Preheat oven to 300. Cut several pieces of bread into strips. Feed them into a food processor fitted with a shredder attachment. Spread on a sheet pan and bake for 6-8 minutes, tossing every two minutes or so. You don’t want them to brown, you just want them crispy.
Waking up to a warm breakfast isn’t hard to do when this baked raspberry oatmeal is on the menu! You can make it the night before and then reheat the next morning, served with a drizzle of brown butter.
3 cups old-fashioned rolled oats
1 cup dark brown sugar
1 tsp. ground cinnamon
½ tsp. salt
1 cup canned light coconut milk
â…“ cup pumpkin puree
2 T. unsalted butter, melted
2 large eggs, lightly beaten
2 tsp. vanilla extract
2 cups frozen raspberries
2 T. unsalted butter, browned
Heat oven to 350F. Spray an 8-inch square baking pan with nonstick spray. Set aside. In a large bowl, whisk together the oats, brown sugar, cinnamon, and salt. In a smaller bowl, whisk together the coconut milk, pumpkin, eggs, vanilla, and melted butter. Fold the wet ingredients into the dry ingredients. Pour the raspberries into the batter and stir to combine. Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until the top of the oatmeal is set. Let cool for a few minutes and then serve with a drizzle of brown butter.
¼ C. Fig Preserves
2 T. Mascarpone Cheese
2 slices Bread, Toasted
¼ lb. Prosciutto, thinly sliced
1 T. chopped Fresh Basil
In small bowl, stir together fig preserves and mascarpone until creamy. Spread on toast and layer slices of prosciutto on top. Sprinkle with basil. If you have fresh figs, slice one and add on top.
6 earns corn, husked
8 T. Butter, room temperature
1 tsp. Salt
1 tsp. Pepper
3 T. chopped Basil
¼ tsp. Salt
1-2 tsp. Smoked Paprika
Preheat grill to medium high heat. Rub each ear of corn with a tsp. or so of the butter and sprinkle with salt and pepper. Wrap each in a small sheet of aluminum foil (2 layers of foil is all you want). Place directly on grill and cook for 20-25 minutes, rotating every 5 minutes. In small bowl, stir together remaining butter, basil and salt. Spread butter on hot corn and sprinkle with smoked paprika.
2 C. Flour
3 T. Sugar
1 tsp. Salt
2 tsp. Baking Powder
¼ tsp. Baking Soda
1 ½ C. Heavy Cream
Butter, for Serving
Preheat oven to 400 with rack in center position. Line sheet pan with parchment paper. Whisk together flour, sugar, salt, baking powder and soda in bowl to remove any lumps. Pour in the cream and stir with rubber spatula until a sticky, shaggy dough comes together. Use large spoon or 2 inch ice cream scoop to drop the dough onto the prepared sheet pan in 12 even lumps, about 2 T. per scoop. Bake, rotating halfway through cooking, until biscuits are nicely golden brown, 18-20 minutes.
Salt
4 ounce slice of Pork Belly, about ½ inch thick
3 T. EVOO
12 oz. medium Shrimp, shelled and deveined
2 large cloves Garlic, thinly sliced
½ tsp. Smoked Spanish Paprika
¼ C. sliced Piquillo Peppers
¼ C. coarsely chopped green Spanish Olives
¼ C. dry White Wine, such as Albarino
Crusty Bread, for Serving
Bring medium saucepan of salted water to a boil Add pork belly and boil for 3 minutes. Drain, pat dry, and let cool. Slice pork belly into ¼ inch pieces. In large skillet, heat oil. Add pork belly and cook over medium high heat, stirring occasionally, until crisp all over, about 5 minutes. Transfer to a plate. Add shrimp, garlic and paprika to the pan. Season with salt and cook over medium high heat, stirring frequently, until shrimp are just pink, about 90 seconds. Add peppers, olives, and wine and simmer until liquid is reduced by half, about a minute longer. Add pork and simmer 1 minute. Serve immediately with crusty bread.
12 large Eggs
5oz Bag Flavored Potato Chips, lightly crushed (Salt & Pepper, Bacon, Thai, etc)
2 T. EVOO
3 Scalliosn, sliced
3 oz. Spanish Chorizo, chopped finely
Preheat broiler and position a rack 8 inches from heat. In large bowl, beat eggs. Add potato chips and let sock for 10 minutes. In large oven-proof skillet, heat oil until shimmering. Odd scallions and chorizo and cook over high heat, stirring, until chorizo has rendered its fat, about 2-3 minutes. Add egg mixture, stirring to combine with sausage and scallions. Cook over medium high heat until the bottom and sides are set, about 3 minutes. Place in oven and broil until the top is lightly browned and the eggs are set through, 3-4 minutes longer. Slide onto a plate, cut into wedges and serve hot, warm, or room temperature.
2 Poblano Peppers, stemmed, seeded and finely chopped
2 Jalapeno Peppers, stemmed, seeded, and finely chopped
1 lg. Shallot, finely chopped
6 cloves Garlic, sliced thinly
1 ½ tsp. Cumin
2 T. Smoked Paprika
Salt
3 T. EVOO
28oz. Can Crushed Tomatoes
12 Large Eggs
½ – 1 cup crumbled Feta Cheese (2-4 oz.)
