Welcome!
Cooking started as a survival mechanism early in my life. Let's just say that my childhood memories included spam on English muffin and tuna casserole. Once setting out on my own into the world, it was cook or starve.
My passion began while spending most of the early 1980's hitchhiking across the United States, followed by living in Manhattan and the privilege of working for a major US carrier and traveling across Europe. The exposure to such diverse flavors, elements and passions were priceless.
Today, I am a small kitchen chef with an inspiring mission to create a healthy, flavorful experience for our dinner theater guests. Our service must be outstanding, well coordinated and promptly concluded prior to show time. Simply, it is like many homes in America only a larger stage.
Through my experiences and travels along with inspirations from the internet, numerous publications, recognized chefs and enjoyment of affordable cuisine, I truly enjoy preparing a good meal whether home or for our guests.
I have included for a few ideas for your kitchen. I strive to maintain the balance of quality and simplicity while pantry and budget friendly. Feel free to comment, offer suggestions and pass along your creations.
Enjoy
Thursday, December 12, 2013
Parmesan Roasted Asparagus
Ingredients
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Directions
1. Preheat the oven to 400 degrees F.
2. Lay asparagus in a single layer on a sheet pan, drizzle with oil, sprinkle with salt and pepper.
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Directions
1. Preheat the oven to 400 degrees F.
2. Lay asparagus in a single layer on a sheet pan, drizzle with oil, sprinkle with salt and pepper.
3. Roast for 15-20 min, until tender. Sprinkle with Parmesan and return to the oven 1-2 min
4. Serve with lemon wedges.
Prep: 10 min
Cook: 20 min
Serve: Warm
Brussels Spr "wow" ts
Ingredients (serves 4)
Directions
1. Preheat oven to 350 degrees F.
2. In a pan over medium heat cook the bacon
4 Slices of Bacon, chopped 1 inch pieces
2 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
2 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
1 teaspoon minced garlic
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins or dates
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins or dates
1/2 cup roasted red pepper or sun dried tomato
Directions
1. Preheat oven to 350 degrees F.
2. In a pan over medium heat cook the bacon
3. In the same pan, cook garlic, red peppers and capers (2-3 min) and remove to bowl
4. Add the Brussels sprouts to pan and cook medium heat till browning.
5. Dress with balsamic and olive oil, a little salt and pepper.
6. Place into the oven and roast, tossing a couple of times, until nicely caramelized (15 to 20 min).
7. Put the pine nuts in a small, dry, pan and toast until lightly browned (3 -4 min)
8. Once sprouts are ready, remove from the oven, put into a big serving bowl.
9. Add the bacon, red pepper, capers reserve; plus, pine nuts, currants and raisins.
10. Toss and serve
Prep: 10 min
Cook: 25 min
Serve: Hot
Substitutions & Suggestions
Several items on this recipe can be subbed such as pancetta for bacon, sun dried tomato instead of roasted red pepper; or, backing away from raisins, dates or currants if you find the sweet element challenging. Pomegranate and toasted hazelnuts are an excellent alternative as well.
Roasted Root Vegetables
Ingredients (serves 8-10)
1 lb Turnips, cut into wedges
1 lb Turnips, cut into wedges
1 lb. Baby Carrots
4 Large Shallots
1 Large Parsnip, peeled, quartered length, cored and cut 1/2-inch pieces
2 tablespoons canola oil
2 tablespoons canola oil
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 teaspoon each fresh rosemary and fresh thyme leaves
4 thin slices ginger
Directions
1. Preheat the oven to 400 degrees F.
2. Put all the vegetables and herb sprigs in a large baking dish.
1. Preheat the oven to 400 degrees F.
2. Put all the vegetables and herb sprigs in a large baking dish.
3. Season well with salt and black pepper, drizzle generously with olive oil, and toss.
4. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally,
4. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally,
5. Remove when tender and golden brown, about 45 minutes.
Prep: 30 min
Cook: 45 min
Serve: Hot
Sauteed Carrots
Ingredients
Directions
1. Peel the carrots and cut them diagonally in 1/4-inch slices. (6 cups).
2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Directions
1. Peel the carrots and cut them diagonally in 1/4-inch slices. (6 cups).
2. Place carrots, 1/3 cup water, salt, and pepper in a large saute pan and bring to a boil.
3. Cover the pan and cook over medium-low heat for 7 to 8 min. until just cooked through.
4. Add butter and saute until the water evaporates and the carrots are coated with butter.
5. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
Prep: 10 min
Cook: 10 min
Sereve: Hot
Parmesan Green Beans & Kale
Ingredients
3 tablespoons olive oil
1 onion, sliced
1 onion, sliced
2 Garlic Cloves, minced
1/4 pound cremini mushrooms, trimmed and quartered
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Directions
1. Warm the olive oil in a large, heavy saute pan over medium-high heat.
1/4 pound cremini mushrooms, trimmed and quartered
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Directions
1. Warm the olive oil in a large, heavy saute pan over medium-high heat.
2. Add the onions and cook until translucent, about 2 minutes, add garlic for 2 min
3. Add the mushrooms, green beans, salt, and pepper and cook for 2 min.
4. Add the wine and continue until the green beans are almost tender, about 5 min.
5. Add the red pepper flakes and the kale, continue until kale has wilted, about 4 min.
6. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
Prep: 5-10 min
Cook: 10-12 min
Serve: Hot
Roasted Parmesan Prosciutto Cauliflower
Ingredients
4 cups cauliflower florets (1 head)
4 ounce piece Prosciutto, diced
1/4 cup fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes
1 cup grated Parmesan
1 Garlic Glove
2 tablespoons dried cranberries or dates
2 tablespoons chopped pistachios or almonds
1 teaspoon grated orange zest
2 tablespoons chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
1/3 cup Pine nuts, toasted (optional)
Directions
Preheat the oven to 350 degrees F.
1. Bring a large pot of salted water to a boil over high heat.
2. Blanch the cauliflower for 2 minutes.
4 cups cauliflower florets (1 head)
4 ounce piece Prosciutto, diced
1/4 cup fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes
1 cup grated Parmesan
1 Garlic Glove
2 tablespoons dried cranberries or dates
2 tablespoons chopped pistachios or almonds
1 teaspoon grated orange zest
2 tablespoons chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
1/3 cup Pine nuts, toasted (optional)
Directions
Preheat the oven to 350 degrees F.
1. Bring a large pot of salted water to a boil over high heat.
2. Blanch the cauliflower for 2 minutes.
3. Transfer cauliflower to buttered 9 by 13 baking dish and let cool (5 min)
4. In a small skillet, heat oil over medium-high heat, brown prosciutto (2 min)
5. Add garlic until soft, (2 min) (add pine nuts if you wish)
6. Add Cauliflower, broth, cranberries, pistachios, orange zest and parsley, simmer
7. Add nutmeg, salt & pepper to taste and spread cauliflower on baking seat.
8. Bake until cauliflower is cooked, about 25 minutes.
9. Dust with Pistachio and Chopped Almond
Prep: 10 min
Cook: 35 min
Service: Warm
Substitutions & Suggestions
You can add another flavor element by choosing Dates over Cranberries and infusing toasted pine nuts to the recipe. If you choose to add Pine nuts, add with garlic after browning Proscuitto
5. Add garlic until soft, (2 min) (add pine nuts if you wish)
6. Add Cauliflower, broth, cranberries, pistachios, orange zest and parsley, simmer
7. Add nutmeg, salt & pepper to taste and spread cauliflower on baking seat.
8. Bake until cauliflower is cooked, about 25 minutes.
9. Dust with Pistachio and Chopped Almond
Prep: 10 min
Cook: 35 min
Service: Warm
Substitutions & Suggestions
You can add another flavor element by choosing Dates over Cranberries and infusing toasted pine nuts to the recipe. If you choose to add Pine nuts, add with garlic after browning Proscuitto
Simple Dressings
Honey Mustard Dressing
5 tbsp. medium body honey
3 tbsp. smooth Dijon mustard
2 tbsp. rice wine vinegar
5 tbsp. medium body honey
3 tbsp. smooth Dijon mustard
2 tbsp. rice wine vinegar
Combine all ingredients in a bowl and whisk until smooth.
