Chili Glazed Pork with Sweet Potato Hash

This was a simple, tasty weeknight meal this week.  The Hash in particular was excellent.

Ingredients:

1 Pork tenderloin, about 1 lb

1 tbs, plus one tsp olive oil

1 tsp chili powder

Pinch kosher salt and fresh ground pepper

2 tbs pure maple syrup

2 medium sweet potatoes, peeled

1 small onion, diced

1 - 5 oz package baby spinach

1)      Heat broiler to low.  Place the pork on a foil lined rimmed baking sheet.  Rub with 1 teaspoon of the oil, then the chili powder, salt and pepper.  Broil, turning occasionally and basting with the syrup twice, until cooked through – about 8 minutes.  Turn the broiler to high, and brown the top side for about 2 or 3 more minutes.  Let rest for about 5 minutes before slicing.

2)      Meanwhile, in a food processor, fitted with the course grating disk, grate the sweet potatoes.

3)      Heat the remaining olive oil ( you may want to add just a touch more than the recipe calls for ) in a large skillet over med high heat.  Add the onion, and cook until just beginning to brown – about 2 minutes.  Add the sweet potatoes, and cook, tossing frequently, until tender and starting to brown – about 10 minutes or so.  Add the spinach, and cook till wilted, mixing well – about 2 or 3 minutes or so.

4)      Serve the with the pork, and optional hot sauce.

Rosemary Lamb Chops with Cherry Tomato Relish and warm Butterbean Puree

Lynne and I have been having some fun, finding recipes and making new dishes each week.  We haven’t had Lamb chops in ages, so this looked really interesting.  The Butterbean puree was excellent, and the tomato relish was out of this world!!  Overall, a fairly easy dish to make – probably took about 20 minutes total.  Once again, a keeper from Redbook Magazine!

Ingredients:

Lamb Chops:

8 loin chops, 1 inch thick

¼ tsp fresh ground pepper

4 oz thinly sliced pancetta, chopped

1 tsp fresh rosemary leaves

Tomato Relish:

1 tbs extra virgin olive oil

1 tbs mint jelly

1 tbs balsamic vinegar

1 clove garlic, minced, or crushed through a press

1 cup cherry tomatoes, quartered

Pinch of Kosher salt

Butter Bean Puree:

2 tbs butter

1 small onion, finely chopped

2 cloves garlic, minced

1 (15 – 16 oz) can butter beans, rinsed and drained

1/3 cup milk

3 tbs heavy cream

2 tbs chopped fresh parsley

1 tbs fresh lemon juice

1 tsp Kosher salt

¼ tsp fresh ground pepper

Instructions:

1)      Butter Bean Puree: In a skillet, melt butter over medium heat.  Add onion and garlic, and cook till translucent – about 3 minutes.  Add beans, milk and cream.  Bring to a boil, then  reduce heat and simmer for 2 minutes or so, or until beans are very soft.  Mash beans coarsely.  Stir in parsley, lemon juice, salt and pepper.  Remove from heat, cover and set aside.

2)      Lamb Chops:  Heat broiler to high.  Sprinkle chops with pepper, and place in a shallow roasting pan.  Sprinkle pancetta around the chops, and broil for 4 – 5 minutes.  Turn, sprinkle with rosemary, and broil for another 4 – 5 minutes.  Remove chops to a plate, and cover loosely with foil.  Reserve pancetta and rosemary.

3)      Tomato Relish: In a small sauce pan, whisk oil, jelly, vinegar and garlic.  Cook over low heat until jelly melts.  Stir in tomatoes, and salt, and cook for about 2 minutes.  Add pancetta, rosemary and any juices from the broiling pan. 

4)      Re heat puree, serve chops with relish ladled over the top.

Grilled Chicken Sausage with Warm Chickpea Salad

Grilled Chicken Sausage with Warm Chickpea Salad

This is a simple but tasty meal, a recipe I got from Red Book Magazine.  Its the perfect recipe for a tasty meal when you really don't feel much like cooking!

Ingredients:

8 fully cooked chicken sausages, cut into 1” pieces

4 tbs olive oil

4 cloves garlic, minced

2 (15 oz) cans chick peas, rinsed

2 tsp fresh thyme

1 tsp kosher salt

½ tsp fresh ground pepper

4 jarred roasted red and yellow peppers, diced

1 cup cherry tomatoes, halved

16 pitted Kalamata olives

1 tsp lemon zest

2 tbs fresh lemon juice

4 cups arugula

½ cup shaved Parmesan cheese

Directions:

1)      Pre heat grill (or grill pan – or sauté pan if you don’t have one) Grill sausage pieces until browned – about 7 or 8 minutes.  I used a pan designed to grill small things on a gas grill – essentially a frying pan full of holes.

