Nutty Monk Recipes

MONKFISH ENCRUSTED WITH PISTACHIOS

Monkfish Encrusted With Pistachios image

Provided by Marian Burros

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup shelled pistachio nuts
1-1/4 pounds monkfish, trimmed
4 tablespoons clarified butter
Salt and freshly ground pepper to taste
1 egg, beaten

Steps:

Preheat oven to 350 degrees. In a food processor, grind pistachios until very fine (but not a paste). Set aside.
Slice monkfish into 4 servings of approximately equal size (about 5 ounces each) and flatten each lightly between 2 sheets of wax paper or plastic wrap. Set aside.
In a large oven-proof skillet, heat clarified butter. Meanwhile, season monkfish with salt and pepper. Dip each piece in the beaten egg and dredge, on one side only, in pistachios.
Saute fish, pistachio side down, in the butter 10 seconds. Turn over carefully and cook 10 seconds more. Place skillet with monkfish into oven and bake 10 minutes. Remove and serve.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 421 milligrams, Sugar 1 gram, TransFat 0 grams

NUTTY MONK

Nutty Monk image

Eben Freeman, bartender of Tailor restaurant in New York City, developed this bitter, Cognac-based cocktail, which makes for a great after-dinner drink.

Provided by Eben Freeman

Yield Makes 1 drink

Number Of Ingredients 7

Ingredients

1 liter Cognac
1 cup walnut halves
2 tablespoons (1 ounce) Benedictine liqueur
1 dash bitters
1 cup ice cubes plus 1 large cube
1 fresh cherry
funnel, coffee filter

Steps:

Preheat oven to 350°F. Transfer Cognac to large heatproof pitcher (or mason jar) (reserve Cognac bottle).
Spread walnuts on large rimmed baking sheet and toast, stirring occasionally, until dark brown, about 10 minutes. Add hot walnuts to pitcher with Cognac and cover with plastic wrap. Let steep 36 hours, agitating gently every 12 hours. Line funnel with coffee filter and set over Cognac bottle. Strain Cognac into bottle, discarding walnuts. DO AHEAD: Infused Cognac can be prepared ahead and stored at room temperature, covered, up to six months.
In chilled cocktail shaker, combine 1/4 cup (2 ounces) infused Cognac, Benedictine, bitters, and 1 cup ice. Stir until well chilled, about 30 seconds. Strain into 12-ounce double old-fashioned glass and add remaining 1 large cube of ice (or 2-3 smaller ones). Garnish with cherry and serve.

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