½ C. roughly chopped Flat Leaf Parsley
Toast or Warm Pita Bread, for Serving
Preheat oven to 350 with a rack in center position. Toss together peppers, shallot, garlic, cumin, paprika, half tsp. salt and oil on sheet pan until vegetables are evenly coated. Bake until spices are fragrant and vegetables have softened and started to brown, 10-15 minutes. Remove pan from oven. Pour tomatoes with juice, over vegetables and stir to combine. Use a wooden spoon to make 12 evenly spaced divots in the sauce; sauce will be a bit runny, but do your best. Crack the eggs into the divots, and sprinkle with salt. Return pan to the oven and bake until eggs are cooked to your liking. It will take about 10-15 minutes for the whites to set but the yolks to remain runny. Remove from oven, sprinkle with feta cheese and fresh parsley. Serve hot with toast or pita on the side.
8 T. (1 stick) unsalted butter
2 cups all-purpose flour
½ tsp. salt
¼ tsp. ground nutmeg
8 large eggs
2 cups milk
1 tsp. vanilla extract
½ cup sugar
2 tsp. grated Meyer Lemon Zest
Fresh Berries for Serving
Preheat the oven to 425 degrees with a rack in the center position. Place the butter on a sheet pan and put the pan in the oven until the butter melts and begins to bubble, just a few minutes. While the butter is melting, whisk together the flour, salt and nutmeg in a large bowl.  In a blender or food processor, whirl the eggs on high for 1 minute. Slowly pour in the milk and vanilla (with the motor running). Pour into a large bowl and whisk in the flour; the batter will be really thin. Pour the batter onto the sheet pan (make sure the melted butter is evenly coating the pan first), and then bake until the pancake is puffy and golden around the edges, about 15 to 20 minutes. While it bakes, mash together sugar and lemon zest in a small bowl until sugar is fragrant and yellow. When the pancake is done, remove it from the oven and sprinkle generously with sugar. Cut into squares and serve immediately with fresh berries and extra sugar on the side.
Olive oil cooking spray
1 boneless ham steak
4 to 5 c. chopped kale
1 tbsp. olive oil
kosher salt
8 to 12 large eggs
½ c. crumbled feta cheese
Freshly ground black pepper
Crusty bread
Preheat the oven to 375 degrees F with a rack in the center position. Line a sheet pan with aluminum foil and mist the foil with cooking spray. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes. Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan. Place the kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 tsp. salt, and toss to coat. Spread out the kale in an even layer. Bake for 5 minutes. Remove the pan from the oven but leave the oven on. Use a wooden spoon to make divots in the kale to accommodate the eggs. Crack an egg into each divot. Sprinkle the feta, the reserved ham cubes, and some salt and pepper on top. Return the pan to the oven. Bake the eggs until the whites are set but the yolks are still runny, 10 to 15 minutes. Enjoy greens and eggs and ham immediately, with some crusty bread to soak up the warm, runny yolks.
Flour, for rolling out pastry
14oz. box frozen Puff Pastry, thawed according to package directions
1 T. Dijon Mustard
5 oz. Swiss Cheese
5 oz. sliced Ham
1 Egg White, lightly beaten
Pinch Pepper
Preheat oven to 400 with rack in center position. Lightly flour a work surface and rolling pin. Roll out puff pastry to a 10 x 15 inch rectangle, about ¼†thick. Place on a sheet of parchment paper so that one of the short sides is facing you. Use a sharp knife to cut off the top corners of the rectangle at a 45 degree angle, leaving 4 inches of dough between them. Next cut out 2 triangular notches at the bottom of the rectangle, leaving 4 inches between them as well. It should look like a short stumped christmas tree missing its pointing top. Finally make 8 diagonal slits, about 1 inch apart and parallel to the notches, along each side of the pastry, leaving a 4 inch wide strips in the center intact.
Spread Dijon over the center strip of pastry (not flaps), and layer the cheese and ham over the mustard leaving a ¾†border on top and bottom. Fold bottom and top edges over the ham and cheese. Starting from top and alternating sides, fold the diagonal flaps of pastry over the filling, crisscrossing them over one another, until all strips are interwoven and filling is covered. Trim away any loose pieces of pastry at the bottom, pinch the openings to seal it, and transfer the parchment paper with braid on it to a sheet pan. Brush the top lightly with egg white and sprinkle with pepper. Bake until pastry is deeply browned and cheese is bubbling up through the slits, about 25-30 minutes. Let cool slightly before cutting it into thick slices and enjoying warm.
3 lbs of spareribs, cut in half lengthwise by butcher
6 cloves of garlic, smashed
1 onion, quartered
1 serrano or jalapeno pepper, halved
4 stalks of lemongrass, slightly smashed
8 ¼†slices of ginger, peeled
2 cups of chicken broth
½ cup soy sauce
4 cups of water
½ cup cornstarch
½ cup all purpose flour
Vegetable oil for frying
¼ cup orange marmalade
¼ cup braising liquid (or low sodium broth)
2 T. ketchup
2 T. mustard
1 T. sesame oil
1 T. fish sauce
1 T. red pepper flakes
Preheat oven to 350. Put ribs in a dutch oven with garlic, onion, jalapeno, lemongrass, ginger, chicken broth, soy sauce and water. Put on stove and bring to boil uncovered. Cover the dutch oven and place it in the oven. Braise in the oven for 1 ½-2 hours until ribs are tender but not falling off the bones. Reserve ¼ cup of the braising liquid. Remove ribs, pat dry and refrigerate overnight. Toss cornstarch and flour. Cut each rib and toss in the cornstarch/flour shaking off excess. Heat oil and fry ribs in batches until beginning to brown, 5-6 minutes. Drain excess oil on a paper towel. Meanwhile process marmalade, braising liquid, ketchup, mustard, sesame oil and fish sauce in a food processor. Transfer to a sauce pan and heat over low heat as the ribs fry. Toss the ribs in the sauce, sprinkle with red pepper flakes and serve.
