Honey-Rosemary Pork Chops

Honey-Rosemary Pork Chops

porkVegetable oil, for the grates

1/4 cup honey

4 T. olive oil, divided

2 T. chopped fresh rosemary

4 6-ounce boneless pork chops, each about 3/4-inch thick

Kosher salt and freshly ground black pepper

 

Preheat a clean grill to medium-high with the lid closed for 8-10 minutes.  Lightly brush the grates with oil. In a small bowl whisk together the honey, 2 tablespoons of olive oil, and rosemary.  Transfer half to a small bowl to glaze the pork chops.  Reserve the remaining glaze to brush on the cooked chops. Lightly brush the pork chops with the remaining olive oil.  Season with the salt and pepper to taste.  Lightly brush the honey-rosemary glaze on both sides of each chop. Place the chops on the grill.  Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes.  Turn the chops.  Continue cooking for 6 to 8 more minutes for medium.  Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes before serving.

 

 

 

Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce

Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce

1 tri-tip roast, about 1-1/2 to 2-lb.

Salt and pepper to taste

1 T. vegetable oil

1 T. butter

2 medium onions, thinly sliced

Salt and pepper to taste

1 T. vegetable oil

3 T. onions, minced

2 cloves garlic, minced

2 T. balsamic vinegar

3/4 C. beef stock

1 T. cold water

2 tsp. cornstarch

Pan drippings from tri-tip

 

Prepare a campfire or charcoal briquettes for grilling. Season the tri-tip with salt and pepper to taste and set aside. Meanwhile, caramelize the onions. To caramelize the onions, heat oil and butter a 10-inch cast iron skillet over medium-high heat. Add sliced onions and season with salt and pepper. Stir onions every 30 seconds during the first 5 to 8 minutes. Reduce heat and continue caramelizing onions until a rich golden brown color develops, about 30 to 45 minutes. Transfer onions into a bowl. Makes about 1 C.. When the fire is medium-hot, grill roast to desire doneness. Remove roast when meat temperature reaches 135 degrees F. for medium rare and 150 F. degrees for medium. Place roast on a platter and tent with a sheet of aluminum foil. The temperature of the roast will rise 5 to 10 degrees F. while it stands. Reserve drippings. Return skillet to medium heat to prepare sauce. Heat oil and add onions. Sweat onions until translucent, about 2 to 3 minutes. Add garlic and sweat for 1 minute. Pour vinegar over onions and garlic and reduce until the vinegar is almost completely evaporates. (Watch your nose–the vinegar bites!) Add beef stock and reduce to about 1/2 C., about 5 to 10 minutes. Mix slurry of cold water and cornstarch. Pour into sauce and stir. Cook until thickened. Strain sauce if desired. Carve roast against the grain into thin slices. Spoon 2 T. onions next to each portion of tri-tip. Drizzle 1 to 2 T. sauce over the meat. Serves 6 to 8. Note: Two skillets also work for this recipe. Instead of grilling the roast over a cooking fire, sear the tri-tip in the first skillet, then make the sauce. Turn the onions into caramelized manna in the second skillet while the tri-tip cooks. Finish the roast in a 350-degree Dutch oven.

 

 

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Hearty Fennel Soup with Sausage and Gouda Croutons

Hearty Fennel Soup with Sausage and Gouda Croutons

FW1004WWH052 T. extra-virgin olive oil

3/4 pound sweet Italian sausage links

1 medium onion, thinly sliced

3 medium fennel bulbs—halved, cored and thinly sliced

2 thyme sprigs

6 C. chicken stock or low-sodium broth

1 medium zucchini, thinly sliced

Salt and freshly ground pepper

Six 3/4-inch-thick baguette slices, lightly toasted

6 ounces medium-aged Gouda cheese, such as Prima Donna, finely shredded

 

Heat the olive oil in a large, heavy saucepan. Add the sausage links and cook them over moderate heat until golden brown and just cooked through, about 10 minutes. Transfer the sausage links to a plate.  Add the onion to the saucepan and cook over moderate heat until softened, about 4 minutes. Add the fennel and thyme and cook, stirring, until softened, about 5 minutes. Add the stock and simmer over moderately low heat until the fennel is very tender, about 45 minutes. Add the zucchini, cover and simmer over moderate heat until barely tender, about 2 minutes. Discard the thyme sprigs. Working in 2 batches, puree the soup in a food processor. Return the soup to the saucepan. Thinly slice the sausage and add to the soup. Season with salt and pepper and keep warm. Preheat the oven to 500°. Arrange the baguette toasts on a baking sheet and top them with half of the cheese. Bake for 1 minute, or until the cheese melts. Ladle the soup into shallow bowls and top with the toasts. Sprinkle the remaining cheese on the soup and serve.

 

 

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Honey-Rosemary Chicken with Potatoes

Honey-Rosemary Chicken with Potatoes

honey-rosemary-chicken-with-yukon-gold-potatoes-R107426-ss12 skinless bone-in chicken thighs (about 5 lb.)

