Happy Friday and Happy Halloween! Halloween is my favorite time of year. I alway make "Witches Brew" for supper and light up the house and wait for the kiddies. "Witches Brew" is chili in my house. I tend to make 3 recipes of traditional chili, one veggie and white chicken chili. So good and easy to share with friends and family. I usually throw them in crock pots or keep them warm on the stove and let people eat through the night. YUMMY and FUN! Below I shared one of our, well Craig's (the youngest and his buddies) favorite chili recipes. I have made 100's of gallons of this stuff for him and his buddies during the winter months. It was wonderful to have them come home and have chili for dinner and lunch. I do miss those days!
Enjoy & have a safe and fun Halloween! BOO!
Sara's CHAIN GANG CHILI - Craig's Favorite
Ingredients
2.5 lb. lean ground beef
4 c. chopped onions
6 cloves garlic minced
1 lg. green pepper chopped
3 tbsp. chili powder
1 tbsp. plus 1 1/2 tsp. all-purpose flour
4 tsp. salt
1 tbsp. sugar
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. dried oregano leaves
1 -2 tsp. crushed red pepper
2 (16 oz.) cans whole tomatoes chopped - I change one of the cans of tomatoes to Rotels
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3 (16 oz.) cans red (Hanover brand) kidney beans or black beans
1 (1 oz.) sq. unsweetened chocolate
1 can (12 oz) Mushrooms
1 Beer stout and dark - I recommend Bad Penny beer
Instructions
In a large Dutch oven or slow cooker, brown ground beef. Add onion, garlic and green pepper. Cook until vegetables are tender. Add spices, sugar, beer and tomato products. Reduce heat and simmer, covered for 1 hour. Stir occasionally. Stir in beans and chocolate. Simmer covered for 20-30 minutes. Stir well before serving. Note: Prepared chili may be frozen up to 2 months.
Yields: 6 Servings
Friday, October 29, 2010
Thursday, October 28, 2010
2day's recipe: Artichoke and Tomato Chicken
Let's face it, I absolutely love pasta and Italian food. Really. There is no way I could cut it out of my life. Here is a lovely stuffed chicken recipe for you to try. This is another one I switch up a lot. Change the stuffing, sauce, etc.
Enjoy ;-)
Artichoke and Tomato Chicken
Ingredients
1/4 cup olive oil
4 fresh tomatoes diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts drained and chopped
2 red bell peppers chopped
1 (8 ounce) package mozzarella cheese cubed
6 skinless, boneless chicken breast halves - pounded
2 cups marinara sauce
Instructions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Yields: 6 Servings
Enjoy ;-)
Artichoke and Tomato Chicken
Ingredients
1/4 cup olive oil
4 fresh tomatoes diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts drained and chopped
2 red bell peppers chopped
1 (8 ounce) package mozzarella cheese cubed
6 skinless, boneless chicken breast halves - pounded
2 cups marinara sauce
Instructions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Yields: 6 Servings
Wednesday, October 27, 2010
2day's recipe: CAJUN CHICKEN ALFREDO
Today's recipe is a spicy twist on a classic.. Enjoy :-)
CAJUN CHICKEN ALFREDO
4 chicken breast (boneless/skinless)
2 Tablespoons Paprika
1 Tablespoon Chili Powder
1 Tablespoon granulated Garlic
1 Tablespoon Granulated Onion Powder
1/2 Tablespoon cumin
1/2 Tablespoon cayenne
1/2 Tablespoon salt
1/2 Tablespoon black pepper (fresh cracked)
1 cup marinated sun dried tomatoes
3 Tablespoon garlic (minced)
1/4 cup white wine
3 cups heavy cream
1/2 cup Roma tomatoes (diced)
3/4 cup Parmesan cheese (grated) (½ c cooking, ¼ c garnish)
1 cup scallions (diced)
1/2 teaspoon sea salt
1 teaspoon black pepper, freshly cracked
1 pound fettuccine noodles, prepared al dente
Combine first eight spices, dredge chicken breasts in spice mix, and place in cast iron skillet with very high heat, blacken both sides of chicken and place in oven at 250 degrees for 10 min, or until internal temperature of chicken reaches 165.
