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Like many of you, I fall into a dinner rut. From time to time, I cook the same foods over and over. Roast chicken, pasta with meat sauce, baked salmon and pan-seared steaks show up on our table more often than not.
There is nothing like the aroma of a big fat chicken or capon roasting in the oven. I usually dice up a few potatoes, trim a handful of asparagus and place them in a baking dish, brushing all with olive oil. A dash of kosher salt and freshly ground black pepper and — voila — dinner is served.
Bolognese sauce is a quick topping for pasta, but I am tired of it. Last week, I substituted a pound of sausage for the ground beef and ended up with a tasty alternative.
Salmon may be the fish of choice, especially in restaurants, but I crave something different from the sea. News that actor Jeremy Piven is suffering from high levels of mercury compelled me to do some research on this chemical element and seafood. Several weeks ago, it was reported Piven, who has won Emmys for his role as Ari Gold on "Entourage," felt so ill he left the smash Broadway revival of "Speed the Plow." Newspapers reported he ate sushi twice a day. As far as high levels of mercury are concerned, the ones to avoid are swordfish, sea bass, bluefin tuna, shark and tilefish.
Cornish Game Hens
Ingredients:
4 1-pound Cornish game hens, wiped dry with paper towels
1 head of garlic, separated into cloves
1 lemon, quartered
Kosher salt and freshly ground black pepper, to taste
Sweet imported Hungarian paprika, to taste
Directions:
Preheat the oven to 400 degrees.
Place the hens in a baking dish. Divide the garlic cloves evenly among the hens and place in the cavities along with the lemons. Season with the salt, pepper and paprika.
Roast for 45 minutes. Pour the pan juices into a gravy boat and serve.
Serves four.
Note from Phyllis: I prefer free-range organic birds. I find them at Whole Foods.
Pasta with Sausage Sauce
Ingredients:
4 tablespoons of olive oil
1 pound of sausage of your choice, sliced
1 small onion, diced
Kosher salt and freshly ground black pepper, to taste
1 28-ounce can of crushed tomatoes
Sprinkling of dried basil and oregano
Hot pepper flakes, optional
Directions:
Heat the oil over medium-high in a 4-quart pot. Add the sausage and saute until browned, about eight to 10 minutes. Push the sausage to one side of the pot and add the onion, sauteing until translucent, about five to eight minutes. Blend the onion with the sausage. Season to taste with the salt and black pepper.
Add the tomatoes and blend well. Add the remaining ingredients and blend again. Bring to a boil. Lower to a simmer and cook for about 45 minutes.
Serves four.
Note from Phyllis: I like the flavor of cheese and garlic sausage with fennel. When slightly frozen, sausage is easier to slice. Just place in the freezer for about 30 minutes.
Cornmeal-Crusted Brook Trout
Ingredients:
1 cup of cornmeal
1/2 cup of flour
Kosher salt and freshly ground black pepper, to taste
4 brook trout
2 tablespoons of butter
2 tablespoons of vegetable oil
Directions:
Combine the cornmeal, flour, salt and pepper on a plate. Dredge the trout thoroughly in the cornmeal mixture.
Heat the butter and oil over medium-high in a large skillet. Saute the trout for about five minutes on each side.
Serves four.
Note from Phyllis: Trout are thin-fleshed so they cook quickly. You can top this fish with some fresh, chopped parsley and a squeeze of lemon doesn’t hurt.
