Dinner

Asparagus In Vinaigrette

March 26, 2011

Asparagus In Vinaigrette

I learned how to make this dish while living in France.  It is so easy and tasty!

INGREDIENTS

2 Pounds Trimmed Fresh Asparagus

1 Minced Garlic Clove

1/3 Cup Olive Oil

2 Tablespoons Fresh Lemon Juice

¾ Teaspoon Salt

¼ Fresh Ground Pepper

Place trimmed asparagus in a steamer basket.  Place in a saucepan over 1 inch of water and bring to a boil.  Cover and steam for 6 to 8 minutes or until crisp and tender.  Do not overcook!  Rinse with cold water and drain well.  Set aside. 

In a small bowl whisk together olive oil, lemon juice, garlic, salt and pepper.  Pour over asparagus and toss to coat.  Cover and refrigerate until chilled.  Makes a great side dish.  Serves 8

Victoria’s Crab Cakes

March 24, 2011

Victoria’s Crab Cakes

INGREDIENTS

1 Pound Lump Crabmeat

½ Stick Unsalted Butter (Divided – 1 Tablespoon & 3 Tablespoon)

½ Cup Chopped Shallots

1 Teaspoon Sea Salt

2 Large Eggs

1 ½ Teaspoons Worcestershire Sauce

1 Teaspoon Paprika

½ Teaspoon Freshly Ground Black Pepper

2 Teaspoon Tartar Sauce

1 Teaspoon Lemon Zest

¼ Teaspoon Tabasco Sauce

2 Tablespoon Chopped Fresh Parsley

2 Cup Cubed White Bread (About 4 Slices)

2/3 Cup Bread Crumbs

Pick through crab to remove any bits of shell.  Try not to break up the lumps of crabmeat as you pick through.  Heat 1 tablespoon of butter in a small skillet over medium-high heat.  Add the shallots and a half of teaspoon of salt.  Cook until the shallots are translucent (about 2 minutes).  Do not brown.  Let the shallots cool.  Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley and the cooked shallots.  Gently fold in the crabmeat and bread cubes, taking care to not break up the lumps of crab meat.  The mixture will be very wet.  Using your hands, take a scoop of the crab mixture and gently form into a patty form about 2 ¼ inches across and ¾ inches thick.  Continue until you’ve made 12 crab cake patties.  Line a rimmed tray and a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs.  Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs.  Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour. 

Heat the remaining 3 tablespoons of butter in a large skillet on medium-high heat.  The butter will melt and foam up.  When the foam subsides, working in batches, place the crab cakes in the pan.  Make sure not to crowd the pan.  Cook until golden brown – for about 3 minutes on each side. 

Remove from skillet and serve.  Makes about 12 crab cakes

Spaghetti With Garlic & Oil

March 21, 2011

Spaghetti With Garlic & Oil

This classic combination of garlic and oil gives this simple pasta its heady flavor.  Serve with lots of freshly grated Parmesan or Pecorino-Romano cheese.

INGREDIENTS

16 Ounces Spaghetti

¼ Cup Olive Oil

1 Large Finely Chopped Garlic Clove

1/8 Teaspoon Crushed Red Pepper (Optional)

¾ Teaspoon Salt

¼ Teaspoon Course Ground Pepper

2 Tablespoons Chopped Fresh Parsley

In a large stockpot, cook pasta.  Do NOT overcook.  Drain, but do NOT rinse.  Reserve ½ cup cooking water.  Meanwhile in a 1 quart saucepan, heat oil over medium heat.  Add garlic and cook just until golden, about 1 minute.  Add crushed red pepper and cook 30 seconds longer.  Remove saucepan from heat.  Stir in salt and pepper.  In a warm serving bowl, toss pasta with sauce and parsley.  Use the cooking water to moisten the pasta if necessary.  Serves 6

Easy Add-Ins For Garlic & Oil Sauce

Spaghetti With Garlic & Oil is just the starting point for many delicious possibilities.

  1.  Add 4 to 6 coarsely chopped anchovy filets in oil, drained (or 1 to 1 ½ teaspoon anchovy paste), and 2 tablespoons capers, drained to cooked garlic-oil mixture.  Reduce heat and stir until anchovies & break up.  Cook for about 30 seconds.
  2. Add ½ cup Gaeta, Kalamata or green Sicilian olives, pitted and chopped to cooked garlic-oil mixture.  Reduce heat and stir until olives are heated through.  Cook for about 1 minute.
  3. Add 2 to 3 ounces crumbled & firm goat cheese to tossed pasta.  Toss again.
  4. Add 1/3 cup chopped sun-dried tomatoes to pasta with garlic-oil mixture and parsley.  Toss.
  5. Substitute 2 to 4 tablespoons chopped fresh basil, oregano, chives or tarragon for parsley.