1 T. vegetable oil

1 pound baby Yukon Gold potatoes

2 medium onions, cut into thin wedges

4 garlic cloves, minced

1/4 C. honey

2 T. fresh lemon juice

2 T. cornstarch

1 T. coarsely chopped fresh rosemary, plus sprigs for garnish

1 tsp. salt

1/4 tsp. freshly ground pepper

 

Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.   Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.  Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

 

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Portobello Paillards with Spinach, White Beans & Caramelized Onions

Portobello Paillards with Spinach, White Beans & Caramelized Onions

portobello-paillards-with-spinach-white-beans4 T. extra-virgin olive oil, divided

1 large red onion, halved and thinly sliced

1/2 tsp. freshly ground pepper, divided

1/4 tsp. salt, divided

1/3 C. 1% milk

1/2 C. plain dry breadcrumbs

4 portobello mushroom caps, 3-4 inches in diameter

3 cloves garlic, minced

1 pound spinach, tough stems removed

1 15-ounce can white beans, rinsed

3/4 C. vegetable broth

1/2 C. grated Manchego, Gruyere or Parmesan cheese

 

Heat 1 T. oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 tsp. pepper and 1/8 tsp. salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm. Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs. Heat 1 T. oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 T. oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm. Heat the remaining 1 T. oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 tsp. pepper and 1/8 tsp. salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes. Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.

 

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Indian-Asian Seared Cod with Cilantro-Mint Chutney

Indian-Asian Seared Cod with Cilantro-Mint Chutney

4 T. Vegetable Oil

1 small Yellow Onion, chopped

2 Cloves Garlic, crushed

Salt and Pepper

1 C. Jasmine Rice

1 C. Shredded Coconut

1 ½ C. Chicken Broth

1 C. Frozen peas

4 8oz. portions Cod Fillets

½ T. ground dried Coriander

1 C. fresh Cilantro, stems and leaves

½ C. Mint Leaves

5 Scallions, chopped

2″ piece fresh Ginger, peeled and cut into large chunks

1 Jalapeno, halved and seeds removed from one side

½ T. Cumin

2 T. Sugar

Zest and Juice of 1 Lemon

cod

Preheat oven to 375. Heat sauce pot over medium high heat with about 2 T. Vegetable oil. Add 3/4th of onion, 1 crushed clove garlic and salt and pepper. Cook for 2 minutes, then add rice and stir to coat in oil. Add coconut and chicken stock and bring up to a simmer. Cover tightly and cook for 18 minutes, or until all liquid is absorbed. Add peas for last 5 minutes of cooking. Heat large nonstick oven safe skillet over high heat with remaining 2 T. oil. Season fish with coriander, salt and pepper. Add to pan and sear on first side for 2 minutes. While fish cooks, start the chutney. Place remaining quarter onions in food processor with cilantro, mint, scallions, ginger, garlic, jalapeno, cumin, sugar, lemon zest and juice with a splash of water. Puree until smooth. Flip seared cod over in the pan, cover with foil and transfer to oven. Bake for 5 minutes. Top with chutney and return to oven until fish is firm to touch and cooked through, another 3-5 minutes. Stir cooked rice with fork to distribute peas in the rice and remove the crushed garlic clove. Serve fish with its warm sauce over rice.

Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

beef3/4 lb. asparagus, trimmed at stem (fat stems should be peeled down a bit as well)

Extra-virgin olive oil, for liberal drizzling plus 2 T.

Salt

4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 lb. total

4 tsp. coarse black pepper, a rounded palm full

2 T. butter

6 white mushroom caps, very thinly sliced

1/4 C. cognac or brandy, eyeball it

3/4 C. cream, eyeball it

Chopped parsley leaves or chives, for garnish

Preheat oven to 425 degrees F.

 

Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green. Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink. While the meat cooks, heat a small skillet over medium flame and melt the butter. Add mushrooms and lightly sauté them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes. Spoon sauce over meat and serve with asparagus alongside.

 

 

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150 Degrees Fahrenheit Fire & Fig Grilled Cheese

150 Degrees Fahrenheit Fire & Fig Grilled Cheese

150DegreesFahrenheitFireandFigGrilledCheeseFor the Pesto:

1/3 c. extra virgin olive oil

3 cloves garlic, roasted

1 large jalapeño, seeded and diced (about 1/4 c. chopped)

1 bunch fresh cilantro (about 1/4 c. chopped)

1 bunch fresh parsley (about 1/4 c. chopped)

1 Tbsp. lime juice

1/2 Tbsp. lemon pepper

 

For the Grilled Cheese:

Cooking spray

8 thick slices bakery-style Mountain or cottage bread

Butter

1 stick Great Midwest® Mango Fire Cheddar cheese, sliced

8 oz. sliced dried Calimyrna figs (about 10-12 figs, depending on size)

1 stick Great Midwest® Chipotle Cheddar cheese, sliced

 

Pre-heat oven to 350° Fahrenheit. In a food processor, blend together the olive oil, roasted garlic, jalapeño, cilantro, parsley, lime juice and lemon pepper into a well-blended pesto sauce. Set aside. Heat grill pan to medium heat. Spray with cooking spray. Butter one side of each slice of bread. Place one buttered slice down on grill pan immediately layer with Mango Fire Cheddar cheese slices, fig slices and Chipotle Cheddar cheese slices. Spread pesto on unbuttered side of second slice of bread then top with pesto side down. Grill each side 1-1/2 to 2 minutes until bread is toasted lightly. Cover a cookie sheet with tin-foil then spray with cooking spray. Place sandwiches on the cookie sheet and place in oven. Bake for five minutes to fully melt cheese. To plate, cut sandwich into two halves and serve with your favorite side.

 

 

Mixed Sweet Bell Pepper & California Avocado Salad

Mixed Sweet Bell Pepper & California Avocado Salad

6 small red bell peppers

6 small green bell peppers

2 T. chopped walnuts

2 T. olive oil

1/4 C. sherry vinegar

1/2 C. chopped fresh basil

1 10 oz. package frozen corn

12 Boston lettuce leaves

1 California avocado, peeled, sliced

18 hard breadsticks

Salt, to taste

Black pepper, to taste

 

Over flame on gas stove or barbecue (or under broiler of oven) ‘blister’ bell peppers until the skin is dark and blistered.  While still warm put in plastic bags and seal tightly.  Leave for approximately 15 minutes (this will help with peeling the peppers).  Peel and seed the peppers, cut into small strips and reserve approximately 3 oz.  of each (red and green) for each serving of salad. In a bowl mix walnuts, olive oil, sherry wine vinegar, basil and cooled strips of red and green bell peppers.  Add corn to the mixture in bowl, mixing well. To serve, place bell pepper and corn mixture over lettuce leaves and top with fanned avocado slices.  Serve with bread sticks to the side.

