Pan Seared Trout With Browned Butter & Lime Sauce
INGREDIENTS
Sauce:
1/2 Cup Unsalted Butter
2 Limes
1 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Kosher Salt
Trout:
4 Boneless Rainbow Trout Fillets (5 to 6 Ounces Each)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Thinly Sliced Limes
Olive Oil
To make the sauce: Place butter in a small saucepan. Bring to a boil over a medium heat. Continue to boil, stirring often, until nutty smelling and amber colored. Remove from heat. Using a vegetable peeler, remove lime zest. Add lime zest to browned butter. Juice limes and add lime juice, kosher salt and pepper to browned butter sauce. Cover sauce to keep warm while preparing trout. Just before serving, remove lime zest and throw away.
To make trout: Rinse trout fillets, and pat dry between paper towels, skin side up. Season trout with kosher salt and pepper. Place two slices of lime on top of each trout. Heat a large-size skillet over a medium-high heat. Lightly coat pan with olive oil. Place 2 pieces of trout on skillet, flesh side up. Cook 3 to 4 minutes. Carefully turn over with lime slices coming in direct contact with skillet. Cook 2 more minutes. Transfer to serving platter. Cover loosely with foil to keep warm while you prepare the remaining trout fillets. Drizzle each serving with browned butter and lime sauce. Serves 4
© Victoria Hart Glavin
Turkey Enchiladas With Avocado Sauce
Happy Cinco de Mayo! Make this easy enchilada dish tonight, with a zesty avocado sauce, to celebrate.
INGREDIENTS
Turkey Enchiladas
3 Tablespoons Butter
2 Cups Diced Cooked Turkey
1/3 Cup Diced Black Olives
1/4 Cup Diced Onions
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Garlic Powder
8 Corn Tortillas
3 Tablespoons Oil For Softening Tortillas
1 Cup Shredded Monterey Jack Cheese
Avocado Sauce
1 Cup Mashed Avocado
5 Tablespoons Evaporated Milk
2 Tablespoons Freshly Squeezed Lemon Juice
1 Teaspoon Dry Mustard
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Garlic Salt
1/8 Teaspoon Freshly Ground Pepper
In a medium-size saucepan, melt butter over a low heat. Add turkey and cook for 3 minutes. Add olives, onions, kosher salt, pepper, and garlic powder. Blend well, cover, and simmer for 10 minutes. While turkey mixture is simmering, prepare Avocado Sauce, by adding avocado, milk, and lemon juice to a food processor or blender. Pulse a couple of times. Add dry mustard, kosher salt, garlic salt, and pepper. Pulse until creamy and fairly thick. Pour into a bowl and set aside. Return to turkey and stir briskly. Place turkey in a bowl. Preheat oven to 350 degrees. Lightly butter a shallow casserole dish. In large-size sauté pan, heat 3 tablespoons oil over a medium-high heat. Soften corn tortillas by dipping in hot oil (do both sides). Drain. Place quickly in casserole dish. Add turkey mixture, sprinkle with cheese, and then roll tortilla up. Pour Avocado Sauce over it. Repeat until all corn tortillas are done. Pour remaining sauce over entire enchiladas. Heat in oven for 20 to 25 minutes until enchiladas are nice and warm. Remove from oven and serve 2 per plate. Top with sour cream and additional cheese if desired. Serves 4
© Victoria Hart Glavin
Tuscan Pork Ribs
I don’t know anyone who doesn’t like a nice rack of spareribs except vegetarians or my friends who keep kosher. Give these ribs a try this weekend and make sure you have plenty of napkins available.
