Chicken with Provencal Sauce

Chicken with Provencal Sauce

 

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/2 T. olive oil

1 garlic clove, minced

1 C. fat-free, less-sodium chicken broth

1 1/2 tsp. dried herbes de Provence

1 tsp. butter

1 tsp. fresh lemon juice

Fresh thyme sprigs (optional)

 

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 C. (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.

Lime-Scented Orange Roughy and Spinach

Lime-Scented Orange Roughy and Spinach

 

1 T. olive oil

1 C. thinly sliced carrot

2 garlic cloves, minced

1/2 tsp. salt, divided

1 (10-ounce) package fresh baby spinach

1/3 C. sliced green onions

1/4 C. mirin (sweet rice wine)

1 tsp. grated lime rind

3 T. fresh lime juice

1 tsp. grated peeled fresh ginger

4 (6-ounce) orange roughy fillets

1/4 tsp. freshly ground black pepper

4 lime wedges

 

Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 tsp. salt and spinach; sauté 2 minutes or until spinach wilts. Combine 1/4 tsp. salt, green onions, and next 4 ingredients (through grated ginger). Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 C. spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

 

Salsa:

2 quarts water

1/2 pound tomatillos (about 10 small), husks and stems removed

1 garlic clove

1/2 to 1 serrano chile

1/2 C. chopped fresh cilantro

1/4 C. coarsely chopped onion

1 tsp. fresh lime juice

1/4 tsp. salt

 

Chicken:

3 (1-ounce) slices white bread

4 (6-ounce) skinless, boneless chicken breast halves

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. ground red pepper

1 large egg, lightly beaten

1 T. olive oil

1/2 C. (2 ounces) crumbled queso fresco cheese

Cilantro sprigs (optional)

Lime wedges (optional)

 

Preheat oven to 350°. To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 tsp. salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside. To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 tsp. salt, cumin, and red pepper; sprinkle evenly over chicken. Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons dry sherry

2 tablespoons rice vinegar

2 garlic cloves, crushed with a garlic press or minced

1 teaspoon finely grated fresh ginger

1/4 teaspoon red pepper flakes

2 pounds skinless chicken thighs

2 teaspoons sesame seeds

 

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.   Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

 

 

Gorgonzola and Herb Tenderloin Steaks and Pasta with Roasted Garlic and Grape Tomatoes

Gorgonzola and Herb Tenderloin Steaks and Pasta with Roasted Garlic and Grape Tomatoes

 

Salt and Pepper

1 lb pasta, cooked and drained with 1 1/2 C. of the cooking water reserved

2 pints grape tomatoes

6 garlic cloves, cracked but left in skins and 1 garlic clove peeled and halved

3-4 T. EVOO

2 lbs beef tenderloin steaks, 1 ½” thick

2 scallions, chopped

8-10 sage leaves, thinly sliced

Parsley, finely chopped

1 C. crumbled Gorgonzola cheese

1 C. Parmesan cheese

1 C. basil, torn

2 C. arugula, coarsely chopped

 

 Preheat the oven to 450*F. Place the grape tomatoes on a baking sheet with the cracked garlic and coat with EVOO. Season with salt and pepper. Roast in oven for 20 minutes. Season steaks with salt and pepper and rub both side with the halved clove of garlic. Drizzle steaks lightly on both sides with EVOO. Combine the scallions, sage, and parsley with the Gorgonzola crumbles. When the tomatoes are just about done, heat a skillet over high heat. Add the steaks and sear 90 seconds on both sides. Leave in the skillet. Take the tomatoes out of the oven and turn the oven off. Top the meat with the Gorgonzola mixture and transfer the skillet with the steaks to the oven. Let the meat sit in the oven for 4-5 minutes. Slip the garlic cloves from the skins and mash into a paste. Scrape into pasta bowl. Mix the garlic into the pasta cooking water. Add the tomatoes and mash them until a sauce forms. Add the pasta, grated Parmesan, basil, and arugula and toss for a minute or two.

Creamy Bacon Tomato and Avocado Pasta Salad

Creamy Bacon Tomato and Avocado Pasta Salad

6 slices bacon, chopped into one inch pieces

1/2 pound dried rotini pasta

1/2 cup mayonnaise

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado pitted and sliced

 

Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine.  Refrigerate for 30 minutes. Serve.

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

 

3 slices bacon, chopped

1 T. extra virgin olive oil (EVOO)

1 shallot, chopped

1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

Salt and pepper

1 C. chicken broth

 

Brown bacon in a medium skillet over medium-high heat. Remove bacon to a paper towel-lined plate. Add EVOO to the pan, about one turn of the pan. Add shallots to the pan and sauté 1-2 minutes. Add Brussels sprouts and coat in EVOO. Season with salt and pepper. Cook Brussels sprouts 2-3 minutes until they begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium-low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Bacon, Broccoli and Tomato Pasta

Bacon, Broccoli and Tomato Pasta

1 pound long cut fusilli or other corkscrew shaped pasta

salt

4 slices thick sliced smoked bacon, cut in 1/2 inch pieces

1 garlic clove, minced

1/2 teaspoon red pepper flakes

1/2 pound broccolini, ends trimmed, cut in 1 inch pieces

1/2 pound grape or cherry tomatoes, halved if large

1/2 cup heavy cream

1 teaspoon freshly ground black pepper

1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish

 

 

Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain.

