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Friday, December 31, 2010

Kung Pau Chicken (based on The Take-Out Menu)

Matthew and I usually get take out once a week, mostly from Big Bowl. Although it is easy, and we usually get a bunch of appetizers that we get to share, I am now trying to lose the weight that I have gain since our blissful wedding, and would prefer not to spend the money on something we eat in one sitting! So...when we went to Half Priced Books on Christmas Eve (yes, we like to buy our gifts at the last minute :-)) and I found a cookbook called The Take-Out Menu Cookbook, I thought, why not try some of these recipes? It had several Chinese and Thai recipes that I would love to try, and with my new passion of cooking, I figured it would be a great addition to my ever growing collection! I tried two of the recipes last night, but one did not turn out (I am not sure what went wrong, or if it was the recipe itself, but it was kinda yucky). The one that did, the Kung Pao Chicken, was pretty simple and definitely a keeper for me!




















Kung Pao Chicken

In a large bowl, combine:

1 egg white, beaten
4 Tbs. soy sauce
1 Tbs. potato starch (the recipe called for cornstarch, but I only had potato starch)
1 tsp. rice wine
4 chicken breasts, skinned, bined and cut into bite-sized pieces


Refrigerate for about 30 minutes. In a separate bowl, combine:

3 Tbs. soy sauce
2 Tbs. rice wine
3 Tbs. rice vinegar
2 Tbs. sugar
2 Tbs. hoisin
2 tsp. Asian sesame oil

Set aside. In a wok, over high heat, heat until hot and barely smoking:

1/3 c. peanut or vegetable oil (I used peanut oil...I DO NOT keep vegetable oil in the house)

Add:

1 c. unsalted peanuts


Toss them for about 2 minutes, or until they begin to brown. Remove the peanuts from the oil onto a plate covered with a paper towel. Set aside.

Add the chicken to the oil and toss, cooking it until it is slightly browned, approximately 4 minutes. At the same time, move the peanuts to a bowl.




















Remove the chicken from the wok and add it to the peanuts. To the wok, add:

2 stalks of bok choy, ends cut and cut in half length-wise
1-2 red pepper(s), cut into large chunks
1 bunch green beans, ends cut and cut half






















Note: These vegetables were not in the recipe. You can chose any combination of vegetables, including broccoli, water chestnuts, green peppers, etc. Whatever you have around the house. Personally, this is what I had, and vegetables we enjoy.

Toss around in the wok until bok choy leaves wilt. Do not overcook, or the vegetables can become soggy. Depending on the vegetables, the cooking time will vary. Remove the vegertables and add with the peanuts and chicken. to the wok, add:

5 dried hot chilis, or to taste (5 chilis do not make the dish very hot)

Cook them until they turned almost black, about 1 minute (flip after 30 seconds). Add:

2 garlic cloves, minced
3 quarter-sized pieces of fresh ginger, peeled and minced

















Toss until fragarent, about 1 minute. Add the vegetables, chicken, peanuts and sauce. Lastly, add:

4 green onions, roughly chopped

Combine everything, heat thoughroughly. Serve with rice.















Note: This morning, Matthew told me it was definitely a keeper with no changes...woo hoo!!!

Thursday, December 2, 2010

Chicken Tetrazzini

It was so cold out yesterday, I wanted to cook, but had no desire to get in a car and drive to the store, so I thought I would find what I had in the house and make something. Although unusual for me, I decided on one of my grocery days to pick up a can of Campbell's Cream of Mushroom soup, and this was a great time to use it…so I got on the internet and started searching. I wanted a recipe that was simple but flavorful, and found very little…so, I mixed several recipes together and went to town!






















Chicken Tetrazzini

Heat the oven to 400 degrees. Prepare:

8 oz. package spaghetti or linguini

…according to the package directions in a saucepan. Add:

1 c. frozen peas or edamame

… during the last 2 minutes of the cooking time. Drain the linguine and peas/edamame well in a colander. In a 10-inch skillet over medium-high heat, add:
2 T. oil

Add:
2 chicken breasts
Cook until it's well browned; only flipping once, if possible. Remove chicken, cool. Shred the chicken.
In the skillet just used to cook the chicken, lower the heat to medium-low or medium, depending on your stove. Heat:

2 T. butter

Once butter is melted, add:
1 medium onion, diced

Cook the onion until it's well caramelized, stirring often. Add:
1 T. garlic, chopped

Sauté the garlic for a few minutes, just until softened. Stir in:

1 can Campbell's condensed cream of mushroom soup
½ c. chicken broth
½ c. grated parmesan cheese
Salt and Pepper to taste


Mix well, until the cheese is melted and everything is combined. Add chicken and pasta mixture. Mix until combined. Add:

½ c. flat leaf parsley, coarsely chopped

Mix until well combined. Transfer everything into a casserole dish. Top with:
¼ c. grated parmesan cheese
¼ c. breadcrumbs

Put in oven for 20-30 minutes on the top rack. Take out after the top is browned.