1/2 cup cane or rice vinegar, plus more for serving
2 T. soy sauce
2 T. freshly minced garlic (about 6 medium cloves)
1 1/2 tsp. freshly ground black pepper
1 tsp. oyster sauce
1 tsp. yellow mustard
1 tsp. kosher salt, plus more for seasoning
1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions
6 T. cornstarch
Canola or peanut oil, for deep frying
In a small bowl, whisk together vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 tsp. salt. Place rib pieces in a large zipper-lock bag. Pour in marinade, seal tightly, and toss to distribute marinade evenly. Place in refrigerator and marinate for at least 4 hour or up to overnight, turning bag at least once during that time. Fill a wok or Dutch oven at least 4 inches deep with oil and heat to 375°F over high heat. Working in batches, transfer 1/3 of ribs to a medium bowl (they should be wet and dripping with marinade), add 2 T. cornstarch, and toss until ribs are evenly coated in a sticky, paste-like batter. Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring occasionally for even cooking. Transfer to a paper towel-lined plate and season lightly with salt. Repeat with remaining ribs. Serve immediately with vinegar for dipping.
8 Baby Artichokes
3 T. EVOO
Salt & Pepper
1 boneless Strip Steak, 3 inches thick (about 2 pounds)
4 cloves Garlic, halved
4 4†springs each of Rosemary & Thyme
Shaved Parmesan, for garnish
Pluck and discard the outer leaves of the artichokes, revealing yellow-green core. Using a serrated knife, trim off the top third. Cut each into quarters. Bring medium saucepan of water to a boil. Add artichokes and cook 2 minutes. Drain and pat dry. Transfer to a bowl and toss with 2 T. oil. Season with salt and pepper to taste. Preheat oven to 400 and preheat a cast iron skillet until very hot. If your fire alarm is as sensitive as mine, get that oven vent on high! Season steak with salt and pepper. Add remaining 1 T. oil to pan and add steak, garlic and herbs. Cook over high heat until steak is brown and crusty on bottom and sides, about 10 minutes. Flip and set garlic and herbs on top. Add artichokes to skillet around the meat. Place in oven and roast until steak reaches 135 in the center, about 20 minutes. Transfer to cutting board and let rest 10 minutes. Strip rosemary and thyme leaves from stems, discard stems and add leaves to artichokes. Thinly slice steak and arrange on platter, surround with the artichokes and garnish with shaved parmesan.
Olive oil cooking spray
1 tube precooked polenta, cut into 16 slices
1 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground cracked black pepper
1/4 grated Parmesan cheese
1/4 mixed fresh thyme and chives (or herbs of choice!)
Preheat oven to 400. Spray a sheet with the olive oil spray. Space out the polenta rounds evenly on the pan. With a brush, brush each slice with olive oil. Sprinkle with the salt and pepper. Bake for 20 minutes, flipping the polenta about halfway through. Remove from oven and sprinkle with cheese and herbs. Return to oven for about 5 minutes, or until cheese is melted.
6 slices of bacon
1 T. brown sugar
coarse ground black pepper
3 cups all-purpose flour
2 T. brown sugar
2 T. granulated sugar
3 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 to 1 tsp. coarse ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 large egg
3/4 cup buttermilk
Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spread bacon across baking sheet in a single layer. Sprinkle with brown sugar and black pepper. Bake until crisp and cooked through, about 13 to 15 minutes. Remove from the oven and carefully use tongs to place the hot bacon on a cutting board. Don’t put the bacon on paper towels or they might stick. Ick! Allow to cool until you’re able to handle the slices and chop into medium chunks. Set aside. Increase oven temperature to 425 degrees F. Line another baking sheet with parchment paper or foil, and set aside. In a mixing bowl, sift together flour, sugars, baking powder, baking soda, salt, and black pepper. Add cold butter and use your hands to quickly break the butter into the flour until mixture resembles coarse meal. In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring to incorporate. Once batter is nearly incorporated, add bacon and mix in. You may want to dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times. Don’t overwork the dough and melt the butter, Just make sure it comes together. Roll or pat dough into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve biscuits warm with jam or a fried egg. I love these biscuits the day they are made. They can be kept in the fridge and will last for two days. The shaped, uncooked biscuit can also be frozen. Thaw in the fridge overnight and bake up in the morning.
