Spice Rubbed Pork with Parsley-Mint Sauce
2 tablespoon Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seeds
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) boneless pork fillets
Olive oil
Preheat your grill to high.
Whisk together the paprika, cumin, mustard, fennel, pepper and salt
in a small bowl.
Brush the pork with a few teaspoons of oil on both sides and rub with
some of the rub and place on the grill, rub side down. Grill until
golden brown and slightly charred, 4 to 5 minutes. Turn over and continue
cooking until just cooked through, 4 to 5 minutes. Transfer the pork
to a platter and immediately drizzle with some of the Parsley-Mint
Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
Parsley-Mint Sauce
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
6 cloves garlic, chopped
2 serrano chiles, grilled, peeled, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil
Water
Salt and freshly ground black pepper
Place the mint, parsley, garlic and serranos in a food processor and
process until coarsely chopped. Add the honey and mustard and process
until combined. With the motor running, slowly add the olive oil until
emulsified.
Transfer the mixture to a bowl and whisk in a few tablespoons of cold
water to thin to a sauce-like consistency. Season with salt and pepper
to taste.
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Pumpkin Ravioli with Pecan Cream Sauce
Ingredients:
2 1/2 C pumpkin puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
2 tsp ground coriander seed
1/2 tsp ground mace
1/2 tsp ground allspice
1 pinch ground cardamom
1 C unsalted butter
1/3 pound grated Parmesan cheese
Directions:
Saute the onions, garlic and spices in butter until the onions are
soft. Stir together with the pureed vegetables. Add cheese, maple
syrup, egg, salt and black pepper. Adjust seasonings. Set the filling
aside.
Preheat oven to 400-degrees. Toast the pecans in a shallow pan 10-12
minutes until browned and fragrant.
Cook the cream, garlic, cayenne, and white pepper over high heat;
stir often, and adjust heat to keep the cream from boiling over. When
the cream is thick enough to coat the back of a spoon, add a pinch
salt. Adjust seasonings. Remove sauce from heat until you’re
ready to use it.
Lay one sheet of pasta (see below) out on a flat surface. Spray with
water to prevent drying. Place half tablespoon of filling along bottom
edge of the pasta about 1/2 inch apart. Fold the pasta sheet over
the filling, cut apart with ravioli cutter. Set the finished ravioli
aside and cover with a damp cloth. Repeat until the filling and/or
pasta is completely used.
Cook the ravioli in salted boiling water until al dente. Drain. Meanwhile,
reheat the sauce. Add half the pecans, turn the heat off, add the
cooked ravioli. Stir gently and serve immediately garnished with the
remaining pecans.
Fresh Pasta
6 C all-purpose flour
6 large eggs
Heap the flour and make a well in it. Break eggs into the well.
Beat eggs with a fork and then stir into the flour from the bottom
of the well with the fork until the dough in the center is smooth
or shiny. With your hands, gradually incorporate the flour from the
outside of the well toward the center, kneading gently until the dough
is smooth and resilient. You may need to add more flour or you may
not be able to incorporate all the flour, depending on the size of
the eggs. If the dough is sticky, knead in more flour.
Divide the dough into three portions, cover with plastic wrap and
allow to rest for 30 minutes.
Roll the dough out very thin on a lightly floured surface, one portion
at a time. If you have a pasta machine, follow the directions for
rolling out the dough into sheets about 1 millimeter thick. Use as
desired.
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Spetzofái
(spicy sausage in sauce)
2 cups thickly sliced green peppers (no seeds)
3 thick very spicy sausages thickly sliced
2 cups crushed tomatoes
1 finely chopped onion
1/2 cup olive oil
1/2 tsp sugar
salt and fresh ground black pepper
4 cups cooked rice
Heat the oil in a pan and sauté the peppers and sausages.
Add the tomatoes, onion, salt pepper and sugar and mix everything
together and allow it to simmer until the sauce thickens (10-15 minutes).
Empty the pan onto a serving plate and enjoy it hot over rice.
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Rock Hens with Dried Fruit Chutney
Ingredients:
2 Cornish Game or Rock Hens
2 orange slices
4 bay leaves
1 tsp salt
1/2 tsp lemon pepper
Directions:
Prepare hens by patting dry with paper towels. Lightly salt and pepper
the hens and place in roasting pan. Place in cavity of hens 1 slice
of orange and 2 bay leaves. With twine gently tie legs together. Bake
in preheated 350° oven for 1 hour or until juices run clear and
joints feel loose. Place generous spoonful of chutney on each hen
and serve hot. Place remaining chutney in a bowl on the table (they're
going to want more).
Wine Recommendation: The chutney has
a tang to it so a dry white like Chardonnay will hold its own without
overpowering the basic chicken flavors, but go with one that doesn't
have too much oak - this would be a perfect time to try a non-oaked
Chard.
Dried Fruit Chutney
Ingredients:
1-1/2 cups dried apricots, coarsely chopped
1-1/2 cups dried peaches, coarsely chopped
1-1/2 cups dates, finely chopped
1-1/2 cups raisins
2 cups chopped onions
1-1/2 cups malt vinegar
1/2 cup water
1 cup sugar
1 tablespoon minced garlic
1 tablespoon mustard seeds, crushed and ground
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 tablespoon salt
Directions:
In a large enameled saucepan, combine the all of the ingredients.
Bring to a boil over high heat, stirring frequently. Reduce the heat
to low and simmer, partially covered, for about 1 hour. Chutney should
be thick enough to hold its shape.
Remove hens from oven and let set for 5 minutes on cutting board.
Applying gentle pressure across breast, cut hens in half. Place on
plate and spoon chutney over hens. Serve warm with fresh bread and
salad.
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Arista di Maiale
(Roasted Herb-Stuffed Pork Loin)
Ingredients:
12 cloves garlic, peeled and chopped
3 Tbsp chopped rosemary
4 Tbsp chopped sage leaves
Salt and freshly ground black pepper
1 8-rib (about 6 lbs) center-cut pork loin roast with ribs
1/4 cup extra-virgin olive oil
Directions:
Preheat oven to 425°. Put garlic, rosemary, sage, salt and pepper
to taste in a small bowl. Toss well to combine and set aside.
Push the handle of a long wooden spoon through the center
of one end of the roast, boring a hole through the entire roast and
to the other end. Remove the spoon and then push it in again through
the same hole several times, moving it around in a circular motion
to widen the hole to about 3/4”.
Working with small amounts, push the herb mixture into
the loin with the handle and your fingers, working first from one
end and then the other, filing the cavity to the center. Put the pork
roast, bone side down, into a deep roasting pan. Pat the roast dry,
rub it all over with olive oil and season generously all over with
salt and pepper. Roast pork in the oven until golden brown (the roasting
pan will smoke slightly as the fat drips into it), about 30 minutes.
Reduce the oven temperature to 350° and continue to roast until
the internal temperature of the pork registers 160°, about 1 hour
more. Transfer the roast to a carving platter and carve into individual
chops.
Serve each chop on a warm plate with pan juices and
with white beans with sage.
Wine Recommendation: Pinot Noir for
the pork or a lighter Merlot for the red lovers.
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Lee Wan Ching’s Sizzling Pepper and Salt Shrimp
Ingredients:
1 lb. large shrimp
1 tsp. salt
1/2 tsp. sugar
1/4 tsp chile powder
3 tbsp. canola oil
1 tbsp. minced garlic
1 tbsp. thinly sliced fresh chile
2 scallions, chopped
Directions:
Remove the shrimp legs, leaving the shells and tails on. Rinse the
shrimp under cold water and set on several sheets of paper towels.
With more paper towels, pat the shrimp dry. In a small bowl, combine
the salt, sugar and chile powder.
Heat a skillet over high heat. Swirl in 1 tbsp. of the oil, add the
garlic and sliced chile, and stir-fry for 30 seconds. Add the shrimp
and 1 tbsp. of the oil and stir-fry for 1 minute or until the shrimp
just begin to turn pink. Swirl in the remaining 1 tbsp. oil, add the
salt mixture, and stir-fry for 1-2 minutes until the shrimp are just
cooked. Stir in the scallions.
Wine Recommendation: Vihno Verde or
Reisling
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Petits Farcis
(Tomatoes Stuffed with Summer Squash)
Ingredients:
6 medium ripe tomatoes
2 cups chopped summer squash (yellow, zucchini, etc.)
