Sunday, January 30, 2011

Steak and Salad with Vinaigrette

1&1/2 pounds of beef shell steak
1/3 cup EVOO and some for drizzling
grill seasoning
1 tbs worcestershire sauce
2 teaspoons dijon mustard
3 tbs red wine vinegar
salt and pepper
4 cups romaine

Drizzle some EVOO over the steaks and coat with the grill seasoning.  Place the steaks onto an already hot skillet.  Cook the steak for 3 minutes on each side and then let rest for 10 minutes. 

In a bowl, mix the worcestershire, mustard, and the red wine vinegar.  Stream in the EVOO.  Mix with the lettuce.


Thursday, January 27, 2011

Seared Tuna Steaks with Grape Tomatoes and Garlic Chips

4 tablespoons of EVOO, plus some for drizzling
5 large garlic cloves, very thinly sliced
3 celery ribs, finely chopped
1 large pinch of red pepper flakes
salt and pepper
4 6-ounce tuna steaks, about 1&1/2 inches thick
3/4 cup white wine
1&1/4 cups chicken stock
1 pint grape tomatoes
1/2 cup flat-leaf parsley
juice of 1/2 lemon

Place a skillet on the stove top and add the 4 tbs of EVOO.  Add the sliced garlic and on medium heat, brown the slices.  Remove the slices to a place lined with paper towels. 

Turn the heat up and add the celery, onion, red pepper flakes, salt, and the pepper.  Cook for 5 minutes.  

While the celery and onions are cooking, place a large skillet over high heat.  Make sure the tuna steaks are dry, and then drizzle with EVOO and salt and pepper.  Add to the hot skillet.  Cook on one side for 2 minutes and then flip, reducing the heat to medium.  5 minutes for rare, 7 minutes for medium. 

Add the white wine and chicken stock to the celery and onions.  Bring to a bubble and let cook a few minutes.  Add the grape tomatoes and continue to cook.  Add the parsley, garlic chips, and lemon juice, make sure to stir to distribute.  


Friday, January 21, 2011

Chicken with Roasted Red Pepper, Chorizo, and Sweet Pea Sauce

2 tablespoons of EVOO
1 large onion, chopped
salt and pepper
1/2 cup chicken stock
4 boneless, skinless chicken breasts
1/2 tablespoon smoked sweet paprika
1 teaspoon dried thyme
3/4 pound of chorizo (I removed the casings and mashed it up in the skillet)
2 large garlic cloves
1/2 small carrot, peeled and grated
2 jarred roasted red peppers, chopped
1 10 ounce box frozen peas
1/4 cup fresh parsley

Preheat a large skillet over medium-high heat with 2 tablespoons of EVOO.  Season the chicken breasts with the paprika, salt, pepper, and the thyme; add the season chicken to the skillet.  Cook the breasts for 5 to 6 minutes on each side, or until cooked through.  

Remove the chicken from the skillet and place on a plate.  Cover the chicken with aluminum foil.  Put the skillet back over medium-high heat and add the Chorizo.  Cook the chorizo for 2 to 3 minutes, stirring frequently and then add the onion, garlic, carrot, and the roasted red peppers to the skillet.  Season with salt and pepper and cook, always stirring for about 3 minutes.  Add the chicken stock, peas, and parsley and cook for another 2 minutes to warm up the peas.  

Serve the chicken and chorizo together. 

Honestly, I would not make both the chicken and the chorizo together again.  SO MUCH FOOD, and the chorizo is tasty enough as it's own meal.  

Tuesday, January 18, 2011

Sexy Surf and Turf

4 Tenderloin Steaks, 1 inch thick
8 Large diver sea scallops
salt and pepper
1 large shallot, chopped
2 garlic cloves, chopped
1/4 cup sweet vermouth
2 tablespoons butter
1 lb asparagus
juice of 1/2 lemon

Put a little bit of the EVOO on each side of the steaks and put them in an already hot skillet.  Cook the steak on each side for 3 minutes for medium rare, 4 minutes for medium to medium well.  Put the cooked steaks on a place and return the skillet to the heat.

Make sure the scallops are dry and then put a little bit of the EVOO on them.  Season with salt and pepper.  Cook the scallops for 2 to 3 minutes on each side. 

Add 1 inch of water to another skillet and bring to a boil.  Add the asparagus and boil for 2 to 3 minutes, or until they are bright green and tender. 

In the same skillet as the steak, add the shallot and cook for 2 minutes.  Add the sweet Vermouth and let it reduce by half.  Add the butter. 

Put the sauce on the steak and then place the scallops on top of the steak.  Remove the asparagus from the water and squeeze the lemon juice on it.  ENJOY!

