Pork chops are a very economical and versatile option for dinner. Apples and pork just go together and I love how when the cider thickens and forms a glaze, it really concentrates the flavor. The only thing I would change about this is next time I am going to double the glaze so I have more to drizzle over the finished chops and potatoes. Oh yeah, this dish is great with roasted potatoes or mashed potatoes doused with the cider glaze. This recipe is courtesy of iVillage.
1 cup apple cider
2 cloves garlic, minced
Leaves from one 2-inch rosemary sprig (I used fresh thyme leaves because that is what I had)
2 center-cut bone-in pork chops
Olive oil
Kosher or sea salt
Freshly ground black pepper
Preheat the oven to 400˚.
Bring the apple cider to a boil and add the garlic and rosemary. Cook until reduced by half, about 15 minutes.
Brush the pork chops with olive oil and sprinkle with salt and pepper.
Heat a heavy ovenproof cast iron or stainless steel skillet over medium high heat for 3 minutes. Add the pork chops to the pan and cook for 1-2 minutes per side to brown the meat.
Brush the pork chops with the cider glaze and transfer the skillet to the oven. Cook for 10-12 minutes, or until a thermometer inserted into the thickest part of the pork chop reads 145˚.
Drizzle the chops with additional glaze before serving.
Wednesday, January 25, 2012
Monday, January 23, 2012
Lighter General Tso's Chicken
My husband loves Chinese food, especially General Tso's Chicken. Here is a lighter version from Everyday Food. I am not going to pretend that this is anything like what you get from the neighborhood Chinese takeout restaurant, but it was good and approved by my taste tester, my husband.
Ingredients
1 1/4 cups long-grain brown rice (or any rice that you like)
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled (I despise ginger, so I left this ingredient out)
3 tablespoons light-brown sugar
2 tablespoons soy sauce (please use a low sodium variety)
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower
Directions
Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
Ingredients
1 1/4 cups long-grain brown rice (or any rice that you like)
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled (I despise ginger, so I left this ingredient out)
3 tablespoons light-brown sugar
2 tablespoons soy sauce (please use a low sodium variety)
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower
Directions
Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
Balsamic Skirt Steak with Creamy Polenta
This recipe has been adapted from an Everyday Food recipe.
Skirt steak might be my new favorite. Last night was my first night cooking it and it was so easy. It literally only takes 2-3 minutes per side for medium rare. This is not a steak that works cooked well done, but what steak really does work at well done? Anyway, I wasn't expecting it to be so tender and flavorful, but it was. And another positive is that skirt steak is very economical. I definitely like it better than a flank steak. This cut of meat would be great for fajitas.
Reducing balsamic vinegar down, thickens it and turns it into a great sauce. Place the steak on a bed of creamy polenta and drizzled with the vinegar glaze is an absolute pefect combination of flavors. I completed the meal with sauteed mushrooms and a side salad. (The mushrooms complemented the steak and polenta wonderfully.)
If you're making this for two people, consider cutting the polenta serving in half because it does make quite a bit.
Ingredients
Coarse salt and ground pepper
1 cup yellow cornmeal
2 cups chicken broth
2 cups milk
1 tablespoon butter
1/4 cup finely grated Parmesan
2 tablespoons olive oil
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar
Directions
Bring milk and chicken broth to a boil over medium-high heat. Add 1 teaspoon salt; reduce heat to low and gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some more broth or milk just before serving if polenta becomes too thick).
Meanwhile heat oil in a large skillet over high. (I used my cast-iron skillet.) Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
While steak is resting, add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce and polenta.
Skirt steak might be my new favorite. Last night was my first night cooking it and it was so easy. It literally only takes 2-3 minutes per side for medium rare. This is not a steak that works cooked well done, but what steak really does work at well done? Anyway, I wasn't expecting it to be so tender and flavorful, but it was. And another positive is that skirt steak is very economical. I definitely like it better than a flank steak. This cut of meat would be great for fajitas.
Reducing balsamic vinegar down, thickens it and turns it into a great sauce. Place the steak on a bed of creamy polenta and drizzled with the vinegar glaze is an absolute pefect combination of flavors. I completed the meal with sauteed mushrooms and a side salad. (The mushrooms complemented the steak and polenta wonderfully.)
If you're making this for two people, consider cutting the polenta serving in half because it does make quite a bit.
Ingredients
Coarse salt and ground pepper
1 cup yellow cornmeal
2 cups chicken broth
2 cups milk
1 tablespoon butter
1/4 cup finely grated Parmesan
2 tablespoons olive oil
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar
Directions
Bring milk and chicken broth to a boil over medium-high heat. Add 1 teaspoon salt; reduce heat to low and gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some more broth or milk just before serving if polenta becomes too thick).
