Barbecued Chicken Quarters

Barbequed chicken. Now there's a topic, written about over and over. Everybody has their own "secret" recipe, well here's mine and I put Morg's B-B-Q Sauce to use. It is a nice balanced flavor and yields chicken thats tender and juicy.

I don't make it to often because it is really messy to clean up after, but the wife and my children love it. I know the recipe calls for just three legs which is more then enough, but Louisa wanted some leftovers for the next day.

 

INGREDIENTS:

 

3 Chicken leg quarters

Morg's BBQ Sauce:

½ cup catsup (Hunts)

¼ cup chili sauce (Hunts)

1/3 cup red wine

3 Tbsp extra virgin Olive Oil

1 Tbsp fresh ground black pepper

1 small lemon

1 Tbsp fresh rosemary

½ Tbsp fresh parsley

2 cloves garlic

2 Tbsp Worchester sauce

4-5 dashes of Tabasco sauce

PREPERATION:
 

Thoroughly wash the chicken legs, cleaning off excessive fat etc; I remove the shin as the flavor can penetrate the meat better. Let them drain while preparing the Sauce. Wash the parsley and rosemary shaking off the water, strip the leaves and finely chop. Peel and press the garlic. Juice the lemon.

In a medium mixing bowl add the catsup, chili sauce, wine, and oil. Mix well with a whisk.

Continue adding the remaining ingredients and whisk thoroughly. (Should yield ¾ of a cup or so). Add about 1/3 of a cup to a large (1 Gal) resalable bag. Pat the legs dry and put them in the bag and seal. Massage the bag to cover the legs with the sauce. Place in the refrigerator until 1/2 hr. before cooking. Discard used sauce!

Fill the chimney starter 2/3 full with charcoal. Set the charcoal ablaze in a chimney starter about 15 to 20 min. before grilling.
 

GRILLING:
 

The sauce is rather messy to clean up. So be forewarned.

When the coals are ready, dump them to one side of the grill, DO NOT spread beyond 1/2 the grill, leaving a cooler zone to one side. Replace the grill grids and oil them with olive oil. Place the chicken legs, (skin side down if you left the skin on), on the hot section  of the grill. Cover and cook for 2 minutes. Turn the pieces, recover the grill and cook for 2 minutes more.

Move the chicken to the cooler sideside of the grill and daub with the reserved barbacue sauce covering them thoroughly. Cook uncovered for 10 minutes. Turn the pieces, baste and cook, covered, for another 10 minutes. Turn again and baste, cover and cook another 10 min.

Use the remaining sauce to baste the legs each time you turn them. The legs are done in about 30 to 45 min. (An instant read thermometer inserted into the thickest part of the thigh should read 165 to 170 degrees.)

Buffalo Stroganoff

Stroganoff has been a staple in our house for many years. It's relatively easy to prepare but certainly sounds elegant.

INGREDIENTS:

  
1 pound stew meat

4 oz fresh mushrooms

1 small yellow onion

Sauce:

Dash black pepper

1/8 tsp garlic powder

1/2 Tbsp Worcestershire sauce

3/4 cup beef broth or stock

1/2 Tbsp ketchup

Roux:

2-1/2 Tbsp flour

3-4 Tbsp apple juice

1/4 cup sour cream

PREPARATION:

Cut the stew meat into 3/4" by 1/2" slices removing and fat and cartilage. Peel and finely dice the onion. Wash the mushrooms and slice thinly.

Sauce:  Combine the garlic salt, pepper, Worcestershire sauce, beef broth and ketchup.

Roux: Combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pour able so add a tbsp of apple juice a little  at a time to thin as needed.

COOKING:

Place the stew meat, salt, pepper and onion in the Dutch oven. Stir to distribute the seasonings and onion. Pour the sauce over the meat.

Cook for 2 to 2-1/2 hours, add the sour cream mixing to combine. Continue cooking for 2 to 2-1/2 longer over medium heat. About 30 minutes before serving. Pour the Roux into the Dutch oven, stirring rapidly to mix with the stew meat and juices, avoiding lumps. Add the mushrooms and stir. Cook on medium for 30 minutes, stirring.

Serve over egg noodles

The stroganoff can be frozen. Thaw the Stroganoff in the refrigerator, this will take 24 hrs. then and reheat over medium-low heat in a saucepan. Don't Microwave it.

* beef may be substituted

Walnut Rack of Lamb

As with most of my recipes, there's a story along with it. In this case, there aren't any walnuts in it, it's the cutting board I'm referring to.

A while ago I decided to treat myself with a new cutting board, so I ordered one custom made from Amish craftsmen in Ohio and this is the first recipe I prepared on it. Thus the name.

INGREDIENTS:

1  Frenched lamb rack with 7 to 8 ribs  (3/4  to 1 pound)

1 Tbsp fresh rosemary or 1 tsp of dry

1 tsp dry thyme leaves

2 cloves garlic

Pepper

3 Tbsp olive oil

PREPARATION:

Process the thyme leaves with a grinder or mill into a powder. Peel the garlic and Press it with a press. Wash the rosemary, shake off water strip the leaves and chop finely. Trim excessive fat from the roast, wash and pat dry.