Fry bacon in a deep skillet until golden brown. Transfer to a plate lined with a paper towel. Pour off all but 1 tablespoon bacon fat. Add garlic and red pepper flakes. Sauté briefly until fragrant, 30 seconds. Add broccolini. Sauté until bright green and crisp tender. Add tomatoes, cream, one teaspoon salt and black pepper. Simmer to heat through. Add pasta, bacon and 1/2 cup cheese to skillet; toss to coat. Serve immediately, garnished with remaining cheese.  Note: If using arugula, toss in 2 cups washed and dried arugula with the bacon and cheese.

Turkey Cutlets with Corn, Sage and Prosciutto Stuffing

Turkey Cutlets with Corn, Sage and Prosciutto Stuffing

 

2 pounds turkey breast cutlets (2 packages, 12 pieces)

2 tsp. poultry seasoning

Salt and pepper

3 T. extra virgin olive oil (EVOO), (3 turns of the pan)

2 T. butter

2 T. all-purpose flour

2 C. chicken stock or canned turkey broth, available around Thanksgiving in markets

Stuffing:

1 T. extra virgin olive oil (EVOO)

2 T. butter

3 ribs celery from the heart, chopped

1 medium onion, chopped

Salt and pepper

2 tsp. poultry seasoning

4 sprigs fresh sage, chopped (2 T.)

2 T. flat leaf parsley, chopped (eyeball it)

1/4 pound prosciutto, deli sliced like bacon, then chopped

3 corn muffins, crumbled

1 C. chicken stock or broth or, canned turkey broth

Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of EVOO, 1 1 /2 T.. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy. To a second skillet over medium-high heat, combine EVOO and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Sauté 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm. Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.

Thanksgiving Stromboli

Thanksgiving Stromboli

Â

1 tube refrigerated pizza dough, such as Pillsbury brand

2 T. all-purpose flour or cornmeal

1 C. leftover cranberry sauce

3 C. leftover turkey, shredded

2 C. leftover stuffing

2 C. aged white cheddar cheese, shredded

2 T. extra virgin olive oil (EVOO)

2 T. sesame seeds

2 C. leftover gravy

 

Pre-heat oven to 400°F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough out gently so that is an inch larger than when you first take it out of the roll (but in the same rectangle shape that it has initially). Spread the cranberry sauce in an even layer over the dough, making sure to leave an inch border around the circumference of the rectangle. Layer the turkey and stuffing down the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the turkey and stuffing with the cheddar. Bring one corner of the dough up over the turkey mixture, then roll the dough on an angle to make a long roll that is thick in the middle and thinner on each end. You should have turkey mixture running down the middle with some filling exposed at each end. Brush the stromboli with EVOO, then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.

Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw

Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw

 

6 T. butter

3/4 C. hot sauce, such as Frank’s Red Hot brand

4 pieces bone-in, skin-on chicken breasts, cut in half across

4 chicken drummers

Salt and freshly ground black pepper

1 C. blue cheese crumbles

Juice of 2 lemons

1/3-1/2 C. mayonnaise (or make it lighter with buttermilk)

6-8 ribs celery from the heart with greens, thinly sliced on an angle

2 C. shredded carrots

6 scallions, white and green parts, thinly sliced

1/2 head red cabbage, cored and shredded

3 C. salad croutons, ground into crumbs in a food processor

1/4 C. flat leaf parsley leaves, finely chopped

 

Pre-heat the oven 400ºF. Melt butter over low heat in a small pot and combine with hot sauce. Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand for 10 minutes. In a salad bowl, combine the blue cheese, lemon juice, mayonnaise or buttermilk, salt and pepper. Add the celery, shredded carrots, scallions and red cabbage. Toss to combine. Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown. Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

 

3 C. chicken stock

1 1/2 C. white long-grain rice

5 T. extra-virgin olive oil, divided

4 (6-ounce) boneless, skinless chicken breasts

Salt

Freshly ground black pepper

1 C. all-purpose flour

2 tsp. smoked paprika

2 eggs

1 1/2 C. peeled almonds

1/2 C. bread crumbs

Generous handful flat-leaf parsley

1 (9 ounce) package frozen artichoke hearts

4 piquillo peppers or 2 roasted red peppers, chopped

1/2 C. pitted Spanish green olives, chopped

1 large fresh thyme sprig, leaves only

1/3 C. dry sherry, eyeball it

2 T. cold butter, cut into pieces

 

