Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

2 T. vegetable oil, 2 turns of the pan

1 medium size yellow onion, peeled, quartered and thinly sliced

3 garlic cloves, peeled and finely chopped

2 poblano or anaheim peppers, seeded and thinly sliced

Salt and freshly ground black pepper

1 C. shredded carrots, available in pouches in the produce department

6 C., 1 1/2 quarts, chicken broth

1 1/2 pound chicken tenders cut into bite size chunks, 2 packages

2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)

3 T. cilantro leaves, chopped

15 fresh basil leaves, roughly chopped

1 lime

 

Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 C. shredded carrot and 6 C. chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

Veal Meatball and Broccoli Rabe Stoup

Veal Meatball and Broccoli Rabe Stoup

1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces

Salt

Extra-virgin olive oil

4 cloves garlic, 1 minced, 3 chopped

1 carrot, peeled and chopped

1 medium onion, chopped

1 can white beans, cannellini

Black pepper

1 quart chicken stock

2 C. beef or vegetable stock

1/3 pound orecchiette, little ear shaped pasta, or ditalini

1 pound ground veal

1 egg

1/2 C. bread crumbs, a couple of handfuls

1/4 C. grated Parmigiano or Romano, a generous handful, plus some to pass at table

2 to 3 fresh sage leaves, finely chopped

Crusty bread, for mopping

 

Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve. While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 T. extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered. Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.

Clam Bake Stoup

Clam Bake Stoup

2 T. extra-virgin olive oil

3/4 pound kielbasa, diced

4 C. (half a 32-ounce bag) frozen diced hash browns

1 large onion, chopped

4 ribs celery, chopped

1 bay leaf

5 to 6 sprigs fresh thyme

Salt and freshly ground black pepper

2 pounds large shrimp, peeled and deveined

1 rounded T. seafood seasoning (recommended: Old Bay)

4 large ears corn on the cob or 3 C. frozen kernels

1 (15-ounce) can diced fire-roasted tomatoes

1 quart chicken stock

4 dozen littleneck clams

Hot sauce, to taste

1 lemon, zested and juiced

Handful fresh flat-leaf parsley leaves, chopped

4 jumbo sourdough English muffins, split

3 T. butter

1 clove garlic, peeled

2 T. chopped chives

 

Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally. Pat shrimp dry and toss with a rounded T. (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot. Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley. While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice. Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.

Smoky Sweet Potato Chicken Stoup

Smoky Sweet Potato Chicken Stoup

2 T. extra-virgin olive oil

2 medium carrots, peeled

2 ribs celery

1 large onion, peeled and halved

2 cloves garlic, chopped

1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can

Salt and black pepper

1 tsp. dry thyme, eyeball it

1 bay leaf

1 C. dry white wine, eyeball it

5 C. chicken stock

1 large sweet potato

3/4 to 1 pound chicken tenders, cut into bite size pieces

4 scallions, white and green parts thinly sliced

1/4 C. cilantro leaves, a generous handful, roughly chopped

1/2 C. sour cream, for garnish, optional

 

Heat a soup pot over medium-high heat with 2 T. of extra-virgin olive oil, about 2 turns of the pan. While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don’t make yourself crazy.. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

Chicken Cacciatore Stoup

Chicken Cacciatore Stoup

1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced

Coarse salt and black pepper

1/2 tsp. crushed red pepper flakes

3 to 4 T. extra-virgin olive oil, 3 turns of the pan

2 russet potatoes, peeled and cubed into 1-inch squares

4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped

4 ribs celery hearts, chopped

1 medium onion, peeled and quartered lengthwise then thinly sliced

1 red bell pepper, seeded and quartered lengthwise then thinly sliced

4 cloves garlic, chopped

1/2 C. dry Italian red wine, eyeball it

1 (15-ounce) can diced tomatoes

1 (28-ounce) can fire-roasted crushed tomatoes

2 C. chicken stock

3 T. fresh rosemary, finely chopped, 3 or 4 sprigs

1 C. basil, arugula or baby spinach leaves, shredded or torn

Grated Parmigiano-Reggiano or Romano, to pass at table

Crusty bread, to pass at the table

 

Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 T. EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes. While the chicken cooks, chop up the veggies. When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve. Add another T. of extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes. Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper. Add chicken back to the pan. Toss it with the vegetables. Add red wine to the pan and deglaze it, picking up drippings. Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes.

