Saturday-
Oven Roasted Cod topped with a Spinach and Pernod Gratin
Braised Leeks
Baby Salad with garlic and Herb Vinaigrette
Sunday-
Lettuce Wrapped Carnitas, habanero-lime sauce
Spicy Corn Salsa
Mexican Vegetable Hash
Monday-
Meatloaf with Wild Mushroom Gravy
Napa Cabbage with Shallots and Bacon
Ginger-glazed Carrots
Tuesday-
Tuscan Lemon Chicken with Spaghetti Squash
Zucchini and Summer Squash with Parmesan
Wednesday-
Chinese Vegetable Stir-Fry
Brown Rice with Scallions
Thursday-
Pulled Chicken with Rum Barbecue Sauce
Broccoli Slaw
Garden Salad with Creamy Garlic Dressing
Friday-
"Steak and Martini Night"
Pot Roast with Caramelized Shallot Gravy
Roasted Winter Vegetables
Baby Green Salad with Balsamic Vinaigrette
Saturday, November 15, 2014
Saturday, November 8, 2014
The Menu Nov. 8th - Nov. 14th
Saturday-
Dinner out - chef's night off
Sunday-
Pan Seared Salmon with Citrus-Oil Drizzle
Sautéed Green and Yellow Zucchini
Arugula and Shaved Fennel Salad, Parmesan and Balsalmic Vinaigrette
Monday-
Brined and Oven Roasted Pork Chops
Wild Mushrooms, Leeks, and Carrots
Red Romaine Salad with Garlic and Herb Vinaigrette
Tuesday-
Curried Lentils and Vegetables
Ginger-Lemon Thai Rice Noodles with Green Onion
Wednesday-
Roast Chicken with Lemon and
Broccoli
Spaghetti Squash
Thursday-
Mexican Chicken Soup
Smashed Avocados with Warm Tortillas
Chopped Salad with Jicama and a Lime-Cilantro Vinaigette
Friday-
Steak and Martini Night
Dinner out - chef's night off
Sunday-
Pan Seared Salmon with Citrus-Oil Drizzle
Sautéed Green and Yellow Zucchini
Arugula and Shaved Fennel Salad, Parmesan and Balsalmic Vinaigrette
Monday-
Brined and Oven Roasted Pork Chops
Wild Mushrooms, Leeks, and Carrots
Red Romaine Salad with Garlic and Herb Vinaigrette
Tuesday-
Curried Lentils and Vegetables
Ginger-Lemon Thai Rice Noodles with Green Onion
Wednesday-
Roast Chicken with Lemon and
Broccoli
Spaghetti Squash
Thursday-
Mexican Chicken Soup
Smashed Avocados with Warm Tortillas
Chopped Salad with Jicama and a Lime-Cilantro Vinaigette
Friday-
Steak and Martini Night
Saturday, November 1, 2014
Spaghetti Squash Hash Browns
Here's a riff on hash browns. This is incredibly satisfying and a terrific substitute for potatoes. I love the way the green pepper goes with the squash, it's a winner side dish. Enjoy!
3 tablespoons olive oil
1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 green pepper, diced
1/2 sweet onion, peeled and diced
Kosher salt and fresh ground black pepper
Preheat oven to 400°F.
Season cut side of the squash with onion and garlic powder, salt and pepper. Drizzle with 2 tablespoons olive oil. Place into oven on sheet tray and cook for 30 minutes, turn over and cook another 15 minutes until squash is al dente. Remove and let cool for 15 minutes. Using a fork scrape out squash into a bowl (it will resemble spaghetti strands, thus the name, or in this preparation shredded potato).
Heat a sauté pan over medium high heat. Add last tablespoon of oil and heat. Add diced onions and green peppers. Cook for 2 minutes then add squash to the pan. Heat thoroughly and correct seasoning with salt and pepper. Serve and Enjoy!
3 tablespoons olive oil
1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 green pepper, diced
1/2 sweet onion, peeled and diced
Kosher salt and fresh ground black pepper
Preheat oven to 400°F.