Bring stock to a boil, stir in rice and 1 T. extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients. Preheat oven to 375 degrees F. Heat about 4 T. extra-virgin olive oil over low heat in a large skillet. From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands. Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through. 5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves. Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

 

Piquillo Pepper Chicken with Spanish Rice

Piquillo Pepper Chicken with Spanish Rice

 

3 C. chicken broth

1 small handful golden raisins

3 T. extra-virgin olive oil (EVOO)

1/2 tsp. turmeric

1 pinch saffron threads or 1 envelope saffron powder

1 1/2 C. white rice

4 skinless, boneless chicken breast halves (about 1 3/4 pounds)

 Salt and freshly ground pepper

4 jarred piquillo peppers or 2 jarred roasted red peppers, drained and sliced

1/2 C. dry sherry

2 T. butter, chilled and cut into pieces

1/2 C. chopped flat-leaf parsley (a generous handful)

1/2 C. sliced almonds, lightly toasted (a generous handful)

 

In a small saucepan, bring the broth, raisins, 1 T. EVOO, turmeric and saffron to a boil. Stir in the rice, cover the pot and simmer over low heat for 18 minutes. While the rice cooks, in a large skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil until slightly reduced, 1 to 2 minutes. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken. Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.

Just Ducky Tub Cake

Just Ducky Tub Cake

2 3-ounce boxes of Berry Blue Jell-O gelatin

2 9- by 13-inch cakes

2 16-ounce tubs of white frosting

Licorice pipe

2 large marshmallows and 8 mini marshmallows

Decorators’ gel

1 or 2 small rubber ducks

 

Prepare both boxes of gelatin according to the Jiggler recipe on the packages. Pour the mixture into an 8-inch square pan and chill it. Halfway through the chilling time (about 45 to 50 minutes), whisk the gelatin vigorously to create ripples and bubbles, then let it finish chilling. Stack the cakes, spreading a thin coating of icing between them. Trim the corners to create more of a rounded tub shape. Next, carve out a 1 1/2-inch-deep basin, using a knife to first outline it and a spoon to scoop out the cake. Leave a 2-inch-wide border around the sides and end of the tub and a slightly wider border where the faucets will go. Frost the tub, including the walls but not the floor of the basin. Now, for a faucet, turn the licorice pipe upside down and insert the thin portion of the stem into the wall of the basin, as shown. For each faucet knob, use kitchen scissors to snip 4 V-shaped notches in the top of a regular-size marshmallow, then gently press a mini marshmallow into each notch, as shown. The freshly cut marshmallow surface will be sticky enough to keep the pieces in place. Place the knobs atop the cake and use decorators’ gel to label them H and C. and outline the bases. Spoon the Jiggler water into the basin and set the duck or ducks afloat.

 

Balsamic Chicken with Pesto Gravy & Bitter Greens

Balsamic Chicken with Pesto Gravy & Bitter Greens

 

2 chicken breasts

2 T. balsamic vinegar

2 T. extra-virgin olive oil (EVOO)

Salt and freshly ground black pepper

3 bunches arugula, thoroughly washed

Juice of 1/2 lemon

Parmigiano Reggiano shavings

2 T. butter

1 T. all-purpose flour

1 1/2 C. chicken stock

1/3 C. heavy cream or half-and-half

1/4 C. homemade or store-bought pesto

 

Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small sauté pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper. Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes. While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce. To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

 

1 loaf semolina or chewy bread, torn into large pieces

1/2 C. extra-virgin olive oil, divided

2 tsp. anchovy paste

2 pounds large shrimp, peeled and deviened

6 cloves garlic, grated or chopped

1 tsp. crushed red pepper flakes

Salt and freshly ground black pepper

3 T. capers

1/2 C. dry white wine, eyeball it

1 C. seafood stock, clam juice or chicken stock

1 lemon, juiced

2 T. cold butter

A generous handful fresh flat-leaf parsley, chopped

1/4 C. store-bought olive tapenade

1/4 C. store-bought pesto

6 plum tomatoes, sliced

1 small red onion, thinly sliced

 

Preheat oven to 375 degrees F. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes. Heat about 1/4 C. extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute. Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails. Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.

Mongolian Beef

Mongolian Beef

2 lbs Beef Roast sliced thinly

1/4 C. soy sauce

1 T. sugar

1 T. corn starch

1 tsp ground pepper

 

The rest of the ingredients for cooking

1 large onion (preferably vidalia), halved and sliced thin

6 scallions cut in 2in length

1 garlic clove, peeled and minced

2 slices ginger, sliced in strips

4 T. vegetable oil

2 T. oyster sauce

2 T. light brown sugar

Salt

 

 

Marinate beef.  Combine all marinate ingredients in a bowl.  Marinate for 15-30 minutes.  Cook dish.  In a large wok, heat 2 T. of oil in medium high heat.  Slowly add beef and stir until some browning starts on each side, 5-7 mins.  Remove and transfer to a bowl, set aside.  Add remaining vegetable oil.  When oil is hot, add onion and stir until translucent, 3 minutes.  Add scallions leaving some for garnishing and stir for 1 minute.  add ginger and garlic stir until fragrant, 30 seconds.  Stir in oyster sauce and brown sugar allowing it to sit for about 30 seconds.  Slowly add beef and any juices that accumulated in a bowl.  Stir for 3 minutes making sure that everything is coated with sauce.  Add salt to taste.  Serve with steamed rice and your favorite veggies.

