Sunday, December 21, 2008

Chicken Cheddar Chowder


Ingredients
8  bacon slices
Cooking spray
1  pound  skinned, boned chicken breast, cut into bite-size pieces
1  cup  chopped onion
1  cup  diced red bell pepper
2  garlic cloves, minced
4 1/2  cups  chicken broth
1 3/4  cups  diced peeled red potatoes
2 1/4  cups  frozen whole-kernel corn
1/2  cup  all-purpose flour
1 cup whole milk
1 cup half-and-half
3/4  cup  (3 ounces) shredded cheddar cheese
1/2  teaspoon  salt
1/4  teaspoon  pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk + half-and-half, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

Cuban Style Burgers


Ingredients
2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup best-quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 soft, classic hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced 1/4-inch thick

Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.

Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.

Pacific Rim Pork Sandwiches with Hoisin Slaw

Ingredients
2 tablespoons minced peeled fresh ginger 
3 tablespoons low-sodium soy sauce\ 
3 tablespoons dry sherry 
3 tablespoons hoisin sauce 
1 tablespoon dark sesame oil 
1½ teaspoons hot Chinese mustard 
¼ teaspoon five-spice powder 
1 garlic clove 
1 pound pork tenderloin, trimmed and cut into ¼-inch slices
2 tablespoons seasoned rice wine vinegar 
1 tablespoon hoisin sauce 
1 teaspoon minced peeled fresh ginger 
2 teaspoons dark sesame oil 
1 teaspoon low-sodium soy sauce 
¼ teaspoon hot Chinese mustard 
1 garlic clove, minced 
2½ cups packaged cabbage-and-carrot coleslaw 
¼ cup sliced green onions
Remaining Ingredient
Cooking Spray 
4 sesame seed buns, toasted

To prepare pork, combine first 8 ingredients in a large zip-top plastic bag. Add pork, and seal. Marinate in refrigerator 2 hours, turning occasionally. 

To prepare slaw, combine vinegar and the next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions; toss well. 

Heat a large nonstick skillet over medium-high heat. Remove pork from bag, and discard marinade. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until done. 

Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about ½ cup slaw mixture and top half of bun.

Cumin-Crusted Pork Soft Tacos

Ingredients

Pork
2 teaspoons ground cumin
1 teaspoon cumin seeds, crushed
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil

Salsa
2 cups frozen whole-kernel corn, thawed
1 cup quartered grape tomatoes
1 cup cubed peeled avocado
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained

Other
2 cups reduced-fat sour cream
1 tablespoon canned chipotle chile in adobo sauce, chopped
30 (6-inch) corn tortillas

Preheat oven to 425°.

To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.

To prepare salsa, combine corn and next 7 ingredients (through beans).

Combine sour cream and chipotle in a blender; process until smooth.

Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds. Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.

Sunday, December 14, 2008

Books I've Read Lately

Randomness not related to food ... i wanted to keep track of the books i've ready lately so i'll do that here.

3/09: The Catcher in the Rye - J. D. Salinger
3/09: Firestarter - Stephen King
2/09: The Testament - John Grisham
1/09: The Prodigal Daughter - Jeffrey Archer
1/09: Velocity - Dean Koontz
12/08: Salem's Lot - Stephen King
11/08: Not a Penny More Not a Penny Less - Jeffrey Archer
10/08: Kane & Abel - Jeffrey Archer
9/08: The Dead Zone - Stephen King
7/08: Intensity - Dean Koontz
6/08: The Andromeda Strain - Michael Crichton
1/08: Angels & Demons - Dan Brown

Friday, December 12, 2008

Indian Spiced Shrimp


Ingredients
1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
2 jalapenos, minced, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1.5 teaspoons ground cumin
1.5 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon turmeric
1 15oz can petite diced tomatoes, with juices
1 lb large shrimp, peeled and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.

Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.

Suggestion - serve over rice.

Yields 4 servings.

Tuesday, December 9, 2008

Seared Tuna with Ginger-Shiitake Cream Sauce


Ingredients
4 8-ounce tuna steaks, each about 1 inch thick
Freshly ground black pepper
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Preparation

Sprinkle both sides of the tuna with black pepper. Set aside.

Heat skillet over medium heat. Add butter, sliced green onions, cilantro, ginger and chopped garlic and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3-5 minutes. Stir in lime juice. Remove from heat.

Heat another skillet over medium-high heat. Add 2 tablespoons of peanut oil. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about another 2 minutes for rare.

Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

Monday, December 8, 2008

Green Bean Casserole


Ingredients
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked french style green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/2 cups French fried onions

Preparation:
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Yields 6 servings.

Squash Casserole


Ingredients
6 cups large diced yellow squash and zucchini
2 tablespoons vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
3/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of garlic powder
1 cup grated cheddar cheese
1/2 can 10 oz cream of chicken soup
1 cup crushed butter crackers (recommended: Ritz)

*3 green and 3 yellow squash makes a good amount for a smaller side.  it's a bit creamier, but still good.

