began, and I’m passionate about its mission: to help consumers, chefs and businesses choose seafood that is caught or farmed in ways that contribute to healthy oceans.

Cooking for Solutions takes place this year May 17-19, and there are still tickets available for several events. Cooking for Solutions supports the Monterey Bay Aquarium’s respected Seafood Watch program, recognized as the leader in creating science-based recommendations for choosing sustainable seafood. The event includes three days of tastings with celebrity chefs, including Carla Hall  from The Chew . You’ll find food from more than 80 restaurants, and nearly 60 wineries will pour their latest selections. I am part of a Food & Wine Adventure on Saturday, May 18, in the Carmel Highlands, and look forward to these intimate classes each year.

One of my favorite sustainable seafood choices is Black Cod, also known as Sablefish or Butterfish. It has a delicious flavor and one of its best attributes is that even if you overcook it a bit, the fish is still moist and firm.

Sablefish, courtesy Monterey Bay Aquarium

This recipe for Black Cod in a Spicy Coconut Broth uses a curry mixture called laksa   . It has its roots in Malaysia. And if you want to replace the spinach, you could use other Asian greens like steamed baby bok choy. I hope you enjoy the recipe- and let me know what you think of Black Cod!

BLACK COD IN A SPICY COCONUT BROTH

Serves 4

4 fillets of fresh black cod cut at least 3/4 inch thick (approximately 1-1/2 pounds total)
Salt and freshly ground pepper
3 tablespoons olive oil
6 cups lightly packed young spinach
1 cup chicken stock
1-1/2 cups coconut milk, well stirred
3/4 cup laksa paste or to taste (recipe follows)

Garnish: Daikon or other savory sprouts such as sunflower

Pat the cod dry, season lightly with salt and pepper. Heat 2 tablespoons olive oil in an ovenproof sauté pan (preferably non-stick) over moderately high heat and quickly sauté fish on one side until nicely browned. Turn fish over and place pan in a preheated 450-degree oven for 4 – 5 minutes or until just cooked through.

While fish is cooking heat the stock and coconut milk in a small sauce pan and bring to a simmer. Stir in laksa paste and keep warm.

To serve add remaining tablespoon of oil to a large skillet and heat over moderately high heat. Add spinach stir-fry until just beginning to wilt, about 1 minute. Place spinach in the center of shallow warm bowls and top with cod. Ladle broth around, top with sprouts and serve immediately.

Laksa Paste
Makes a little more than a cup

2 tablespoons chili garlic sauce (or to taste)*
1/3 cup chopped shallots
1/3 cup chopped and toasted macadamia nuts or blanched almonds
1/4 cup peeled and finely chopped ginger
2 tablespoons coriander seeds, toasted and ground
2 tablespoons fish sauce (or to taste)
Juice and zest from 2 large limes
2 teaspoons sugar
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1/2 cup or so coconut milk

Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 2 – 3 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2 – 3 minutes more. Store covered in the refrigerator for up to 5 days or frozen for up to 3 months.

*Chili garlic sauce is available in the Asian markets and the Asian section of some supermarkets. Lee Kum Kee from Hong Kong is a widely distributed brand.

Grilled Shrimp Wrapped in Soppressata with Mango Hot Sauce

This is one of those combinations that sounds weird, but is a crowd-pleaser. This recipe for Grilled Shrimp Wrapped in Soppressata with Mango Hot Mustard Sauce was published in my John Ash Cooking One on One cookbook. Depending on the color of the soppressata you get, you can show your San Francisco 49er spirit with the red meat and the beautiful gold colored sauce.

You can serve it as an appetizer or as a main course, with steamed jasmine or basmati rice. If you serve it as an appetizer, I suggest you skewer each shrimp individually, which will result in less mess for the guest, and for you!

Soppressata is a cured Italian sausage similar to salami. It has a wonderful, peppery flavor and is generally available at good delicatessens. Ask for it very thinly sliced so it will stay wrapped around the shrimp better during grilling.

This recipe serves 4 as a main course, 8 as an appetizer. You can multiply it to fit your crowd.