Serve as a dressing or a dip.
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Buttermilk Ranch Dressing
1/2 cup mayonnaise
2 scallions, trimmed
1/3 cup buttermilk
1 garlic clove
Kosher salt and freshly cracked black pepper
1 tsp. Dried Parsley
1 tsp. Dill
Chop 1 scallion and add to food processor with garlic; pulse until garlic is minced.
Add mayonnaise, buttermilk, salt and pepper, to taste, and pulse until well combined and smooth.
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Basil Green Goddess Dressing
1 cup good mayonnaise
2 teaspoons chopped garlic (2 cloves)
1/4 cup freshly squeeze lemon juice (2 lemons)
1 cup chopped scallions, white and green parts
2 teaspoons anchovy paste
1 cup chopped fresh basil leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Blend mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper until smooth.
Add the sour cream and process just until blended.
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Citrus Dressing
1 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons freshly squeezed orange juice
1 teaspoon honey, plus more to taste
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl.
Gradually whisk in oil, a few drops and then rest in a steady stream, to make a smooth
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Pomegranate Vinaigrette
1/2 cup pomegranate juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
Combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste.
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Buttermilk Ranch Dressing
1/2 cup mayonnaise
2 scallions, trimmed
1/3 cup buttermilk
1 garlic clove
Kosher salt and freshly cracked black pepper
1 tsp. Dried Parsley
1 tsp. Dill
Chop 1 scallion and add to food processor with garlic; pulse until garlic is minced.
Add mayonnaise, buttermilk, salt and pepper, to taste, and pulse until well combined and smooth.
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Basil Green Goddess Dressing
1 cup good mayonnaise
2 teaspoons chopped garlic (2 cloves)
1/4 cup freshly squeeze lemon juice (2 lemons)
1 cup chopped scallions, white and green parts
2 teaspoons anchovy paste
1 cup chopped fresh basil leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Blend mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper until smooth.
Add the sour cream and process just until blended.
------------------------------------------------------------------------
Citrus Dressing
1 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons freshly squeezed orange juice
1 teaspoon honey, plus more to taste
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl.
Gradually whisk in oil, a few drops and then rest in a steady stream, to make a smooth
------------------------------------------------------------------------
Pomegranate Vinaigrette
1/2 cup pomegranate juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
Combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste.
Amazing Sauces
Pink Chile Mayonnaise
Marinara Sauce
1/4 cup extra-virgin olive oil
Directions
1. Heat the oil in a medium saucepan over medium heat. Add ginger and chili flakes and until soft
2. Increase to high, add the orange juice, brown sugar, soy sauce and lime juice and cook (10 min)
3. Remove from heat, stir in the rice vinegar and orange and limes zests and let cool to room temp
------------------------------------------------------------------------
Raspberry Chipotle Sauce
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Directions
1. In a saucepan, heat oil over medium-high heat. Add onions, stirring, until soft and caramelized (4 min)
2. Add the garlic and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.
3. Add the raspberries and cook until soft, 2 to 3 minutes.
4. Add the vinegar and stir to deglaze the pan.
5. Add sugar, salt, and bring to a boil. Reduce heat to medium, simmer until thickened and reduced by half
6. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo
2 tablespoons of adobo sauce
1/2 lemon, juiced
1 cup mayonnaise
3 chipotles in adobo
2 tablespoons of adobo sauce
1/2 lemon, juiced
Add together and mix, chill and serve
------------------------------------------------------------------------
Garlic-Lime Aioli
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Garlic-Lime Aioli
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
Add together and mix, chill and serve
------------------------------------------------------------------------
Ginger Soy Dipping Sauce
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled ginger root
1/4 teaspoon crushed red pepper flakes
Add together and mix, chill and serve
------------------------------------------------------------------------
Peanut Sauce
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Ginger Soy Dipping Sauce
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled ginger root
1/4 teaspoon crushed red pepper flakes
Add together and mix, chill and serve
------------------------------------------------------------------------
Peanut Sauce
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste
2 teaspoons red chili paste
2 tablespoons dark brown sugar
2 limes, juiced
1/4 cup chopped peanuts, for garnish
1/2 cup hot water (add while blending - slowly)
Add together and mix, chill and serve
------------------------------------------------------------------------
------------------------------------------------------------------------
Marinara Sauce
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
1 dried bay leaves
1/2 cup red wine
Directions
1. Medium-high flame, add the oil, onions and garlic and sauté until the onions are translucent (10m)
Directions
1. Medium-high flame, add the oil, onions and garlic and sauté until the onions are translucent (10m)
2. Add celery, carrots, and 1/2 tsp. of salt and pepper and red wine, sauté till vegetables are soft (10m)
3. Add tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens (1hr)
4. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
------------------------------------------------------------------------
Orange-Ginger Sauce
1 tablespoon canola oil
3. Add tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens (1hr)
4. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
------------------------------------------------------------------------
Orange-Ginger Sauce
1 tablespoon canola oil
2 tablespoons peeled finely grated fresh ginger
1/4 teaspoon red Chile flakes
1/4 teaspoon red Chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced (add before serving)
1 teaspoon toasted white sesame seeds (add before serving)
1 large scallion (white and green part), thinly sliced (add before serving)
1 teaspoon toasted white sesame seeds (add before serving)
Directions
1. Heat the oil in a medium saucepan over medium heat. Add ginger and chili flakes and until soft
2. Increase to high, add the orange juice, brown sugar, soy sauce and lime juice and cook (10 min)
3. Remove from heat, stir in the rice vinegar and orange and limes zests and let cool to room temp
------------------------------------------------------------------------
Raspberry Chipotle Sauce
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Directions
1. In a saucepan, heat oil over medium-high heat. Add onions, stirring, until soft and caramelized (4 min)
2. Add the garlic and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.
3. Add the raspberries and cook until soft, 2 to 3 minutes.
4. Add the vinegar and stir to deglaze the pan.
5. Add sugar, salt, and bring to a boil. Reduce heat to medium, simmer until thickened and reduced by half
6. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible
Chicken Satay
Ingedients
Butter lettuce leaves
1 cup plain yogurt
Vegetable oil, for grilling
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
20 wooden skewers, soaked 30 minutes
1 1/2 pounds chicken breasts, cut into strips
Directions
1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl
2. Place the chicken strips in yogurt marinade, toss, cover and rest in fridge for 2 hours
3. Thread chicken pieces onto the soaked skewers working the skewer in and out of the meat,
4. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking.
5. Grill the chicken satay for 3 to 5 minutes on each side, until nicely seared
6. Serve the satay on a platter lined with lettuce leaves with "Amazing Sauces" selections
Prep: 2:25
Cook: 15min
Serve: Warm
Suggestions & Substitutions
See the posting for "Amazing Sauces" to compliment this dish
Butter lettuce leaves
1 cup plain yogurt
Vegetable oil, for grilling
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
20 wooden skewers, soaked 30 minutes
1 1/2 pounds chicken breasts, cut into strips
Directions
1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl
2. Place the chicken strips in yogurt marinade, toss, cover and rest in fridge for 2 hours
3. Thread chicken pieces onto the soaked skewers working the skewer in and out of the meat,
4. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking.