Season cut side of the squash with onion and garlic powder, salt and pepper. Drizzle with 2 tablespoons olive oil. Place into oven on sheet tray and cook for 30 minutes, turn over and cook another 15 minutes until squash is al dente. Remove and let cool for 15 minutes. Using a fork scrape out squash into a bowl (it will resemble spaghetti strands, thus the name, or in this preparation shredded potato).
Heat a sauté pan over medium high heat. Add last tablespoon of oil and heat. Add diced onions and green peppers. Cook for 2 minutes then add squash to the pan. Heat thoroughly and correct seasoning with salt and pepper. Serve and Enjoy!
The Menu Nov. 1st - Nov. 7th
Saturday-
Spinach Frittata with Oven Crisped Broccoli and Leeks
Crispy Spaghetti Squash "Hash"
Baby Greens Salad with a Lemon-Honey Vinaigrette
Sunday-
Gluten-Free Southern Fried Chicken with a Spicy Maple Syrup Drizzle
Green Beans with Onions and Smoked Ham
Succotash
Monday-
Sorrel Soup with Crispy Shallots
Oven Roasted Pork Tenderloin with Balsamic Caramelized Pears
Sautéed Purple Kale
Tuesday-
Vegetable Gumbo with Brown Rice
Wednesday-
Miso Soup with Shiitakes, Seaweed, and Dikon Radish
Szechuan Fish with Sesame Rice Noodles
Thursday-
Pan Seared Chicken with Capers and Lemon
Red Romaine Salad with Red Onion, Carrots and Beets, Balsamic Vinaigrette
Friday-
Grilled Aged NY Strip Steaks, Cabernet Butter
Sautéed Spinach with Parmesan
Chophouse Salad
Spinach Frittata with Oven Crisped Broccoli and Leeks
Crispy Spaghetti Squash "Hash"
Baby Greens Salad with a Lemon-Honey Vinaigrette
Sunday-
Gluten-Free Southern Fried Chicken with a Spicy Maple Syrup Drizzle
Green Beans with Onions and Smoked Ham
Succotash
Monday-
Sorrel Soup with Crispy Shallots
Oven Roasted Pork Tenderloin with Balsamic Caramelized Pears
Sautéed Purple Kale
Tuesday-
Vegetable Gumbo with Brown Rice
Wednesday-
Miso Soup with Shiitakes, Seaweed, and Dikon Radish
Szechuan Fish with Sesame Rice Noodles
Thursday-
Pan Seared Chicken with Capers and Lemon
Red Romaine Salad with Red Onion, Carrots and Beets, Balsamic Vinaigrette
Friday-
Grilled Aged NY Strip Steaks, Cabernet Butter
Sautéed Spinach with Parmesan
Chophouse Salad
The Yardbird's Fried Chicken
So, recently I was in Miami on business and a good friend took me to an incredible restaurant call Yardbird Southern Table and Bar. This place is a Mecca of southern cuisine run by Executive Chef and co-owner, Jeff McInnis. His fried chicken — better known as yardbird — is a legendary experience 150 years in the making. This is spicy, crispy, yummy. It's served with a spicy Maple syrup (mix maple syrup and your favorite hot sauce). At the restaurant this chicken is served on a warm waffle and drizzled with this amazing maple syrup. I've died and gone to heaven my friends! Enjoy.
Servings:4 to 6
For the brine
1 1/4 quarts water
3/4 cup sugar
3/4 cup salt
1 1/4 quarts ice water
5 tablespoons paprika
5 tablespoons cayenne
1 tablespoon ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
For the dredging flour
1 1/4 quarts all-purpose flour
2 tablespoons plus one teaspoon granulated garlic
5 teaspoons granulated onion
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 teaspoons ground black pepper
For the fried chicken
16 pieces chicken (two whole chickens cut into 8 pieces)
vegetable shortening or lard, for frying
For the brine:
Place the water (not the ice water), sugar, salt and spices in a pot and bring to simmer over medium heat for 5-6 minutes.
