NY Strip Steak With Bearnaise Sauce
Marinade
2 tablespoons of olive oil
3 tablespoons of soy sauce
1 teaspoon of Dijon mustard
2 tablespoons of red wine vinegar
½ teaspoon of brown sugar
2 tablespoons of Worcestershire sauce
½ teaspoon of whole black peppercorns or ¼ teaspoon of cracked black pepper
2 cloves of garlic, minced
2 Strip steaks, trimmed of excess fat
Let the steak stand for about 15 minutes so it comes to room temperature. Add all the ingredients to a glass dish or other non-metal container. Mix well. Add steaks and cover with plastic wrap.
Marinate in the refrigerator for 24 hours, flipping them after 12 hours. Remove the steaks from the refrigerator one hour before cooking.
Bearnaise Sauce
Ingredients
2 tablespoons white wine vinegar
2 tablespoons minced shallots
3 sprigs tarragon, leaves stripped and roughly chopped
2 egg yolks
3 tablespoons water
1 tablespoon vegetable oil
1/8 teaspoon salt
2 tablespoons butter, at room temperature
Directions
Place the white wine vinegar, minced shallot, and half the chopped tarragon in a saucepan. Heat this on a medium-low for 5 minutes, until the shallots are soft and the liquid has reduced by about half. Strain out the solids, replace the concentrated liquid back into the saucepan, and let it cool to room temperature.
Add the egg yolks, water, vegetable oil, and salt into the saucepan with the concentrated vinegar mixture, and heat over a medium-low flame while whisking vigorously. The goal here is to whisk the eggs to a fluffy, custard-like consistency, which should take around 3-5 minutes. Once you see it start to steam, be extra vigilant: if you overcook the sauce, it’ll turn into scrambled eggs. Remove the pan from the heat if needed to better control the temperature.
When the sauce thickens and reaches the desired consistency, add in the butter and the rest of the chopped tarragon, and whisk until the butter dissolves.
The sauce is best served immediately but can hold well for 30 minutes to an hour.
Cooking Directions: Air-Fryer, Grill or Broiler
Air-Fryer
Preheat the air fryer to 400ºF for 5 minutes.
Drain the steak from the marinade.
Place the New York strip steaks in the air fryer basket and cook for 5 minutes on each side or until an instant meat thermometer registers 135ºF for medium rare.
Transfer to a clean cutting board and let rest for 5-10 minutes. Slice the steak against the grain and serve with the Bearnaise Sauce, baked potatoes, and sauteed spinach.
Grilling or Broiling
| Cut | Thickness | Rare (125°) | Medium (140°) | Well (170°) |
|---|---|---|---|---|
| Flank steak | 1-1½ lbs. | 10-15 min. | 15-19 min. | |
| New York strip | 1 in.o | 8-10 min. | 10-12 min. | 12-14 min. |
| Ribeye | ¾ in. | 5-7 min. | 7-9 min. | 9-11 min. |
| Steaks:
Porterhouse, rib, ribeye sirloin, T-bone, tenderloin, top loin |
1 in.
1½ in. 2 in. |
6-7 min.
10-12 min 15-17 min. |
7-9 min.
12-15 min 17-19 min. |
9-11 min
15-19 min. 19-22 min. |
This chicken will yield at least 3 leftover meals: soup, pot pie, and chicken salad. Recipes will follow throughout the week. If you plan to use some of the leftover chicken for a pot pie, triple the recipe for mushroom, chicken gravy.
The recipe requires advanced preparation.
Ingredients
5 lb whole chicken
2 teaspoons smoked paprika
1 Tablespoon salt
2 Tablespoons olive oil, divided
4 potatoes, Yukon Gold or red
1/2 teaspoon salt
1/4 teaspoon pepper
2 fresh thyme sprigs, divided
zest of 1 lemon
Directions
Mix the salt and smoked paprika together and rub the outside and inside of the chicken with the mixture.
Refrigerator overnight uncovered.
When ready to cook:
Quarter the potatoes and toss with 1 tablespoon oil, lemon zest, salt, pepper, and 1 thyme sprig.
Arrange potatoes around the chicken in the baking dish.
Cut a lemon in half and place inside the chicken with the remaining thyme sprig.
Tie the legs of the chicken legs together.
Drizzle 1 Tablespoon olive oil over chicken.
Preheat the oven to 425 Degrees F and toast the chicken for 60-75 minutes.
Rest the chicken for 20 min before cutting.
You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken.