 

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Grilled Skirt Steak with Thai Red Chili Sauce and Thai Basil

Grilled Skirt Steak with Thai Red Chili Sauce and Thai Basil

thai1 pound skirt steak

Salt

Pepper

Fresh Thai basil

24 Thai red chili peppers

2 teaspoons minced garlic

2-1/2 tablespoons fish sauce

4 tablespoons fresh lime juice

 

Salt and pepper the skirt steak on both sides. Then, grill it quickly over a super-hot charcoal grill for about three or four minutes per side. Whip up the homemade Thai chili sauce by pureeing the peppers, garlic, fish sauce and lime juice in a blender or food processor. Lightly drizzle the sauce over the top of the meat and finish it off with fragrant, fresh Thai basil.

 

Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

4 cloves garlic, chopped
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tsp. cracked black pepper
1/4 C. red wine vinegar
2/3 C. extra virgin olive oil

6 large Portobello mushrooms

1 C. red wine
3 cloves garlic, chopped
2 shallots, chopped
2 C. roasted vegetable stock

1 jalapeño pepper, roasted, peeled, stemmed, and seeded

2 Anaheim peppers, roasted, peeled, stemmed, and seeded

1 tsp. ground coriander

2 tsp. ground toasted cumin seeds

1 t chopped cilantro

2 tsp. unsalted butter

Salt

Freshly ground black pepper

 

To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portabellos and discard them. Place the mushroom caps in a large bowl, pour the marinade over them, and toss well. Let marinate for at least 30 minutes. To prepare the sauce, put the red wine, garlic, and shallots in a medium saucepan and reduce over high heat until about 1/3 C. of liquid remains, about 4 minutes. Add the vegetable stock and peppers, decrease the heat to medium, and reduce until about half of the liquid remains. Purée the sauce in the pan with a handheld blender. Alternatively, transfer the sauce to the bowl of a food processor and blend, then return to the pan. Season to taste with the coriander, cumin, and cilantro. Add the butter, and stir well. Season to taste with the salt and pepper. Keep warm. To prepare the mushrooms, oil the grill racks and heat the grill to very hot. Remove the mushrooms from the marinade, letting the excess marinade drain off, and place the caps on the grill. Grill on each side for 3 to 4 minutes, or until tender. To serve, divide the mashed potatoes or polenta among the serving plates. Top with the mushrooms and pour some of the sauce over them. Serve immediately with the remaining sauce in a bowl on the side.

 

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Lime-And-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Lime-And-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Lime-and-Honey-Glazed-Salmon-with-Warm-Black-Bean-and-Corn-Salad4 T. extra-virgin olive oil

1 medium onion (chopped)

2 garlic cloves

1 tsp. red pepper flakes

1 tsp. ground cumin

3 T. honey

1 tsp. chili powder

4 (6 oz.) salmon fillets

1 red bell pepper (cored seeded and chopped)

1 (10 oz.) box frozen corn (defrosted)

1/2 C. chicken stock or broth

1 (15 oz.) can black beans (rinsed and drained)

2 T. fresh cilantro (chopped)

6 C. baby spinach

 

Preheat medium to large skillet over medium heat with 2 T. of olive oil. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Stir occasionally for 3 minutes. Add bell pepper and corn and cook for an additional minute. Add chicken stock and continue to cook for an additional 2 minutes. Add black beans and cook until beans are just heated through. Remove skillet from heat and add juice of 1 lime, cilantro and spinach. Toss to wilt spinach. Preheat a medium non-stick skillet over medium high heat with 2 T. of olive oil. In shallow dish combine: juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets and toss to coat. Add salmon to hot skillet and cook until done (3-4 minutes each side). Serve salmon over bed of black bean corn salad.

 

 

 

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Dreamy Red Velvet Bundt Cake with Cream Cheese Frosting

Dreamy Red Velvet Bundt Cake with Cream Cheese Frosting

Cake ingredients:
1 cup unsalted butter (softened)
2 eggs
1 1/2 white sugar
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups of white flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Frosting ingredients
1/4 cup unsalted butter (softened)
1/4 soft cream cheese 1/2 cup milk
1 teaspoon vanilla
3/4 cup powdered sugar
1 tablespoon rum or bourbon (if desired)
1/2 cup chopped pecans or walnuts (if desired)

Red-Velvet-Bundt-Cake
Preheat oven to 350 degrees F and grease a Bundt pan. In a large mixing bowl, cream together butter, sugar, vanilla and eggs well (use an electric mixer/stand mixer). In a small bowl, combine food coloring and cocoa. Add cocoa mixture to butter mixture and mix well. Separately add the buttermilk and flour to the butter mixture in small batches, mixing well after each addition. Gently fold in the baking soda and vinegar. Pour batter into greased Bundt pan. Bake for 45 minutes or until toothpick comes out clean. Let cake cool for 20-30 minutes and then invert onto a cake platter. To prepare frosting: Mix butter, cream cheese and sugar well. Then add milk and remaining ingredients (except nuts if using). Pour frosting over Bundt cake and top with nuts if desired.

Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Sauté

Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Sauté

recipe14finished3 whole jalapenos

3 bell peppers, choose 3 different colors

2 1/2 lb. small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped

Salt

4 slices bacon, chopped

2 T. chipotle powder, divided

1 small onion, chopped

1 C. sour cream

1 T. dark chili powder

1 T. ground cumin

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

2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 lb. total

3 T. vegetable oil, 3 turns of the pan, divided

1/4 C. bourbon, eyeball it

 

Seed and slice the hot and sweet fresh peppers and reserve. Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a T. of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste. While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 T. of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining T. vegetable oil to the skillet. Add hot and sweet peppers to the pan and sauté them for 5 minutes. Season with salt and pile peppers alongside steaks. Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

 

 

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Ginger-Poached Pears with Ice Cream and Blueberries

Ginger-Poached Pears with Ice Cream and Blueberries

1 C. water

1 one-inch piece fresh ginger, sliced

2 T. sugar

1 lemon zested

2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you work

1 pint French vanilla bean ice cream

Ground cinnamon, for garnish

1 C. fresh blueberries

pears

In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert C. or ice cream dishes. Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.

 

 

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Garlic and Herb Chicken with Romesco Sauce on Spicy Greens

Garlic and Herb Chicken with Romesco Sauce on Spicy Greens

romesco5 cloves garlic

1/2 C. extra virgin olive oil

1/4 C. fresh flat-leaf parsley

1 pinch salt

1 pinch pepper

1/2 T. fresh thyme leaves

24 oz. chicken breast halves

1 C. sliced almonds

1 slice whole wheat bread

8 oz. roasted red peppers

1/4 C. red wine vinegar

1 plum tomato, quartered

2 bunches arugula

 

In a food processor, combine 3 of the garlic cloves, about 1/4 C. EVOO, the parsley leaves, salt, pepper and the thyme. Process the ingredients to a somewhat smooth paste. Scrape the contents of the processor over the chicken breasts; coat the breasts in the mixture. Preheat a large non-stick skillet over medium heat, then add the seasoned chicken breasts to the skillet and cook on each side for 5-6 minutes. Remove the chicken from the pan and let rest for a few minutes covered with aluminum foil to keep warm. While the chicken is cooking, toast the almonds in a medium skillet over medium heat until they are golden brown. Toast the slice of bread until golden brown. With your hands rip the toast into a few pieces and add to the bowl of the food processor. (There is no need to wash out the processor bowl after making the chicken coating. The flavors that remain there will work in the Romesco sauce.) Add the toasted almonds, roasted red peppers, the remaining 2 garlic cloves, the red wine vinegar, plum tomato, salt and pepper. Start processing and while the machine is running pour in the remaining 1/4 C. of EVOO in a slow, steady stream. Process until all the ingredients are ground and the mixture is pretty smooth. Arrange the arugula on the center of 4 serving plates. Slice each chicken breast on an angle, then place on top of arugula. Top the chicken slices with a large dollop of the Romesco sauce.

 

 

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Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

lamb8 garlic cloves

3 T. chopped fresh thyme leaves

2 T. chopped fresh rosemary leaves

2 T. chopped fresh parsley leaves

1/2 tsp. freshly ground black pepper

1 T. coarse salt

3 T. olive oil Paste

a 7- to 8-lb. leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 lb. boneless)

1 lemon

 

Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour. Prepare grill. Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes. Cut lamb into slices and serve with any juices that have accumulated on cutting board.

 

 

 

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Ina Garten’s Delicious Lemon Parmesan Roasted Broccoli

Ina Garten’s Delicious Lemon Parmesan Roasted Broccoli

broccoli4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

 

Preheat the oven to 425 degrees F.  Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.  Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

 

 

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Italian Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti

Italian Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti

rr

Coarse salt

1 lb. thin spaghetti

1 lb. small shrimp, deveined and peeled, tails removed

2 tsp. lemon zest plus the juice of 1/4 lemon

1/4 C. extra virgin olive oil

6 garlic cloves, minced

1 pint cherry tomatoes, halved

4 scallions, thinly sliced on angle

1/4 C. white vermouth or 1/3 C. dry white wine

2 handfuls fresh flat-leaf parsley

20 fresh basil leaves, torn or shredded

Course black pepper

 

Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente. Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.

 

 

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Lemon Grilled Top Sirloin with Portabellas and Cherry Tomatoes

Lemon Grilled Top Sirloin with Portabellas and Cherry Tomatoes

sirloin3 T. Lemon Juice

2 T. Olive Oil

½ tsp. dried Oregano

¼ tsp. Pepper

1 clove Garlic, pressed or minced

1 ½ lb. boneless Top Sirloin Steak, about 1” thick

1 C. halved red and yellow Cherry Tomatoes

2 Green Onions, thinly sliced

2 T. Butter

6oz. Portabella or Crimini Mushrooms, sliced

 

In large Ziploc bag combine lemon juice, oil, oregano, pepper and garlic, shake to blend well.  Place steak in bag; seal then turn to coat steak on all sides.  Refrigerate at least 3 hours or up to 24 hours.  About 15-20 minutes before cooking, remove it from bag and set aside, reseving marinade.  Combine tomatoes and green onion in small bowl, set aside.  Preheat grill pan over medium high heat until hot.  Add steak to pan and cook six minutes; turn steak over and reduce heat to medium.  Continue cooking until steak is well browned on second side and done to your liking (about six minutes more for medium rare).  Meanwhile heat 10” skillet over medium high heat.  Add remaining butter and wait one minute.  Add mushrooms and cook, stirring often, until tender and lightly browned, about 5 minutes.  Add reserved marinade and cook until almost all liquid has evaporated.  Cut steak across grain into thin slanting slices.  Spoon mushrooms over steak; garnish with tomatoes.

