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Beef & Beer Stew

Beef & Beer Stew

7870788790_f99f2e006a_o5lb beef brisket, cut into 2″ cubes
Salt and pepper
1 stick butter
4lb onions, sliced
6 T. flour
1 12oz bottle dark beer
3 C. beef broth
3lb yellow potatoes, such as Yukon gold, peeled
1 C. milk

Preheat oven to 325. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook 8 minutes; transfer to a large Dutch oven and reserve the skillet. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

drunken pastaOlive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to sauté with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

chixmangoVegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced

Creamy, Honey-Mango Dipping Sauce (recipe below)

Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips. Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment. Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated. To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried. Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce ingredients:

½ cup mayonnaise
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
½ teaspoon fresh lemon juice

Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

One Pan Chicken Enchilada Pasta

One Pan Chicken Enchilada Pasta

enchilada pasta2 tablespoons of olive oil
1/2 of medium yellow onion, diced
2 cloves of garlic, minced
1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
1/2 teaspoon of kosher salt and freshly ground pepper to taste
4oz can of fire-roasted diced green chiles
1 19 oz. can of green chile enchilada sauce, medium or mild
1 14 oz. can of low-sodium chicken broth
1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups
1/4 cup of sour cream
2 cups of freshly shredded Monterey jack cheese
Fresh cilantro for garnish

Sautee onions and garlic in olive oil until they start to soften. Season chicken breasts with salt and pepper. Add chicken to pan and cook until it starts to brown. Add can of green chilies to pan and cook about another minute. Add enchilada sauce, chicken broth, and pasta to the pan. Bring mixture to a boil, then cover and reduce heat to low. Let pan simmer, covered for 15-20 minutes until pasta is tender. Remove pan from heat and stir in sour cream. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so. Optional – Sprinkle with freshly chopped cilantro.

Korean Beef

Korean Beef

korean beef1 pound lean ground beef
1/4 – 1/2 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
Salt and pepper
1 bunch green onions, diced (don’t skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the allotted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Surf and Turf Foil Packs

Surf and Turf Foil Packs

Surf and Turf Foil Packs

1/2 lb. sirloin steak, cut into 1″ cubes

1/2 lb. shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 c. grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 T. Old Bay Seasoning

1 T. fresh thyme leaves

1 tsp. cumin

Freshly cracked black pepper

1 T. freshly chopped parsley, for garnish

Lime wedges, for garnish

 

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.  Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.  Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.  Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

2 T. olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 oz. garlic and herb soft cheese (recommended: Boursin)

1/4 C. vermouth

1 lb. cooked orzo

1 fennel bulb, diced

1 C. diced fresh tomatoes

1/4 C. fresh chopped oregano leaves

1/4 C. sherry vinegar

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

Ostrich with Tequila Marinated Roasted Red Bell Peppers

Ostrich with Tequila Marinated Roasted Red Bell Peppers

Ostrich with Tequila Marinated Roasted Red Bell Peppers

 

3 oz clarified butter

8 (3 oz) ostrich medallions

Flour as needed

3 oz Tequila

1-1 1/2 T. canned green pepper corns

4 oz. Reserved marinade (from roasted pepper recipe below)

1 tsp. Pepper

1 T. salt

3 oz whole butter

1-1 1/2 C. ostrich demi-glace (or stock)

4 T. Chopped shallots

 

Lightly pound ostrich to achieve uniform size pieces 3/8 inch thick. Moisten meat with 1 oz. Tequila. Dredge lightly in flour seasoned lightly with white pepper. Sauté the medallions in clarified butter to rare to medium-rare. Undercook slightly. Remove and hold in warm place.  Sauté the shallots and add green pepper corns. Deglaze the pan with remaining Tequila, add demi-glace and reserve marinade and reduce by half. Swirl in better until melted.  Adjust seasonings and serve the medallions with the sauce.

 

Tequila Marinated Roasted Red Bell Pepper

 

8 flame-roasted and peeled bell peppers cut into 1/2 inch strips

5 oz. Vegetable oil

2 oz. Tequila

3 garlic cloves, diced

3 T. finely chopped herbs of choice

 

Combine all ingredients in a stainless steel container and marinade for 24 hours.