Place the three spices on a cutting board and chop together until well blended. Spread the spices out in a thin layer. Coat the rack with olive oil using a pastry brush, roll the rack in the spices being sure to cover the ends. Pat spices so they adhere well. Grind on some black pepper. 

Add 2 Tbsp. olive oil a thick plastic resealable bag then carefully place the rack in the bag. Scrap up any remaining spices from the board and add to the bag. Spread oil around so that it coats the lamb rack. Squeeze out the air from the bag and seal. Place it in the refrigerator (allowing it to marinate for at least 2 hrs. Overnight is even better). Turn the bag every 30 min. or so. Take the rack out of the refrigerator one hour before cooking for  lamb rack to comes to room temperature. 
Adjust the oven rack to the center of the oven. Line a roasting pan of adequate size with aluminum foil.

Preheat oven to 450°F

SEARING:

Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Place rack of lamb in skillet, meat side down, and sear for 3 to 4 min.  Turn and brown the bottom and ends.

ROASTING:

Place the lamb rack bone side down in the  in a foil-lined roasting pan. Then in the middle of the oven and roast at 450°F for 7 minutes. 
Lower the temperature to 350°F roasting for an additional 10 minutes and check the temperature with an instant read thermometer inserted into the thickest part of the meat. 125°F  for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

Slice the lamb chops between the ribs and away from the rack.

Garnish with rosemary sprigs and serve.

Shrimp with Snow Peas xuě dòu chǎo xiā (雪 豆 炒 虾)

Here is a Cantonese style dish that I worked up over the last week or so. I know there are a lot of recipes

on the web for this title, but I think you will agree with me that this combination is just better.

INGREDIENTS:

12 oz  shrimp (about 18 ea. 26 to 30 count)
8 oz  snow peas
6 oz  water chestnuts
5 green onions
4 cloves garlic
1 Tbsp minced fresh ginger
1 Tbsp fresh, snipped chives
1 Tbsp sesame oil
2 Tbsp Peanut oil
1/2 cup chicken stock
4 Tbsp dry sherry
1 Tbsp soy sauce

1 Tbsp cornstarch dissolved in 2 Tbsp water

PREPARATION:

Wash, peel and clean shrimp removing the tail. Wash and clean the scallions, slicing them into 1/8" rings. Use some of the darker green for color. Peel and mince garlic and ginger separately  Snip chives. Wash and trim the snow peas. Drain water chestnuts, slicing the large ones then boil for 1 min. Dissolve cornstarch in water.  Place the shrimp in a bowl. Sprinkle with the salt and 2 Tbsp sherry. Marinate in the refrigerator for 20 minutes to 3 hours. Remove from the refrigerator 1/2 hr. before cooking and drain.

COOKING: 

Heat a wok over high heat then add 1 Tbsp of oil. When a whiff of smoke comes from the oil, add the shrimp, stir-fry 1 minute, until shrimp turn opaque. Scoop out with a wire strainer and set aside. Add 1 Tbsp of oil and reheat. Add onions and garlic to the wok and stir-fry for 30 seconds. Add ginger S/F briefly to brown. Add snow peas and water chestnuts, and stir-fry 3 minutes. Return the shrimp and add the sherry still to combine.

Add the chicken stock and bring to a boil over high heat. Reduce the heat to medium, add the soy sauce and the cornstarch mixture, stir until cleared and thickened. Stir in chives. Add the sesame oil, stir to combine and serve.

Stuffed Shells with Marinara Sauce

This is another meatless meal that we truly enjoy. The trio of cheeses blend wonderfully to give this dish a full flavorful taste. Although I recommend the Marinara sauce recipe that follows, if you are pinched for time the Barilla tomato-basil can be substituted with satisfactory results.

 

INGREDIENTS:

1/2 pkg. Jumbo shells (18)
24 oz marinara sauce *
1 egg, beaten
15 oz. container ricotta cheese

2 cups (8 oz.) mozzarella cheese Shredded
1/2 cup (3 oz.) Parmesan cheese Shredded
2 Tbsp. fresh parsley, chopped
1/4 cup Parmesan cheese grated
 

PREPARATION:
 

In large bowl, beat egg, add 15 oz. ricotta and parsley. Lightly chop the 1-3/4 cup mozzarella, 1/2 cup shredded Parmesan to break up any long strands then add to the ricotta mix. Stirring well for an even blend.

Bring 2 quarts of water to a rolling boil in a large pot. Add salt to taste, if desired. Add 1/2 the contents of package to boiling water. Stir gently. Return water to a boil. Boil uncovered for 12 - 13 minutes. Remove from heat. Drain well.

Preheat the oven to 350 deg.

Fill each cooked pasta shell with about 1-1/2 to 2 Tbsp of the cheese mixture. Spray 13X9" baking dish with non-stick spray; then spread 1 cup marinara sauce in bottom. Arrange the shells in the dish and spoon rest of sauce over shells. Top with 1/4 cup mozzarella and 1/4 cup grated Parmesan. Cover lightly with foil.
 

