1/2 cup grated Parmesan cheese
1/4 cup butter, very soft
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons finely chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets
Preheat the oven to 375 degrees F. Grease a baking dish.
In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
Arrange the halibut fillets in the prepared baking dish. Spread with the sauce.
Bake the halibut fillets 15-20 minutes or until easily flaked with a fork.
For a brown topping broil for 2-3 minutes. Place the fillets on individual plates and pour any sauce left in the pan over the fish. Serve immediately.
Simple Roasted Carrots
The carrots and the fish can be baked at the same temperature.
6 carrots, cut into 2-inch diagonal lengths
2 tablespoon extra-virgin olive oil
Freshly ground black pepper
Preheat oven to 375ºF.
On a baking sheet lined with foil, toss carrots with olive oil and season generously with salt and pepper.
Roast until tender and lightly caramelized, 45 minutes. Serve with the fish.
Onions and Swiss Chard
2 large bunches green Swiss chard
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large sweet onion, diced (about 2 cups)
2 garlic cloves, finely chopped
1 teaspoon sea salt, divided
½ teaspoon black pepper, divided
Wash the chard in several changes of water. Cut the stems and center ribs from the chard leaves and reserve them for soup. Stack the chard leaves and roll them lengthwise into cylinders. Cut the cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy skillet with a cover over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until the onions begin to soften, about 8 minutes. Add chard leaves in batches, stirring until wilted before adding the next batch, and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer to a serving bowl.
Most of the ingredients in this pie are leftovers from my roast chicken dinner that I shared last week. Here is a link to the post: https://jovinacooksitalian.com/2019/11/13/mediterranean-style-roast-chicken/
Roasting a whole chicken is a delicious and economical way to give you several meals over the next week. Here is the recipe for one of them. Later in the week, I will share the Chicken Enchilada recipe I made with the remainder of the chicken.
2 carrots, diced
2 cups cubed leftover roasted chicken
2 cups diced leftover green beans with mushrooms and onions
11/2 cups leftover sauce from roasting the chicken
2 cups leftover olive oil mashed potatoes
Butter-flavored cooking spray
Partially cook the carrots either in the microwave or by boiling. Set aside.
Reduce the chicken sauce down to 1 cup in a small saucepan.
In each of 2 individual ovenproof casserole dishes, place half the carrots, half the chicken, half the green beans and ½ cup chicken sauce. Mix well.
Spread 1 cup of mashed potatoes over the top of each pie bringing the potatoes to the edges of each dish.
Preheat the oven to 375 degrees F.
Lightly spray the mashed potato topping with butter-flavored cooking spray.
Bake for 45 minutes. Turn the broiler on for a minute or two to brown the topping if it doesn’t brown during the baking.
The photos show more than indicated in the recipe because I made this for guests and doubled the ingredients. You may want to do that so you have lots of leftover pot roast.
Pot Roast Italian Style
4-pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced plus extra for the roast
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 tablespoon finely chopped fresh sage
1 ½ cups low sodium beef broth
1 1/2 cups medium-bodied Italian red wine
One 28-ounce can Italian whole cherry tomatoes (Cento brand)
Preparing the meat
With a sharp paring knife, cut 4 slits in the roast and stuff slits with garlic slices. Pat dry with paper towels. Season generously with the salt and pepper. Tie the meat with kitchen string in several places to keep it from falling apart.
Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the meat and cook, turning it a few times, until it is brown on all sides, 10-12 minutes. Transfer the meat to a platter.
Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are tender, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.
Preheat the oven 350°F.
Raise the heat to high, adding the remaining wine, beef broth. the bay leaf, and the tomatoes, and bring to a boil. Cover the pot and place in the preheated oven.
Roast for one hour and reduce the oven temperature to 300°F.
Turning and baste the meat every hour until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a hard boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
Remove the strings and cut the meat into thick slices (it will probably fall apart), and place on a warm serving dish. Spoon the sauce over the meat and serve hot.
