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Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus


1 cup red onion, minced

extra-virgin olive oil

2 slices country-style bread

½ cup milk

1¾ pounds ground chicken, both dark and white meat together

2 cloves garlic, grated

pinch chili flakes

sea salt and freshly ground black pepper

½ cup minced chives

2 ounces crumbled sheep-milk feta

¾ cup chopped dill, divided

juice and zest of 1 lemon, divided

¼ cup white wine

1 shallot, minced

1 cup heavy cream

16 fat asparagus spears, ends trimmed and stalks peeled

2 T. unsalted butter


Preheat oven to 375°F. In a large skillet heat 2 T. olive oil and add the minced red onion. Sauté, stirring, until soft and translucent but not browned, 3–4 minutes. Remove from the heat and set aside to cool. In a large bowl soak the bread in the milk until absorbed, then using your hands rub the bread into crumbs. Add the chicken, ¾ tsp. salt, ½ tsp. freshly ground black pepper, chives, feta, half the dill and half the lemon zest. Add the cooled sautéed onion and use your hands to fold all the ingredients together, being careful not to overwork the meat. Place the onion skillet back on the heat and fry 1 tsp. of the meat mixture on both sides to cook it through; taste and add more salt to the meat if needed, mixing thoroughly with your hands. Using wet hands, form the mixture into 1½-inch balls and arrange on a lined baking sheet. Refrigerate at least 1 hour or up to overnight; freeze if desired and defrost before proceeding with the recipe. When ready to cook, brown the meatballs on all sides in olive oil and return to the baking sheet. Finish cooking in the oven while you make the pan sauce. Heat the same skillet you cooked the meatballs in and add the wine and shallot; deglaze the pan and reduce the wine to just a T. or so, then add the remaining lemon zest, the lemon juice and the heavy cream. Whisk to combine, season with salt and pepper and stir in the remaining dill. Keep warm. In another skillet melt the butter with 2 T. olive oil over medium-high heat and add the asparagus. Pan roast, turning and basting, until the spears are bright green and tender, about 6–8 minutes total. Season with salt and pepper and set aside to keep warm. Remove the meatballs from the oven and add to the pan sauce, rolling them around to coat. Serve with asparagus on the side, garnished with extra dill.

Crispy Marinated Pan-Fried Fish and Mango Slaw

Crispy Marinated Pan-Fried Fish and Mango Slaw

Crispy Marinated Pan-Fried Fish and Mango Slaw


2 T. store-bought tamarind paste extract or 1 (4- by 1-inch) block of tamarind pulp

1 T. spiced ginger-garlic paste

sea salt

1 tsp. Kashmiri chili powder (or any mild chili powder)

1 tsp. garam masala

1 pound firm white fish, such as haddock or halibut; skin-on is fine, but can be removed if preferred, cut into 2-inch pieces

1 mango, finely chopped

3 T. finely chopped red onion

1 T. minced mint or cilantro leaves

juice from ½ lime, plus lime wedges to serve

1 cup rice flour

½ cup neutral oil


If making fresh tamarind paste extract, place tamarind block into a medium bowl with ½ cup water. Microwave tamarind for 1 minute, then cover bowl for 5 minutes. Remove cover and let cool until warm to the touch. Massage the block with your hands to help separate pulp from fibers. Strain the tamarind mixture through a fine-mesh sieve, reserving the smooth pulp. Discard any fibers or seeds. In a medium bowl, mix spiced ginger-garlic paste, 1 tsp. salt, tamarind, chili powder and garam masala. Add fish and let marinate for 20 minutes up to 4 hours. Meanwhile, prepare the slaw. Mix together mango, red onion, herbs and lime juice in a bowl. Season with salt and set aside. Place rice flour on a plate; coat each piece of fish on all sides with rice flour, shaking off excess. Heat ½ cup oil in a large cast-iron skillet or frying pan over medium heat. Carefully add 4–5 pieces of fish at a time; don’t overcrowd the pan. Fry until browned, about 1–2 minutes per side. Transfer to a paper-towel-lined plate to drain the oil. Serve hot with mango slaw and more lime wedges on the side.

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios


4 boneless, skinless chicken breasts

½ cup all-purpose flour

3 T. vegetable oil

1 medium onion, minced

1 ½ tsp. garam masala, an Indian spice blend found in most supermarkets

1 ½ cups long-grain white rice

3 medium garlic cloves, minced

2 ¾ cups low-sodium chicken broth

1 (13.5-ounce) can coconut milk

1 cup frozen peas

½ cup chopped pistachios, lightly toasted

¼ cup minced fresh cilantro leaves


Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess. Heat 2 T. of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate. Add the remaining 1 T. oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes. Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

BBQ Chicken Quesadillas and Mexican Sour Cream Rice

BBQ Chicken Quesadillas and Mexican Sour Cream Rice

BBQ Chicken Quesadillas and Mexican Sour Cream Rice


BBQ Chicken Filling for Quesadillas


2 T.  oil

1-1/2 onions (vidalia is preferred) sliced into rings

1 T. honey

2 chicken breasts, diced

1/2 C. BBQ sauce


1 C. shredded mexican cheese


Heat one T. of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside. Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken.  Use chicken, onions and cheddar as filling for quesadillas.


