tag:blogger.com,1999:blog-72580330727177291262024-03-15T21:10:01.959-04:00Dinner DealingsThe ramblings of a retired Chef. Menus, recipes, ideas, and commentary.What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.comBlogger772125tag:blogger.com,1999:blog-7258033072717729126.post-84294709711275460762020-12-11T08:43:00.001-05:002020-12-11T08:43:38.816-05:00Weekly Menu 12/12- 12/18<h4 style="line-height: normal; margin-bottom: 0in; text-align: left;"> <b><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"> Saturday<br /></span></u></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">
Lamb Kofta<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Israeli Tomato and Cucumber Salad<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Hummus and Pita<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> <br /></o:p></span><b><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Sunday<br /></span></u></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Slow Roasted Barbecue Pork Ribs<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Broccoli Slaw<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Sweet Potato Fries<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> <br /></o:p></span><b><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Monday<br /></span></u></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Holiday Spiced Pumpkin Soup with
Toasted Pepitas<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Roasted Mushroom Bruschetta<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> <br /></o:p></span><b><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Tuesday<br /></span></u></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Pan Seared Salmon<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Roasted Carrots and Parsnips<br /></span>Sautéed<span style="font-size: 12pt;"> Tuscan Kale with Garlic and Parmesan</span><br /><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> <br /></o:p></span><b><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Wednesday<br /></span></u></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Shredded Chicken Tacos<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Guacamole and Salsa<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> <br /></o:p></span><b><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Thursday<br /></span></u></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Oven Roasted Black Cod with Spiced
Lentils<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Asian Green Beans<br /></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p> <br /></o:p></span><b><u><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Friday<br /></span></u></b><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">"Steak and Red Wine Night"</span></h4>
What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com1tag:blogger.com,1999:blog-7258033072717729126.post-54570688446330691572020-12-05T10:39:00.007-05:002020-12-05T10:41:50.640-05:00Spicy Stir Fried Chinese Green Beans<p><i>If you can make vegetables taste this good, you may not even need the meat (who am I kidding, love meat!). If you can find Chinese long beans that would be great, but regular green beans work fine. I will warn you, these are addicting. They are spicy, sweet, and the addition of bacon makes them beautifully smoky. You may never look at greens beans the same way again. Enjoy!</i></p><p>Serves 6</p><div style="text-align: left;">2 Tbsp. Chinese chili garlic sauce<br />2 Tbsp. Oyster sauce (Hoisin sauce works as a substitute)<br />1 tsp. white sugar<br />1 Tbsp. avocado or sunflower oil (any frying oil good for high heat will work)<br />6 slices of thick, center cut bacon, cut into bite sized pieces<br />3 cloves garlic, minced<br />1 small shallot, chopped (1/4 of an onion will work too)<br />1# trimmed green beans (if using long beans, trim and then cut into 2-3" pieces)</div><div style="text-align: left;">1/4 C. chicken stock</div><div style="text-align: left;">salt and black pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Optional- Sesame seed oil and sesame seeds</i></div><p>In small mixing bowl, combine, chili garlic sauce, oyster sauce, and white sugar. Set aside.</p><p>Heat either a wok or skillet over high heat (get that vent fan working, gonna smoke). Add oil and bacon. Cook bacon until edges are crispy and fat has rendered. Add chopped garlic and shallot. Stir fry for 30 seconds or until they become fragrant (be careful not to burn, it'll go quick). </p><p>Pour sauce into pan, mix and cook an additional 30 seconds. Add green beans and stock, mix and cover with a lid and let cook for 5-6 minutes. Stir occasionally. Cook until beans are tender and most of the liquid has evaporated. Taste and correct seasoning with salt and pepper if needed. If using, drizzle a small amount of sesame oil over beans and top with sesame seeds. Serve and enjoy!</p>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-55611751592298259122020-12-05T10:18:00.002-05:002020-12-05T10:41:33.026-05:00Beef Bulgogi<p> <i>For my Daughter's Birthday she asked if I could do Korean Barbecue. I said, "Sure thing!" She really wanted beef over pork, so we made this really excellent, very fulfilling version of this traditional preparation. The beef is best if left marinating over night, so a bit of planning is needed, but if not, an hour in frig will be just fine. I cooked the meat on my grill using a screen so the strips would not fall through. I wanted to get that really nice char the flame gives the meat. A hot, heavy bottomed skillet or cast iron on your cooktop inside will do the trick too. Just make sure your vent is on and windows open, cause you will create a bunch of smoke. I served it over cauliflower rice (keeping it healthy), along side some spicy stir fried Chinese Green Beans. Totally was a hit and I think you'll no longer need to order this in. Enjoy!</i></p><p>Serves 4 people</p><div style="text-align: left;">3 Tbsp. Soy Sauce<br />2 Tbsp. mirin (you can substitute a sweet white wine of sherry)</div><div style="text-align: left;">2 Tbsp. white sugar<br />1/2 ripe pear, remove skin and core. Mash to pulp<br />1 Tbsp. sesame oil, plus more for finishing the dish<br />1 Tbsp. sesame seeds, plus more for finishing the dish<br />1# thinly sliced beef ribeye<br />1 large onion, sliced, divided in half<br />6 cloves garlic, finely chopped<br />3 green onions<br />2 Tbsp. sunflower oil (can substitute canola or vegetable oil)</div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Optional garnish- serve with kimchi and lettuce wraps</i></div><p>First, remove root end of green onions and cut them 3/4 from the bottom, cut the white parts in half lengthwise, then into 2-inch long pieces. Chop the remaining green parts and reserve both separately on the side.</p><p>In a large mixing bowl combine soy sauce, mirin, sugar, pear pulp, sesame oil, and sesame seeds. Add beef, half the sliced onions, garlic, and white parts of the green onions. Mix well with your hands and marinate for 1 hour up to overnight in the refrigerator.</p><p>Heat your flame grill (use a screen so the meat won't fall through). You can also use a skillet or cast iron pan on your cooktop. Get skillet very hot (if using skillet, add a small amount of oil to pan and heat before adding beef). Cook beef for 6-8 minutes. Remove from heat and let beef rest 3-4 minutes.</p><p>Meanwhile, heat small skillet add sunflower oil and heat. Add remaining sliced onions to hot oil and cook until edges brown slightly, 3-5 minutes. Once done, place onions on serving platter, place bulgogi right on top of onions and garnish with sesame seeds, small amount of sesame oil, and the sliced green onions. Serve with warm cooked white rice, kimchi (if desired) and lettuce wraps. Enjoy!