Tag Archives: lemon

Sage-Studded Garlic Fennel and Brussels Roast

After a perfect day in Maine, TGC feeds his hungry friends.

Knock knock knock.

Gentleman Caller.

TGC’s first paddle boarding adventure.

As summer flashes by us, I am getting to spend some of its waning moments in beautiful Maine. I am up at Maine State Music Theater presently, and having one of the best summers in recent memory.

Gorgeous people: Aleka Emerson, Matty Rickard (and GUS)!

Firstly, Maine is indescribably spectacular. The weather can be a tad menopausal, but the natural beauty of its lakes, beaches, trees, architecture, and denizens make it absolutely enchanting.

Chelsea Williams, best Sandy ever and all-around beautiful soul.

This last week, my “Sandy” – incomparably cool Chelsea Williams ACTUAL Mainer  – took me and the Dream Team to Thomas Pond in Raymond. An afternoon of intense sunshine, paddle boarding, a pontoon boat ride, a family of loons and a very energetic Boston Terrier conspired to make the perfect day off from the show.

Gus!

How does one top a day like that? With a Gentleman Caller family dinner, of course!

This is one of the dishes I put down in front of my little Maine “family” on our final day off before heading back to the big City. It’s not terribly difficult but will punch you in the face with robust flavors and intense aromas.

What you need:

  • 1 – 1 1/4 pound brussel sprouts
  • 1/2 a white onion
  • 1 large lemon
  • 1 large fennel bulb
  • 1/3 cup olive oil
  • 6-8 cloves garlic
  • 5 or 6 large fresh sage leaves
  • 1-2 tablespoons red chili flake (based on your taste buds)
  • kosher salt
  • fresh black pepper

The Gentleman Caller giving you surfer chic while zesting. PC: Aleka Emerson

Preheat your oven, preferably on convection mode, to 425.

Line a baking sheet with foil. Spray with pan release.

Cut the butt off the brussel sprouts and halve them. Put them in a large mixing bowl.

Cut the fennel fronds off the bulb. halve the bulb lengthwise, then cut into 1/3 inch pieces widthwise. Add to mixing bowl.

Smash the garlic with the side of your knife; chop to the consistency you like. I like bigger pieces.

Rough chop the onion. Chiffonade the sage. Add to bowl.

Zest the lemon, preferably with a zester that allows strips and not a microplane grate. Add to the bowl.

Drizzle everything with olive oil. Sprinkle with red pepper flakes, ample salt (at least a teaspoon, probably more), and pepper. Stir to combine.

Spread evenly on the prepared pan. Place in the preheated oven for about 25 minutes. When the edges start to caramelize, remove from the oven and squeeze the entire lemon over the vegetables and add some additional black pepper. You could also opt to sprinkle with chopped flat leaf parsley.

Printable PDF here: Sage-Studded Garlic Fennel and Brussels Roast

Thanks for joining me on my adventures! You’re gonna love this simple healthy dish!

xo, The Gentleman Caller

 

The Gentleman Caller’s Asahi Poached Shrimp – Dear Evan Crustacean

Knock knock knock.

Gentleman Caller.

The Gentleman Caller threw a Tony Awards party, and if you haven’t seen the video yet, it was eh-pic. EPIC.

Hosted at my friend George’s beautiful Houston home, a small and friendly gaggle got together to drink, eat, vote for our favorites and root for friends and acquaintances.

This is one of the many offerings from that evening. It’s a basic twist on a shrimp cocktail. But you know good and well that The Gentleman Caller can’t leave well enough alone with a classic. This spin is Asian-inspired, flavor forward, and will wow your friends.

What you need:

  • 21.4 ounces Dry Asahi beer
  • 2 cups water
  • 3 cloves garlic, smashed
  • 1 tbsp kosher salt
  • 1 tablespoon whole peppercorns
  • lemon peel from one large lemon, removed with vegetable peeler
  • the juice from the peeled lemon
  • 2 lbs 16/24 rock shrimp or whatever your favorite is, peeled and de-viened (yes, I usually poach shrimp peel-on. Not today.)

