So Chris and I are having Easter. We're still thinking over a menu but this looks like a likely glaze if we have ham.
Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices fresh ginger and 2 C. unsweetened pineapple juice. boil until reduced to 1/2 C., 8 to 10 minutes. Strain then add the lime zest, 1 C. apricot preserves and 1/4 C. dijon mustard. Pour half the glaze over the ham and brush to coat. Baste periodically while the ham is in the oven.
Monday, March 14, 2011
Sunday, March 13, 2011
Aarti Sequeira's Lady Marmalade Chicken Salad
I loved Aarti on the Next Food Network Star last season. I could listen to her talk for hours. Perusing my Food Network Magazine this month, I came across this recipe and plan to try it. My mother in law loves chicken salad (especially from Egg Harbor) so I think we'll let her test this recipe when I make it.
2 boneless skinless chicken breasts
Extra virgin olive oile for drizzling
Kosher salt and freshly ground pepper
3 tbsp. orange marmalade
1 medium shallot, minced
1 green apple, diced
1 C. red seedless grapes, halved
Juice of 1 lime
1 C. low fat Greek yogurt, mixed well
1 tbsp. canola or peanut oil
1 tsp. brown mustard seeds or cumin seeds
1 clove garlic, minced
2 tsp. curry powder
2 tbsp. roasted, salted cashews, chopped
Fresh cilantro leaves for sprinkling
Preheat the oven to 425 degrees. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees, 15 to 20 minutes.
Switch the oven to broiler setting. Brush 1 tbsp. marmalade on each chicken breast. Broil, brushing occasionally until the chicken is cooked through and golden; about 5 minutes. Let cool.
Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 tsp. salt and the remaining marmalade in a large bowl.
Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they are popping out of the pan). Quickly add the curry powder; cook, stirring 30 seconds, then pour the spiced oil over the yogurt mixture, stir until combined.
Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper as necessary. Top with cashews and cilantro.
2 boneless skinless chicken breasts
Extra virgin olive oile for drizzling
Kosher salt and freshly ground pepper
3 tbsp. orange marmalade
1 medium shallot, minced
1 green apple, diced
1 C. red seedless grapes, halved
Juice of 1 lime
1 C. low fat Greek yogurt, mixed well
1 tbsp. canola or peanut oil
1 tsp. brown mustard seeds or cumin seeds
1 clove garlic, minced
2 tsp. curry powder
2 tbsp. roasted, salted cashews, chopped
Fresh cilantro leaves for sprinkling
Preheat the oven to 425 degrees. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees, 15 to 20 minutes.
Switch the oven to broiler setting. Brush 1 tbsp. marmalade on each chicken breast. Broil, brushing occasionally until the chicken is cooked through and golden; about 5 minutes. Let cool.
Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 tsp. salt and the remaining marmalade in a large bowl.
Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they are popping out of the pan). Quickly add the curry powder; cook, stirring 30 seconds, then pour the spiced oil over the yogurt mixture, stir until combined.
Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper as necessary. Top with cashews and cilantro.
Sunday, March 6, 2011
Grilled Chive Potatoes
They say hope springs eternal. The robins come back, the snow melts, baseball teams go to their spring training camps, NASCAR opens the season in Daytona and the grill comes out of the shed. With that in mind, this is something to try once the grill comes out of the shed! Maybe for Easter...stay tuned.
6 red skinned potatoes, scrubbed
6 tbsp. unsalted butter
6 tbsp. chopped fresh chives
1 tsp. grated lemon peel
Nonstick vegetable oil spray
Cook potatoes in a large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on a rimmed baking sheet. Press each gently with a fork to flatten slightly.
Stir butter, chives and lemon peel in a medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes.
Coat grill rack with nonstick spray. Prepare barbecue (medium high heat). Grill potatoes, cut side down until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up to platter. Drizzle with warm chive butter.
6 red skinned potatoes, scrubbed
6 tbsp. unsalted butter
6 tbsp. chopped fresh chives
1 tsp. grated lemon peel
Nonstick vegetable oil spray
Cook potatoes in a large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on a rimmed baking sheet. Press each gently with a fork to flatten slightly.
Stir butter, chives and lemon peel in a medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes.