2)      As sausages cook,  in a large skillet, heat 2 tbs olive oil over med high heat, till shimmering.  Add garlic and cook till translucent.  Add chick peas, thyme, salt, and pepper, and stir till heated through – about 2 minutes.  Stir in peppers, tomatoes, olives, and heat through – about another 2 minutes.

3)      Pour chick pea mixture into a large bowl.  Stir in remaining 2 tbs oil, lemon zest, and the lemon juice.  Add arugula, tossing gently to combine. 

4)      Serve sausages with chickpea salad.  Top with cheese.

Tortellini with Sun Dried Tomatoes and Crispy Prosciutto Chips

This is a great, simple recipe - easily an every night type supper.  Serves about 6 - probably closer to 5, but definitely dinner for 2, then lunch for 2 with leftovers.  A simple supper :

Ingredients:
4 tbs olive oil
4 ox prosciutto, sliced crosswise, thin
4 garlic cloves, minced
6 oz oil packed, sliced sun dried tomatoes, drained
1 1/4 lb cheese tortellini
Salt and Pepper to taste
5 oz Arugula greens
Juice/zest from one lemon
Grated Parmesan cheese

Instructions:

Bring 4 qts water to boil in sauce pan.  Heat oil in large skillet over med high heat, till shimmering.  Add prosciutto, and cook, stirring frequently, until crispy.  Add pasta to boiling water.

Remove prosciutto to plate with paper towel.  Add garlic to pan, heat till fragrant, about 30 seconds, and add tomatoes.  Stir frequently, until heated throughout.

When pasta cooked to al dente, add to pan with tomatoes and garlic, and stir till well mixed.   Off heat, add arugula, and stir until leaves are glossy and reduced.  Season with salt, pepper, lemon zest and juice.... serve with fresh grated parmesan, and prosciutto crisps.
We had it with a nice Barbera (2008 Montevina, Amador, CA about 10 bucks.)

Asparagus Crabmeat Souffle with Balsamic Reduction

Finished Product

I have made this several times and it is always a hit! It is relatively easy to make - the trick is to make a smooth roux, and not to over beat the egg whites - white, foamy and just starting to peak worked best for me.  I served this at a Wine Appreciation class with three different Sauvignon Blancs - which were perfect for it.

Ingredients:

Asparagus/Crab Paste

Proper Base Consistancy

Fold in egg whites last

3 TBS Butter

3 TBS Flour

¼ TSP Salt

1/8 TSP Pepper

¼ TSP Thyme

1 Cup Milk

1 Cup Asparagus Tips

2/3 Cup Fresh Crabmeat ( reserve about ¼ cup)

1 Shallot

2 Cloves Garlic

Pinch Cayenne

4 eggs separated

Balsamic Reduction

Pinch Dry Mustard

Directions:

Baking in Bain Marie

Pre heat oven to 400 degrees.  Cook Shallots and Garlic in 1 tbs butter, remove when translucent.  Blanch Asparagus, cool under water.  Puree asparagus and crabmeat and dry ingredients in blender till a paste.  In a separate pan, beat egg whites until stiff, and set aside.  Melt 3 tbs butter in small sauce pan, whisk in flour until a paste forms.  Slowly add milk, whisking continually until smooth. Fold in egg yolks , then fold in asparagus mix – fold in egg whites last.  Add a bit of crab meat to individual 4 oz ramekins that have been greased with butter, and pour mixture over top.  Bake in a deep baking pan in about 1 inch of water (called a bain marie)  400 for ½ or until they rise, and a tooth pick comes out clean.  

Sweet Potato Hash, with Poached Egg and Spicy Hollandaise

I made this on Sunday as a Brunch item for my kids and In-Laws.  It is from a recipe from Better Homes and Gardens – and is a TOTAL keeper!  It was super simple to make, and really tasty!

Ingredients:

8 slices thick cut bacon

3 medium sweet potatoes, cubed into ½ inch pieces, skin on.

1 medium onion, chopped

4 tbs maple syrup

2 tbs apple cider vinegar

6 eggs

1 cup milk

1 pkg Hollandaise sauce

4 tbs butter

1 tbs chipotle petter in adobo sauce, minced

1)      In a 12 inch skillet, cook bacon until crisp, drain on paper towel, and chop/crumble.  Drain all but 3 tsp of drippings from skillet.  While you are cooking the bacon, boil cubed sweet potatoes until tender, about 5 minutes or so.

2)      In skillet, cook onion until tender in bacon drippings.  Add sweet potatoes, and cook until potatoes begin to crisp and brown, stirring constantly.  Transfer potato, onion mixture to bowl, add bacon crumbles, salt and pepper to taste, maple syrup, and keep warm.

3)      In a small sauce pan, make Hollandaise as instructed – whisk with one cup milk, and 4 tbs butter, bring to a boil.  Reduce heat, whisking constantly, until sauce thickens.  Add chipotle pepper, and turn heat to very low, just enough to keep it warm.

