Recipes

Rosemary-Scented Lamb Chops

Rosemary-Scented Lamb Chops

Woodsy smelling rosemary tastes marvelous with lamb. But use even fresh rosemary in small amounts or it will overpower the subtle meat. Make sure you chop the rosemary before you start the recipe, so the lamb doesn’t get cold while you’re making the sauce.
Couverts4
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Ingredients

  • 8 1 inch thick lamb loin chops or rib chops
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove peeled and minced
  • 1/2 teaspoon fresh chopped rosemary or 1/4 teaspoon crumbled, dried rosemary
  • 1/2 cup dry red wine
  • 1/4 cup beef broth
  • 1 tablespoon butter

Instructions

  • Brush all the lamb chops with the tablespoon of olive oil and season the lamb with salt and pepper.
  • Heat a large, heavy-bottomed skillet.
  • Arrange the lamb in a single layer in the skillet.
  • If necessary, do this in 2 batches.
  • Cook the lamb over high heat for 3 to 4 minutes on each side for rare or 4 minutes per side for medium-rare.
  • As soon as the lamb is done, remove it from the skillet.
  • Place the cooked lamb on a platter and arrange a loose sheet of aluminum foil over the dish so the lamb stays hot.
  • Cook the remaining chops and then add to the platter and cover.
  • Add the garlic clove and rosemary to the skillet and lightly sauté in the skillet fat for 30 seconds.
  • Add the red wine and scrape up any browned bits in the skillet.
  • Cook the wine over high heat for 1 to 2 minutes or until reduced by half.
  • Add the broth and bring just to a boil.
  • Remove the skillet from heat and add the butter.
  • Tilt the skillet so the butter melts into the sauce.
  • Arrange the lamb chops on 4 plates and spoon the wine sauce over each serving.
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Course; Lamb

Argentinean-Style T-Bone Steak

Argentinean-Style T-Bone Steak

Argentineans are so enamored of grilled meat, they set up barbecue grills outside of even mom and pop restaurants. Walking down a busy street, a tourist can’t help but be tempted by the aroma of steaks on the grill. Chimichurri (chee-mee -choor-ee), an uncooked sauce of herbs, garlic, oil, and vinegar, is the classic accompaniment to grilled meat in that South American country. Make a gutsy salad using a bag of baby spinach, a fistful of garlic croutons and a bottled Caesar salad dressing to go with this main dish.
Couverts4
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Ingredients

Instructions

  • Set the rack in the broiler 4 inches from heat source.
  • Preheat the broiler.
  • Make the chimichurri sauce: Place the garlic cloves in a food processor or mini chopper fitted with a steel blade.
  • Mince the garlic using on/off turns of the machine.
  • Add the cilantro, parsley, scallion, and 1/4 cup of the olive oil.
  • Turn the machine on and process until the herbs are finely minced.
  • Remove the herbs and oil from the food processor.
  • Place in a bowl with the remaining oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
  • Stir in the vinegar and set the mixture aside.
  • Place the steaks on an oiled rack over a broiler pan.
  • Season the steaks on both sides with the remaining 1 teaspoon of salt and coarsely ground black pepper.
  • Position the steaks under the broiler and broil for 7 minutes on the first side.
  • Remove the steaks, turn over and broil 7 minutes on the second side or until the beef tests done.
  • Remove the steaks from the broiler, cover loosely with foil and let stand for 5 minutes.
  • Cut the steaks into 1/2-inch slices and serve with the chimichurri sauce on the side.