 

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London Broil with Buttered Potatoes and Caramelized Zucchini and Mushrooms

London Broil with Buttered Potatoes and Caramelized Zucchini and Mushrooms

1 T. Worcestershire Sauce

1 T. Red Wine Vinegar

2 tsp. Hot Sauce

1 ½ lb. London broil (1 ½” thick Shoulder Steak)

Pepper

2 lb. Very Small Red or White Bliss Potatoes

Salt

½ C. fresh Flat Leaf Parsley, chopped

3 T. fresh Dill, chopped

3 T. Butter

3 T. EVOO

12 Crimini Mushrooms cut in half

½ tsp. crushed Red Pepper Flakes

3 cloves Garlic, chopped

1 large Zucchini, cut into quarters lengthwise, then cut into chunks about the same size of the mushrooms

broil

Preheat broiler. In a small bowl, combine Worcestershire, vinegar and hot sauce. Brush steak with mixture and sprinkle liberally with pepper. Let the steak sit and marinate 5 to 10 minutes.  Place potatoes in a sauce pot and cover with cold water. Place over high heat and bring up to a boil. Add some salt and cook until potatoes are tender 10 – 12 minutes. Drain potatoes, return to hot pan and let sit a minute or two to dry. Add half parsley, the dill, butter, salt and pepper. Preheat a large skillet over medium high heat with the EVOO. Add mushrooms and cook stirring occasionally for 4 to 5 minutes until nicely brown. Add red chili flakes, garlic and zucchini and season with salt. Cook until zucchini are tender and starting to brown. White vegetables cook, broil the steak on the top rack for 6 minutes on each side for medium rare to medium doneness.  Remove from broiler and allow to rest a few minutes. Very thinly slice meat on an angle against the grain – the thinner the better! Add remaining parsley to mushroom mixture and stir to combine. Transfer to a serving platter and serve with meat and potatoes.

Wild Leek Pasta Sauce for One

Wild Leek Pasta Sauce for One

wild20leek20pasta1 T. olive oil

1 clove garlic, minced

5 or 6 wild leeks, chopped

Handful of cherry or grape tomatoes

Parmesan cheese (optional)

 

In a small skillet, heat olive oil until it shimmers. Add garlic and wild leeks and cook until leeks are almost tender, about 5 minutes. Add tomatoes and cook until they start to break down, about 10 minutes. Pour sauce over cooked pasta and garnish with Parmesan cheese, if using.

 

 

Marinated Flank Steak with Mushroom Ragout and Herb Salad

Marinated Flank Steak with Mushroom Ragout and Herb Salad

 

Marinade:

1/4 C. vegetable oil

1/2 C. dry red wine

1/4 C. soy sauce

2 T. red wine vinegar

1 T. Worcestershire sauce

1 T. Creole mustard (or other grainy mustard)

1 T. fresh thyme leaves

2 1/2 lb. flank steak

 

Mushroom Ragout:

3 T. olive oil

3 T. butter

1 medium sweet onion, minced (about 1 C.)

2 garlic cloves, minced

1/4 pound fresh white mushrooms (about 1C.)

3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 C.)

2 T. fresh thyme, finely chopped

3 T. soy sauce

1/4 C. medium-dry sherry

2 T. red wine vinegar

1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped

 

Herb Salad:

1/2 C. fresh parsley leaves

1/4 C. torn basil leaves

2 T. chopped chives

1 T. fresh thyme leaves

1/8 C. fresh marjoram leaves

1 lemon, juiced

Extra-virgin olive oil

Salt and freshly ground black pepper

 

Flank Steak:  Combine all ingredients for marinade in a re-sealable plastic bag. Marinate steak for 1 to 3 hours in the refrigerator.

 

Mushroom Ragout:  Heat olive oil and butter in a heavy skillet. Add onion and cook, stirring, until onion is softened. Add garlic and cook until garlic is fragrant, about 1 minute. Add mushrooms and cook until the liquid they give off is evaporated and the mushrooms begin to brown. Add thyme, soy sauce, sherry and vinegar and boil until liquid is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened.

Preheat a grill or the broiler. Remove the steak from the marinade and pat it dry. Grill or broil steak for about 6 minutes on each side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

 

Herb Salad:  Combine all of the herbs in a bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper and toss well.

 

Cut the steak across the grain into thin diagonal slices. Serve with the ragout and top with a little bit of the herb salad.

 

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Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

meatballsSalt

1 1/2 lb. ground chicken

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

1 tsp., 1/3 palm full, fennel seeds

1/4 C. tender sun-dried tomatoes (available in pouches or tubs in produce section)

1 C., 20 leaves fresh basil, divided

2 T. extra-virgin olive oil, plus some to drizzle

4 cloves garlic, minced

1 medium onion, finely chopped

1/2 tsp. crushed red pepper flakes, eyeball it in your palm

1 (28-oz.) can crushed tomatoes

1 (8-oz.) can tomato sauce

Pepper

1 lb. gnocchi, potato dumplings, from refrigerated or frozen foods section of market

Grated Parmigiano-Reggiano or Romano, 1/2 C. – a couple of handfuls, plus some to pass at table

Crusty bread, to pass at table

Peppery Salad, recipe follows

 

Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi. Preheat oven to 400 degrees F. Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden. Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop gnocchi in boiling water and cook 5 minutes or to package directions. Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Peppery Salad.

