June 23, 2014

“Happiness is pretty simple – someone to love, something to do, something to look forward to.” Rita Mae Brown
And, part of the fun of dinner, is sharing it with the people you love.  Turn on some summer music, open the windows and a bottle of wine and enjoy your time together. 


MONDAY
SAUTEED PRAWNS served with ASIAN NOODLES

TUESDAY
BARBECUED TRI-TIP ROASTS over CARMELIZED ONIONS 
served with sautéed Snap Peas and Grilled Corn on the Cob

WEDNESDAY
STEAK SALAD 
served with an assortment of Goat Cheese and Crusty Bread

THURSDAY
BRAISED CHICKEN and Mashed Potatoes 
served with a Rhubarb Sauce and Green Beans



MONDAY
Sauteed Prawns Served with Asian Noodles
Prep. Time:   20 minutes  Cook time:  10 minutes
Serves 4

32 prawns
2 Tbsp. peanut oil
2 jalapenas peppers, finely diced
2 tsp. fresh ginger, grated
1 tsp. garlic, minced
1/3 c. soy sauce
¾ cup white wine
1/3 cup brown sugar
1 Tbsp. lime juice

1.  Heat peanut oil, jalapenas, ginger and garlic. 
2.  Mix in soy sauce,white wine and brown sugar.
3.  When hot, add prawns and sauté until done, about 3 minutes, until opaque.

Asian Noodles
12 oz. buckwheat yake soba noodles
3 Tbsp. peanut oil
2 Tbsp. sesame oil
5 Tbsp. rice vinegar
1 Tbsp. minced garlic
1 cucumber, chopped
1 bunch green onions, coarsely sliced
5 radishes, sliced
1 red pepper, sliced
1 cup bean sprouts

1.  Heat oils, vinegar and garlic in sauté pan.  Add noodles and cook just until heated.
2.  Remove the noodles from pan, add chopped vegetables, toss and serve.
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TUESDAY
Barbecued Tri-Tip Roasts
Prep. Time:  20 minutes  Cook time:  20 minutes
Serves 4

3 lbs. tri-tip roasts (cook and save 1 pound for tomorrow’s recipe)
1 Tbsp. minced garlic
salt
pepper
1 Tbsp. butter
1 Tbsp. olive oil
4 sweet onions, thinly sliced
1 tsp. balsamic vinegar
4 ears of corn, shucked
1 lb. snap peas

1.  Prepare grill to medium.
2.  Brush meat with garlic, salt and pepper.
3.  Brown 5 minutes on each side and cook slowly until medium rare, about 20 minutes.
4.  While the meat is cooking, heat butter and olive oil in large sauté pan, add sliced onions and cook slowly, about 30 minutes.  When nearly done, add balsamic vinegar and season with salt and pepper to taste.
5.  While onions are cooking, bring a large pot of salted water to a boil.  Add corn and cook for 3 minutes.
6.  Saute snap peas in 1 Tbs. of olive oil for 5 minutes and serve.
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WEDNESDAY
Steak Salad with Goat cheeses and Crusty Bread
Prep. time: 15 minutes  Cook time:  none 
Serves 4

1 bunch of mixed greens
2 carrots, peeled and chopped
1 bunch green onions, coarsely chopped
4 large tomatoes, on the vine
2 celery stalks, sliced
2 large avocados, sliced
barbecued tri-tip, thinly sliced
3 kinds of goat cheese (my favorite is Bucheron)
favorite crusty bread

1. Combine all the vegetables in a large salad bowl.  Toss with vinegrette.  Add sliced tri-tip on the top and serve.
2. Arrange cheeses and bread on platter and serve alongside salad.
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THURSDAY
BRAISED CHICKEN and Mashed Potatoes served with a Rhubarb Sauce and Green Beans
Prep. Time:   20 minutes  plus 1 hour  Cook time:  1 hour
Serves 4 

4 lbs. chicken breasts and thigh
1 Tbsp. salt
1 tsp. pepper
5 sprigs thyme
2 Tbsp. rice bran oil
1 bunch green onions, sliced
2 tsp. minced garlic
½ cup dry white wine
3 cups of fresh rhubarb, diced
1 Tbsp. honey
2 Tbsp. butter, cut into pieces
2 Tbsp. chives, chopped

1. Dry the chicken pieces and season with salt and pepper. Add thyme, cover, refrigerate for at least 1 hour.
2. Heat oil in large skillet.  Add chicken pieces and brown. Remove from skillet.  To the skillet add green onions, garlic and thyme, heat for one minute.  Add wine and reduce heat to simmer.  Add rhubarb, honey and salt and pepper to taste. 
3. Return chicken to the skillet, cover and cook until chicken is cooked through about 15 minutes.
4. Remove chicken and keep warm.  Whisk butter into rhubarb sauce.
Serve over chicken and mashed potatoes, garnish with chives.