Notes & Wine Advice

Vary It!
Chopping the garlic, cilantro, Italian parsley, and scallion by hand results in a mixture that isn’t as pulpy. You can prepare the chimichurri sauce using a chef’s knife if you prefer.
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Course; Beef
Cuisine; Argentinean

Skirt Steak with Guacamole

Skirt Steak with Guacamole

Arrange strips of skirt steak on a platter and pass warm flour tortillas, so everyone can wrap beef strips in tortillas. Serve the guacamole on the side or in the tortillas.
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Ingredients

Instructions

  • Preheat the broiler.
  • Set the rack in the broiler 4 inches from the heat source.
  • Peel the avocado and discard the seed.
  • Dice the avocado and place in a serving bowl.
  • Coarsely mash the avocado with the back of a fork.
  • Stir in the lemon juice, tomato, chile, scallion, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Set aside.
  • Taking a sharp knife, score the steak.
  • You do this by making shallow diagonal slashes in one direction on the steak, then across in the other direction.
  • Smash the garlic clove with the flat of a knife.
  • Rub the smashed garlic over the surface of the meat.
  • Rub the ground cumin on both sides of the meat.
  • Then drizzle on the lime juice.
  • Sprinkle the meat with the remaining 3/4 teaspoon salt and 1/8 teaspoon pepper.
  • Place the meat on an oiled rack over a broiler pan 4 inches from heat and broil 3 to 5 minutes on the first side and 3 to 4 minutes on the second side.
  • Remove from the broiler and let stand 1 minute.
  • Cut the meat into thin strips crosswise and arrange on a serving plate.
  • Pass the guacamole separately or serve it in the tortillas.
  • Speed It Up!
  • Buy a half-pint of prepared guacamole from a deli or supermarket.
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Course; Beef

Even Faster Paella

Even Faster Paella

Shop for fresh chopped onions and minced garlic in your supermarket produce counter. For extra color, top the paella with 1/2 cup of diced roasted red pepper just before you serve it.
Couverts4 servings
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Ingredients

Instructions

  • Heat the olive oil in a large nonstick sauté pan.
  • Add the onion and garlic and sauté 2 minutes over medium heat.
  • Add the pepperoni, chicken, and shrimp and sauté 1 minute to flavor the ingredients.
  • Add the chicken broth, peas, salt, and pepper and bring to a boil.
  • Stir in the rice.
  • Cover the pan and remove from heat.
  • Set aside 5 minutes or until the rice is tender, and the liquid is absorbed.
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Course; Chicken / Meat / Rice
Cuisine; European / Spain

Skillet Dinner Paella

Skillet Dinner Paella

If you can’t find saffron for this dish, look for a package of saffron rice in the ethnic food department in your supermarket. Substitute the same amount of saffron rice for long-grain rice.
Couverts4 servings
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Ingredients

Instructions

  • Stir the saffron into the chicken broth in a heatproof bowl.
  • Set aside 2 minutes for the saffron to soften.
  • Meanwhile, heat the olive oil in a large nonstick sauté pan.
  • Add the onion and garlic and sauté 2 minutes over high heat.
  • Add the chorizo and chicken and sauté over high heat for 2 minutes, stirring frequently or until the chicken turns opaque and the chorizo no longer looks raw.
  • Add the rice and stir.
  • Add the asparagus, shrimp, salt, and pepper.
  • Pour in the saffron and chicken broth, getting all the crumbled saffron into the pan.
  • Bring the mixture to a boil.
  • Reduce the heat to low, cover the pan, and simmer the dish for 18 minutes or until the rice is tender, and the liquid is absorbed.
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Course; Chicken / Fish / Pork
Cuisine; European / Spain

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

If you like your jambalaya hot, add 1/8 teaspoon of cayenne pepper with the seasonings. Jambalaya doesn’t taste as good if the dish has to stand, so serve it as soon as it’s ready.
Couverts4 servings
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Ingredients

Instructions

  • Heat the oil in a large nonstick sauté pan.
  • Add the bell pepper, celery, garlic, and onion and sauté 3 minutes over high heat, or until the vegetables are limp.
  • Add the chicken and sausage and sauté for 2 minutes over medium-high heat.
  • Stir in the rice, diced tomatoes, chicken broth, bay leaf, thyme, oregano, salt, pepper, and crushed red pepper flakes.
  • Mix well.
  • Bring the mixture to a boil.
  • Reduce the heat to low, cover the pan and simmer 18 to 20 minutes or until the rice is tender and the liquid is absorbed.
  • Remove the bay leaf and serve.
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Course; Chicken / Meat