Salt and fresh ground black pepper
2 tbsp olive oil
6 1/2” thick slices day-old baguette
1/2 cup milk
1 lb. loose ground turkey (or sausage)
3 cloves garlic, peeled & chopped
1/2 small onion, peeled and thinly sliced
3 tbsp chopped fresh parsley
1/4 cup coarse fresh bread crumbs
4 tbsp butter
Directions:
Move oven rack to bottom third of oven. Pre-heat oven to 375°.
Trim tops off tomatoes, scoop out and discard pulp, add tomatoes to
large baking dish cavity side up. Season with salt and pepper. Drizzle
1 tbsp oil around tomatoes, set aside.
Soak bread in milk in a bowl until soft, tear into small pieces and
add to bowl with chopped squash. Add turkey, garlic, onions, parsley,
and salt and pepper to taste and mix well. Fill tomato shells with
stuffing, sprinkle with bread crumbs, dot with butter, and drizzle
with remaining oil. Bake for 1 hour.
Wine Recommendation: Fume Blanc or
Sauvignon Blanc. This is a nice summer dish, needs a summer wine.
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Maple Orange Glazed Pork Chops
Ingredients:
Salt and Pepper
1 tsp finely chopped fresh sage
3 Tbsp orange juice
3 Tbsp maple syrup
Sauce
3/4 cup orange juice
3/4 cup beef broth
2/3 cup orange marmalade
1/2 tsp ground ginger
1/2 tsp ground nutmeg
Oranges slices for garnish
Directions:
Sprinkle chops with salt and pepper and sage. Arrange on rack in roasting
pan; bake in preheated 350°F. oven for about 1 hour.
Combine orange juice and maple syrup and brush chops
evenly with 1/4 of the mixture every 7 minutes for 1/2 hour. Remove
from oven, transfer to warm serving platter and keep warm.
Pour pan juices in 1-quart saucepan. Stir in sauce ingredients
and simmer over low heat, stirring until sauce is smooth, about 15
minutes. Pour 1/3 cup sauce over chops; garnish with orange slices.
Serve the remaining sauce with the chops.
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Mint & Basil Pesto
Ingredients:
3 Tbsp pine nuts
1/2 c. fresh basil leaves
1/4 c. fresh mint
2 cloves garlic, chopped
2 Tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp fresh ground black pepper
Directions:
In a food processor, finely chop all ingredients together. Toss with
cooked pasta of your choice; serve warm with French bread.
Wine Recommendation: Cabernet Franc,
Cabernet Franc, I repeat Cabernet Franc. This wine was made to go
with this dish!
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Salmon Cooked in Parchment
Ingredients:
4 skinless salmon fillets, about 6 oz each
2 tomatoes, seeded and chopped
1/2 small onion, diced
6 black olives, chopped
3 Tbsp fresh parsley, chopped
2 Tbsp olive oil
1 tsp balsamic vinegar
Salt & pepper
Parchment paper or tin foil
Directions:
Preheat the oven to 400°. Mix together the tomatoes, parsley,
olives, onion, vinegar, and olive oil in a bowl. Season with salt
and pepper. Cut 4 pieces of parchment or foil about 12-13 inches square.
Oil lightly, and place a salmon fillet on each one. Next divide the
tomato mixture evenly on top of each. Fold the parchment or foil over
the fish and seal well on each side by folding the edges over several
times. Place the packages on baking sheets. Bake until the salmon
is cooked, about 15 minutes. Slide the packages onto a plate and serve.
Wine Recommendation: Pinot Noir
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Saltimbocca Alla Romana
Ingredients:
4 (5-oz) thinly sliced veal cutlets
4 slices thinly sliced prosciutto
8 fresh sage leaves (extra for garnish)
Salt and fresh ground black pepper
2 Tbsp olive oil
2 Tbsp butter
2 Tbsp dry white wine
1/4 C. grated parmesan
1 (14-oz) can low-salt chicken broth
Lemon wedges, for serving
Directions:
Put the veal cutlets side by side on a sheet of plastic wrap. Lay
a piece of prosciutto on top of each piece of veal and cover with
another piece of plastic. Gently flatten the cutlets with a rolling
pin or meat mallet, until the pieces are about 1/4 inch thick and
the prosciutto has adhered to the veal. Remove the plastic wrap and
lay a couple of sage leaves in the center of each cutlet. Sprinkle
with parmesan. Beginning at the short end, roll up each cutlet as
for a jellyroll. Secure with a toothpick.
Heat the oil and 1 Tbsp butter in a large skillet over
medium flame. Put the veal in the pan and cook for 3 minutes to crisp
it and then roll it over so sauté the other side until golden.
Transfer the saltimbocca to a serving platter, remove the toothpicks
and keep warm.
Add the wine to the pan, stirring to bring up all the
bits from the bottom; let the wine cook down for a minute. Add the
chicken broth and remaining tablespoon butter, swirl the pan around.
Season with salt and pepper. Pour the sauce over the saltimbocca,
garnish with sage leaves and lemon wedges.
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Baby Bella Pizza
Ingredients:
½ lb sliced Baby Portabella mushrooms
1 Tbls olive oil
1½ C marinara sauce
½ C sliced fresh mozzarella
3 Tbls slivered fresh basil
1 prepared pizza round
Directions:
Preheat the oven to 425 degrees. In a medium skillet, lightly sauté
the mushrooms in the olive oil turning for about 2 minutes. Do not
cook completely. Place pizza round on baking sheet. Spoon marinara
sauce over the round spreading thinly, add mushrooms and cheese and
sprinkle with fresh basil. Bake in oven for 20-25 minutes until cheese
is lightly melted and hot.
Tip: For meat lovers, exchange mushrooms for ½
lb cooked Italian sausage.
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Mustard Beef and Red Wine in Puff Pastry
Ingredients:
1 lb beef sirloin, cut into 1-inch pieces
4 Tbls all-purpose flour
4 Tbls unsalted butter
2 C frozen pearl onions, thawed
1 ½ C baby carrots, cut in half
1 medium parsnip, sliced
3 large garlic cloves, finely chopped
2 Tbls Dijon mustard
2 Tbls chopped fresh rosemary
¾ C red wine
¾ C beef broth
1 sheet frozen puff pastry (17.3 ounce package), thawed but well chilled
1 egg, beaten
Directions:
Preheat the oven to 400 degrees. Season the beef with salt and pepper,
then toss with 1 Tbls of the flour.
In a large skillet, heat 2 Tbls of the butter over medium-high heat.
Cook the beef, turning often, until browned on all sides, about 5
minutes. Transfer the beef to a plate. Add the remaining 2 Tbls butter
to the skillet. Cook the onions, carrots, and parsnip over medium
heat, stirring often, until golden and tender, about 5 minutes. Stir
in the garlic and remaining 3 Tbls flour. Cook and stir for 1 minute.
Stir in the mustard and 1½ Tbls of the rosemary. Slowly stir
in the wine and broth. Simmer, stirring often, until the sauce is
thickened and bubbly, about 3 minutes. Return the beef and any accumulated
juices to the skillet. Spoon the mixture into a shallow 2-quart baking
dish.
On a lightly floured surface, roll the puff pastry to a 10-inch square,
or to a size that is 2 inches in diameter larger than the top of the
baking dish. Sprinkle the pastry with the remaining ½ Tbls
rosemary, then lightly press it in with the rolling pin. Place the
pastry over the filling, crimping the edges just inside the rim of
the baking dish. Use a sharp knige to cut several slits in the pastry.
Brush lightly with the egg wash. Bake until the pastry is rich golden
brown and the filling is bubbly, 20-25 minutes.
Tip: Make the filling ahead, even overnight, it gives
the flavors a chance to mingle and will taste even better.
Wine Recommendation: Cabernet Sauvignon
or Cabernet Franc
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Grilled Herbes de Provence Ribs
Ingredients:
1 rack of pork ribs, trimmed
3 Tbsp Herbes de Provence
Directions:
Trim and pat dry ribs. Using the Herbes de Provence as a dry rub,
coat the ribs with the herbes and then wrap in foil. Place in 250°
oven for 2 hours to slowly bake ribs.
In the bottom of your grill place a pan 1/2 full of
water. Place charcoal briquettes around the pan and light. When coals
develop, spread them thinly across grill bottom. Place ribs on rack
above the pan. Cook ribs, turning occasionally, until meat is completely
cooked and tender. Cut into segments and serve hot.
Herbes de Provence
Ingredients:
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp marjoram
1 Tbsp dried summer savory
1/2 Tbsp rosemary
1 bay leaf, crumbled
Add according to taste: lavender buds, fennel seeds and/or dried sage.
Directions:
Herbes de Provence can vary in content and proportion. Usually the
mix will include thyme, bay leaf, rosemary, savory and basil. You
can prepare your own blend using these herbs along with other quantities
of aromatics such as lavender, fennel seeds and sage all depending
on your personal taste.
