Easy Caesar Salad Dressing

I adapted this from a recipe from Food and Wine magazine. I like it because it's simple, tasty and keeps well for several days.

• 1/4 C. Mayonnaise
• 1 Tbs. Minced Garlic
• 1 tsp. each:
  Red Wine Vinegar
  Fish Sauce
  Worcestershire Sauce
  Water
• 2 to three dashes Tabasco
• Pinch of Salt and Ground Pepper to taste

Whisk all ingredients together. Toss dressing with greens and top with shaved Parmesan.

This is enough to dress a large head of Romain, serves 4 to 6.

Simple Chicken Stock

This is a simple process that produces both chicken stock and cooked chicken that can be used a thousand ways.

• 4 Chicken Breasts, Bone-In
• 2 Large Carrots cut in to chunks
• 2 Ribs Celery cut in to chunks
• 1 Small Onion cut in to chunks
• 2 Bay Leaves
• 2 Tbs. Coarse Salt
• 1 Tbs. Coarse Black Pepper

Place chicken breasts, vegetables and seasoning in a stock pot. Cover with cold water (7 to 8 Cups). Place over high heat and bring to a boil. Turn down the heat and simmer for 45 minutes to an hour.

Remove chicken and set aside to cool.

Stain broth into a separate container and refrigerate to cool.

Remove skin and bone from chicken breasts and shred the meat.

When broth has cooled completely skim the fat from the surface.

This should yield approximately 4 to 5 cups of cooked chicken and 6 to 7 cups of stock.

Both stock and chicken can be used immediately or frozen for up to 4 months.

Pork Tenderloin with Chimichuuri

Two Pork Tenderloins to serve four to six.

• Two cups loosely packed Cilantro
• 5 Cloves Garlic
• 2 tsp Salt
• 1tsp White Pepper
• 6Tbs Lime juice
• 1/3 C. Olive Oil

Pulse garlic in food processor. Add cilantro and pulse until finely chopped. Add lime juice, oil, salt and pepper and pulse until sauce just comes together.

Reserve ½ C. Chimichurri sauce.

Pierce tenderloins with a fork several times on each side and place in a large zip lock bag. Pour remaining sauce over pork and marinate 4 to 6 hours turning several times.

Bring tenderloins to room temperature. Heat a grill to 400 degrees, cook about 8 minutes per side.

Let the meat rest 5 to 10 minuets. Slice and drizzle remaining sauce over the sliced pork.

Halibut

Halibut Filets
1 C. Panko*
½ C. Grated parmesan
Coarse Salt
Black Pepper
Juice of large lemon
Butter and EVOO

Rinse filets, pat dry and squeeze lemon juice over both sides. Sprinkle with salt and pepper. Mix Panko and cheese. Coat filets with crumb mixture. Melt a few pats of butter and some EVOO in a non-stick pan over medium high heat. Cook fish about five minutes per side, until flakey.

* A sort of Japanese bread crumb. Much lighter coating for fish than a traditional breadcrumb.

Lemon Mushroom Sauce

We had friends for dinner this weekend. I served this chicken with a sauce similar to this.

Mix ¾ C. chicken broth and ¾ C. white wine. Add a spoonful of cornstarch, whisk and set aside. Clean and slice ½ pound white mushrooms. Melt butter with some EVOO in a sauce pan. Add white ends of one bunch of scallions (diced) and saute. Add the mushrooms and continue cooking. When they begin to release their liquid season with salt, pepper and a pinch of tarragon. Add wine and broth, whisk well, and simmer for twenty minutes. Add zest and juice of one lemon. Taste for additional seasoning and serve over chicken.

Pork Tenderloin with Mushroom and Wine Sauce

As it turns out people are actually still coming over here DESPITE my intense neglect. I've decided to try and post more regularly. I fixed dinner for Precious Oldest and friends last night, here is the menu.

Pork Tenderloin with Mushroom Sauce
Wild Rice
Asparagus

Two pork tenderloins, about a pound each. Mix together a good spoonful each garlic salt, cracked black pepper, thyme*. Sprinkle over pork and and rub in well. Leave to sit at room temperature for half an hour.