After you remove the meat from the bones, use the bones to make Chicken Noodle Soup.
Make a mushroom chicken sauce to serve with the sliced chicken.
Easy Chicken Mushroom Gravy
Ingredients
2 tablespoons butter
8 oz sliced mushrooms
1 packet of Chicken gravy mix
1 cup cold water
Directions
Melt the butter in a small saucepan and add the mushrooms. Cook until the mushroom liquid has evaporated. Whisk the gravy packet with the cold water. Stir into the mushrooms and cook over medium heat until the mixture comes to a low boil. Lower heat and sinner, stirring, for 1 minute. Serve with the chicken.
Hearty Salad
Honey Mustard Dressing
Serves 4
Ingredients
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 tablespoon water
1 small garlic clove, grated or minced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Directions
In a small bowl, whisk together the mustard, olive oil, vinegar, honey, water, garlic, salt, and pepper.
Cover until serving time.
Salad
5-6 cups hearty salad greens, such as radicchio, escarole and romaine.
½ cup salad toppings that include fruit and nuts
A handful of croutons
Honey mustard dressing
Direction
Combine the lettuce mix, salad toppings, and croutons in a salad bowl. Add enough dressing to moisten the salad or to your taste.
Potato Chip Crusted Air- Fried Chicken
Ingredients
2 bone-in chicken thighs and 2 bone-in chicken breasts, skin removed
Marinade
1 cup buttermilk
1 teaspoon seasoned salt
1 teaspoon paprika
Chicken coating
1 cup Tempura flour
1 cup panko crumbs
1 cup salt and vinegar potato chips, crushed
1 large egg, beaten with 1 tablespoon water
Cooking spray
Directions
Combine the buttermilk, seasoned salt, and paprika in a ziplock bag. Mix well, add chicken, and marinate overnight.
For the breading
Place the Tempura flour in one shallow dish, the egg and water in a second, and the panko and crushed potato chips in a third dish.
Drain the chicken from the marinade. Dredge each piece on flour, egg, and then crumb mixture. Press the crumbs into the chicken and place the breaded pieces on a plate. Refrigerate until ready to cook
Preheat the Air fry to 375°F F for 15 minutes. Spray all sides of the chicken pieces with cooking spray and place the chicken in the air-fryer basket meaty side up. Cook for 10 minutes, turn the chicken pieces over, and cook for 8-10 more minutes or until the chicken is crispy and cooked to at least 165°F. Let rest 5 minutes before serving.
Sugat Snap Pea Salad
Ingredioents
1- 8 oz pkg sugar snap peas
Salt
½ cup chopped red onion
1 celery stalk finely diced
Half a package of salad toppings/add-ins, such as canned nuts and berries
Italian vinaigrette
Directions
Trim the ends of the peas and remove the strings. Cut each into thirds. Cook in boiling salted water until tender, about 6 minutes. Drain.
Place the peas in a serving bowl with the remaining salad ingredients and add enough vinaigrette to coat the salad. Chill for several hours.
Dill Pickle Potato Salad
Ingredients
2 lbs whole small unpeeled red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 a large sweet onion finely chopped
3 celery stalks, finely chopped
1 cup olive oil mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15-20 minutes.
Drain the potatoes and cool. When cool enough to handle, slice the potatoes into a storage bowl. Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time.
Black cod, also known as Sablefish and Butterfish, is a gourmet fish with a rich, buttery flavor and delicate, silky texture. It is found on the menus of the world’s most exclusive seafood restaurants. While it is known as a delicacy in many countries, it is especially popular in Japan.
Black Cod is found along the northeastern Pacific Ocean from northern Mexico to Alaska but is most commonly found in Alaska. Alaskan black cod stands apart from their regular cod thanks to the frigid waters of Alaska. The cold temperatures result in higher fat content, making for a richer flavor and more Omega-3 fatty acids. Additionally, Alaskan black cod is sustainably sourced and special provisions are in place to ensure the Alaskan fish populations remain at healthy levels, preventing overfishing.
Baked black cod is especially easy to cook and requires minimal work on your part. Here is how I like to cook black cod. You won’t believe how delicious this fish is compared to other varieties.
Black cod fillets Poached in Garlic, Lemon, Butter Sauce
2 servings
Ingredients
2 (6-ounce) Alaska sablefish (black cod) fillets
2 tablespoons flour
Salt and pepper to taste
Garlic, Lemon Butter
4 tablespoons unsalted butter melted
1 tablespoon minced garlic
1 teaspoon salt
1 tablespoon chopped chives
1 tablespoon lemon juice
2 servings of Mashed Potatoes
Directions
Sprinkle the fish with salt and pepper and lightly dredge in the flour. Set aside
Combine the ingredients for the Garlic Lemon Butter sauce in a medium skillet.
