"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.

Monday, April 24, 2017

Slow Roasted Tomato Bruschetta


Dehydrating the tomatoes is the key to huge flavor in this great appetizer.  Think sophisticated pizza and with only 7 ingredients it couldn’t be easier.  Make the day before since you need about 6 hours in an oven to do these right.  Just reheat or serve at room temperature.  Also goes great in a salad or on your favorite sandwich to “kick it up a notch!”

Makes 2 dozen

Good quality Olive oil

10 ripe Roma tomatoes, tips removed and cut in halve vertically

8-10 cloves of garlic, minced fine

1 cup fresh basil leaves, finely chopped

1 French baguette

Sea Salt and fresh ground black pepper

¼ cup grated fresh Parmesan cheese

 
Preheat oven to 225 F.

In a large mixing bowl combine tomatoes, garlic, and basil.  Coat tomatoes liberally with olive oil.  Add salt and pepper to taste.

Prepare a large baking sheet with parchment paper.  Arrange tomatoes, cut side down, on paper.  Spoon the remaining garlic mixture on top of each.  Place tray into the oven and roast tomatoes for 5 to 6 hours or until they have shrunk in size by about 75%.  Remove tray from oven and let tomatoes cool.  This step can be done up to 3 days before.  Just make sure to cover and refrigerate.

Preheat broiler and position top shelf at highest position (closest to burner).  Slice baguette into 24, ½” slices and brush with olive oil.  Arrange on a baking sheet and place one tomato (you may have to slice tomatoes if too large for bread. I like to gently press them into the bread with the back of a fork).  Top with cheese and place tray under hot broiler until cheese has turned golden brown and bubbly, about 2-3 minutes.  Serve and Enjoy!

Monday, April 3, 2017

Weekly Menu 4/1 - 4/7/2017


Saturday
Soy Glazed Chicken
Oven Roasted Broccoli and Mushrooms
 
Sunday
Barbecue Ribs
Red Cabbage and Apple Slaw
Chopped Salad with Green Olive Vinaigrette
 
Monday
Oven Roasted Salmon with a Lemon-Caper Butter Sauce
Asparagus with Chopped Egg
 
Tuesday
Pork Tenderloin with a Dijon Mustard and Herb Crust
Sautéed Apples with Thyme
Chopped Salad with Citrus-Honey dressing
 
Wednesday
Red Wine Braised Beef
Caramelized Butternut Squash, Carrots and Onions

 Thursday
Pork Chops Milanese
Spaghetti Squash and Asparagus
 
Friday
"Opening Day Party"

Pasta Bake with Pepperoni and Spinach
Mini Meatball Parmesan Sliders

Soy Glazed Chicken

I was watching a travel show and they were showing a Michelin chef in China prepare this incredible Cantonese dish and thought, "WOW, I got to make this!"  You know how sometimes you see something and say- I gotta have that!  Well, this was one of those times.  I served it with a simple steamed rice, so the sauce could shine.  By the way, the sauce is awesome on stewed eggplant (your shoe would taste great with this stuff)  You can add different spices- cinnamon, star anise, Chinese five spice, but here's the basics. 

 
1 Whole Chicken, cut into parts
1 cup Soy sauce
1 cup Water
1 cup white sugar
1/4 cup smashed garlic
1/4 cup minced Ginger
Red pepper flakes, to taste
Garnish-
2 green onions, sliced thinly
Sesame seeds

 
Combine soy, water, sugar, garlic, ginger and pepper flakes in a large pot.  Place pot over medium-high heat and bring to a boil.  Using tongs carefully add chicken pieces and cook for 35 minutes, turning pieces every 5 minutes.  Once chicken is done remove from pot and reserve pieces on a plate.  Continue to reduce soy glaze until thick, maybe another 8-10 minutes.  Then, return chicken to the pot and toss with hot sauce.  Remove chicken and place on a warm serving dish, sprinkle with green onion, sesame seeds, and serve immediately.  Spoon additional sauce into a bowl and serve alone side of chicken.  Serve with white rice.  Enjoy!

Tuesday, March 14, 2017

Weekly Menu 3/11 - 3/17

Saturday-
Dinner out with Friends (Beer and burgers on the East-side)

Sunday-
Roast Chicken Breast stuffed with a Wild Mushroom Duxelle
Crispy Brussels Sprouts
Carrots with Tunisian spice

Monday-
Chicken Piccata
Chopped Salad with a Honey-Dijon Dressing
Roasted Asparagus with Parmesan

Tuesday-
Sweet Potato and Braised Pork Hash
Roasted Broccoli and Onions

Wednesday-
Oven Roasted Salmon with Porchetta Crust
Sautéed Zucchini with Italian Herbs
Butternut Squash with Walnuts and Cranberries

Thursday-
Spanish Tapas Party

Friday-
Steak and Wine Night

Spanish Tapas Party


Thought I'd entertain a few clients at my house and thought a Spanish Tapas theme would be perfect.  Great food, Spanish wine, a few beers- the perfect recipe.  Here's the menu and recipes.
 
