Fire Roasted Halibut with Polenta and Pomegranate Glaze

Fire Roasted Halibut with Polenta and Pomegranate Glaze

4 6-ounce fresh halibut filets

3 T. extra virgin olive oil

11/2 C. chicken stock

3 ounces yellow polenta

4 large pomegranates

1 T. Pernod

12 baby artichokes

2 baby fennel bulbs

1/2 C. chardonnay

1 C. fish stock

1 pinch saffron

2 ounces fresh chives, minced

Salt and pepper to taste

 

Sauté halibut in 1 T. olive oil until caramelized on all sides and transfer to a 300°F oven; bake for about 8 minutes or until medium done. Bring chicken stock to boil, gradually add polenta and cook for 10 minutes, stirring often until creamy. Season with salt and pepper. Finish with 1 T. extra virgin olive oil. Hold for service. Split pomegranates and remove seeds. Extract juice and strain. Bring to boil. Add the Pernod and cook for 5 minutes until reduced by half. Transfer to an ice bath and chill until juice has a syrupy consistency. Transfer to a small squeeze bottle. Trim and clean artichokes and fennel. Saute artichokes in 1 T. olive oil for 5 minutes; add fennel (both should finish cooking at the same time). Remove vegetables. Deglaze pan with the wine and reduce by half. Add fish stock and saffron and reduce by half. Adjust seasonings and add chives. Hold for service. On 4 warm plates, place equal amounts of polenta in the center. Top each with vegetables and sauce then with halibut. Drizzle with lines of pomegranate syrup. Serve immediately.

 

Dumpling Noodle Soup

Dumpling Noodle Soup

2 C. vegetable broth

1/2 T. soy sauce

2 scallions, sliced

1 clove garlic, minced

1 1/2-inch sized piece of ginger, peeled and minced

4-5 filled dumplings, depending on size

1 package ramen noodles (flavor is unimportant as you toss out that packet)

1 bunch baby bok choy

Toasted sesame oil for drizzling

 

Bring the broth, soy sauce, ginger, and garlic to a boil over medium heat. Reserve some raw scallions for topping the soup. Add the noodles and cook for about 2 minutes or until they begin to loosen up. Add the dumplings and cook for an additional 2-3 minutes until they are warmed through. Stir in the bok choy and cook for another minute. Divide among soup bowls and top with scallions. Drizzle lightly with sesame oil.

 

 

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Chunky Green Goddess Dressing

Chunky Green Goddess Dressing

1/2 C. (light) mayonnaise

1/2 C. (light) sour cream

1 T. tarragon vinegar

1/4 C. chopped fresh parsley

2 T. anchovy paste or 8 flat anchovy fillets packed in oil

1/4 C. chopped green onions

Salad greens of choice

 

Combine mayonnaise, sour cream, and vinegar in a bowl and beat with a whisk until creamy and smooth. Add parsley, anchovy paste*, and green onions and mix well. For a smoother version, place all ingredients in a food processor, cover, and process until smooth. Serve with your favorite salad. Best eaten on same day as preparation. *If using anchovy fillets, mash fillets against bowl with back of spoon until broken up and relatively smooth.

 

 

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Chicken Saltimbocca with Lemon Sauce

Chicken Saltimbocca with Lemon Sauce

4 skinless boneless chicken breast halves

8 large fresh sage leaves

8 thin prosciutto slices (about 3 oz.)

1/2 C. plus 2 tsp. all purpose flour

1 T. butter

1 1/2 T. olive oil

2 T. dry white wine

1/2 C. low-salt chicken broth

2 T. fresh lemon juice

 

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 C. flour on plate. Turn chicken in flour to lightly coat both sides.  Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.  Whisk wine with remaining 2 tsp. flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with orzo.

 

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Cardini’s Romaine Salad & Dressing

Cardini’s Romaine Salad & Dressing

Dressing:

2 C.  mayonnaise, whipped

1 T. anchovy paste

2 tsp. Worcestershire sauce

7 or 8 T. freshly squeezed lemon juice

3 garlic cloves, smashed and minced

1 1/2 tsp. cracked black pepper

 

Combine all ingredients in a bowl and whisk until creamy and smooth.

 

Croutons

 

1 baguette, sliced 1/4-inch thick

1/4 C. extra virgin olive oil

1/2 C. parmesan

 

Combine bread and oil in a bowl and toss to coat.  Arrange on a sheet pan and sprinkle with 2/3 C.  Parmesan. Bake in a preheated 400-degree oven until golden brown, about 10 minutes.

