Steak Dinner Dec 27th

The original purpose of this site was to preserve recipes for future reference.  We had strip steaks, pan fried, new potatoes, nuked and the only real recipe was this one... Only I used lime zest and lime juice and pecans instead of pine nuts, omitted fresh basil. Didn't have any on hand. 

Parmesan-Roasted Broccoli

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Fast and Fabulous

Ingredients

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.Steak

Rib Roast Dinner Interrupted

For Christmas dinner I planned prime rib roast, broccoli salad, pop-overs and baked potatoes but just a few hours after i brought home the roast, my nephew invited the whole family over to his house. He had smoked turkey and crab.  I made the roast and took it as my contribution to the meal. This is the recipe I used for the roast and sauce.  NOTE I cooked the roast to 130º

Sunday Rib Roast

2002 Barefoot Contessa Family Style, All Rights Reserved

Ingredients

1 (3-rib) standing rib roast (7 to 8 pounds)

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

Mustard Horseradish Sauce, recipe follows

Directions

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce

1 1/2 cups good mayonnaise

3 tablespoons Dijon mustard

1 1/2 tablespoons whole-grain mustard

1 tablespoon prepared horseradish

1/3 cup sour cream

1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

pork chops, stuffed mushrooms, asparagus and potatoes

Swiss Chard Stuffed Pork Loin Recipe

The pork chops were too thin to stuff so I served the stuffing under the chops.

• 4 Pork Loin Chops, or similar cut (@ 1″ thick)
• Marinade *ingredients follow
• Stuffing *ingredients follow

marinade ingredients:

• 2 T Garlic (crushed)
• 1/2 T Sugar
• 1/2 t Salt
• 1 t Ground Cumin
• 2 T Soy Sauce
• 1 t Sesame Oil
• 1/2 c Grapeseed Oil

stuffing ingredients:

• 6 Lrg. Swiss Chard Leaves, stems removed
• 2-3 cloves Garlic, crushed
• 2-3 Shallots, diced
• 1/2 c Pineapple, diced
• 1 T Grapeseed Oil
• 1 T Sesame Oil
• Sea Salt
• Fresh Cracked Black Pepper

directions:

1. Combine marinade ingredients, then marinade pork for 30 min.
2. Bring pot of water to boil, add sea salt to taste, then par-boil swiss chard for 3-5 minutes. Drain, place in a ice bath until cool, then drain again. Squeeze out excess water, then slice into 1″ pieces.
3. Heat grapeseed oil in pan over medium-high heat, add garlic and shallots and saute for 1-2 minutes. Add swiss chard and sesame oil, saute for another minute or so, then add pineapple. Remove from heat and season with sea salt and pepper. Allow to cool a bit.
4. Remove pork from marinade. Slice a pocket into pork that goes less than a 1/2″ from outer rims. Stuff cavity with swiss chard mixture, then place on a pre-heated BBQ. Grill approx. 4-5 minutes on each side, controlling BBQ heat so it isn’t overwhelmingly hot. Remove from grill & eat.

Asparagus spears coated with oil, salted and roasted at 425 for 15 minutes. Meanwhile toss bread crumbs in melted butter and lemon zest.. sprinkle over asparagus

Stuffed Mushrooms         Yield: Serves 4

Ingredients

1. 12 large fresh mushrooms
2. 2 Tbs. sliced green onions
3. 1/2 clove garlic, crushed
4. 1/8 cup unsalted butter
5. 1/2 cup low-fat shredded cheddar cheese
6. 1/4 cup lean ham
7. 1 Tbs. light cream cheese

Instructions

1. Rinse and drain mushrooms 2. Remove stems and chop up 3. Combine stems, onions, garlic, and butter 4. Heat in saucepan 5. Stir in cheese, ham and cream cheese 6. Spoon into mushroom caps 7. Bake at 400º F for 10 minutes

Party Potatoes

2 large unpeeled baking potatoes

olive oil or vegetable oil

1 c colby cheese

6 slice bacon

1/3 c green onions sliced

1/4 c barbecue sauce

Preheat oven to 450. Cut the potatoes into 1/4 inch slices. Brush both sides of the potatoes with oil. Place rounds on a baking stone or sheet pan. Bake for 20 minutes or until lightly browned. Remove from the oven.

Meanwhile cook the bacon until crisp, drain and crumble. In a medium bowl combine bacon, cheese and sliced green onions in a bowl and toss together.

