MINI girl

Chicken Marbella

Matt's mom made this for us and it was absolutely delicious. It is a well-known dish from the classic and timeless book, The Silver Palate Cookbook. She served it with couscous with pine nuts and currants.

Yield: 6 Servings

Ingredients:
½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
½ cup fresh oregano, chopped, or ¼ cup dried oregano
Coarse salt and freshly ground black pepper
2 chickens, 3 ½ to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley

Method:

1. In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper to taste. Add the chicken pieces and turn to coat. Refrigerate overnight.
2. Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
3. Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
4. Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about ½ cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

From The Silver Palate Cookbook by Sheila Lukins and Julee Rosso

Roast Chicken with Herbs

This flavorful roast chicken may be served as a main course and/or carved into pieces for other dishes like pasta or potpie. Simply delicious.

Do not worry if you don't have any lemon on hand; just make it without and maybe add more herbs.

Ingredients:
1 roasting chicken (5 to 7 pounds), without giblets/neck
4 thin slices of lemon
2 cloves of garlic, peeled
1 lemon, cut in half
a handful of fresh thyme sprigs (reserve some of the leaves for sprinkling on top)
a handful of fresh sage sprigs
paprika

Method:

1. Preheat oven to 375^oF.
2. Carefully push your fingers under the skin of the chicken, gently separating the skin from the meat. Slip the lemon slices and a few fresh sage leaves under the skin.Place garlic, lemon halves, and herb sprigs inside cavity of chicken. Sprinkle outside of chicken with reserved thyme leaves and paprika.
3. If chicken has not already been trussed (tied up), do so now.
4. Place chicken, breast side up, on rack in medium roasting pan. If you have an oven-proof meat thermometer place the probe into the thickest part of the thigh, next to body, being careful that the probe is not touching bone.
5. Roast chicken in 375^oF oven, basting occasionally with pan drippings, about 1 1/2 to 2 hours (see chart below). When chicken turns golden, cover loosely with a tent of aluminum foil. Start checking for doneness after an hour or so. Chicken is done when thigh temperature reaches 175^o-180^oF and juices run clear then thickest part of thigh is pierced with tip of knife.
6. When chicken is done, place on large warm platter. Let stand 15 minutes. Keep warm. If desired, use pan drippings for making gravy.

Roasting Times for Chicken (350^oF oven)

Weight of Chicken	Cooking Time*
2 1/2 to 3 lbs	1 1/4 to 1 1/2 hrs
3 to 4 lbs	1 1/2 to 1 3/4 hrs
4 to 6 lbs	1 3/4 to 2 hrs

*Chicken is done when thigh temperature reaches 175^o-180^oF and juices run clear then thickest part of thigh is pierced with tip of knife.

© Susanne Leighton 2008

Turkey Meatloaf

Ingredients:
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)

Method:

1. Preheat oven to 400°F.
2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
3. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
4. Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
5. Let meatloaf stand 5 minutes before serving.

Recipe from Gourmet Magazine

Southern Pulled Pork Sandwiches with Carolina Barbeque Sauce

I am going up to my parents' place this weekend and am responsible for making dinner Saturday night. I wanted something casual and delicious for the Independence Day weekend, so my mom sent me her pulled pork sandwich recipe. It's going to be a great weekend!

Yield: 8-10 servings

Ingredients:
4-5 lb. pork shoulder
¼ cup chili powder
1 tsp. crushed red pepper flakes
1 tbsp. ground black pepper
1 tbsp. packed brown sugar
1 tsp. dried thyme
Carolina Barbeque Sauce – see below for recipe
1 dozen good quality buns

Method:

1. Preheat oven to 250 F.
2. Trim excess fat from pork and put in a non-reactive container.
3. Combine chili powder, red pepper, black pepper, brown sugar and thyme in a small bowl, mixing well. Rub the spice mixture all over the pork.
4. Place pork in a clay pot or roasting pan. Pour ½ of the barbeque sauce over it, reserving the rest to serve with the cooked meat.
5. Bake pork, covered, for 1½ hours per pound of meat. DON’T open the pot while it is cooking. After meat is cooked, remove to a rimmed sheet pan; pull meat apart using 2 forks. Drizzle a little sauce over it.
6. Cook meat an additional 15-20 minutes.
7. Serve the pulled pork in buns. Serve any remaining sauce heated on the side.

420 calories, 43g carbs., 16g fat, 80mg cholesterol

CAROLINA BARBEQUE SAUCE
Ingredients:
1 medium yellow onion, sliced 1/4" thick
½ cup soy sauce
4 cloves garlic
2 Tb. Worcestershire sauce
1 cup brown sugar, packed
1 tsp. crushed red pepper flakes
2 cups ketchup
1 tsp. dry mustard
¾ cup apple cider vinegar
1 Tb. finely minced bell pepper

Method:

1. Grill or broil the onion slices until they are a dark golden color.
   
2. Combine onion, garlic, brown sugar, ketchup, vinegar, soy sauce, Worcestershire sauce, red pepper, dry mustard and bell pepper in a sauce pan.
   