Grilled Shrimp Wrapped in Soppressata with
Mango Hot Mustard Sauce

Ingredients:
16 small fresh basil leaves
16 large (16-20 size) shrimp, peeled, deveined, and brined if you like
16 thin slices of soppressata
Mango Hot Mustard Sauce (see recipe below)

Method:
Prepare a charcoal fire or preheat a gas or stovetop grill. Place a basil leaf on the side of each shrimp and wrap the shrimp with a slice of the soppressata. Grill the shrimp until just cooked through. The center should be very slightly translucent- you can check with the point of a small knife. Serve immediately with the sauce spooned over or arranged for dipping.

Mango Hot Mustard Sauce
½ cup pureed ripe mango (from 1 medium mango) or canned
¼ cup fresh tangerine or orange juice
¾ teaspoon Chinese hot mustard powder, or to taste
2 teaspoons fresh lime juice
2 teaspoons seasoned rice vinegar
2 tablespoons dry white wine
1 tablespoon canola or other neutral flavored oil
Salt to taste

Method
Combine the mango, tangerine juice, mustard powder, lime juice, vinegar, and wine in a blender and pulse 3 or 4 times to pureé and combine. Add the canola oil and pulse 3 or 4 times more to make a smooth sauce. Season with salt. Set the sauce aside for at least 2 hours while the flavors marry and build. The sauce can be warmed gently, but do not simmer or boil. Store covered in the refrigerator for up to 3 days.

Makes about 1 cup.

Gluten is a type of protein found in wheat, barley, and rye. It is the ingredients that give dough elasticity. It is sometimes added to foods for thickening or a flavoring ingredient. People who have been diagnosed with celiac disease have a high sensitivity to gluten. Eating a gluten-free diet has been linked to a decrease in cholesterol levels, and some feel it increases their energy and efficiency levels. Gluten is also used in a variety of processed foods, so by avoiding those, you avoid eating gluten as well as many other bad ingredients.

This month I’ll be teaching cooking classes at Rancho La Puerta , a health resort and spa in Baja,Mexico. We’ll be making some gluten-free recipes in one of these sessions, and I would like to share some of those recipes with you below. These will be great dishes to make for holidays and throughout the year. They will satisfy guests who are following a gluten-free diet, and those who are just looking for great food to eat!

WILD MUSHROOM PATE

Makes enough to fill a 3-cup mold or dish

The simplicity of this recipe belies its great taste. Serve with crisp non-gluten croutes, toasts or crackers of your choice and, as the French do, with some little cornichons and grainy mustard on the side.

Ingredients
1 ounce dried wild mushrooms such as porcini
5 tablespoons butter
1/2 cup chopped shallots or green onions (white part only)
1-1/4 pounds thickly sliced fresh wild or exotic cultivated mushrooms*
2 teaspoons finely chopped garlic
2 teaspoons curry powder or to your taste
1/2 teaspoon ground cumin
1 cup toasted, preferably unsalted cashews
2 tablespoons toasted nut oil such as walnut or olive oil
2 tablespoons finely chopped mixed herbs such as parsley, chives and/or basil
2 teaspoons finely grated lemon zest
Kosher or sea salt and freshly ground pepper to taste

Method
Rinse the dried mushrooms quickly and let soak in warm water to cover for 15 minutes. Drain, squeeze dry and chop.

Heat the butter in a large sauté pan over moderately high heat. Add the shallots, all mushrooms, garlic, curry and cumin and sauté and stir until mixture is just beginning to brown and all liquid has evaporated.

While mushrooms are cooking add the cashews to a food processor and process till finely chopped. Add oil and continue to process to make a paste or butter. Add the mushroom mixture and process till almost smooth. Stir in the herbs and zest and season with salt and pepper to your taste and place in a 3-cup pate mold or other ceramic dish. Can be stored covered and refrigerated for up to 3 days. Allow to return to room temperature to serve.

*A caution here – - only use wild mushrooms that you are certain are edible. If you are not a hunter you can certainly substitute wild or cultivated mushrooms found in the market such as chanterelle, shiitake, cremini, portabella, oyster, etc.