Mexican Sour Cream Rice


1 C. uncooked long grain white rice

1 (14 ounce) can chicken broth

1 C. sour cream

1 (4 ounce) can diced green chile peppers

2 C. shredded pepper Jack cheese, divided

1 1/2 C. frozen corn

1/4 C. finely chopped fresh cilantro

salt and ground black pepper to taste


In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.  In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 C. pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

One Pot Chicken and Orzo

One Pot Chicken and Orzo

One Pot Chicken and Orzo


4 T. olive oil, divided

4 boneless, skinless chicken breasts

1 t. dried basil

salt and pepper to taste

2 zucchini, sliced

8-oz. pkg. orzo pasta, uncooked

1 T. butter, softened

2 T. red wine vinegar

Optional: 1 t. fresh dill, snipped


Garnish: lemon wedges Heat 2 tablespoons oil in a skillet over medium heat. Sprinkle chicken with basil, salt and pepper. Add chicken to skillet and cook, turning once, for 12 minutes, or until juices run clear. Remove chicken to a plate and keep warm. Add zucchini to skillet and cook for 3 minutes, or until crisp tender. Meanwhile, cook orzo according to package directions; drain and stir in butter. Whisk together remaining oil, vinegar and dill, if using; drizzle over orzo and toss to mix. Season with additional salt and pepper, if desired. Serve chicken and zucchini with orzo, garnished with lemon wedges. Serves 4.

Pan-Roasted Pork Chops with Honey Riesling Grapes

Pan-Roasted Pork Chops with Honey Riesling Grapes

Pan-Roasted Pork Chops with Honey Riesling Grapes


4 thick, meaty bone-in or boneless pork chops

½ tsp. (2 mL) of salt

Lots of freshly ground pepper

A splash or two of vegetable oil

1 red onion, thinly sliced

2 C. (500 mL) of seedless red grapes

½ cup (125 mL) of Riesling or your favorite white wine

2 T. (30 mL) of honey

1 T. (15 mL) of white wine vinegar

Tender stems from 6 or 8 sprigs of fresh thyme, finely minced


Generously season the pork chops with salt and pepper. Heat a large skillet with a tight-fitting lid over medium-high heat for a minute or two. Splash in enough vegetable oil to evenly cover the bottom of the pan. Vigorously sear the chops until they’re golden brown and crusty on both sides, 2 or 3 minutes each side. The goal here is not to fully cook the meat but to add lots of brown flavor while the pan’s temperature is still high. Toss in the onions and grapes. Turn the heat to its lowest setting, cover with the lid and cook for 5 minutes. Remove the chops to a plate and rest the meat while you quickly craft the sauce. Increase the heat to medium-high and pour in the wine. Stirring gently, bring to a furious boil, quickly reducing the wine to sauce consistency. Stir in the honey, vinegar and thyme. Drench the pork chops and serve.

Refrigerate: Tightly seal the pork chops with the grapes within 30 minutes of cooking and refrigerate for up to 6 days before reheating.

Freeze: Portion, tightly seal and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before reheating. Tightly seal leftovers and store in the refrigerator for just a few days.

Grilled Steak and Radishes with Mustard Butter

Grilled Steak and Radishes with Mustard Butter

Grilled Steak and Radishes with Mustard Butter


2 T. olive oil, plus more for the grill

4 T. (½ stick) unsalted butter, at room temperature

2 tsp. Dijon mustard

Kosher salt

1 T. finely chopped fresh flat-leaf parsley (optional)

1½ to 2 pounds hanger steak (about 1 inch thick) or skirt steak (about ½ inch thick)

Freshly ground black pepper

8 to 12 radishes, preferably with green tops attached, halved lengthwise


Prepare a grill or grill pan for high heat. Lightly oil the grill grate with olive oil. In a small bowl, stir together the butter, mustard, ½ tsp. kosher salt, and the parsley, if using. Set aside. Season the steak generously with salt and pepper, using 1 tsp. salt and ¾ tsp. pepper for each pound of meat. Grill, turning once, until nicely charred all over, about 5 minutes per side for medium-rare hanger steak, or 3 to 4 minutes per side for medium-rare skirt steak. (If you’re using an instant-read thermometer to check doneness, aim for 130°F.) Transfer the steak to a cutting board and let it rest for 10 minutes. Meanwhile, drizzle the radish bulbs and greens with 2 T. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Reduce the grill heat to medium-high. Grill the radishes until the bulbs are crisp-tender and the greens are a little charred, 2 to 4 minutes per side, depending on the size of your radishes. Slice the steak against the grain. Arrange on a serving platter with the radishes. Serve the steak and radishes warm, with the mustard butter spooned over the top.

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

2 C. All Purpose Flour

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. salt

1 1/2 sticks, 6 ounces Unsalted Butter, cold

1 C. Specially Selected Smoked Gouda, grated


1/2 C. Whole Milk

1 large Cage Free Egg


1 large egg

1 T. milk, or 1 T. water



Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.  Measure out the milk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk.  Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add in the gouda cheese and toss to combine thoroughly. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough until it forms into one solid mass.

Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Form it into a rectangle and cut biscuits. You should end up with about 6 biscuits. Transfer them to the baking sheet. Brush the tops with egg wash and sprinkle with black pepper. Bake until fluffy and lightly golden brown, about 12 to 14 minutes.  To assemble the biscuit sandwiches, slice the biscuit in half. Smear one side with a bit of mustard, top with a slice of ham, add some glaze and add the other half of the biscuit. Repeat until you’ve built all of the biscuit sandwiches.

