MAIN COURSES

Irish Beef and Guinness Stew
Polenta with Sausage, Peppers, & Fennel
Eggplant Parmesan
Mushroom Gravy
Farro and Chestnut Tart with Wild Mushroom Gravy
Grilled Steak Sandwiches with Tomato and Watercress Salad
Braised Short Ribs
Beer Brined Pork Chops
Chicken Curry with Fresh Lemongrass and Coconut Milk
Beef Bourguignon
Young Turnip and Goat Cheese Gratin
Grilled Swordfish Steaks with Tomatillo, Chipotle Chile and Avocado Salsa
Spaghetti with Broccoli, Camembert & Walnuts
Grilled Breast of Chicken with a Jalapeño Citrus Marinade
Italian-Style Omelet with Wild Mushrooms and Roasted Peppers
Chicken Curry with Fresh Lemongrass and Coconut Milk
Beef and Burgundy Wine Stew with Bacon, Small Onions and Mushrooms
Chicken, Ham and Sausage Jambalaya
Lamb, Eggplant, and Pasta
English Pea and Fresh Mint Risotto
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

Irish Beef and Guinness Stew

Ingredients

Method

1. First, trim the meat of any excess fat and cut into 2" cubes.
2. In a large heavy bottomed pot, add the oil heat over medium-high flame. Pat the meat dry, sprinkle with pepper and cayenne, and toss in the flour. Add the meat to the oil and sauté until it begins to brown and add the onions, bay leaves, and thyme.
3. Next, add vinegar and deglaze the pan with ¾ pint of Guinness, let reduce for 5 minutes. Be careful that it doesn't boil over. While reducing, be sure to scrape the bottom of the pot to remove the fond (yummy browned bits).
4. Next, whisk the tomato paste into the stock and add to the pot. Let simmer for 1 hour and then add carrots and peas. Simmer for another 15 min and remove from heat. Plate in large bowls and top with coarsely chopped parsley, enjoy!

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Polenta with Sausage, Peppers, & Fennel

Ingredients

Method

1. Bring water to a boil. Add the bay leaf and salt. Reduce to a simmer.
2. Add the cornmeal slowly by hand, allowing it to fall through the fingers in a thin, steady stream while mixing with a wooden spoon to the simmering liquid. If the water is above a simmer, lumps will form readily.
3. Continue stirring over low heat for about 10 minutes. Let polenta cook for another 10-20 minutes, stirring occasionally. Polenta should be creamy and the grains tender to the bite.
4. Remove the pot from the heat. Discard the bay leaf and stir in the parmesan and butter.
5. Meanwhile, heat a large non-reactive sauté pan (with 2-inch sides) over medium high heat. Add the olive oil and, when hot, add the onions, peppers, fennel and garlic and sauté for approximately 5 minutes. Crumble or slice the cooked sausage and add to the pan. Add the wine and reduce to a glaze. Add the tomatoes and simmer until mixture begins to thicken, approximately 15 minutes. Stir in the parsley. Serve over warm polenta.

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Eggplant Parmesan

Ingredients

Method

1. Preheat oven to 375 degrees F.
2. Soak slices of eggplant in eggs until tender.
3. Combine spices and rice flour.
4. Heat oils in a skillet over medium-high heat until hot.
5. Dredge eggplant in seasoned flour.
6. Place floured eggplant into hot skillet and let brown on each side about 4 minutes or until crispy.
7. Remove and let drain on paper towel.
8. Layer eggplant, tomato sauce, cheese and bacon in a 9x9” baking dish until full.
9. Cover with foil and bake for about 30 minutes. Remove foil and bake another 10 minutes or until cheese is golden brown.
10. Garnish with chopped basil and enjoy warm.