Directions

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes or until bubbly and cracker crumbs have browned.

Thursday, November 20, 2008

Shrimp and Andouille Sausage over Penne

Ingredients

1 pound penne pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
3 cloves fresh garlic, minced
1 tablespoon dried herbes de Provence
Sea salt
1 pound medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
4 medium fresh tomatoes, coarsely chopped
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, sausage, and salt, to taste, and cook until softened, about 3 to 4 minutes. Add the shrimp, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

Monday, November 3, 2008

Beef Stock

Ingredients
2-3 pounds chuck roast, with fat
1 celery
1 large onion, chopped
4 cloves garlic
1/2 cabbage, cut into quarters
1 pound of carrots, peeled, halved
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 can whole tomatoes, drained
1 teaspoon crushed red pepper
2 bay leaves
salt (1-2 quick turns of pot with salt shaker)
pepper
paprika
12 cups of water

Place the chuck roast in a large stock pot. Add the remaining ingredients. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chuck roast is very tender, about 3 hours.

Remove the chuck roast and set aside, do something else with it.

Strain the broth into another pan. Use it in other recipes.


Directions
Put beef into a large stock pot. Fill up 3/4 with water. Turn on stove burner.

Separate the celery into individual stalks, cut in half. Chop the onion. Add celery, onion, carrots, potatoes, cabbage, tomatoes, dill, and parsely to pot. Add salt, pepper, and paprika to taste.

Bring to a boil. Remove beef fat that comes to the top of the pot. Reduce heat and simmer 3-4 hours, stirring occasionally. Season as necessary.

Remove beef from pot, shred, place in a bowl.

Drain soup through strainer, reserving broth. Place vegetables on a plate to be served.

Cook noodles according to package directions. Place in a bowl.

Make a bowl of soup by adding beef, noodles, your choice of vegetables, and broth.

French Onion Soup


Ingredients
1/2 cup unsalted butter
6-8 onions, sliced
4 garlic cloves, chopped
2 bay leaves
3 fresh thyme sprigs
Salt and freshly ground black pepper
1 cup red wine
3 tablespoons all-purpose flour
8 cups beef stock
1 baguette, sliced
1/2 pound sliced Provolone, Mozzarella, or Gruyere Cheese

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.

Next, add the beef stock, bring the soup back to a simmer, and cook for 10-15 minutes. Season with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the cheese and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the cheese croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Monday, October 20, 2008

Italian Wedding Soup


Meatball Ingredients
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork (or Italian sausage)
Freshly ground black pepper

Soup Ingredients
12 cups low-sodium chicken broth/stock
1 pound escarole, rinsed and chopped (1 pound of curly endive would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
12-16oz orzo pasta, cooked al dente

To make the meatballs, combine the first 6 ingredients in a large bowl. Stir in the cheese, beef and pork. Shape the meat mixture into 1-inch-diameter meatballs. Set aside.

To make the soup, bring the broth to a boil in a large pot over medium-high heat. If using homemade broth/stock, add the leftover carrots, celery, and onion too. Add the meatballs and escarole. Simmer until the meatballs are cooked through and the escarole is tender, about 10-15 minutes. Add the cooked orzo pasta to the soup.

Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Sunday, October 12, 2008

Mexican Brownies

Ingredients

For brownies
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1 teaspoon chili powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)

For brown sugar topping
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

Make brownies
Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Make topping
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)

Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.

Chicken and Green Chile Chilaquiles


Ingredients

1 3/4 pounds skinless, boneless chicken thighs
2 cups chicken broth
2 cups water
1 cup dry white wine
1/2 lime, juiced
4 garlic cloves, 2 smashed and 2 minced, divided
1 teaspoon salt
3/4 teaspoon dried oregano, divided
1 bay leaf
2 tablespoons olive oil
1 onion, chopped
4 jalapenos or serrano chiles, seeded and minced
1 (28-ounce) can whole tomatoes, crushed, with juices
4 poblano peppers, roasted, seeded and peeled, cut into thin strips
1/3 cup heavy cream
3/4 cup chopped cilantro, divided
Vegetable oil, for frying
12 corn tortillas, cut into 1/2-inch strips
Sour cream, for serving
Crumbled queso fresco, queso anejo, or Parmesan, for garnish

In a large saucepan combine the chicken, chicken broth, water, wine, lime juice, smashed garlic cloves, 1 teaspoon of salt, half of the oregano, and bay leaf and bring to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, or until chicken is just cooked through. Remove from the heat and let chicken cool in the broth, then remove and shred chicken into bite size pieces. Strain broth and reserve separately.

Heat the olive oil in a large saucepan and, when hot, add the onion and cook until soft and translucent, 4 to 6 minutes. Add the jalapenos and minced garlic and cook until fragrant, about 2 minutes. Add the tomatoes, remaining oregano, and 1 1/2 cups of the reserved chicken cooking liquid, and cook, stirring occasionally, until thickened and flavors have come together, about 30 minutes. Add the poblano strips, 1/2 cup cilantro, and heavy cream and season, to taste, with salt. Cook until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes longer. Set aside.