1 cup whole wheat pastry flour
1 cup finely ground cornmeal
1 tsp. baking soda
1â„2 tsp. salt
1â„2 tsp. freshly ground black pepper
11â„2 cups fresh or thawed frozen corn kernels
1 shallot, diced
2 garlic cloves, minced
2 large eggs
1 cup low-fat milk
2 T. olive or canola oil
4 large eggs, for serving
1 avocado, pitted, peeled, and sliced into 12 slices
4 pieces of Bacon, cooked
1 pint grape tomatoes, quartered
In a large bowl, whisk together the flour, cornmeal, baking soda, salt, and pepper. Add the corn, shallots, and garlic to the dry ingredients and mix until combined. In a small bowl or measuring cup, whisk together the 2 eggs and milk. Add the wet ingredients to the dry and mix with a spoon until just combined. Heat a large skillet over medium heat and add the oil. Use a 1â„3-cup measure and scoop the corn cake batter into the skillet, leaving about an inch in between each corn cake. Cook until the cakes begin to set and bubble on the top, 3 to 4 minutes. Gently flip and cook for another 1 to 2 minutes. Remove the corn cakes with a spatula and place on a plate or baking sheet. Repeat with the remaining batter. Cook the 4 eggs to your liking: sunny side up, over easy, poached, scrambled, or your preferred style. To assemble the corn cakes, add the avocado slices and tomatoes over the top, and add a slice of bacon, cut in half in a cross over them. Top each with a cooked egg.
Note: In my last few years of poaching eggs, I’ve learned that it really does work best if your eggs are fresh, your water is not boiling at all, and you are patient. These days, I can poach an egg with success almost every time. It just takes lots of practice.
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Roasting a pair of lean pork tenderloins is one of the simplest ways to ease into a world beyond beef and chicken. Butternut squash, apples, red onion, and garlic are a sweet, savory, autumn-inspired backdrop for the rich, tender meat, but feel free to swap out the winter squash and apples for whatever’s in season (zucchini and tomatoes in summer, baby artichokes and ramps in spring, perhaps).
4 cups chopped, peeled butternut squash, cut into 3/4-inch chunks; about 1 large squash)
2 Granny Smith apples, peeled cored, and cut into 3/4-inch chunks
1 large red onion, cut into 1/2-inch-thick chunks
3 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1-1/2 tsp. kosher salt
1 tsp. chopped fresh thyme leaves
2 pork tenderloins (1 pound each), trimmed of all visible fat
2 tsp. dried herbes de Provence
1 tsp. ground mustard (such as Colman’s)
1/2 tsp. freshly ground black pepper
Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Toss together the squash, apples, onion, garlic, olive oil, 1/2 tsp. salt, and the thyme on the prepared pan until well combined. Spread out the vegetables evenly. Place the pork tenderloins on a plate. Pat them dry with a paper towel, then rub them with the remaining 1 tsp. salt, the herbes de Provence, ground mustard, and pepper until coated on all sides. Place the tenderloins on top of the vegetables in the sheet pan, leaving some space between the two pieces of meat. Roast the pork and vegetables for 15 minutes, then use the kitchen tongs to flip the tenderloins over. Continue to roast until the vegetables are browned and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, an additional 10 to 15 minutes. Allow the pork to rest, loosely covered with aluminum foil, for 10 minutes before transferring them to a cutting board to slice.
1 T. Dijon Mustard
1 tsp. Liquid Smoke (optional)
3 T. Dark Brown Sugar
1 ½ T. Garlic Powder
2 tsp. Salt
2 tsp. Sweet or Smoked Paprika
2 tsp. dry Mustard
1 tsp. Cumin
¼ tsp. Cayenne
4 lb. Baby Back Ribs, trimmed of silverskin
1 lb. medium size Yukon Gold Potatoes, unpeeled, scrubbed and quartered
1 T. EVOO
1 tsp. Old Bay
¾ C. BBQ Sauce, plus extra for serving
Preheat oven to 325 with one rack about 4 inches from broiler and another rack in center position. Place dijon in small bowl, add liquid smoke; stir to combine. In another small bowl, whisk together sugar, garlic powder, salt paprika, dry mustard, cumin, and cayenne. Brush both sides of the ribs with the Dijon, and sprinkle with the spice mixture to coat. Pat spices into the meat so it sticks. Wrap tightly in foil and place them in the center of a sheet pan. Combine potatoes, oil, and old bay in a bowl and toss to coat. Place potatoes around the packet of ribs. Bake for 90 minutes, gently flipping the package and stirring the potatoes halfway through cooking. Carefully transfer the package of ribs to a platter or another sheet pan and remove foil. Return ribs, without foil, to the center of the pan in a single layer, meaty side up. Brush them with BBQ sauce. Bake until knife slides easily into the thickest part of the meat, an additional 30 minutes. Keep an eye on the potatoes. If they are getting too dark, remove to a serving bowl and cover with foil to keep warm. When ribs are knife tender, remove potatoes to a bowl and cover with foil. Turn oven to broil and broil the ribs on the top rack until slightly charred in spots, about 3 minutes. Allow ribs to rest for 10 minutes before slicing between the bones. Serve with potatoes and extra BBQ sauce.
1 beef brisket (6 to 8 lb.)
2 large onions, sliced
2 large lemons, peeled and thinly sliced
2 C. port
1/2 C. brown sugar
3 T. mixed herbs (optional – rosemary, basil, oregano, thyme)
4 cloves garlic, chopped coarsely
1-1/2 tsp. coarsely ground pepper
Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables. Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300:F oven until brisket is very tender when pierced, about four hours. When brisket is tender, uncover pan and return it to the oven (raise temperature to 450:F to brown the meat slightly, about 20 minutes. Remove brisket from pan. Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 C. (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon “bows” and chopped parsley if desired. Serves 10-12.
