Tuesday, February 8, 2011

Bunless Moon Burgers with 'Shrooms

2 pounds ground sirloin
1 tablespoon worcestershire sauce
1 shallot, finely chopped
salt and pepper
2 tablespoons EVOO
2 tablespoons butter
1 pound of mushrooms, sliced
1/2 small union, chopped
2 large garlic cloves, chopped
1/2 cup chicken stock
1/4 cup parsley
1/2 cup basil
1 small bunch arugula, washed and trimmed
1 red beefsteak tomato
1 yellow beefsteak tomato

Combine the ground sirloin, worcestershire sauce, and chopped shallots.  Divide the meat into four equal patties or eight smaller patties.  Season with salt and pepper and cook on each side using the EVOO, until done to the desired temperature.

In a 2nd skillet, add 2 tablespoons of EVOO and the butter.  Once melted, add the mushrooms.  Do not stir until they are brown.  Then add the onions and the garlic.  Keep stirring for about 2 minutes and then add the chicken stock.  Add the parsley and season with salt and pepper. 

Put some arugula on the plate, topped with a slice of tomato and basil.  When the burgers are done, put on plate and add mushrooms.


Monday, February 7, 2011

Chicken, Chorizo, and Hominy Stoup

2 tablespoons EVOO
1/2 pound of chorizo, casings removed, cut in half lengthwise, and cut thinly
1 teaspoon ground cumin
1 teaspoon groun coriander
1 bay leaf
1 large onion, chopped
3 large garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
salt and pepper
1/2 bunch of kale, washed and trimmed, chopped
1 15 ounce can hominy
1 quart chicken stock
1&1/2 to 2 pounds of chicken tenders, cut into bite sized pieces

Preheat a soup pot over medium-high heat with the EVOO and add the chorizo.  Cook for about 2 minutes and then add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper.  Cook for about 5 minutes. 

Add the kale, hominy, and the chicken stock.  Bring that to a boil and simmer for 10 minutes.  Add the chicken pieces and simmer for an additional 5 or until the chicken is cooked through.  Remove the bay leaf.


Friday, February 4, 2011

Warm Chopped Chicken Piccata Spinach Salad

6 chicken breast cutlets
salt and pepper
3 tbs EVOO
1 tbs butter
2 shallots, chopped
3 garlic cloves, chopped
1/2 cup dry white wine
3 tbs capers, chopped
juice of 1 lemon
2 pounds of spinach

Season the chicken with salt and pepper.  Heat a skillet to medium high heat and then add 2 tbs of the EVOO.  When heated, add the chicken and cook 3 minutes on each side until cooked through.  Remove and let cool. 

In the same pan, add 1 tbs of EVOO and melt the butter.  Add the shallots, garlic, and capers.  Cook for about 5 minutes and then add the white wine.  After about 30 seconds, add the juice of the lemon and then the spinach.  As the spinach wilts, add more until all of it has wilted.