Mashed Potatoes
Prep. Time 5 minutes  Cook Time: 25 minutes
Serves 4
salt
1 1/2 pounds Yukon Gold potatoes, quartered
1/4 cup milk
4 tablespoons butter
1/2 cup buttermilk
1/4 teaspoon pepper

1.  To a pot of salted and boiling water, add the potatoes.  Lower the heat and simmer uncovered for 15-20 minutes.
2.  Meanwhile, heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
3.  As soon as the potatoes are tender, drain them and mash. Stir in the hot milk mixture. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot.


SHOPPING LIST

MEAT/POULTRY/SEAFOOD
32 prawns
3 lbs. tri-tip roasts
4 lbs. chicken breasts and thighs

VEGGIES/FRUIT
2 jalapenas peppers
fresh ginger
head of garlic
1 lime
1 cucumber
1 bunch green onions
1 bunch radishes
1 red pepper
1 cup bean sprouts
4 sweet onions
4 ears of corn
1 lb. snap peas
mixed greens
2 carrots
1 bunch green onions
4 large tomatoes, on the vine
2 celery stalks
2 large avocados
1 bunch green onions
3 cups of fresh rhubarb
1 1/2 pounds Yukon Gold potatoes

HERBS/SPICES/NUTS
fresh thyme
chives

CHEESE/DAIRY/EGGS
3 kinds of goat cheese
1/4 cup milk
1 cube butter
1/2 cup buttermilk

BREAD
favorite crusty bread


MISCELLANEOUS
white wine
12 oz. buckwheat yake soba noodles

STAPLES
peanut oil
soy sauce
sesame oil
rice vinegar
brown sugar
rice bran oil
honey
olive oil
balsamic vinegar













June 12, 2014

THURSDAY
CURRIED SHRIMP THAI SOUP
Prep. time:  5 - 7 minutes  
Cook time:  30 minutes
Serves 4






2 Tbsp. vegetable oil
1 large leek (white & green parts, cut into 1/2-inch trim)
4 tsp. minced peeled fresh ginger
1 Tbsp. curry powder
1 1/2 tsp. minced jalapeno chili with seeds
2 1/2 cups canned unsweetened coconut milk
2 1/2 cups clam juice
1/3 cup long-grain white rice
large pinch of saffron
1 1/2 Tbsp. fresh lime juice
1/2 tsp. grated lime peel
30 jumbo uncooked shrimp, peeled and deveined
2 Tbsp. chopped chives
1/3 cup chopped cilantro

1.  Heat oil in heavy 4 quart Dutch oven over medium heat.  Add leek, ginger, curry and 1 tsp. jalapeno and saute 5 minutes.  Stir in coconut milk, clam juice, rice and saffron and bring to a boil. 
2.  Reduce heat, cover and simmer until rice is tender, about 15 minutes.  Mix in lime juice and peel.  Add shrimp and cover and cook until shrimp is pink, about 3 - 5 minutes.
3.  Serve garnished with cilantro and jalapeno peppers.

FRESH MANGO SALAD
Prep. Time: 15 minutes

3 mangos, peeled and sliced
2 Tbsp. chopped cilantro
3 Tbsp. chopped red onion
pinch of red pepper flakes
3 Tbsp. fresh lime juice

1. Place mangoes in a large salad bowl, add cilantro, red onion and red pepper flakes.  Add fresh lime juice and toss.
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June 11, 2014

WEDNESDAY
CHICKEN WITH TARRAGON
Prep. time:  2 minutes 
Cook time:  40 minutes
Serves 4





2 - 2 1/2 lb. chicken, split in half
salt
pepper
2 Tbsp. butter
2 Tbsp. shallots, finely chopped
2 tsp. fresh tarragon, finely chopped (1 tsp. dried)
1/2 cup dry white wine
1/4 cup water

1.  If the backbone is still attached to one of the chicken halves, hack it away or have this done by the butcher at time of purchase.  This will hasten the cooking.
2.  Sprinkle the chicken with salt and pepper.
3.  Heat the butter in a heavy skillet, add the chicken, skin side down.  Cook about 10 minutes until golden brown on the skin side.  Turn and cook about 5 minutes longer.  Remove the chicken and set aside.
4.  Add shallots and cook briefly.  Add tarragon and wine.  Stir to dissolve the brown particles that cling to the bottom of the skillet. 
Stir in the water.
5.  Return the chicken to the skillet, skin side up and cover.  Cook about 15 minutes.  Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed.  