Pork Chops with Green Peppercorn Sauce

Pork Chops with Green Peppercorn Sauce

Pork Chops with Green Peppercorn Sauce

4 lean pork loin chops

salt and freshly ground black pepper

1 T. sunflower oil

1 oz. butter

1 large shallot finely chopped

4 T. dry sherry

1 ½  T. green peppercorns in brine, rinsed, drained, and lightly crushed

5fl oz. chicken stock

4 T. crème fraîche


Trim the chops of excess fat and season with salt and pepper. Heat the oil in a large, heavy frying pan on medium heat and fry the chops for 6-8 minutes on each side, depending on thickness, until golden brown and the juices run clear. Remove from the pan to a warm plate and cover with foil. Meanwhile, make the sauce. Melt the butter in the pan and fry the shallot over medium heat for 4-5 minutes, stirring often, until soft but not browned. Stir in the sherry and simmer for about 1 minute. Add the peppercorns and stock, bring to the boil, and simmer for 2-3 minutes, or until slightly reduced. Stir in the crème fraîche, spoon the sauce over the chops, and serve immediately. Good With: Potato rosti cakes and steamed green vegetables.

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

2 lemons

2 T. fresh thyme leaves, stripped and chopped

Salt and freshly ground black pepper

1 1/2 lb. flank steak

1 T. Dijon mustard

2 T. white wine vinegar

5 T. extra-virgin olive oil (EVOO)

1/4 C crumbled blue cheese

4 kaiser rolls, split

1 garlic clove, crushed

1 ripe Bartlett, Anjou or Bosc pear

8 slices prosciutto di Parma

1 large bunch of arugula, cleaned and trimmed


In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper. Add the steak and toss to coat. Marinate the steak 5-10 minutes. In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 T. of the EVOO, then the blue cheese. Toast the rolls. Rub the toasted cut sides with the garlic clove. Preheat a grill pan or outdoor grill on high. Grill the steak for 6-7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing. Thinly slice the pear and toss in a salad bowl with the juice of the remaining lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette. Thinly slice the steak against the grain and on an angle. Layer half of the steak slices onto the rolls and top with the arugula pear salad. Add the remaining steak and roll tops.

Pan-Seared Halibut with Lemon Relish

Pan-Seared Halibut with Lemon Relish

Pan-Seared Halibut with Lemon Relish

1 lemon, quartered (about ¾ cup)

2 small shallots, thinly sliced into rings (about ¼ cup)

1 teaspoon kosher salt

1 cup pitted, coarsely chopped green olives, such as Castelvetrano

2 tablespoons capers, rinsed and patted dry

½ teaspoon red pepper flakes

¼ cup extra-virgin olive oil

¾ cup coarsely chopped flat-leaf parsley

Ingredients: For the halibut

1½ pounds skinless halibut fillet, cut into 4 pieces

½ teaspoon fennel seed, freshly ground

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter


To make the relish, remove the pithy ends of the lemon quarters, and thinly slice the rest, discarding any seeds Add the lemon slices to a bowl along with the shallots and salt. Cover, and set aside for 45 minutes or until the lemons release some of their juice. Add the olives, capers, pepper flakes, and the cup of oil. To allow the flavors to develop fully, set the relish aside to marinate for at least 4 hours or up to overnight.

Pat the halibut dry with a paper towel. In a small bowl, combine the fennel seed, salt, and pepper, and sprinkle it all over the halibut. In a nonstick skillet or cast-iron pan over medium-high heat, heat the oil until it shimmers Add the halibut, and cook, undisturbed, until browned on the bottom, about 5 minutes. Flip, add the butter to the pan, and reduce the temperature to medium. Continue to cook, basting the halibut with the butter, for 2 minutes, or until the fish is opaque in the center. Stir the parsley into the relish, spoon the relish over each piece of fish, and serve immediately.

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

1 lb. Pizza Dough (store-bought or home-made)

1/2 cup Unsalted Butter

8 large slices Ham (thinner slices will roll easier)

8 large slices Swiss or Provolone Cheese

1 T. Dijon Mustard

1 T. Honey

1 T. Poppy Seeds


If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with). Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray. Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16″ x 8″ (just use the baking dish as a guide, no need to be exact). Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter) and set the remaining butter aside. Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping. Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes. Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that’s what makes it so good!) Bake the rolls until the dough is cooked through and golden on top, 20-25 minutes. Serve rolls warm or at room temperature.


Serving Size: 1 Roll

Calories: 407

Fat: 26g

Fiber: 1g

Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

4 1/2 lb pork rib roast (ask your butcher to remove the vertebrae and the skin but leave the fat)

a large bunch of parsley

1/3 cup plus 2 T. extra-dry vermouth

3 T. unsalted butter at room temperature

3 1/2 T. olive oil

1 T. salt

1 1/2 tsp. red pepper flakes or ground black pepper

2 heads garlic


Preheat the oven to 350 degrees F. Score the layer of fat on the outside of the roast with a sharp knife. I like to make a checkered pattern, but you can also just carve a few parallel straight lines, I leave that up to you. Place the roast in the middle of a roasting pan. In a food processor, combine all the remaining ingredients except the garlic and pulse to a thick sauce. The butter will remain visible in the small bits, but those will melt in the oven. Reserve a little of the sauce for later, and rub the remaining sauce over the entire roast. Place the garlic heads in the roasting pan. Roast for 1 1/2 hours. If you use a meat thermometer, the core temperature you’re looking for is 150 degrees F. This will leave the center nicely rose colored. Remove the roast from the oven, remove the heads of garlic from the pan, and cover the roast with aluminum foil. Let the roast rest for 15 minutes. Meanwhile, warm the reserved sauce in a small saucepan over low heat. Pour the juices from the roasting pan into a container and skim off the clear fat with a spoon and discard it. Pour the juices into the warmed sauce. Squeeze the mushy roasted garlic cloves into a bowl. Carve the rib roast at the table and serve it with the sauce and the garlic in separate bowls.