Meanwhile heat oil in a large skillet over high. (I used my cast-iron skillet.) Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
While steak is resting, add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce and polenta.
Friday, December 9, 2011
Broccoli Cheddar Soup
This soup is adapted from a Food Network Magazine recipe.
Ingredients
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese.
Ingredients
- 6 tablespoons unsalted butter 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 4 cups broccoli florets (about 1 head)
- 1 large carrot, diced
- 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese.
Thursday, December 1, 2011
Paleo Diet: Sundried Tomato Chicken Bake
This recipe is so easy. You just dump chicken in a dish and top with sliced garlic and a jar of sundried tomatoes, bake and you're done! I absolutely love sundried tomatoes, so this dish is right up my alley.
2 lbs boneless skinless chicken breasts cut in half
8.5 oz jar of julliane cut sun dried tomatoes
8 garlic cloves, sliced thin
2 tablespoons dried basil
Sea salt and black pepper to taste
Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.
2 lbs boneless skinless chicken breasts cut in half
8.5 oz jar of julliane cut sun dried tomatoes
8 garlic cloves, sliced thin
2 tablespoons dried basil
Sea salt and black pepper to taste
Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.
Paleo Diet: Cilantro-Pork Stir Fry
I used to hate cilantro, and now I am obsessed with this herb. So naturally I loved this dish. I do, however, hate ginger, so I left this ingredient out, but if you like it, go for it! I am always looking for new ways to cook pork and this recipe is a great solution to that dilemma. A squeeze of lime juice at the end adds a great freshness and acidity to this dish.
Ingredients
Fat for cooking;
1 lb tender pork, thinly sliced;
4 finally chopped garlic cloves;
1 tbsp finely chopped ginger;
1 cup coriander (cilantro) leaves, chopped;
1/4 cup olive oil;
2 onions, thinly sliced;
1 red or green bell pepper, thinly sliced;
1 tbsp lime juice;
Technique
Mix the garlic, ginger, half the cilantro and olive oil in a bowl, add the pork and put in the refrigerator to marinate for an hour or two. Heat your wok and stir-fry the pork. Remove the pork, add more cooking fat and stir-fry the onions for about 3 minutes. Add the bell pepper and stir-fry for another 3 minutes, until soft. Return the pork to the wok with the lime juice and the other half cilantro leaves and cook for another minute while tossing to blend the flavors.
Ingredients
Fat for cooking;
1 lb tender pork, thinly sliced;
4 finally chopped garlic cloves;
1 tbsp finely chopped ginger;
1 cup coriander (cilantro) leaves, chopped;
1/4 cup olive oil;
2 onions, thinly sliced;
1 red or green bell pepper, thinly sliced;
1 tbsp lime juice;
Technique
Mix the garlic, ginger, half the cilantro and olive oil in a bowl, add the pork and put in the refrigerator to marinate for an hour or two. Heat your wok and stir-fry the pork. Remove the pork, add more cooking fat and stir-fry the onions for about 3 minutes. Add the bell pepper and stir-fry for another 3 minutes, until soft. Return the pork to the wok with the lime juice and the other half cilantro leaves and cook for another minute while tossing to blend the flavors.
Paleo Diet: Hungarian Beef Goulash
This is one of the best goulash recipes I have ever made and it follows the Paleo Diet. I suggest making extra of the dish and freezing for leftovers. Grass-fed beef is suggested, but the dish will still be delicious if you use regular beef. Also, don't allow "bone stock" scare you. Just use beef stock, and the kind in a box is fine. Goulash is all about the paprika, so if you can find a good smoked or Hungarian paprika - even better!
Serves 2-3
Ingredients
Cooking oil (lard, tallow, or butter are three good choices)
1/2 Lb stewing beef, cut in cubes (choose grass-fed beef);
2 medium onions, sliced;
1 large garlic clove, crushed and minced;
1 bell pepper, sliced;
2 tbsp paprika (this can be adjusted to taste, don’t be scared to use a lot of it);
2 tsp caraway seeds;
1 can chopped tomatoes (fresh tomatoes is even better);
1 1/2 cups of bone stock (beef stock is best, but anything will do);
Chopped parsley for garnishing.
Technique
Preheat your oven to 350 F. You can also use a crock-pot, on low temperature.
Brown the beef cubes in a pot with the cooking oil.
Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften about 5 minutes on medium heat.
Put back the beef to the pot and add the spices, tomatoes and stock.
Put a lit on the pot and transfer to the hot oven or put the preparation in your crok-pot.
Let it cook for about 2 hours to 2 1/2 hours, until the beef is fork tender.
Serves 2-3
Ingredients
Cooking oil (lard, tallow, or butter are three good choices)
1/2 Lb stewing beef, cut in cubes (choose grass-fed beef);
2 medium onions, sliced;
1 large garlic clove, crushed and minced;
1 bell pepper, sliced;
2 tbsp paprika (this can be adjusted to taste, don’t be scared to use a lot of it);
2 tsp caraway seeds;
1 can chopped tomatoes (fresh tomatoes is even better);
1 1/2 cups of bone stock (beef stock is best, but anything will do);
Chopped parsley for garnishing.
Technique
Preheat your oven to 350 F. You can also use a crock-pot, on low temperature.
Brown the beef cubes in a pot with the cooking oil.
Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften about 5 minutes on medium heat.
Put back the beef to the pot and add the spices, tomatoes and stock.
Put a lit on the pot and transfer to the hot oven or put the preparation in your crok-pot.
Let it cook for about 2 hours to 2 1/2 hours, until the beef is fork tender.
Paleo Diet: Olive, Garlic and Lemon Chicken
I am trying to follow the Paleo Diet, but I am following it loosely because the Paleo Diet is a bit extreme - no potatoes, no pasta, no bread, no grains at all. But I have found quite a few good Paleo recipes that leave you satisfied. Even my husband has had no complaints. Here is one of those recipes. The recipe calls for chicken thighs, but if you're not a fan of dark meat, you can use bone-in chicken breasts.
Serves 4
Ingredients
1/4 cup butter (or ghee), tallow, coconut oil or poultry fat;
1/2 lb black olives (kalamata), cut in half;
8 chicken thighs, with bones and skin (or 4 bone-in chicken breasts);
3 cups onions, sliced thin;
30 gloves garlic, minced and smashed almost to a paste;
1/2 cup lemon juice;
2 extra lemons, thickly sliced (remove seeds with the tip of a knife);
1 1/2 cups chicken stock;
A bunch of picked thyme leaves;
Sea salt and freshly ground black pepper to taste;
Technique
Preheat your oven to 350 F.
Melt the first 1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.
Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.
Add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.
Add the chicken stock, thyme and lemon juice and return the chicken thighs to the pan, skin side up.
Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.
Remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered.
Serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.
Serves 4
Ingredients
1/4 cup butter (or ghee), tallow, coconut oil or poultry fat;
1/2 lb black olives (kalamata), cut in half;
8 chicken thighs, with bones and skin (or 4 bone-in chicken breasts);
3 cups onions, sliced thin;
30 gloves garlic, minced and smashed almost to a paste;
1/2 cup lemon juice;
2 extra lemons, thickly sliced (remove seeds with the tip of a knife);
1 1/2 cups chicken stock;
A bunch of picked thyme leaves;
Sea salt and freshly ground black pepper to taste;
Technique
Preheat your oven to 350 F.
Melt the first 1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside.
Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so.
Add the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point.
Add the chicken stock, thyme and lemon juice and return the chicken thighs to the pan, skin side up.
Bring to a simmer and put the pan, covered, in the hot oven for about 20 minutes.
Remove the lid, add the halved olives as well as the lemon slices and bake for another 15 to 20 minutes uncovered.
Serve the chicken with the olive, garlic and lemon sauce as well as with some of the lemon slices.
Monday, September 26, 2011
Tomatillo Salsa
I absolutely love this salsa. I could eat it by the bucket, my husband, too. This recipe is courtesy of Sara Moulton and can be found in her Everyday Family Dinners cookbook. I would double or triple this recipe because you're going to love it.
2 large tomatillos (about 6 to 7 ounces)
2 medium scallions
1 small jalapeno chile
1/4 cup firmly packed cilantro leaves and stems
2 Tbsps vegetable oil
2 tsps fresh lime juice
2 dmall garlic cloves
1/4 tsp Kosher salt
Freshly ground black pepper
Remove the papery husk, rinse and thickly slice tomatillos (about 1 and 1/2 cups). Trim and thickly slice the white and light green parts of the scallion (about 1/4 cup) and coarsely chop the jalepeno (about 2 tsps). Transfer the tomatillos, scallions, jalapeno, and cilantro to a food processor fitted with the chopping blade. Add the vegetable oil and lime juice and press in the garlic (about 2 tsps).