Roasted Summer Vegetables

Roasted Summer Vegetables

3 zucchini

3 yellow squash

1 ½ tablespoon kosher salt

½ black pepper

2 tablespoon extra virgin olive oil

 

Heat oven to 400 degrees F.  Peel vegetables and slice into ¼ inch thick slices.  Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper. Bake at 400 degrees F for 30 minutes.

Pancetta-Wrapped Garlic

Pancetta-Wrapped Garlic

 

18 large garlic cloves (unpeeled)

1 T. salt

4 thin slices pancetta or thin-cut bacon

 

Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic. Bring 1 qt. water to a boil. Add salt and garlic. Bring back to a boil, reduce heat, and simmer until garlic is tender when tested with a fork, 10 to 15 minutes. Drain and let cool. Preheat oven to 375°. Unroll pancetta slices into strips and cut into 2 1/2-in. lengths. Wrap each garlic clove with a pancetta strip, securing with a toothpick. Put garlic on a baking sheet and bake until sizzling and starting to brown, about 15 minutes. Serve hot.

Fennel-Spiced Wild Salmon

Fennel-Spiced Wild Salmon

2  teaspoons  fennel seeds

1  teaspoon  coarse sea salt or kosher salt

1/2  teaspoon  freshly ground black pepper

8  skinless wild Alaska salmon fillets (each 5 oz. and 1 in. thick)

2  tablespoons  canola oil

 

In a small, unoiled frying pan over medium heat, toast fennel seeds, stirring occasionally, until fragrant and a shade darker, 3 to 5 minutes. Put fennel seeds, salt, and pepper in a clean coffee or spice grinder and grind until coarsely ground. Rinse salmon fillets and pat dry. Dust each fillet generously with spice mix, then rub it in gently. Pour oil onto a platter and lightly coat fillets. Preheat charcoal or gas grill to medium (you can hold your hand 1 to 2 in. above the grill only 4 to 5 seconds). Cook salmon, skinned (outer) sides up, 3 minutes (close lid on gas grill). Turn salmon over and cook 3 minutes, or until moist and only slightly pink in center (cut to check). Let salmon rest 3 to 5 minutes.

 

Yield: 8 servings

Calories 255

Fat: 14g

Fiber: 0g

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme

 

12 ounces fresh chanterelle mushrooms or 10 oz. shiitake mushrooms

6 ounces slab pancetta or thick-cut bacon, diced

3 pounds baby Yukon Gold potatoes, halved lengthwise (if potatoes are longer than 2 in., cut into quarters)

4 medium cloves garlic, minced

2 tsp. fresh thyme leaves

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 T. butter

1 medium shallot, minced

1/3 C. Chardonnay or other white wine

2 T. chopped fresh tarragon

1 T. chopped chives

1/2 C. White-Wine Vinaigrette

 

Preheat oven to 375°. Wipe chanterelles with a damp cloth or scrape with a knife to remove dirt; cut away dry, woody parts. Tear mushrooms into 1-in. pieces. Cook pancetta in a large frying pan over medium-high heat until crisp and browned, about 7 minutes. Transfer with a slotted spoon to paper towels, reserving drippings. Toss potatoes with 3 T.. reserved pancetta drippings (see Notes), garlic, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Divide potatoes between two 9- by 13-in. glass baking pans. Bake, stirring every 10 minutes, until tender, well browned, and crispy, 25 to 35 minutes. Remove from oven and keep warm. Melt butter in a large frying pan over medium-high heat. Add shallot and cook until soft, 1 minute. Add mushrooms and cook, stirring occasionally, until browned, 5 to 6 minutes. Add Chardonnay, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper; scrape up browned bits and cook until liquid evaporates, about 2 minutes. In a large bowl, toss together potatoes, mushrooms, pancetta, tarragon, and chives. Drizzle with vinaigrette. Serve warm, with fennel-spiced wild salmon.

Shaved Brussels Sprouts With Pancetta

Shaved Brussels Sprouts With Pancetta

 

2 lbs Brussels sprouts

1 T. vegetable oil

8 ounces pancetta, cut crosswise into 1/4-inch wide strips

Salt, to taste

Fresh ground black pepper, to taste

Crushed red pepper flakes, to taste

3-4 T. toasted & chopped cashews

1/4 C. freshly grated parmesan cheese, romano cheese or asiago cheese

 

Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The “shaved” sprouts should resemble confetti.). Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese. Serve hot.