Bring the sauce to a simmer, and add the fish skin-side up. Cover the pan. Cook for 12 minutes, carefully turning once after 6 minutes.
The recommended temperature for cooked fish is 140°-145°F.
Place a serving of mashed potatoes on each serving plate. Carefully lift a portion of the fish out of the skillet and place it on top of the potatoes. Pour the sauce over the fish and potatoes on each plate. Serve with peas or another green vegetable.
Beer Braised Hot Dogs and Cabbage
Ingredients
2 tablespoons butter
1 garlic clove, minced
9 oz (4-5) beef hot dogs, cut into 1-inch pieces
1 small onion, diced
Half a small head of green cabbage chopped
½ of a bottle of beer
1 tablespoon of Dijon coarse country mustard
Salt and pepper t taste
Directions
In a deep skillet, heat the butter over low heat. Add the garlic and onion. Sauté until the onion is tender, about 5 minutes. Add the hot dogs and turn the heat up to medium. Cool the hot dogs until beginning to brown on the edges. Add the cabbage, mustard, and beer. Bring the mixture to a boil, reduce the heat until the mixture is simmering. Cover the pan and cook for 15 minutes.
Leftover Boiled Potato Patties
Makes 8 patties
Ingredients
2 cups leftover boiled potatoes at room temperature
1 cup shredded cheddar cheese
¼ cup flour
2 chopped green onions
2 eggs
¾ teaspoon garlic powder
2 teaspoons freshly chopped parsley
1/4 teaspoon dried thyme
Salt and pepper to taste
Vegetable oil for frying
Sour cream for serving
Directions
Add the leftover potatoes to a large bowl and mash them.
Add the cheese, flour, green onion, eggs, garlic powder, parsley, thyme, and salt and pepper.
Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
Form the mixture into 8 patties about 1 inch thick.
If you have time refrigerate the potato cakes for several hours.
Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
Cook the patties in batches (don’t overcrowd the skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
Serve warm with a dollop of sour cream.
Ingredients
2 6-ounce sea bass fillets {branzino or other white fish fillets}
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
½ tablespoon Dijon mustard
A couple of dashes of hot sauce
1 large egg, beaten
Olive oil, for cooking
4 tablespoons unsalted butter, at room temperature
1/4 cup finely chopped fresh parsley
1 tablespoon capers, rinsed
1 clove garlic, grated
Zest and juice of 1 lemon
1/2 cup chicken stock
Directions
Dry the fish with paper towels.
Mux the egg, hot sauce, and mustard together in a shallow dish.
Place the flour in a second shallow dish and add salt and pepper to taste. Mix well.
Dredge the fish in the flour, then the egg, and back into the flour again.
Heat enough o; olive oil in a large skillet to coat the bottom of the skillet. Heat over medium. Aff the fish and cook for 2 minutes on each side.
Remove from the skillet to a platter.
In a mixing bowl, mix together the butter, chopped parsley, capers, garlic, lemon zest, and juice. Lightly season with salt and pepper. Drain any oil from the pan and wipe it out. Place back on the direct heat side of the grill. Add the stock and cook for 1 minute. Add the butter mixture and cook, whisking until the butter is melted and all the mixture comes together about 1 minute. Pour the sauce over the fish and serve.
Braised Red Potatoes with Lemon and Chives
Serves 6
Ingredients
2 pounds small-medium red potatoes, unpeeled, halved or quartered
2 cups water
3 tablespoons unsalted butter
3 whole garlic cloves, peeled
3 sprigs of fresh thyme
¾ teaspoon salt
1 teaspoon lemon juice
¼ teaspoon pepper
2 tablespoons minced fresh chives
Directions
Place potatoes in a large saucepan. Add water, butter, garlic, thyme, and salt, and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
Remove the lid and use a slotted spoon to transfer garlic to the cutting board; discard thyme. Increase heat to medium-high and vigorously simmer the potatoes until water evaporates and butter starts to sizzle for 15 to 20 minutes.
Mese garlic to a paste. Transfer the paste to a bowl and stir in lemon juice and pepper. Add cooked potatoes and chives, mix well, and serve.