4)      Fill a 12 inch skillet ½ full with water, add vinegar, and bring to a boil.  Break eggs into a coffee cup one at a time, and gently slide them into the boiling water.  Gently loosen from the bottom with a slotted spoon, and cook till yolk is set, but not hard, about 3 minutes.  Remove from water with slotted spoon, serve over hash and top with Hollandaise sauce.

We served this with pumpkin/cream cheese stuffed French Toast, and a fresh fruit/ granola yogurt parfait.  It was a great brunch!

Dan’s Creamy Roasted Chicken with Sundried Tomatoes, Green Olives, and Goat Cheese!

We had ½ of a leftover roasted chicken in the refrigerator from the night before, so I decided to whip something up with whatever I could find in the fridge….. and this is what I came up with.  All measurements are approximate, since I didn’t really write anything down as I made it…..

Ingredients:

3 cups leftover cooked chicken rough chopped. (or about 2 skinless breasts which can be baked or sautéed)

½ cup sun dried tomatoes in oil – rough chopped, drained.

¼ cup diced green olives (kalamata olives would work fine as well, but I added the green for color)

3 TBS olive oil

3 cloves garlic, minced

1 shallot, minced

pinch red pepper flakes (optional, but essential…lol)

1 tsp Thyme

1 tsp Basil

1 cup chicken broth

1/3 – 1/2 cup half and half

¼ cup white wine

1 cup crumbled goat cheese, divided

In a medium sauté pan, heat olive oil on med-high heat till shimmering.  Add garlic and shallots, cook till just starting to brown.  Add tomatoes, olives and chicken.  Stir continuously, until chicken is warmed up.  Add chicken broth, wine, thyme, basil and red pepper flakes.  Simmer until the broth reduces – about 4 or 5 minutes.  Add cream, and 2/3 of the goat cheese, and simmer gently until sauce begins to thicken – again, about 4 or 5 minutes.

Serve over linguine, and top with remaining cheese, a small green salad, and a nice Chardonnay…….

Bon Appetit!

Dan's Crab Cakes with Remoulade Sauce

Heading out to Block Island for a few days for vacation.... decided to make Crab Cakes with Remoulade Sauce... LOVE this recipe.  I usually serve it with home made cole slaw, and smashed crispy baby reds - both recipes are on the blog.

Here is the Crab Cake  recipe:

In a large stainless bowl:

1lb fresh crab meat ( I use claw - it's fine, and it's not worth spending 10 bucks more for lump - really doesn't make that much of a difference)
4 cloves garlic minced
1 shallot minced
3/4 cup frozen tri color pepper strips, minced when frozen
2 tbs butter
(combine last 4 ingredients in a fry pan, and saute till translucent,  then add to bowl with crab meat)
1/4 cup mayo
1 egg, beaten in a cup
2 tsp dill
3/4 cup parm cheese
3/4 cup bread crumbs
3 tbs old bay seasoning
1/2 tsp fresh ground black pepper
1/4 tsp ( to taste ) cayenne
3/4 tsp garlic powder
3/4 tsp celery salt
1 cup panko bread crumbs

Mix mixture in bowl until will mixed.  Let stand for an hour or so to let flavors blend.  When ready to cook, use 6 or 7 tbs of lite olive oil, and heat in fry pan till simmering.  While heating, form cakes into 3inch wide, by about 3/4 inch high patties.  Put panko crumbs on a plate, and coat each patty with the panko crumbs.  Fry for about 3 minutes per side, or until golden brown and crispy.  I often mix black pepper, garlic powder and parmesan cheese in with the crumbs.  Serve hot with Remoulade or Tartar sauce.  Serves 4.

Dan's Remoulade Sauce:

In a medium mixing bowl, combine:

3/4 cup mayo
2 tbs dijon mustard
1 tsp paprika
2 tsp horse radish
2 tbs chopped bread and butter pickles
1.5 tsp tobasco
1 tsp garlic powder
1.5 tbs capers, minced
2 shakes Worcestershire
2 tbs lemon juice

Whisk all ingredients together, and let sit in the fridge for at least one hour to blend flavors.

Pan Seared Salmon with a Balsamic Dijon Walnut Glaze

Was looking for a  different way to make salmon - I usually oven roast it ( see my post from 12/10/10 for the recipe - it's super easy and super tasty!)  Lynne suggested a glaze, so I thought,  hmmmmm - what's in the cabinet?  Dug up some walnuts, balsamic, brown sugar, and was in business.  This only takes about 10 minutes to make the glaze, and about the same for the fish.  Perfect for a night when you want to eat well, but not spend a ton of time over the stove!

