JBug's Kitchen Antics

Pork Ribs with Ginger BBQ Sauce

Oh 'dem ribs, 'dem beautiful ribs. Big Guy has me spoiled with his long and slow BBQ ribs and unfortunately everything pales in comparison, including these but a girl's gotta do what a girl's gotta do so I figured I'd branch out on my own yesterday and cook up a mess for dinner last night. 

After I removed the membrane from the back and gave the rack a good rub with lots of pepper, garlic and adobo seasoning, I wrapped 'em up all cozy in foil, poured in a can of beer and shoved the package in a 350 oven for an hour so the ribs could steam and get all juicy and tender like. It left me just enough time to whip up a batch of potato salad and soak some fresh corn for grillin' later.

Oh and then there's the barbecue sauce. We have a slew of Big Guy's homemade sauce in the refrigerator left over from the meatloaf, but since he's not about to part with his secret recipe, I knew I'd have to have something to tell you. Page 149 of this month's Food Network Magazine holds a recipe for a ginger flavored sauce that's just a little different from the usual. (Hit the link and it'll take you directly to the recipe). 

Starting with sauteed onion, ginger and garlic, it brews up in about 20 minutes after the addition of apple juice, oyster sauce and apple cider vinegar. Spiced with red pepper flakes and smoothed out with the immersion blender it came together pretty quickly. The only trouble is that I thought it was a tad too subtle in flavor, even after adding more pepper flakes and a good shot of apple jack to the mix. 

You see, ribs just aren't the same without that smoky flavor, at least in my book, so even though Big Guy fired up the gas grill and finished the ribs, glazing them up all pretty like with Ginger BBQ Sauce, in my opinion they just didn't taste as good as they should have. 

By the way, the white "snow" on the corn is a mixture of crumbled feta cheese and lime zest that we sprinkled on the grilled corn as soon as it came off the heat. Talk about wonderful and as for the potato salad - well, I didn't measure a thing so can't tell you much except that I'm not sure you can make a bad one, so just wing it like I did, OK?  

Oh one more thing - Big Guy's feeling a little less stiff and sore this morning, although his finger tips are cut up and his right hand's swollen for some reason. His comment as he groaned his way out of bed was "getting old isn't bad, but getting old in 3 days really sucks". 

A year ago - Rhubarb Apple Diddle Dumplings

Two year's ago - Shepherd's Pie Stuffed Potatoes

Keep It Simple

Sometimes you just have to have a simple, uncomplicated meal and last night was our turn for one regardless of the fact I haven't exactly been cooking high on the hog lately. 

Last night the hog in our case included simple pan fried bone in chops, that hit a very hot, large cast iron pan for 4 minutes on one side. After that, I flipped those beauties and took the pan off the heat to allow the residual heat to finish the cooking job while I stuffed the baked acorn squash with a quick sorta' home made bread stuffing and newked a couple of little Yukon golds.

Five minutes later we had dinner ready in a jiffy with its down home comfort kinda' taste. By the way in case you're wondering what's in the little ramekin, I simply mixed a couple of tablespoons of applesauce with a teaspoon of horseradish and called it a sauce. I figured it would go very well with the pork, but I had no idea how wonderful it would be. It was really the hit of the evening!

Well people, I hope you have a fabulous Memorial Day weekend. Isn't it wonderful we're almost at the end of May and  soon I'll be able to brag about the fact we'll be leaving "this month" for our annual vacation in Oregon. Can't wait to turn the calendar to June! 

A year ago - Broccoli, Rice and Cheese Casserole 

Two year's ago - Manhattan Clam Chowder

 

Linguine with Sausage in a Rosy Sauce

A rose by any other name might be just a rose but the blushing rose sauce on this pasta really makes it rock and roll. I'm telling you, it's some tasty.

A simple marinara sauce enriched with beef consomme and spiced up with sweet Italian sausage to satisfy my resident carnivore and finished at the very end with a touch of cream, it's the kind of dish that's ready in a flash and tastes like it took hours to prepare. Another big plus is the fact you can disguise veggies like zucchini, bell peppers and mushrooms too if you happen to have them on hand and the non-veggie lovers will hardly even know they're there. That's always a good thing around here because although we tend to eat a lot of salads, veggies take second fiddle to anything with meat or pasta or potatoes or just about anything else for that matter.

Linguine with Sausage in a Rosy Sauce (an original from JBug’s Kitchen Antics)

2 tablespoons olive oil

1 large red bell pepper, diced

1/2 large yellow onion, diced

3 cloves garlic, minced

1 pound sweet Italian sausage (bulk, no casings)

1 medium zucchini, diced

1/2 teaspoon red pepper flakes

1/2 teaspoon basil

1/2 teaspoon Italian seasoning

1 can beef consommé

1-1/2 cups crushed tomatoes

1/2 cup heavy cream

Salt and coarse ground black pepper to taste

1 pound linguine, cooked to al dente

Freshly grated parmesan cheese

In a large sauté pan heat olive oil over medium high heat. Add diced bell pepper, onion and garlic and cook until onion is softened – about 5 minutes. Add Italian sausage and cook, crumbling with a fork until meat is no longer pink. Stir in zucchini, red pepper flakes, basil, Italian seasoning, beef consommé and crushed tomatoes. Bring mixture to a boil, then lower heat and simmer (uncovered) for 15 to 20 minutes or until sauce is thickened. Stir in cream. Taste sauce for seasoning and add salt and pepper as needed. Serve over linguine and pass the freshly grated parmesan cheese. Serves 4 to 6. 

A year ago - Thai Chicken Salad with Rice Noodles

Two year's ago - Chicken Paillards with Clementine Salsa on Spinach

Mushroom Gravy with Port

Sometimes the way a particular day has unfolded dictates what's for dinner that night. For example, a good day filled with great deeds and motivation (aka 40 minutes on the elliptical), means we're very likely having grilled chicken and salad for dinner. Alternatively a day that's fraught with stress calls for comfort food at its finest - well it's a good excuse isn't it? (Obviously, you notice we don't do a lot of grilled chicken on salad.)

Fortunately yesterday wasn't a very stress filled day for me but it certainly was for Big Guy, so his dinner request included good old mashed potatoes, roast beef and a boatload of gravy to go with it. Seeing as we had a ton (no kidding) of beef left over from Monday night's party and if you've checked out the pictures you'll understand why, I had to come up with a special kind of gravy last night. That's the thing about doing a roast on the barbecue because all the good juices that would normally hang around in the pan to make gravy, stay in the meat - honestly though, I'm not complaining. 

Enter this lovely concoction loaded with onions, garlic and mushrooms and fortified with port. Of course you could use sherry, or marsala or even a rich dry red wine instead of the port but we just happen to have a good supply of the tawny version in our liquor cabinet at the moment.

Needless to say I'll let the picture speak for itself and tell you how incredibly awesome it is. 'Nuf said!

Mushroom Gravy with Port (from JBug’s Kitchen Antics inspired by myrecipes.com)

3 tablespoons butter

1/2 onion, finely chopped

2 cloves garlic, minced

8 ounces sliced mushrooms

3 tablespoons flour

1 – 10.5 ounce can French Onion Soup (I used Campbell’s)

1 cup water

2 tablespoons tomato paste

1/2 cup tawny port

Freshly ground black pepper

Melt butter in a sauté pan over medium heat. Add onion and cook until onion softens. About 4 minutes. Add garlic and sauté for another minute, then stir in mushrooms. Cook mushrooms until they release all their juices and start to brown – 5 or 6 minutes. Stir often. Sprinkle flour on top of vegetables and stir well to incorporate. Cook, stirring constantly for 2 minutes, then add French onion soup, water and tomato paste. Bring to a simmer and cook until thickened. Stir in port. Taste for seasoning and add black pepper as needed. Makes about 3 cups. 

A year ago - Impossibly Easy Lasagna Pie

Two year's ago - Pasta with Cauliflower, Anchovies and Courtons

Pan Fried Pork Chops, Mashed Spuds and Cream Gravy

The title kinda' says it all doesn't it. Some nights you've just got to cook like your Momma taught you and believe me, I was thinking about her last night. She would have absolutely loved this menu of good old fashioned grub, minus a few of the spices of course. She was really a salt and pepper lady.

We picked up some skinny cut bone in pork chops at our favorite Asian market during our weekly grocery foray and originally I was going to stick them into a quick brine and grill them but they're cut a little thin for that.

I put my thinking cap on and realized we hadn't had a good old fashioned dinner in a long time, so on went the potatoes to boil for mashing and the chops got a good dose of salt, pepper and garlic powder then hit some seasoned flour followed by a hot cast iron pan. Hit the link here to Pioneer Woman's site and she'll tell you exactly how I did it except I added some garlic to the mix.

After a quick and and do mean quick fry up, I removed some oil from the pan and whipped up the Canadian version of Texas cream gravy. Yup, it's made in the far north too; in fact my Mother would often serve it with her special fried chicken or with fat back or salt pork which she boiled or cooked in milk , then coated and fried. We knew it as "griards" but hit this link for a picture courtesy of wiki for what they call "streakolean".

Anyway, my version of cream gravy includes sauteed onion and chicken stock, in addition to half and half or heavy cream, lots of black pepper and a dash of hot sauce of course. Along with a tossed salad, it was definitely a silent night at the dinner table - except for the groans that is. 

In case you're wondering what's happening in the kitchen renovation world, word is the second go round of granite counter tops will arrive on Monday or Tuesday and I've booked the plumber for Wednesday so we should have a fully functioning kitchen by Wednesday night. Yahoo!

I've had to "settle" for less than what I pictured because naturally not one soul seems to know where my quartz star burst ended up but for certain it won't be in my kitchen. Obviously I'm at the point that I just don't care anymore as long as they can get it all installed without another mishap. Time is of the essence.

I can't tell you the lessons I've learned to carry with me for future reference including but not limited to the number of things that are completely in the hands of fate. One other thing - if we ever do another kitchen renovation, we'd hire Roger Stern at American Kitchen Cabinets to do it in a heartbeat. He's been absolutely stellar. Just sayin'. 

JBug’s Cream Gravy an original from  JBug’s Kitchen

4 tablespoons pan drippings or oil or butter

1/2 large onion, minced

4 tablespoons all-purpose flour

1-1/2 cups low sodium chicken stock divided (more or less as needed)

1 cup heavy cream or half and half

Salt and coarse ground black pepper

1/2 teaspoon hot sauce (optional)

Heat drippings in heavy skillet until shimmering and add onion. Sauté stirring constantly until onion is softened and slightly golden in color. Stir in flour and cook, stirring constantly for a couple of minutes. Slowly whisk in 1 cup of chicken stock and cook until thickened. Whisk in cream and taste for seasoning, adding salt and pepper as you wish. Add additional chicken stock to achieve the gravy consistency you prefer. Stir in hot sauce and serve. Makes approximately two cups.