In a saucepan, combine all ingredients except shrimp. Bring to a gentle boil. It shouldn’t roll. Just bubbles.

Add the shrimp. Poach for EXACTLY 3 minutes. Remove swiftly with a spider into a bowl of ice. Allow to cool.

Transfer into a zip-top bag until you are ready to plate with some paper towels. Keep them dry.

In contrast to ketchup-y generic cocktail sauce, we are going to go with a wasabi aeoli.

What you need:

  • juice of 1 lemon
  • 6 cloves of garlic
  • 4 tablespoons prepared wasabi (should be very thick paste)
  • zest of 1/2 a lemon (Meyer if available)
  • 1 tsp honey
  • 1 teaspoon chives
  • 1 tsp kosher salt
  • 2 cups Kewpie mayonnaise, or whatever is your favorite (try to find Kewpie)

Combine all ingredients in a food processor. Let ‘er rip till smooth. It will be a lovely shade of light green.

Plate creatively to show off the beautiful little crustaceans and your gorgeous sauce. Enjoy!

Printable PDF here: Asahi Poached Shrimp

Be sure and see the other insanely delicious appetizers and small bites from my 2017 Tony Award night!

This The Gentleman Caller signing out.

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The Gentleman Caller’s Texas Gin and Cucumber Martini

Knock knock knock.

Gentleman Caller.

Ahhh, it’s coming. Summertime. Cut offs and cowboy boots. Oh, wait, I outgrew that when I was 6. It was an interesting look though. Maybe I’ll try to bring it back this year.

I digress. Texas has had a lot of distilleries pop up in the last decade or so, and some of them are doing tremendous business. When I was down there a few weeks ago, I went to the local hooch house and eyeballed what they had that was fun and new. I ended up bringing back to New York a gin called Old Highborn. It’s nice, smooth, and very affordable.

Now if you come here much, you know I like a cucumber. I wanted to fuse the summery cucumber and the dry gin in a glass with a lovely froth on top. I did a little testing and now present you The Gentleman Caller’s Texas Gin and Cucumber Martini. This makes two 4 to 5 ounce martinis or one fish bowl, ya lush.

What you need:

  • 3 ounces dry gin (I used Old Highborn)
  • 1 ounce elderflower liqueur
  • 1 ounce simple syrup
  • 2 ounces fresh lemon juice
  • 1/2 of a large cucumber, rough peeled and chopped
  • 1 egg white

Put 2 martini glasses in the freezer or fill with crushed ice.

Muddle the cucumber pieces thoroughly and then press the juice through a wire mesh, careful to keep seeds out of the liquid.

Fill a shaker halfway with ice. Add gin, elderflower liqueur, simple syrup, lemon juice, strained cucumber juice, and egg white. Shake like crazy.

Strain into chilled glasses. Garnish with cucumber skin if you like, but really the egg white froth is quite enough fanfare.

Enjoy!

Downloadable PDF here: The Gentleman Caller’s Texas Gin and Cucumber Martini

Cheers to you,

The Gentleman Caller

The Gentleman Caller’s Texas Gin and Cucumber Martini

 

The Gentleman Caller’s Infused Oil

The Gentleman Caller’s Infused Oil

Knock knock knock.

Gentleman Caller.

Oils are an integral part of cooking. Regardless of what you are preparing, it’s likely you will incorporate a fat, unless you are in a time machine going back the SnackWell 1990’s.

Oils are purposeful. They add flavor, they lubricate, in some cases they elevate ordinary things to spectacular dishes.

They are also malleable, and take on the flavors compounded with them over time.

So, I offer you The Gentleman Caller’s Infused Oil. This is good for salad dressing and finishing. It can be used for cooking as well, but because of the labor involved and the subtlety of the product, it’s best for dressing and finishing.

