

Preheat an oven to 400.  If you've got the time, put your tomatoes, 1 tbsp olive oil, lemon juice, a HEALTHY pinch of salt, basil and shallot in the pan and bake for 30 minutes.  If not, combine all that with a little water in a sauce pan and cook it down until the tomatoes have almost disintegrated (you don't want much liquid left at all).

Cut your fish into two fillets and remove the skin.  After rinsing the fish, pat it dry, lightly salt and pepper one side, and dab it on a plate with flour on it (both sides). You're really just dusting the fish.

Get a pan hot over medium high heat.  Once it's good and hot, add the rest of the olive oil and cook your fish for 3 minutes a side. 

Spoon your tomato sauce over the bottom of an over-proof pan, put your fish on top, and bake for 10 minutes.

We served this with some "baby" squash that we had mixed with thyme, salt, shallots and olive oil, and a Del Dotto Chardonnay.

Lobster Ravioli

Pasta-fest continues chez moi.

While I'm certain there's a little tweaking I could use on my pasta, there's not too much room for variation when your ingredients are 100 g. flour: 1 egg, and you knead it until it's just too sticky, then add more flour and knead again.

The challenge is finding something to eat with the pasta.  In the case of fresh linguine (or pre-made pasta), it's pretty simple: sautee some vegetables and a little meat, and have pasta primavera.  For homemade ravioli, however, the task is a bit more challenging.  After all, not only do you have to come up with something tasty with which to stuff it, but if you've gone to all that trouble, your sauce had better be pretty killer, as well.

Sometime around Christmas, Jenn and I got a bit of a wild hare and decided to try our hands at lobster bisque.  While normally I'm not a fan of that soup, I was pleasantly surprised at how much I liked ours.  With that still bubbling on the brain, I came across a 1-pound lobster tail on sale last week.  I knew something was going to happen with that lobster tail.

Then, we invited our friends, Becky and Bradley over for dinner.  They're excellent guinea pigs, so I decided to take a chance and put the lobster in ravioli.

Lobster Ravioli

What You Need

One lobster tail (12-16 oz)
1 1/2 - 2 carrots, chopped
1 stalk celery, chopped
1 medium shallot
1/3 cup brandy
1/4 cup dry sherry
1/2 tsp cayenne (or you could use half a habanero)

4-5 crimini mushrooms, thinly sliced

1 tsp minced ginger
1 pinch tarragon
2 by leaves
4 cloves garlic, minced
1 1/2 cup coconut milk
1 tbsp butter
1/8-1/4 cup half-n-half (or cream)

What To Do With It

Sautee the shallots, carrots and celery in olive oil.  Remove.  In the same pan, sautee the mushrooms in half your sherry. 

In a deep, wide  pan, put in enough water to cover about half your lobster tail, put in the bay leaves, tarragon and a couple pinches of salt, and bring to a boil.  Cook the lobster tail for about 4 minutes, turn over, and cook another 4 minutes (you're not cooking it all the way just yet).  Remove the lobster tail, spoon out the fat, and turn the water down to a simmer.

Crack the shell and remove the meat. Set aside.

Reserve the water you boiled the lobster in, and place the shell back in the pan.  Add the brandy and flame until the alcohol is burned off.

Put the reserved water (but remove the bay leaves), mushrooms and veggies in the pan with the shell, add the coconut milk and the rest of the sherry and simmer for about an hour. 

Pour a glass of wine. Drink it.


Remove the shell (you can trash it now).  Strain out the vegetables and return the water to the pan. Bring to a boil.  Slice up your lobster and place it in the water for about 4 minutes. Remove and place in a food processor with half the veggies. 

Put the other half of the veggies back in the broth and turn the heat up to medium high.  Add the butter and reduce (you'll add the half-n-half if you need a little thickness). Check the level of your salt (salt to taste)

Chop up the lobster and veggies in the food processor (mince it), and make up your ravioli.  Bring water to a boil (you're going to cook the ravioli about 5 minutes, so time that with your sauce). 

Cook, plate and enjoy!

We served with a Riesling (mildly sweet).

Ravioli Stuffed with Braised Lamb Shank

My wife bought me a pasta machine for Christmas. Now, I am a pasta machine.  I've made fresh pasta 4 times in 5 days.  At this rate, by next Christmas I'll have forearms like Popeye.

So far, my forays have taken two paths: linguine and what sauces to make with it (I think I mentioned my failed attempt at a truffled clam sauce in my post about slow-scrambled eggs), and ravioli.

Although my linguine has mostly been quite good (I whipped up a nice pasta primavera for new years), in all modesty my ravioli has been the Best. Thing. Ever.  "Why?" you ask.  Because I stuff it with braised lamb shank. 

A couple of observations about ravioli before I go on.  First, don't get one of those damn trays with the little holes that use a rolling pin to cut your ravioli.  Second, on a related note, the hand stamps work great.  Third, you should time your pasta to be rolled out at the same time you finish your ravioli filling.

All that being said, here's how to knock your socks off for dinner (I'm not kidding). To quote my wife, "I thought only truffles and [something else] could make me feel this way."

Ravioli Stuffed with Braised Lamb Shank

What You Need

1 lamb shank
1-2 tsp olive oil
2 cloves garlic
Juice of 1/2 small lemon
1 cup chianti
1/2 cup chicken broth
1 1/2 cup water
1/4 white onion , diced
1 carrot (diced)
1 stalk celery (diced)
5-6 crimini mushrooms (thinly-sliced)
1 tsp salt
1/4-1/2 tsp oregano
1/2 tsp pepper
1/4 cup parsley (chopped)

What To Do With It

In a medium-sized, high-sided sautee pan, sear the veal shank in olive oil over medium-high heat for about 5 minutes per side.

Add all the other ingredients save about 1 tbsp parsley and simmer (covered) for 2 hours on low to medium-low heat.

About 30 minutes before your veal is done, start making your pasta.  Roll out two sheets approximately 18 inches long and place on a pastry cloth.  Using your ravioli stamp, lightly mark where you would cut your pasta on the bottom sheet of dough.

Remove the lamb shank from the pan and strain the braising liquid. Place the liquid and 1/2 the veggies back in the pan and continue to simmer with the lid off.  Monitor this. 

Strip the meat off the bone and place it and the rest of the veggies in a food processor and mince it up. Taste and salt as necessary.

 Using your stamped pasta as a guide, form little "wheels" of minced lamb about the size of a half dollar and 1/2 inch thick and place on your template.  Lay the other sheet of pasta on top and, starting in the center and working toward the outside, begin cutting your ravioli.

By the way, you should have some water on to boil at this point, and it should be about ready.

Let your ravioli sit 10 minutes or so (place them on the pastry cloth so they don't stick to your work surface), and put them in the boiling water for about 3- 3 1/2 minutes.

Plate, spoon out our sauce and prepare to be thoroughly impressed with your own bad self.

We served this with a Del Dotto Sangiovese.