2 lbs. Beef, top round steak
2 T. Butter
1 ea. Onion, chopped
3 ea. Garlic cloves, minced
8oz. Mushrooms, sliced
1 can Tomato Sauce (15 oz.)
2 T. Tomato Paste
1/4 C. Brown Sugar
1/4 C. Cider Vinegar
1 C. Water
2 tsp. Paprika
1 T. Worcestershire Sauce
1 T. Dijon Mustard
¾ tsp. Salt
1/2 tsp. Black Pepper
16oz. Egg Noodles, wide
1/2 C. Sour Cream
Freeze beef slightly; remove from freezer and slice diagonally in thin slices; melt butter in large pot or pan over medium high heat. Add beef and cook until browned; drain liquid and add onions and cook for5-10 minutes; add garlic and mushrooms and cook for 3-4 minutes. Add tomato sauce, tomato paste, brown sugar, cider vinegar, water, paprika, Worcestershire sauce, mustard, salt and pepper and cook for 30-45 minutes. In large pot bring water to boil and add noodles; cook according to package directions; drain. Add sour cream to meat mixture and cook for a couple of minutes until thickened; add cooked noodles and combine thoroughly; serve.
4 (6-oz) beef tenderloins
6 oz. blue cheese
2 T. milk
4 slices pepper bacon
1 T. olive oil
Salt
Cracked black pepper
1 shallot, chopped
2 cloves garlic, chopped
1 T. Dijon mustard
1 T. chopped fresh rosemary
1/2 tsp. dry mustard powder
2 T. white wine vinegar
1/2 C. extra virgin olive oil
Salt
Cracked black pepper
Cut a 1/2-inch horizontal slit in the side of the beef tenderloins. Place the cheese and milk in a small bowl and mix well with a fork. Put the mixture into a pastry bag without a tip in place (or put the mixture in a heavy freezer bag, work it down into one corner, and cut the end off). Using your fingers, open a pocket in one of the tenderloins. Pipe equal amounts of the cheese filling into the slits. Wrap the bacon slices around the sides of the tenderloins, tucking in the ends of the bacon to form a seal. Carefully place the tenderloins on a plate, cover with plastic wrap, and refrigerate. To prepare the vinaigrette, place the shallot, garlic, mustard, rosemary, dry mustard, and vinegar in a medium bowl and whisk together. Slowly whisk in the olive oil until thickened and emulsified. Season to taste with salt and pepper and set aside. To cook the tenderloins, preheat the oven to 350°. Heat the olive oil over high heat in a very large ovenproof sauté pan until smoking hot. Remove the tenderloins from the refrigerator, season them generously with salt and pepper, and place them in the pan. Sear the tenderloins for about 2 minutes on each side. Put the pan in the oven and cook for 5 to 8 minutes for rare to medium-rare doneness. Remove from the oven and serve hot with the vinaigrette.
Olive oil cooking spray
1/2 head napa cabbage, shredded (about 6 cups)
2 Granny Smith apples, unpeeled, cored and sliced into thin matchsticks
3 T. extra virgin olive oil
2 T. apple cider vinegar
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 bone-in pork loin chops (each 1 1/2 inches thick; 4 to 5 pounds total)
2 tsp. Dijon mustard
2 tsp. pure maple syrup or honey
1 tsp. chopped fresh thyme leaves
3 scallions (white and light green parts only), thinly sliced
Preheat the oven to 375 F with one rack about 4 inches from the broiler and another rack in the center position. Mist a sheet pan with cooking spray. Toss together the cabbage and apples with the olive oil, 1 T. of the vinegar, 1/2 tsp. of the salt, and the pepper on the prepared sheet pan. Place a sheet pan-size wire rack over the slaw, and mist it with cooking spray. Pat the pork chops dry with a paper towel, and season them on both sides with the remaining 1/2 tsp. salt. Whisk together the mustard, maple syrup, the remaining T. cider vinegar, and the fresh thyme in a small bowl. Spread this over both sides of the pork chops. Place the chops evenly apart on the rack over the slaw. Bake until an instant-read thermometer inserted into the thickest part of the meat (but not touching the bone) registers 130 F, about 35 minutes. Remove the pan from the oven and turn the oven to broil. Broil the pork chops and slaw until the chops are golden-crusted and the thermometer registers 145 F. Remove the pork chops from the wire rack to rest on a cutting board, loosely covered with aluminum foil, for 10 minutes while you mix the scallions into the slaw. Serve the chops warm, topped with heaps of slaw.
1/2 lb. wild mushrooms such as chanterelles or morels
1 T. olive oil
3 cloves garlic, chopped
3 cloves garlic, chopped
2 shallots, chopped
1/2 C. red wine
1 C. rich beef stock
1 tsp. chopped rosemary
1/4 C. heavy cream
salt and pepper to taste
To Assemble
1 T. olive oil
4 (5-6 oz. ) beef tenderloin
1 T. cracked black pepper
salt to taste
4 oz. gorgonzola cheese
For the sauce, slice mushrooms and set aside. In a large sauté pan heat oil until very hot add mushrooms and sauté until tender about 3-4 minutes. Add shallots and garlic and sauté lightly. Add red wine and reduce by half. Add beef stock and reduce by half again about 4-5 minutes over medium heat. Add rosemary and cream and cook for 2-3 minutes to reduce bit. Season with salt and pepper. Keep warm while cooking the tenderloins. For the tenderloins, place oil in sauté pan and heat until smoking hot. While the oil is heating coat with pepper and season with salt. Place beef tenderloins in the pan. Sear each side until brown about 2-3 minutes. Finish in a 350 degree oven for about 4 more minutes for medium rare doneness. Place tenderloins on plates or platter and serve the mushroom sauce over the top of the steaks. Crumble the bleu cheese over the top of the steaks and serve hot.
