Monday-
Roasted Acorn Squash and Black Bean Enchiladas
Chopped Salad with Roasted Pumpkin Seeds and a Honey-Lime Vinaigrette
Tuesday-
"New Year's Eve Dinner - Happy 2014"
Slow Braised Beef with Porcini Mushrooms and Red Wine
Oven Roasted Potatoes, Sea Salt and Rosemary
Asparagus with Garlic and Parmesan
Wednesday-
New Year's Day!!
Roasted Pork Loin with Fennel-Mustard Crust
Sauerkraut with Bacon and Caraway
Great Beans and Shallots
Thursday-
Pan Seared Tilapia with Crab
Ratatouille Vegetables
Friday-
"Steak and Martini Night"
Prime Aged Bone-in Ribeye
Crispy Shallots
Baby Arugula Salad with Gorgonzola and Tomatoes
Monday, December 30, 2013
Saturday, December 14, 2013
Weekly Menu Dec. 14th - Dec. 20th
Saturday-
Dinner out with Susan and Matt - Steven Lelli's on the Green
Sunday-
Chicken Mole Enchiladas
Chopped Salad, Honey-Lime Vinaigrette
Monday-
Butternut Squash and Roasted Garlic Cassoulet
Green Beans
Tuesday-
Oven Roasted Salmon with a Sweet Onion Glaze
Celery Salad with Dates, Almonds, and Parmesan
Wednesday-
Beef and Black Bean Chili
Thursday-
Cheese Burger Lettuce Wraps
Sweet Potatoes Fries with Green Onions and Bacon
Friday-
Chicken Cacciatore
Spaghetti Squash
Dinner out with Susan and Matt - Steven Lelli's on the Green
Sunday-
Chicken Mole Enchiladas
Chopped Salad, Honey-Lime Vinaigrette
Monday-
Butternut Squash and Roasted Garlic Cassoulet
Green Beans
Tuesday-
Oven Roasted Salmon with a Sweet Onion Glaze
Celery Salad with Dates, Almonds, and Parmesan
Wednesday-
Beef and Black Bean Chili
Thursday-
Cheese Burger Lettuce Wraps
Sweet Potatoes Fries with Green Onions and Bacon
Friday-
Chicken Cacciatore
Spaghetti Squash
Thursday, December 12, 2013
Pan Seared Snook with Crab & Citrus Buerre Blanc
I recently was down in Naples Florida and cooked a dinner for a couple of clients. The host, a fabulous fisherman asked me to prepare Snook. Truth be told, I never cooked this beautiful fish before. I had it once about 25 years ago at a private party and just remembered that it was a firm, very tasty, meaty fleshed fish. So, I punted and here's what came out...
4 Snook fillets (You can easily substitute Grouper, Sea Bass, or any firm white fish.)
2 Tbsp. Flour
4oz. Crab meat
1 Tbsp. Shallots, peeled and sliced
1 clove Garlic, peeled and sliced
3 Tbsp. Olive oil
Buerre Blanc-
1 Tbsp. Olive oil
8 Tbsp. Butter
2 Tbsp minced shallot
1/2 C. White wine
1Tbsp. Lemon juice
1 Tsp. Orange zest
1 Tsp. Lemon zest
1 C. Heavy cream
1 bay leaf
1 Tbsp Italian flat leaf parsley, chopped
Kosher salt and fresh ground black pepper, to taste
Preheat oven to 400°F.
Add oil to a sauté pan and heat over medium heat. Add shallots and garlic to the oil and cook slowly to infuse flavors to the oil, about 10-15 minutes. Do not burn. Remove garlic and shallots from oil, discard solids and reserve oil to sauté fish.
In a medium sauce pan add 1 tablespoon butter and 1 tablespoon oil, heat over medium high heat. Once hot, add shallots and sweat for 3-4 minutes. Add orange and lemon zests and bay leaf, cook another minute. Increase heat to high and add wine and lemon juice. Reduce by half. Add heavy cream and bring to a boil, stirring often. Be careful cream will expand rapidly and if not watched will boil over and cause a fire on the stove top. Lower heat and reduce cream by half, stirring constantly. Once cream has thickened to the consistency of a sauce, strain through a fine sieve into another small pot. Discard the solids. Put sauce back on low heat and whisk in remaining butter. Season with salt and pepper to taste. Keep sauce warm, but do not boil as it will break.
