Poached Eggs in a Pinch

It's early Sunday morning and we've got one of those mega-busy days.  I recently discovered a way to make poached eggs that is quick and easy so I am going to share.

Every Sunday morning when I was a kid, we would go to church at St. Ann's in our hometown and my mom would come home, put on her apron and become a short order chef. Every meal my mother ever served included meat (except on Fridays) and breakfast was no exception. On Sunday's it was usually bacon but could be ham and occasionally would be Taylor Ham aka "pork roll."  In addition to  meat we always had home fries and, of course, eggs any way you wanted them prepared. Literally, any way an egg could be prepared mom  was every bit as good as the best short order chef when it came to making it in the original Murph's Kitchen. For years she made me perfectly runny soft boiled eggs, was a master of the sunny side up and the over easy and, of course, she made scrambled the old fashined way: kinda' firm. The only two categories in which I have surpassed her are poached and scrambled. Her scrambled eggs were always a bit too hard for my tastes and I will share my scrambled recipe in a later post but today it's all about poached.

One Minute Poached Eggs

Ingredients

One Egg
Water
Coffe Cup

Yup, sounds too easy for sure but trust me, you'll be making these when you are in a hurry for the rest of your life.

Crack the egg into a traditional coffee cup and cover with water-roughly about one inch above the egg.

Place the egg in the center of your microwave and cover with a slightly moist paper towel and cover the towel with a saucer. Both steps are critical here and you must do both to avoid a big mess if things go south!

The Proper Cup

Close the door of the microwave and cook on high for  somewhere between 40 seconds and one minute.  Microwaves are just like people and no two are alike so it could be anywhere from 30 seconds to 90 seconds but once you figure out your unit, the rest is a piece of cake.

Remove egg  from the cup with a slotted spoon and serve over a  a toasted English muffin.

Here in Murph's kitchen we like to occasinally throw a piece of  regular or Canadian bacon that's been quickly fried in a non stick pan on the English muffin and we top it all off with liberal amunt of Trappey's Louisanna Hot Sauce.

Even though you may have a bit of trial and error the first time, be patient and it will be worthwhile.  The first time I tried this I went through a couple of eggs and made our 80 pound chocolate lab very happy.  You may have to play with the cooking time to get the perfect eggg your heart desires.

Caution: use fresh tap waer for every egg you make or the water will get too hot and the eggs will begin to cook too quickly.

Enjoy!

Murph's Artichokes

A Table Set to Perfection!

I put myself through college and earned my way working in restaurants.  I met Cherie at a place called the Nantucket Lobster Trap and we  also worked together at a really fun steakhouse called the Cork and Cleaver.  The Cork, as we called it, served some of the most delicious artichokes I have ever tasted and this is my version of that classic recipe.

Today is Mother's Day and we all love artichokes so it seemed appropriate to make them for appetizers.  The big "globe artichokes" were at Trader Joe's for a ridiculous price of .99 cents each so I simply could not resist!!

Murph's Artichokes

Murph’s Artichokes

2 Large Fresh Artichokes

2 Cloves Garlic, Minced

2 Bay Leaves

One tspn Dried Oregano

One Tsp Whole Black Peppercorns

1 Tbsp Kosher Salt

1 Tbsp Red Wine Vinegar

2 Tbsp Olive Oil

Trim artichokes by cutting off about an inch from the top and clipping all the tips off with a sturdy pair of scissors.  I use my Cutco serrated bread knife to cut off the top of a big choke and my Cutco scissors for the points on the leaves.  I rate both of these as essential tools in the kitchen and they can be found on eBay for very reasonable prices.  Trim the stem about ¼ inches below the base of the choke.

Fill a large stock pot with enough water to cover the chokes plus about an inch or so more.  Chokes will float initially.  Add all the ingredients listed above and turn the pot to high heat and bring to a vigorous boil.   Allow to boil on high for 3-5 minutes and reduce heat to medium high and cook for at least 30 minutes covered.  Keep a close eye on the pot to ensure the water does not cook off completely.  The actual cooking time varies by the size of the chokes.  The really big globe artichokes that appear early in the summer may take twice as long as the smaller, skinnier, late season chokes.

To test an artichoke for doneness simply remove the lid, let the steam clear and pull a leaf or two off with a pair of long handled tongs.  If the leaf pulls off easily and the flesh on the bottom of the leaf comes off easily when squeezed between your front teeth then the chokes are done and should be removed carefully and drained in a colander for a minute or so.

Serve on a large plate with lemon butter and tarragon mayonnaise.  To make the mayonnaise simply add about a tablespoon of warm melted butter to about a 1/3 a cup of mayonnaise, a little fresh squeezed lemon, a pinch of finely ground white pepper, a few dashes of Trappey's Hot Sauce and whip it all together with a tsp or so of dried tarragon.  Drizzle a half lemon over each artichoke before diving in.

Once most of the leaves are removed and the “choke” is clearly evident grab a paring knife and a teaspoon to remove the choke.  Start by carving a thin cut line around the perimeter of the choke and the finish by removing the choke  by spinning a teaspoon around in a circular motion beginning at the outer edge and working your way toward the center.  


