, broccoli, rice, fruit salad
Ingredients
STEAK
2 pounds sirloin steak tips (flap meat), trimmed (see note) 1⁄3 cup soy sauce
1⁄4 cup mirin (see note)
2 tablespoons vegetable oil
3 garlic cloves, minced
1 tablespoon grated or minced fresh ginger
1 tablespoon sugar
1 teaspoon grated orange zest
2 scallions, white parts minced and green parts sliced thin on the bias
SAUCE
1⁄2 cup sugar
1⁄2 cup sake (see note)
1⁄3 cup mirin (see note)
1⁄3 cup soy sauce
1 teaspoon grated or minced fresh ginger 1 teaspoon cornstarch
Steamed Broccoli Cooked Rice
Honeydew melon 3 oranges
1 pineapple Strawberries
Directions
FOR THE STEAK: Cut the steak with the grain into 2 to 3 even pieces. (If the total length of the steak is 12 inches or less, cut it into 2 pieces. If over 12 inches, cut it into 3 pieces.) Holding the knife at a 45-degree angle, slice each piece against the grain into 4 to 5 slices about 1⁄2 inch thick.
Combine the remaining ingredients, except the scallion greens, in a gallon-size zipper-lock bag and toss to combine. Place the meat in the bag, press out as much air as possible, and seal.
Refrigerate for 30 minutes or up to 1 hour, flipping the bag every 15 minutes to ensure that the meat is evenly marinated.
FOR THE SAUCE: While the grill is heating, whisk the sauce ingredients together in a small saucepan until combined. Bring the sauce to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium- low and simmer, stirring occasionally, until the sauce is syrupy and reduced to 1 cup, 12 to 15 minutes.
Transfer 3⁄4 cup of the sauce to a small bowl and set aside to serve with the cooked meat.
Fuit salad:
Combine
Honeydew melon, cut in small chunks 3 oranges, suprems
1 pineapple, cut in small chunks Strawberries, quartered and put on top
Serve with rice and steamed broccoli.
Sunday Beef BBQ
Spicy Chicken Flautas
1 (31⁄2-pound) beef brisket, flat cut, fat trimmed to 1⁄4 inch Salt and pepper
4 teaspoons vegetable oil
1 pound onions, halved and sliced 1⁄2 inch thick
2 cups cola
11⁄2 cups ketchup
4 teaspoons onion powder
2 teaspoons packed dark brown sugar 1 teaspoon garlic powder
1 teaspoon dried thyme
Heat over 325F.
Season Brisket with salt and pepper. Brown in a skillet. Remove brisket and add onions to skillet. Cook until caramelized. Add onions to a large baking dish, add brisket on top. Mix the cola, ketchup, onion powder, brown sugar, garlic powder, and thyme. Pour over top. Place parchment paper on top and then tightly cover with foil. Bake 3.5-4 hours in oven until tender. Let rest 30 minutes, and slice on a cutting board.
Cole Slaw
1 Cup Mayo
3T White Vinegar or apple cider
1T sugar
¼ t black pepper
¼ t kosher salt
½ head white cabbage, finely shredded ½ onion, finely sliced
½ bell pepper, minced
1 Cup Mayo
3T White Vinegar or apple cider
1T sugar
¼ t black pepper
¼ t kosher salt
Mix the may, vinegar, sugar, pepper, and salt together in a big bowl. Add the cabbage, onion, and bell pepper, Mix. Let sit, covered in the fridge, for at least 1 hour.
Serve with warm buns and baked beans
1 tablespoon plus 1 cup vegetable oil 1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
1 T tomato paste
1 tablespoon chili powder
2 garlic cloves, minced
1⁄4 teaspoon dried oregano
1⁄8 teaspoon cayenne pepper
¼ cup water
2 chicken breasts, previously roasted, meat pulled off bone 1.5 cup Monterey jack cheese, shredded
Salt and pepper
5 tablespoons lime juice (3 limes)
½ cup minced fresh cilantro divided in half
6 tablespoons water
2 tablespoons all-purpose flour
12 (8-inch) flour tortillas
2 avocados, halved, pitted, and chopped
coarse
1T lemon juice
1⁄2 cup sour cream
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add tomato paste, chili powder, garlic, oregano, and cayenne; cook 2 minute. Add ¼C water. Stir in jalapeños. Add chicken. Cover, reduce heat to medium-low. Turn off heat and add 2 tablespoons lime juice, and 2 tablespoons cilantro into sauce.
Lay 6 warm tortillas on counter. Mound ¼C chicken filling and ⅛C cheese alongside trimmed edges. Roll trimmed edge of 1 tortilla up over filing, then pull back on tortilla to tighten it around filling. Working with 1 tortilla at a time. Add tooth picks to secure. Repeat.
Heat oven to 200F.
Heat 1 Cup oil in a large cast iron skillet over medium high heat, until oil reached 375F. Add rolled flauta and cook until golden on all sides. As the flautas are taken off pan place them to a baking sheet with a wire rack and keep warm in the oven.
Mash avocado, season with salt and pepper, and the juice of ½ a lemon. Add ¼C cilantro
Simply roasted bone-in chicken breast
Ingredients
6 bone-in, skin-on chicken breasts Olive oil
Kosher salt and Pepper Parchment
Directions
Preheat oven to 425F. Drizzle with olive oil and season each with 2T salt and 1T pepper. Place on a rimmed baking sheet, lined with parchment. Bake in oven on middle rack for 35-45 minutes, or until 160F internal temp is reached.
Chicken Soup with Rice, Carrots, and Kale
Ingredients
3 Cups shredded, cooked chicken
2 quarts chicken stock
½ C water
1 lb. carrots, peeled, ends trimmed
1 large yellow onion, halved through the stem 1 small head of garlic, top 1⁄2 inch cut off
20 black peppercorns, plus freshly ground black pepper for serving
1 bay leaf
Kosher salt
2 cup brown or white rice, cooked following the package directions
1 tsp. tomato paste
1⁄4 tsp. fish sauce
3 cups finely torn or chopped Tuscan kale
Finely grated pecorino Romano and crushed red chili flakes, for serving
Directions
Sauté 1 large onion diced, Add frozen chicken stock, ½ cup water, head of garlic and bring to a boil. Cook 45 minutes, Retrieve the garlic and squeeze the cloves into the broth. Stir in the chicken, tomato paste, fish sauce. Add kale until the rice is warmed through and the kale is just wilted but still bright green, about 3 minutes. Season to taste with salt, then ladle the soup into bowls served with a scoop of rice. Top generously with pepper, pecorino Romano, and red chili flakes to taste.