 

Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.

Lentil Soup with Sausage and Kale

Lentil Soup with Sausage and Kale

1 T. EVOO – Extra Virgin Olive Oil

1 pound bulk hot Italian sausage

1 C. lentils

1 medium onion, chopped

3 to 4 cloves of garlic, grated or chopped

1/2 pound cremini mushrooms, wiped clean and thinly sliced

1 baking potato, peeled and diced

2 sprigs rosemary, leaves removed and chopped

3 to 4 sprigs thyme, leaves removed

Salt and ground black pepper

1/4 C. tomato paste

4 C. chicken stock

1 bunch kale, thick stems removed and discarded, leaves shredded

 

Place a large soup pot over medium-high heat with one turn of the pan of EVOO, about 1 T.. Once hot, add the sausage and sauté for 3-4 minutes, breaking it up into small pieces with the back of a spoon or a potato masher as it cooks and browns. While the sausage is browning, pour the lentils out onto a light-colored plate and sift through them. Discard any small stones — sometimes you find them sometimes you don’t, but better safe than sorry. To the browned sausage, add the onion, garlic, mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes. Add the stock and 2 C. of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.

Portuguese Chorizo & Kale Stoup

Portuguese Chorizo & Kale Stoup

2 T. extra-virgin olive oil (EVOO)

1 pound chorizo, casing removed and diced

3 medium-size white, waxy potatoes, like Yukon Golds, peeled and cut into chunks

2 medium onions, chopped

4 to 6 cloves garlic, chopped

2 bay leaves, fresh or dried

1 pound kale, stems removed and coarsely chopped

Coarse salt and pepper

1 15-ounce can garbanzo beans (aka chickpeas), drained and rinsed

1 15-ounce can diced tomatoes

1 quart chicken broth

A loaf of crusty bread, warmed through

 

Heat EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves. Cook 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add beans, tomatoes and broth to the pot, and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes. Reduce heat back to medium and cook 5-10 minutes longer, until potatoes are tender. Serve soup with hunks of crusty bread alongside.

 

Greek Village Vegetable Stacks

Greek Village Vegetable Stacks

1-pound brick of Greek feta cheese, drained

1 large green bell pepper

1 English (seedless) cucumber (the one wrapped in plastic)

1 medium red onion

2 beefsteak tomatoes

Coarse salt

2 or 3 sprigs fresh oregano

A handful of fresh flat-leaf parsley

1 lemon

Coarse black pepper

1/2 C. extra-virgin olive oil (EVOO)

1 C. kalamata olives

 

Carefully slice the brick of feta into 12 slices, 1/4- to 1/2-inch thick each. Use a cheese wire or some dental floss to cut the cheese if it crumbles too easily when using a knife. Next, trim off both ends of the bell pepper and pull out the seeds and membranes. Thinly slice the pepper into 12 pieces, 1/4- to 1/2-inch thick. Slice the cucumber even thinner, into 1/8-inch thick rounds. Trim the ends off the onion as you did the pepper. Cut the outer layer of skin off, then trim one side with a shallow cut so that the whole onion sits stable on its side. Thinly slice the onion as you did the pepper, into 12 pieces. Slice the tomatoes in the same fashion as the onion, trimming off one side to stabilize it before slicing it across. Cut the tomatoes a little thicker, 6 slices per tomato. Season the tomatoes with a little coarse salt. Strip the oregano leaves off the stems by holding stems at the top and gently pulling backward. Pile up the leaves on your cutting board and combine with the parsley leaves. Finely chop both, milling them together. To the chopped herbs, add the zest of the lemon. Trim the ends of the lemon and wedge it; reserve wedges. To the herb and lemon zest combination, add lots of fresh, coarse, black pepper — at least a full tsp. and up to 2. Mix it in with your fingertips.  Arrange the cheese slices in a single layer on your work surface and scatter the herb mixture over the cheese slices. Pour a puddle of EVOO on each plate or on a serving platter. Assemble stacks of Greek salad like this: sliced tomato, sliced onion, a layer of thin slices of cucumber, a slice of bell pepper, a slice of herb-crusted feta. Repeat twice. Each stack will have 3 layers, making a tower of Greek salad for each portion. Garnish each plate or the serving platter with olives and wedges of lemon.