Braised Chicken Thighs Mediterranean Style

Braised Chicken Thighs Mediterranean Style

Chicken thighs have a sweet meaty taste that goes well with a variety of herbs and spices. The combination of tomatoes and olives reminds me of the South of France.
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Ingredients

Instructions

  • Heat 1 tablespoon olive oil in a large sauté pan.
  • Add the onion and garlic and sauté over high heat for 2 minutes, until limp.
  • Add the remaining oil and heat.
  • Add the chicken thighs and brown 2 minutes per side on high heat.
  • Do this in two batches if necessary.
  • Remove the chicken and set aside.
  • Add the oregano, paprika, cumin, salt, and pepper.
  • Stir in the tomatoes, olives, chicken broth, and chickpeas.
  • Cook over medium heat 1 minute for flavors to blend.
  • Add the chicken thighs and spoon the pan juices over the chicken.
  • 3 Cover the pan and simmer the chicken for 5 minutes.
  • Again, spoon the pan juices over the chicken.
  • Cover and cook 5 more minutes or until the chicken is cooked through.

Notes & Wine Advice

Vary It!
If you prefer, skip the chickpeas and serve the dish over cooked rice or couscous.
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Course; Chicken
Cuisine; Mediterranean

Pork and Olive Skillet Dinner

Pork and Olive Skillet Dinner

This Mediterranean-inspired pork dish doesn’t include a starch, but I recommend instant mashed potatoes in plain or garlic flavor, instant rice, or the garlic bread in Chapter 4 as a side dish.
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Ingredients

Instructions

  • Heat the oil in a large nonstick sauté pan.
  • Add the onion and pepper and sauté 2 minutes over high heat.
  • Combine flour, salt, and pepper on a plate.
  • Dust the pork cubes with the flour mixture.
  • Add the pork to the skillet and brown over medium heat, about 3 to 5 minutes.
  • Add the vermouth and scrape up browned bits in skillet.
  • Reduce the vermouth by half.
  • Add the paprika and oregano and cook 30 seconds.
  • Stir in the chicken broth and olives.
  • Cover and simmer 10 minutes or until pork is tender.

Notes & Wine Advice

Vary It!
If you have the time, make the Lemon-Scented Orzo in this chapter to serve with the pork
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Course; Pork
Cuisine; Mediterranean

Perch with Martini Sauce

Perch with Martini Sauce

Serve this piquant fish dish over cooked rice or orzo, or pass sourdough bread for dipping into the sauce.
Couverts2 servings
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 can 14 1/2 ounces diced tomatoes, undrained
  • 1/2 cup pimiento-stuffed olives sliced
  • 2 tablespoons gin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large perch fillets
  • 1 tablespoon minced chives

Instructions

  • Heat the olive oil in a large sauté pan.
  • Add the onion and garlic and sauté over medium heat for 2 minutes, until limp.
  • Add the tomatoes, olives, gin, salt, and pepper and bring to a simmer.
  • Gently arrange the perch in the tomato sauce.
  • Using a spoon, generously baste the fish with the sauce.
  • Cover and simmer for10 minutes or until cooked through.
  • Sprinkle with chives.
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Course; Fish

Lemon-Scented Orzo

Lemon-Scented Orzo

Some supermarkets carry orzo that’s the size of rice grains; other stores offer a smaller size as well. I prefer the larger pasta, which has a nice chewy texture.
Couverts4 servings
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Ingredients

Instructions

  • Fill a medium-sized pan with water and add 1/2 teaspoon of the salt.
  • Bring to a boil.
  • Add the orzo and cook over high heat for 10 minutes or until tender.
  • Drain the orzo well and return to the pan.
  • Add the olive oil, lemon rind, parsley, pepper, and the remaining 1/4 teaspoon salt.
  • Stir and heat through 1 minute.
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Course; Side Dish