When the heart is exposed and all the hairs of the choke are removed, cut the heart into bite size pieces dip in your favorite sauce and enjoy!! 

Murph's Kicked Up Bolognese

Cherie, Meg and Tara

In honor of Mother's Day I am making one of the best recipes I learned from my mom for the mother of my children.  All things considered, the two most influential women in my life both love great food, are great cooks and anything Italian rises to the top of the list.

We started off with some awesome lambs milk cheese from one of our favorite local wine and cheese shops called the "Rum Runner" and worked through a steamed artichoke while enjoying a bottle of Proseco on the back porch as well.

Ingredients

3-4 Good Glugs Olive Oil
2 Onions Finely Chopped
2 Carrots, Grated
4 Celery Sticks Finely Chopped
6 Garlic Cloves Finely Chopped
Italian Seasoning Mix
2 Bay Leaves
1/2 Tbsp Red Chili Flakes
One Pound Mild Italian Sausage
One Pound Hot Italian Sausage
One Pound Ground Turkey
One Cup Cabernet Sauvignon ( Or other good big red)
5 Tbsp Tomato Paste
2 Large Cans Italian Plum Tomatoes (San Marzano Preferred)
4  tspns Sugar
1 Cup Half and Half
2 Cups Chopped Basil-divided

Cooking Directions

In a large heavy stock pot over medium high heat coat the bottom of your pot with a good olive oil.  Add the chopped onions, grated carrots,  finely chopped celery, and minced garlic and saute for about 5-8 minutes.  You want the onions well cooked and all the veggies to be getting nice and soft before adding the meats.  Add both packets of sausage and turkey and saute until the meats is well on its way to brown and all the pink is gone.

Add the tomato paste, spices and red wine and bring to a nice boil.  This is a good point to deglaze any browned bits from the bottom of the pan and make sure you let the alcohol in the wine cook off before adding the next ingredients.  Once the wine has cooked down a bit, add your two cans of crused tomatoes and the sugar.  I always add sugar to any dish that calls for tomato paste because it is a bitter  substance that needs to be balanced with a bit of sweetness.  Let the sauce come to a modest boil for about 10 minutes.  Reduce heat and simmer for at least 1 1/2 hours.

This is a great dish to make early in the day as it only gets better as it sits on the stove and when the guests arrive they invariably enter walk through the front door and remark "mmm...something sure smells good."


Fill your favorite pasta pot with a generous amount of water, lots of salt and bring to a vigorous boil. Add the pasta and cook very al dente as this is a perfect sauce to add to the pasta in a large bowl prior to serving.

About twenty minutes before serving, add the half and half and stir softly.  Stir occasionally while allowing to simmer over very low heat for about another  10 minutes.

About two minutes before gently tossing the pasta and the sauce in a large serving bowl, add 80% of the chopped basil and stir slowly.  The remaining basil is a good garnish for your final stage just prior to serving.  The combination of the sweet basil and the slow burn from the chili flakes make this a truly sweet and savory dish.

A bit of work but this is true comfort food when served with crunchy garlic bread and freshly grated Pecorino Romano Cheese.

Buon Appetito!

The Deviled Egg Throwdown

Later is better than never...

The Wniners!!

Meg and Patrick---Ready to Step in if it gets Nasty!

Nick, Rachael Wambach and Tara Murphy 

Hello Blog Followers,

This Easter my mom came up with the brilliant idea to have a deviled
egg throw down, Bobby Flay style. Only my mama could come up with such
an awesome event for our Easter gathering. She bestowed on me the
honor of being in charge of the contest. And this was the email with
the rules that I sent out to the contestants (our family and friends):

Greetings Everyone! 

 I have taken it upon myself to become the Grand Master of Ceremonies
for the Deviled Egg Throwdown - this makes me the Egg Master! I'm
sending out this email to set some guildelines.  We've decided that
each contestant can bring one recipe of their best deviled eggs!
Everyone needs to create enough deviled eggs so that 14 people can
taste - we would prefer if there was no cutting the eggs in half, or
really into quarters, because things are going to get messy and no one
wants that. There is no pressure for anyone to eat the entire deviled
egg - this is a throwdown, a bite or a taste will do and if you feel
the need to spit it out afterwards, so be it.

Upon arrival at the Murphy household, contestants are to have their
eggs ready and brought over in a tupperware, no need to bring your own
plates. We are going to use all the same plates so no one can identify
the eggs by the dish. Eggs should be given to myself and I will be
doing the plating - my hands will be washed.

Please direct any questions or concerns to me - you can contact me by
email or by phone 390-3802.

Bottom line, this contest is worthy of being on the food network. I
expect the quality that I see on television. ;) Everyone is going to
get to vote for their favorite top three and I will tally the votes up
to determine the winner. We are going to have 1st, 2nd, and 3rd place
winners. There will be EGGCELLENT prizes waiting.

Best of luck to you egg chefs.