GRILLED BRINED SHRIMP WITH SALSA VERDE
Serves 4 – 6

Brining is a terrific way to add flavor and succulence to not only shrimp by poultry, pork, and finned fishes. Note that kosher salt is called for in this recipe. If using sea ordinary table salt reduce the amount of salt to 1/4 cup. Also note that I’m asking you to save the shrimp shells. They can be used to make a delicious shelf fish stock for use in other recipes. Store them frozen until you are ready to make stock.

For the Brine
1/3 cup each kosher salt and brown sugar
1 quart cold water

For the Marinade
1/4 cup olive oil
2 teaspoons finely chopped garlic
1 tablespoon chopped parsley
1/4 teaspoon red pepper flakes (or to taste)
2 tablespoons dry white wine

1 pound large shrimp (16 – 20 per pound) peeled and deveined (save the shells!)
Salsa Verde (recipe follows)

Garnish: Sprigs of cilantro

Method
Prepare brine by stirring salt, sugar and water together until dissolved. Add shrimp and refrigerate for 20 minutes or so. Mix the marinade ingredients together in a small bowl and set aside.

Remove shrimp from the brine and rinse thoroughly. Toss with the marinade to coat the shrimp and marinate for up to 1 hour, refrigerated.

Grill shrimp on both sides over medium hot coals (or alternately under a hot broiler) until they are just cooked through, about 3 minutes total, turning halfway through. Place shrimp on plates and top with the salsa and cilantro sprigs. Serve warm or at room temperature.

SALSA VERDE
Makes about 1 cup

This is a quick little sauce of Spanish origin that is delicious on all kinds of grilled, pan seared or roasted meats, fish and vegetables. Note that I’ve used blanched or roasted garlic rather than the fresh raw type. I think this is especially important if you are going to make the sauce ahead. Over time, raw garlic can become harsh and hot. Blanched or roasted garlic maintains its more subtle and sweet flavor and doesn’t overpower the sauce as it sits.

Ingredients
2 cups coarsely chopped parsley
1/2 cup chopped fresh basil or mint
4 (or more) anchovy fillets in oil
2 tablespoons drained capers
2 tablespoons blanched or roasted garlic (see note below)
1 tablespoon finely grated lemon zest
2/3 cup or so fruity extra virgin olive oil
Salt and freshly ground black pepper to taste

Add the parsley, anchovies, capers, garlic, basil and zest to a food processor or blender. With machine running, slowly add the oil until just blended. Sauce should still have a little texture. Season with salt and pepper. Can be stored covered and refrigerated for up to 1 day.

To blanch garlic, separate cloves but don’t peel. Place in a small sauce pan and cover with at least ½ inch of cold water. Place on stove over high heat and bring to a boil. As soon as water boils, drain and repeat process one more time. Rinse to cool off cloves. Remove husk from poached garlic and store covered in refrigerator for up to 2 weeks.

To roast garlic, cut off top quarter of a whole head to expose each of the cloves. Drizzle with a little olive oil and season with salt and pepper. Wrap loosely in foil and roast in a preheated 375-degree oven for 30 – 40 minutes or until garlic is soft when gently squeezed. Store covered in refrigerator for up to 2 weeks. Squeeze out as needed.

John Ash and fellow chef and friend, Mei Ibach, pose with salmon dishes made at the Windsor Certified Farmer’s Market, August, 2012. Photo courtesy: Rick Tang

I recently demonstrated this recipe at the Farmer’s Market in Windsor, CA, near my home in Sonoma County. We used salmon that was line-caught locally in Bodega Bay. Before you purchase any seafood, I recommend consulting first with the Monterey Bay Aquarium Seafood Watch chart, which can be found online, or you can download a free pocket guide or an app for your phone.

Chef John Ash talks about sustainable seafood at the Windsor Certified Farmer’s Market. Photo courtesy: Rick Tang

This Japanese Style of roasting works equally well on fresh halibut or sea bass. I serve the resulting fish hot or at room temperature, either as the center of the plate or as part of a salad. If you are doing this fish on the barbeque, a technique that I find helpful is to place the fish skin side down on a sheet of heavy aluminum foil and cook it indirectly and covered over a medium heat. The foil prevents the fish from sticking or burning (because of the sugar in the marinade).

