Norman Van Aken

Dream Sheets

Dec 7, 2019

PAN-ROASTED CUMIN RUBBED BREAST OF CHICKEN WITH

A PLANTAIN FOIE GRAS “MOFONGO”

© 2018 All Rights Reserved by Norman Van Aken

Yields: 4 entrees

For the Escabeche Spice Rub:

This is an indispensable spice mixture you will find yourself using on many things.

For the “Mofongo”:

Peanut or grape seed oil, as needed to coat the bottom of a pan

1 very ripe plantain, peeled and cut into ½ inch size pieces

2 ounces of cleaned foie gras cut into small pieces

Candy Bars

Nov 30, 2019

Caldo de Res

Nov 23, 2019

Jamison Farm

Nov 16, 2019

Saffron

Nov 9, 2019
Penny De Los Santos

GRILLED GROUPER with MUSSEL-SAFFRON SAUCE

Norman Van Aken, ©2014 All Rights Reserved, From “My Key West Kitchen by Norman and Justin Van Aken”.

Yield: Serves 6

For the Mussel-Saffron Sauce:

1/4 Cup pure olive oil

1 Scotch bonnet chile, stemmed, seeded and minced

6 shallots, peeled and thinly sliced

4 cloves garlic, thinly sliced

24 mussels, scrubbed and de-bearded

1 star anise pod

1 Tablespoon freshly ground black pepper

2 Cups fresh orange juice

1/2 teaspoon saffron

Duck

Nov 2, 2019

One night the (pre) Oscar winning actor Martin Sheen walked into our tiny kitchen. If it hadn’t been for Bruce the waiter warning us I would not have recognized the man. He was very cool with a wiry build and a no-attitude nearly ‘Navy issue’ haircut asking what ‘exactly’ was it like to be a cook.

GRILLED DUCK BREAST WITH RAISIN-PINEAPPLE SAUCE

Norman Van Aken, © 2012
 

Yield: Serves 4

Make the Raisin-Pineapple Sauce, (see below)

For the duck:

Goat

Oct 26, 2019

Gas Station Grub

Oct 19, 2019

Burnt Ends

Oct 12, 2019

The Story of Otto

Oct 5, 2019

‘OTTO’S’ PALE MUSTARD SAUCE

© All Rights Reserved by Norman Van Aken

Yield: 1 ½ Cups

½ Cup Creole mustard

2/3 Cup Sour Cream

1 Tablespoon freshly squeezed lime juice

1       “                “             “         lemon juice

a few drops of Tobasco, to taste

Mix all of the above together and serve cold. Very good with smoked fish and chilled stone crabs.

The Story of Otto

Oct 5, 2019

‘OTTO’S’ PALE MUSTARD SAUCE

© All Rights Reserved by Norman Van Aken

Yield: 1 ½ Cups

½ Cup Creole mustard

2/3 Cup Sour Cream

1 Tablespoon freshly squeezed lime juice

1       “                “             “         lemon juice

a few drops of Tobasco, to taste

Mix all of the above together and serve cold. Very good with smoked fish and chilled stone crabs.

Nana's Hands

Sep 28, 2019

NANAS HAM SALAD

Norman & Janet Van Aken © 2015

PB & J's

Sep 21, 2019

Chicharrones

Sep 14, 2019

PORK BELLY CHICHARRONES

Norman Van Aken © Copyright 2015, All Rights Reserved

1 pound pork belly, skin side rubbed with 2 teaspoons baking soda and 1 teaspoon salt

Water to cover

Salt and pepper to taste

Spices of your choice such as cayenne, sugar, and paprika

To prepare the belly:

Rub the baking soda and salt all over the surface of the skin, taking care to distribute the powder evenly. Set the pork belly on a rack and place it uncovered in the refrigerator preferably overnight and for up to a day.

Moonshine

Sep 7, 2019

PINEAPPLE & SUGARCANE MOONSHINE CHUTNEY

©1999 All Rights Reserved by Norman Van Aken

When I first created this recipe “Moonshine” was not sold in the liquor stores as it is now. I found the power of Cachaća to work well so I used it. Feel free to use either.

6 Cups peeled, cored and medium diced cut pineapple

5 Cups peeled and medium diced cut mango

3 Cups of peeled, seeded and medium diced cut papaya

2 Cups red onion, peeled and diced medium

4‑ scotch bonnet chilies, stem and seeds discarded, minced

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