Heat two pats butter and some EVOO in a good sized sauce pan. Add ½ lb. baby portabellas: cleaned, stems removed, sliced thinly. Cook over medium heat, when they release their liquid season with salt, fresh ground pepper, thyme. Oh, and I threw in a little dry onion.

Mix ¾ C. beef stock, ¾ C. dry red wine and a spoonful corn starch. Add to mushrooms, stir and simmer 20 or so minutes to reduce. (Towards the end taste for seasoning and add a pat of butter to gloss.)

Grill tenderloins at about 400 degrees, 8 minutes per side. Cover with foil and let rest 5 to 8 minutes.

Slice pork and ladle sauce over sliced meat. People - it was awesome.

* I didn’t have fresh on hand so I used dried French Thyme. If you use ground thyme I would use less.

Grilled Portabella Mushrooms

I was grilling chicken and making a Caprese salad for dinner the other night. I had picked up some beautiful Portabella mushrooms and was thinking of grilling them too. And then I had an igneous idea that was simply delicious!

So you know Insalata Caprese, right?

Tomatoes/Mozzarella/Basil

Dressed with

Balsamic Vinegar/Olive Oil/Salt/Pepper

I make it all the time in the summer because I grow my own tomatoes and basil. The amounts aren't important to me, but the order of ingredients is: Tomato/Salt/Pepper/Basil/Vinegar/Oil/Cheese. Simple. Yummy.

So I riffed on some of those ingredients. I popped the stems off the mushroom caps and scooped out some of the gills. I rubbed some olive oil on those bad boys and grilled them four minutes per side. While they were on the grill I sliced up some extra cheese and chopped some extra basil.

With two minutes to go on the second side (Oh, I started cap side up on the grill)I sprinkled the mushrooms with salt and pepper, threw on some basil and topped it with the mozzarella.

OMG! Everyone loved them and they will definitely stay on the rotation.

Best Potato Salad

3-4 lbs. Potatoes - Any kind you like that you would cook with the skins on
1/2 lb. Bacon - cooked and crumbled
8 oz Shredded/Crumbled Cheese (My favorite is Blue, but Cheddar, Colby, whatever)
8 oz Sour Cream
1/2 C. Mayonnaise
Red Onion - Diced (Depends on how much raw onion you like)
(Um, I like to cheat and get some hard boiled egg from the salad bar - too lazy to do this myself)



Wash and cut the potatoes into smallish chunks. Season with salt and pepper. Spray a baking sheet with Pam and roast potatoes for 45 minutes at 425 degrees. About half way through, use a spatula to push everything around.

While they're roasting cook the bacon, dice the onion, and then mix with the rest of the ingredients. Dump in potatoes and mix.

OMG - this is the BEST potato salad you'll EVER eat.

Baked Beans

Low and slow folks, that's the name of the game.

4 - 5 Cans (16.5 oz) Busch's Baked Beans (Yes, they ARE better)
1 C. Dark Molasses
1/2 C. Ketchup
1 Red Onion - Diced
1/2 lb. Bacon - Diced
2 Tbs. Coleman's Dry Mustard

Mix all the stuff. dump in large greased baking dish. If it look perilously close to the top? Put a baking sheet underneath so you don't drip in your oven. Set your oven to 275 degrees and bake for six hours.

Citrus Grilled Chicken

Monday Dinner

• Citrus Grilled Chicken
• Grilled Pineapple
• Basmati Rice
• Salad

1/2 C. Orange Juice
1/3 C. Vegetable Oil
2 Big Spoonfuls Orange Marmalade
1 Big Spoonful Soy Sauce
1 Big Spoonful Grated Ginger
Couple grinds Black Pepper

I mixed the above and marinated about a pound and a half of chicken tenders for about six hours. I grilled them six minutes per side.

I took large slices of fresh pineapple and threaded them on skewers. I brushed them lightly with olive oil and threw them on the grill when I turned the chicken. I turned once, so three minutes per side.

Served both over rice with a salad. Great way to christen our new patio furniture!

She doesn't call, she doesn't write

I suck at trying to keep up two blogs - get OVER IT!

That said...