Heat 2 inches of oil in a saucepan or deep-fryer and fry the tortilla strips, in batches, until light golden brown, 1 to 2 minutes. Drain on paper towels and season lightly with salt. Repeat with remaining tortilla strips.

Lightly grease an 8 by 11 1/2-inch casserole and lay half of the tortilla strips on the bottom of the casserole. Arrange half of the chicken over the tortilla strips, then spoon half of the tomato-poblano sauce over the chicken. Top with the remaining tortilla strips, remaining chicken and remaining tomato-poblano sauce, then sprinkle the top with the cheese and the rest of the cilantro.

Bake at 350 degrees until bubbly and lightly browned on top, about 30 minutes. Serve while hot, with dollops of sour cream on top and garnished with some of the queso fresco.

Tuesday, October 7, 2008

Cilantro Pesto Shrimp & Andouille Sausage Quesadillas


Ingredients
1 pound shrimp, peeled and deveined
1 andouille sausage link
1 jalapeno pepper
1 cup shredded Monterey Jack cheese
8 tortillas
2 cups Cilantro Pesto

Cut the jalapeno pepper in half, remove the seeds, and then cut it into small slices. Toss jalapeno slices with shrimp and 1 cup cilantro pesto. Set aside and marinate for 30 minutes.

Slice andouille sausage crosswise into thin slices. Saute sausage over medium heat for 4 minutes. Add shrimp mixture and cook for 3 minutes or until shrimp are finished.

Make quesadillas by topping 1 tortilla with 3 tablespoons shredded cheese, 2 tablespoons cilantro pesto, 1/4 shrimp mixture, 3 more tablespoons shredded cheese, and another tortilla.

Cook each tortilla over medium heat 2 minutes per side. Serve with sour cream and green onions.

Cilantro Pesto

Ingredients
1 cup fresh cilantro leaves
1/4 cup parsley leaves
2 garlic cloves
2 tablespoons pine nuts
1/3 cup grated Parmesan
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Put all ingredients in the work bowl of a food processor. Process until smooth.

Monday, October 6, 2008

Roasted Butternut Squash Risotto


Ingredients
1 or 2 butternut squash (3 pounds)
2 tablespoons olive oil
Salt and freshly ground black pepper
6 - 8 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter
4 ounces pancetta, diced
2/3 cup minced shallots (2 large)
2 cups orzo
3/4 cup dry white wine
1 teaspoon saffron threads (optional)
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Slice the butternut squash lengthwise and remove the seeds. Drizzle with olive oil. Place skin side up on a sheet pan. Roast for 45 minutes or until very tender. After it cools, scoop out squash and discard skin. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a large non-stick pan, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes. Add the orzo and stir to coat with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the orzo plus 1 teaspoon salt and 1/2 teaspoon pepper.

Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 1 ladle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the orzo is cooked through, but still al dente, about 30 minutes total.

Turn off the heat. Add the roasted squash and Parmesan. Mix well and serve.

Marinated & Roasted Boneless Leg of Lamb


Ingredients - Marinade
3 cloves of garlic, crushed
2 teaspoons of dry oregano
2 teaspoons of dry thyme
2 teaspoons of dry rosemary
1/4 teaspoon of fresh ground black pepper
3/4 cup of olive oil
2 lemons, juiced
2 cups of dry red wine, e.g. Blackstone Merlot
1 boneless leg of lamb, approx 5 lbs.
2 teaspoons salt
1 teaspoon black pepper

Combine the first 5 ingredients a bowl. Toss with 1/4 cup olive oil to form a paste. Rub the spice mixture all over the lamb.

Put the lamb in a large plastic bag. Pour the lemon juice, rest of the olive oil and red wine over the lamb. Squeeze out air from bag, seal it.

Marinate lamb in the refrigerator overnight (or at least 4 hrs).

Remove lamb from refrigerator at least 1 hour before cooking it.

Preheat the oven to 450 F. degrees.

Take lamb out of bag, dispose of the marinade. Season the entire lamb with salt and pepper. Place the lamb on a roasting rack in a roasting pan.

Put the lamb into the 450 degree oven and roast for 20 minutes. After the 20 minutes, lower the temperature to 325º degrees and continue cooking the lamb until the internal temperature is to your liking.

Approximate roasting time for medium rare is 25 minutes per pound. Roast in oven until it reaches 135 degrees.

When the meat is cooked, remove it from the oven and let it rest for 10 minutes. The temperature will increase by about 5 degrees while the roast is resting out of the oven.

Slice the lamb into slices across the grain and serve,

Friday, October 3, 2008

Green Curry Chicken


Ingredients
2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
1 tablespoon grated lime zest
1 14 oz can of unsweetened coconut milk
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken thighs, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh cilantro leaves
Lime wedges, for garnish

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes.

