Grilled Teriyaki Pork Chops
This recipe is perfect for a spring or summer menu. These pork chops can be served with asparagus, fried rice or stir fried vegetables. I like to serve iced tea and fruit for dessert to keep the dinner cool.
INGREDIENTS
4 (1 inch thick) Pork Chops
¼ Cup Teriyaki Sauce
¼ Cup White Wine
3 Tablespoons Honey
2 Cloves Minced Garlic
Combine the teriyaki sauce, wine, honey and garlic in a large baking dish. Reserve a bit for basting. Add the pork chops and turn to coat. You want the pork chops to be fully covered in the sauce. Put in the refrigerator for 5 hours or overnight. Prepare your grill or preheat your broiler. I like to broil these pork chops 5 inches from the heat. Baste occasionally with the marinade and turn once. Cook for 15 to 20 minutes until the juices run clear. Serves 4
Stir Fried Shrimp
Here is a nice light dish that is great for either lunch or dinner and is great for making a quick meal.
INGREDIENTS
1 Cup Raw Rice
1 Tablespoon Vegetable Oil
4 Sliced Green Onions
1 Tablespoon Minced Fresh Ginger
1 Clove Sliced Garlic
6 Ounces Pea Pods
1 Sliced Small Zucchini
6 Ounces Broccoli Florets
1 Chopped Celery Stalk
1 Small Diced Red Bell Pepper
1 Pound Shelled Shrimp
2 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
Cook the rice according to the package directions. You can use either white or brown rice. While the rice is cooking heat the vegetable oil in a wok or a large skillet over a medium heat. Add the green onions, ginger and garlic. Stir fry for 1 minute. Add the pea pods, zucchini, broccoli florets, celery and red bell pepper. Stir fry over a medium high heat for 3 to 5 minutes until the vegetables are crisp but tender. Add the shrimp and stir fry for 2 minutes. You want the shrimp just to turn pink. Stir in the soy sauce and sesame oil and cook for 30 seconds. Remove from the heat and transfer to a serving dish. Serve immediately with cooked rice. Serves 4
Individual Shepherd’s Pies
In this recipe I use lamb. Many people use beef, but the shepherds didn’t watch over their cows at night. Make sure to use quality meat and the mashed potatoes seal the deal.
INGREDIENTS
1/2 Cup Olive Oil
1 Chopped Medium Onion
2 Pounds Ground Lamb
1/2 Cup Water
4 Cups Beef Stock
2 Large Diced Carrots
1/2 Bunch Finely Chopped Thyme
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Mashed Potatoes (Enough to Cover Six Pies)
Preheat your oven to 350° F. In a large skillet heat the olive oil and add the chopped onion. Cook for 4 minutes until the onion is tender. Add the ground lamb and sauté for 3 minutes to break up any large pieces. Add the water and then transfer to a baking sheet and put into the oven and cook for 15 to 20 minutes. The lamb should be golden brown. Remove from the oven and drain off the excess fat. Return to the original skillet and add the beef stock. Bring to a boil over a medium heat. Meanwhile, blanch the diced carrots in salted boiling water until they are soft. You do not want them to be mushy. Drain the carrots and place them in a cold water bath and set aside. Turn the skillet with the lamb down to a low heat and add the chopped time, salt, pepper and carrots. Simmer for 10 minutes and then transfer the meat mixture into individual earthenware pie dishes. Press the meat mixture down so that you will have a smooth surface onto which the mashed potatoes can be piped. Using a piping bag with a large nozzle carefully pipe an even layer of potatoes over the surface of the pie. If you do not have a piping bag don’t worry about it. Just do the best you can to neatly cover the pies. Place the individual pies on a baking sheet and put into the oven for 5 minutes. The potatoes should begin to turn golden brown and the pies should be piping hot in the center. Remove from the oven and serve. Makes 6 individual pies.
Ginger And Lime Grilled Salmon
After living in the Pacific Northwest for so many years I really got spoiled because the salmon there is the best in the world. For this recipe the ginger and lime really mix well together and compliment the salmon. It’s BBQ time so get grillin’ that salmon!
