Wednesday, December 15, 2010

Bon appétit

Did you read Calvin Trillin's recent piece on Mosca's restaurant, outside New Orleans. Here are some of the dishes he savored.



Shrimp Mosca
Serves two to four


Ingredients
2 lbs. large, whole fresh shrimp
¾ cup olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. oregano
1 tsp. rosemary
3 bay leaves
6-10 cloves unpeeled garlic, mashed
½ cup dry white wine
Procedures
1. Place all ingredients except wine into a large skillet.
2. Cook over medium-high heat for fifteen to twenty minutes or until the shrimp are pink and the liquid produced by the shrimp has almost completely disappeared.
3. Stir occasionally.
4. Reduce the heat and add the wine.
5. Cook at a low simmer until the liquid is reduced by half, about five to seven minutes.
6. Serve the shrimp hot with the pan juices.


Chicken a la Grande
Serves two to four


Ingredients
3-lb. chicken, cut into eighths
¾ cup olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
6-10 cloves unpeeled garlic, mashed
1 tsp. rosemary
1 tsp. oregano
½ cup dry white wine
Procedures
1. Heat olive oil in large skillet until hot.
2. Add chicken pieces.
3. Turn chicken often, cooking until browned.
4. Sprinkle chicken with salt and pepper.
5. Add garlic, rosemary, and oregano, stirring to distribute seasonings.
6. Pour the white over the chicken and simmer until the wine is reduce by half.
7. Serve chicken hot with pan juices.

Chicken Cacciatore
Serves two to four

Ingredients
3 lb. chicken cut into eighths
¾ cup olive oil
1 tsp. fresh ground black pepper
6-10 cloves unpeeled garlic, mashed
1 tsp. rosemary
1 tsp. oregano
½ cup dry white wine
1 ½ cup tomato sauce
Salt to taste
Procedures
1. Heat olive oil in large skillet until hot.
2. Add chicken pieces.
3. Turn chicken often, cooking until browned.
4. Sprinkle chicken with salt and pepper.
5. Add garlic, rosemary, and oregano, stirring to distribute seasonings.
6. Remove the pan from the stove; pour the wine over the chicken.
7. Add the tomato sauce.
8. Return to heat.
9. Simmer ten to fifteen minutes until wine and tomato sauce has blended and thickened.

Roasted Potatoes
Serves six

Ingredients
7-8 peeled potatoes, halved
1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. rosemary
½ cup chopped onion
3-4 cloves garlic, crushed
½ cup olive oil
½ cup dry white wine
2 cups water
Procedures
1. Place potatoes in eight-inch-square baking dish. Sprinkle salt, pepper, oregano, rosemary, and onion over potatoes.
2. Add crushed garlic.
3. Pour olive oil, wine and water over top of potatoes.
4. Cover baking dish with foil.
5. Place in 450-degree oven for one hour.
6. Remove foil and bake another thirty minutes or until brown.

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