Coat grill rack with nonstick spray. Prepare barbecue (medium high heat). Grill potatoes, cut side down until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up to platter. Drizzle with warm chive butter.
Tuesday, March 1, 2011
Apple Strudel
My first job was in a German bakery. One of the things the bakery was famous for (in our little corner of the world) was apple strudel. Remember, I worked in a bakery before it was cool to work in a bakery. Frank wasn't a Cake Boss or an Ace of Cakes. He and his wife were just two wonderful people who loved to bake. This recipe is as close to Frank's as I remember. I wonder if I can get close to how good it tasted.
1 1/4 C. apple juice
2 tbsp. cornstarch
1 1/2lbs. Granny Smith apples, peeled, cored, and sliced, 1/4 inch thick (approx. 5 C.)
1/2 C. dark seedless raisins
3 tbsp. granulated sugar
1 tsp. ground cinnamon
1/3 C. chopped pecans
4 sheets phyllo dough
1/3 C. melted butter
3 tbsp. finde dry breadcrumbs
Confectioner's sugar for garnish
Vanilla ice cream, optional
In a small bowl, create a slurry by combining 1/4 C. of the apple juice with 2 tbsp. cornstarch; mix until smooth and set aside.
In a large saucepan over medium heat, cook the apples with the remaining apple juice, and the raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add to the apple mixtyre, stirring constantly until smooth and lump free. Simmer 1 more minute, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Lay out the phyllo sheet on a clean, flat lightly floured surface. Brush with melted butter and sprinkle with 1 tbsp. of dry bread crumbs. Repeat this procedure with two more layers of phyllo, butter and crumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly on the phyllo surface, leaving a 1/2 inch clean edge on all sides. Roll into a log, folding edges at each end beneath the logm and brush with melted butter. Carefully place the strudel on the prepared baking sheet, seam side down. Bake the strudel for 15 to 18 minutes or until golden brown. Remove from the oven and cool for 15 minutes before cutting into 2 inch slices. Dust with confectioner's sugar just before serving. Serve plain or with ice cream
1 1/4 C. apple juice
2 tbsp. cornstarch
1 1/2lbs. Granny Smith apples, peeled, cored, and sliced, 1/4 inch thick (approx. 5 C.)
1/2 C. dark seedless raisins
3 tbsp. granulated sugar
1 tsp. ground cinnamon
1/3 C. chopped pecans
4 sheets phyllo dough
1/3 C. melted butter
3 tbsp. finde dry breadcrumbs
Confectioner's sugar for garnish
Vanilla ice cream, optional
In a small bowl, create a slurry by combining 1/4 C. of the apple juice with 2 tbsp. cornstarch; mix until smooth and set aside.
In a large saucepan over medium heat, cook the apples with the remaining apple juice, and the raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add to the apple mixtyre, stirring constantly until smooth and lump free. Simmer 1 more minute, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Lay out the phyllo sheet on a clean, flat lightly floured surface. Brush with melted butter and sprinkle with 1 tbsp. of dry bread crumbs. Repeat this procedure with two more layers of phyllo, butter and crumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly on the phyllo surface, leaving a 1/2 inch clean edge on all sides. Roll into a log, folding edges at each end beneath the logm and brush with melted butter. Carefully place the strudel on the prepared baking sheet, seam side down. Bake the strudel for 15 to 18 minutes or until golden brown. Remove from the oven and cool for 15 minutes before cutting into 2 inch slices. Dust with confectioner's sugar just before serving. Serve plain or with ice cream
Marinated Beef Tenderloin
When you shop at the 'Poot aka Caputos, you often find ginormous beef tenderloins on sale. I tried the Parmesan potato crusted filets but this is another recipe that would be delicious. This came from my Berghoff cookbook as well. There is lots of good stuff in that book.
3-4 tbsp. vegetable oil
3 tbsp. minced fresh parsley
2 tbsp. fresh lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. A1 sauce
1 tbsp. mustard powder
1 1/2 tsp. ground black pepper
2.5lbs beef tenderloin, cut into 8 steaks
In a medium bowl, whisk together the oil, parsley, lemon juice, Worcestershire, A1, mustard and pepper. Add the beef, toss to coat, cover and refrigerate to marinate for at least 2 hours before grilling.
