MY TOP 5 EASY, SEXY DISHES

For the Tomato Confit

Combine ingredients in an oven safe baking dish, and cover with enough olive oil to cover them ⅔ of the way. Place in oven and cook at 225 °F for 2-2 ½ hours.

Remove from the oven and let cool before separating the garlic, tomato stems, and herbs from the baking dish. Place in a small bowl for later use.

For the Tomatoes

Pour the remaining tomatoes and garlic cloves into a colander or strainer set over a large mixing bowl. Reserve the liquid in a separate container for later use.

For the Tomato Olive Oil

Try to drain as much oil as you can without over-manipulating the tomatoes. Reserve oil for later use.

Cook the pasta several minutes below al dente.

Transfer the par-cooked pasta to a large mixing bowl

Immediately add the Tomato Olive Oil to the pasta then cover until ready to use.

Reserve the pasta water.

In a large saute pan, add Tomato Olive Oil and sliced garlic over medium-low heat, cooking until the garlic is a light blonde color. Then add confit garlic, cooking until the fresh garlic begins to soften.

Add anchovies, capers, olives, and pepper to the pan, and stir to combine until everything is heated through, about 2 minutes.

Then add Tomato Confit and stir to combine. Add a tablespoon or 2 of pasta water to the pan before adding your par-cooked pasta.

Finish cooking the pasta in the sauce, add the parsley, then salt and freshly ground pepper to taste.

Once the pasta is cooked and the sizzling has stopped, add butter and stir. If the pasta seems too thick, add a tbsp pasta water and serve hot with a fresh grating of Parmigiano Reggiano and a parsley garnish.

For the Romesco Sauce

For fresh roasted red peppers, place halved and seeded peppers over an open flame and char until the peppers are jet black. Transfer to a mixing bowl, cover, and let sit for 15 minutes. After 15 minutes, separate the charred skin, and set aside the freshly roasted red peppers for later use.

In the bowl of a food processor, combine roasted red peppers, Tomato Confit, roasted unsalted almonds, sherry vinegar, smoked paprika, cayenne pepper, garlic cloves, and confit garlic cloves. Blend until pebbly but not quite smooth.

Resume blending while slowly streaming in the olive oil. Continue blending until mostly smooth but still a little chunky. Taste and season with salt and pepper to preference.

Transfer to a resealable container and refrigerate until ready to use.

For the Pork Tenderloin

Dry brine the pork with kosher salt and freshly ground pepper then let sit at room temperature for half an hour to an hour, in the fridge for up to 4 hours, or wrap in plastic wrap and refrigerate overnight.

In a large non-stick pan or cast iron skillet, heat vegetable oil over medium-high heat. Add pork tenderloin to the pan and cook until a brown crust forms. Agitate and flip to ensure an even golden brown crust on both sides.

Then, transfer the pan to a preheated 275°F - 300°F oven until its thickest internal temp reaches 142°F. Transfer to a plate and allow it to rest at room temperature for 10 minutes. The internal temperature should rise to about 155°F.

For the Fennel Salad

Combine all ingredients in a bowl. Season and dress to taste.

For the Serving

Spread a thick bed of Romasco Sauce on your serving plate where the Pork Tenderloin will be served.

Serve Fennel Salad on the side.

Carve your pork tenderloin and serve atop the bed of Romasco Sauce, garnished with freshly chopped parsley and Tomato Olive Oil, and season with kosher salt and freshly ground pepper to taste. Serve hot and enjoy!

For the Chimichurri

Finely chop your fresh parsley, garlic clove, confit garlic cloves, fresh oregano, and transfer to a mixing bowl.

Add red wine vinegar, Tomato Olive Oil, and crushed red pepper flakes, and whisk into a dressing consistency.

For the Filet Mignon

On a wire rack set over a rimmed baking sheet, dry brine the steaks with kosher salt then let sit at room temperature for half an hour to an hour, in the fridge for up to 4 hours, or wrap in plastic wrap and refrigerate overnight.

In a large non-stick pan or cast iron skillet, heat vegetable oil over medium-high heat. Add steak to the pan and cook until a brown crust forms. Agitate, press, and flip to ensure an even golden brown crust on both sides.

Then, transfer the pan to a preheated 325°F oven until its thickest internal temp reaches 145°F. Immediately transfer to a plate and allow it to rest at room temperature for 3-5 minutes.