COOKING:
 

Bake, covered with foil, at 350deg. for 40 minutes until bubbly. Uncover and bake 10 minutes more, or until cheese is melted.

Recipe makes 4 servings

* Home made marinara sauce or 26oz. jar Barilla Basilico Tomato & Basil Sauce.

Note: the shells can be divided into two 6X9" baking dishes and baked together. One to serve and one for a later meal.

Classic Marinara Sauce

Recipegirl.com

Marinara sauce is the classic of all Spaghetti sauces. It is a simple tomato based sauce without meat. It can be made in advance and later enhanced  with meat, mushrooms or sausage. It can be used as is in dishes like stuffed shells, macaroni and sauce or spaghetti and meat balls.

INGREDIENTS:

2 28-oz cans Italian-style whole peeled plum tomatoes

3 Tbsp extra virgin olive oil

1 small onion

4 garlic cloves

1 Tbsp dried rosemary or 2 Tbsp fresh

1 Tbsp dried basil or 12 large fresh leaves

PREPARATION:

Drain the tomatoes, reserving the juice. Using a potato masher, crush the tomatoes into chunks right in the can. Peel and finely chop the onion. Peel and mince the garlic. Wash the fresh herbs, shaking off the water. Strip the rosemary leaves and finely chop. (Using dry, chop them in a mill). Strip the basil leaves and chop.

COOKING:

Place the reserved tomato juice in a 1 qt pot and simmer (bubbling) until reduced to 1/3. then add to the sauce.

Heat a medium sauté pan over medium-high heat. Add the 3 Tbsp olive oil, then the onions. Sauté until onions are softened, about 5 minutes. Add the garlic and sauté another minute.

Add the tomatoes, herbs and pepper. Reduce heat to low and cook until is reduced and it thickens, about 1 to 2 hours

Capellini with Red Clam Sauce

It's the middle of Lent for all the Catholics out there so it's appropriate for a recipe containing no meat for those of you fasting.

I know most of the "food gurus" say to use Linguini, but I have found that the Linguini noodles are excessively starchy and just too bulky. The Capellini (Thin Angel Hair) is much more delicate and holds the sauce well.

 

INGREDIENTS: 

 

1 can (28 ounces) Peeled plumb tomatoes

1 can (6-1/2 ounces each) chopped clams, undrained **

1 small onion

1 Tbsp olive oil

2 garlic cloves

2 Tbsp fresh parsley

1 bay leaf

1/2 Cup of dry red wine

1/2 tspn sugar

1/2 tspn dried basil

1/2 tspn dried thyme

4 ounces Capellini , cooked and drained

PREPARATION:

Drain the tomatoes, reserving the liquid and crush with a potato masher right in the can. Peel the onion and chop finely. Peel the garlic and chop. Wash the parsley and mince chop the leaves.

COOKING:

Put the juice from the tomatoes in a small pot and gently boil (slow bubbling) until it is reduced to 1/3. (about 45 min to 1 hour).

Heat a small skillet, add the oil and sauté onion in until tender. Add garlic; sauté 1 minute longer. Transfer to a pot, stir in the crushed tomatoes, parsley, bay leaf, sugar, basil, and thyme.

Cover and cook on low for 2 hours, Add the reduced tomato juice. Drain the clams and add the juice to the pot, stirring to combine. Continue a slow simmer for another hour, adding the clams about 15 min. before serving.  Discard bay leaf.

While the sauce is cooking, cook the capellini according to package directions or until al dente

Serve the sauce over the Capellini. With extra sauce served along side.
 

**Bar Harbor brand "Chopper Clams" for this recipe were purchase from Amazon.com as they are outstanding and about as close to fresh as you can get.

Pork with Sweet Red Peppers (Szechwan) Tián jiāo ròu sī 甜椒肉丝

As I have stated in the past, one of my favorite food type is Chinese, especially dishes that represent their "Gourmet" style. Here's one of my favorites, and yes it is hot, but not intense.

INGREDIENTS:

1/2 lb lean pork
3 Red peppers, medium (or 1-1/2 large )
2 red chili peppers
1 Tbs. sherry
1 tsp. Szechwan chili sauce**
2 tsp. corn starch dissolved in 4 tsp. of water

SPICES:
1 slice ginger
1 each scallions
1 clove garlic

SAUCE:
2 Tbs. brown bean sauce
1 tsp. soy sauce dbl. black
2 Tbs. chicken stock
2 Tbs. sugar

1/4 tsp. salt

MARINADE:
1 Tbs. water chestnut powder
1 each egg white
1 tsp. sherry
1 tsp. sesame oil

PREPARATION:
Clean the pork, removing all the fat. Cut it into 1/8" thin slices using the "flying fingers" technique and then into 3/8" x 2" strips.