Szechuan peppercorns are a spice produced from the husks of seeds of two species of the prickly ash shrub. Szechuan peppercorns can be used whole or ground into powder. The spice is one of the five ingredients that comprise five-spice powder (the others are star anise, fennel, clove, and cinnamon), and it’s used in many savory Szechuan dishes. Check the peppercorns and discard any twigs, leaves, and any tiny black seeds in the package. Then heat the peppercorns in a frying pan over medium-low heat until they become fragrant. Remove them from the heat and grind them or crush them when cool. The roasted peppercorns can also be saved in an airtight jar to grind when needed in a recipe.
1 pound lean ground beef
1/2 cup finely chopped onion
2 teaspoons plus 1 tablespoon cornstarch, divided
1 teaspoon five-spice powder
1 garlic clove, minced
½ teaspoon crushed Szechuan Peppercorns
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons vegetable oil, divided
3 large cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/2 teaspoon freshly grated ginger
1/4 cup Szechuan sauce (store-bought or homemade- see recipe below)
2 cups shredded napa (Chinese) cabbage
1/2 cup shredded carrots
1 cup bean sprouts
1 cup dried shiitake mushrooms
2 scallions, sliced
Chinese noodles or rice for serving
Reconstitute mushrooms with boiling water to cover. Drain and slice.
Gently mix beef, onion, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 15 meatballs (use about 2 tablespoons each to make 1½-inch meatballs).
Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown on all sides. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring for 15 to 30 seconds. Add the reserved beef broth mixture, ginger. Szechuan sauce, cabbage, carrots, bean sprouts, and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes.
Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through 8 to 10 minutes. Serve sprinkled with scallions over noodles or rice.
Keeps for 10 days in the refrigerator
1/2 teaspoon Szechuan Peppercorns (or substitute black peppercorns)
1/4 cup soy sauce
3 tablespoons honey, maple syrup, coconut sugar, brown sugar or sugar alternative
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon Chinese cooking wine (Shaoxing)
3 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced ( or use ginger paste)
1 tablespoon garlic chili paste (like sambal oelek)
1/2 teaspoon Chinese Five Spice powder
2 teaspoons cornstarch, to thicken
Toast Szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
Place all ingredients in a medium bowl or small jar and whisk until well combined.
Whisk in 2 teaspoons cornstarch.
Makes a little over ½ a cup.
Vietnamese Americans are the fourth-largest Asian American ethnic group after Chinese Americans, Filipino Americans, and Indian Americans, and have developed distinctive characteristics in the United States.
South Vietnamese immigration to the United States began after the Vietnam War ended in 1975. Early immigrants were refugee boat people, fleeing persecution or seeking economic opportunities. More than half of Vietnamese Americans reside in the states of California and Texas. Other states with concentrations of Vietnamese Americans were Washington, Florida (four percent each) and Virginia (three percent). According.to the 2012 American Community Survey (ACS), 76 percent of foreign-born Vietnamese are naturalized U.S. citizens.
The April 30, 1975 fall of Saigon, which ended the Vietnam War, prompted the first large-scale wave of immigration; many with close ties to America or the South Vietnam government feared communist reprisals. Most of the first-wave immigrants were well-educated, financially comfortable, and proficient in English. Although Vietnamese immigration has continued at a fairly steady pace since the 1980s, the pathway to immigration for Vietnamese today has shifted entirely. As opposed to the earlier history of Vietnamese migration that stemmed predominantly from refugees, an overwhelming majority of Vietnamese are now granted lawful permanent residence (LPR) on the basis of family-sponsored preferences or by way of relatives who are U.S. citizens, at 53% and 44% respectively.
Many Vietnamese Americans are small business owners. According to a 2002 Census Bureau survey of Vietnamese-owned firms, more than 50 percent of the businesses are personal services or repair and maintenance. The period from 1997 to 2002 saw substantial growth in the number of Vietnamese-owned business. Throughout the country, many Vietnamese (especially first or second-generation immigrants) have opened supermarkets, restaurants, bánh mì bakeries, beauty salons, barbershops, and auto-repair businesses. Restaurants owned by Vietnamese Americans tend to serve Vietnamese cuisine, Vietnamized Chinese cuisine or both and have popularized phở and chả giò in the U.S.
