MAIN COURSES

Pasta with Pesto, Green Beans and Potatoes
Pan-fried Salmon Filet with Ginger Glaze
Winter Squash Gratin with Heavy Cream & Swiss Gruyere Cheese
Steak Au Poivre
Chicken Breasts with Porcini Cream Sauce
Baked Tarragon Mustard Chicken Breasts
Sautéed Mahi-Mahi with Orange Blackberry Salsa
Risotto with Shrimp and Escarole Primavera
Roasted New York Strip Steaks with Shallot Mayonnaise
Roasted Marinated Butterflied Leg of Lamb with Red Wine Sauce

Pasta with Pesto, Green Beans and Potatoes

Ingredients

4 oz. green beans, ends trimmed and cleaned
2 medium potatoes, peeled and diced
12 oz. spaghetti, linguini or trenette pasta
1/3 cup pesto
Fresh basil (optional)
Pecorino romano or parmesan cheese (optional)

Method

1. Clean the beans and the potatoes. Boil the beans and the potatoes together in plenty of salted water until almost tender.
2. Add the pasta and cook for another 10 minutes or until the pasta is al dente.
3. When everything is cooked, drain and put in a bowl. Add the pesto and mix well.
4. Garnish with fresh basil leaves and grated pecorino romano or parmesan cheese.

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Pan-fried Salmon Filet with Ginger Glaze

Ingredients

3 lb. fresh salmon filet
½ jar orange marmalade
½ cup soy sauce
½ cup molasses
2 cups clam juice
¼ cup chopped ginger
3 Tbsp. chopped garlic
1 Tbsp. Sambal Olek (chili paste)
½ lb. butter

Method

Sauce

1. Chop ginger and garlic.
2. In a sauce pan add marmalade, soy sauce, chopped ginger, garlic, clam juice, sambal olek, molasses.
3. Mix together and reduce liquid until it is the consistency of a syrup.
4. Check seasoning then slowly whisk in butter.
5. Reheat to serve but do not bring to a boil.

Salmon

1. Debone and clean salmon filet, cut into 6 oz. portions.
2. In a sauté pan, heat some canola oil over medium high heat.
3. Sear the presentation side of the salmon to golden.
4. Turn over and brown other side.
5. Finish in the oven to desired doneness.

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Winter Squash Gratin with Heavy Cream and Swiss Gruyere Cheese

Makes 4 side dish servings

Ingredients

2 pounds winter squash, baked and cut into half to ¾ inch chunks
1 medium onion, thinly sliced
1 Tbsp. butter
1 teaspoon finely chopped fresh thyme or ½ teaspoon dried
1 cup (about 3 ounces) grated Swiss Gruyere cheese or equivalent
1 cup heavy cream or milk
Salt
Freshly ground black pepper

Method

1. Preheat oven to 375° F.
2. Cook onion in butter in a small skillet over medium heat until translucent, about 10 minutes.
3. Spread half the onion on the bottom of an oval gratin dish or square baking dish and spread half the squash chunks in a layer on top. Sprinkle with salt, half the thyme and half the cheese. Repeat the layers.
4. Pour over the heavy cream and bake until a golden crust forms, about 35 minutes.
5. Tilt the gratin to make sure all the cream has been adsorbed. If not bake another 15 minutes, turning down the heat if the gratin gets too brown on top.
6. Grind fresh black pepper over the gratin and serve.

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Steak Au Poivre

Serves 4

Ingredients

4 1-1 ½ inch thick steaks
1-2 Tbsp. very coarsely ground peppercorns
1 ½ Tbsp. butter
1 ½ Tbsp. oil
2 Tbsp. minced shallots
½ cup beef stock or broth
1/3 cup brandy or cognac
3–4 Tbsp. softened butter
Salt to taste

Method

1. Dry steaks with paper towels and press peppercorns into meat on both sides. Cover with waxed paper and chill for a minimum of ½ hour (3 – 4 hours would be ideal). Bring to room temperature 30 minutes prior to cooking.
2. Melt butter and oil together in a heavy skillet. Sprinkle steaks with salt and sauté to desired doneness. Remove to a dish and keep warm.
3. Pour all but 1 Tablespoon of grease out of skillet. Add shallots and sweat. Deglaze pan with beef stock and reduce by half.
4. Pour brandy into pan and ignite. Reduce by half. Remove pan from heat and whisk in softened butter. Adjust seasoning.
5. Plate steaks and spoon sauce over them.

