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!