INGREDIENTS
2 Pound Salmon Fillet
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Lime Zest
2 Tablespoons Grated Fresh Ginger
1 Tablespoon Fresh Lime Juice
5 Tablespoons Melted Butter
Rinse the salmon and pat dry with paper towels. Cut crosswise into 4 equal parts. Make sure to remove as many bones as possible. Prepare your barbecue. Season the salmon with the salt and pepper. Sprinkle on the grated ginger and lime zest. Press gently into the salmon. In a small size bowl combine the lime juice and melted butter. Pour the butter mixture over the salmon. Place the salmon on the grill and cook for 8 to 10 minutes. Remove from the grill and transfer to a cutting board. Remove the skin by sliding a sharp knife between the fish and the skin. Serve immediately. Serves 4
Garlic Rack of Lamb
Lamb isn’t just for Easter. I prepare lamb often because it is so easy to make and always a big hit.
INGREDIENTS
15 Peeled Garlic Cloves
1/4 Cup Rosemary Leaves
1/2 Teaspoon Red Pepper Flakes
3 Tablespoons Freshly Squeezed Lemon Juice
1/4 Cup Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Large Rack of Lamb
Preheat your oven to 450° F. In a blender or a food processor combine the garlic, rosemary, red pepper flakes, lemon juice and olive oil. Pulse until the garlic is finely chopped. Season the lamb with the salt and pepper. Rub the garlic mixture on both sides of the lamb. Make sure that all of the meat is covered. Put the lamb, fat side up, on a large baking sheet. Let stand of 1 hour. Place the lamb in the top portion of your oven and roast for 15 minutes. Open the oven door and turn the baking sheet and roast for another 10 minutes. Your lamb should come out medium rare. If you want your lamb rare then roast for less time. Remove from the oven and transfer to a carving board. Let stand for 10 minutes. Carve the rack in between the ribs and serve immediately. Serves 4
Carne Asada
INGREDIENTS
1 Pound Skirt Steak
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Bunch Green Onions (Scallions)
1/8 Cup Olive Oil
1 Lime Cut Into Wedges
1 Sliced Avocado
Corn or Flour Tortillas
Season the skirt steak with salt and pepper. Grill and slice. Set aside. Brush the green onions with the olive oil and grill. Serve the steak, green onions and avocado slices in tortillas with the lime juice squeezed over the top. Serves 4
*Note: If you do not have a grill then pop them under the broiler.
Fiesta Shrimp Bisque
If you like lobster bisque then you will love Fiesta Shrimp Bisque. If you don’t have shrimp you can substitute any shellfish to this bisque (clams or mussels). If you have a shellfish allergy then use a favorite fish instead of the shrimp. Serve with a crisp green salad for a simple but special meal.
INGREDIENTS
1 Chopped Onion
1 Tablespoon Olive Oil
3 Minced Garlic Cloves
1 Tablespoon Unbleached Flour
1 Cup White Wine
½ Cup Heavy Whipping Cream
2 Tablespoon Chicken Bouillon
1 Tablespoon Chili Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/2 Pound Uncooked Shrimp (Peeled & Deveined)
1/2 Cup Sour Cream
Chopped Parsley or Chopped Cilantro for Garnish
In a medium size saucepan sauté the onions in the olive oil for 2 minutes until tender. Add the garlic and cook 1 minute longer. Stir in the flour until blended. Stir in the white wine, cream, bouillon, chili powder, cumin, coriander and salt. Bring to a boil. Reduce the heat to a simmer. Cover with a lid and simmer for 6 minutes. Cut the shrimp into bite size pieces. Add the shrimp to the soup. Simmer for 10 minutes. The shrimp should turn pink at this point. Be careful not to overcook the shrimp or they become chewy. Take a small bowl and gradually add the sour cream into 1/2 cup of the hot soup. Return to the saucepan and stir constantly. Cook for another 3 minutes to heat through, but do not bring to a boil. Remove from the heat and place into bowls. Top with parsley or cilantro. Serves 2
Carnitas
From living on the West Coast for years I really got seriously spoiled with all of the great Mexican food. My kids discovered an old food truck that was parked in some gas station parking lot that served up the best Mexican food ever. Every day at lunch the food truck was always mobbed with Hispanic construction workers for a cheap and delicious meal. I have fond memories of that food truck.