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Cooking spray

2 flank steaks, about 1 lb. each

Salt

Freshly ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

1 (11-oz.) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices

1 T. olive oil

2 C. frozen or jarred pearl onions

2 C. cremini mushrooms, sliced

1 tsp. dried thyme

1 C. Merlot or dry red wine

 

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices. While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown. While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 C.. Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

Chive Crepes

Chive Crepes

Chive Crepes

¾ C. unbleached Flour

¼ C. whole-wheat Pastry Flour

1 T. minced fresh Chives

¼ tsp. ground White Pepper

¼ tsp. Salt

2 T. unsalted Butter, melted

2 lg. Eggs

1 lg. Egg Yolk

1 ½ C. Milk

 

Combine both flours, chives, pepper and salt in the bowl of a food processor fitted with metal blade.  Add melted butter, eggs and yolk, pulse twice.  With motor running, slowly add milk.  Scrape down sides of the bowl and blend for 5 seconds more.  Pour batter into bowl, cover with plastic wrap and let stand in the refrigerator several hours to overnight.   To cook crepes, place 1 T. butter in a nonstick or well-seasoned 6” crepe pan and set over high heat.  When hot, add several T. of batter and quickly tilt to coat pan.  Reduce heat to medium and cook until bottom is nicely browned, about 1 minute.  Turn out onto a tea towel, repeat until all batter is used.

Garlic Butter Cod with Lemon Asparagus Skillet

Garlic Butter Cod with Lemon Asparagus Skillet

Garlic Butter Cod with Lemon Asparagus Skillet

1 medium cod fillet, cut in 3 or 4 chunks (or halibut fillet)

2 bunches of asparagus, rinsed and trimmed

1 tsp. olive oil

2 tsp. minced garlic

1/2 cup (125ml) low-sodium vegetable broth (or white wine)

1/2 stick unsalted butter

1 T. hot sauce, optional (we used Sriracha)

Juice of 1/2 lemon

1 T. minced parsley (or cilantro)

Crushed red chili pepper flakes, optional

Slices of lemon, for garnish

 

To make the garlic butter cod with lemon asparagus skillet: Season codfish with salt and pepper. Let sit while you prepare the asparagus. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes then soak in ice water to stop cooking. This way they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside. Heat olive oil in a large cast-iron skillet over medium-low heat. Gently cook fish on both sides until golden brown. Remove the cod fillets from the skillet and set aside to a plate. In the same skillet over medium heat, add minced garlic then deglaze with vegetable broth (or wine). Bring it to a simmer. Add butter, lemon juice, hot sauce, and parsley. Give a quick stir to combine the lemon garlic butter sauce. Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add codfish fillets back to the pan and reheat for another minute. Garnish with more parsley, crushed chili pepper, and lemon slices and serve the garlic butter cod and lemon asparagus immediately. Enjoy! Notes: Depending on the thickness of your asparagus, you might want to skip blanching. You can enrich the sauce by adding white wine. Tasty with mashed potatoes.

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

1/2 pound fusilli (fun corkscrew shape) or other pasta

sunflower oil

two thick slices pancetta or bacon, chopped

1 small yellow onion, chopped coarsely

about 1/2 pound spicy rapini, (broccolini) washed and chopped coarsely

2 garlic cloves, chopped fine

a few pinches red pepper flakes

1/2 cup hazelnuts, toasted and chopped

1/2 cup ricotta

freshly-grated pecorino cheese

 

Bring water to a boil and cook the pasta to your desired tenderness.  Drain and toss with a little oil.  In the meantime, heat a bit of oil in a large, heavy skillet.  Fry the pancetta, stirring a few times, for a couple of minutes.  Add the onions and sauté, stirring occasionally (add a bit of oil if the pancetta hasn’t released enough grease to keep the onions from sticking to the pan), for about 10 minutes, until the onions are quite soft and a bit browned.  Add the garlic and pepper flakes and cook about a minute, then add the arugula (still a bit wet from the washing).  Cook until wilted and tender, about 3 minutes.  Add the cooked pasta directly to the pan, then stir in the hazelnuts, ricotta, and grated cheese.  Remove from heat and serve (2 – 4, depending on your appetite).  Season with salt and freshly-ground pepper to taste.