Fish Veracruz with Cod, Fresh French bread
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for serving 1 onion, halved and sliced thin
Salt and pepper
4 garlic cloves, minced
1 teaspoon chili powder
1⁄2 teaspoon ground cumin
1 (14.5-ounce) can diced tomatoes, drained
1⁄2 cup dry white wine
1 teaspoon minced fresh thyme or 1⁄4 teaspoon dried
4 (6- to 8-ounce) skinless cod fillets, 1 to 11⁄2 inches thick 2 tablespoons minced fresh cilantro
4C white rice, cooked 1 Lime juice, juiced 2T Cilantro, chopped
Directions
1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and 1⁄2/ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.
Stir in tomatoes, wine, and thyme and bring
to simmer.
2. Season cod with salt and pepper. If using any tail-end fillets, tuck tail under. Nestle cod into skillet and spoon some sauce over top.
Cover, reduce heat to medium-low, and cook until cod flakes apart when gently prodded with paring knife and registers 140 degrees, about 10 minutes.
3. Transfer cod to individual plates. Stir cilantro into sauce and season with salt and pepper to taste. Spoon sauce over cod and drizzle with extra oil before serving.
TEST KITCHEN TIP TUCKING A FISH TAIL
If using any tail-end fillets, tuck thinner tail piece under larger portion of fillet before cooking so that it will cook at same rate as thicker fillets.
Combine rice, cilantro, and lime juice.
Shrimp Chowder
1 pound large shrimp, peeled and deveined
4T butter
1 onion, yellow onion, diced
2 cup medium-diced small white or red potatoes 2 carrots, carrots, peeled and diced
2 stalks, celery, diced
4 cloves garlic, minced
1 T tomato paste
1C White wine
2 T Butter
¼ cup all-purpose flour
4 cup chicken broth, homemade if possible
½ cup corn kernels, fresh or frozen
1 C heavy cream (optional)
1-2 T Choulula or Louisiana hot sauce (optional) 2 tablespoons minced parsley
2 tablespoons chives
½ lemon, juiced
Salt and freshly ground black pepper to taste
Serve with warm French bread
Cut shrimp in half, set aside in fridge. Add butter to Dutch oven, sauté onions until translucent. Add potatoes and sauté for 3 minutes. Add carrots and celery, cook 2 minutes. Add garlic, cook 30 second. Add tomato paste, cook 1 minute, Add the wine and cook until evaporated, Add 2 T butter, melt, and add flour, cook 1 minute. Wisk in chicken stock slowly. Bring to a boil and cook until potatoes are tender. Add corn and shrimp and cook, 4 minutes. Add hot sauce, cream, parsley, and chives. Add 1-2T of lemon juice. Add salt and pepper if needed.
Week 2
Skirt Steak with Poblanos
Ingredients
2 pounds skirt steak, trimmed
1⁄2 teaspoon ground cumin
Salt and pepper
3 onions, sliced crosswise into 1⁄2-inch-thick rounds
3 tablespoons lime juice (1 limes), plus lime wedges for serving
3 garlic cloves, minced 11⁄2 pounds poblano chiles 1 tablespoon vegetable oil 18 (6-inch) corn tortillas Lime wedges
Crema
Directions
Heat grill 15 minutes on high,
1. Season Steak with olive oil, kosher salt, pepper, cumin 2. Heat gill on high 15 minutes. Cook poblanos until blistered/blackened. Remove poblanos to bowl and cover with plastic to seam while you continue to work. In a grill pan, cook onions until caramelized.Add cooked onions to a bowl and add garlic, wrap in foil to keep warm.
3. Grill steak until medium doneness. Keep covered in foil. 4. Peel the poblanos and cut into strips, add back to the onion and garlic.
Slice beef against the grain and on the bias. Add to bowl with onion and poblano slices to the bowl and mix, cover with foil.
5. Grill tortilla on grill, 30 seconds on each side. Keep warm on a covered plate.
5. Serve with lime slices, crema and tortillas.
Flour Tortillas
MAKES TWELVE 8-INCH TORTILLAS Ingredients
23⁄4 cups (133⁄4 ounces) all-purpose flour
11⁄2 teaspoons salt
6 tablespoons vegetable shortening, cut into 6 pieces 3⁄4 cup plus 2 tablespoons warm water
(110 degrees)
1 teaspoon vegetable oil
Instructions
1. Combine flour and salt in large bowl. Using your hands, rub shortening into flour until mixture resembles coarse meal. Stir in warm water with wooden spoon until incorporated and dough forms. Turn out dough onto counter and knead briefly to form smooth, cohesive ball Divide dough into 12 pieces (21 tablespoons each), roll into balls, and transfer to plate. Cover with plastic wrap and refrigerate until dough is firm, at least 30 minutes or up to 3 days.
Working with 1 piece of dough at a time, use rolling pin to roll dough into 8-inch tortilla between two 12-inch squares greased parchment paper. Remove top piece of parchment and gently reshape edges of tortilla as needed. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using paper towel, wipe out skillet, leaving thin film of oil on bottom. Flip tortilla onto your palm, remove parchment from bottom, and place tortilla in skillet.
Cook tortilla until surface begins to bubble and tortilla moves freely when skillet is shaken, about 1 minute.
4. Flip tortilla and cook until puffed and bottom is spotty brown, about 1 minute. Transfer to plate and cover with dish towel. Repeat with remaining dough balls. Serve. (Tortillas can be layered between clean parchment sheets, wrapped in plastic wrap, and refrigerated for up to 3 days.)