John demonstrating sustainable seafood recipes at the Windsor Certified Farmer’s Market. Photo courtesy: Rick Tang

If you are broiling, do the same thing and be careful not to get the fish too close to the broiler element so that it can cook without burning. I’d allow at least 4 inches between the fish and the heat source. You can serve the salmon as is, or with a noodle salad. I’ve included the recipe if you decide to do the latter. Enjoy!

Japanese Roasted Salmon served over Soba Noodle Salad. Photo courtesy: Rick Tang

Japanese Style Roasted Salmon

Serves 4

4 five ounce fillets of wild salmon with skin on
1/2 teaspoon salt

Marinade
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoons sugar
3 tablespoons chopped green onion
3 tablespoons chopped fresh ginger
Zest and juice of one small lemon
Soba Noodle Salad (recipe follows)

Season salmon with salt and set aside.

Combine marinade ingredients stirring to dissolve the sugar. Pour marinade over fish and marinate refrigerated for 2 – 4 hours. Turn fish occasionally.

To serve: Roast salmon in a preheated 450 degree oven or alternately broil or grill salmon until just done, about 4 – 5 minutes depending on thickness. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad, if desired.
Soba Noodle Salad

Dressing:
Makes 3/4 cup or so

1/4 cup Dashi or defatted chicken stock
2-1/2 tablespoons white (Shiro) Miso
2 tablespoons seasoned rice wine vinegar
2 teaspoons toasted sesame oil
1 tablespoon soy sauce, preferably low sodium
1/3 cup or so canola or other neutral vegetable oil
1 tablespoon chopped sweet pickled ginger

Add the stock, miso, vinegar and sesame oil to a mini processor or blender and with motor running slowly add oil to form a creamy dressing. Add ginger and pulse a couple of times to very finely chop and incorporate. Store covered and refrigerated for up to 3 days. Pulse in a blender if sauce separates to bring it back together before serving.

Salad:
4 ounces dried soba noodles
2 cups peeled, seeded cucumbers, sliced on an angle
1 cup green onions, whites and green tops sliced on the bias
1 cup daikon radish or sunflower sprouts, gently packed
1 tablespoon sesame seeds, toasted
Japanese seven-spice powder (Togorashi), to taste (optional)
Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 4 to 5 minutes. Drain in a colander. Rinse with cold water until completely cooled, tossing gently to remove surface starch and drain well.

Toss the noodles with the dressing, cucumbers and onions. Top with the sprouts, sesame seeds, and a pinch of seven-spice powder.
Recommended Wines: Soft reds like pinot noir or merlot are nice with this salmon as long as you don’t allow it to become too sweet. A drier style Gewürztraminer or Riesling, especially those from Alsace, are also delicious with this dish.

John Ash (c) 1994
Revised 1/08

Photo from lburiedpaul

A simple way of taming garlic’s sometimes dominating flavor is to roast, poach, or toast it first.  When you cut into raw garlic you break the cell walls and it immediately begins to oxidize.  A product of that oxidation is the development of hot, often funky flavors that can overpower a dish. By applying heat, the enzymes that account for those flavors are neutralized, and the garlic will remain sweet and delicate.  This is especially important for things like pesto which often is made in big batches and stored refrigerated or frozen for later use.  You definitely don’t want the garlic to take over down the road.  With all of these methods, garlic can be stored in the refrigerator in a tightly covered container for at least a week.

To Roast Garlic:  Slice off the top quarter or so of each garlic head to expose the cloves.  Drizzle with a little olive oil and season with salt and pepper.  Loosely but completely wrap each head in a piece of foil and roast in a preheated 400-degree oven or until garlic is very soft and lightly browned, about 45 minutes or so.  To use simply squeeze the buttery soft garlic out of the head just like you’d do toothpaste.

To Poach garlic: Separate cloves but don’t peel.  Place in a small saucepan and cover with at least ½ inch of cold water.  Place on stove over high heat and bring to a boil.  As soon as water boils, drain and repeat process one more time.  Rinse to cool off cloves and now easily remove husk.

To Toast garlic:  Separate the cloves and place them unpeeled in a dry sauté pan over moderate heat.  Shake and turn them occasionally until the cloves develop toasty brown spots on the skin.  Remove, cool and the skin will easily slip off.  The additional benefit of this method is that you’ve added a lovely toasty flavor to the garlic.