5. Grill the chicken satay for 3 to 5 minutes on each side, until nicely seared
6. Serve the satay on a platter lined with lettuce leaves with "Amazing Sauces" selections
Prep: 2:25
Cook: 15min
Serve: Warm
Suggestions & Substitutions
See the posting for "Amazing Sauces" to compliment this dish
Greek Pastry Cups
Ingredients
2 boxes chop spinach, defrosted and dry
2 tablespoons extra-virgin olive oil
Directions
1. Pre heat oven to 400F.
2 boxes chop spinach, defrosted and dry
2 tablespoons extra-virgin olive oil
1/2 stick butter, melted
3 sheets phyllo pastry dough or wonton wrappers
3 sheets phyllo pastry dough or wonton wrappers
12 ounces, feta cheese, crumbled
Coarse salt and black pepper
Coarse salt and black pepper
1/2 cup sun-dried tomato in oil, chopped
1lb thin cut angle cut chicken breast
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1lb thin cut angle cut chicken breast
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 cup Black Olives
2 teaspoons Balsamic Vinegar reduction
Directions
1. Pre heat oven to 400F.
2. Brush phyllo with butter or oil, fill into muffin tin.
3. Medium high heat add chicken, garlic and onions and season with salt and pepper, sauté 5 min
4. Add the sun-dried tomatoes, spinach and black olives. Cook another 3 to 5 minutes.
3. Medium high heat add chicken, garlic and onions and season with salt and pepper, sauté 5 min
4. Add the sun-dried tomatoes, spinach and black olives. Cook another 3 to 5 minutes.
5. Remove muffin tin from over, set pastry cups and fill with chicken mixture
6. Top with very small drizzle of balsamic reduction, then Feta and serve
Prep: 10min
Cook: 10min
Serve: Warm
Prep: 10min
Cook: 10min
Serve: Warm
Substitutions & Suggestions
You can modify the ingredients with out adjusting the directions to create any theme.
Brie en Croute w/chopped Pecan & Raspberry
Ingredients (serves 6-8)
2 eggs 1 sheet frozen puff pastry
1 tbsp. butter ¼ cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
½ cup raspberry jam
2 eggs 1 sheet frozen puff pastry
1 tbsp. butter ¼ cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
½ cup raspberry jam
1/2 teaspoon mint
Directions
1. Thaw 1 sheet of puff pastry sheet and unfold
2. Melt butter in a saucepan over medium heat and sauté nuts in butter until golden (5min)
3. Place nuts on top of Brie wheel and spread jam on top of nuts.
4. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches
5. Brush both sides of the pastry sheet with beaten egg.
6. Center the wheel of Brie on top of the pastry sheet, top lightly with mint
7. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
8. Tie gathered pastry with kitchen string until you are satisfied with the "bundle" shape.
9. Place "bundle" on an un-greased cookie sheet and bake @ 375 for 20 to 25 minutes until golden
10. Serve with top-quality crackers.
Prep: 45min
Cook: 25min
Serve: Warm
Directions
1. Thaw 1 sheet of puff pastry sheet and unfold
2. Melt butter in a saucepan over medium heat and sauté nuts in butter until golden (5min)
3. Place nuts on top of Brie wheel and spread jam on top of nuts.
4. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches
5. Brush both sides of the pastry sheet with beaten egg.
6. Center the wheel of Brie on top of the pastry sheet, top lightly with mint
7. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
8. Tie gathered pastry with kitchen string until you are satisfied with the "bundle" shape.
9. Place "bundle" on an un-greased cookie sheet and bake @ 375 for 20 to 25 minutes until golden
10. Serve with top-quality crackers.
Prep: 45min
Cook: 25min
Serve: Warm
Substitutions & Suggestions
Pretty much none, it is a delightful dish and worth the time invested in preparation
Asian Lettuce Wraps
Ingredients
2 teaspoons vegetable oil 1 pound pulled pork, beef or chicken)
2 tablespoons soy sauce 2-inch piece ginger, peeled and finely grated
1 teaspoon red pepper flakes 2 scallions, chopped
1/4 cup hoisin sauce 2 cloves garlic, minced
Salt and freshly ground black pepper 1/4 cup chopped peanuts
1 head Boston lettuce, separate, clean and dry
Directions
1. In a skillet over medium-high heat, add the vegetable oil and sauté beef until brown.
2. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.
3. Remove from the heat and stir in the peanuts. Season with salt and pepper
2 teaspoons vegetable oil 1 pound pulled pork, beef or chicken)
2 tablespoons soy sauce 2-inch piece ginger, peeled and finely grated
1 teaspoon red pepper flakes 2 scallions, chopped
1/4 cup hoisin sauce 2 cloves garlic, minced
Salt and freshly ground black pepper 1/4 cup chopped peanuts
1 head Boston lettuce, separate, clean and dry
Directions
1. In a skillet over medium-high heat, add the vegetable oil and sauté beef until brown.
2. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.
3. Remove from the heat and stir in the peanuts. Season with salt and pepper
4. Serve over open Boston or Butter lettuce leaves
Prep: 20min
Cook: 20min
Serve: Warm
Substitutions & Suggestions
Jazz it up with curry paste, throw a curve with red wine and be creative
Prep: 20min
Cook: 20min
Serve: Warm
Substitutions & Suggestions
Jazz it up with curry paste, throw a curve with red wine and be creative
Pancetta, Provolone & Spinach Pinwheels
Ingredients
1 egg
Prep: 20min
Cook: 15min
Serve: Warm
1 egg
1 sheet puff pasty, thawed
1 tbsp water
1 tbsp water
1 bunch fresh spinach, chopped
½ lb sliced provolone
½ lb sliced pancetta
½ tbsp. garlic power
Directions
1. Lightly flour work surface, unfold thawed pastry, flour, roll and brush with egg wash
2. Top with provolone, pancetta and spinach. Roll, slice and place on baking sheet, brush with egg wash
3. Bake for 15 min @400 till golden brown, brush with garlic butter, top with grated Parmesan and serve
½ lb sliced provolone
½ lb sliced pancetta
½ tbsp. garlic power
Directions
1. Lightly flour work surface, unfold thawed pastry, flour, roll and brush with egg wash
2. Top with provolone, pancetta and spinach. Roll, slice and place on baking sheet, brush with egg wash
3. Bake for 15 min @400 till golden brown, brush with garlic butter, top with grated Parmesan and serve
Prep: 20min
Cook: 15min
Serve: Warm
Substitutions & Suggestions
This appetizer suggestions can work with any meat, vegetable and cheese. Create unique themes by incorporating a variety of alternatives such as Asian, Mexican, BBQ, Greek designs.