Beef Pot Pie
1 recipe Fluffy Buttermilk-Biscuit Topping
3 pounds chuck roast, trimmed and cut into 1⁄3-inch cubes
Salt and pepper
1 tablespoon vegetable oil
1 large onion, minced
2 large carrots, peeled and chopped medium
4 garlic cloves, minced
1Tablespoon tomato paste OR 1 small can of tomatoes ½ C Cognac/Brandy (optional)
3⁄4 cup dry red wine
5 tablespoons all-purpose flour
13⁄4 cups low-sodium chicken broth
13⁄4 cups low-sodium beef broth
2 teaspoons minced fresh thyme
1 cup frozen peas
Pat dry the beef and season liberally with salt and pepper. Heat oil in Dutch oven on high and sear beef in 2-3 batches. Remove beef from pan and keep covered. Add more oil if necessary and add the onions, cook until translucent. Add the carrot, cook 2 minutes. Add the garlic, cook 30 second. Add the tomato paste and cook 2 minutes. Add brandy, cook until mostly evaporated. Add the wine and cook until half of the volume is left. Add the flour and cook 1 minute. Wisk in the broths, thyme. Let cook for 1.5 hours until just tender. It will continue to cook in the oven and get even more tender.
Make Biscuts, keep in the fridge until ready to assemble. Heat oven to 400F.
Add the frozen peas to stew. Taste for salt and pepper.
To assemble, pour the hot stew into a deep, glass baking dish and add the biscuits to the top. Bake for 30 minutes until biscuits are Browned and the stew is bubbly.
Buttermilk-Biscuit Topping
1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1⁄4 teaspoon baking soda
1 teaspoon sugar
1⁄2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1⁄4-inch cubes
3⁄4 cup cold buttermilk, plus 1 to 2 tablespoons if needed
Mix dry ingredients. Cut in the butter until the size of peas - pinch with fingers to break up into the flour. Add the buttermilk and mix gently. Sprinkle flour onto the counter and knead the biscuit dough 6 -7 times. Flatten to ½ inch thick and cut into rounds.
Simply roasted bone-in chicken breast
Ingredients
6 bone-in, skin-on chicken breasts Olive oil
Kosher salt and Pepper
Directions
Preheat oven to 425F. Drizzle with olive oil and season each with 2T salt and 1T pepper. Place on a rimmed baking sheet, lines with parchment. Bake in oven on middle rack for 35-45 minutes, or until 160F internal temp is reached.
Stuffed Poblanos with Easy Ranchero Sauce
Easily make enchiladas with a simple substitution
Olive oil
12 Campari tomatoes
5 jalapeños, divided. 4 haled and seeded, 1 seeded and diced
3 large yellow onions, 2 sliced, 1 diced
3 heads garlic, top cut off
6 cloves garlic, minced
2t Cumin
2t Kosher salt
2t Pepper
Fresh Lime juice
2 Roasted chicken breast, pulled, roughly chopped
2C Monterey Jack cheese, shredded
6 poblano peppers (12 corn tortillas)
4C white rice, cooked 1 Lime juice, juiced 2T Cilantro, chopped
Heat oven to 425F.
On a large sheet pan add halved tomatoes, 4 jalapeños, sliced onions, and 2 heads of garlic. Drizzle all of it with olive oil and season with cumin, salt, and pepper. Roast in oven for 25 minutes. Pull it out of the oven and let it cool before scraping it all in the a food processor. Blend until nearly smooth. Add cilantro and pulse 7 times. Taste and season with salt, pepper, and lime juice.
Heat oven to 350F.
Heat 2 T olive oil in a pan, sauté onions 6 minutes, until translucent. Add 1 diced jalapeños and garlic, sauté 2 minutes. Add chicken to the pan, off the heat, and mix.
Cut a long slit in the poblanos, lengthwise on one side. Make a perpendicular cut at the top, so to for a T. Gently pull open and remove seeds, gently. Stuff the chicken in the pepper, then add a generous amount of shredded cheese. Repeat.
Add 2 C ranchero sauce to the bottom of a baking dish, add the stuffed peppers. Drizzle with olive oil. Bake 35-40 minutes, until hot in the center and lightly browned on the top.
Serve with Cilantro-Lime Rice: mix rice, lime juice, cilantro an season with salt and pepper.
Enchilada Version:
Over high heat on the stove, heat 1 T canola oil. Lightly fry corn tortillas, 30 seconds each side. Keep warm under a plate until 12 tortillas have been fried. Put 1 C ranchero sauce in the bottom of a baking dish. Fill the tortillas with chicken and cheese. Roll the tortillas up and place seam side down in the sauce. When the pan us full add another 1.5 cups of ranchero and generously add 2 handfuls of grated cheese. Bake 30 minutes at 350F.
Thai Chicken Soup
1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste 6 cups low-sodium chicken broth 1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 C cooked roasted chicken, shredded
1 tablespoon fresh lime juice, plus more to taste 1 cup roughly chopped fresh cilantro
Heat oil over medium-high heat and add the onion and cook until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.
Cedar Plank Salmon and
Kale and Roasted Cauliflower Salad
Ingredients
1 pound cauliflower florets
5 tablespoons extra-virgin olive oil
Salt and ground black pepper
1⁄4 cup fresh lemon juice
1 bunch kale, ribs removed and leaves chopped
1⁄8 small red onion, very thinly sliced 1⁄3 cup crumbled feta cheese 1⁄3 cup golden raisins 1⁄3 cup pine nuts, toasted
Directions
Preheat the oven to 450°F
On a large rimmed baking sheet, toss the cauliflower florets with 2 tablespoons of the oil and 1⁄8 teaspoon each salt and pepper.
Roast until the stems are tender, about 25 minutes.
In a large bowl, whisk the lemon juice, the remaining 3 tablespoons oil, and 1⁄2 teaspoon salt. In a large bowl, toss the kale with the dressing. Let stand at least 5 minutes.
To the kale, add the roasted cauliflower, onion, feta, golden raisins, and pine nuts
Toss until well combined, and serve.
Salmon
Cedar plank, soaked in water 20 minutes Olive Oil
Salt and pepper
Heat gas grill on high 15 minutes. Drizzle oil on salmon, both sides. Place on cedar plank and season with salt and pepper. Place on hot grill, reduce temp of grill to medium low for 15-20 minutes. Salmon should be hot and pink in the center.
Fra Diavialo with Shrimp
Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 ½-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
¼ teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves Thin spaghetti, directions at the end
Directions
1.Toss the shrimp in a medium bowl with 1
teaspoon of salt and red pepper flakes.
