Category: Entrees


Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

Ingredients

4 cups grape tomatoes, halved
1 shallot, sliced thinly or yellow onion…whatever is on hand
2 TBS minced garlic…from the jar is just perfect!
3 Slices Turkey BAcon (optional)
2 sprigs of basil, sliced into ribbons
2 TBS Capers (optional)
1/4-1/2 cup extra virgin olive oil
¼ cup Parmesan cheese, grated
Salt and pepper to taste
8oz cooked pasta such as angel hair or spaghetti

Instructions

Put olive oil into a hot pan on medium-high heat
Add in the garlic and sauté for 1-2 minutes, be careful not to burn
Add in the shallots or onion and sauté for 1-2 minutes
Saute garlic in EVOO

Saute garlic in EVOO

Add in the tomato halves and sauté a few minutes until soften and juices start flowing
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Add in half of the basil and stir, cook a few minutes to let the sauce thicken up a little bit
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Add in half of the cheese and stir, cooking a few more minutes to combine
Add the cooked pasta into the pan and toss to mix
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Top with Parmesan Cheese & more Basil and Voila!!

Left over grape tomatoes, garlic, onion, EVOO (extra virgin olive oil), some turkey bacon and capers (all on hand) made a great sauce to top some angel hair pasta for an easy pasta dinner!! EASY!!!!

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Red Snapper with Mango Salsa

INGREDIENTS:

  • 4 -4 oz red snapper fillets
  • extra virgin olive oil
  • salt, pepper, paprika & cinnamon (it was used by mistake and tasted quite good)

DIRECTIONS:

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  1. Rub both sides of fillet with EVOO
  2. season generously with S & P, some paprika and if you are daring….cinnamon

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  1. put EVOO into non stick pan, let it heat then add fillets skin side UP and cook about 3 mins and then turn over and cook another 3 or until fish is flaky when separated with fork

Red Snapper with Mango Salsa

Add Mango Salsa on top and serve.   (see Mango Salsa recipe below)

Mango Salsa

INGREDIENTS:

  • 2 roma tomatoes seeded & diced
  • 2 mangos, peeled & diced
  • 1 small red pepper, cored, seeded & chopped coarsely
  • 1 small red onion, diced
  • ½  small Jicima peeled & diced
  • ¼ c chopped fresh cilantro
  • 1 med garlic, peeled & minced
  • ½ jalapeño chili, seeded & minced (more if you want!!)
  • 2 limes juiced
  • ¼ c of mango or orange juice

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

The final product!!!!

The final product!!!!

INGREDIENTS

  • One 12 pound turkey
  • lots of kosher salt
  • a plastic bag from the grocer

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  • Take the turkey, clean out the insides and make sure you remove the neck giblets and anything else in the cavity.  Clean it off thoroughly and pat dry with a paper towel .  Next add kosher salt all over and then put into a grocery bag, close it up and put in the fridge for at least 12 to 24 hours.  This is called BRINING the turkey.

Ready to Brine

After it has Brined, take it out of the bag and rinse it under water and again, pat dry with paper towel….now the fun part.

First, preheat your oven to 500 Degrees 

Next take:

  • 2 sticks soft butter
  • 1 /2 cup poultry seasonings (sage, thyme, marjoram, oregano, rosemary or poultry seasoning alone…your choice!)
  • 2 cloves garlic, minced
  • 1/2 pound bacon to use with butter

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  • Put all ingredients into food processor and mix until ingredients are smooth

Bacon Butter

 

  • Now, SLOWLY, rub the mixture under the skin with the breast and the legs & thighs doing your best not to tear it.  Then take the rest and spread it ALL over the turkey so it looks like a kindergarten project!!

turkey with bacon butter

  • Put this in a 500 degree preheated oven for 30 minutes and then remove from oven.

Bacon Turkey ready for oven

Once removed from the oven, take your bacon strips and put it on top of the turkey and make whatever design you want!!! I did a lattice look like one does with pie crust, but it makes no difference.  Once the turkey has the bacon all over it, reduce the oven temp to 350 degrees and cook for 2 1/2 to 3 hours.  You can tent it with an aluminum foil  and make sure you have a meat thermometer on hand and check it until you have an internal temp of 160 degrees.  Then take out of oven and let sit for 20 mins before carving.

The final product!!!!

The final product!!!!

Once I take it out of the oven, I put it on the cutting board and cover with the foil and let sit while I go back to the pan and start making the gravy!!!

When I carve it, I do take ALL the bacon off and I saved it and put it in the fridge to use at breakfast the next day.  But you can also serve the bacon with your meal!!  Again, YOUR CHOICE!!!!

