This creamy cajun shrimp dish is so tasty and quick to make.
You can adjust the spices to your liking.
You can also sub half the shrimp for raw bay scallops.
Creamy Cajun shrimp
Ingredients;
1 LB cleaned raw shrimp (16-20 to a LB size or smaller-leave on the tails)
1/2 cup heavy cream
3 TBLS butter
1 TSP fresh minced parsley
1 TBLS minced shallot
1 garlic clove minced
1/4 cup dry white wine
1 TBLS Paul Prudhomme’s seafood magic (adjust this up or down to your liking)
1/2 TSP cayenne pepper
a dash or two of smoked paprika
2 cups cooked white rice or whatever type you want
Directions;
In a large skillet add the butter, shallot, garlic and shrimp..
Sauté for just a minute or two.
Add the wine and cook it off for a few minutes.
Add all the other ingredients except the cream.
Bring it up to a simmer. Add the cream and stir a few more minutes. The sauce will thicken slightly.
Serve over the cooked rice as much as you like.
Pictured is on the light side.
This asparagus with pasta is a 10 minute prep and 15 minutes max to cook the pasta. I used linguine but you can use any kind of pasta you like; Penne, Rigatoni, Spaghetti, mix white pasta with spinach pasta for a more dramatic presentation.
Great for a work night supper.
Asparagus and pasta
Ingredients;
1 LB bunch of fresh asparagus, trim and discard the woody stems and steam for 5 minutes
1/2 LB pasta, cooked according to the box directions
3 TBLS unsalted butter
2 garlic cloves, minced
1 TBLS chopped parsley
juice of a 1/2 lemon
2/3 cup low sodium chicken or vegetable broth
dash of red pepper flakes
1/2 cup of heavy cream
Grated Parmesan cheese
Directions;
In a sauce pan add the butter and garlic and sauté for a few minutes.
Add all the other ingredients, except the cheese and simmer for a few minutes.
Pour over the cooked pasta, toss and sprinkle with the cheese and serve.
This Parmesan Cheese Crusted Scallops recipe takes just minutes to make.
If you buy frozen sea scallops they only take a short time to defrost in cool water.
Parmesan Cheese Crusted Scallops
Ingredients;
12oz-16oz sea scallops, rinsed with cold water and drained
1 egg, beaten
2/3 cup Italian flavored bread crumbs
1/3 cup shredded Parmesan cheese
1 TSP parsley, dried is fine
1/2 cup olive oil
Directions;
Coat the scallops in the egg and then into the bread crumb mixture. Place them on a plate. Once all are coated heat the oil in a 8″-9″ frying pan. Fry about 3-4 minutes on each side until golden brown.
Serve sprinkled with Parmesan cheese.
This Scallops Baked Italian Style recipe was developed by my brother-in-law, Sonny.
He was a fabulous chef. He would make this every Christmas Eve.
It will become a family favorite for you too.
Scallops Baked Italian Style
Ingredients;
12oz -16oz sea scallops
2/3 cup Italian flavored bread crumbs
6 TBLS unsalted butter, soft, but not melted
2 cloves of fresh garlic, crushed
1 TSP chopped parsley and a sprinkle
2 TBLS grated Romano cheese
Lemon slices for garnish
Directions;
Preheat oven to 400.
Place scallops in one layer in a lipped baking pan.
Mix all the other ingredients, except the lemon, and spread the paste like mixture over the scallops.
Bake for 15-20 minutes or until they are bubbling and the bread crumb mixture is lightly brown.
Garnish with lemon slices and a sprinkle of parsley.
This pork chop dish is ssoo tasty. The secret is not to over cook them. Just cook long enough to brown them and sauté for a few minutes more, they are done.
pork chops sautéed
Ingredients;
2-4 pork chops, about 1.25 LBS, I like French style rib cut
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
large sweet onion, sliced thick
1 shallot, minced
1 clove garlic, minced
1 sprig fresh rosemary & sage
1 TBLS capers
Directions;
Heat the oil med hot in a skillet large enough to accommodate the chops in one layer.
Place the chops in the pan and brown on both sides.
Add the shallot, onion, and herbs. Sauté for a few minutes and add the balance of ingredients and sauté a few minutes more.
