Broiled Chicken and Artichokes

8 skinless boneless chicken thighs (2 1/2 pounds)
12 oz.  bottled marinated artichoke hearts, drained and quartered if whole
3 Tbsp.  extra-virgin olive oil, divided
2 Tbsp. chopped parsley
2 to 3 Tbsp. grated parmesan

Preheat broiler.

Toss chicken and artichokes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then broil on rack of a broiler pan 3 inches from heat, turning chicken once (do not turn artichokes), until lightly browned and cooked through, about 10 minutes.

Transfer chicken and artichokes to a platter and stir remaining tablespoon oil into chicken juices in bottom of broiler pan. Pour juices over chicken and sprinkle with parsley and cheese, serve and Enjoy!

Capellini with Shrimp and Creamy Tomato Sauce

3 Tbsp. olive oil
1# peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 tsp. dried oregano
1/2 c. sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 c.  heavy cream
1/2 tsp. fresh lemon juice
1/2# capellini pasta


Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.

Serve immediately on warm plates, topped with shrimp and sauce. Thin with some of reserved water if necessary.  Enjoy!

Roasted Potatoes and Asparagus with Parmesan

Ok, you got me, I'm already longing for Spring and the beautiful baby asparagus which goes so great with the nuttiness of the Parmigiano-Reggiano cheese.  This is one of those recipes that I make year round, it's terrific.


1# asparagus, trimmed and cut into 1-inch pieces
1# Yukon Gold potatoes, cut into 1-inch pieces
3 Tbsp. olive oil
1/3 c.  grated Parmigiano-Reggiano

Preheat oven to 450°F with rack in upper third.

Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.  Serve and Enjoy!

Italian Sausage with Fennel, Peppers, and Onions

4 Italian frying peppers (Cubanelle) cut into 2-inch pieces

1 large fennel bulb, bulb quartered, then cut into 2-inch-wide pieces and 1/4 cup fronds coarsely chopped (discard stalks)
1 large onion, quartered and cut into 2-inch pieces
1 1/2 pound hot or sweet Italian sausage links, halved crosswise
1/4 cup olive oil


Preheat broiler.

Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve on warm plates, sprinkled with fennel fronds and Enjoy!

Yucatán Style Pork Chops

I find nothing warms up the cold weather like grilling meats outside and serving a warm weather meal.  This time of year I spend a lot of time pretending it's Summer already.  This recipe works with Chicken, Shrimp, and Beef, but Pork is most authentic.


2 c. water
3 Tbsp. coarse kosher salt
2 bay leaves
1 tsp. whole allspice
1 tsp. whole black peppercorns
4 large bone-in rib pork chops
(1) 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
2 c. wood chips, soaked in water 1 hour
(4) 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill)
1 large white onion with skin, quartered through core with some core still attached to each piece
1/2 c. fresh orange juice
1/2 c.  fresh lime juice
1/4 c. coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves
1/2 small green cabbage, thinly sliced
1 avocado, halved, pitted, peeled, sliced
1 bunch red radishes, trimmed, sliced
Warm corn tortillas


Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally.

For charcoal grill:
Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.

For gas grill
Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.

Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.

Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.

Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas and Enjoy!

Grilled Pork Chops with Saté Sauce

This make for a fast and easy take on a Southeast Asian specialty dish.  Serve it with steamed rice or cumin scented rice for a terrific, fast weekday meal.

1/2 c. unsalted roasted peanuts
1/3 c. well-stirred canned unsweetened coconut milk
2 Tbsp. water
1 1/2 to 2 Tbsp. roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
1 1/2 Tbsp. Asian fish sauce
1 Tbsp. chopped shallot
2 tsp. cider vinegar
1 tsp. sugar
4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)

Garnish:

sliced cucumber; chopped peanuts; lime wedges

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.

Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.

Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce and Enjoy!

Banana Blueberry Muffins

It took me until the age of forty to learn that I am allergic to wheat.  Since then, I haven't touched the stuff.  It turned out to be the root cause of the migraine headaches I used to battle.  It also was the cause of tremendous lower intestinal issues.  Within days of cutting all wheat from my diet my energy level was soaring and in the first 90 days I lost about forty pounds without changing my excercise routines.  This was a real life changing discovery (I credit my wife, another story)!  From that point forward my quality of life has been unbelievably better!!  

So, here's a recipe for a wheat-free muffin which I make to take the edge off of the urge to have something I shouldn't.  It has become a staple in our house and is a very tasty alternative.  I found using the basic formula of almonds, flaxseed, baking powder, eggs, oil, and sour cream I can make any recipe that traditionally calls for wheat flour.  Omit the sugar and you can make any type of savory version you can think up.  I also make this in loaves for a bread alternative.

2 C. almond meal (Trader Joe's has it all the time)
1/4 C. ground flaxseed (Trader Joe's)
3/4 C. light brown sugar
1 tsp. baking powder
Dash of fine salt
1 very ripe banana
2 large eggs
1/2 C. sour cream
1/4 C. vegetable oil
1 C. frozen blueberries

Preheat oven to 325°F.

Grease a 12-cup muffin tin with oil (Pam or non-stick spray will do).  Combine the ground almonds, flaxseed, brown sugar, baking soda, and salt in a large bowl and mix well with a spoon.

In another bowl, mash the banana until smooth.  Stir in eggs, sour cream, and oil.  Add the banana mixture to the dry ingredients.  Mix thoroughly.  Fold in the blueberries.

Spoon the batter into the muffin cups, filling them half-way.  Once complete, place muffin tin on a sheet pan and place in the center of the oven.  Bake until a toothpick inserted in the center of a muffin comes out clean, about 45 minutes.  Remove from oven.

Cool in the muffin tins for 10-15 minutes.  Now, turn out the pan and transfer the muffins to a baking rack to cool completely.  Serve and Enjoy!

* Once completely cooled, you can store muffins
 in a zip locked bag in the refrigerator for a week and the freezer for a month.