Put the herbs in a jar with a lid and shake together.
Make sure it is well sealed and store away from direct sunlight.
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Grilled Chicken with Rosemary Mustard
Ingredients:
2 lbs. chicken cut up
1/4 c. lemon juice
salt & pepper to taste
1 tsp. fresh rosemary, finely chopped
2-3 sprigs fresh rosemary
1/4 c. Dijon mustard
Directions:
Wash and pat dry chicken pieces. Season with salt and pepper and place
in a zip tight bag. Pour lemon juice into bag with chicken and massage
pieces until coated with lemon juice. Place in refrigerator for 1-2
hours. In a bowl mix together the chopped rosemary and Dijon mustard,
set aside.
Light charcoal briquettes stacking them along one side
of the grill. When charcoal is hot, place chicken directly over pile
of briquettes. Watching it carefully sear the meat until the skin
is crisp. Move the meat to the far side of the grill and continue
cooking until juices run clear when poked with a knife.
Coat chicken with Dijon mustard sauce and return to
grill for additional 5 minutes. Serve warm or cold. Great picnic dish.
Wine Recommendation: A full buttery,
oaked Chardonnay. It will hold it's own against the mustard sauce.
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Beef in Guinness
The Guinness in this recipe has the same function a
the wine in Coq Au Vin - the acid and moisture combined with the long,
slow cooking help tenderize the tough but flavorsome meat.
Ingredients:
2 1/2 lbs shin beef
2 large onions
6 medium carrots
2 Tbsp seasoned flour
2 Tbsp fat or beef drippings
1/2 c dry cider
1 c Guinness with water
Sprig of parsley
Directions:
Cut the beef into chunks and peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat. Remove the
beef and fry the onions gently until transparent. Return the beef
and add the carrots and the liquid. Bring just to a boil, reduce the
heat to a very gentle simmer, cover closely and cook for 1 1/2 to
2 hours. Check that the dish does not dry out, adding more liquid
if necessary. Sprinkle with chopped parsley and serve with plainly
boiled potatoes or Champ.
Wine Recommendation: Beer - the one
you cooked the recipe with (Beamish, Guinness or Murphy's).
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Beef Mushroom Sauerbraten
Ingredients:
1 6 lb. boneless rump or round roast
3/4 c. red wine vinegar
2 c. Syrah
2 c. water
2 large onions, sliced
1 tsp whole peppercorns
2 cloves garlic, minced
2 tsp salt
2 bay leaves
1/2 c. butter
1/3 c. brown sugar, firmly packed
3 Tbsp flour
8 ounces fresh mushrooms, sliced
Directions:
Place meat in non-reactive bowl. Combine vinegar, wine, water, onions,
garlic, peppercorns, salt and bay leaves in medium saucepan. Bring
to a boil. Pour over meat; cool. Cover and marinate in refrigerator
2 to 3 days, turning twice daily.
Remove meat from marinade; pat dry with paper towels.
Brown meat on all sides in Dutch oven. Add marinade. Cover and cook
3 to 3 1/2 hours, until meat is tender, turning occasionally. Remove
meat to heated platter; keep warm.
Strain marinade. Melt butter in kettle or saucepan;
add brown sugar and stir until dissolved. Blend in flour. Gradually
stir in marinade. Cook over medium heat, stir constantly, until slightly
thickened. Add sliced mushrooms, stir and heat. Transfer roast to
platter; slice and serve with spaetzle and gravy.
Wine Recommendation: Syrah - take the
rest of the bottle from the recipe and pour it into your glass.
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Sautéed Pork Medallions
Ingredients:
4 pork tenderloin medallions
1 Tbsp vegetable oil
1/2 c. red onion
1 1/2 Tbsp fresh thyme
1/4 c. raspberry preserves
2 Tbsp balsamic vinegar
3 Tbsp orange juice
Ground black pepper and salt to taste
Directions:
Place pork in a hot sauté pan with the vegetable oil and sauté
for 3 minutes on each side. Add the red onion, balsamic vinegar and
raspberry preserves and cook an additional 2 minutes or until the
pork reaches an internal temperature of 145°. Finish with salt,
pepper and thyme and serve hot.
Wine Recommendation: Syrah, Petite
Syrah or Merlot.
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Drunken Noodles
There isn’t a drop of alcohol in this dish—the
name refers to how much you’ll want to drink to combat the spice.
Ingredients:
2 14-oz packages 1/4” wide flat rice noodles
1/4 C. vegetable oil
12 garlic cloves, chopped
1/4 C. chopped fresh jalapeno chilies
1 1/2 pounds ground sirloin
1/4 C. fish sauce
1/4 C. black soy sauce
1/4 C. light soy sauce
1 tbsp sugar
4 large plum tomatoes, cut into 6 wedges
4 Anaheim chilies or Italian frying peppers
2 green bell peppers cut into strips
1/2 C. fresh basil leaves
Directions:
Cook noodles in a large pot of boiling salted water until tender but
still firm to bite, stirring frequently. Drain.
Meanwhile, heating oil in heavy large pot over medium-high
heat, add garlic and Jalapeno chiles; sauté 30 seconds. Add
sirloin and next 4 ingredients and sauté until meat is cooked
through, about 4 minutes. Add noodles, tomatoes and chiles; toss to
coat. Transfer to large platter, sprinkle with basil leaves and serve.
Available in the Asian foods section or produce section
of some supermarkets, and at Southeast Asian and some Asian markets.
To see a difference between black soy and light soy, tip the bottle.
Black soy will stick to the side of the bottle and will appear dark
like coffee.
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Paella
Ingredients:
1/3 C Olive Oil
1 small Onion, chopped
Generous pinch saffron
2-3 cloves garlic, crushed
3-5 Tbsp minced fresh parsley
2 Tbsp chicken buillion
3 skinless chicken breasts, cut into 1” cubes
2 green peppers, sliced
1 red pepper, sliced
1 tsp yellow food coloring (saffron is very expensive, a pinch of
it is all you need for taste but a richer color is desired)
8 oz can tomato sauce
1 tsp sugar
4 C rice
7 C water
Salt
1 lb shrimp, with shell on
Directions:
Saute onion, parsley and garlic in olive oil until the onion begins
to
become transparent. Add saffron, chicken bullion, chicken, peppers,
and sauté until chicken has become white. Add tomato sauce,
sugar, food coloring and stir. Add rice and water and bring to a boil.
Salt to taste.
Boil 15 minutes, stirring occasionally. Add shrimp and
boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes
covered, stirring occasionally. If the rice appears to be getting
to dry during the last 10 minutes, add more water. If the rice is
too wet at the end of the 10 minutes,
uncover and evaporate unwanted liquid.
Wine Recommendation: Spanish wines
like Crianza or Rioja (either white or light red).
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Chicken Casserole with Almonds and Pinenuts
(Pollo al horno con almendras y pinones)
Ingredients:
1 chicken cut into pieces
6 small potatoes
2 ripe tomatoes
3 medium-sized onions
1/4 C olive oil
1/4 C pinenuts
1/4 C slivered almonds
1/2 C Chardonnay
3 Tbsp lemon juice
2 cloves garlic, chopped
2 Tbsp parsley, chopped
1 tsp thyme, chopped
Salt and Fresh ground black pepper
1 chicken stock cube
Directions:
Place chicken pieces in large oven dish. Peel the potatoes and onions,
cut them into large pieces and put them in the oven dish with the
chicken. Do the same with the tomatoes.
Over the top, sprinkle the garlic, parsley and thyme.
Add the lemon juice, pinenuts, almonds, and salt and pepper.
Dissolve the stock cube in a small glass of warm water
and pour onto the chicken. Then pour into the pan the white wine and
olive oil. Try to make sure that all these liquids are poured over
the ingredients as evenly as possible.
Put the oven dish in the middle of the oven and leave
it to cook for an hour and a half at 350°. Chicken is cooked when
juices run clear, serve hot.
Wine Recommendation: If you cook with
it, you should be willing to put it in your glass - finish the Chardonnay.
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Jerk Chicken with Mango Salsa
For Chicken:
1 1/2 lbs chicken breast, cut into strips
1 Tbsp olive oil
1 Tbsp butter
2 Tbsp Jamaican Jerk seasoning
For Salsa:
2 mangoes, peeled and cubed
1/2 c sweet red onion
1 jalapeno, seeded and minced
1 tsp crushed red pepper
2 Tbsp lime juice
1/3 C. chopped fresh cilantro
In a bowl combine mangoes, onion, jalapeno, lime juice, cilantro and
crushed red pepper. Toss to mix ingredients and chill for 1 hour or
more. Keeps well overnight.
