By Ciara Cox
12 oz chicken breast
1 cup chicken stock
1 pomegranate
10 oz potatoes
5 oz carrots
3 shallots
3-4 slices bacon
2 tsp butter
3 TB mustard
1.5 TB honey
½ tsp garlic powder
1 tsp curry powder
1 tsp chili powder
Salt and pepper to taste
Toppings: Parsley, Mint, Lemon Zest
1. Preheat oven to 400°F.
2. Deseed the pomegranate and set aside. Wash the potatoes and cut into wedges. Peel and quarter the carrots (lengthwise) and shallots.
3. Cut bacon into pieces and cook in a large oven proof pan until crispy. Remove and set aside.
4. Season the chicken breast with the salt and pepper. Heat oil (or use the bacon grease) in the same pan over medium heat and sear the chicken on both sides (about 2 minutes per side). Remove from pan and set aside.
5. Add butter to pan and fry potato wedges for approx. 2–3 min. Add carrots and fry for approx. 2–3 min. more, then add shallots and continue to fry for approx. 1–2 min. Season with salt and pepper to taste
6. In a large bowl, make the marinade: Combine the mustard, honey, garlic powder, curry powder, chili powder, salt and pepper. Add chicken breast and toss to coat.
7. Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 400° for approx. 15 min.
8. While chicken is cooking, chop the parsley and mint and zest the lemon.
9. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!
Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
By Bill Malloy
Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors. Don't cook the scallops too long or they'll toughen. If you have bay rather than sea scallops, use them whole and saute them, stirring, for no more than two minutes in all.
This is one of our favorites as well as Ryan's and Mary Rose's. I first made it at Tom's house for his birthday and all of his family liked it.
Serves 4
1/4 cup pine nuts
3/4 pound linguine
6 TB olive oil
1 1/2 pounds sea scallops, or bay scallops (see note)
salt
1/2 cup reconstituted dry-packed sun-dried tomatoes, cut into 1/4 inch pieces
6 cloves garlic, minced
6 TB chopped fresh parsley or 3 TB dried parsley
scant 1/2 tsp dried red-pepper flakes
1. Heat the oven to 350 degrees. Toast the pine nuts in the oven until golden brown, about 4 minutes. (They will burn if roasted too long.)
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
3. Meanwhile, heat 1 TB of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 tsp salt. Put the sea scallops in the pan and sear until brown on the bottom, 1-2 minutes. Turn and sear until brown on the other side, 1-2 minutes. Remove the scallops and cut them into quarters. (See note above for bay scallops.)
4. In the same pan, heat the remaining 5 TB oil over moderate heat. Add the tomatoes, garlic, 2 TB of the parsley, the red-pepper flakes, and 1/2 tsp salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 TB of parsley.
Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors. Don't cook the scallops too long or they'll toughen. If you have bay rather than sea scallops, use them whole and saute them, stirring, for no more than two minutes in all.
This is one of our favorites as well as Ryan's and Mary Rose's. I first made it at Tom's house for his birthday and all of his family liked it.
Serves 4
1/4 cup pine nuts
3/4 pound linguine
6 TB olive oil
1 1/2 pounds sea scallops, or bay scallops (see note)
salt
1/2 cup reconstituted dry-packed sun-dried tomatoes, cut into 1/4 inch pieces
6 cloves garlic, minced
6 TB chopped fresh parsley or 3 TB dried parsley
scant 1/2 tsp dried red-pepper flakes
1. Heat the oven to 350 degrees. Toast the pine nuts in the oven until golden brown, about 4 minutes. (They will burn if roasted too long.)
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
3. Meanwhile, heat 1 TB of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 tsp salt. Put the sea scallops in the pan and sear until brown on the bottom, 1-2 minutes. Turn and sear until brown on the other side, 1-2 minutes. Remove the scallops and cut them into quarters. (See note above for bay scallops.)
4. In the same pan, heat the remaining 5 TB oil over moderate heat. Add the tomatoes, garlic, 2 TB of the parsley, the red-pepper flakes, and 1/2 tsp salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 TB of parsley.
Kung Pao Shrimp with Cashews
By Bill Malloy
1/4 cup fresh orange juice
3 TB red wine vinegar
1 1/2 TB low sodium soy sauce
1 TB sugar
1 1/2-2 tsp cornstarch
2 TB peanut oil
8 small dried red chilies, 4 halved (Japanese or Oriental type—discard seeds of halved chilies if you want less heat)
1/2 tsp salt
1 small onion, cut into 1-inch pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1 cup celery sliced about 1/8 inch
1 pound shelled and deveined large or medium shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil
1. In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
2. In a wok or 12" skillet, heat the oil over high heat until smoking. Add the chilies and salt; stir-fry until browned, 45 seconds. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds. Add the celery and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
3. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
1/4 cup fresh orange juice
3 TB red wine vinegar
1 1/2 TB low sodium soy sauce
1 TB sugar
1 1/2-2 tsp cornstarch
2 TB peanut oil
8 small dried red chilies, 4 halved (Japanese or Oriental type—discard seeds of halved chilies if you want less heat)
1/2 tsp salt
1 small onion, cut into 1-inch pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1 cup celery sliced about 1/8 inch
1 pound shelled and deveined large or medium shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil
1. In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
2. In a wok or 12" skillet, heat the oil over high heat until smoking. Add the chilies and salt; stir-fry until browned, 45 seconds. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds. Add the celery and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
3. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
Frijoles Puercos
By Malu Valenzuela
From Malu's mother, Veneranda's famous recipe. "Pig Beans"—so called because they have so many ingredients. Well worth the effort if you can find all the ingredients, and you can't get more authentically Mexican! This recipe is not too spicy and can be varied by increasing or decreasing the amount of chiles and chorizo.