INGREDIENTS
For The Ribs
6 Tablespoons Minced Garlic
1/4 Cup Chopped Fresh Sage
1/4 Cup Chopped Fresh Rosemary
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
1 Tablespoon Freshly Ground Nutmeg
1 Tablespoon Red Pepper Flakes
2 Racks Trimmed Pork Ribs (About 8 Pounds)
1/4 Cup Olive Oil
1 Cup White Wine
For The Sauce
1/4 Cup Olive Oil
2 Tablespoon Minced Garlic
2 Teaspoons Red Pepper Flakes
6 1/2 Cups Crushed Canned Tomatoes With Juice
3 Cups Water
2 Tablespoons Worcestershire Sauce
2 Tablespoons Hot Pepper Sauce
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a small-size bowl combine garlic, sage, rosemary, kosher salt, pepper, nutmeg, and red pepper flakes. Rub spice mixture all over ribs and then drizzle with olive oil. Place in a large-size ziplock bag and refrigerate overnight. You can leave them in fridge for up to 48 hours. Remove from fridge when ready to roast. Preheat oven to 350 degrees. Place ribs in roasting pan and place in oven for 50 minutes. Turn a couple times while roasting. Remove from oven and transfer ribs to plate for a few moments. Deglaze pan with white wine. Place ribs back into roasting pan and place back into oven for 15 minutes. Remove from oven and pour off fat. Cut ribs into individual bones. Return ribs to roasting pan and set aside.
To make sauce: In a large-size saucepan, add olive oil. Add garlic and turn heat to a medium-low. Cook until garlic is soft and just beginning to turn color. Stir in red pepper flakes and cook for 20 seconds. Add crushed tomatoes, water, Worcestershire sauce, and hot pepper sauce. Bring to a simmer. Add kosher salt and pepper. Cook for 5 minutes.
Pour sauce over ribs and return to oven. Continue roasting, stirring occasionally, for 10 minutes until sauce reduced to pint where it comes about halfway up sides of ribs. Cover with foil and cook for another 30 minutes. If sauce is still too thin, cook ribs uncovered to reduce sauce. Remove from oven and spoon off as much fat as possible. Transfer to serving platter with sauce. Serves 4
© Victoria Hart Glavin
Baked Tilapia Tacos With Avocado Cream
Every once in awhile I get in a Mexican food mood. These tacos are light and won’t make you feel weighed down. Besides fish tacos are delicious!
INGREDIENTS
1 Pound Tilapia Fillets
Vegetable Cooking Spray
1/2 Teaspoon Grated Lime Zest
2 Tablespoon Fresh Lime Juice
1 Tablespoon Canola Oil
1 Minced Garlic Cloves
1/2 Teaspoon Hot Pepper Sauce
1/4 Teaspoon Ground Pepper
1/4 Teaspoon Kosher Salt
12 Hard Taco Shells
1 1/2 Cups Fresh Salsa
2 Cups Lettuce
1 Medium Diced Avocado
1 Cup Sour Cream
Preheat your oven to 400 degrees. Spray an 8×11 glass-baking dish with cooking spray. In a small-size bowl mix lime peel, lime juice, garlic, red pepper sauce, pepper, and kosher salt. Put fish in prepared dish in a single layer. Spread sauce over fish. Place in oven, uncovered, for 10 to 15 minutes until fish is opaque and flakes easily. While fish is baking combine avocado and sour cream in a food processor or blender until smooth. Remove tilapia from oven and pull fish apart until all fillets are shredded. To assemble tacos place a layer of fish, salsa, and lettuce into taco shell. Drizzle with avocado cream. Serves 4 to 6
© Victoria Hart Glavin
The Story on Sirloin
Sirloin is a restaurant favorite cut that’s naturally lean, affordable and easy to prepare at home. Follow the three-step plan and this versatile steak will turn out melt-in-your-mouth delicious every time. I promise.
3 Steps to Sirloin Success
1. Select your steak. Choose sirloin steaks that are about 1 to 2 inches thick. Thinner steaks tend to dry out as they cook.
2. Master the marinade. Marinades are usually used to tenderize tougher cuts, but also boost the flavor of lean sirloin. Try a balsamic marinade and make extra for marinating chicken or pork.
3. Cook carefully. Dry-heat cooking (grilling, roasting or broiling) is the best way to cook sirloin. Bring steak to room temperature first to ensure even cooking and keep steak from getting tough. For a crisp crust, sauté over a high heat for 1 to 3 minutes per side, then roast or broil to desired doneness. Avoid charring or blackening.