The recipe for the glaze is as follows:

3/4 cup white wine ( I used the Chardonnay we were drinking )
1/4 cup balsamic vinegar
1 tsp old bay seasoning
about 1/4 cup brown sugar ( I used 5 heaping tbs)
2 large cloves garlic minced fine
4 tbs Dijon mustard

Reduce until it reaches a syrupy consistency

3 tbs honey
4 tbs walnuts ( 2 minced fine down to almost a powder for the glaze, and 2 rough chopped for the topping)

Bring all the ingredients to a boil in a small sauce pan ( I prefer a Saucier - the rounded sides work perfectly with a whisk)  Whisking often, let the liquid reduce until it is the consistency of a thick syrup.

Pan sear, then place under broiler

Start with a nice piece of salmon

For the fish, in an oven save fry pan, take a small salmon fillet, and pan sear flesh side down in 2 tbs olive oil for about 2 minutes.  Flip, and sear skin side for about the same time, or until center is still pink.  Layer glaze over the top with a spoon, and sprinkle the remaining almonds on top.  Place salmon under broiler for about 6 minutes until fish flakes with a fork.



We served this over mixed greens, with a balsamic/dijon vinaigrette - was REALLY good, and fairly healthy!

Lazy Dan's Lobster and Stuff! Decadent, easy and awesome!

OK, I have been VERY bad about posting recipes - been busier than a one legged man in a butt kicking contest... but Fall is coming, and Fall is COOKING season!!!   I have cracked the whip with my daughter Tory, whom I know has been cooking up a storm on her own -  to start posting recipes, and I will too!  I have a TON of great, simple tasty recipes - especially the ones I use in my cooking classes...... and all are coming!

Anyway, here is a good one... not for the diet, but boy oh boy, REALLY tasty!

Dan’s Lazy Man’s Lobster…..and stuff!

Decided on sea food the other night, definitely a lobster day.  Didn’t feel like cooking and shelling a couple of crustaceans, so I bought a 7 ounce pkg of frozen Main lobster meat, and went to town with a bunch of other stuff I had kicking around.  Thought shrimp, crab, scallops and lobster, perhaps a  bit of lemon zest for acidity and simmered in butter sounded pretty good........ so I went to town!  The result was a really nice, buttery, lemony seafood dish.  Sometimes, my Super Stop and Shop has some cooked lobsters for sale for about 5 bucks a pound - would be worth buying one for the tail meat, since the frozen packages are all arm and claw meat - but hey, lobster is lobster.... still tastes good!  If you let the mixture sit before you put it in the oven, it thickens a bit, which is nice....

Here are the ingredients:

1 small shallot, minced

5 cloves garlic, minced

¾ cup frozen bay scallops, thawed

8 jumbo shrimp, thawed, and shelled

1 can white crab meat, drained

zest of one lemon

1 stick butter, divided

½ cup minced frozen tri color peppers

2 oz dry white wine

kosher salt, fresh ground pepper to taste

¾ cup panko bread crumbs

½ cup parmesan cheese

In a med fry pan, sautee shallots, and garlic till tender over med high heat.  Add white wine, 3 tbs butter, shrimp and scallops, and sautee till sea food is tender and translucent – about 4 or 5 minutes or so.  Add peppers, crab, salt and pepper,lemon zest, and stir until peppers are thawed, and mixture is steaming – about 3 minutes or so.

Set oven to broil.

Melt remaining butter in a cup in the microwave.  Pour ½ into seafood mixture, and mix the remaining ½ with the Panko and Parmesan cheese.  Ladle seafood mixture into two oven ready ramekins ( about 10 oz), and cover with the buttered bread crumbs.

Set ramekins under broiler for about 5 minutes, till bread crumb topping is brown and seafood is bubbling.  Serve with side dish of rice or veggie – I sautéed Brussels Sprouts with shallots and garlic for this dish, and served with an awesome California Chardonnay… YUMMMM… very simple, incredibly decadent, and cost about $25 for 4 servings…… can’t beat that!

Wasabi Crabcakes with Soy-Ginger Sauce

I made these as an appetizer for homemade sushi a little while ago. These are super easy to make, and are great as an appetizer or super-sized for an entree.

For the crabcakes:
1 lb lump crab meat
2/3 cup wasabi mayonnaise (you can find this in the condiment aisle with horseradish sauce)
1 1/2 cups panko bread crumbs
1 egg
1/4 tsp grated ginger
1/2 tsp sesame seeds
1/2 small jalapeno, minced
1/4 tsp garlic

Mince all ingredients together to form patties. If the patties are a little too moist, add a little bit more breadcrumbs. Pan-fry these in vegetable oil until golden brown on each side (about 3 mins a side).

For the sauce:
Mix 1/4 cup fresh ginger (peeled and minced), 1/4 cup rice vinegar, 6 tablespoons soy sauce and 3 tablespoons honey (this is a recipe from epicurious.com. I highly recommend checking that website out).

