"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, May 20, 2018

Balsamic Roast Pork Tenderloin

This can be made on the grill as easily as in the oven.  Simple, easy, and with tremendous flavors.  Great with scalloped potatoes, roasted vegetables or a fresh salad.  Enjoy!

serves 4-6

3# Pork tenderloins (2- 1 1/2# each)
4 cloves Garlic, peeled and crushed
2 Tbsp. chopped fresh Rosemary, stems removed
2 Tbsp. grated lemon zest
2 Tbsp. olive oil separated
1 tsp. each of sea salt and fresh ground black pepper, to taste
1/2 C. beef stock
1/2 C. balsamic vinegar
2 Tbsp. butter
2 Tbsp. caper berries ( can substitute capers)

Preheat the oven to 450˚F.


Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins.


In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.

Transfer to the oven and roast for about 12 minutes. (Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F.) Remove pork from the pan and keep warm.(Important, let pork rest 7-10 minutes before you slice.  This allows the juices to remain in the meat and not run out all over your cutting board and the plate, keeping the meat very flavorful and juicy)
Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers.
Slice the tenderloin into thick 1" slices and serve with balsamic caper sauce over the top. Enjoy!

Weekly Menu: 5/19-5/25/18

Saturday
Pulled chicken and pork tacos
Avocado Salad with Pickled Jalapenos
Roasted corn and black bean salsa
Habanero and pineapple salsa

Sunday
Balsamic Glazed Pork Tenderloin
Spaghetti squash
Steamed Broccoli with Citrus-herb Butter

Monday
Grilled Vegetable Pasta with roasted Grape Tomatoes and Basil

Tuesday
Grilled Lamb Kofta with Tzatziki sauce 
Cucumber, Tomato, & Red Onion Salad
Roasted Eggplant
Hummus with vegetables

Wednesday
Sous Vide Tuna with Caper berries and Lemon
Sautéed Tuscan Kale Chopped
Garden Salad with roasted garlic vinaigrette

Thursday
BBQ Chicken
Roasted corn with cilantro and crumbled Queso Fresco
Romaine Salad with Sweet Onion Vinaigrette

Friday
“Steak and Red Wine Night”

Monday, May 7, 2018

Butternut squash with dates and walnuts

So, I know it’s May and Spring has finally sprung, it was 80° today in Detroit, Butternut squash might not be the first thing that comes to mind. But, I love butternut squash; when roasted, it becomes so luxurious and comforting. You could easily add bacon to this one and it would be a grand slam. I was keeping it vegetarian, for meatless Monday, but will definitely be making this again with pork.

 
1 medium to large butternut squash, peeled, seeded, and cut into 1 1/2 inch pieces
1/2 small onion, diced
1 glove garlic, minced
1/2 C. toasted walnuts, cut into pieces
1/4 C. dates, pitted and chopped
1 tsp. fresh sage
1 tsp.  fresh thyme
1 Tbsp. honey
1/2 Jalapeño pepper, minced (add more if you like the heat) A good squeeze of fresh lemon juice Sea salt and fresh cracked black pepper

Preheat oven to 400°.

Cover the bottom of a rimmed baking sheet with a parchment paper.

In a large mixing bowl combine the squash, onion, garlic, herbs, jalapeño, salt and black pepper. Drizzle with 1 to 2 tablespoons of good olive oil and toss to evenly coat the squash.  Pour contents of bowl onto the baking sheet and using kitchen tongs space squash evenly in a single layer. Place into oven and roast for 20 minutes. Remove squash from oven and using the kitchen tongs turn the squash.  Add dates, honey, and lemon juice to the hot squash. Mix well to coat all the pieces. Place back into oven and roast another 15 minutes. Remove and serve hot.  Enjoy!

Grilled, Chilled Shrimp with an Adobo Aioli

You can certainly serve these by themselves, just dynamite.  I added the aioli, because I wanted there to be a heat note that I thinks adds to the shrimp.  And, let's face it, it always fun to dip our food into something.  Enjoy!

Shrimp
2# large shrimp (16 to 20 per pound), peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small diced
1/4 C. minced fresh parsley
1/4 C. Minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
Sea salt and freshly ground black pepper, to taste
1/4 C. olive oil
1 lemon, juiced

Adobo Aioli:
1/4 C. mayonnaise
1 Tbsp. Chipotle peppers in Adobo
squeeze lemon juice
1 clove garlic, minced

Make the aioli by combining all the ingredients in a small bowl.  Reserve in the refrigerator, can be made 3-4 days ahead of time.
 
For the shrimp, combine all the ingredients in a large mixing bowl and allow them to marinate for 1 hour room temperature or cover and refrigerate for up to 2 days.