With a basting brush, brush each potato rounds with barbeque sauce. Sprinkle the cheese mixture on top. Return to the oven. Bake 3-5 minutes until the cheese is melted

Chuck pot roast

Dinner a few days ago was pot roast with mushroom au jus, green beans, roasted potato with sour cream.

It is embarrassing how easy this is but it is one of the most tasty.  Simply take one package of brown gravy mix, one of Italian salad dressing and one of Ranch dressing.  Pour each package over pot roast in dutch oven, add 1/2 cup water, cover and cook at 350 degrees for two or three hours, until roast is fall apart tender.  Time depends on how big the roast.  Add Potatoes about an hour before it's done.

Saute sliced brown mushrooms with salt in butter until softened and add to pan juices when the roast is done.

Green beans were hard:  open cab, dump into sauce pan and heat.

meatloaf will be for dinner tonight

    3 slices white bread, crusts removed 

    1/2 c. milk ( omit, use a tablespoon of water instead)

    2 tblsp. olive oil 

    1 large yellow onion, finely chopped 

    1 rib celery, finely chopped 

    2 cloves garlic, minced  (3 or 4 cloves)

    2 carrots, peeled & finely grated 

    1 lb. ground sirlion 

    1/2 lb. ground pork  ( 2 bratwurst + 1/2 lb ground pork) 

    2 large eggs 

    1/4 c. roughly chopped parsley  ( or celery leaves)

    2 tbsp. Dijon mustard  ( honey dijon_

    1 tbsp. coarse salt & more to taste 

    1/2 tbsp. freshly ground pepper & more to taste

    1/2 lb. thinly sliced smoked bacon 

    1 lb. of fingerling potatoes, scrubbed 

Glaze topping put on before bacon weave.

    1/2 c. brown sugar, packed 

    1 tblsp. Coleman's yellow ground mustard 

    1 tsp. tomato paste  Or catsup, honey dijon mustard and brown sugar)

    Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a small 

    bowl. Pour milk over it & set aside for 5 minutes. 

    Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until 

    soft and translucent, 3 to 5 minutes. remove from heat; let cool 5 minutes. 

    Place carrots in a large mixing bowl. Ad the milk-bread mixture, meat, eggs, 

    parsley, Dijon, salt, & pepper. Add onion mixture. Combine well using your 

    hands or a rubber scraper. 

    Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 

    X 12 inch loaf. Overlap bacon across the top, covering meat. Place vegetables 

    around loaf. Season with salt & pepper. 

    In a small bowl, combine sugar, ground mustard & tomato paste to make a 

    glaze. Brush meatloaf all over with glaze. 

    Bake, brushing every 15 minutes or so with glaze, until juices run clear when 

    loaf is pierced with a 2 pronged fork & the bacon is crisp, 1 to 1 1/4 hours. Let 

    cool 10 minutes before slicing.

Bread for Thanksgiving

Cassie and Charlie both work on Thursday so I am having our turkey dinner tomorrow.  I got a new mixer yesterday and baptized it today with some bread dough. I am doing all the baking today so the oven will be free  for the turkey tomorrow.

This is Challah bread. Next in the oven are a couple of pies.

Chili

Norm's Chili 

1 lb hamburger 

1 lb. ground pork 

1 onion, finely chopped 

8 oz tomato sauce 

1 Tbs. sugar 

3 Tbs. chili powder 

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans, not drained 

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1 bottle beer 

1-2 ounces cocoa powder 

dash or two Tabasco 

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Toppings

thinly sliced green onions

“ slice or diced fresh jalapeno

green olives, halved

small dice tomato

fresh lime wedges

sour cream 

grated monterey jack

pinto beans

saltines

tosted baguette slices

Japanese fried chicken and soup

Yesterday I boned a chicken, cut up the chunks and did a Japanese fried chicken recipe with the dark meat and buttermilk, seasoned flour with the white meat.  I made stock with the back and bones and had soup for lunch today

Chicken Karaage (Japanese Fried Chicken)

Karaage, the Japanese version of fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp.

Ingredients

• 1 pound chicken thighs boneless, skin-on cut into 1 in. pieces

• 1 tablespoon ginger grated
• 1 clove garlic grated

• 2 tablespoons soy sauce use tamari to make it gluten-free

• 1 tablespoon sake

• 2 teaspoons granulated sugar
• 1/3 cup potato starch
• vegetable oil for frying

• lemon for serving

Instructions

1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour. 

1. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
   
2. Add a handful of chicken to the potato starch and toss to coat each piece evenly.
   
3. Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
   

Zucchini with basil & tomatoes

Serves: 6

from Wolfgang Puck

15 baby zucchini, approximately 1 pound

2 tablespoons olive oil

2 cloves garlic, minced

3 ripe medium tomatoes, peeled, seeded, diced, and drained

1 cup julienned basil leaves (see cooking tips)

Freshly ground pepper & salt

Instructions for Zucchini with Basil and Tomatoes Recipe

1. Cut the zucchini into 1/4-inch slices diagonally, or 1/4- inch cubes.
   
   Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
   
   Season with salt and pepper to taste. Serve hot or cold. 

Chicken and dumpllings

OLD- FASHIONED CHICKEN AND DUMPLINGS

Braise cut up roasting chicken in chicken stock 2 1/2 hours While the chicken is cooking, make up the dumplings, which will be added for the last 15 minutes of cooking time.

DUMPLINGS                                            

2 C. sifted all-purpose flour                       

3 teaspoons baking powder                     

1 teaspoon salt                                       

2 eggs 1/2 tsp cream of tartar

2/3 C. milk 1/4 tsp salt

1/2 c. butter

2/3 c. evap. milk

Mix dry, stir in liquid and make stiff batter. simmer in closed broth 15 minutes.

   When chicken is done, remove, cook and remove bones and skin. Add dumplings to liquid and cook covered 15 minutes at a simmer.  Remove dumplings add 3/4 C. cream and 1 T. cornstarch and simmer to thicken. Add back chicken and dumpling and reheat. 

Corned Beef, Zucchinni salad and yam casserole

Boyles Corned beef made according to package instructions.

Zucchini and tomato salad

3 large or 6 baby zucchini, thinly sliced lengthwise
2 oz. Parmesan cheese, shaved
1 pinch dried oregano
3 tablespoons olive oil
2 tomatoes, peeled and sliced (for a quick substitute, we used organic cherry tomatoes)
salt and pepper to taste
*Serves four

Thinly slice the zucchini lengthwise—a vegetable mandolin or peeler can speed up this process. Once sliced, mix the zucchini with all ingredients except the tomatoes. Let the salad marinate for 30 minutes in the fridge. Add the tomatoes before serving.

Honest Tip: As an alternative, you can serve this as a warm side dish by cutting the zucchini in thicker strips like French Fries; coating them with olive oil, oregano, and salt and pepper, and grilling them. Similarly, you can roast cherry tomatoes on a kabob on the grill. Once the veggies are done, serve them with some grated Parmesan cheese on top.

Organic Baby Jewel Yam and Apple Caasserole

5 servings

1 pkg Melissia’s Organic baby jewel yams

2 1/2 bakine apples, peeled, cored and cut into 1/4” rings

1/4 C. sugar

1/2 C. orange juice

1/8 C. butter

3/4 Tbs. cornstarch

1/4 tsp. salt

1/ Tbsp. ground cinnamon

1/2 Tbsp nutmeg

1 T. macadamia nuts, toasted

Used 1 1/2 tsp. each cinnamon and nutmeg

Pecans, a handful

Note next time top with a crisp or crumble

SHRIMP DINNER

Pumpernickel swirl bread. deviled eggs, Louisiana boiled shrimp, Latin salad with dressing, shrimp and tartar sauces

Louisiana Killer Shrimp  Servings: 4 to 6 

2 tablespoons rosemary

2 teaspoons dried thyme

1 teaspoon black pepper

5 garlic cloves, peeled and chopped

1 teaspoon celery seeds

1 teaspoon crushed red pepper flakes

2 quarts chicken broth

3 ounces tomato paste

½ cup butter

1 ½ pounds shrimp, peeled, tails on

1 loaf French bread, toasted

Crunch up the rosemary and thyme using fingers. Place all ingredients, except shrimp and french bread, in a large pot. Simmer this mixture for 2 ½ hours.

Five minutes before serving add shrimp and cook about 3 to 4 minutes or until shrimp is done. Serve shrimp with broth and toasted French bread for sopping the broth.

