Ingredients:
6-8 chicken wings
half root of lemongrass finely minced
one clove of garlic finely minced
pinch of salt (a little less than 1/4 teaspoon)
1/4 of black pepper
1/2 teaspoon of sugar
pinch of ground pepper (if preferred spicy)
I tablespoon of oyster sauce
1.5 teaspoon of soy sauce
Directions:
1) wash chicken and make slice marks on both sides of each piece
2) heat broiler 400-425 (or grill if available)
3) mixed all ingredients and chicken together, let sit for 15 minutes if in a rush (30 minutes to 1 hour in refrigerator if available)
4) place chicken on removable broiler rack that allows for juice to drain/fall down
5) broil/grill until cooked (flip once or twice)
Wednesday, October 14, 2009
Crock Pot Apricot Chicken
2 cans of Apricot Preserves (10 or 12 oz each)
1 packet of dried onion soup mix
4-6 boneless, skinless chicken breasts
Rice
Mix together soup mix and preserves in crock pot.
Add chicken breasts.
Cook on low for 4 hours.
Serve with rice. Enjoy!
Berkshire Pie
Preparation time 30 minutes.
Baking time 40 minutes.
Cooling time 5–10 minutes.
Serves 6.
Here is a rich, delightful broccoli and cheddar cheese pie that will warm up everyone on a wintry evening or will be a showstopper at your holiday buffet.
Ingredients
1 recipe Basic Pie Crust
Filling:
2 tablespoons olive oil
4 cups cubed onions (4–5 medium onions)
1½ cups chopped green cabbage
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups grated mild cheddar cheese
1½ cups ricotta cheese
½ cup sour cream
¾ cup grated carrots
⅓ cup unbleached white flour
Instructions
Prepare Basic Pie Crust and place in a 9-inch pie pan.
Preheat oven to 375º F.
To make the filling:
In a large, deep skillet, heat the oil and sauté the onions for 3–5 minutes or until translucent.
Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5–10 minutes.
Turn off heat.
Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.
Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5–10 minutes.
Serve.
Baking time 40 minutes.
Cooling time 5–10 minutes.
Serves 6.
Here is a rich, delightful broccoli and cheddar cheese pie that will warm up everyone on a wintry evening or will be a showstopper at your holiday buffet.
Ingredients
1 recipe Basic Pie Crust
Filling:
2 tablespoons olive oil
4 cups cubed onions (4–5 medium onions)
1½ cups chopped green cabbage
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups grated mild cheddar cheese
1½ cups ricotta cheese
½ cup sour cream
¾ cup grated carrots
⅓ cup unbleached white flour
Instructions
Prepare Basic Pie Crust and place in a 9-inch pie pan.
Preheat oven to 375º F.
To make the filling:
In a large, deep skillet, heat the oil and sauté the onions for 3–5 minutes or until translucent.
Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5–10 minutes.
Turn off heat.
Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.
Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5–10 minutes.
Serve.
Orzo and Spinach Salad
This is my go to dish. Everyone loves it!!
¾ lb of orzo
Dressing:
½ cup olive oil
3 tsp wine vinegar
3 tsp lemon juice
1 tsp salt
½ tsp freshly ground pepper
1 tsp Dijon mustard
½ tsp oregano
¼ ground cumin
Spinach Salad
1 pkg. Baby spinach
½ c. Kalamata olives
1 sweet red pepper chopped
2 tsp capers
¼ cup minced scallions
Garnishments
6-4 oz feta
3 tsp toasted pine nuts
Cook the orzo according to package directions. If delay getting the dressing together, toss pasta with some olive oil.
Place the orzo in a large bowl and toss with 2/3 of dressing to start. Add spinach, olives, red pepper, scallions, capers and toss. Add rest of dressing. Can be refrigerated without adding the spinach. Cool for hours. At serving time, add spinach, feta and pine nuts.
While the water boils and the pasta is cooking you can get everything else ready, so it really only takes about 15 minutes. You could add grilled chicken to make it a main dish. I add everything right away and serve. I like it slightly warm. Keeps in fridge for days!
