Recipes

Raspberry Sauce

Raspberry Sauce

Raspberry sauce, the color of garnets, can brighten any ho-hum dessert. In our household, we like raspberry sauce over pound cake.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine the raspberries, sugar, and water in a small pot.
  • Bring to a low boil.
  • Cook the raspberries for 5 minutes.
  • Add the lemon zest and cook at medium heat 1 to 2 minutes or until the mixture has a sauce-like consistency.
  • Vary It!
  • If you prefer a thicker consistency, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water and add the mixture to the pot along with the lemon zest.
  • Try substituting strawberries for the raspberries.
  • Cut any large berries in half before cooking.
  • You can also place the raspberry sauce in an ice cream machine and process it according to your manufacturer’s directions for raspberry sorbet.
————————————————————————————————–
Course; Fruit / Sauce

Broiled Tuna with Red Pepper Tapenade

Broiled Tuna with Red Pepper Tapenade

Tapenade is a Mediterranean relish of olives, olive oil, and herbs. Many versions of this recipe call for roasting a red pepper. I substitute roasted peppers from a jar for convenience sake. Serve with a crusty French bread.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Set the rack of the broiler 4 inches from the heat source.
  • Preheat the broiler.
  • Heat 1 1/2 tablespoons of the olive oil in a medium-sized skillet.
  • Add the shallots and garlic and cook over medium heat for 1 to 2 minutes.
  • Remove the vegetables and any remaining oil and spoon into a bowl.
  • Add the roasted peppers, capers, olives, oregano, and lemon juice to the shallot mixture.
  • Set aside for the flavors to blend while making the tuna.
  • Place the tuna steaks on the greased rack of a broiler pan.
  • Brush the tuna steaks with the remaining 1 tablespoon of olive oil and sprinkle with the pepper.
  • Broil the tuna 3 to 4 minutes per side or until the fish is cooked through.
  • Remove from the broiler and set aside for 1 to 2 minutes to finish cooking.
  • To serve, arrange the fish on plates and add lemon wedges to each serving.
  • Pass the tapenade on the side.
————————————————————————————————–
Course; Fish

Chicken Breasts with Brandy and Mustard Sauce

Chicken Breasts with Brandy and Mustard Sauce

This heady brandy sauce that flavors the chicken demands rice or noodles to catch every luscious drop. If you prefer, simply serve the chicken with a crusty French bread for dipping into the sauce. If chicken breasts are very thick, however, pound them to an even thickness
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat the oil over high heat in a large sauté pan.
  • Season the chicken breasts with salt and pepper.
  • Add the chicken to the hot oil and brown 2 minutes per side.
  • Remove the chicken to a plate.
  • Add the garlic and sauté 30 seconds.
  • Add the brandy and scrape up the browned bits in the sauté pan.
  • Stir in the broth and mustard and whisk until the mustard is well mixed.
  • Return the chicken to sauté pan.
  • Cover the pan, reduce the heat to low and simmer until chicken is completely cooked, about 10 minutes.
  • Remove the chicken and keep warm.
  • Bring the liquid to a boil and cook 1 minute, or until the volume is reduced by 1/4.
  • Arrange the chicken on plates and top with pan juices.
————————————————————————————————–
Course; Chicken

Peach-Glazed Pork Chops

Peach-Glazed Pork Chops

Fruit and pork are a delightful duet. Add a little vinegar or lemon juice to fruit to prevent the sauce from tasting too sweet. When fresh peaches are in season, peel and slice two large fresh peaches for this recipe. Other times of the year, use frozen peach slices.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat the oil in a large sauté pan over medium heat.
  • Season the pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Add the pork chops in a single layer to the sauté pan and brown for 2 minutes per side.
  • Remove the pork chops from the pan and set aside.
  • Add the broth and cook over high heat scraping up browned bits from the pan.
  • Reduce the heat to low.
  • Stir together the peach jam, peaches, ginger, honey mustard, vinegar, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
  • Stir the peach mixture into the pan.
  • Return the pork to the pan and baste with the jam mixture.
  • Cover the pan and simmer for 15 minutes.

Notes & Wine Advice

Vary It!
Oranges and pork are also a delicious combination. Use a cup of orange marmalade and one navel orange, peeled and divided into segments. Taste the dish before adding the vinegar. Oranges may add just enough tartness. Also, try serving the pork and sauce over cooked egg noodles
————————————————————————————————–
Course; Fruit / Pork

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
Deel op Facebook Print Recipe

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.
————————————————————————————————–
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
Deel op Facebook Print Recipe

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.
————————————————————————————————–
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.
Deel op Facebook Print Recipe

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.
————————————————————————————————–
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
Deel op Facebook Print Recipe

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.
————————————————————————————————–
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
Deel op Facebook Print Recipe

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.
————————————————————————————————–
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
Deel op Facebook Print Recipe

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.
————————————————————————————————–
Course; Chicken / Meat