Chicken Cordon Bleu Fondue

Chicken Cordon Bleu Fondue

8 thin-sliced skinless, boneless chicken breast cutlets (about 1 1/2 pounds)

12 slices from a package of sliced Swiss cheese, 4 slices torn into pieces (about 1/2 pound total)

4 slices from a package of deli-style ham

1/2 C. plus 2 T. all-purpose flour

1 tsp. paprika

Salt and freshly ground black pepper

4 T. unsalted butter

1 T. extra-virgin olive oil

3 T. dry vermouth or white wine (optional)

1 C. heavy cream or whole milk

 

On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken. Fasten the sandwiches in the center with a toothpick. On a plate, mix the 1/2 C. of flour with the paprika and season with 1/2 tsp. of salt and 1/4 tsp. of pepper. Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess. Repeat with the remaining sandwiches. In a 12-inch skillet, melt 2 T. of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side. Meanwhile, in a medium saucepan, melt the remaining 2 T. of butter over medium heat. Whisk in the remaining 2 T. of flour until smooth. Whisk in the vermouth and cook for 1 minute (optional). Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes. Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes. Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.

Bresaola Salad

Bresaola Salad

8 C. arugula

1 lemon, juiced

Extra-virgin olive oil, for drizzling

Coarse salt

A small chunk Parmigiano, 1/3 pound minimum

1 pound bresaola (cured beef, like prosciutto) available at deli counter

1 can artichoke hearts in water, drained

4 sprigs rosemary

A handful flat-leaf parsley

1/2 C. caper berries, drained

Aged balsamic vinegar, for drizzling (look for 6 plus years of age, widely available in many markets)

 

Place arugula in a bowl and dress with lemon juice, extra-virgin olive oil and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice the caper berries. Decoratively arrange the artichokes, chopped herbs and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve.

Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

2 beefsteak tomatoes

Salt and freshly ground black pepper

1 C. whole milk ricotta cheese

1 large lemon, zested, about 2 T.

1/4 C. chopped fresh cilantro leaves

3/4 C. flat-leaf parsley, chopped

2 cloves garlic, chopped

2 scallions, finely chopped

1/3 C. grated Parmigiano-Reggiano

1 egg yolk

Extra-virgin olive oil, for drizzling

 

Preheat oven 450 degrees F. For the baked stuffed tomatoes you need to make 4 tomato C. out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 C. shapes, using the thinly sliced side as the bottom of the C.. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato C.. You don’t have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the C.. If you do puncture it, don’t worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato C. while you make the filling. In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you’re happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato C. cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

2 T. grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)

1/4 C. Tamari dark soy

2 T. honey

2 tsp. hot red pepper flakes, divided

4 large cloves garlic, chopped, divided

2 tsp. toasted (dark) sesame oil, eyeball it

2 scallions, finely chopped

Vegetable oil, for drizzling plus, 2 T., twice around the pan

2 pounds flank steak

1 pound bok choy or Napa cabbage, trimmed and shredded with a knife

1/2 red bell pepper, thinly sliced

1 C. sauerkraut (it will taste like kim chee when combined with hot pepper flakes)

 

In a shallow dish, combine grill seasoning, dark soy, a T. honey, 1 tsp. of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness. Heat a large skillet over high heat. Add 2 T. vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 T., hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat. To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

4 T. butter

2 large onions, finely chopped

1 bay leaf, fresh or dried

1 tsp. dried thyme or poultry seasoning

Salt and pepper

3 green apples

1/2 lemon, juiced

1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound

3 T. all-purpose flour

2/3 C. dry white wine

2 C. half-and-half

1/2 tsp. freshly grated nutmeg

A pinch or 2 of ground cloves

2 1/2 C. shredded sharp white Cheddar

 

Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes. While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter. When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.