 

Rabbit Ragù

Rabbit Ragù

Rabbit Ragù

1/4 cup plus 1 T. extra-virgin olive oil

2 T. unsalted butter

1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice

1 T. finely chopped fresh sage

1 1/2 tsp. finely chopped fresh rosemary

1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 cup light dry red wine such as Pinot Noir

1 (14-oz) can Italian plum tomatoes in juice, drained and chopped

1 1/4 tsp. coarse gray sea salt

1/2 tsp. coarsely ground black pepper

Accompaniment: buttered polenta

 

Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Crispy Parmesan Chicken with Warm Fennel, Radicchio, and Arugula Salad

Crispy Parmesan Chicken with Warm Fennel, Radicchio, and Arugula Salad

Crispy Parmesan Chicken with Warm Fennel, Radicchio, and Arugula Salad

 

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

2 large eggs

1¼ tsp. table salt, divided

½ tsp. pepper

1 cup panko bread crumbs

3 ounces Parmesan cheese, shredded (1 cup)

½ cup vegetable oil for frying, divided

1 T. white wine vinegar

1 small shallot, minced

½ tsp. Dijon mustard

¼ cup extra-virgin olive oil, divided

1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

12 ounces cherry tomatoes, halved

½ head radicchio (5 ounces), cored and sliced thin

2 ounces (2 cups) baby arugula

 

Remove any tenderloins from breasts and reserve for another use. Cut each breast horizontally into 2 thin cutlets, then cover with plastic wrap and pound to even 1/4-inch thickness. Beat eggs, 1 tsp. salt, and pepper together in shallow dish. Combine panko and Parmesan in second shallow dish. Working with 1 cutlet at a time, dredge in egg mixture, allowing excess to drip off, then coat all sides with panko mixture, pressing gently so crumbs adhere. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 1/4 cup vegetable oil and small pinch panko mixture in 12-inch nonstick skillet over medium-high heat. When panko has turned golden brown, place 4 cutlets in skillet. Cook, without moving cutlets, until bottoms are deep golden brown, 2 to 3 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 2 to 3 minutes. Transfer cutlets to paper towel-lined platter, season with salt to taste, and keep warm in oven. Wipe skillet clean with paper towels. Repeat with remaining 1/4 cup vegetable oil and remaining 4 cutlets; transfer to platter and keep warm in oven. Wipe skillet clean with paper towels.

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled

3 T. olive oil

6 cups canned beef broth

1 1/2 cups tawny Port

1 T. tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed

2 teaspoons dried thyme

7 bacon slices, chopped

6 T. (3/4 stick) butter

1 1/2 T. all purpose flour

1 large bunch watercress

 

Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 T. butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 T. butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

Winter Steak

Winter Steak

Winter Steak

 

1 rib eye steak, trimmed of excess fat

1 T. olive oil

2 T. Worcestershire

1 T. Dijon

1/2 tsp. seasoned salt

Red onion slices, separated into rings

3 T. goat cheese

2 T. butter, room temperature

1 finely chopped green onion

1 tsp. finely chopped parsley

1/2 tsp. melted butter

 

Heat oil in skillet. Combine Worcestershire, Dijon and seasoned salt in a small bowl and mix well. Spoon over one side of the Rib eye and place rib eye in the hot skillet, sauce side down. Spoon sauce on top of steak. Sear steak, turning once. Place onion rings in skillet beside steak. Spoon any remaining sauce on top of steak. Drizzle steak with butter. Place skillet in a 400° oven and finish cooking the steak for 15 minutes. While steak is in the oven, combine goat cheese, butter, green onions and parsley in a bowl and mix well. Place steak on a plate and top with a spoonful of the goat cheese mixture. Transfer onions to the plate, beside the steak. Serve with a baby romaine salad topped with red onion rings, quartered artichoke hearts and your favorite dressing. Note: This goat cheese topping is excellent with hot bread or on roasted potatoes.