Whisk to ensure that all spices and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees.
Place the cut chicken in a container and pour the cold liquid brine over the chicken.
Chill in refrigerator for 24 hours.
For the flour:
Mix all spices and flour well.
To make the chicken:
Remove the chicken pieces from the brine and dredge in the seasoned flour.
Place the shortening in a 12-inch cast iron pan and melt slowly. The goal is to have the shortening about ½ inch up the side of the pan.
Heat the shortening over low heat until it reaches 325°F. Use a candy thermometer to regulate the temperature.
Place the 4 larger breasts in skin side down along with the thighs. Fry adjusting the flame to maintain the 325°F. after 8 minutes flip the pieces over. Fry for another 6 minutes. Remove from oil and let sit on a rack or paper towels.
Stick the thickest pieces with a meat thermometer. The chicken must reach 165°F internal. Season lightly with a pinch of sea salt.
Place the wings and drums in the oil, making sure to maintain 325°F, and fry these about 5 minutes on one side, then flip and fry another 4 minutes.
Check internal temperature again looking for 165°F. season with a pinch of sea salt and serve. Drizzle with a mixture of 1/2 cup maple syrup and 3 tablespoons Frank's hot sauce. Enjoy!
Servings:4 to 6
For the brine
1 1/4 quarts water
3/4 cup sugar
3/4 cup salt
1 1/4 quarts ice water
5 tablespoons paprika
5 tablespoons cayenne
1 tablespoon ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
For the dredging flour
1 1/4 quarts all-purpose flour
2 tablespoons plus one teaspoon granulated garlic
5 teaspoons granulated onion
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 teaspoons ground black pepper
For the fried chicken
16 pieces chicken (two whole chickens cut into 8 pieces)
vegetable shortening or lard, for frying
For the brine:
Place the water (not the ice water), sugar, salt and spices in a pot and bring to simmer over medium heat for 5-6 minutes.
Whisk to ensure that all spices and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees.
Place the cut chicken in a container and pour the cold liquid brine over the chicken.
Chill in refrigerator for 24 hours.
For the flour:
Mix all spices and flour well.
To make the chicken:
Remove the chicken pieces from the brine and dredge in the seasoned flour.
Place the shortening in a 12-inch cast iron pan and melt slowly. The goal is to have the shortening about ½ inch up the side of the pan.
Heat the shortening over low heat until it reaches 325°F. Use a candy thermometer to regulate the temperature.
Place the 4 larger breasts in skin side down along with the thighs. Fry adjusting the flame to maintain the 325°F. after 8 minutes flip the pieces over. Fry for another 6 minutes. Remove from oil and let sit on a rack or paper towels.
Stick the thickest pieces with a meat thermometer. The chicken must reach 165°F internal. Season lightly with a pinch of sea salt.
Place the wings and drums in the oil, making sure to maintain 325°F, and fry these about 5 minutes on one side, then flip and fry another 4 minutes.
Check internal temperature again looking for 165°F. season with a pinch of sea salt and serve. Drizzle with a mixture of 1/2 cup maple syrup and 3 tablespoons Frank's hot sauce. Enjoy!
Oven Roasted Pork Tenderloin with Balsamic Caramelized Pears
makes 6 servings
1 1/2 quarts water
1 1/2 quarts ice water
1/2 cup kosher salt
1/2 cup white sugar
3 bay leaves
2 pork tenderloins, trimmed and silver skin removed
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt
Place the water (not the ice water), sugar, salt and bay leaves in a pot and bring to simmer over medium heat for 5-6 minutes. Whisk to ensure that all the salt and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees. Add tenderloins to this brine, and let them soak for at least 4 hours, but not more than 8 hours.
Drain and discard the brine. Pat pork dry with paper towels. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
Preheat oven to 400°F.