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Mushroom Gravy

Ingredients

Method

1. In a large sauté pan, over medium heat, melt 1 tablespoon butter with the oil. Add mushrooms and shallot and cook until mushrooms release their liquid. Once the mushroom liquid has cooked off, deglaze the pan with Madeira and reduce until au sec.
2. Season with salt and pepper and remove mushrooms from pan.
3. In the same pan, over medium heat, melt 4 tablespoons of butter and add flour. Cook butter and flour until golden in color. Slowly whisk in reduced vegetable stock and bring to a boil. Simmer until gravy becomes nape, or coats the back of a spoon. Return the mushrooms to the pan, along with the fresh herbs. Adjust seasoning.

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Farro and Chestnut Tart with Wild Mushroom Gravy

Ingredients

Method

1. If using dried chestnuts, soak in boiling hot water for 1 hour, drain, then coarsely chop.
2. Bring farro, water (3 cups), and ¼ teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain.
3. While farro cooks, melt butter with oil in a sauté pan, over medium heat. Sweat the leeks and carrot until they begin to soften, then add garlic. Season with salt and pepper and cook an additional two minutes. Deglaze pan with white wine and reduce until au sec. Transfer to a bowl and stir in farro, then cool completely. Stir in ricotta, chestnuts, fresh herbs, and check for seasoning.
4. Roll out pastry while filling cools: If pastry is in 1 piece, cut into 2 equal pieces. Roll out each piece on a lightly floured surface into a 12-inch square. Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.
5. Assemble and bake tart: Put a large baking sheet on rack in middle of oven and preheat oven to 400°F. Set aside top square of pastry on parchment. Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border. Brush border with some of egg wash, and, using parchment, invert second square on top, lightly pressing to seal border. Brush top with remaining egg wash, then crimp border with a fork and trim excess pastry.
6. Cut a few small steam vents in top of pie and decoratively score pastry. Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 35-40 minutes.

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Grilled Steak Sandwiches with Tomato and Watercress Salad

Ingredients

Method

Prepare barbecue (medium-high heat). Whisk oil, vinegar, and ¾ teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.

Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.

Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.

Arrange beef slices over bread. Using tongs and draining slightly, top with salad.

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Braised Short Ribs

Ingredients

Method

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Beer Brined Pork Chops

Serves 6

Ingredients

Method

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Chicken Curry with Fresh Lemongrass and Coconut Milk

Serves 6

Ingredients

Method

1. Discard outer leaves and upper half of lemongrass stalks. Cut into thin slices and finely chop. In a food processor, combine lemongrass, shallots, garlic, chiles, sugar, curry paste, curry powder, fish sauce and black pepper. Process to a fine paste. Marinate chicken in paste for at least one hour.
2. Heat vegetable oil in a stew pot over medium heat. Add onions and cook until tender. Add chicken to pot without crowding and brown in batches. Set aside. Add the rest of the lemongrass paste and bay leaves to pot. Cook and stir to prevent burning on medium heat for 1-2 minutes to cook the spices. Add chicken broth, salt, drained potatoes and carrots back to pot. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until the vegetables are tender. Add tomatoes and browned chicken.
3. Dissolve cornstarch in the coconut milk. Add this slurry to stew at the end of cooking. Simmer uncovered until thickened about 5 minutes. Check seasoning. Serve garnished with fresh cilantro.

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Beef Bourguignon

Beef and Burgundy wine stew with bacon, small onions and mushrooms

Serves 6 to 8

Ingredients

Method

1. In a large heavy pan, add mirepoix and brown. When nicely caramelized, wrap in cheesecloth along with traditional bouquet garni.
2. In the same pan, sauté bacon to brown and remove. Add boiling onions, carrots and cremini and sauté in bacon fat until golden brown, remove from pan and drain.
3. Season and lightly coat meat in flour and sear in the same pan used for vegetables, until brown. Deglaze pan with red Burgundy wine. Add Bacon, mirepoix with bouquet garni in cheesecloth, garlic, tomato paste, sautéed mushrooms and carrots, and beef stock and bring to a boil. Cover and move pan to 350° F oven to braise.
4. Braise until meat is fork tender, about 3 hours. Garnish with parsley and serve.