Sauteed Chicken Paillards with Cranberry-Orange Salsa and Blue Cheese Grits

Sauteed Chicken Paillards with Cranberry-Orange Salsa and Blue Cheese Grits

1 can (16 ounces) whole-berry cranberry sauce
1 11-ounce can mandarin orange sections, drained
Pinch of ground cinnamon

1 can (14 to 14.5 ounces) low-sodium chicken broth
¼ C. milk
½ C. quick (not instant) grits
½ C. pre-crumbled blue cheese
1 T. butter
Black pepper

4 boneless skinless chicken breast halves (1 pound), rinsed and patted dry
½ tsp. seasoned salt or table salt
2 T. vegetable oil
2 T. butter
2 T. dry white wine

Place the cranberry sauce, mandarin oranges, and cinnamon in a food processor or blender and pulse until well combined, 30 seconds. Set the salsa aside. Make the blue cheese grits: Pour the chicken broth and milk into a 2-quart saucepan and heat over medium-high heat. When they come to a boil, stir in the grits, reduce the heat to low, and let simmer, stirring occasionally, until the grits thicken, 5 minutes. Remove the pan from the heat, and stir in the blue cheese and butter. Season with pepper to taste. Cover the pan and set aside. Make the chicken paillards: Place the chicken breast halves between 2 sheets of waxed paper on a work surface and pound them to a 1/3-inch thickness with a meat pounder or the bottom of a heavy skillet. Season on both sides with the salt. Place the oil and the butter in a large skillet over medium-high heat. When the butter has just melted, add the pounded chicken and cook until lightly browned, 2 minutes. Turn the chicken over and cook the second side for 1 minute. Add the wine, cover the skillet, reduce the heat to medium-low, and let the chicken simmer until cooked through, 2 to 3 minutes longer. To serve, spoon the grits onto plates. Place a paillard next to the grits and garnish it with the salsa.

Glazed Chicken Thighs and Carrots

Glazed Chicken Thighs and Carrots

GingerSyrupChickenCC2 pounds chicken thighs, skin on, bone in
1 pound bag of organic carrot nubs
2 large yellow onions, thinly sliced
5 ribs celery, 1 inch roll-cut
4 large yellow fin potatoes, washed and cut into 1-inch pieces, skin on
1 tablespoon fresh chopped thyme
1/2 cup ginger syrup

Pre-heat oven to 500 degrees, fan on if possible. In a large bowl, mix all the ingredients together and season well with kosher salt and freshly cracked black pepper. In a sauté pan, roasting pan or cast iron pan coated lightly with oil on medium-high heat, sear the chicken thighs first, skin side down until brown then flip until brown, about 6-8 minutes total. Remove the chicken and add the rest of the bowl. Sautee for 8 minutes until soft then top with chicken, skin side up. Roast in the oven for 15-20 minutes until juices run clear when chicken is pierced and veggies are cooked thru. Serve family-style on platter.

Ginger Syrup

2 cups sugar
2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
2 cups water

In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half. Syrup should hold a line of a plate. Strain ginger pieces out and reserve syrup.

Salmon With lemon-Mint Glaze and Rosemary Bread Crumbs

Salmon With lemon-Mint Glaze and Rosemary Bread Crumbs

6a00d8341c63d853ef00e54f1dff998834-800wi¼ C. extra virgin olive oil
1 garlic cloves, crushed
1 rosemary sprig, 4 inches long
3/4 C. panko
1/2 tsp. grated lemon zest
Salt and pepper
1/4 C. honey
1 1/2 T. fresh lemon juice
2 mint sprigs
4 (1/2 lb.) salmon fillets