This beef roast recipe is simple and very tasty. I used a sirloin tip roast but you can also use eye round or top round sirloin.
beef roast
Ingredients; 2.5LB – 3.5 LB beef roast olive oil salt and pepper 2 cloves garlic, mashed 1/4 cup dry red wine optional 1/2 cup beef stock
roast beef platter
Directions; Rub the roast with olive oil. Season with salt, pepper and mashed garlic. Sear the roast in a 450 oven or in a pot with a little oil or on a grill. Once seared place in a roasting pan on a rack or on top of thick sliced onions or carrots. Place a meat thermometer in the center. Bake at 325 for about 20 minutes per pound or until the thermometer reads your desired wellness. Remove from the oven and let the roast rest for about 15 minutes. Drain off the juices into a small pot and add 1/4 cup dry red wine. If there is not enough juices add the beef stock. Simmer for 10 minutes. Carve into thin slices and serve with the au jus.
This Greek Style Roasted Chicken is simple to make and has big flavors. The au jus is finger licking good. Use fresh herbs for the best results.
Greek style roasted chicken
Ingredients; 2 chicken breasts cut in half, 2 each; legs, thighs & wings. 2 TBLS each chopped; thyme, rosemary, parsley and oregano 5 fresh garlic cloves sliced 1/2 cup extra virgin olive oil 1 – 2 Lemons 1 cup low sodium chicken stock or broth 1/2 TSP salt 1/2 TSP black pepper
Directions; Squeeze the lemon and set aside the juice. Leave 1/2 a juiced lemon in the pan. Mix all ingredients together in a large bag and marinate for 1-3 hours. Place the chicken and all the marinade in a roasting pan. Preheat the oven to 400 and bake covered for 30 minutes. Uncover turning once for about 45 minutes or until a thermometer reads 165 and the chicken is browned.
***add oblong (baking type) potatoes cut into long wedges to the roasting pan tossed with the chicken**
This tagliatelle and mushroom recipe is a one pan wonder.
So delicious and quick to make.
Tagliatelle with Mushroom Sauce is one of those dishes that make you say “WOW” with the first bite!
Be sure to use a variety of only FRESH mushrooms.
Serve it as a main course or as an appetizer.
Tagliatelle with Mushroom Sauce
Ingredients;
12oz Tagliatelle, cooked as pkg indicates
1 1/2 LBS assorted fresh mushrooms such as porcini, chanterelle and morel, cleaned, trimmed and sliced
¼ cup extra virgin olive oil
3 TBLS unsalted butter
3 cloves of garlic, sliced thin
2 TBLS shallot, minced
1 rosemary branch
3 fresh sage leaves
salt and red crushed pepper to taste
1 1/2 cups chicken stock
1/4 cup heavy cream (optional)
1 TBLS fresh minced parsley
1/2 cup grated Parmesan cheese
Directions;
Boil the water to cook the pasta while preparing the mushrooms.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to soften and shrink. Then add the remaining mushrooms. Cook and stir until liquid appears in the pan. Then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes total.
Reduce the heat to medium, add the butter, and let it melt. Add the garlic, shallot, rosemary, sage and salt and pepper, sauté for 2 minutes. Add the chicken stock and optional cream and simmer until reduced by half, about 3 minutes.
Remove the sage leaves and rosemary.
Toss the cooked and drained pasta into the sauce (add a little pasta water if it appears to be dry) and serve sprinkled with Parmesan cheese and parsley.
This roasted Pork Tenderloin is a tender, easy and tasty recipe. 30 minutes to roast or grill.
Served with a baked apple and roasted red potatoes completes the tasty dish.
Pork tenderloin roast
Ingredients;
1 pound and a half plain pork tenderloin
1/4 cup olive oil
juice of one lemon
1 TSP lemon zest
2 cloves of crushed minced garlic
1 rosemary branch
4 sprigs of fresh thyme
1 TBLS Dijon mustard
black pepper to taste
Directions;
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, pepper, and mustard in a 1-gallon freezer bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight.
Heat oven to 400.
I like to sear it on the grill or frying pan then place it in the oven.
Pour some of the marinade over the roast.
Roast until thermometer reads 150. About 20-30 minutes.
Remove from oven.
Let it sit to rest for 10 minutes.
Slice 1/2 inch think slices and serve with pan juices.
This Pasta primavera with vegetables, is nutritious and delicious.
Feel free to make your own vegetable combination.
But try mine first before you invent your own.
Just be sure all the vegetables are fresh, not canned or frozen.
