For the Fish:
1/2 cup blanched slivered almonds
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Freshly ground black pepper
1/2 cup heavy cream
1 lb sole fillets
For the Sauce:
1 large or 2 small shallots, finely chopped
1/2 cup white wine
1 lemon zested and juiced (save lemon zest for the potato recipe
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Place a nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 and set aside.
Return the pan to medium heat and add olive oil and butter to the pan.
Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the egg and cream and season with salt and pepper, to taste.
Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Fry for 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter.
Repeat with the remaining fillets if all the pieces don’t fit in the pan. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Sprinkle the fish with the almonds and spoon the sauce over the top of the fillets. Top with the chopped parsley and serve with the potatoes and your favorite green vegetable. Mine is spinach.
This easy recipe saves several steps in creating a creamy potato recipe.
1 lb gold potatoes, peeled
½ cup half & half or 1/4 cup whole milk and ¼ cup heavy cream
1 lemon, zested
Freshly ground black pepper
Cut the potatoes into ½ inch diced pieces.
Put the potatoes in a saucepan with the cream and milk. Bring to a boil over medium heat, then add 1/2 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender and most of the liquid is absorbed about 20 minutes. Add the lemon zest and season with pepper, to taste. Serve immediately.
Serve with pasta.
2 tablespoons olive oil
1/4 cup diced pancetta
1/4 cup minced fresh onion
2 red chili peppers, diced
3 garlic cloves, minced
28 oz can of Italian whole cherry tomatoes (Cento brand)
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped
3 tablespoons olive oil
4 (4-ounce) skinless, boneless chicken breast cutlets
4 slices provolone cheese
Salt and pepper
8 oz fettuccine
Make the sauce
Heat the oil in a large saucepan. Add the pancetta onion, and garlic; sauté 1 minute. Add tomatoes and remaining ingredients. Bring to a simmer, and cook for 15 minutes or until sauce is slightly thickened, stirring occasionally.
Cook the pasta al dente and drain.
For the chicken
Coat the chicken cutlets in flour, salt, and pepper. Shake off excess. Heat the oil in a large skillet and cook the cutlets about 2-3 minutes on each side until golden. Top each cutlet with a slice of cheese and cover the pan. Cook for a minute or two until the cheese melts.
Mix the cooked pasta with the sauce. Place an equal portion of pasta in four individual pasta bowls. Top with the chicken and serve.
Oven Roasted Zucchini
Two large Zucchini sliced into 1/4″ thick rounds
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
3 tablespoons Parmesan cheese
Preheat the oven to 375 degrees F and line a baking sheet with foil. Coat the foil with olive oil cooking spray.
Place zucchini rounds in a bowl. Add oil and spices to the bowl and toss zucchini to coat.
Lay zucchini on the prepared baking sheet in a single layer.
Bake for 10 minutes. Remove from the oven and sprinkle with Parmesan cheese. Return to the oven for 5 more minutes.
In New England, boiling and steaming are the traditional ways to cook lobster, but there’s another way. It’s called butter poaching where the lobster meat is cooked to sweet and tender delight. Butter poached lobster cooks the lobster meat slowly and gently so as not to make the meat tough. This method made for the best tasting lobster I have ever had.
For 2 servings
Two 5 to 6 oz lobster tails, defrosted overnight in the refrigerator if frozen
1 stick of butter
10 oz Sea Scallops
1 garlic clove, minced
1 lemon, juiced
1 tablespoon grated lemon zest
Put the pasta on to cook in boiling salted water just when you start preparing the shellfish.
With kitchen shears, remove the membrane over the lobster meat on the underside of each lobster tail.
In a medium skillet melt the butter on low heat. Do not let the butter come to a boil or the butter will separate.
Once melted add the tails flesh side down and cook on low heat spooning butter over the shells once in a while for 6-8 minutes
Turn the tail on the shell side, continue basting and add the scallops. Baste the scallops with the butter for about one minute on each side.
The tails are ready when the shells are bright red and the lobster meat is firm and opaque. Be careful not to overcook the lobster. Poached lobster tails should have an internal temperature of about 140°F.
Remove the shellfish from the pan to a platter with the drained, cooked pasta.
Add the garlic, lemon zest and juice to the skillet and stir. Pour the sauce over the shellfish and pasta. Sprinkle with chopped parsley.
Serve with a green vegetable or salad.
This method I learned for cooking thick pork chops and put into practice makes delicious tender and juicy thick cut pork chops.
Make a simple brine:
I adapted a recipe from The Great Meat Cookbook by Bruce Aidells.
The recipe makes enough for 4 regular pork chops or 2 thick ribeye chops.
4 cups ice-cold water
1/4 cup Diamond Crystal Kosher salt
1/4 cup firmly packed brown sugar
Stir together the water, salt, and sugar until dissolved. Place pork chops in a zipper-lock bag. Pour in the brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.
Ribeye Pork Chops
4 servings: One 16 oz chop was enough for my husband and me for one dinner. I made both with the recipe below and saved the other for a second dinner. See below.