Next, pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro.

Serve in dinner bowls with lime wedges.

Thursday, October 2, 2008

Eggplant Lasagna

Usually lasagna feeds a crowd, but this one makes just enough for two. Depending on the size of your eggplant, you may end up with extra slices. Reserve them for another dish, such as eggplant Parmesan, or grill the slices and serve as a side dish.

Yields 2 servings

Sauce
1/2 teaspoon vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup dry red wine
1 cup no-salt-added diced tomatoes, undrained
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon freshly ground black pepper
Dash of salt
1 (8-ounce) can no-salt-added tomato sauce

Eggplant Ingredients
1 (3/4-pound) eggplant, cut crosswise into 1/8-inch-thick slices
1/8 teaspoon salt
1 1/2 teaspoons water
1 teaspoon vegetable oil
1 large egg white
1/3 cup Italian-seasoned breadcrumbs
Cooking spray

Remaining ingredients
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons shredded fresh Parmesan cheese
1/8 teaspoon freshly ground black pepper
3 oven-ready lasagna noodles (such as Barilla)

To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add garlic, and sauté 30 seconds. Add wine; cook 1 minute. Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.

Preheat oven to 450°.

To prepare eggplant, arrange the slices in a single layer on paper towels. Sprinkle 1/8 teaspoon salt on both sides of eggplant. Let stand 15 minutes, and pat dry. Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk. Place the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in breadcrumbs. Place breaded slices on a baking sheet coated with cooking spray. Bake at 450° for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack.

Combine cheeses and 1/8 teaspoon pepper. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan. Place one noodle over sauce. Arrange a single layer of eggplant slices over noodle; top with 1/4 cup sauce and about 3 tablespoons cheese mixture. Repeat the layers twice, ending with cheese. Cover and bake at 450° for 40 minutes.

Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce


Sauce Ingredients
1 teaspoon vegetable oil
3/4 cup chopped Vidalia or other sweet onion
2 garlic cloves, minced
1 1/2 cups peach nectar
3 tablespoons brown sugar
2 tablespoons cider vinegar
3 tablespoons bourbon
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon crushed red pepper
1 tablespoon fresh lime juice

Steak Ingredients
1 tablespoon brown sugar
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon paprika
3/4 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper
2 (1-pound) flank steaks, trimmed
Cooking spray

To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add nectar, 3 tablespoons sugar, and vinegar. Bring to a boil; cook until reduced to 1 cup (about 15 minutes). Add bourbon, ketchup, Worcestershire, and red pepper; cook over medium heat 2 minutes, stirring occasionally. Remove from heat, and stir in the lime juice. Cool slightly. Pour the sauce into a blender, and process until smooth.

Prepare grill.

To prepare steak, combine 1 tablespoon sugar and next 7 ingredients (1 tablespoon sugar through black pepper); rub over both sides of steak. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with sauce.

Shrimp Parmigiana and Spaghetti

Recipe based off of Emeril's from Food TV

Ingredients
1 pound spaghetti, cooked until dente and covered to keep warm
1/2 cup all-purpose flour
1 teaspoon salt
2 tablespoons Essence, recipe follows
2 large eggs
1 tablespoon water
1 cup fine dry bread crumbs
2 tablespoons finely grated Parmigiana-Reggiano
1 1/4 pounds jumbo shrimp, peeled and deveined, patted dry
2.5 cups Vegetable oil, for frying
5 cups of Jeff's Pasta Sauce
1 cup grated mozzarella cheese
Chopped parsley leaves, for garnish

In a shallow bowl, combine the flour with 1 tablespoon of the Essence, and 1/2 teaspoon of the salt. In a second bowl, beat the eggs with the water. In another bowl, combine the bread crumbs with the Parmigiana, remaining tablespoon Essence, and remaining 1/2 teaspoon of salt.

Add enough vegetable oil to come halfway up the sides of a medium pot and heat to 360 degrees F. Preheat the oven to broil.

Meanwhile, 1 at a time, dredge the shrimp first in the flour, then in the egg wash, and then in the seasoned bread crumbs, tossing to coat evening and shaking to remove any excess. Place on a plate until ready to cook.

Add the shrimp in batches to the hot oil, turning occasionally, and cook until golden brown and the shrimp float to the top, about 2 minutes. Remove the shrimp with a slotted spoon and drain on paper towels.

Transfer the shrimp to a lightly greased baking dish. Spoon about 1 3/4 cups of the marinara sauce over the shrimp and sprinkle the mozzarella over the top. Broil until the cheese is melted and bubbly, about 3 minutes.

Meanwhile, toss the spaghetti with the remaining marinara sauce and warm gently.

To serve, spoon the spaghetti into a large serving bowl and using a spatula, transfer the shrimp to the top. Garnish with chopped parsley and serve immediately.