In a sauté pan with medium head lightly caramelize the garlic and deglaze with white wine. Add heavy cream and increase heat to reduce cream sauce.
When cream sauce is to desired consistency, stir in ½ cup Parmesan cheese, sun dried tomatoes, salt, pepper, bias sliced chicken breast, and pasta.
Nest pasta on large rimmed plate, pour remaining sauce over pasta, and garnish with Roma tomatoes, scallions and Parmesan cheese.
Yield: 4 portions
Source: Guy F
CAJUN CHICKEN ALFREDO
4 chicken breast (boneless/skinless)
2 Tablespoons Paprika
1 Tablespoon Chili Powder
1 Tablespoon granulated Garlic
1 Tablespoon Granulated Onion Powder
1/2 Tablespoon cumin
1/2 Tablespoon cayenne
1/2 Tablespoon salt
1/2 Tablespoon black pepper (fresh cracked)
1 cup marinated sun dried tomatoes
3 Tablespoon garlic (minced)
1/4 cup white wine
3 cups heavy cream
1/2 cup Roma tomatoes (diced)
3/4 cup Parmesan cheese (grated) (½ c cooking, ¼ c garnish)
1 cup scallions (diced)
1/2 teaspoon sea salt
1 teaspoon black pepper, freshly cracked
1 pound fettuccine noodles, prepared al dente
Combine first eight spices, dredge chicken breasts in spice mix, and place in cast iron skillet with very high heat, blacken both sides of chicken and place in oven at 250 degrees for 10 min, or until internal temperature of chicken reaches 165.
In a sauté pan with medium head lightly caramelize the garlic and deglaze with white wine. Add heavy cream and increase heat to reduce cream sauce.
When cream sauce is to desired consistency, stir in ½ cup Parmesan cheese, sun dried tomatoes, salt, pepper, bias sliced chicken breast, and pasta.
Nest pasta on large rimmed plate, pour remaining sauce over pasta, and garnish with Roma tomatoes, scallions and Parmesan cheese.
Yield: 4 portions
Source: Guy F
Tuesday, October 12, 2010
2day's recipe: Chicken Normandy Recipe
Here is a nice fall recipe.
Enjoy :-)
Chicken Normandy Recipe
In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.
Ingredients
4 tablespoons butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red de
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream
Instructions
1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.
2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.
3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.
4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.
5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil.
6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.
7 Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.
8 When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.
To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.
Serves: 4
Enjoy :-)
Chicken Normandy Recipe
In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.
Ingredients
4 tablespoons butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red de
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream
Instructions
1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.
2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.
3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.
4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.
5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil.
6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.
7 Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.
8 When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.
To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.
Serves: 4
Monday, October 11, 2010
2day's recipe: Crab and Asparagus Pasta
We spent the weekend in the Outer Banks. It was gorgeous! We were there for a lovely wedding on the beach. I love to collect cookbooks when we travel. So, today I thought I would share a recipe from the cookbook I purchased at the Wright Brothers Memorial book shop. "The Outer Banks Cookbook". It features recipes from local chefs and restaurants.
Enjoy :-)
Crab and Asparagus Pasta
I love this combination! I haven't tried this recipe yet, but it is on the list.
1 pound of asparagus, thin stalks
4-6 tablespoons Butter
1 med onion, finely chopped
1 large clove of garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon Old Bay seasoning (I would considering using more, since I love Old Bay with crab meat)
1 pound backfin crabmeat, picked over to remove cartilage
1 pound dried linguine, cooked and drained
2 tablespoons chopped fresh parsley
Rinse and snap steams off asparagus. Dry with towels, then cut stalks in 2 inch pieces. Set aside.