3. Bring to a simmer then reduce heat to low.
   
4. Cover and cook for 30 minutes.
   
5. Pour the sauce through a medium mesh strainer, using a metal spoon to force all the pulp through. Refrigerate if not using right away.

Recipe courtesy of my mom, Susan P. Leighton.

Chili

My good friend, Deb, made this chilli for me one night. It was fantastic!

Ingredients:
1 ½ lb hamburger
1 large onion
1 green pepper
1 tsp chili powder
2 cans chili beans in hot sauce
1 can kidney beans (drained)
1 or 2 (28 oz) cans whole tomatoes (can substitute diced or crushed tomatoes)
2 stalks of celery
Salt and pepper
Garlic
Tabasco (Deb uses smoked chipotle flavor)

Method:

1. Brown the hamburger and season to taste.
2. Dice the celery, green pepper, and onion and add to beef.
3. Add the beans and tomatoes and break apart the tomatoes.
4. Add the spices to taste.
5. Cover and Simmer. (I throw it in the crock-pot for a couple of hours)
6. This is often better the next day once the flavors have had a chance to come out.

Note: Mushrooms may also be included if desired. Dice and add with the other vegetables.

Recipe courtesy of Deb Baker.

Reuben or Rachel Sandwiches

Reuben or Rachel sandwiches sound easy enough, right? Make them with homemade Thousand Island dressing and you'll swear off buying store-bought dressing ever again. It's quick and easy, trust me.

Thousand Island Dressing:
1/2 hard-cooked large egg, pushed through a sieve or finely chopped (see note)
1/2 clove garlic, minced
1/4 tsp kosher salt, plus more to taste
3/4 c mayonnaise (I like the new Hellman's with extra virgin olive oil)
1/4 c bottled chili sauce
2 Tbsp ketchup
2 tsp dried minced onion
1 Tbsp sweet pickle relish
Freshly ground black pepper

Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

Note: For a recipe like this in which the egg will be chopped, I take the easy way out of making a hard-cooked egg. Crack an egg into a very small glass bowl and microwave on medium-low setting for a minute or two, stopping to check often, until just cooked through.

Reuben or Rachel Sandwiches:
pumpernickel or rye bread. sliced
unsalted butter or Smart Balance® spread
meat: pastrami or corned beef for Reuben; turkey pastrami for Rachel, thinly sliced
sauerkraut, drained
Swiss cheese, thinly sliced
homemade thousand island dressing

Spread butter or Smart Balance® on one side of each bread slice. On the non-buttered side of the bread, pile on the meat, sauerkraut and cheese; top with thousand island dressing. Cover with other bread slice, buttered side out. Grill sandwiches on a skillet, griddle or panini maker until bread is toasted and cheese is melted. Serve with additional thousand island dressing on the side.

© Susanne Leighton-Brooder, 2008

Sweet Italian Sausage with Kale, Yellow Peppers, and Egg Noodles

Kale is very low in calories but very high in nutrients - such vitamins A, K, and C, fiber, calcium, and iron. It is also a great choice for someone who is watching their triglyceride levels, since it is a dark green cruciferous vegetable. Sweet Italian turkey sausage and yellow peppers are a delicious complement.

Yield: 2 to 4 servings

Ingredients:
3 Tbsp olive oil
3 sweet Italian turkey sausages, casings removed
4 shallots, peeled and sliced
2 small cloves garlic, thinly sliced
1 yellow bell pepper, seeded, thinly sliced
1 bunch kale, tough stems removed, coarsely chopped and rinsed to remove dirt
1/4 to 1/2 lb yolk-free egg noodles (such as No Yolks brand)
1/3 cup chicken broth
1/3 c finely grated Pecorino Romano cheese

Method:

1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook sausage (breaking up any lumps), shallots, garlic and peppers until sausage is browned, about 5 to 7 minutes.
2. Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale from water (save water in pot) and place kale in a colander to drain. Return cooking water in pot to a boil, and then cook pasta in it, uncovered, until al dente. Reserve 1/4 cup pasta-cooking water. Drain pasta in a colander.
3. While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet. Add cooked pasta and 1/4 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and serve immediately, with additional cheese on the side.

© Susanne Leighton-Brooder, 2008

Fontina and Prosciutto Stuffed Pork Chops with Roasted Grapes

I saw Tyler Florence make this recipe on the Food Network and it looked delicious. It really is fabulous. Serve with grilled polenta if desired.

For more information on brining pork, visit What's Cooking America.