 

Peppery Salad

 

2 tsp. steak seasoning

2 T. red wine vinegar, eyeball it

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

6 large radishes, thinly sliced

1 green Italian cubanelle pepper, seeded and very thinly sliced

4 scallions, chopped on an angle

1 C. chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well

2 bunches, 6 C., arugula, cleaned and trimmed, coarsely chopped

Handful flat-leaf parsley, coarsely chopped

Salt

 

Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes. Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you’re ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

 

 

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Mostly Green Curry Chicken over Coconut Jasmine Rice

Mostly Green Curry Chicken over Coconut Jasmine Rice

1 1/2 C. chicken stock or broth

1 13.5oz can coconut milk

1 C. jasmine rice

3 T. vegetable or canola oil

4 6-8oz boneless, skinless chicken breast halves, cut into bite-size pieces

1 green bell pepper, cored, seeded and thinly sliced

1 medium yellow onion, thinly sliced

3 large garlic cloves, chopped

1 small jalapeno pepper, cut in half and seeded

3″ piece of fresh ginger, peeled and finely grated

2 C. broccoli florets

Zest and juice of 1 lime

1/4 C. fresh cilantro leaves, chopped

3 scallions, thinly sliced

1/2 C. flat-leaf parsley, chopped

1 C. frozen peas

Hot sauce, to taste

Night 61 Mostly Green Curry Chicken over Coconut Jasmine RiceIn a sauce pot, combine 1 C. chicken stock, 1/4 C. coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15-18 minutes. Turn the heat off and keep the rice covered until ready to serve. While the rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.

 

 

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Wild Leek Biscuits with Cracked Coriander Seeds

Wild Leek Biscuits with Cracked Coriander Seeds

biscuit3/4 cup chilled buttermilk

3/4 cup thinly sliced ramps (approx. 25 grams)

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. black pepper

6 T. (3/4 stick or 85 grams) chilled unsalted butter, cut into pieces

1 large egg, beaten (for glaze)

1/2 tsp. coriander seeds, cracked

 

Preheat oven to 425°F/215°C.  Mix flour, baking powder, salt, and pepper in a large bowl. Add butter and break down the butter with your fingers, until a fine meal forms. You can also use a food processor for this if you wish. Add buttermilk/ramps stirring until dough forms. Turn dough out onto lightly floured surface and press out to 7-inch round, about 1/2 inch thick.  Using 2-inch diameter biscuit cutter dipped in flour, or a glass, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer rounds to baking sheet lined with parchment paper. Brush biscuit tops with some of egg and sprinkle with cracked coriander seeds. Bake biscuits until golden brown (between 15-20 minutes). Serve warm with butter.

 

 

 

Omelet of Three Cheese with Red, White and Green Onion Salsa

Omelet of Three Cheese with Red, White and Green Onion Salsa

Salsa:

1/4 C. each finely diced Red Onion, White Onion and Scallions (including 1” green)

1 Tomato, finely diced

1 T. minced Pickled Jalapeno Pepper

Juice of 1 Lime

1 T. minced Cilantro

Salt and pepper

 

Omelet:

2 rounded T. shredded Pepper Jack Cheese

2 rounded T. Parmesan Cheese

2 rounded T. Goat Cheese, crumbled

4 Large Eggs

4 tsp. Water

2 T. Butter

 

In small bowl mix together onions, tomato, jalapeno, lime juice and cilantro.  Season to taste with salt and pepper and set aside.  In a bowl combine cheeses.  In a separate bowl beat 2 eggs with 2 tsp. water and salt and pepper to taste.  Heat a well seasoned omelet pan over medium-high heat.  Add 1/2 to 1 T. butter and swirl to coat sides and bottom with melted butter.  Pour in egg mixture and shake the skillet over heat to spread eggs out evenly.  Once bottom begins to set, sprinkle with half of cheese mixture and rapidly jerk skillet towards you until omelet begins to roll over on itself.  Tilt the skillet with one hand, using a fork with the other to roll the omelet over once more.  Tilt out onto heated serving plate.  Repeat with remaining egg, butter and cheese to make a second omelet.  Garnish with salsa and serve.

 

 

 

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Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 C. butter or margarine, softened

2/3 C. brown sugar

2 eggs

1-1/2 C. old fashioned oats

1-1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

One 6 oz. package CRAISINSâ„¢ sweetened dried cranberries

2/3 C. white chocolate chunks or chips

cookies

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.  Combine oats, flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in CRAISINS™ sweetened, dried cranberries and white chocolate chunks.  Drop by rounded tsp. onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2-1/2 dozen.

 

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Caramelized Onion, Gruyere, and Bacon Spread

Caramelized Onion, Gruyere, and Bacon Spread

spread1 tablespoon butter

1 tablespoon olive oil

3 1/2 cups chopped onion

1/4 teaspoon kosher salt

2 ounces Gruyere cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 bacon slices, cooked and crumbled

 

Preheat oven to 425 degrees F. Heat butter and olive oil in a large cast-iron skillet over medium heat.  Add onions and salt to the pan and sauté© 5 min, stirring frequently.  Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown.  Cool slightly. Reserve 2 tablespoons cheese.  Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl.  Taste and adjust seasonings if necessary.  Transfer the mixture to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking spray.  Sprinkle with reserved 2 tablespoons cheese.  Bake at 425 degrees for 20 minutes or until golden brown and bubbly.  Sprinkle with remaining 1 tablespoon chives.