In a large skillet, heat butter and oil together. Add strips of chicken
and sauté gently until cooked through. Remove to paper towels
to drain. Serve warm with mango salsa and chips.
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Du Par’s Steak Pie
Ingredients:
1 1/2 lbs trimmed beef roast, cut into 1” cubes
3 medium carrots, peeled, and cut into 1/2” pieces
1 rib celery, cut on the bias into 1/2” pieces
Salt
1 medium russet potato, peeled and cut into 1/2” pieces
3 C beef broth
1/2 C flour
1/4 tsp ground thyme
Fresh ground black pepper
3/4 C frozen peas, thawed and drained
8”-square piece puff pastry dough, thawed in the refrigerator
Directions:
Put beef and trimmings (leaves & peels) from carrots and celery
into a medium pot. Cover with water, add salt to taste, and bring
to a boil over medium heat. Reduce heat to low and simmer until tender,
about 1 1/2 hours. Drain meat, discard trimmings and liquid and transfer
meat to a bowl.
Bring a large pot of salted water to a boil over high heat. Put carrots
into a colander, submerge in water, and cook until just tender, 4-5
minutes. Drain carrots and add to bowl of meat. Working in individual
batches, repeat process with celery and potatoes (celery takes 6-7
minutes, potatoes 5-6 minutes).
Preheat oven to 425°. Put beef broth into a medium saucepan. Whisk
in flour and thyme until no lumps remain and bring to a boil over
medium heat. Reduce heat to low and simmer, stirring often, until
gravy is thick 15-20 minutes. Season to taste with salt and pepper.
Add gravy and peas to bowl of beef and vegetables and stir to combine.
Divide mixture between 4 small (5” wide) oven proof bowls.
On a lightly floured surface, roll pastry out to a 12” square.
Cut out four 6” circles from the dough and lay one over each
of the bowls. Tuck in edges of pastry. Place bowls on a sheet tray
and bake until pastry is golden brown, about 15 minutes.
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Gazdag Ember Batyui
“Rich Man’s Purses” Filled with
Paprika Chicken
(Serves 4)
Ingredients:
For the Chicken:
1 Tbsp lard
1 medium onion peeled and finely chopped
1 ½ lbs skinless chicken
1 small ripe tomato, cored, peeled and chopped
½ green bell pepper, stemmed, cored, seeded and chopped
2 tsp sweet paprika
Salt
2 Tbsp heavy cream
1 Tbsp sour cream
2 tsp flour
For the pancakes – palacsinták (Hungarian
pancakes):
2 eggs
2/3 C milk
1 C flour
Pinch salt
1 Tbsp vegetable oil
8 chives, dipped in hot water for 10 seconds
Directions:
For the chicken: Melt lard in medium pot over medium-low heat. Add
onions, cover and cook until soft, 5-7 minutes. Add chicken, tomatoes
and peppers. Cover and cook for 10 minutes. Stir in paprika, ¼
C water and salt to taste. Cook, covered, until chicken is almost
cooked through, 10-15 minutes more. Uncover and cook until liquid
is reduced by one-third, 12-15 minutes. Remove chicken and set aside.
Stir cream, sour cream and flour into pot and simmer until thickened,
5-7 minutes. Puree sauce in a blender and adjust seasonings. Remove
meat from bones, cut into ¼” pieces, and combine with
¾ C of the sauce in a bowl.
For the pancakes: Preheat oven to 200 degrees. Whisk
eggs, milk, flour and salt in a bowl. Heat a small pan over medium-high
heat and brush lightly with oil. For each pancake, pour 3 Tbsp of
the batter into pan. Working quickly, swirl batter to form a 7”
circle. Cook until edges are crisp, 25-30 seconds. Flip pancake and
cook for 5 seconds more. Transfer pancake to plate; repeat process,
making 8 pancakes in all.
Transfer pancakes to a clean surface. Spoon chicken
mixture into the center of each pancake. Gather pancakes to form purses
and secure with toothpicks. Divide remaining sauce and purses between
4 plates. Warm in oven, 3-5 minutes, remove toothpicks and tie purses
with chives.
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Perde Pilavi
Pilaf “veiled” in a pastry crust
(Serves 8-10)
This is a Turkish wedding dish that can be made in both large and
individual sizes. According to lore, the crust symbolizes a new couple’s
house; the nuts, the couple themselves; and the currants, all their
future babies.
Ingredients:
For the Dough:
5 C high protein flour
2 eggs
2/3 c milk
½ C yogurt
6 Tbsp olive oil
1 tsp salt
For the Filling:
1 whole 4-5 lb chicken, cut into 8-10 pieces
1 onion, peeled and chopped
1 medium carrot, trimmed, peeled and chopped
2 ribs celery, chopped
3 tbsp fresh lemon juice
Salt
5 C baldo rice or other short grain rice
12 tbsp butter
2 C sliced blanched almonds
1 C pine nuts
1 ½ C dried currants, soaked in warm water for 20 minutes,
then drained and squeezed
4 tsp dried oregano
2-4 tsp ground allspice
1 ½ tsp fresh ground black pepper
2 tsp finely chopped dill
20 mint leaves, finely chopped
6 scallions, white parts only, minced
10 tbsp butter, softened
½ C blanched almond halves
Directions:
For the dough: Put flour, eggs, milk, yogurt, oil and salt into a
large bowl. Using your hands, mix dough until a rough ball forms.
Turn dough out onto a lightly floured surface and knead until dough
comes together into a smooth ball 3-4 minutes. Cover with plastic
wrap and let rest for 1 hour.
For the filling: Put chicken, onions, carrots, celery and lemon juice
into a large pot. Add 6 cups water, season to taste, cover and bring
to a boil over medium-high heat. Reduce heat to medium low and simmer
until chicken is cook3ed through, 20-25 minutes. Transfer chicken
to a plate; cool slightly. Remove and discard skin and bones. Shred
chicken and set aside. Strain and degrease remaining broth. Set aside
5 cups broth, reserving the rest for another use.
Wash rice, then soak in lightly salted water for 20 minutes. Drain
rice. Melt butter in large pot over medium heat. Add nuts and cook,
stirring often, until golden, about 10 minutes. Add rice and toast
until opalescent, 10-12 minutes. Stir in reserved chicken, stock and
currants and season to taste with salt. Cover, reduce heat to mediu-low,
and cook stirring occasionally, until liquid has absorbed and rice
is softened by not fully cooked 20-25 minutes. Remove pot from heat
and set aside, covered, to let rest for 10 minutes. Stir in oregano,
allspice, pepper, dill, mint and scallions. Adjust seasonings and
set aside.
To assemble, preheat oven to 375. Grease bottom and sides of a 6-quart
ovenproof pot with butter. Arrange almonds, round side out, along
bottom ring of pot and around the sides in vertical straight lines
spaced 4” apart. On a lightly floured surface, roll out dough
into a 23” circle. Fit dough into pot, pressing it firmly into
almonds. Trim dough around the edges of pot to leave a 2” overhang.
Transfer filling to pot and gently pull edges of dough over filling.
Bake pilaf, covered, with a baking sheet set on rack below it to catch
any drips of butter, for 30 minutes. Uncover pilaf and bake until
golden, 30 minutes. Let rest for 15-20 minutes, then invert pilaf
onto a plate. Serve warm.
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Masaman Curry
This Muslim Indian-influenced Thai dish is a rich,
slightly sweet curry with lots of aromatic flavor and a fair amount
of heat. Tamarind paste-found in India, Middle Easter, and Asian
markets – has a sweet-sour taste that’s key to many
curries; substitute 1 ½ tsp fresh lime juice plus ½
tsp molasses if you can’t find it.
Ingredients:
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp ground cinnamon
½ tsp ground nutmeg
3 large dried New Mexico chiles, halved lengthwise, seeded, and
torn into large pieces
2 cardamom pods
2 Tbsp chopped peeled fresh lemongrass
1 Tbsp chopped peeled fresh ginger
3 garlic cloves, halved
1 (14 ounce) can less-sodium beef broth, divided
2 tsp peanut oil
3 C thinly vertically sliced onion
1 lb boneless sirloin steak, trimmed and cut into 1-inch cubes
1 C water
1 Tbsp tamarind paste
¾ tsp salt
1 lb small white potatoes, halved
1/3 C light coconut milk
Directions:
Heat a large nonstick skillet over medium heat. Add first 6 ingredients;
cook 2 minutes or until fragrant, stirring frequently. Remove from
heat; cook 5 minutes. Place spice mixture in a food processor; add
lemongrass, ginger, garlic, and ¼ C broth. Process 1 minute,
scraping sides occasionally; set aside.