2. Heat the 3 tablespoons oil in a heavy
large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.
3. Add the onion to the same skillet, adding
1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
4. Return the shrimp and any accumulated
juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld
together.
5. Sir in the parsley and basil, season with more salt and serve.
Serve with thin spaghetti: Instructions
6 qt water, brought to a boil.
Add 3 T Kosher salt.
Add large package of thin spaghetti.
Cook 8 minutes.
Drain and add 2T butter, mix to coat with tongs,
Week 3 Beef Enchilada
1.5 pounds top blade steaks, trimmed or chuck roast cut into ½in cubes
1 Kosher Salt
2 tablespoon vegetable oil
3 onions, chopped garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin teaspoon sugar 1 (15-ounce) can tomato sauce
½ cup water
2 cups shredded Monterey Jack or mild cheddar cheese ⅓ cup chopped fresh cilantro
¼ cup canned pickled jalapeños, chopped
12 (6-inch) corn tortillas
8 oz sour cream
Pat dry beef, season with salt and pepper. Heat oil on high and brown meat on all sides. Remove from pan and cover. Cook onions, until very soft. Add chili powder, coriander, cumin sugar and cook 1 minute. Add tomato sauce and water. Add reserved beef and cover. Bake 1-2 hours until beef is tender. Remove beef and strain reserved sauce. Adjust the seasoning if necessary of the reserved sauce. Break beef apart and cool.
Fry tortillas in a skillet 30 seconds each side (I like the big skillet that cooks over 2 burners). Remove and keep warm under a plate.
Add 1 C cheese to beef mixture.
Add 1 cup to the bottom of a big baking dish, a 9X11 glass is great.
Working with 3 tortillas at a time, add beef filling and roll. Place enchiladas seam side down. Fill all tortillas. Add 2 cups more enchilada sauce to top and cover with 1C cheese. Spray foil with Pam and tightly cover enchiladas. Bake 20- 25 minutes until bubbly and cheese is melted. Remove foil, and bake 10 more minutes.
Serve with sour cream.
Pork Tenderloin, Roasted Acorn Squash with Brown Sugar and Butter, and Green Beans with Almonds
Ingredients
½ t thyme
½ t garlic powder ½ pepper
1t paprika
1 t Kosher salt
2 pork tenderloins
1 acorn squash, halved 2T butter
2T brown sugar
¼t kosher salt
Fresh pepper
1 lb green beans, trimmed 1T butter
1T toasted sliced almonds
DIRECTIONS
Preheat oven 400F
Mix the thyme, paprika, pepper, and salt together.
Trim the pork of silver skin, cut into 1 inch rounds, and pounded between plastic wrap until ½ inch thick
Season the pork with spice mixture. Heat 2T oil in the skillet over medium-high heat. Cook on each side for 3-4 minutes. Keep warm under foil.
Place halved acorn squash cut side down on a baking dish and microwave for 5 minutes.
Place acorn squash cut side up and add 1T butter, 1T brown sugar, black pepper and kosher salt. Place on top shelf of oven 10 minutes.
Bring 3C water to a boil in a pan with the seam insert. Add green beans, and a pinch of salt, cover and cook 3-5 minutes. Green beans should still crisp tender. Remove and add 1T butter to green beans. Season with salt and pepper. Garnish with toasted almonds.
Simply roasted bone-in chicken breast
Ingredients
6 bone-in, skin-on chicken breasts Olive oil
Kosher salt and Pepper Parchment
Directions
Preheat oven to 425F. Drizzle with olive oil and season each with 2T salt and 1T pepper. Place on a rimmed baking sheet, lines with parchment. Bake in oven on middle rack for 35-45 minutes, or until 160F internal temp is reached.
Save the bones and roast them. Then add them to a pot and make chicken stock.
Thai Red Curry Chicken - TEST RECIPE AND UPDATE
2 T coconut oil, solid at RT variety 1 onion, sliced in half moons
4 cloves garlic, minced
2 T red curry paste
3 carrots, cut on bias thin
1 red bell pepper, julienne
1 green bell pepper, julienne (1 jalapeno), fine julienne
14 oz coconut milk, not light 12 T brown sugar, to taste
2 C roasted chicken
3T Soy sauce
1T Sriracha
Serve with lime 2T Basil, torn 2T Cilantro, torn
4 cup jasmine rice, cooked
Heat oil in a large skillet over medium high heat. Sauce the onions until translucent. Add the garlic and red curry paste. Cook 30 seconds. Add the carrots, bell peppers, and jalapeños, cook 1 minutes. Add the coconut milk and brown sugar. Bring to a simmer and cook about 4 minutes until the carrot are crisp tender.
Add the soy sauce, sriracha, and chicken. Heat though. Serve over rice with lime, basil, and cilantro.
Chicken Pot Pie
2 package pie dough
6 T butter, divide in half
1 large sweet yellow onion, chopped
Kosher salt, added throughout the recipe
Freshly ground pepper
4 Carrots, sliced ⅛ in rounds
4 stalks celery, chopped
1C red potatoes, cut into ¼ inch cubes
4 Cloves garlic, minced
1 cup dry white wine, Sauvignon Blanc
2 t fresh thyme, stems removed and chopped finely
3 T flour
3 C chicken stock
2 bay leaves
1C heavy cream
3 roasted chicken breasts, pulled off bone, and cut into ½ in pieces
¼ C parsley, chopped fine
1.5 C frozen peas
1.5 C green beans, trimmed and cut into ¼ inch pieces
Remove pie dough from fridge. Heat oven to 375F.
Heat 3T butter and 1 T olive oil over medium heat. Add onions,1 t salt, ½t pepper and cook until softened and translucent. Add carrots, celery, potatoes and garlic, cook 30 seconds. Add wine and thyme and cook until almost full evaporated. Add 3 T butter, melt. Add 3 T flour and cook 1 minute. Wisk in chicken stock, ½t salt, 2 bay leaves, heat through until it is thickened and bubbly, about 2 minutes. Turn off heat. Add 1 C cream, stir. Add roasted chicken, parsley, frozen peas, and green bean. The mixture should be thoroughly cooled now. Adjust seasoning with salt and pepper, err towards slightly salty as the vegetables will absorb some salt. Add more cream or stock so that the mixture is not too thick.