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Young Turnip and Goat Cheese Gratin

Serves 4 to 6

Ingredients

Method

1. Place the sliced potatoes in cold water until you are ready to use them so they don't turn brown.
2. Preheat the oven to 375 degrees. Lightly oil a medium–sized gratin dish or shallow 2–quart ovenproof casserole.
3. Layer the sliced potatoes, sliced turnips and thin slices of chèvre in the prepared gratin dish. Save some slices of chèvre for the top.
4. Heat the broth and add the cardamom, salt and pepper. Pour the liquid over the gratin. Cover with foil and bake for 35 – 45 minutes. Remove the foil. The liquid should be bubbling and the potatoes and turnips should be al dente. Raise the heat to 400 degrees and bake for another 10 – 15 minutes until the gratin turns golden brown on top.

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Grilled Swordfish Steaks with Tomatillo, Chipotle Chile and Avocado Salsa

Serves 4 to 6

Ingredients

Method

1. Salsa. If you are using dried chiles, toast them on an ungreased skillet over medium heat, turning often and pressing flat with a spatula about 30 seconds. Remove and cover with hot water for 30 minutes to rehydrate, stirring frequently. Drain and discard the water. (For canned chiles, just remove from sauce).
2. While chiles are soaking, roast the unpeeled garlic as shown. Roast the tomatillos under the broiler until blackened on 1 side (5–6 minutes), flip and roast the other side. Place the tomatillos with their juices and the roasted garlic into the blender, and blend to a smooth puree. Transfer to a small bowl. Finely chop the chiles, and add to the sauce along with 3 tablespoons water. The sauce should have a medium-thick consistency. Season with ½ tsp. of the salt, and the sugar.
3. Marinating the fish. Take ¼ cup of the salsa mixture and brush it over both sides of the fish. Place in a baking dish, cover and refrigerate for at least an hour.
4. Finishing the dish. Combine the remaining salsa with the diced avocados. Taste and add more salt, if necessary. Stir vigorously to make the sauce creamier. Cover and leave at room temperature. Grill the fish (4–5 minutes on a side). Transfer the fish to a warm serving platter, spoon the salsa across the fish, and garnish with sprigs of cilantro. Serve immediately.

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Spaghetti with Broccoli, Camembert & Walnuts

Serves 4–6

Ingredients

Method

1. In a 6-quart kettle bring 5 quarts salted water to a boil.
2. Add spaghetti and cook until al dente.
3. Reserve 1/3 cup cooking liquid and drain pasta in a colander.
4. Return pasta to kettle with reserved liquid.
5. While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking. Cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes.
6. Add garlic and cook, stirring, until golden, about 30 seconds.
7. To pasta add broccoli mixture, Camembert and walnuts, tossing until cheese is just melted.
8. Season with salt and pepper.

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Grilled Breast of Chicken with a Jalapeño Citrus Marinade

Serves 4 to 6

Ingredients

Jalapeño-Citrus Marinade
2-3 jalapeño or serrano chilies, with the seeds and membranes removed
4 medium garlic cloves
Juice of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup each chopped fresh Italian parsley and cilantro
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 teaspoon ground cumin (toasted for 15 seconds in a small very hot saute pan)

1½ lbs. skinless, boneless chicken breast, washed and patted dry

Method

1. Puree the marinade ingredients in a food processor or blender. Put the chicken and the marinade in a plastic bag and refrigerate for at least 15 minutes.
2. Remove chicken from the marinade, but do not wipe. Grill the chicken (4 minutes on a side).