Season fish fillets with salt and pepper and dust with flour. Place sauté pan with the seasoned oil on medium high heat and get hot. Carefully add fish, skin side up and cook to just golden brown, 5-6 minutes. Turn and cook skin side for a minute or two. Remove from pan and place fish on a buttered baking tray and top with crab. Put into hot oven and cook until fish is just done, depending on the fillets' size, about 8-10 minutes. Once done, remove from oven and let sit for 5 minutes. Plate the fish and top with some of the Buerre Blanc and parsley. Serve and enjoy.
4 Snook fillets (You can easily substitute Grouper, Sea Bass, or any firm white fish.)
2 Tbsp. Flour
4oz. Crab meat
1 Tbsp. Shallots, peeled and sliced
1 clove Garlic, peeled and sliced
3 Tbsp. Olive oil
Buerre Blanc-
1 Tbsp. Olive oil
8 Tbsp. Butter
2 Tbsp minced shallot
1/2 C. White wine
1Tbsp. Lemon juice
1 Tsp. Orange zest
1 Tsp. Lemon zest
1 C. Heavy cream
1 bay leaf
1 Tbsp Italian flat leaf parsley, chopped
Kosher salt and fresh ground black pepper, to taste
Preheat oven to 400°F.
Add oil to a sauté pan and heat over medium heat. Add shallots and garlic to the oil and cook slowly to infuse flavors to the oil, about 10-15 minutes. Do not burn. Remove garlic and shallots from oil, discard solids and reserve oil to sauté fish.
In a medium sauce pan add 1 tablespoon butter and 1 tablespoon oil, heat over medium high heat. Once hot, add shallots and sweat for 3-4 minutes. Add orange and lemon zests and bay leaf, cook another minute. Increase heat to high and add wine and lemon juice. Reduce by half. Add heavy cream and bring to a boil, stirring often. Be careful cream will expand rapidly and if not watched will boil over and cause a fire on the stove top. Lower heat and reduce cream by half, stirring constantly. Once cream has thickened to the consistency of a sauce, strain through a fine sieve into another small pot. Discard the solids. Put sauce back on low heat and whisk in remaining butter. Season with salt and pepper to taste. Keep sauce warm, but do not boil as it will break.
Season fish fillets with salt and pepper and dust with flour. Place sauté pan with the seasoned oil on medium high heat and get hot. Carefully add fish, skin side up and cook to just golden brown, 5-6 minutes. Turn and cook skin side for a minute or two. Remove from pan and place fish on a buttered baking tray and top with crab. Put into hot oven and cook until fish is just done, depending on the fillets' size, about 8-10 minutes. Once done, remove from oven and let sit for 5 minutes. Plate the fish and top with some of the Buerre Blanc and parsley. Serve and enjoy.
Chilled Shrimp Served with a Jicama, Carrot, & Apple Salad
Salad:
Equal parts shredded Jicama, Honey Crisp Apple & Carrot
Lemon juice
Honey, to taste (a drizzle)
Olive oil
Kosher salt & fresh ground black pepper
Garnish - chiffonade Chive
In a large mixing bowl combine all ingredients. Season to taste with salt and pepper. Reserve for shrimp.
Shrimp-
24 large uncooked shrimp, in shells
Court Bouillon:
6 C. Water
1 C. White wine
4 garlic cloves, crushed
Equal parts onion, celery, and carrots
3-4 Thyme branches
3-4 parsley stems
Juice of 1 fresh lemon
2-3 Bay leaves
Kosher salt, black pepper, to taste
In a large pot combine all ingredients. Taste Bouillon it should taste like a soup, very flavorful. Bring just to a boil and reduce heat immediately. Bring water temperature down to 145-155°F. Carefully put shrimp, in their shells, into the bouillon. Cook until just firm, about 6-7 minutes. Drain shrimp mixture into a colander and spread shrimp with vegetables on a sheet pan and place into the refrigerator for 20-30 minutes. Once cold, peel shells from the shrimp and remove veins. Keep chilled until service.
Serve shrimp with Jicama salad and some cocktail sauce.
Equal parts shredded Jicama, Honey Crisp Apple & Carrot
Lemon juice
Honey, to taste (a drizzle)
Olive oil
Kosher salt & fresh ground black pepper
Garnish - chiffonade Chive
In a large mixing bowl combine all ingredients. Season to taste with salt and pepper. Reserve for shrimp.