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

Finely grated zest of1/2 lime

1 teaspoon fresh lime juice

1/2 teaspoon honey

1/8 teaspoon kosher salt, plus more as needed

1 tablespoon peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving 1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 cups (5 ounces) fresh baby spinach

1/2 cup fresh basil leaves, tom into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded carrots, for serving

Lime wedges, for serving

Lettuce leaves, for serving


In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the Vs teaspoon salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed. Transfer the pork mixture to a platter, and surround it with mounds of scallion greens, cashews, shallots, and carrots. Serve lime wedges alongside for sprinkling, and lettuce leaves for  wrapping.

Slow-Cooked Rib Eye with Potato Confit and Green Garlic-Parsley Butter

Slow-Cooked Rib Eye with Potato Confit and Green Garlic-Parsley Butter

Slow-Cooked Rib Eye with Potato Confit and Green Garlic–Parsley Butter

Green Garlic–Parsley Butter


2 C. chopped green garlic (green and white parts)

1 pound unsalted butter, slightly softened

1 C. chopped flat-leaf parsley

1 C. minced shallots

Grated zest of ½ lemon (use a Microplane)

¼ C. fresh lemon juice

2 T. Worcestershire sauce

1 T. plus 1 tsp. kosher salt

2 tsp. freshly ground black pepper

2 tsp. anchovy paste


Rib Eye


1 center-cut bone-in rib-eye roast (about 7.5 pounds), deckle and fat cap left on

Kosher salt and freshly ground black pepper

Canola oil

15 thyme sprigs

15 rosemary sprigs

1 garlic bulb, cut in half

5 C. Heirloom Potato Confit


For the green garlic–parsley butter: Bring a large pot of salted water to a boil. Make an ice bath in a bowl with equal parts ice and water. Put the green garlic in a strainer and submerge it in the boiling water for 7 seconds, then remove and submerge it in the ice bath until completely cold. Remove from the ice bath, shake off the excess water, then drain and dry on paper towels. Put the green garlic in a blender and blend on high until smooth, about 5 minutes; add a splash of water as needed to keep the blade running smoothly. Combine the garlic puree, butter, parsley, shallots, lemon zest, lemon juice, Worcestershire sauce, salt, pepper, and anchovy paste in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until thoroughly blended, about 2 minutes. Divide the butter in half and put each portion on a sheet of plastic wrap. Roll each one into a log and wrap tightly in the plastic. Place in the freezer and freeze until solid.


For the rib eye: Preheat the oven to 250°F. Place a rack in a roasting pan. Liberally season the beef with salt and pepper. Heat a large cast-iron skillet over high heat. When the skillet is hot, add ¼ inch of canola oil. When the oil begins to smoke, add the beef fat side down and sear until golden brown, 3 to 5 minutes. Repeat on all sides. Remove from the heat. Cover the rack in the roasting pan with the thyme, rosemary, and garlic. Place the beef on the herbs and garlic bulb halves, fat side up. Put the pan in the oven and roast the beef for about 2 hours and 45 minutes, until the internal temperature reaches 125°F. Remove the pan from the oven and let the beef rest for 25 to 30 minutes before carving it. Baste the beef with the pan juices several times as it rests. Remove the green garlic butter from the freezer 1 hour before serving.


To complete: Carve the rib eye into 6 slices and arrange on warmed plates. Top each slice with a ½-inch-thick disk of room-temperature- green garlic butter and serve with the potato confit.


Note: This recipe makes more green garlic–parsley butter than you will need for the rib eye, but it can be frozen, tightly wrapped, for up to 1 month and used in other dishes.

Pizzetta for all Seasons

Pizzetta for all Seasons

A pizzetta is a small pizza that can range in size as a finger food at around three inches in diameter to that of a small personal-sized pizza

Antipasto “ It’s too hot in the kitchen” Dinner

Antipasto “ It’s too hot in the kitchen” Dinner

Antipasto – It’s too hot in the kitchen Dinner

I prefer to prepare a large platter to put in the center of the table, from which all can be used, accompanied by breads, breadsticks, breadcrumbs or carasau breads (lately we prefer the carasau bread, which seems lighter and most of all it is preserved long).


Do not miss garlic, oil and salt : nothing is more good and greedy than a slice of shredded bread with garlic rubbed over and a good goose oil.

Dried Tomatoes in Oil

olives of various kinds

pickled capers and artichokes

garlic oil

mozzarella, the cherry tomatoes and the basil

celery and raw carrots in the salted greek yogurt and pepper

apples and pears, depending on the season, to be served with Parmesan cheese

grapes, figs

Tropea onions

washed salad leaves, like rocket, valerian, lettuce

yellow and red peppers

roasted mushrooms

Smoky Pork Tenderloin with Roasted Sweet Potatoes

Smoky Pork Tenderloin with Roasted Sweet Potatoes

Smoky Pork Tenderloin with Roasted Sweet Potatoes

1 (1-pound) pork tenderloin, trimmed

2 tsp. smoked paprika

3/4 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1/2 tsp. ground cumin

2 T. canola oil, divided

2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each

1/4 C. cider vinegar

3 T. honey

1 tsp. Dijon mustard

2 thyme sprigs

1 T. unsalted butter

Preheat oven to 450°. Sprinkle pork evenly with paprika, 1/4 tsp. salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 T. oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place potatoes on a baking sheet; drizzle with remaining 1 T. oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 tsp. salt. Let pork stand 5 minutes before cutting into slices. Combine remaining 1/8 tsp. salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.