Polenta

2 C. Chicken Stock
1 C. Milk
1/2 C. Polenta*
Salt and Pepper
Olive Oil
Grated Parmesan

Bring stock and milk to a low boil. WHISK in polenta. DO NOT USE A SPOON. (*I find polenta in the baking section with the oats and corn meal.) Yes it will seem like too much liquid, just whisk for two minutes and it will thicken up.

Drizzle of oil, handful of cheese, salt and pepper to taste.

Whole thing takes five minutes, but it's tasty.

Risotto 101

Tuesday's Dinner:

Grilled Lemon Tarragon Chicken
Fresh Asparagus
Lemon Risotto

Risotto is not difficult, it needs time and some babysitting. Your first couple of times, don't try to do this if your grilling outside or folding laundry in another room.

First is the ratio:

1 part Arborio Rice
1/2 part white wine
4 parts chicken broth
(For four people that's one cup rice, 1/2 cup wine and four cups broth. )

Second is the method:

In a shallow pan heat some olive oil. Stir in rice and cook until opaque. Add wine, reduce heat and simmer until liquid evaporates. The broth should be brought to a gentle simmer and added 1/3 cup at a time, each time stirring until liquid has evaporated. It should be done slowly and takes 30 to 40 minutes.

Third is the seasoning:

1/4 C. lemon juice, plus the zest of one lemon.
1/4 C. Wine
1/4 C. Grated Parmesan *
1/4 Half and Half *
Salt and Pepper

Do you like how I'm already deviating from the method? I used lemon juice and wine for the first liquid. I followed with the broth. I finished by stirring in zest, cheese, cream, salt and pepper.
* I didn't really measure - this is my best guess.

It was perfect with the chicken and I just dressed the steamed asparagus with lemon and salt.

Pannini

My Favorite Pannini

Two slices Sourdough Bread
Two slices Provolone Cheese
4 slices Hard Salami
4 Slices Hot Capicola
Olive Oil
Balsamic Vinegar
Salt and Pepper

Brush one slice of bread with olive oil and place in pan.* Add one slice cheese and meat. Whisk a spoonful of vinegar with a spoonful of oil, and a pinch of salt and pepper. drizzle over met. top with second piece of cheese and bread. Grill three to four minutes, brush top with oil, flip and grill for for three to four minutes longer.



* Do you want to see my very fancy pannini press?
OK, dutch oven on top of sandwich sitting in grill pan. A cast iron skillet can also be used either top or bottom.











YUM!

The ultimate grilled cheese sandwich!

Asian Style Barbecue Pork

I have a BBQ sauce recipe that I love with chicken and beef, but I wanted to try something different for pork.

Asian BBQ Sauce

• 1 C. Ketchup (Shut it, it’s the best way)
  
• 1 Tbs. Each:
  Brown Sugar
  Rice Vinegar
  Soy Sauce
  Fresh Ginger
  
• 1tsp. Red Curry Paste (This is where you can turn up the heat if you'd like)
• Butter

Mix everything but the butter in a sauce pan, bring to a boil and simmer five or so minutes. Stir in one to two tablespoons of butter. (Gives the sauce a pretty gloss, and adds a little richness)

I used thick center cut, boneless chops, but I think this would work with pork tenderloin as well.

I had my grill at about 360 to 370 degrees, and used indirect heat. I brushed both sides of the chops with sauce. I went fifteen minutes per side, and basted a few times. I do NOT cook the crap out of my pork. If you feel the need, by all means go longer.

I served this with Basmati rice and asparagus. Spicy, tender, delicious.

Thai Chicken and Noodles

Peanut butter

Lime Juice

Sugar

Peanut Oil

Red Curry Paste

Cilantro

Grillin'

The weather was beautiful Sunday, perfect for grilling. I have several go to marinades. I used the lemon tarragon last night and it was delicious as always.

Lemon Tarragon Marinade
Equal parts: Lemon Juice, Oil, White Wine
(I was grilling two whole boneless, skinless breasts so I did 1/3 C. each)
Salt and Pepper
Garlic
Tarragon (I'm still doing dry as my herbs are not in yet.)

Mix all the ingredients in a glass dish or large Zip-Lock bag. Marinade chicken for 6 to 8 hours. My grill was at 450 degrees and I did seven minutes per side. Very juicy, tender chicken.