6 sliced bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 T. salt, or to taste
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika
Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
1 can Pillsbury Biscuits (10 biscuits)
1 pound lean ground beef
½ onion, finely chopped
3 slices of bacon, chopped
â…“ cup cream cheese
1 T. ketchup
2 T. barbecue sauce
1 tsp. yellow mustard
1 tsp. of Worcestershire sauce
5 oz cheddar cheese, chopped into 10 squares
1 egg white
sesame seeds
Preheat oven to 375 degrees. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool. Roll each biscuit out very thin. Place 2 T. beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges. Place biscuits on a parchment lined pan seam side down. Brush with egg white and sprinkle with sesame seeds. Put them in the oven and turn down the heat to 350 degrees. Bake 13-16 minutes or until lightly browned. Serve warm.
4 lb. beef eye of round roast
1/2 lb. minced Spanish chorizo
1 C. small dice smoked ham
1 T. very finely minced garlic
1 C. minced sweet red onions
¾ C. small dice green bell peppers
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
1/4 tsp. Spanish paprika
1/4 lb. sliced bacon
¾ C. hot water
1 whole bay leaf
4 whole cloves
Cut a lengthwise pocket through the center of the beef, leaving one end closed. Combine sausage, ham, garlic, onions, and bell peppers, mix well and pack lightly into the pocket of beef. Secure with string. Season the meat with salt, pepper, and paprika. Heat bacon in a large skillet over a moderate flame. Heat for several minutes each side to render the fat. Remove bacon and set aside. Brown beef in the hot bacon grease. Add the hot water and stir to de-glaze the pan. Drape the bacon over the meat. Add the bay leaf and cloves to the liquid. Bake, covered, at 325 degrees for 3 hours, until very tender. Drain meat, and reduce strained pan drippings over medium heat. Remove string, slice beef thinly across the grain and serve hot with pan drippings.
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Preheat oven to 250 degrees F. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
1-3/4 to 2 lb. pork loin or tenderloin
garlic salt to taste
1 T. oil
1 C. apple juice
2 T. all-purpose flour
2 tart apples, cored and sliced
1 C. Sun-Maid Natural Raisins
1 C. whipping cream or half-and-half
1/3 C. green onion, sliced
Cut pork into 1/4-inch slices; sprinkle each slice with garlic salt. In a large skillet, brown pork slices in oil, a few slices at a time. Return pork and any juices to skillet. Combine apple juice and flour; pour into skillet. Add apple slices and raisins. Cook, stirring frequently, until mixture comes to a boil and thickens. Cover; reduce heat and simmer 10 minutes or until pork is tender. Remove pork, apples and raisins to a serving dish; keep warm. Bring pan juices to a boil; blend in cream or half-and half. Cook until slightly thickened. Pour cream mixture over pork, apples and raisins.
8 slices Bacon
1 lb. Ground Beef
2 T. Worcestershire Sauce
1 T. Garlic Powder
½ tsp. each Salt & Pepper
1 Yellow Onion, sliced into ¾†rounds
4 thick slices sharp Cheddar Cheese
4 soft Hamburger Buns
Your Favorite Burger Condiments & Toppings
Preheat oven to 375 with one rack about 4 inches from the broiler and another rack in center position. Line sheet pan with foil. Line a plate with paper towels. Lie bacon slices flat on sheet pan. Bake on center rack, flipping halfway through until crisp, about 20 minutes. While bacon cooks, gently mix together beef, Worcestershire, garlic powder and salt and pepper in a bowl. Divide meat evenly into 4 portions and shape into patties, each about ¾†thick. Transfer bacon to the plate and set aside to drain. Carefully pour the bacon grease from the pan and replace the foil. Set a wire rack on the sheet pan and turn on the broiler. Place patties on the rack with some space between them. Arrange onion around them. If there isn’t enough room and some onions fall to the pan, that’s fine. Broil burgers and onions on upper rack for 3 minutes per side for medium rare. Top with cheese and broil until cheese is melted and bubbly, another 30-60 seconds. Serve on the buns topped with charred onions, crisp bacon, and your favorite condiments.
1 fresh baguette
1/8 cup olive oil
sea salt or kosher salt
4 oz. goat cheese, plain, at room temperature
6 T. fig jam
3 slices prosciutto, each cut in half
6 fresh basil leaves
Preheat oven to 375 F degrees. Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly. Spread some goat cheese on each crostini. Spread about a T. of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.
