Tuesday, May 15, 2012

Fettuccine with Baby Artichokes in a Lemon Basil Cream Sauce

6 baby artichokes
1 lemon, juiced
1 Tbls chardonnay or dry white wine
2 Tbls butter chilled and cut into small cubes
1 clove garlic, finely minced
1/4 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
2 Tbls fresh basil chiffonade
9 oz. fresh fettuccine
grated mizithra cheese





Bring a pot of water to boil while prepping artichokes.  Rinse to wash each artichoke and peel of some of the outer leaves.  Cut off about 1/2 inch from top.  Once water is boiling, add artichokes for 15 minutes then drain. Cut off stems and any tough outer leaves and quarter to toss with pasta.

While Artichokes are boiling, start a pot of water boiling for fettuccine and cook according to package directions then drain.  Start sauce by squeezing juice of one lemon into a small pot, and add 1 Tbls chardonnay, and reduce down to about half.  Once reduced, add butter a few cubes at a time whisking in to thicken.  Add garlic as you are adding butter and continue whisking.  Once butter is incorporated, add basil, cream, salt and pepper.    Keep on very low heat to keep warm. 

Once pasta is cooked and drained, toss with sauce and quartered baby artichokes.  Grate mizithra cheese over pasta and artichokes. 





Tuesday, May 8, 2012

Grilled Buffalo Chicken Salad

Who needs a recipe for this?  Nobody I suppose, simple and few ingredients, yet, get the chicken just right, and it's a salad you'll crave.

Grilled Chicken

2 boneless, skinless chicken breasts
1/4 cup Italian dressing

Marinade the chicken, and grill at medium high heat for 8 minutes each side and then brush both sides with buffalo sauce, cook another minute, baste both sides again and cook for 1 more minute.  Let sit for a few minutes before cutting into slices for salad.

Buffalo Sauce 

1 Tbls butter
4 cloves of garlic, peeled and microplaned into melting butter
1/4 cup Frank's cayenne sauce

Melt butter in small sauce pan and add garlic. Let butter melt and garlic simmer until fragrant.  Add sauce, and stir until sauce is warm.

Salad

1 large head of romaine, washed and torn into bit size pieces
1/4 cup shredded colby cheese
1/4 small vidalia onion,  thinly sliced
8 grape tomatoes, halved
Ranch or Blue Cheese dressing

While chicken is grilling and sauce is warming, wash and tear up lettuce.  Place in two large bowls, and top with cheese, onion, tomatoes, chicken and dressing of your choice. 








Sunday, May 6, 2012

Peppercorn Crusted Roast Beef


For the beef-
Season and Grill:
1 trimmed Tip Roast, 1.5 lbs
Salt and coarsely ground black peppercorns
gorgonzola crumbles (optional)

Preheat one side of the grill to high; leave the other side unlit. 
Season roast with salt, then press top and bottom into cracked black pepper.  


Grill over direct heat for 5 minutes, then turn roast over and grill 5 minutes more.  Transfer beef to the unlit side of grill and roast to an internal temperature of 140°, 30 to 40 minutes, turning every 10 minutes.  Remove roast from grill; let rest 5-10 minutes before carving very thin slices.



Port Reduction Sauce
Saute in olive oil or butter spray, or in 1 tsp olive oil:
2 T chopped shallots

Combine:
1 T softened butter
1 ½ t Dijon Mustard
1 t all-purpose flour

Add and Reduce; Finish with:
1 ½ cups tawny port
½ cup chicken broth
¼ t red wine vinegar
Salt and pepper to taste

Saute shallots in a saucepan over medium-high heat until beginning to brown, 1-2 minutes.

Combine 1 T butter, Dijon and flour in a small bowl, and set aside.

Add port and broth to shallots.  Bring to boil and reduce to ½ cup.  Whisk butter-flour mixture into sauce and simmer until thickened, about 1 minute.  Finish with vinegar, salt and pepper.

Drizzle port sauce over thinly sliced roast beef, and top with crumbled gorgonzola cheese.  Big wow factor. 

If you prefer to oven roast, sear the meat in a skillet on the stove, then roast at 400°.  




Wednesday, May 2, 2012

Italian Beef Braid

1 Pillsbury original Pizza Crust
1 tbls light sour cream
1 tbls light mayo
1 tsp minced garlic
1 tsp prepared horseradish
1/2 lb deli shaved Italian Beef
4 slices provolne
1/4 cup pepperoncini slices, drained

Mix sour cream, mayo, garlic and horseradish, and set aside.  Preheat oven to 425 degrees.  On sprayed baking sheet press out pizza crust to make a large rectangle.  Spread horseradish cream down center third of rectangle.  Top that with Italian beef, pepperoncinis and provolone.  Cut 1/2 inch wide strips down each side of the beef and cheese center, and weave over the top folding in one strip on each side alternately.
Once loaf is completed place in oven for 12-15 minutes, until crust is browned, and cheese is melted.

To make reuben loaf replace horseradish cream with Thousand Island, Italian Beef with Corned Beef, Pepperoncinis with saur kraut, and provolone with swiss cheese. 


Tuesday, May 1, 2012

Bacon Chicken Poppers

1/4 cup Italian Dressing
4 boneless, skinless chicken breasts
4 tbls cream cheese (1/3 less fat is what I use)
12 slices pickled jalapeno peppers
4 slices bacon












Marinade chicken breasts in Italian dressing over night, or for at least an hour.  Slit a pocket down the side of chicken breasts, or butterfly them.  Pat and shape each tablespoon of cream cheese to fit into pocket of chicken and top with 4 slices of jalapeno for each.  Fold back to close, and wrap each chicken breast in a slice of bacon and secure with toothpicks.






Grill on medium high heat for 15-20 minutes until bacon is brown, chicken is cooked, and cheese is oozing.