Roll out pie dough and pay in a deep pie dish. Add the creamy chicken mixture. Lay second pie dough sheet on top. Crimp pie dough. With a knife or kitchen shears, cut 5 slits in the top in a star shape. Brush the top with egg wash. Place pie on a cookie sheet lined with parchment. Bake 40-50 minutes, util bubbly and golden.
Cool 20 minutes before eating.
Baked Flounder with roasted cherry tomatoes and sautéed garlic spinach
Ingredients
11⁄4 pounds flounder fillets
Salt and ground black pepper
1 medium lemon, thinly sliced
3 tablespoons olive oil
1⁄2 cup whole-grain Italian-seasoned croutons
Chopped fresh parsley, for garnish cherry tomatoes
Olive oil
Garlic
spinach
Directions
Preheat the oven to 450°F.
In a 3-quart baking dish, arrange the flounder fillets in a single layer; season with 1⁄4 teaspoon each salt and pepper. Top with lemon slices and drizzle with the oil. Bake until the fish just turns opaque in the center, 12 to 15 minutes.
Meanwhile, pulse the croutons in a food processor until coarsely crushed. Sprinkle the over the baked flounder. Garnish with chopped parsley.
Serve with roasted cherry tomatoes, and sautéed garlic spinach.
Shrimp Tacos
2 pounds Shrimp
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper Vegetable oil, for frying
Flour tortillas
½ head savoy cabbage, finely shredded 1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish Avocado, sliced
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce ½ lemon, juiced
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the shrimp. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the shrimp in flour, egg then bread crumbs. Once all the shrimp is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
Toast the flour tortillas lightly over an open flame (on your stove top), keep warm under a plate.
To serve, set up the tacos “family-style". Serve with shredded savoy cabbage, cilantro leaves, chopped chives, avocado, and lime wedges.
Week 4
Beef Tenderloin Flets, with Creamy Mushrooms, Roasted Broccoli, Mashed Potatoes
Ingredients
Four 4-oz. filet mignon steaks
Kosher salt and freshly ground black pepper
2 Tbsp. canola oil
4 Tbsp. unsalted butter
2 medium garlic cloves, finely chopped (about 2 tsp.)
1 medium shallot, finely chopped (about 1⁄4 cup)
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces (about 2 cups)
1⁄4 cup cognac
1⁄4 cup heavy cream
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped Italian parsley
Directions
If cooking thick steaks, heat oven to 500F
In a skillet over medium-high heat and add the butter. When the butter is melted add the shallot, and cook, stirring frequently, until soft, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they soften, release their liquid, and begin to brown, about 4 minutes more. Add the garlic, cook 30 seconds. Add the cognac, shake pan towards the flame on the stove to light on fire. Or just cook until most of the liquid has absorbed. Add cream, salt and pepper to taste.
Season the steaks generously with salt and pepper. In a large skillet over medium-high heat, heat the oil until it shimmers, then add the steaks and cook, turning once, until evenly browned, 4-5 minutes on each side for medium-rare. If your steaks are big, put the steaks, stallion the skillet, in the oven to finish cooking, this doesn’t take more than a few minutes. Use thermometer to check doneness. For rare, remove from heat at 115F, for medium-rare, remove from heat at 125F, for medium remove from heat at 135F. Let the steak rest at least 5 minutes.
To serve, transfer the steaks to warmed serving plates; stir the chives and parsley into the sauce,
Mashed potatoes
2 lb potatoes 1.5 C cream
1 stick butter Salt and pepper
Boil potatoes until very tender in salted water, drain, return to empty pot. Add cream, butter, mash. Salt and pepper to taste.
Roasted broccoli
Broccoli
Olive oil
Salt and pepper
Heat oven to 425F, toss in gradient on sheet pans, and roast 6-8 minutes.
Spicy Pork Bulgogi with Rice, Bok Choy
Ingredients
2.5 pound boneless pork loin or boneless short rib 6-10 garlic cloves, crushed
¼ C soy sauce
½ t fresh black pepper
¼ C tablespoon light brown sugar
2 T grated ginger, jarred ok
¼ C toasted sesame oil
¼ C red pepper paste, gochujang
1 tablespoons korean red pepper flakes, gochugaru 2 yellow onion, sliced very thin
6 Sliced scallions (for serving)
Toasted sesame seeds, optional
2 C uncooked short grain rice cooked following directions Season with 1 T rice vinegar when done.
Steamed 1lb green beans, 6 baby bok choy, or 1lb broccolini
Directions
Freeze meat 20 minutes, slice very thin.
Combine garlic, soy sauce, black pepper, brown sugar, ginger, sesame oil, gochujang, gochugaru, in a large resealable plastic bag or medium bowl.
Add meat and yellow onions to marinade, seal bag, and squish everything around until the meat is coated. Marinate 30 minutes or up to 8 hours.
Heat 2 Tbsp. vegetable oil in a large skillet over medium- high until oil is shimmering (I like the large rectangular skillet that covers 2 burners)
Remove half of meat from marinade, letting excess drip back into bag; cook in a single layer without moving until lightly browned, about 2 minutes. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes.
Transfer to a plate. Repeat with remaining I Tbsp. vegetable oil and remaining meat.
Serve with toasted sesame seeds, scallions, short grain rice, and steamed vegetables.
Vegetables
Trim Green beans, or trim bottom ⅛ inch of brocollinin, or Cut baby bok choy in half lengthwise.
In a pot with a steam insert, bring 2 cups of water to a boil Add the vegetables and a sprinkle of salt, cover. Let steam for 3 minutes or until crisp tender.
Simply roasted bone-in chicken breast
Ingredients
6 bone-in, skin-on chicken breasts Olive oil
Kosher salt and Pepper Parchment
Directions
Preheat oven to 425F. Drizzle with olive oil and season each with 2T salt and 1T pepper. Place on a rimmed baking sheet, lined with parchment. Bake in oven on middle rack for 35-45 minutes, or until 160F internal temp is reached.
