Friday, April 26, 2019

Pacific Style Short Ribs

3 to 4 pounds beef short ribs, cut in 2 to 3 inch lengths

1 onion, chopped

1 tablespoon butter

2/3 cup ketchup

3 tablespoons soy sauce

2 tablespoons cider vinegar

1 tablespoon brown sugar
  1. Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crock pot.
  2. Sauté onion in brown butter until limp and golden. Pour in ketchup, soy sauce, vinegar, and brown sugar.
  3. Heat until blended. Pour over ribs.
  4. Cover and cook on low (200*) for 8 hours. 

Friday, April 5, 2019

Pasta Primevera

½ cup (1 stick) unsalted butter

1 medium onion, minced

1 large garlic clove, minced

1 pound thin asparagus (tips intact, touch ends cut off)

½ pound mushrooms, thinly sliced

6 ounces cauliflower or broccoli, broken into small florets

1 medium zucchini, cut into ¼ inch rounds

1 small carrots, halved lengthwise, cut diagonally into 1/8 inch slices

1 cup whipping cream

½ cup chicken stock

2 tablespoons chopped fresh basil, or 2 teaspoons dried

1 cup frozen tiny peas, thawed, or 1 cup fresh young peas

2 ounces prosciutto or cooked ham, chopped

5 green onions, chopped salt and pepper

1 pound fettucine or linguine cooked al dente, thoroughly

1 cup freshly grated imported parmesan cheese

  1. Heat wok or large, deep skillet over medium-high heat.
  2. Add butter, onion, and garlic, and saute until onion is softened (about 2 minutes)
  3. Mix in asparagus, mushrooms, cauliflower, zucchini, and carrot and stir-fry for 2 minutes. 
  4. Increase heat to high.
  5. Add cream, stock, and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes.
  6. Stir in peas, ham and green onion and cook 1 minute more.
  7. Turn onto large serving platter.


*Great as dinner, serve with wine and bread!

Tuesday, March 26, 2019

Lima Bean and Spinach Salad

Dressing:
¼ cup olive oil

2 tbsp cider vinegar

2 tbsp lemon juice

1 package blue cheese (4 oz.)

Salt and pepper

Salad:
10 oz. package lima beans

½ cup sliced green onions

4 boiled eggs, chopped

1 cup celery

¼ cup dill pickles

½ pound bacon, cooked and crumbled

6 oz. spinach (use more)

2 cups iceberg, one full head (use less)
  1. Whisk together everything for the dressing.
  2. Mix together everything for the salad.
  3. Combine.

Tuesday, January 29, 2019

Spinach Soufflé

1 package frozen spinach (10 oz.)

1 tablespoon flour

2 eggs

½ teaspoon garlic

¼ teaspoon Lawry’s seasoned salt
  1. Cook spinach according to package directions.
  2. Meanwhile in a separate bowl, beat eggs thoroughly.
  3. Add other ingredients and mix well
  4. Add cooked spinach
  5. Pour into small greased casserole.
  6. Bake at 350* for 30 minutes.
  7. Top with grated white cheese and return to oven for 5 minutes, until cheese is melted, not browned. 

Monday, December 10, 2018

Herb Roasted Pork Loin with Parsley Shallot Sauce

2 garlic cloves, minced (1 tablespoon)

½ teaspoon salt

2 teaspoons olive oil

1 tablespoon finely chopped fresh sage leaves, or 1 teaspoon dried sage

1 tablespoon finely chopped fresh rosemary leaves, or 1 teaspoon dried rosemary

1 tablespoon finely chopped fresh thyme leaves, or 1 teaspoon dried thyme

½ teaspoon freshly ground pepper

1 (2 ½ pound) center cut boneless pork loin, trimmed of all visible fat

½ cup parsley shallot sauce, recipe follows

Sauce:
1 ½ cups lightly packed flat-leaf parsley leaves

2 tablespoons coarsely chopped shallot

3 tablespoons Dijon mustard

2 tablespoons extra virigin olive oil

2 tablespoons water

2 teaspoons fresh lemon juice

¼ teaspoon salt

  1. Preheat the oven to 350*
  2. Mash the garlic and salt together with a fork until it forms a coarse paste.
  3. Transfer to a small bowl, stir in the oil, fresh herbs, and freshly ground pepper.
  4. Rub the garlic-herb paste all over the pork. Put the pork in a roasting pan and roat for 1 ¼ hours or until the internal temperature reach 155*.
  5. Transfer the roast to a carving board and let rest for 15 minutes.
  6. Carve the pork into slices and serve the sauce. 

Friday, September 21, 2018

Penne all’amatriciana

Time: 30 minutes

8 oz. penne pasta

4 oz. pancetta or good-quality bacon, cubed

1 cup chopped onion

1 tbsp minced garlic

1 large can diced tomatoes

1 tsp each kosher salt, freshly ground pepper, and red chile flakes

¼ grated Parmesan cheese
  1. Cook pasta according to package directions; drain and set aside.
  2. Cook pancetta in a large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings/
  3. Add onion and garlic; cook, stirring often, until browned.
  4. Add remaining ingredients except Parmesan and cook over high heat until juices have reduced by half, about 10 minutes.
  5. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with Parmesan

Tuesday, August 28, 2018

Chopped Parmesan Salad

Salad:
½ head iceberg lettuce, chopped into medium pieces

1 small head romaine lettuce, chopped

¼ pound Italian salami, finely diced

¼ pound mozzarella cheese, finely chopped

1 cup garbanzo beans (chick peas), drained, rinsed, and chopped

Dressing:
5 tablespoons vegetable oil

2 tablespoons white wine vinegar

1 teaspoon dry mustard

1 teaspoon salt, ½ teaspoon pepper

½ cup grated Parmesan cheese
  1. Combine all salad ingredients in a bowl.
  2. Pour Parmesan dressing over salad and toss, coating ingredients completely. Serve immediately.
  3. Combine all dressing ingredients in a jar with tight fitting lid and shake well.

** You can add additional items like olives, chopped pepperoncinis (banana peppers) or sun dried tomatoes.