Fondly,
Meg-masta the Egg-masta 2011

After I sent out the email I created the voting system and set up the
tasting. It was a blind tasting and everyone voted for what they
thought were the best tasting eggs. Nick Wambach, age 10, won the
youngest contestant award. I know that at age 10 I could not make eggs
near as delicious as his, they were darn tasty! My dad, "Murph," came
in third place with his wonderful take on deviled eggs. You guys
should get him to put that recipe up! My grandma, Mona, and Grandpa
Ray won second place with their variety of three different egg recipes
(they must've forgotten the one recipe rule, but being the
compassionate egg master that I am, I let it slide). And finally, the
grand prize winner and 2011's best egg chef went to my Uncle James,
with his simple and classic recipe. Mm Mm Mmmm the egg throw down was
fun and I'm sure my mom will come up with another stellar throw down
for our next holiday. 

 Until the next time my bloggers,
Meghan

Blackened Fish and Shrimp Tacos

Every once in awhile the folks who hang out in Murph's Kitchen get to try new things and at other times they get to make special requests. Tonight is one of those nights. I decided yesterday on blackened fish tacos tonight and my daughter, Meghan, made a request for shrimp tacos as well. No sweat! Once you make the blackening spice mix, sautéing a little shrimp and offering two varieties of tacos is no big deal.

After many a fishing trip to Guaymas, Mexico with my dear friends, Michael and Norman Don aboard their 29 foot Albermarle: Doc Marlin, I have come to crave fresh mahi mahi in every possible form. Norman, the dentist, and Michael, the orthodontis,are great fishermen, avid fooodies like myself and have taken superb care of my family for many years.


The first step is to catch or buy some really white mahi and make your blackened spice mix. I make all my rubs in advance and will cover the recipes as we move through the summer. Making your rubs and spice mixes in large batches saves time, money and allows you to be more spontaneous in your cooking. I usually have a couple of dry rubs, one for ribs and one for chicken in my cupboard along with a beer can chicken mix, steak rub and my own version of house seasoning. All of these save time and can be easily stored in little jars. I was out of blackening spice so made up a quick batch today.

Blackened Spice Mix

2 Tbsp Hungarian Hot Paprika

1 Tbsp XX Hot New Mexico Dried Red Chili Powder

1 Tbsp Smoked Paprika

2 Tsp Kosher Salt

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp White Pepper

1 Tsp Fine Grind Black Pepper

1/4 Tsp Ground Cumin

1 tsp dried Basil

Mix all ingredients in a bowl, double or triple if you make blackened dishes often!

Blackened Spice Rub









Blackened Mahi and Sauteed Shrimp Tacos
Serves 4-6


One Pound Fresh Mahi Mahi
Blackened Spice Mix
1/2 Pound large Shrimp, peeled, deveined and tails trimmed off
Olive Oil
2 Whole Lemons
1/4 Head Finely Shredded Cabbage
1/2 Cup Shredded Fresh Cilantro
2 Medium Tomatoes Chopped
1 Avocado Sliced
One Dozen White Corn Tortillas
Hidden Valley Spicy Ranch Dressing

Murph and Mr. Mahi on the back of Doc Marlin

Given that certain members of my clan prefer the shrimp over the mahi, I make this a serve yourself,  "Taco Night" special.

Start by heating a small saute pan over medium heat  for the shrimp and a good sized cast iron skillet for the mahi on medium heat as well.  Cast iron takes a bit longer to heat up so it will get good and hot while you are cooking the shrimp.  I use a large, square cast iron griddle pan but any good cast iron frying pan will do.

Once the saute pan is hot add a tablespoon or so of olive oil and add the shrimp.  Stir or flip frequently as your skillset dictates and as soon as the shrimp begins to turn pink add about a teaspoon of the blackened spice mix.  Keep stirring or flipping for another minute over high heat for another minute and finish by squeezing the juice of one lemon over the shrimp.  Turn shrimp off and keep covered while preparing the fish.

Slice the Mahi in 1/2 inch strips and lay all the strips out on a large plate.  Lightly cover the fish with olive oil and turn the fish to lightly coat.   Once all the strips have a thin film of oil sprinkle with the blackened spice mix.  Turn and repeat the process to coat both sides of the mahi.  I actually use a special spice shaker with large holes to cover the fish evenly.  Once coated test the iron frying pan to make sure it is quite hot.  I usually throw a few drops of water on the pan and if it sizzles and quickly steams off the pan should be just right.

Quickly add the mahi in even rows and shake a bit more spice on top of the filet's.  This is clearly a "season to taste" type of dish.  Just make sure the crowd can stand the heat.  The fish will cook and blacken quickly and should be flipped with a good skinny spatula rather soon after it goes on.  Once both sides are blackened- about 3-7 minutes, remove the fillet strips from the pan and place on a paper towel to drain.

We like to serve this dinner on our island in the kitchen with the cabbage, tomatoes, cilantro, mahi, shrimp, lemons, avocados, shredded cheese and Spicy Ranch all ready to go.

Chow Line!

The Finished Product

Build your tacos and enjoy!