Balsamic Sirloin Steak With Vegetable Topping
Marinade:
INGREDIENTS
1 1/2 Pound Sirloin Steak
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Balsamic Vinegar
1 Tablespoon Tomato Paste
1 Minced Garlic Clove
1 Tablespoon Minced Shallots
1 Tablespoon Honey
Topping:
1 Tablespoon Olive Oil
1/4 Chopped Shallots
1 Cup Quartered Button Mushrooms
1 Cup Sliced Shitake Mushrooms
1/4 Cup Julienned Sundried Tomatoes
6 Ounce Bag Baby Spinach
Place steak in glass baking dish and coat with salt and pepper. Mix remaining marinade ingredients and pour over steak. Marinate for 30 minutes or overnight, turning steak at least once. While steak is marinating prepare topping. In a sauté pan, heat oil and sauté shallots for 5 minutes until softened. Add mushrooms, tomatoes, salt and pepper. Cook for 5 minutes until mushrooms are tender. Add spinach and stir until wilted. Remove from heat and keep warm. Place rack in middle of oven and preheat broiler on high for 5 minutes. Broil steak for 15 minutes. Turn over and broil an additional 10 minutes or until internal temperature reaches 160 degrees. Remove from oven and allow to rest for 5 minutes. Cut steak into 1/2 inch slices, transfer to serving platter, and top with vegetable mixture. Serve immediately. Serves 4
© Victoria Hart Glavin
Gnocchi With Asparagus
Gnocchi With Asparagus is the perfect weeknight dinner. Either make your own gnocchi or purchase freshly made from your local market.
INGREDIENTS
1 Pound Fresh Gnocchi (16 Ounces)
1/2 Cup Unsalted Butter
1 Bunch Trimmed & Chopped Asparagus (Leave Tips Whole)
Grated Zest of 1 Lemon
Juice of 1 Lemon
3/4 Cup Pasta Cooking Water
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Parmesan Cheese (Plus More For Topping)
2 Tablespoons Chopped Fresh Basil
Make the gnocchi or purchase fresh gnocchi from the market. Bring a large-size pot of salted water to a boil. Transfer fresh gnocchi to a colander and shake over a baking sheet to remove any excess flour. Add gnocchi to boiling water and cook for just 4 to 5 minutes. Meanwhile, melt butter in a large-size skillet over a medium-high heat. Add asparagus and lemon zest and lemon juice. Remove gnocchi with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup pasta cooking water. Cook, stirring gently, for 3 to 4 minutes until gnocchi is coated and asparagus is tender. Season with kosher salt and pepper. Stir in Parmesan and basil. Remove from heat and transfer to serving bowl. Sprinkle with additional Parmesan. Serves 4
© Victoria Hart Glavin
Honey Marinated Pork Chops
I’m always looking for great ways to make pork chops. These Honey Marinated Pork Chops are easy to make and really yummy. You will just need to plan ahead a bit and marinate in the fridge for 12 to 24 hours. Serve with roasted Brussels sprouts and a side salad.
INGREDIENTS
8 Bone-In Rib Pork Chops (1 Inch Thick)
1 Cup Soy Sauce
4 Cups Orange Juice
3 Minced Garlic Cloves
1/2 Cup Dijon Mustard
1 Cup Honey
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
In a medium-size bowl combine soy sauce, orange juice, minced garlic, Dijon mustard, honey and cayenne pepper. Mix well with a wire whisk. Place pork chops into a large container or bowl. Pour marinade over pork chops and cover. Place in fridge for 12 to 24 hours. When ready to cook remove pork chops from marinade. Throw away marinade. Place pork chops onto a plate and season with kosher salt and pepper. Place into a grill pan over a medium-high heat. Cook for 10 to 15 minutes, turning only once. It’s a good idea to have a meat thermometer on hand. The internal temperature should read 145 degrees. Remove from pan and place onto and let rest for 3 to 4 minutes before serving. Serve warm. Serves 4 to 8 depending on how hungry your crew is.