Spinach & Artichoke Dip
Ingredients (6-8 servings)
12 oz. Cream Cheese
2 cups fresh copped and steamed spinach
½ cup Sour Cream
1 can marinated artichoke hearts, quartered
½ cup Mayonnaise
½ tsp. chopped garlic
12 oz. Cream Cheese
2 cups fresh copped and steamed spinach
½ cup Sour Cream
1 can marinated artichoke hearts, quartered
½ cup Mayonnaise
½ tsp. chopped garlic
1 teaspoon Shallots finely chopped
1 cup grated Parmesan / Romano mix
2 Strips of thick cut Bacon chopped & cooked
1 tsp. Red Pepper Flakes
1 cup grated Parmesan / Romano mix
2 Strips of thick cut Bacon chopped & cooked
1 tsp. Red Pepper Flakes
2 tsp. white wine (optional)
½ tsp. Salt
½ tsp. Salt
Directions
1. Chop and cook down bacon over medium high heat
2. Remove bacon, place in bowl, saute shallots over medium high heat in bacon renderings (2 min)
3. Add garlic, one tsp water or white wine to deglaze the pan (2 min), drain and place in bowl
4. Steam spinach and quarter artichoke hearts (retain marinade) and place in bowl
4. Steam spinach and quarter artichoke hearts (retain marinade) and place in bowl
5. Heat cream cheese in Microwave for 1 minute or until hot and soft. Place in bowl and stir
Prep: 15 minutes
Cook: 10 min
Serve: Warm
Substitutions & Suggestions
Remove the bacon to prepare a meat free selection
Substitutions & Suggestions
Remove the bacon to prepare a meat free selection
Mango Salsa
Blue Corn Chips w/Mango Salsa
Ingredients
2 Limes
½ cup Roma Tomato, cored and chopped
¼ Cup extra-virgin olive oil
2 Mangoes, diced
Kosher Salt
4 Red Radishes, diced
Ground black pepper
1 Red Onion, diced
1 Jalapeno, seeded and chopped
½ Bunch Cilantro, chopped
½ cup Bell Pepper
¼ cup Mint Leaves, chopped
Ingredients
2 Limes
½ cup Roma Tomato, cored and chopped
¼ Cup extra-virgin olive oil
2 Mangoes, diced
Kosher Salt
4 Red Radishes, diced
Ground black pepper
1 Red Onion, diced
1 Jalapeno, seeded and chopped
½ Bunch Cilantro, chopped
½ cup Bell Pepper
¼ cup Mint Leaves, chopped
Directions
1. Prepare ingredients to recommended measurements
2. Mix together in a large bowl and toss to blend
3. Refrigerate for 2 hours to allow flavors to bloom
4. Place in food processor or use hand mixer on pulse to lightly blend (optional)
5. Serve with Blue Corn Chips
Wild Rice & Citrus Balsamic Dessing
The two rice dishes suggested in my cuisine blog offer cold or room temperature or warm service options. The interesting contrast of a cold rice salad to a warm entree strikes another element in profile and should be tried. Hot, Warm or Cold, try them all and share your feedback
Ingredients (serves 4)
1 cups wild rice
1 teaspoon butter
1/2 teaspoon salt
2 teaspoons Raspberry Balsamic reduction
1/4 cup fresh orange juice
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup chopped green onions
1/4 cup chopped shallots
1 teaspoon minced garlic
1/4 cup Parmesan Reggiano
1 tablespoon minced fresh parsley
1/2 cup roughly chopped almonds, toasted
Directions
1. In a saucepan, bring 2 cups of water to boil, add rice, 1 teaspoon of butter, and 1/2 teaspoon of salt, stir.
2. Reduce the heat to low, cover, and simmer until the rice is tender (but not split), 40 to 45 minutes.
3. Drain and transfer to a large bowl.
4. In small bowl, mix together orange juice, lemon juice, mustard, oil, balsamic reduction, pepper and salt
5. In a pan, saute shallots and garlic until soft in oil (2-3 min) and reduce temp to low
6. Slowly add the prepared mixture to the pan and whisk.
7. Pour over the rice and toss to coat, add green onions, parsley and Parmesan, season to taste.
8. Serve topped with chopped almonds
Substitutions & Suggestions
You may add 1/2 cup of barley to 2 cups boiling water with butter and salt, reduce temp and simmer for 40-45 minutes. You may also add cherries, cranberries dried or re-hydrated to the mixture and/or crisped kale. People with nut sensitivities should skip the almond topping.
Wild Rice & Artichoke Salad
The two rice dishes suggested in my cuisine blog offer cold or room temperature or warm service options. The interesting contrast of a cold rice salad to a warm entree strikes another element in profile and should be tried. Hot, Warm or Cold, try them all and share your feedback
Course Ingredients
2 cups water1/2 teaspoon salt
1 cup wild rice
1 jar marinated artichoke hearts (6-8 oz), drained, halved and reserve marinade
1/3 cup coarsely chopped roasted red pepper
3 green onions, chopped, white and green parts
1/2 cup finely chopped shallot
2 Garlic cloves, finely minced
1 cup cherry or grape tomatoes, halved
1 cup cherry or grape tomatoes, halved
1 teaspoon fresh lemon juice (cold preparation)
1/2 cup chopped almonds
Dressing Ingredients
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika (smoked preferred)
1 clove garlic, minced
Directions
1. Bring 2 cups water with salt to a boil, add the rice and stir well.
Dressing Ingredients
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika (smoked preferred)
1 clove garlic, minced
Directions
1. Bring 2 cups water with salt to a boil, add the rice and stir well.
2. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
3. During simmer, combine all dressing ingredients in a bowl, stir well and refrigerate
4. In bowl, combine rice, artichoke, peppers, green onions, tomato, reserved marinade and 1/2 of dressing. 5. Toss well, lightly season (salt & pepper) and either cover and chill or serve at room temperature.
3. During simmer, combine all dressing ingredients in a bowl, stir well and refrigerate
4. In bowl, combine rice, artichoke, peppers, green onions, tomato, reserved marinade and 1/2 of dressing. 5. Toss well, lightly season (salt & pepper) and either cover and chill or serve at room temperature.
6. Sprinkle with finely chopped almonds
Substitutions & Suggestions
Folks with nut sensitivities may back out the Almonds and can sprinkle with grated Parmesan if needed. Dressing may be refrigerated and used for salads or reserved. Side may be served Hot, Warm or Cold. If known preparation is hot, I would suggest using one can diced tomato instead of halved grape or cherry tomato.
Garlic Smashed Potato
A classic, keep skin on for rustic vibe
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
1 cup grated Parmesan Blend
1 tablespoon herb selection (rosemary, parsley, etc)
Directions
1. Peel and dice potatoes, making sure all are relatively the same size.
Directions
1. Peel and dice potatoes, making sure all are relatively the same size.
2. Place in a large saucepan, add the salt, and cover with water.
3. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
4. Cook until potatoes fall apart when poked with a fork.
5. Heat half-and-half and garlic in a medium saucepan over medium heat until simmering.
5. Heat half-and-half and garlic in a medium saucepan over medium heat until simmering.
6. Remove from heat and set aside.
7. Remove potatoes from the heat and drain off the water.
7. Remove potatoes from the heat and drain off the water.
8. Smash and add the garlic-cream mixture and Parmesan; stir to combine.
9. Let stand for 5 minutes so that mixture thickens and then serve.
Prep: 20 min
Cook: 30 min
Serve: Hot
Creamy Orzo
Orzo is one of my favorite side dishes to prepare. Quick, flavorful and very versatile with most any main dish. Light with simple herbs and Olive Oil drizzle to the blank palate to adopt your tastes and preference. This recipe is a simple way to create a risotto consistency without all the effort.
Ingredients
1 pound orzo
2 tablespoons olive oil
1 large shallot, very finely chopped
1 garlic clove, finely minced
1 can diced tomatoes, drained
1 cups whipping cream
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Ingredients
1 pound orzo
2 tablespoons olive oil
1 large shallot, very finely chopped
1 garlic clove, finely minced
1 can diced tomatoes, drained
1 cups whipping cream
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 teaspoon basil
Directions
1. Bring a large saucepan of salted water to a boil over high heat.
Directions
1. Bring a large saucepan of salted water to a boil over high heat.
2. Add orzo and cook until tender but still firm, stirring often (8 min). Drain and reserve 1 cup of the liquid.
3. Heat oil in pan over medium heat, add shallot and garlic, and saute until tender, about 2 minutes.
3. Heat oil in pan over medium heat, add shallot and garlic, and saute until tender, about 2 minutes.
4. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the heavy cream
5. Add the orzo and toss to coat.
6. Remove from the heat, add Parmesan and toss
7. Stir the pasta mixture until the sauce coats the pasta thickly
8. Add reserved cooking liquid to maintain a creamy consistency.
9. Season with salt and pepper, top with basil and serve.
Substitutions and Suggestions
You can eliminate the heavy cream and retain the diced tomato juices for a fresh alternative. The retention of the reserved liquid will assist with consistency and the creamy texture. If you wish a less creamy perspective, in addition to removing the cream, you can reduce or eliminate the reserve liquid using a reduce temperature and addition of 1 teaspoon of Extra Virgin Olive Oil and toss.