Heat grill and brush with oil to prevent sticking.

 Skewer shrimp.  Grill the shrimp for only 1 1/2 minutes on each side. Plate, serve with dipping sauce, and enjoy!

Grilled Radicchio

Looking for something different to spice it up.  With warmer weather here, it's always cool to grill different hearty lettuces to make a salad or side dish really stand out.  The bitterness of the Radicchio stands up nicely to the garlic and citrus.  The creamy-nuttiness of the pecorino adds a terrific counterpoint to the dish.  Enjoy!


1/3 C. Olive oil
1/4 C. Balsamic vinegar
4 cloves garlic
1 Tbsp. Rosemary, minced
1 tsp. Orange peel, grated
2 Tbsp. Orange juice
1/2 tsp. Red pepper flake
1 head Radicchio, trimmed stem and quartered
Sea salt and fresh ground black pepper, to taste
1/2 C. Shaved Pecorino cheese

 
Preheat grill, get it hot.

In a blender combine the first 7 ingredients. Blend to a vinaigrette (you may need to add a little water to correct the consistency)

Place the lettuce in a large mixing bowl. Toss in the vinaigrette, then add salt and pepper; let sit 15 minutes.

Place the radicchio onto the hot grill for about 3 minutes a side. You want the outer leaves to get a nice char. Remove and put on you platter, drizzle with remaining dressing and sprinkle top with cheese. Serve and Enjoy!

Wednesday, April 25, 2018

Roasted Beets with Goat Cheese and Walnuts

I love roasted beets and the goat cheese is such a classic go with.  I use latex gloves to handle the beets, so my hands aren't ruby red for the rest of the day.  Enjoy!




Serves 4

6 fresh large beets, peeled, washed and cut into 2” pieces
Good olive oil
A squeeze of fresh lemon juice
Sea salt and fresh cracked black pepper, to taste
1 tsp. fresh thyme
1/4 cup toasted and chopped walnuts
4 ounces of goat cheese, roughly crumbled

Preheat oven to 400°F.

In a medium sized mixing bowl toss beets with olive oil, lemon juice, thyme, salt and black pepper. 

Place on a rimmed baking pan that is lined with parchment paper. Place pan with beets into hot oven and cook for 15 minutes. Remove and using a kitchen spoon turn beets and return to oven for another 10-12 minutes or until beets are cooked all the way through.  Remove from oven and let rest for 5 to 10 minutes. Add crumbled goat cheese and top with walnuts, serve and enjoy!

Chicken stuffed with Ham and Mushrooms

Sometimes dishes just come to me.  I knew I was going to do something with the chicken breasts we had in the frig.  I normally don't like breast meat, I'm a dark meat guy.  Give me a succulent thigh, braised or brined, then grilled and I'm lovin' it.  But, this is what we had.  I saw the ham and put the rest together.  It came out great and pretty easy to assemble and cook.  I finished the chicken with a little butter and used the pan juices for a quick and easy sauce, but you could make a separate sauce too. Enjoy!





Serves 6
 

4 skinned and deboned chicken breasts
1/2# good smoked ham, shaved thinly
1 C. sliced baby Bella mushrooms
2 shallots, minced
1/4 C. Chicken stick or broth
3/4 C. Grated Gruyere cheese
1 large clove garlic, peeled and minced
3 Tbsp. Olive oil
1 tsp. fresh thyme
1/2 tsp. Paprika
Sea salt and fresh ground black pepper

Wooden toothpicks
 

Preheat oven to 400°F.
 
Heat a large skillet over medium high heat. Add some olive oil and get hot. Add shallots, stir and cook until translucent; about 3 to 4 minutes.  Add garlic and cook another minute. Add mushrooms and season with sea salt to help bring out moisture. Stir and cook until mushrooms get golden brown, 10 to 15 minutes. Add stock and fresh time to taste, mix well and reduce liquid until almost dry. Taste and correct seasoning with salt and black pepper. Remove from heat and let cool on the side.
 

Using a very sharp knife carefully cut a pocket in each chicken breast. Stuff each breast by layering some smoked ham, then mushroom mixture and top with some cheese. Gently press down on top of the chicken breast and using a few wooden toothpicks secure edges of the pocket, so filling does not come out during cooking. Place stuffed chicken on a rimmed baking pan and season with paprika, sea salt and fresh cracked black pepper. Drizzle with olive oil and place in hot oven. Cook for 25 minutes, then transfer under hot broiler for last 4-5 minutes to get brown. Remove from broiler and let rest for 10 minutes.

Remove toothpicks and slice on the bias. Serve and enjoy!