What I’m Cooking Now
Food Diaries from Martha’s Vineyard
Each day feels like a continual déjà vu. But, time is passing, and we’ve been in this period of Covid Crisis for over 130 days. Yes, let that sink in for a minute, over a 130 days.
With the way this crisis is continuing to get worse in many parts of the country, it’s likely this ‘stay at home’ lifestyle may no longer be just temporary life, but simply a way of life. Unlike many of the posts and photos that were trending on all the social media platforms in the first two or three months of this quarantine, I can say with some amount of pride that I did not bake bread or create a sourdough starter. But, all of you know I’ve been cooking. Here is what I’ve been cooking of late. Since arriving on Martha’s Vineyard, which has an abundance of farms for an island, all of the fresh produce completely informs how I cook and what I cook.
Of the countless chicken dishes I’ve been cooking and testing, the one that has two thumbs up and the approval of two men with finicky/foodie palates, which they credit or blame me, is the Chicken Adobo recipe that was provided to me by one of the two marketing gurus, Melissa Ortiz. I did change a few things, like adding some jalapeño because we like a little heat in our family, or at least, my son and I do. Here is the recipe below:
-2 lbs of chicken thighs and drumsticks (I left skin on for it to crisp at the end, but you can certainly leave off)
-1 piece of Knorr Chicken Cube
-1 head of garlic, peeled, crushed
-3/4 cup white vinegar (not white wine vinegar)
-6 tablespoon soy sauce
-1 ½ teaspoon whole peppercorns (if you don’t have, just use black pepper)
-5 bay leaves ( I used 3 fresh bay leaves since I found some)
½ cup water
-1 jalapeño sliced
-2 teaspoon of sugar (Melissa’s recipe called for one, but I used a little more to offset some heat from the jalapeño)
-4 Tablespoon of cooking oil to use at the very end.
Place chicken, garlic, vinegar, soy sauce, pepper, bay leaves, water, jalapeno in a pot and boil. Turn heat down to simmer. Add chicken bouillon and sugar. Turn chicken over, so other side is also infused with sauce. Cook another 10 minutes. Once finished, take chicken out, put oil in a saute pan, add chicken pieces to brown, or if you have skin on the chicken to crisp the skin. Serve over white rice, adding sauce to the rice. I sprinkled some scallions on at the very end. Yummy.
I have been making fresh salads with lettuce that is plucked out of the ground from the farm where I shop. They have an abundance of fresh herbs as well, and I’ve been adding freshly chopped basil, oregano, thyme, you name it, into every salad. For a salad dressing, I like to keep it as simple as possible. A little minced shallot, vinegar of your choice, a little Dijon mustard, and a very good olive oil. Sometimes I will just use fresh lemon juice and olive oil as a dressing, which has a brightness, helping to make the fresh ingredients stand out.
Nestled between the Vineyard Sound and Pacific Ocean, there is plenty of opportunity to cook fresh seafood. Lobster being a particular favorite. Other than the standard lobster roll, I usually use the lobster meat a few different ways: in a lobster quesadilla or in a lobster pasta. For the lobster quesadilla, I use chopped scallions, any blend of cheeses, lobster meat and tortilla of your choice. Of late, I’ve been buying and using a handmade tortilla by La Tortilla Factory. I usually make a mango salsa, which is chopped mango, red pepper, a little jalapeno, fresh lime juice, salt and pepper.
As for the lobster pasta, I saute chopped garlic and shallots in some olive oil. I add cherry tomatoes, chopped basil, salt and pepper, adding cooked lobster meat at the end. Once pasta (I usually use a Pappardelle) is done, keep a bit of the pasta water. Add pasta to the lobster sauce. As you mix, add a bit of the pasta water, adding salt and pepper to your taste. I finish it off with more fresh chopped basil. The dish is simple, but allows the flavors of the lobster to really shine.
Since zucchinis are in abundance right now, I make a Greek-Style Zucchini and Egg Casserole. Paired with a salad, it is a perfect lunch or brunch dish to serve during these warm days. I grate 4 zucchinis. Preheat oven to 375. Toss zucchini with a little salt and let the liquid drain in a strainer. Wrap zucchini in a cheese cloth and squeeze out excess liquid. Heat olive oil in a saute pan, add scallions and garlic. Stir in zucchini, cover and cook till zucchini releases liquid. Uncover and cook until zucchini is dry. Beat 6 large eggs, ¼ cup of milk, 4 ounces of feta cheese, ¼ cup fresh dill, 1 Tablespoon of fresh oregano (you can substitute with dried, but only add ½ the amount). Add Zucchini mixture to egg mixture. Place into a greased 13 by 9 baking dish. Bake for 20–25 minutes.
I may be late to the whole mayo in marinades, but I will say that all of the fuss is warranted. The pork recipe I used for outdoor grilling uses: 4 garlic cloves minced, 4 teaspoons honey, 2 teaspoons fish sauce, ¾ teaspoon salt, ½ teaspoon pepper, ¼ cup vegetable oil (I use avocado or grapeseed), 4 teaspoons mayo, 1 tablespoon fresh chopped cilantro, flake or sea salt optional. Marinate for 4–6 hours then simply throw on the grill.
I’m sure I will have many more recipes I will be testing, using the abundance of fresh produce from the farms on the island, as well as the fresh seafood. In these weird times where going out for dinner can be a whole other consideration, I find cooking is easier and less stressful. I hope you will try some of these recipes from what I’m cooking lately.