</p>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-64579217596784456572020-12-05T09:44:00.000-05:002020-12-05T09:44:03.528-05:00Weekly Menu 12/5-12/12<div style="text-align: left;"> <b><u>Saturday</u></b><br />Shredded Chicken Tacos<br />Pico De Gallo</div><div style="text-align: left;">Chopped salad with Avocado, roasted corn, and tomato - Sweet-Lime Vinaigrette</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Sunday</u></b></div><div style="text-align: left;">Slow Roasted Barbecue Pork Loin</div><div style="text-align: left;">Broccoli with Roasted Shallots</div><div style="text-align: left;">Baked Beans</div><div style="text-align: left;">Tator tots</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Monday</u></b></div><div style="text-align: left;">Stir Fry Vegetables with Teriyaki </div><div style="text-align: left;">Cauliflower Rice with Green Onions</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Tuesday</u></b></div><div style="text-align: left;">Carrot and Ginger Porridge with Sweet Potato</div><div style="text-align: left;">Broccoli with Red Onion and Oranges</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Wednesday</u></b></div><div style="text-align: left;">Grilled Lemon and Herb Chicken</div><div style="text-align: left;">Spicy Oven Roasted Carrots</div><div style="text-align: left;">Sautéed Kale with Pistachios and Golden Raisins</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Thursday</u></b></div><div style="text-align: left;">Oven Roasted Tilapia with Citrus Zest</div><div style="text-align: left;">Spaghetti Squash with Tomato and Parmesan</div><div style="text-align: left;">Asparagus with Roasted Garlic</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Friday</u></b></div><div style="text-align: left;">"Steak and Red Wine Night"</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Saturday</u></b></div><div style="text-align: left;">Lamb Kofta</div><div style="text-align: left;">Israeli Tomato-Cucumber Salad</div><div style="text-align: left;">Hummus and Pita</div><p><br /></p>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-29729183938624051482020-11-19T11:29:00.000-05:002020-11-19T11:29:16.317-05:00Sweet-and-sour chicken<p><i>Why go through the hassle of ordering and picking up Chinese food (or waiting for delivery). How many times have you tried a new spot and been disappointed? Here's a great version of sweet and sour chicken, got raved reviews and so easy to make. Enjoy!</i></p>
<p class="MsoPlainText">Serves 4</p><p class="MsoPlainText"><u style="font-weight: bold;">Sauce</u><o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">3/4 C. granulated white sugar<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">1/2 C. apple cider vinegar<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">1/4 C. Ketchup<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">2 Tbsp. Soy sauce<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">1 Tbsp. sesame oil<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">1 Tbsp. brown sugar<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">3 cloves garlic, minced<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">2 Tbsp. cold water<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">1 Tbsp. corn starch<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;"><o:p> </o:p></p>
<p class="MsoPlainText" style="text-align: left;"><b><u>Chicken</u></b><o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">2 large boneless chicken breasts, skin removed and cut into 1” pieces<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">2 Tbsp. soy sauce<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">3 Tbsp. corn starch<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">Kosher salt and black pepper<o:p></o:p></p>
<p class="MsoPlainText" style="text-align: left;">4 Tbsp. Avocado oil or vegetable oil for frying<o:p></o:p></p><p class="MsoPlainText" style="text-align: left;">3 Tbsp. Green Onion, sliced thinly on the bias</p><p class="MsoPlainText" style="text-align: left;">2 C. Cooked white rice</p><p class="MsoPlainText" style="text-align: left;"><br /></p><p class="MsoPlainText" style="text-align: left;">Place cut chicken in a large ziplock bag. Add soy sauce, salt and pepper to taste, seal and coat evenly. Open bag, add corn starch, seal and mix well to fully coat chicken. Reserve.</p><p class="MsoPlainText" style="text-align: left;">In a sauce pan combine the first seven sauce ingredients. Place over medium-high heat and bring to a boil. In a small bowl combine water and cornstarch, stir and add to sauce. Stir as sauce thickens, cook for 3 more minutes. Turn off heat and reserve on the side.</p><p class="MsoPlainText" style="text-align: left;">Place large skillet or wok over medium-high heat, add oil and get hot. Carefully add chicken in small batches as not to crowd the pan. Cook, turning often until pieces are golden brown. If needing to work in batches, remove browned chicken (reserving on a plate), wait a minute for oil to come back to temperature and continue to cook remaining chicken until all is beautifully golden brown. Remove chicken and pour excess oil out of skillet into bowl to cool, then discard oil. Return all of the chicken to skillet over medium heat, add sauce, coat well and cook for 3-4 more minutes. Top with green onion, serve over rice or just by itself and Enjoy!</p>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-38900883010994465552020-11-19T10:04:00.006-05:002020-11-19T10:04:26.882-05:00Braised Leeks with Fennel<p><i>When was the last time you had a leek? I love these little guys! A member of the onion family, leeks have a very mild onion flavor and when cooked they take on this beautiful buttery, creamy essence, yum! Just make sure you wash them very well since they grow in sandy soil and there is a lot of grit in them. We are only going to use the white part for this recipe. Make sure you reserve the green tops for another day. They can be used to flavor soups, stocks, what ever cooked onions are used for. I also use the greens to line a baking sheet and place fish, chicken, or meat on top when cooking. It adds a mild onion flavor, delicious.</i> <i>I think once you discover these amazing Alliums, like me, you'll be hooked. Enjoy!</i></p><p>serves 4</p><div style="text-align: left;">4 medium sized leeks, white part only <i>(should only have about 2-inches of light green at top, leek should be 6-8 inches once green part removed)</i></div><div style="text-align: left;">4 cloves garlic, peeled and cut in half </div><div style="text-align: left;">4 Tbsp. butter</div><div style="text-align: left;">1 C. beef bouillon, hot</div><div style="text-align: left;">2 large Tbsp. Fennel fronds (in a pinch, fresh dill can substitute)</div><div style="text-align: left;">Kosher salt and fresh cracked black pepper </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 375°F</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Trim off root end of each leek, slice lengthwise. Wash under running water, gentle separating each layer to remove the sandy grit that hides inside. Reserve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Using a tablespoon of the butter, grease the bottom of a baking dish or casserole. Place leeks in dish cut side up. Sprinkle cut garlic and fennel on top of leeks. Take the remaining butter and dot the top of the leeks. Season with salt and pepper. Carefully pour the hot bouillon around the leeks, only use enough so leeks are submerged halfway. Seal in foil and place in hot oven, cook for 45-50 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove from oven, carefully remove foil, serve and enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-19461148215715620532020-11-19T09:35:00.003-05:002020-11-19T09:35:14.798-05:00Balsamic and Honey Roasted Carrots <p>Balsamic vinegar and honey is one of those classic combinations, I love it with these carrots. If I can find them, I like the multi-colored variety, it added a beautiful color to the plate. Roasting brings out a caramel, almost nutty quality to the carrots and the sweetness of the honey mixed with the subtle bite of the vinegar is terrific. Don't forget the lemon zest to finish the dish, it's bright punch really makes a difference and elevates the dish. Enjoy!</p><p>serves 4</p><div style="text-align: left;">1# Carrots, washed and cut into 2" pieces</div><div style="text-align: left;">2 Tbsp. Olive oil</div><div style="text-align: left;">2 Tbsp. Balsamic Vinegar</div><div style="text-align: left;">2 Tbsp. Honey</div><div style="text-align: left;">1 Tbsp. Lemon zest</div><div style="text-align: left;">1 Tbsp. chopped Italian parsley</div><div style="text-align: left;">Kosher salt and fresh cracked black pepper, to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 400°F</div><div style="text-align: left;"><br /></div><div style="text-align: left;">On baking sheet spread out carrots, toss with oil and season generously with salt and pepper. Put in hot oven and cook, turning every 15 minutes. This will take 40-50 minutes, you are looking for the carrots to be just about fork tender. Carefully remove from oven, drizzle vinegar and honey on carrots and place back in the oven for 5-7 minutes. Remove and sprinkle with lemon zest. Taste and correct seasoning with salt and pepper, top with chopped parsley. Serve and Enjoy!