German Cheddar and Beer Fondue

German Cheddar and Beer Fondue

1 sack, 10 ounces, 2 1/2 C., shredded sharp Cheddar, available on dairy aisle

1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded

1 rounded T. all-purpose flour

1 C. German lager beer

2 T. spicy brown mustard

A few drops hot sauce

A few drops Worcestershire sauce

For Serving:

1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,

1 package mini party franks (recommended: Boars Head)

1 head cauliflower, separated into florets

1 small jar mini Gherkin pickles, drained

1 small jar pickled onions, available on vegetable aisle

1 small, round loaf rye, pumpernickel or sour dough bread, cubed

 

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot. In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 T. butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

 

Smoked Gouda Fondue with Bacon and Almonds

Smoked Gouda Fondue with Bacon and Almonds

Salt

1 head cauliflower, cut into florets

1 pound asparagus

2 T. extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

2 shallots, thinly sliced

1 pound white mushrooms*

Salt and black pepper

2 to 3 T. red wine vinegar, eyeball it

1 1/2 pounds kielbasa

1 C. drained cornichons or baby Gherkin pickles

2 red pears

4 tsp. lemon juice, divided

1 baguette, sliced

6 slices thick cut bacon

8 ounces Gruyere, shredded

1/3 pound, about 6 ounces, smoked Gouda, shredded

1 rounded T. all-purpose flour

1 large clove garlic, smashed away from skin

3/4 C. dry white wine

1/4 C. smoked almonds, coarsely chopped

 

* If you like, score the tops of a few of the larger mushrooms with a paring knife. It will dress up the serving platter when mushrooms are cooked. Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 T. of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat. Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias. While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 tsp. lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 tsp. lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.

Bacon Wrapped Asparagus Bundles

Bacon Wrapped Asparagus Bundles

1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips

Extra-virgin olive oil, for drizzling

A few grinds black pepper

4 slices center cut bacon or pancetta

Chopped chives or scallions, optional garnish

 

Preheat oven, if using, to 400 degrees F. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients. To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Cubano Pork Burgers and Sweet Orange Warm Slaw

Cubano Pork Burgers and Sweet Orange Warm Slaw

1 3/4 lb. ground pork

4 garlic cloves, chopped

zest and juice of 2 navel oranges

1 tblspoon ground cumin

1 1/2 tsp coriander

3 tbls yellow mustard

several drops of hot sauce

salt and pepper

vegetable oil

12 pickle slices, dill garlic or sour

4 deli slices ham

4 deli slices swiss

1 small red onion, thinkly sliced

1/4 c. red wine vinegar

1 tbls honey

1 16 oz coleslaw mix

1 small red bell pepper

4 rolls, split

 

In a bowl combine the ground pork, half of the chopped garlic, half of the orange zest, the cumin, coriander, mustard, hot sauce, salt and pepper. Score the meat into 4 sections and then form 4 large patties about 1 in. thick. Grill burgers (Rachael suggest a grill pan). Top with 3 pickles, a slice of ham, and a slice of swiss. Keep on the grill while the toppings heat up. While the patties are cooking, make the sweet orange warm slaw. Preheat a large skillet with vegetable oil (I did 2 turns of the pan). Add the remaining garlic and sliced onion. Cook for 1 minute. Add the orange zest, the juice from the oranges, red wine vinegar, and honey. Continue cooking the dressing for 1 minutes. Turn the heat off and add the coleslaw mix, red bell pepper, and salt and pepper. Tossing to coat in the warm dressing. Serve your Cubano burgers on the rolls with the warm slaw both on top of the burger and alongside.