What you need:

  • 4 cups of grapeseed oil
  • 2 heads of garlic
  • 4 tbsp peppercorn (black or mixed)
  • 4 tbsp red chili flakes
  • 4 long sprigs of fresh rosemary
  • the rind of a lemon

In a sturdy pot (I use a cast iron skillet), measure out your oil. Cut the heads of garlic to expose the insides of each clove. No need to peel. Place in a 250 degree oven for about an hour and a half.

Allow this to cool.

Choose your bottles or jars. I chose 1 bottle to accommodate 2 cups, and then 2 more to accommodate 1 cup each.  Wash them diligently. Make sure whatever vessel you use can attain a solid seal to prevent leaking and contamination.

Combine your ingredients. For every cup of oil, you will want 1 tbsp of chili, 2 lemon peels, 1 tbsp of peppercorn and a sprig of rosemary.

Allow to sit for 2 weeks, shaking occasionally. Enjoy!

Other interesting combinations include:

  • star anise and fennel frond
  • raw garlic by itself for a very garlicky oil
  • fresh basil leaves and roasted garlic
  • fresh lavender and thyme

This is The Gentleman Caller signing off.

For the PDF click here: Infused Oil

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Miller Lite Shrimp Cocktail – the perfect starter or passed hors d’oeuvres

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

It’s but a few days till we all begin our 2017 crash diets, but before that starts let’s keep the fatty food fiesta going! Here is one in a series of apps and starters that I am presenting moving toward New Year’s celebrations. Today’s is The Gentleman’s Miller Lite Shrimp Cocktail.

This dish is actually not fatty or gross, just a bit indulgent. It’s a luxurious starter and also can function as a passed hors d’oeuvre on little spoons with a dollop of sauce.

Ceramic asian soup spoons work well for individual servings of appetizers. They make them in recyclable plastic, too.

Dad and Poppa pretty much always drank Miller Lite when I was growing up, and they both loved a shrimp boil. So this is a bit of an homage to my dad and his dad.

What you need:

  • 1 12 ounce can of Miller Lite (or your favorite beer)
  • 6 ounces water
  • 1 pound shrimp, peels on**
  • peels of one lemon
  • 3 tablespoons crab boil***
  • 2 teaspoons salt

**Shrimp are classified numerically by how many pieces you get per pound. 21/25 shrimp = you will get between 21 and 25 shrimp per pound. U15 means you will get Under 15 shrimp per pound. I like about 16 shrimp per pound. Indulgent, sizable, but not giant. Also, try to get E-Z Peel shrimp. That means they’ve been deveined and you won’t have to deal with removing the intestinal track. Gross.

***My preferred brand is Kalustayan’s House Blend http://kalustyans.com/index.php?route=product/product&product_id=8638&search=crab+boil – but Zatarain’s and Tony Cachere’s are fine, too. Just less complex. Be sure that salt is not an ingredient in your crab boil.

In a saucepan, combine liquids, lemon peels, crab boil and salt. Bring to boil.

Add shrimp. Boil for exactly four minutes and not a moment longer. Remove from sauce pan, put in a bowl with ice and lemon slices.

When they are a temp you can work with, peel them. Allow the shrimp to get very cold before serving.

MILLER LITE SHRIMP COCKTAIL – THE PERFECT STARTER OR PASSED HORS D’OEUVRES

I like to serve them with this basic, easy cocktail sauce.

Here’s what you need:

  • 1 cup of ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons grated horseradish
  • dash of fresh black pepper
  • siracha, Frank’s Red Hot, or Texas Pete to taste
  • 1 tablespoon of smashed capers (optional)

Combine all ingredients. Allow to sit before serving, allowing the flavors to merge.

I don’t know anyone who doesn’t love a shrimp. This is certain to please your guests, or maybe just you!

Happy New Year.

xo – The Gentleman Caller

The Gentleman Caller’s Cocktail Sauce