Orzo Salad with Marinated Mushrooms and Edamame

Orzo Salad with Marinated Mushrooms and Edamame

orzo1/2 C. white wine vinegar

1 T. brown sugar

1 T. fresh thyme leaves

2 1/2 T. olive oil

1 T. dry sherry

1 1/2 tsp. salt

1 tsp. dry mustard

1/2 tsp. freshly ground black pepper

2 garlic cloves, minced

1 bay leaf

7 C. quartered mushrooms (about 1 lb.)

2 C. frozen blanched shelled edamame (green soybeans), thawed

1 C. chopped red bell pepper

2 C. cooked orzo (about 1 C. uncooked rice-shaped pasta)

 

Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

 

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Sweet Onion, Gruyere and Bacon Quiche

Sweet Onion, Gruyere and Bacon Quiche

quiche6 slices of bacon

1 medium onion, chopped

2 teaspoons olive oil

3 large eggs

3/4 cup cream

2 teaspoons cornstarch

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup grated gruyere cheese

1 pie crust

 

Place oven rack in lower third of oven. Heat oven to 425F. In a large skillet, heat the olive oil. Add bacon and onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Set aside to cool.

In a mixing bowl, whisk the eggs. Add cream, cornstarch, pepper, salt and nutmeg, then whisk to combine. Mix cheese into cooled onion-bacon mixture, then spoon the mixture into the pie shell in an even layer. Pour the egg mixture evenly on top. Bake the quiche for 30 minutes, or until golden brown on top and set in the center. Transfer to a rack to cool before slicing.  Enjoy!

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce 5001/2 C. bread crumbs

1/2 C. parmigiano reggiano (grated)

1 tsp. oregano

1 lb. zucchini (sliced into sticks and pat dry)

Salt and pepper to taste

1 egg (lightly beaten)

Mix the bread crumbs, parmigiano reggiano and oregano in a bowl. Season the zucchini with salt and pepper. Dip the zucchini in the egg and then dredge in the bread crumb mixture. Place the zucchini on a baking sheet in a single layer with the skin side down. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.

 

 

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Pinchos Jamon con Datil y Queso – Bacon Wrapped Dates with Cheese

Pinchos Jamon con Datil y Queso – Bacon Wrapped Dates with Cheese

dates

16 Dates, seeds removed

16 pieces Goat Cheese, about 1.5 x 3/8 x 3/8 inches

16 strips Bacon, or raw ham like Serrano Ham

Toothpicks

Olive Oil, for frying

Unless you live in Alaska, put all ingredients and plates etc. in the fridge to cool down before you start. Cut a Date open lengthwise, remove the seed if there, and stuff the date with a piece of the Goat Cheese.  Roll a strip of the Streaky Bacon around the stuffed date and fix the whole thing tight with a toothpick.  If preparing ahead, place the Date and Bacon pinchos on a cold plate and store them in the fridge until you use them.  Before you fry these Bacon pinchos, take them out of the fridge and allow them to get to room temperature. In this way the Cheese will melt more easily without having to fry the Bacon too much.  Fry the Bacon pinchos in a fair layer of Olive oil, turning them regularly, until the Cheese starts to melt.  Serve when still warm! ¡Buen Provecho!

 

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Ramp-Sesame Pancakes with Miso Dipping Sauce

Ramp-Sesame Pancakes with Miso Dipping Sauce

leek_pancakes_jpg_492x0_q85_crop-smart1/4 cup all-purpose flour, plus more for rolling out

1 tablespoon toasted sesame seeds

1/2 teaspoon kosher salt

1 cup boiling water

About 20 ramps, white and pink parts finely chopped to yield about 1/3 cup

Bacon fat, peanut oil, or canola oil

 

For Miso Dipping Sauce

 

3 tablespoons yellow or brown miso paste

1 tablespoon rice wine vinegar or lemon juice

2 teaspoons honey

3 dashes toasted sesame oil

Freshly ground black pepper

Ground cayenne pepper (optional)

 

For the pancakes, combine the flour, sesame seeds, and salt in a medium bowl. Slowly pour in the boiling water, stirring with a fork to combine. The mixture will be thick and hard to work, but keep at it until its cool enough to start kneading by hand. If it’s too tacky, add in another tablespoon or two of flour until the dough is workable. Knead the dough for about 5 minutes, until smooth. Shape the dough into a ball and let it rest, covered with damp towel in the bowl, for 30 minutes. In the meantime, combine the ingredients for the miso sauce, adding in ground black pepper and cayenne to taste. Mix well. Keep covered and refrigerated until ready to use. When the dough has rested, divide it equally into 8 pieces. Roll each piece into a ball. On a lightly floured board, roll a dough ball out to a flat circle about 1/4-inch thick. Spread a heaping teaspoon of the ramps all over the dough. Starting at the edge of the circle, roll the dough up into a tight cigar. Coil the cigar into a snail or a cinnamon roll shape. Flatten the snail/roll and roll it out again to about 1/4-inch thick. Repeat with the rest of the dough. Heat a heavy-bottomed skillet over medium heat. When the pan is hot, add in a half teaspoon of bacon fat, peanut oil, or canola oil. Cook the pancake for 60-90 seconds on each side or until golden brown, adjusting the heat as necessary. Move the finished pancake into a warm oven until the rest of the pancakes are done. Repeat with the rest of the dough. Slice the pancakes into quarters and serve with the miso sauce.

Quick Cheese Bread with Bacon, Onion and Gruyere

Quick Cheese Bread with Bacon, Onion and Gruyere

5 slices Bacon

1/2 C. minced Onion

3 oz. Parmesan cheese, shredded on the large holes of box grater (about 1 C.)

