Arroz Con Pollo
Arroz Con Pollo simply means “rice with chicken.” It is a traditional dish that is common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica and the Dominican Republic. It is believed that this dish originated in Puerto Rico, but there is no direct evidence of this. Arroz Con Pollo resembles the Spanish dish, paella, both in its ingredients and cooking technique.
INGREDIENTS
1 Tablespoon Olive Oil
1 ½ Pounds Chicken Thighs With Skins Removed
1 Chopped Large Onion
1 Sliced Red Pepper
2 Minced Garlic Cloves
1/8 Teaspoon Ground Cayenne
1 Cup Long Grain Rice
1 Strip Lemon Peel
¼ Teaspoon Oregano
¼ Teaspoon Salt
14 Ounces Chicken Stock
1 Cup Peas
¼ Cup Chopped Pimiento Stuffed Olives
¼ Cup Chopped Fresh Cilantro
Lemon Wedges For Garnish
In a large Dutch oven, heat the olive oil over a medium high heat. Add the chicken thighs and cook for 10 minutes. Turn once and cook until browned. Transfer to a plate and reduce the heat to medium. Keep the chicken drippings in the pan and add the onion and red pepper to the drippings and cook for 5 minutes. Stir in the garlic and cayenne. Cook for 30 seconds. Add the rice and cook, stirring for 1 minute. Stir in the lemon peel, oregano, salt and chicken stock plus enough water to equal 2 cups. Return the chicken to the Dutch oven. Heat to boiling over a high heat. Reduce the heat to low and cover. Simmer for 20 minutes or until the juices run clear when the chicken is pierced with the tip of a knife. Stir in the peas. Cover and heat through. Remove from the heat and let stand for 5 minutes. Spoon onto serving plates and sprinkle with olives and cilantro. Serve garnished with lemon wedges. Serves 4
Lamb Burgers
INGREDIENTS
1 ½ Pounds Ground Organic Lamb
4 Peeled & Sliced Vidalia Onions (Optional)
1 Sliced Heirloom Tomato
4 Tablespoons Olive Oil
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Pepper
4 Hamburger Buns
1 Cup Mayonnaise
2 Tablespoons White Truffle Oil
2 Tablespoons Honey
6 Ounces Sliced Cheese (Optional)
1 Head Bib Lettuce
Preheat the grill. Form the lamb burgers into equal sized patties and season generously with the salt and pepper. Season the onion with the olive oil and grill until they are soft and almost fall apart. Remove from the grill and keep war. Slice the buns and lightly grill until golden brown. Set aside. In a small mixing bowl combine the mayonnaise, truffle oil and honey and set aside. Grill the burgers or place a skillet over a medium high heat and sear the burgers and then flip. Cook on each side for 4 minutes (less time for rare and more time for well done). Top each burger (if you want) with a thick slice of cheese and melt. Serve on grilled buns with onions, lettuce, tomato and a generous dollop of truffle mayonnaise. Serves 4
Spanakopita
Spanakopita or Spinach Pie is a wonderful Greek savory pastry with a filling of chopped spinach, feta cheese and other ingredients wrapped or layered in a phyllo pastry and baked to a golden brown. Spanakopita is mostly eaten as a snack in Greece. In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, sorrel and/or chard.
INGREDIENTS
3 Pounds Frozen Spinach
9 Lightly Beaten Large Eggs
2 Cups Crumbled Feta Cheese
¼ Cup Grated Romano Cheese
¼ Cup Chopped Dill
1 Cup Freshly Chopped Parsley
2 Cup Sliced Scallions
½ Cup Sliced Onions
2 Tablespoons Chopped Fresh Mint
8 Ounces Ricotta Cheese
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Kosher Salt
2 Cups Melted Unsalted Butter
1 Pound Phyllo Dough (Freezer Section at the Grocery)
Thaw and drain the frozen spinach. In a large bowl mix together all of the ingredients except for the melted butter and phyllo dough. Brush the butter over the bottom of a 24×12 baking pan. Layer 10 sheets of the phyllo dough in the pan, brushing each sheet generously with the melted butter. Spread the spinach mixture over the phyllo dough and top it with another 10 phyllo dough sheets brushed with butter. Neaten up the edges and refrigerate for 30 minutes. Preheat the oven to 375° F. Using a serrated knife, score the spanakopita into 15 squares, cutting about ¾ of the way through it. Sprinkle the surface with cold water to prevent curling and bake until golden brown for between 45 to 60 minutes. Cool for 15 minutes before cutting. Makes 15 pieces
Blackened Striped Bass
INGREDIENTS
6 (6 Ounce) Filets Striped Bass
½ Cup Blackening Spice or Cajun Spice Rub
2 Tablespoons Olive Oil
2 Cups Fresh Baby Spinach
Preheat the oven to 350° F. Lightly dust both sides of the fish filets with the blackening spice. Heat the olive oil in a large sauté pan over a high heat. Carefully place 3 filets in the pan and reduce the heat to a medium heat. Cook for 30 seconds. Flip the filets and continue cooking for another minute. Transfer the cooked fish to a sheet pan and repeat the procedure with the remaining filets. Place the sheet pan in the oven and bake for 10 minutes or until the desired doneness is reached. To serve place a handful of spinach leaves in the center of each plate and top with a fish filet. Garnish with fresh basil if desired. Serve 6
Hurricane Beef Pot Pie
When there is a chill in the air and a hurricane on the way it is a good time for heartier fare. This savory meat pie makes the perfect dinner.