A year ago - Crispy Pork Carnitas with Avocado Tomato Salad

Two year's ago - Pad Thai with Chicken and Shrimp

Beautiful Burgers

We celebrate Friday nights around here and that often involves an easily put together dinner and a favorite libation of one form or another. The other pre-requisite last night was that dinner needed to be something that generated as few dishes as possible because I for one am super sick of doing the darn things in the bathroom. It absolutely amazes me how much I've taken running water and a kitchen sink for granted. Thankfully cooking's about to get easier because the granite will be installed on Monday and the plumber's coming Tuesday to hook everything up. Praise be!

Meanwhile, Big Guy and yours truly wouldn't do much complaining if we needed to do a repeat showing of the burgers we had last night. Thank the Neely's and foodnetwork.com for the idea although as per normal I deviated somewhat from their original.

I mixed up some lean ground beef with a minced shallot, garlic powder, Worcestershire sauce, salt and pepper and flattened them to a shape resembling the panini buns I had left hiding in the freezer. Accompanied by the Neely's Secret Sauce made from sour cream, mayo, buttermilk, BBQ sauce, lemon juice and cayenne, the burgers needed nothing else other than cheese (cheddar for Big Guy and gorgonzola for me), and some of our own homemade bacon cooked extra crisp. 

With the rest of beans from Tuesday night, some pepperocino for Big Guy and dills for me, dinner was on the table in record time.

Hit the link for the recipe because I'm being lazy, never mind that I didn't change it enough to call it my own. You'll notice I didn't bother making the slaw, mostly because I didn't have any hiding in the refrigerator but honestly, I can't think the burger would be much better with it. Also, if you're really brilliant you should make extra of that fabulous sauce. It would be amazing as a dip with some buffalo wings, or on a roast beef sandwich, or on another burger or three.

 

Fried Chicken Salad

I don't know about you but we happen to love fried chicken. Of course the problem is controlling the intake because each crispy crusted piece hollers for another...and another... and ah heck just one more. Well here's a rather ingenious solution. 

Another fabulous recipe inspired by Cinda Chavich in her book, High Plains, The Joy of Alberta Cuisine, this one makes use of chicken breast pieces coated in a Dijon mustard and spice rub then marinated for an hour and finished with an egg/milk wash and flour coating. Fried quickly in a relatively small amount of oil, the trick is to place the warm chicken pieces on top of a mixed green salad.

Of course I made some changes by using skinless chicken tenders rather than breast pieces - hey, they were on sale and I can never pass up a good sale. I also increased the spice quotient just a little and made a different salad dressing because I was craving this Maple Balsamic Dressing on my bed of mache' greens and baby spinach. Garnished with sweet onion and a few quickly toasted pecan halves for some added crunch, the whole thing was rather satisfyingly delicious and especially suitable to our warm 82 degree day.

Oh I know there's something mildly crazy about a transplanted Canuck describing 82 as "warm" when back in Calgary 82 would be considered hot, but I happen to have it on good authority that HOT like triple digit HOT is right around the corner here in the desert. Kinda' depressing isn't it?

Fried Chicken Salad (from JBug’s Kitchen inspired by Cinda Chavich, High Plains The Joy of Alberta Cuisine)

1 pound chicken breast (or skinless, boneless chicken breasts cut into strips)

1/4 cup Dijon mustard

1 teaspoon freshly ground black pepper

1/4 teaspoon sweet paprika

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/2 teaspoon granulated garlic

1/4 teaspoon cayenne pepper

Combine mustard, pepper, paprika, salt, thyme, garlic and cayenne pepper together in a small zip bag. Add chicken pieces, zip bag and massage with fingers to coat chicken pieces with rub. Place in refrigerator to marinate for a minimum of 1 hour.

1 egg

1/4 cup whole milk or buttermilk

3/4 cup all-purpose flour

Canola oil for frying

Beat egg together with milk. Place flour onto a plate. Dip marinated chicken pieces into egg/milk mixture and shake off excess. Roll in flour, coating well and set on baking sheet lined with parchment to dry. Chill for 10 minutes.

 Meanwhile place a 1/4 inch of canola oil into bottom of heavy skillet and heat over medium high to 375. Fry chicken pieces without crowding pan until golden brown and crisp – approximately 3 minutes per side. Set aside to drain on paper towels.

Maple Balsamic Dressing (adapted from Maple Syrup Cookbook by Ken Haedrich)

3 tablespoons Balsamic vinegar

2 tablespoons pure maple syrup

Juice of 1 lime

2 cloves garlic, minced

1 teaspoon chopped cilantro (optional)

1 teaspoon dry mustard

1/2 cup olive oil

1/2 cup canola

Salt and pepper to taste

Combine vinegar, maple syrup, lime juice, garlic, cilantro and mustard into blender. Pulse to mix well. With motor running slowly drizzle in oils to emulsify mixture. Taste for seasoning and add salt and pepper as required. Refrigerate covered for at least 1 hour to blend flavors.

Salad:

Mixed greens (I used combination of Mache’ and fresh baby spinach)

Finely chopped sweet onion

Toasted pecans for garnish

To plate – toss greens, onion and a small amount of dressing together in a bowl. Move to plates and top with chicken pieces. Garnish with toasted pecans. 

A year ago - Baked Jamaican Jerk Wings 

Two year's ago -  Clam Chowder with a Blush

Grilled Skirt Steak with Chimichurri

When winter wanes and you're ready to start up the grill, here's an idea that is worthy of a spot at the top of your list. 

Skirt steak is a long flat cut of meat from the plate, part of the beef's underside that is just behind the front legs. Like flank steak only better in my books, it's not exactly known for being a tender cut of meat but the flavor is incomparable.

Cooked properly, it's a great candidate for fajitas, or grilled quickly to a rare or medium rare and sliced thinly across the grain.  However you serve it, it benefits greatly from a marinade or dry rub such as the one we used made from olive oil, a touch of lime juice, lots of herbs and of course, garlic too.

We topped our flavorful and fork tender pieces of meat with Chimichurri sauce made famous by the Argentinians. Its brilliant green is made up of pureed fresh parsley and cilantro in addition to oil, vinegar, garlic, cumin and spicy dried crushed red pepper flakes. It is unbelievable on beef or chicken and even dare I say shrimp too, in fact I'm planning on mixing a little of it with some mayo to crown a sandwich or two in our near future. 

Our steak was accompanied by a Tuscan White Bean Salad that we've enjoyed here before. Loaded with cooked navy beans and studded with strips of sun dried tomatoes, briny kalamata olives and fresh greens including basil, parsley and raw spinach all in a simple vinaigrette, it's the kind of dish that will go with almost anything. It would be just fine on its own as well, especially with the addition of marinated mozzarella balls to complete the protein.   

Grilled Skirt Steak with Chimichurri Sauce (from JBug’s Kitchen adapted from Cooking Light Magazine as well as epicurious.com)

Grilled Skirt Steak:

2 skirt steaks (approx. 2 pounds total), trimmed

1 tablespoon olive oil

Juice of half a lime

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon paprika

1 teaspoon crushed red pepper

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

2 cloves garlic

Combine oil, lime, oregano, basil, paprika, red pepper, salt, pepper and garlic together in a small food processor and process until it forms a paste. Spread evenly on both sides of the skirt steaks, roll up and place into a zip bag. Refrigerate for a minimum of 2 hours.

Heat gas grill until very hot. Grill steak for approximately 3 minutes a side or until done to your preference. Best served rare or medium rare. Serves 4 to 6.

Chimichurri Sauce:

1 cup (packed) fresh Italian parsley

1/3 cup (packed) fresh cilantro

2 large cloves garlic, peeled

1/2 cup olive oil

1/3 cup red wine vinegar

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Coarse ground black pepper

Place all ingredients together in a blender or food processor and puree. Transfer to a bowl, cover and let stand at room temperature to mellow flavors. May be prepared 2 hours in advance.  Store leftovers in refrigerator but bring to room temperature before serving. 

A year ago - Pork Tenderloin with Herb Crust

Two year's ago - Garlic Roasted Shrimp with Red Peppers and Smoked Paprika

 

Maui Taco's Aren't What You Think!

The Big Guy's family gathered at our place on Saturday afternoon and we decided a perfect sunny mid-seventies day called for a Mexican feast. Of course since most of his family reside in the Pacific Northwest, we tried to take their tender palates into consideration - at least I did. The Big Guy's a little less considerate that way because his palate's almost totally impervious to spicy heat of any kind. 

As you can imagine, we had a lot of leftovers so consequently you're looking at what turned out to be last night's dinner.  Not too shabby, eh?

We've enjoyed Maui taco's here before so you're likely aware they're not fishy at all, but loaded with spicy pork carne adovada along with seared pineapple and sweet onion. Hit the link and you'll see the recipe,   They're a perfect item for entertaining a crowd because the meat must be marinated in advance and can be cooked very quickly, preferably on an outdoor grill. 

Also piled on this mountainous taco is a Roasted Pineapple Habanero Salsa, loaded with blackened tomato, jalapeno, and sweet onion along with pineapple and habanero chiles of course. It is not for the faint of heart, believe me and a perfect layer of flavor!

A cooling avocado salad tops that tower of spicy heat and really does the trick as far as giving the mouth a break from the heat. Loaded with creamy avocado's, chunks of sweet tomato and crispy salty bacon in a simple vinaigrette, it really is magic in the flavor department and another gem for entertaining because it must be made in advance. 

Roasted Pineapple Habanero Salsa (from JBug’s Kitchen adapted from Salsa Brava, Cochina)

2 pounds roma tomatoes

4 jalapenos, stems removed but seeds and membranes intact

1 large slice sweet onion

1/2 cup water or as required

1/2 cup cilantro, chopped

Salt to taste

2 habanero peppers

1 can (20 ounce) pineapple chunks with juice

Grill or broil tomatoes, jalapenos and onion until blackened on all sides. Remove to a bowl and cool for 10 minutes. Place half the roasted veggies into a food processor along with the pineapple with juice, both habaneros and a small amount of water. Pulse to coarsely chop. Add remaining vegetables and cilantro, pulsing to chop to a semi fine consistency. Taste for seasoning and add salt as required. Refrigerate and use within 4 days.

A year ago - Clam's Casino PIzza

Two year's ago - Mashed Potato Pie with Bacon and Cheddar 

Creamy Onion Horseradish Sauce

Sometimes a little sauce is all it takes to make something ordinary extraordinary. I mean didn't McDonald's make millions with theirs? 