LATIN STYLE SALAD

Salad dressing

1/4 C. fresh squeezed orange juice

1/4C. fresh squeezed lime juice

1/3 C. olive oil

1/4 C. red wine vinegar

1 tsp minced garlic

2 tsp. sugar

1/3 C finely chopped fresh oregano

Salt and pepper to taste

Salad

2 ears corn, or equal frozen, thawed

2 avocados peeled, pitted and dice large

8 or 9 cherry tomatoes

1 red onion, large dice

1 C. cooked, drained red beans

handful mixed herbs greens

Ham shank, brats, collards and beans

I got hungry for some of Mom's cooking so I went looking for ham hocks.  Apparently it is too early to get them but I found some meaty ham shanks.

FOR THE GREENS

2 lbs.. collard greens, stemmed and well washed

4 T. brown sugar

1 lar.. onion, peeled and diced large

1/2 C cider vinegar

2 Tbs. Kosher salt

2 Tbs. cracked black pepper

1/2 tsp red pepper flakes

2 fresh ham hocks, about  

2 or 3 brats

Simmer 1 1/2 to 2 hours.

Also for dinner cornbread.

Navy beans

1 (1 lb.) bag small white beans

6 c. water

Bring to boil, discard water, add 6 cups water, bring to boil, add

1 tbsp. brown sugar

1/8 tsp. ginger

1/4 tsp. cloves

1/2 tsp. cinnamon

1 can chicken broth

2 lb. cooked ham cut in pieces

Few dashes sherry

Salt and pepper to taste

2 ham hocks

2 or 3 brats.

Simmer to taste 1 1/2 hours or until beans are tender

Carmelized Oxtails

Caramelized Oxtails

Ingredients:

- 2 lbs of oxtails..

- 1 lt of water

- salt and black peppers

- nutmeg

for the caramel sauce:

- 1 tbsp of butter

- 2 large shallots, thinly sliced

- 4 cloves of garlic, mince

- 1 red jalapeno pepper, thinly sliced

- 1/2 cup of sweet soy sauce or (regular soy sauce + 2 tbsp of brown sugar)

- 2 tbsp of sugar 

- 1/2 cup of oxtail broth 

- green onion, thinly sliced

- 1/2 cup of freshly squeezed lemon juice 

Method:

- boil the oxtail until tender, I put it a big pan, covered with foil and bake in 350'F oven for 2 hours.. fish the oxtail out and let them cool, reserve the broth 

- in a big pan, heat butter, add shallots, garlic and jalapeno pepper, stir until fragrant 

- add the broth, soy sauce, sugar and oxtail 

- cook until the sauce thickened 

- sprinkle with lemon juice

- top with green onion

Serve them hot with rice or mashed potato or pasta 

Pork Chops, asparagus and potato cakes

Pork Chops

Ingredients

• 4 1 inch thick Pork loin chops
• 2 tablespoons  brown sug
• 2 tablespoons salts
• 4 cups water
• 1 large clove garlic
• 1 tablespoon vegetable oil 
• 1 large Onion, chopped
• 2 cloves  galric, minced
• 5 or 6 brown mushrooms, sliced
• 4 slices fresh pineapple

• 1 cup white wint (vermough)

• 2 tablespoons honey 

• 1 tablespoon whole grain mustard     

Instructions

In a gallon size sealable freezer bag, add the sugar, salt, garlic and water. Seal the bag and swish it around to dissolve the sugar and salt. Add the pork, press out as much air as you can, then seal the bag. Let this sit in the refrigerator for at least 4 hours, or preferably overnight.

Remove the pork chops from the brine and use paper towels to remove as much moisture from the surface of the pork chops as you can. If there's water on the surface of the pork chops, they will not brown. 

Add the oil to the pan and heat over medium high heat. Place the pork chops in the pan while the pan is still cold. Because the pork chops are brined with sugar, they'll burn before they cook through if you put them into a hot pan. 

Fry the pork chops undisturbed until they are golden brown on one side and have gone from pink to beige about halfway up the sides.

Flip the pork chops over and fry the second side until well browned and an instant read thermometer reads 141 degrees F (60.5 C). Transfer them to a plate and let them rest. 

Drain the excess oil out of the pan, and then add the  mushrooms, onions and garlic. Sauté until the onions are soft.  Add pineapple chunks

Add the wine, honey and mustard and then turn up the heat to boil off the alcohol and thicken

the glaze.

When the glaze is nice and thick, add the pork chops back to the pan and flip them over repeatedly to coat them with the glaze. Once there is no liquid left in the pan, the pork chops are done. Top with the caramelized onions .

