Old-Time Honey Cake
This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.
INGREDIENTS
2 Cups Cake Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3/4 Cup Butter
1 Cup Honey
1 Egg (Room Temperature)
1/2 Cup Buttermilk or Sour Milk
Preheat your oven to 375º F. Move the oven rack to the middle position. In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg. Set aside. In a large size bowl beat the butter and the honey until nice an fluffy. Add the egg and mix well. Add the buttermilk and beat another 30 seconds. Slowly add the flour mixture and beat on low for 1 minute. Be careful not to overmix as it often will lead to a tough cake. Pour the batter into a prepared bundt pan. Place into the oven and bake for 35 to 40 minutes. Remember that each oven heats differently so make sure to check at 35 minutes. Remove from the oven and cool in the pan for 20 minutes on a cooling rack. Remove the cake from the pan after 20 minutes and place onto a cake plate. Serve warm or at room temperature. Serves 8
Blackened Swordfish
Swordfish is one of my favorite types of fish to eat. I typically eat swordfish once or twice a month. Sometimes I like to change it up and eat it blackened. It’s easy to prepare this way and absolutely delicious.
INGREDIENTS
1 Teaspoon Onion Powder
1 Teaspoon Garlic Salt
2 Teaspoons Paprika
1 Teaspoon Ground Cumin
1 Teaspoon Mustard Powder
1 Teaspoon Cayenne Powder
2 Teaspoons Dried Thyme
2 Teaspoons Dried Oregano
1/2 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Swordfish Steaks (About 1 1/2 Pounds)
6 Tablespoons Melted Butter
In A small size bowl, combine all of the spices, herbs and seasonings. Brush both sides of the steaks with some of the melted butter. Coat both sides of the steaks with the seasoning mixture, rubbing it in well. Heat a large heavy skillet for 5 minutes until a drop of water sprinkled on the surface sizzles. Drizzle 2 teaspoons of the remaining butter over the steaks. Add the steaks to the skillet, butter side down and cook for 2 to 3 minutes until the underside is blackened. Drizzle the remaining melted butter over the steaks and then turn the steaks over. Cook for 2 to 3 minutes more until the second side is blackened and the fish flakes easily when tested with a fork. Remove from the heat and transfer the swordfish steaks to warmed plates or a serving platter. May be served over caramelized onions and topped with salad garnish. Serves 4
Steamed Baby Artichokes In Feta Vinaigrette
Baby artichokes are not really babies at all, but rather fully mature dwarf buds. They are plentiful from March through May. They are small enough to fit in the palm of your hand and fully edible. The fresh tang of the feta in the herb vinaigrette gives these artichokes a bright springtime character.
INGREDIENTS
1/2 Cup Dry White Wine
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Minced Shallot
6 Baby Artichokes (About The Size Of A Large Plum)
1/4 Cup Feta Vinaigrette
In a medium size saucepan combine the white wine, lemon juice and shallot. Snap off and throw away 3 or 4 outer leaves from each artichoke until the remaining leaves are pale green and tightly closed. Using a small paring knife, trim the base of the artichoke and peel the stem. Remove only a thin layer of tough outer skin and any discoloration. Cut the artichokes in half lengthwise and trim 1/2 inch off their tops. As you prepare them place the artichokes, cut side down, in the saucepan. Bring the wine liquid to a simmer over a medium high heat. Cover and steam the artichokes for 10 to 12 minutes until the flesh around the stem of each artichoke is easily pierced with the tip of a sharp knife. Drain the artichokes, arrange them cut side up on a serving platter and spoon a generous teaspoon of the vinaigrette over each artichoke half. Serve warm or at room temperature. Serves 4
Prime Rib
Prime Rib Roast or Standing Rip Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow roast it with dry heat. In the U.S., it is common for barbeque purists to apply smoke to the uncooked rib roast at a low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is often served as a side dish with Prime Rib.
INGREDIENTS
3 1/2 Teaspoons Kosher Salt
1 1/2 Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Ribs)
2 1/2 Cups Red Wine
2 1/2 Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon kosher salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 10 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Pork Tenderloin In Mustard Sauce
This pork tenderloin is a big hit in my house and a perfect weekend dish. These spring days are numbered so let’s get these comfort food meals in before summer gets here.
INGREDIENTS
2 Medium Size Pork Tenderloins
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
1/2 Cup Chopped Shallots
4 Tablespoons Butter
1 Cup Sliced Mushrooms
1/2 Cup Chicken Broth
1/2 Cup White Wine
1/4 Cup Dijon Mustard
1/4 Cup Sour Cream
Preheat your oven to 425º F. Smear the pork tenderloins with the kosher salt and pepper. Place the tenderloins into a large size (lined with parchment paper) baking pan and cook, uncovered, for 30 minutes. In a large size skillet sauté the shallots, in the butter, for 2 minutes over a medium heat. Add the sliced mushrooms and cook for 3 minutes. Add the chicken broth and the white wine. Turn the heat to low and cook for another 10 minutes. Stir in the Dijon mustard and cook for 1 minute. Add the sour cream and combine well. Cook for 3 more minutes. Remove the tenderloins from the oven and let rest for 15 minutes covered in a foil tent. Slice the pork into medallions and place onto a serving platter. Drizzle the medallions with the mustard sauce and serve. Serves 6
Steaks With Cherry Tomatoes
This recipe calls for a grill pan! No ifs, ands or buts about it.
