Sunday, December 27, 2009

Grilled Pork Chops with Anise seed Rub and Mango Salsa

Here's the link on to this recipe. CLICK HERE

It is delicious! I chopped the mango salsa instead of pureeing it - thought it might be a tad babyfood-esque if it was just mush! Also - reduce the salt in the mango mixture!!

Saturday, October 24, 2009

Quatre Epices Braised Beef and Onions

This dish is EASY and delicious!

Quatre Epices Braised Beef and Onions

2 1/2 pound boneless beef chuck roast
1 teaspoon cinnamon
2 teaspoons allspice
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon black pepper
1 teaspoon salt (kosher preferably)
1 1/2 pounds onions - about 6 onions - halved then sliced into half moons
4 large garlic cloves, finely chopped

HEAVY DUTY ALUMINUM FOIL - or dutch oven with tightly fitting lid

1. Preheat oven to 400 degrees and place rack in middle of the oven.
2. Pat meat dry.
3. Stir together cinnamon, allspice, cloves, nutmeg, salt and pepper in a small bowl and rub all over meat.
4. Spread half of the onions and half of the garlic in a 13 x 9 inch roasting pan, arrange meat on top and spread remaining onions and garlic over the top.
5. Cover pan tightly with foil and roast, turning meat over after 1 hour, until meat is very tender - about 2 1/2 hours total. Make sure to recover tightly after turning meat or all of the juices will evaporate.
6. To serve, slice meat across the grain and place on platter with onions and pan juices poured on top.
7. Served with mashed potatoes and roasted carrots - delicious!!

NOTE: Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350 degree oven for 30-40 minutes.

Serves 4-6

Tuesday, October 13, 2009

Risotto con Parmigiano-Reggiano

Parmesan Risottto

5 cups canned chicken broth - heated to a simmer
1/3 cup dry white wine such as Pinot Grigio - warmed
1/2 stick (4T) no salt butter
1 1/2 cups finely chopped onion
1 clove garlic - minced
1 1/2 cups arborio rice
1 cup grated Parmesan cheese
2 Tablespoons chopped parsley


1. Bring broth to a boil, reduce heat to low and cover saucepan.
2. Melt 2 Tablespoons butter over medium low heat.
3. Add onion and saute until tender and not brown about 12 minutes.
4. Add minced garlic and continue to saute for 1-2 minutes more.
5. Increase heat to medium, add rice and stir for 1 minute.
6. Add 1 1/2 cups warm broth. Boil gently stirring frequently until broth is absorbed.
7. Add another 1 cup broth and stir until broth is absorbed.
8. Add remaining broth and wine, 1/2 cup at a time, allowing liquid to be absorbed before adding more. Continue stirring.
9. Continue stirring until rice is tender and mixture is creamy, about 25 minutes.
10. Remove from heat, stir in 2 Tablespoons butter, 1 cup Parmesan season with salt and pepper.
11. Cover pan and allow to sit, off of the heat, for 2 minutes before serving.
12. Garnish with chopped parsley to serve.

Serves 4-6

Wednesday, May 27, 2009

The Best Seared Tuna Ever

Yes, that's right, the best. In fact, if you prefer (or just can't wait), this marinade can also be used for sushi. Either way, it's delicious.


* 2 big handfuls fresh cilantro leaves, finely chopped
* 1 teaspoon grated fresh ginger
* 1 garlic clove, grated
* 2 limes, juiced
* 2 tablespoons soy sauce
* Sea salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil

* 1 (6-ounce) block sushi-quality tuna per person
* 1 ripe avocado, halved, peeled, pitted, and sliced


To make the marinade, combine the cilantro, ginger, garlic, lime juice, soy sauce, salt and pepper, and olive oil in a bowl. Whisk.

Slice the tuna and brush it with marinade. Let sit for 5-10 minutes.

Lightly sear the marinaded tuna in a pan or on the grill, then remove from heat and add any remaining marinade.

Serve with sliced avocado.

Saturday, January 10, 2009

Mediterranean Quinoa

Mediterranean Quinoa


3/4 cups quinoa
1 1/2 cups water
1 teaspoon sea salt or kosher salt
1/2 cup marinated artichoke hearts, sliced
1/4 cups pitted Kalamata olives, sliced
1/2 bunch fresh baby spinach, cut chiffonade
1 cup cherry tomatoes, halved
2 Tablespoons flat leaf parsley, finely chopped
Greek Dressing - recipe below
handful toasted pine nuts
3/4 cup crumbled goat feta cheese
1 grilled chicken breast, cooled and chopped - optional

Greek Dressing:
zest from 1 lemon
juice from 1 lemon
2 Tablespoons good balsamic vinegar
1/4 cup orange juice
1/4 cup olive oil
salt and pepper

Whisk ingredients for dressing and season to taste with salt and pepper

Directions for quinoa:

1. In a medium bowl, cover quinoa with cool water and rub grains between fingers. Let grain settle, pour off water and repeat 2 more times. This removes the outer coating of the grain that can be bitter when cooked.
2. Bring 1 1/2 cups water to a boil, add drained quinoa and 1 teaspoon salt. Cover, lower heat and simmer 15 to 20 minutes until water is absorbed.
3. Let cool and fluff with a fork. Let quinoa cool all the way before adding other ingredients.
4. Once quinoa is cooled, add the artichokes, olives, spinach, tomatoes, parsley, feta and dressing (add chicken if using).
5. Toss to mix well and top with pine nuts.
6. Let chill in the refrigerator before serving.