2 lbs dry "mayocabo" beans, or pinto beans
1/2 lb chorizo sausage
1 jar (8 oz) green stuffed olives (without pits)
1/2 lb white cheese ("queso fresco"—a white, somewhat watery cheese that crumbles easily but doesn't melt.)
3 "chiles anchos," a black chili pepper that comes dried in a package (one of the ingredients in "mole" sauce) It's about 5" long and 2-3" wide.
1. Cook beans according to package directions. (A pressure cooker is faster and doesn't require soaking first.) Don't add salt to the beans.
2. Wash the chiles and soak them in hot water until saturated.
3. While chiles are soaking, in a large pot, break up chorizo sausage and cook in a little oil. Be sure sausage is well cooked.
4. Rinse chiles well and remove stems and seeds. (This way they won't be too spicy.)
5. Place chiles, olives, and chorizo in a blender and mix well, adding a little liquid from the beans if necessary.
6. Return mixture to pot.
7. Drain most (not all) of the liquid from the cooked beans and mash them. (A hand blender works well.)
8. Add mashed beans to the mixture in the pot, stir, and cook over medium high heat. Gradually add crumbled white cheese, stirring constantly, and bring to a boil. Boil 10 minutes, stirring frequently.
From Malu's mother, Veneranda's famous recipe. "Pig Beans"—so called because they have so many ingredients. Well worth the effort if you can find all the ingredients, and you can't get more authentically Mexican! This recipe is not too spicy and can be varied by increasing or decreasing the amount of chiles and chorizo.
2 lbs dry "mayocabo" beans, or pinto beans
1/2 lb chorizo sausage
1 jar (8 oz) green stuffed olives (without pits)
1/2 lb white cheese ("queso fresco"—a white, somewhat watery cheese that crumbles easily but doesn't melt.)
3 "chiles anchos," a black chili pepper that comes dried in a package (one of the ingredients in "mole" sauce) It's about 5" long and 2-3" wide.
1. Cook beans according to package directions. (A pressure cooker is faster and doesn't require soaking first.) Don't add salt to the beans.
2. Wash the chiles and soak them in hot water until saturated.
3. While chiles are soaking, in a large pot, break up chorizo sausage and cook in a little oil. Be sure sausage is well cooked.
4. Rinse chiles well and remove stems and seeds. (This way they won't be too spicy.)
5. Place chiles, olives, and chorizo in a blender and mix well, adding a little liquid from the beans if necessary.
6. Return mixture to pot.
7. Drain most (not all) of the liquid from the cooked beans and mash them. (A hand blender works well.)
8. Add mashed beans to the mixture in the pot, stir, and cook over medium high heat. Gradually add crumbled white cheese, stirring constantly, and bring to a boil. Boil 10 minutes, stirring frequently.
Easy Pork Ramen
By Ciara Cox
2 servings
2 Pork Chops
kosher salt and freshly-ground black pepper, to season
1 TB unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 TB mirin
4 cups no salt vegetable stock, or chicken stock
1 oz dried shitake mushrooms, or 1/2 cup fresh
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 packs dried ramen noodles (if you can find “fresh” ramen noodles, it is amazing! I have found some at Macey’s)
optional: fresh jalapeño slices, for serving
1. Cook the pork: Season generously with salt and pepper. Melt the butter in a large skillet over medium heat. Add the pork, and cook until it is golden brown and releases easily from the pan, about 4-5 minutes. Flip over and cook for another 4-5 minutes, until golden. Internal temperature should be 145°. Transfer the pork to a plate and cover until ready to serve.
2. Make the ramen broth: Heat the sesame oil in a large pot over medium heat. Cook the ginger and garlic until softened. Add the soy sauce and mirin. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. While the broth is simmering, make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. When the eggs are cool enough to handle, gently peel them and slice in half lengthwise. Set aside.
5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the pork into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced pork and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
2 servings
2 Pork Chops
kosher salt and freshly-ground black pepper, to season
1 TB unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 TB mirin
4 cups no salt vegetable stock, or chicken stock
1 oz dried shitake mushrooms, or 1/2 cup fresh
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 packs dried ramen noodles (if you can find “fresh” ramen noodles, it is amazing! I have found some at Macey’s)
optional: fresh jalapeño slices, for serving
1. Cook the pork: Season generously with salt and pepper. Melt the butter in a large skillet over medium heat. Add the pork, and cook until it is golden brown and releases easily from the pan, about 4-5 minutes. Flip over and cook for another 4-5 minutes, until golden. Internal temperature should be 145°. Transfer the pork to a plate and cover until ready to serve.