Pasta primavera
Ingredients;
3-4 TBLS virgin olive oil
1 small fresh zucchini, sliced 1/2″ thick
1 small eggplant, similar in size as the zucchini, sliced the same
1/2 cup diced sweet onion
1 clove garlic, crushed
2/3 cup sliced fresh mushrooms
1 small broccoli crown, diced, about 2/3 cup
2 plum tomatoes, diced
1/2 cup grated Parmesan cheese
1/2 LB Rigatoni pasta cooked according to the box directions and drained
Directions;
In a saute pan large enough to fit all the vegetables add the oil and heat to medium. Add all the veggies except the garlic.
Saute until they are soft.
Add the garlic to saute for 2-3 minutes.
Add salt and pepper if you like.
Toss with the cooked pasta and top with the cheese.
This grouper piccata dish just takes a few minutes to prepare but is very impressive. Feel free to change the fish to any firm fish you desire. I added a few jumbo shrimp to the dish.
Grouper piccata
INGREDIENTS;
4 grouper filets or sea bass or any firm fish filet you choose
Kosher salt (preferred) and freshly ground black pepper
3-4 jumbo shrimp if you like, prepare the same as filets
1/2 cup all-purpose flour
1 extra-large egg, beaten
3 TBLS Good olive oil
3 TBLS unsalted butter
1/3 cup freshly squeezed lemon juice, about 2 lemons
1/2 cup dry white wine
2 TBLS capers, drained
Sliced lemon, for serving
chopped fresh parsley, for serving
DIRECTIONS;
In a large skillet pan melt the butter and olive oil until it just begins to foam.
Season the flour with salt and pepper. Beat the egg. Place one filet in the egg and then in the flour, repeat.
Place the fish in the skillet and sear each side.
Remove the fish to a platter and add the balance of ingredients to the pan on high heat and deglaze the pan.
Add the fish and (shrimp if you are adding them) back into the skillet and let simmer for 4-5 minutes. Serve with lemon slices.
This Roasted Scallops with Citrus Butter recipe can be done in the oven on bake, broil or for a little smoky flavor on the grill.
Pictured was cooked on the grill in a pan.
Roasted scallops with Citrus butter
Ingredients;
1LB fresh sea scallops
2 TBLS melted butter
1TBLS olive oil
1 TSP lemon or orange zest
1 TBLS lemon juice
1 TSP minced parsley
Red pepper flakes or round black pepper to taste
Directions;
Place all ingredients (except the butter and lemon zest) into a bowl and toss to mix. Gently melt the butter and add the zest and stir for a few minutes. Add to scallop mix.
Place in a pan just large enough to hold the scallops.
Preheat the oven on 400 or broil or on the grill.
Place the scallops in the oven/grill and cook for about 10 mins
until the juices bubble up and then begin to reseed.
You can also let the flame char the scallops a little if you like the taste.
Adding a protein to one of my Summer Salads is easy and a Summer salad with grilled salmon is so delicious.
Pictured is my Summer Salad and I’ve added a piece of grilled Salmon to make it a meal. I coated the salmon with coarse ground black pepper, kosher salt and garlic powder. Grill for about 7-8 minutes on each side.
My buddy Brian gave me this recipe and I added my touch to it.
Leg of Lamb is a traditional dinner served on Easter Sunday for many religions and especially the Greeks and Italians. The marinade cuts the strong lamb taste and makes the roast much more pleasing to the pallet. Serve with any sides you like as the lamb lends itself to just about any side dish.
Ingredients;
Blend together…
¼ cup olive oil
¾ cup lemon juice
4 garlic cloves
******************
5LB leg of lamb
Marinate lamb over night with the above ingredients.
Preheat oven to 350.
Place the lamb in a roasting pan.
Spoon some of the marinade over the lamb and add 2 garlic cloves , sliced and placed in slits into lamb.
In the roasting pan add;
a branch each of fresh rosemary & thyme
6 potatoes quartered
Add water to pan if needed while roasting
Roast for 30 minutes per pound or until lamb temp is 165-170.
Baste often.
Serve with mint jelly.
Serves about 8 people
Beef burgers sound bland, however made with the right ground meat they can be just mouth watering good. I think simplicity is key. Be sure to buy good quality ground meat. Let the meat shine through.
beef burgers
Ingredients;
2 LBS ground beef, 80% lean. Fresh ground is best and if the butcher will do it for you a mix of chuck and the filet of beef is a great combo.