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Chicken Breasts with Porcini Cream Sauce

Serves 4

Ingredients

4 ea. chicken breasts
1 ½ Tbs. butter
1 ½ Tbs. olive oil
3 cloves garlic, chopped
½ ea. onion, chopped (or 3 shallots)
1 oz. dried porcini mushrooms (or a mushroom mix)
2 ½ cups hot water
½ cup cream
1 tsp. dried thyme
¼ - ½ tsp. lemon juice
Salt and pepper, to taste

Method

1. Hydrate mushrooms in hot water for 20 minutes. Swirl in bowl initially to dislodge possible dirt and sand in mushrooms.
2. While mushrooms are hydrating, cut garlic and onions.
3. Season chicken breasts and sauté in butter and oil over medium heat until golden brown. Cover the pan while chicken is cooking. Turn and sauté until other side is golden brown. Remove chicken breasts from pan, place on a plate and cover with foil.
4. Strain mushrooms through a coffee filter (or a double layer of paper towels) and strainer, reserve juice.
5. Coarsely chop mushrooms.
6. Add more oil to pan if needed. Add onions, garlic and mushrooms. Sautéé over medium high heat until onions are softened. Deglaze pan with reserved mushroom juice. Reduce by half.
7. When mushroom juice has reduced, add cream and reduce again by half or until it is to the desired thickness. Season with salt, pepper and thyme.
8. Add chicken breasts back to pan and reheat gently.
9. Serve when chicken is hot.

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Baked Tarragon Mustard Chicken Breasts

Serves 4

Ingredients

1 tablespoon unsalted butter

½ teaspoon cayenne

1 tablespoon chopped fresh tarragon

1 teaspoon balsamic vinegar

3 tablespoons grainy French mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 pieces (approx. 1 lb.) skinless, boneless chicken breast, washed, trimmed, patted dry

Method

1. Preheat the oven to 375°F.
2. Melt the butter and stir in the all the remaining ingredients except the chicken.
3. Dip the chicken in this mixture and turn to coat.  Place the coated breasts in a buttered baking dish, and bake 15 minutes, uncovered, or until the juices of the chicken run clear when pricked with a fork.

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Sautéed Mahi-Mahi with Orange Blackberry Salsa

Serves 4

Ingredients

Orange Blackberry Salsa

1 medium navel orange, peeled and cut into ¼-inch pieces

2 green onions, thinly sliced

1 jalapeno pepper, seeded and minced

Juice from 1 lime

¼ teaspoon Tabasco (or other hot chili sauce)

1 tablespoon sugar

½ teaspoon chili powder

1/8 teaspoon salt (adjust to taste)

1 tablespoon oil

½ basket blackberries (if not in season, blueberries or raspberries may be substituted)

Sauteed Mahi Mahi

4 each 5-6 oz mahi mahi (trout, catfish, sole, tilapia, etc.) filets

2 tablespoons olive oil

Salt and pepper to taste

Method

1. Preheat oven to 375˚F.
2. Make the salsa: In a medium bowl combine oranges, green onions and jalapeno and gently stir together with a rubber spatula. Add the lime juice, Tabasco sauce, sugar, chili powder, and salt; mix gently to combine. Taste and adjust the seasonings. Add the oil and stir. Can be made up to three hours in advance. Just before serving, fold in the blackberries.
3. Dry the mahi mahi fillets using a paper towel. Season with the salt and pepper.
4. Place a non-stick frying pan over high heat until hot. Add oil and tilt to coat bottom of pan.
5. Place the fillets in the pan without crowding and reduce heat to medium. Cook until brown, approximately 2-3 minutes. Turn fillets over and place the pan in the oven. Cook another 5-7 minutes until the filets are firm to the touch and the sides are opaque (just cooked through). Remove from the oven.
6. Divide the fillets equally among four dinner plates. Top with the salsa and serve immediately.

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Risotto with Shrimp and Escarole Primavera

Serves 6

When prepared correctly, risotto is the perfect first course, satisfying, comforting, and fragrant with both intense and delicate flavors.  It is essential to use Arborio rice, Italian short-grain rice.  This version sings of spring.

Ingredients

5-6 cups chicken stock (homemade, or unsalted canned)

1 pound medium shrimp, peeled and deveined

6 tablespoons unsalted butter

2 tablespoons olive oil

4 tablespoons dry white wine

1 ½ cups diced onions

2 cups Arborio rice

6-7 cups escarole leaves, cut into a chiffonade

3 cloves garlic, finely minced

1 ½ cups fresh peas, blanched (frozen will work also)