Marinade; separate the egg, combine with the water chestnut powder, sesame oil, and sherry. Mix with a fork, then add to the pork, mixing with your fingers to evenly distribute. Set aside to marinate for 2 hrs.
Spices; Peel the ginger, crush it with the flat side of the cleaver and mince. Clean the scallions, removing the old green and crush them also and chop into pieces, combine with the ginger. Clean the garlic and mince.
Rinse the peppers, cut them in half, and remove the seeds, core, and white pulp. Cut them into 3/8" by 2" strips. Set aside to drain. Rinse the chili peppers, remove the core and seeds then, and cut them into 1/4" rings.
Mix the Sauce ingredients. Measure out the Szechwan chili sauce .

COOKING:

Set wok over high heat, when the rim is hot to the touch add 4 Tbsp peanut oil and let heat. Add the pork to the hot oil, moving the pieces around with a pair of cooking chopsticks to separate them and expose them to the hot oil. Continue frying for 30 sec. until they turn thoroughly gray. Remove with a strainer leaving the oil, and let drain 'till needed.

Clean the wok, then re-heat the wok hot over a high flame, (add 1 Tbs. of peanut oil and bring just 'till smoke.) Add the Spices and S/F for 15 sec. followed by the Szechwan chili sauce.

Add the red chili peppers followed by the red peppers, continue to S/F for 2 min. Add the pork, then the sherry followed by the Sauce. S/F over high heat for 45 sec. Add the corn starch/water mix. Allow to thicken for a min. or so. Scoop out to a serving dish and serve.

** Sold in Chinese Grocery stores in a Black can titled "Szechwan Chili Sauce" with a picture on it also available on Amazon.com

Shrimp with Red Pepper in Garlic Sauce

Red Peppers, the ripe form of green peppers, No not the hot ones, but the s-w-e-e-t variety that seem to be left out in the realm of cooking. Grind them in a sauce, chop them so finely you can't tell they are in the dish.

So here's a recipe I have developed to blend their sweet crispiness with succulent shrimp. I do hope you enjoy.

INGREDIENTS:
¾ pound Shrimp 16-20/lb. (raw)
¼ pound Capellini (Angle Hair) spaghetti
1 large Sweet Red Pepper
1 large clove garlic
1/8-¼ tsp crushed red pepper flakes
2 Tbsp olive oil
1 tsp parsley
1/3+ cup white wine
1 Tbsp grated Parmesan cheese
Fresh parsley sprigs for garnish

PREPARATION:

Wash the shrimp, peel removing the vein and tail shell. Prepare the red pepper flakes (Note: crushed red pepper can be substituted, but the seeds mess up the presentation).

Wash the red pepper, carve and cut it into 3/4 ” squares. Wash the parsley and shake off the water; cut from the stem and chop 1 tsp. Peel and chop the garlic do not use a press.

COOKING:

First cook Capellini , drain, rinse and put it on a serving platter, cover with a foil tent to keep it warm.

While it is cooking, heat a heavy skillet medium hot, 'till the rim is hot to the touch add the oil and let it heat. Add the garlic and pepper flakes, reduce heat, sauté until the garlic just starts to turn light brown. Add the red peppers and chopped parsley sauté a few min. then add the shrimp,. Sauté until shrimp become firm and opaque (about 2 min. per side). Remove the shrimp and peppers with a slotted spoon to the waiting Capellini  and re-tent.

Add a splash of white wine (1/3+ cup) then deglaze the pan over moderate heat. reduce to about 3/4 and pour over the shrimp/peppers and sprinkle with the Parmesan.

Garnish with parsley.

Louisa's Baked Haddock with Lemon Sauce

As you must know by now we hail from Massachusetts and as such do enjoy sea food. Well haddock happens to be one of the finest "white fish" available from the cold local waters. Often breaded and deep fried (Superior to be sure), Louisa makes this dish (with my meddling) which we both enjoy. We hope you will also.

INGREDIENTS:

2  6 oz. Haddock fillets
4 Tbsp. dry white wine
2 oz. water
dash fresh ground black pepper

Breading:

1/4 cup Panko bread crumbs
3 Tbsp melted butter
2 Tbsp fresh parsley
pinch of pepper

PREPARATIONS:

Wash the fillets removing any fat or bones, pat dry. Wash and finely chop the parsley. Mix the breading ingredients together and set aside. Measure out the wine, water and pepper. Place the fillets in a 9" inch baking dish* and set aside.

The Lemon sauce:

3 oz. Dry White wine                                               1 small Shallot
1-1/2 Tbsp fresh Lemon juice                                  1/2 cup heavy cream
3 black pepper corns                                               6 oz. Cold unsalted butter

Prep:

Peel the shallot and cut it lengthwise into quarters, do not separate the pieces. Juice the lemon and measure. Cut the butter into 1/4" slices and put back into the refrigerator for now. Preheat oven to 425 deg.

Cooking: Set a small sauce pan over low heat and add the pepper corns, shallot, wine and lemon juice. Simmer to reduce to about 2 Tbsp. with a syrupy consistency. Add the cream and continue to reduce the sauce to about 4 Tbsp. Remove the pan from the burner, and recover the butter from the refrigerator and begin adding a slice at a time, all the while stirring. Let each slice melt before adding the next until all are melted. If the last slice or two won't melt, return the pan to the heat and gently warm the sauce while stirring. Strain out the shallots and pepper corns and set the pan aside on an extremely low burner just barely keeping it warm.