Without cream and liquid, this dish may be served hot or cold and quartered grape tomato is a nice alternative.
Tuesday, December 10, 2013
Chicken Cacciatore
A point to note with all my chicken dishes, there is a lot of commonality. Many of the recipes are prepared the same with the difference being the glaze. I strongly prefer the use of Chicken Thigh which has such a wonderful earth flavor and adopts the accent flavors wonderfully.
Ingredients (4 servings - 2 thighs each)
6 chicken thighs, trimmed of most fat
1/4 cup Flour
1/2 teaspoon Salt and pepper
1 tablespoon butter
1 yellow onion, diced
1/2 cup white wine (such as Pinot Grigio)
Directions
1. Dredge chicken thighs in seasoned flour and cook 5 minutes per side, to lightly brown and remove
2. Add garlic and sauté until fragrant (30 sec), add pepper &onion, sauté until soft about 4 min
3. Add white wine and simmer, about 4 more minutes.
5. Add chicken broth, tomatoes, dried herbs (oregano, rosemary, bay leaf) and bring to a simmer.
6. Add capers and return chicken, reduce the heat to medium, and cook chicken until done, about 10 min
7. Remove bay leaf. Garnish with fresh basil and chopped tomato. Serve with arugula
In these element, I do not offer any substitution or suggestion outside of just trying an alternative chicken recipe which I have put forth for flavor alternative and taste. Chicken breasts may be used and please account for this during cooking to assure you have reached a safe internal temperature.
Ingredients (4 servings - 2 thighs each)
6 chicken thighs, trimmed of most fat
1/4 cup Flour
1/2 teaspoon Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
4 garlic cloves, minced
1
red bell pepper, diced4 garlic cloves, minced
1 yellow onion, diced
1/2 cup white wine (such as Pinot Grigio)
1 can diced tomatoes
1 cup Chicken broth
2 tablespoon chopped
fresh basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 tablespoon capers
1/2 teaspoon dried rosemary
1 bay leaf
2 Chopped, cored Rosa Tomato
2 Chopped, cored Rosa Tomato
2. Add garlic and sauté until fragrant (30 sec), add pepper &onion, sauté until soft about 4 min
3. Add white wine and simmer, about 4 more minutes.
5. Add chicken broth, tomatoes, dried herbs (oregano, rosemary, bay leaf) and bring to a simmer.
6. Add capers and return chicken, reduce the heat to medium, and cook chicken until done, about 10 min
7. Remove bay leaf. Garnish with fresh basil and chopped tomato. Serve with arugula
Substitution & Suggestions
Chicken w/ Honey & Thyme
One point to note with all my chicken dishes, there is a lot of commonality. Many of the recipes are prepared the same with the difference being the glaze. I strongly prefer the use of Chicken Thigh which has such a wonderful earth flavor and adopts the accent flavors wonderfully.
Ingredients
Directions
1. Season chicken w/salt, pepper & poultry season, add to pan (5 min)
2. Turn, sprinkle with thyme and cook for additional 5 min and remove
3. In the pan, add shallots, garlic and saute till soft
4. Add water and whisk to break up ingredients in the pan, 2 min
5. Add lemon juice, oil, honey and reduce to 1/2
5. Add chicken and drizzle to glaze & warm chicken, serve
In these element, I do not offer any substitution or suggestion outside of just trying an alternative chicken recipe which I have put forth for flavor alternative and taste. Chicken breasts may be used and please account for this during cooking to assure you have reached a safe internal temperature.
Ingredients
3 - 4lb chicken thighs
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon
extra-virgin olive oil
2 tablespoons minced shallots
2 tablespoons minced fresh garlic
2 teaspoons chopped fresh thyme leaves
2 tablespoon honey
2 tablespoons minced shallots
2 tablespoons minced fresh garlic
2 teaspoons chopped fresh thyme leaves
2 tablespoon honey
3 tablespoons water
1 teaspoon Poultry Seasoning
Kosher
Salt & Fresh Ground Pepper (to taste)1. Season chicken w/salt, pepper & poultry season, add to pan (5 min)
3. In the pan, add shallots, garlic and saute till soft
4. Add water and whisk to break up ingredients in the pan, 2 min
5. Add lemon juice, oil, honey and reduce to 1/2
5. Add chicken and drizzle to glaze & warm chicken, serve
Substitution & Suggestions
Orange Balsamic Glazed Chicken
One point to note with all my chicken dishes, there is a lot of commonality. Many of the recipes are prepared the same with the difference being the glaze. I strongly prefer the use of Chicken Thigh which has such a wonderful earth flavor and adopts the accent flavors wonderfully.
Ingredients (4 servings - 2 thighs each)
2 pounds boneless skinless chicken thighs
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
* 1/3 cup orange marmalade
* 1/4 cup balsamic vinegar
* 2 cloves garlic freshly minced
2 scallions, whites and greens, finely chopped
Kosher Salt and fresh ground black pepper
4 cups baby arugula
4. Cook until the chicken is tender and cooked through, about 5 minutes more.
5. Add Sauce, cook until thin glaze develops, add scallions at end and serve topped w/Arugula
In these element, I do not offer any substitution or suggestion outside of just trying an alternative chicken recipe which I have put forth for flavor alternative and taste. Chicken breasts may be used and please account for this during cooking to assure you have reached a safe internal temperature.
Ingredients (4 servings - 2 thighs each)
2 pounds boneless skinless chicken thighs
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
* 1/3 cup orange marmalade
* 1/4 cup balsamic vinegar
* 1/2 cup chicken stock
* 2
to 3 sprigs fresh rosemary, leaves chopped* 2 cloves garlic freshly minced
2 scallions, whites and greens, finely chopped
Kosher Salt and fresh ground black pepper
Directions
1. Combine Marmalade, Balsamic, Chicken Stock, 1 tsp. Oil, Garlic and Rosemary ("*").
2. Season the chicken liberally with
salt, pepper and poultry seasoning.
3. Add chicken to oiled pan and brown
for 5 minutes, turn and sprinkle with rosemary. 4. Cook until the chicken is tender and cooked through, about 5 minutes more.
5. Add Sauce, cook until thin glaze develops, add scallions at end and serve topped w/Arugula
Substitution & Suggestions
Andouille Sausage & Shrimp w/ Cream Sauce
This dish is very representative of my method. A very accommodating plate which can be adapted toward many tastes, dietary needs and occasions. See substitutions & suggestions below for some variations which I have adapted.