SPINACH & COUSCOUS STUFFED TOMATOES
Prep. time: 25-30 minutes  Cook time: 20 minutes
10 - 12 large Roma tomatoes, halve lengthwise and scoop out centers, leaving a 1/4 inch wall.  Chop and reserve centers.
3 Tbsp. olive oil
2 large shallots, diced
1 large clove garlic, minced
1/4 cup pine nuts
reserved chopped tomato centers
1/2 cup water
10 - 12 ounces fresh spinach, coarsely chopped
1 Tbsp. basil
1/2 cup couscous
3 Tbsp. Parmesan cheese
salt to taste
pepper to taste

1.  Arrange tomato halves, cut side up on a small baking pan.  Set aside.
2.  In a large saute pan, heat olive oil.  Add shallots and saute until softened.  Add garlic and pine nuts and saute until golden. 
3.  Stir in reserved tomato pieces and water.  Gradually add spinach while stirring just until wilted.  Add basil. 
4. Remove from heat and let stand 1 minute.  Stir in couscous and Parmesan cheese.  Let stand to absorb moisture.  Season with salt and pepper to taste.  Cool.
5.  Spoon spinach mixture into tomato halves and press gently.  Set aside (or chill overnight).
6.  Preheat oven to 375 degrees.
7.  Bake tomatoes in center of oven for 20 minutes or just until heated through.
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June 10, 2014

TUESDAY
FETTUCCINE AL BENI
Prep time:  15 minutes 
Cook time:  10 minutes
Serves 4





16 ounces fettuccine
1/2 cup butter
2 - 3 cloves garlic, thinly sliced
1 cup cream
2/3 cup Parmesan cheese
parsley
pepper
red and green peppers, sliced
English cucumber, sliced

1.  Boil noodles in salted, rapidly boiling water.  Cook until al dente.
2.  Meanwhile, melt butter, garlic and cream.  Heat but do not boil.
3.  Add cheese.  Toss with noodles.  Serve immediately.
4.  Garnish with fresh chopped parsley and pepper, if desired.
5.  Serve with veggies.
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June 9, 2014

MONDAY
SCALLOPS WITH WARM SPINACH SALAD
Prep. time:  35 minutes 
Cook time:  5-10 minutes
Serves 4








Marinade:
1/4 cup soy sauce
3/4 cup brown sugar
1 1/2 lbs. scallops
1/4 cup rice vinegar
1/4 cup water

Dressing:
1 lb. bacon (cooked, saving oil)
1/4 cup onions
2 Tbs. lemon juice
1/4 cup soy sauce
1 cup balsamic vinegar
2 garlic cloves, chopped
2 Tbsp. brown sugar
1/4 cup olive oil
3 bunches fresh spinach, washed
2 avocados, sliced
1 orange, thinly sliced

1.  Combine ingredients for marinade.  Add scallops and marinate for at least 30 minutes but not more than 2 hours.
2.  Remove scallops from marinade, steam in small amount of water until done, about 5 minutes and chill until ready to use.
3.  Cook bacon, reserving grease.
4.  Toss spinach and avocado in a large salad bowl.
5.  Whisk together all ingredients for dressing.  Warm over medium heat.  Add the scallops.  Toss with the spinach and avocados and garnish with orange slices. Serve with sliced Peasant Bread.


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June 8, 2014

         Summer soltice is this Saturday!  It may be time to set your table outside and enjoy the warm breezes of summer!
               

MONDAY
                  SCALLOPS AND WARM SPINACH SALAD                   
served with Peasant Bread
Sancerre
                 
TUESDAY
FETTUCCINE AL BENI
served with Sliced Vegetables
Chianti
 
WEDNESDAY
CHICKEN TARRAGON with Spinach &
Couscous Stuffed Tomatoes
Chardonnay

THURSDAY
CURRIED THAI SHRIMP SOUP
served with Mango Salad
Riesling



MONDAY

SCALLOPS WITH WARM SPINACH SALAD
Prep. time:  35 minutes 
Cook time:  5-10 minutes
Serves 4




 
Marinade:
1/4 cup soy sauce
3/4 cup brown sugar
1 1/2 lbs. scallops
1/4 cup rice vinegar
1/4 cup water

Dressing:
1 lb. bacon (cooked, saving oil)
1/4 cup onions
2 Tbs. lemon juice
1/4 cup soy sauce
1 cup balsamic vinegar
2 garlic cloves, chopped
2 Tbsp. brown sugar
1/4 cup olive oil

3 bunches fresh spinach, washed
2 avocados, sliced
1 orange, thinly sliced
 
1.  Combine ingredients for marinade.  Add scallops and marinate for at least 30 minutes but not more than 2 hours.
2.  Remove scallops from marinade, steam in small amount of water until done, about 5 minutes and chill until ready to use.
3.  Cook bacon, reserving grease.
4.  Toss spinach and avocado in a large salad bowl.
5.  Whisk together all ingredients for dressing.  Warm over medium heat.  Add the scallops.  Toss with the spinach and avocados and garnish with orange slices. Serve with sliced Peasant Bread.
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TUESDAY