</div><div style="text-align: left;"><br /></div>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-39956432836694712822020-11-19T09:21:00.000-05:002020-11-19T09:21:49.390-05:00Salmon with Horseradish, Dill, and Capers<div style="text-align: left;"><i>I made this for dinner last night, serving the fish with braised leeks, roasted carrots, and sautéed Swiss Chard. The mixture of horseradish and caper roasted on top of the fish was excellent. And, the punch of dill made a very nice compliment. These are classic flavors for the salmon to drink up. Enjoy!</i></div><h4 style="text-align: left;"><span style="font-weight: normal;">makes 4 servings</span></h4><h4><div><span style="font-weight: normal;">Sauce-</span></div><div><span style="font-weight: normal;">4 Tbsp. Japanese Mayo (can </span><span style="font-weight: 400;">substitute</span><span style="font-weight: normal;"> regular)</span></div><div><span style="font-weight: normal;">2 Tbsp. Fresh Dill, chopped</span></div><div><span style="font-weight: normal;">1 Tsp. sugar</span></div><div><span style="font-weight: normal;">1 Tbsp. fresh Lemon juice</span></div><div><span style="font-weight: normal;">1 Tbsp. Dijon mustard</span></div><div><span style="font-weight: normal;">Kosher salt and fresh cracked black pepper, to taste</span></div></h4><h4 style="text-align: left;"><div style="text-align: left;"><span style="font-weight: normal;"><br /></span></div><div style="text-align: left;"><span style="font-weight: normal;">Fish-<br /></span><span style="font-weight: normal;">2# Salmon fillet, skin on<br /></span><span style="font-weight: normal;">2 Tbsp. prepared Horseradish<br /></span><span style="font-weight: normal;">3 Tbsp. Capers, drained and chopped<br /></span><span style="font-weight: normal;">2 Tbsp. chopped fresh Parsley<br /></span><span style="font-weight: normal;">3 Tbsp. Olive oil, plus extra for fish<br /></span><span style="font-weight: normal;">1 Tbsp. chopped Shallots</span></div><div style="text-align: left;"><span style="font-weight: normal;">1 tsp. finely chopped garlic</span></div><div style="text-align: left;"><span style="font-weight: normal;">Kosher salt and fresh cracked black pepper</span></div><div style="text-align: left;"><span style="font-weight: normal;"><br /></span></div><div style="text-align: left;"><span style="font-weight: normal;">Parchment paper</span></div><div style="text-align: left;"><span style="font-weight: normal;"><br /></span></div><div style="text-align: left;"><span style="font-weight: normal;">Preheat oven to 400°F</span></div><div style="text-align: left;"><span style="font-weight: normal;"><br /></span></div><div style="text-align: left;"><span style="font-weight: normal;">First make the sauce by combining all sauce ingredients in a small bowl and hold in refrigerator. (this can be done the night before if you wish)</span></div><div style="text-align: left;"><span style="font-weight: 400;"><br /></span></div><div style="text-align: left;"><span style="font-weight: 400;">Line a baking sheet with parchment paper, drizzle a little oil on paper. Set fish, skin side down on oiled baking sheet, season with salt and pepper and set aside. In a mixing bowl combine the rest of the ingredients, mix and top the fish with mixture. Place fish in hot oven and cook for 10 minutes. </span></div><div style="text-align: left;"><span style="font-weight: 400;"><br /></span></div><div style="text-align: left;"><span style="font-weight: 400;">Now, turn broiler on and carefully move fish to top oven shelf under broiler. Cook for another 3-4 minutes so top gets a lovely golden brown. Remove fish, let rest for 5 minutes.</span></div><div style="text-align: left;"><span style="font-weight: 400;"><br /></span></div><div style="text-align: left;"><span style="font-weight: 400;">Serve with Dill sauce and Enjoy!</span></div></h4><p style="text-align: left;"><br /></p>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-6174886261721956892020-10-12T10:36:00.003-04:002020-10-12T10:36:31.973-04:00Weekly Menu<p> <b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Monday-</span></u></b></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Roasted
Mushrooms, Spinach, and Delicata Squash Pasta<o:p></o:p></span></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Green
Leaf Salad, Creamy Garlic Dressing<o:p></o:p></span></p>
<p class="MsoPlainText"><b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Tuesday-</span></u></b></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Oregano
and Lemon Grilled Chicken<o:p></o:p></span></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Hummus
with Vegetables<o:p></o:p></span></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Grilled
Zucchini Squash</span></p>
<p class="MsoPlainText"><b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Wednesday
–<o:p></o:p></span></u></b></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Oven
Roasted Salmon with Capers<o:p></o:p></span></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Broccoli
with Red Onion</span></p>
<p class="MsoPlainText"><b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Thursday-<o:p></o:p></span></u></b></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Vegetable
Chili<o:p></o:p></span></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Jalapeno
Corn Bread with Maple Butter</span></p>
<p class="MsoPlainText"><b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Friday-<o:p></o:p></span></u></b></p>
<p class="MsoPlainText"><i><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Steak
and Red Wine Night</span></i></p>
<p class="MsoPlainText"><b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Saturday-<o:p></o:p></span></u></b></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Balsamic
and Honey Glazed Chicken <o:p></o:p></span></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Sweet
Potato Fries with Green Onion<o:p></o:p></span></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Broccoli
with Garlic and Parmesan</span></p>
<p class="MsoPlainText"><b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Sunday-<o:p></o:p></span></u></b></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Slow
Roasted Baby Back Ribs <o:p></o:p></span></p>
<p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Grilled
Zucchini and Roasted Tomato Vegetable Medley<o:p></o:p></span></p><p class="MsoPlainText"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Baby Green Salad with Sweet Mustard Dressing, Crispy Jalapenos and Onions</span></p>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-27665915777172623372020-09-14T10:46:00.003-04:002020-09-14T10:46:47.200-04:00Oven Roasted Tilapia with Shrimp and Spinach Stuffing<p> serves 4 people</p><h4 style="text-align: left;"><span style="font-weight: normal;">4 Tilapia fillets, rinsed, then dried with paper towel<br />2 Tbsp. Olive oil<br />1 tsp. Onion powder<br />1 tsp. Garlic powder<br />½ tsp. Paprika<br />Salt and white pepper, to taste (black pepper works fine
also)<br />Squeeze Fresh lemon juice<br /><o:p> <br /></o:p><u>Stuffing</u>:<br />8 oz. Shrimp, peeled and deveined, minced (shells
reserved for sauce)<br />1 Tbsp. olive oil<br />2 Tbsp. Onion, minced<br />1 clove garlic, minced<br />2 Tbsp Celery, small diced<br />2 Tbsp Green Bell pepper, small dice<br />2 C. firmly packed fresh cleaned spinach<br />¼ C. white wine<br />½ C. Fresh breadcrumbs + extra for topping<br />1 Tsp. Dijon mustard<br />2 Tbsp. Mayonnaise<br />1 Tsp. Old Bay seasoning<br />¼ C. Parmesan<br /> ¼ C. Colby Jack cheese<br /> <o:p> <br /></o:p><u>Sauce:<br /></u>1 Tbsp. olive oil<br />1 Shallot, sliced thin<br />¼ C. white wine<br />Shrimp shells from shrimp for stuffing<br />2 sprigs fresh thyme<br />1 C. clam juice<br />½ C. butter<br />Salt and pepper (white pepper if you have), to taste<br /><o:p> <br /></o:p>Preheat oven to 400<span style="background: white; color: #333333; font-family: "Arial",sans-serif; font-size: 12.0pt;">°</span>
F.<br /><o:p> <br /></o:p>In a sauté pan, heat olive oil over medium high
heat.<span style="mso-spacerun: yes;"> </span>Add onions, celery, and green
pepper.<span style="mso-spacerun: yes;"> </span>Sweat until soft, 4-5
minutes.<span style="mso-spacerun: yes;"> </span>Add garlic and cook another
minute. Increase heat to high and add spinach and wine.<span style="mso-spacerun: yes;"> </span>Cook until spinach has wilted and released its
liquor.<span style="mso-spacerun: yes;"> </span>Continue to cook until most of
the liquid has cooked off but spinach is still moist.<span style="mso-spacerun: yes;"> </span>Remove from heat and transfer to large mixing
bowl.<span style="mso-spacerun: yes;"> </span>Stir and allow to cool for 5-10