INGREDIENTS
1 Pound Lean Boneless Beef Chuck Cut Into Cubes
4 Teaspoons Olive Oil
2 Minced Garlic Cloves
2 Sliced Carrots
1 Diced Red Onion
1 Beef Bouillon Cube
1 Teaspoon Salt
1 Tablespoon Cornstarch
10 Ounces Peas
Parsley Crust
Pat the beef dry with paper towels. In a large skillet heat 2 teaspoons olive oil over medium high heat. Add the beef and cook until browned on all sides. Stir in the garlic and cook 1 minute longer. With a spoon transfer the beef mixture to a bowl. In the same skillet, heat the remaining olive oil. Add the carrots and onion. Cook for 10 minutes until browned. Next, add the beef back to the skillet along with the beef bouillon, salt and 1 ¼ cups water. Heat to boiling over a high heat. Reduce the heat to low and cover. Simmer for 40 minutes. In a cup mix the cornstarch and ¼ cup of water and gradually add to the skillet. Cook over a high heat for 1 minute until the mixture thickens. Stir in the peas and remove from the heat. Prepare the Parsley Crust. Preheat the oven to 425° F. On a lightly floured surface, with a floured rolling pin, roll half of the dough into a large round that is large enough to fit into a 9 inch pie plate. Ease the round into a greased pie plate and spoon the filling into the crust. Trim any pastry edge, leaving a 1 inch overhang. Roll the remaining dough into a 10 inch round. Cut into ½ inch wide strips. Place half of the strips about ¾ inches apart across the pie. Do not seal the ends. Fold every other strip back halfway from the center. Place the center cross strip on the pie. Replace the folded part of the strips. Fold back alternate strips and add the second cross strip. Repeat to weave the strips into a lattice. Seal the ends. Fold the overhang under and make a fluted edge. Bake on a cookie sheet for 35 minutes or until crust is golden brown and the filling is bubbly. Serves 4
Parsley Crust
2 Cups Unbleached Flour
½ Cup Chopped Fresh Parsley
1 Teaspoon Salt
¾ Shortening
6 Tablespoons Cold Water
In a large bowl, mix flour, chopped parsley and salt. With a pastry blender cut in ¾ cup of shortening until the mixture resembles coarse crumbs. Stir in the cold water 1 tablespoon at a time. Mix lightly with a fork after each addition until the dough just holds together. Do not over mix. Divide the dough in half and shape each into a ball.
I love beets and I love cabbage. This dish is easy to make and a real winner. If you want to make this borscht completely vegetarian then use vegetable stock instead of the beef stock
Borscht
INGREDIENTS
3 Tablespoons Butter
¼ (2 Pound) Sliced Head Green Cabbage
2 Sliced Carrots
2 Sliced Celery Stalks
1 Diced Onion
1 Pound Peeled & Cut Beets
15 Ounces Tomatoes In Puree
15 Ounces Beef Broth
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
Celery Leaves For Garnish
In a large Dutch oven, melt the butter over medium heat. Add the cabbage, carrots, celery and onion. Cover and cook. Stir frequently until tender and browned. Cut the beats into small bits. Add the beets, tomatoes with the puree, broth, sugar, salt, pepper and 1 ½ cups of water. Heat to a boiling over a high heat. Reduce the heat to low and cover. Simmer for 50 minutes. Stir occasionally. Spoon 2 cups of the soup into a blender and blend at a low speed until smooth. You can also do this in a food processor. Return the mixture to the Dutch oven and heat through. Garnish with celery leaves and sour cream. You can serve hot or cold. Serve with pumpernickel bread. Serves 4
Lamb Kabobs
I love lamb and I love to eat lamb kabobs. Here is an easy recipe for those of you who are lamb fans.