Enjoy!
-T

Spicy burgers with avocado and grilled bacon

Summer is the perfect time to experiment with burgers. I love the combination of bacon and avocado, and I had found a "how to" for grilling bacon. Naturally, it dawned on me to put this grilled meat on top of more grilled meat, with the contrasting cool flavor of avocado (you can grill those too! Although this time I used them raw). Serve with some sweet potato fries, grilled corn, and a Corona, and you'll be in heaven!

For the burgers:
-Roughly 1 lb of 87/13 ground beef (any leaner than this and the patties won't hold together on the grill) This should make 4 burgers.
-2 tablespoons worcestershire sauce
-1/2-1 tsp hot sauce (depending on your spice tolerance, and the heat of the sauce you use. I used closer to 1/2 tsp for a Belizean habanero sauce).
-1 tsp cumin
-3/4 tsp mexican chili powder
-3/4 tsp garlic powder
-salt and pepper

Mix the ingredients together; make patties and let stand for an hour or so in the fridge (cold patties hold together better). Grill or pan sear to desired temperature; serve on toasted buns with avocado topping, bacon, lettuce, tomato, and onion.

For the avocado topping:
-Peel, pit, and mash 1 avocado; combine with 1/2 tsp cilantro and 1 small minced jalapeno

For the bacon:
Grilling bacon can be tricky. Identify the hot and cool spots on the grill. Sacrifice one slice of bacon to grease the grill. Lay bacon slices at 45 degrees to the grates (this keeps the slices from falling through). ALWAYS keep water handy for flare-ups. When bacon begins to shrivel, flip it with tongs. After another minute or so, move the slices to a cooler spot on the grill to crisp up. Just before serving, move back to the hot spot for 15 seconds or so per side; remove and place on a paper-towel covered plate. Place on burgers and enjoy!

-Tory

Chili Braised Short Ribs with Polenta and Grilled Corn

I actually made this some time back, and it was phenomenal. I had been looking for short rib recipes after I bought some on sale from the store, but it seemed I didn't have all of the ingredients for a single recipe...so, I figured I'd combine them. The result was sweet, smokey, and spicy fall-of-the-bone meat. These are great served over polenta, with grilled corn.

To start:
One package of short ribs usually contains 3-4 pieces of meat, bone-in. This is PLENTY for two people-- it doesn't seem like a lot of meat, but it's a very rich cut so it's very filling.

-lightly dredge the meat in flour, brown in a dutch oven on medium heat. Add 2-3 medium garlic cloves, finely chopped.

After that...it's pretty much throwing a bunch of stuff in a pan. Pre-heat the oven to 350 degrees. In the dutch oven, add:
-1 can of black beans, undrained
-1 1/2 cup beef broth
-1 tsp ground coffee
-2-3 sliced chilis in adobo, about 1/2 tsp of paste included. These can pack a lot of heat, so if you're adventurous, go for 3.
-1 1/2 tsp cumin
-1 tsp cayenne
-1 yellow onion, diced
-1/8 tsp cinnamon
-1/8 tsp smoked paprika (regular is fine, too)
-2 tsp molasses

Mix it all in with the meat and garlic; cover and simmer in oven for about 4 hours. Keep an eye on it-- if it starts to look dry, add a little bit of broth. About 25 minutes before serving, put corn on grill over medium heat. Leave the husks on-- just throw the whole thing on. These take about 20 mins to cook, but are VERY hot after, so give them a little time to cool.
Enjoy! --Tory

Cold Crab, Avocado Soup - souper easy, a sure hit this summer!

I have made this cold summer treat several times in my cooking classes, and it is always a hit!  It is "souper" simple to make - no cooking involved, and it only takes about 20 minutes to make.  Very tasty, and unusual enough to catch your guests attention!  Try it this summer!

 Ingredients

2	Ripe Avocados
1 tsp	Lemon Juice
2 Tsp	Canned Diced Green Chilies
2 Tbs	Diced Onions
2 Cups	Chicken Broth
1 Cup	Half and Half
½ Tsp	Kosher Salt
1	6 oz pkg fresh crab
1 Tbs	Chopped Chives (optional)

Serves Six
Directions

1.       Peel the avocados and cut into 1-inch cubes.

2.       In a blender or food processor, purée the avocado cubes with the lemon juice, green chilies, onion, and broth.

3.       Pour the avocado mixture into a bowl or airtight container. Stir in the half-n-half, salt and the crabmeat.

4.       Cover and refrigerate until ready to serve.

5.       Ladle chilled soup into bowls, and garnish with fresh crab, and or chives.

Bon Appetit!

Fool Proof Risotto

I just did a team building cooking class at the Gray Goose Cookery,  and one of the things we made was risotto.  It was a huge hit, and I was asked to post the recipe.  I had posted this last winter with my Osso Bucco recipe, but I thought I would re post it as a single post as well.