In a large saute pan, melt butter over med heat. Add onion and cook until beginning to be tender about 3 to 5mins.
Add garlic and stir for about 1min, then add asparagus and contine to cook and stir until asparagus is tender (depends on how thick they are)
When asparagus is tender, add lemon juice, salt and pepper, Old Bay and crabmeat. Gently stir to combine and continue to cook until heated through. If desired add an additional 2 Tablespoons of butter (do it!).
Serve over warm linguine in pasta bowls. Sprinkle with more Old Bay if desired and top with fresh parsley.
Yields: 4-6 servings
Enjoy :-)
Crab and Asparagus Pasta
I love this combination! I haven't tried this recipe yet, but it is on the list.
1 pound of asparagus, thin stalks
4-6 tablespoons Butter
1 med onion, finely chopped
1 large clove of garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon Old Bay seasoning (I would considering using more, since I love Old Bay with crab meat)
1 pound backfin crabmeat, picked over to remove cartilage
1 pound dried linguine, cooked and drained
2 tablespoons chopped fresh parsley
Rinse and snap steams off asparagus. Dry with towels, then cut stalks in 2 inch pieces. Set aside.
In a large saute pan, melt butter over med heat. Add onion and cook until beginning to be tender about 3 to 5mins.
Add garlic and stir for about 1min, then add asparagus and contine to cook and stir until asparagus is tender (depends on how thick they are)
When asparagus is tender, add lemon juice, salt and pepper, Old Bay and crabmeat. Gently stir to combine and continue to cook until heated through. If desired add an additional 2 Tablespoons of butter (do it!).
Serve over warm linguine in pasta bowls. Sprinkle with more Old Bay if desired and top with fresh parsley.
Yields: 4-6 servings
Thursday, October 7, 2010
2day's recipe: Cowboy Spaghetti
Good morning world! Some days, I get up and know exactly what I want for dinner. Tonight - something with pasta. I believe I have shared this recipe before but I had to share it again. Cowboy Spaghetti - its different from the traditional spaghetti and nice for a change. I serve a mixed green salad with a mexican flare - like adding chili powder and lime juice to my dressing. Sometimes a cream based dressing or a vinger and oil base, whatever suits you!
Enjoy :-)
Cowboy Spaghetti
Ingredients
Recipe by Rachael Ray
1 pound spaghetti
salt
1 tablespoon extra-virgin olive oil 1 turn of the pan
3 slices smoky bacon chopped
1 pound ground sirloin
1 medium onion chopped
3 cloves garlic chopped (3 to 4)
Ground black pepper
2 teaspoons hot sauce eyeball it
1 tablespoon Worcestershire sauce eyeball it
1/2 cup beer
1 can (14-ounce) chopped or crushed fire roasted tomatoes
1 can (8-ounces) tomato sauce
8 ounces sharp Cheddar
4 scallions chopped
Instructions
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
Per Serving (excluding unknown items): 751 Calories; 25g Fat (30.3% calories from fat); 37g Protein; 91g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 187mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Yields: 4 Servings
Enjoy :-)
Cowboy Spaghetti
Ingredients
Recipe by Rachael Ray
1 pound spaghetti
salt
1 tablespoon extra-virgin olive oil 1 turn of the pan
3 slices smoky bacon chopped
1 pound ground sirloin
1 medium onion chopped
3 cloves garlic chopped (3 to 4)
Ground black pepper
2 teaspoons hot sauce eyeball it
1 tablespoon Worcestershire sauce eyeball it
1/2 cup beer
1 can (14-ounce) chopped or crushed fire roasted tomatoes
1 can (8-ounces) tomato sauce
8 ounces sharp Cheddar
4 scallions chopped
Instructions
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
Per Serving (excluding unknown items): 751 Calories; 25g Fat (30.3% calories from fat); 37g Protein; 91g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 187mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Yields: 4 Servings
Wednesday, October 6, 2010
2day's recipe: Artichoke and Tomato Chicken
Another cool morning, yeah! How about chicken tonight?