Garlic Sautéed Spinach
Ingredients
2 10-ounce cellophane packages of spinach
3 tablespoons extra virgin olive oil
5 garlic cloves, peeled
Salt
Freshly ground black pepper
Directions
Heat the olive oil in a wide, heavy skillet over medium heat. Crush the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Scatter the spinach a large handful at a time into the pan, waiting until each batch wilts before adding another. Season lightly with salt and pepper and cover the pan. Cook until the spinach begins to release its liquid. Uncover the pan and cook, stirring, until the spinach is wilted and its water has evaporated 1 to 3 minutes. Taste, and season with additional salt and pepper if you like. Serve hot.
I have an abundance of all types of peppers in my refrigerator right now. My CSA farm had success with them this year. Naturally, I am trying to think of ways to use them instead of freezing them all. So for this dinner, I am making a big batch of Pizziola Sauce, which contains, peppers, onions, tomato sauce, and Italian seasonings. This recipe makes a sizeable portion that you can save for other meats and fish.
For our dinner, I make pork chops.
Pizzaiola Sauce
You can use any type of sweet pepper you like. I used small-medium yellow/green bell peppers because they are tender.
Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
2-3 lbs peppers, seeded and sliced
1 large onion sliced
14 ½ oz container of chopped or diced Italian tomatoes.
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
Salt and pepper to taste.
Directions
Heat the oil in a large deep skillet and add the sliced peppers and onions. Cover the skillet and cook for 10 minutes over medium heat. Remove the cover, add the garlic, and cook over low heat until the vegetables are tender about 15-20 minutes.
Add the tomatoes and seasoning. simmer for about 10-15 minutes until the sauce thickens slightly. Serve over your main protein.
Oven Baked Crispy Pork Chops
Ingredients
2 bone-in Berkshire, pasture-raised loin pork chops
1 tablespoon mayonnaise
½ cup cornflake crumbs
Olive oil
Salt and pepper to taste
Directions
Lightly cover a baking dish with olive oil
Heat the oven to 400 degrees F.
Sprinkle salt and pepper over the chops.
Spread the chops with the mayonnaise and dredge in the cornflake crumbs.
Place the chops in the oven and bake for 45 minutes.
Oven Baked Red Potatoes
Ingredients
7=8 small red potatoes, cut in half
4 tablespoons of melted butter
Salt and pepper to taste.
Directions
Spread the melted butter in a baking dish large enough to hold the potatoes.
Place the potatoes cut side down in the baking dish
Sprinkle with salt and pepper/
Bake in the 400-degree F oven with the pork chops for 45 minutes,
Summer Dinner For 2
Ingredients
For the lamb
4 small loin lamb chops, about 1 lb total
Lamb Marinade
¼ cup olive oil
¼ cup lemon juice
½ teaspoon Greek seasoning
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
For the salad
2 cooked small potatoes, cut into thin rounds
Half of a small red bell pepper finely diced
Half a cucumber, peeled, seeded, and finely diced
One-quarter of red onion, finely diced
8 pitted Greek olives, diced
¼ cup extra virgin olive oil
¼ cup lemon juice
1 small garlic clove grated
1 oz Greek feta cheese, cubed
½ teaspoon Greek seasoning
Salt and ground black pepper, to taste
¼ cup chopped parsley for garnish
Pita Bread warmed
Directions
Combine the marinade ingredients in a ziplock bag. Add the lamb, seal the bag, and refrigerate for several hours.
Make the dressing. Combine the oil, lemon juice, Greek seasoning, and salt and pepper to taste.
In a serving bowl combine the red pepper, cucumbers, onion, olives, and feta cheese. Add the dressing. Toss the ingredients lightly to combine them.
Add salt and pepper, to taste, and stir the salad gently to mix in the seasoning.
Chill the salad for at least 30 minutes before serving it.
Sprinkle the parsley over the salad before serving
My air-fryer has a grill option but you can use any type of grill you like.
Remove the lamb from the refrigerator and bring to room temperature.
Preheat your grill.
Grill the lamb for 5 minutes per side for medium.
Serve along with the salad and warm pita.
Peppercorn Steak
2 servings
Ingredients
2-8oz ribeye steaks, trimmed of large pieces of fat
1 tablespoon canola oil
2 tablespoons unsalted butter, divided
1 whole garlic clove, peeled
2 tablespoons cracked black peppercorns
1 tablespoon coarse sea salt
1/4 cup finely chopped shallots
2 tablespoons cognac
1/4 cup beef broth
2 tablespoons heavy cream
Directions
Combine the peppercorn and salt. Rub all over the steaks and let sit at room temperature for 30 minutes.