ROASTING:

Having made the sauce, pour the water and wine over the fillets to moisten them. Grind on some fresh black pepper, top by spreading the bread crumb mix over the fillets. Pop the baking dish into the preheated oven and roast for 7 to 8 min. Check for doneness by pressing the fillets looking for a springiness, not mushy or hard resistance with a fork.

Remove the fillets to a serving dish neatly arraigning them. Drizzle the lemon sauce over the fillets and garnish with parsley sprigs.

* baking dish may be sprayed with nonstick cooking spray.

Charcoal Grilled Chateaubriand

Of course the tenderloin steak (Buffalo or beef) is one of the most expensive cuts, but if you want to make a meal that is sure to impress, this is a good one to choose. Remember Chateaubriand* is a recipe and not a cut of meat.

INGREDIENTS:

1 center cut Tenderloin (approx. 1 to1-1/2lb.)

Ground black pepper
2 tablespoon butter, softened
Sprigs of fresh tarragon

PREPARATIONS:

Wash the roast and trim the excess fat. Melt the butter in a small pan over medium heat until it turns a bit cloudy and bubbly. Paint the roast with the melted butter and season it with fresh ground pepper to taste.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

GRILLING:

When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Paint the grids CAREFULLY with the remaining butter where you will place the roast. Have a spritzer handy!
Place the meat on the grids with the charcoal elevater to within 3 to 4" of the gids. Do not move it at all for at least 3 minutes. Again paint an area of the grids with butter, then using tongs, carefully move the tenderloin there on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.

Now lower the charcoal all the way down and place the tenderloin onto the center of the grids on a newly painted area.Close the cover and roast the beef 10 minutes for medium-rare (125 deg), 15 minutes for medium (130deg), and 20 minutes for medium-well. Transfer the chateaubriand to a cutting board, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 10 minutes.

Serve the chateaubriand, sliced on the diagonal. and garnish with Terrigon stalks.

*Chateaubriand is a juicy-on-the-inside, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants. This chateaubriand recipe is not the traditional version of the restaurant favorite, as it is grilled and not searved with the usual sauce and chateau potates.

Chateau potatoes are potatoes cut to the approximate size of large olives, sauteed in butter until they are well-saturated, then put in a 350-degree oven to bake to a golden brown and served with a sprinkling of chopped fresh parsley.

Cumin/Pepper Crusted Chilean Sea Bass

Chilean Sea Bass is a wonderfully rich fish and needless to say, there are innumerable ways to prepare it. However combining it with the ancient spice, cumin seeds adds a twist of middle eastern flavor to it by pan searing the fish crusted with the cumin then roasting to juicy tenderness.
Just as an aside cumin has been used to spice foods from biblical times.

INGREDIENTS:

2 (6-ounce) Chilean sea bass fillets
1 Tbsp cumin seeds
1 tsp whole black pepper corns
1 Tbsp extra virgin olive oil
2 lemon wedges
¼ cup of dry white wine
1 Tbsp chopped fresh parsley

PREPARATION:

Wash the bass and check for bones. Remove the skin if present. Pat dry and set aside. Coarsely chop the parsley.

Toast the cumin seeds in a large dry cast iron skillet over medium heat until lightly browned and aromatic (this will take about 10 minutes). Place pepper corns in a spice/coffee grinder and process several times. Add the toasted cumin and process until finely ground. Scatter about half onto a plate, then place the bass fillets top-up and rub spice mixture in. Sprinkle the remainder over the top and press in with the back of a spoon or spatula.

Preheat oven to 375° while toasting the cumin, about 15 min before cooking.

COOKING:

Preheat a cast iron fry pan over med-high heat (7-8). When the rim is hot to the touch, add the olive oil to pan letting it heat just 'till a whiff of smoke arises. Add the bass; searing the bottom and then the top, for 2 minutes on each. Then sear the sides for 1 min each.

Place the pan with the bass into the over and roast 375° for (8-10 min. for 1-1/4" thick) Desired internal temp: 130° no less, when tested with an instant read thermometer. Transfer the bass to plates. Cover with aluminum foil tents.

Deglaze the pan with the wine reduced to about ½ and pour over the bass then sprinkle with parsley.

PRESENTATION SPECIAL: Slice 2 thin slices of lemon and thread a stalk of parsley thru the center of the lemon.

Adapted from Cooking Light, Dec. 2001

Grilled Pork Tenderloin

A pork tenderloin is a wonderful cut of meat and is quite versatile. Combining it with a lemon, Soy sauce and wine vinegar marinade and the grilling yields a juicy, tender meal.

