Meatloaf, new potatoes, leeks

    3 slices white bread, crusts removed 

   2T.. milk 

    2 tblsp. olive oil 

    1 large yellow onion, finely chopped 

    1 rib celery, finely chopped 

    2 cloves garlic, minced 

    2 carrots, peeled & finely grated 

    1 lb. ground chuck

3     bratwurst 

    2 large eggs 

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

    2 tblsp. Dijon mustard

    1 tblsp. coarse salt & more to taste 

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

    1/2 lb. thinly sliced smoked bacon 

    1 lb. new golden potatoes, halved

  2 leeks, white & light-green parts only, split in half lengthwise & rinsed well 

    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 

Tacos for dinner tonight.

Honey Garlic Chicken

Honey Garlic Chicken Easy 1 Pan Recipe

Broccoli slaw stir fried then tossed with a reduction of soy sauce with brown sugar. 

Author: The Squishy Monster

Ingredients

Chicken: 2 quarters and 2 breasts, skin on/bone-in, at room temperature

2 crushed garlic cloves

Oil, kosher salt, freshly cracked black pepper

1 onion, chopped

2 garlic cloves, chopped

2 tb unsalted butter

1 tb unbleached flour

1 tb soy sauce

1 tb honey

1 c warm homemade chicken stock

Freshly chopped flat leaf parsley

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Instructions

Rinse and pat each chicken piece dry. Carefully peel back the skin and stuff each piece with crushed garlic. 2 cloves should be distributed evenly.

Oil, salt and pepper the chicken.

In a skillet glazed with oil, lay each piece skin side down. Take care not to over crowd the pan and only flip once when it becomes golden brown.

Brown the other side as well. The purpose is not to cook the chicken here but to develop a golden crust. Take each piece out and set it aside.

In the chicken drippings, toss around the chopped garlic and onions. Salt and pepper. Take out and set aside.

Melt the butter and slowly sprinkle in the flour. Mix well to prevent lumps. Cook out the raw flour taste for a couple minutes then tip in the soy and honey.

Slowly pour in the chicken stock. Mix, mix, mix.

When the sauce begins to thicken slightly, return everything back to the pan and transfer it to the oven set at 350. Braise for 30-45 minutes or until the internal temperature reads 170.

Cassis and Charlie brought home some mini pita rounds so I made a filling for them with left over chicken. I cut the recipe down from what is shown here. 

2 cups plain non-fat Greek yogurt

1 lemon, juiced

1 cloves garlic, super finely chopped

1 tablespoon chopped fresh dill

Kosher salt and freshly cracked black pepper to taste

For the Stuffed Pita

2 cup cooked shredded chicken

1/4 red onion, thinly sliced

1 ripe Hass avocado, sliced

Vaca Frita or Cuban Shredded Beef

In the end, it looks, tastes and cooked like a beef version of carnitas

2 pounds boneless beef chuck roast, trimmed, and cut into 1 1/2-inch cubes

Kosher salt and pepper

3 garlic cloves, minced

1 teaspoon olive oil

1/4 teaspoon cumin

2 tablespoons orange juice

1 1/2 teaspoons grated lime zest plus 1 tablespoon juice

1 onion, halved and sliced thin

2 tablespoons dry sherry

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Instructions

Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in a large skillet over medium-high. Decrease heat to low, cover, and simmer until beef is tender, about 1 hour 45 minutes.

Combine garlic, oil, and cumin in bowl. Mix together orange juice and lime zest and juice in another bowl.

Remove lid, increase heat, and simmer until water evaporates and beef starts to fry, 5 minutes or so.Remove beef to rimmed baking sheet. Pour off and save fat from skillet. Wipe skillet dry with paper towels.

Place sheet of aluminum foil over beef and, using meat pounder flatten beef into 1/8-inch-thick pieces, removing any large pieces of fat or gristle.

Heat 1 1/2 teaspoons reserved fat the skillet over high heat. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion nicely browned. Add sherry and 1/4 cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, then add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes.

Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring, until golden brown, about 30 seconds. Remove pan from heat, add orange juice mixture and onion, and mix well. Season with pepper to taste. Serve over rice with lime wedges.

Yield: 4-6 servings

Total time: 2 1/2 hours

Cod Poached in Wine with Shallots, Mushrooms and Coconut milk

We also had hash browns, peas and cornbread.

POACHED COD IN COCONUT MILK 

Inspired by Range and Saveur’s Salmon a la Nage

Serves 2

2 8-ounce cod fillets (can substitute any firm white fish or salmon)

12 ounces dry white wine

2 tablespoons butter

1/4 cup minced shallot

8 ounces coconut milk

8 ounces water

1 tablespoon fresh tarragon, minced + more for garnish

1 tablespoon flatleaf parsley, minced

2 ounces brown beech mushrooms (can substitute any light, delicately-flavored mushroom)

handful fresh sorrel (can substitute other spring greens)

salt + pepper to taste

Preheat oven to 200 degrees.

In a large skillet, melt one tablespoon butter over medium heat. Add the shallots and saute, stirring, for about 2-3 minutes to soften. Salt and pepper both sides of the cod fillets and place in pan. Add the wine and water and poach cod until cooked, about 7 minutes. Using a large spatula, remove cod from broth and place in wide, shallow soup bowls. Place bowls with cod in oven to keep warm.

Raise the heat on broth and bring to a boil to reduce by about one cup. Reduce heat to medium low and add coconut milk, remaining butter, tarragon and parsley, and stir. Add mushrooms and cook for about five minutes, until mushrooms are tender. Turn off heat. Add salt and pepper to taste.

Pan Glazed Salmon with kimche, rice and a salad

Recipe for the salmon @ http://whiteonricecouple.com/recipes/asian-glazed-salmon/

Pork shanks, greens and navy beans

1 Cover 4 pork shanks with 2 gallons of cold water in a stockpot. Add 10 garlic cloves, 2 diced white onions, 2 diced carrots and 4 diced celery stalks to the water.

2 Cut a 5-inch-square piece of cheesecloth and place 10 black peppercorns, 2 California bay leaves, 4 whole cloves, 2 star anise, 10 thyme sprigs and 10 parsley stems in the center. Tie the cheesecloth together by the corners with kitchen twine and place in the stockpot.

3 Bring the pork and aromatic ingredients to a boil and cook for 2 1/2 hours. Skim the foam from the water as needed with a spoon and discard. Strain the broth through a sieve lined with cheesecloth into a clean stockpot. Place the broth over medium heat.

FOR THE GREENS

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

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

2. preheat the oven to 500 degrees

3. In a deep roasting pan, toss the ham hocks with the oil, then sprinkle generously wit salt and pepper.  roast for 20 minutes to brown, then reduce temperature to 300 degrees.  Remove the hocks from the pan and skim off the fat that has accumulated in them, leaving the meat juices behind.  Put the hocks back in the pan and add enough pot likker to cover them about halfway.  Cover the pan tightly with foil and braise in the oven for 1 /2 hours.

4.  Add the greens and potatoes to the pan, cover again and cook until the hocks and potatoes are tender, another 30 minutes to 1 hour.  to check for doneness, stick a fork straight down into the meat and try to pull the fork out.  If the fork slides out easily, the meat is done: If the meat hangs on the fork, give it some more time.

5.  To serve, spoon the greens onto a serving platter and moisten them slightly with pot likker.  Pull the meat from the hocks, set on top of the green and surround with the potatoes.

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

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