Last night's deli beef sandwiches took on a whole different taste with a simple sauce made in mere seconds from sour cream, mayo, onion soup mix and horseradish. It gave the beef an attitude and went very well on the warm ciabatta rolls topped with provolone and sliced tomato. Along with a new favorite soup from Trader Joe's - Tomato and Roasted Red Pepper, dinner was done in a flash and so was the clean up. 

Try this onion horseradish sauce on a burger too or maybe on a baked potato instead of butter and sour cream. I think you'll be amazed that something so darn simple can be so good.

Creamy Onion and Horseradish Sauce (an original from JBug’s Kitchen)

1/4 cup sour cream

1/4 cup mayonnaise

2 tablespoons dry onion soup mix

1 tablespoon prepared horseradish

Dash fresh ground black pepper

Combine ingredients together in a small covered container and refrigerate a minimum of 2 hours before using. Leftovers will keep up to 1 week in the refrigerator.

A year ago - Philly Cheesesteak Sandwiches

Two year's ago - Toad in the Hole

Bloody Mary Shrimp Sauce with Lobster Ravioli

This might be one of those times I could stop talking and let the picture speak a thousand words but honestly, why deprive you of my scintillating conversation - right? That said, there certainly wasn't much conversation going on last night when last night's creation hit the plate. Sometimes JBug's antics produce near perfection, if I do say so myself.

Such is the case with this rosy pink shrimp and vodka sauce created to dress some purchased lobster ravioli. I racked my brain all week trying to figure out a sauce to accompany said ravioli from Trader Joe's refrigerator because, while I would have been satisfied with a little browned butter and maybe a sprinkle of toasted pine nuts, I knew the Big Guy'd be looking for some "meat". A compromise was in order. 

Remembering a rosy vodka sauce tasted a long, long time ago I simply sauteed some onion and garlic, deglazed the pan with vodka, added marinara sauce, a touch of heavy cream, a dash of cayenne pepper and a little dried tarragon, then finished up with some pretty little bay shrimp that were already cooked and simply needed warming. The result - an incredibly edible celebration worthy dinner that was ready in the time it took to boil the water and cook the pasta. Yup - you got it. Quick and impressive too. Oh, and dare I say modest?  

Now about that pasta; poor you if you're not anywhere near a Trader Joe's so you can take advantage of all the wonderful products they have available. Fortunately our closest TJ's is a mere 6 miles away but if you're not as lucky, simply substitute a spinach ravioli, tortellini or even a plain penne or shell shaped pasta for the lobster ravioli. Of course you could make it yourself. I didn't but I could've although I've already been accused of being much to gourmet for every day. I'm really just trying to keep it real here, ya know? 

Bloody Mary Shrimp Sauce with Lobster Ravioli (an original recipe from JBug’s Kitchen)

Sauce:

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup finely chopped sweet onion

1/3 cup vodka (or white wine)

1 cup marinara sauce

1/2 cup cream

1/4 teaspoon dried tarragon

1/4 teaspoon cayenne pepper

Freshly ground black pepper to taste

8 ounces cooked bay shrimp, well rinsed and drained

1 – 9 ounce package lobster ravioli, cooked per package directions

Freshly grated parmesan cheese (optional)

Heat oil over medium high heat in a heavy skillet until shimmering. Add garlic and onion and cook stirring constantly until onion is transparent. Add vodka and cook until reduced to approximately 2 tablespoons. Add marinara sauce, dried tarragon, and cayenne and black pepper to taste. Lower heat and simmer until thickened. Stir in heavy cream and well drained bay shrimp. Heat until shrimp are warmed through. Serve over cooked pasta. Garnish with grated parmesan cheese. Makes 2 to 3 servings.   

A year ago - Cheater Chili 

Two year's ago - Easy Creamy Tortellini Primavera

Grilled Chicken Salad with Tzatziki Sauce

Last night's dinner is courtesy of the South Beach Diet cookbook, a book I need to spend more time cooking from if you get my drift. This blogging stuff is darn hard on the waistline.

Simply chicken marinated in lemon juice, oregano, salt, pepper and a small amount of oil and grilled, it sits on top of a pile of mixed greens duded up with cucumber spears and tomato wedges. I threw in a few black kalamata olives, some sweet onion and a touch of feta cheese just because I wanted to which may have taken it out of the South Beach realm but it sure did taste good.

The real deal here though is the dressing for the salad; a blended up slurry of non-fat yogurt (I used Greek style because that's what I had), cucumber, garlic, fresh dill and mint along with a touch of olive oil and vinegar. It's really quite delicious with the addition of the fresh herbs although in my opinion it needed more salt and definitely some coarse ground black pepper.

It was quite lovely really and a rather light dinner at least for us. Personally, I was quite proud of the grilling job I did on the chicken, especially since that task is normally left for the Big Guy to accomplish. I need to get some practice in because I'll be moving to the Big Guy's outdoor kitchen for about 2 weeks as we do a little kitchen remodelling. Now that should be interesting. I run like heck at the sight of a bee or any creepy crawly and there's a lot of them around here this time of year.  At least I'll be getting some exercise!

Grilled Chicken Salad with Tzatziki Sauce (from JBug’s Kitchen adapted from South Beach Diet)

4 skinless, boneless chicken thighs

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 teaspoon oregano

1/4 teaspoon kosher salt

1 teaspoon coarse ground black pepper

Combine above ingredients together in a zip bag and marinate for a minimum 2 hours. Grill chicken until internal temperature reaches 160. Allow to rest covered for 10 minutes before slicing and refrigerate leftovers promptly.

Sauce:

1 cup plain yogurt (I used Greek style)

2/3 cup peeled, seeded and chopped cucumber

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon white vinegar

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

Salt and Pepper to taste

Combine ingredients yogurt, cucumber, garlic, oil and vinegar in a blender and mix until smooth. Fold in dill and mint and season to taste with salt and pepper. Refrigerate a minimum of 1 hour to blend flavors.

Salad:

Mixed greens

1 tomato, cut into wedges

1 small cucumber, cut into spears

Black kalamata olives

Feta cheese as garnish

Line plates with mixed greens. Top with tomato, cucumber, and olives. Place sliced chicken on top and drizzle with sauce. Garnish with feta cheese. Makes 4 servings. 

A year ago - Buttermilk Cheese Scones 

Two year's ago - Spicy Chicken with Apricots and Olives

Almond Crusted Chicken with Lemon Aioli

Picture oven baked skinless boneless chicken thighs, spiced up with cumin, sweet paprika, garlic and cayenne, coated in olive oil and crusted in almonds. Have I got your attention yet?

From Food and Wine's annual cookbook way back in 2006, I've had my eye on this one for a while. Although they recommended using coarsely chopped almonds, I used some of the almond meal I purchased to make the fabulous gluten free Kumquat Cake a little while ago. I store the meal in my freezer because after all we're in the sunny south and with 75 degree temperatures in my kitchen the past few days, it can go rancid before you know it. Baked in a 400 oven for 50 minutes, the thighs came out moist, incredibly tender and really full of flavor.

Paired with a quick lemon aioli made using store bought mayonnaise, the juice and rind of a lemon as well as a tad more olive oil, the whole shebang was darn near perfect on top of some mixed salad greens garnished with red onion and dried cranberries. Best of all the left over chicken's going to make a heck of a sandwich on some of our homemade sandwich rolls. Just sayin'!

Speaking of greens, our lettuce pots are ready to harvest again - I know I'm bragging, but I can't believe I haven't killed 'em yet. 

Oven Baked Almond Crusted Chicken (from JBug’s Kitchen adapted from Food & Wine 2006 Annual Cookbook)

I used skinless boneless chicken thighs, but you could use darn near any cut – they recommended chicken wings which would be superb.

2 pounds skinless boneless chicken thighs

1/3 cup olive oil

1 tablespoon sweet paprika

1 teaspoon ground cumin

3/4 teaspoon cayenne pepper

3 garlic cloves, minced

1 tablespoon white vinegar

1-1/2 tablespoons dry sherry

Salt and freshly ground black pepper

1-1/2 cups almond meal (or coarsely ground almonds)

Preheat oven to 400. Line a sheet pan with aluminum foil and set aside. Wash and dry chicken thighs. In a large bowl combine oil, paprika, cumin, cayenne pepper, garlic, vinegar, sherry, salt and pepper. Add chicken and toss well to coat.

Place almond meal into a plastic bag. Toss chicken into bag a piece at a time and coat evenly with almond meal, pressing onto chicken to adhere well. Place chicken in a single layer onto prepared pan and bake for 50 minutes, or until cooked through. Serve warm or cold with aioli.

 Lemon Aioli:

1/4 cup prepared mayonnaise

Juice and rind of 1 lemon

1/4 cup olive oil

Place mayonnaise, lemon rind and juice in a blender or mini food processor. Pulse to combine well. With motor running add olive oil and a slow drizzle and process until smooth.

A year ago - Grandma's Apple Pie   Two year's ago - Strawberry Mousse Cream Cake

 

Italian Tomato Ragu = Unlimited Possibilities

When you whip up a big batch of Italian meat sauce honestly the sky's the limit as far as menu choices. It doesn't have to be reserved for pasta only although there's nothing wrong with a plate of the good stuff, or a big batch of lasagna but it's usefulness goes way beyond that.

Imagine a pot of hamburger soup with a cup or so of rich tomatoey goodness in it. Talk about elevate a lowly bowl to a higher level. How about stuffed eggplant, or chicken parmesan, or a zucchini gratin topped with a scoop of red glory. You can steam a pot of mussels in some, add cooked shrimp and serve it on rice or even poach eggs for Nova in Purgatorio.

Traditionally Eggs in Purgatory are cooked in a simple marinara sauce but as you know, we don't do meatless very well in this house. I was asked to make a batch of ragu for the great white hunters who will be heading out on their annual javalina hunt shortly, so while I was at it I thought I'd make enough for last night's dinner too.

Knowing they'll be expending a pile of energy walking the desert and that vegetables aren't high on their list, I loaded the sauce up with zucchini, mushrooms, onions and just a little finely chopped red pepper because John isn't much of a fan of it along with the usual hot Italian sausage, onions and garlic. I also cheated and used a 26 ounce jar of Trader Joe's marinara sauce too as well as some kinda' ossified but still OK for cooking roma and cherry tomatoes I had taking up space.

After the sauce had cooked down to a perfect consistency, I scooped a couple of cups out, put it in a saute pan and broke 4 eggs into little wells I'd made in the pan. Covered and cooked over low heat for 5 minutes, the eggs were perfectly done although I was afraid I'd put too much heat to them and they'd ended up like hockey pucks. Ya' gotta' be careful and not cook 'em too long!