POTATO CAKES

-4 gold potatoes, peeled and shredded, soaked in a bowl of salty water, or frozen store bought hash brown

2 finely chopped green onions or your favorite herbs 

fresh grated nutmeg

salt, pepper to taste, be careful with the salt because we have soaked potato in salty water

1 big egG

1 cup of plain breadcrumbs

- Drain shredded potatoes, squeeze with paper towel if needed

- combine all the ingredients

- heat nonstick pan, add 1/2 inch of oil

- carefully spoon potato batter in the pan, one after another

- cook about 5 minute or until it turns brown, flip over and cook for another 5 minuteS

ASPARAGUS

Steam 5 minutes, pour Alfredo sauce over, keep warm in 200º oven until ready to serve.

Brisket with coffee rub

Brisket with coffee and tatonka rubs with orange zest, onions, mushrooms and carrots.

Stuffed butternut squash

A recipe I just kind of made up. I baked the squash in the microwave while cooking garlic and onion and green pepper until soft, then added hamburger, a little refried beans and salsa, then added some scooped out squash and stuffed the squash, topped with cheese and baked until the cheese was melted.

Japanese Fried Chicken ( Tori no Kara-age) eggplant, chard with apples and bacon and rice.

Tori no Kara-age  Japanese fried Chicken

From The Japanese Kitchen by Hiroko Shimbo

1 1/4 lbs. Chicken thighs, bones and skin attached

1/4 C, shoyu

1/4 C. mirin

2 Tbsp. sake

1 Tbsp peeled, finely grated ginger

2 garlic cloves, crushed

1/4 tsp ground chile pepper (cayenne)

1/8 tsp ground allspice

10 coriander seeds, toasted and crushed

1 C. potato starch or cornstarch

Vegetable oil for deep frying

lemon wedges

With a cleaver,hack the chicken on the bone into 2-inch pieces

In a large bowl, combine shoyu, mirin, sake, ginger, garled, cayenne, allspice and crushed coriander seeds.  Add the chicken to the bowl, toss with the seasonings and  let stand for 30 minutes in the refrigerator, covered.  Remove the bowl from the refrigerator, drain then chicken in a colander, discarding the marinade.  Wipe each chicken piece with a paper towel.

Put the potato starch or cornstarch into a large pan.  Add the chicken pieces to the pan and lightly coat them with the starch.  Pat each chicken piece to remove the excess starch.  Let the chicken stand for 3 minutes.

In a large deep pot heat 3 inches of vegetable oil to 320º cook the chicken in small batches, turning them once or twice until they are slightly golden, 6 to 7 minutes.  Drain the chicken on a rack.

Increase the oil to 360º Fry the chicken again in small batches to make tho outside crisp and golden.. Drain the chicken on the rack.

Serve the chicken with lemon wedge.

CHAR, BACON AND APPLE

3 slice(s) bacon, diced 

1 small yellow onion, halved and thinly sliced 

1 Gala apple, cored and diced 

1 bunch(es) (about 3/4 pound) chard, well rinsed

1/4 teaspoon(s) fine sea salt

1/4 teaspoon(s) cracked black pepper 

Preparation

Place a large, heavy skillet over medium heat. Add bacon and cook, stirring frequently, until lightly browned, about 7 minutes. Remove bacon from pan with a slotted spoon and set aside. Add onion to the pan and cook until softened, about 5 minutes. Stir in apple.

Meanwhile, cut off the stems of the chard and slice them thinly. Chop the leaves. Stir stems and leaves into the skillet along with the bacon, salt and pepper. Pour in 2 tablespoons water; cover the skillet and cook, stirring frequently, until chard is tender, about 8 more minutes.

Eggplant (Williams Sonoma)

Ingredients:

For the sauce:

• 2 Tbs. soy sauce
• 1 tsp. Shaoxing wine or dry sherry
• 1 tsp. unseasoned rice vinegar
• 1 tsp. sugar
• 1 Tbs. Asian sesame oil
• 1 1⁄2 tsp. minced garlic
• 2 lb. globe or Asian eggplant
• 1 tsp. sea salt, if using globe eggplant
• 1 Tbs. peanut or grapeseed oil
• 3 Tbs. diagonally sliced green onions, both
    white and tender green portions
• 1 Tbs. sesame seeds, toasted

Directions:

Prepare the sauce
In a small bowl, whisk together the soy sauce, wine, vinegar, sugar, sesame oil and garlic. Place the bowl near the stove so you can easily reach it.

