Restaurant Favorites

During these unstable economic times many people are tightening their belts and eliminating luxuries and extras from their lives; and one of the cut backs involves retail outlets and restaurants. Personally I dine out significantly less, especially at run of the mill restaurants. Seriously why should I pay ten to twenty dollars plus tax and tip for a meal I can make at home for less money and with better ingredients. Plus there are some restaurants out there that have kitchens staffed with “cooks” that have absolutely no culinary training. This is too bad for their patrons who are the ones to suffer from dishes prepared in unimaginative and inconsistent ways. I feel that to have a truly great kitchen you have to staff it with people who love experimenting with food. That is what makes their meals so fabulous; they truly care about the food they send out to each patron.


But really, why should you give up all of your favorite restaurant fare, I didn’t. What I have been doing instead is to make my restaurant favorites at home; and trust me you can do a better job than most of the kitchen staff out there. Anyone can follow a recipe but when you are cooking for yourself and loved ones you tend to put a bit more effort into the final product. Give these recipes a try, none of them are hard and you might surprise yourself.


I want to start off with something restaurants use mostly as a special, Prime Rib. First of all a prime rib is nothing more than a big ribeye (club) steak that is baked. And honestly it is cheaper for you to buy a prime rib instead of steaks for however many you need to serve. Now if you order this out at a restaurant nine times out of ten it is seasoned with salt and pepper and served with a simple Au Jus. You can do so much better than that! Begin by purchasing your meat and remember that choice is better than select (which a lot of restaurants use), and just so you know, a three to four pound prime rib will serve six to eight people; I did it and had leftovers. I know it doesn’t sound like much but I am assuming you are serving sides with the meat. Let the meat rest at room temperature because cold meat will seize up and turn out tough. Next pull out or borrow a food processor and puree five garlic cloves, a half-cup each of prepared horseradish, salt and olive oil 2 sprigs of fresh rosemary and a fourth of a cup of freshly ground black pepper. Take this paste and schemer it all over your meat, and then bake it at 350 degrees for and hour and a half to two hours. Once again let the meat sit for a few minutes so that the juices can redistribute. Both my friend TW and I made this for Christmas and our families thought that we were rockstars. Warning: if you are watching your sodium cut back on the salt because the crust is kind of salty, but seriously yummy.


If you don’t groove on horseradish substitute a half-cup of Dijon mustard for it. Or if that still isn’t your thing season the meat with Montreal Steak Seasoning and then cut small pockets in the uncooked meat and fill them with smashed garlic cloves. But the lesson I am trying to get by you is that Prime Rib should not be reserved for special occasions only, it really isn’t that expensive and super simple to make at home.


Another restaurant favorite is Shrimp Scampi, which is insanely easy to make. Start by melting two tablespoons of butter in a skillet, add two minced cloves of garlic and sauté for a minute. Next add about a fourth of a cup of either vermouth or white wine, and a tablespoon or so of lemon juice. Once this is warmed through add one and a half pounds of uncooked, peeled, deveined shrimp and cook just until the shrimp turns pink and begins to curl up. Remove the pan from the heat and stir in a fourth of a teaspoon of lemon zest. I serve this over pasta, traditionally linguini is used but I actually prefer short pastas like penne. If you want to up the wow factor on this dish and make it “Bistro-Style” just add a handful of halved grape tomatoes and a teaspoon of capes. This is a meal that I make on a regular basis because it is quick, easy and I always have the ingredients on hand.


A staple menu item at any decent Italian restaurant is Chicken Piccata; and if you can make the Shrimp Scampi then you can make this. I found a recipe that amps up the flavor of this dish by adding Parmesan cheese. Before I give you the recipe I want to mention that a few years ago I bought a wedge of real Parmesan cheese and after trying it decided to never go back to the junk in the cardboard shaker. It costs more but is so worth it, and you can use less cheese because the flavor is so intense. Start by dipping four boneless, skinless pounded out chicken breasts in first flour, then two scrambled egg whites, and then into freshly grated Parmesan cheese. Cook them in olive oil over medium heat until a deep golden color, about ten minutes. In the same pan you cooked the chicken in add two cloves of minced garlic and a quarter cup of capers. If you don’t have nonpareilles capers you should give them a rough chop because the larger ones can be a bit much if left whole. Cook this for about two minutes and add half a cup of white wine and bring to a simmer. Next stir in half a cup of chicken broth, two tablespoons of butter, half a box of drained frozen spinach and the juice of one lemon. Heat this through and then serve over the chicken breasts and your favorite cut of pasta.