Yield: 4 servings

Ingredients:
Brine:
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries

4 bone-in pork chops, about 1 1/2 inches thick
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound red grapes, on the vine, cut into clusters
4 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper

Method:

1. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes or up to 8 hours.
2. Preheat oven to 425 degrees F.
3. Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick.
4. Set 2 large cast iron skillets over medium-high heat and add 2 Tbsp extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Place the pans in the oven, and roast for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
5. Consolidate juices into 1 pan and set over medium heat. Add chicken stock to the pan, scraping the bottom to extract all the flavors. Whisk in the cold butter to thicken sauce. Season with salt and pepper.
6. To serve, set 1 pork chop on each plate on top of a slice of grilled polenta, garnish with a cluster of roasted grapes and drizzle with pan sauce.

Adapted from a recipe by Tyler Florence

French Stew

My good friend Catherine's mom, Jane, gave me this recipe at my bridal shower. It's a classic beef stew with vegetables and red wine. This is what I made on New Year's Eve - it simmered all day, making the house smell wonderful.

Yield: 6-8 Servings

Ingredients:
2 lbs round steak, cut bite size
1 can tomatoes (#2 can)
6 carrots, stripped
1 cup celery, chopped
3 onions, quartered
3 Tbsp tapioca
2 pieces bread, decrusted and torn up
1 Tbsp salt
1 Tbsp sugar
1 tsp black pepper,
1 tsp dried rosemary
1 tsp dried thyme
1 tsp ground marjoram
1/2 to 1 cup red wine
1 package frozen peas

Method:

1. Mix all ingredients except wine and peas in a large, heavy, covered casserole.
2. Cook for 4 1/2 hours at 225F-250F.
3. Add wine and peas. Continue cooking another 30 minutes.
4. Serve with crusty bread and red wine.

Recipe from Jane Murphy

Fondue Chinoise (Beef Cooked in Savory Stock)

My husband and I had this at home last night during first big snowstorm of 2007…well, I guess it was only 6 inches of snow. But anyway, we wanted to stay in and be cozy so I instantly thought of fondue.

Many people imagine melted cheese when they hear the word fondue, but this is something different entirely. It is also a healthier alternative to using oil, as in other fondue methods.

Long ago, a Swiss traveling in China tried a dish where meat was dunked in bouillon; he told some chefs about it upon his return, and the recipe became popular. The beauty of fondue, whether it is in vogue or not, is that you eat the meal more slowly. This allows for longer dinner conversation and better digestion.

Ingredients:
1 ½ cups red wine (use a blend that you enjoy drinking; I used the tasty yet inexpensive Yellow Tail Cabernet-Merlot)
2 ½ cups beef broth
1 small onion, thinly sliced
3 sprigs of parsley
½ tsp salt
1 bay leaf
½ tsp marjoram
¼ tsp freshly ground black pepper
¼ tsp garlic powder
1 – 1 ½ lbs raw beef sirloin or other tender cut, cut into ½” cubes or sliced paper thin

Special Equipment:
fondue pot, fondue forks, sterno fuel (if non-electric fondue pot)

Method:

1. Combine all ingredients except beef in a medium saucepan. Bring to a boil and then reduce heat to a low simmer, stirring occasionally. Cook for about 30 minutes.
2. Transfer broth to a fondue pot with lit sterno fuel underneath if non-electric. If you have an electric fondue pot, make sure it is turned on. (Follow fondue pot instructions).
3. Allow each diner to spear meat and cook it in the pot as desired.

Additional notes:

• You can also serve raw vegetables such as carrots, broccoli or mushrooms for diners to cook in the same broth.
• Serve with a nice crusty bread for diners to soak up excess broth. Complete the meal with a green salad.
• I think this might be a nice shrimp fondue if you used chicken broth instead of beef broth, and white wine instead of red wine.
  

© Susanne Leighton-Brooder 2007

Pork Loin Roast with Horseradish Crust

This is a great fall dinner, and comes together pretty easily after work. I served it with sauteed apple slices.

Yield: 2 servings

Ingredients:
Pork Roast:
1/2 cup prepared bread crumbs
2 Tbsp drained bottled horseradish (or more, to taste)
1 boneless pork loin roast (1-pound)
2 Tbsp Dijon mustard

Balsamic-braised red cabbage and onions:
2 Tbsp olive oil
3/4 pound red cabbage, thinly sliced (about 6 cups)
1 medium red onion, thinly sliced
1/4 cup water
1/2 cup balsamic vinegar
1 Tbsp sugar

Method:
To make the roast pork loin:

1. Preheat oven to 425°F.
2. Place bread crumbs in a bowl and toss well with horseradish.
3. Pat pork dry and season with salt and pepper. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes.
4. Transfer pork to a shallow baking pan and coat top and sides evenly with mustard. Press bread crumb mixture evenly onto mustard
5. Roast pork in middle of oven until a meat thermometer inserted in center registers 155°F for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), about 25 to 30 minutes.
6. Transfer pork to a cutting board and let stand 5 minutes.
7. Cut pork into 1/4-inch-thick slices and serve with cabbage and onions.

To make the cabbage and onions:

• In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes, or until tender.
• Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15-20 minutes.