Note: I think you can reduce the olive oil. The bread crumbs were slightly oily. So, I will try using 1 T. next time. Warm the olive oil with the garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs. Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute. Remove from heat. Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 6 minutes. OR, (my preference) cook in a hot non-stick skillet for about 3 minutes on each side. Do not overcook. The fish should be slightly raw in the center. Check with the tip of a knife to make sure. Brush the honey and lemon glaze all over the fillets and cook until lightly lacquered, turning and brushing both sides, about 1 minute. Move the grilled (or pan broiled) glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy

Savory Cheddar and Scallion Waffles

Savory Cheddar and Scallion Waffles

1 1/4 C. all-purpose flour663a0ff63e779d0a94816e1235faf33b
1/4 C. cornmeal (coarse, if you have it)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 large eggs
2 T. vegetable oil
Couple dashes of hot sauce, to taste
1 1/4 C. buttermilk
1/2 C. finely grated cheddar cheese
1 chopped scallion, white and green parts
2 T. chopped cilantro

Heat your oven to 200°F and heat your waffle iron, according to the manufacturer’s instructions. Grease it with a little vegetable oil if it needs it. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, sugar and salt. In a medium bowl, whisk together the eggs, oil, hot sauce and buttermilk. Add the wet ingredients to the dry ingredients, then add the cheese, scallions and cilantro. Stir until just incorporated. Try not to over-mix the batter. Cook according to your waffle machine instructions. Hold the finished waffles in the warm oven while you make the rest. Garnish as you wish (for me, it was salsa, sour cream, an egg and some extra cilantro) and serve immediately. If you have extra waffles, wrap them well and freeze them; they can be re-crisped in the toaster or oven.

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

4dde84bdec1119a955f9448b190429642 pints grape tomatoes
6 scallions, white and green parts separated and cut into 1-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
1 cup yellow cornmeal
1 tablespoon butter
1/4 cup finely grated Parmesan
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens. Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick). Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet). Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes

Christmas Morning Casserole

Christmas Morning Casserole

201412-xl-christmas-morning-casseroleButter, for greasing
2 tablespoons extra-virgin olive oil
1/2 cup finely diced pepperoni (2 ounces)
1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
1 medium onion, minced
1 red bell pepper, cut into 1/2-inch pieces
2 teaspoons kosher salt, plus more for seasoning
8 large eggs
3 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
6 ounces Black Forest ham, finely diced (1 1/4 cups)
1 cup shredded Monterey Jack cheese (1/4 pound )
1 cup shredded aged white cheddar cheese (1/4 pound )
1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
Hot sauce, for serving

Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered, about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned, about 7 minutes; let cool completely. In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both cheeses and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight. 
 Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce.

Braised Salmon with Leeks, Curry Sauce and Minted Soba Noodles

Braised Salmon with Leeks, Curry Sauce and Minted Soba Noodles

1 tBraised-Fennel_8ablespoon olive oil
6 5-ounce salmon steaks
1/2 pound fennel bulbs, sliced
1 pound leeks, thoroughly washed and cut into sticks
1/2 tablespoon fresh thyme, chopped
1/4 cup clam juice
1/4 cup white wine
Salt & pepper to taste

Preheat oven to 400 degrees F. Heat oil in heavy-bottomed sauté pan. Add fennel and sauté until almost tender. Add leeks; sauté for about 1 minute longer. Add thyme, clam juice, and wine; bring to a simmer. Arrange salmon steaks on top of vegetables; season with salt and pepper. Cover fish with foil; bake at 400 degrees for 6 to 8 minutes.

 

Sauce

2 teaspoons sesame oil, divided
1 tablespoon peeled fresh ginger, minced
2 garlic cloves minced
1/2 cup red bell pepper, diced small
1/2 cup green onions, sliced on the bias
1 tablespoon curry powder
1 tablespoon red curry paste
1/2 teaspoon ground cumin
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce can coconut milk
2 tablespoon chopped fresh cilantro

Heat oil in a heavy-bottomed sauce pan; add ginger, garlic, red pepper and onions. Sauté until tender, about 2 to 3 minutes. Add remainder of ingredients, except cilantro. Bring to a simmer; reduce by 1/3 the original volume, stirring occasionally to prevent sticking. Remove from heat; stir in cilantro. Set aside and keep warm.

