Norman Van Aken

Frozen Pizza

Jan 18, 2020

Coconut

Jan 4, 2020

GAZPACHO “B.C.”

© 2016 Norman Van Aken’s, “NEW WORLD CUISINE”

Yield: 4 Servings

Sliced grapes are a traditional garnish for gazpachos and they would make a nice addition here.

4 ounces stale white (French or Italian) bread, crust removed

Pinch of salt

1/4 cup extra virgin olive oil

1 1/2 Tablespoons champagne vinegar

3/4 cup freshly ground skinless unsalted almonds

1 3/4 cups Coconut Milk (available in grocery stores)

2/3 cup ice water

Sal and black pepper to taste

Grapes

Dec 28, 2019

Christmas Cookies

Dec 21, 2019

MEXICAN WEDDING CAKES

Janet and Norman Van Aken © 2018 All rights reserved.

Although these are named as they are each year they are typically the fastest of our “Christmas Cookies” to be gobbled up!

Yield: 30

1 Cup butter

½ Cup powdered sugar, plus more for dusting

½ teaspoon pure vanilla extract

1 ¾ Cup AP flour

1 ½ Cup chopped nuts as desired, (walnuts are nice).

Preheat over to 350.

Cream the butter and sugar.  Work in vanilla, flour and nuts.  Shape into balls and place on ungreased sheet.

Paella

Dec 14, 2019
Tim Turner

BASIC PAELLA

©2002 All rights reserved by Norman Van Aken

This not the full on paella that you might think of. Instead it is the basic but most important part of any paella; the rice. Embellish as you wish!
 

Yield: Serves 4 as a main course or 8 appetizers

For the paella rice:

2 Tablespoons butter

3 Tablespoon olive oil

3 cloves of raw sliced garlic

1 poblano chile, stem and seeds discarded, minced

1/2 small red onion, diced medium

¼ bulb of fennel, diced small

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

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