© Susanne Leighton-Brooder 2007

Lamb Chops with Caramelized Red Onion Salad and Israeli Couscous

This was a great dinner for after work - it came together quickly and the lamb was delicious. My husband is not a huge fan of regular couscous, but he loved the Israeli couscous because of its shape.

Yield: 4 servings

Ingredients:
1 8-ounce package Israeli couscous or 8 ounces plain couscous
Water for cooking couscous             
3 Tbsp olive oil, divided
Kosher salt
Freshly ground black pepper                   
8 lamb loin chops (about 1 1/2 inches thick)
2 medium red onions, cut into half-moons
1 Tbsp fresh oregano, roughly chopped (or 1 tsp. dried oregano)
1 Tbsp capers

Method:
   1. Heat oven to 400° F.
   2. Cook the couscous according to the package directions. Once cooked, stir in 1 tablespoon of the oil, 1/4 tsp salt, and 1/4 tsp pepper.   3. Season the lamb with 3/4 tsp salt and 1/4 tsp pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the lamb until browned, about 2 minutes per side. Transfer to a baking sheet and roast to the desired doneness, about 8 minutes for medium-rare.
   4. Wipe out the skillet and heat the remaining oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and 1/4 tsp pepper.
   5. Divide the lamb and couscous among individual plates and serve with the onions.

Note: Quick-cooking Israeli couscous looks like a grain but is really a pearl-shaped toasted pasta that goes well with roast chicken, fish, and meat. You can usually find it in the rice aisle at the supermarket.
 
Source: Real Simple Magazine, September 2007

Pork Loin Chops with Maple Mustard Sauce

This was a great low-fat fall dinner with a lot of flavor. Serve with mashed potatoes and something green. Maybe a nice Sauvignon Blanc.

Yield: 4 servings

Ingredients:
1/2 cup pure maple syrup
4 tablespoons Dijon mustard
1/4 cup apple cider
1/2 teaspoon allspice
1 teaspoon ground cumin
4 center cut boneless pork loin chops, 1-inch thick
Kosher salt
Freshly ground black pepper
2 apples, cored, sliced into eighths

Method:

1. Preheat grill pan over medium high heat. Also, preheat oven to 350F degrees.
2. Combine maple syrup, mustard, cider, allspice and cumin in a small saucepan and simmer over medium heat for 5 minutes until sauce begins to thicken.
3. Season pork chops with salt and pepper. Grill chops on hot grill pan for 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a oven-proof dish or baking sheet. Baste again with sauce and transfer to oven to finish cooking to desired doneness.
4. While pork chops are finishing in the oven, place apple slices on grill pan and cook just until tender (a few minutes per side).
5. Serve chops and apples with sauce.

© Susanne Leighton-Brooder 2007

Prosciutto Wrapped Chicken Breasts with Rosemary

I made up this recipe on the fly, to go with the Risotto alla Contadina. It was fantastic!

Ingredients:
2 Tbsp olive oil
1 clove of garlic, sliced in half
4 boneless, skinless chicken breasts
4 Tbsp Parmigiano-Reggiano cheese, finely grated
2 Tbsp fresh rosemary leaves, minced
4 thin slices of proscuitto
kosher salt
freshly ground black pepper
1/4 cup dry white wine (I used Tamás Estates Pinot Grigio)
1/2 cup chicken broth

Method:

1. Heat oil in a heavy skillet over medium heat. Add garlic clove halves, cut side down.
2. Meanwhile, cut a slit or pocket in each chicken breast. Stuff each with fresh rosemary and parmigiano-reggiano. Wrap each with a slice of prosciutto. Season with salt and pepper.
3. Place chicken breasts in skillet, with prosciutto seam-side down. Brown for several minutes on each side. Add chicken broth and white wine; continue cooking until fully done.

Pasta with Turkey Meatballs

This comes together really fast and tastes great.

Ingredients:
1/2 cup Italian-seasoned breadcrumbs
1/3 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley (or 1 tsp dried parsley)
1/4 cup chopped fresh basil (or 1 tsp dried basil)
2 Tbsp chopped fresh thyme (or 1/2 tsp dried thyme)
2 Tbsp chopped fresh sage (or 1/2 tsp dried sage)
1 1/4 pound ground turkey
2 large egg whites

1 Tbsp olive oil
1 jar of your favorite pasta sauce
8-12 oz pasta (angel hair, spaghetti, etc.)

Method:

1. Combine meatball ingredients in a bowl; shape mixture into 18-20 meatballs.
2. Meanwhile, cook pasta al dente, following package directions.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Add Tomato Sauce to meatballs and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
4. Serve meatballs and sauce over pasta.

Make-ahead option: Combine meatball ingredients; shape into meatballs. Place on a sheet pan lined with parchment paper. Place in freezer just until frozen. Place frozen meatballs in freezer-proof container and store in freezer.