INGREDIENTS
1 Tablespoon Olive Oil
Meat Rub
Two 1 1/2 Pound Ribeye or NY Strip Steaks
1 1/2 Cups Cherry Tomatoes
2 Tablespoons Olive Oil
2 Teaspoons Red Wine Vinegar
2 Sliced Shallots
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rub both sides of your steaks with the meat rub of your choice and set aside onto a plate. Season your grill pan with 1 tablespoon of olive oil. Heat over a medium high heat until nice and hot. In a medium size bowl combine the cherry tomatoes, 2 tablespoons olive oil, red wine vinegar, kosher salt, freshly ground pepper and the sliced shallots. Place the steaks onto the grill pan and grill for 4 to 5 minutes per side for medium rare. Add the tomato mixture to the pan during the 2 minutes of cooking. Remove from the heat and transfer to a serving plate. Let the meat rest for 5 minutes. Slice and serve with the tomatoes & shallots. Serves 4
Meat Rub:
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
2 Teaspoons Kosher Salt
Mix all of the spices in a small size bowl. Rub onto the steak of your choice.
Healthy Puttanesca Pasta Dinner
This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies. If you want to make this pasta dish extra healthy then used whole wheat pasta.
INGREDIENTS
1/2 Cup Vegetable Broth
1 Cup Diced Onion
5 Minced Garlic Cloves
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Tomato Paste
6 Cups Diced Plum Tomatoes
1/4 Cup Chopped Kalamata Olives
3 Tablespoons Capers
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Fresh Minced Oregano
16 Ounces Cooked Pasta
In a large size skillet heat the broth for 1 minute over a medium high heat. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, olives and capers. Turn the heat down to medium and cook for 20 minutes. Stir occasionally. Remove from the heat and stir in the parsley, basil and oregano. Serve over cooked pasta. Serves 6
Easy Tiramisu
I swear there is no easier Tiramisu recipe than this recipe. You just need a little planning ahead for refrigeration time. If you don’t have espresso don’t worry just use very strong coffee.
INGREDIENTS
8 Ounces Room Temperature Cream Cheese
1/3 Cup Sugar
6 Tablespoons Amaretto Liqueur
1 Teaspoon Vanilla Extract
3 Cups Whipped Cream
24 Ladyfingers
3/4 Cup Espresso
1/4 Cup Unsweetened Cocoa Powder
In a medium size bowl beat together the cream cheese and sugar for 4 minutes until light and creamy. Beat in the Amaretto and vanilla extract. Fold the whipped cream into the cream cheese mixture. Arrange half of the ladyfingers in a dish that is large enough to hold them in one layer. A 9×9 inch casserole dish is a good dish to use. Sprinkle with half of the espresso. Top with half of the cream cheese mixture. Spread until smooth. Sprinkle with half of the cocoa. Arrange the remaining ladyfingers over the cocoa. Sprinkle with the remaining coffee. Top with the remaining cream cheese mixture, smoothing the top. Sprinkle with the remaining cocoa. Cover and place in the fridge for at least 5 hours or overnight is even better. Serves 10
LAMB WITH APRICOTS
“Easter Without Lamb Is A Thing That Cannot Be.” – Macedonia Proverb
INGREDIENTS
3 Teaspoons Olive Oil
3 Pounds Boneless Leg of Lamb
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Sliced Onions
1 1/4 Cups Red Wine
1 1/2 Cups Beef Broth
1 Cup Sliced Dried Apricots
Heat the olive oil in a large size Dutch oven over a medium high heat. Sprinkle the lamb with the kosher salt and pepper. Add the lamb to the pot and cook for 10 minutes until browned on all sides. Remove the lamb from the pot and place onto a plate. Add the onions to the pot and cook for 10 minutes. Stir occasionally. Add the wine, reduce the heat to medium low and simmer the onions for 15 minutes. Add the broth and then return the lamb to the pot. Cover and simmer for 2 hours. Add the sliced apricots and turn the lamb. Place the lid back on and simmer for 1 1/2 hours. Remove from the Dutch oven and transfer the lamb to a platter. Cover and keep warm. Simmer the sauce until reduced to about 2 1/2 cups. Taste and adjust the seasoning with salt or pepper if desired. Slice the lamb, pour the sauce over the lamb and serve. Serves 6
Apricot Pork Tenderloin
Some people like to cook lamb for Easter and some people like to cook ham or pork tenderloin. Here is such an easy recipe for pork tenderloin. The key to this dish is to brine the pork tenderloin before cooking. It makes all of the difference in the world.
INGREDIENTS
2 Large Pork Tenderloins
1 1/2 Cup Apricot Preserves
6 Minced Garlic Cloves
4 Teaspoons Of Either Ground Ginger Or Freshly Grated Ginger
3 Tablespoons Soy Sauce
2 Tablespoons Hot Water
Brine:
8 Cups Water
1/2 Cup Sugar
1/4 Cup Kosher Salt
Remove the pork tenderloins from their packages and rinse. Place into a large size, but shallow bowl. Pour the brine over the tenderloins and cover with plastic wrap. Place into the fridge for 3 or more hours. When you are ready to cook remove from the fridge and pat dry with paper towels. Set aside. Make the apricot sauce by combining the apricot preserves, minced garlic cloves, ginger, soy sauce and hot water into a medium size bowl. Mix well with an electric mixer. Place the tenderloins into a large parchment paper lined baking dish. Preheat your oven to 400º F. Pour the apricot sauce over the tenderloins and bake, uncovered, for 45 minutes to 1 hour. Check for doneness at 45 minutes. Remove from the oven and tent with foil for 10 minutes. Slice and transfer to a serving platter. Serve warm. Serves 6
NOTE: Make sure the sugar and salt are well dissolved when making the brine.