INGREDIENTS:

1 to 1-1/4 pound pork tenderloin

Marinade:
1/4 cup olive oil
2 Tbsp reduced sodium soy sauce*
3/4 Tbsp Worcestershire sauce
1/3 Tbsp dry mustard
1 tsp fresh ground black pepper
2/3 Tbsp red wine vinegar
1/3 tsp dried parsley flakes
1 clove garlic
2/3 Tbsp freshly squeezed lemon juice

Rosemary sprigs or parsley for garnish

PREPARATION:

Remove any waste and excess fat from the tenderloin, wash is cold water and pat dry. Peel the garlic and squeeze through a press. Grind the parsley and pepper in a spice mill. Then combine all the marinade ingredients and whisk well. Pour 1/2 the marinade into a zippered bag, add the pork tenderloin and the remainder of the marinade. Seal the bag and message so that all sides of the pork are completely cover with the marinade. Marinade for 8-10 hours in the refrigerator. Turn every couple of hours.

Fill your chimney starter about ½ full and set it ablaze about 15 min. before grilling.

GRILLING:

When the coals are ready, dump them in the grill and replace the grids. Wait a few minutes for the grids to heat, Then oil the grids with olive oil.

Grill the pork tenderloin close to the coals for about 3-4 minutes on each of its four sides. Close the grill cover between each turning. Continue grilling with the cover closed until the internal temperature is about 150 to 155 degrees. F.

Remove from the grill to a platter, tent with foil, and allow to rest 10 minutes before slicing and serving. Garnish and serve.

* If you don't use the reduced sodium Soy, the roast will turn out salty!

Adapted from: Rocky and Jolyn B. who got the recipe from Elizabeth R.

Szechwan Chili Cod (Hongshao Yupian)

I've been toying with making Cod to come up with a flavorful presentation of this sometimes bland fish. It is quite plentiful in the waters off New England and Alaska so I put a Chinese twist to it and here's the result.

INGREDIENTS:

1 lb. Cod fillet, boned and skinned
4 Tbsp sherry, dry - divided
2 Tbsp soy sauce - divided
1/4 cup bottled chili sauce
1-1/2 tsp Szechwan chili sauce
2 tsp sugar
4 1/4" slices fresh ginger (diam. of a quarter)
2 cloves of garlic
6 green onions
3 Tbsp peanut oil

PREPARATION:

Wash the cod, checking for bones. Pat dry with paper towels and cut it into 1" wide strips then to 2" lengths. Add 2 Tbsp of sherry and 1 Tbsp of soy sauce to a large resealable bag. Then add the cod massaging to distribute the marinade. Allow it to marinate for a half hour or so at room temp while you prepare the remaining ingredients.

Peel the ginger and chop finely, place in a small cup/dish. Peel the garlic and chop finely, placing in a separate cup/dish. Wash the green onions, chop off the root then cut into 1/8" rounds including the lighter green tops. Continue by chopping the rounds finely. Measure out the remaining Soy sauce and sherry into a small bowl and add the sugar, mixing to dissolve. Measure the Szechwan chili sauce* into a small dish and add the chili sauce mixing to combine.

COOKING:

Set a large wok over high heat until it just starts to smoke. Add the peanut oil and continue to heat until just a whiff of smoke comes off - (now you know it's hot enough to cook properly!)
First add the ginger and S/F for 30 sec. or so then the green onions and S/F another 30 sec.. Add the garlic and S/F 'till it just starts to brown; Quickly pour the fish and marinade into the wok. GENTLY S/F** the wok contents so as not to break the fish apart for 2 min or so and move the fish away from the center of the wok to allow the marinade to bubble for a min or so. Add the sherry/soy mixture continuing to S/F a short time. Add the Chili sauce mix and S/F another min. or so just 'till the sauce starts bubbling.

Scoop out and serve.

Garnish: you can sprinkle a few 1/8" rounds of "green" onion over the dish.

* If you can't find the Szechwan chili sauce, 1 tsp of red pepper chili flakes may be substituted. The Szechwan chili sauce can be found at most Asian markets.

** S/F means Stir Fry

Crown Roast of Pork with Apple Stuffing

Christmas dinner this year was a Crown Pork roast. We don't make it very often because it's a lot of food for two people. We had the butcher make up the smallest roast he could, it ended up with 10 ribs and about 7-½ pounds. For this meal I started with a recipe from Gourmet back in 2005, but changed a lot to suit our taste. I hope you enjoy this roast and the Sweet Oranges with Kumquats from "Farmhouse" with it.

INGREDIENTS:

For stuffing

3/4 lb lean ground pork
1 large Shallot
½ apple
½ stick butter
3 Tbsp Bells' Poultry Seasoning
1 tsp black pepper
½ lb fresh Pullman loaf, pain de mie, or country loaf
1 rib finely chopped celery
1 cup reduced-sodium chicken broth

For roast
7 to 8 lb Crown pork roast, rib ends frenched.
1 tsp dry sage
1 tsp marjoram or thyme
1/2 tsp fresh ground black pepper
1 1/2 cups water
Farmhouse Oranges and Kumquats

For sauce
1/4 cup dry white wine
3/4 cups reduced-sodium chicken broth
1 tsp cornstarch, dissolved in 1 Tbsp water
1 Tbsp cold butter

PREPARATION:

Stuffing:
Peel the shallot and chop finely. Dice the bread into 1-inch cubes. Clean, wash and dice the celery into ¼" pieces. Wash, peel and dice the apple ½" cubes.