INGREDIENTS
2 Pounds Cubed Pork Shoulder
1 Minced Garlic Clove
1/2 Orange
1/2 Lime
3 Thyme Sprigs
2 Bay Leaves
1 Teaspoon Kosher Salt
1 Cup Milk
1 Cup Water
1 Sliced Onion
Salsa For Garnish
Corn Tortillas
In a medium size pot add the pork shoulder, garlic, juice of 1/2 of an orange, juice of 1/2 of a lime, thyme, bay leaves, salt, milk and water. Cook over a medium heat for 90 minutes until the liquid evaporates and the pork is browned. Throw away the thyme and bay leaves. Remove the pork and set aside covered to stay warm. Now add the sliced onions to the pot and cook for 2 minutes. Remove the onions from the pot. Serve the pork and the onions in corn tortillas garnished with salsa. Serves 4
Roman Artichokes
INGREDIENTS
2 Tablespoons Lemon Juice
8 Medium Artichokes
1 1/2 Cups Chopped Mint Leaves
1 Cup Dried Bread Crumbs
1 Cup Fresh Bread Crumbs
1/2 Cup Freshly Grated Pecorino Romano Cheese
3 Tablespoons Extra Virgin Olive Oil
2 Chopped Garlic Cloves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Fill a large bowl with cold water and 1 tablespoon lemon juice. Trim the artichokes by laying each artichoke on its side and with a serrated knife cut 1 inch off the top. Trim the stem end and cut off the stem level with the bottom of the artichoke. Peel the tough outer layer of the stem with a vegetable peeler. Bend back the dark outer leaves just from around the base of the artichoke. Snap off and throw away. With kitchen shears trim the thorny tips from the remaining leaves. Place the stems and trimmed artichokes in the bowl of lemon water to prevent browning. Repeat with the remaining artichokes. In a large skillet heat 1 inch of water to a boil. Stand the artichokes in the boiling water. Add the stems and heat to boiling. Reduce the heat to medium low. Cover and simmer for 35 minutes. Drain the artichokes. In a medium size bowl combine 1 tablespoon lemon juice, mint, all of the breadcrumbs, Romano cheese, oil, garlic, salt and pepper. This should make about 3 1/2 cups. Preheat the oven to 400° F. When the artichokes are cool enough to handle pull out the prickly center leaves from each artichoke with a teaspoon. Scrape out the fuzzy choke and throw away (without cutting into the heart). Finely chop the stems and stir into the mint mixture. Stand the artichokes on a large baking sheet – stems down. Pull the leaves down to open slightly. Spoon the mint mixture between the leaves and into the center cavities (a little less than 1/2 cup per artichoke). Bake for 25 minutes until the stuffing is golden and the artichokes are heated through. Serve hot. Serves 8
Spaghetti & Meatballs Alla Nana
Don’t forget that food is a celebration to be shared. Gather your loved ones and mangia! You deserve to honor your life with good food, good friends and unhurried living. This is a great dish because it is hearty and can be made with canned tomatoes without sacrificing flavor.
INGREDIENTS
¾ Pound Ground Beef
¾ Pound Ground Pork
1 Egg
1 Crushed Garlic Clove
6 Chopped Flat Italian Parsley Sprigs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Grated Cheese
1 Cup Italian Bread Cubes
In a large size bowl mix everything together and form into balls of about 2 inches in diameter. In a large skillet brown the meatballs in hot olive oil. Remove from the pan and drain. Add to the sauce as it simmers and let them finish cooking. Serves 4