While adapting to a new country, Vietnamese Americans have tried to preserve their traditional culture by teaching their children the Vietnamese language, wearing traditional dress (áo dài) for special occasions and showcasing their cuisine in restaurants throughout the country. Family loyalty is the most important Vietnamese cultural characteristic, and more than two generations traditionally lived under one roof. The Vietnamese view family as including maternal and paternal grandparents, uncles, aunts, and cousins. In adapting to American culture, most Vietnamese American families have adopted the nuclear pattern while trying to maintain close ties with their extended families.
Erica J. Peters, director of the Culinary Historians of Northern California and author of “Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century,” says, “The immigrant story is that you miss the foods from your home country when they’re not available and you talk to each other a lot about, ‘Well, how can we make do? How can we recreate some of the flavors of what we had there?’
So, Houston, Orange County, CA and New Orleans became huge hubs for Vietnamese families. The matriarchs were all great cooks and their children had high standards when it came to Vietnamese food. So when they went out to eat in a restaurant, they wanted to have that similar taste or better; otherwise, they wouldn’t eat there.
Common ingredients in Vietnamese cuisine include fish sauce, shrimp paste, soy sauce, bean sauce, rice, fresh herbs, fruit, and vegetables. French cuisine has also had a major influence due to the French colonization of Vietnam. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Vietnamese food is considered one of the healthiest cuisines worldwide
So what dishes did Vietnamese restaurant owners bring to the U.S. with them?
To mention just a few classics:
Pho is a simple staple consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef.
Banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
Cao lau is a pork noodle dish from Hoi An that is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.
Nem ran/cha gio
Vietnam’s bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention. The crispy shell with a soft veggie and meat filling dunked in a tangy sauce.
Most Vietnamese dishes are actually really easy to make at home.
Nem ran/cha gio are crunchy spring rolls with a soft veggie and meat filling dunked in a tangy sauce.
Bun bo nam bo is a bowl of noodles without broth, tender slices of beef mingle, crunchy peanuts, bean sprouts that are flavored with fresh herbs, crisp dried shallots, a splash of fish sauce and fiery chili pepper.
Xoi is a bowl of savory sticky rice. Rice is less of an accompaniment to meals in Vietnam and more of a meal itself. The dish comes with any number of mix-ins (from slithers of chicken, or pork to fried or preserved eggs), and always with a scattering of dried shallots on top.
Banh mi Sandwich. The French may have brought with them the baguette, but Vietnam takes it to a different level by adding a combination of cheese, cold cuts, pickled vegetables, sausage, fried egg, fresh cilantro, and chili sauce.
Bbánh flan – a coconut and galangal crème caramel flan
Make this Vietnamese Dinner at home.
Vietnamese Spring Rolls
1 cup shredded cooked pork
1/2 cup dried Asian mushrooms (rehydrate in water for 30 minutes or until softened then finely mince)
1/2 cup cellophane rice noodles rehydrated in water for 30 minutes or until softened then into 2-inch lengths)
1 green onion (trim off ends and slice thinly)
1/2 small white/yellow onion, finely diced
1/2 teaspoon granulated white sugar
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon oyster sauce
6 Spring Roll Rice Wrappers
Warm water to rehydrate the wrappers
Vegetable oil for frying
Vietnamese Dipping Sauce (Nuoc Mam Cham), recipe below
In a medium-size bowl, mix together the pork, mushrooms, cellophane noodles, green onions, white/yellow onion, sugar, black pepper, salt and oyster sauce. Set aside.
The dried rice paper wrapper needs to be softened before wrapping. To do this, fill a shallow bowl with warm tap water Take one rice paper wrapper and immerse it completely in the water. Make sure that the wrapper is completely wet. Wait about 30 seconds for the wrapper to soften. It will turn malleable and start to feel sticky and that’s ok.