Set a large heavy skillet over moderate heat, when the rim is hot add 1/2 stick butter, melt then add the shallot and celery, cook stirring occasionally, until tender, about 10 minutes. Add the ground pork, continuing to cook, stirring frequently, until the pork is no longer pink, about 10 minutes more. Add the Bells', apple and pepper mix well, cook and stir 5 minutes. Add 1 cup of chicken broth bring to a boil, add the bread crumbs stirring occasionally, until the stuffing thickens and the liquid absorbs, then remove from heat. If the stuffing is too juicy, add more bread cubes, too dry add more chicken broth.
The roast:

Roast:
Add the sage, marjoram and pepper to a small mill and grind together. Pat the roast dry with paper towels and lightly spray it with an olive oil mist, then sprinkle the spices over outside and bottom of roast.

Put roast in a small flameproof roasting pan cover the rib tips with foil to keep from burning. Add water to pan.

Put oven rack in lower third of oven and preheat oven to 350°F.

COOKING:

Roast pork in lower third of oven for 2 hours at 350°F. If pan becomes dry add a little water.

Remove the roast and mound stuffing loosely in center, cover the stuffing and tips of ribs with a sheet of foil. Return the roast to the oven for 30 minutes. Then place the remaining stuffing in a buttered baking dish cover with foil and put it in the oven with the roast. Continue roasting until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155-160°F about 2 1/2 to 3 hours total.

Remove the roast when it is done. Take the foil off the remaining stuffing and bake for another 15 min. until top browns just a little.

Transfer pork to a platter and let stand 20 minutes. While it stands, garnish with kale leaves decorated with Farmhouse Oranges and Kumquats in sweet syrup.

Optional sauce (while pork stands:)

Put the roasting pan one a burner, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add broth, pan juices, and any juices on platter from roast and bring to a simmer. Re-stir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with pepper.
Serve the pork roast with stuffing and sauce and carve at the table.

Adapted from: Gourmet December 2005

Baked Chicken Legs with Balsamic Vinegar

Here's another way to cook chicken leg quarters, they are my favorite as they are more juicy and flavorful then the breasts. Give this one a try, I think it may become one of your favorite ways to cook chicken!

INGREDIENTS:

3 chicken leg quarters, skin on.

1/2 cup dry white wine
2 Tbs balsamic vinegar
2 cloves of garlic
2 tsp fresh rosemary
2-3 Tbsp extra virgin olive oil
Fresh rosemary sprigs for garnish

PREPARATION:

Preheat oven to 350°F.

Wash the legs and remove any visible fat etc. Pat dry and Place chicken skin side up in roasting pan. Peel and finely chop the garlic. Wash the rosemary, shaking off the water. Strip the leaves from the stalk and finely chop.

Pour wine and vinegar over chicken then distribute the garlic and rosemary evenly over the legs. Pour the olive oil over the chicken and cover

COOKING:

Place the pan in the oven and bake at 350 deg. until chicken is cooked through, about 1 hour 15 minutes(175 deg). Remove the cover during the last 15 min. to let it brown some. Put the chicken on a serving dish and cover it with an Aluminum foil tent*.

Pour pan juices into small saucepan, spoon off the fat from top of pan juices. Boil juices until reduces to 1/3 cup, about 15-20 minutes.

Pour the juices over chicken and garnish with rosemary sprigs

* I use the foil tent so often, I just put it on the shelf for the next time.

Grilled Key Lime Shrimp

There are so many recipes for grilling shrimp, why do another? Well simply put, I have a Key Lime tree and they are in season in abundance. Although this recipe calls for key limes, I'm sure that a conventional lime can be substituted, However the key lime does have a distinctly different flavor and the shrimp will taste different.

INGREDIENTS:

1 pound large shrimp 16-20/Lb.

MARINADE:



Butterflied Shrimp



2 Tbsp light rum

2 tsp Key Lime juice

2 tsp extra virgin olive oil

1 garlic cloves

1/8 tsp red pepper flakes

GLAZE:

1 Tbsp dark brown sugar

1 tsp balsamic vinegar

1 Tbsp light rum

PREPARATION:

If using bamboo skewers, soak them in water for 30 minutes before grilling (about 8 needed).

Slit the shrimp down the back to butterfly, then peel, removing the vein and tails, wash and pat dry. Place them in a zipper bag.

Juice the key lime. Peel the garlic and squeeze with a press. Prepare the Red Pepper flakes. Place all the marinade ingredients in a bowl and mix well, then add to the bag. Massage the shrimp to distribute the marinade, refrigerator 30 to 60 minutes.
Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling
In small bowl, combine brown sugar, vinegar and remaining rum.
Remove the shrimp from the marinade and thread them on skewers. I only used one skewer in the picture, but two work better with the butterflied shrimp.

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.
Place skewers on a grill grids and grill for about 2-3 minutes until slightly charred , brush with the glaze as they are grilling. Turn them over and brush on more glaze. Grill another 2 to 3 min. They are done when they are firm and opaque.
Garnish with key lime wedges.