3 ½ pounds bone-in chicken pieces (or use a 31/2 pound chicken cut into 8 pieces)
2 tsp. kosher salt
1 tsp. black pepper
1 T. extra-virgin olive oil
5 oz. pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
¼ tsp. red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 oz. bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)
Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper. In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate. Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 T. oil. Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes. Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes. Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
Marinade/Sauce
2 – 3 pounds boneless, skinless chicken breasts, cut into 1†pieces
½ cup soy sauce
½ cup Japanese rice wine (may substitute dry sherry)
½ cup water
2 T. toasted sesame seed oil
1-3 tsp. /Sriracha/Asian hot chili sauce
1/2 tsp. salt
5 garlic cloves, minced
3 T. freshly grated ginger
Dash of pepper
2 T. cornstarch (reserve from marinade)
Caramel Sauce
1 cup sugar
¼ cup water
Flour Breading
1 cup flour
½ tsp. black pepper
¼ tsp. cayenne pepper
2 T. ground ginger (sounds like a lot, its amazing)
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
2 eggs + 2 T. water whisked together
Snow peas, or other vegetables of choice
In a medium bowl, whisk all of the marinade ingredients together except for the cornstarch. Spoon 1/4 cup plus 2 T. of the marinade into a freezer bag with the chicken; refrigerate for 30 minutes up to overnight. Refrigerate the remaining marinade ingredients separately in the bowl (this will become the base of your sauce). When ready to cook, place aluminum foil on the bottom of a baking sheet. Add cooking rack on top and spray with cooking spray. Combine the flour breading ingredients in a large freezer bag. Dip the chicken pieces in the egg wash and then place them in the flour mixture. Shake until evenly coated. Place chicken on baking sheet and lightly spray tops of chicken with cooking spray. Bake at 375 degrees for 10 minutes then move the baking tray to the top middle oven rack and broil until crispy, watching closely so the chicken doesn’t burn (about 2-3 minutes). Flip chicken pieces over and broil another 2-3 minutes, or until golden and crispy. While the chicken is baking, whisk 2 T. cornstarch to the reserved sauce. Set aside. Add water and sugar to large skillet and boil over medium heat, for 1 minute – don’t overcook or it will harden! At this point, add reserved sauce all at once to the hot caramel. Simmer the sauce until it thickens, about 1-2 minutes. Add snow peas and simmer 30 more seconds. *If adding different vegetables, simmer for 1-2 minutes, or until vegetables are crisp tender and then add snow peas. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken and stir to combine.
2 1/2 pounds (about 4 medium-size) Yukon gold potatoes, unpeeled, scrubbed, sliced into 1/4-inch-thick rounds
1/4 cup extra virgin olive oil
1/2 tsp. kosher salt
1 T. plus 1/2 tsp. garlic powder
2 pounds lean ground beef
1 large yellow onion, diced (about 2 cups)
2 cups barbecue sauce (I love Sweet Baby Ray’s or Stubb’s)
1/2 cup plain dried breadcrumbs
Preheat the oven to 375 degrees F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the potatoes on the prepared pan, drizzle with the olive oil, sprinkle with the salt and the 1/2 tsp. of garlic powder, and toss to coat. Spread the potatoes in an even layer and set a wire rack on top. Fold a piece of aluminum foil into a 10-by-6-inch rectangle and place it in the center of the wire rack. Use a skewer or a fork to poke little holes evenly throughout the rectangle of foil—this will help with heat circulation and keep the meatloaf from steaming in its own fat. Gently combine the beef, onion, the remaining T. garlic powder, 1 1/2 cups of the barbecue sauce, and the breadcrumbs in a large bowl. Without squishing and squeezing too much, form the meat mixture into a loaf on top of the foil rectangle. Place the pan in the oven. Bake the meatloaf and potatoes for 30 minutes, then brush the top of the loaf with the remaining ½ cup barbecue sauce. Return the pan to the oven and bake the meatloaf and potatoes until the potatoes are tender and an instant-read thermometer inserted into the center of the meatloaf registers 150 degrees F, about 45 minutes more. Allow the meatloaf to cool slightly before slicing. Serve with the potatoes.
shrimp Ceviche
½ pound cooked prawns, diced
lime juice from 2 large limes
½ T. garlic, minced
1 each yellow onion, diced
½ cup Fresh roma tomatoes, peeled, seeded & diced
1 serrano pepper, seeds and ribs removed, diced
½ bunch cilantro, chopped
½ cup cucumber, diced
2 green onions, chopped
Spicy avocado Aioli
2 avocados
1 tsp. red wine vinegar
2 serrano peppers, small diced
½ bunch cilantro, roughly chopped
½ cup sour cream
2 cloves garlic, small diced
½ tsp. sea salt
juice of one lime
Tortilla Crisp:
flour tortillas, cut into triangles, then fried and lightly salted
Ceviche: In a non reactive bowl, combine the onion, green onion, and lime juice. Marinate for 30 minutes in the refrigerator. Add the shrimp and let sit refrigerated for 15 minutes. Add the rest of the ingredients and combine well.
Spicy Avocado Aioli: In a blender, combine vinegar, serrano peppers, cilantro, sour cream, garlic, salt and lime juice and puree until smooth. Meanwhile in a food processor, blend avocados. Slowly add in the mixture from the blender into the avocados. Keep chilled on ice or puree will discolor.
Fill mini martini glasses with the spicy avocado aioli and top with the shrimp ceviche. garnish with tortilla chip. Note: if you don’t have mini martini glasses, use Phyllo Cups and skip the tortilla crisp.