Pulse until the mixture is finely chopped. Add the salt and pepper to taste. Trasfer to a bowl; cover and refrigerate until ready to use.
2 large tomatillos (about 6 to 7 ounces)
2 medium scallions
1 small jalapeno chile
1/4 cup firmly packed cilantro leaves and stems
2 Tbsps vegetable oil
2 tsps fresh lime juice
2 dmall garlic cloves
1/4 tsp Kosher salt
Freshly ground black pepper
Remove the papery husk, rinse and thickly slice tomatillos (about 1 and 1/2 cups). Trim and thickly slice the white and light green parts of the scallion (about 1/4 cup) and coarsely chop the jalepeno (about 2 tsps). Transfer the tomatillos, scallions, jalapeno, and cilantro to a food processor fitted with the chopping blade. Add the vegetable oil and lime juice and press in the garlic (about 2 tsps).
Pulse until the mixture is finely chopped. Add the salt and pepper to taste. Trasfer to a bowl; cover and refrigerate until ready to use.
Spice-Rubbed Pork With Quinoa
I love pork tenderloin. It is lean, tender and very forgiving if you overcook it. Here is another recipe from Food Network Magazine.
Ingredients
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
Kosher salt
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 cup quinoa, rinsed
1 1/2 cups frozen corn, thawed
2 scallions, thinly sliced
Freshly ground pepper
Jarred salsa verde, for serving, or you can make your own tomatillo salsa (optional)
Directions
Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste. (If you're using a packaged quinoa, follow the directions on the bag.)
Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.
Ingredients
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
Kosher salt
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 cup quinoa, rinsed
1 1/2 cups frozen corn, thawed
2 scallions, thinly sliced
Freshly ground pepper
Jarred salsa verde, for serving, or you can make your own tomatillo salsa (optional)
Directions
Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste. (If you're using a packaged quinoa, follow the directions on the bag.)
Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.
Glazed Salmon
This recipe is courtesy of Food Network Magazine.
Ingredients
4 tablespoons extra-virgin olive oil, plus more for the pan
2 tablespoons honey or agave nectar
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
Directions
Preheat the broiler. Lightly oil the broiler pan.
Whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the broiler pan and season with salt and pepper. Broil until the salmon is golden brown and just cooked through 5 to 7 minutes (mine was more like 9 or 10 minutes).
Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.
Ingredients
4 tablespoons extra-virgin olive oil, plus more for the pan
2 tablespoons honey or agave nectar
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
Directions
Preheat the broiler. Lightly oil the broiler pan.
Whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the broiler pan and season with salt and pepper. Broil until the salmon is golden brown and just cooked through 5 to 7 minutes (mine was more like 9 or 10 minutes).
Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.
Monday, August 29, 2011
Beef and Broccoli Stir Fry
This recipe is courtesy of Everyday Food. Serve over white or brown rice or Chinese noodles.
Ingredients
3 tablespoons soy sauce
3 tablespoons apple juice
1 tablespoon cider vinegar
1 tablespoon sugar
3 cloves garlic, minced
Ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon cornstarch
1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.
In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.
Ingredients
3 tablespoons soy sauce
3 tablespoons apple juice
1 tablespoon cider vinegar
1 tablespoon sugar
3 cloves garlic, minced
Ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon cornstarch
1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.
In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.
Fig and Rosemary Pork
I love figs and they are available for only a brief time each year, so you gotta jump on them while you can. And this week at my Publix, black mission figs (my fave) were buy one get one free - SCORE! The Publix Apron's meal of the week was this fig and rosemary pork recipe. Pork tenderloins were also on sale - DOUBLE SCORE! This recipe is definetly worthy for a romantic night or for guests.
Ingredients
1 tablespoon fresh rosemary leaves, finely chopped (I hate buying fresh rosemary, because I never use it all, so just use dried rosemary if you want)
3 shallots, thinly sliced
10 small fresh figs, coarsely chopped
1 pork tenderloin (about 1 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil, divided
4 oz Deli diced pancetta (or bacon)
1 cup fresh pre-sliced baby portabellas
3/4 cup Marsala wine
1/3 cup fat-free chicken broth
2 tablespoons unsalted butter
Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5–10 minutes to marinate. Preheat grill pan (or grill).
Place pork in grill pan (or on grill); grill 15–20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5–10 minutes before slicing.
Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2–3 minutes or until pancetta is golden and mushrooms are tender.
Add wine; cook 2–3 minutes, stirring often, or until liquid has reduced by about one-half.
Add broth; cook 2–3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.