I tried a new side dish I thought would be good and it turned out awesome!

Lemon Orzo
1C. Orzo
Juice and zest of one large Lemon (I’m guessing 1/4 cupish)
Salt and Pepper
2 Tbs. Olive Oil
Handful Toasted Pine Nuts
Handful Shredded Asiago Cheese

Zest, then juice, the lemon. Add salt and pepper. Whisk in olive oil.
I toasted my pine nuts on a sheet in my toaster oven. Mixed cooked pasta with he lemon and added the pine nuts and cheese. It was a great compliment to the chicken and will definitely be added to the rotation.

Roasted Potatoes

Oven Roasted Potatoes




One pound potatoes. I like small Yukon Golds, I leave the skin on and cut them in half or quarters depending on the size. Put them on a sheet pan with sides.


Drizzle with olive oil (not too much!). Sprinkle with coarse salt. Add a few grinds of pepper and some coarsely chopped rosemary. Toss with fingers to coat.

Pop them in a 425 degree oven for 45 minutes to an hour. Shake the pan a few times to loosen potatoes. Crispy and delicious!

Counrty French Chicken

I love my slow cooker. Coming home from work and having dinner 95% done is heavenly. An added perk is the fact that you can get by with far less oil/butter than traditional recipes. Ocassionally i take dish I do on the stove top and try to convert it to a slow cook recipe. I had tremendous success with a chicken meal I hope you'll like.

• 1 ½ lbs. Boneless Skinless Chicken
• 2 Carrots
• ½ lb. Crimini Mushrooms
• ½ Onion
• 2 Cans Diced Tomatoes
• ½ Cup Red Wine
• 2 Tbs. Dried Tarragon
• Salt and pepper

Slice and dice veggies and put them on the bottom of the slow cooker. Chicken next; cut inot chuncks and season with salt and pepper. Drain the tomatoes and pour over chicken. Mix tarragon with wine and pour over all. Cover and cook on low 8 hours.

I served this in bowls over egg noodles. Enjoy!

Spicy Chicken with Penne

Yes, I am a terrible, neglectful person. Who is not keeping up with things over here. But who vows to do better. Starting with what I made for dinner last night, and it was really good!

• Boneless Skinless Chicken Thighs
• Canned Diced Tomatoes
• Garlic
• Onion
• Cumin
• Red Pepper flakes
• Salt and Pepper
• Lime Juice

I took about a pound and a half of chicken thighs and cut them in large chunks. I squeezed two limes over the chicken pieces and set aside.

I got water going for the penne pasta and sauteed some onion and garlic in EVOO. I seasoned the chicken with salt and pepper and threw it in the pan with the onion and garlic. When the chicken browned I added two cans of diced tomatoes (with the liquid drained). I threw in about two teaspoons of cumin and a teaspoon of red pepper flakes. Simmered until chicken was cooked through and sauce had thickened (maybe 15 minutes?).

I topped the cooked pasta with the chicken/sauce and topped THAT with a Kraft cheese blend of Colby Jack and Cheddar with jalapenos. The only thing that could have made this better was if I'd had some fresh cilantro to sprinkle over the the top.

Now go cook!

Goulash

Slow Cook Goulash

1 ½ lbs. Lean Stew Meat
Half a Bag Pearl Onions
1 ¼ C. Beef Broth
1/3 C. Tomato Paste
¼ C. Brown Sugar
2 Tbs. Paprika
2 tsp. Garlic
Salt and Cayenne Pepper to taste

Heaping Tablespoon of cornstarch.

Spray the crock with Pam. Swear to God people, just do it. Dump in onions (frozen) and stew meat. (I don't bother with slow cook recipes that make you brown the meat. What's the point? And if you're gone more than eight hours, as I usually am, I like to use partially frozen meat to ensure it does not dry out. ) Sprinkle meat with salt.


Mix remaining ingredients in a bowl and whisk in cornstarch. (I mix this the night before if I think of it. Then it's done in the AM, and all I have to do is add the cornstarch.)

Pour down over the meat, set on low, cook for 8 hours.

Serve over egg noodles.

A little sweet, a little spicy, no oil or butter! What could be better? (Well, except my photography!)