minutes. <span style="mso-spacerun: yes;"> </span>Add shrimp and rest of
ingredients.<span style="mso-spacerun: yes;"> </span>Mix well, reserve on the
side.<br /><o:p> <br /></o:p>Prepare a large sheet tray with parchment paper on the
bottom.<span style="mso-spacerun: yes;"> </span>Drizzle some of the olive oil on
the paper and lay the fish (dark line of the filet side down) on oiled paper. Season
top of the filets with salt and pepper, onion, garlic powder, and the paprika.<span style="mso-spacerun: yes;"> </span>Squeeze lemon juice over fish.<span style="mso-spacerun: yes;"> </span>Take the stuffing and top each filet with an
equal amount.<span style="mso-spacerun: yes;"> </span>Gently press stuffing down
onto top of fish.<span style="mso-spacerun: yes;"> </span>Sprinkle a little
extra breadcrumb on each filet and drizzle with olive oil.<span style="mso-spacerun: yes;"> </span>Place in hot oven for 20 minutes. Once done
and golden brown, remove and let rest for 5-10 minutes, then serve with sauce.<br /><o:p> <br /></o:p><o:p> <br /></o:p>While fish is cooking make your sauce.<span style="mso-spacerun: yes;"> </span>In a small saucepan heat oil over medium
heat.<span style="mso-spacerun: yes;"> </span>Add shallots and shrimp shells, cook
until shallots have softened, and shells have turned a ruby pink.<span style="mso-spacerun: yes;"> </span>Increase heat to high, add wine and clam
juice, reduce by half.<span style="mso-spacerun: yes;"> </span>Lower heat to medium
and add thyme sprigs and continue to cook for 8-10 minutes. Strain sauce base
into new pan, discard solids and over very low heat whisk butter into strained
reduction a little at a time making an emulsified sauce.<span style="mso-spacerun: yes;"> </span>Correct seasoning with salt and pepper.<span style="mso-spacerun: yes;"> </span>Reserve sauce on the side warm, do not boil
or it will separate. Serve with fish, enjoy!</span></h4><p class="MsoNoSpacing"><o:p></o:p></p>
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<p class="MsoNoSpacing"><o:p></o:p></p>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-11400883226184837442020-08-14T09:10:00.003-04:002020-08-14T09:13:12.789-04:00Oven Roasted Tilapia with Potato Chip Crust, Grilled Summer Vegetables<p><i>Though I'd add some crunch to a fish we already love, really enjoyed how it came out. I then served it on a bed of grilled vegetables that I dressed with a little balsamic vinaigrette, accompanied with a great glass of chilled French Sauvignon Blanc and this just became a go to summer recipe. Enjoy! </i></p><p>Serves 4</p><h4 style="text-align: left;"><span style="font-weight: normal;">4 Tilapia fillets<br /></span><span style="font-weight: normal;">1/2 cup crushed potato chips<br /></span><span style="font-weight: normal;">2 Tbsp. grated Parmesan cheese<br /></span><span style="font-weight: normal;">2 Tbsp. Mayonnaise<br /></span><span style="font-weight: normal;">1 tsp. each onion powder, garlic powder, paprika<br />Kosher salt and fresh ground black pepper, to taste<br />2 Tbsp. olive oil</span></h4><p style="text-align: left;"><u>Vegetable Medley-</u></p><h4 style="text-align: left;"><span style="font-weight: normal;">1 bunch Swiss Chard, leaves only, stems removed and retained for another day<br />3 Zucchini squash, washed and sliced into 1" strips length-wise<br />2 Red Bell Pepper, washed, stem and seeds removed, cut into quarters<br />12 Cherry Tomatoes, washed and put onto wooden skewers <br />2 Tbsp. Balsamic Vinegar<br />3 Tbsp. Olive oil<br />1 Tbsp. fresh Lemon Juice<br />1 clove Garlic, peeled and minced<br />2 Tbsp. minced green onion<br />Kosher salt and fresh ground black pepper, to taste</span></h4><div><span style="font-weight: normal;">Preheat oven to 400</span><span face="" style="background-color: white; color: #333333; font-family: sans-serif;">°</span></div><div><span face="" style="background-color: white; color: #333333; font-family: sans-serif;"><br /></span></div><div><span face="" style="background-color: white; color: #333333; font-family: sans-serif;">Preheat grill, medium high heat.</span></div><div><span face="" style="background-color: white; color: #333333; font-family: sans-serif;"><br /></span></div><div><span style="background-color: white;"><span face="" style="color: #333333; font-family: sans-serif;">Place vegetables on a large rimmed baking pan. In a small bowl prepare vinaigrette for vegetables. Put vinegar, lemon juice, minced garlic and green onion in a small bowl. Whisk in oil and season to taste with salt and pepper. Toss vegetables in vinaigrette right on the baking sheet. Reserve on the side and prep your fish.</span></span></div><div><span style="background-color: white;"><span face="" style="color: #333333; font-family: sans-serif;"><br /></span></span></div><div><span style="background-color: white;"><span face="" style="color: #333333; font-family: sans-serif;">Prepare a rimmed baking sheet with parchment paper, drizzle a little olive oil on the parchment and then place the fish down (rounded side facing up). Season with spice blend, salt and pepper. Spread each fillet with some mayonnaise, then sprinkle with Parmesan cheese and top with crumbled potato chips. Drizzle a little olive oil over the top and place in hot oven. Cook for 20 minutes until fish is done, but still moist. While fish cooks grill your vegetables.</span></span></div><div><span style="background-color: white;"><span face="" style="color: #333333; font-family: sans-serif;"><br /></span></span></div><div><span style="background-color: white;"><span face="" style="color: #333333; font-family: sans-serif;">Take dressed vegetables to the hot grill. Place all on the grill except the swiss chard and grill until tender, turning often, about 12-15 minutes. The tomatoes will only need about 7-8 minutes Once zucchini and peppers are almost done, add swiss chard to grill for last 2-3 minutes, turning often. Remove cooked vegetables and adjust seasoning with salt and black pepper. Roughly chop (fork sized bites) everything except the tomatoes, reserve warm.</span></span></div><div><span style="background-color: white;"><span face="" style="color: #333333; font-family: sans-serif;"><br /></span></span></div><div><span style="background-color: white;"><span face="" style="color: #333333; font-family: sans-serif;">Once fish is done serve with the vegetables. I like to plate with grilled vegetables as a bed, fish on top and drizzle each plate with some extra virgin olive oil and a grind of black pepper. Enjoy!</span></span></div><p style="text-align: left;"><br /></p><p><br /></p>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-10903505338494270422020-01-31T10:41:00.002-05:002020-01-31T10:41:53.998-05:00Restaurant styled Chopped Salad<i>Last night I put together this salad, which will look like an "everything but the kitchen sink", but it was awesome (if I should say so myself). I topped it with a piece of beautifully seared Salmon, delish!! But, you could serve on it's own or any other protein that strikes your fancy. Be creative and have fun with it, remember it's just salad people! </i><br />
<br />
<br />
<div class="MsoNormal">
<b><u>Salad mix<o:p></o:p></u></b></div>
<div class="MsoPlainText">
2 C. Romain lettuce<o:p></o:p></div>
<div class="MsoPlainText">
2 C. Red leaf lettuce<o:p></o:p></div>
<div class="MsoPlainText">
1/3 C. each of the following;<o:p></o:p></div>
<div class="MsoPlainText">
Red onion, small dice<o:p></o:p></div>
<div class="MsoPlainText">
Kalamata olives, pitted and sliced<o:p></o:p></div>
<div class="MsoPlainText">
Pepperoncini’s, stemmed and sliced<o:p></o:p></div>
<div class="MsoPlainText">
Sunflower seeds<o:p></o:p></div>
<div class="MsoPlainText">
French’s fried onions<o:p></o:p></div>
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Cannellini beans, drained and washed<o:p></o:p></div>
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Grape tomatoes, halved<o:p></o:p></div>
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canned beets, small diced<o:p></o:p></div>
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canned artichokes, sliced<o:p></o:p></div>
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Mushrooms, small diced<o:p></o:p></div>
<div class="MsoPlainText">
Fuji Apple, small diced<o:p></o:p></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<b><u>Dressing</u></b></div>
<div class="MsoPlainText">
¼ C. rice wine vinegar<o:p></o:p></div>
<div class="MsoPlainText">
Juice of halve fresh Lemon <o:p></o:p></div>
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2 Tbsp. Honey<o:p></o:p></div>
