Thursday, July 17, 2008

Pork Souvlaki

I love pork tenderloin and love anything on a stick. I make this in the winter on the indoor grill but there is nothing like grilling outside.
1 medium Pork Tenderloin
1/2 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice
2 tablespoons oregano
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
1 vidalia or purple onion
2 large metal or bamboo skewers

-Cut tenderloin into workable pieces. Combine olive oil, lemon, oregano, salt and pepper. Add pork and marinate overnight.

-Slice onion to appropriate size and load up skewers with onion and pork. Grill for 6 minutes on each side.

-Optional: Sprinkle with red pepper flakes, serve with a side of feta, hummus and pita bread

Tuesday, July 15, 2008

NY Strip Steak Sandwich

I truly love this dish. I adapted a recipe from my favorite cooking show, Barefoot Contessa. I am not a huge fan of mayo but I couldn't resist trying this. I make this at least once a month and have used flank steak and ribeye but truly NY strip is the best for this recipe. Kali Orexi

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1 medium green or red pepper
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 greek pitas

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until medium in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion, peppers and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom of each pita. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings.

Mustard Mayo:
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature

Monday, July 14, 2008

Artichoke Lemony Chicken

A super easy recipe that can be adjusted to suit ones taste. Kali Orexi!
1 boneless chicken breasts halved
1 8 oz box of frozen artichoke hearts
1 cup chicken broth
1 large shallot minced
1 half pint of cherry tomatoes
1/4 of dry white wine
4 Tablespoons olive oil divided
1 tablespoons flour
1 tsp kosher salt
1 tsp fresh cracked black pepper
-Thaw artichoke hearts
-Wrap washed chicken in heavy plastic wrap and flatten with heavy skilled to 1/4 inch
-Heat 2 tablespoons olive oil in large skillet
-Season chicken with salt and pepper and cook over medium heat for 5 minutes on each side.
-In separate saute pan heat 2 tablespoons olive oil and saute tomatoes
-Remove chicken and deglaze with white wine, add chicken stock and flour and bring to a boil
-Add salt, pepper, artichokes cook until thickened, add chicken and tomatoes.
-Serve on platter with Italian parsley.

Sugar Lime Chicken with Wild Rice

I tend to stay away from any recipe that has the word light in it, none the less I really like this sauce, it was tangy and sweet and is perfect for summer. I am "trying" too be a bit healthier so I made a wild recipe and broccoli springs.
4 boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil
3/4 cup fat-free, less-sodium chicken broth
1 TBSP brown sugar
3 TBSP lime juice, divided (I used 1 lime, and it was 3 TBSP exactly)
2 tsp Dijon mustard
2 TBSP water
1 tsp cornstarch
1 TBSP butter

Steam vegetables while chicken is cooking.
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pount to 1/4 inch thickness using a meat mallet or small heavy sillet. Sprinkle chicken with salt and pepper.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
3. Add chicken broth, brown sugar, 2 TBSP lime juice; and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
4. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 TBSP lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated

Saturday, March 8, 2008

Lemon Pot Roast

In my house lemon is the fruit of the Gods. I often think Chris would trade me for a bushel of lemons. While the traditional pot roast uses winter veggies and a tomato base. Substitute the acidity of the tomato with lemon and omit the veggies and end up with a truly unique roast.

1 2-3lb boneless chuck roast (look for a good ratio of fat to meat)
2 tablespoons extra virgin olive oil
2 tablespoons of kosher salt
2 tablespoons of freshly ground pepper
1 lemon juiced
2 cups chicken broth
1 cup of red wine
1 bag white pearl onions
Meat thermometer (optional)

1.) Pre-heat oven to 325 degrees.
2.) Wash chuck roast with cold water and pat dry.
3.) In a shallow frying pan add olive oil over medium heat. Now is our chance to add some color, skip this step and you end up with cafeteria style boiled beef. Season beef with salt and pepper and add to the heated frying pan. Cook on each side until seared and crispy.
4.) Remove beef from pan and place in casserole dish with tight fitting lid.
5.) Reduce heat and deglaze pan with wine. WATCH the flame as wine and heat don't often give good results. Allow wine to cook for 2 minutes.
6.) Add chicken broth and juice of one lemon and bring to a simmer. CHECK the seasoning and let your palate decide if you need more salt or pepper.
7.) Carefully add the liquid to the beef and cover.
8.) Cook for 2.5 hours. While beef cooks, peel the pearl onions and boil for 2 minutes. Let the onion cool and place to the side.
9.) After 2.5 hours, check the temp. Beef should be fork tender.
10.) Add the onions to the roast and cook for another 1/2 hour.
11.) Let roast rest prior to serving.

Optional: For a more lemony flavor place cooking liquid in sauce pan over medium heat bring to a boil and reduce until liquid is half.
Kali Orexi!

Thursday, March 6, 2008

Penne with Tomato Cream Sauce

Penne A la Betsey
Recipe from Pioneer Woman Cooks
1 box Penne or Rigatoni or both
1 8oz can of tomato sauce
1 small onion or 2 shallots
1 clove garlic
1/2 glass of white wine
1 cup heavy cream (room temp.)
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
3 springs of parsley
freshly grated parmesan cheese (optional)
1.) Cook pasta per box directions make sure pasta is al dente
2.) Chop onion and mince garlic
3.) In deep frying pan over medium heat olive oil and butter and add the chopped onion with a dash of salt and pepper. Cook for 2 minutes until onions are translucent.
4.) Add garlic and cook for another minute, watch the heat so garlic d/n burn.
5.) Degalze with white wine and cook until alcohol evaporates
6.) Add tomato sauce, salt, pepper and mix well. Let simmer for 2 minutes turn the heat to low.
7.) Slowly pour in heavy cream and mix well. Ensure sauce is heated through. Turn off the heat and add parsley.
8.) Pour cooked pasta in a large bowl and add the sauce.
9.) If you really want to clog your arteries garnish with freshly grated parmesan cheese, hell feta would even work.
Kali Orexi
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