Served with some crusty warm bread, it really was a meal fit for an Italian prince and for sure my Eastern Oregon cowboy was happy. The plus side is the rest of the sauce is in the freezer and that request is taken care of. Now I just have to make some old fashioned date filled oatmeal cookies and a bunch of little individual sticky toffee puddings for the guys and my job is done.

Veggie Filled Italian Ragu (from JBug’s Kitchen)

2 tablespoons olive oil

3 cloves garlic

1 large onion, finely chopped

1 cup chopped mushrooms

1/2 red pepper, finely chopped

1 medium zucchini, diced

1 cup fresh tomatoes, chopped

1/2 teaspoon red pepper flakes (optional)

1 teaspoon dried oregano

1 teaspoon dried basil

1 – 26 ounce jar prepared marinara sauce

1/2 cup water

1 pound ground Italian sausage (without casings)

Salt and pepper to taste

 

4 eggs

Freshly grated parmesan cheese

Freshly chopped basil

Crusty bread or toast

Heat oil in a large pot over medium heat until shimmering. Add onion, garlic, mushrooms and red pepper and cook until onions are transparent and vegetables softened. Add fresh tomatoes, red pepper flakes, oregano, basil and cook for 5 minutes stirring often. Add marinara sauce, and water. Bring pot to a high simmer, then reduce heat, cover and cook for 15 minutes. Meanwhile in a separate sauté pan brown sausage well, crumbling as it cooks.  Remove from pan and place in colander to drain fat. Add to tomato sauce and simmer uncovered until desired consistency. Taste for seasoning and add salt and pepper as necessary.

Remove 2 cups of sauce to a shallow sauté pan with a lid and place over low heat. Break egg into a small cup. With a large spoon make a well in the tomato ragu and slide the egg into the sauce. Repeat with the rest of the eggs. Cover and cook on low simmer for 3 to 5 minutes or until eggs reach desired consistency. BE careful to remove pan from the heat when the eggs still have some “jiggle” in them because they’ll continue to cook. Spoon into bowls, sprinkle with freshly grated parmesan and serve with bread on the side.

Freeze remaining sauce in serving size portions.

A year ago - Croque Madame       Two year's ago - Chicken Divan

Cod with Andouille and Shrimp Sauce

I'm reading a book by Erica Spindler that's based in NOLA and it seemed like as good an excuse as any to cook a dinner to fit that particular scenario. Hey, any excuse to enjoy Cajun flavors is the right reason in my book.

We've had this particular dish before although last night we'd intended enjoying it with halibut instead of cod. Unfortunately the halibut wasn't looking too great so we made the necessary adjustments and picked a fish that looked more appetizing.

Notice I say "we". This is a perfect dish to cook with your significant other - mine prepped the fish as I put the rice on to cook and got the sauce ingredients together, and in 20 minutes after much laughter we were sitting down to dinner. I'm darn lucky that my Big Guy loves to cook and likes my company too.

While the dish is supposed to be about the fish, in my opinion it's all about the sauce. Chunks of smoked andouille sausage, browned until crispy in a little butter, joined by a few gorgeous shrimp, a touch of Old Bay seasoning and finished with cream ...well, what can I say? It's absolutely to die for. Placed on top of a mound of rice, the sauce soaks down through it making every single solitary bite an explosion of flavor. There is absolutely nothing boring about it!

Cod a la’ Cajun (from JBug's Kitchen inspired by Legal Seafoods Cookbook)

2 – 6 ounce cod fillets

1/4 cup mayonnaise (light is fine)

2 Tablespoons Louisiana hot sauce

1/4 cup dried Italian flavored bread crumbs

1/4 cup cornmeal

1 teaspoon Cajun seasoning

Vegetable oil

 

1 tablespoon butter

4 ounces smoked andouille sausage, diced

4 ounces medium shrimp cut into half inch pieces

1/4 teaspoon Old Bay seasoning

1/2 cup heavy cream

1 tablespoon lemon juice

1 tablespoon fresh parsley

Fresh ground black pepper

Wash and dry cod fillets. Combine mayonnaise and hot sauce and coat fish on all sides. Combine bread crumbs, cornmeal and Cajun seasoning. Coat fish, pressing crumbs onto all sides to adhere. Place fish on rack to dry coating mixture for a few minutes.

Heat cast iron pan over medium heat and add enough vegetable oil to just cover bottom. When shimmering add fish and cook for approximately 4 minutes a side, or until fish is firm to the touch. Remove from pan and keep warm (uncovered) in the oven. Wipe pan out and return to heat. Add butter and when melted add andouille sausage. Cook for 2 minutes or until just beginning to brown, stirring constantly. Add shrimp and old bay seasoning. Cook for 1 more minute or until shrimp is just opaque. Add cream and lemon juice and cook until cream is slightly reduced. To serve pour sauce over fish and garnish with parsley and fresh ground black pepper.  Serves 2

A year ago - Turkey and Brie Panini    Two year's ago -  Minty Lamb Meatballs

 

Meaty Italian Ragu - aka Sunday Gravy

There's a Sunday tradition in many Italian households involving a huge pot of a meat filled tomato sauce on the stove and a house filled with the scents and sounds of a happy family gathering. They call the pot Sunday Gravy.

In honor of a cool Tucson Sunday afternoon coupled with the fact that I needed to redeem myself after Saturday night's dinner, I put a pot of gravy on the stove to simmer for the better part of the afternoon. Actually, I started the pot on the stove and finished it in the oven. That way I could enjoy the end result without having to stir the pot every 15 minutes - lazy cook, eh?

Now you can make Sunday Gravy out of a variety of meats. The Soprano version from their cookbook of the same name uses pork neck bones or spareribs, veal stew meat as well as Italian sausage and huge tennis ball sized meatballs. I'm pretty sure there's no right or wrong way to make it so my version starts with wonderful spicy hot Italian sausage followed by deeply browned beef shanks and some cubed up pork stewing meat to round out the flavors. Loaded with onions, garlic of course, fresh and dried herbs, canned tomatoes and wine - a lot of wine, my favorite Dutch oven full of glorious sauce was met with ooo's, ahhh's, holy cows and good gravy's when it came out of the oven.

As for serving this pot of rich red meat filled gloriousity (is that a word?) traditionally, the meats are removed from the sauce and dinner's first course includes just the sauce with pasta with the meats showcased as the second course. Naturally we're not strong on tradition around here, particularly since there's not an Italian gene to be found in any of us, so we left the meat in the sauce and served it all up on a bowl of al dente' rigatoni.

Word of warning - the recipe makes enough for a small army which is a good thing because it's incredibly delicious. Not only that - I see a huge casserole of lasagne coming our way along with maybe some baked pasta, a couple of stellar pizza's and lunches for the week. Oh yum!

Meaty Italian Ragu aka Sunday Gravy an original from JBug’s Kitchen inspired by Soprano’s Family Cookbook

3 tablespoons olive oil, divided

1 pound hot Italian sausage, casings removed

1.5 to 2 pounds beef shanks with bone

1.5 pounds cubed pork stewing meat (butt or shoulder)

2 large yellow onions, chopped

4 large cloves garlic, chopped

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried crushed red pepper

2 bay leaves

Salt and freshly ground black pepper

1-1/2 cups dry Marsala wine

1-1/2 cups low sodium beef stock

2 – 28 ounce cans diced tomatoes with juice

3 ounces tomato paste

1/2 cup red wine

1 pound rigatoni cooked to al dente per package directions

Heat 2 tablespoons oil in a large Dutch oven over medium high heat. Add Italian sausage and cook, crumbling with the back of a spoon or a potato masher until sausage is browned and fully cooked – about 10 minutes. Using a slotted spoon, remove sausage to a bowl. Season beef shanks on both sides with salt and pepper and add to Dutch oven. Brown meat very well on both sides then remove to the bowl with the sausage. Season pork stewing meat with salt and pepper and add it to the Dutch oven, browning it well. Remove to same bowl to join other meats.

Add remaining tablespoon of olive oil to the pot and add onions. Cook until onions are softened and golden brown, scraping up browned bits from bottom of pot. Stir in garlic, oregano, basil, crushed red pepper and bay leaves. Cook, stirring well for additional minute. Add Marsala wine and allow to reduce slightly, scraping up fond (browned bits) from bottom of pot then stir in beef stock, tomatoes and tomato paste. Return meat to the pot along with any accumulated juices. Bring pot to a high simmer, cover and place in preheated 325 oven. Cook for 2 to 2.5 hours or until meat is fall of the bone tender. Check pot and stir once during cooking period.

Just before serving, stir in half cup of wine. Remove bones and bay leaf from pot. Serve with pasta and garnish with grated parmesan and additional pepper flakes. This will easily serve 6, with some sauce leftover. Sauce freezes very well.

A year ago - Common Ground  Two years ago - Steamed Marmalade Pudding

 

Pork Chops with Golden Apple Sauce

Following directions isn't just a challenge for some of the male species. This stubborn Capricorn sometimes has problems in that respect as well. Such was the case with last night's dinner.

A Rachael Ray recipe, this one has all the hallmarks of a quick and tasty dinner. That lady can cook! Unfortunately I figured I'd be a smarty and go one up and buy sirloin pork chops instead of the loin she indicated in her recipe just so I could braise the little beauties over time rather than do the quick instant dinner thing I tend to do during the week. 

You know what they say about the "best made plans"... they sometimes go awry. Such was the case yesterday because the day absolutely flew by full of fun, frolic and frivolity and I got a late start on dinner. In the interest in sitting down to it before breakfast time, like an idiot I cooked those darn chops too fast and consequently the muscle fibers shrunk and the chops were exceedingly tough. I mean I do know better but I obviously got bit by the "stupid" bug and once that happened dinner was downhill from there.

Braising anything typically requires one to brown the meat first - which I did, then cook it in liquid at a slow simmer over a longer period of time. Well I did the former but not the latter and therein lies the problem. It's really a shame too because my braising liquid was a rather delicious combination of pearl onions, garlic, applejack brandy and chicken stock. Blast it all anyway!

Thank goodness my wonderful Big Guy had better luck because he's the one that put together the apple sauce. Made from Golden Delicious apples, cider, raisins, minced ginger, brown sugar and the usual apple lovin' spices, the sauce is really stupendous. Thank goodness there's some left too because I can't wait to have it guilding a hunk of french toast this morning. I mean along with some maple syrup it will be fabulous!

Check out the link for Rachael's recipe and for heavens sake do what I say and not what I did. Buy the darn loin chops and follow her instructions. I guarantee you'll have a meal that's more than worthy of a cool winter's evening!