2. Make the ramen broth: Heat the sesame oil in a large pot over medium heat. Cook the ginger and garlic until softened. Add the soy sauce and mirin. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. While the broth is simmering, make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. When the eggs are cool enough to handle, gently peel them and slice in half lengthwise. Set aside.
5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the pork into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced pork and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
Easy Greek Shrimp
By Ciara Cox
2 TB avocado oil
2 cloves minced garlic
1 15 oz can diced tomatoes (fire-roasted is delicious)
Salt and pepper to taste
Red pepper flakes to taste
1 lb medium shrimp peeled and deveined
½ cup grated parmesan
¾ cup crumbled feta cheese
Fresh parsley for garnish
1. Preheat the oven to 375 degrees.
2. Heat the oil over medium heat in a large oven-proof pan. Add the garlic and cook for 30 seconds. Pour the tomatoes in and add salt, pepper, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
3. Place the shrimp in a single layer on top of the tomatoes and sprinkle the parmesan and ½ cup of the feta cheese on top. Put the pan in the oven and bake for 10 to 15 minutes; the shrimp should be pink and cooked through.
4. Once finished, take it out of the oven and sprinkle the remaining feta on top. Add some fresh parsley for garnish.
Serve over cauliflower rice or enjoy by itself!
2 TB avocado oil
2 cloves minced garlic
1 15 oz can diced tomatoes (fire-roasted is delicious)
Salt and pepper to taste
Red pepper flakes to taste
1 lb medium shrimp peeled and deveined
½ cup grated parmesan
¾ cup crumbled feta cheese
Fresh parsley for garnish
1. Preheat the oven to 375 degrees.
2. Heat the oil over medium heat in a large oven-proof pan. Add the garlic and cook for 30 seconds. Pour the tomatoes in and add salt, pepper, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
3. Place the shrimp in a single layer on top of the tomatoes and sprinkle the parmesan and ½ cup of the feta cheese on top. Put the pan in the oven and bake for 10 to 15 minutes; the shrimp should be pink and cooked through.
4. Once finished, take it out of the oven and sprinkle the remaining feta on top. Add some fresh parsley for garnish.
Serve over cauliflower rice or enjoy by itself!
Beef Stew, Provencal Style
By Bill Malloy
Serves 6-8
1 4 oz can portobello mushrooms, drained; reserve liquid
3 to 3 1/2 lbs beef chuck trimmed of fat and cut into 2" cubes
1 tsp salt
1 tsp ground black pepper
4 TB olive oil
5 oz maple cured bacon, chopped, or one piece of salt pork
4 large carrots, peeled and cut into 1" rounds (about 2 cups)
2 medium onions, halved and cut into 1/8 inch thick slices (about 4 cups)
4 medium garlic cloves, sliced thin
2 TB tomato paste
1/3 cup all-purpose flour
1 bottle red wine (Cabernet Sauvignon or Zinfandel)
1 cup chicken stock or canned low sodium chicken broth
1 cup water
2-4 strips zest from 1 orange removed with vegetable peeler, each strip about 3" long, cleaned of white pith and cut lengthwise into thin strips.
1 cup pitted Nicoise olives or Kalamata olives, drained well
3 anchovy fillets, minced (about 1 tsp.)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2 inch dice
Serves 6-8
1 4 oz can portobello mushrooms, drained; reserve liquid
3 to 3 1/2 lbs beef chuck trimmed of fat and cut into 2" cubes
1 tsp salt
1 tsp ground black pepper
4 TB olive oil
5 oz maple cured bacon, chopped, or one piece of salt pork
4 large carrots, peeled and cut into 1" rounds (about 2 cups)
2 medium onions, halved and cut into 1/8 inch thick slices (about 4 cups)
4 medium garlic cloves, sliced thin
2 TB tomato paste
1/3 cup all-purpose flour
1 bottle red wine (Cabernet Sauvignon or Zinfandel)
1 cup chicken stock or canned low sodium chicken broth
1 cup water
2-4 strips zest from 1 orange removed with vegetable peeler, each strip about 3" long, cleaned of white pith and cut lengthwise into thin strips.
1 cup pitted Nicoise olives or Kalamata olives, drained well
3 anchovy fillets, minced (about 1 tsp.)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2 inch dice
1. Adjust oven rack to lower-middle position; heat oven to 325 degrees.
2. Dry beef thoroughly with paper towels, then season with salt and pepper.
3. Heat 2 TB oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
4. Reduce heat to medium and add bacon, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes.
5. Stir in flour and cook, stirring constantly, about 1 minute.
6. Slowly add wine, gently scraping pan bottom to loosen browned bits.
7. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer.
8. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay leaves, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in the oven.
9. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
10. Discard salt pork (if using), thyme, and bay leaves.
11. Add tomatoes and remaining 1/2 cup olives. Warm over medium-high heat until heated through, about 1 minute.
12. Cover pot and allow stew to settle, about 5 minutes.
13. Skim excess fat from the surface of the stew before serving.
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