Toppings;
Sauteed sweet onions
Cheddar, Swiss or whatever you enjoy
Pickle slices
Cooked bacon
BBQ sauce
Avocado slices
Sliced fresh tomato
Roasted red peppers or hot cherry peppers
Brioche burger buns (most supermarkets and Aldi’s carry them)
Directions;
Have all the toppings you want cooked or ready to be used.
Divide the beef into 4 portions. Gently and I mean gently form the portions into flat even discs. This will leave the air in the meat. Pounding them into burgers just makes them tough.
I highly recommend you grill them on an open fire. Medium is best for being cooked enough but still have plenty of juice. You’ll have to take a peek the first time you grill to see how long your grill takes to cook them to perfection.
Place the cheese on top and the buns cut side down on the grill a few minutes before removing them from the grill.
Top with whatever pleases you and enjoy the mouth watering burgers.
**serve them with my baked beans, any of my salads and a slaw
This classic southern chicken and herb dumpling recipe is a belly warming dish.
I’ve made the dropped type of dumplings for this recipe.
Also used are the rolled out dough dumplings that you cut into fat strips.
Whatever dumpling you choose your family and friends will ask for second helpings.
Chicken and herb dumplings
Ingredients;
3 TBLS olive oil
6 boneless chicken breast, about 3 1/2 LBS
4 large carrots, peeled and cut int 1″ pieces
2 large celery stalks, cut into 1/4″ slices
1 med onion, diced
1 cup plus 2 TBLS flour
2 TSP baking powder
1 1/2 TSP dried herb mix such as Provence or Italian herbs
1 TSP salt
1 large egg
1 1/2 cups whole milk
2 cups water
14oz can low sodium chicken broth or stock
1/4 TSP ground black pepper
10oz frozen baby peas
Directions;
In an 8qt pot or dutch oven with a lid add half the oil and brown in batches the chicken on all sides. Remove the chicken and add the balance of the oil and saute the carrots, onion and celery until soft, about 10 minutes.
In the mean time make the dumpling; mix together 1 cup of the flour, herbs, baking powder and half the salt. In another cup mix 1/2 cup milk and the egg. Add together the flour mixture and egg mixture and stir with a fork until just combined, don’t over mix it. Set aside.
Return the chicken to the pot and add the water, broth, pepper and remaining salt. Bring it up to a boil.
Reduce the heat to a low simmer and place 12 heaping tablespoons of the dumpling mixture on top. Cover and let cook for about 15 minutes.
Remove the veggies, dumplings and chicken from the pot onto a serving platter.
In a cup mix together the 2 TBLS flour and 1 cup of milk. Stir into the pot of broth and bring to a simmer adding the peas. Simmer for 5 minutes or so until it thickens a bit. Pour the sauce with peas over the chicken with veggies platter.
This is a one pan wonder. I’m not a fan of most casseroles but this Baked Pork Chop Casserole is too delicious to turn down.
Great for a crowd.
Baked pork chop casserole dinner
Ingredients;
6-8 thin cut pork chops with bone in or boneless chops
1/2 stick (1/4 cup) butter
2 large onions, sliced thin
3-5 Yukon gold potatoes, peeled and sliced thin**
14oz can beef stock
1/4 cup dry red wine
Salt & pepper to taste
Baked pork chop casserole
Directions;
Preheat oven to 350.
In a large skillet brown the pork chops in the butter.
Remove from pan and add the onions. Cook until slightly brown. Remove the onions and add the wine to deglaze the pan then the beef sock.
Bring to a boil scrapping the pan juices for a few minutes.
In a large casserole or roasting pan place a layer of pork chops, then a layer of potatoes and then a layer of onions. Pour the stock/pan juices over the casserole.
Cover with foil or a lid and bake for 45 minutes.
**I used a mandoline, which is a slicing blade mounted on a guide to slice veggies and fruit evenly. It takes just a few minutes and the plastic one I bought at Aldi’s with 3 blades for $10 is dishwasher safe.
This spicy peanut sauce is delicious and can be served over cooked won ton’s or any cooked Asian style noodle. It’s origin dates back to Indonesia. But many Asian countries have their own adaptation.
Makes a great appetizer. Adjust the spice to your liking.
Pictured is over won ton dumplings.
Spicy peanut sauce
Ingredients;
1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 TBLS rice vinegar (not seasoned)
2 TBLS finely chopped garlic
2 TBLS grated peeled fresh ginger root
1 1/2 TSP Asian chili paste* or hot oil or to taste
1 TSP hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
2 scallions, sliced
*available at Asian markets, some specialty foods shops, and supermarkets
Directions;
In a mini chopper or processor combine all ingredients except the scallions and chili paste/hot oil. Process until smooth.