INGREDIENTS
16 Large Shallots
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Chopped Fresh Rosemary
3 Tablespoons Olive Oil
1 ½ Teaspoons Sea Salt
1 ½ Teaspoons Coarsely Ground Black Pepper
2 Pounds Lamb Cubes
2 Peppers Cut Into Slices
In a 3 quart saucepan, heat shallots with water to cover to boiling over high heat. Reduce heat to low and cover. Simmer for 5 minutes and drain. In a medium bowl, mix the lemon juice, rosemary, olive oil, salt and pepper. Add the lamb, peppers and shallots. Toss to coat. Cover and refrigerate for 3 hours. Toss occasionally. Prepare the grill. On skewers, thread the lamb, peppers and shallots. Grill the kabobs over a medium heat for 8 to 10 minutes. Turn occasionally. Remove from grill and serve with a Greek Salad. Serves 4
Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak
An easy weeknight dinner. Add some roasted baby potatoes or grilled garlic bread to complete the meal.
INGREDIENTS
1 Large New York Strip Steak
2 Portobello Mushrooms (Stems Removed)
3 Cups Arugula (Remove Stems, Wash & Spin Dry)
2 Tomatoes (Cored & Cut Into Wedges)
Balsamic Vinaigrette
1 Teaspoon Minced Garlic – Divided
5 Tablespoons Extra Virgin Olive Oil – Plus 2 Tablespoons
2 Tablespoons Balsamic Vinegar
1 Teaspoon Lemon Juice
1/8 Teaspoon Sea Salt
1/8 Teaspoon Freshly Ground Pepper
Mix ½ Teaspoon of the garlic and 2 tablespoons of the olive oil in a small bowl. Brush some of the olive oil on each side of the mushrooms first and then the rest on the steak. Sprinkle the mushrooms and steak with the sea salt and pepper. Set aside and start the grill.
In another bowl, mix the other ½ teaspoon of garlic with the balsamic vinegar and lemon juice. Whisk in 5 tablespoons of the olive oil. Add 2 pinches of the sea salt and pepper.
Grill the steak and mushrooms. When done remove from the grill. While the steak is resting, add the arugula to the small mixing bowl and moisten with some of the vinaigrette. Turn arugula out onto a serving platter. Top with the tomatoes. Slice the mushrooms thin, place throughout the salad. Slice the steak thinly and cut the pieces in half. Drizzle the steak tomatoes and mushrooms with additional dressing and sprinkle with a little more salt. Add to the salad and serve. Serves 2
Summer Pasta Salad With Tomato, Fresh Mozzarella, Corn & Basil
A simple pasta dish that offers a winning summertime combination of tomatoes, corn, basil and fresh mozzarella. It is great for any backyard food affair because it goes with just about everything. Dress this salad just before serving as the pasta absorbs the dressing and you may need additional lemon juice or oil.
INGREDIENTS
1 Pound Penne Pasta
1 Tablespoon Salt
1 ½ Cups Fresh Corn
1 Tablespoon Olive Oil
1 ½ Cups Fresh Mozzarella (Cut Into Tiny Cubes)
4 Tomatoes (Cored & Diced)
Zest From 1 Lemon
1 Cube Basil Leaves (Rinsed & Dried)
Dressing
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Aged Red Wine Vinegar
1 Teaspoon Finely Minced Garlic Clove
1/3 Cup Olive Oil
1 Tablespoon Olive Oil For Pasta
½ Teaspoon Salt
Bring the water to a boil and add 1 tablespoon salt. Add the pasta. About two minutes before the pasta is done add the corn. Continue cooking until the pasta is al dente. Drain both the pasta and corn. DO NOT rinse. Add 1 tablespoons olive oil to the cooling pasta to keep from sticking. Shake to distribute the oil and set aside to cool.
To make the dressing, whisk together the lemon juice, vinegar, garlic, olive oil and salt. Before serving, combine the pasta and corn with the fresh mozzarella, tomatoes and lemon zest. Mix in the dressing and gently slice the basil into thin strips and add to the salad. Serve immediately. Serves 10
Cold Watermelon Soup
More and more farm stands and supermarkets have a variety of melons in the summer. Watermelon is one of the ultimate tastes of summer.
INGREDIENTS
4 Pounds Juicy Watermelon
½ Cup Chablis
1 Tablespoon Lime Juice
¼ Cup Chopped Fresh Mint
Lime Slices For Garnish – Optional
Cut off the watermelon rind. With a melon baller, but out 8 balls of watermelon fruit and reserve them for garnish. Remove all the seeds, cut the watermelon into rough chunks and spin them in a food processor. Add the wine, lime juice and chopped mint. Puree until smooth. Chill for several hours. Ladle into chilled bowls and garnish with reserved melon balls and lime slices. Serve 4