Finally I want to share a steakhouse specialty, steak with herbed butter. The addition of an herbed butter, or even bleu cheese, gives the beef a velvety finish and extra flavor. To make the herbed butter take four tablespoons of unsalted softened butter, one and a half tablespoons chopped fresh chives or scallions, one tablespoon chopped fresh parsley, one tablespoon of lemon juice and salt and pepper. It doesn’t matter what kind of steak you cook, just spread the butter onto the cooked meat and let it melt. Also a traditional steakhouse dish is Creamed Spinach. I actually love spinach and this dish is something that I make as a treat. Make a roux from three tablespoons of butter and a quarter cup of flour, and cook this for a minute or two before you add two and a half cups of milk, two teaspoons of salt and a half-teaspoon of nutmeg. Bring this to a boil, whisking until it thickens and then remove from the heat. In a deep skillet cook two pounds of fresh chopped spinach with a pinch of salt until wilted. Mix the thickened sauce into the spinach and enjoy.


Basically I am trying to get you to believe in yourself as a cook, anyone can cook, all you need to do is read the recipe and put in some effort. Restaurant owners want you to think that you can’t do what they do in the kitchen, bull, it is not hard and as I said most of the time the people in restaurant kitchens are no more qualified than you to do their job. So pick your favorite restaurant dish, find a recipe and make it. I’m sure that you will surprise yourself and find that you can do it! And why don’t I put my money where my mouth is? Because I am really not interested in getting out of my current position and into the “service industry”, besides working in a commercial kitchen makes you smell terrible and sweat, and there is nothing worse than smelling like a sweaty French fry. No thank you I will stick to my own kitchen cooking for family and friends. The most important ingredient in any meal is love, which I try to put into every meal that comes out of my kitchen. (Hey at least I have never given anyone food poisoning, that’s something to be proud of).


The Best Prime Rib

3-4 lb. Prime Rib
5 Garlic Cloves
½ Cup Prepared Horseradish or Dijon Mustard
½ Cup Kosher Salt ½ Cup Olive Oil
¼ Cup Black Pepper, freshly ground
2 Sprigs Fresh Rosemary leaves

In a food processor blend all the ingredients, then spread all over the meat that has come to room temperature. Bake at 350° for 1 ½ to 2 hours.


Shrimp Scampi

2 Tblsp Butter
2 Garlic Cloves, minced
¼ Cup Vermouth or White Wine
1 Tblsp Lemon juice
1 ½ Lbs. Shrimp, uncooked & shelled
¼ Tsp. Lemon zest

Sauté the garlic in butter until soft, add the vermouth and lemon juice and bring to a boil. Add shrimp and cook until pink and curled, stir in the lemon zest. Serve over pasta.


Parmesan Chicken Piccata

4 Boneless Chicken Breasts
1 Cup Flour, seasoned with salt & pepper
2 Egg whites, scrambled
1 Cup Parmesan Cheese, grated
2 Garlic Cloves, minced
¼ Cup Capers
½ Cup White Wine
½ Cup Chicken Broth
2 Tblsp Butter
½ Box Frozen Spinach, defrosted
1 Lemon, juiced

Dredge the chicken in flour, egg whites, and Parmesan cheese. Sauté until golden brown, 5 minutes each side, remove from pan. Sauté garlic and capers in the same pan, add wine and cook for 2 minutes. Add remaining ingredients and simmer until hot. Serve with pasta.

Herbed Butter for Steak

4 Tblsp Unsalted butter, softened
1 ½ Tblsp Chives or Scallions, chopped
1 Tblsp Parsley, chopped
1 Tblsp Lemon juice
Salt
Pepper

Mix all of the ingredients until well blended and serve on top of a cooked steak.


Creamed Spinach

3 Tblsp Butter
¼ Cup Flour
2 ½ Cups Milk
2 Tsp. Salt
½ Tsp. Nutmeg
2 Cups Fresh Spinach

Melt butter in a skillet, whisk in flour to make a roux. Add milk, salt and nutmeg, bring to a boil and let thicken. In a separate pan sauté spinach until wilted and then fold the thickened sauce in to it.