A year ago - Chicken Cutlets with Romesco  Two years ago - JBug's Baked Eggs

Pan Fried Tilapia with Romesco Sauce

Sometimes simple needs a quick pick me up, which was the case with last night's dinner of fried fish. Tilapia is a warm fresh water fish that has become more and more available in our markets mostly because it is very fast growing which makes 'em rather popular and therefore lucrative to fish farmers. It is also one of the most affordable of the finny varieties for those of us who are on a budget.

Personally I find the flavor to be so mild as to be almost nonexistent, which can be a good thing if you're not into fishiness. It also makes it an ideal candidate when you want to showcase a particular flavor - like this Romesco Sauce.

To continue your edumacatin', Romesco is a sauce that's common to Catalonia, Spain and consists of toasted almonds, garlic, olive oil, red wine vinegar and roasted red peppers. In this instance it also contains fresh bread crumbs (for body), and a little spice in the form of chili powder and cayenne along with some sweet paprika. I whipped it up about an hour before we were due to sit down to dinner because as with most sauces that are uncooked, it needs a little time to ruminate so the flavors can develop. It's lovely made with fresh roasted red peppers but if time is a consideration, the jarred version work just fine too.

It's mildly spicy, kinda' sweet, definitely garlicky and wonderful with fish, chicken or pasta. It is also absolutely divine as a vegetable dip too, so don't worry about having some leftover. You can even use it as a "schmear" on a nice crisp crustini and serve it as an appetizer along with a glass of wine. 

We had our saucy fish along with an orzo spiced up with lemon, capers, dried oregano, basil, red pepper flakes and a touch of garlic and a nice green salad on the side. It was quick, satisfying and flavorful - what more can you ask for? By the way, that bright neon yellow wedge on the bottom right is one of our Meyer lemons and holy cow are they ever sweet this year. Sorry people - I just had to get that "brag" in!

Pan Fried Tilapia with Romesco Sauce An Original from JBug’s Kitchen Antics

Romesco Sauce:

1/2 cup fresh breadcrumbs (I used 1 slice of Texas toast)

1 cup drained jarred roasted red peppers or 1 large red pepper roasted, skinned and seeded

1/4 cup toasted slivered almonds

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 cloves garlic, minced

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

Pinch salt & black pepper

3/4 teaspoon Hungarian paprika

In bowl of food processor combine all ingredients and process until smooth. Set aside for a minimum 1 hour at room temperature to allow flavors to develop. Store any leftovers in refrigerator.

Tilapia:

1 pound tilapia fillets, washed and dried

Kosher salt and Lemon Pepper Seasoning

All-purpose flour

2 tablespoons butter

2 tablespoons olive oil

Heat butter and olive oil in large skillet over medium high heat until shimmering. Season tilapia with salt and lemon pepper. Coat in flour and shake off excess. Fry for 6 to 7 minutes, turning fish half way through. Serve with Romesco sauce and garnish with lemon wedges. Makes 2 to 3 servings.

A year ago - Chocolate Gelato Two years ago - Roasted Manchurian Cauliflower

Turkey and Stuffing Handpies aka Cornish Pasties

We have the Brits to thank for last night's dinner but before we get to the meat of this post I need to clear something up; that's as in Cornish "pasty" and it's pronounced like "nasty" people. It absolutely nowhere near resembles the falsies used to accent what God didn't give all the A cups, if you know what I mean, and neither is it nasty in any way, shape or form.

Now, I've made these little leftover filled wonders before only in a pork version that we absolutely loved but I have to tell you the turkey kind's even better, if it's possible to beat anything pork that is. Filled with chopped raw carrots and parsnip along with leftover turkey, gravy and stuffing all in a nice neat little flaky pastry package, there's no way it should be called a "leftover".

Plated with two kinds of cranberry sauce and some coleslaw it was a meal made in heaven. So, why two kinds of cranberry sauce you ask? Well, in truth, I'm adding these to the blog so I'll know where to find them next time I'm making cranberry sauce because either one's a real keeper and I don't see myself making any other kind in the future. If you know me at all, you'll know I don't settle for making the same thing twice very often so you've gotta' imagine just how perfectly sublime the sauces are, although the pictures do them no justice.

Chunky Apple Cranberry Sauce courtesy of Country Home Magazine has cranberries and apples cooked in apple cider, sweetened with a touch of sugar and real maple syrup and spiced with a whole cinnamon stick. Finished with a touch of vanilla, it takes all of 10 minutes to whip up and is worth every second of time. It makes darn near a quart of wonderful tart but sweet, perfectly spiced sauce to jazz up any kind of poultry but I have to say it would be fabulous with pork too.

Raspberry Habanero Cranberry Sauce is a take on the Raspberry Cranberry Sauce in this month's Cooking Light Magazine. Remember about a year ago the BIg Guy whipped up some Raspberry Habanero Jelly - well, I added some to a mildly sweetened version of the recipe on the Ocean Spray package and added a cup of frozen raspberries just for good measure. The result is a supremely delicious kinda sweet, kinda' tart, raspberry flavored cranberry studded ruby colored sauce with the kick of a mule. Holy cow is it good! I can't wait to try it on a Turkey and Brie Panini which may or may not be on our list for tonight's dinner. Just sayin'.

Turkey n Stuffin’ Hand Pies aka Cornish Pasties (inspired by Emeril Lagasse, Food Network)

Pastry:

2-1/2 cups all-purpose flour

2 teaspoons confectioners’ sugar

1 teaspoon salt

3.5 ounces cold butter cut into cubes

4 ounces cold vegetable shortening cut into pieces

1 egg yolk beaten with 6 tablespoons ice cold water

 In a large bowl combine flour, sugar and salt. Using a pastry blender cut in butter and shortening until mixture resembles fine crumbs. Using a fork mix in egg yolk/water mixture just until mixture holds together. Remove to a board and knead slightly until mixture holds together. Flatten to a disc, wrap well in plastic wrap and refrigerate for several hours or overnight.

Filling:

1-1/2 cups diced leftover roast turkey

1/2 cup diced peeled raw carrots (quarter inch dice)

1/2 cup diced peeled raw parsnips (quarter inch dice)

1/2 cup leftover turkey gravy

1 cup leftover cold stuffing

Mix roast turkey, carrots, parsnip and turkey gravy together in a small bowl. Set aside.

1 egg yolk beaten with 1 tablespoon water

To make pasties, roll cold pastry out on a well-floured surface until about a quarter inch thick. Using a plate as a guide cut pastry into 6 or 7 inch circles. Brush edges of pastry with egg yolk/water mixture. Place approximately a half cup of filling onto middle of pastry. Add a spoonful of stuffing on top of filling, and then fold pastry up to meet at the top of the stuffing and crimp edges together well. Re-roll remaining dough pieces as required to make 6 pasties. Place on a parchment lined sheet pan and refrigerate for 15 minutes. Preheat oven to 400. Brush pasties with egg yolk/water mixture and cut slits in top so steam can escape. Bake for 20 minutes, then reduce oven heat to 350 and bake for additional 25 to 30 minutes until pasties are golden brown and cooked through. Allow to rest for 15 minutes before serving. Makes 6 large pasties.

Chunky apple Cranberry Sauce (adapted from Country Home Magazine)

1 cup apple cider

1/2 cup granulated sugar

1/3 real maple syrup

3 medium Granny Smith apples, peeled, cored and cut into 1/4 inch dice

1 12 ounce package fresh or frozen cranberries

1 stick cinnamon

1/2 teaspoon vanilla

Combine apple juice, sugar and maple syrup in medium sized saucepan and bring to a boil, stirring until sugar has dissolved. Add apples, cranberries and cinnamon stick. Cook, stirring occasionally until cranberries have popped and apples are tender – about 10 to 12 minutes. Remove from heat and stir in vanilla. Cool to room temperature. Remove cinnamon stick. Store in glass container in refrigerator. Makes 3-3/4 cups.

Raspberry Habanero Cranberry Sauce (a creation from JBug’s Kitchen)

12 ounce bag of fresh or frozen cranberries

1/2 cup granulated sugar

2/3 cup water

1 cup frozen raspberries

1 cup Raspberry Habanero Jelly

Place sugar and water into a large saucepan and heat over medium high stirring constantly until sugar is dissolved. Add cranberries and cook until cranberries start to pop – about 10 minutes, stirring occasionally. Stir in frozen raspberries and cook another 3 to 4 minutes. Remove from heat and stir in raspberry habanero jelly, stirring until jelly has dissolved. Cool to room temperature then place in a glass jar and refrigerate.

Baked Rigatoni with Bechamel and Italian Meat Sauce

There's leftovers and then there's LEFTOVERS and with the current economic times, we all need to make good use of them. Unfortunately when someones says the word "leftovers" to me it brings back memories of Mother cleaning out the refrigerator and making a hash of all the little odds and sods left in the back. It was usually burnt, looked like something the cat dragged in and honestly Heinz didn't produce enough catsup to make it palatable in my book. The thought of it still gives me shivers.

The point I'm trying to make in a round about way is that while tough times call for tough measures, a little imagination can go along way in making something delicious out of the dregs in our freezers and cupboards.

That was the case last night when I discovered a container of leftover Italian meat sauce. Now I could have added another tin or so of tomato sauce to top our pasta and called it dinner, but I figured that would be kind of boring. Instead, I cooked up a pot of rigatoni and while that was burping on the stove, made a simple bechamel white sauce and loaded it up with grated romano cheese. Then I tossed the al dente drained pasta into the bechamel and topped it off with the meat sauce and the casserole hit the oven.

Twenty five minutes later dinner was on the table - hot tubes of pasta oozing creamy cheesy white sauce, covered in spicy tomatoey meat. It barely deserved to be called anything but delicious! Leftovers - surely you jest. MMMM

Baked Rigatoni with Béchamel and Italian Meat Sauce (a creation from JBug’s Kitchen)

Béchamel:

1/4 cup unsalted butter

3-1/2 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon freshly grated nutmeg

1-1/2 cups grated Romano cheese

Melt butter in a medium sized saucepan. Add flour and cook, stirring constantly for 2 to 3 minutes until roux is slightly golden in color. Whisk in milk and seasonings and bring to a boil, stirring constantly. Remove from heat and stir in grated Romano cheese.

8 ounces rigatoni, cooked to al dente and well drained

Béchamel sauce

2 cups Italian meat sauce  (hit link for recipe)

Crushed dried chile peppers

Preheat oven to 350. Spray a casserole or gratin dish with cooking spray. Mix cooked pasta with béchamel and transfer to prepared casserole dish. Top with meat sauce. Sprinkle with crushed dried chile peppers. Bake for 25 to 35 minutes or until casserole is bubbling hot. Serves 4 to 6.

