"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

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

Pork Chops Milanese
Spaghetti Squash and Asparagus
"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
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!