I made mashed potatoes to serve with this dish.
Ingredients
1 tablespoon fresh rosemary leaves, finely chopped (I hate buying fresh rosemary, because I never use it all, so just use dried rosemary if you want)
3 shallots, thinly sliced
10 small fresh figs, coarsely chopped
1 pork tenderloin (about 1 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons canola oil, divided
4 oz Deli diced pancetta (or bacon)
1 cup fresh pre-sliced baby portabellas
3/4 cup Marsala wine
1/3 cup fat-free chicken broth
2 tablespoons unsalted butter
Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5–10 minutes to marinate. Preheat grill pan (or grill).
Place pork in grill pan (or on grill); grill 15–20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5–10 minutes before slicing.
Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2–3 minutes or until pancetta is golden and mushrooms are tender.
Add wine; cook 2–3 minutes, stirring often, or until liquid has reduced by about one-half.
Add broth; cook 2–3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.
I made mashed potatoes to serve with this dish.
Beer Braised Chicken
This dish tastes as good as it sounds. Bacon, beer and chicken, what's not to like, right? If you don't like dark meat, I suggest just using four chicken breasts instead of the whole chicken, quartered. I'll think I'll do that next time. I just recommend getting bone-in chicken breasts, otherwise the meat will just fall apart. Plus, the bone adds more flavor. This recipe is courtesy of Claire Robinson.
Ingredients
3 slices thick cut applewood bacon
1 whole chicken, quartered
Kosher salt and freshly cracked black pepper
1 fennel bulb, trimmed cored and thinly sliced
1 bottle dark beer (I like Newcastle Brown Ale, but use whatever dark beer you like)
2 tablespoons apple cider vinegar
Directions
Preheat the oven to 400 degrees F.
In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes.
Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.
Claire doesn't really specify what side dish she serves with this meal, but I made some egg noodles and then tossed them with butter and chopped parsley. I though it was a perfect match and a little of the beer sauce poured over the noodles was excellent.
Ingredients
3 slices thick cut applewood bacon
1 whole chicken, quartered
Kosher salt and freshly cracked black pepper
1 fennel bulb, trimmed cored and thinly sliced
1 bottle dark beer (I like Newcastle Brown Ale, but use whatever dark beer you like)
2 tablespoons apple cider vinegar
Directions
Preheat the oven to 400 degrees F.
In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes.
Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.
Claire doesn't really specify what side dish she serves with this meal, but I made some egg noodles and then tossed them with butter and chopped parsley. I though it was a perfect match and a little of the beer sauce poured over the noodles was excellent.
Monday, August 22, 2011
First Catering Job!
I was asked by my dear family friends The McIntosh's to cater their mortgage burning party. Yes, they have paid their house in full. A major accomplishment indeed. I was absolutely happy and honored to do it for them. We went with a Tampa/Florida theme for the food. Things like roasted pork, black beans and rice, key lime pie for dessert and Ybor City cigars and local beer from Cigar City Brewery. Everything was a big hit. Below is the menu with links to some of the recipes.
Snacks:
Shrimp and Chorizo Tapas with Toasted Cuban Bread
Roasted Olives
Chai Thai Meatballs
Bruschetta
Spicy Feta Cheese Dip
White Bean Dip
Stuffed Mushrooms
Main Dishes:
Roast Pork (I admit I went to an authentic Cuban place for this one - El Gallo de Oro on N. Armenia Ave. in West Tampa.)
Black Beans and Rice (I used my husband's grandmother's recipe, so sorry, going to keep this one in the family)
Cuban Sandwiches
1905 Salad
Plantains
Dessert:
Assorted Guava Pastries from Don Pan Bakery
Key Lime Pie
Cigars
Drinks:
Cigar City Brewery
Red Sangria
White Sangria
Pomegranate Martinis
Snacks:
Shrimp and Chorizo Tapas with Toasted Cuban Bread
Roasted Olives
Chai Thai Meatballs
Bruschetta
Spicy Feta Cheese Dip
White Bean Dip
Stuffed Mushrooms
Main Dishes:
Roast Pork (I admit I went to an authentic Cuban place for this one - El Gallo de Oro on N. Armenia Ave. in West Tampa.)
Black Beans and Rice (I used my husband's grandmother's recipe, so sorry, going to keep this one in the family)
Cuban Sandwiches
1905 Salad
Plantains
Dessert:
Assorted Guava Pastries from Don Pan Bakery
Key Lime Pie
Cigars
Drinks:
Cigar City Brewery
Red Sangria
White Sangria
Pomegranate Martinis
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