Heat oil in a Dutch oven over medium heat. Add onion;
cook 3 minutes or until tender, stirring occasionally. Stir in spice
mixture; cook 1 minute, stirring constantly. Add beef, and cook
3 minutes, stirring frequently. Stir in remaining broth and water,
scraping pan to loosen browned bits. Stir in tamarind paste, salt
and potatoes; bringing to a simmer. Cover, reduce heat, and simmer
1 hour or until beef is very tender. Remove from heat; stir in coconut
milk.
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Chicken Samlá
(Cambodian Chicken Curry)
This is one of the most popular dishes in Cambodia.
It’s a soupy curry that’s more aromatic and less spicy
than curries found in other parts of Southeast Asia. It uses a substantial
amount of fresh ginger and lemongrass for flavor and fragrance.
Serve over rice to soak up the sauce.
Ingredients:
½ C thinly sliced peeled fresh ginger
¼ C chopped peeled fresh lemongrass
1 ½ Tbsp shrimp sauce or shrimp paste
1 Tbsp rice wine vinegar
1 tsp grated lime rind
½ tsp salt
½ tsp crushed red pepper
½ tsp ground turmeric
5 garlic cloves, halved
2 large shallots, peeled and quartered
Cooking spray
6 (4-ounce) chicken drumsticks, skinned
6 (4-ounce) chicken thighs, skinned
1 C fat-free, less sodium chicken broth
¾ C light coconut milk
1 tsp sugar
1 Tbsp fresh lime juice
Lime wedges (optional)
Directions:
Place first 10 ingredients in a food processor; process until minced,
scrapping sides of bowl occasionally. Finely chopped, but not pureed.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray. Add ginger mixture; sauté 2
minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut
milk and sugar, scraping pan to loosen browned bits; bring mixture
to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken
is done.
Remove pan from heat. Remove chicken from pan, reserving
liquid in pan; cook chicken slightly. Remove the meat from the bones,
and discard bones. Place pan over medium heat. Stir in chicken and
lime juice; cook for 2 minutes or until thoroughly heated. Serve
with lime wedges if desired.
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Colombo Curry
This thick stew traveled all the way from Sri Lanka
to the Caribbean. Upon arrival there, it picked up Caribbean ingredients,
such as goat and calabaza squash. This version uses pork tenderloin
and sweet potatoes for similar flavors with more readily available
ingredients. Uncooked rice is toasted and ground with the spices
to thicken the stew as it cooks.
Ingredients:
2 Tbsp uncooked long-grain white rice
2 tsp coriander seed
2 tsp cumin seeds
2 tsp mustard seeds
2 whole cloves
2 tsp ground turmeric
2 tsp ground fenugreek
1 Tbsp canola oil
1 ½ C thinly sliced green onions
Directions:
Place rice in a small nonstick skillet; cook over medium-high heat
3 minutes or until lightly browned, stirring constantly. Add coriander,
cumin, mustard seeds, and cloves; cook 30 seconds, stirring constantly.
Add turmeric and fenugreek; cook for 15 seconds, stirring constantly.
Remove mixture from pan; let stand; let stand 5 minutes. Place in
a spice or coffee grinder; process until finely ground.
Heat oil in a Dutch oven over medium-high heat. Add
onions, shallots, ginger and garlic; sauté 1½ minutes.
Add pork; sauté 3 minutes. Add sweet potato; cook 1 minute,
stirring frequently. Stir in broth; bring to a boil. Stir in ground
rice mixture; cover, reduce heat, and simmer 15 minutes or until
sweet potato is tender. Stir in lime juice, salt and pepper.
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Flank Steak with Caramelized Onions and Balsamic Glaze
Serve with steamed broccoli or asparagus, and drizzle
some of the glaze over the vegetables.
Ingredients:
2/3 C balsamic vinegar
1 Tbsp olive oil
6 C vertically sliced onion (about 1½ lbs)
½ tsp salt, divided
1 1-lb flank steak, trimmed
¼ tsp freshly ground black pepper
¼ tsp dried thyme
Cooking spray
Directions:
Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce
heat to medium; cook until reduced to ¼ C (about 5 minutes).
Remove from heat.
Heat oil in a large nonstick skillet over medium-high
heat. Add onion, and sauté 10 minutes or until tender. Sprinkle
with ¼ tsp salt; sauté 18 minutes or until onions
are golden brown. Remove from heat.
Preheat broiler. Sprinkle steak with remaining ¼
tsp salt, pepper and thyme. Place steak on a broiler pan coated
with cooking spray; broil 6 minutes on each side or until desired
degree of doneness. Cut steak diagonally across grain into thin
slices. Serve steak over onions; drizzle with balsamic glaze.
NOTE: Steak and caramelized onions are fabulous partners
for numerous red wines. But the balsamic vinegar glaze presents
a bit of a challenge since vinegar can make wine taste sharp. One
variety stands up especially well to vinegar: syrah, or shiraz.
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Shrimp and Orzo with Cherry Tomatoes and Romano Cheese
Parmesan cheese works in this dish too. Serve leftovers
as a great cold pasta salad for lunch.
Ingredients:
1 C uncooked orzo
2 Tbsp olive oil, divided
¾ tsp salt, divided
¼ tsp black pepper, divided
1 lb medium shrimp, peeled and deveined
1 C chopped Vidalia or other sweet onion
1 Tbsp bottled minced garlic
¼ tsp crushed red pepper
2 C cherry tomatoes, halved
1/3 C grated fresh pecorino Romano cheese
1/3 C chopped fresh basil
Directions:
Cook the pasta according to package directions, omitting salt and
fat.
While pasta cooks, heat 1 tablespoon oil in a large
skillet over medium-high heat. Sprinkle ½ tsp salt and 1/8
tsp pepper evenly over shrimp. Add shrimp to pan; cook 1 ½
minutes on each side or until done. Remove from pan.
Add remaining 1 Tbsp olive oil to pan. Add onions,
garlic, and red pepper; cook 2 minutes, stirring frequently. Add
tomatoes, and cook 3 minutes or until tomatoes begin to soften,
stirring occasionally. Stir in pasta and shrimp; cook 1 minute or
until thoroughly heated. Remove from heat, and stir in ¼
tsp salt, 1/8 tsp black pepper, cheese and basil.
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Sriracha-Glazed Chicken and Onions over Rice
Hot, sweet sauce coats the chicken and onions. Snow
peas, broccoli, or edamame would be a colorful vegetable side.
Ingredients:
1 (3½ ounce) bag boil-in-bag long grain rice
3 Tbsp hoisin sauce
1 Tbsp ketchup
1¼ tsp Sriracha (hot chili sauce, such as Huy Fong)
1½ Tbsp canola oil
1½ C onion, sliced thinly
1 Tbsp bottled minced fresh ginger
¾ tsp curry powder
1 lb skinless, boneless chicken breast, cut into 1-inch-thick slices
Directions:
Prepare rice according to package directions, omitting salt and
fat.
While rice cooks, combine hoisin, ketchup, and Sriracha
in a small bowl.
Heat oil in a large nonstick skillet over medium-high
heat. Add onion; sauté 3 minutes or until tender. Add ginger
and remaining ingredients; sauté 6 minutes or until chicken
is done. Stir in hoisin mixture; cook 1 minute, tossing to coat.
Serve over rice.
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Smoked Paprika Pork Chops with Bell Pepper and Corn Relish
Accompany with potato wedges tossed with garlic powder,
ground red pepper, and salt, roasted until crisp.
Ingredients:
1 Tbsp olive oil
½ C chopped red onion
2 tsp bottled minced fresh ginger
1/3 C chopped red bell pepper
1 tsp ground coriander
¼ tsp dried thyme
1 (15.5 ounce) can no salt added whole kernel corn, drained
1 tsp cider vinegar
¾ tsp salt, divided
¼ tsp black pepper, divided
1 ½ tsp smoked sweet paprika
4 (4 ounce) center-cut boneless pork loin chops, trimmed
Cooking spray
Directions:
Heat olive oil in a large nonstick skillet over medium-high heat.
Add red onion and ginger; sauté 2 minutes or until tender.
Add chopped red bell pepper, ground coriander, dried thyme and corn;
cook 3 minutes or until the bell pepper is tender, stirring occasionally.
Stir in cider vinegar, ¼ tsp salt, and 1/8 tsp pepper; cook
for 1 minutes, stirring constantly. Spoon relish into a bowl.
