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.