Yield: 4 servings

Serving Size: 3 ounces pork, 4 potato wedges, and about 1 T. sauce

Calories: 392

Fat: 12.6g

Fiber: 5g

Big Easy Shrimp

Big Easy Shrimp

Big Easy Shrimp

2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 can (16 oz.) chopped tomatoes
1 bay leaf
1/2 tsp. ground black pepper
1 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 lb. medium shrimp, peeled and deveined

Cook the bacon in a large skillet, over medium heat until crisp. Place on a paper towel-lined plate to drain. Crumble when cool. Remove and discard all but 1 T. of drippings from the skillet. In the hot drippings over medium heat, cook the onion, bell pepper and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce and hot pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving.

Yield: 4 servings
Calories: 185
Fat: 4g
Fiber: 3g

Roger’s Scampi

Roger’s Scampi

1 lb. Large prawns
4 tsp. butter
1/4 C. Olive oil
5 Cloves fresh garlic, minced
1/8 tsp. each sweet basil, oregano
Juice of 1 lemon
Salt and pepper to taste
1/4 C. Triple Sec or Cointreau

Shell and devein prawns; rinse and drain. Melt butter in medium skillet; add olive oil, garlic, basil and oregano and lemon juice. Sauté for 1 minute. Add prawns and cook until pink. Add salt and pepper and Triple Sec and cook on high until liquid is reduced by 3/4. Serve over pasta or rice.

Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes

Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes

4 x Fillets Cod
Sea salt & black pepper
Zest of 1 lemon
Juice of 1 lemon
Good glug of olive oil

Sorrel Salsa Verde

1/2 Clove of garlic – Crushed and finely chopped
2 Anchovy fillets – Finely chopped
Small handful of sorrel – Finely chopped
Small handful of parsley leaves – Finely chopped
Large handful of basil leaves – Finely chopped
Generous sprinkle of sea salt
Generous sprinkle of black and white pepper
1 Tsp Dijon mustard
1 Small glug of red wine vinegar
Generous glug of good quality extra virgin olive oil

Start by marinating the cod fillets by evenly covering them with lemon juice, zest, seasoning and oil, cover and place in the fridge for as long as you have. Next combine all salsa verde ingredients together, ensuring you’ve chopped it all as finely as possible (you can use a blender but I prefer it to be hand cut). Make sure you try it and adjust seasoning accordingly. Cover and place in the fridge for the flavours to combine and intensify. Bring to the boil a large pan of water and add in a handful (roughly a third) of the mint leaves plus a sprinkle of salt before adding the potatoes and cooking for 7-10 minutes or until the potatoes become soft. Once the potatoes are cooked drain the water and add in the remaining mint leaves plus the seasoning, a large knob of butter and a glug of oil. Slightly mash with the back of the spoon or fork. Cover to keep warm or let cool and reheat when you’re ready to serve. Once you’ve thoroughly washed the spinach add to a pan over a medium heat along with a small amount of seasoning and cover until the leaves wilt. Drain or squeeze out the excess liquid prior to serving. For the cod fillets, place a large frying pan over a medium to high heat and allow to heat up for a minute or so then place the fillets in the pan skin side down (your marinade should be oily enough to ensure the skin doesn’t stick but if not add a small glug of oil to the skin of the fish along with an extra sprinkle of salt then place face down in the pan). Allow to cook here for around 2-3 minutes until the skin crisps. If the fillets are quite thick transfer to a baking dish and allow to cook on 190 degrees Celsius for a further 3-4 minutes until the fish is cooked through. Once cooked allow to rest under foil for 2-5 minutes before serving.
Plate up by starting with the spinach in the centre of the plate followed by the crushed minted new potatoes on top. Place the fillet of cod on the potatoes and finish by adding a generous dollop (or two) of salsa verde.

Top of the Hill’s Wild Mushroom Grit Cakes with Shrimp

Top of the Hill’s Wild Mushroom Grit Cakes with Shrimp

Top of the Hill's Wild Mushroom Grit Cakes with Shrimp2 grit cakes (recipe at bottom)
1 T. olive oil
1 C. wild mushrooms, sliced
8 shrimp
2 tsp. garlic, minced
2 T. white wine
1/2 C. heavy cream
Kosher salt and pepper to taste
Tomatoes, diced (use as garnish)
Scallions, sliced (use as garnish)
Cashews, toasted (use as garnish)

Get skillet hot. Add oil, mushrooms, garlic shrimp and seasoning. Saute 2 minutes. Add wine to deglaze. Add cream and simmer until sauce has thickened. Place cakes in bowl. Pour sauce to cover. Garnish with tomatoes, scallions and cashews.

For Grits:
1 qt. boiling water
1 1/2 C. yellow grits
2 T. garlic, minced
1 1/2 T. Kosher salt
2 tsp. black pepper
1 C. Parmesan cheese

Bring water to the boil. Drizzle in grits while whisking. Add garlic, salt and pepper. Let simmer approximately 20 minutes until grits are smooth and creamy. Remove from heat and whisk in cheese. Pour out into a baking dish about 3/4-inch thick. Chill to harden. Cut into desired shape. Dredge in flour, egg wash and bread crumbs for frying.

Crispy Salmon Strips

Crispy Salmon Strips

Olive oil-flavored cooking spray Crispy Salmon Strips
2 tablespoons reduced-fat mayonnaise
2 tablespoons low-fat (2%) milk
1/2 cup fine dried bread crumbs
1 teaspoon dried dill weed
1/2 teaspoon salt
1 teaspoon lemon pepper
1 1/2 pounds boned, skinned salmon fillet, rinsed, patted dry, and cut into 2- to 3-inch pieces

Spray a nonstick 10- by 15-inch baking sheet with cooking spray. In a bowl, whisk mayonnaise and milk. In another bowl, mix bread crumbs, dill, salt, and lemon pepper. Dip each piece of salmon into mayonnaise mixture, turning to coat, then roll in bread-crumb mixture, turning to coat. Place pieces slightly apart on baking sheet and spray lightly with cooking spray. Bake on the top rack of a 475° oven until surface is browned and salmon is opaque but still moist-looking in the center (cut to test), 12 to 14 minutes.