 

Salad:

2 to 4 heads of romaine hearts, washed and dried

1 to 2 C. shredded or shaved Parmesan Cheese (Parmigiano-Reggiano)

1 to 2 C. toasted croutons

 

Separate romaine leaves and place in a large bowl. Add enough dressing to coat and toss. Add 1 C.  Parmesan and toss again.  Scatter croutons over the salad.

 

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Breakfast Fruit Julius

Breakfast Fruit Julius

1 quart chamomile or rose hip tea

1 can (46-oz) pineapple juice

2 ripe bananas

2 cups yogurt

1 quart orange juice

juice of 4 limes

 

Make tea and strain. Combine tea with pineapple juice. Blend bananas and yogurt together till smooth then add tea/pineapple mix, orange juice and lime juice. Serve cold.

 

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

teri1-½ lb. flank steak, all fat trimmed and sliced thin

1 oz. ginger root, crushed and chopped rough

1 oz. garlic cloves, peeled and smashed

3 oz. soy sauce, low sodium

2 oz. water

1 T. brown sugar

Juice of lemon

½ ripe pineapple, peeled, cored and sliced into rings

1 C. brown long grain rice

1-½ C. water

1 T. Vietnamese fish sauce or 2 T. rice wine vinegar

½ tsp. red chili flakes

1 T. honey

1 lime, segmented

2 handfuls pea sprouts

½ C. bean sprouts

½ carrot, grated

3 oz. soy sauce, low sodium

3 oz. sake

1 oz. brown sugar

1 T. ginger, peeled and minced

1 T. garlic, peeled and minced

1 oz. cold water

1 T. cornstarch

 

Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour. Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-½ C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce. Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake.

Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside. Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated. Pineapple: On a hot seasoned grill, grill pineapple slices. Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature. To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce. Enjoy.

 

Yield: 4

Calories: 563

Fat: 13.5g

Fiber:

 

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

1/2 C. Vegetable oil

4 Chocolate squares, unsweetened, melted

2 C. Sugar

4 Eggs

2 tsp. Vanilla extract

2 C. Flour, sifted

2 tsp. Baking powder

1/2 tsp. Salt

1 C. Nuts, crushed

1 C. Confectioners’ sugar

 

Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts. Chill for several hours or overnight. Roll dough into balls by the tsp.ful. Roll in confectioners’ sugar. Place 2 inches apart on greased baking sheet. Bake at 350F degrees for 10 – 12 minutes. Do not over-bake.

chocolate-Crinkle-Cookies

 

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Chicken Adobo

Chicken Adobo

About 2 – 2 1/2 lb chicken, 4 drumsticks and 4 thighs

1/2 C. soy sauce

1/2 C. rice vinegar

3/4 C. water

1 T. brown sugar, packed

5 garlic cloves, minced

2 bay leaves

1/4 tsp. black pepper

 

Combine everything and marinade for 1 to 3 hours. Bring everything up to a boil then lower the heat and simmer for about 45 minutes to an hour, until the chicken is fall-off-the-bone tender. You can simmer ahead of time and broil before serving. The more time the chicken sits the sauce the more flavorful it becomes. Remove the chicken to a baking tray. Broil the chicken, skin side up, until the skin is crisp and bronze. Meanwhile, skim off excess fat and reduce the sauce until it’s thick and syrupy. Serve the chicken over rice and spoon the sauce on top.

 

 

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Candied Bacon wrapped Stuffed Pork

Candied Bacon wrapped Stuffed Pork

1/4 C. butter or margarine

8-oz. mushrooms, sliced

1 finely chopped small onion

1/4 C. chopped pecans or almonds

1/2 crushed seasoned croutons or bread crumbs

2 pork tenderloins, trimmed

Salt and pepper

8 thick slices lean bacon

1/2 C. brown sugar

1 to 2 tsp. coarsely cracked black pepper

 

Melt butter in a large skillet over medium high heat. Add mushrooms and onions and sauté until tender. Stir in nuts and bread crumbs and remove from heat. Place the tenderloins between 2 sheets of plastic wrap and beat with meat mallet or roll with rolling pin until flattened to 1/4-inch thickness. Sprinkle with salt and pepper. Spread mushroom mixture evenly on one side of each tenderloin, leaving a 1-inch border. Roll up jellyroll fashion, starting with one long end. Wrap 4 bacon slices around each tenderloin, and secure with wooden picks. Place, seam sides down, on a lightly greased rack in a roasting pan. Rub generously and evenly with sugar and cracked pepper. Bake in 450-degree oven for 15 minutes, uncovered. Reduce temperature to 400-degrees and bake for 15 minutes or until meat thermometer registers 160-degrees.