Place a large sauté pan on high heat and get very hot. Season pork with fresh cracked black pepper (remember the brine has infused salt into the meat). Carefully place tenderloins in pan and brown all sides. Remove and place on sheet tray, place into the oven. Cook for 20 minutes or until internal temperature reaches 150°F. Remove from oven and let rest for 10 minutes.
While pork is cooking, pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup. Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt.
Slice the tenderloin into medallions and top with the pear onion sauce. Serve and enjoy!
1 1/2 quarts water
1 1/2 quarts ice water
1/2 cup kosher salt
1/2 cup white sugar
3 bay leaves
2 pork tenderloins, trimmed and silver skin removed
1/2 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1/2 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt
Place the water (not the ice water), sugar, salt and bay leaves in a pot and bring to simmer over medium heat for 5-6 minutes. Whisk to ensure that all the salt and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees. Add tenderloins to this brine, and let them soak for at least 4 hours, but not more than 8 hours.
Drain and discard the brine. Pat pork dry with paper towels. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
Preheat oven to 400°F.
Place a large sauté pan on high heat and get very hot. Season pork with fresh cracked black pepper (remember the brine has infused salt into the meat). Carefully place tenderloins in pan and brown all sides. Remove and place on sheet tray, place into the oven. Cook for 20 minutes or until internal temperature reaches 150°F. Remove from oven and let rest for 10 minutes.
While pork is cooking, pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup. Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt.
Slice the tenderloin into medallions and top with the pear onion sauce. Serve and enjoy!
Porchetta Sandwich
I recently went to THE football game in Michigan, Michigan-Michigan State (State won again!). The folks I went with were part of a tremendous tailgate party prior to the main event. It got me thinking of a great sandwich to bring to a great game. This beauty is awesome with or without the cheese and sometimes I've served it with a lemon caper mayo. It's also incredible with sautéed broccolini and the provolone.
Makes 6 servings.
1 (3 3/4 to 4-pound) boneless pork shoulder (skin on, not tied)
20 fresh sage leaves
3 leafy sprigs fresh thyme, leaves removed
3 leafy sprigs rosemary, stemmed
2 garlic cloves, peeled and roughly chopped
1 tablespoon crushed red pepper flake
2 tablespoons fennel seed, crushed
1 1/2 teaspoons medium coarse sea salt
1 1/2 teaspoons freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1/2 cup white wine
Ciabatta bread
Provolone cheese (optional)
Heat oven to 250°F.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch-deep cuts, about 1 inch apart. Finely chop thyme, sage, rosemary and garlic together (you can do this by pulsing in a food processor, or by hand). Place mixture in a small bowl. Add crushed fennel, red pepper flakes, salt and pepper and stir together well.
With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork. Stuff with about 1/3 of the herb mixture. Tie pork with kitchen twine. Brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up and roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170 to 180 degrees Fahrenheit). Remove from oven. Let meat rest 15 minutes. Slice pork thinly and serve on ciabatta with some sharp provolone. Enjoy!
Makes 6 servings.
1 (3 3/4 to 4-pound) boneless pork shoulder (skin on, not tied)
20 fresh sage leaves
3 leafy sprigs fresh thyme, leaves removed
3 leafy sprigs rosemary, stemmed
2 garlic cloves, peeled and roughly chopped
1 tablespoon crushed red pepper flake
2 tablespoons fennel seed, crushed
1 1/2 teaspoons medium coarse sea salt
1 1/2 teaspoons freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1/2 cup white wine
Ciabatta bread
Provolone cheese (optional)
Heat oven to 250°F.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch-deep cuts, about 1 inch apart. Finely chop thyme, sage, rosemary and garlic together (you can do this by pulsing in a food processor, or by hand). Place mixture in a small bowl. Add crushed fennel, red pepper flakes, salt and pepper and stir together well.
With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork. Stuff with about 1/3 of the herb mixture. Tie pork with kitchen twine. Brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up and roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170 to 180 degrees Fahrenheit). Remove from oven. Let meat rest 15 minutes. Slice pork thinly and serve on ciabatta with some sharp provolone. Enjoy!
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