Combine remaining ½ tsp salt, 1/8 tsp pepper
and paprika; sprinkle evenly over pork. Coat pan with cooking spray.
Add pork to pan; cook 4 minutes on each side or until done. Serve
with relish.
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Grilled Pork Tenderloin with Jezebel Sauce
(Serves 8)
The spicy-sweet sauce can also be poured over a block
of cream cheese and eaten with crackers.
For the pork:
1 1/2 C olive oil
3/4 C soy sauce
1/2 C red wine vinegar
1/3 C fresh lemon juice
1/4 C Worcestershire sauce
Leaves of 6 sprigs parsley, finely chopped
2 Tbsp dry mustard
1 Tbsp fresh cracked black pepper
2 cloves garlic, peeled and minced
4 1-lb pork tenderloins
For the sauce:
3 Tbsp prepared horseradish, drained
3 Tbsp dry mustard
3/4 C pineapple preserves
3/4 C apple jelly
1 Tbsp fresh ground coarse black pepper
Directions:
For the pork, combine oil, soy sauce, vinegar, lemon juice, worcestershire
sauce, parsley, mustard, cracked pepper, and garlic in a large ziplock
bag. Add pork and turn to coat in the marinade. Squeeze out extra
air from bag, seal and marinate in the refrigerator, turning meat
occasionally, for 8-10 hours.
Preheat a charcoal grill. Drain pork and pat dry,
discarding marinade. Put pork on grill, cover with lid, and grill
over medium-hot coals, turning occasionally, until meat is cooked
through 15-20 minutes. Set aside and let rest for 10 minutes before
carving.
For the sauce, combine horseradish and mustard in
a medium bowl. Whisk in preserves, jelly and ground pepper. Transfer
to a serving bowl and set aside.
Arrange sliced pork on a serving platter and garish
with branches of fresh rosemary, if you like. Serve pork with jezebel
sauce on the side.
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Cilantro-Lime Chicken Fajitas with Grilled Onions
Ingredients:
1 1/4 C coarsely chopped fresh cilantro
3/4 C olive oil
5 Tbsp fresh lime juice
2 1/2 tsp ground cumin
1 1/4 tsp ancho chile powder
6 skinless, boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4" wide strips
3 large yellow bell peppers, cut into 3/4" wide strips
2 red onions, sliced into 1/2" rounds
12 8-ounce flour tortillas
Optional toppings: salsas, guacamole, sour cream,
chopped fresh cilantro, sliced green onions, chopped serrano chiles
Directions:
Prepare barbecue (medium heat).
Puree first 5 ingredients in processor. Season marinade
with salt and pepper.
Place chicken in 13x9x2-inch glass baking dish. Pour
1/3 C marinade over; turn to coat. Arrange poblanos, bell peppers,
and onions on large rimmed baking sheet. Pour 1/2 C marinade over;
turn to coat. Sprinkle chicken and vegetables with salt and pepper.
Reserve remaining marinade.
Grill chicken until cooked through, about 7 minutes
per side. Grill vegetables until tender, turning frequently, about
15 minutes for onions and 12 minutes for poblanos and bell peppers.
Grill tortillas until charred, about 1 minute per side.
Transfer chicken to work surface; slice crosswise
into strips. Fill tortillas with chicken adn vegetables; drizzle
with reserved marinade. Serve with toppings.
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Lumpia with Dipping Sauce
Ingredients:
1 lb lean ground beef
2 cloves garlic, chopped fine
1 large onion, chopped
1 can water chestnuts, slivered
Bean spouts
1 can bamboo, sliced into small pieces
8 oz fresh mushrooms, chopped
1 1/2 tsp salt
1/4 tsp pepper
40 spring roll, lumpia or egg roll wrappers
1 Tbsp patis (fish sauce)
2 Tbsp flour
1/4 C water
3 cloves garlic, minced
1/4 C vinegar
1/8 tsp salt
Directions:
Brown beef well, breaking into small pieces. Stir in garlic and
onion, sauté together. Add water chestnuts, vegetables salt
and pepper, cook for about 3 minutes. Drain and cool completely.
Combine flour and water to form a thin paste. Heat 3” vegetable
oil in deep fryer to 375. Make rolls by placing 2 tablespoons filling
on a lumpia wrapper. Fold three sides in neatly like an envelope
and then roll to the fourth point. Seal with flour paste. Fry in
oil until golden brown. Combine garlic, vinegar and salt for sauce.
Serve hot with sauce.
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Sticky Rice
Ingredients:
1 C Rice
1 C Water
1 C pineapple juice
1/2 tsp salt
1/2 tsp dried giner
Directions:
Combine all ingredients in saucepot. Bring to a boil, then cover,
reduce the heat to low, and simmer for about 20 minutes, until rice
is tender. Remove pot from heat and let stand 10 minutes longer
to steam.
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Huli Huli Chicken
Ingredients:
3 fryers, split or quartered
1/4 C catsup
1/4 C shoyu (dark soy sauce)
1/2 C chicken broth
1/3 C white wine
1/4 C frozen pineapple juice concentrate
1/4 tsp fresh or dried ginger
1/4 tsp Worcestershire sauce
Directions:
Place cut chicken pieces in 2-3 large ziplock bags. Mix marinade
ingredients in a bowl and pour over chicken pieces. Massage bags
to coat chicken. Marinate in refrigerator at least 1 hour. To prepare
- remove chicken from marinade, reserving marinade for later use.
Then use one of the following two methods - grill chicken over barbecue,
turning and basting with sauce until it is done, about 40 minutes,
or place chicken on broiler rack in 350 degree oven. Baste with
sauce every 15 minutes and cook for 45 minutes or until internal
temperature is 260 degrees.
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Turkey Tenderloins with Apple Cider Sauce
Ingredients:
2 turkey breasts (1 to 1 1/4 lbs each)
8 pieces of bacon
2 Tbsp vegetable oil
Salt and fresh ground black pepper
Directions:
Cut the breast into symmetrical 1 1/2 inch medallions. The tapered
end pieces can be scored, folded and tied into medallions with bacon.
Wrap each piece in a slice of bacon and pin with toothpicks.
Season turkey with salt and pepper. Heat oil in 12-inch
skillet over medium-high heat until shimmering. Add turkey and cook
pieces until well browned 3 to 5 minutes. Turn and brown on second
side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand
each piece on its side and cook, turning pieces as necessary, until
sides are well browned and internal temperature registers 145 to
150 degrees. Transfer to platter and tent lightly with foil; let
rest while making pan sauce, then serve.
Apple Cider Sauce
Ingredients:
1 1/2 cups apple cider
1 cup low-sodium chicken broth
2 tsp cider vinegar
1 cinnamon stick
4 Tbsp unsalted butter, cut into 4 pieces
2 large shallots, minced
1 tart apple, cored, peeled and diced small
1/4 cup apple brandy or Calvados
1 tsp minced fresh thyme leaves
Salt and ground black pepper
Directions:
Combine cider, broth, vinegar and cinnamon stick in medium saucepan;
simmer over medium-high heat until liquid is reduced to 1 cup, 10
to 12 minutes. Remove cinnamon stick and discard. Set sauce aside
until turkey is cooked.
Pour off any fat from skillet in which turkey was
cooked. Add 1 Tbsp butter and heat over medium heat until melted
and foaming subsides. Add shallots and apple and cook, stirring
occasionally until softened and beginning to brown, 1-2 minutes.
Remove skillet from heat and add brandy. Return skillet to heat
and cook about 1 minute, scraping bottom with wooden spoon to loosen
browned bits. Add reduced cider mixture, any juices from resting
meat, and thyme; increase heat to medium-high and simmer until thickened
and reduced to 1 1/4 cups. Off heat, whisk in remaining butter and
adjust seasonings with salt and pepper. Pour over tenderloins and
serve immediately.
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Apple and Thyme Roast Chicken
Ingredients:
1 chicken (3 1/2 pounds)
2 sprigs fresh thyme
1 Tbsp chopped fresh thyme
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/4 tsp ground allspice
1 jumbo onion, cut into 12 wedges
1/4 cup water
2 tsp olive oil
2 large apples, cored and cut into quarters
2 Tbsp apple brandy or Calvados
1/2 cup chicken broth
Directions:
Preheat oven to 450°. Remove giblets and neck from chicken;
reserve for another use. Rinse chicken inside and out with running
water; drain. Pat dry with paper towels. With fingertips, gently
separate skin from meat on chicken breast. Place 1 thyme sprig under
skin of each breast half. In a cup, combine chopped thyme, salt,
pepper and allspice.