 

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Bombay Curried Shrimp

Bombay Curried Shrimp

1 1/2 lb. large shrimp, peeled and deveined

1 T. all-purpose flour

2 tsp. vegetable oil

1/2 C. minced shallots

1 T. curry powder

1 C. diced red bell pepper

1 1/2 C. diced tomato

1/2 C. light coconut milk

1/4 C. chopped fresh or 4 tsp. dried basil

1 T. fresh lemon juice

1 tsp. sugar

1/2 tsp. salt

1 (10 1/2-ounce) can low-salt chicken broth

6 C. hot cooked rice

3 T. Flaked sweetened coconut, toasted

 

Combine shrimp and flour in a bowl; toss well, and set aside. Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.

 

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Basil Prosciutto Butter

Basil Prosciutto Butter

1 stick Unsalted butter, softened
2 oz Prosciutto
About 6 good size basil leaves, torn

1/2 tsp.. lemon juice

Mince proscuitto and sauté in a small skillet until starting to brown. Put butter in the bowl of a processor and whiz until smooth. Add the prosciutto, basil and lemon and whiz until just incorporated and basil is in smallish pieces.

 

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Caldillo (new Mexican Green Chili Stew)

Caldillo (new Mexican Green Chili Stew)

1 1/2 lb. beef sirloin or pork butt; cut into 1-inch cubes

3 T. vegetable oil

1 1/2 C. diced onion

2 T. minced garlic

6 C. chicken or beef broth

1 lb. red or white potatoes, cut into 1 inch cubes

2-3 tsp. salt

3 C. roasted, peeled, chopped green chile (or use 3 to 4 large cans of chopped green chile NOT red chile)

2 T. chopped cilantro

3 T. diced red bell pepper

 

Lightly brown meat. Sauté onions and garlic until onion is translucent. Transfer meat and onion mixture to slow cooker. Add broth, potatoes and salt. Cook on high heat for 2 hours. Reduce heat to low and cook for 4 hours. Add green chile and red bell pepper. Cook for an additional hour. Add cilantro and stir. Serve with tortilla chips or warmed flour tortillas.

 

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Blueberry Pound Cake

Blueberry Pound Cake

1 C. butter, softened

3 C. sugar

1-1/2 tsp. vanilla extract

1/2 tsp. lemon extract

6 eggs

3 C. all-purpose flour

1/4 tsp. baking soda

1 C. (8 oz.) sour cream

3 C. fresh or frozen blueberries

Confectioners’ sugar

 

Sauce:

1 C. sugar

1/4 C. cornstarch

1/2 C. cranberry juice concentrate

6 C. fresh or frozen blueberries

 

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries. Spoon into two greased and waxed paper-lined 9 in. X 5 in. X 3 in. loaf pans. Bake at 350 F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar. In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

 

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Basic Vinaigrette & Variations

Basic Vinaigrette & Variations

½ C. EVOO

¼ C. Apple Cider Vinegar

¼ C. Dijon Mustard

1-2 cloves Garlic, chopped fine

Salt and Pepper to taste

 

Add all ingredients to a jar with tight fitting lid.  Cover and shake well; serve.  Dressing can be left out for up to 5 days.  If refrigerated, remove from fridge to warm up before serving.

 

Italian: add 1 tsp. dried Oregano and ½ tsp. dried Thyme

Dill:  Substitute Dill Mustard for Dijon mustard.  Add 2 T. fresh minced Dill

Balsamic: Replace Cider Vinegar with Balsamic Vinegar; reduce mustard to 1 T.

Honey Mustard: Replace Dijon with Honey Mustard

Blue Cheese: Add ¼ C. crumbled blue cheese; reduce mustard to 1 T.  Whir dressing in blender to incorporate cheese before serving.