Risotto is a wonderful thing - creamy, decadent, and only 160 calories per serving.... yup thats right - only 160 calories - and yet it tastes SOOOO fattening!  Throw some shrimp and spinach in it and you have a yummy main course for only about 250 calories per serving - and trust me, a serving will fill you up!

The trick to this rice is to keep stirring.  Yes, you will be chained to the stove for about twenty minutes, but get over it - the reward is totally worth it!  Do NOT make it like regular rice, and just add water, cover and forget it.  The stirring is essential to release the starches in the rice, which is what gives it it's creamy consistency. 

I add shrimp, crab or lobster for a seafood risotto ( some peas or spinach as well )  or you can make mushroom risotto, veggie risotto - the combinations are endless, and delicious!  So stir away, and ENJOY!

Fool Proof Risotto

1 Shallot minced

3 Cloves garlic, minced

3 tbs butter

1 large can chix broth

3/4 cup Risotto rice

About 25 minutes of uninterrupted stove time, stirring!



Stir till liquid is absorbed

In a 3 qt sauce pan over medium heat, melt butter, and sauté garlic and shallots till translucent – do NOT brown! Add rice, stirring CONSTANTLY for about 2 minutes, till liquid is absorbed – again, do NOT burn!   A wisking tip - hold it like a pen, and use wrist action to stir in tight circles.... MUCH easier.

Time to add liquid

Finished consistancy

Add chicken broth about ½ cup at a time, stirring constantly with a wisk.  Only add more liquid when the prior batch is almost completely absorbed.  Should take about ¾ of the can, and about 40 minutes.  The trick to this is to stir CONSTANTLY – and only ad the liquid a little at a time. 

As it gets really creamy, taste occasionally to check doneness – should be firm, but not crunchy.

Bon Appetit!

Linguini with ham, peas, baby bella mushrooms and an amazing cheese sauce

Finished Product.... Yum!

Well, we had some leftover ham from Mothers Day, and a box of peas in the freezer, so I decided to make a pasta dish for dinner.  Chopped up some baby bella mushrooms, some grape tomatoes, and onion, a couple of cloves of garlic – added some parmesan cheese, some blue cheese, half and half, white wine – and WOW, had an amazing pasta dish!  This is kitchen sink cooking at it’s best – a little bit of whatever you have kicking around to make something that tastes awesome!  So, here is the skinny:

Ingredients:

1 small onion, diced fine

1 cup ham, diced fine

¾ cup sliced baby bella mushrooms, diced rough

½ cup ¼’d grape tomatoes

½ box 10 oz frozen box of peas

¾ cup half and half

1 tbs butter

1 tbs olive oil

3 cloves garlic, minced

¼ tsp each, basil, oregano, thyme

¼ cup blue cheese

½ cup parmesan cheese

Instructions:

In 3 qt sauce pot, cook 2 servings pasta, with ½ tsp powdered garlic, and ½ tsp basil in the water.  Cook till al dente, and save ½ cup water for sauce.  When pasta is done, add 1 tsp ground pepper, and ½ tsp parmesan cheese, and 1 tbs olive oil – stir well.

In sauté pan, after pasta has been in the water for about 6 minutes,  heat olive oil and butter till sizzling.  Add onion and garlic, and sauté till translucent.   Add ham, and cook till warm, about 4 minutes.  Add mushrooms, and white wine, and sauté till cooked.  Add peas, and cream, and both cheeses.  Simmer till thickened, about 6 minutes.  Add tomatoes, and stir frequently till sauce thickens.  Add ¼ or so of pasta water to sauce, and whisk until thick.   Both the pasta and the sauce should be done approximately the same time.  Serve immediately, topped with parmesan cheese.

Italian Style Pan Fried Pork Chops, with Sautéed Cauliflower - with an awesome Chardonnay

An Unusual Cali Chard - well worth
the $11 bucks!

This was an adaptation of a recipe from Cooks Illustrated – a few additions basically, couple of subtractions... the usual menu editing I go through..  My oven is a bit screwy – the 475 degree temp seemed a bit high to me, but my oven runs a good 50 degrees cooler than it should, so I had to run the chops under the broiler for about 2 minutes to finish browning them.  Other than that, they were excellent, crunchy, salty, tasty.  I had some leftover olive/mayo mix from the chops, which I added to the cauliflower for a little extra kick.  Served it with a really good Chard for about 11 bucks…. Overall a great meal, and super simple!  Here you go:

Ingredients:

1 cup panko bread crumbs

¼ cup pan toasted slivered almonds (roast in dry skillet over med heat till brown)

5 tbs lite mayo

3 garlic cloves minced

1 tbs parmesan cheese

1 tsp basil

1 tsp oregano

2 tbs olive tapenade ( I used some muffaletta mix I had in the fridge – diced green olives)

salt/pepper to taste

2 bone in pork chops

1 tbs regular olive oil

Instructions:

1: Place rimmed baking sheet on middle rack of oven, heat to 475 degrees.

