San Francisco Schtuff

By Jack Schtuff:

Hungry for a fish feast? Usually I’m a fan of broiling or Q-ing salmon or halibut, as the flame adds some color and unmistakable flavor. However the purists-especially with fresh or self caught fish–may prefer to steam their catch. It’s a healthy, easy alternative – and it’s really hard to over-cook. Snapper, sole or other white fish seems to work best for steaming, but I suppose you could use any sorta sea meat.

Recipe for 2 – 8 oz. fillets. Combine the following ingredients in a large mixing bowl and set aside…

• 1/4 cup fresh chopped cilantro
• 3 tablespoons chopped green onion
• 1 tablespoon fresh ginger, peeled & grated
• 1 tablespoon fresh garlic, chopped fine
• 3 tablespoons fresh lime juice
• 1/4 cup bottled clam juice
• 2 tablespoon soy sauce
• 2 tablespoon toasted sesame oil

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By Jack Schtuff:

Summer is in full schwing and your local Farmer’s Market likely has an over-sized zucchini with your name on it…

Slice it long-ways, dig out the seeds, brush with a little olive oil and hit it with sea salt and fresh pepper. Toss ‘er into a 350 degree oven (open-faced) to roast for 30-45 minutes or so, depending on the size.

Once it starts to soften, take it out and let the fun begin. The beauty is that you can schtuff this thing with whatever kind of meats, cheeses, herbs or other veggies that you have on hand. Personally, I like to go with crumbled browned sausage, goat cheese and plenty of chives. Then pop it in the oven for about 10-15 minutes to finish.

This is also the kind of thing that you can prepare in advance, and whip it out last minute to impress your guests with something fresh and different. Get creative, make it colorful and enjoy.

Schtuffed Recipes [SF Schtuff]

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By Jack Schtuff:

The preparation on an artichoke takes a bit of time and care, but it really makes a difference when you do it right. With a large, sharp knife – chop the top off of the crown of the choke. Next, get your scissors and cut the stickers off the top of each leaf.

Some people dip leaves in butter or aioli, but it’s also nice (and healthier) to go with the garlic infused extra virgin olive oil. Trader Joe’s has fresh peeled garlic…lightly smash 2-3 cloves with the flat side of your knife, and add 1/4 cup or more EVOO.

If you’re planning on leaving the chokes whole…pop them in some boiling water with an olive oil drizzle, a bit of fresh pepper and lemon juice. Depending on their size, cook 20-40 minutes. If you can easily pull a leaf, the chokes are done. Finish with more lemon juice and sea salt and serve.

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By Jack Schtuff:

This appetizer is delicious, colorful and you may already have most of the ingredients. It’s easy to prep ahead of time and throw together at the last minute. The home-made crostini adds a splash of class to this simple, Italian-style starter.

You’ll need:

• 2 cups cherry or sugar plum tomatoes
• 3 cloves garlic
• 1/2 cup fresh basil
• extra virgin olive oil
• goat chevre
• 1 schkinny schourdough baguette

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By Jack Schtuff:

Schtart the year off right with a fresh batch of schtoney cookies, with coconut & dark chocolate chunks.

You’ll need:

1 1/4 cups softened butter

1 1/4 cups all-purpose flour
1/2 cup dark chocolate chunks
1/2 cup shredded sweetened coconut
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/8 teaspoon salt
1 egg

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By Jack Schtuff:

Chez Robertson’s “Bird Night” commonly brings guests from a far. After one practice run, you too can add this dish to your weekly routine. It’s easy, delicious, and makes great left-overs!

You’ll need:

1 whole chicken (preferably organic) 4-7 pounds
2-3 tablespoons EVOO (extra virgin olive oil
4 medium carrots
2 large onions
4 celery stalks
8 garlic cloves
1 organic chicken broth
2 large lemons
4 sprigs fresh rosemary
Blender

First, preheat oven to 420 degrees.

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By Jack Schtuff:

This is an easy way to warm up a cold night or impress your date with a little culinary genious.

You’ll need:

8 cups chicken broth
4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sesame oil, plus another
1 tablespoon sugar
4 tablespoons rice vinegar
1 teaspoon chili paste
2 or 3 cloves garlic
2 tablespoons ginger
2 cups bok choy
2 cups celery
2 cups Napa cabbage
2 cup bean sprouts
1 cup fresh chopped cilantro
6 scallions chopped small

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