Ingredients (2 servings)
1/2 pound penne pasta
1 pound medium shrimp, peeled, and deveined
1lb Andouille Sausage
1/2 cup chopped fresh basil leaves
1/4 cup olive oil
1/3 cup clam juice
3/4 cup heavy whipping cream
3. Remove Shrimp and Sausage, add tomatoes, 1/4 cup basil, 1/4 cup parsley, and pepper flake.
4. Cook for 2 minutes to blend flavors while stirring
5. Add wine, clam juice and heavy cream. Bring to boil. Reduce heat to med-low till sauce thickens.
6. Add 1/4 cup of Parmesan, cooked shrimp and sausage, cooked pasta, and the remaining herbs.
7. Toss to coat, Season to taste with salt, pepper and red pepper flake
8. Serve in large bowl or soup plate. Sprinkle with grated Parmesan and Basil and serve
Oven Baked Option
For a nice oven baked finish, mix together a blend of seasoned panko with Parmesan and top the dish with mixture. To prepare for this option, add an extra 1/4 cup heavy whipping cream and do not allow too much reduction during step 6. Place in oven till tops crisps. Caution! Hot plate!!
Substitutions & Suggestions
How you wish the dish to taste has much to do not only with the protein you add; but, also in the diced tomato. If you wish to prepare a "mac & cheese" dish, eliminate both while adding a grated cheddar blend. If you wish a nice kick, use a salsa blend diced tomato and add 1/2 cup chopped fresh cilantro. Another nice kick is adding 1/2 teaspoon of anchovy paste. In regards to the protein, go wild. Browned Italian sausage, mussels, clams, the dish can accommodate whatever you add.
Ingredients (2 servings)
1/2 pound penne pasta
1 pound medium shrimp, peeled, and deveined
1lb Andouille Sausage
1/2 cup chopped fresh basil leaves
1/4 cup olive oil
1/2
cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
4
cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 (15-ounce) can diced seasoned
tomato
1/2 cup grated
Parmesan Reggiano
1 cup white wine (Pinot Griggio)1/3 cup clam juice
3/4 cup heavy whipping cream
Directions
1. Bring a pot of salted water to boil,
add pasta and cook until tender (8-10 min). Drain & set aside.
2. In skillet, heat oil med-high, add
sausage, garlic, 1/2 tsp. salt & pepper (3min), add shrimp (3min)3. Remove Shrimp and Sausage, add tomatoes, 1/4 cup basil, 1/4 cup parsley, and pepper flake.
4. Cook for 2 minutes to blend flavors while stirring
5. Add wine, clam juice and heavy cream. Bring to boil. Reduce heat to med-low till sauce thickens.
6. Add 1/4 cup of Parmesan, cooked shrimp and sausage, cooked pasta, and the remaining herbs.
7. Toss to coat, Season to taste with salt, pepper and red pepper flake
8. Serve in large bowl or soup plate. Sprinkle with grated Parmesan and Basil and serve
Oven Baked Option
For a nice oven baked finish, mix together a blend of seasoned panko with Parmesan and top the dish with mixture. To prepare for this option, add an extra 1/4 cup heavy whipping cream and do not allow too much reduction during step 6. Place in oven till tops crisps. Caution! Hot plate!!
Substitutions & Suggestions
How you wish the dish to taste has much to do not only with the protein you add; but, also in the diced tomato. If you wish to prepare a "mac & cheese" dish, eliminate both while adding a grated cheddar blend. If you wish a nice kick, use a salsa blend diced tomato and add 1/2 cup chopped fresh cilantro. Another nice kick is adding 1/2 teaspoon of anchovy paste. In regards to the protein, go wild. Browned Italian sausage, mussels, clams, the dish can accommodate whatever you add.
Cioppino
One of my favorite dishes ever. Rich, flavorful and forgiving with a wide range of substitutions. Go big, go bold; or, reduce to a simple tomato broth as your palate. Although the definition of Cioppino is Fish Stew, you can add Andouille Sausage or broad range game meats.
Ingredients (4 Servings)
2 salmon, cut into 2-inch chunks
1 lb uncooked large shrimp, peeled & deveined
4 large Scallops
1 pound mussels, scrubbed, de-bearded
1 pound manila clams, scrubbed
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flake
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish (seafood) stock
1 Bay Leaf
1 teaspoon oregano
2 teaspoons salt & pepper
Directions
1. Heat oil in a large pot. Add fennel, onion, shallot, salt and sauté until onion is translucent (10 min)
4. Season, cover and reduce heat to medium-low, simmer until the flavors blend, about (30 min).
5. Add clams and mussels to broth, cover until they open (5min)
5. OPTIONAL - Boil salted water, add teaspoon Olive Oil and cook Angel Hair Pasta. (7-10min)
6. Add shrimp and fish. Simmer until fish and shrimp are cooked through and clams are open
7. In a pan, add olive oil and small pad of butter. Sear scallops 1min each side and add to Cioppino
Ingredients (4 Servings)
2 salmon, cut into 2-inch chunks
1 lb uncooked large shrimp, peeled & deveined
4 large Scallops
1 pound mussels, scrubbed, de-bearded
1 pound manila clams, scrubbed
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flake
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish (seafood) stock
1 Bay Leaf
1 teaspoon oregano
2 teaspoons salt & pepper
3 tablespoons olive oil
1 teaspoon basil
2 teaspoons grated Parmesan Romano blend
1 lb Angel Hair Pasta (optional)
1 lb Angel Hair Pasta (optional)
Directions
1. Heat oil in a large pot. Add fennel, onion, shallot, salt and sauté until onion is translucent (10 min)
2. Add the garlic and 3/4 teaspoon of
red pepper flakes, and sauté 2 minutes.
3. Stir in the tomato paste. Add
tomatoes with their juices, wine, fish stock, oregano and bay leaf. 4. Season, cover and reduce heat to medium-low, simmer until the flavors blend, about (30 min).
5. Add clams and mussels to broth, cover until they open (5min)
5. OPTIONAL - Boil salted water, add teaspoon Olive Oil and cook Angel Hair Pasta. (7-10min)
6. Add shrimp and fish. Simmer until fish and shrimp are cooked through and clams are open
7. In a pan, add olive oil and small pad of butter. Sear scallops 1min each side and add to Cioppino
8. Stir gently, 5 minutes (discard
clams and mussels not open).
9. Season to taste with salt, pepper and red pepper flake.
10. Serve over pasta or in soup dish, garnish with basil and grated Parmesan Romano blend.
Substitutions
One that I use frequently is the addition of sausage. The rich fat adds another profile to the broth and texture to the dish. You may also grab an Oregano Garlic Diced or Crushed Tomato in a car; or, any flavor is fine to add additional personality as your taste desires.
Halibut w/ Coconut Curry Broth
This dish has a (lets say it takes me time to pick the words) flavor. The curry paste when prepared well with the coconut milk over such a vibrant fish as Halibut just flakes with flavor. Each bite will offer a new rise to your taste buds.
Ingredients (4 servings)
4 (6-ounce) Halibut fillets, skin removed
2 1/2 cups low-sodium chicken broth
2/3 cup light coconut milk
2 scallions, green part only, very thinly sliced
1/2 teaspoon salt
3 tablespoons fresh lime juice
Spinach (Steam 6 cups of washed baby spinach)
1/2 cup coarsely chopped fresh cilantro leaves
Freshly ground black pepper
2 Shitake mushrooms (long cut thin)
Directions
1. Heat oil over med heat, add shallots
and cook, stir until beginning to brown, 3 to 5 minutes.
2. Add the curry paste, stir about 30 seconds, add broth, coconut milk, 1/2 tsp. salt & simmer (5min)
3. Season Halibut with 1/4 tsp. salt and pepper, place in pan, coat with sauce, add Shitake & cover
4. Steam 6 cups of Fresh Spinach and arrange into soup plates, top with Halibut
5. In remaining broth, stir in cilantro, scallions, and lime juice, season, and ladle over fish to serve
Substitutions
None. Although another fish could be utilized and I have prepared this with Salmon successfully, the Halibut is the star of the show. Thicker the better. You can back off the scallions and like most dishes can substitute shallots which offer a richer subtle flavor in my opinion.