1 tablespoon olive oil
2 thick bone-in pork ribeye chops (2 ribs on each chop; 16 oz ounces each), brined
Kosher salt, freshly ground pepper
Freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
2 tablespoons unsalted butter
Heat oil in a large, deep skillet over medium-high. Season pork chops all over (including the fat cap) with a generous amount of salt and pepper. Cook pork chops until the bottom sides are golden brown, about 1 minute. Turn and cook on the other side about 1 minute before turning again. Don’t forget the sides of the chops.
Repeat this process, turning every minute until chops are deep golden brown on all sides and an instant-read thermometer inserted into the thickest part registers 138°F, about 8–10 minutes (total cooking time will depend on the thickness of the chops).
Remove the pan from the heat and add the sage, garlic, and butter, smashing garlic into butter. Return pan to the heat, tilt skillet and spoon foaming butter and drippings over the pork chops several rimes, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (or until the pork registers 145°F).
Thinly slice the meat and transfer to a serving platter or cut the pork between the ribs and serve whole with any juices from the cutting board spooned over the top.
Serve with your favorite sides. The first night I cut one pork rib in half and served Eggplant Parmesan and Sauteed Spinach with the chop. I wrapped the second chop in foil and refrigerated it for later in the week.
Later in the week, I cut the second rib chop in half and brushed it with Chili-Ginger Sauce/Marinade. I placed the cut chop under the broiler to glaze the pork on both sides. Use storebought of my recipe below:
1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon Sriracha chili sauce or hot pepper sauce
2 garlic cloves, minced
2 teaspoons minced fresh ginger
Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
I served the glazed pork over my recipe for Asian Stir Fry Vegetables and Noodles. See recipe.
Italian Sausage Eggplant Bolognese Sauce
Serve this sauce over your favorite pasta. I used pappardelle because the wide noodles hold the sauce.
1 lb hot Italian sausage, casing removed
1 1/2 cups peeled and diced eggplant (about 1 1/2 pounds)
4 tablespoons olive oil
1 cup chopped sweet onion
1 large carrot, finely diced
1 celery stalk, finely diced
Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 (26-ounce) container Pomi finely chopped tomatoes
1/4 cup heavy cream or whole milk
12 ounces uncooked pappardelle, rigatoni, bucatini or spaghetti
1/4 cup small fresh basil leaves
Crushed red pepper flakes, to taste
Grated Parmesan cheese
Heat olive oil in a Dutch oven over medium-high heat. Add crumbled sausage and diced eggplant; cook until lightly browned.
Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes or until onion is tender. Add garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping the pan to loosen browned bits. Add beef broth, tomatoes,1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Add crushed red pepper flakes, basil, and cream. Heat until warm.
Cook pasta according to package directions for al dente, adding 1 tablespoon kosher salt to the cooking water. Drain and add the pasta to the pot of sauce. Stir and cook for a few minutes. Place pasta in individual pasta serving bowls and sprinkle with cheese.
Salmon Souvlaki with Tzatziki
For 2 servings
1/4 cup lemon juice
2 minced garlic cloves, divided
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
12 oz skinless salmon fillets, cut into 1-inch cubes
3/4 cup plain whole-milk Greek yogurt
Half a cucumber, peeled, seeded and finely chopped ( about ¾ cup)
2 tablespoons chopped fresh dill
2 scallions, finely chopped
Combine lemon juice, 1 minced garlic clove, parsley, oregano, 1 tablespoon oil, and ¼ teaspoon each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
Place the finely chopped cucumber and ¼ teaspoon salt in a small colander and let drain for 30 minutes. Blot dry on a paper towel.
Combine yogurt, scallions, and cucumber in a medium bowl. Stir in dill, 1 minced garlic clove, and ¼ teaspoon black pepper. Refrigerate the tzatziki until ready to serve.
Preheat an outdoor grill or grill pan to medium-high.
Remove the salmon from the marinade and blot dry with a paper towel. Carefully thread the fish onto 2 metal or wooden skewers.
Grill the skewers until seared on the bottom, 5 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is cooked in the center, 4-5 minutes.
Serve the salmon and tzatziki with pita bread.
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
4 cups torn romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over salad and toss. Add more dressing if desired.
Baby Back Ribs
2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons smoked paprika
1 rack pork baby back ribs
Plum Sauce reserved from the skirt steak dinner: link to the recipe
For the ribs:
In a small bowl, mix together the sugar, salt, and paprika. Place the ribs in a baking dish large enough for the ribs to lay flat. Rub the ribs evenly on all sides with the sugar mixture. Cover the dish with foil and refrigerate for several hours or overnight.
Preheat the oven to 300 degrees F.
Bake the ribs covered with foil until tender for 2 ½ hours.
Add 1-2 tablespoons of Sriracha (depending on how spicy you like your food) to the sauce and stir well. Remove the foil from the baking dish and spoon one-third of the sauce all over the ribs. Return the pan to the oven uncovered and bake for 20 minutes. Repeat the process another 2 times, until the coating on the ribs is thick and sticky.
Preheat the broiler to high heat or heat an outdoor grill. Broil or grill the ribs for 5 minutes to crisp the ribs.
Stir-Fried Bok Choy with Ginger and Garlic
1 tablespoon peanut oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
4 cups chopped fresh bok choy
1 tablespoon soy sauce
Salt and ground black pepper
Heat the oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season to taste, with salt and black pepper and serve with the ribs.