Salami Scrambles

Salami Scrambles

1 T. extra-virgin olive oil, 1 turn of the pan in a slow stream

1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped

1 clove garlic, chopped

2 to 3 scallions, chopped, 1/4 onion may be substituted

1 plum tomato or 1 vine tomato, seeded and chopped or 3 T. chopped sun-dried tomato

8 large eggs

4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese

Salt and pepper

Chopped parsley leaves, for garnish

Chopped or torn basil leaves, for garnish, optional

 

Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

 

Val Verde Scramble

Val Verde Scramble

Savory corn cake:

2 T. diced roasted red peppers

2 T. sliced green onions

1/4 C. diced green chiles

1 ear corn on the cob, kernels removed

1 egg

1/4 C. grated jack cheese

1 C. buttermilk

4 T. melted butter, divided

1 C. cornmeal

1 C. corn flour

1 1/2 tsp. salt

Scramble:

3 whole eggs

1 T. roasted red peppers

1 T. chopped scallions

2 T. grated jack cheese

1/4 avocado, small dice

Griddled chorizo sausage, for serving

 

For the savory corn cake: In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 T. of the melted butter. Combine well. Mix together the cornmeal, corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix. Heat a cast iron skillet over medium heat and brush with the remaining 2 T. melted butter. Scoop 1/4 C. mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side. For the scramble: Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients. To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.

Sausage Scrambles and Cheese

Sausage Scrambles and Cheese

1 T. extra-virgin olive oil or vegetable oil, 1 turn of the pan

1 pound bulk breakfast sausage, such as maple sausage

8 large eggs

A splash half-and-half or whole milk

A few drops hot sauce

Salt and pepper

6 ounces (1/3 pound) Cheddar, diced

1 plum tomato, seeded and diced

 

Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan and drain off some of the fat. Return pan to heat and reduce the temperature to medium low. Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the eggs until soft, then add cheese and continue to scramble another minute or so to finish cooking eggs and to begin to melt the cheese bits. Remove pan from heat and combine sausage and eggs. Garnish servings of the eggs with a few pieces of diced fresh tomato. Serve plates of sausage scrambles with pancakes, or for a simple supper, serve with toasted whole grain bread, buttered and drizzled with honey.

Veggie Scrambles with Pesto

Veggie Scrambles with Pesto

3 T. extra-virgin olive oil, 3 turns of the pan

1 medium onion, chopped

1 small red bell pepper, chopped

1 C. frozen green peas

8 eggs

Salt and pepper

8 rounded tsp.  store bought, good quality basil pesto sauce

 

Heat a large nonstick skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, then onions and peppers. Cook 6 to 7 minutes then add peas and cook another minute. Whisk eggs with salt and pepper then add to veggies and scramble to desired doneness. Remove from heat and stir in pesto then plate up and serve.

Sunday Morning Salmon Hold-the-Bagel Scrambles

Sunday Morning Salmon Hold-the-Bagel Scrambles

1 T. butter

2 large eggs, beaten

2 ounces (two big spoonfuls) cream cheese, softened

2 T. chopped fresh chives (optional)

Salt and freshly ground black pepper

A couple slices of smoked salmon, cut into strips

 

Heat a small nonstick skillet over medium-low to medium heat. Melt the butter in the hot skillet and beat the eggs with the cream cheese, chives, salt and pepper, using a whisk. The cream cheese breaks up into little pieces and it makes the eggs look lumpy and kinda gross, but it tastes awesome. Add the eggs to the pan and scramble them up. The cream cheese melts into the eggs and makes them ROCK! Scramble the eggs to desired doneness. Stir in the salmon and transfer to plate.

Ham and Cheese Frittaco

Ham and Cheese Frittaco

2 large Eggs beaten

1 T. Half-and-half cream or milk

1 pinch Salt

1 pinch Pepper

5 drops Tabasco sauce

1 slice Swiss, provolone or sliced cheddar

2 slices Deli Ham

 

Heat a small nonstick skillet with the olive oil over medium heat. Beat the eggs with a splash of half and half, salt and pepper, and hot sauce. Cook the eggs in the skillet for 2 minutes without disturbing them. Once the eggs have browned and set, flip the frittata. Add a layer of cheese, then the ham, folding it to fit in the pan and cover the surface of the eggs and cheese evenly. Fold the frittata so it looks like a taco and slide it onto a plate. Enjoy!

