Sour Cherry Vinaigrette

A terrific dressing for a summer salad.  I am pairing this with a pork tenderloin and it should be excellent.

1 1/2 Cup Tart Cherry Juice
1/3 Cup Red Wine Vinegar
Juice of one Lemon
1 clove garlic
1 teaspoon minced shallot
1/2 Cup olive oil
1/2 Cup Salad Oil (I usually use Grape seed oil)
1 Tsp. Dijon Mustard
Salt & Pepper to taste

Please cherry Juice in a saucepan with the shallots and garlic, reduce over medium-high heat, stirring frequently, until about ½ cup remains. Let cool.

Pour cherry juice, vinegar and lemon juice in to a large measuring cup (I like to use a 3 cup measuring cup) Add mustard and using a hand blender, blend for thirty seconds.
Add oil very slowly and blend until all is incorporated and you have an emulsified dressing.  Correct seasoning with salt and pepper.  Toss your salad lightly and Enjoy!

Will keep in the refrigerator for a week.

The Menu: June 13th - June 19th

Saturday-
Grilled Mahi-Mahi with Shallots, Mango, and Lime
Smashed Avocado
Grilled Parmesan Asparagus

Sunday-
Oven Roasted Pork Tenderloin, sautéed Grapes served with a Madeira wine sauce
Roasted Brussel Sprouts with onions and garlic
Chopped Salad with Sour Cherry Vinaigrette

Monday-
Turkey Burgers with Caramelized Red Onion and Avocado, served on a bed of Red Romaine, creamy Garlic Dressing

Tuesday-
Vegetable Stir-fry with Szechuan Pork

Wednesday-
Turkey Sloppy Joe
Garden Salad with Warm Shallot and Bacon Vinaigrette

Thursday-
"Smorgasbord Night"

Friday-
Jim and Debbie Sue Dinner Party
Guacamole with chips
Jamón Serrano, Manchego cheese, and Spanish olives
Chicken Molé enchiladas
Chopped salad with a lime-cumin vinaigrette
Variety of chocolates with Orange slices and fresh berries

Basil Smash

Our good friend and bartender, Trina at Beau's gave us this recipe for a dinner party as a signature drink and we've never looked back.  Deliciously crisp and refreshing.  Really smashing up the basil and a lot of it is key.  Make sure you strain before serving it or your guests will have it in there teeth.  Just fantastic on a warm summer night on the patio with good friends.

Good Dry English Gin (Bombay Sapphire)
Lemon juice
Basil
Simple Syrup
Lots of crushed ice
Garnish-
Cucumber slice
Basil leaf

In a shaker aggressively muddle a good bit of basil, simple syrup, and lemon juice.  Strain mixture into a high ball glass.  Fill glass with crushed ice and add gin.  Garnish with a slice of cucumber and basil.  Enjoy!

The elixir (basil, lemon, and syrup) can be made in a big batch and keeps for a week in the refrigerator.  Note of caution, use cheese cloth (I've used nylons before) to strain and remove all basil leaves.  If left in the mixture it will turn brown.

Greek Style Brown Rice Salad

2 cups Brown rice, cooked and cooled
To taste add:
Green onion, sliced thinly
Grape tomatoes, quartered
Red, green, and yellow bell peppers, small dice
Garbanzo beans, drained
Mint, oregano, flat leaf parsley

Dressing

1/4 cup Red wine vinegar garlic
1/3 cup Olive oil
2 tablespoons Red onion, minced
1 tablespoon Feta cheese, crumbled
1 teaspoon Honey
Pinch Herb mix from above
Squeeze Fresh lemon juice
Salt and black pepper, to taste

In a large mixing bowl combine all ingredients and toss with dressing.  Serve at room temperature and Enjoy!

The menu: June 7th - June 12th

Saturday-
Dinner out - China Cafe, Novi

Sunday-
Thai-style Pulled Pork Lettuce Wraps
Chopped Salad with a Lime-Chili Dressing

Monday-
Mahi-mahi Lettuce "tacos" with Salsa Fresco and Jalapeño Crema


Tuesday-
Vegetable Stir-fry with Brown Rice and green onions

Wednesday-
Grilled Chicken with Lemon and Herbs
Baby Greens Salad with Shredded Beets and Carrots, Citrus Vinaigrette

Thursday-
Grilled Salmon with Lemon and Dill Butter
Roasted Onions, Zucchini and Summer Squash
Brown Rice

Friday-
Grilled NY Strip Steaks with Cabernet Sauce
Roasted Asparagus with Parmesan and Olive oil
Oven Roasted Carrots with Indian spice

Apple and Onion Jam

4 oz good smoked bacon, chopped
3 tablespoons Olive oil
1 white onion, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry vinegar
1 cup water
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 small green apple, peeled, cored and cut into 1/2-inch cubes
2 tablespoon Raisins, chopped
1 tsp. fresh thyme, chopped fine
1/4 cup veal or chicken stock

In a sauté pan over medium heat, cook the bacon until it starts to brown 4-5 minutes.  Add 3 tablespoons olive oil and the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste. Cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.

In a large sauté pan over medium heat, melt the butter. Add the apple and raisins. Sauté until slightly soft and caramelized, about 3-5 minutes. Add the thyme and onion-Apple mixture to the pan. Continue to sauté until the flavors have blended, about 2-3 minutes longer.

Adjust consistency of jam using the stock and cook for another minute or so.  Correct seasoning with salt and pepper. Remove from the heat.  This can be served warm or cold.  Enjoy!

Weekly Menu: May 16th - 22nd

Saturday-
Grilled Pork Loin with an Apple and Onion Jam
Zucchini and Summer Squash with Parmesan
Roasted Cauliflower with Moroccan Spice
Chopped Salad with a Lemon-Honey Vinaigrette

Sunday-
Grilled Salmon with Dill and Lemon
Broccoli and Red Onions
Sautéed Swiss Chard

Monday-
Mexican Shredded Chicken with Lettuce Tacos
Salsa Fresco

Tuesday-
Greek-style Bison with Grilled Eggplant and Humus

Wednesday-
Chicken Parmigiana
Baby Greens Salad, Shallot Vinaigrette

Thursday-
Olive oil and Lemon Grilled Corvina
Charred Onions with Vegetables
Brown Rice

Friday-
Grilled Fat Iron Steak with Chimichurri Sauce
Roasted Asparagus with Garlic
Oven Roasted Carrots with Honey and Thai Spice
Chopped Red Romaine and Shredded Beets, Creamy Garlic Dressing