COOKING ASPARAGUS

Asparagus does not usually need to be peeled unless you get a particularly stringy spear. This is despite the many recipes that call for this step.  If it’s really fresh it should be nice and tender.  To double check:  after you cut off the woody end, cut a small piece and eat it. Make your decision about peeling then.  The exception is if you are doing the shaved salad below or using fresh white asparagus which should always be peeled according to Harold McGee and others.

If the white woody base is still there when you buy asparagus then this has to be removed. Either chop it off, or snap the asparagus by holding the bottom and near the top with your hands — the idea is that it should snap right at the point where it starts getting tough.  Drawback to this is that you’ll probably waste more of the tender spear than if you just cut the tough white base off with a knife.  To be sure that you are into the tender part cut off a little of the base and eat it to test.

There are lots of ways to successfully cook asparagus.  The key no matter which method you use is to make sure that you don’t overcook.  The goal of “crisp-tender” should always be in your mind.  Time will of course depend on the thickness of the spear.

Blanching:  Drop the trimmed spears into boiling salted water and cook until just tender.  If not eating right away then plunge into cold water to stop the cooking and set the color.  Old recipes sometimes called for using baking soda in the cooking water to help preserve the color and soften the vegetable.  While the former might be nice the latter isn’t.  Most of us like our asparagus with a firm texture.  Also baking soda destroys acids like Vitamin C.

Steaming:  Takes a little longer than blanching but the rationale is that it retains more nutrients.  There are asparagus steamers on the market in which you place the asparagus vertically with a little water in the bottom.  The thicker bottoms get more heat than the tops and in theory this will evenly cook the whole spear.  I use my Chinese bamboo steamer with good results.

Grilling:  One of the simplest and best ways, to my taste, to cook asparagus is to give it a light coating of olive oil and grill it.  Grilling brings out the sweetness and I prefer it to steaming or boiling which seems to bring out more of the “vegetal” notes.  I’m convinced too that keeping the asparagus away from water seems to minimize that interesting condition called “asparagus pee”.  I won’t go any further but see if it works for you!

Roasting:  Similar to grilling except in the oven.  Place the oiled and seasoned spears in a loose single layer on a baking sheet and either cook in a hot oven (450 degrees or more) or cook under a preheated broiler until just begin to brown.  You’ll need to turn them a couple of times.

Stir Frying:  You’ll need to cut the asparagus stalks into shorter lengths and then stir fry.   You can either blanch the asparagus before stir frying which will cut down on time or you can just do it from raw.  Up to you.

Microwaving:  A great way of cooking asparagus which both preserves color and minimizes nutrient loss.  Rinse, place in a microwave proof bowl, cover with plastic and cook till its crisp tender.
.
And now some recipes to try.  Enjoy!

ASPARAGUS FRIES WITH SMOKED PAPRIKA AIOLI
Serves 6
The sweet spot for frying anything is 350 – 375 degrees.  Ideally you should have a deep fry thermometer of some kind to regulate.  If you don’t you can use a small cube of fresh bread to test or, as my grandmother did, put the handle end of a wooden spoon into the hot oil and if it bubbles nicely you are good to go.  It’s important here to peel the asparagus so that the coating will stick to it.

3 cups or so vegetable oil for frying
1 pound or so big but tender asparagus peeled spears, woody ends removed (see side bar)
3/4 cup flour seasoned generously with salt and pepper
2 large eggs beaten with 2 tablespoons water
2 medium limes
1 cup panko bread crumbs
Smoked paprika aioli (recipe follows)

Heat the oil in a small saucepan to 375 degrees.
Test the asparagus to make sure it’s not tough or stringy.  If so peel it first using a vegetable peeler.  Cut asparagus into 2-inch lengths.
Place seasoned flour on a small plate. In a small bowl combine the egg mixture with the juice of one of the limes.  Cut the other lime into 6 wedges.  Place the panko on another small plate.