Fagiolini Dell’Occhio Con Contenne
Fagiolini Dell’Occhio Con Contenne, also know as Italian Beans and Pork, is a wonderful hearty winter dish that should do a good job of getting you through this snowstorm. I made this dish yesterday in anticipation of nasty weather on the way. So far everyone whose eaten is just can’t get enough.
INGREDIENTS
1 Pound Dried Cannellini Beans
3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1/2 Ounce Lardo
2 Chopped Celery Stalks
2 Chopped Carrots
1 Large Chopped Red Onion
3 Cloves Minced Garlic
1/2 Cup Tomato Puree
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Pound Pork Rind (Parboiled And Cut Into 1/2 Inch Strips
Grated Parmigiano-Reggiano Cheese
Soak the beans overnight. Drain them and then boil them in fresh lightly salted water for 45 minutes to 1 hour until they are almost tender. Make sure that the water covers the beans. Remove from the heat. In a large-size sauté pan heat the olive oil, butter and lardo over a medium-high heat until hot. Add celery, carrots, onions, garlic, 1 cup water, kosher salt, pepper and tomato puree. Add pork rind and beans along with a bit of their cooking water. Cook for another 30 minutes over a medium heat. Remove from heat and transfer to serving bowl. Serve with grated Parmigiano. Serves 4.
Vegetarian Lasagna
If you’re not eating leftovers then give my delicious vegetarian lasagna a try. Make a big batch and eat it through the weekend while continuing to enjoy spending time friends and family.
INGREDIENTS
1 Pound Lasagna Noodles
8 Tablespoons Olive Oil
2 Cups Marinara Sauce
1 Shallot
1 Large Bunch Fresh Basil
1 Garlic Clove
7 Ounces Ricotta Cheese
1 Medium Zucchini
1/4 Cup Butter
1/2 Cup Grated Parmesan
1 Cup Mushrooms
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat oven to 350 degrees. Clean and blanch mushrooms in boiling water. Drain and coarsely chop mushrooms. Cut zucchini into strips. Chop Shallot and crush garlic. Wash and dry basil. In a medium-size sauté pan add 4 tablespoons olive oil and turn heat to a medium-high. Add garlic, mushrooms, kosher salt and pepper. Sauté for 3 minutes. Remove from heat. In a separate medium-size sauté pan add the rest of the olive oil. Add the shallots and sauté and zucchini. Sauté for 3 minutes. Remove from heat. In a large-size bowl combine ricotta cheese, mushroom mixture, zucchini mixture and grated Parmesan. Set aside. In a large pot bring salted water to a boil and add lasagna noodles a few at a time. Make sure not to overcook noodles. Remove noodles from heat and drain. Grease an ovenproof baking dish with olive oil. Place a layer of noodles in it, spread some ricotta mixture over it, spread with a layer of marinara sauce, and cover with a layer of fresh basil leaves, and then cover with a layer of noodles. Keep repeating this process until you finish the ingredients. Finish with a layer of pasta. Brush with melted butter. Place in oven and cook for 25 minutes. Remove from oven and serve warm. Serves 4
Christmas & New Year’s Dinner Menu Ideas
Whether you’re having a cocktail party or preparing dinner, the holiday season is the time to gather with friends and loved ones and reflect on the year gone by, and talk about the year to come. Whether you plan to celebrate with a traditional menu this holiday or take a few chances, here are some great menu ideas.