Alice Springs Chicken

Alice Springs Chicken

Alice SPrings Chicken4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 T. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard grease. Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

Cuban Picadillo with Chiles and Raisins

Cuban Picadillo with Chiles and Raisins

Picadillo-Stuffed-Chiles-Rellenos31 T. olive oil
1 pound ground beef round
1/2 C. chopped onion
5 cloves garlic, sliced
2 (14.5-ounce) cans diced tomatoes with green chiles
1 (6-ounce) can tomato paste
1/4 C. dry red wine or water
1/4 C. raisins
2 tsp. dried oregano
Salt and black pepper
1/4 C. sliced pimiento-stuffed green olives, optional (see note)
2 tsp. drained capers, optional (see note)

Pour olive oil into a large deep skillet or 4-quart saucepan and heat it over medium-high heat. Crumble in the ground beef and add onion and garlic. Cook, stirring and breaking up the lumps of beef, until beef browns all over, about 3 minutes. Add tomatoes, tomato paste, wine or water, raisins and oregano. Season to taste with salt and pepper. Reduce heat to low, cover pan, and let the picadillo simmer until it thickens, 15 to 20 minutes. Spoon picadillo onto plates (or over yellow rice) and garnish it with green olives and capers, if desired. The green olives and capers can be cooked with the beef and tomatoes, but the Dinner Doctor finds that children don’t care for them and use them as a garnish instead. You can also serve this Cuban equivalent of sloppy Joes in pitas.

Yield: 6 servings
Calories: 432
Fat: 23g
Fiber: 3g

Leeky Linguine with Shrimp

Leeky Linguine with Shrimp

picRotwfB1 pound large shrimp, shelled and deveined (after trying this, I think it would work well with chicken as well!)
1/4 C. EVOO
1 T. grated lemon peel
2 cloves garlic, grated or finely chopped
1/2 tsp. crushed red pepper
Salt and black pepper
1 pound fresh linguine
4 leeks – trimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 C. dry white wine or vermouth
1/3 C. finely chopped flat-leaf parsley (a generous handful)

In a bowl, toss the shrimp with 2 T. EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes. While the pasta is working, in a large skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the leeks, season with salt and black pepper and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan. Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.

Prosciutto-Wrapped Chicken with Asparagus

Prosciutto-Wrapped Chicken with Asparagus

18dfd797fb6047a6e4e61fe1d919108ad pound chicken breast, sliced thin (2-3 breasts)
Salt and freshly ground black pepper
2 tablespoons flour, or more
4 slices prosciutto
2 tablespoons olive oil
1 bunch asparagus
1/4 cup basil pesto
1/3 cup cream

If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees. Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don’t have a steamer, you can roast the asparagus, or sauté it with some oil). In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread.

Veal Lemonato

Veal Lemonato

thumb_6002 large onions, sliced
1/2 cup olive oil
2 pounds boneless veal round or shank, in a tied rolled roast
1 cup dry white wine
1/2 cup chicken stock or water, or more as needed
1 tablespoon sugar
1 cup lemon juice
3 cloves garlic, minced
1 pound medium potatoes, quartered
Sea salt and freshly ground pepper

In a heavy non-stick pan—one that holds the meat snugly—sauté the onions in most of the olive oil over medium heat until translucent, about 8 minutes. Add the veal and brown on all sides. Pour in the wine, bring to a boil and cook for 3 minutes, then add the stock or water, sugar, lemon juice, and garlic. Simmer for 45 minutes, turning the meat and adding more stock or water if needed. The sauce should cover the meat by two-thirds. While the veal is simmering, heat the remaining small amount of oil in a heavy skillet and fry the potatoes until they are golden brown. Don’t worry about cooking them through—they will finish cooking with the veal. Remove the meat from the pan and carefully slice it. Return the meat slices to the pan, season with salt and pepper, and continue simmering for another 40 minutes, adding a little stock or water if needed. Add the potatoes to the pan and simmer for about 30 minutes, or until the veal is very tender and potatoes are soft. Serve hot.

Ricotta Pasta with Sausage

Ricotta Pasta with Sausage

1 pound penne or ziti rigate
Coarse salt
2 C. ricotta cheese
2 T. unsalted butter, cut into small pieces
1/2 C. Parmigiano-Reggiano or Romano cheese
2 T. extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
Generous handful flat-leaf parsley, finely chopped
1 pound bulk Italian sweet sausage
Coarse black pepper
20 fresh basil leaves, shredded or torn

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta until al dente, with a bite to it. Place the ricotta, butter, and Parmigiano or Romano cheese in a large bowl. Heat a small skillet over medium heat. Add the EVOO and sausage. Brown the sausage, then add the onions and cook 5 minutes. Add the parsley and cook 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Toss cooked sausage with pasta. Top pasta with basil. Season with a little salt. Toss and serve at the table.