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1 Tbsp. Capers<o:p></o:p></div>
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1 clove Garlic <o:p></o:p></div>
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1 Tbsp. fresh Parsley<o:p></o:p></div>
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1 Tsp. Oregano<o:p></o:p></div>
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1 Tsp. Dill<o:p></o:p></div>
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1 green onion <o:p></o:p></div>
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2 Tsp. Dijon mustard <o:p></o:p></div>
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¼ C. Olive oil <o:p></o:p></div>
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½ C. Vegetable oil<o:p></o:p></div>
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S&P to taste<o:p></o:p></div>
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<b><u>Garnish</u></b></div>
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Green onion, sliced thinly<o:p></o:p></div>
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Combine all dressing ingredients in a blender or large measuring cup, if using a wand mixer. Process until emulsified and smooth. Taste and correct seasoning.<br />
<br />
Wash lettuces with very cold water and spin dry, chop to desired size. Transfer to a large mixing bowl and add other salad ingredients. Drizzle desired amount of dressing on salad mix and mix well. Plate portions in large bowls and top with Parmesan cheese and green onion (I like lots of fresh ground black pepper). Serve and enjoy!<br />
<br />What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-32661772376154741712020-01-01T12:30:00.001-05:002020-01-01T12:33:30.939-05:00Peanut Noodles with Vegetables<i>So, Mondays are "meatless" in our house and I was feeling like Chinese. If you want this to be truly vegetarian, you can swap out the beef broth for vegeatable broth, water, etc. This preparation is all about the prep, if you've got everything ready to go ahead of cook time, this goes really quickly. Obviously, you could easily add other vegetables or any protein of your choice to this and it would be terrific. I know it looks like a lot of ingredients, but the outcome is as good as any Chinese restaurant I've been to. Enjoy!</i><br />
<i></i><br />
4-6 servings<br />
<br />
2 Tbsp. Avocado oil<br />
1 onion, sliced thinly<br />
2 stalks celery, sliced thinly<br />
1 carrot, sliced thinly<br />
<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 cup shiitake mushrooms, thinly sliced</span><br />
2 zucchini squash, seeds removed then sliced thinly<br />
1 head broccoli, florets only- cut small<br />
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3 cloves garlic, peeled and minced</div>
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1-inch piece fresh ginger, peeled and minced</div>
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1 Tbsp lemongrass paste</div>
2 eggs, scrambled, cooked, chopped and cooled<br />
1# spaghetti, cooked al dente then cooled and tossed with
drizzle of oil<br />
Salt and pepper, to taste<br />
<br />
<u>Sauce-</u><br />
<u></u><br />
1/2 C. Beef broth<br />
3 Tbsp brown sugar<br />
1/4 C. Soy sauce<br />
1 Tbsp Fish sauce<br />
1 Tbsp Rice wine vinegar<br />
2 Tbsp peanut butter<br />
1 - 2 Tbsp sriracha<br />
1 tsp Dark sesame oil<br />
<br />
<u>Garnish-</u><br />
<u></u><br />
1/4 C. Chopped roasted peanuts<br />
1/4 C. chopped fresh cilantro<br />
Toasted Sesame seeds<br />
3 green onions, sliced thinly<br />
Red chili flakes (optional)<br />
<br />
In a large mixing bowl combine all sauce ingredients and reserve to the side.<br />
<br />
Place large skillet over medium high heat and add avocado oil. Once hot add onion, carrot, and celery, cook until they start to turn translucent 4-5 minutes. Add mushrooms, stir and cook for another 3-4 minutes or until mushrooms start to release their liquid. Now add broccoli, stir and cook until the florets turn vibrant green, about 2-3 minutes. Add garlic, ginger, and lemongrass and cook for another minute; add zucchini squash, stir and add reserved sauce. Let come back to temperature, about a minutre and add noodles, stir to coat well and continue to cook, letting liquid reduce and thicken. Check broccoli (vegetable needing the longest to get tender) to make sure they are al dente. Then add chopped scrambled eggs and cilantro, stir to incorporate. Taste and correct seasoning with salt and pepper.<br />
<br />
Serve hot on a platter; top with peanuts, sesame seeds, and green onion. If you want to kick up the heat add red chili flake and serve. Enjoy!What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-53031200780724805972019-10-30T10:11:00.001-04:002019-10-30T10:11:25.032-04:00Mexican Chicken, Corn and Black bean Stew<i>The weather is changing, nights are getting pretty cold and a good hot, stick to your ribs stew is always welcome at the table. I made this last night to harken back to summer with it's warm Mexican spices and tender black beans and corn. I served with blue corn chips and a torn red romaine salad with a lime-avocado dressing. Enjoy!</i><br />
<i></i><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Serves
4 </span><br />
<br />
<br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">4
Tbsp+ olive oil</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">2
Chicken breasts, trimmed of fat and cut into 2-inch cubes</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1
yellow onion, peeled and diced</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">4
cloves garlic, peeled and minced</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1
Jalapeño pepper, stem and seeds removed, minced</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1
Tbsp Chipotle in Adobo, chopped<i> (this can be very spicy, so add less or more
to taste)</i></span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1 15
oz. can chopped tomatoes </span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">2
ears Corn, husk removed and kernels cut from cob <i>(Frozen works just as well)</i></span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1 15
oz. can Black beans, drained and rinsed</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1/2
C. Apple cider</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">juice
of 1 lime</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1/2
C. Cilantro, chopped </span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">2
bay leaves</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Spice
mix:</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";"> 2
Tbsp. Garlic powder</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";"> 2
Tbsp. Onion powder</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";"> 1
Tbsp. Smoked paprika</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";"> 1
Tbsp. Oregano </span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";"> 1
Tbsp. Cumin</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";"> 1
Tbsp. Chili powder</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";"> 1
tsp. Salt and ground black pepper</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1
Tbsp soft butter</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">1
Tbsp flour</span><br />
<br />
<br />
<br />
<b><u><span style="mso-fareast-font-family: "Times New Roman";">Garnishes</span></u></b><span style="mso-fareast-font-family: "Times New Roman";"></span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Sliced
avocado</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Sour
cream</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">thinly
sliced green onion</span><br />
<br />
<br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Place
cubed chicken in large mixing bowl, add 2 Tbsp oil and half the lime juice,
season generously with spice mix; mix well and reserve on the side at room
temperature for at least 30 minutes. </span><br />
<br />
<br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Please
a large heavy bottomed pot on range top (I like to use glazed cast-iron) over
medium high heat. Once hot, add remaining oil. As soon as oil starts to smoke,
carefully start adding chicken, being careful not to crowd the bottom of the
pot. Sear all sides until browned, approximately 3 to 4 minutes. Remove seared
pieces and reserve on a play on the side. Repeat this step until all chicken
has been seared. Reduce heat and add onions and jalapeño pepper, stir and cook
for 3-4 minutes until vegetables start to soften. Add garlic, stir and cook
another minute. Add chipotle and tomatoes, cider, corn kernels, and bay leaves.