Dredge the asparagus first in the flour and shake off any excess.  Then, dip into the egg mixture and finally into the panko to nicely coat.  Fry until golden brown, about 3 minutes.  Remove and drain briefly on paper towels.  Serve immediately with the lime wedges and the smoked paprika aioli.

Smoked Paprika Aioli
Makes about 3/4 cup
4 large poached garlic cloves
1 tablespoon or so olive oil
2/3 cup mayonnaise
2 teaspoons smoked paprika or to taste
Drops of lemon juice to taste
Salt and freshly ground pepper to taste

Add all ingredients to a mini food processor and pulse till smooth. Store refrigerated for at least 1 hour to allow flavors to blend before using.

ASPARAGUS, POTATO AND PECORINO GRATIN
Serves 8 – 10 as a side dish
You’ll note there is no cream or milk in this variation of scalloped potatoes.  It’s very simple to do and you could add some chopped fresh or sun dried tomatoes and other herbs if you liked.  Be sure to use a fragrant, fruity olive oil for best results.
2-1/2 pounds Yukon Gold potatoes, peeled
2 pounds young asparagus, woody ends discarded and cut into 1-inch lengths
3/4 cup fruity extra virgin olive oil
2 cups coarse bread crumbs such as panko
1/3 cup chopped fresh parsley
2 teaspoons dried thyme
2-1/2 cups finely grated Pecorino cheese (about 6 ounces)
Salt and freshly ground pepper
1-1/2 cups pitted and chopped black olives such as Cerignola or Oil Cured

Bring 6 – 8 quarts of salted* water to a boil.  Slice the potatoes into 1/4-inch thick rounds add to boiling water, cook for 2 minutes and then remove with a strainer and cool on a baking sheet.  In the same boiling water, blanch asparagus for 2 minutes, drain, run under cold water to stop the cooking and set the color. Set aside.

Oil a 3 quart, 3-inch deep baking dish with 3 tablespoons of the olive oil.  In a separate bowl mix the bread crumbs with the parsley, thyme and the Pecorino.  Spread 1/3 of the potatoes in a single layer in the bottom of the baking dish, season generously with salt and pepper and top with 1/3 of the bread crumb mixture.  Spread half of the asparagus and olives over this along with a third of the remaining olive oil and top with another layer of the potatoes, duplicating the first layer.  Top with the final layer of potatoes and the bread crumbs drizzled with remaining olive oil.
Bake in a preheated 350-degree oven for 60 minutes or until potatoes are tender and top is golden brown.  Serve warm.
* For blanching use sea salt and add enough so that water tastes like the ocean.

My Grandmother and I would pick the wild asparagus and eat much of it raw, right on the spot.  If you’ve never had just picked asparagus, it has any amazing sweet/green flavor, something that you don’t get with cultivated asparagus.  Raw is still one my favorite ways of eating asparagus but it must be just picked to take advantage of its natural sweetness.  Of course there are all kinds of ways to prepare asparagus beyond just steaming the spears whole. We’d have it every day until its short season was over.  The following recipe, and all of the recipes in this series have their genesis in dishes my Grandmother created with asparagus, so this is really an homage to her!

SHAVED RAW ASPARAGUS SALAD WITH PECORINO AND HAZELNUTS
Serves 6 – 8 as a side salad
You could use this same approach with artichokes or Brussels sprouts.  Once dressed, the shaved asparagus shouldn’t marinate for more than 15 minutes or so because it loses it crisp texture.  If your asparagus has a tough skin then you’ll want to peel it completely before shaving.  If not then follow instructions below and just shave off and discard 2 sides of it.

3/4 pound fresh asparagus (preferably larger rather than smaller), woody ends discarded                                                                                                                                 Honey lemon vinaigrette (recipe follows)
3 cups young arugula and/or upland cress (about 2 ounces)
1/2 cup peeled, toasted and chopped hazelnuts
2 – 3 ounces thinly shaved pecorino (use a vegetable peeler)

Cut off tips of asparagus and set aside in a large bowl.  Lay asparagus flat on cutting board and shave one side of it with a vegetable peeler and discard this first shaving.  Turn to other side and repeat.  Now shave remaining thinly and place in the bowl.  Dress generously with some of the vinaigrette and let it sit for 10 – 15 minutes for flavors to marry and asparagus to soften just a little.
Add arugula and hazelnuts along with a little more dressing and toss with asparagus.  Arrange attractively on plates and top with the shaved pecorino.  Serve immediately.