Meatballs Any Night

Meatballs Any Night

Take 1 pkg. (12.5 oz.) frozen prepared meatballs and mix & match your recipe from these options.

sauce options

add-in choices

simple side possiblities

Cheeseburger

1/4 C. ketchup, 1/2 C. Cheez Whiz Cheese Dip, 1/2 C. milk or water

1 small onion, chopped

2 C. hot cooked instant white rice

Polynesian

1/2 C. Kraft or Bull’s-Eye Barbecue Sauce, 1 can (20 oz.) pineapple chunks in juice

2 C. chopped green pepper

2 C. hot cooked instant brown bice

Stroganoff

1 can (10 oz.) condensed beef broth, 1/4 C. water, 1/2 C. (1/2 of 8-oz. tub) Philadelphia Cream Cheese Spread

1 jar (7.3 oz.) sliced mushrooms, drained

2 C. hot cooked egg noodles

Italian

2 C. spaghetti sauce

1/2 C. Kraft Shredded Mozzarella Cheese

2 C. hot cooked spaghetti

MIX sauce ingredients in large skillet. Bring to boil on medium heat. STIR in add-ins and meatballs. Reduce heat to medium-low. Simmer 15 min., stirring occasionally or until vegetables are crisp-tender, meatballs are heated through and sauce is thickened. SERVE over simple sides.

Sesame-Battered Fish Tacos with Seared Cabbage and Avocado Cream

Sesame-Battered Fish Tacos with Seared Cabbage and Avocado Cream

 

1½ pounds firm white fish, such as mahi-mahi or halibut, cut into 1½-inch pieces

Salt and pepper

2 tsp. (â…” palmful), ground chipotle powder

2 tsp. (â…” palmful), ground coriander

1 bottle Mexican beer (1½ cups), such as Dos Equis or I used whatever we had in the fridge.

1 C. flour

3 T. sesame seeds

2 T. hot sauce (eyeball it)

1 tsp. sugar

½ tsp. baking powder

Vegetable oil or other light oil, for frying, plus 2 T., divided

1 small head of Savoy cabbage, quartered, cored and shredded

1 red onion, thinly sliced

1 lime

2 Hass avocados

1 clove garlic, grated with a Microplane or pasted by mashing with salt

½ C. sour cream or heavy cream

12 soft 6-inch flour tortillas, wrapped in a slightly damp towel in a warm oven or microwaved until heated through

 

Pat the fish dry and season with salt and pepper, chipotle powder and coriander. In a mixing bowl, mix batter of beer, flour, sesame seeds, hot sauce, sugar, about 1 tsp. salt and baking powder. Pour about 1 inch of oil into a large, deep skillet and heat it over medium to medium-high heat. Pour and heat about 2 T. of oil in a second nonstick skillet over high heat. Pass fish cubes through the batter, using forks to help you coat the fish, then remove excess batter and drop into frying oil. Add the cabbage and onion to the other skillet and sear the cabbage, wilting it down. Season with salt and toss and sear, 3-4 minutes. Fry the fish until deeply golden. Transfer to a paper towel-lined plate to drain. Douse the cabbage with the juice of one lime. Turn off the heat. Add the avocado, garlic and sour cream or cream to a food processor. If you grate the garlic, add some salt, to taste. If you paste the garlic, the salt is already in your mash. Process the avocado cream into a thick sauce. Divide the fish among four plates and pass the cabbage and sauce at the table. Use three warm tortillas per serving for wrapping.

Tilapia Club Stacks

Tilapia Club Stacks

 

8 bacon slices; center cut

2 to 2 ½ pds Tilapia (4 lg fillets and cut across into 8 equal pieces)

Salt and Pepper

1 C. flour

1 C. cornmeal

1tsp chili powder

2 tsp group coriander

2 tsp dried dill

5 tsp EVOO (extra virgin olive oil)

Romaine Lettuce (I substituted with Kale–finely chopped)

2 Plum Tomatoes (halved lengthwise then thinly sliced into half-moons)

Juice of 1 lemon

 

Preheat over to 375. Cook bacon until crisp for 20 -25min. Cut the bacon strips in half so that you have 16 halves. Season the fish on both sides with salt and pepper. Combine the flour, cornmeal, chili powder, coriander, and dill in shallow dish. Coat the fish with the cornmeal mixture, pressing gently to adhere. Heat 3 T. EVOO, 3x around the pan, in a large non stick skillet over medium to medium high heat. Add the fish and cook until deeply golden on both sides, 8-10 minutes total. Remove and set aside. Toss the Kale and tomatoes with the lemon juice in skillet (may need 2 T. more of EVOO) and salt and pepper. Cook for about 2 minutes…do not overcook. Kale should be soft but not wilted. Layer each serving in a stack like this: a tilapia fillet, 2 crossed half-strips of bacon, a pile of salad, a second pile of tilapia fillet, another bacon criss-cross, and a final mound of salad.