Add chicken and any juices from the plate back to pot Stir, increase heat
until mixture boils. Reduce heat to simmer; add black beans, the rest of the lime
juice and spice mix. Cover and cook slowly for 20 minutes until chicken is
fully cooked and corn is tender. </span><br />
<br />
<br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Meanwhile,
in a small bowl combine butter and flour and with a fork mix together so flour
is completely incorporated into the butter <i>(congratulations you’ve just made
a classic French Beurre manie for thickening without lumps). </i>Add
beurre manie to stew, stir to incorporate, add cilantro and cook another 10
minutes. Taste and correct seasoning with salt and ground black pepper. Remove
and discard bay leaves. Serve stew over rice<i> (I served it over roasted
spaghetti squash)</i> and garnish with avocado slices, sour cream and thinly
sliced green onion. Enjoy!</span><br />
<br />What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-84579282103268835522019-10-25T09:07:00.001-04:002019-10-25T09:07:52.690-04:00Swiss Chard and Mushrooms with Mustard Sauce
<br />
<i>I really like the ways theses greens and earthy mushrooms match with the sweet-sour play of the mustard and sugar in this preparation. I matched this with a spinach stuffed chicken breast and it worked beautifully. Enjoy! </i><br />
<br />
2 Tbsp. Olive oil <br />
<br />
4 cups Swiss chard washed, stems thinly sliced, leaves
shredded<br />
<br />
1 C. Portabella mushrooms, washed, sliced<br />
<br />
1/2 cup diced sweet onion<br />
<br />
2 cloves garlic, peeled and minced<br />
<br />
2 Tbsp. yellow mustard (can substitute Dijon if you
prefer)<br />
<br />
2 tablespoons of sugar<br />
<br />
1 Tbsp. cider vinegar<br />
<br />
1/4 C. Chicken stock<br />
<br />
Salt and pepper, to taste<br />
<br />
<br />
<br />
Place large pot over medium high heat. Add olive oil and
get hot. Add onions and cook for 4-5 minutes until translucent. Add stems of
the Swiss chard and mushrooms. Season with a pinch of salt to help mushroom
release their liquid, stir and continue to cook until mushrooms are soft, about
10 to 15 minutes. Add garlic and chard leaves, stir; add remains ingredients,
stir to incorporate. Lower heat, cover and cook until sauce has thickened and
vegetables are soft, about 10 more minutes. Taste, correct seasoning with salt
and pepper. Serve and enjoy!<br />
<br />What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-74510109041840327112019-10-22T13:11:00.003-04:002019-10-22T13:14:53.787-04:00Braised Spanish Pork with Chorizo, Tomoato and Chickpeas<i>I had some left-over, already cooked, barbecue baby back ribs from the weekend, so I decided to make a Spanish inspired stew served over rice. This made a tasty, comfort-styled dinner that was terrific for warming us up on this cold autumn evening. Don't have left-overs, no worries use boneless country pork ribs (please note cook time is 2 1/2 hours if raw). The recipe below assumes they are in their raw state. If using cooked left-overs add to stew once thickened and then cook for 5 minutes just to heat up and meld into the dish. I served with a simple leaf lettuce salad tossed with a honey-lemon and thyme dressing. Enjoy!</i><br />
<i></i><br />
Serves 4<br />
<br />
2 Tbsp. Olive oil<br />
1/2 C. yellow onion, diced<br />
1/2 C. Red Bell pepper, diced<br />
1 large clove garlic, peeled and minced<br />
1 1/2# Pork Rib Meat (boneless country ribs work great for this)<br />
4 oz. ground chorizo sausage<br />
1 C. chopped stewed canned tomatoes with juice<br />
1/2 C. dry white wine<br />
2 Tbsp. flour<br />
1/2 C. Chicken stock<br />
1 Tbsp. paprika<br />
1/4 tsp. Cinnamon<br />
1/8 tsp. Nutmeg<br />
1 bay leaf<br />
<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 can chickpeas, washed and drained</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
1/2 C. chopped cilantro<br />
kosher salt, to taste<br />
fresh cracked black pepper, to taste<br />
<br />
Heat a large heavy-bottomed pot over medium-high heat; add oil and get hot. <span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Season pork ribs liberally with salt and black pepper, add<span style="background-color: transparent;"> to pot</span></span> and sear on all sides until browned, about 6-8 minutes. Remove ribs and reserve on a plate on the side. Carefully discard the fat from the pot. Replace pot on stove and reduce heat to low; add chorizo. With a kitchen spoon break up sausage and brown; once nicely browned use a slotted spoon and remove sausage, add to rib meat and reserve. <br />
Increase heat to medium-high and add onions and bell pepper. Stir and cook until vegetables start to wilt, about 5 minutes. Add garlic; stir and cook until fragrant, about 1-2 minutes. Add flour and stir to incorporate well. Let cook, stirring often for about 5 minutes. Add wine, tomatoes, rib meat, sausage and any juices from the plate to the pot. Add paprika, cinnamon, and nutmeg, and bay leaf, stir. Then add enough chicken stock to just cover the ribs. Cover pot and cook until rib meat is tender 2-2 1/2 hours. Check a few times during the cooking to make sure there is enough liquid, you may need to add some additional stock.<br />
<br />
Once meat is very tender, remove with slotted spoon and reserve on the side. Once cool enough to handle break into fork-sized pieces. Check the consistency of the liquid in the pot. If too thin, increase heat and reduce to thicken. If too thick, add small amounts of stock to get to a stew-like consistency. Once to your liking, r<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">emove and discard bay leaf, </span>add chickpeas and return meat to pot. Add cilantro and correct seasoning with salt and pepper to taste. Stir to incorporate let warm for five more minutes. Serve over rice and enjoy!<br />
<br />What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-73465910831967572012019-10-15T12:53:00.000-04:002019-10-15T12:55:25.498-04:00Cauliflower Tator Tots<i>I'm always looking for ways to substitute vegetables for carbs in our diet. Being wheat intolerant, I've cut out bread and pasta out of mine (very sad, I know but mother nature can be cruel). This is a fun preparation that was surprisingly satisfying (no, nothing will take the place of the real thing), but if you are looking for something a little bit healthier, this works nicely. Enjoy!</i><br />
<br />
<br />
1 head cauliflower, broken up into medium florets<br />
1 medium onion, diced fine<br />
1 Tbsp. olive oil<br />
1 egg, beaten<br />
1/2 cup grated Parmesan cheese<br />
1/2 cup Panko breadcrumbs<br />
Salt and pepper, to taste<br />
<br />
Preheat oven to 425°F<br />
<br />
<br />
Line a sheet tray or cookie sheet with parchment paper
and spray with Pam, reserve.<br />
<br />
Put olive oil in a skillet and heat. Add onions and stir
frequently until they start to become golden in color. Remove from heat and
reserve on the side.<br />
<br />
Heat a large pot of salted water and bring to the boil.