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Italian-Style Omelet with Wild Mushrooms and Roasted Peppers

Serves 6

Ingredients

1 red bell pepper, roasted
1 yellow bell pepper, roasted
4 oz. assorted wild mushrooms (cremini, shiitake, portabello)
2 garlic cloves, minced
1 teaspoons Balsamic vinegar
2 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
3 whole eggs, lightly beaten
3 egg whites, lightly beaten
1 tablespoon chopped flat Italian parsley

Method

1. Roast the peppers (can be done well in advance ). Cut into ¼ inch strips. Grill or saute the mushrooms. Toss peppers and mushrooms with the garlic, extra virgin olive oil, vinegar, salt and pepper. Let marinate 20-30 minutes.
2. Beat the eggs and egg whites with a fork just enough to blend the whites and yolks.
3. Add the vegetables to the egg mixture. Heat a 10" nonstick fry pan. Brush with olive oil (or not). Add the eggs and veggie mixture.
4. Cook over the lowest possible heat for 7-9 minutes until the top is set, occasionally lifting the edge of the egg mixture so the runny egg can continue to run underneath.
5. Invert the frittata onto a pan lid or a flat plate. Brush the pan again with olive oil. Slide the frittata browned side up into the pan. Cook, uncovered, over low heat, until the second side is golden, but the center is still moist. Alternatively, you may avoid inverting the frittata by placing the pan under the broiler for 2 minutes until the top is golden.
6. Slide the frittata onto a warmed platter or serve from the pan. Sprinkle with chopped parsley. Serve hot or at room temperature by cutting into wedges.

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Chicken Curry with Fresh Lemongrass and Coconut Milk

Serves 8

Ingredients

3 stalks fresh lemongrass
4 shallots
6 garlic cloves, chopped
1 tsp. sugar
2 Tbsp curry paste
3 Tbsp curry powder
2 Tbsp nuoc nam (Vietnamese fish sauce)
1 Tbsp vegetable oil
4-6 boneless, skinless chicken breasts (cut into 1 inch pieces)
3 Idaho potatoes – peeled, cut into 1½ inch pieces and placed in water
2 bay leaves
2 lg. onions cut into eighths
2 lg. ripe tomatoes – cut into wedges
2 cups chicken broth
1 tsp. salt
2 lg. carrots cut into 1½ inch pieces
1 Tbsp corn starch
14 oz. Coconut milk
Fresh cilantro, chopped

Method

1. Discard outer leaves and upper half of lemongrass stalks. Cut into thin slices and finely chop. In a food processor, combine lemongrass, shallots, garlic, chiles, sugar, curry paste, curry powder, fish sauce and black pepper. Process to a fine paste. Marinate chicken in paste for at least one hour.
2. Heat vegetable oil in a stew pot over medium heat. Add onions and cook until tender. Add chicken to pot without crowding and brown in batches. Set aside. Add the rest of the lemongrass paste and bay leaves to pot. Cook and stir to prevent burning on medium heat for 1-2 minutes to cook the spices. Add chicken broth, salt, drained potatoes and carrots back to pot. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until the vegetables are tender. Add tomatoes and browned chicken.

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Beef and Burgundy Wine Stew with Bacon, Small Onions and Mushrooms

Serves 6 - 8

Ingredients

2 lbs. beef (top round, rump pot roast or chuck pot roast), cut into 2-inch cubes
3 oz. slab of bacon with rind on, chopped
Brown mirepoix wrapped in cheesecloth
2 whole cloves garlic
1½ cups red Burgundy wine
2 cups beef stock
1½ Tbsp tomato paste
1 bouquet garni
8 boiling onions
½ lb. carrots, peeled and chopped, to finish stew (optional)
½ lb. button mushrooms, medium-sized, stemmed, whole, to finish stew
Chopped parsley for garnish

Method

1. In a large heavy pan, add mirepoix and brown. When nicely caramelized, wrap in cheesecloth along with traditional bouquet garni.
2. In the same pan, sauté bacon to brown and remove. Add boiling onions, carrots and cremini and sauté in bacon fat until golden brown, remove from pan and drain.
3. Season and lightly coat meat in flour and sear in the same pan used for vegetables, until brown. Deglaze pan with red Burgundy wine. Add bacon, mirepoix with bouquet garni in cheesecloth, garlic, tomato paste, sautéed mushrooms and carrots, and beef stock and bring to a boil. Cover and move pan to 350°F oven to braise.
4. Braise until meat is fork tender, about 3 hours. Garnish with parsley and serve.