¾ lb of orzo
Dressing:
½ cup olive oil
3 tsp wine vinegar
3 tsp lemon juice
1 tsp salt
½ tsp freshly ground pepper
1 tsp Dijon mustard
½ tsp oregano
¼ ground cumin
Spinach Salad
1 pkg. Baby spinach
½ c. Kalamata olives
1 sweet red pepper chopped
2 tsp capers
¼ cup minced scallions
Garnishments
6-4 oz feta
3 tsp toasted pine nuts
Cook the orzo according to package directions. If delay getting the dressing together, toss pasta with some olive oil.
Place the orzo in a large bowl and toss with 2/3 of dressing to start. Add spinach, olives, red pepper, scallions, capers and toss. Add rest of dressing. Can be refrigerated without adding the spinach. Cool for hours. At serving time, add spinach, feta and pine nuts.
While the water boils and the pasta is cooking you can get everything else ready, so it really only takes about 15 minutes. You could add grilled chicken to make it a main dish. I add everything right away and serve. I like it slightly warm. Keeps in fridge for days!
Bavette a l'echalotte (Sirloin w/ Shallots)
Serves 2
4 cups sliced shallots
2 tablespoons butter
2 tablespoons canola oil
salt and pepper
2 teaspoons sherry vinegar
2 tablespoons dry red wine plus 1/4 cup (separated)
1 cup flavorful stock (veal, beef, chicken, vegetable)
2 steaks 1"-1&1/2“ thick, 10 ounces each (preferably an outside cutskirt or hanger (onglet). But a flavorful rib eye or a New York Strip will work fine as well)
Salt and Pepper
1 tablespoon canola oilmore butter as needed
1 tablespoon chopped parsley
salt and pepper
1. Pre-heat the oven to 375 degrees F.
2. Heat a 10-12 inch cast iron skillet over medium high heat. Add the butter and oil. Once the butter melts add all the shallots and stir to coat well. Turn the heat to medium. Continue stirring often so that the shallots cook evenly.
3. After 3-4 minutes the shallots should be quite soft and beginning to caramelize. Turn the heat down to medium-low and add the sherry vinegar. Continue to cook and stir until the vinegar is nearly reduced to nothing and absorbed into the shallots. Add 2 tablespoons of the red wine and repeat the process. When the shallots have become somewhat “jammy” in consistency remove them from the pan and transfer to a plate.
4. Add the remaining 1/4 cup wine to the pan to deglaze. Once all the bits of onion a have loosened from the bottom of the pan and the wine has reduced down to about 1 tablespoon add the stock. Continue reducing until about 1/2 cup of red wine “jus” remains. Pour this through a strainer and set aside in a warm place.
5. Season the steaks well on both sides with salt and pepper. Turn the heat to high and add another tablespoon canola oil to the same skillet you used for the shallots. When the oil is good and hot slide the steaks into the pan. I use the 3-second rule. If you cannot hold your hand 4 inches above the hot pan for more than 3 seconds, then the temperature is good.
6. Drop in a pat of butter, basting the steaks as it melts. Sear them for 2 minutes before turning them over. They should be nicely browned.
7. Turn the heat to medium (the iron pan will retain a lot of heat) and cook the steaks an additional 4 minutes.
8. Transfer the steaks to a jelly roll pan and set them aside while you prep the shallots.
9. Return the shallots to the iron skillet. Add the red wine “jus”, a tablespoon of butter and the chopped parsley. Stir to combine and turn the heat off. Season to taste with salt and pepper. Possibly a little more vinegar, though be judicious with the vinegar.
10. Pour any of the juices that have accumulated on the baking sheet with the steaks into the skillet of shallots. Place the steaks into the oven for about 4 minutes for rare and 5 minutes for medium rare. 2 minutes longer if you prefer medium. Any longer than that and you might as well throw the steaks in the garbage. I am serious!
11. To serve: Transfer the steaks to dinner plates and heap the shallots on top of each steak. The more the better. I like about a cup per person. You might as well use them all. Pour any remaining liquid evenly divided between both plates. Give it a big grind of black pepper.
12. Let the steaks rest for several moments while you dress some greens with a simple herby vinaigrette. You may also serve this with a big helping of “frites” on the side.