Carefully put cauliflower into the water and cook until tender, about 8 to 10
minutes. Drain and place in a large mixing bowl to cool. Once cauliflower can
be handled, either using a potato masher or food processor, mash. To the mashed
cauliflower add Parmesan cheese, cooked onions, egg, and Panko breadcrumbs.
Season with salt and pepper to taste. <br />
<br />
Roll out some plastic wrap and lay flat on the counter.
Place some of the mixture on the wrap and roll into a 1-inch log. Unwrap then
with a knife cut tots. Place tots on your prepared sheet tray and put into the
hot oven. Let cook for 20 minutes then remove and carefully turn the tots.
Place back in the oven for another 10-15 minutes, tots should be browned and
crispy. Remove and serve with ketchup, dill yogurt or ranch dressing. Enjoy!<br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-12389582030827832292019-10-15T12:40:00.002-04:002019-10-15T12:40:54.764-04:00Butternut Squash, Bacon, and Goat cheese Frittata<i>Monday's are meatless (mostly) in my house and this week I served up a frittata (fancy name for omelette). I did use bacon in the dish, but it can be omitted (a shame, but can do it). This time of year I also like to incorporate the beautiful squashes available that the Fall harvest has for us. I served this with a baby greens salad tossed in a honey-lemon vinaigrette. With the addition of the potatoes this was very tasty and satisfying as a (mostly) "Meatless Monday" dinner. Enjoy!</i><br />
<i><br /></i>
<i></i>Serves 4<br />
<br />
8 eggs, room temperature and scrambled in a bowl<br />
1/2 sweet onion, skin removed and chopped fine<br />
1 clove garlic, peeled and chopped minced<br />
1/2 C. defrosted frozen chopped spinach (I've used kale or swiss chard to substitute)<br />
4 oz. Bacon, coarsely chopped<br />
4 Tbsp. olive oil<br />
3/4 C. Butternut squash, diced small<br />
1/4 C. Yukon gold potatoes, diced small<br />
4 oz. Goat cheese, rough crumble<br />
1 Tbsp. fresh thyme, finely chopped<br />
salt and fresh cracked black pepper, to taste<br />
Crusty Bread to serve with<br />
<br />
Preheat oven to 425°F<br />
<br />
In a mixing bowl combine squash and potatoes. Drizzle with 2 Tbsp. olive oil and toss well. Season with salt and pepper. Transfer to a baking sheet (I like to use parchment paper on the bottom of the rimmed sheet). Place sheet in oven and roast vegetables for 20 minutes until browned and cooked through. When done, remove and reserve on the side. Now, turn oven to high broil.<br />
<br />
While waiting on vegetables to roast, heat a large non-stick pan (with oven safe handle) over medium heat. (If you don't have an oven safe pan, no worries. Don't use the broiler, you will cook entire dish on top of your range) Add remaining olive oil to warm, add bacon and cook to golden brown, about 8 minutes. With slotted spoon remove browned bacon and reserve on the side. Add onions to hot pan, stir and sauté until translucent, about 4 minutes. Add garlic, cook for a minute, stir and add spinach. Add cooked squash-potato mixture and cooked bacon to pan, stir and add scrambled eggs. Add thyme and season with salt and pepper. Stir to incorporate. Let heat for a minute or two to set the bottom. Dot the top of frittata with goat cheese and place pan under the broiler for 3-4 minutes. You are looking for frittata to expand and cheese to get golden brown. Once done, remove and let rest for a couple minutes. Serve with crusty bread and Enjoy! (this can also be served at room temperature)<br />
<br />
<br />What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-18506007145093821572019-10-15T11:59:00.004-04:002019-10-15T11:59:36.097-04:00Tilapia Scampi<br />
<br />
<br />
(4) 6 oz. filets Tilapia, rinsed and patted dry (any firm
white fish could substitute)<br />
<br />
½ stick Butter <br />
<br />
2 Tbsp. Olive Oil<br />
<br />
8 cloves Garlic, peeled and halved<br />
<br />
1 Tbsp. minced fresh garlic<br />
<br />
1 Tbsp. Flat leaf Parsley, chopped fine<br />
<br />
1 Tbsp. Fresh Lemon juice<br />
<br />
¼ C. Dry White wine<br />
<br />
Pinch red chili flake<br />
<br />
Salt and fresh cracked black pepper, to taste<br />
<br />
Warm Crusty Bread <br />
<br />
<br />
<br />
Preheat oven to 400°F<br />
<br />
<br />
<br />
Drizzle rimmed baking sheet with olive oil, place fish on
top of oil and reserve in the refrigerator.<br />
<br />
Heat medium pan over medium heat.<span style="mso-spacerun: yes;"> </span>Add butter and melt.<span style="mso-spacerun: yes;"> </span>Add garlic and poach for 5 minutes until
garlic becomes fragrant, but be careful not to brown.<span style="mso-spacerun: yes;"> </span>Increase heat and add wine, reduce volume by
half, then add parsley, lemon juice, chili flake, salt and pepper.<span style="mso-spacerun: yes;"> </span>Remove from heat and with slotted spoon
remove garlic halves.<span style="mso-spacerun: yes;"> </span>Remove fish from
refrigerator and pour butter mixture over fish, sprinkle with minced garlic.<span style="mso-spacerun: yes;"> </span>Place into oven and cook until fish turn
translucent, about 15 minutes.<span style="mso-spacerun: yes;"> </span>Remove
and let rest for 5 minutes.<span style="mso-spacerun: yes;"> </span>Plate, spooning butter sauce over fish. Serve
with bread so you're able to soak up the buttery sauce and enjoy!What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-56598792672507973072019-10-15T11:35:00.003-04:002019-10-15T11:35:58.326-04:00Menu 10/14-10/18<b><u>Monday-</u></b><br />
Butternut Squash, Bacon and Goat Cheese Frittata<br />
Baby Green Salad with Celery Root, Tomato, tossed in a Lemon-Honey Vinaigrette<br />
<br />
<b><u>Tuesday-</u></b><br />
Tilapia Scampi<br />
Spaghetti Squash and tomato concasse<br />
Sautéed Swiss Chard, Celery Root and Raisins<br />
<br />
<b><u>Wednesday-</u></b><br />
Brined and Grilled Pork Chops with Apple sauce<br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Oven Roasted Carrots with Thyme and Honey</span><br />
Oven Roasted Asparagus<br />
<br />
<b><u>Thursday-</u></b><br />
Cedar Planked Salmon with Shallot Butter<br />
Sauteed Kale<br />
Delacatta Squash with Shallots and Maple Syrup<br />
<br />
<u><b>Friday-</b></u><br />
Aged NY Strips with Roasted Mushrooms<br />
Cabernet Demi-glace<br />
Roasted Brussels Sprouts with Balsamic Glaze<br />
Sweet and Spicy Carrots<br />
<br />What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-84571136125550129612019-10-05T10:34:00.000-04:002019-10-05T10:40:00.738-04:00Flat Iron Steak with Cocoa-Ancho Chili Rub<i>We were at a fabulous dinner event at our friend's restaurant, <u>Republic</u>, 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! </i><br />
<i></i><br />
Serves 4<br />