Ingredients (4 servings)
4 (6-ounce) Halibut fillets, skin removed
2 shallots, finely
chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste 2 1/2 cups low-sodium chicken broth
2/3 cup light coconut milk
2 scallions, green part only, very thinly sliced
1/2 teaspoon salt
3 tablespoons fresh lime juice
Spinach (Steam 6 cups of washed baby spinach)
1/2 cup coarsely chopped fresh cilantro leaves
Freshly ground black pepper
2 Shitake mushrooms (long cut thin)
2. Add the curry paste, stir about 30 seconds, add broth, coconut milk, 1/2 tsp. salt & simmer (5min)
3. Season Halibut with 1/4 tsp. salt and pepper, place in pan, coat with sauce, add Shitake & cover
4. Steam 6 cups of Fresh Spinach and arrange into soup plates, top with Halibut
5. In remaining broth, stir in cilantro, scallions, and lime juice, season, and ladle over fish to serve
Substitutions
None. Although another fish could be utilized and I have prepared this with Salmon successfully, the Halibut is the star of the show. Thicker the better. You can back off the scallions and like most dishes can substitute shallots which offer a richer subtle flavor in my opinion.
Soy Maple Salmon
Fresh flavor profile with the sweetness of the Maple (or Citrus substitution) and savory accent of the soy sauce. The recipe offers an excellent base for creativity and substitution based on taste, dietary requirements and presentations.
1/4 cup maple syrup
1/3 cup fresh orange juice
2 cloves garlic, smashed
2 tbsp. water
Directions
3. Spray sheet, drain fish, season w/salt and pepper and place on baking sheet @ 350F 8-10 min
4. Stream remaining marinade over salmon during mid point of baking
Substitutions
For an alternative without Maple Syrup, add 1 teaspoon Tamarind paste, one fresh squeezed lime, 1/2 teaspoon grated or ground ginger, cover and marinate for 2-4 hours refrigerated.
Ingredients (2 servings)
2 Skinless center-cut salmon fillet
2 tablespoons low-sodium soy sauce
1 teaspoon Kosher Salt & Ground Black
Pepper 2 tablespoons low-sodium soy sauce
1/4 cup maple syrup
1/3 cup fresh orange juice
2 cloves garlic, smashed
2 tbsp. water
Directions
1. Mix the soy sauce, maple syrup,
orange juice, 2 garlic cloves and 2 tablespoons water in bowl
2. Add the salmon and turn to coat.
Cover and refrigerate 20 minutes.3. Spray sheet, drain fish, season w/salt and pepper and place on baking sheet @ 350F 8-10 min
4. Stream remaining marinade over salmon during mid point of baking
Substitutions
For an alternative without Maple Syrup, add 1 teaspoon Tamarind paste, one fresh squeezed lime, 1/2 teaspoon grated or ground ginger, cover and marinate for 2-4 hours refrigerated.
Mustard Maple Salmon
Excellent recipe for stand alone presentation or paired with fresh salad greens. A few Suggestions below offer opportunity for bolder flavor as well as healthier preparation.
4 tablespoons (1/2 stick) butter, melted
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon Olive Oil, Extra Virgin
Directions
6. Serve with reduction
Ingredients
Salmon fillets (skin on)
1
tsp. Black Pepper
Salt and ground black pepper
1 teaspoon
Worcestershire sauce
1/4 cup maple syrup4 tablespoons (1/2 stick) butter, melted
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon Olive Oil, Extra Virgin
1. Generously sprinkle the salmon all
over with salt and pepper.
2. Heat small pan to medium, add olive oil and small pan of butter, add salmon skin up 2-3min
3. Whisk together syrup, butter, mustard, vinegar, Worcestershire and 1tsp. black pepper.
4. Turn over salmon (skin down) and brush with glaze frequently.
5. Remove salmon when flakes and let rest. Clean pan, add remaining glaze and reduce by 1/36. Serve with reduction
Substitutions
For a sharper taste, substitute 1 teaspoon white wine vinegar for the apple cider vinegar. Sugar Free Raspberry Jam may be substituted for the Maple Syrup for a healthier dining option.
Suggestions
For another healthier preparation option, place salmon onto a non-stick pie tin or small tray in a 350F oven. Apply glaze at 3 intervals during baking until flakes to touch. (8-12min)
Suggestions
For another healthier preparation option, place salmon onto a non-stick pie tin or small tray in a 350F oven. Apply glaze at 3 intervals during baking until flakes to touch. (8-12min)
Bourbon Glazed Pork Chops
Hearty home style classic, earthy bold flavor with a sharp sweet compliment to a perfectly grilled chop.
Ingredients For the Pork (serves 4)
Kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grill
Ingredients For the Sauce:
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper
Directions
1. Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl,
2. Rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
3. Melt the butter in a saucepan over medium heat, add the onions until translucent (4 min)
4. Stir in the vinegar and brown sugar until dissolved.
5. Add ketchup, apple juice, syrup, bourbon and prunes,
6. Add Worcestershire, cayenne, 1 tbsp. salt and 1 1/2 tsps. black pepper and boil.
7. Reduce to a simmer and cook until thickened, about 30 minutes.
8. Puree with an immersion blender or a regular blender.
9. Preheat a grill to medium.
10. Brush the grates with vegetable oil, then place the chops directly over the flame
11. Grill until marked and cooked halfway through, about 15 minutes.
12. Turn the chops and place on a cooler area of the grill (such as the edges);
13. Cover and cook until thickest part registers 140-145F (15 to 20 minutes).
14. Uncover and brush the chops with the prepared sauce, cover and cook until glazed
15. Transfer to a cutting board and brush with more sauce.
16. Tent with foil and let rest 10 minutes. Serve with more sauce
Prep: :45
Cook: 1:10
Serve: Hot
Substitutions & Suggestions
Don't touch a thing until you have tried it. Excellent flavor and only wild card is understanding the heat of our grill.
Ingredients For the Pork (serves 4)
Kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grill
Ingredients For the Sauce:
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper
Directions
1. Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl,
2. Rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
3. Melt the butter in a saucepan over medium heat, add the onions until translucent (4 min)
4. Stir in the vinegar and brown sugar until dissolved.
5. Add ketchup, apple juice, syrup, bourbon and prunes,
6. Add Worcestershire, cayenne, 1 tbsp. salt and 1 1/2 tsps. black pepper and boil.
7. Reduce to a simmer and cook until thickened, about 30 minutes.
8. Puree with an immersion blender or a regular blender.
9. Preheat a grill to medium.
10. Brush the grates with vegetable oil, then place the chops directly over the flame
11. Grill until marked and cooked halfway through, about 15 minutes.
12. Turn the chops and place on a cooler area of the grill (such as the edges);
13. Cover and cook until thickest part registers 140-145F (15 to 20 minutes).
14. Uncover and brush the chops with the prepared sauce, cover and cook until glazed
15. Transfer to a cutting board and brush with more sauce.
16. Tent with foil and let rest 10 minutes. Serve with more sauce
Prep: :45
Cook: 1:10
Serve: Hot
Substitutions & Suggestions
Don't touch a thing until you have tried it. Excellent flavor and only wild card is understanding the heat of our grill.
Grilled Raspberry Chipotle Lamb Chops
Rock Star, Money, Bomb and any other weird wild and outrageous term you have heard covers this dish. Tender, earthy flavor of the chop along with the rich flavor of the sauce does the trick. The Raspberry Chipotle sauce has incredible versatility; but, to me it pairs best with Lamb and Pork.