Pour over warm won ton dumplings or cooked Asian noddles.
Sprinkle with the scallion and chili paste/hot oil to taste.
This scallops and lobster oreganata recipe is a classic Italian dish served especially on Christmas Eve. You can use the breadcrumb mixture on just about any type of shellfish or flat fish.
Scallops and Lobster Oreganata preparation
Ingredients;
1LB raw scallops, the large sea type are best for this recipe
2 raw lobster tails cut in half lengthwise
1 cup breadcrumbs, seasoned or not
1/4 cup grated Romano cheese
1 TSP dried or fresh oregano, minced
1 small clove garlic, mashed
1/2 tsp lemon zest from one lemon
2 TSP fresh parsley, minced
1/4 cup extra virgin olive oil + extra for drizzle
1/4 cup dry white wine
Salt & pepper to taste
Scallops and Lobster Oreganata
Lobster tails Oreganata
Directions;
Preheat the oven to 425.
Choose an ovenproof pan large enough to fit the shell fish in one layer.
Drizzle some oil and add the wine to the oven pan until it is coated.
Mix together the remaining ingredients, except the shell fish, until it looks like wet sand. Place the shell fish in the roasting pan in a single layer. Spoon the breadcrumb mixture over each piece. Drizzle with oil and bake at 425 for 8-10 minutes until the shell fish is white and no longer transparent. Turn onto broil if you need to lightly brown the breadcrumbs.
Squeeze a lemon over the fish and serve.
This Chicken with Sun Dried Tomatoes and Mustard Cream Sauce recipe is in a delicate sauce and just a hint of mustard. Sooo tasty and an easy one pan dish.
Chicken with Sun Dried Tomatoes and Mustard Cream Sauce
Ingredients;
4 boneless, skinless chicken breasts, pounded thin
1/4 TSP salt
1/4 TSP pepper
2 TBLS olive oil
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream
2 TBLS grainy mustard
2 TBLS sun dried tomato slices
Directions;
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine and broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and sun dried tomatoes. Cook, whisking, until thickened, about 2 minutes. Add chicken and simmer a few more minutes.
Pour any accumulated chicken juices from plate into sauce.
Serve with sauce poured over the chicken.
This lamb recipe has a marinade that compliments the lamb perfectly.
rack of lamb
rack of lamb
lemon and herbs
rack of lamb
Ingredients;
Rack of French cut baby lamb chops, 5-7 ribs or 5-7 loin lamb chops
3 cloves of fresh garlic, mashed
1-2 sprigs each of rosemary, thyme and sage
Juice of one lemon
4 TBLS virgin olive oil
Directions;
Blend all but the lamb in a mini processor or blender.
Place in a freezer bag with the lamb for 2 to 8 hours in the refrigerator. Remove the lamb and grill or broil while basting with the marinade until the lamb is done to your liking; rare, med rare, med. I don’t recommend cooking the lamb to well done.
Use a meat thermometer placed in the thick part of the meat to help with the temperature.
Classic is to serve it with mint jelly.
Brunswick Stew is a traditional dish, popular in the Southern states and usually includes a tomato base, local beans, vegetables, and originally small game meat.
Most recently its made with chicken or pork.
A great stew for the cold weather and freezes very well too.
brunswick stew
Ingredients;
1 large onion, chopped
2 garlic cloves, minced
2 TBLS vegetable oil
1 can Campbell’s beef consume
2 pounds boneless chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 cup frozen baby lima beans
1 cup frozen baby peas
one large red or Yukon gold potato, cubed
1 (12-oz.) bottle chili sauce
1 TBLS brown sugar
1 TBLS yellow mustard
1 TBLS Worcestershire sauce
1/2 TSP coarsely ground pepper
1 LB chopped barbecued pork brisket (without sauce)
1 TBLS fresh lemon juice
Hot sauce (optional)
Directions;
Sauté onions and garlic in hot oil in a 7.5-qt. pot or Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef consume and 2 cups water, and add to pot/Dutch oven. stir in chicken and next 11 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. stir in pork brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.
This all veggie chickpeas and potato stew is great as a main course or a side dish.
It’s origins are from the southern Mediterranean region of Europe.
Make extra because it does freeze well.