This truly was the BEST turkey I ever made and I think my guest can attest to that!!!!  Everyone went back for seconds!!!!!!

*****Thank you the Daily Meal & the Runawayspoon for your guidance in making this meal!!******

Beef Short Ribs with Potato-Carrot Mash
Everyday Food (September 2012)
Subscribe to Everyday Food

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(This photo: Andrew Purcell/Everyday Food)

Prep Time: 30 minutes
Total Time: 1 1/2 hours
Serves 6

Notes from Zach and Clay of The Bitten Word:

  • If you’d like to make these short ribs but don’t own a pressure cooker, here’s what we recommend: follow the recipe as written, omitting the steps for the potato-carrot mash. Brown the short ribs in a Dutch oven on all sides. Remove them to a plate. Saute the onions, garlic and herbs. Add the liquid, return the short ribs to the pan. Cover and simmer over low heat until short ribs are falling off the bone, 3 1/2 to 4 hours. Make the mash seperately by steaming the vegetables and the proceeding as instructed.
  • We served these short ribs with a sweet potato and carrot mash, subbing 2 sweet potatoes for the 2 russets.

Ingredients

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup dry red wine, such as Cabernet Sauvignon
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces

Directions

In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.

Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.

Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.

Paella is a Spanish dish of saffron rice and shellfish….to me, it’s like the Chinese version of  House Fried Rice.  You have your shrimp, chicken, pork, scallops and even some lobster.  Then you can add some chorizo or hot italian sausage for spice.  Next you add vegies like red or orange peppers, green peas, carrots….whatever brings color to the dish.  The possibilities are endless.  And then there is the rice…either a short grain Spanish rice or an Aborio rice that you would use in a risotto.  Once all this is gathered, then there is the paella pan that it is all cooked in….and the results are awesome!!!  It may seem like a LOT of work, but if you are organized…and have everything all chopped & measured and ready to go…it’s a breeze!!!

Ingredients

  • Spice Mix for chicken, recipe follows
  • 1 (3-pound) frying chicken, (or I used 4 thighs and cut the bone out) and then cut into 10 pieces and covered in Spice Mix then refrigerated of 1 hr
  • 1/4 cup extra-virgin olive oil
  • 2 Spanish chorizo sausages, or4  Hot Italian Sausage, something to add “spice”, thickly sliced
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, (or Red Bermuda onion) diced
  • 1 red or orange or yellow pepper, thinly sliced (you choose the color!!)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, crushed
  • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
  • 1 (15-ounce) can whole tomatoes, drained and hand-crushed
  • 1.5 cups short grain Spanish rice or Arborio rice
  • 4 cups chicken broth, warm
  • Generous pinch saffron threads (and put into chicken broth and let simmer there)
  • 1 pound jumbo shrimp, peeled and de-veined
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges, for serving

Now go and get EVERYTHING ….measure, chop &  put in dishes so that EVERYTHING is ready to go once you heat up that Paella pan with oil!!

Special equipment:

  • Large paella pan or wide shallow skillet

Directions

  1. Rub the spice mix all over the chicken and jumbo shrimp and marinate  for 1 hour in the refrigerator.
  2. Heat oil in a paella pan over medium-high heat. Saute the Chorizo or Hot Italian Sausage until browned, remove and put aside.
  3. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and put aside.
  4. Add the shrimp and cook 1 min on each side and remove from pan and put aside

In the same pan, add some veg oil (2 tbs) and the garlic…then start sauteing the onions, red pepper, carrot, celery, garlic, and parsley( I even added some asparagus that I chopped up) . Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in chicken broth with saffron and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, shrimp.  Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 40-45 minutes.  When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with the thawed peas, parsley and lemon wedges.

Spice Mix for chicken:

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken & shrimp & marinate for 1 hour, covered

This recipe can feed 8-9  people and takes about 1 hour to cook.

****Thank you Tyler Florence for your recipe*****

 

              For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
                For the sauce: 
3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Seared Scallops with Herb-Butter Pan Sauce Recipe

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Served this over herbed rice.

****Thank you Molly Stevens from Fine Cooking for the recipe****

Only in Ixtapa

Eggplant Stuffed with Shrimp & Chorizo

INGREDIENTS:

  • 1 Med Eggplant Cut in half lengthwise, then make criss-cross markings to allow removal
  • ½ med onion, chopped
  • 2 TBS chorizo chopped (optional, but gives it a nice kick)
  • 1 med sized Portobello mushroom, chopped
  • 10-12 medium shrimp – peeled, deveined and chopped
  • 1/8 cup chopped fresh basil
  • Salt, pepper, garlic seasoning, some red pepper flakes..whatever you want!
  • 2 cloves garlic, chopped
  • 1/2 to 1 cup white wine (good stuff, that you would drink yourself!!)
  • 1-2 TBS bread crumbs
  • 1/2 cup grated Parmesan cheese
  • ½ cup Monterey Jack cheese, grated