¼ cup chopped flat leaf parsley

1/3 cup freshly grated Parmesan cheese (optional)

salt & pepper to taste

Method

1. In a medium saucepan, bring chicken stock to a boil over high heat. Reduce the heat to low and simmer until ready to use.
2. Dry the peeled raw shrimp thoroughly on paper towels. Place a heavy 3 quart saucepan or dutch oven over medium heat until hot. Add 2 tablespoons butter and 1 tablespoon of the olive oil. When butter is melted, add shrimp and cook for 2 to 3 minutes or until they just turn pink.  Season with salt and pepper, transfer to plate with a slotted spoon.
3. Reduce the heat to medium-low, add the remaining butter and oil. When butter has melted, add the onions and cook very slowly (without browning) until translucent, about 4 to 5 minutes. Add the rice and cook, stirring to coat with butter, until opaque, about 3 minutes. Add the wine and cook, stirring, until the wine evaporates and becomes absorbed in the rice.
4. Add ½ cup of hot stock and cook, stirring constantly, until the stock is absorbed.  Continue adding the stock, ½ cup at a time, and stirring until the rice is almost completely cooked.  This process should take 20 to 30 minutes.  Add the garlic about half way through the cooking process.  Each grain of rice should be soft on the outside but chewy in the center and the risotto should be moist and creamy.
5. Add the escrole and cook, stirring constantly, until the greens are wilted.  Add the shrimp, peas, and parsley, and toss just until warm.  Add cheese, if desired, and season with salt and pepper.  Serve immediately.

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Roasted New York Strip Steaks with Shallot Mayonnaise

Serves 6

Ingredients

2 to 2 ½ pounds New York Strip Loin

Salt & pepper

Mayonnaise

2 egg yolks

¼ teaspoon dry mustard

½ teaspoon salt

1 pinch cayenne pepper

½ teaspoon lemon juice

½ teaspoon confectioners’ sugar

½ cup olive oil

1 ½ teaspoons red wine vinegar

2 tablespoons lemon juice

½ cup vegetable oil

2 shallots, minced

Method

1. Remove roast from refrigerator about 2 hours before cooking time to allow it to come to room temperature.
2. Preheat oven to 450º
3. Season the meat all over with the salt and pepper.  Place, fat side up, on a rack in a shallow roasting pan. Place the pan in the oven and reduce the heat to 350º.  Cook for about 1 to 1 ¼ hours or until a thermometer registers an internal temperature of 125º.
4. Remove from over and rest the roast for 15 to 20 minutes.
5. Make the mayonnaise: In a bowl, beat the egg yolks with a wire whisk until lemon colored.  Add the dry mustard, salt, cayenne, ½ teaspoon lemon juice, and teaspoon of confectioners' sugar and beat to mix.  Slowly drizzle in the olive oil until the mixture thickens and emulsifies.  In a measuring cup mix together the 1½ tablespoons of red wine vinegar and the 2 tablespoons of lemon juice.  Alternate adding a few drops of the vinegar lemon juice mixture with adding the safflower oil, beating continuously. Gently fold in the minced shallots and serve with the carved beef.

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Roasted Marinated Butterflied Leg of Lamb with Red Wine Sauce

Serves 8 – 10

Ingredients

Marinade for lamb

4 to 5 pounds Boneless leg of lamb, butterflied

½ cup olive oil
3 cloves garlic
1 small onion

1 tablespoon fresh rosemary

1 tablespoon fresh thyme
Salt and pepper to taste
¼ cup fresh lemon juice

Red wine sauce
1 small onion, minced
½ cup red wine
2 cups veal, beef or brown chicken stock
1 tablespoon fresh chopped thyme

1 teaspoon fresh rosemary, chopped
Salt and pepper

Method

1. Place marinade ingredients in a blender.  Blend until smooth.  Prepare lamb leg by cleaning off silver skin and butterflying (opening like a book).
2. Marinate lamb for a few hours, preferably overnight
3. Preheat oven to 400 ºF.
4. Place a large sauté pan over high heat until hot. Add oil and sear lamb.
5. Place seared lamb in a large roasting pan, cook for 20 minutes per pound or until meat thermometer indicates internal temperature at 138 ºF for medium rare or 145 ºF for medium. Remove lamb to platter; cover loosely with foil and let stand for 15 minutes. Lamb is best served medium rare.
6. Prepare sauce in pan with lamb drippings, discarding all but 1 tablespoon of drippings.  Add onion and cook over medium heat, stirring often, for 4 minutes or until softened. Add fresh herbs and continue to cook for 3 to 4 minutes over low heat.
7. Pour in wine and bring to a boil over medium-high heat for 1 minute. Stir and scrape up brown bits from the bottom of the pan.
8. Add stock and return to boil, cook for 2 to 3 minutes or until reduced to about 1 cup. Taste and adjust seasoning with salt and pepper. Strain if desired.
9. Serve sliced lamb topped with sauce.

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