Mushroom Asiago Chicken

Mushroom Asiago Chicken

195b738f9701eef4cbb8249c88eb85148 l.b Boneless Skinless Chicken Breast Halves, 2 large
2 T. Butter
2 T. Olive Oil, divided
2 cups Mushrooms, cut in half
1 clove Garlic, minced
3 Springs Fresh Thyme
1½ cups Dry White Wine
½ cup Seasoned Flour, see below
½ cup Heavy Cream
¼-½ cup Shredded Asiago Cheese
½ tsp Salt, or to taste
¼ tsp Pepper, or to taste

½ cup All-purpose Flour
1 tsp Salt
½ tsp Black Pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform thickness, about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast.) Heat the butter with 1 T. of the olive oil in a deep, heavy skillet or sauté pan over medium heat. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan. Add remaining olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown. Carefully add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. (This is called “deglazing.”) Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to the mushroom/wine mixture in pan. Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong, so I use 1/2 cup.) Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 T. instant flour or 1 T. cornstarch mixed with 2 T. water. However, the reduction will taste better. Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

Chang’s Spicy Chicken

Chang’s Spicy Chicken

changs2 tsp. vegetable oil
2 T. chopped garlic (3-4 cloves)
3 T. chopped green onions (about 3 onions)
1 C. pineapple juice
2 T. chili sauce (with garlic will work just as well if you can’t find it plain)
2 T. rice vinegar
4 tsp. granulated sugar
1 tsp. soy sauce
2 T. water
1/2 tsp. cornstarch
1 C. vegetable oil
2 skinless chicken breast fillets
1/3 C. cornstarch

Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar and soy sauce. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium-high heat for 3-5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or medium saucepan over medium heat.  While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with remaining cornstarch until dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Clams in a Light Fennel and Shallot Broth

Clams in a Light Fennel and Shallot Broth

EDOC96251 1/2 pounds (675 g) little neck clams
2 tablespoons olive oil
1 large shallot, diced
1 medium fennel bulb, diced
2 medium Yukon gold potatoes, peeled and diced
1 quart (1 liter) chicken stock
2 tablespoons finely chopped parsley
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
Pinch piment d’Espelette
Chives and fresh parsley, to garnish

In a medium pot, combine the clams and 1 cup (250 ml) water. Cover and cook over medium high heat until the clams open, about 5 minutes (depending on their size). Remove the clams from the pot and reserve the liquid. In a medium pot, heat the olive oil over medium heat. Add the shallots and fennel. Cook for 7 minutes until soft and translucent (do not brown). Add the potatoes, chicken stock and reserved clam juice. Bring liquid to a boil, cover pot, and simmer for 15 minutes. Add the parsley, salt and pepper and puree it in a blender. Serve the fennel and shallot cream with the clams and sprinkle a bit of piment d’Espelette on top.

Lemon-Ricotta Pasta with Seared Scallops

Lemon-Ricotta Pasta with Seared Scallops

2602082554_73b3008cc1_b1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 T. good-quality olive oil, divided
1 T. butter
Zest of 1 lemon
¼ cup lemon juice
1½ cups fresh green peas, shelled and blanched
4 T. fresh thyme, minced (lemon thyme, if you have it)
Sea salt and freshly ground black pepper
1 container (475g) ricotta cheese

Cook the pasta per package directions until al dente. While pasta is cooking, rinse scallops and pat dry. Heat 1 T. olive oil and 1 T. butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside. Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 T. olive oil, peas, and thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

Cocoa-Spiced Beef Tenderloin with Pineapple Salsa

Cocoa-Spiced Beef Tenderloin with Pineapple Salsa

cocoa-spiced-beef½ T. vegetable oil
1 beef tenderloin roast (16 oz)

For salsa:

½ C. canned diced pineapple, in fruit juice, chopped into small pieces
¼ C. red onion, minced
2 tsp. fresh cilantro, rinsed, dried, and chopped (or substitute ¼ tsp. dried coriander)
1 T. lemon juice

For seasoning:

1 tsp. ground black pepper
1 tsp. ground coriander
1 T. ground cinnamon
¼ tsp. ground allspice
1 T. cocoa powder (unsweetened)
2 tsp. chili powder
¼ tsp. salt

Preheat oven to 375 ºF. For the salsa, combine all ingredients and toss well. Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat. For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast. Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving into 16 slices (1 ounce each). Serve four slices of the tenderloin with ¼ cup salsa on the side.

Yield: 4 servings
Calories: 215
Fat: 9g
Fiber: 2g

Greek-Style Flank Steak with Tangy Yogurt Sauce

Greek-Style Flank Steak with Tangy Yogurt Sauce

greekstea1 beef flank steak (12 oz.)

For marinade:
¼ C. lemon juice
1 T. olive oil
2 tsp. fresh oregano, rinsed, dried, and chopped (or ½ tsp. dried)
1 T. garlic, minced (about 2–3 cloves)

For yogurt sauce:
1 C. cucumber, peeled, seeded, and chopped
1 C. nonfat plain yogurt
2 T. lemon juice
1 T. fresh dill, rinsed, dried, and chopped (or 1 tsp. dried)
1 T. garlic, minced (about 2–3 cloves)
½ tsp. salt

For the marinade, combine lemon juice, olive oil, oregano, and garlic in a large bowl. Lay steak in a flat container with sides and pour marinade over the steak. Let the steak marinate for at least 20 minutes or up to 24 hours, turning several times. Combine all the ingredients for the yogurt sauce. Set yogurt sauce aside for at least 15 minutes to blend flavors. (Sauce can be prepared up to 1 hour in advance and refrigerated.) Preheat oven broiler on high temperature, with the rack 3 inches from heat source. Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving. Slice thinly across the grain into 12 slices (1 ounce each). Serve three slices of the steak with ½ cup yogurt sauce on the side.