Prepare the eggplant
If you are using globe eggplant, use a chef's knife to trim the stem end and the base, then cut in half lengthwise. Place the halves, cut side down, on the cutting board and cut each half lengthwise into slices about 3⁄4 inch wide. Lay the slices flat and cut crosswise into sticks about 3⁄4 inch thick. Put the eggplant strips in a bowl and toss with the salt. Transfer to a colander and let stand in the sink or over a bowl to release the bitter juices, about 1 hour. Turn the eggplant out onto several layers of paper towels and let drain; pat to absorb any excess moisture.

Alternatively, if you are using Asian eggplant, it is not necessary to salt them, as they are milder than globe eggplant. Just trim the stem ends and cut them on the diagonal into slices about 1 inch thick.

Steak dinner on the patio

Cassie wanted to eat outside today. It was so nice.  Cassie made the salad.With it we had strip steak, roasted new potatoes, stuffed mushrooms and asparagus with tomatoes.

Stuffed Mushrooms
6 large mushrooms, stems reserved
1 Tbs. butter
2T. minced onions
1 clove garlic
2 Tbs chopped paeans
Seasoned salt to taste
Italian herbs to taste
2 Tbs. panko bread crumbs
2 T. butter
2 Tbsp chicken stock (better than bouillon and water)
1 teaspoon cream cheese
2 Tbs. parmesan cheese, grated

Melt butter, add finely chopped mushroom stems, onion and garlic and cook until stems and onion are soft. Add walnuts .salt and herbs.  Remove from heat and mash/fold in cream cheese. Stuff mushrooms, top with grated cheese and bake at 400º 15 - 20 minutes

Potatoes
spread on foil, cut and X across the top, spray with oil: sprinkle with Kosher salt. bake 20 minutes or until knife inserts easily

Asparagus, spray with oil, salt and parm cheese and bake until done.. about 10 minutes.

Pork Scaloppine with Mushrooms and grilled Zucchini Salad

Pork Scaloppine With  Mushrooms

Ingredients

• 1/2 cup chicken broth ( Better than Bouillion + water)
• 1 tablespoon spicy brown mustard
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons cornstarch
• 1 tablespoon butter, divided 
• 1/2 lb mushroom, sliced 
• 1/2 lb thin pork scallopini
• paprika omitted from this recipe
• salt & freshly ground black pepper
• 2 tablespoons  sour cream 
• 
  
• Directions

1. Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
2. In a large nonstick frypan, melt half thebutter over medium high heat.
3. Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
4. Set aside in a bowl.
5. Lightly season both sides of pork with paprika, salt and pepper.
6. Melt remaining butter in frypan over medium high heat.
7. Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
8. Remove from pan and set aside with mushrooms.
9. Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
10. Remove from heat and stir in sour cream.
11. Gently heat through if necessary.
12. Serve immediately, sprinkled with chives.

Serve with noodles.

Grilled Zucchini Salad

2medium zucchini

1 yellow squash
1 Tablespoon olive oil
3 Tablespoons fresh herbs, chopped basil)
salt and pepper
lemon juice

Using a mandoline to very thinly slice the zucchini.
Toss the zucchini in olive oil and salt and pepper.
On a hot grill pan or indoor grill, sear the zucchini until dark marks appear, about 30 seconds. Flip over and repeat on the other side.
Toss the grilled zucchini in a bowl with the fresh herbs and a hefty squeeze of lemon. Taste and add more salt if needed.

Chicken Fingers, rice and salad

RICE

2 measures rice for rice cooker

1 C finely chopped unskinned tomatoes

2 T. finely chopped white onions

1 clove garlic, peeled and roughly chopped

1 tsp chicken stock and enough water to make enough liquid for the amt of rice made.

1/4 C. peas

SALAD DRESSING

Put tomatoes, onion, and garlic into a blender jar and blend until smooth. Set aside. Add peas and rice to rice cooker, add enough water to make the measured amt. of rice.

Salad dressing: Yellow mustard, Mango-champagne vinegar, olive oil, salt and pepper and a little sour cream.