Shrimp-
24 large uncooked shrimp, in shells
Court Bouillon:
6 C. Water
1 C. White wine
4 garlic cloves, crushed
Equal parts onion, celery, and carrots
3-4 Thyme branches
3-4 parsley stems
Juice of 1 fresh lemon
2-3 Bay leaves
Kosher salt, black pepper, to taste
In a large pot combine all ingredients. Taste Bouillon it should taste like a soup, very flavorful. Bring just to a boil and reduce heat immediately. Bring water temperature down to 145-155°F. Carefully put shrimp, in their shells, into the bouillon. Cook until just firm, about 6-7 minutes. Drain shrimp mixture into a colander and spread shrimp with vegetables on a sheet pan and place into the refrigerator for 20-30 minutes. Once cold, peel shells from the shrimp and remove veins. Keep chilled until service.
Serve shrimp with Jicama salad and some cocktail sauce.
Sunday, November 17, 2013
Roasted Acorn Squash and Black Bean Enchiladas
Filling:
1 Acorn Squash, peeled, seeded, and cut into 1" dice
1 Yellow Onion, diced
1 clove Garlic, minced
1/2 green pepper, diced
1/2 red pepper, diced
1 can (15oz) black beans, drained
1/2 C. Salsa
1 tablespoon; onion powder, garlic powder, chili powder
1 teaspoon; cumin, coriander, paprika, oregano
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
Kosher salt and fresh ground pepper, to taste
Soft corn tortillas
1/2 cup Queso Fresco
1/2 cup shredded Colby Jack cheese
1 cup Enchilada sauce, plus extra for serving
Garnish with sour cream, shredded lettuce and favorite hot sauce
Preheat oven to 400°F.
To make filling:
Place squash in a large mixing bowl, drizzle with 2 tablespoons of oil and all seasonings (onion, garlic, chili powders, cumin, coriander, paprika, and oregano), salt and pepper. Toss well. Put seasoned squash on rimmed baking sheet and place in oven. Cook for 20 minutes, stirring half way through.
Meanwhile, in a large pan heat the last tablespoon of oil. Add onions and peppers. Cook for 5-7 minutes until they start to soften. Add minced garlic and black beans. Cook for another 5 minutes. Add salsa, mix well and correct seasoning with salt and pepper. Mix in cilantro. Reserve warm. When squash is done, add to black bean mixture, mix.
Place 1/4 cup of enchilada sauce on bottom of a clean baking dish. Take a small amount of squash filling and place on tortilla. Add a small amount of queso fresco and roll, place enchilada seam side down onto sauced dish. Repeat until all filling and Queso is used. Rope enchiladas with sauce and shredded Colby jack. Place dish into oven and cook for 30 minutes or until cheese is fully melted but not brown. Remove from oven and let sit for 5-10 minutes before serving. Serve with shredded lettuce, sour cream, hot sauce, if desired and additional enchilada sauce. Enjoy!
1 Acorn Squash, peeled, seeded, and cut into 1" dice
1 Yellow Onion, diced
1 clove Garlic, minced
1/2 green pepper, diced
1/2 red pepper, diced
1 can (15oz) black beans, drained
1/2 C. Salsa
1 tablespoon; onion powder, garlic powder, chili powder
1 teaspoon; cumin, coriander, paprika, oregano
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
Kosher salt and fresh ground pepper, to taste
Soft corn tortillas
1/2 cup Queso Fresco
1/2 cup shredded Colby Jack cheese
1 cup Enchilada sauce, plus extra for serving
Garnish with sour cream, shredded lettuce and favorite hot sauce
Preheat oven to 400°F.
To make filling:
Place squash in a large mixing bowl, drizzle with 2 tablespoons of oil and all seasonings (onion, garlic, chili powders, cumin, coriander, paprika, and oregano), salt and pepper. Toss well. Put seasoned squash on rimmed baking sheet and place in oven. Cook for 20 minutes, stirring half way through.
Meanwhile, in a large pan heat the last tablespoon of oil. Add onions and peppers. Cook for 5-7 minutes until they start to soften. Add minced garlic and black beans. Cook for another 5 minutes. Add salsa, mix well and correct seasoning with salt and pepper. Mix in cilantro. Reserve warm. When squash is done, add to black bean mixture, mix.