A year ago - Pecan Crusted Rack of Pork

 

Just Peachy Ham Steak

My friend Nancy mentioned she cooked a baked ham for Canadian Thanksgiving a few weeks ago and the thought of it upped my crave quotient considerably. It's not something we have very often which is really a shame but likely the reason we enjoy it so much. Not wanting to buy a whole ham so close to the holidays, we picked up a ham steak instead.

It's kind of funny how we tend to classify ham steak as a breakfast item, but thanks to a sweet and sour peach sauce our lowly steak was elevated to dinner worthy and I do mean ELEVATED!

Sweetened with sugar and peaches, spiced with dry mustard and soured with a touch of orange juice and vinegar, the sauce is perfect with ham and best of all it took a mere 5 minutes to make from start to finish.

Just so you know the whole menu took all of 20 minutes to prep including a tossed salad that I forgot to serve. The potatoes are a simple gratin made from 1 lowly Idaho (Russet), a half onion, sliced, 2 ounces of sharp cheddar and some heavy cream and a touch of salt, pepper and freshly ground nutmeg. I gave it a head start in the microwave to heat it all up, then finished it in a 350 oven for a half hour.

The bacon for the asparagus got a head start in the microwave too, and topped the asparagus before it joined the potatoes during their last 12 minutes in the oven. As for the ham steak, since it's already cooked and just needs to be warmed, it took all of 5 minutes in the grill pan.

So there you have it, the perfect weeknight meal that looks like you fussed. Only you'll know you didn't.

Ham Steak with Peach Sauce (Adapted from Celebrated Seasons, Minneapolis Junior League)

Note – double sauce recipe if you’re serving it with a large ham.

1 ham steak, warmed per package directions

Peach Sauce:

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon seasoned salt

1 teaspoon dry mustard

1/4 teaspoon paprika

1/2 cup cold water

3 tablespoons orange juice (freshly squeezed is best)

2 tablespoons white vinegar

1 egg yolk, beaten

1 cup sliced fresh peaches (or frozen, thawed and drained)

In a small saucepan combine sugar, cornstarch, salt, mustard, paprika, water, orange juice and vinegar. Heat, whisking constantly, until thickened. Remove from heat and stir a small amount of mixture into egg yolk. Return yolk/sauce mixture to pot and heat on low for 1 minute. Do not boil. Before serving stir peaches into sauce and heat through. Serve with ham. Download Ham Steak with Peach Sauce

A year ago - Fillet of Beef with Stilton Sauce

A Perfect Menu for Entertaining

We love to entertain although I admit we're a tad out of practice because we just don't do it often enough. If you find yourself in the same boat, the wisest thing you can do is to "go with what you know". That's what we did last night. Dinner included:

• Sundried Tomato and Spinach Parmieres (served with pre-dinner drinks)

• Asian Glazed Sockeye Salmon

• Soba Noodle Salad with Fresh Vegetables

• Vegetarian Pot Stickers with Sweet Chile Sauce

• Apple Cake with Caramel Sauce

Our menu was made up of some tried and true favorites, but as usual, we neglected to take pictures of everything so I'll tell you about what I can show you, but I'll have to tell you about the parmieres some other time. Too bad, because they're really easy to make and rather impressive too. Sorry about that!

As for the main course, we've had the Asian glaze before on steelhead, but this time I used sockeye salmon. I prepped the glaze in advance so I wouldn't have to worry about it after our guest arrived which made cooking the main course a breeze. I can say that because the Big Guy grilled the salmon which took a grand total of about 6 minutes from start to finish - just enough time for me to cook up some purchased pot stickers and put the finishing touches on our soba noodle salad.

The salad's a breeze to throw together with julienned red pepper, grated carrot and sliced green onions along with lovely Japanese buckwheat noodles (soba) in a sweet spicy Asian vinaigrette. Although the whole thing can be put together in advance, yesterday afternoon I prepped the ingredients separately and had 'em all ready to toss together at the last minute so the vegetables would maintain their color. The salad is an interesting and fresh tasting accompaniment to any grilled entree, but particularly delicious with salmon.

It's hard to come up with an Asian style dessert so I went a different route and picked an autumny one instead. Dorie Greenspan's version of an Apple Cake is absolutely without question the best cake you'll ever make. It's rummy flavor really showcases the apple in all its glory. This time I used 3 different kinds of apples (Granny Smith, Red Rome, Gala) and served the cake with a homemade caramel sauce at the Big Guy's request. He can take some bows for his ingenuity because it tasted just like a caramel apple only much, much better.

Asian Glazed Salmon with Soba Noodle Salad

1/2 cup brown sugar

1/3 cup soy sauce

2 Tablespoons hoisin sauce

2 Tablespoons peeled and minced ginger

1 Tablespoon minced fresh garlic

Dried red pepper flakes

1 Tablespoon fresh lime juice

 

1-1/2 pounds sockeye salmon, (skin on) cut into serving pieces

Place sugar, soy sauce, hoisin sauce, ginger, garlic, red pepper flakes and lime juice in a small saucepan. Bring mixture to a boil stirring constantly. Reduce heat to medium low and cook for 9 minutes, or until sauce forms a glaze. Watch closely to prevent burning.

Clean salmon well under running water and pat dry. Leave skin on but check fish for pin bones and remove as needed. Dry fillet well. Baste with some of the glaze and let sit for 15 minutes.  Grill for 6 minutes or until cooked through. Baste once more with glaze before serving.

Soba Noodle Salad:

 4 ounces soba noodles cooked per package directions and well drained

1/2 cup shredded carrots

1 small zucchini, cut into julienne strips

2 green onions, sliced

Combine ingredients below in a screw top jar and shake until well mixed.

1/3 cup olive oil

2 tablespoons rice wine vinegar

3 tablespoons soy sauce

1-1/2 tablespoons sesame oil

1 tablespoon honey

3 cloves garlic, minced

2 tablespoons fresh ginger, minced

1/2 teaspoon salt

1/2 teaspoon Asian chili sauce (sambel olek) optional

Toss soba and vegetables together with dressing and serve.  Serves 4 Download Asian Glazed Salmon with Soba Noodle Salad

 

Apple Cake (adapted from Dorie Greenspan) 

3/4 cup all purpose flour

3/4 teaspoon baking powder

Pinch of salt

2 Granny Smith apples

1 Red Rome apple

1 Gala apple

2 large eggs

3/4 cup sugar

3 tablespoons dark rum

1 teaspoon vanilla

8 tablespoons unsalted butter, melted and cooled

Preheat oven to 350. Spray an 8 inch spring form pan with cooking spray and line sides and  bottom with parchment. Set aside.

In a small bowl, whisk together flour, baking powder and salt. Set aside. Peel and core apples and cut into one inch chunk. Set aside.

In medium sized bowl whisk eggs until light and frothy. Add sugar and whisk for 1 minute until well combined. Add rum and vanilla and mix well to combine. Stir in half the dry ingredients then add half the melted butter. Mix until combined, then finish with remaining flour and butter. Fold in apple pieces until they’re well coated with batter and turn into prepared pan. Level top with spatula. Bake for 50 to 60 minutes or until golden brown on top and knife inserted into center comes out clean. Cool on a wire rack. Turn onto serving plate when cool enough to handle and remove parchment. Serve with caramel sauce. (Store cake at room temperature, lightly covered).

Caramel Sauce:

1 cup white sugar

2 tablespoons water

6 tablespoons butter

1/2 cup heavy cream

1 teaspoon vanilla

Place sugar in a medium sized saucepan with a wide heavy bottom. Add water but do not mix together. Place pot on medium high heat and cook without moving or stirring until sugar is amber colored. Watch carefully so it doesn’t burn and it is important not to move the pot. When sugar is caramelized and amber, carefully stir in butter (it will foam up, so be careful). Stir until butter is melted, then remove pot from heat. Carefully stir in heavy cream. When mixture stops foaming, add vanilla. Cool to room temperature. Download Apple Cake with Caramel Sauce

 

Bacon and Blue Cheese Burgers

Beef rules in this house, at least according to you know who but because I grew up on a beef/dairy farm, it holds limited appeal to me; however, if I must indulge I prefer a burger over a steak any day of the week. The burger we had last night is liable to convince you that I may be right. 

Lean ground beef mixed with some whipping cream to keep it moist along with dried onion flakes, a smidge of garlic, worcestershire and a few dried panko crumbs then pattified and grilled until perfectly crunchy on the outside and tender inside are joined on the bun by crisp bacon, perfectly ripe red tomato and the kicker - a blue cheese sauce. The sauce is fashioned from equal parts sour cream and mayo, along with dry mustard, garlic powder, a little worcestershire, a  hint of red wine vinegar and 4 ounces of crumbled Gorgonzola. It's creamy, drippy, cheesy and, single or double - the burger's the bomb!

Oh, we had our burgers with some potato and parsnip latkes but I'll have to tell you about them another time. I really don't want to steal the burger's thunder.

Bacon and Blue Cheese Burgers (Adapted from Canadian Living Rush Hour Cookbook)

Sauce:

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon Worcestershire

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon each salt and coarse ground black pepper

1 teaspoon red wine vinegar

4 ounces crumbled blue cheese (I used Gorgonzola)

Combine ingredients together in a small bowl. Cover and chill a minimum of 1 hour to blend flavors.

Burgers:

1 pound lean ground beef

1/3 cup whipping cream

1/3 cup panko crumbs

2 tablespoons dried onion flakes

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon Worcestershire

In a large bowl combine ingredients together. Form into 4  or 5 patties, depending on desired thickness. Cover and refrigerate for 30 minutes.

 

Fresh burger buns

Sliced tomato

Bacon cooked until crisp

Heat grill and cook burgers for approximately 4 minutes on one side. Turn and cook for another 2 minutes, or until desired doneness. Grill buns if desired until warm. To serve, spoon sauce onto bun. Add burger and garnish with bacon and tomato. Top with additional sauce as desired.

A year ago - Chunky Autumn Chili

Sun Dried Tomato Pesto

There's more to pesto than the basil variety and darn near unlimited uses for the stuff. Simply a paste made from fresh herbs combined with oil and sometimes but not always cheese and nuts, pesto's a great layer of flavor next to the crust in a pizza, as a pasta sauce or even dressing up a simple grilled cheese sandwich.

I've been known to make pesto out of fresh mint to top lamb chops, or cilantro and chiles for a southwest boost to grilled chicken as well as everyone's favorite, an ordinary everyday basil pesto, although I'm not sure how something that smells so fabulous can be labeled "ordinary"; however, I can attest to the fact this sun dried tomato version will go the distance with any of 'em.