Carve and serve with Arugula Salad and Chimichurri.

For the Shrimp

De-vein and shell the shrimp, reserving the shells for shrimp stock and transferring the shrimp to a mixing bowl.

Whisk together salt and baking soda in a mini prep bowl, then toss the shrimp in the mixture and toss, making sure the shrimp are evenly coated. Let the shrimp sit at room temperature for 15-20 minutes

For the Shrimp Stock

While the shrimp are resting in their brine, toast the shrimp shells in some vegetable oil over medium heat, stirring until they turn a nice shade of pink.

Add water, parsley stalks, garlic clove, white onion, and white wine. Simmer for about an hour.

Stir in the Tomato Confit liquid and tomato paste. Pass stock through a fine mesh sieve, reserving herbs and vegetables for later use.

Return the stock to the stockpot and continue to heat, but not simmer.

For the Tomato-Basil Risotto

Heat Tomato Olive Oil in a high-walled saute pan over medium heat, add shrimp and saute flipping and agitating as to not overcook the shrimp. Transfer the cooked shrimp to a plate, trying to reserve as much oil as possible.

Keep the saute pan over medium heat, and add finely chopped yellow onion and finely minced garlic. Saute for 30 seconds or until fragrant, stirring constantly.

Then, add Arborio rice, toasting in the bottom of the pan before adding dry white wine. Make sure to deglaze the bottom of the pan while the rice cooks.

Cook until the liquid has almost evaporated, then begin adding stock a ladle-full (typically 6 oz) at a time, stirring every 30 seconds. Once you can drag your spatula through the Arborio rice and a trail lingers behind at the bottom of the pan, another ladle of stock can be added. This process should take about 20 minutes.

Your risotto should be cooked about al dente. Turn off the heat, add butter and freshly grated parmesan cheese. Stir to combine.

Add Tomato Confit, stir to combine, then add shrimp, basil, parsley, and salt and pepper to taste. Stir to combine, then serve hot with parsley and parmesan to garnish!

For the No Knead Bread

For the Dough

In a mixing bowl, whisk together bread flour, yeast, and salt until evenly incorporated. Once combined, add the room temperature water.

Using a wooden spoon or rubber spatula, gently mix the wet and dry ingredients until a rough ball of dough forms and there is no dry flour left in the bowl. No need to knead!

Cover with plastic wrap and let the dough sit at room temperature for 12 to 24 hours or until it rises. The dough should be filled with bubbles and have the tangy scent of fermentation.

For the Baking Process

Turn out the dough onto a heavily floured work surface. Instead of kneading, pull each corner of the dough to the center until you have heavily floured, smooth, and taut dough.

Once you have a large, round, smooth surface, begin pulling the dough toward the bottom, shaping it into a small mound, and place the dough on parchment paper.

Cover the dough with a liberally floured clean kitchen towel. Keep it covered for 45 minutes to an hour until it grows about 50%.

Preheat your oven to at least 450°F or its highest setting with a cast iron Dutch oven inside for at least an hour while the dough rests.

Cut excess parchment paper off around the dough and score the top of your dough with your desired pattern.

Using the parchment paper, drop the dough directly into the cast iron Dutch oven and spritz liberally with water before covering.

Place in the oven and let it bake. After 30 minutes, remove the lid and spritz again with water. Let it bake for 15 more minutes or until completely done. You can test for doneness by tapping the bottom of the loaf and listening for a hollow sound which indicates the bread is done.

Bake with the lid on for 30 minutes and then remove the lid, spritz the dough again, and bake for another 15 minutes to get a golden crust. This method creates a steamy environment initially, then crisps up the crust after removing the lid. Internal temperature should be 205°F

Let the bread cool for at least 2 hours (ideally 4) before slicing. Serve and enjoy!

For the Mussels

Heat Tomato Olive Oil in a large saute pan over medium heat. Add shallots and saute until just translucent. Add garlic cloves and saute for 1 minute, agitating constantly.

Add tomato paste and saute before deglazing with dry white wine. Then add broth of your choice, chopped parsley, tarragon, and basil. Stir to combine.

Discard any open / dead mussels before adding to the boiling broth. Agitate the pan to cover in the broth and allow to cook, adding Tomato Confit and stirring to combine. Cover and simmer for 3 to 7 minutes (I went for 5). Serve mussels hot with shallots, garlic, and broth with sliced bread on the side. Garnish with parsley and tarragon.