<br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">(1)
2# flat iron steak<br />
2 Tbsp. olive oil</span><br />
<span style="mso-fareast-font-family: "Times New Roman";">1
Tbsp. Canola oil</span><br />
<span style="mso-fareast-font-family: "Times New Roman";">
1 clove garlic, minced<br />
1 Tbsp. cocoa powder<br />
1 Tbsp. Ancho chili powder<br />
1 tsp. cinnamon<br />
Kosher salt & Fresh cracked black pepper, to taste</span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Preheat
oven to 400°<br />
<br />
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. </span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Generously
salt and pepper both sides of steak. Sprinkle Cocoa rub and garlic on both sides, d<span style="background-color: rgba(255, 255, 255, 0);">rizzle olive oil over beef </span>and
gently massage into the beef. Let sit out for 30 minutes to come up to
temperature. <i>If </i></span><span style="mso-fareast-font-family: "Times New Roman";"><i>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.</i></span><br />
<i></i><br />
<span style="mso-fareast-font-family: "Times New Roman";">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. </span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">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. <i>You can always transfer the beef back to the rimmed
baking sheet in order to place in the oven if you want. </i></span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">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. </span><br />
<br />
<span style="mso-fareast-font-family: "Times New Roman";">Slice,
serve, and enjoy!</span>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-84522776709437017632019-10-05T09:35:00.002-04:002019-10-05T09:35:34.658-04:00The Joys of Canning- Tomato Sauce<i>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!</i><br />
<br />
<i><b>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.</b></i><br />
<i></i><b></b><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><br />
Makes
6 Quarts<br />
<br />
1/2 C. olive oil<br />
1 cup shredded onions<br />
4 Tbsp. minced garlic<br />
24 ounces of tomato paste<br />
1 cup white wine<br />
1 gallon puréed fresh ripe tomatoes<br />
<div>
1 1/2# pork spare ribs</div>
<div>
2 Bay Leaves</div>
4 tablespoons ea. fresh chopped parsley, oregano, and basil<br />
1/2 cup brown sugar<br />
1/2 C. (1 stick) butter<br /><div>
Crushed red pepper flake, to taste</div>
Kosher salt<br />
Fresh ground black pepper, to taste<br />
<br />
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. <i><b>Slowly</b></i> cook the paste, scraping
the bottom of the pot every so often. Cook for 20-30 minutes, being careful
not to burn.<br />
<br />
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. <br />
<br />
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. <br />
<br />
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!<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
<br />
What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-44006538219693796432019-10-05T09:03:00.003-04:002019-10-05T10:03:16.056-04:00Menu 10/4-10/11<b>Friday-</b><br />
Grilled Flat Iron Steak rubbed with Cocoa and Ancho Chili<br />
Roasted Beets with Feta and Toasted Walnuts<br />
Sautéed Kale with Blistered Tomatoes<br />
Sweet Potato Hash<br />
<br />
<b>Saturday-</b><br />
Slow Roasted Baby Back Ribs with a Fig and Brown Sugar Glaze<br />
Delicata Squash with Toasted Hazelnuts<br />
Romaine tossed in a Warm Shallot Vinaigrette, Parmesan Crisps<br />
<br />
<b>Sunday-</b><br />
Grilled Shrimp with Mint Pesto over a bed of Spaghetti Squash<br />
Zucchini and Summer Squash Medley with Italian Spices<br />
<br />
<b>Monday-</b><br />
Honey-Dijon Glazed Salmon<br />
Roasted Moroccan-Spiced Carrots<br />
Steamed Broccoli with Lemon zest<br />
<br />
<b>Tuesday-</b><br />
Lemon and Herb Grilled Chicken<br />
Baby Green Salad, crispy Shallots tossed in a Citrus Vinaigrette<br />
<br />
<b>Wednesday-</b><br />
Vegetable Frittata<br />
Lyonnaise Potatoes<br />
Arugula Salad with Pears and Ricotta Salata<br />
<br />
<b>Thursday-</b><br />
Oven Roasted Cod with Lemon and Thyme<br />
Butternut Squash with Parmesan and Herbs<br />
Asparagus with Garlic and Red Bell Peppers<br />
<b></b><br />
<b>Friday-</b><br />
<i>"Steak and Red Wine Night" <u>and dancing</u> at The Clawson Steakhouse with friends</i><br />
<i>The perfect end to a busy week</i><br />
<i></i><br />What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-51447544232260160422019-08-20T11:16:00.002-04:002019-08-20T11:16:59.281-04:00Chimichurri Sauce<i>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!</i><br />
<i></i><br />
1/4 C. Fresh Oregano, stems discarded<br />
1/4 C. Fresh Parsley, stems discarded<br />
4 large cloves Garlic, peeled<br />
1/2 tsp. Crushed Red pepper flake<br />
4 Tbsp. Red wine vinegar<br />
1/4 C. Olive oil<br />
2 Tbsp. Fresh squeezed lemon juice<br />
salt and pepper, to taste<br />
<br />
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!<br />
<br />
<i>(Sauce can be made three days in advance of use, store covered in refrigerator. Allow to come to room temperature prior to using.)</i>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0tag:blogger.com,1999:blog-7258033072717729126.post-30778349436451414902019-05-09T10:41:00.002-04:002019-05-09T10:42:58.423-04:00Chopped Salad with Avocado, Chicken, and Tortilla Croutons<br />
<div style="margin: 0px;">
4-5 corn tortillas <i>(can use flour if you prefer)</i></div>
<div style="margin: 0px;">
3 Tbsp + 2 tsp extra-virgin olive oil, divided</div>
<div style="margin: 0px;">
1 3/4 tsp kosher salt, divided </div>
<div style="margin: 0px;">
1 tsp smoked Spanish paprika</div>
<div style="margin: 0px;">
3 Tbsp champagne vinegar</div>
<div style="margin: 0px;">
1 Tbsp honey </div>
<div style="margin: 0px;">
2 Tbsp Fresh lime juice</div>
<div style="margin: 0px;">
Fresh ground black pepper to taste</div>
<div style="margin: 0px;">
4 cups mixed salad greens <i>(I used arugula, frisée,
radicchio, red leaf and bib lettuces)</i></div>
<div style="margin: 0px;">
2 cups shredded. cooked chicken</div>
<div style="margin: 0px;">
One large ripe avocado, sliced</div>
<div style="margin: 0px;">
1/4 cup salted & roasted pepitas </div>
<div style="margin: 0px;">
Lime wedges, for serving</div>
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
Preheat oven to 350°F.</div>
<br />
<div style="margin: 0px;">
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.</div>
<br />
<div style="margin: 0px;">
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!</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>What's for dinner?http://www.blogger.com/profile/02197519437945092988noreply@blogger.com0