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Chicken Marsala
I don’t make these old classic recipes as much as I used to, but this one shows up on the menu at least once a year.
2 chicken breast (skinless, boneless) and using a meat pounder, flattened to about 3/8 of an inch. Some recipes call for as thin as 1/4 inch, but I find very little taste with such a pounding.
flour (seasoned with salt and pepper) for dredging
olive oil
1/2 yellow onion
2 garlic cloves (minced or crushed)
mushrooms
1/4 cup Marsala wine
1 or 2 T. chopped parsley
a splash of white wine
In a good sized skillet, heat 2 T. olive oil and add the sliced onion and mushrooms. When almost done, add the garlic and cook till the mushrooms give up their juices while trying not to brown the onion. Remove the mushroom/onion/garlic mix to a separate bowl. Deglaze with a splash of white wine, then pour it over the mix. Add a bit more olive oil to the pan, bring back to medium heat and add the dredged chicken breasts. Saute for about 90 seconds (barely brown) on each side, then remove to a plate. Add the mushroom mix to the pan along with the parley, let warm through, add the Marsala. Let it reduce slightly (or more if you like), add the chicken breasts back to the pan warming them and coating them well. Plate the chicken breasts, and pour the sauce mixture over the chicken pieces.
Posted by admin on July 23rd, 2010 under chicken | Comment now »Italian Pork Stew
THIS IS A WORK IN PROGRESS
1 and 1/4 pound pork shoulder (cut into 3/4 inch chunks)
place in a hot sauce pan with a bit of olive oil
salt
let brown…stirring from time to time
a better crust on the meat means more flavor
10-15 mins?
add 1/2 onion (chopped) stir
add 2 or 3 garlic cloves (chopped)
sprinkle with a bit more salt—a pinch or 2 of thyme
barely cover with stock
add 1 good sized tomato (chopped) or about 1/2 can wholew tomatoes (squeezed or chopped)
bring to a boil…lower to a simmer … barely cover with a lid
let simmer for at least 2 hours…check on it occasionally and add water as needed
Posted by admin on July 7th, 2010 under Uncategorized | Comment now »Taco Seasoning
Save money, use your own ingredients and get superior flavor…Sounds like a no brainer, but I doubt too many folks take the 3 or 4 minutes needed to throw this together!
2 T. chili powder (I usually have several types around, and since two tablespoons equal six teaspoons, two teaspoons of three different chili powders will give you some variety)
1 t. garlic powder
1 t. onion powder
1 t. dried marjoram (or oregano)
1 t. paprika
1 t. ground cumin
1 T. salt
several grinds of black pepper
Mix well…I use about 2 1/2 T. per pound of meat
And now all of you know what I had for lunch!!
Posted by admin on July 4th, 2010 under Uncategorized | Comment now »
Salsa Cruda
My favorite tomato based salsa couldn’t be easier…A friend of a friend showed me how to make this about 30 years ago and I was amazed at the simplicity of the whole thing. As I look back on my food adventures, this little recipe was a big push for me to begin discovering all different kinds of food and recipes. I have made it pretty much the same for 30 years now!!
3 good sized tomatoes (chopped)
sprinkle with salt and granulated garlic
1/2 white onion (fine dice)
one jalepeno pepper (fine dice)
1/2 poblano pepper (fine dice)
1 8 oz. can tomato sauce
2 T. chopped cilantro
mix well and let sit for at least 20 to 30 minutes
Posted by admin on June 26th, 2010 under Uncategorized | Comment now »
Breakfast Sausage
First of all, I love sausage! All kinds, and all flavors with all different meats. For that reason, most of my sausage recipes will be based on using one pound of meat because if I screw up badly, I can eat the mistakes and move on. This one is not a mistake—clean and simple; just a mouthful of goodness!
1 pound ground pork shoulder (pork butt and boneless ribs are the same cut)
1 t. salt
1 t. fresh sage (chopped fine) use a bit less if using dried
1 t. fresh thyme (chopped fine) use a bit less if using dried
2 cloves of garlic (crushed)
1 1/2 t. maple syrup
a couple grinds of black pepper
a pinch or two of red pepper flakes
Mix all the ingredients thoroughly in a mixing bowl taking care not to over mix; form into 2 1/2 to 3 oz. patties and then cook them up or store in the freezer. Pork rules!
Posted by admin on June 26th, 2010 under pork | Comment now »Cole Slaw
Not too much to say about this item…Sometimes you are in the mood, and sometimes youre not! This is simple, easy and delicious…There is no need for any special ingredients in this recipe. The basics are all we need…
1/2 medium sized head of green cabbage (sliced thin and chopped)
1/2 white or yellow onion (fine dice)
1 medium carrot (shredded or grated)
4 T. apple cider vinegar
3/4 cup (plus a little more ?) sour cream
2 t. sugar (to taste)
1/2 t. celery seed
salt and pepper
Mix it all up thoroughly and place it in the fridge for about an hour before serving…
Posted by admin on June 26th, 2010 under Salads | Comment now »Bob’s Simple Tomato Sauce
There are hundreds of “simple tomato sauces” available online or in cookbooks. All of them have a common theme, but simplest is best and this is my version.