Chicken Tetrazzini on FoodistaChicken Tetrazzini

Monday, November 22, 2010

Slow-Cooker Bacon Jam (based on Everyday Food Magazine)

I have been recently receiving Marth Stewart's Everyday Food magazine, and finally started trying the recipes. Although this is a bit different, and takes a while to make, it is definitely worth it!!! Sweet and salty, a great spread on rustic bread pieces....



















Slow-Cooker Bacon Jam (based on Everyday Food Magazine)

In a large skillet, over medium high heat, cook:

1 1/2 lbs. bacon, cut into 1 inch pieces
Cook until fat is rendered and bacon is lightly browned, about 20 minutes. Mix regulary to make sure for constant heat over equal distribution. With a slotted spoon, transfer bacon to plate with paper towels to drain. Our off all but 1 T. of fat from skillet (reserve for another use). Lower heat to medium or medium low. Add:

2 medium yellow onions, cliced thin
3 garlic cloves, coarsly chopped

Cook until onions are translucent. Add:

1/2 c. apple cidar vinegar
1/2 c. packed dark-brown sugar
1/4 c. pure maple syrup
3/4 c. brewed coffee


Bring to a boil, stirring and scraping up any bits from the skillet with a wooden spoon, about 2 minutes. Add bacon to combine.
Transfer mixture to a slow cooker and cook on high, uncovered, for 3 1/2 to 4 hours. Transfer, in batches, to a food processor; pulse until coarsely chopped. Transfer to a mason jar. Let cool, cover, refrigerate.

This can be kept for up to 4 weeks.


UPDATE: TO MAKE A SMOKIER BACON JAM, USE 1-16 OZ. PACKAGE OF THICK CUT BACON AND 1-12 OZ. PACKAGE OF CENTER CUT BACON.  THIS WILL CUT SOME OF THE SWEETNESS OF THE JAM. 

Sunday, November 21, 2010

Spicy Sesame Beef (based on Martha Stewart's Sesame Beef)


With everything that has been going on lately, I haven't had much time to cook, let alone blog about it. But, now things have slowed down a bit, and I am enjoying being the "housewife" again. I have also been getting the Martha Stewart Everyday Food Magazine, and there are some simple, but interesting recipes in there...yesterday, I decided to try one (with a Schneider twist, of course). A few notes:

1) I used a whole lb. of beef, even though the recipe only called for 3/4 lb. This was because of #2.

2) The recipe called for thin slices of red bell peppers, but I cut them thicker than recommended and added about 12 asparagus spears, cut in three pieces each.

3) Because of the addition of #1 and #2, my sauce ingredients were all heaping, but that included the red pepper flakes. I think this is why mine turned out to be a spicy sesame beef, and not just regular sesame beef :-)
















Spicy Sesame Beef

In a small bowl, wisk together:

2 T. Soy Sauce
2 T. Cooking Sherry
1 T. Sugar
2 tsp. Rice Vinegar
1/2 tsp. Red Pepper Flakes
1/2 tsp. Cornstarch (I used Potato Starch)


In a large skillet, over medium-high heat, heat:

1 T. Oil

In batches, placing individually, side by side:

1 lb. boneless New York strip steak, thinly sliced
Salt and Pepper to taste


Brown for about 1 minute or less on each side. Transfer to a plate.

Add to the pan:

12 asparagus, each cut into about 3 pieces

Mixing regularly, cook for about 2 minutes (still crisp and green).

Add to the pan:

2 red bell peppers, cut in thick slices and then halved

Mixing everything together regularly, cook for about 2 minutes (vegetables should be crisp-tender).