Baja Fish Tacos

March 20, 2011

INGREDIENTS

2 Limes

4 Cups Shredded Green or Purple Cabbage

½ Cup Sour Cream

1 Tablespoon Olive Oil

1 ¼ Pounds Tilapia Fillets

¼ Teaspoon Ground Chipotle Chile

¼ Teaspoon Smoked Paprika

¼ Teaspoon Salt 8 Corn Tortillas

1 Cup Salsa

Avocado Slices (Optional)

Grate 2 teaspoons lime peel and squeeze ¼ cup lime juice.  Set aside.  In a large bowl, combine cabbage and lime juice.  Set aside.  In a small bowl, stir lime peel and smoked paprika into sour cream and set aside.  In a large skillet heat oil on medium-high until hot.  On a sheet of waxed paper, sprinkle tilapia fillets with chipotle and salt to season both sides.  Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once.  Meanwhile, warm the tortillas.  To serve cut fillets into 8 pieces.  Place 2 pieces tilapia in each tortilla, top with cabbage, lime/paprika sour cream and salsa.  Top with avocado slices if you wish.  Serves 4

Egg Drop Soup

March 19, 2011

Egg Drop Soup

Egg drop soup is a traditional Chinese soup that literally means “egg flower soup.”  The basic recipe is very simple. 

INGREDIENTS

4 Cups Chicken Stock

2 Lightly Beaten Eggs

2 Minced Green Onions

¼ Teaspoon White Pepper

½ Teaspoon Sea Salt

1/8 Teaspoon Sesame Oil

In a saucepan, bring chicken stock to a boil.  Add the salt, pepper and sesame oil.  Cook for about a minute.  Very slowly pour in the beaten eggs in a steady stream.  Gently stir the eggs in a clockwise direction until shreds form.  Serve in individual bowls garnished with minced green onions.  Serves 4

Corned Beef & Cabbage

March 17, 2011

Corned Beef & Cabbage

INGREDIENTS

1 ¾ Pounds Onions – Divided

2 ½ Pounds Carrots – Divided

6 Pounds Corned Beef Brisket

1 Cup Malt Vinegar

8 Ounces Stout Beer

1 Tablespoon Mustard Seed

1 Tablespoon Coriander Seed

½ Tablespoon Black Peppercorns

½ Tablespoon Dill Seed

½ Tablespoon Whole Allspice

2 Bay Leaves

3 Pounds Cabbage

2 ½ Pounds Small Red Potatoes

½ Cup Coarse Grain Mustard

½ Cup Dijon Mustard

Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.  In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves.  Add enough water to cover the corned beef and stir to combine.  Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender.  While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks.  Slice each head of cabbage into 8 wedges.  Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil.  Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender. 

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables.  Dijon mustard and coarse grained mustard complement the corned beef as optional condiments.  Serves 12

Asparagus & Prosciutto Rolls

March 14, 2011

Asparagus & Prosciutto Rolls

INGREDIENTS

18 Thick & Trimmed Asparagus Spears

2 Teaspoons Salt

6 Slices Imported Italian Prosciutto (such as Prosciutto di Parma)

4 Ounces Fontina Cheese – Cut Into Thin Slices

2 Tablespoons Unsalted Butter – Melted

Freshly Ground Pepper

Bring about 2 inches of water to a boil in a large shallow pan.  Add the asparagus and salt.  Cook until the asparagus are partially tender when pierced with a fork (about 4 minutes – depending on their thickness).  Do NOT overcook.  Drain the asparagus and rinse them under cool water.  Pat dry with paper towels. 

Preheat oven to 350° F.  Butter a large baking dish.  Make 6 bundles of 3 asparagus each.  Wrap a slice of prosciutto around the center of each bundle.  Place the bundles in the baking dish.  Lay the pieces of cheese on top of the prosciutto.  Brush the butter over the asparagus.  Sprinkle with pepper.   Bake 15 minutes or until the cheese is melted and the asparagus are tender.  Serve hot.  Serves 6

Veal Parmigiana

March 10, 2011

Veal Parmigiana

INGREDIENTS

2 Cups Marinara Sauce

1 Cup Plain Dried Bread Crumbs

½ Teaspoon Salt

½ Teaspoon Fresh Ground Pepper

1 Large Egg

2 Tablespoons Water

6 Veal Cutlets (1 ½ Pounds)

3 Tablespoons Butter

¼ Cup Freshly Grated Parmesan Cheese

1 Cup Part-Skim Mozzarella Cheese – Shredded

Prepare Marinara Sauce.  On waxed paper, combine bread crumbs, salt, and pepper.  In a pie plate, beat egg and water.  Dip cutlets in egg mixture, then in bread crumbs; repeat to coat each cutlet twice.  In a large skillet, melt butter over medium heat.  Add cutlets, a few at a time, and cook until browned, about 5 minutes per side, using tongs to transfer cutlets to platter as they are browned. 

Return cutlets to skillet.  Spoon sauce evenly over cutlets.  Sprinkle with Parmesan and top with mozzarella.  Reduce heat to low, cover and cook just until cheese has melted – about 5 minutes.  Serve over your favorite pasta.  Serves 6

Marinara Sauce

This sauce is very versatile!

