Menu 10/14-10/18

Monday-
Butternut Squash, Bacon and Goat Cheese Frittata
Baby Green Salad with Celery Root, Tomato, tossed in a Lemon-Honey Vinaigrette

Tuesday-
Tilapia Scampi
Spaghetti Squash and tomato concasse
Sautéed Swiss Chard, Celery Root and Raisins

Wednesday-
Brined and Grilled Pork Chops with Apple sauce
Oven Roasted Carrots with Thyme and Honey
Oven Roasted Asparagus

Thursday-
Cedar Planked Salmon with Shallot Butter
Sauteed Kale
Delacatta Squash with Shallots and Maple Syrup

Friday-
Aged NY Strips with Roasted Mushrooms
Cabernet Demi-glace
Roasted Brussels Sprouts with Balsamic Glaze
Sweet and Spicy Carrots

Flat Iron Steak with Cocoa-Ancho Chili Rub

We were at a fabulous dinner event at our friend's restaurant, Republic, in downtown Detroit recently and was served this incredible beef.  It was rubbed with cocoa, cinnamon and spices.  I found it complex, sexy and irresistible.  So, I decided to recreate it.  I did not get the recipe from the restaurant chef, but came up with my own take. It got raved reviews, so I thought I'd share.  Enjoy! 

Serves 4


(1) 2# flat iron steak
2 Tbsp. olive oil
1 Tbsp. Canola oil
1 clove garlic, minced
1 Tbsp. cocoa powder
1 Tbsp. Ancho chili powder
1 tsp. cinnamon
Kosher salt & Fresh cracked black pepper, to taste

Preheat oven to 400°

Take flat iron steak out of the fridge, rinse under cold water and pat dry. Place on a rimmed baking sheet and reserve off to the side. In a small bowl combine cocoa powder, chili powder, and cinnamon. 

Generously salt and pepper both sides of steak. Sprinkle Cocoa rub and garlic on both sides, drizzle olive oil over beef and gently massage into the beef.  Let sit out for 30 minutes to come up to temperature. If your kitchen does not have a proper ventilation hood, the next step of searing the beef can be done on your outside grill, so as not to smoke up your kitchen. Just make sure you get it very hot. You can cook entirely on the grill if desired.

Turn vent fan on high setting. Place a cast iron pan on the stove over high heat (if you do not have, any thick bottom pan will work. Just makes sure it’s large enough for steak). Once very hot, add a tablespoon of canola oil and let it heat to smoking. 

Carefully add beef, pressing it down into pan surface. Sear for two minutes, turn and sear the other side. Take pan and place into hot oven and cook to medium-rare, about 7-8 minutes. You can always transfer the beef back to the rimmed baking sheet in order to place in the oven if you want. 

Remove steak from the oven, transfer back to rimmed pan and tent with tin foil. Reserve off to the side for 10-15 minutes in order to rest. 

Slice, serve, and enjoy!

The Joys of Canning- Tomato Sauce

A few years ago dear friends of ours, Ruth and John introduced us to the art of canning.  As a couple its a hoot. We go to the local Farmer's Market and get the freshest ingredients we can.  Then come back into the kitchen, turn on music, open a bottle (or several) of wine, and cook large quantities of whatever met our fancy; then can it.  We use these finished canned products as gifts for family and friends, as well as eat throughout the year.  We've come to love the experience together.  Talking, much laughing, and creating together.  Here's a tomato sauce we made recently. We bought 40#'s of beautiful ripe tomatoes at the market and made seventeen quarts one Saturday afternoon. Obviously, this can be scaled down, I'm sharing the recipe for 6 Quarts.  It does not need to be canned, but does very well frozen or will hold in the frig for 4-5 days. Enjoy!

The secret to this preparation is the cooking of the tomato paste.  A Nona (Italian Grandmother) once taught me the technique of slowly cooking the paste over low heat, frequently scrapping the bottom of the pot as not to burn and really cooking the paste.  By working it in this manner you caramelize it deeply, fully bringing out the incredible flavors that can only happen with this slow (did I say slow?) and patient process. Trust me this labor intensive step will pay huge dividends in the end.

Makes 6 Quarts

1/2 C. olive oil
1 cup shredded onions
4 Tbsp. minced garlic
24 ounces of tomato paste
1 cup white wine
1 gallon puréed fresh ripe tomatoes

1 1/2# pork spare ribs

2 Bay Leaves

4 tablespoons ea. fresh chopped parsley, oregano, and basil
1/2 cup brown sugar
1/2 C. (1 stick) butter

Crushed red pepper flake, to taste

Kosher salt
Fresh ground black pepper, to taste

Set a 8-12 quart stock pot (thick bottomed pot) over high heat. Add olive oil and warm. Add onions and sauté so deep brown edges emerge. Add garlic, stir and cook another minute and garlic becomes fragrant. Lower heat and add tomato paste, stir and combine with onions and garlic. Slowly cook the paste, scraping the bottom of the pot every so often. Cook for 20-30 minutes, being careful not to burn.

Now, add the white wine and increase heat, reduce liquid by half. Add sugar, tomatoes, bay leaves, and pork ribs. Bring sauce to a boil, then lower the heat immediately to a moderate simmer, stirring every 5 minutes or so. Cook sauce for 2 hours and then pull ribs out of the sauce. Let ribs cool enough to handle then pull the tender meat off the bones.  (This can be chopped and added back to the sauce at the end or saved for another use). Return bones back to the sauce and continue to cook until the sauce thickens to the proper consistency, another 1-2 hours.