Toast Points with Black Olive Tapenade & Red Pepper Curls

Toast Points with Black Olive Tapenade & Red Pepper Curls

1/2 lemon

1 C. pitted kalamata olives (about 5 oz.)

1 tsp. finely chopped fresh rosemary

1 small clove garlic, minced, sprinkled with 1/4 tsp. kosher salt, and mashed to a paste

1 to 2 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 recipe Toast Points

1/2 roasted red pepper (from a jar), thinly sliced

 

Finely zest the lemon half. Put the zest, olives, rosemary, and garlic in a food processor. Add the olive oil through the feed tube, pulsing the machine until you get a thick, uniform paste. Transfer to a bowl and stir in a squeeze of lemon juice (about 1 tsp.). Season with salt, pepper, and more lemon juice to taste. To assemble, spread the tapenade on the toasts, slice each toast into four even triangles, top each with a slice of red pepper, and serve.

Baby Lamb Chops with Artichoke and Tarragon Dip

Baby Lamb Chops with Artichoke and Tarragon Dip

1 (15-ounce) can quartered artichoke hearts in water, drained

1 (6 ounce) jar marinated baby mushrooms and their liquids

1 shallot, coarsely chopped

4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish

3 T. white wine vinegar

Salt and pepper

1/2 C. extra-virgin olive oil, plus some for drizzling

16 baby lamb chops, cut by butcher

1/2 pound baby cut carrots, available in produce department

1/2 pound sugar snap peas

4 radishes, cleaned and trimmed, greens left on, halved lengthwise

 

Preheat the broiler or grill pan to high. In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 C. of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop. Drizzle chops with a few tsp. of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest. To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

Ham and Cheese Mini Frittatas

Ham and Cheese Mini Frittatas

1/4 pound deli sliced Swiss cheese, finely chopped

6 slices Canadian bacon, finely chopped

3 T. snipped or chopped chives

A few grinds black pepper

8 eggs, or 1 pint egg beaters

2 T. melted butter

 

Preheat oven to 375 degrees F. Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a tsp., fill the 24 mini-muffin C. halfway with the cheese mixture. Using a ladle, fill the C. to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Remove and let cool to handle, then arrange the egg bites on a plate and serve.

Raw Tuna Snackers on Daikon

Raw Tuna Snackers on Daikon

1 lb fresh sushi-grade fresh ahi tuna

1/4 C. tamari

1 tsp. wasabi paste

3 T. sesame seeds

2 daikon radishes, thinly sliced into 16 pieces

2 scallions, thinly sliced on an angle

 

Slice tuna into 16 1/4 inch thick rectangular pieces. Mix tamari and wasabi together. Pass tuna slices through mixture and dot both sides with sesame seeds. Place each piece on the sliced daikon and top with scallion.

Ham and Cheese Cucumber Snackers

Ham and Cheese Cucumber Snackers

1/2 European seedless cucumber

1 round soft cheese with garlic and herbs, 6 ounces (recommended: Boursin)

2 slices, deli cut, Mandrange French ham or boiled ham

 

Cut cumbers into thin rounds. Spread some cheese on sliced cucumbers. Cut ham into 1 1/2-inch wide strips. Wrap ham around cucumbers and cheese.

Everything Roasted Nuts

Everything Roasted Nuts

1 C. whole blanched almonds

1 C. hazelnuts

2 T. butter

1 T. hot sauce, eyeball it

1 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 1/2 tsp. ground cumin

2 C. smoked almonds (recommended: Diamond Smokehouse Almonds)

1 tsp. poppy seeds

1 T. sesame seeds

 

Preheat oven to 400 degrees F. Place blanched almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes; your nose will know when they’re done.  Melt butter in small skillet with hot sauce, grill seasoning, and cumin. Remove from heat. Remove toasted nuts from oven and drizzle with butter and spices. Add smoked nuts and seeds to the cookie sheet and toss Everything Nuts to combine. Transfer nuts to a serving dish. Serve warm.