Yield: 4 servings
Calories: 181
Fat: 7g
Fiber: 0g

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

salmon-stir-fry-veggies2 T. light teriyaki sauce
¼ C mirin (or sweet rice wine)
2 T. rice vinegar
2 T. scallions (green onions), rinsed and minced
1½ T. ginger, minced (or 1 tsp ground)
12 oz. salmon fillets, cut into 4 portions (3 oz. each)

1 bag (12 oz.) frozen vegetable stir-fry
½ T. peanut oil or vegetable oil
½ T. garlic, minced (about 1 clove)
1 T. ginger, minced (or 1 tsp ground)
1 T. scallions (green onions), rinsed and minced
1 T. lite soy sauce

Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside. Preheat oven to 350 ºF. Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon, and marinate for 10–15 minutes. Remove salmon from the marinade, and discard unused portion. Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F). Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute. Add thawed vegetables, and continue to stir fry for 2–3 minutes or until heated through. Add soy sauce.

Yield: 4 servings
Serving Size: one piece of salmon with 1 cup of vegetables
Calories: 253
Fat: 11g
Fiber: 3g

Pork Mignons with French Applesauce

Pork Mignons with French Applesauce

pork-mignons1 pair pork tenderloins (about 2 lb)
¼ tsp. salt
1/8 tsp. ground black pepper
2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
2 T. dark seedless raisins
2 T. walnuts, broken into coarse pieces
½ tsp cinnamon
Cooking spray

Preheat oven broiler on high temperature, with the rack 3 inches from heat source. Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside. Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats. Meanwhile, heat ½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in ¼-inch wide pieces. Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium. Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked. Broil pork for 5–10 minutes per side (to a minimum internal temperature of 160 °F). To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce.

Yield: 4 servings
Calories: 250
Fat: 9g
Fiber: 3g

Citrus-Broiled Alaskan Salmon

Citrus-Broiled Alaskan Salmon

2 Oranges
4 Alaska salmon fillets or steaks, 4-6 oz.
Salt as needed
1 tsp. Red wine vinegar
¼ cup Scallions, sliced
1 tsp. Cracked black pepper


Slice peel and pith from oranges; slice crosswise into ¼-inch rounds. Season salmon fillets or steaks with salt. Broil fillets or steaks, 4 to 6 inches from heat, allowing 10 minutes per inch of thickness, measured at thickest part. Remove fillets or steaks just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top, and sprinkle with green onions and cracked pepper. Broil 1 minute longer

Crooks Corner Shrimp and Grits

Crooks Corner Shrimp and Grits

picqpmQqY12 pieces bacon
2 lb. shrimp
4 c. mushrooms, sliced
2 garlic cloves, minced
2 c. scallions, chopped
8 tsp. lemon juice
Tabasco sauce, to taste
Salt and pepper, to taste
4 T. parsley, chopped

Dice bacon and fry until edges are browned. Add shrimp in an even layer in skillet. Cook until barely pink. Remove shrimp from pan – they continue to cook while the grits are cooking and you do not want them to become over cooked and tough.] Add sliced mushrooms to skillet and sauté for 4 minutes. Add garlic, scallions, lemon juice, tabasco sauce, and salt. Cover, remove from heat, and set aside. Cook grits according to the Creamy Cheese Grits recipe below. Add shrimp back to pan with mushrooms and toss. Serve over grits.

Creamy Cheese Grits:

4 c. chicken broth
½ c. whipping cream
1 c. uncooked quick-cooking grits
Pinch Nutmeg, optional
2 c. (8 oz.) Sharp Cheddar cheese, shredded

Combine chicken broth and cream in a large saucepan; bring to a boil. Gradually stir in grits and return to a boil. DO NOT add all at one time. Cover, reduce – heat, and simmer 5 to 7 minutes “stirring along.” Stir in a pinch of nutmeg if desired. Add cheese. Cool a few minutes. If it gets too thick, add more chicken stock.
The Original Crook’s Corner Shrimp and Grits

1 pound fresh shrimp, peeled
6 slices bacon
Peanut oil
2 cups sliced mushrooms
1 cup sliced scallions
1 large clove garlic
4 Tbsp. lemon juice
Hot sauce
Chopped fresh parsley
Salt and pepper
1 recipe cheese grits (see below)

Wash the shrimp and pat dry. Dice the bacon and cook until crisp in a large skillet. Drain bacon and reserve. Add enough oil to the bacon fat to make a thin layer. When hot, add shrimp. Stir about and add mushrooms when the shrimp starts to color. Add scallions and the garlic through a press. Season to taste with lemon, hot sauce, parsley and salt and pepper. Divide the cheese grits among four warm plates. Spoon the shrimp and bacon over and serve immediately.

For Cheese Grits

4 cups water
1 cup Grits
1/2 tsp. salt
4 Tbsp. butter
1 cup grated sharp Cheddar cheese
1/2 cup grated Parmesan
Pinch of white pepper, cayenne and nutmeg

Bring the water to a boil. Slowly stir in the grits. Reduce heat and continue cooking, stirring frequently, for about 20 minutes — or until the grits are thick and tender. Stir in salt and butter. Stir the cheese and seasonings into the grits. Adjust to taste.

Skillet Barbeque Pork Chops

Skillet Barbeque Pork Chops

unnamed4 – 1″ thick pork chops, trimmed of fat
1 can tomato sauce
2 T. brown sugar
2 T. vinegar
1 tsp. dry mustard
2 T. Worcestershire sauce

Sear chops in EVOO over medium-high heat until browned on both sides. Meanwhile, combine remaining ingredients and whisk to combine. Pour over browned chops. Bring almost to a boil, then reduce heat and simmer chops in sauce for 10 – 15 minutes, or until cooked through.