Thursday, September 4, 2008

Steamed Crab Legs


Ingredients
2 cans chicken broth
1 lemon, sliced
5 cloves garlic
2 pounds Alaskan king crab legs, split
Drawn butter, for serving
Salt & Pepper, to taste

To a large stockpot with a steamer insert, add chicken broth, lemon slices, and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter. Top with salt/pepper.

Red Curry Marinated Shrimp


Ingredients
1 (14-ounce) can unsweetened coconut milk
3 tablespoons red curry paste (a little less if you don't like spicy)
1/2 red onion, peeled and finely chopped
3/4 cup chopped fresh cilantro leaves, divided
1 lime, juiced
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 pounds shrimp, peeled & deveined
1 tablespoon flour
2 tablespoons water
1 bunch green onions, rinsed & chopped

Whisk together coconut milk, curry paste, onion, 1/2 cup cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate for 20 minutes at room temperature.

Remove shrimp from the marinade and saute for 4-5 minutes or until shrimp are done.

Meanwhile, boil remaining marinade. Reduce to simmer. Combine water and flour. Add to marinade and continue simmering to thicken into a sauce.

Server shrimp over steamed rice. Top with sauce, remaining 1/4 cup cilantro, and green onions.

Monday, August 18, 2008

Crab Stuffed Chicken Breasts & Thighs


Ingredients
6 boneless, skinless chicken breasts
9 boneless, skinless chicken thighs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1/4 cup butter, melted
2 tablespoons butter
3/4 pound lump crabmeat
2 cups seasoned stuffing mix (stovetop stuffing)
2 eggs, beaten
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon creole seasoning
1 cup italian breadcrumbs
2 (7/8 ounce) envelope béarnaise sauce mix

Saute onion, celery, and green pepper in 2 tablespoons of butter until tender, about 10 minutes. Remove from heat. Add crabmeat, stuffing mix, eggs, seasoning, and 1/4 cup melted butter. Mix well.

Place chicken breasts & thighs on a piece of waxed paper. Flatten to 1/4 inch thickness.

Spread about 1/4 cup crabmeat mixture on each chicken breast/thigh. Roll up jellyroll fashion pressing edges to seal. Secure with toothpicks. Place seam side down in a greased 13x9 inch pan. Cover and refrigerate for 30 minutes.

When ready to cook, preheat oven to 350 degrees. Sprinkle chicken with generous amount of breadcrumbs. Cover with foil and bake for 50 minutes. Uncover and bake an additional 10 minutes or until golden brown. Temp chicken to 175 degrees.

Meanwhile, prepare béarnaise sauce according to package directions – serve over chicken rolls.

Makes 10 servings (1 chicken breast or 2 chicken thighs)

Saturday, August 9, 2008

Risotto in a Lemon Cup


Ingredients
3 cans chicken broth
4 tablespoons butter, plus 2 tablespoons
2 large shallot, diced
16oz (1 box) orzo pasta
1 cup dry white wine
1/2 cup grated Parmesan, plus 2 tablespoons
1/4 cup cream cheese
3/4 lemon, zested and juiced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving

In a medium saucepan bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 4 tablespoons of the butter over medium heat. Add the shallots and saute until tender but not brown, about 3 minutes. Add the orzo and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the orzo, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the orzo is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter, 1/2 cup of Parmesan, cream cheese, the lemon zest and juice, and the salt and pepper.

To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan.

Serve immediately.

Wednesday, August 6, 2008

Fettucine Alfredo with Shrimp and Chicken


Ingredients

1 pound dried fettucine (or other favorite pasta)
6 tablespoons unsalted butter
2 shallots, minced
3 cloves garlic, minced
1 cup heavy cream
1.5 cup half-and-half
1/2 pound fresh broccoli florets, steamed
1 pound shrimp, peeled, deveined
1.5+ cups finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound prosciutto, diced, broiled until crisp
Fresh parsley, for garnish, optional

Blanch shrimp. Bring a pot of water to a roaring boil. Turn off heat. Wait 1 minute. Immerse shrimp in water for exactly 60 seconds. Immediately run cold water over shrimp to stop them from cooking further. Set aside.

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and garlic. Saute until tender. Add heavy cream and half-and-half. Bring to a boil. Cook until sauce has reduced slightly, about 5 minutes.  Stir in Parmesan cheese, adding more to taste.  Add salt/pepper. Remove from the heat.

Combine sauce with shrimp, chicken, and veggies.  Top with additional cheese, if desired.  Garnish with parsley and/or crispy prosciutto, if desired. Serve immediately.

Friday, July 18, 2008

Tuna Steaks with Tomato Basil Salsa

Ingredients
Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
2 (1-inch) steaks, 6 to 8 ounces each
Salt and pepper
2 plum tomatoes, chopped
1/2 small red onion, chopped
A handful parsley leaves, chopped
1 cup torn or chopped fresh basil leaves, about 20

Heat a cast iron skillet over medium heat. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.

Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.

When you are ready to eat, grill tuna steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

Thursday, July 17, 2008

Chicken Parmesan


The chicken thighs in this recipe can be substituted with 4 boneless, skinless chicken breasts.