Indian Butter Chicken
1 cup basmati rice
3 tablespoons unsalted butter
3 cloves garlic, minced
1⁄2 medium sweet onion, diced
1 tablespoon freshly grated ginger
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1⁄4 cup tomato paste
1 15-ounce can tomato sauce
2 cups vegetable stock
Kosher salt and freshly ground black pepper 3 C roasted chicken
1⁄2 cup heavy cream
1⁄4 cup chopped fresh cilantro leaves
Instructions
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
Stir in tomato sauce and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
Stir in chicken until warm.
Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste. Serve immediately with rice.
Chicken Enchiladas with Hatch Green Chili Cream Sauce
Ingredients
3T olive oil
1 C onion, chopped 1T paprika
4 cloves garlic, minced 1 T tomato paste
¼ C water
2-3 jalapeños, chopped and sautéed
3C cooked roasted chicken, pulled off bone and cut into ½ inch pieces
12 corn tortillas
2 C Oil
2 C Oaxaca cheese or mozzarella, shredded
1 jar of green chili salsa - I like Central Market Hatch Green Chili Salsa
2C Mexican crema or 1 heavy cream or 2 Cup sour cream thinned with ¼C water.
Directions
Heat oven to 350F.
Heat oil in a large skillet and add onion. Cook 5 min until translucent and soft. Add the garlic and paprika. Cook 30 seconds. Add the tomato paste cook 1 minute. Add water, stir. Add the chicken and cover. Cook 3-4 minutes over medium-low heat until heated through, Turn off heat anklet cool.
In a large skillet, I like the big rectangular one over 2 burners. Heat 2T canola oil on high. Add tortillas and cook for 30 seconds on each side. Keep warm under a plate. Repeat until all tortillas are heated.
In an assembly line, lay the tortilla flat, add chicken, then cheese, roll up and lay seam side down in the baking dish. Do this until baking dish is full/you run out of chicken/ tortillas.
Pour the green chili salsa on top of the enchiladas, cover with foil and bake 20 minutes. Remove from oven and add the cream over the enchiladas and add remaining cheese over the top. Bake 15 minutes until the cream is bubbly.
Grilled Shrimp and Grilled Sweet Potatoes with Green Goddess Salad
Direction
Season the shrimp with 2T olive oil, ½t salt, ½ t pepper, and ¼ t red chili flakes. Let marinate, at least 10 minutes. Grill on a grill pan over high heat. Finish with fresh lemon juice.
Blend all ingredients for salad dressing.
Assemble salad
Microwave sweet potatoes for 5 minutes. Cool for 10 minutes. Quarter sweet potatoes lengthwise, with peel left on. Drizzle with olive oil. Grill. Season with salt and pepper.
Grill shrimp
Green Goddess Salad Dressing Ingredients
8oz sour cream
I C Hellmann’s Mayo
1C basil
1 bunch green onions, greens only 4 cloves garlic
2 anchovies or 2t anchovies paste 2 lemons, juice only
1t kosher salt
1t fresh pepper
Put all of the ingredients in a food processor and blend until bright green. Flavors develop as it chills. Good for 5 days in the fridge.
Salad ingredients
Romaine lettuce, chopped
Heirloom tomato, chopped
Hothouse cucumber, chopped
Green onions, white ends chopped
Fresh corn, cut off cob
5 slices of crisp bacon, cut into bite sized pieces
Add ingredients to bowl and top with salad dressing.
Mahi Mahi Fish Tacos, Homemade Tortillas Ingredients
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
2 teaspoons chipotle chile powder
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground coriander
Salt
2 tablespoons tomato paste
1⁄2 cup orange juice
6 tablespoons lime juice (3 limes)
2 pounds Mahi Mahi, 1 inch thick, cut lengthwise into 1-inch thick strips
1 pineapple, peeled, quartered lengthwise, cored, and each quarter halved lengthwise
1 jalapeño chile
18 (6-inch) corn tortillas
1 red bell pepper, stemmed, seeded, and cut into 1⁄4-inch pieces 2 tablespoons minced fresh cilantro
Directions
Heat 2 tablespoons oil, ancho chile powder, and chipotle chile powder in 8-inch skillet over medium heat, stirring constantly, until fragrant and some bubbles form, 2 to 3 minutes. Add garlic, oregano, coriander, and 1 teaspoon salt and cook until fragrant, about 30 seconds. Add tomato paste and, using spatula, mash tomato paste with spice mixture until combined, about 20 seconds. Stir in orange juice and 2 tablespoons lime juice. Cook, stirring constantly, until thoroughly mixed and slightly reduced, about 2 minutes. Transfer to a large bowl and let cool. Add fish to the bowl and let marinate for 30 minutes to 2 hours.
Heat grill on Medium-high for 10 minutes. Brush pineapple and jalapeño with oil.
Grill fish, pineapple, and jalapeño until brown and cooked through. Transfer to foil to keep hot.
Grill tortillas for 30 seconds on each side, keeping warm wrapped in foil when done.
Cut up pineapple and jalapeño along with red bell pepper and cilantro. Season with salt, pepper, and ¼ C lime juice.
Serve with fish in tortillas with the pineapple salsa.
Flour Tortillas
MAKES TWELVE 8-INCH TORTILLAS Ingredients
23⁄4 cups (133⁄4 ounces) all-purpose flour
11⁄2 teaspoons salt
6 tablespoons vegetable shortening, cut into 6 pieces 3⁄4 cup plus 2 tablespoons warm water
(110 degrees)
1 teaspoon vegetable oil
Directions
1. Combine flour and salt in large bowl. Using your hands, rub shortening into flour until mixture resembles coarse meal. Stir in warm water with wooden spoon until incorporated and dough forms. Turn out dough onto counter and knead briefly to form smooth, cohesive ball. 2. Divide dough into 12 pieces (21 tablespoons each), roll into balls, and transfer to plate. Cover with plastic wrap and refrigerate until dough is firm, at least 30 minutes or up to 3 days.
3. Working with 1 piece of dough at a time, use rolling pin to roll dough into 8-inch tortilla between two 12-inch squares greased parchment paper. Remove top piece of parchment and gently reshape edges of tortilla as needed. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using paper towel, wipe out skillet, leaving thin film of oil on bottom. Flip tortilla onto your palm, remove parchment from bottom, and place tortilla in skillet.