Zippy Ham Salad Cucumber Snackers

Zippy Ham Salad Cucumber Snackers

1/4 lb. deli Ham, sliced 1/4” thick, finely diced

1 Celery Rib, finely chopped

2 Spoonfuls Green Olives, finely chopped

2 T. chopped Parsley

2 T. Mayonnaise

1 T. Yellow Mustard

1 large Dill Pickle, finely chopped

1/4 small Red Onion, finely chopped

Salt and Pepper

1 English Cucumber

 

Combine all ingredients except cucumber in a small bowl; reserve. Cut cucumber into 1 1/2” thick disks. With melon baller, scoop out a little bit from the center of each slice to create a C.. Fill each with a heaping T. of the ham salad and serve cold.

Grilled Shrimp with Remoulade Sauce

Grilled Shrimp with Remoulade Sauce

3 T. extra-virgin olive oil (EVOO)

Zest and juice of 1 orange

Salt and freshly ground black pepper

16 raw large shrimp, peeled, leaving the tail on, and deveined

1 1/2 C. mayonnaise

4 T. Creole mustard or grainy mustard

1/4 yellow onion, grated

2 celery ribs, very finely minced

1 rounded T. prepared horseradish

1 T. Worcestershire sauce

1 tsp. hot sauce, such as Tabasco

1 tsp. paprika (1/3 palmful)

A handful fresh flat-leaf parsley, chopped

 

Preheat an outdoor grill or stovetop grill pan to high heat. In a bowl, combine the EVOO, orange juice and zest, and salt and pepper to taste. Add the shrimp and toss to coat the shrimp completely. Place the shrimp on the grill and cook for 3 minutes each side, or until the shrimp are pink and have curled up. Remove the shrimp from the grill onto a backing sheet or large plate in a single layer. Place in the refrigerator to chill. In a bowl, combine the mayonnaise, Creole mustard, grated onion, celery, horseradish, Worcestershire sauce, hot sauce, paprika and parsley. Store the remoulade sauce in the refrigerator until the shrimp are chilled. To serve, surround a bowl of the remoulade sauce with the chilled grilled shrimp.

Bacon Wrapped Scallops with Spicy Mayo

Bacon Wrapped Scallops with Spicy Mayo

1 1/2 pound large scallops

1/2 pound thin-sliced bacon

Extra-virgin olive oil

Sea salt and freshly ground black pepper

1 C. good quality mayonnaise

1/4 C. hot chili paste (recommended: Sriracha Hot Chili Paste)

1 lime, juiced

2 T. chopped cilantro, plus more for garnish

2 heads Bibb lettuce, washed

3 avocados, sliced

 

Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use. To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce C.. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing

2 hearts romaine lettuce

1 pound jumbo fully cooked shrimp, from the seafood counter in market

1 rotisserie chicken, available in many markets

4 heaping T. reduced fat mayonnaise

1 clove garlic, crushed

1 lemon, zested and juiced

2 T. anchovy paste, optional (But it tastes better with it in. If you think you don’t like anchovies, try them in this sauce. They just taste salty and yummy!)

1/2 C. grated Parmigiano-Reggiano, a few handfuls

2 tsp. Worcestershire sauce

1 tsp. coarse black pepper, eyeball the amount in the palm of your hand: 1 tsp. is equal to about 1/3 of a palm full

3 T. extra-virgin olive oil, pour to the count of 4

 

Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu. Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal. To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container. Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container. Place lettuce on a serving platter or pack in large plastic bag or container to travel. To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat! To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

Guacamole Cucumber Salad

Guacamole Cucumber Salad

2 medium Hass avocados, pitted and sliced

2 medium tomatoes, seeded and chopped

1/2 English (seedless) cucumber, chopped

1/2 red onion, sliced

1 jalapeno, seeded and finely chopped

3 T. lemon juice

1 small clove garlic, chopped

A few drops hot sauce

1 tsp. salt

1/3 C. extra-virgin olive oil

 

Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

Paco’s Fish Tacos in Lettuce Wraps

Paco’s Fish Tacos in Lettuce Wraps

2 pounds grouper fish fillets

Cooking spray

Salt and pepper

1 lime

Hot sauce

Bib or green leaf lettuce leaves, for wrapping

1 jalapeno, seeded and chopped

1 C. cilantro leaves

3 sprigs fresh mint

3 T. grainy mustard

2 T. red wine vinegar

1/3 C. extra-virgin olive oil

1/2 red onion, finely chopped

 

Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque. Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper. Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish. Pile fish in lettuce leaves and top with sauce and chopped red onions.