2 1/2 to 3 pounds veal riblets, well trimmed
2 C. orange juice, divided
1/2 C. dry white wine
2 T. low sodium soy sauce
1 T. honey
1 garlic clove, minced
2 tsp. fresh ginger root, grated
1/2 tsp. orange peel, shredded
1 1/4 tsp. cornstarch
Green onion tops, sliced thin, for garnish
Combine veal riblets, 1 1/2 C. of the orange juice and the wine in Dutch oven. Bring to a boil. Reduce heat to low. Cover tightly and simmer 45 minutes, turning riblets occasionally. Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan. Dissolve cornstarch in 1 T. cold water. Add to saucepan; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook and stir 1 minute. Remove from heat; set aside. Remove riblets from liquid; let cool 15 minutes. Place riblets on grid over medium coals. Brush with glaze. Grill 12 to 14 minutes or until evenly browned, turning frequently and brushing with glaze. Or, broil 4 inches from heat, turning frequently and brushing with glaze, about 12 minutes. Transfer to platter and sprinkle with green onion. Cut into serving-size portions.
Olive oil cooking spray
2 bunches asparagus
5 T. extra virgin olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 sirloin tip steaks (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
1 cup (about 6 oz.) crumbled feta cheese
1/2 cup sour cream
2 T. apple cider vinegar
1/4 cup finely chopped fresh chives
Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray. Snap off the bottom of one asparagus spear, to see where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same spot. Place the trimmed asparagus on the prepared pan, drizzle with 3 T. of the olive oil, sprinkle with 1/4 tsp. salt and 1/4 tsp. black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even. Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Place the steaks on the wire rack. Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.) While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 T. olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives. Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.
3 large Leeks, white and light green only, thinly sliced into half moons, and well rinsed
3-4 cloves Garlic, thinly sliced
1 small bulb Fennel, stalky fingers removed, cored and thinly sliced
¼ C. plus 1 T. EVOO
1 ½ tsp. Salt
1 tsp. Black Pepper
1 2 ½ – 3 lb. Beef Tenderloin Roast, trimmed of excess fat and silverskin
1 T. finely chopped fresh Rosemary
1 ½ tsp. ground Fennel Seed
Preheat oven to 400 with a rack in the center position. Place leeks, garlic and fennel on a sheet pan, drizzle with a quarter cup oil, sprinkle with ½ tsp. each salt and pepper and toss to combine. Spread out the vegetables in an even layer and set a wire rack on top. Pat tenderloin dry with paper towels. If the tenderloin is an uneven thickness, tuck the skinny tapered end underneath and tie it tightly with butchers twine. Continue to tie up at ½ inch intervals to help keeps its shape during cooking. Stir together remaining T. oil, 1 tsp. salt, ½ tsp. pepper, rosemary and fennel in a small bowl to form a loose paste. Rub on all sides of the beef, coating it entirely. Place the beef on the wire rack over the vegetables. Roast until tenderloin reaches 130 at the thickest part of the meat (for medium rare), about 35-45 minutes. Vegetables should be crisp and frizzled. Allow meat to rest, uncovered, for 10-15 minutes before transferring to cutting board. Remove twine and slice meat into ½ inch slices. Top with vegetables.
8-10 very thin slices round unsmoked pancetta
1 tube (18 oz.) precooked polenta, sliced into ½” thick rounds (about 16 slices)
½ pint cherry tomatoes, halved
1.5 T plus 1 tsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1 T freshly squeezed lemon juice
1 or 2 cloves garlic, minced
½ tsp. oregano
½ tsp. Worcestershire sauce
1 tsp. chopped fresh chives
1 generous pound 26/30 count raw shrimp, peeled and deveined, tails removed, blotted dry
Preheat oven to 400F with rack in center position. Line a sheet pan with parchment paper. Line a plate with paper towels. Arrange pancetta rounds on prepared pan and bake until crisp, 5-7 mins. Remove to the lined plate to cool and drain; set aside. (Keep parchment on the pan.) Place polenta rounds on the used sheet pan on top of the pancetta drippings. In a large bowl, toss together the cherry tomatoes with 1 tsp. olive oil, ¼ tsp. salt and ¼ tsp. pepper. Scatter tomatoes around and over polenta. Bake tomatoes and polenta for about 10 mins.
Meanwhile, whisk together remaining 1.5 T olive oil, lemon juice, garlic, oregano, Worcestershire, ¼ tsp. salt, ¼ tsp. pepper and chives in a large bowl. Add shrimp and toss to coat. After polenta and tomatoes have baked for 10 mins, arrange shrimp over the top in a single layer and return pan to the oven. Roast until shrimp are pink and just cooked through, about 8-10 mins. Serve shrimp, tomatoes and polenta warm with pancetta crisps on top. Enjoy!
The recipe above is taken directly from Sheet Pan Suppers. I modified the version pictured here in the following ways:
Subbing pancetta for halloumi cheese: Swap the pancetta rounds for 7-8 oz of thinly sliced halloumi cheese. Arrange the slices on the parchment as you would the pancetta and bake for 10-12 mins, or until crisp and brown on the edges (it’ll still have a bit of that halloumi ‘squeak’ in the middle). Set aside to enjoy with the finished dish.
Seasoning the polenta: Knowing that the brand of prepared polenta I usually buy is quite bland, I opted to liberally season the rounds with salt and pepper before arranging them on the sheet pan and topping them with the tomatoes.