Creamy: Use rice vinegar instead of cider vinegar.  Replace mustard with Mayonnaise

 

From the brown bag lunch cookbook

Aussie Meat Pies, Made Quick

Aussie Meat Pies, Made Quick

1 sheet of frozen puff pastry, thawed

1 and 1/3 lb. ground chuck

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

1 T. all-purpose flour

2 T. Worcestershire sauce

1 T. tomato paste

1 T. light brown sugar

1 C. beef broth

1 T. grill seasoning

Salt and pepper

 

Preheat the oven to 400 degrees F, or whatever your package of puff pastry calls for. Lay out the sheet of puff pastry on a lightly floured cutting board. Cut it into 6 roughly equal sized rectangles and arrange on a cookie sheet. Season the pastry pieces with a little salt and pepper, and bake according to package directions or until golden brown all over, about 12 minutes. Cool on a cookie rack for 5 minutes. Warm up a deep-sided pan over medium-high heat. When it’s hot, add the beef and break it up well as it browns. When the beef is no longer pink, drain it in a colander suspended over a bowl to catch the grease. You can dispose of the grease in your trash can when it has cooled down a little. Place the drained beef back in the pan and add the onion and garlic. sauté over medium-high heat until the onion softens, about 5 minutes. Stir in the flour and let cook for a couple of minutes. In a small bowl, combine the Worcestershire sauce, tomato paste, and brown sugar, then whisk in the beef broth. Pour the broth mixture into the pan and stir to incorporate. Sprinkle the grill seasoning over the beef and turn down the heat to low. Let the contents of the pan simmer for 10 to 15 minutes. To serve, gently pull apart one of the puff pastry pieces in half, like a hamburger bun. Place the bottom piece of the pastry in a shallow bowl. Spoon over roughly 1/6th of the meat mixture and crown with the bronzed, puffy peaked top piece of the pastry.

 

 

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Savory Italian Seasoning Salt

Savory Italian Seasoning Salt

4 whole Dried Red Chiles
¼ C. dehydrated minced Garlic
½ C. dehydrated minced Onion
¼ C. dried Oregano Leaves
¼ C. dried Parsley Leaves
¼ C. Salt
2 tsp. dried Rosemary

In a blender moving at low speed, drop in red chile peppers, garlic, onion, oregano, basil, parsley, salt and rosemary one by one. Put the lid on the blender, turn the speed to high and blend to get a finely powdered mixture.

Cheddar Apple Melt

Cheddar Apple Melt

1 each whole-wheat English muffin , toasted

2 tsp. jam or chutney

4 each thin apple slices

2 slices reduced-fat Cheddar cheese

 

Top English muffin with jam (or chutney), apple and cheese. Toast in a toaster oven or under the broiler until the cheese is melted.

 

 

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Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

2 T. (1/4 stick) unsalted butter

1 small yellow onion, thinly sliced

1 tsp. caraway seeds

6 sage leaves, thinly sliced

4 C. (1/2 small head) shredded Savoy cabbage

2 T. plus 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

12 ounces pizzoccheri (buckwheat noodles, see above; substitute fresh egg tagliatelle if unavailable)

1/2 lb. Fontina from Val d’Aosta, rind removed and cubed

1 C. freshly grated Parmigiano Reggiano

 

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until wilted, about 5 minutes. Stir in the caraway seeds and sage leaves, cook 1 more minute, and add the cabbage. Season with 1/2 tsp. of the salt and the pepper, and cook, stirring often, until the cabbage is limp and lightly browned in spots, about 10 minutes, adding a bit of water by the spoonful as needed to prevent the cabbage from burning or drying out. Meanwhile, bring 4 quarts of water to a boil. Add the pizzoccheri and the remaining 2 T. of salt, and cook until al dente. Drain, reserving 1/2 C. of the cooking water. Transfer the pizzoccheri to a deep serving bowl. Stir in the sautéed cabbage and onion, the reserved pasta cooking water, the Fontina, and the Parmigiano. Adjust the salt if necessary and serve hot.

 

 

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Breast of Chicken with Fresh Herb Rub

Breast of Chicken with Fresh Herb Rub

6 boneless, skinless chicken breasts (4-5 oz. each)

Mixture of chopped, fresh herbs including basil, oregano, thyme, rosemary and sage

Olive oil, for sautéing

Salt and pepper, to taste

1 large tomato chopped in medium-sized dices

 

Rinse and pat chicken breasts dry with cloth. Rub each generously with herb mixture. Heat 1/4 C. of olive oil in skillet over high heat. Sauté chicken breasts for 3-4 minutes; flip and sauté an additional 3-4 minutes. Once finished, season with salt and pepper and serve with fresh tomatoes.