Chickpea and potato stew
Ingredients;
2 TBLS olive oil
1/2 large onion, diced
2 cloves fresh garlic, mashed and minced
1 TBLS tomato paste
2 TBLS Baharat seasoning, available in most spice shops or upscale markets or blend and save your own which is a mixture of ground;
3 parts coriander seeds.
3 parts cinnamon.
3 parts cloves.
4 parts cumin seeds.
1 part cardamom pods.
3 parts nutmeg.
6 parts paprika.
15oz-18oz can of diced tomatoes
1 LB of red skin potatoes, cut into bite size cubes
2 1/2 cups of chickpeas, rinsed if canned OR 1/2LB dry if cooked according to the bag directions.
Salt & pepper to taste
Minced fresh mint for garnish
Directions;
In a 5QT pot over med heat add the oil and onion and saute a few minutes. Add the garlic and saute another 2 minutes. Add the tomato paste and all the spices. Stir for a few minutes to blend and then add the diced tomatoes. chickpeas and potatoes. Add a cup of water or vegetable broth. Stir and cover on low heat for 15 minutes or until the potatoes are cooked. Adjust the spices to your liking adding more if desired. Serve garnished with mint on top
This easy Chicken Taco crock pot style recipe is delicious. Put it together in the crock pot and come home to a nearly complete meal. I served it with herbed white rice and sliced avocado.
Chicken tacos
Ingredients;
2 LB boneless/skinless chicken
1 large onion, diced
26oz-28oz can diced tomatoes
1 jalapeno pepper, seeded and sliced
1 packet chicken taco seasoning
1/2 TSP dried cilantro
Salt & pepper to taste
Directions;
Cut the chicken into 1″ pieces. Place all ingredients into crock pot and cover.
Cook on high for 3-4 hours or low for 4-5 hours.
Use two forks to shred the chicken. Serve in hard or soft taco shells.
Serve with shredded cheese, fresh jalapeno, avocado or whatever pleases you.
This Chicken Francese recipe is a one pan dish.
It’s of European origin. Veal cutlets can be used instead of chicken.
So flavorful and easy to make.
The delicate lemon and butter sauce just pleases your pallet.
Chicken francese
Ingredients;
6 skinless, boneless, chicken breast cutlets OR veal, pounded thin, about 1/4″
1 cup all-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1 TBLS shallot, minced
1/2 cup dry white wine, like Pinot Grigio
1 cup chicken stock
1/2 lemon, juiced
2 TBLS unsalted butter
1/4 cup fresh parsley, chopped
Directions;
Place some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, beat the eggs with 3 TBLS of water to make an egg wash.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices and shallot into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, stock and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 5 minutes to heat the chicken through.
Garnish with chopped parsley before serving.
This classic Beef Bourguignon dish originated from the Burgundy region of eastern France as a pauper’s dish. The French Stew Braised in Red Wine recipe evolved into an international favorite.
Beef Bourguignon
Once you have it together for the simmering it can easily be placed in a crock pot to complete the cooking process.
Serve it with mashed potatoes, egg noodles or rice.
Beef Bourguignon dinner
Very important to sear the meat and deglaze with the wine to develop the rich taste.
Ingredients;
1 TBLS good olive oil
3 thick slices bacon, diced, applewood smoked is preferred
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 LB carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 TSP chopped garlic (2 cloves)
1/2 cup Cognac (optional)
2 cups dry red wine such as Cote du Rhone or Cabernet
2 cups beef stock or more, low sodium is best
1 TBLS tomato paste
1 TSP fresh thyme leaves (1/2 tsp dried)
2 TBLS unsalted butter at room temperature, divided
2-3 TBLS corn starch
1 pound frozen whole pearl onions
1 pound fresh mushrooms trim the stems, caps sliced thick
Directions;
Heat the olive oil in a large pot or Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large bowl.
Dry the beef cubes with paper towels and then sprinkle them with
salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the bowl with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots and sliced onions in the fat in the pan and cook
for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot with the juices. Add the wine plus enough beef stock to almost cover the meat, reserving 1/2 cup of stock. Deglaze the pot scrapping the bits of meat residue from the bottom of the pot. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and let simmer on low for 2 hours or until the meat and vegetables are very tender when pierced with a fork.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew along with the pearl onions.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Combine the cornstarch and reserved stock. Remove the meat and veggies to a lipped serving platter. Add the cornstarch mixture to the pot, turn the heat up to med and stir until the gravy thickens slightly. Season to taste