Ingredients
5-6 boneless, skinless chicken thighs
2 teaspoons Creole seasoning (or Emeril's Essence)
1/2 teaspoon salt, plus more for seasoning pasta
1/2 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
2 teaspoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
4 tablespoons olive oil
3 cups of Chef Jeff's Pasta Sauce
1/4 pound fresh mozzarella, thinly sliced
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons extra-virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chopped fresh basil leaves

Preheat oven to 400 degrees F.

Season each chicken breast with 1/2 teaspoon of the creole seasoning and 1/8 teaspoon salt.

Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs, rosemary, and thyme into a third small bowl, toss to combine.

Dip each chicken thigh into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining thighs. When all of the thighs are breaded, heat the olive oil in a large skillet over medium heat. Place the chicken into the skillet and cook for 4 minutes. Turn the chicken thighs to the other side and cook for 2 minutes longer. Remove the skillet from the heat.

Spoon 1/4 cup of the tomato sauce over each thigh and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.

While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.

When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken thigh. Garnish with the fresh basil and serve immediately.

Creole Scallops

Ingredients
1 pound fresh sea scallops
2 teaspoons creole seasoning
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter

Rinse scallops, dry thoroughly. Toss scallops with salt, pepper, and creole seasoning.

Heat a cast iron skillet over medium heat. Add oil and butter. Wait for butter to melt.

Add scallops. Sear for 3 minutes. Flip scallops over and sear for another 3 minutes. Toss with additional salt, pepper, and creole seasoning if desired, then serve.

Tuesday, July 15, 2008

Spicy Gazpacho


Chrissy & I had this Gazpacho at Sandy & Glen's last weekend. I thought it was so good i had to add it to my collection!

Ingredients
2 (32-ounce) cans diced tomatoes in puree
1/4 cup cayenne pepper sauce (for mild heat use 2 tablespoons)
1/2 European seedless cucumber, cut into chunks
1 small red onion, cut into chunks
2 jalapenos or serranos, seeded and coarsely chopped
2 ribs celery, from the heart of the bunch, chunked
Handful fresh cilantro leaves
1 lemon or lime, juiced
Coarse salt and black pepper
Lemon or lime wedges, for garnish

Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.

Makes 2.5 quarts.

Spicy Shrimp with Rosemary


Ingredients
1 pound medium shrimp, deveined, peeled
2 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary leaves
1 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
Lemon juice

To a large skillet, add olive oil and garlic. Cook for 30 seconds.

Add rosemary, pepper flakes, and shrimp, and cook, stirring, until just cooked through, about 3 minutes. Season with salt and pepper, to taste, and transfer to serving dish. Squeeze some lemon juice over shrimp.

Wednesday, July 9, 2008

Pan Seared Salmon with Cucumber Dill Sauce


Ingredients
1 pound fresh salmon
1 tablespoon butter
2 tablespoons olive oil (divided)
Salt
Freshly ground black pepper
Cucumber Dill Sauce

Cut the salmon into manageable portions. Drizzle 1 tablespoon olive oil on top of salmon. Sprinkle fish with salt and freshly ground black pepper.

Heat a saute pan over median-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.

Sear the salmon, skin side down, for 5 minutes. Flip the salmon and sear an additional 2 minutes or until desired degree of doneness.

Plate salmon and top with a generous portion of cucumber dill sauce. Serve additional sauce on the side.

Cucumber Dill Sauce


This sauces goes great on top of fresh salmon or chicken. Also good as a vegetable dip.

Ingredients
1 English cucumber, unpeeled, roughly chopped
1 bunch of dill, chopped (about 1 cup)
1/2 small red onion, chopped
2 large lemons, juiced
1/3 cup mayonnaise
2 tablespoons extra-virgin olive oil
2/3 cup plain yogurt
Salt and freshly ground black pepper

Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.

Makes about 2 cups.

Saturday, July 5, 2008

Homemade Salsa


4 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
1/2 medium onion (preferably white)
1 cup fresh cilantro sprigs
4 fresh serrano or jalapeno chiles, seeded and chopped
2 teaspoons minced garlic
3 tablespoons fresh lime juice
Salt and freshly ground black pepper

Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and season with salt and pepper.

Thursday, June 12, 2008

Scallops Wrapped in Bacon


12 slices thick-cut bacon
12 sea scallops
1/2 teaspoon salt
1/4 teaspoon white pepper
12 toothpicks
2 tablespoons olive oil

Preheat the oven to 350 degrees F.

Lay the bacon on a cookie sheet and place in the oven for 3 to 5 minutes just to slightly render some of the fat. Remove the bacon from the oven and let cool. Once the bacon is cool, wrap each scallop with 1 piece of bacon, using toothpicks to fasten the bacon to the scallops.

Season the scallops with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper. Heat the olive oil in a 12-inch saute pan until hot, then add half of the scallops to the pan and cook for about 2 minutes on each side. Remove them from the pan and place them on a baking sheet. Repeat this process with the remaining scallops.