 

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Benihana Cream Sauce

Benihana Cream Sauce

2 cups soy sauce

1/3 cup ground roasted sesame seeds

1 cup whipping cream

1 pinch garlic powder

1 teaspoon dry mustard dissolved in 1 teaspoon water

 

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and one cup whipping cream into saucepan, stirring over low heat. Sauce may be stored in refrigerator for up to 3 days. When re-heating, add 6 tablespoons whipping cream and stir completely before serving.

 

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Aunt Joshia Mae’s Blackberry Doobie Dumplings

Aunt Joshia Mae’s Blackberry Doobie Dumplings

2 C. self-rising flour

2 T. sugar

1/2 C. vegetable shortening

2/3 C. 2-percent milk

4 pints fresh blackberries or blueberries (frozen can be used), rinsed

3/4 C. sugar

1/2 C. water

4 T. (1/2 stick) butter, cut into pieces

2 T. cornstarch dissolved in 1/4 C. water

 

In a medium bowl, mix together the flour and sugar. Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the milk until mixture forms a soft dough. Using 1 T. of dough for each dumpling, roll into 24 balls (you may get more) and place on a baking sheet. In a large, deep skillet, toss the berries with sugar, water and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and cook for 5 minutes. Stir in the cornstarch mixture and cook until the juices thicken, about 1 to 2 minutes. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are puffed and cooked through, about 20 minutes. Serve hot, spooned into individual bowls.

 

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Asparagus Couscous

Asparagus Couscous

1 C. couscous

Zest of 1/2 lime

2 tsp. vegetable oil

1 tsp. coarse salt

8 oz. asparagus, sliced 1/4-inch thick on the bias

 

Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside. Bring 2 C. water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

 

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Baked Turkey Tenderloin with Jalapeno Apple Chutney

Baked Turkey Tenderloin with Jalapeno Apple Chutney

2 Fresh Turkey Tenderloins

1 1/2 C. applesauce

1 jalapeno, seeds removed and diced (or 2 tsp. of canned)

1/2 C. diced onion

1/4 C. apple juice

4 T. olive oil

1/2 tsp. salt

 

Preheat oven to 375 F. Season turkey tenderloins with oil, salt, and pepper and place in oven safe pan. Place onion and jalapeno in an oven safe pan and cook in oven for 15 minutes or until onion starts to brown. Remove onion and jalapeno from oven and place in a blender or food processor with apple juice and applesauce. Blend on high until almost smooth. Remove and refrigerate. Place seasoned turkey tenderloins in oven for 30 minutes or until meat reaches 160 F in temperature. Once turkey tenderloins are cooked, remove from oven, slice and serve with apple chutney.

 

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Blackberry Lemonade

Blackberry Lemonade

blackberry-mint-lemonade214 C. water, divided

1 C. sugar

1 C. lemon juice

1 tsp. grated lemon peel

1 C. blackberries

1 to 2 drops blue food coloring, optional

 

In a large saucepan, bring 2 C. water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, lemon peel and remaining water; cool slightly. In a blender, combine 1 C. of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well. Add food coloring if desired. Refrigerate until chilled. Serve over ice.

 

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Bucatini Amatriciana With Bacon

Bucatini Amatriciana With Bacon

1 tablespoon kosher salt

1 pound smoked bacon, sliced thin and diced small

4 cloves garlic, minced (1 heaping tablespoon)

1 large yellow onion, halved and sliced (about 1 1/2 cups)

1 teaspoon red pepper flakes

1 cup premium canned tomato sauce

1 cup premium crushed tomatoes

1 tablespoon chopped fresh oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound bucatini

4-ounce chunk percorino cheese for grating

 

Place eight quarts of water in a large pot, add the salt, and set over high heat. While the water heats, in a separate 12-inch sauté pan, cook the bacon over medium heat just until the fat is rendered and the bacon pieces are beginning to crisp. Don’t overcook them. While the bacon cooks, line a platter with paper towels. Remove the bacon from the pan and place on the prepared plate to drain. Pour out most of the bacon fat, reserving two tablespoons, which go back into the sauté pan. Add the onions to the pan. Sauté until brown, for five to six minutes. Add the garlic and red pepper flakes. Sauté just until the garlic is lightly browned and aromatic, two minutes or less. Pour in the tomato sauce and the crushed tomatoes. Reduce the heat to low, season with oregano, salt, and pepper and let simmer until the sauce thickens and the flavors meld, 15 to 20 minutes. While the sauce simmers, cook the pasta. Break the bucatini in half and place in the boiling water. Cook according to the package directions, about 10 to 12 minutes. Drain the pasta, reserving one cup of pasta water. Put the pasta back in the pot and pour the sauce over the pasta. Toss to combine, and add a little of the reserved pasta water if the pasta isn’t saucy enough. Divide the pasta among four to six warmed pasta bowls. Top with freshly grated pecorino cheese and serve immediately.

