Oven Roasted Sweet Potatoes with Cippolini Onions and Garlic

Oven Roasted Sweet Potatoes with Cippolini Onions and Garlic

3-4 Sweet Potatoes, peeled and either cut into wedges or large dice

Olive Oil

4-5 cloves Garlic, peeled

1 c. Cippolini Onions (I've also used any small/baby onion), peeled

Salt and Blk. Pepper to taste

Preparation-

Preheat oven to 400.  On roasting pan toss potatoes, whole cloves of garlic, and onions in a generous amount of olive oil.  Season with salt and pepper.  Put in oven for 15 mins.  Using tongs or a spatula turn potatoes and return to oven for 10-15 mins.  Looking for golden brown and a fork can easily pierce.  Serve hot.

Grilled Pork Tenderloin with Brandied Peach Glaze

Grilled Pork Tenderloin with Brandied Peach Glaze

Pork Tenderloin, whole- trimmed of silver skin

Brine-

1/4 c. Kosher Salt

1/4 c. sugar

2 c. Water, just boiled

2 c. Water, iced

1/2 c. Apple cider vinegar

1 Tbsp. Garlic Powder

1Tbsp. Onion Powder

1 Tsp. Red Pepper flakes

Glaze

2 Tbsp Butter

1/2 c. Peach Preserve

2 Tbsp.Brown sugar

2 Tbsp. Onion, fine dice

1 clove Garlic, fine chop

2 oz. Brandy or Cognac

salt, pepper to taste

2 Peaches, pitted

Preparation-

In large bowl combine all brine ingredients, stir until all ingredients have been diluted.  Chill mixture until cold, add pork.  Using a small plate or other weight, place on top of tenderloin to submerge and cover with plastic.  chill in frig. for min. 4 hrs.  Best if left over night, no more than 24 hrs..

Heat medium sauce pan over med-high flame.  Add butter,melt until bubbles stop, add onions and sweat until golden brown.  Add garlic, cook 1 min.  Add 1 Tbsp. sugar and cook another 2 mins.  Remove pan from heat and add brandy put back on heat and reduce by 1/2. (be careful, fumes may light)  Add preserves and season with salt and pepper to your taste.  Glaze should be thick.  Remove from heat and reserve.

Pre-heat oven to 400.  Heat grill to high.  Remove tenderloin from brine and pat dry.  Season well with blk. pepper. (no salt is needed due to brine)  Grill tenderloin, searing all sides to a beautiful brown.  Remove from grill and place on baking pan.  Cover tenderloin with glaze and put in oven and cook until medium well (12-15 min, internal 150).  

While pork finishes in oven, sprinkle the insides of the cut peaches with remaining brown sugar, pinch salt and some butter.  Place cut side down on hot grill.  cook until golden brown and slightly soft.  Remove and reserve warm. 

Once pork is done, remove from oven and let rest in a warm place for 10-15mins. 

Slice on the bias and serve with warm peaches.

Seafood Cioppino

• 3/4 cup butter
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 bunch fresh parsley, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 2 (14.5 ounce) cans chicken broth
• 2 bay leaves
• 1 tablespoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup water
• 1 1/2 cups white wine
• 1 1/2 pounds large shrimp - peeled and deveined
• 1 1/2 pounds bay scallops
• 18 small clams
• 18 mussels, cleaned and debearded
• 1 1/2 cups crabmeat
• 1 1/2 pounds cod fillets, cubed
• 
  
• Preparation-

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Curried Red Lentil Stew

• 6 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 1/4 teaspoons salt
• 1 (2- by 1-inch) piece peeled fresh ginger, quartered
• 5 large garlic cloves, coarsely chopped
• 5 1/3 cups water
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 cup red lentils, picked over and rinsed
• 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
• 3 cups chopped trimmed spinach leaves (3 ounces)
• 1 cup frozen peas (not thawed)
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon dried hot red-pepper flakes

Preparation-

Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.

Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.

Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.

Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

Chinese Barbecued Pork

• Two 3/4-pound pork tenderloins
• 2 tablespoons hoisin sauce
• 2 tablespoons dry Sherry or white wine
• 1 tablespoon soy sauce 
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon minced garlic
• 2 tablespoons honey

Preparation-

Trim any fat and membrane from pork and transfer pork to a large heavy-duty sealable plastic bag. In a bowl whisk together all remaining ingredients except honey and add to pork. Seal bag, pressing out excess air, and turn it to coat pork well. Chill pork, turning bag once or twice, at least 2 hours and up to 12.

Prepare grill.

Remove pork from marinade and reserve 2 tablespoons marinade. In a small bowl whisk together honey and reserved 2 tablespoons marinade. Grill pork on an oiled rack set 5 to 6 inches over glowing coals, turning it over every 2 minutes, 6 minutes total. Baste pork with honey mixture and cook pork, turning and basting it every 2 minutes, 10 minutes more. Discard any remaining honey mixture.

Continue to cook pork, turning it every 2 minutes, until a thermometer diagonally inserted 2 inches into center of pork registers 155°F, about 6 minutes. Let pork stand 5 minutes before slicing on the diagonal.

Smokey Chicken and White Bean Chili

• 1 pound dried small white beans

• 8 fresh Anaheim chilies* (about 1 pound)

• 1/4 cup (1/2 stick) butter
• 2 large onions, chopped
• 1/3 cup all purpose flour
• 4 cups low-salt chicken broth
• 3 cups half and half
• 4 cups shredded cooked smoked chicken
• 1 tablespoon chili powder
• 1 tablespoon hot pepper sauce
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon white pepper

• 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
• 1 cup sour cream
• Chopped fresh cilantro
• Purchased tomatillo or green chili salsa

Preparation-

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

Weekly Menu #2

Saturday

Chinese Barbecued Pork 

Broccoli with Ginger and Garlic

Cantonese Rice with Snap Peas

Sunday

Seafood Cioppino

Baby Greens Salad tossed in a Lemon-Herb Vinaigrette


Monday
Curried Red Lentil Stew with Basmati Rice
Roasted Cauliflower

Tuesday
Vegetable Ziti Bake
Italian Chopped Salad

Wednesday
Grilled Salmon with a Balsamic-Honey Glaze
Wilted Spinach with Shallots
Oven Roasted Purple Fingerling Potatoes

Thursday
Oven Roasted Chicken with Leeks, Mushrooms, and Dates
Green Onion Mashed Yukon Gold Potatoes

Friday
Dinner out - Chef's off tonight (El Barzon : Mexican Town- Detroit)