Barbecued Chinese Chicken Lettuce Wraps

Barbecued Chinese Chicken Lettuce Wraps

2 C., 4 handfuls, fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 T. light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 orange, zested

1/2 red bell pepper, diced small

1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped

3 scallions, chopped

3 T. hoisin, Chinese barbecue sauce, available on Asian foods aisle of market

1/2 large head iceberg lettuce, core removed, head quartered

Wedges of navel orange — platter garnish

 

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Garlic and Saffron Soup

Garlic and Saffron Soup

5 T. olive oil

2 C. trimmed sourdough bread cubes

4 large garlic cloves; quartered

1/3 C. dry white wine

4 C. canned low-salt chicken broth

2 generous pinches saffron threads

Salt

8 1/2 inch thick French bread baguette slices

1/2 C.(s) grated manchego or monterey jack cheese

Minced fresh chives or green onion tops

Saffron threads

 

Heat 4 T. oil in heavy large skillet over medium-high heat. Add bread cubes and garlic and sauté until bread is light golden, about 4 minutes. Add wine, then broth and saffron; bring to boil. Reduce heat, cover and simmer 25 minutes. Puree soup in blender. Return soup to saucepan. Season with salt. Preheat oven to 350f. Arrange French bread slices on cookie sheet. Brush with remaining 1 T. oil. Bake until lightly toasted, about 8 minutes. Sprinkle cheese over croutons. Transfer cookie sheet to broiler; broil croutons until cheese melts. Place 2 croutons in each bowl. Bring soup to simmer. Ladle over croutons. Sprinkle with chives and a few saffron threads and serve.

 

French Garlic Vinaigrette

French Garlic Vinaigrette

1/2 C. Tomato Sauce

1/2 C. Tomato Paste

2 T. chopped Parsley

2 T. Red Wine Vinegar

2 T. Lemon Juice

1 T. Olive Oil

1 T. Dijon Mustard

3 cloves Garlic, minced

 

Combine all ingredients in a small jar; cover tightly and shake vigorously to blend. Refrigerate at least 8 hours in refrigerator before using.

Poached Chicken Breast with Arugula Pesto

Poached Chicken Breast with Arugula Pesto

3 C. packed arugula (about 3/4) pound), washed well and spun dry

1/3 C. pine nuts, toasted golden and cooled

1/2 C. freshly grated Parmesan cheese

1/2 tsp. salt

1 large garlic clove, chopped

3 T. olive oil

1/4 C. hot water plus additional, if desired

3 C. chicken broth

2 C. water

3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

 

In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 C. hot water plus additional for thinner consistency if desired. In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until, cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve with sauce.

Holiday Turkey Cutlets

Holiday Turkey Cutlets

1 lb. Turkey Cutlets, 8 pieces

3 T. Flour

2 tsp. Vegetable Oil

3/4 C. chopped Onion

3/4 C. fresh Cranberries

1/2 C. Chicken Broth

2 T. Sugar

2 T. Red Wine Vinegar

2 T. Catalina Dressing

1/4 tsp. Salt

 

Flatten cutlets to 1/8” thickness, using a meat mallet or rolling pin with meat between 2 sheets of heavy duty plastic wrap; dredge in flour. Heat oil in large nonstick skillet over medium heat until hot. Add cutlets and cook 2 minutes per side or until browned. Transfer to platter and keep warm. Wipe drippings from skillet with paper towel. Place skillet over medium high heat. Add onion and sauté until tender. Add cranberries and next 5 ingredients; bring to a boil. Reduce heat and simmer 3 to 4 minutes or until cranberries pop. Spoon over cutlets and serve.