Cajun Blackened Salmon

Pan blackened salmon with a Cajun twist on flavor. With so many ways to prepare salmon, this one is easy as the spicing is all in one container from Zatarain's. Sprinkle it liberally for a great Cajun taste.

INGREDIENTS:

2 Salmon fillets 6 to 8 oz.
Zatarain's Blackened Seasoning
1 Tbsp. extra virgin olive oil
fresh ground black pepper
olive oil spray

PREPARATION:

Wash the salmon thoroughly and trim off any fat around the edges, and pat dry with a paper towel. Lay the salmon onto a plate or cutting board and spray a light misting of olive oil spray, or a light coating of olive oil.

Grind on some fresh black pepper and a lot of Blackened Seasoning. It is quite SPICY! The more the better. So give the fish a nice, even coating of blackened seasoning.* Try to get some on the sides of the fillet as well. And finish up with one last misting of that spray olive oil. The spray keeps the spices in place when putting the fish in the pan.

COOKING:

Place a heavy frying pan on the burner and set the heat on medium high (7 to 8)

When the rim is hot, drizzle a tablespoon of olive oil into the frying pan. Allow it to warm, then gently lay the fish into it, flesh side down. Leave it there for a 5 to 7 minutes (1" thick) without moving it.

After 6 minutes, lift the fillets and look at the underside of the salmon. If it’s as dark as you want it, flip it over onto the skin side. Continue frying for 2 to 3 minute or so, then turn the heat down to very low or off and letting the residual heat gently finish cooking the middle, 3-5 minutes should do it. Scoop out and serve.

*Several shakes of the blackened seasoning are needed to get the full flavor.

Grilled Buffalo Strips

As I've said many times, buffalo(bison) is a versatile main dish. Here we slice it thinly, marinate it in an "oriental" marinade, then thread the strips onto skewers and grill it over charcoal. What a different flavor and treat, just don't over-cook them.

 

INGREDIENTS:

1 lb Buffalo (Sirloin or other flat cut)

parsley sprigs for garnish

Marinade:

1 Tbsp Oriental Sesame Oil

2 Tbsp Red Wine Vinegar

½ Tbsp honey

3 Tbsp Soy Sauce - reduced sodium

½ Tbsp dark brown sugar

2 garlic cloves

4 dried red peppers - flaked

PREPARATION:

If you are using Bamboo skewers, soak in water at least 1 hour. (about 16)

 

Wash the Buffalo removing grizzle etc. Cut the buffalo into ¼" thin strips* (flying fingers technique) about 1inch wide by 3 to 5 inches long and place in a Zipper bag.

Peel the garlic and squeeze with a press. (Red Pepper flakes) Cut the red peppers in 4 pieces, remove as many seeds as practical, then crush the pieces; combine with the other Marinade ingredients in a bowl and blend well. Pour the marinade over the meat in the bag and massage to coat all the pieces thoroughly,  refrigerate for 2 hours, no longer.

Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling

Remove the strips from the marinade and thread them onto skewers accordion fashion. Let the skewers rest in the marinate until grilling; then discard the used marinade!

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.

Place skewers on a grill grids and grill for about 2-3 minutes on each side until slightly charred.

Garnish with parsley sprigs. Serve immediately

* I also use a meat slicer to get consistently thin pieces.

Boston Italian Sub Sandwich

Boston Italian Sub, or as it is also known as a Submarine sandwich, Sub, Hoagie, Italian sub, Torpedo, Grinder, or what ever else you may call it, this is the recipe for the Original Boston Italian Sub (cold) before it got adulterated with everything in the refrigerator. It's a simple combination of two preserved Italian cold cuts, hot Capicola and Genoa salami, with what could be called a salad on top served on a elongated roll (baguette)

INGREDIENTS: per sandwich

1 Italian sub roll

8 slices (⅛ lb)  Genoa salami, thinly sliced

4 slices (1/16 lb) Capicola, Hot thinly sliced (As free of fat as you can find)

Dash (Drizzle) extra virgin olive oil

Dash (Splash) red wine vinegar

Real mayonnaise

3 slices of red ripe tomato

2 or 3 leaves lettuce compressed

PREPARATION:

Wash the lettuce leaves, shaking off as much water as you can. Then compress or press (Flatten) the leaves. Cut the center rib out if it is overly large. Wash the tomato and slice it moderately thick (3/16 to ¼"). Set aside. Slice the roll most of the way through on the side lengthwise.

ASSEMBLY:

 

Open the sub roll up almost flat and spread a light to moderate layer of mayonnaise. Now spread the slices of Capicola across the roll followed by salami. They should bridge the "hinge" between the halves of the roll. Now arrange the tomato on the meat toward the top bun. Finish with lettuce to cover the tomato.

Now drizzle a red wine vinegar over the lettuce just 'till it just runs off and out the end of the bun. Drizzle a little olive oil over the lettuce (not as much). Sprinkle a little salt and pepper. Fold the sub roll closed and slice in half on a diagonal.

   

SERVE:

Serve in a wicker basket lined with wax paper for that "Sub Shop" experience. Add a bottle of beer or soda and some half sour pickles