3 T. olive oil
1 medium onion (fine dice)
1/2 carrot (fine dice) – the easiest way I have found is to grate the carrot and then dice it with a kitchen knife
1/2 stalk celery (fine dice)
3 cloves garlic (fine dice or use a garlic press)
2 t. thyme (fresh-chopped fine—or half the amount if you are using dry)
1/4 cup decent red wine (drinkable but not expensive)
salt and pepper
2 15 1/2 oz cans tomatoes (Hunts was the winner of Cook’s Illustrated testing, but Muir Glen is my favorite)
red pepper flakes
Heat the olive oil in a saucepan over medium/low heat; add the onions, carrot and celery with a pinch of salt. Cook til almost soft, about 8 to 10 minutes. Add the garlic, thyme and another pinch of salt, and let cook for another minute or two. Now add the red wine and let the wine cook down to about a third. Add the two cans of tomatos, then sprinkle a pinch of red pepper flakes with a few grinds of black pepper over the top. Bring to a simmer, stir well, cover and let simmer for about 45 minutes.
It freezes well.
Other ideas—
about 1/2 cup chopped FRESH basil (add near the end of cooking)
1/2 t. sugar if the sauce has a bitter taste
Posted by admin on June 25th, 2010 under Sauces | Comment now »Spice Rub
I have been trying lose a little weight lately, so there has been a need for spicy flavors that have very few calories. I think this fits the bill perfectly. I threw in one extra step on this one, but I think it’s worth it. What we are going to do is toast a couple different types of seeds. The toasting will bring out the essential oils giving the rub a new depth of flavor. All one has to do is get a small (dry-no oil) pan good and hot, and add the cumin and fennel. Watch it closely taking care not to let them burn. Flip the seeds around a few times while you inhale the wonderful aroma. You will hear them starting to pop a little, and by then they are done as it only takes a minute or two at the most. Let cool a bit, then place in a spice grinder and give them a good grind. Place the freshly ground cumin and fennel in a small bowl and add the remaining ingredients. It will stay fresh and fragrant for about three months, although mine has rarely lasted that long!
2 t. cumin seeds (toasted and ground)
1 t. fennel seeds (toasted and ground)
2 T. good paprika ( I use Penzey’s semi sharp)
2 t. smoked paprika
1 T. ancho chile powder
3 t. dried thyme (run it through the spice grinder if too coarse)
3 t. marjoram (run it through the spice grinder if too coarse)
1 T. kosher salt
a few grinds of black pepper
2 t. garlic powder
2 t. onion powder
1 t. cayenne pepper (or to taste)
Mix all the ingredients well and place in a glass jar with a tight lid. A half pint canning jar works great for this. Have some fun experimenting with other ingredient such as brown sugar, turmeric , or maybe some pineapple sage for a fruity herbal blend. Of course roasting the seeds isn’t mandatory, but little steps like often turn what is a good meal into a memorable one.
This would be great with any cut of beef ( I originally made it for ribs), pork or chicken. I’m sure it would be a good match with salmon as well, but I haven’t tried that yet. It may be a bit too spicy for a delicate white fish, but that gives me a reason to make a different blend! I will try it on some halibut one of these days and update what I find.
Posted by admin on June 15th, 2010 under condiments | Comment now »Preserved Lemons
I love having this item in the fridge at all times. These lemons are used quite a bit in Moroccan food, which I don’t have much experience with, but I seem to find a way to use them up! They are wonderful in tartar sauce, or just chopped up and sprinkled over some simple steamed vegetables. Making preserved lemons couldn’t be easier, but you do have let them sit in the refrigerator for about a month before using. If possible, try making them using organic Meyer lemons ( a sweeter, less puckerish flavor), but regular lemons will work just fine. I do like using organic if at all possible, as we are eating the rind here, and who knows what has been sprayed on them. All we need is
6-12 lemons – washed with a vegetable brush (depending on size-I got 6 large ones in this jar and needed 2 more for extra juice)
kosher salt
a one quart canning jar (a wide mouth is easier with large sized lemons)
Put 2 or 3 T. kosher salt in the bottom of the quart jar
a dried chile or a couple of bay leaves are optional
Cut the tips of each end of the lemon and slice it lengthwise to about 1/2 inch from the end; slice one more time to quarter the lemon. Prepare the lemons one at a time, since we don’t know how many will fit in the jar. It will look like this
Pour about 1 T. kosher salt into the lemon and place it in the jar. Repeat the process with more lemons, literally stuffing them into the jar. This will release some of the juice; add some fresh squeezed lemon juice to cover, then add about 2 more T. salt. Put a lid on it, shake it a couple times a day for 3 days and 30 days from now you will have preserved lemons.
It’s a simple process and well worth your time. When they are ready, simply remove as much lemon as needed and rinse off all the salt and juice, discarding the pulp. I usually give it a fine dice, and then add or sprinkle on top of your dish.
Posted by admin on June 15th, 2010 under condiments | Comment now »
Teriyaki Sauce
I first made my own teriyaki saice about 25 years ago after being given a recipe by a friend, and I have never purchased bottled teriyaki since! This has a cleaner fresher taste than anything you can buy and is easy to make. Enjoy…
1/2 cup soy sauce
1/2 cup mirin
1 t. sesame oil
juice of one orange (or 2 or 3 T. pineapple juice)
1 T. grated ginger
1 large garlic clove (crushed)
2 scallions (chopped fine) edit-If you aren’t going to use all of the sauce right away,I have found they get too soggy and slimy over time; it’s best to add them when ready to cook
1 t. cornstarch
In a small saucepan add all the ingredients bring to a simmer. Let it go for about 10 minutes. Let cool, and pour into a pint (or half pint) canning jar.
Refrigerate.
Posted by admin on June 13th, 2010 under condiments | Comment now »
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