Greek Chicken Sauté with Lemon and Herbs

I concocted this recipe on the fly while in the mood for Greek flavors. It is fast and easy - particularly if you cut up the vegetables ahead of time. Serve with warm pita bread and hummus spread.

Yield: 2-4 Servings

Ingredients:
1 package (3 count) chicken breasts, cut into bite-size cubes or strips
1 small red bell pepper, seeded, sliced 1/4" thick
1/2 red onion, cut in half, sliced 1/4" thick
1 small zucchini squash, cut in half lengthwise, sliced into 1" chunks
1 small summer squash, cut in half lengthwise, sliced into 1" chunks
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
1 Tbsp fresh thyme, chopped
2 Tbsp extra virgin olive oil, plus 1 Tbsp for skillet/wok
Greek seasoning, such as Cavendar's
juice of 1 lemon, divided in half
fresh rosemary, oregano and/or thyme, chopped (optional)

Method:

1. Combine chicken, vegetables, herbs, olive oil, and Greek seasoning in a bowl, turning to coat. Cover tightly and place in refrigerator for a half hour, several hours, or overnight.
2. Heat a large skillet or wok over medium-high heat. Add chicken and vegetable mixture, along with half of the lemon juice. Sauté or stir-fry 8-10 minutes, or until chicken is fully cooked. Add remaining lemon juice at the end.
3. Garnish with additional fresh herbs if desired, and serve immediately.

Mom's Barbecued Ribs

My mom made these ribs for us and they were fantastic!

Yield: 4-6 servings

Ingredients:
1/2 Tbsp salt
1 Tbsp sugar
1/2 Tbsp ground cumin
1/2 Tbsp freshly ground black pepper
1/2 Tbsp chili powder
1 Tbsp paprika
About 4 pounds spareribs

Method:

1. Pre-heat oven to 300F degrees.
2. Mix the salt and spices together and rub them well into the ribs. Place ribs in a roasting pan, in one layer.
3. Bake ribs, pouring off accumulated fat every 30 minutes or so, for about 2 hours, or until the ribs are cooked.
4. When ready to eat, roast the ribs at 500F degrees for about 10 minutes, or run them under the broiler - watching carefully - until nicely browned. If desired, baste with barbecue sauce during the final browning time.

Adapted from a recipe by Mark Bittman.

'THE BEST' Curry Turkey Burgers

I can not say enough about these burgers! I made them last night and my husband proclaimed they were the best burgers he had ever eaten; he literally could not put the burger down once he started eating! I was equally impressed with their flavor; the combination of sweet, sour, savory, and salty make for a fulfilling meal. We did not even need dessert.

Serve with Thai slaw and a festive summer beverage, such as Sangria.

Ingredients:
1  (1 1/3 lb) package ground turkey
2 green onions, thinly sliced
3 Tbsp cilantro, finely chopped
1 (1-inch) piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Kosher salt
2 Tbsp Patak's Mild Curry Paste (can substitute 1 Tbsp curry powder)
4 Tbsp extra-virgin olive oil

Toppings:
5 crusty rolls or sturdy hamburger buns, split
lettuce (bib, butter, leaf, etc.)
tomato slices
mango chutney (Patak's or Major Grey's)
coriander chutney (Swad)

Method:

1. Combine burger ingredients and form into 5 patties. Drizzle patties with extra-virgin olive oil.
2. Heat a large non-stick skillet over medium-high heat (or heat an indoor electric grill). Cook burgers for 6 minutes on each side.
3. Spread mango chutney on one side of bun, and coriander chutney on the other side. Place lettuce, tomato, and burger on bun.
4. Serve with Thai slaw.

Recipe adapted from Rachel Ray's 30 Minute Meals.

 

Steak au Poivre

Yield: 4 Servings

Ingredients
2 Tbsp. black peppercorns
2 tsp. white peppercorns
2 tsp. dried green peppercorns
2 tsp. fennel seeds
4 Tbsp. Dijon mustard
4 steaks, boneless (3/4 pound each, about 1 1/4 inches thick)
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. minced shallots
1/4 cup, plus 2 tablespoons heavy cream
1/4 cup Cognac or brandy
Salt and freshly ground black pepper

Method:

1. Crush peppercorns and fennel seeds coarsely. This may be done by placing them in a heavy-duty zip-top plastic bag (or between 2 sheets of waxed paper)  using the bottom of a heavy skillet.
2. Pat steaks dry and coat both sides with Dijon mustard, and then the peppercorn mixture.
3. Heat butter and oil over moderate heat in a 10" heavy skillet, until hot but not smoking.
4. Cook steaks for 4 to 5 minutes on each side for medium rare. Season steaks with salt and transfer to plates.
5. Pour excess fat from skillet; add shallots and sauté until lightly browned.
6. Add cream and Cognac to skillet. Boil, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Season sauce with salt and serve over steaks.

Shredded Pork Sandwiches

The combination of cinnamon, cloves, tomato, onion, and jalapeños gives these shredded pork sandwiches a flavorful twist. They are highly spiced - but not spicy; use more jalapeños if you prefer a hotter recipe.