 

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Cheddar Beer Soup

Cheddar Beer Soup

5 tsp. butter

2 carrots, finely chopped

2 leeks, white and light green parts only, finely chopped

Salt and pepper

1/3 C. flour

3 C. milk

One 12-oz. bottle amber beer

1 1/2 tsp. Dijon mustard

10 oz. sharp cheddar cheese, grated (about 3 1/2 C.)

Croutons, for garnish

 

In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

 

 

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Chocolate Dessert with Raspberry Sauce

Chocolate Dessert with Raspberry Sauce

12 squares (1 oz each) semisweet chocolate

2/3 C. butter

5 eggs

2 T. sugar

2 T. all-purpose flour

Raspberry Sauce:

2 C. fresh/frozen whole, unsweetened raspberries

1 3/4 C. water

1/4 C. sugar

4 tsp. cornstarch

1 T. water

Whipped cream

Whole, fresh raspberries to garnish

 

Line bottom of a 9″ springform pan with parchment paper; set aside. Place chocolate and butter in top of a double boiler. Bring water to a boil; reduce heat and stir chocolate until melted. In a large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed for 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400 for 15 minutes (will NOT be set in the middle). Chill. For the sauce, combine raspberries, 1 3/4 C water, and sugar in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Put through a sieve; discard seeds. Add water if needed to make 2 C. juice. Combine cornstarch and 1 T. water in a small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. To serve, spoon about 2 T. sauce on dessert plate, place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 C. sauce)

 

Cowboy Steak with Coffee and Chili Rub

Cowboy Steak with Coffee and Chili Rub

1 1/2 tsp. ancho chili powder, or other chili powder

1 1/2 tsp. fine ground espresso coffee

1/2 tsp. brown sugar

1/4 tsp. dry mustard

1/4 tsp. ground coriander

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick

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Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

 

Yield: 4 servings

Calories: 207

Fat: 10g

Fiber: 0g

 

 

 

Creamy Grits with Creole Shrimp

Creamy Grits with Creole Shrimp

2 T. extra-virgin olive oil, 2 turns of the pan

3 T. butter, divided

4 cloves garlic, finely chopped

1 medium onion, finely chopped

2 ribs celery with green leafy tops, finely chopped

1 small green bell pepper, seeded and finely chopped

4 to 5 sprigs fresh thyme, intact

1 bay leaf, fresh or dried

Salt and black pepper

1 T. Worcestershire sauce, eyeball it

1 to 2 T. plus 2 tsp. hot sauce (recommended: Frank’s Red Hot), divided

2 T. all-purpose flour

1/2 C. beer, 1/3 of a bottle

3 C. chicken stock, divided

1 (14-oz.) can diced tomatoes

1 C. chopped frozen okra, optional

1 1/2 lb. peeled, deveined medium to large shrimp, tails removed

1 C. whole milk

1 C. quick cooking (sometimes marked “instant”) polenta

 

Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 T. butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 T. hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 C. of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf. Bring remaining 2 T. butter, 2 C. stock, 1 C. milk and 2 tsp. hot sauce, to a boil in a sauce pot. Stir in 1 C. quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the “grits” with salt and divide among dinner plates.

 

 

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Dandelion Green Gumbo with Good Thyme Rice

Dandelion Green Gumbo with Good Thyme Rice

4 T. extra-virgin olive oil, divided

1 C. white rice, such as Carolina brand

6 C. chicken or vegetable stock

4 to 5 sprigs fresh thyme

2 T. butter

4 cloves garlic, finely chopped

3 to 4 ribs celery from the heart, chopped with greens

1 red bell pepper, chopped

1 large yellow onion, chopped

Salt and pepper

1 tsp. sweet paprika, 1/3 palm full

1 bay leaf, fresh or dried

3 T. all-purpose flour

1 bottle pale beer

3 to 6 tsp. hot sauce (recommended: Frank’s Red Hot) medium to spicy heat level

1 T. Worcestershire sauce, eyeball it

1 (15-oz.) can petite diced, crushed or stewed tomatoes

4 to 5 C., 2 bundles, dandelion greens, stemmed and chopped

1/4 tsp. grated nutmeg

2 tsp. lemon zest

2 scallions, finely chopped

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Heat a sauce pot over medium heat. Add 2 T. extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 C. stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender. Heat a soup pot over medium to medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, and 2 T. butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste. Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