Cook tortilla until surface begins to bubble and tortilla moves freely when skillet is shaken, about 1 minute.
4. Flip tortilla and cook until puffed and bottom is spotty brown, about 1 minute. Transfer to plate and cover with dish towel. Repeat with remaining dough balls. Serve. (Tortillas can be layered between clean parchment sheets, wrapped in plastic wrap, and refrigerated for up to 3 days.)
Pantry Stocking
Ground Beef Base
2 T Olive oil
2 large onions, diced
4 lb ground beef Kosher salt and pepper 1 head of garlic, minced
Heat 2 T oil in a large dutch oven or skillet. Cook onions until softened. Add ground beef and garlic, cook until no longer pink. Cool. Divide into 4 even ziplock bags - about 1 lb each. Freeze for unto 3 months. To thaw, simply put in fridge the night before or put in skillet with ¼ water and warm with the lid on for 7-10 minutes.
Tacos
Warm beef and add taco seasoning as directed on package. Serve with taco shells, lettuce, tomato, cheese, sour cream, taco sauce or salsa.
Stuffed Bell Peppers
3 red/yellow bell peppers, cut in half lengthwise, seeds carefully removed
1 lb ground beef base - 2 cups
2 stalks of celery, diced small
¼ t oregano
2 eggs
1 cup Monterey Jack, or mozzarella, cheddar, shredded Jalapeños, optional
Fresh basil, parsley, optional
1 cup cooked Rice
1 14 oz petite diced tomatoes, but even rotel works here in a pinch
Lasagne
2 lb ground beef - (2 ziplock bags of beef from freezer) 2 cups marinara
3 cups shredded mozzarella, (can add fontina or provolone too)
9 no-boil noodles
16 oz ricotta cheese (2 Cups) 2 eggs
1. Heat oven to 375F.
2. Heat 2 bags (2lbs) of beef in 2 cups marinara sauce.
3. In a small bowl, mix 2 eggs with 2C ricotta cheese or cottage cheese, Season with salt and pepper.
4. Grease 8X8 deep pan.
5. Place 1C meat sauce into bottom of pan. Layer 3 no- boil noodles into pan. Then add 1C ricotta mix, 1C shredded cheese, and another layer of noodles. Add 1C meat sauce, more noodles, then 1C ricotta, 1C shredded cheese, 3 noodles,1C meat sauce, and finally 1C shredded cheese.
Spray foil with Pam, generously.
6. Cover lasagne with foil and bak 45-60 minutes. It will take longer if you put it in the fridge before baking, add 30
minutes. 7. Take foil off for the last 10 minutes until bubbly and lightly browned on edges.
Double check to be sure how many layers will fit.
Sloppy Joes
1 lb pre-cooked beef (1 ziplock) 1T chili powder
1t cumin
1 small can, 8 oz, tomato sauce 1cup ketchup
2t brown sugar
Worcestershire sauce
Louisiana hot sauce
Salt and pepper
6 warm hamburger buns
Add beef,chili powder and cumin. Cook 2 minutes. Add tomato sauce, ketchup, brown sugar, Worcestershire sauce, and hot sauce. Cook 15 minutes, uncovered. Season with salt and pepper to taste. Serve on warm hamburger buns.
Chili
1 -2lb Pre-cooked Beef from freezer (1-2 ziplocks) 1 jalapeño, diced, or a small can of green chilis
2 T chili powder
2t cumin
2t coriander
1T tomato paste
4 cloves garlic, minced
½ can lager beer , optional
14 oz can diced, crushed, or stewed tomatoes
1 can black, pinto, or kidney beans
½ C frozen or fresh corn
- Heat beef with lid on in a skillet for a few minutes.
- Add jalapeño, chili powder, cumin, coriander, andtomato paste. Cook 3 minutes.
- Add garlic, cook 1 minute
- Add ½ can lager beer, cook until most of liquid isgone.
- Add tomatoes and beans. Cook 30 minutes.
- Turn of heat. Add corn.
- Serve with crackers or cornbread, cheese, sourcream, and diced onions.
Chicken Stock Directions
1 whole chicken
10 chicken wings or
Reserved chicken bones (for extra flavor - roast chicken bones with olive oil)
1 lb. carrots, peeled, ends trimmed
1 large yellow onion, halved through the stem
1 small head of garlic, top 1⁄2 inch cut off
20 black peppercorns, plus freshly ground black pepper for serving
1 bay leaf
11 cups water or enough to cover chicken with water
Cook, uncovered, on a slow simmer for 1.5 hours. Cool and freeze in 1 quart container.
Meatballs with marinara and thin spaghetti
This recipe makes enough meatballs to freeze for later. Ingredients
1 pound ground sirloin
1 pound ground pork
1 pound ground veal
2 cups dry seasoned bread crumbs
1 cup freshly ground Italian Pecorino cheese (2 ounces) 1 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
6 garlic cloves, minced
6 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
4 extra-large eggs, lightly beaten
½ cup good olive oil
Directions
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and ½ teaspoon black pepper. Add the eggs, wine, and ¾ cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 ¾-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. (To freeze extra meatballs, cool cooked meatballs and freeze)
- Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
1 C Olive oil
5 large sweet onions, like Vidalia, diced
5T kosher salt and 3T freshly ground pepper (I use a coffee grinder to make extra)
2t red chili flakes
4 heads of Garlic, chopped finely
6 (28 oz ) cans of finely chopped tomatoes or crushed 1T Sugar
Directions
Heat olive oil over Medium High heat in a large dutch oven. Add diced onions, salt and pepper. Cover and stir occasionally. Cook until the onions are soft, translucent, and beginning to caramelize. Add garlic, cook 2 minutes. Add tomatoes and cook for 1 hour. Cool, Fill 1 quart, freezable containers., leaving room for expansion in the freezer. Label and freeze for up to 6 months. To thaw, put in the fridge the night before or runt the container under hot water to release from the sides and add to pot with ¼ water, cover and warm over medium heat for 10 minutes. Add frozen meatballs, cover with lid, and heat 10-15 more minutes.