Add to the pan:

2 garlic cloves, minced
Salt and Pepper to taste


Cook until fragrant, about 30 seconds. Whisk soy sauce mixture once more, thoroughly, then add to the skillet, along with the steak. Cook, stirring, until sauce thickens, approximately 1 minute. Stir in:

1 T. sesame seeds (the recipe calls for toasted, but I forgot, and the dish was still amamzing)

To serve, spoon beef mixture, over rice and top with:

Thinly sliced scallion greens (optional)
Note: In regaards to the rice, I used Dominicks O Long Grain Thai Jasmine Rice. First, I liked the fact that it came in a resealable plastic bag. Second, I have never made jasmine rice, so I wanted to try it out. It came out perfectly. I have had very bad luck making rice, it's always too sticky or overdone, or underdone, or just gross...if you like easy brown rice, I get the frozen rice at Whole Foods. You just stick it on the microwave, and no actual cooking necessary...



UPDATE: Well, this was definitely another success story! There was absolutel nothing bad Matthew had to say about it!

Sunday, October 17, 2010

Easy Short Ribs Braised in Red Wine (based on Food and Wine magazine) and Herbed Fingerling Potatoes (based on a recipe from Tyler Florence)

















While we were on our honeymoon, Matthew and I stopped at the airport shop to pick up some books and magazines. With my love of Food and Wine online, I couldn't help but grab the magazine on our way home from Mexico. What better way to enjoy the flight but find new recipes to try once we got home. With that, I found a few recipes, and when I went to the grocery store yesterday, I brought the magazine with me. The guys that work behind the meat counter at Whole Foods are always very understanding to my lack of knowledge of different cuts of beef, so I typically will had the recipe over to them and just tell them I need whatever it says on the card (or in this case, the magazine article), and they promptly oblige.

Although I can typically find absolutely everything at Whole Foods, unfortunately I could not find veal stock on the shelves, but the recipe did mention that chicken stock is fine to use. Other than that, the recipe has ingredients most of you will have in your refrigerator or stocked on your shelves. I did tweak both recipes a bit, which I will mention along the way...and here we go!!!

Easy Short Ribs Braised in Red Wine





















In a large flat caserole dish, add:

4-2 inch thick, flanken-cut short ribs with bone (approx. 2 3/4 lbs)
Oil, salt and pepper


Rub the oil into the ribs, and generously season with salt and pepper. Rub the salt and pepper in, as well. Put aside while you begin to chop and cook the vegetables.
In a Dutch oven over medium heat, melt and combine:


1 T. unsalted butter
1 T. grapeseed oil


The recipe did not call for any oil, but I find that it helps so that it is pretty much impossible to burn the butter...something that can happen if you aren't constantly watching the stove. Once the butter is melted and the butter and oil are combined, add:


2 large celery ribs, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped



















The recipe only asked for 1 large celery rib, but I like being generous with the vegetables. Cook the vegetables, stirring occasionally with a wooden spoon, until they are soft, approximately 8 minutes. Add some heat, and cook the vegetables are lightly brown, about 3 or so minutes more. You should constantly be watching the vegetables so not to burn them.
Stir in:

2 T. tomato paste

Stir until well combined. Slowely add:

2 T. all-purpose flour

Add 1 T. at a time and combine with the vegetables and tomato paste until you can no longer see any flour. Cook for approximately 1 minute, scratching the bottom constantly with the wooden spoon to remove any tomato paste that begins to stick. These yummy bits will ultimately be combined with the wine and broth. Add:


1-750 mL bottle dry red wine
2 C. veal or checken stock


Bring to a simmer, stirring occasionally to mix the bits from the bottom of the pan. Meanwhile, heat some oil over medium high heat in a large skillet that will fit all 4 of the short ribs. Once the oil is hot, add the short ribs, leaving each side on for 2-3 minutes, or until each side is well browned. 

Transfer the short ribs to the Dutch oven, where the liquid should have been simmering for a few minutes by now. Season with salt and pepper (optional). Lower the heat to low or moderately low, cover the pot, and cook for 1 hour.




















Uncover the pot and flip the short ribs. Season again (optional). Cover again and cook for another hour.

Transfer the ribs to a plate and remove the bones. If you did everything correctly, some of the bones will just fall off while you are putting the meat on the plate...mmmm...remove those bones, as you will continue to cook the sauce.

The recipe called for straining the sauce, then transferring it to a sauce pan, but I personally like the chunks of vegetables, so I let them stay. I simply transferred the sauce to a sauce pan and boiled for about 10 minutes, to reduce it some more. Serve the meat with sauce.



















Herbed Fingerling Potatoes

Preheat oven to 500 degrees with a baking sheet inside to heat.