Put the wet wrapper on a kitchen towel or large empty plate or cutting board. Place 2 tablespoons of filling about 1 inch from the edge of the wrapper, on the side closest to you. Press the filling together.
First, fold the edge of the wrapper closest to you so that it covers the filling. Make sure that this first fold completely covers the filling, and pull the edge of the fold slightly under the filling making a taut, small parcel.
Using both your hands, fold the right side of the wrapper toward the center, stopping where the filling is. Do the same with the other side–fold the left side of the wrapper toward the center, stopping where the filling is.
Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper. Check all sides to make sure there are no loose ends on the wrapper. This ensures the filling won’t escape when frying.
If you’re not going to fry the spring rolls right away, line them all up on a plate and cover with plastic wrap so that they do not dry up. Make sure that the spring rolls do not touch each other, as they can be a bit sticky and may tear if you need to pull them apart. If not frying right away cover the rolls with plastic wrap and refrigerate. Alternatively, you may freeze the wrapped spring rolls to be cooked at another time.
To bake the rolls
Preheat the oven to 425 degrees F. Make the spring rolls: Pierce each roll with a skewer in a few places to prevent bursting.
Place a rack in a baking dish and brush with vegetable oil. Mix 2 teaspoons of vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
Serve with Nuoc Cham dipping sauce.
Nuoc Cham Vietnamese Dipping Sauce
Nuoc Cham is a must at every Vietnamese table, no matter what is served. You can use this condiment for dipping meat, seafood and vegetables, and for drizzling on rice. Although it will keep for up to two weeks in the refrigerator, Nuoc Cham is best when freshly made.
3 Thai bird chiles, or 1 serrano chile
1 garlic clove, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce, such as Red Boat
2 tablespoons finely shredded carrots for garnish
Cut the chiles into thin rings and cut each in half. Place all the ingredients except the carrots in a small serving bowl. Stir well and set aside for at least10 minutes before using. Sprinkle carrots on top before serving.
Yield 1 cup.
Lemongrass Beef And Shrimp Skewers
1 pound top sirloin, strip or ribeye steak
1 lb large shrimp, peeled, deveined, tails intact
Skewers – metal or wooden soaked in warm water
1/3 cup minced fresh lemongrass, white part only
1/4 cup minced shallot
1 red chili pepper, diced
2 tablespoons minced garlic
3 tablespoons fish sauce
3 tablespoons sugar
2 tablespoons sweet soy sauce
1 1/2 tablespoons sesame oil
1/4 teaspoon salt
1/2 teaspoons freshly ground black pepper
Finely chopped scallions
Vietnamese Dipping Sauce
Rice Noodles with herbs, recipe below
Directions for the skewers
Slice the steak into small thin pieces approximately 3/4″ square and 1/4″ thick.
Combine all the ingredients for the Marinade. Add the marinade to the meat and mix well. Marinate for at least 1 hour. Insert the meat through the skewers.
Pat the shrimp dry with paper towels and add to the Marinade with the beef cubes. Stir to combine well and marinate for 15 minutes. Thread shrimp onto the skewers.
Heat a stovetop grill. Grill the meat for 2-3 minutes on each side, or until desired tenderness. Grill the shrimp on both sides until they are charred and cooked through.
Place the skewers on a lettuce-lined serving platter. Place the noodle mixture in the center, the skewers on the one side of the plate and spring rolls on the other side.. Garnish the Skewers with bits of scallion and serve with the dipping sauce.
Rice Noodles With Fresh Herbs
3 oz dried rice noodles
3//4 cup fresh bean sprouts
1/3 cucumber, cut in matchstick strips
1/3 cup mint leaves, cut into thirds
1/3 cup Asian basil leaves, cut into thirds
Pour boiling water over the noodles to cover. and stir gently to loosen. Set aside for 30 minutes.. Drain and let noodles sit until dry and sticky about 30 minutes
Gently toss together the bean sprouts, cucumbers, mint, and basil leaves in a mixing bowl. Add the sticky noodles and toss. Add a little salt and pepper.