Simply made with jarred oil packed sundried tomatoes along with garlic, fresh basil, grated parmesan cheese, lemon juice and of course olive oil, it gets better and better the longer you let it sit in your refrigerator. In our case, we used it as a relish on panko crusted halibut fingers on top of a bed of whole wheat couscous and thank goodness for that too. I have to admit I'm not much of a whole wheat fan and it brought a whole new dimension to what could have been a rather ordinary fish dinner.

Next time you think you may have made something that's bordering on boring or darn near inedible, give your grub a lift and jazz it up with some pesto.

By the way, if your wondering how I cooked the halibut, I simply gave it a good dose of salt and pepper, and coated it in a layer of mayonnaise followed by a dredge in panko crumbs. It hit a little oil in a medium hot pan and cooked for a grand total of 7 minutes. Of course the cooking time will vary depending on the thickness of your fish. Bon appetit!

Sun Dried Tomato Pesto (an original from JBug’s Kitchen)

4 ounces oil packed sun dried tomatoes

5 or 6 fresh basil leaves (optional)

2 cloves garlic

2 tablespoons toasted walnuts

2 tablespoons freshly grated parmesan cheese

1/4 cup olive oil

2 tablespoons fresh lemon juice

Salt and pepper to taste

Place sun dried tomatoes, basil, garlic, walnuts and parmesan cheese in a blender and pulse until well combined. With the motor running slowly add olive oil. Drizzle in lemon juice. Taste for seasoning and add salt and pepper as required. Store in airtight container in refrigerator.

Chicken Parmigiana

Chicken Parmigiana is one of the most popular restaurant meals at Italian eateries which is amazing really, because it's pretty darn easy to make at home although you'd never know that because it looked like a bomb hit my kitchen last night. You can count on that admission being the cause of several loud groans and some laughs from my twin sister because when we were growing up, I cooked and she did the dishes, and did the dishes, and did the dishes. Do you get my drift?

As it turned out, my sister's a long way from here and it was my turn to clean up the kitchen last night. I have to admit it took a while, but this dish was worth every minute. Really just a chicken paillard in a fancy Italian dress, the chicken breasts are pounded, then dredged in flour, egg and panko crumbs and fried quickly and then slathered in marinara sauce and fresh mozzarella before getting a quick finish in the oven. 

By the way, I scratch made the marinara, although a good jarred variety would do in a pinch. I added some of our homemade pancetta because we love the flavor, along with some herbs and spices and fresh basil and a splash of dry marsala wine to. While it may not be a "true marinara" sauce, it's the way we like it. After all, isn't that why we all cook in the first place?

Julia might roll over in her grave as I say this, but personally I don't think there's a right or a wrong way to cook anything. I mean obviously some things turn out better than others, but In the same way that we have individual likes and dislikes in art and music, we have individual preferences as far as food goes too. Just because we enjoy highly flavored food in our house doesn't mean we're bad people or we're doing it wrong.

The point I'm trying to make is this - if our recipes are too spiced up for you, or you don't happen to like garlic, or you're not into pancetta, or you have an aversion to pepper, or you like white wine rather than red, or you're not into marsala, for heaven's sake just leave it out and do your own thing. It's not a big deal and for sure I don't think the kitchen police are going to care one iota. Capiche?

 Chicken Parmigiana with Tomato Sauce

4 skinless boneless chicken breast halves

Salt and freshly ground black pepper

1/2 cup all-purpose flour

2 eggs beaten with 1 tablespoon water

1 cup panko crumbs (or more as required)

Vegetable oil

6 ounces fresh mozzarella, thinly sliced

1 ounce parmesan cheese, grated

Fresh basil and parsley

Red pepper flakes as desired

Cooked pasta of your choice

Wash and dry chicken breast pieces and place each between two pieces of plastic. With a mallet, pound until approximately one quarter inch thick. Season on both sides of each pounded chicken breast. Dredge in flour, then dip into egg mixture making sure all sides are well coated, then coat in panko crumbs, pressing crumbs onto chicken with your fingers. Set aside and repeat with remaining chicken.

Preheat oven to 400. Place vegetable oil to a depth of a quarter inch in a large skillet and heat over medium high heat until very hot. Add chicken pieces, two at a time and fry on both sides until golden brown – about 2 minutes per side. Move to a baking sheet and repeat with remaining chicken. Top each browned chicken breast with some tomato sauce, then top with a few slices of mozzarella and a sprinkle of parmesan cheese. Bake for 5 to 7 minutes or until cheese is melted and chicken is cooked through. To plate: place approximately 1/3 cup on sauce on bottom of plate; top with piece of chicken and garnish with basil and parsley. Serve with plain pasta and pass the red pepper flakes. Download Chicken Parmigiana with Tomato Sauce

Tomato Sauce:

1 tablespoons olive oil

4 ounces pancetta, diced

1 large onion, finely chopped

4 cloves garlic, minced

1 teaspoon red pepper flakes

2 teaspoons Italian seasoning

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

1/2 cup marsala wine

1 teaspoon sugar

2 – 28 ounce cans whole tomatoes with juices, pureed with immersion blender

1 – 14 ounce can crushed tomatoes

1 – 6 ounce can tomato paste

Salt and freshly ground black pepper

Heat oil in a large Dutch oven and add pancetta. Cook over medium low heat until fat is rendered and pancetta is crisp. Add onion and garlic and cook until onion is soft, stirring often – about 10 minutes. Add pepper flakes, Italian seasoning, oregano, basil and bay leaf. Cook stirring for 1 minute, then add marsala wine. Cook for 30 seconds, then add sugar, tomatoes and tomato paste. Season well with salt and pepper. Bring to a boil, stirring often then reduce heat to a slow simmer and cook for 1 hour or until sauce is thickened to your preferred consistency.

 A year ago - Macaroni and Cheese

Easy Dr. Pepper Shredded Pork

I know there's got to be a ton of ways to cook shredded pork but I swear this is the easiest and most delicious and we have none other Pioneer Woman to thank for it. Believe me, I'll be forever grateful.

We had friends over for a casual dinner last night with this gorgeous pork as the main attraction, other than the company of course. A later start as opposed to our usual really early morning ritual coupled with an extended grocery shopping spree meant I was sweating buckets by the time we got home because it was darn near 11:00 and I had a 7.3 pound pork shoulder to cook. I shouldn't have worried.

A quartered onion, 2 cans of Dr. Pepper and a can of chipotles in adobo sauce later, the roast was in a 300 degree oven in all of 3 minutes. Six hours later it was cooked to perfection and I've got to admit, the cook was the absolute opposite of frazzled. Of course that could be because the Big Guy was front and center helping make salsa, doing kitchen cleanup and he even shredded the pork. I mean, how lucky is that?

We had our tasty morsels of porky goodness inside flour and corn tortillas along with a spicy Pineapple Habanero Salsa, a lovely fresh Salsa de Mariscos and a Corn and Black Bean Salad, all courtesy of John Conley's book, Salsa Brava Cocina. Cooling Guacamole, broccoli slaw and salsa verde rounded out the sides. It made everyone happy happy!

If you're looking for an easy no fuss way to cook a pork shoulder then head on over to Ree's site, The Pioneer Woman, and get the directions right from the source. We loved it; however, honestly I can't say it was overly spicy because we couldn't taste the chipotles at all and neither could our guests but that may be due to the fact we're all used to their smoky heat. Next time I'll add 2 cans of them and more onion too, just because I'm ornery. One thing I know for certain is there will definitely be a next time!

By the way, if you're wondering what we had for dessert, you're just going to have to check back here later in the week. Suffice to say, it'll be worth your while!

Roasted Pineapple Habanero Salsa (adapted from Salsa Brava Cucina)

3 medium tomatoes

4 jalapeno peppers, stems removed

1/2 medium sweet onion, sliced a quarter inch thick

1/2 cup cilantro, chopped

2 teaspoons salt or to taste

2 habanero peppers

1 large can pineapple tidbits with juice

Heat a grill pan over medium high heat. As it is warming, arrange halved tomatoes, jalapenos and onion on the pan. Grill until vegetables are blackened and softened – about 10 to 12 minutes. Remove to a bowl and cool. Place half the roasted vegetables along with cilantro, salt, 1 habanero and half the pineapple with juice into a food processor. Process to desired consistency and remove to a serving bowl. Repeat with remaining ingredients. Chill until serving. Note – this is a very hot and spicy salsa but will mellow over time. Use within 4 days.  Download Roasted Pineapple Habanero Salsa

Salsa de Mariscos (adapted from Salsa Brava Cucina)

2 large tomatoes, diced

1 small Persian cucumber, diced

1 jalapeno, minced

1/2 sweet onion, diced

1 cup chopped cilantro

1-1/2 teaspoon coarse sea salt.

Combine all ingredients in a bowl and refrigerate until serving. Great with fish tacos too!

Maple Ginger Pork Medallions and a Salad with Creamy Maple Dressing

Um, um good. That was the all round opinion of last night's maple extravaganza - another winner from The Maple Syrup Cookbook by Ken Haedrich that I told you about the other day.

It all started with half inch thick center cut pork loin chops, pounded till they're skinny then seasoned and floured before hitting a hot buttered pan. Seared for a quick 3 minutes, they're moved to rest and a pan sauce is created from shallots, ginger and garlic followed by white wine, maple syrup, teriyaki sauce and rice vinegar. A lot of heat and a little time and the pork medallions rejoin the party to be finished with a quick bath in the hot sauce. Served on rice with some stir fried veggies on the side - dinner's ready just like that!

I couldn't let it all stop there though, since we had some gorgeous butter lettuce to finish so I whipped up this quick and delicious maple salad dressing from 3 items that are ever present in our pantry and refrigerator - mayo, vinegar and maple syrup.

What can I say except it is an amazingly awesome combination especially with mild flavored butter lettuce topped with a little sweet onion and crispy crumbled bacon. Had I been thinking I'd have added a few toasted walnuts as garnish too. Darn - kinda' missed that boat didn't I?

Maple Gingered Pork Medallions (adapted from The Maple Syrup Cookbook by Ken Haedrich)

4 center cut pork loin chops

1/3 cup all-purpose flour

Salt and pepper

2 tablespoons butter

2 shallots, thinly sliced

1 tablespoon finely chopped fresh ginger

1 clove garlic, minced

1/2 cup dry white wine

1/4 cup pure maple syrup

1/4 cup teriyaki sauce

2 tablespoons rice wine vinegar.