Preheat the grill. Remove the beef from the marinade and discard the marinade. Grill the steaks for 3 to 4 minutes per side or to the desired degree of doneness.
3-4 tbsp. vegetable oil
3 tbsp. minced fresh parsley
2 tbsp. fresh lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. A1 sauce
1 tbsp. mustard powder
1 1/2 tsp. ground black pepper
2.5lbs beef tenderloin, cut into 8 steaks
In a medium bowl, whisk together the oil, parsley, lemon juice, Worcestershire, A1, mustard and pepper. Add the beef, toss to coat, cover and refrigerate to marinate for at least 2 hours before grilling.
Preheat the grill. Remove the beef from the marinade and discard the marinade. Grill the steaks for 3 to 4 minutes per side or to the desired degree of doneness.
Salad Caprese
On this first day of meteorological spring I am posting this salad and will come back to it midsummer when the tomatoes start coming into season. I can see some beautiful heirloom tomatoes on this plate. C'mon summer!
1/2 C. balsamic vinegar
1 tsp. minced garlic
1 tsp. minced shallots
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. cracked black pepper
1/4 C. olive oil
1lb. fresh buffalo mozzarella cheese, sliced 1/4 inch thick
1 large ripe red tomato, sliced 1/4 inch thick
1 large ripe yellow tomato, sliced 1/4 inch thick
1 large green or orange tomato, sliced 1/4 inch thick
18 large fresh basil leaves for garnish
In a small bowl, whisk together the vinegar, garlic, shallots, sugar, salt and pepper; whisk in the oil. Let stand at least 1 hour before using.
On a large serving platter, arrange the mozzarella slices alternately with the tomato slices. Drizzle with the vinaigrette. Garnish with basil leaves just before serving.
1/2 C. balsamic vinegar
1 tsp. minced garlic
1 tsp. minced shallots
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. cracked black pepper
1/4 C. olive oil
1lb. fresh buffalo mozzarella cheese, sliced 1/4 inch thick
1 large ripe red tomato, sliced 1/4 inch thick
1 large ripe yellow tomato, sliced 1/4 inch thick
1 large green or orange tomato, sliced 1/4 inch thick
18 large fresh basil leaves for garnish
In a small bowl, whisk together the vinegar, garlic, shallots, sugar, salt and pepper; whisk in the oil. Let stand at least 1 hour before using.
On a large serving platter, arrange the mozzarella slices alternately with the tomato slices. Drizzle with the vinaigrette. Garnish with basil leaves just before serving.
Grapes Rolled in Goat Cheese
I found this recipe in a cookbook from the Berghoff. If you live in Chicago, or visited downtown prior to 2/28/06, you may have had a meal at the Berghoff. Their root beer is to die for; even the diet!! They had someone's Grandma in their kitchen making their pot roast. Some of my family members swear by the creamed spinach...warm spinach gives me the heebie jeebies so I will take their word for it. This is a recipe from the executive chef of Carlyn Berghoff's catering company and seeing that I am a huge fan of goat cheese, my friends and/or family may see these at an upcoming party.
1/4lb. goat cheese at room temperature
24 red or green seedless grapes, stemmed, rinsed and patted dry
1/3 C. finely chopped toasted walnuts
1/4 C. minced chives
Divide the goat cheese into 24 equal size balls. With your fingers, mold the cheese around each grape until the fruit is completely covered.
Mix the walnuts and chives together in a small mixing bowl. Roll each coated grape at a time in the walnut mixture until covered. Place in a single layer in a low flat dish, cover and refrigerate until ready to serve. The grapes may be rolled up to 6 hours in advance.
1/4lb. goat cheese at room temperature
24 red or green seedless grapes, stemmed, rinsed and patted dry
1/3 C. finely chopped toasted walnuts
1/4 C. minced chives
Divide the goat cheese into 24 equal size balls. With your fingers, mold the cheese around each grape until the fruit is completely covered.
Mix the walnuts and chives together in a small mixing bowl. Roll each coated grape at a time in the walnut mixture until covered. Place in a single layer in a low flat dish, cover and refrigerate until ready to serve. The grapes may be rolled up to 6 hours in advance.
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