Noodles and Dressing

  • 8 ounces dried soba (Japanese buckwheat) noodles, cooked el dente
  • 1/3 cup rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1-1/4 cups sugar
  • 3/4 teaspoon salt
  • 1/2 cup chopped fresh mint
  • 1 tablespoon toasted sesame seeds

While noodles are cooking, combine vinegar, oil, soy sauce, sugar and salt in a sauce pan; simmer over medium heat until salt and sugar are dissolved and sauce is slightly thickened. Toss noodles with Dressing; garnish with mint and sesame seeds. Place a portion of noodles in center of a large serving plate. Top with 1 piece of salmon; glaze generously with curry sauce.

 

 

Chopped Sirloin on Toast with a Fried Egg and Green Peppercorn Sauce

Chopped Sirloin on Toast with a Fried Egg and Green Peppercorn Sauce

2 T. Canola Oil
1 small Shallot, grated or minced
1 large clove Garlic, grated or minced
4 T. green Peppercorns in Brine, drained
Salt & Pepper
2 T. Flour
1 ½ C. Red Wine
2 sprigs fresh Thyme
2 C. Veal or Beef Stock
½ T. Butter

1 ½ lb. chopped Sirloin
5 lg. Eggs
1 T. fresh chopped Parsley
2 tsp. Salt
1 tsp. Pepper
1 T. Canola Oil
4 1″ thick slices bread from Rustic Loaf
1 T. Butter, melted
¼ C. EVOO
Sea Salt

To make sauce heat oil with shallot and garlic in a large heavy bottomed saucepan over medium high heat and saute about 1-2 minutes, until shallot is soft and garlic is fragrant, stirring constantly. Add peppercorns and stir another minute. Season with salt and pepper. Add flour and mix well. Add wine and thyme and stir to combine. Bring to simmer, reduce heat and cook for 2 minutes. Add stock, return heat to high, and bring to a boil. Reduce heat and simmer until reduced by half, about 20-25 minutes. Just before serving, stir in butter.

Combine sirloin, one egg, parsley, salt and pepper in large bowl and mix with hands until combined. For into 4 equally sized patties, shaping to fit your bread slices. Heat oil in a large skillet until almost smoking. Place patties in pan and sear 2 minutes per side for rare, 3 minutes per side for medium rare. Remove patties to a plate and hold while preparing toast and eggs.

Toast bread, then brush one side with melted butter. Fry eggs in olive oil over high heat – oil should be almost smoking. Break egg into a small bowl, then transfer to skillet. Let it just begin to set around the edges, then you can add the next egg (let them set so they don’t run into each other). Cook them about 90 seconds, until whites are set, edges are turning crispy but yolks are still runny. Remove eggs to a plate, then cook remaining 2 eggs the same way.

Place 1 slice toast on a plate, buttered side up. Place burger on top. Repeat with remaining 3 toast and patties. Pout the peppercorn sauce on and around the beef and toast, reserving about 4 tablespoons. Top each with egg, season with sea salt, then garnish with another tablespoon of peppercorn sauce per plate.

Honey Soy Glazed Duck Breast

Honey Soy Glazed Duck Breast

4 6oz. duck breasts, with skin on
Sea salt and freshly ground black pepper
Chinese five spice powder
Olive oil
1-2 T. honey
2 T. soy sauce
2 C. green beans
1/3 C. toasted hazelnuts
6-7 T. hazelnut oil
Scant cupl olive oil
6T. sherry vinegar

Score the skin of the duck breasts in a criss-cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Place the duck breasts, skin-side down, on a cold dry fry pan and slowly heat the pan over very low heat to render down most of the fat off the duck breast. This may take 8-10 minutes, depending on the thickness of the fat. Once the fat has rendered, turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes. While the duck is resting, to a pan of salted boiling water add the beans and cook for no more than one minute. Meanwhile, crush the hazelnuts lightly with a pestle and mortar. Drain the beans thoroughly and pat dry with kitchen paper. Whisk the oils and sherry vinegar together with some seasoning. Toss the beans in the vinaigrette to taste. To serve, place the bean salad off center on warm plates. Slice the duck lengthways and place beside. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