Cold Hors D’Oeuvres
Brioche Sliders (Individual Brioche Sandwiches)
Assorted Tea Sandwiches: Prosciutto & Mozzarella, Smoked Salmon With Cucumber & Butter, Grilled Vegetables With Goat Cheese
Smoked Salmon Rounds: Smoked Salmon On Top Of Cucumber, Dill, Cream Cheese & Pumpernickel
Brioche Buttons: Roast Beef & Horseradish Cream On Mini-Brioche
Asparagus, Melon, or Fresh Figs: Wrapped In Prosciutto
Poached Shrimp With Cocktail Sauce
Buttermilk Biscuits With Turkey & Chutney
Apricot & Currant Scones: With Ham & Honey Mustard
Chicken Wrap Pinwheels: With Sun-Dried Tomatoes And Basil
Gorgonzola & Black Olive Phyllo Triangles
Caviar With Brioche Toast Points
Crudité Platter
Sliced Fruit Platter
Cheese Platter
Antipasto Platter
Mediterranean Platter: Olives, Hummus, Goat Cheese, Caponata, And Red Pepper Dip
Antipasto Platter: Smoked Meats, Grilled Vegetables, Artichokes, Sun-Dried Tomatoes, Olives, And Bocconcini
Tortilla Chips With Salsa, Guacamole, And Black Bean Dip
Imported Cheese Platter
Hot Hors D’Oeuvres
Tandoori Chicken Satay With Peanut Sauce
Buffalo Wings With Blue Cheese Dressing And Celery Sticks
Grilled Shrimp
Mini Potato Knish
Seafood Wontons With Cilantro & Green Onion Dipping Sauce
Pigs In Blankets
Stuffed Mushroom Caps
Roasted Vegetable & Goat Cheese Tartlets
Bite-Size Potato Pancakes With Applesauce Or Caviar
Shrimp & Basil Wrapped In Phyllo
Duck A L’Orange Turnovers
Wild Mushroom Strudel
Smoked Southwestern Chicken Strudel
Baby Crab Cakes With Spicy Red Pepper Sauce
Vegetable Wontons With Soy Ginger Dipping Sauce
Dinner
Roasted Free-Range Turkey
Roast Duck
Orange Glazed Cornish Hens
Whole Glazed Baked Ham
Beef Wellington
Roasted Leg Of Lamb
Crown Roast Of Pork With Cornbread & Dried Fruit Stuffing
Standing Rib Roast With Roasted Potatoes
Salmon Filet With Roasted Vegetables
Herb Crusted Filet Mignon
Red Wine Marinated London Broil
Cheese & Spinach Stuffed Chicken Breasts
Herb Crusted Tuna Filets
Beef Tenderloin
Side Dishes
Winter Vegetable Medley: Mushrooms, Parsnips, Carrots, Turnips & Haricots Vert Sautéed In Butter & Herbs
Glazed Brussels Sprouts & Pearl Onions
Green Beans & Roasted Garlic
Sage Roasted Beets
Celery Root & Leek Puree
Creamed Spinach
Herb Roasted Potatoes
Sweet Potato Puree
Grilled Vegetables: Zucchini, Eggplant, Tomatoes, Tri-Colored Peppers & Onions On A Charcoal Grill Or Under The Broiler
Applesauce
Holiday Traditions
Buche de Noel: Rich Chocolate Cake, Panache Filling, And Buttercream Frosting All Rolled Into A Beautiful Yule Log
Fruit Cake
Stollen: Traditional German Holiday Cake, Studded With Raisins And Almond Paste
Gingerbread Loaf
Panettone: An Italian Rich And Yeasty Cross Between A Bread And A Cake. Packed With Raisins And Candied Citrus. Have It With Coffee In The Morning Or Champagne Later In The Day.
Holiday Mini Cupcakes
Coconut Mini Cupcakes
Shortbread Cookies
Gingerbread Men
Decorated Holiday Cookies
Desserts
Lemon Meringue Pie
Fruit Pies: Apple, Blueberry Or Cherry
Pecan Pie
Almond Crust Berry Tart
Lemon Tart
Tarte Tatin: Apples Poached In Butter & Brown Sugar On Shortbread Crust
Meringue Clouds: Pistachio, Raspberry, Chocolate, Or Hazelnut
Coconut Cake: White Cake Layered With Lemon Curd With Coconut Frosting
Chocolate Cake: Single Layer Cake Frosted With Chocolate
Yellow Cake With Chocolate Frosting
Chocolate Cake With Vanilla Frosting
Chocolate Layer Cake With Dark Chocolate Frosting
Assortment Of Mini French Pastries
Macaroons
Sliced Fruit Platter
Cheese Tray