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Chicken, Ham and Sausage Jambalaya

Serves 8 - 10

Ingredients

1 chicken, cut into 8ths
1 lb andouille sausage, sliced
½ lb chorizo sausage, diced
½ lb ham, diced
4 Tbsp peanut oil
1 Tbsp brown sugar
2 cups diced onions (*traditionally, coarsely chopped)
1 cup diced celery*
1 green pepper*
3 cloves garlic, minced
1 Tbsp paprika
1 16oz can diced tomatoes
5 cups chicken stock
1 bay leaf
1½ tsp salt
2 to 3 drops Tabasco sauce
½ tsp each black and cayenne pepper
2½ cups raw rice
1 bunch green onions, finely chopped
Parsley, chopped

Method

1. Heat a large Dutch oven and pour in the oil. Add the andouille sausage and brown lightly.
2. Remove and reserve. Add the chorizo and ham to the pot and brown lightly. Remove and reserve.
3. Season the chicken with salt and pepper and brown on all sides, set aside. Add the brown sugar to the pot and stir constantly for 2 minutes, not letting it turn black. Add the onion, celery and bell pepper and sauté until tender. Then add the garlic and paprika, and stir to combine. Then add all ingredients, with the exception of the rice, to the pot including the reserved meat.
4. Bring to a boil, reduce heat, cover and simmer for about 25 minutes. Taste to adjust seasonings. Add the rice, taking care that the rice is submerged in the liquid.
5. Cover and simmer for 25-30 minutes. Add the green onions and parsley and stir from top to bottom.

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Lamb, Eggplant, and Pasta

Serves 4 – 6

Ingredients

8 oz. ziti pasta
½ lb. ground lamb
1½ Tbs. olive oil
3 cups eggplant, peeled and diced (about 8 oz.)
1 cup onion, chopped
4 ea. garlic cloves, minced
1 Tbs. balsamic vinegar
¼ tsp. crushed red pepper
29 oz. diced tomatoes with basil, garlic and oregano, with juices
¼ cup fresh basil, chopped OR 4 tsp. dried basil
½ cup Parmesan cheese, grated

Method

1. Cook pasta and drain when ready.
2. Place ½ Tbs. olive oil in large skillet. Add lamb and cook until browned, stirring to crumble.
3. Remove lamb from pan.
4. Add rest of oil, eggplant, onion and garlic. Sauté for 8 minutes.
5. Add vinegar, red pepper and tomatoes. Bring to a boil.
6. Cover, reduce heat and simmer for about 10 minutes.
7. Return lamb to pan; cook 2 minutes or until thoroughly heated.
8. Place drained pasta in a large bowl. Add lamb mixture and basil. Toss well.
9. Serve with cheese.

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English Pea and Fresh Mint Risotto

Yield: 8 servings

Ingredients

3 tablespoons olive oil and/or butter
1 cup yellow onion, small dice
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
6-8 cups vegetable stock
2 cups fresh peas (shelled), or frozen
1 cup fresh mint leaves (packed), chopped
1 cup grated Parmesan cheese (optional)
salt and freshly ground black pepper

Method

1. Bring vegetable stock to a simmer.
2. In a large sauté pan, over medium heat, coat pan with oil/butter. Sweat onion until translucent, add garlic and cook for another 2 minutes. Add arborio rice and stir to coat with onion mixture. Add white wine and reduce until almost all the liquid is absorbed, stirring frequently. Ladle hot stock over rice, one cup at a time, and stir. Add more stock when rice becomes dry. Continue stirring and ladling stock until rice is al dente, about 20 minutes.
3. Stir in peas, mint, and cheese (optional). Season to taste with salt and pepper and serve immediately.

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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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