1/4 C. bourbon (may skip if desired)
1/2 C. olive oil
2 T. apple cider vinegar
2 T. honey
1 chipotle pepper, minced
1 clove garlic, minced or grated
salt + pepper, to taste

1 1/4 C. sweet yellow corn, about 2 ears
3/4 C. flour
1/8 C. sugar
1/2 tsp. baking powder
1 T. brown suger
1/4 tsp. salt
1/4 tsp. pepper
1/2 C. milk
1/4 C. canola oil (for cooking)

8 slices of bacon
2 T. brown sugar
1/4 tsp. cayenne
7 oz. smoked gouda or gouda cheese, sliced
1 C. grape tomatoes, halved
3 C. arugula
1 avocado, mashed

To make the chipotle bourbon dressing. In a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 T., 3 to 4 minutes. Transfer to a bowl and refrigerate until well chilled. Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic. Season with salt and pepper and whisk to combine. Set aside.

Preheat oven to 400 degrees F. Line a baking sheet with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Sprinkle the mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. While the bacon cooks make the corn fritters. Add the flour, brown sugar, sugar, baking powder, salt, pepper and 3/4 C. the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.

Add oil to a large skillet saucepan and heat over medium high heat. When the oil is hot add a little less than 1/4 C. batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and place one slice of gouda cheese right on top of the fritters (leave 4 fritters with no cheese). Cook another 2 minutes or until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.

To assemble, place four fritters with cheese on 4 plates. Spread with mashed avocado, arugula, tomatoes and a few slices of bacon. Top with another cheesy corn fitter and repeat the layering. Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon. Drizzle with the chipotle bourbon dressing.

The stacks are really pretty, but if you want these to be an easy eat then just leave the fritters unstacked. If you do this though, I would make a little extra bacon and add another avocado. Unstacked fritters leave more room for toppings!

Tomato Beef Stew with Dumplings

Tomato Beef Stew with Dumplings

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat)
1 cup chopped onion
2 T. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2 1/2 C. hot water
1 T. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 T. flour
2 C. Bisquick baking mix
1/3 cup margarine, melted
1/4 C. fresh herbs

Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto hot beef mixture. Bake until dumplings are brown, about 15 minutes. Serve with sour cream, if desired.

Spiced Pork Chops with Maple-Braised Greens

Spiced Pork Chops with Maple-Braised Greens

Spiced Pork Chops with Maple-Braised Greens

2 teaspoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

Kosher salt and freshly ground pepper

4 bone-in pork chops (1 inch thick; about 6 ounces each)

3 tablespoons extra-virgin olive oil

1 onion, sliced

1 5-ounce package mixed hearty greens (such as kale, spinach and/or collards; about 5 cups)

1/4 cup pure maple syrup

2 15-ounce cans small white beans, drained and rinsed

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

 

Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture.  Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine. Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops.

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes

 

½ C. chopped green ramp tops, bulbs reserved (see note below*)

¼ C. flat-leaf parsley leaves

Finely grated zest of 1 lemon

1 tsp. fennel seeds

1 tsp. fennel seeds

¼ tsp. chili flakes

⅛ C. white wine

½ C. Dijon mustard

¼ C. + 2 tsp. extra-virgin olive oil, divided

6 to 8 (4-ounce) bone-in lamb loin chops

1 tsp. kosher salt, plus more for seasoning

½ tsp. freshly ground black pepper, plus more for seasoning

Lemon wedge for final seasoning

 

1 pound peeled sunchokes (also known as Jerusalem artichokes)

1 T. salt

3 T. unsalted butter

 

 

1 T. olive oil

¼ C. minced ramp bulbs or shallots

½ C. diced carrots

½ C. diced daikon radish

½ C. diced breakfast radish

 