3 C. (15 oz.) unbleached all-purpose flour

1 T. baking powder

1/4 tsp. cayenne

1 tsp. salt

1/8 tsp. ground black pepper

4 oz. Gruyere cheese, cut into 1/2-inch cubes

1 large egg, beaten lightly

3/4 C. sour cream

 

Chop 5 oz. (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 T. fat from the skillet. Add 1/2 C. minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 C. of the Parmesan evenly over the bottom of the pan. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the gruyere, breaking up clumps; stir in bacon and onion. In a medium bowl, whisk together the milk, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 C. Parmesan evenly over the surface. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

 

 

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Fiddleheads with Artichokes and Wild Leeks

Fiddleheads with Artichokes and Wild Leeks

1 T. olive oil

3 or 4 wild leeks, chopped

6 mushrooms, chopped

2 ounces white wine

2 ounces vegetable stock

1 ounce of lemon juice (optional)

1 cup or so of fiddleheads

3/4 cup or so of artichoke hearts

Parmesan cheese for garnish (optional)

 fiddleheads

In a large skillet heat olive oil until it shimmers. Add wild leeks and cook until softened, 3 or 4 minutes. Add the mushrooms and cook until they have thrown off their liquid, about 5 minutes. Add white wine and vegetable stock and heat through. Add fiddleheads and increase heat to medium-high. Cook until the fiddleheads are almost tender about 10 minutes. Add more vegetable stock if it is too dry. Add artichokes and cook until they are heated through and fiddleheads are completely cooked, about 5 minutes.  Garnish with shaved Parmesan cheese.

Rachel Allen’s Quick Roast Chicken with Lemon and Spices

Rachel Allen’s Quick Roast Chicken with Lemon and Spices

1 chicken, jointed into 8 pieces

Grated rind and juice of 1 lemon

1 head of garlic, peeled but cloves left whole

Seeds of 10 green cardamom pods, crushed

1 tsp. ground coriander seeds

¼ – ½ tsp. chilli flakes

½ tsp. ground turmeric

3-4 T. olive oil

Basmati rice, to serve

Put the chicken pieces into a bowl. In a separate bowl, mix the rest of the ingredients together, and then add to the chicken. Toss with your hands to cover the chicken with the spicy marinade. Leave to marinade for 1-2 hours if possible. There two ways to cook chicken here. You could cook it directly in the spicy marinade for 1 hour at 300F. This results in giving everyone a lovely spicy gravy to pour over the chicken when eating. Or you could cook the chicken quite quickly without the marinade in the oven preheated to 450F for 25 minutes. This will give a crispy result without much juice, but delicious all the same. Either way, sprinkle salt over the chicken just before it goes in the oven. If you put the salt in the marinade from the beginning the chicken tends to dry out a bit. Serve with basmati rice.

 

 

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Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons

Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons

pork2 1/4 lb. pork tenderloin

2 lemons, zested and juiced

1/2 T. freshly ground black pepper, coarsely ground

4 cloves garlic, chopped

2 sprigs fresh rosemary leaves stripped and finely chopped

7 T. extra-virgin olive oil (EVOO)

Coarse salt

3 slices country style bread , thick slices, cut into cubes

3 T.  Mayonnaise, heaping T.

1/2 C. Parmigiano-Reggiano cheese, grated

2 large romaine lettuce hearts, chopped (or 8-10 C. mixed greens)

 

Preheat the oven to 500°F. Trim the silver skin or connective tissue off the tenderloins with a thin, sharp knife. Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl mix together all of the lemon zest, the juice on 1 lemon, the coarse black pepper, 3 cloves of the chopped garlic, the rosemary, 2 T. of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20-22 minutes. Once roasted remove to a cutting board to rest for a few minutes, loosely tented with aluminum foil. To make the croutons, preheat a medium skillet over medium-high heat with 2 T. of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining clove of chopped garlic, salt, and pepper and toast the bread crumbs, stirring frequently until golden brown. Remove from heat and reserve. While the croutons are toasting, in a bowl combine the mayo and the juice of the remaining lemon. Whisk in 3 T. of EVOO, season with pepper and stir in the grated cheese. Once the pork is out of the oven and resting, put the salad together. In a salad bowl combine the croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloins and serve alongside the salad.

 

 

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Rainbow Trout with Wild Leeks

Rainbow Trout with Wild Leeks

trout1 fillet of rainbow trout

6 wild leeks, chopped (ramps)

1 T. olive oil

1 T. pine nuts

Juice of 1/2 a lemon, or to taste

1 T. fresh thyme

Salt and pepper to taste

Preheat oven to 350F. Place fish in an oven proof pan. Set aside. In a small bowl, mix the rest of the ingredients. Spread evenly over the fish and place in the oven. Bake until the fish is cooked through, about 15 or 20 minutes, depending

Sautéed Salmon or Trout with Shallots, Ginger & Lime

Sautéed Salmon or Trout with Shallots, Ginger & Lime

1/2 C. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

4 steelhead salmon, salmon-trout or trout (about 3/4 lb. each), split and boned, heads and tails removed

4 T. Olive Oil

1/4 C. Butter

1/4 C. minced Shallots

2 tsp. peeled minced Fresh Ginger

1 T. Sesame Seeds

1 T. Lime Juice

1 T. Soy Sauce

Steamed and Buttered Bok Choy as accompaniment

 

Combine flour, salt and pepper on a plate.  Lightly dust fish with flour and set aside.  Pour 2 T. oil in a large skillet and heat over high heat until hot.  Sauté half the fish for 3 minutes a side.  Keep fish warm while cooking remaining fish in remaining oil.  Drain oil from pan; add butter, shallots, ginger and sesame seeds.  Cook, stirring constantly, over medium heat for 2 minutes.  Add lime juice and soy sauce and cook, stirring, another minute.  Spoon sauce over fish and serve with buttered bok choy.

 

 

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