Enjoy :-)
Artichoke and Tomato Chicken
Ingredients
1/4 cup olive oil
4 fresh tomatoes diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts drained and chopped
2 red bell peppers chopped
1 (8 ounce) package mozzarella cheese cubed
6 skinless, boneless chicken breast halves - pounded
2 cups marinara sauce
Instructions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Yields: 6 Servings
Enjoy :-)
Artichoke and Tomato Chicken
Ingredients
1/4 cup olive oil
4 fresh tomatoes diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts drained and chopped
2 red bell peppers chopped
1 (8 ounce) package mozzarella cheese cubed
6 skinless, boneless chicken breast halves - pounded
2 cups marinara sauce
Instructions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Yields: 6 Servings
Monday, October 4, 2010
2day's recipe: Pan-Roasted Salmon with Tomato Vinaigrette
Happy Monday! I didn't do a fish dish last week, so I thought I would start the week with a yummy fish dish.
Enjoy :-)
Pan-Roasted Salmon with Tomato Vinaigrette
Add to Favorites Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen’s cookbook, The Food You Want to Eat.
Ingredients
1 pint grape tomatoes halved
1 medium shallot thinly sliced
1 tablespoon drained capers
2 tablespoons red wine vinegar
Salt
3 tablespoons extra-virgin olive oil
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil
Instructions
1.Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
2.In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
3.Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
Yields: 4 Servings
Enjoy :-)
Pan-Roasted Salmon with Tomato Vinaigrette
Add to Favorites Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen’s cookbook, The Food You Want to Eat.
Ingredients
1 pint grape tomatoes halved
1 medium shallot thinly sliced
1 tablespoon drained capers
2 tablespoons red wine vinegar
Salt
3 tablespoons extra-virgin olive oil
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil
Instructions
1.Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
2.In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
3.Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
Yields: 4 Servings
Friday, October 1, 2010
2day's recipe: Marja's Mac-and-Cheese
With the non-stop rain, everyone needs some comfort food, so here is the ultimate comfort food for you.
Enjoy :-)
Marja's Mac-and-Cheese
Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at the Mercer Kitchen, one of his New York restaurants. Marja makes the dish with four cheeses, from creamy Monterey Jack to extra-sharp cheddar. The most unusual touch: the cubes of cream cheese that melt on top.
Ingredients
3/4 pound elbow macaroni
Extra-virgin olive oil
1 1/2 cups heavy cream
1 cup half-and-half
1 cup whole milk
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups shredded extra-sharp cheddar cheese (4 ounces)
1 1/2 cups shredded sharp cheddar cheese (4 ounces)
1 1/2 cups shredded Monterey Jack cheese (4 ounces)
4 ounces cold cream cheese cut into 1/2-inch cubes
Instructions
Preheat the oven to 350°. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with olive oil and toss well.
Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt and pepper. Stir in the cheddar and Monterey Jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 and up to 20 minutes before serving.
MAKE AHEAD
The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.
Yields: 8 Servings
Enjoy :-)
Marja's Mac-and-Cheese
Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at the Mercer Kitchen, one of his New York restaurants. Marja makes the dish with four cheeses, from creamy Monterey Jack to extra-sharp cheddar. The most unusual touch: the cubes of cream cheese that melt on top.
Ingredients
3/4 pound elbow macaroni
Extra-virgin olive oil
1 1/2 cups heavy cream
1 cup half-and-half
1 cup whole milk
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups shredded extra-sharp cheddar cheese (4 ounces)
1 1/2 cups shredded sharp cheddar cheese (4 ounces)
1 1/2 cups shredded Monterey Jack cheese (4 ounces)
4 ounces cold cream cheese cut into 1/2-inch cubes
Instructions
Preheat the oven to 350°. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with olive oil and toss well.
Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt and pepper. Stir in the cheddar and Monterey Jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 and up to 20 minutes before serving.
MAKE AHEAD
The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.
Yields: 8 Servings
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