Then transfer the baking sheet to the oven until the scallops are just cooked through, 3 to 5 minutes.

Serve immediately.

Friday, June 6, 2008

Blazin' Baked Beans


Ingredients
1/4 pound finely diced bacon slices (raw)
1 1/2 cups chopped onion
1/3 cup packed dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons finely chopped chipotle chile, canned in adobo sauce
5 (16-ounce) cans navy beans, rinsed and drained
1 (18-ounce) jar low-sodium barbecue sauce
Cooking spray

Preparation
Preheat oven to 350°.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan, and set bacon aside. Add onion to drippings in pan; sauté 3 minutes.

Combine bacon, onion, and remaining ingredients except cooking spray in a large bowl; toss well. Spoon the bean mixture into a 13 x 9-inch or 2 1/2-quart baking dish coated with cooking spray. Bake at 350° for 45 minutes.

Yields 21 servings (serving size: 1/2 cup)

Thursday, June 5, 2008

Sweet and Sour Shrimp


Ingredients
6 tablespoons chicken stock or water
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons pineapple or orange juice
2 tablespoons vinegar
2 teaspoons soy sauce
3/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1 pound shrimp
2 teaspoons minced ginger
2 teaspoons minced garlic
2 tablespoons peanut or vegetable oil
1 cup thinly sliced onions
1 cup 1-inch chunks green bell peppers
1 cup pineapple chunks
12 maraschino cherries
6 tablespoons thinly sliced green onions
Hot white rice, accompaniment

In a large bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

In a medium bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.

Monday, May 19, 2008

Homemade Pasta with Basil Pesto


Ingredients
1.5 pounds of fresh pasta
Basil Pesto
Olive Oil
Grated Parmesan Cheese

Cook pasta in boiling, salted water until al dente (about 2-3 minutes for fresh pasta).

Reserve 1/2 cup of cooking liquid. Strain in colander. Combine pasta and basil pesto, mix well. Add reserved cooking liquid and/or extra olive oil if pasta seems dry.

Place pesto pasta in serving bowl and sprinkle with Parmesan cheese.

Makes 4-6 servings.

Basil Pesto


Ingredients

3 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1.5 garlic cloves (or 2 small cloves)
3/4 teaspoon salt
1/3 teaspoon black pepper
about 1 cup extra-virgin olive oil
3/4 cup grated parmesan cheese

Pulse basil, pine nuts, garlic, salt, and pepper in a blender until finely chopped. With blender still running, slowly add olive oil until emulsified. Tranfer mixture to a medium bowl and stir in cheese. Season to taste with additional salt & pepper.

Makes enough pesto for 1.5 pounds of fresh pasta.

Wednesday, May 14, 2008

Pasta with Garlic and Oil (Aglio e Olio)


Simply, easy, and tastes great.

Ingredients
1 pound dried pasta (spaghetti, linguine, or your favorite pasta)
1 tbsp butter
8oz cremini mushrooms, sliced
1 broccoli crown, chopped into bite size pieces
1/2 cup extra-virgin olive oil
2 tablespoons minced garlic
3/4 tablespoon crushed red pepper flakes
1 cup grated Parmesan cheese

Cook pasta in boiling, salted water until al dente.

Heat saute pan over medium heat. Melt butter. Saute mushrooms for 8-10 minutes or until water has evaporated.

Steam broccoli for 5 minutes or desired degree of doneness.

Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned.

Drain pasta, reserving 1/4 cup of the cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture, broccoli, mushrooms, and cheese. Toss to combine ingredients. Add the reserved cooking liquid if mixture seems dry. Serve immediately.

Tuesday, April 29, 2008

Sausage, Peppers, and Onions

Ah... one of the best street foods.

Ingredients
1 pound hot Italian sausage
2 bell peppers (any color), sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 15oz can tomato sauce
1 15oz can diced tomatoes, undrained
4 to 6 fresh Italian sandwich rolls

Combine the first 8 ingredients (sausage through diced tomatoes) in a large pot.  Simmer over low heat for 1 hour or until sausage is cooked through and peppers/onions are tender.  Add water if sauce gets too thick.

Cut the sausages in half lengthwise. Add the sausage back to the pan and stir to combine.

Serve in bowls or as a sandwich.

Sunday, April 27, 2008

Scallops Provencal


Ingredients
1 pound fresh bay or sea scallops
Salt and freshly ground black pepper
All-purpose flour
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.

Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Friday, April 25, 2008

Chicken & Pasta with a Mushroom Marsala Cream Sauce


Ingredients

1 1/2 pounds boneless skinless chicken thighs, cut into strips
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1.5 pounds cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves
12 ounces dried fettuccine or penne

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Return the chicken to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8-10 minutes. Drain. Toss the pasta with 3 tablespoons of butter and season with salt and pepper.

Plate the pasta, top with chicken mixture, and garnish with parsley. Serve.