 

 

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Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Filling:

1/2 lb. fresh chevre (goat cheese)

1/3 C. heavy cream

3 oz prosciutto, minced

4 scallions, trimmed to include 1″ of green, minced

Freshly ground white pepper

2 tsp.  minced fresh chives

 

Crêpes:

3/4 C. unbleached flour

1/4 C. whole-wheat pastry flour

1 T. minced fresh chives

1/4 tsp.  freshly ground white pepper

1/4 tsp.  kosher salt

2 T. unsalted butter, melted

2 large eggs

1 large egg yolk

1 1/2 C. milk

 

20 chive crêpes (see above), cooked

2 large egg whites, beaten with 2 tsp.  water

1 C. very fine dry bread crumbs

2-4 C. vegetable oil for frying

Fresh edible flowers, herbs and/or watercress for garnish

 

To make crêpes: Combine both flours, chives, white pepper and salt in the bowl of a food processor fitted with the metal blade. Add melted butter, eggs and egg yolk; pulse twice. With motor running, slowly add milk. Scrape down the sides of the bowl and blend for 5 seconds more. Pour batter into a bowl, cover with plastic wrap and let stand in the refrigerator for several hours or overnight. Place butter in a nonstick or well-seasoned 6″ crêpe pan and set over high heat. When hot, add several T. of batter and quickly tilt the pan to coat the bottom. Reduce the heat to medium and cook until bottom is nicely browned, about 1 minute. (If you wish, you can lightly brown the other side at this point.) Turn out onto a tea towel; repeat until all batter is used. Add more butter to the pan only as necessary. In a large mixing bowl, thoroughly combine chevre, cream, prosciutto, scallions, garlic, pepper and chives. Set aside. Arrange crêpes, browned sides up, on a large work surface. Place a scant T. of filling in the center of each crepe. Moisten outer edges with some egg white mixture. Fold in sides over filling. Then fold up bottom and fold down top to make a tight package about 2-1/2 to 3 inches square. Place crêpes, seam sides down, on a large platter. Repeat until all packages are made.

Dip each package into egg white mixture, roll in bread crumbs and place on a cake rack to dry. (crêpes can be assembled 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Just before serving, pour oil into a wok or deep-fryer to a depth of 1-1/2 to 2 inches. Heat until hot enough to quickly brown a cube of bread. Fry crepe packages, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well; keep warm. Serve with a garnish of flowers, herbs and watercress.

 

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Ellinikos Lemoni Patatas

Ellinikos Lemoni Patatas

3 lbs Yukon gold potatoes, peeled

½ C. fresh lemon juice

1/3 C. olive oil

2 cloves garlic, minced

1 tsp. oregano

½ tsp. sea salt

¼ tsp. ground black pepper

1 (14 oz) can chicken broth

 

Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.

 

 

Yield:

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Fireside White Bean and Sausage Soup

Fireside White Bean and Sausage Soup

3/4 pound turkey sausage links, cut into 1/8-inch rounds

2 C. of chopped yellow onion

1 16-oz. can of chicken broth

1/4 C. water

2 bay leaves

1 tsp. of dried thyme leaves

1/4 tsp. of black pepper

1/4 tsp. cayenne pepper

2 16-oz. cans butter beans, well rinsed and drained

 

Place a Dutch oven, preferably cast iron, over medium heat, add sausage, and cook until just beginning to brown. Add onion and cook for 6-8 minutes or until transparent. Add broth, water, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides. Bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes. Add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered. Remove from heat and let stand for 20 minutes. Remove bay leaves and serve.

 

Yield:

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Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a saute pan over medium heat. Add garlic and red pepper flakes and saute for a minute. Raise heat to high and add shrimp, lemon juice, sherry and paprika. Stir well and saute, stirrly briskly, until shrimp turn pink, about 3 minutes. Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

 

Gordon Ramsay’s Sticky Lemon Chicken

Gordon Ramsay’s Sticky Lemon Chicken

sticky-lemon-chicken1 chicken, cut into 8 pieces

2 T. olive oil

2-3 T. soy sauce

1 head of garlic, sliced in half horizontally

1 T. sherry vinegar

1 lemon sliced thickly, plus juice from another half of lemon

“Little cup of water” or “about a ladle of water”. Lord help us, Ramsay, could you be more unhelpful? It looks to me like maybe 1/3 to 1/2 of a C. he splashes in, possibly less.  Start small and add more if needed.