Directions

  1. Preheat oven to 350 degrees.  Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; and put in oven on top shelf to soften shells
  2. Heat 2 TBS olive oil in a large, deep skillet over medium high heat. Sauté minced garlic and then add onion and cook for 1-2 mins.  Then add chopped Chorizo and cook another 2-3 mins. Stir in the reserved chopped eggplant and chopped mushroom. Season with salt and pepper. Pour in wine, and cook 5 minutes.  TAKE EGGPLANT SHELLS OUT OF OVEN.
  3. Next add chopped shrimp and cook 1-2 mins.  Add breadcrumbs if too moist, a little at a time.
  4.  Stuff mixture into eggplant shells, and sprinkle top with Parmesan cheese and then Monterey Cheese and put back in oven
  5. Bake in preheated oven for 15-20 minutes, or until eggplant is tender.
  6. Then ENJOY!!!

*****Thank you, once again, All-Recipes for the guidance of this recipe!!!*****

INGREDIENTS:

4 lobster tails

1/2 stick unsalted butter

1/4 c dry sherry divided into 1/8c

1/4 c brandy divided into 1/8 c

2 c half & half

1/4 teaspoon freshly grated nutmeg

cayenne to taste

4 large egg yolks, beaten well

1 package Pepperidge Farm Frozen Puff Pastry Shells (6 shells)

DIRECTIONS:

Bake the puff pastry shells according to package directions. Set aside.

Into a large kettle of boiling salted water plunge the lobsters tails, and boil them, covered, for 8 minutes from the time the water returns to a boil or steam them…choice is yours! Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2″ pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste.

Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140° on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg in, over and around the baked shells.

Rack of Lamb in Mustard Crust

* 2 racks of lamb (at least 7-8 ribs)
* Coarse salt & pepper
* 3 cups dried bread crumbs
* ¼ c minced fresh parsley
* 1 TBS chopped fresh rosemary
* 3 minced garlic cloves (or 2 TBS from the jar)
* 1 TBS paprika
* 1 tsp dried oregano
* 2TBS parmesan cheese
* 1-1 ½ cups grainy or Dijon-style mustard
* EVOO in a spray bottle

1. Set up grill for indirect grilling (light 2 of the 3 sides and preheat, leaving the middle one off)
2. Generously season the lamb racks on all sides with salt & pepper
3. Place bread crumbs, parmesan cheese, parsley, rosemary, garlic, paprika & oregano in a baking dish and stir to mix.  Spread the mustard ALL OVER the meaty parts of the racks, using a spatula.  Then, dredge the lamb into the crumb mixture to coat on all sides with the crumb mixture.  Make sure the meat is evenly covered and sprinkle some of the crumbs and pat them with your fingers.
4. SPRAY the lamb on all sides with the EVOO
5. When ready to cook, place the racks in the center or over the burner that is NOT on “meat side up” for 25-35 mins (for medium rare) and if using a meat thermometer, it should register about 145 degrees. *** Tent the ribs of the lamb with aluminum foil to keep them from burning***.
6. When done, transfer to a cutting board and let it rest for 3-4 mins then cut and serve.

Take the spicy Mexican spices and “cool” it down with raisins & allspice!  I see you shaking your head, but trust me…you will love the flavor!!!!

INGREDIENTS:

  • 2- 6oz flat iron or 12 oz flank steak seasoned with S & P
  • 1/2 C bottled red peppers, sliced thinly
  • 1 cup of canned diced tomatoes w/green chilies
  • 1/2 c raisins
  • 2 TBS tomato paste
  • 1 tsp chipolte in adobo
  • 1 TBS ground cumin
  • 1 tsp allspice
  • 4 flour tortillas
  • Chopped fresh cilantro
  • Sour Cream

DIRECTIONS:

1.     Preheat grill, season steak

2.     Mix  diced tomatoes, raisins, tomato paste, cumin, allspice, chipotle in bowl, put aside

3.     Saute red peppers in skillet

4.     Add tomato mixture to skillet, mix and put on low

5.     Grill steak 2-3 minutes on each side for medium rare…

6.     Bring in steak, slice thinly across the grain and add to tomato mixture

7.     Grill or microwave the tortillas and then load them up with mixture

8.     Add feta or cheddar or whatever cheese you have lying around

9.     Put a dollop of sour cream and some fresh cilantro

And then “GO AT IT”!!!! Don’t forget the napkins!!!!!!!!

*****Thank you Bon Appetit for your recipe and the ability to “doctor” it!!!