Yield: 6-8 servings

Ingredients:
2 pound boneless pork loin roast, trimmed of fat, cut into 2-inch pieces
1 large onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon chopped pickled jalapeño peppers
1 teaspoon beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 (14.5 oz) cans diced tomatoes, drained

To Serve:
6-8 hamburger buns
sliced swiss cheese (optional)
pickled jalapeños, for garnish (optional)

Method:

1. Combine ingredients in a 4-quart electric slow cooker. Cover with lid; cook on high-heat setting 1 hour.
2. Reduce slow cooker to low-heat setting; cook 8 hours or until roast is tender.
3. Shred pork by pulling apart with two forks.
4. Serve on toasted buns with extra jalapeños, if desired.

Source: Cooking Light Slow Cooker Cookbook 2004

Maple Mustard Pork Tenderloin with Pears

Serve over Mashed Sweet Potatoes. Suggested wine: chilled Riesling or Gewurztraminer.

Yield: 4 servings

Ingredients:
1 whole pork tenderloin (1 pound)
2 tablespoons honey mustard
2 teaspoons lemon juice
2 tablespoons maple syrup
2 teaspoons vegetable oil
2 ripe pears, cored and each cut into 8 wedges

Method:

1. Cut pork crosswise into 8 medallions.
2. Stir together mustard, lemon juice and maple syrup in a bowl; use 2/3 of the mixture to coat  the pork. Reserve remaining 1/3 of marinade.
3. Heat oil in large nonstick skillet over medium-high heat; sear pork medallions until browned on both sides, about 4-5 minutes.
4. Add pears to pork and stir well to coat, cooking a few minutes until pears are tender.
5. Spoon reserved pork marinade over the pork and simmer for another 1-2 minutes.
6. Serve over mashed sweet potatoes.

Source: Food Reference

Pork Tenderloin with Spicy Guava Glaze

The spice rub and glaze would also work well with chicken.  I served this with the Grilled Pineapple and Avocado Salad, along with Rum Punch.

Ingredients:
2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground coriander
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
3 (1-pound) pork tenderloins, trimmed
2 teaspoons salt
½ cup finely chopped onion
½ cup orange juice
1/3 cup water
1 tablespoon cider vinegar
6 ounces commercial guava paste
2 garlic cloves, minced
1 jalapeño pepper, minced
Cooking spray

Method:

1. Prepare grill.
2. Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 teaspoons salt, and rub pork with the garlic powder mixture.
3. Combine onion and remaining ingredients except cooking spray in a small saucepan over medium heat; bring to a boil. Cook 4 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 4 minutes or until thickened, stirring occasionally. Remove from heat.
4. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink), turning pork occasionally. Brush guava mixture over pork. Let stand 10 minutes before slicing into 1/2-inch-thick slices.

Notes: I could not find Guava Paste in my local gourmet grocery, so I substituted Quince Paste instead.  It was very good!

From Cooking Light Magazine, September 2006

Tangy Sweet-and-Sour Barbecued Pork Ribs

Yield: 4-6 servings

Ingredients:
2 pounds baby back pork ribs
Water (about a half gallon)
Milk (about a half gallon)
Black peppercorns
Cinnamon sticks
Star anise
Cloves
Cardamom seeds
Kosher salt
Freshly ground pepper

Pineapple glaze:
2 tablespoons butter
1 can pineapple rings, chopped
1 cup low-sodium soy sauce
1/2 cup rum
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup seasoned rice vinegar
1/4 cup rice wine vinegar
1/3 cup brown sugar
1 fresh red chile or fresh Anaheim chile, sliced thin
2 garlic cloves, smashed
1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife
Liquid Smoke (optional, to taste)

Method:

1. Place ribs in a large pot and cover with a mixture of half water and half milk - enough to cover the ribs; add spices.  Bring to a boil and reduce to a simmer.  Cook for 1 1/2 hours, or until meat is very tender. Remove ribs and discard the cooking liquid.  Allow ribs to cool, and then wrap in foil or plastic wrap and refrigerate until ready to use. (Step 1 may be done a day ahead.)
2. To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; cook for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, 20 to 30 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.  Adjust seasonings. (The sauce may be prepared in advance.)
3. When ready to eat, pre-heat grill to medium. Brush grill grate with a wire brush; using tongs, brush grill grate with a paper towel dipped in a little vegetable oil.
4. Season ribs with kosher salt and freshly ground pepper. Baste them with some of the glaze.
5. Grill ribs for 10-15 minutes per side, basting occassionally.  The ribs should be heated through and the glaze should form a crust on the ribs.
   
6. Remove ribs from grill and separate the ribs with a cleaver or sharp knife.  Pile them on a serving platter with the remaining sauce.