Marinated Cauliflower

Marinated Cauliflower

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets

1/4 cup chopped shallots

2 tablespoons capers, drained

3 tablespoons chopped parsley

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

salt & pepper to taste

 

Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don’t overcook.   Transfer to a large bowl.  Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.  Cover and refrigerate overnight.  Serve chilled or at room temperature.

 

Crispy Prosciutto-Wrapped Cod and Asparagus Salad

Crispy Prosciutto-Wrapped Cod and Asparagus Salad

 

6 T. extra-virgin olive oil (EVOO)

1 large onion, chopped

Salt and pepper

1 T. chopped fresh thyme

2 tsp. Dijon mustard

Four 6- to 8-ounce cod fillets

4 slices prosciutto

1 pound asparagus, trimmed and cut on an angle into bite-size pieces

1 plum tomato, seeded and chopped

Lemon wedges, for serving

 

In a large skillet, heat 3 T. EVOO, 3 turns of the pan, over medium to medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until browned, 15 to 20 minutes. Stir in the thyme and mustard, then scrape into a bowl and set aside. Wipe out the skillet; set aside. Pat the cod dry and season with pepper. Wrap each piece of fish in a slice of prosciutto. In a large nonstick skillet, heat half the remaining EVOO over medium-high heat until rippling. Add half the fish fillets and cook, turning once, until the prosciutto is crisp and the fish is firm, 3 to 4 minutes on each side. Cover with foil to keep warm. Repeat with the remaining oil and fish. Pour water, 1 inch deep, into the onion skillet and bring to a boil. Add salt and the asparagus and cook for 3 minutes; drain. Toss with the reserved onion mixture to coat. Divide among 4 plates and top with the tomato. Serve the cod and lemon wedges alongside the salad.

Scallops Bonne Femme and Spinach with Crispy Prosciutto

Scallops Bonne Femme and Spinach with Crispy Prosciutto

 

5 T. extra-virgin olive oil, divided

1 large shallot, finely chopped

12 button mushrooms, thinly sliced

8 T. butter, divided

1 T. all-purpose flour

1/2 C. dry white wine

1/2 C. chicken stock

1 C. cream

Freshly grated nutmeg, to taste

Salt and freshly ground black pepper

1 or 2 dashes hot sauce

8 slices prosciutto

1 clove garlic, grated

2 fresh thyme sprigs, leaves chopped

3 to 4 fresh basil leaves, chopped

1 baguette, split and halved

20 large sea scallops, trimmed of any connective tissue and patted dry

1 C. plain bread crumbs

Handful parsley leaves, chopped

1 clove garlic, cracked from skin

1 pound triple washed spinach, stems removed

 

Place oven rack at center of oven and preheat broiler. Heat 2 T. extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 T. butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools. In a small bowl, combine the remaining 6 T. butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F. Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 T. extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly. While scallops cook, heat remaining 2 T. extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper. Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

Chili-Garlic Roasted Broccoli

Chili-Garlic Roasted Broccoli

 

1/4 C. extra virgin olive oil (EVOO), (eyeball it)

5-6 cloves garlic, finely chopped

1 T. chili powder

1 T. grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand Grill Mates)

1 large head broccoli, cut into thin, long spears

 

Pre-heat oven to 425°F. Place EVOO, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.

Kamut Salad

Kamut Salad

 

 

Cook in chicken broth:

 

1 1/2 Cups Kamut or Wheat Berries

 

Drain and cool completely.  If using Kamut, cook at least 2 hours on low.

 

In large mixing bowl combine kamut along with:

 

1 Cup assorted Toasted Nuts & Seeds I used a quarter cup of each: Flax Seeds, Almond Slices, Sunflower Seeds and Walnuts

1 Cup assorted Dried Fruits cut small – I used a quarter cup of each:  Currants, Craisins, Dates and Figs

1/2 Cup Chopped Parsley

1/2 Cup Thin Sliced Green Onions

1-2 T. Minced Garlic

1 T. Oregano.

 

In separate mixingb owl or in a small cuisinart combine

 

2 T. Balsamic Vinegar

2 T. Soy Sauce

2 T. Worcestershire

1 T. Honey

2 tsp Dijon Mustard

Fresh Ground Black Pepper

 

Start whisking or turn on blender and slowly pour in

 

3 T. Olive Oil

 

Once combined, add dressing to salad – stir it up and let it sit in the fridge over-night for optimal flavor.

Shrimp with Tarragon and Tomato Sauce

Shrimp with Tarragon and Tomato Sauce

 

3 T. extra virgin olive oil (EVOO), plus more for drizzling

2 carrots, finely chopped

2 ribs celery, finely chopped

3 shallots, thinly sliced

6 white mushrooms, chopped

2 pounds large shrimp, peeled and deveined

Salt and freshly ground pepper

1/2 C. dry white wine

One 15-ounce can tomato sauce (15-ounce)

5 to 6 sprigs fresh tarragon, leaves chopped

1 loaf peasant bread, thickly sliced

2 cloves garlic—smashed, peeled and halved

 

Pre-heat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7-8 minutes. Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper. Stir in the white wine, tomato sauce and tarragon and heat through for 1-2 minutes; remove from the heat. Toast the bread slices under the broiler, rub with the garlic and drizzle with EVOO. Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.