2: In food processor, pulse panko, almonds, 1 tbs mayo, garlic, parm, basil, and oregano until coarsely ground, place in a shallow dish.

3: Whisk remaining mayo and tapenade mixture in a small bowl

4: Pat chops dry with paper towel.  One at a time, coat chops with mayo olive mixture, and dredge through bread crumb mixture.  Place on separate plate.  Remove pan from oven, brush with olive oil.  Transfer chops to pan, place on middle rack of the oven – bake for 12 – 15 minutes until brown and crunchy.

I served these with ½ head of fresh cauliflower, sautéed with a shallot, 2 cloves of garlic, 2 tbs of butter and 2 tbs olive oil for about 10 minutes.  I added 8 cherry tomatoes, halved, the remaining mayo/olive mix, a skosh of blue cheese and served.

We drank a 2008 Geyser Peak Chardonnay with the meal – a vineyard we have been to, and a quite nice wine for the 11 bucks.  It was a smooth, spice (kind of a pear/nutmeg hint to it) with a really long, buttery finish.  Definitely not your usual Cali Chardonnay – would have been awesome with Thai food as well!

Well, enjoy!  Sorry I have been a little delinquent in posting recently – I will get back to several a week from now on – promise! 

Bon Appetit!

Quick, easy foolproof recipe for Guacamole

This is a great recipe - I sometimes add a jalapeño pepper, seeded and minced to it - but it needs to sit for an hour or so.   Press plastic wrap right up against the top of the finished product when refrigerating it so it doesn't discolor...

Ingredients

·                                 3 avocados - peeled, pitted, and mashed

·                                 1 lime, juiced

·                                 1 tbs zest from lime

·                                 1 tsp kosher salt

·                                 1/2 cup minced shallot

·                                 3 tablespoons chopped fresh cilantro

·                                 2 roma (plum) tomatoes, diced fine

·                                 1 teaspoon minced garlic

·                                 1 pinch ground cayenne pepper (optional)

Directions

1.                       In a medium bowl, mash together the avocados, lime juice and zest, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Super Simple Chicken/Shrimp Pineapple Sake Teriyaki Stir Fry

This is a FANTASTIC sauce!
Goes with almost everything!

Put this together the other night – very simple, very quick.  The Pineapple Sake Teriyaki marinade I used by Earth and Vine is like a miracle sauce.  This stuff is awesome with chicken, fish, pork – you name it.  I reduce it and use it as a glaze on chicken or pork or salmon, I have even added it to meat loaf – yum! It is awesome as a finishing sauce as well.  Most fine food stores will carry it.

15 minutes to fantastic!  YUM.

Anyway – rummaged around in the freezer, and came up with the last 8 frozen shrimp (jumbo size – 21-25 per lb) a hefty frozen skinless chicken breast, and a bag of frozen Chinese stir fry veggies…..a nice new bottle of Pineapple Sake marinade….. and the last bag of brown rice…. hmmm, smells like dinner!  This was super simple, took about 15 minutes from start to finish, and tasted fantastic!  A great middle of the week quick dinner!  Plus, its not too bad calorie wise – almost all the calories come from the marinade – about 600 or so, but this made 3 servings…rough guess on calories was about 700 or so per serving.

Ingredients:

2 tbs olive oil

3 cloves garlic diced

1 large skinless chicken breast, cubed into about ½ inch pieces

8 frozen shrimp – de shelled, and cut in half so you have 16 pieces.

1 shallot diced fine

1 16 oz bag of frozen Chinese stir fry veggies

3/4 cup of Earth and Vine Pineapple Sake Teriyaki marinade

pinch of red pepper flakes (about ¼ tsp to taste)

3 portions of brown rice, cooked to the instructions ( I used the instant in a bag – quick and simple)

Instructions:

Brown Chicken

Saute veggies

Heat olive oil in pan over med high heat, and sauté garlic and shallot till translucent.  Add chicken, and sauté for about 5 minutes or so – till almost cooked through on the largest pieces.  Add about ¼ cup of the marinade to deglaze the pan, and stir well to coat the chicken well – about another 2 minutes.  Add the shrimp, stir for a minute or so, then add the veggies ( I added them frozen, not thawed for the moisture) and the rest of the sauce.  Turn heat up a bit, and stir well until veggies are hot, and brightly colored – about 5 or 6 minutes.  Serve over brown rice, and drizzle the last ¼ cup of marinade over the top.

  I made this in a 12 inch fry pan (because it was clean, and I didn’t feel like washing my 6 qt sauté pan….lazy cook, what can I say?) Clearly a wok would be better, but I don’t own one….  Regardless – it was a tasty treat to have while watching American Idol….