Remove any fat from pork loin chops and place between 2 sheets of plastic wrap or inside a large zip bag. Pound each chop until it is a quarter inch thick. Season both sides of chops with salt and pepper. Dredge in flour and shake to remove excess. Set aside. Combine shallots, ginger and garlic in a small bowl. Set aside. In a separate bowl, combine white wine, maple syrup, teriyaki sauce and rice wine vinegar. Set aside.

Heat a large heavy skillet over medium high heat. Add 1 tablespoon butter and when melted and hot, add 2 of the prepped pork medallions. Cook for 2 minutes on one side or until golden, flip and cook additional minute on the other side. Remove to a plate and keep warm. Repeat with remaining 2 medallions. Add shallots, ginger and garlic to pan and sauté for 30 seconds. Add white wine, maple syrup, teriyaki and rice vinegar, increase heat and boil until thickened slightly – about 4 to 5 minutes. Return pork to pan and heat through, flipping to coat both sides with sauce. Serve on rice. Serves 4 Download Maple Gingered Pork Medallions

Creamy Maple Syrup Dressing (adapted from The Maple Syrup Cookbook by Ken Haedrich)

1 cup mayonnaise

1/2 cup pure maple syrup

1/4 cup apple cider vinegar

Place ingredients into a jar or plastic container, cover tightly and shake until ingredients are well mixed and smooth. Alternatively, whisk ingredients together in a small bowl until smooth. Cover and refrigerate for a minimum 1 hour to allow flavors to blend. Note – I didn’t have enough apple cider vinegar, so substituted 3 tablespoons white wine vinegar and 1 tablespoon Applejack brandy. It was wonderful! Download Creamy Maple Salad Dressing

A year ago - Teriyaki Glazed Salmon on Spicy Thai Noodle Salad

Two year's ago - Black Bottomed Banana Cream Pie

Asparagus with Maltaise Sauce

Some days as luck would have it, everything I touch turns to gold. OK so let's clarify that statement. I mean some minutes of some hours during the odd day of a given month in a leap year I'm lucky. Afterall, I'm a realist. I was however very lucky cooking last night's dinner.

How so you wonder? We had pan seared halibut with roasted pearl tomatoes and that was delicious. Quick and easy, it was perfect over the Trader Joe's creamy polenta I resurrected from the freezer. It would have all been rather memorable too had it not been for the sauce on the accompanying asparagus.That sauce is in all honesty out of this world incredible.

Along the lines of a hollandaise, it's made from egg yolks beaten with a little butter but then it gets better. With the addition of some of our spicy kumquat marmalade and finshed with sour cream it is a rich, creamy, kicky orange flavored mouthful of pure ecstasy.

The only unlucky part of the entire meal is that I didn't make enough of the stuff so for heaven's sake double the darn recipe. It reheats like a dream as long as you're careful and would be fabulous on a chicken or shrimp crepe, a smoked salmon eggs benedict or served up on the Big Guy's clamming waders. Yes, it is that good!

Asparagus with Maltaise Sauce (adapted from Gulf shore Delights, Junior League of Ft. Myers)

1 pound fresh asparagus

Maltaise Sauce

2 egg yolks

3 tablespoons butter at room temperature

1/4 cup orange marmalade (I used Kicky Kumquat Marmalade)

1/4 cup sour cream

Dash of salt & pepper

In a small saucepan, beat egg yolks lightly along with 1 tablespoon butter. Cook over very low heat, stirring with a wire whisk until butter has melted. Add second tablespoon of butter and continue stirring until butter melts. Add remaining butter and whisk constantly. When butter has melted remove from heat and stir in orange marmalade. Return pot to low heat and cook, whisking constantly for 2 to 3 minutes until sauce is thickened and heated through. Remove from heat, blend a small amount of the egg yolk mixture into the sour cream and then add sour cream to the sauce, stirring lightly. Season with salt and pepper. Cook asparagus as desired and drain well. Serve warm sauce over asparagus. Note – sauce may be made well in advance and refrigerated. Reheat carefully in a double boiler.     Download Asparagus with Maltaise Sauce

A year ago - Chicken with roasted lemons, green olives and capers

Chicken Paillards with Mushroom Meukow Sauce

Sometimes you have dark chicken, sometimes you have light but last night we had Oregon grown chicken breasts pounded into a paillard, flavored with tarragon and sauced with a cognac mushroom mixture. The Big Guy said "this is the best dish you've ever cooked". Are you wondering what made it the "best"?

It could have been the double gin martini extra dry or it could have been that he figured he needed to make some points after taking me on a very winding road up into the wilds of the Siletz river, to check out houses on stilts but personally I think it might have been the cognac.

Hey, I don't usually cook with the really great stuff because I mean, why would you, but this particular VS brand of the panther (Meukow Cognac) is absolutely not be be believed. Just so you know how darn good it is, we're ordering a case of it to take with us and I live and breathe with the most frugal of the frugalists.

Anyway the paillards are absolutely delish served on a bed of pasta dressed with a little butter and parmesan cheese. If you do nothing and I mean nothing else, put them on your menu PDQ because not only is it quick to make, but the mushroom sauce is fabulous darlings. Absolutely fabulous!

Chicken Scallops (Paillards) with Mushroom Cognac Sauce (an original from JBug’s Kitchen)

2 skinless, boneless chicken breasts

Salt and pepper

1/4 teaspoon garlic powder

1/2 teaspoon dried tarragon

2 tablespoons all-purpose flour

2 tablespoons butter, plus 2 more

1 tablespoon vegetable oil

8 ounces mushrooms, sliced

1/2 medium onion, chopped

3 tablespoons cognac

1/2 cup heavy cream

Preheat oven to 350. Butterfly chicken breasts and pound between 2 sheets of plastic wrap to a half inch thickness. Sprinkle evenly with salt, pepper, garlic and tarragon and flour on both sides. Heat butter and oil in a large sauté pan over medium high heat and cook chicken paillards until browned well on both sides – approximately 2 minutes per side. Place on a sheet pan and hold in oven while sauce is cooking. Add remaining 2 tablespoons butter to the sauté pan and when melted, add mushrooms and onion. Cook until onion is soft and mushrooms start to brown – about 5 minutes. Add cognac and stir well to incorporate into mushrooms, then add heavy cream. Heat to bubbling hot. Serve sauce over chicken paillards. Garnish with freshly grated parmesan cheese. Download Chicken Scallops (Paillards) with Mushroom Cognac Sauce

 

 

 

Chicken Paillard with Lemon Dijon Sauce

Imagine...dinner prepped, cooked and on the table in 19 minutes including a salad and entree.  Sometimes I surprise myself.

What might be even more amazing is it happened last night without the presence of my reason to cook. He's out of town and in that case I'm often happy with toast or cereal. What can I say, except I peeked in the freezer to see if there was any ice cream hiding in it and low and behold a solitary little piece of skinless, boneless chicken breast waved and said... "listen you low life...take me, take me!"

I have to admit to being somewhat inspired by the Gorgonzola sauce the other night on the pork chops, but whatever, the true lesson is that anyone can cook a delicious dinner in absolutely no time flat when there's the right stuff hanging out in the pantry.

What did I do, you ask? I gave the mini potatoes a quick wash and dry then started them in the microwave for 40 seconds before throwing them into a hot cast iron pan with a little oil. Covered, they cooked in 5 minutes while I prepped the chicken.

The cluck was pounded to approximately a third of an inch thickness, dusted with herbs de provence, a touch of marjoram, some lemon pepper and sea salt then dredged in flour. It hit the hot pan as soon as the potatoes were removed and cooked covered for 2 minutes on one side and 3 on the other.

While the chicken cooked the sauce ingredients including vermouth, chicken broth, Dijon mustard, a touch of lemon rind and some heavy cream were assembled. Immediately after the chicken was out of the pan and resting on a plate, the vermouth deglazed the hot pan, then joined by Dijon and chicken stock, it all reduced for 5 minutes during which time I prepped the salad.

Heat the plate in the microwave, stir the cream into the sauce, put the potatoes on the plate, pile on the chicken, add the sauce, dress the salad and voila' ...dinner!

Rachel...30 minutes meals? Pffft, that's nothin'. Now sing along with me everyone..."anything you can do I can do better, I can do anything better than you. No you can't...yes I can...no you can't...yes I can, yes I can, yes I can!"

Chicken Paillard with Lemon Dijon Sauce (adapted from Idaho a la Carte)

1 whole chicken breast cut in half with skin and bone removed

2 tablespoons flour

1/4 teaspoon Herbs de Provence

1/4 teaspoon marjoram

Lemon Pepper

Sea Salt

2 tablespoons vegetable oil

1/4 cup dry vermouth

1/2 cup chicken broth

1 heaping tablespoon Dijon mustard

1/4 teaspoon grated lemon rind

2 tablespoons whipping cream

Wash and dry chicken breasts and pound between 2 sheets of plastic wrap to a third inch thickness. Season both sides with Herbs de Provence, marjoram, lemon pepper and salt. Dredge in flour. Heat oil over medium high heat in heavy sauté pan (or cast iron) and add chicken. Cook covered for 2 minutes on one side and 3 on the other. Remove from pan and keep warm. Add vermouth to pan and stir, scraping up browned bits from the bottom. Let reduce (about 30 seconds), then add chicken broth, Dijon mustard and lemon rind. Cook until reduced and thickened (about 5 minutes). Remove from heat and add cream. Serve chicken with sauce on top. Serves 2 Download Chicken Paillard with Lemon Dijon Sauce

A year ago - Andouille and Shrimp Gumbo

Grilled Steak with Chimichurri

Doesn't the word "chimichurri" make you want to start singing a song from Mary Poppins? Gotcha -  now you'll be singing "chim chim churri all day". We, perfect beings that we are, were singing only one note last night when we tasted this sauce on our steak and that would be "yum"!

Simply made from minced onion, red bell pepper, garlic and parsley with a touch of red pepper flakes and dried oregano in equal parts olive oil and red wine vinegar, this sauce by any other name could be a vinaigrette. It needs a couple of hours at room temperature to mellow but honestly it was mighty fine as the dressing for our steak topped salad greens and makes an incredible marindade too.

It made for a wonderful early summer dinner on what is traditionally America's national grillin' day! Hope you all had a wonderful Memorial Day weekend and took a minute to think about the true reason of the holiday.

Chimichurri Sauce

1/2 cup olive oil

1/2 cup red wine vinegar

1/2 cup minced onion

1/4 cup minced red bell pepper

1/4 cup chopped parsley

3 cloves garlic, minced

1 tablespoon dried oregano

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1 teaspoon sea salt

Whisk ingredients together and let sit at room temperature for 2 hours to allow flavors to blend. Serve as a marinade or sauce for meat or poultry.

A year ago - Frozen Buttertart Cheesecake Bars