Shrimp Scampi Verde Pasta

Shrimp Scampi Verde Pasta

 

1 C. fresh basil leaf

1/2 C. fresh flat-leaf parsley

1 C. arugula leaf, packed

12-15 fresh chives, coarsely chopped

1/2 C. chicken stock

1 lemon, juice and zest of

6 T. extra-virgin olive oil, divided

1 1/2 lbs medium shrimp, shelled and deveined

4 large garlic cloves, grated

1/2 tsp. crushed red pepper flakes

salt and pepper

1 lb fresh linguine

1/2 C. dry white wine

2 T. butter

 

Place a large pot of water over high heat to cook the pasta until al dente. While pasta is cooking, place the basil, parsley, arugula, chives, chicken stock, lemon zest and 2 T. olive oil in a food processor or blender, pulse to grind into a rough paste. Reserve. Place a large skillet over medium-high heat with 4 T. of oil. Add the shrimp and spread them out in an even layer. While the shrimp are cooking, add garlic to the skillet along with the crushed red pepper flakes. Toss to combine, season with some salt and pepper and continue to cook the shrimp for about 4 minutes. Add the white wine to the skillet, cook for 1 minute, then add the reserved ground herb mixture, cold butter and all juice from the lemon to the shrimp skillet. Before draining the pasta remove about a half a C. cooking water and add to the shrimp skillet. Add the drained pasta and toss to combine with the shrimp and the sauce, stirring until the butter has melted. Serve immediately.

Berry Raspberry Icebox Cookies

Berry Raspberry Icebox Cookies

2/3 cup butter, nearly melted and cooled slightly

2 eggs

2 pouches (1 lb 1.5 oz) Betty Crocker sugar cookie mix

Red food or icing dye

Blue food or icing dye

1 tablespoon raspberry Jell-O

1 tablespoon berry blue Jell-O

 

Line an 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In a stand mixer beat butter and eggs together. Add the sugar cookie mixes and beat until just combined. Divide the dough into three equal parts and place in bowls. Set one part aside. Add raspberry Jell-O and red dye for color (You’ll need quite a bit or they’ll be pink) to one part. Knead with your hands in the bowl until the Jell-O is mixed in then pick the dough up and finished kneading folding the dough over with your hands until combined. Repeat with berry blue Jell-O and blue dye. Divide the doughs in half again to make 6 layers. Pat a red dough into the wax paper lined pan. Press gently with the back of a dry measuring cup to even out the dough. Next, pat a plain dough between your hands to form nearly the size of the pan. Press the plain dough into the pan over the red layer. Repeat with blue, red, white and blue. Fold the wax paper over the cookie dough and cover with foil. Refrigerate for several hours until firm. Line cookie sheets with parchment paper. Preheat the oven to 375 degrees. Once chilled, dump the dough out into a cutting surface. Remove dough from pan and trim edges. Cut log into ¼” thick slices. Then cut slices in half to form squares. Place cookies on sheets 1 1/2 inches apart. Freeze sheets for 10 minutes to retain shapes if desired. Bake 8-10 minutes or until cookies are no longer wet looking and are very lightly golden on the sides. Let cookies firm up on the cookie sheets for a couple of minutes then move to a cooling rack.  Makes about 4 dozen cookies.

Salmon Pastries with Dill Pesto

Salmon Pastries with Dill Pesto

 

1/2 C. lightly packed chopped fresh dill weed

1/3 C. Light Olive Oil

1/4 C. Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded parmesan cheese

Salt and pepper, if desired

3/4 pound salmon fillet, thawed if frozen and patted dry

1 package (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Dill weed sprigs

 

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.) Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

Guacamole Salad

Guacamole Salad

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 C. small diced red onion

2 T. minced jalapeno peppers, seeded (2 peppers)

1/2 tsp. freshly grated lime zest

1/4 C. freshly squeezed lime juice (2 limes)

1/4 C. good olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. minced garlic

1/4 tsp. ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

 

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Charred Chili Relleno with Green Rice

Charred Chili Relleno with Green Rice

4 C. chicken or vegetable stock, divided

1 bay leaf

2 C. white rice

4 large poblano peppers

6 ears corn on the cob or 3 C. frozen corn kernels

3 T. corn, peanut or vegetable oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatoes, drained well

1 1/2 tsp. ground cumin, 1/2 palm full

1/2 tsp. dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

1/2 C. fresh cilantro leaves

1/2 pound spinach leaves, deveined and coarsely chopped

4 scallions, coarsely chopped

2 limes, zested, juiced

1 C. shredded Chihuahua cheese, Asadero or Monterey Jack

 

Preheat broiler or grill pan to high. Heat about 3 1/2 C. stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes. While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 T. light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Place the cilantro, spinach, scallions, lime zest, half a C. of stock and a T. of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the corn mixture. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 C. cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice. Yum-o!