Friday, January 7, 2011

Chicken Sausage, Pepper, and Onion

4 Fresh Chicken Sausages, (I used Turkey Sausages, they were out of chicken)
2 tablespoons EVOO
1/3 cup chicken stock
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, sliced
3 garlic cloves, chopped
salt and pepper
1 cup giardiniera (Italian pickled vegetable salad)
a handful of fresh flat leaf parsley
1/2 cup fresh basil
zest of 1/2 lemon

So Pretty!

Place the chicken (turkey) sausages in a large skillet and add 1 inch of water.  Prick the sausages.  Add 1 tablespoon of the EVOO to the skillet, once around the pan.  Bring the water to a boil, then reduce the heat a little.  Allow all the liquid to cook away, then brown and crisp the casings, 10 to 12 minutes total.  Deglaze the pan with the stock and cook it off, 1 minute.  Remove the sausages to a platter.

Add the remaining 2 tablespoons of EVOO to the skillet.  Add the peppers, onions, and garlic, season with salt and pepper, and cook for 10 minutes, or until tender. 

Place the giardiniera, parsley, basil, and lemon zest in a food processor and grind them into a relish.

Slice the sausages on an angle.  Add peppers and onions and relish to plate.  ENJOY!

Wednesday, January 5, 2011

Salmon Bunless Burgers with Caesar Slaw

1 14-ounce can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
a handful of fresh flat-leaf parsley, finely chopped
zest and juice of 1 lemon
3 garlic cloves, finely chopped
3/4 cup Italian Bread Crumbs (I know, not paleo, but its only a little)
salt and pepper
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup EVOO, plus 2 tablespoons
2 romaine lettuce hearts, shredded
1 head radicchio, (I used red cabbage) shredded

In a bowl, combine the flaked salmon, egg whites, parsley, the lemon zest, two thirds of the chopped garlic, the bread crumbs, and lots of black pepper and a little salt.  Form 4 large patties or 8 mini patties.

Juice the lemon into a salad bowl - get it all!!  Add the remaining garlic, Dijion mustard, and Worcestershire.  Whisk in about 1/4 cup EVOO.  Add lots of black pepper, no salt.  Add the shredded lettuces to the bowl and toss to coat evenly.  Now, season the slaw with salt to taste, if necessary.

Preheat the 2 tablespoons of EVOO, twice around the pan, in a nonstick skillet over medium to medium-high heat.  Cook the salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. 

Serve the salmon bunless burgers atop a mound of the Caesar slaw.


Tuesday, January 4, 2011

Teriyaki Chicken with Warm Ginger-Carrot Slaw

1 1/2 lbs chicken breast cutlets
1/3 cup teriyaki sauce
4 tablespoons vegetable oil
1 rounded tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1 small Savory cabbage, about 1 1/2lbs
1 bunch scallions, trimmed
1 cup snow peas
1/4 cup of honey
3 tablespoons pickled ginger, drained and thinly sliced (found on the Asian food aisle)
2 cups shredded carrots
salt and pepper

In a large plastic food storage bag, combine the chicken cutlets with the teriyaki sauce, 2 tablespoons of the oil, and the grill seasoning.  Close the bag and press to coat the chicken evenly.  Let the chicken stand for 15 minutes.

Preheat skillet to medium heat.

Cut the cabbage into quarters and cut away the core.  Shred the cabbage with a knife and set it aside.  Cut the scallions into 3-inch lengths, then pile them lengthwise and julienne them into thin strips.  Pull the threads from the ends of the snow peas and julienne them into thin strips, lengthwise, like the scallions.

Drizzle the honey into a small bowl.  Add the vinegar and combine with a fork.  Pat the chicken cutlets dry and place them on the skillet and cook for 3 minutes on each side.

Heat a nonstick skillet over high heat.  Add the remaining 2 tablespoons of oil, twice around the pan.  Add the pickled ginger and the carrots and stir-fry for 2 minutes.  Add the cabbage and stir-fry for 2 minutes more.  Fluff and toss the veggies with tongs so they stay dry and crisp while cooking.  Add the scallions and snow peas and stir-fry for another minute.  Add the honey and vinegar combination, pouring it all around the pan in a slow stream.  Cook the liquids down for 30 seconds, then turn off the heat.  Continue to toss the slaw and season it up with salt and pepper to taste. 

Thinly slice the chicken on the diagonal.  Mound up one fourth of the slaw on each place and place the sliced chicken alongside, edging its way up the slaw salad.  Serve immediately.