Place the noodles in the center of the lettuce-lined serving platter and serve with the skewers and spring rolls. Serve the dipping sauce on the side.
This method I learned for cooking thick pork chops and put into practice makes delicious tender and juicy thick cut pork chops.
Make a simple brine:
I adapted a recipe from The Great Meat Cookbook by Bruce Aidells.
The recipe makes enough for 4 regular pork chops or 2 thick ribeye chops.
4 cups ice-cold water
1/4 cup Diamond Crystal Kosher salt
1/4 cup firmly packed brown sugar
Stir together the water, salt, and sugar until dissolved. Place pork chops in a zipper-lock bag. Pour in the brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.
Ribeye Pork Chops
4 servings: One 16 oz chop was enough for my husband and me for one dinner. I made both with the recipe below and saved the other for a second dinner. See below.
1 tablespoon olive oil
2 thick bone-in pork ribeye chops (2 ribs on each chop; 16 oz ounces each), brined
Kosher salt, freshly ground pepper
Freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
2 tablespoons unsalted butter
Heat oil in a large, deep skillet over medium-high. Season pork chops all over (including the fat cap) with a generous amount of salt and pepper. Cook pork chops until the bottom sides are golden brown, about 1 minute. Turn and cook on the other side about 1 minute before turning again. Don’t forget the sides of the chops.
Repeat this process, turning every minute until chops are deep golden brown on all sides and an instant-read thermometer inserted into the thickest part registers 138°F, about 8–10 minutes (total cooking time will depend on the thickness of the chops).
Remove the pan from the heat and add the sage, garlic, and butter, smashing garlic into butter. Return pan to the heat, tilt skillet and spoon foaming butter and drippings over the pork chops several rimes, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (or until the pork registers 145°F).
Thinly slice the meat and transfer to a serving platter or cut the pork between the ribs and serve whole with any juices from the cutting board spooned over the top.
Serve with your favorite sides. The first night I cut one pork rib in half and served Eggplant Parmesan and Sauteed Spinach with the chop. I wrapped the second chop in foil and refrigerated it for later in the week.
Later in the week, I cut the second rib chop in half and brushed it with Chili-Ginger Sauce/Marinade. I placed the cut chop under the broiler to glaze the pork on both sides. Use storebought of my recipe below:
1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon Sriracha chili sauce or hot pepper sauce
2 garlic cloves, minced
2 teaspoons minced fresh ginger
Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
I served the glazed pork over my recipe for Asian Stir Fry Vegetables and Noodles. See recipe.
Italian Sausage Eggplant Bolognese Sauce
Serve this sauce over your favorite pasta. I used pappardelle because the wide noodles hold the sauce.
1 lb hot Italian sausage, casing removed
1 1/2 cups peeled and diced eggplant (about 1 1/2 pounds)
4 tablespoons olive oil
1 cup chopped sweet onion
1 large carrot, finely diced
1 celery stalk, finely diced
Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 (26-ounce) container Pomi finely chopped tomatoes
1/4 cup heavy cream or whole milk
12 ounces uncooked pappardelle, rigatoni, bucatini or spaghetti
1/4 cup small fresh basil leaves
Crushed red pepper flakes, to taste
Grated Parmesan cheese
Heat olive oil in a Dutch oven over medium-high heat. Add crumbled sausage and diced eggplant; cook until lightly browned.
Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes or until onion is tender. Add garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping the pan to loosen browned bits. Add beef broth, tomatoes,1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Add crushed red pepper flakes, basil, and cream. Heat until warm.
Cook pasta according to package directions for al dente, adding 1 tablespoon kosher salt to the cooking water. Drain and add the pasta to the pot of sauce. Stir and cook for a few minutes. Place pasta in individual pasta serving bowls and sprinkle with cheese.