Pan-roasted Chicken with Fingerling Potatoes and Herb Jus

Yield: 4 servings

Ingredients:
1 chicken - free range, if available
1 small onion, chopped
4 oz. celery, chopped
1 carrot, chopped
1 sprig fresh rosemary
1 sprig fresh thyme
4 garlic cloves
4 qt. chicken stock, cold
2 lb. fingerling potatoes
3 fl. oz. olive oil
salt and pepper, to taste
1 tsp. fresh rosemary, chopped
2 tsp. fresh herbs, assorted, chopped
1/2 oz. butter

Method:

1. Pre-heat oven to 400 degrees.
2. Cut the chicken into two skin-on airline breasts (with the bone in) and two skin-on boneless leg and thigh portions, reserving the carcass and bones.
3. Roast the chicken bones at 400 degrees until brown.  Put the bones in a saucepot with the onion, celery, carrot, rosemary, thyme, and garlic.  Cover with cold stock.  Bring to a boil and reduce by two-thirds or until the flavor becomes strong and the stock begins to thicken.
4. Toss the potatoes in 1 fluid ounce olive oil with salt, pepper, and rosemary.  Roast at 400 degrees until done, approximately 15 minutes.
5. Heat a large oven-safe sauté pan over high heat and add the remaining olive oil.  Season the chicken with salt and pepper.  Place the chicken in the pan, skin side down, and cook without turning until the skin is crisp.  Transfer the pan to a 400 degree oven and roast until the chicken is done, approximately 7 minutes.
6. Add the chopped herbs to the reduced stock and swirl in the butter.  Serve one piece of chicken accompanied by fingerling potatoes.  Spoon the sauce around the chicken.
   

From On Cooking: a textbook of culinary fundamentals

Pan-fried Chicken with Pan Gravy

The pan-fried chicken is pictured with Arizona Baked Corn and Baked Beans.
Yield: 8 servings, 2 pieces each

Ingredients:
2 frying chickens (2 1/2 to 2 lbs each), cut into 8 pieces
salt and pepper, to taste
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried basil
9 1/2 oz. flour - seasoned
8 fl. oz. buttermilk
oil, as needed for frying
4 oz. onion, small dice
1 1/2 pt. half-and-half or chicken stock

Method:

1. Season the chicken with salt and pepper.
2. Add the herbs and spices to 8 oz. of the flour.
3. Dip the chicken in the buttermilk.
4. Dredge the chicken in the seasoned flour.
5. Pan-fry the chicken in oil until done, approximately 40 minutes, turning so that it cooks evenly.  Reduce the heat as necessary to prevent the chicken from becoming too dark.  (Or remove the chicken when well-browned, drain, and finish cooking in the oven.)
6. To make the pan gravy, pour off all but 3 tablespoons oil from the pan, carefully reserving the fond in the pan (browned bits left from the chicken).
7. Add the diced onion and sauté until translucent.
8. Add 1 1/2 ounces flour and cook to make a blond roux.
9. Whisk in the liquid and simmer approximately 15 minutes.
10. Strain through cheesecloth and adjust the seasonings.
11. Serve 2 pieces of chicken per person with pan gravy.

From On Cooking: a textbook of culinary fundamentals

Chicken Sautée with Onions, Garlic and Basil

This dish is pictured with Spaetzle - little boiled dumplings from Austria, Germany and Switzerland.

Yield: 6 servings

Ingredients:
3 whole chicken breasts, boneless, skinless (8 oz. each)
salt and pepper, to taste
flour (as needed for dredging)
1 fl. oz. clarified butter
2 oz. onion, small dice
6 garlic cloves, chopped
4 fl. oz. dry white wine
1 tbsp. lemon juice
6 oz. tomato concassée (peeled, gutted, diced)
4 fl. oz. chicken stock
6 fresh basil leaves, chiffonade

Method:

1. Split the chicken breasts and remove the cartilage connecting the two halves.
2. Season the chicken with salt and pepper; dredge in flour.
3. Heat clarified butter in a sauté pan.
4. Sauté the breasts in the butter, browning them and cooking until nearly done.  Remove from pan and hold on a warm plate tented with foil.
5. Add the onion and garlic to the remaining fond and butter in the sauté pan; sauté until the onions are translucent.
6. Deglaze the pan with the wine and lemon juice.
7. Add the tomato concassée and stock.  Sauté to combine the flavors; reduce the sauce to the desired consistency.
8. Add the basil to the sauce and return the chicken breasts to the pan for reheating.  Adjust the seasonings and serve one half breast per person with sauce.