Once sauce has properly thickened, remove and discard all bones and bay leaves from the sauce. Now, add herbs, red pepper flake and season with salt and pepper. Cook another 15 minutes, then turn off heat and add butter (and if desired, the chopped rib meat). Let butter melt and slowly incorporate into the sauce. Stir and taste, adjust seasoning.

Sauce can be canned (just remember to add 2 tablespoons of lemon juice per quart), frozen up to 3 months, or just shared and enjoyed right away. Enjoy!

Menu 10/4-10/11

Friday-
Grilled Flat Iron Steak rubbed with Cocoa and Ancho Chili
Roasted Beets with Feta and Toasted Walnuts
Sautéed Kale with Blistered Tomatoes
Sweet Potato Hash

Saturday-
Slow Roasted Baby Back Ribs with a Fig and Brown Sugar Glaze
Delicata Squash with Toasted Hazelnuts
Romaine tossed in a Warm Shallot Vinaigrette, Parmesan Crisps

Sunday-
Grilled Shrimp with Mint Pesto over a bed of Spaghetti Squash
Zucchini and Summer Squash Medley with Italian Spices

Monday-
Honey-Dijon Glazed Salmon
Roasted Moroccan-Spiced Carrots
Steamed Broccoli with Lemon zest

Tuesday-
Lemon and Herb Grilled Chicken
Baby Green Salad, crispy Shallots tossed in a Citrus Vinaigrette

Wednesday-
Vegetable Frittata
Lyonnaise Potatoes
Arugula Salad with Pears and Ricotta Salata

Thursday-
Oven Roasted Cod with Lemon and Thyme
Butternut Squash with Parmesan and Herbs
Asparagus with Garlic and Red Bell Peppers

Friday-
"Steak and Red Wine Night" and dancing at The Clawson Steakhouse with friends
The perfect end to a busy week

Chimichurri Sauce

What ketchup is to Americans, Chimichurri is to Argentines; it goes on just about anything. When we visited my daughter in Buenos Aires in February 2019, I found some terrific versions.  And was most surprised at how many recipes used much more oregano than I was used to and not as spicy.  Argentines actually use very little heat in their cuisine, compared to other Latin cuisines.  Taking my experiences in this beautiful country back with me, I put together the below recipe, enjoy!

1/4 C. Fresh Oregano, stems discarded
1/4 C. Fresh Parsley, stems discarded
4 large cloves Garlic, peeled
1/2 tsp. Crushed Red pepper flake
4 Tbsp. Red wine vinegar
1/4 C. Olive oil
2 Tbsp. Fresh squeezed lemon juice
salt and pepper, to taste

In a blender or food processor put all ingredients except oil, salt and pepper.  Process until herbs and garlic are finely chopped. Add oil, combine thoroughly and season to taste with salt and fresh ground black pepper.  Serve at room temperature, Enjoy!

(Sauce can be made three days in advance of use, store covered in refrigerator.  Allow to come to room temperature prior to using.)

Chopped Salad with Avocado, Chicken, and Tortilla Croutons

4-5 corn tortillas (can use flour if you prefer)

3 Tbsp + 2 tsp extra-virgin olive oil, divided

1 3/4 tsp kosher salt, divided 

1 tsp smoked Spanish paprika

3 Tbsp champagne vinegar

1 Tbsp honey 

2 Tbsp Fresh lime juice

Fresh ground black pepper to taste

4 cups mixed salad greens (I used arugula, frisée, radicchio, red leaf and bib lettuces)

2 cups shredded. cooked chicken

One large ripe avocado, sliced

1/4 cup salted & roasted pepitas 

Lime wedges, for serving

Preheat oven to 350°F.

Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle generously with smoked paprika and salt. Placed tortillas directly on the rack in preheated oven. Bake until browned and crisp, 10 to 12 minutes. Remove from oven, let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces.

In a large bowl, whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons of olive oil. Add greens, chicken, avocado, pepitas, and tortilla pieces. Toss to combine. Taste and correct seasoning with salt and fresh ground pepper. Arrange salad on a platter, top with fresh ground black pepper and serve with lime wedges.  Enjoy!

Roasted Salmon with Lemon and Spiced Chickpeas

One lemon, thinly slice, seeds removed

1/2 cup extra virgin olive oil, plus more for drizzling

1 1/2 # Salmon fillet, preferably skin on

1/2 teaspoon kosher salt, plus morph

Freshly ground black pepper

(1) 15-ounce can chickpeas, rinsed and patted dry

1 garlic clove, finely chopped

2 tsp za’atar

1 tsp fresh lemon juice

1 Tbsp honey

4 cups mixed greens (arugula, romaine, red leaf)

4 radishes, trimmed and thinly sliced

Place a rack in lower third of oven, preheat to 350°F.

Toss lemon slices in a large bowl with a drizzle of olive oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons, season generously with kosher salt and fresh cracked black pepper. Drizzle with olive oil then put into hot oven and roast 18 to 20 minutes, depending on thickness. I like my salmon just done with the middle barely opaque. Remove fish from oven, once salmon has cooled, flake into medium size pieces with a fork and reserve.

Meanwhile, bring chickpeas, garlic, za’atar, and remaining 1/2 cup olive oil to a slow simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Grind some fresh pepper over top and correct seasoning with kosher salt if needed (less if your za’atar is salty) Remove skillet from heat.  Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice and honey into oil; taste and correct the seasoning with salt and a few grinds of pepper if needed.

Tossed salad greens in a large bowl with a couple of teaspoons of dressing; divide greens among bowls along with radishes, chickpeas, and salmon (and lemons if desired). Drizzle with more dressing and grind fresh pepper over the top. Serve and enjoy!