With chicken breast-side up, lift wings up toward
neck, then fold wing tips under back of chicken so wings stay in
place. Tie legs together with string. In a medium roasting pan (14x10
inches), toss onion, chopped thyme mixture, water and oil. Push
onion mixture to sides of pan. Place chicken, breast side up, on
a small rack in center of roasting pan.
Roast chicken and onion mixture 40 minutes. Add apples
to pan; roast about 20 minutes longer. Chicken is done when temperature
on mat thermometer inserted in thickest part of thigh, next to body,
reaches 175° to 180° and juices run clear when thigh is
pierced with tip of knife. Transfer chicken to a warm platter; let
stand 10 minutes to set juices for easier carving.
Meanwhile, remove rack from roasting pan. With slotted
spoon, transfer onion-apple mixture to platter with chicken. Skim
and discard fat from drippings in pan. Add apple brandy to drippings;
cook 1 minute over medium heat, stirring constantly. Add broth;
heat to boiling. Serve pan juice mixture with chicken. Remove skin
from chicken before serving, if desired.
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California Green Olive Chicken Casserole
Ingredients:
2 Tbsp extra-virgin olive oil
6 whole chicken legs (3/4 lb each)
salt and fresh ground pepper
4 ounces thicklly sliced lean bacon, cut into 1/4" dice
1 medium onion, chopped
3 carrots, quartered lengthwise and cut into 2" pieces
4 small turnips, peeled and cut into 1" pieces
1 cup pitted green olives
2 large tarragon sprigs
1 bay leaf
1 cup chicken stock (as needed)
Directions:
Preheat the oven to 350. In a large cast-iron skillet, heat the
oil until shimmering. Season the chicken with salt and pepper. Add
3 of the legs and cook over moderately high heat, turning once,
until browned, about 10 minutes. Transfer to a plate and brown the
remaining 3 legs.
Pour off the fat in the casserole. Add the bacon,
onion, carrots and turnips and cook over moderately high heat, stirring,
until barely softened, 2 to 3 minutes. Add the olives, tarragon,
and bay leaf. Nestle the chicken legs in the casserole. Cover with
a tight-fitting lid and transfer the casserole to the oven. Cook
for about 45 minutes until the chicken and vegetables are tender.
Transfer the chicken and vegetables to a platter;
cover and keep warm. Strain the broth into a large measuring cup
and skim off as much fat as possible. Add additional stock to make
1 cup. Return the broth to the casserole and boil until reduced
by half, about 5 minutes. Season with salt and pepper. Return the
chicken and vegetables to the casserole, cover and cook for 5 minutes
to heat through, then serve.
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Sir Winston's Beef Phyllo
Ingredients:
1 1/2 lbs beef tenderloin
2 tbsp Duxelles, recipe follows
6 sheets phyllo
1/4 c olive oil
Merlot sauce, recipe follows
Trim all fat from beef tenderloin. Season with salt
and pepper. Sear on all sides. Allow to cool.
Cover tenderloin completely with the duxelles mixture.
Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin
with the phyllo. Tenderloin must be completely covered. Continue
this process until all phyllo is depleted. Each piece of phyllo,
including the outside layer, must be brushed with olive oil. Place
in a pre-heated 450-degree oven for 15 to 20 minutes for medium
to medium rare (internal temperature will reach 140-degrees at center
of beef). Remove from oven, tent with foil and let rest while you
reheat the sauce. Slice tenderloin in 8 equal slices. Place equal
amount of sauce on each plate and place meat on top of sauce.
Duxelles:
1 tbsp butter
3 tbsp chopped mushrooms
1 tsp chopped shallot
1/4 C chopped fresh herbs (whatever is handy such as parsley, thyme,
basil, tarragon, chives, chervil, etc.)
1 tbsp Chardonnay
1/2 tbsp brandy
3 tbsp foie gras
In a small saute pan, melt the butter. Add and saute
chopped mushrooms with shallots, herbes and chardonnay. Cook until
all liquid is evaporated. Add brandy and remove from heat. Place
mixture in food processor until pureed. Add foie gras and mix until
you have a paste.
Sauce:
1 tbsp butter
2 cloves garlic, smashed and minced
1 small shallot, minced
2 tbsp chopped fresh herbs
2 tbsp Merlot
1 cub beef stock
In a small saute pan, melt the butter. Add and saute
garlic, shallots, and fresh herbs. Add merlot. Reduce slightly.
Add stock and bring to a boil. Simmer for 15 to 20 minutes, reducing
mixture to sauce consistency.
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Pepper
Steak with Squash and Mushrooms
10 ounce package whole button mushrooms
1 small butternut squash, halved, peeled, seeded and cut into 1-inch
pieces
1 medium onion, cut into 8 wedges (along with core)
1 Tbsp plus 1 1/2 tsp olive oil
Coarse salt
1 1/2 pounds steak of choice about 1 1/4 inches thick
2 Tbsp whole-grain mustard
1 1/2 Tbsp coarsely ground black pepper
Preheat oven to 475°. In an 11x15x3” roasting
pan, combine mushrooms, squash and onion. Add 1 Tbsp oil and 3/4
tsp salt; toss to coat. Arrange vegetables around sides of pan;
place steak in center of pan.
In a small bowl, stir together mustard and peppercorns.
Coat steak with the remaining 1 1/2 tsp oil, and sprinkle generously
with salt. Spread mustard-pepper mixture over top of steak; press
down to adhere. Roast, turning and stirring vegetables once, until
steak is lightly browned and an instant-read thermometer inserted
in one side of steak registers 130° to 135 for medium rare,
15-20 minutes.
Transfer steak to a cutting board to rest; tent loosely
with aluminum foil. Spread vegetables in an even layer, return to
oven, and continue roasting until lightly browned and tender, 8-10
minutes. Cut the steak into 1/4-inch thick slices, and serve with
vegetables.
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Braised Pork and Cabbage
2 Tbsp olive oil
4 well-trimmed bone-in rib pork chops (8 ounces each)
1 large onion, finely chopped
1 package (1 lb) coleslaw mix
1 clove garlic, minced
3/4 C cider vinegar
1 tsp caraway seeds (optional)
3/4 lb. small red potatoes, sliced 1/4” thick
In a Dutch oven, heat 1 Tbsp oil over medium-high.
Generously sprinkle pork with salt and pepper. Cook until golden-brown,
about 3 minutes per side. Remove pork. Reduce heat to medium-low.
Add remaining oil, onion, coleslaw mix and garlic; season with salt
and pepper. Cook, stirring frequently, until cabbage has wilted,
about 10 minutes. Raise heat to high. Add vinegar, caraway seeds,
and 1 1/4 C water; bring to a boil. Add potatoes and reduce heat
to a simmer. Cover and cook until cabbage and potatoes are almost
tender, about 20 minutes. Return pork to pot; cover and continue
cooking until pork is just cooked through and potatoes are tender,
10 to 15 minutes more.
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Thai Pork Stirfry with Tomatoes and Basil
Ingredients:
2 Tbsp soy sauce
1 Tbsp water
2 tsp Southeast Asian fish sauce
4 tsp light brown sugar
3 Tbsp peanut oil
3 cloves garlic, chopped
1 Tbsp grated fresh ginger
1/2 to 1 tsp red chili flakes
1 pound pork loin, cut in 1-inch dice
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded and cut into 1-inch dice
1 jalapeno, thinly sliced into rounds
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 Tbsp freshly squeezed lime juice
Directions:
In a small bowl, combine the soy sauce, water, fish sauce, and sugar;
set aside. Heat the oil in a large non-stick skillet over
medium-high heat. Add the garlic, ginger and chili flakes and cook
until fragrant, about 30 seconds. Add the pork and stirfry until
browned, about 2 minutes. Transfer the pork to a medium bowl. Add
the onion, pepper and jalapeno to the skillet, and stirfry until
browned, about 2 minutes. Return the pork to the pan along with
the soy sauce mixture. Bring to a boil and toss until the sauce
glazes the pork, about 1 minute more. Add the tomatoes and stir
until coated with sauce about 15 seconds. Remove pan from heat,
stir in the basil, mint, and lime juice. Transfer to a serving dish
and serve immediately with rice or noodles.