In a food processor, combine ramp tops, parsley, lemon zest, fennel seeds, chili flakes, wine, mustard and ¼ C. olive oil and purée until smooth. In a large mixing bowl, toss the lamb with salt and pepper and coat the meat thoroughly with the marinade. Refrigerate for several hours before cooking, but no more than a day. In a saucepan, add the sunchokes, salt and enough water to cover by 3 inches. Bring to a boil, lower to a simmer and cook until tender, about 10 minutes. Strain, add butter and mash. Season with salt and pepper and keep warm. Next, heat olive oil in a medium sauté pan. Add ramp bulbs, carrots and radishes and sauté until just tender. Season with salt and pepper and keep warm. Cook the lamb using your favorite cooking method. For best results, cook over an open-flame grill for about 6 minutes each side. In the last minute or two, prop the chops upright on the bone, allowing the bones to radiate heat to finish cooking the meat. Place the puréed sunchokes and roasted vegetables on the plate top with lamb chops. Drizzle with olive oil and a squeeze of lemon. Serves 6 to 8. *Note: If you can’t find ramps at farmers markets or well-stocked produce aisles, substitute with ½ C. parsley and ¼ C. chopped spring garlic greens, or 2 to 3 garlic cloves with the ½ C. parsley.

Sheet Pan Greek Meatballs and Tzatziki

Sheet Pan Greek Meatballs and Tzatziki

Sheet Pan Greek Meatballs and Tzatziki

 

1 1/2 pounds ground lamb, beef, or chicken

2 shallots, chopped

1/2 C. fresh parsley, chopped

1/4 C. fresh oregano, chopped

2 tsp. sweet or regular paprika

1 T. dijon mustard

kosher salt and black pepper

chili flakes

2 T. extra virgin olive oil

2 medium sweet potatoes, cut into matchsticks

1-2 C. Tzatziki sauce

lettuce, tomato, avocado and pitas for serving

 

1/2 lemon, halved

4 cloves garlic cloves, smashed

1/3 C. extra virgin olive oil

2 T. red wine vinegar

2 C. mixed fresh herbs, parsley, dill, and or mint, chopped

3/4 C. pitted Greek olives, torn

2 T. chopped pepperoncini

3/4 C. crumbled feta

 

Preheat the oven to 425° F. Line a baking sheet with parchment. Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 T. size balls, placing them on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake for 15-20 minutes, until the meatballs are crisp and cooked through on the inside. During the same time, toss together the sweet potatoes with 2 T. olive oil and a pinch of salt and pepper on another baking sheet. Bake 25 minutes, until the potatoes are crispy. Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Grab the meatballs from the oven, remove the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Add the feta. To assemble, add Tzakiki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzakiki (of course!).

DiSpirito’s Seared Salmon with Onions and Rhubarb

DiSpirito’s Seared Salmon with Onions and Rhubarb

DiSpirito’s Seared Salmon with Onions and Rhubarb

 

1 1/2 cups dry fino sherry

1/4 cup turbinado sugar or palm sugar (See Note)

1/2 pound rhubarb, trimmed and sliced diagonally 1/3 inch thick

3 T. unsalted butter

1 pound bulb onions or sweet white onions, thinly sliced

1/2 cup chicken stock or canned low-sodium broth

1 thyme sprig

Salt and freshly ground pepper

1 pound fava beans, shelled

Four 6-ounce salmon fillets, skin on

Vegetable oil

1 tsp. fresh lemon juice

 

In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the rhubarb in a colander set over a bowl to catch the cooking liquid. Return the liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes. Melt the butter in a medium saucepan. Add the onions and cook over low heat, stirring, until softened, about 1 minute. Add the chicken stock and thyme sprig and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes. In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl and refresh under cool running water. Peel off the tough bean skins and add the favas to the onions. Heat a cast-iron skillet. Lightly coat the salmon fillets with some vegetable oil and season with salt and pepper. Cook the salmon, skin side down, over moderately high heat until the skin is very crisp, about 4 minutes. Turn the salmon and cook over moderate heat until barely cooked through, about 4 minutes more, depending on the thickness of the fillets. To serve, discard the thyme sprig and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Spoon the rhubarb onto 4 large plates and set the onions alongside. Top with the salmon and serve at once.