Smoked Paprika Almonds (Almendras al Pimenton)
Mixed Spanish Olives
Tortilla Espanola (Spanish Tortilla)
Apple and Manchego Crostini
Garlic Shrimp (Gambas al Ajillo)
Crispy Potatoes with Aioli and Spicy Tomato Sauce (Patatas Bravas)
Spanish Chicken with Chorizo and Olives
Braised Beef in Red Wine
Fresh Fruit
Lemon-Sugar cookies


 
Tortilla Espanola (Spanish Tortilla)

1/2 C. olive oil
2 # Russet potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 Tbsp olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 oz. Serrano ham, chopped
2 Tbsp chopped fresh Italian parsley

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.

Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.

Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.

Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.


Smoked Paprika Almonds (Almendras al Pimenton)

1 1/2 C. raw almonds
1 Tbsp. coarse sea salt
1/2 Tsp. smoked sweet Spanish paprika
1 Tbsp. olive oil

Preheat oven to 400°  F.

Spread almonds onto ungreased baking sheet and toast in the oven, stirring occasionally, until golden brown, about 8 minutes.

While nuts are toasting, combine salt and paprika in a small spice grinder or mortar and pestle.  Grind into a fine powder.

Once almonds are out of the oven, drizzle with olive oil and toss to coat.  Sprinkle with the salt and paprika powder and stir again.  Transfer to serving bowls and serve at room temperature.  Enjoy!



Apple and Manchego Crostini

Ciabatta bread
1 Tbsp. garlic oil
olive oil
1 pink lady apple, cut into wedges
Manchego cheese, cubed
salt and pepper
chives, chopped

Turn on broiler to highest setting. 

Split the ciabatta bread horizontally and brush generously with garlic oil.  Season lightly with salt and pepper.  Toast to a golden brown under the broiler.  Remove and reserve to the side. 

Either on a hot grill or in a hot skillet, carefully brush a small amount of olive oil on the surface.  On the grill mark both sides of the apple, about 1-2 minutes per side.  In a skillet, sear each side.  Remove and reserve. 

Assemble each "bite" by first cutting the ciabatta into 1 or 2 bite sized pieces, add a wedge of apple and then cheese.  Use a cocktail pick to secure everything to the bread.  Sprinkle with chive.  Serve and Enjoy!
 

Tuesday, January 24, 2017

Butternut Squash Loaf with Cranberry


½ c. cooked black beans
2 Tbsp. olive oil
¼ C. diced onions
3 garlic cloves, minced
1 carrot, peeled and diced small
1 celery rib, diced small
½ green apple, peeled and diced small
2 tsp. Italian seasoning
2 C. cooked butternut squash, roughly mashed
½ C. cooked quinoa
1 Tbsp. toasted walnuts, chopped
1 beaten egg
¼ C. panko breadcrumbs
2 tsp. sea salt

Cranberry Glaze

½ C. fresh cranberries
¼ C. ketchup
2 Tbsp. brown sugar
1 tsp. Sriracha sauce
1 garlic clove, minced


Preheat oven to 350°F.

Place cranberries on a small baking sheet. Place black beans on another.  Put both in the oven and roast for about 15 minutes. Remove and set aside.

Warm oil in frying pan over med-low heat; add onion and the minced 3 garlic cloves.  Cook until onions are translucent, about 5 minutes.  Add carrot and celery, cook 5 minutes.  Add the apple and Italian seasonings and cook another 3 minutes.

In a large mixing bowl, combine squash, cooked vegetables, quinoa, roasted black beans, walnuts, eggs, panko, and salt.  Mix until well combined.  Transfer mixture to a parchment lined 9x5 loaf pan, smoothing out with a spatula to remove any air bubbles.

Prepare the cranberry glaze- puree roasted cranberries and all glaze ingredients until smooth.  Spoon glaze over squash loaf so fully covered.  Place loaf in oven and bake for 45 minutes.  Remove from oven and let rest 5-10 minutes.  Serve and enjoy!

Weekly Menu Jan. 21- Jan. 27

Saturday-
Dinner out with friends- Chartreuse

Sunday-
Pot Roast with Potatoes, Onions, and Carrots
Mushroom Gravy
Roasted Brussel Sprouts with Honey-Lime Sriracha glaze

Monday-
Butternut Squash and Sweet Potato Enchiladas
Baby Greens Salad with Toasted Pumpkin Seeds, Sweet-Lemon Dressing

Tuesday-
Sous Vide Tuna with Citrus and Dill Pesto
Spaghetti Squash with Garlic and Parmesan

Wednesday-
Vegetable,White Bean, and Thyme Cassoulet
Chopped Romaine Salad with Roasted Garlic Vinaigrette

Thursday-
Pan Roasted Black Cod with Braised Leeks
Mixed Greens Salad with Green Goddess Dressing

Friday-
Mystery Night??