From On Cooking: a textbook of culinary fundamentals

Irish Lamb Stew

Yield: 12 servings

Ingredients:
4 lb. lamb shoulder, 1 ½ inch cubes
3 pt. white stock (beef, veal or chicken)
1 sachet d’epices (1 bay leaf, ½ tsp dried thyme, ½ tsp peppercorns, 10 parsley stems, 4 garlic cloves, crushed)
1 lb. onions, sliced
8 oz. leeks, sliced
1 lb. 8 oz. potatoes, peeled, large dice
salt and white pepper, to taste
20 carrots, tournée or bâtonette
20 turnips, tournée or bâtonette
20 potatoes, tournée or bâtonette
20 pearl onions, peeled
1 tbsp. fresh parsley, chopped

Method:

1. Combine the lamb, stock, sachet, onions, leeks and diced potatoes.  Season with salt and white pepper.  Bring to a simmer and skim the surface.  Simmer the stew on the stove top or cover and cook in the oven at 350 degrees until the lamb is tender, approximately 1 hour.
2. Degrease the stew by skimming the fat off the surface.  Discard the sachet d’epices.
3. Remove the pieces of diced potato and purée them in a food mill or ricer.  Use the potato purée to thicken the stew to the desired consistency.
4. Simmer the stew for 10 minutes to blend the flavors.  Adjust seasonings.
5. Cook the tournée or bâtonette vegetables, potatoes and pearl onions separately since they will all cook at different rates.  Reserve when cooked.
6. To serve, ladle a portion of stew into each bowl and add the cooked tournée or bâtonette vegetables, potatoes and pearl onions to each bowl.  Garnish each portion with chopped parsely.

tournée = a football shape with 7 equal sides and blunt ends, 2” long and 1” diameter
bâtonette = a stick shape measuring ¼” x ¼” x 2”

From On Cooking: a textbook of culinary fundamentals

Beef Bourguignonne

This Beef Bourguignonne is shown served with Broccoli Almondine and Mashed Potatoes.

Yield: 10 servings

Ingredients:

Marinade:
3 garlic cloves, crushed
3 onions, sliced
2 carrots, sliced
10 parsley stems
10 peppercorns, crushed
salt, to taste
26 fl. oz. dry red wine, preferably Burgundy
1 bouquet garni (1 bay leaf, 1 sprig fresh thyme, 1 carrot stick 4” long, 1 split piece of leek 4” long; wrap the leek around the other ingredients and tie with butcher’s twine)

4 lb. beef chuck, cubed for stew
2 fl. oz. vegetable oil
2 tbsp.    flour
1 tbsp. tomato paste
4 tomatoes, quartered
1 pt. brown stock (i.e. beef)
1 lb. mushrooms, quartered
1 ½ oz. unsalted butter
30 pearl onions, boiled and peeled
salt and pepper, to taste

Method:

1. Combine the marinade ingredients; marinate the meat for several hours in the refrigerator.
2. Remove the meat and drain, reserving the marinade.  Pre-heat oven to 350 degrees.
3. Dry the meat and sauté it in the oil until well browned.  (Do this in several batches, if necessary.)
4. Return all the meat to the pot.  Sprinkle with flour and cook to make a blond roux.
5. Stir in the tomato paste and cook for 5 minutes.
6. Add the reserved marinade, tomatoes and stock.  Cook in a 350 degree oven until the meat is tender, approximately 2 ½ hours.
7. Remove the meat from the sauce.  Strain the sauce through a china cap, pressing to extract all the liquid.  Discard the solids.  Return the liquid and the beef to the pot.
8. Sauté the mushrooms in the butter and add them to the meat and sauce.  Add the pearl onions and adjust the seasonings.  Simmer for 10 minutes to blend the flavors.

From On Cooking: a textbook of culinary fundamentals

Aunt Ruthie's Pot Roast

I have no idea who 'Aunt Ruthie' is, but we made this pot roast in class and it was tasty!  This one is shown with Brussels Sprouts in Pecan Butter and Baked Butternut Squash.

Yield: 12 servings

Ingredients:
3 fl. oz. Vegetable oil
6 lb. Beef brisket
3 lb. Onions, thinly sliced
2 tbsp. Garlic, minced
1 qt. Brown veal stock
1 pt. Tomato sauce
4 oz. Brown sugar
1 tsp. Paprika
2 tsp. Dry mustard
8 fl. oz. Lemon juice
8 oz. Ketchup
8 fl. oz. Red wine vinegar
2 fl. oz. Worcestershire sauce
Salt and pepper, to taste

Method:

1. Heat the oil in a large skillet. Season the brisket with salt and pepper.  Add brisket to skillet and brown thoroughly.  Remove the brisket and reserve.
2. Add the onions to the pan and sauté; add the garlic and continue to sauté.
3. Add the stock and tomato sauce to the pan.
4. Return the brisket to the pan, cover tightly and bring to a boil.  Braise at 325 degrees for 1 ½ hours, basting or turning the brisket often.
5. Combine the remaining ingredients and add to the pan.
6. Continue cooking and basting until the brisket is tender, approximately 1 hour.  Add additional stock or water as needed during braising.
7. Remove the brisket, degrease the sauce and adjust its consistency and seasonings.  (Do not strain the sauce.)
8. Slice the brisket against the grain, ¼-inch thick, and serve with the sauce.

From On Cooking: a textbook of culinary fundamentals