Friday, July 31, 2009
Sweet-n-Sour Pork Chops
Recipe courtesy Robin Miller
1 tablespoon sesame oil
Salt and ground black pepper
4 (4-ounce) boneless pork loin chops
1 cup apricot preserves
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh ginger
1/4 cup chopped scallions
Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.
Wednesday, July 29, 2009
3 cups canned Cannellini white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling
Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
Sunday, July 26, 2009
This family owned sub shop has been around since 1961 and makes a delicous NJ style sub sandwich - one of the best around. Keyport is a 1.4 square mile town on the Raritan Bay in Monmouth County. This tiny town has lots of great eating and I do mean great! Other great Keyport eats to definitely check out:
Saturday, July 25, 2009
Wednesday, July 22, 2009
Adapted from Food and Wine
1 pound tomatoes, cored and finely chopped
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
2 teaspoons kosher salt
1 small red chile, seeded and minced
1/3 cup extra-virgin olive oil
12 ounces linguine
3 baby zucchini, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil.
In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.
Tuesday, July 21, 2009
2 quarts whole milk (8 cups)
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth (I used cheesecloth from Wegmans) and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Monday, July 20, 2009
1 lb. bay scallops
1 lb. fettucine
1/4 cup extra virgin olive oil
3-4 cloves minced garlic
2 medium zucchini diced
28 oz. can diced tomatoes (undrained)
1/2 cup white wine
3/4 tsp. salt
1/2 tsp. crushed red pepper flakes
handful chopped fresh basil
1/4 cup freshly grated parmesan cheese
Prepare the pasta according to the directions. Meanwhile, in a large saute pan, heat the olive oil. Saute the minced garlic in the olive oil being careful not to burn the garlic. Once the garlic is softened and is starting to sizzle add the zucchini, salt and red pepper. Saute the zucchini for approximately 8 minutes stirring frequently. Next, add the tomatoes and the wine. Simmer until the zucchini is tender and the sauce liquid is reduced to a nice consistency. Add the scalllops into the pan and cook until opaque and just cooked through. Toss the sauce with the fettucine. Add the basil and parmesan. Serve immediately. Enjoy!
Adapted from: Allrecipes.com
Sunday, July 19, 2009
Saturday, July 18, 2009
Monday, July 13, 2009
Shrimp with Basil-Garlic Butter
12 jumbo shrimp (3/4 pound), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil
Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp until just done. Transfer shrimp to a bowl with a slotted spoon. Add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper. Toss shrimp into the pan and coat with the sauce.
Adapted from Gourmet May 2000
Henrys End Restaurant Brooklyn, NY
Sunday, July 12, 2009
Black Bean Tacos with Feta and Cabbage Slaw
1 can (15-ounce) black beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
5 white or yellow corn tortillas
1 tablespoon lime juice
5 teaspoons olive oil, divided
2 cups coleslaw mix
2 scallions, chopped
1/3 cup chopped fresh cilantro
Ground black pepper, to taste
Hot sauce, to taste (I use Frank's Red Hot)
1/3 cup crumbled feta cheese
1. In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.
2. In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.
3. In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.
4. Fold the tacos in half, then cook for about another minute per side, or until golden brown.
5. Fill each taco with a quarter of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce.
Recipe Source: Bon Appetit Magazine (February 2009)
by the Bon Appetit Test Kitchens
Friday, July 10, 2009
The onion rings are so super easy and will rival the best you can get out. It is the kind of recipe that I kind of hate, yet love. Seems semi-homemade-esque. Sorry Sandra Lee but I just never really got your whole food philosophy. Well I digress...
Boxed pancake batter (I used Aunt Jemima)
- Prepare according to instructions except substitute beer for the milk (how can you go wrong?)
- Slice vidalia onions thickly
- Toss in dry pancake mix
- Next, coat sliced onions in beer batter
- Fry until golden in vegetable oil
Thursday, July 9, 2009
Stayed late at work and have lots going on, so tonight's dinner was fast, spicy (and late)! I had chicken on hand plus a huge bag of fresh picked green beans ($2 at Samaha's!) - and yes still more zucchini... So I made buffalo chicken sandwiches with a side of garlic and red pepper sauteed vegetables. Really fast, delicious and fairly healthy (sans the pan fried chicken and butter). Great for satisfying fast food cravings - way cheaper, healthier and soooo good!
For the chicken:
1 lb. trimmed boneless, skinless chicken breast (sliced thinly)
flour for dredging
1/4 tsp. cayenne pepper
salt and pepper
1 egg beaten with a tsp. water
1 cup panko bread crumbs
Season flour with salt, pepper and the cayenne. Dredge the chicken in the flour. Dip in the egg wash and then coat with the panko. Pan fry in hot peanut oil until golden brown and cooked through.
For the sauce:
2 tbsp. butter
1 cup hot sauce ( I used Frank's Red Hot)
Melt the butter, combining with the hot sauce. Coat the cooked chicken with the hot sauce. Serve on a toasted roll with lettuce (I used mesculin), sliced tomatoes, blue cheese dressing and pickles.
Sauteed Garlic and Red Pepper Vegetables
1/2 lb. green beans trimmed
2 zucchini sliced and halved
2 tbsp. extra virgin olive oil
2 cloves minced garlic
1/2 tsp. red pepper flakes
salt and fresh ground pepper
I steamed the prepared vegetables in the microwave for 6 minutes. I then heated the olive oil in a saute pan, added the garlic and sauteed until softened. Next I added the steamed vegetables red pepper flakes, salt and pepper. Sauteed until crisp tender. Then we ate! Really good!
Tuesday, July 7, 2009
I got a very late start on dinner tonight. What ingredients do I have on hand? Chicken, pork chops, zucchini, lemons, red onion, tomatoes, potatos, cucumbers, green beans and OH fresh mint. Yes, I also have pita bread. Greek it is! Must avoid zucchini - just for today - we have been overloaded... Got it - Chicken Souvlaki on pita with tzatziki. Unfortunately, I didn't have any kalamata olives on hand. I substituted plain old black olives - still good. Oh, if I only had stopped at the Greek store in Kenilworth! Love that place! http://www.eatgreek.com/ Think 30 kinds of olives and galaktoboureko....Well, soon. I also made some Alexia waffle fries (courtesy of Costco) - a little fresh lemon juice and feta - voila, easy, Greek style fries. I will definitely make this again once NJ tomatoes are here. Greek Night- fast, healthy, delicious - OPA!
4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
Heat oven to 200° F. Wrap the bread in foil and place in oven.In a medium bowl, combine the tomatoes, onion, Feta, and olives.In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.
I did not make the cucumber sauce above. Instead, I made my favorite tzatziki recipe (below). So good. I also grilled the chicken (on skewers).
½ English cucumber, peeled, seeded, and grated (¾ cup) (drain well)
½ cup plain yogurt, preferably whole milk yogurt (Greek yogurt)
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper
Monday, July 6, 2009
Thursday, July 2, 2009
Indian Spiced Chicken Burgers