INGREDIENTS

2 Tablespoons Olive Oil

1 Chopped Small Onion

1 Finely Chopped Garlic Clove

1 Can (28 Ounces) Plum Tomatoes

2 Tablespoons Tomato Paste

2 Tablespoons Chopped Fresh Basil (use dried if this is what you have)

½ Teaspoon Salt

In a medium sized saucepan, heat oil over medium heat.  Add onion and garlic and cook.  Stir until onion is tender – for about 5 minutes.  Stir in tomatoes with their juice, tomato paste, basil and salt.  Heat to boiling, break up tomatoes with side of spoon.  Reduce heat and partially cover and simmer.  Stir occasionally until sauce has thickened slightly – for about 20 minutes.  Use to coat 1 pound of pasta for 4 main-dish servings.  Makes 3 ½ cups.

Curried Cauliflower Soup

March 8, 2011

Curried Cauliflower Soup

INGREDIENTS

1 Chopped Onion

1 Tablespoon Minced Ginger

2 Cups Cauliflower Florets

1 Tablespoon Curry Powder

1 Teaspoon Sea Salt

1 Teaspoon Fresh Ground Pepper

1 Cup Coconut Milk

Chopped Cilantro For Garnish

Place onion, ginger, salt & pepper in a medium sized pot along with 3 cups of water.  Cook for 10 minutes on high heat or until onion is tender.  Next add the cauliflower florets and curry.  Cook for another 5 to 8 minutes or until cauliflower is tender.  Add 1 cup coconut milk and cook for another 2 minutes.  Remove from heat and puree using a standing blender or food processor.  Garnish with chopped cilantro.  Serves 4

Steak Fajitas

March 7, 2011

Steak Fajitas

Steak fajitas came before any other type of fajita.  Mexican laborers created this dish out of necessity while working along the Texas & Mexico border.  Laborers were partially paid with the less desirable cuts of beef and eventually came up with a good way to use their “non-cash wages.” 

Originally, and still today, the beef used for a fajita is usually, cut into strips and placed into a wrap with a selection of vegetables.  Bell peppers and jalapeno are very popular.  The secret to tender fajitas is marinating the meat, especially if you are using skirt steak.  The meat should be no more than ¾ inch thick and should be cooked on a high heat for a short cooking time.

INGREDIENTS

1 ½ Pounds Flank or Sirloin Steak – Sliced Into Thin Strips

1 Sliced Red Onion

1 Green Bell Pepper – Sliced Into Strips

1 Red Bell Pepper – Sliced Into Strips

1 Yellow Bell Pepper – Sliced Into Strips

2 Teaspoons Garlic Powder

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

½ Teaspoon Sea Salt

¼ Teaspoon Fresh Ground Pepper

1 Small Can Diced Green Chilies

½ Cup Chopped Cilantro

12 Flour Tortillas

Sour Cream

Guacamole or Sliced Avocado

Shredded Cheddar Cheese

Salsa

In a large skillet, sauté red, green & yellow bell peppers along with red onion in 2 tablespoons olive oil until crisp and tender.  Remove and set aside.  In the same skillet, sauté the steak, garlic powder, chili powder, cumin, salt and pepper in the remaining oil for 4 minutes or until meat reaches desired doneness.  Return the vegetable to the pan, add the diced green chiles and the cilantro and heat through. 

Heat flour tortillas in a preheated oven (350° F) wrapped in foil for about 10 minutes.  You can also heat in the microwave for 30 to 60 seconds, but I prefer heating in the oven.  Remove tortillas from the oven and place in a tortilla warmer to keep them warm.  If you don’t have a tortilla warmer then leave them in the foil to keep them warm.  To assemble the tortillas spread some of the guacamole on a tortilla, top it with the steak and vegetable mixture and then top it with salsa, cheddar cheese and a little sour cream.  Roll up the tortilla to enclose the filling and enjoy!  Serves 12

Steak Fajita Marinade

1 Cup Red Wine Vinegar

½ Cup Tequila

1/3 Cup Olive Oil

1/3 Cup Fresh Lime Juice

5 Large Crushed Garlic Cloves

3 Tablespoons Brown Sugar

4 Fresh Jalapenos (Minced – Stems & Seeds Removed)

1 Tablespoon Minced Fresh Cilantro

1 Tablespoon Worcestershire Sauce

3 Teaspoons Ground Cumin

1 Teaspoon Dried Oregano

1 Teaspoon Lemon Pepper

1 Teaspoon Sea Salt

1 Teaspoon Freshly Ground Pepper

Combine all ingredients and mix well.  Pour marinade over meat in a shallow glass bowl or a large zip lock bag.  I love marinating meats in these 1 gallon plastic zip lock bags!  Refrigerate overnight or up to 24 hours.  Makes enough to marinate 3 pounds of steak.

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