Optional extras
Meatball ingredients Marinara ingredients Taco
Lasagne
Sloppy joes
Stuffed bell peppers
Simple Marinara
Ingredients
Reserved Recipes
(In case zesty flounder needs to be replaced)
Baked Cod Recipe with Lemon and Garlic, baked potatoes, green beans
Ingredients
1.5 lb Cod fillet pieces, 4-6 pieces 1⁄4 cup chopped fresh parsley leaves Lemon Sauce
5 tablespoon fresh lemon juice
5 tablespoon extra virgin olive oil
2 tablespoon melted butter
5 garlic cloves, minced
For Coating
1⁄3 cup all-purpose flour
1 teaspoon ground coriander
3⁄4 teaspoon sweet Spanish paprika 3⁄4 teaspoon ground cumin
3⁄4 teaspoon salt
1⁄2 teaspoon black pepper
3 russet potatoes
1lb green beans trimmed
Sour cream
Butter
Directions
- Preheat oven to 400 degrees F.
- Microwave potatoes, 5 minutes, flip, microwave 5minutes until tender.
- Mix together the lemon juice, olive oil, and meltedbutter in a shallow bowl (do not add the garlic yet). Set aside.
- In another shallow bowl, mix the all-purpose flour,spices, salt and pepper. Set next to the lemon sauce.
- Pat the fish dry. Dip the fish in the lemon sauce thendip it in the flour mixture. Shake off excess flour.Reserve the lemon sauce for later.
- Heat 2 tablespoon olive oil in a cast iron skillet (or anoven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
- To the remaining lemon sauce, add the minced garlicand mix. Drizzle all over the fish fillets.
- Bake in the heated oven until the fish flakes easily witha fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.
- While baking, cook green beans in salted, boiling water. Drain and finish with butter, salt, and pepper. Serve Potatoes with sour cream and butter
Meals I’d like to cook sometime Easiest-Ever Paella
Ingredients
1⁄5 cup extra-virgin olive oil
8 ounces peeled and deveined large (16- to 20-count) shrimp
8 ounces squid bodies, rinsed, patted dry, and sliced Salt
1 medium onion, finely chopped
1(14-ounce) can fire-roasted diced tomatoes, drained 3 cloves garlic, chopped
11⁄2 cups Arborio rice
31⁄2 cups chicken broth
1 (8-ounce) bottle clam juice
12 littleneck clams, scrubbed
Parsley and lemon wedges,
for garnish
Directions
1. In a deep 12-inch cast-iron skillet, heat the oil on medium-high until hot but not smoking. Add the shrimp, squid, and a pinch of salt. Cook until the shrimp start to brown, about 2 minutes, stirring once. With a slotted spoon, transfer the seafood to a medium bowl.
2. Reduce the heat to medium. Add the onion and tomatoes. Cook 8 minutes, stirring often. Add the garlic; cook 2 minutes. Add the rice; cook 2 minutes, stirring.
3. To the skillet, add the broth and clam juice, stirring to distribute the rice evenly in the pan. Heat to boiling on medium-high. Boil, without stirring, 15 minutes.
4. Nestle the parcooked shrimp and squid and the clams on top of the rice. Cover the skillet with a lid or aluminum foil: cook until clams open and the rice is just tender, another 10 to 16 minutes. Remove from the heat. Let stand, covered, 10 minutes before serving. Garnish with parsley and lemons.
Serve with arugula tossed with olive oil, lemon juice, and salt and pepper. Parmesan optional.
Spicy Chicken Flautas Ingredients
1 tablespoon plus 1 cup vegetable oil 1 onion, chopped fine
2 jalapeño chiles,minced
1 tablespoon chili powder
2 garlic cloves, minced 1⁄4 teaspoon dried oregano 1⁄8 teaspoon cayenne pepper
1 (8-ounce) can tomato sauce
2 pounds cooked chicken, shredded
16 oz shredded mild cheddar cheese Salt and pepper
5 tablespoons lime juice (3 limes)
1⁄4 cup minced fresh cilantro
6 tablespoons water
2 tablespoons all-purpose flour
12 (8-inch) flour tortillas
2 avocados, halved and chopped coarse
Directions
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. 2. Add onion and cook until softened, about 5 minutes.
3. Stir in jalapeños, chili powder, garlic, oregano, and cayenne; cook until fragrant, about 30 seconds.
4. Stir in tomato sauce and bring to simmer.
5. Stir shedded chicken, 2 tablespoons lime juice, and 2 tablespoons cilantro into sauce.
6. Line rimmed baking sheet with parchment paper. Whisk 2 tablespoons water and flour together in bowl. Cut off bottom third of each tortilla (discard or reserve for another use). Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute.
7. Lay 6 warm tortillas on counter with trimmed edges facing you. Mound 3T of chicken filling alongside trimmed edges. Roll trimmed edge of 1 tortilla up over filing, then pull back on tortilla te righten it around filling. Working with 1 tortilla at a time, brush remaining exposed tortilla with flour paste, then roll tightly around filling. Press firmly on edges to seal; transfer to prepared sheet.
8. Repeat with remaining 6 tortillas and remaining filling. (Flautas can be covered with damp towel, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours.)
9. Adjust oven rack to middle position and heat oven to 200 degrees. Line plate with several layers of paper towels. Set wire rack in second rimmed baking sheet.
10. Heat remaining 1 cup oil in clean 12-inch nonstick skillet over medium-high heat to 325 degrees. Place 6 flautas, seam sides down, in oil. Fry, turning as needed, until golden brown on all sides, 3 to 5 minutes, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees. Let drain briefly on paper towels, then transfer to prepared rack and keep warm in oven. Repeat with remaining 6 flautas.
6. Using potato masher, mash avocados, remaining 3 tablespoons lime juice, and remaining 2 tablespoons cilantro in bowl until smooth. Season with salt and pepper to taste.
2T olive oil
3T red wine vinegar or white wine
1 clove garlic, minced
½ t fresh pepper
¼ t kosher salt
1 pint cherry tomatoes, halved or heirloom tomato in slices
2T chives, snipped
2T flat leaf parsley, rough chopped
2T fresh basil, chiffionade
Mix olive oil, vinegar, garlic, pepper and salt. Mix cherries and herbs together and toss with vinegarette.
Tomato Herb Salad
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