Norm’s chicken fingers

cut chicken breasts long ways into 1/2-inch strips.  Dip in Wondra flour seasoned with salt, pepper, garlic salt, onion powder, all spice and  a pinch of curry powder

dip in beaten egg seasoned with a very small amount of curry and garlic salt

coat with panko bread crumbs and curry powder and deep fry until golden brown.

This seems like a lot of curry but most people can’t tell there is curry in it until I tell them.  Of course if you can’t stand curry, use some other seasoning like maybe thyme.

Chicken salad lunch with okra, Japanese eggplant and rice

Chicken salad made by making chicken stock, then cooking rice in the fat.. see below. Poached white meat, chopped, added Mayo, mustard, pickle relish (sweet) some romaine ribs because Cassie does not like celery, a little onion. walnuts and raisins.

I tried making this rice with medium grain rice and in the rice cooker. It came out very wet. I used too much liquid for the amount of rice. Long grain rice would have been less sticky too.

ARROZ A LA MEXICANA  (Mexican rice) from Diana Kennedy's The Art of Mexican Cooking

1 1/2 C unconverted long-grain rice

1 C finely chopped unskinned tomatoes

2 T. finely chopped white onions

1 clove garlic, peeled and roughly chopped

1/3 C. safflower oil, melted chicken fat or melted lard

3 1//2 C. light chicken broth

1/3 C. carrot rounds, (optional)

1/2 C. fresh peas or diced zucchini (optional)

1/2 C. chopped giblets (optional)

1 large sprig parsley (optional)

2 serrano chilies, left whole (optional)

sea salt to taste

Put the rice into a bowl and cover with very hot water.  Stir and leave to soak for about 10 minutes.  drain, rince in cold water, and drain again.

Put tomatoes, onion, and garlic into a blender jar and blend until smooth. Set aside.

Heat the oil in a heavy pan.  Give the rice a final shake and stir into the fat.  Fry over fairly high heat until it begins to turn a light golden color. Strain off any excess oil, stir in the tomato puree, and fry, scraping the bottom of the dish to prevent sticking, until the puree has been absorbed- about 8 minutes.  Stir in the broth, vegetables and giblets, if used, add salt to taste and cook over fairly high heat, uncovered, until all he broth has been absorbed and air holes appear in the surface.  Cover the surface of the rice with a towel and a lid and continue cooking over very low heat for about 5 minutes longer.  Remove from the heat and set aside in a warm place for the rice to absorb the rest of the moisture in the steam ans swell-about 15 minutes.  Dig gently to the bottom and test a grain of rice.  If it is still damp, cook for a few minutes longer.  If the top grains are not quite soft, sprinkle with a little hot broth , cover, and cook for a few minutes longer.

Before serving, turn the rice over carefully from the bottom so that the flavored juices will be distributed evenly.

Grilled Japanese Eggplant

1. 2 tablespoons soy sauce
2. 4 teaspoons lemon juice
3. 2 teaspoons olive oil
4. 4 Japanese eggplants (about 1 pound)
5. 1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel). Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.

Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes. Try to grill the eggplant all around. Test the eggplants for doneness by pressing against their sides with a pair of tongs. If the eggplants give easily, they're ready. Transfer the eggplants to a plate.

As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle. Transfer the eggplant slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve.

Classic Iron Skillet Southern Fried Okra

©From the Kitchen of Deep South Dish

1 pound of small okra pods, cut into 1/2 inch slices

1/2 cup of cooking oil, more or less, divided

3/4 cup of all purpose cornmeal

1/4 cup of all purpose flour

Kosher salt, freshly cracked black pepper and Cajun seasoning (optional), to taste

Rinse okra in a colander and let drain. Heat 1/4 cup of the oil in a cast iron skillet over medium high heat. Combine the cornmeal, flour, salt and pepper and Cajun seasoning, if using, in a paper bag or medium sized bowl. Toss the okra to coat evenly and transfer to the skillet using a large slotted spoon to shake off excess. Cook in batches, allowing to fry on one side until lightly browned, then begin to stir fry, moving the okra around the skillet and scraping the bottom of the skillet to avoid burning. Transfer to paper towels to drain and sprinkle with sea salt or kosher salt, to taste. Prepare next batch, adding additional oil to skillet as needed between batches. Serve hot.

Cook's Notes: Choose smaller pods about 3 to 4 inches in length as they are the most tender. Any larger than that and they just get woody and tough. Substitute frozen okra if desired; simply place it in a colander, rinse well and allow to drain.