Place 1/4 cup of enchilada sauce on bottom of a clean baking dish. Take a small amount of squash filling and place on tortilla. Add a small amount of queso fresco and roll, place enchilada seam side down onto sauced dish. Repeat until all filling and Queso is used. Rope enchiladas with sauce and shredded Colby jack. Place dish into oven and cook for 30 minutes or until cheese is fully melted but not brown. Remove from oven and let sit for 5-10 minutes before serving. Serve with shredded lettuce, sour cream, hot sauce, if desired and additional enchilada sauce. Enjoy!
Saturday, November 16, 2013
Granola for a Paleo Lifestyle
I love this in a bowl with almond milk or straight up out of the ziplock bag. It's the easiest thing in the world to whip up and kills anything you'll buy in the store. It's also way less expensive to make yourself. Enjoy!
1 cup sliced almonds
1 cup pumpkin seeds
½ cup pecans, chopped
½ cup unsweetened shredded coconut
½ cup vegetable oil
½ cup honey
¼ cup maple syrup
1 cup dried cranberries, blueberries, raisins, or cherries
1 tablespoon cinnamon
1/2 tablespoon vanilla extract
1 teaspoon salt
Preheat oven to 325°F.
Add all ingredients, except honey, dried fruit and maple syrup to a large mixing bowl. Mix well. Place on a baking sheet (use parchment paper for easy clean up). Bake for 15 minutes, remove and carefully stir in the syrup and honey. Return to oven and cook an additional 10 minutes, stirring occasionally. Watch carefully the last 5 minutes so as not to burn. Remove baking sheet from the oven, mix in dried fruit. Let cool. Serve and Enjoy!
1 cup sliced almonds
1 cup pumpkin seeds
½ cup pecans, chopped
½ cup unsweetened shredded coconut
½ cup vegetable oil
½ cup honey
¼ cup maple syrup
1 cup dried cranberries, blueberries, raisins, or cherries
1 tablespoon cinnamon
1/2 tablespoon vanilla extract
1 teaspoon salt
Preheat oven to 325°F.
Add all ingredients, except honey, dried fruit and maple syrup to a large mixing bowl. Mix well. Place on a baking sheet (use parchment paper for easy clean up). Bake for 15 minutes, remove and carefully stir in the syrup and honey. Return to oven and cook an additional 10 minutes, stirring occasionally. Watch carefully the last 5 minutes so as not to burn. Remove baking sheet from the oven, mix in dried fruit. Let cool. Serve and Enjoy!
Weekly Menu Nov. 16th - Nov. 22nd
Saturday-
Thai-styled Chicken Lettuce wraps
Spicy Asian Green Beans
Sunday-
Pot Roast, Mushroom Gravy
Roasted Root Vegetables
Monday-
Roasted Acorn Squash and Black Bean Enchiladas, Quesco Fresco
Salsa Verde
Tuesday-
Spaghetti Squash with Bolognese
Grilled Turkey Sausage topped with Gorgonzola
Wednesday-
Butternut Squash and Roasted Garlic Cassoulet
Arugula Salad with Crispy Shallots and Honey-Lemon Vinaigrette
Thursday-
Grilled Garlic Shrimp, Spaghetti Squash
Friday-
"B.A.S Night" (Big Ass Steak night)
Bone-in Aged NY Strip Steaks
Mushrooms with Caramelized Shallots
Sautéed Spinach with Garlic
Mashed Turnips with Green Onions
Thai-styled Chicken Lettuce wraps
Spicy Asian Green Beans
Sunday-
Pot Roast, Mushroom Gravy
Roasted Root Vegetables
Monday-
Roasted Acorn Squash and Black Bean Enchiladas, Quesco Fresco
Salsa Verde
Tuesday-
Spaghetti Squash with Bolognese
Grilled Turkey Sausage topped with Gorgonzola
Wednesday-
Butternut Squash and Roasted Garlic Cassoulet
Arugula Salad with Crispy Shallots and Honey-Lemon Vinaigrette
Thursday-
Grilled Garlic Shrimp, Spaghetti Squash
Friday-
"B.A.S Night" (Big Ass Steak night)
Bone-in Aged NY Strip Steaks
Mushrooms with Caramelized Shallots
Sautéed Spinach with Garlic
Mashed Turnips with Green Onions
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