In a large skillet heat the you and 1 tablespoon of the butter. Add the garlic clove and stir in the melted butter. Add the steaks and turn the heat up to medium-high. Cook for 4-5 minutes on each side.
Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the steaks to a platter and cover with foil.
Remove the garlic clove from the skillet and add the remaining butter and shallots. Cook for 4-5 minutes until the shallots are tender. Deglaze the pan with the cognac. Add the broth and simmer for 2-3 minutes. Add the cream and simmer for 2 minutes. Pour the sauce over the steaks and serve.
Wedge Salad
Ingredients
Salad
2 slices cooked bacon, crumbled
Ranch Dressing or Buttermilk Dressing, see below
Crumbled blue cheese to taste
1 small tomato, diced
¼ cup diced red onion
Dressing
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk,
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar Salt and pepper to taste
Stin in 1/2 cup crumbled mild blue cheese
Directions
Combine the dressing ingredients in a jar with a screw top and shake well.
Cut 1 small head of iceberg lettuce into 4 wedges; place a wedge on two individual salad plates and spoon some of the dressing over the wedges.
Top each with bacon, diced red onion, diced tomato, and more crumbled blue cheese.
Fennel Layered with Potatoes
Ingredients:
2 lb. yellow potatoes, such as Yukon Gold
1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)
1 onion, sliced
6 tablespoons extra-virgin olive oil, plus more for the baking dish
2-1/2 teaspoons kosher salt
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Slice the potatoes as thinly as possible – use a box grater or mandoline.
Pour 2 tablespoons of oil into a 13×9-inch baking dish. Layer half of the potatoes into the dish. Spread half of the fennel and half of the onions on top of the potatoes/ Drizzle with 2 tablespoons of oil, and ha;t of salt and pepper. Top with remaining ingredients.
Cover the baking dish with foil. Bake for 45 minutes. Remove the foil and bake for another 445 minutes. Allow resting for 10 m minutes before serving.
Chicken Salad
Ingredients
1 1/2 lb. boneless, skinless, chicken tenders, cut in half lengthwise
Marinade
2 large garlic cloves, minced
1 tablespoon Greek Seasoning
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
Salad
1 cup mayonnaise
Half a sweet onion, finely diced
1 celery stalk, finely diced
Salt and pepper to taste
Paprika for garnish
Directions
Combine all marinade ingredients in a ziplock bag and shake well to mix.
Add chicken and shake to ensure the marinade is covering the chicken. Allow to marinate in the refrigerator overnight or for at least 6 hours.
Preheat the oven to 400 degrees F/ Oil a baking dish. Pour the chicken and marinade\de into the baking dish. Bake for 20-25 minutes until a meat thermometer registers 160 F. Drain the chicken and place it in a bowl to cool.
For the salaf
Cut the chicken into small dice, add onion, celery and m, and mayonnaise. Mix well. Adjust salt and pepper seasoning to taste. Cover and chill. When ready to serve, garnish with paprika.
Green Bean and Potato Salad
Ingredient
1 lb green beans, trimmed and cut into 1-inch pieces and cooked al dente
1 lf baby Yukon gold tomatoes, boiled in salted water until tender
Half a red onion, sliced
½ cup of your favorite Italian salad dressing
Salt and pepper to taste
Direction
Quarter the potatoes while warm and place them in a serving dish. Add the Italian dressing and let marinate for 10 minutes. Add remaining ingredients. Mix well. Leave at room temperature until serving time.
Oven Fried Green Tomatoes
Serves: 2
Ingredients
2 medium-sized green tomatoes
½ cup all-purpose flour
1 cup panko bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
1 egg, beaten
Directions
Preheat oven to 400 degrees F.
Line a sheet tray with parchment paper or aluminum foil.
Place the flour in a shallow dish.
Place panko in a second shallow dish.
Add the egg to a third dish.
Slice tomatoes and pat dry.
Sprinkle tomato slices evenly with salt and pepper.
Dredge tomato slices in flour, then egg, and then in panko to coat evenly.
Place on the prepared baking sheet tray.
Bake for 20 minutes at 400 degrees F turn over after 10 minutes.
Fried Tomato Sauce Ingredients
1 cup good quality mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Creole seasoning
1 tablespoon horseradish
1/2 tablespoon minced jalapeno pepper
Directions
Mix all ingredients together and whisk to combine.
Store in an airtight container in the refrigerator for up to 2 weeks.