Chicken Piccata


Just as good if you substitute pork or veal.

Ingredients
3/4 cup all purpose flour, plus 2 tablespoons, divided
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6-8 boneless, skinless chicken thighs
1 1/2 tablespoons vegetable oil
3 tablespoons butter
1 cup dry white wine
1 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
3 tablespoons water

In a plate combine 3/4 cup of the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the chicken thighs in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 2 minutes per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes. Whisk in the remaining 1/2 teaspoon of salt, remaining 2 tablespoons of butter and the chopped parsley. Combine the remaining 2 tablespoons of flour with the 3 tablespoons of water in a small bowl, whisk together, and use as a thickening agent if the sauce needs to thicker. Then return the chicken to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs and serve immediately.

Wednesday, April 23, 2008

Shepherd's Pie


Ingredients
4 tablespoons salted butter
1 pound ground lamb
1/3 pound ground beef
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, cleaned and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/2 cups beef stock or broth
1 teaspoon Worcestershire sauce
1 1/2-2 pounds potatoes, skins peeled, and cut into chunks
1/2 cup whole milk
1/2 cup white cheddar, grated

Preheat the oven to 400 degrees F.

Lightly grease a 6-cup baking dish and set aside.

Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and beef, stirring to crumble, and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.

Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and put in a bowl. Add 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper and whole milk. Combine with a hand mixer to incorporate.

Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.

Sunday, April 13, 2008

Beer Braised BBQ Pork Butt

For the dry rub:
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed

12 ounces good ale or dark beer, such as Bass or Newcastle
4 cloves garlic, chopped
1 5-pound pork butt (shoulder of the animal)

Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate overnight (or at least 1 hour if you are in a hurry).

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan. Cook 45 minutes until dark browned and even blackening in places. Remove from oven.

Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil, poke about 10 holes all over the top of the foil. Cook pork butt 3-4 hours longer until so tender that it comes away very easily from center bone. Cook longer if pork butt is bigger. I usually cook a 7.5 lb pork butt 5-6 hours.

When the pork is falling off the bone, it is done. Shred it using two forks.

At this point you can either eat the pork plain (it tastes great) or combine it with one of the following sauces:
If none of those sound good, here's an old standby that's guaranteed to be a crowd pleaser:

Pour the leftover pan juice into a saucepan. To the pan juices add:

1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar

Bring to a simmer until reduced by half and thick, about 20 minutes. Pour the sauce over the pulled pork and work through until fully absorbed.

Optional: To make BBQ spicier mix in 1/2 tablespoon crushed red pepper flakes.

Saturday, April 12, 2008

Chile-Cilantro Marinated Shrimp


Ingredients

Marinade
1 bunch cilantro, chopped coarsely
1 habanero chile, chopped
4 shallots, chopped
2 lemons, zested
2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
1.5 cups coconut milk
1/4 cup soy sauce
1/4 vegetable oil

28 large shrimp, cleaned, deveined
7 skewers
Marinade


Puree all marinade ingredients in a blender. Reserve 1/4 cup of the marinade.

Marinate shrimp in a bowl for 3-4 hours. Skewer shrimp (4 shrimp per skewer). Grill 3-4 minutes per side.

Server with reserved marinade for dipping.

Chef Jeff's Marinade (for steaks or chicken)

Ingredients
1/4 cup olive oil
1/2 cup soy sauce
1/4 cup Grill Mates Montreal Steak Seasoning

Combine ingredients in a large zip-lock bag. Shake well. Add steaks to the bag. Marinate 1-2 hours.

Friday, April 11, 2008

Smothered Pork Chops


Ingredients
1/2 cup all-purpose flour
1 tablespoons onion powder
1 tablespoons garlic powder
3/4 teaspoon cayenne
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 pork chops, 1/2 to 3/4-inch thick, boneless
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Taste to make sure seasoning is correct, if not then adjust it.

Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Save the flour for the next step.

Heat a large saute pan over medium heat and coat with the oil. When the oil is hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy.

At this point, if the gravy is not thick enough, dissolve a tablespoon or two of flour in a few tablespoons of water and add to the gravy.

Return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Tuesday, April 8, 2008

Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille


Ingredients
1 teaspoon salt
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
5 teaspoons Emeril's Essence, divided
3/4 pound boneless, skinless chicken thighs, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup grated Parmesan

Cook pasta according to package directions until al dente. Drain, reserving 3/4 cup of the pasta water, set aside.

While the pasta cooks, season the shrimp with 2 teaspoons of Essence and 1/4 teaspoon of salt. Heat 1 tablespoon of olive oil over medium-high heat. Saute shrimp for 2 minutes. Remove the shrimp from the pan and set aside.

Add another tablespoon of the olive oil to the saute pan and season the chicken with 2 teaspoons of the Essence and 1/4 teaspoon of the salt. Place the chicken in the pan and sear for 4 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the shrimp.

Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 3/4 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add Parmesan cheese. Toss to combine and serve while hot.