Bunch of fresh thyme, minced with scissors

2 T. honey

Freshly ground pepper

1 T. chopped Italian parsley

 

Cut up your chicken, or do that fancy thing Ramsay does to the drumsticks you already have and salt and pepper everything.  Heat the oil in a large pan, add the chicken, and brown thoroughly on both sides.  When the chicken is a nice goldeny-brown, add the soy sauce and the vinegar. Top with the lemon slices and squeeze the juice from half of that other lemon over everything.  Add your little C. of water and, over medium-low heat, simmer, turning the pieces from time to time for about 6-7 minutes (or until most of the water has cooked away, whichever comes first). Season with the fresh thyme and drizzle with honey.  Add a good grind of pepper and cook for another five minutes or so.  Sprinkle with fresh parsley and serve with champ–that’s Irish for mashed potatoes with green onions.

 

 

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Grilled Vegetables with Basil Aioli

Grilled Vegetables with Basil Aioli

1 garlic clove

1/4 C. torn basil leaves

1 egg yolk

1/2 C. olive oil

2 tsp. lemon juice

 

2 large red peppers, quartered, core and seeds removed

1 eggplant, cut into 1/4-inch-thick rounds

1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds

3 zucchini, sliced lengthwise into 1/4-inch-thick slices

2 red onions, cut into 1/2-inch-thick rounds

1/3 C. olive oil

1 loaf Turkish bread, split and cut into 4 equal pieces

 

To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve. Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering. Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted. Spread both cut sides of the bread with 1 tsp. of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.

 

 

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Hibiscus Tea

Hibiscus Tea

1 C. (1 1/2 oz.) dried hibiscus blossoms

1 cinnamon stick (about 1 in.)

Ice cubes

About 1/3 C. sugar

 

In a 4- to 5-quart pan on high heat, bring 3 quarts water to boiling. Add hibiscus blossoms and cinnamon stick. Cover and simmer over low heat for 15 minutes. Let cool about 1 hour. Pour tea through a strainer, lined with a double thickness of cheesecloth, into a pitcher. Discard residue in strainer. Pour tea, hot or cold, into ice-filled glasses. Add sugar to taste.

 

Yield:

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Jagerschnitzel

Jagerschnitzel

1 lb. boneless pork or veal cutlets

2 eggs (beaten)

1/2 C. bread crumbs

Oil

2 oz bacon (diced)

4 oz onions (chopped)

8 oz mushrooms (sliced)

1 T. tomato paste

1/2 C. water

1/2 C. dry wine

Dash of thyme

Pepper

Salt

1/2 tsp. paprika

1 T. parsley

2 T. sour cream

 

Heat oil in a large skillet over medium high heat.  Pound cutlets with a meat tenderizer to flatten them.  Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with breadcrumbs.  Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).  Remove the meat from the skillet and drain on paper towels.  Keep the meat warm in the oven while you make the gravy.  Saute bacon and onions until golden brown.  Add tomato paste and mushrooms, and sauté over a low heat.  Add wine, water and seasonings; let simmer for about 5 minutes.  Stir in the sour cream. Pour over Schnitzel just before serving.

 

Yield:

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Lemon Linguine with Zesty Tuna

Lemon Linguine with Zesty Tuna

8 oz. linguine

2 T. chopped fresh parsley

2 tsp. grated lemon peel (zest)

1?2 tsp. fresh ground pepper

2 T. Extra Virgin olive oil, divided

1?4 C. chicken broth and 1?4 C. dry white wine

2 T. fresh lemon juice

1 (5-oz.) package Tuna Creations (Star-Kist Flavor Fresh Pouch, Zesty Lemon)

1/4 C. grated Parmesan cheese

 

Cook linguine in a large pot of boiling water until al denté. Drain. Transfer to medium serving bowl and add parsley, lemon peel, pepper and 1 T. oil. Toss to coat.. In a medium-sized nonstick skillet, heat 1 T. olive oil and add tuna. Cook for 1 minute. Add chicken broth, wine, and lemon juice to pan. Cook for an additional 1 or 2 minutes or until mixture is hot. Pour mixture into linguine and toss well. Sprinkle with cheese and serve.

 

Yield:

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