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Coconut Curry Chicken
Coconut Curry Sauce:
1 (13.5 ounce) can light coconut milk
1 Tbsp curry paste
2 Tbsp curry powder
2 tsp minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Salt and fresh ground black pepper
Chicken:
8 ounces high fiber whole wheat linguine
1 Tbsp olive oil
1 medium yellow onion, chopped
1 pound boneless, skinless chicken breast, cut into small pieces
Salt and fresh ground black pepper
2 Tbsp curry powder
2 Tbsp peanut butter
1 C thinly sliced roasted red peppers
1 C thinly sliced water chestnuts
1 C scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves
Lime wedges, for serving
For the sauce: In a medium bowl, combine all of the sauce ingredients,
whisk until thoroughly combined and set aside.
For the chicken: Cook the whole wheat linguine al dente. Drain and
rinse under cold water and toss lightly with olive oil so it does
not stick and set aside. Coat a large nonstick skillet with cooking
spray and add onions. Cook until translucent and beginning to brown,
about 5-10 minutes. Add the chicken, season with salt and pepper and
stir in curry powder. Saute chicken until lightly brown. Add the peanut
butter and allow it to melt to coat the chicken. Add the red peppers,
water chestnuts and scallions and season with salt and pepper as you
like. Saute for a few minutes just to release flavor.
Pour the coconut curry sauce over the chicken and vegetables and
stir gently. Cook just until warmed through and thickened a bit, about
3-5 minutes. Season with salt and pepper, as needed. Toss gently with
mint and cilantro. Place linguini in a large deep platter and pour
mixture over the top. Toss gently with tongs. Serve with lime wedges.
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Baked Codfish with Irish Cheese Crust
4 (6-ounce) codfish fillets, skins removed
2 tps Creole seasoning
1/2 cup fine bread crumbs
2 tablespoons melted butter
2 tablespoons minced fresh parsley
2 teaspoons Lakeshore Strong Irish Mustard or Colman's English mustard
2 teaspoons minced garlic, or spring onions
6 ounces cheddar cheese, grated (Kerrygold, Dubliner or Coolea)
1 cup heavy cream
Preheat the oven to 375 degrees F. Butter a casserole dish and set
aside.
Lightly season the codfish on both sides with Essence and place in
the prepared dish, skin side down.
In a bowl, combine the bread crumbs, butter, parsley, mustard, and
garlic, and mix well. Add the cheese and mix well. Place on the fish,
patting down to make a crust. Pour the cream over the fish and bake
until the fish is cooked through, golden brown and the cheese is bubbly,
15 to 20 minutes.
Remove from the oven and serve. Makes 4 servings.
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Roasted Root Vegetable Irish Lamb Stew
4 tablespoons olive oil
3 pounds lamb shoulder, cut into 1 1/2 inch pieces
Salt
Freshly ground black pepper
2 cups leeks, sliced
1/2 cup flour
4 ounces unsalted butter
1 cup Guinness beer
3 cups beef stock
1 cup tomatoes, peeled, seeded and diced
1/2 pound parsnips, peeled and cut into 2-inch pieces
1/2 pound carrots, peeled and cut into 2-inch pieces
1 pound russet potatoes, peeled and cut into 2-inch pieces
4 cloves garlic, cut in half
3 sprigs of fresh rosemary, plus 1 tablespoon chopped
1 cup peas, shelled
1 cup leeks, sliced thinly
Oil for frying
Preheat the oven to 400 degrees. In a heavy-bottomed pot, heat 2
tablespoons of the olive oil. When the oil is hot, add the lamb and
brown evenly. Remove the lamb from the pot and set aside. Add the
leeks and sauté until soft. Add the butter and melt. Add the
flour to make a roux. Turn the heat down to low, and cook the roux
until it is brown, about 15 minutes. Whisk in the beer and stock.
Add the tomatoes and the reserved lamb, bring to a simmer, and cover.
Simmer, covered, for 1 1/2 hours.
While the lamb mixture is simmering, combine the parsnips, carrots,
potatoes and garlic in a large bowl. Toss with remaining olive oil,
salt and pepper and rosemary sprigs. Place the vegetables in a roasting
pan and place in a 400-degree oven. Roast for 45 minutes, stirring
every 20 minutes, until vegetables are tender. Remove the vegetables
from the oven and discard the rosemary sprigs. Add the roasted vegetables
and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped
rosemary. Season with salt and pepper.
Add the thinly sliced leeks to a pot of heated oil and fry for 3
minutes, or until crisp. Remove the leeks from the oil and drain on
paper towels. Season the leeks with salt. Garnish the stew with the
fried leeks. Makes 6-8 servings.
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Trattoria Pork with Vegetables in Wine
Ingredients:
1/4 cup olive oil
4 boneless pork chops
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning
meat
6 stalks celery, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers
Directions:
In a large, heavy skillet heat the olive oil over high heat. Season
the pork chops with salt and pepper. Add the pork to the pan and brown
on both sides, about 4 minutes each side. Remove the pork from the
pan, cover loosely with foil, and set aside.
Add the celery, shallots, and 1/3 cup parsley to the pan and cook
over medium heat until beginning to brown, about 5 minutes. Add the
wine. Using a wooden spoon, scrape the brown bits off the bottom of
the pan. Add the tomatoes and stir. Add the pork back into the pan,
nestling the chops between the fennel and tomatoes so they are mostly
submerged in the pan juices. Cook until the fennel is tender and the
pork is done, about 12 to 15 minutes.
Place the pork on a serving dish. To finish the sauce, add the lemon
zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt
and pepper. Stir to combine. Spoon over the pork chops and serve immediately.
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Spanish Almodovar Chicken
Rice:
3 cups chicken stock
1 tablespoon butter
1/4 teaspoon saffron threads, 2 pinches
1 1 /2 cups white rice
Chicken:
3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan
6 medium pieces chicken breast, 6 ounces, each breast cut in half
across the breast
Salt and pepper
4 cloves garlic, cracked away from skin and crushed
1 medium onion, quartered, then thinly sliced
1 bay leaf, fresh or dried
2 jarred pimentos, drained, halved and sliced
1/4 cup, 2 handfuls, golden raisins
1 small tub, 1 cup, Spanish jumbo green pitted olives, coarsely chopped
1 cup dry white wine
1 cup chicken stock
2 tablespoons butter, chopped into pieces
1/3 cup, a couple of handfuls, flat leaf parsley, chopped
1/2 cup sliced almonds, a few handfuls, toasted
In a medium sauce pan bring stock and butter to a boil. Add saffron
and rice. Cover pot, reduce heat to low and simmer 18 to 20
minutes. Fluff with fork.
In a large skillet over medium high heat, brown chicken seasoned
with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about
2 - 3 minutes on each side. Remove chicken and add another tablespoon
evoo, a turn of the pan. Add garlic and onions and sauté 2
minutes to begin to soften them. Stir in bay, pimento, olives, raisins.
Add wine and cook 1 minute, picking up any pan drippings. Add stock
and bring liquid up to a bubble. Whisk in butter until melted. Return
chicken to the pan and reduce heat to simmer. Cook 15 minutes. Serve
chicken over saffron rice and garnish with lots of chopped parsley
and a generous topping of toasted almonds.
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Beef Stew with Carmelized Onions and Red Wine
3 lbs beef, preferably chuck
Kosher salt
Fresh ground black pepper
Canola oil
2 Tbsp unsalted butter
3 yellow onions, peeled and thinly sliced
2 tsp sugar
2Tbsp all-purpose flour
1 ½ tsp dried thyme leaves
1 ½ C red wine, such as pinot noir
½ C low-sodium beef broth
1 Tbsp tomato paste
Trim excess fat from the meat and cut into 2 inch pieces. Pat dry
with paper towels and season with salt and pepper.
Coat the bottom of a 5- to 7-quart Dutch oven with a film of oil
(about 3 Tbsp). Set pot over medium-high heat. When hot, add a layer
of the meat. Let the meat cook, undisturbed, until browned on the
bottom, about 5 minutes. Using tongs turn the cubes over and cook
5 minutes on the other side. Remove to a platter and continue, working
in batches until all the meat is cooked in this manner. Add more oil
to the pot between batches if necessary.
When the last batch has been removed, add the butter to the pot and
let it melt. Add the onions and a good pinch of salt and cook, stirring,
until the onions soften, about 3 minutes. Sprinkle with sugar and
cook, stirring occasionally, until the onions are limp and golden
and browned, about 15 minutes. Stir in the flour and thyme, increase
heat to high, and cook , stirring, for 1 minute. Add the wine and
broth and bring to a boil. Stir in the tomato paste. Return the meat
and any accumulated juices to the pot, let boil and then reduce heat
so that the stew is just simmering. Cover and simmer until the meat
is tender when pierced and the sauce is thickened, 1 ½ to 2
hours. Remove from heat and let stand for 5-10 minutes to settle flavors.
Yield: 6 servings.
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