Korean Non-Spicy Pork Ribs (안 매운 돼지 갈비)

Korean Non-Spicy Pork Ribs (안 매운 돼지 갈비)

Two slabs of baby back ribs (between 6-7 lbs), cut into three rib pieces (each slab divided into about 3 or 4 pieces)

 

1/2 cup of sugar

1/2 cup soy sauce

1/2 cup sake

1/2 cup water

1/4 cup sesame oil

1 whole onion grated or finely chopped

3 tablespoons garlic

3 tablespoons ginger

1 teaspoon black pepper

 

Mix all ingredients, except for pork ribs, together.  Make sure sugar is dissolved.  Take each rib section and dip it into the marinade coating it fully, and then placing it into a flat pan where it will marinate, meaty side down.  (the ribs will curve upward – the logic is trying to put the meatiest side in the marinade)  Continue until all the ribs have been coated, and then pour remaining marinade over the ribs.  Cover and marinate for at least 8 hours, if not overnight.  Preheat oven to 275.  On a foil lined roasting pan, place ribs without marinade, arranging in a single layer.  Cook for  3-3 1/2 hours, until ribs are tender.  (Watch carefully the last hour or so, as they could burn.)  Cut into individual rib pieces and enjoy!

Broccoli Rabe and Salami Pasta

Broccoli Rabe and Salami Pasta

 

Salt

2 bunches broccoli rabe, trimmed and coarsely chopped

1/4 C. extra-virgin olive oil, eyeball it

4 cloves garlic, grated or finely chopped

1/2 tsp. crushed red pepper flakes

1 pound rigatoni with lines, cooked to al dente

1 1/2 C. ricotta cheese

1/2 C. grated Parmigiano-Reggiano, plus some to pass at table

1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix)

Black pepper

 

Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally. Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 C. extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 C. starchy liquid. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

Chicken, Mushroom and Leek Crepes

Chicken, Mushroom and Leek Crepes

 

4 leftover pancakes/crepes

1 tbsp olive oil

1 tbsp butter

2 chicken fillets, diced

1 pkg/8 oz sliced button/chestnut mushrooms

1/2 large Spanish onion, diced

1 large leek, chopped, light green and white parts only

Small glass good white wine

1/2 C. cream

3 tbsp fresh chopped parsley

1 tsp thyme (fresh ideally, but dried is fine)

1/4 C. shredded mozzarella cheese

Salt and Pepper to season

 

Pre-heat oven to 180C/350F. Melt butter and heat oil in large skillet. Sauté the onion in the butter and olive oil until translucent. Season chicken with salt and pepper and add to skillet. Sauté for a few minutes shaking pan to mix. Add mushrooms and sauté until tender, add the leeks and sauté until everything is cooked. Add wine and cook until almost gone. Add cream, herbs and seasoning. Taste to make sure seasoning is ok, add more if necessary. Simmer for a few minutes then remove from the heat. Take a pancake and spoon some of the mixture in. Try and leave the sauce in the pan and just put chicken and veg into each pancake. Roll it up and place it in a buttered oven-proof dish. I used a 9×9 deep baking dish. Repeat with remaining three pancakes and place side by side in dish. Pour remaining sauce over the pancakes and sprinkle with mozzarella. Bake for 25-30 minutes until cheese is lightly golden. Serve as is or with a green salad.

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

1 garlic clove

3 oil cured anchovies

1 oz lemon juice

1.5 oz Fonterutoli extra virgin olive oil

salt and freshly ground pepper to taste

 

8 oz green zucchini (whole)

8 oz yellow zucchini (or yellow crookneck squash) (whole)

2.5 oz arugula

 

Crush the garlic in a mortar and pestle. Add the anchovies and crush them too. Add the lemon juice and combine with the garlic and anchovies and then add the olive oil, stirring it all together to emulsify the dressing.  If you have a mandoline slicer, (I particularly like the Benriner Japanese Mandoline Slicer), now is the time to use it. Wash and dry the zucchini and cut off the ends. If the zucchini is less than 7″ or 8″ leave it whole, otherwise cut it in half, making two shorter pieces.  Using the medium tooth slicer for the mandoline, cut julienned strips of zucchini, down to the center portion where the seeds are. Discard the centers or use for something else. When you are done with both squash, you should have approximately 3 cups of julienned zucchini. If you don’t have a mandoline, cut the zucchini into very thin strips and then julienne (matchstick) slices.  In a large bowl, toss together the julienned green and yellow zucchini and the arugula. Whisk the dressing if it has separated and then dress the salad with all of it. Season to taste with salt and pepper.