Turkey Sausage Bunless Burgers with Peppers and Onions

1 lb of ground turkey breast
1 teaspoon fennel seeds
2 garlic cloves, finely chopped
salt and pepper
handful of flat-leaf parsley, finely chopped
1 teaspoon red pepper flakes
2 tablespoons EVOO
1 red bell pepper, seeded and sliced
2 cubanelle peppers, seeded and sliced
1 large onion, sliced

In a medium bowl, combine the turkey, fennel, chopped garlic, salt and pepper, parsley, and red pepper flakes.  Mix well and form 4 patties.

Heat 2 nonstick skillets over medium-high heat, add a tablespoon of EVOO, once around the pan, to each pan.

Add the patties to one skillet and the peppers and onions to the other.  Cook the patties for 2 to 4 minutes on each side.  Cook the peppers and onions until tender, 6 to 7 minutes.  Season the peppers with salt and pepper.

Place patties and peppers and onions on place and enjoy!


Monday, January 3, 2011

Chicken Caesar Bunless Burgers

1 lb ground chicken breast
2 garlic cloves, finely chopped
salt and pepper
1 tablespoon Worcestershire sauce
a handful of flat-leaf parsley, chopped
zest of 1 lemon plus juice of 1/2 lemon
4 tablespoons EVOO
1 teaspoon dijion mustard
1 romaine lettuce heart, chopped
2 plum tomatoes, thinly sliced

In a bowl, combine the ground chicken, finely chopped garlic, a pinch of salt, a generous amount of pepper, the Worcestershire, parsley, and lemon zest.  Score the mixture and form 4 oval, rather than round patties.

Heat a large nonstick skillet with 1 tablespoon of the EVOO, once around the pan, over medium-high heat.  When hot, add the chicken patties and cook for 3 to 4 minutes on each side.

In a large bowl, combine the Dijon, lemon juice, and the remaining 3 tablespoons of EVOO with salt and pepper.  Toss the romaine in the dressing. 

Place the lettuce and tomato on plate with a Chicken Caesar Burger.  Enjoy!

Saturday, January 1, 2011

Chicken with Scallion-Lime Sauce

3 tablespoons of EVOO
1 teaspoon dried thyme
zest and juice of 1 lime
Salt and Pepper
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
3 bunches of scallions, about 15, roots trimmed, sliced
1/2 cup chicken stock
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons butter

Preheat a large skillet over medium-high heat.  While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish.  Add the chicken breasts and coat thoroughly in the mixture.  Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through.  Transfer the chicken to a plate and cover it loosely with aluminium foil.  Return the skillet to the heat; add the remaining tables of EVOO.  Add the garlic, red pepper flakes, and coriander.  cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly.  Add the lime juice and chicken stock and continue to cook for about 2 minutes.  Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted. 

To serve, slicke the chicken on a slight angle.  Pour some scallion-lime sauce over each chicken breast. 


Chicken Sausage and Egg Sammies

3 tablespoons of EVOO
1/2 small onion, finely chopped
2 large jarred roasted red peppers, well drained
1 lb of ground chicken
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 teaspoon ground allspice
1 teaspoon fennel seeds
4 eggs
Salt and Pepper

Place a medium nonstick skillet over medium heat and add 1 tablespoon EVOO, once around the pan.  Add the onions to the hot pan and cook 2 to 3 minutes.  While they cook, chop the roasted red peppers.  Add the chopped pepper to the onions and combine, then transfer to a medium bowl to cool. 

When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seeds.  Combine thoroughly then form the mixture into 4 large, think patties.  Return the skillet to the stove over medium-high heat and add another tablespoon of EVOO.  Cook the patties until golden on both sides, 8 minutes total.  Transfer the patties to a plate and tent with foil to keep them warm.  Return the skillet to the heat.  Add the remaining tablespoon of EVOO, reduce the heat to medium low, then add the eggs.  Season the eggs with salt and pepper and fry for 2 to 3 minutes on the first side, then flip and cook to desired doneness, over easy to over hard.  

Place a fried egg on each of the chicken sausage patty and serve hot.  


Turkey Burgers with Horseradish

1 package ground turkey breast (1.3lbs)
2 rounded tablespoons prepared horseradish
2 scallions, finely chopped
1 rounded palmful grill seasoning, such as McCormick's Montreal Steak Seasoning
extra-virgin olive oil
spicy brown mustard
1 can of whole-berry cranberry sauce
romaine lettuce leaves

Heat a nonstick skillet over medium-high heat

In a medium bowl, mix together the meat, horseradish, scallions, and grill seasoning.  Form 4 patties and drizzle them with EVOO.  Cook the burgers for 5 to 6 minutes on each side.  When done, place burger on plate and top with mustard.  Put lettuce and cranberry sauce on plate as sides.  Enjoy!