Honey Lemon Vinaigrette
Makes 1 generous cup
2 tablespoons finely chopped shallot
6 tablespoons seasoned rice vinegar
2 tablespoons fragrant honey
4 tablespoons fresh lemon juice
4 tablespoons olive oil
Salt and freshly ground pepper to taste

Whisk all ingredients together and season with salt and pepper.  Store covered and refrigerated up to 3 days.

Photo from B Rosen

At sports victories we’ve all seen the winners shaking a bottle of champagne and then opening it so the cork flies off and the wine showers out of the bottle.  Fine for a sports celebration, but you definitely don’t want to do that at home.  Here are a few tips for properly and safely opening sparkling wines:

1.    Always remember that a bottle of bubbly can be dangerous.  It’s packed with six or so atmospheres of pressure (90 pounds per square inch) within each bottle.  That’s about the same as a truck tire.  Never, never point the cork toward anyone (including yourself) when you open the bottle.

2.    Be sure to chill the bottle before opening, to at least 45 degrees or lower.

3.    Make sure the bottle hasn’t been handled roughly before opening.  You don’t want to agitate the carbon dioxide gas and make it even more explosive.

4.    Hold your thumb on the cap with your left hand as you remove the wire cage.

5.    Hold the bottle at 45 degrees and then turn the base of the bottle with your right hand to loosen the cork.  The cork should be released with a hiss and not a pop.  You don’t want to lose any of those precious bubbles!!
A final note – -Pour the wine slowly into the glass so it doesn’t foam over and be sure your glasses are sparkling clean.  Glasses with any soap or other residues hinder the bubbles!

Photo from Mot the Barber

Most of us have heard about deep frying turkey, which originated in the south and is often called “Cajun Fried Turkey”.  When I finally tried it, the results were outstanding, I have to admit.  The turkey was crisp, moist, not greasy and took a whole lot less time to cook.  However I must say that having a big pot of hot bubbling fat over an open flame can be risky.  Underwriters Laboratory notes that an overheated turkey fryer can explode. And, if the oil ignites, it can become what they describe as “a vertical flame thrower”. A number of homes and other buildings (such as garages) are destroyed each year due to the unsafe use of a turkey fryer. UL has refused to list turkey fryers as safe.  They have a very graphic video on YouTube which shows the dangers.  There is another option, however I want to be completely transparent and say that I have no connection with this product or company.  The safer alternative is one made by Char-Broil and it’s  called “The Big Easy”.  It is a propane powered infrared roaster oven that gives you foods that look and taste like they were fried. Anything you can lower into the cooking chamber can be cooked quickly (turkey at about 10 minutes a pound).  It’s also great with chicken and other larger birds.

If you try The Big Easy, or if you have some tips for safely deep frying a turkey, I’d love to hear from you.  However you choose to cook your turkey this Thanksgiving, I hope you have a safe holiday!

Photo from tvol

•    Aluminum:  Remember a few years ago when people were throwing out their aluminum pots and pans because of the “Aluminum causes Alzheimer’s” scare??  According to the National Institutes of Health there is absolutely no evidence that cooking in aluminum pans causes Alzheimer’s
•    Iron: Cooking in an iron pot can add beneficial iron to your diet.  This is especially important for pre-menopausal women, children and teenagers who need extra iron.  Acidic foods like tomatoes or apples that cook for a long time in an iron pot absorb the most iron.  Interestingly though you can also get a little bit of iron from stainless steel cookware.
•    Non-Stick:  The Teflon coatings are basically inert.  Teflon is used as part of heart implants mechanisms.  And, although they can lose their non-stick qualities with hard use, there is no reason to throw a nicked or scratched pan away.  Even if you consumed a little piece of the resin in your food, it would pass unchanged through your body.
•    Copper:  Don’t use unlined copper cookware.  Enough copper can dissolve into your food to cause illness.  Copper cookware, which is lined with stainless steel or tin, is fine and often desirable because copper on the bottom of the pan is a great heat conductor.