FETTUCCINE AL BENI
Prep time:  15 minutes 
Cook time:  10 minutes
Serves 4



 
16 ounces fettuccine
1/2 cup butter
2 - 3 cloves garlic, thinly sliced
1 cup cream
2/3 cup Parmesan cheese
parsley
pepper
red and green peppers, sliced
English cucumber, sliced
 
1.  Boil noodles in salted, rapidly boiling water.  Cook until al dente.
2.  Meanwhile, melt butter, garlic and cream.  Heat but do not boil.
3.  Add cheese.  Toss with noodles.  Serve immediately.
4.  Garnish with fresh chopped parsley and pepper, if desired.
5.  Serve with veggies.
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WEDNESDAY

CHICKEN WITH TARRAGON
Prep. time:  2 minutes 
Cook time:  40 minutes
Serves 4


2 - 2 1/2 lb. chicken, split in half
salt
pepper
2 Tbsp. butter
2 Tbsp. shallots, finely chopped
2 tsp. fresh tarragon, finely chopped (1 tsp. dried)
1/2 cup dry white wine
1/4 cup water
 
1.  If the backbone is still attached to one of the chicken halves, hack it away or have this done by the butcher at time of purchase.  This will hasten the cooking.
2.  Sprinkle the chicken with salt and pepper.
3.  Heat the butter in a heavy skillet, add the chicken, skin side down.  Cook about 10 minutes until golden brown on the skin side.  Turn and cook about 5 minutes longer.  Remove the chicken and set aside.
4.  Add shallots and cook briefly.  Add tarragon and wine.  Stir to dissolve the brown particles that cling to the bottom of the skillet. 
Stir in the water.
5.  Return the chicken to the skillet, skin side up and cover.  Cook about 15 minutes.  Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed.  
 
SPINACH & COUSCOUS STUFFED TOMATOES
Prep. time: 25-30 minutes  Cook time: 20 minutes

10 - 12 large Roma tomatoes, halve lengthwise and scoop out centers, leaving a 1/4 inch wall.  Chop and reserve centers.
3 Tbsp. olive oil
2 large shallots, diced
1 large clove garlic, minced
1/4 cup pine nuts
reserved chopped tomato centers
1/2 cup water
10 - 12 ounces fresh spinach, coarsely chopped
1 Tbsp. basil
1/2 cup couscous
3 Tbsp. Parmesan cheese
salt to taste
pepper to taste
 
1.  Arrange tomato halves, cut side up on a small baking pan.  Set aside.
2.  In a large saute pan, heat olive oil.  Add shallots and saute until softened.  Add garlic and pine nuts and saute until golden. 
3.  Stir in reserved tomato pieces and water.  Gradually add spinach while stirring just until wilted.  Add basil. 
4. Remove from heat and let stand 1 minute.  Stir in couscous and Parmesan cheese.  Let stand to absorb moisture.  Season with salt and pepper to taste.  Cool.
5.  Spoon spinach mixture into tomato halves and press gently.  Set aside (or chill overnight).
6.  Preheat oven to 375 degrees.
7.  Bake tomatoes in center of oven for 20 minutes or just until heated through.
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THURSDAY

CURRIED SHRIMP THAI SOUP
Prep. time:  5 - 7 minutes  
Cook time:  30 minutes
Serves 4



 
2 Tbsp. vegetable oil
1 large leek (white & green parts, cut into 1/2-inch trim)
4 tsp. minced peeled fresh ginger
1 Tbsp. curry powder
1 1/2 tsp. minced jalapeno chili with seeds
2 1/2 cups canned unsweetened coconut milk
2 1/2 cups clam juice
1/3 cup long-grain white rice
large pinch of saffron
1 1/2 Tbsp. fresh lime juice
1/2 tsp. grated lime peel
30 jumbo uncooked shrimp, peeled and deveined
2 Tbsp. chopped chives
1/3 cup chopped cilantro
 
1.  Heat oil in heavy 4 quart Dutch oven over medium heat.  Add leek, ginger, curry and 1 tsp. jalapeno and saute 5 minutes.  Stir in coconut milk, clam juice, rice and saffron and bring to a boil. 
2.  Reduce heat, cover and simmer until rice is tender, about 15 minutes.  Mix in lime juice and peel.  Add shrimp and cover and cook until shrimp is pink, about 3 - 5 minutes.
3.  Serve garnished with cilantro and jalapeno peppers.
 
FRESH MANGO SALAD
Prep. Time: 15 minutes

3 mangos, peeled and sliced
2 Tbsp. chopped cilantro
3 Tbsp. chopped red onion
pinch of red pepper flakes
3 Tbsp. fresh lime juice

1. Place mangoes in a large salad bowl, add cilantro, red onion and red pepper flakes.  Add fresh lime juice and toss.
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