5 tablespoons rice wine vinegar
1/3 cup dark soy sauce
1/3 cup white wine
1/8 teaspoon ground cardamom
½ teaspoon sugar
3 tablespoons peanut oil
Tuna steaks to serve 4
1 small onion, peeled and diced
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced
2 teaspoons toasted (Oriental) sesame oil
2 scallions, diced
salt and freshly ground black pepper to taste
Heat oven to 375° F. Combine vinegar, soy sauce, white wine, cardamom and sugar in a small bowl.
Put 2 tablespoons of the peanut oil into a Dutch oven or flameproof casserole over medium-high heat. When oil is hot, add tuna steaks (sauté in batches if pan is crowded and sauté for about 2 minutes. Turn tuna over and sauté for 1 additional minute. Remove steaks from pan and keep warm.
Add remaining tablespoon of ...
Preheat oven to 375º
3 C shredded sharp cheddar cheese
1 C gruyere cheese, shredded
1 C mayonnaise
3-4 large ripe tomatoes, sliced ½” thick
½ sweet onion, sliced thin
1 C bread crumbs
1-2 Tbsp basil (fresh)
1-2 Tbsp chives (fresh)
1 C Parmesan cheese (grated)
1 pie crust
Salt and ground pepper
Use a quiche or pie pan. Bake pie crust according to directions. Place enough sliced tomatoes to cover a cookie sheet on paper towels and salt. Let them sit for 30 minutes to 1 hour and then blot up moisture.
To assemble, place onions on bottom of pie crust; sprinkle with ⅓ C bread crumbs and ⅓ C Parmesan cheese. Cover with tomatoes (overlapping). Sprinkle with ground pepper, basil, chives, ⅓ C bread crumbs and ⅓ C Parmesan cheese. In a separate bowl, combine cheddar and gruyere cheese a ...
Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh sage, divided
1/2 teaspoon salt
1/4 teaspoon black pepper, divided
4 teaspoons olive oil, divided
2 cups thinly sliced onion (about 1 large)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
12 pitted dried plums, halved
1 1/2 teaspoons balsamic vinegar
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove ch ...
Glaze (enough for 2 tenderloins)
¼ c frozen orange juice concentrate, thawed
1 tsp brown sugar
4 tsp minced fresh rosemary
In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly.
Pat the tenderloins dry and brush them with the glaze.
Put the tenderloins on a hot grill grate. Close lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 to 150 degrees. If not, close the lid and let the pork continue to roast in the residual grill heat. Remove the pork from th ...
2 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme
3 Tbsp minced garlic
1 Tbsp olive oil
1 tsp kosher salt
1 tsp ground red pepper
1 tsp chopped peeled fresh ginger
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
4 chicken breast halves
Combine all ingredients well. Rub over chicken pieces. Let marinate for at least 2 hours. The longer the better.
Place chicken pieces on the rack of a roasting pan coated with cooking spray. Add water to pan to a depth of ¼ inch. Bake at 425 degrees until done. Probably around 30 - 40 minutes depending on the thickness of the pieces, and whether they are bone-in or boneless.
9” pastry shell
4 T butter
2 T minced green onion tops
1# fresh mushrooms, thinly sliced
1 ½ tsp salt
1 tsp lemon juice
1 C heavy cream
1/8 tsp pepper
1/8 tsp ground nutmeg
½ C grated Swiss cheese
Preheat oven to 450º F, bake pastry shell for 10 minutes or until lightly browned. Set aside to cool. Reduce oven temp to 350º F.
Melt 3T butter in large skillet. Add onion; cook 1 plus minute, stirring constantly. Stir in mushrooms, 1 tsp salt, and lemon juice.
Cover pan and simmer over low heat for 10 minutes. Uncover, increase heat and boil for 5-10 minutes until liquid is completely evaporated and mushrooms begin to sauté in the butter. Stir them occasionally to prevent scorching.
Beat the eggs and cream together with the remaining ½ tsp salt, pepper and nutmeg. Sti ...
Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.
2 c cooked rice
1 c shredded cooked chicken
2 c shredded carrots
¼ c sliced scallions
¼ c chopped Kalamata olives
¼ c reduced-sodium chicken broth
1/3 c orange juice
2 Tbsp lemon juice
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro
2 tsp extra-virgin olive oil
½ tsp ground cinnamon
⅛ tsp cayenne pepper
Salt and freshly ground pepper to taste
Combine rice, chicken, carrots, scallions, and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.
Vary the soft cheese in these eggs – there are so many pepper-and-herb-flavored chevres in the market now. As these eggs are baked in individual ramekins, you can serve breakfast or brunch to a crowd and have all the eggs ready at the same time.
1 tsp unsalted butter
3 tsp heavy or whipping cream
1 tsp herbed chevre or Boursin cheese
Freshly ground black pepper, to taste
Fresh chervil leaves or chopped fresh Italian parsley, for garnish
1. Preheat the oven to 450 degrees F.
2. Place the butter and 2 tsp of the cream in a ¾ cup ramekin. Carefully break the egg in the center. Dot the egg with the cheese, and spoon the remaining 1 tsp cream over the yolk. Season with pepper.
3. Place the ramekin in a small baking dish, and fill it with boiling water to reach halfway up the sides of the ramekin. Bake until th ...
2 boneless, skinless chicken breast halves (about 12 oz.)
Salt and freshly ground black pepper
1 ½ tablespoons extra-virgin olive oil
½ cup dry white wine
Thinly sliced zest of ½ lemon (removed with a zester)
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh parsley
1. Pounding the chicken breasts. Put each chicken breast half between 2 pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long. Season both sides of the chicken with salt and black pepper
2. Sautéing the chicken. Heat the olive oil in a large (10- to 12-i ...
8 pieces of ham slices, about 4 inches across, ¼ to ½ inch thick.
1 Tbsp butter
1 tsp cooking oil
3 Tbsp minced shallot
1 tsp dried thyme
¼ c chopped fresh chives
salt, pepper to taste
3 Tbsp milk, half and half, or cream
8 pieces of sliced Swiss cheese cut to size of ham pieces
Sauté pieces of ham slices in butter and oil in large frying pan. Remove to warm plate and keep warm.
Beat eggs with milk, cream, or half and half, and add thyme, chives, salt and pepper
Add more oil to frying pan if necessary. Sauté shallots until soft.
Add egg mixture and cook until it can be lifted from the pan, lifting to let liquid settle under the already cooked bottom as you go.
Flip omelet onto cutting board and cut into pieces the size of the ham slices.
Place ham pieces in frying pan ...