Directions
1. In a food processor add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined.
2. Pour in oil and pulse to a paste. Rub on both sides of chops and marinate at least 1 hour in refrigerator.
3. Remove from refrigerator and allow chops to come to room temperature; it will take about 20 minutes.
4. Heat grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes.
5. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Raspberry Chipotle Glaze
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Directions
1. In a saucepan, heat oil over medium-high heat. Add onions, stirring, until soft and caramelized (4 min)
2. Add the garlic and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.
3. Add the raspberries and cook until soft, 2 to 3 minutes.
4. Add the vinegar and stir to deglaze the pan.
5. Add sugar, salt, and bring to a boil. Reduce heat to medium, simmer until thickened and reduced by half
6. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Substitutions & Suggestions
Really nothing to add or suggest here. Use center cut pork loin if you wish or do not have lamb chops handy. This dish is perfect as is . . .
Lamb Preparation
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper or smoked paprika
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper or smoked paprika
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
Directions
1. In a food processor add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined.
2. Pour in oil and pulse to a paste. Rub on both sides of chops and marinate at least 1 hour in refrigerator.
3. Remove from refrigerator and allow chops to come to room temperature; it will take about 20 minutes.
4. Heat grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes.
5. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Directions
1. In a saucepan, heat oil over medium-high heat. Add onions, stirring, until soft and caramelized (4 min)
2. Add the garlic and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.
3. Add the raspberries and cook until soft, 2 to 3 minutes.
4. Add the vinegar and stir to deglaze the pan.
5. Add sugar, salt, and bring to a boil. Reduce heat to medium, simmer until thickened and reduced by half
6. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Substitutions & Suggestions
Really nothing to add or suggest here. Use center cut pork loin if you wish or do not have lamb chops handy. This dish is perfect as is . . .
Pork Tenderloin w/ Bacon Cider Glaze
A longer cook time than I usually prefer, this recipe remains a time and energy saver. Unlike the Pork Tenderloin Loin w/ Citrus Soy recipe suggestion, this does not require overnight marinating. The result is a moist loin with a full flavored glaze.
Ingredients
4lb Pork Tenderloin
* 10-12 black peppercorns
* 2 1/4 teaspoon garlic powder
* 3 tablespoons brown sugar
1 large sprig rosemary
2 cups chicken stock
2 tablespoon Worcestershire
2bay leaves
6 strips of bacon
1/2 cup shallots, diced
4 large garlic cloves, minced
4. Sweat shallot & garlic in bacon fat for 4-5min; return bacon along with remaining ingredients.
5. Bring to boil and reduce by 1/3. Pour through strainer and return liquid to the pan.
6. Take remaining ingredients in the strainer and apply to tenderloin and bake for 25min (155F)
Ingredients
4lb Pork Tenderloin
* 10-12 black peppercorns
* 2 1/4 teaspoon garlic powder
* 3 tablespoons brown sugar
1 large sprig rosemary
1 1/2 teaspoon salt
3 cups apple cider
1 1/2 teaspoon ground black pepper 3 cups apple cider
2 cups chicken stock
2 tablespoon Worcestershire
2bay leaves
6 strips of bacon
1/2 cup shallots, diced
4 large garlic cloves, minced
Directions
1. Combine the salt, black pepper, garlic powder, brown sugar and use as rub ("*")
1. Combine the salt, black pepper, garlic powder, brown sugar and use as rub ("*")
2. Preheat oven 350F. Place loin on
wire rack bake sheet for 15 min.
3. Slice bacon into cubes, cook in
saucepan until well rendered, remove bacon and set aside. 4. Sweat shallot & garlic in bacon fat for 4-5min; return bacon along with remaining ingredients.
5. Bring to boil and reduce by 1/3. Pour through strainer and return liquid to the pan.
6. Take remaining ingredients in the strainer and apply to tenderloin and bake for 25min (155F)
7. Remove and let rest for at least
10 minutes, slice and drizzle with glaze prior to serving.
Substitutions
Add 1 teaspoon more black pepper and/or season to taste if you do not have Peppercorns. For the creative, you can substitute Pomegranate juice or Pear Juice instead of Apple Cider and add 1 teaspoon White Wine Vinegar.
Suggestions
To retain the moisture in the loin, you may pan sear your loin for a minute on each side using olive oil in a med-high heated pan on stovetop. If you have a grill, this recipe is excellent grilled medium high, turning as needed to score the loin and evenly till 155F internal temperature.
Substitutions
Add 1 teaspoon more black pepper and/or season to taste if you do not have Peppercorns. For the creative, you can substitute Pomegranate juice or Pear Juice instead of Apple Cider and add 1 teaspoon White Wine Vinegar.
Suggestions
To retain the moisture in the loin, you may pan sear your loin for a minute on each side using olive oil in a med-high heated pan on stovetop. If you have a grill, this recipe is excellent grilled medium high, turning as needed to score the loin and evenly till 155F internal temperature.
Pork Tenderloin w/ Citrus Soy Glaze
Although a longer cook time than I usually prefer, this recipe still remains a time and energy saver. Prepare (15min) the marinade the night before, refrigerate and either toss in a roasted pan for over preparation or straight on the grill. The result is a moist loin with a full flavored glaze.
* 1 clove garlic, crushed
* 1/2 cup tamarind concentrate
* 1 tablespoon Dijon mustard
* 1 teaspoon fresh grated ginger
* 1 tablespoon chopped scallions
Olive oil for brushing
Directions
Ingredients (4 servings)
1 Pork tenderloin (3-4lb Loin) * 1 clove garlic, crushed
* 1/2 cup soy
sauce
* 2
oranges, juices
* 1 lime, juiced* 1/2 cup tamarind concentrate
* 1 tablespoon Dijon mustard
* 1 teaspoon fresh grated ginger
* 1 tablespoon chopped scallions
Olive oil for brushing
1. Combine marinade ingredients ("*") in
a bowl and stir to combine.
2. Place loin in a plastic, sealable
bag. Pour marinade and seal. Marinate overnight in refrigerator.
3. Remove pork tenderloin, pat dry,
brush olive oil onto grill for 30-40 min, rotating for even temp.
3. For over roasting, place on tray, brush with olive oil and roast @ 350 for 45-50 min
4. Bring reserved marinade to a boil
in sauce pan, lower the heat and simmer until reduced by half
5. Remove Pork, allow meat to rest
about 10 minutes, slice, drizzle marinade and serve
Substitutions
This recipe can be prepared without the Tamarind paste or substituted with any sesame or similar paste. This will thicken as well as subtly flavor your glaze. Green onion or fine diced shallot can be substituted for the scallions and minced or ground ginger may be used as well.
Roast Prime Rib
Very simple and traditional prime rib preparation. This takes the longest cooking time of any recipes I have shared and the results are there if you are able to invest 2.5 hours.
Prime Rib Directions
Ingredients (6-8 servings)
1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves
Prime Rib Directions
1. Bring the Prime Rib up to room temperature. Approximately 30-45 minutes prior to rub and roasting.
2. Preheat oven to 350 degrees F.
3. Make small slits all over the prime rib and fill each slit with a slice of the garlic.
2. Preheat oven to 350 degrees F.
3. Make small slits all over the prime rib and fill each slit with a slice of the garlic.
4. Season liberally with salt and coarse pepper, place on rack inside roasting pan and roast for about 2 hours
5. Target medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F.
6. Remove the meat to a platter, and tent with foil to keep warm.
Au Jus Preparation
1. Place the roasting pan on top of the stove over 2 burners set on high heat.
1. Place the roasting pan on top of the stove over 2 burners set on high heat.
2. Add wine to pan drippings and cook over high heat until reduced, scraping bottom with wooden spoon. 3. Add stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
Slice meat as desired and serve topped with au jus
Slice meat as desired and serve topped with au jus
Substitutions & Suggestions
None
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