4 cups sliced shallots
2 tablespoons butter
2 tablespoons canola oil
salt and pepper
2 teaspoons sherry vinegar
2 tablespoons dry red wine plus 1/4 cup (separated)
1 cup flavorful stock (veal, beef, chicken, vegetable)
2 steaks 1"-1&1/2“ thick, 10 ounces each (preferably an outside cutskirt or hanger (onglet). But a flavorful rib eye or a New York Strip will work fine as well)
Salt and Pepper
1 tablespoon canola oilmore butter as needed
1 tablespoon chopped parsley
salt and pepper
1. Pre-heat the oven to 375 degrees F.
2. Heat a 10-12 inch cast iron skillet over medium high heat. Add the butter and oil. Once the butter melts add all the shallots and stir to coat well. Turn the heat to medium. Continue stirring often so that the shallots cook evenly.
3. After 3-4 minutes the shallots should be quite soft and beginning to caramelize. Turn the heat down to medium-low and add the sherry vinegar. Continue to cook and stir until the vinegar is nearly reduced to nothing and absorbed into the shallots. Add 2 tablespoons of the red wine and repeat the process. When the shallots have become somewhat “jammy” in consistency remove them from the pan and transfer to a plate.
4. Add the remaining 1/4 cup wine to the pan to deglaze. Once all the bits of onion a have loosened from the bottom of the pan and the wine has reduced down to about 1 tablespoon add the stock. Continue reducing until about 1/2 cup of red wine “jus” remains. Pour this through a strainer and set aside in a warm place.
5. Season the steaks well on both sides with salt and pepper. Turn the heat to high and add another tablespoon canola oil to the same skillet you used for the shallots. When the oil is good and hot slide the steaks into the pan. I use the 3-second rule. If you cannot hold your hand 4 inches above the hot pan for more than 3 seconds, then the temperature is good.
6. Drop in a pat of butter, basting the steaks as it melts. Sear them for 2 minutes before turning them over. They should be nicely browned.
7. Turn the heat to medium (the iron pan will retain a lot of heat) and cook the steaks an additional 4 minutes.
8. Transfer the steaks to a jelly roll pan and set them aside while you prep the shallots.
9. Return the shallots to the iron skillet. Add the red wine “jus”, a tablespoon of butter and the chopped parsley. Stir to combine and turn the heat off. Season to taste with salt and pepper. Possibly a little more vinegar, though be judicious with the vinegar.
10. Pour any of the juices that have accumulated on the baking sheet with the steaks into the skillet of shallots. Place the steaks into the oven for about 4 minutes for rare and 5 minutes for medium rare. 2 minutes longer if you prefer medium. Any longer than that and you might as well throw the steaks in the garbage. I am serious!
11. To serve: Transfer the steaks to dinner plates and heap the shallots on top of each steak. The more the better. I like about a cup per person. You might as well use them all. Pour any remaining liquid evenly divided between both plates. Give it a big grind of black pepper.
12. Let the steaks rest for several moments while you dress some greens with a simple herby vinaigrette. You may also serve this with a big helping of “frites” on the side.
Broccoli Almondine
Ingredients
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice
Preparation
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.
Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice
Preparation
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.
Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.
Parmesan Crusted Pork Chops
Ingredients
1/4 cup dijon mustard
2 tbsps olive oil
1/4 tsp leaves dried basil
1/4 tsp garlic powder
1/4 tsp leaves dried oregano
1/4 tsp leaves thyme
1 dash black pepper
3/4 cup parmesan cheese, grated
2 lbs pork chops (top loin, lean, boneless)
Preparation
1. Preheat oven to 400 °F.
2. Line baking sheet with parchment or wax paper and set aside.
3. In a small bowl whisk together mustard, oil, and spices.
4. Season the 4 pork chops with pepper, then brush both sides of the chops with the mustard mixture.
5. Press the grated parmesan cheese into both sides of the chops. (I am pretty liberal with the cheese. I like a thick coating but I'm sure a thin one will work too.)
6. Place the chops on the prepared baking sheet. Bake for about 15 to 20 minutes. The coating should be browned and slightly crispy and the pork should be cooked all the way through.
7. Note: you can also use this recipe with boneless chicken breasts instead of pork chops & it is just as tasty!
Subscribe to:
Posts (Atom)