Enjoy!  Bon Appetit!

Thai restaurant quality Chicken Panang at home - super simple!

Home made Chicken Panang - YUM!

Boy, do I love Thai food!  We have a great restaurant here in New London, CT. and I have been trying for years to get a Panang (it is a coconut curry based cream sauce – totally amazing!) together that is as good as theirs.  I think with this combination, I have done that!  It takes a few specialty items, but if you like Thai cooking, they are ingredients you will use often.  The critical ingredient is the fish sauce…. don’t smell it when you get it – really nasty, (It's made from pressed anchovies....need I say more?.) but I have tried this without it, and you absolutely need it for the true Thai flavor!  This is a fairly simple recipe – and REALLY good!  You can make it as hot as you like with the red pepper flakes – I like it HOT, my wife not so much, so I usually add extra red pepper to mine.  The brown sugar is also a critical ingredient  - its amazing how much of a difference an additional tsp or so makes - use this to taste!  I should say - this recipe with one breast is enough for 2 people with some leftovers - use 2 breasts if they are small. 

Ingredients: 

2 tbs vegetable oil

4 – 5 cloves garlic, minced

3 tbs light brown sugar

1 large chicken breast, (2 if they are small) skinless, sliced thin into about ¼ x 1 inch pieces

1 13.6 oz can coconut milk ( use all the solids, about ½ the liquid)

pinch of red pepper flakes

1.5  tbsp fresh basil minced

2 tbs green curry paste (available in the specialty foods section of your market – same place as the coconut milk)

2 tbs fish sauce ( find it in the same place)

1.5 tbs yellow curry powder ( available in the spice section – this is handy for a number of recipe’s!)

1 cup diced 3 color frozen peppers

2 cups frozen green beans

3 tbs lime juice

(about ½ cup ½ and ½ if needed to cream it up)

For the rice:

½ cup dry rice

1 cup water

1 tbs butter

Bring water and butter to boil, add rice, stir, and lower heat to simmer.  Cover and heat for about 8 minutes till fluffy.

For the Panang:

In a large sauté pan, heat vegetable oil over med high heat, then sauté garlic till translucent.  Add chicken, cook till almost done, about 7 minutes, stirring often.  Add peppers, beans, curry powder and basil.  Cover, lower temp to med low, and simmer for about 5 minutes till the veggies are warmed. Add remaining ingredients and stir well – as for the coconut milk – add all the solids, and about ½ the liquid.  Simmer for about 8 or 10 minutes until all the flavors are mixed.  Serve over rice.

Again, as I have said before, all measurements are approximate – feel free to change to your taste.  I have added ½ and ½ if the sauce wasn’t creamy enough, the sugar is an important part as well.  I have even made coconut milk by simmering ½ and ½ with shredded baking coconut – strain out the coconut before adding, and it works fine!  This is Thai restaurant cooking at home –  my wife is a HUGE Panang fan, and she swears this is as good as anything we have had out!  Enjoy!

Bon appetite!

Pan Fried Almond Crusted Fish with Lemon Butter Sauce

This is a recipe sent to me by the wife of a friend in the Navy.  Haven't tried it yet, but it sounds really good!  He is in Iraq right now ( go figure, submariner in the desert.... only in America....)  Say a prayer for him to stay safe!  I think he has about 6 months to go till he can come home to his family...

Enjoy!

Ingredients:

2 lbs. of white fish (flounder, cod, tilapia, etc.)

Lemon Butter Sauce

1 cup dry white wine

½ cup lemon juice

2 T. minced garlic

1 T. minced shallot

1 t. salt

¼ t. black pepper

1 dash Worcestershire sauce

1 dash hot pepper sauce

½ cup heavy cream

6 T. butter, room temperature

Fish Spice Blend

½ tsp. paprika

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. onion powder

¼ tsp. cayenne pepper

¼ tsp. dried oregano

¼ tsp. dried thyme

¼ cup almonds or pecans (finely ground in blender or processor)

¾ cup breadcrumbs

¼ cup buttermilk

Method:

Heat a large skillet over high heat.  Add the wine lemon juice, garlic and shallots; cook for 3 minutes.  Stir in the salt, pepper, Worcestershire and hot sauce; simmer until the mixture is somewhat syrupy, about 3 minutes.  Stir in the cream and cook for 1 minute.  Over low heat, whisk in the butter, a few pats at a time and continue whisking until all butter is incorporated.  Mix fish spice blend together except for the buttermilk.  Rinse fish and place in a shallow dish; pour buttermilk over fish.  Remove fillets from the buttermilk and dredge in the fish spice blend, coating all sides.  In a large sauté pan, heat olive oil and pan-fry for about 4 minutes on each side.  Drizzle lemon butter sauce over the fish and garnish with fresh parsley.  Serve with steamed vegetables and a glass of white wine.