Cut lengthwise and put into a bowl:

1 1/2 lbs. fingerling potatoes (I used red)

















Add: 

Olive Oil to coat
2-3 sprigs fresh rosemary (remove the leaves from the stems)
2-3 sprigs fresh thyme (remove the leaves from the stems)
2-3 sprigs fresh sage (I didn't have any fresh sage, so I left it out...)
1-2 T. chopped garlic
Salt and Pepper to taste




















Remove the pan from the oven, add potatoes, cut side up, on the sheet. Roast for about 20 minutes, or until a crust begins to form. Remove and serve!
















This was a huge hit, but with me, and Matthew, and will definitely be a repeat for years to come!







Tuesday, October 5, 2010

Pasta with Meat Sauce

Another great hearty meal. I still had my homemade tomato basil sauce that I had made previously, so I decided to use it...and I am so glad I did!!! It really brought out some great flavors.

Pasta with Meat Sauce

Heat in a large, heavy saucepan over medium-low to medium heat:

Olive Oil

Add to the pot:

1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery rib, finely diced


Cook until the vegetables are softened but not browned, about 8 minutes. Add:

1/2 pound ground beef
1/2 pound ground turkey


Cook over medium heat until just barely pink, about 5 minutes. Add:

2 large garlic cloves, chopped

Cook until fragrant, about 1 minute. Add:

3/4 cup dry white wine

Cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in:

1 cup tomato sauce (from previous recipe in this blog)
1 cup chicken stock or canned low-sodium broth
1/2 teaspoon dried thyme
1 bay leaf


Season with a generous pinch of salt and pepper and bring to a boil. Cover partially and cook over moderately low heat for 1 hour, stirring every 20 minutes or so. Stir in:

1/4 cup milk

Cook the sauce just until heated through, about 5 minutes. In a large pot of boiling salted water, cook:

1 lb. pasta of your choice

Cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the:

Freshly grated Parmesan, for serving

Another success, and great leftovers...almost better than the original...almost...

Monday, October 4, 2010

Pot Roast with Vegetables and Potatoes


























Update: I have been making this recipe for years and it is continuously a success! I have never really deviated from the recipe, other than increasing amounts of the ingredients. I have made sandwiches from the leftovers for Bears games, and they have always been a hit! If you are looking for a straightforward recipe that will make your house smell fantastic for days, you have come to the right place!

I love fall! It's getting cooler, and time for more hearty dishes! I have made pot roast several times, and in different ways...then I combine what I liked from the different recipes to make my own. This recipe is a mixture of Bobby, Emeril, and one other chef, but I just don't remember...Alton, maybe? Anyways, I think it is finally perfect. This recipe is for a 2 lb. roast. This is enough for Matthew and I, as well as some leftovers. The butcher I spoke with says he typically recommends a 1/2 lb. per person for a serving.

The recipe I made this from is for a 3-5 lb. roast. I did not decrease the amount of herbs I used, but I did decrease the amount of vegetables and stock. Again, as usual, I forgot to take out the camera until we were already done eating...however, this was a success all around, so I definitely recommend trying it...it is easier than you would expect, and will only take one pot, as long as you have a Dutch Oven that can be used on the stove and in the oven with a lid.

Pot Roast with Vegetables and Potatoes

Preheat the oven to 325 degrees. Trim the fat off of:

1-2 1/2 lb piece of chuck roast (I say 2 1/2 lbs, because chuck roast is fattening, and you will have to trim it of the excess fat. This, in turn, will make it about 2 lbs.)

Cut 10 slits in the meat. Rub the entire roast with:

Olive Oil
Salt and Pepper

Into each slit, add:

Garlic Cloves

Let this sit for about half an hour in the refrigerator. While it is sitting, cut up:

1 medium red onion, quartered
4 carrots, sliced
2 celery stalks, sliced
1/2 lb. red potatoes, quartered

Note: if you need to, you can do all this the night before, and store the cut up vegetables in the refrigerator.

Heat the Dutch Oven over medium high heat. Brown the meat on all sides, about 2-5 minutes, based on your stove, taking the time to get a nice crust on the outside. It's okay to check it once in a while, to make sure it's not burning.  To the pot, add:

3 c. beef stock
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Salt and pepper

Place in the oven and cook for 1 hour.

Remove the pot, and either flip the meat, or baste it with the beef stock in the pot. Place in the oven again for another hour.

Remove the pot again, and, again, flip it or baste it. Add the potatoes around the roast, then scatter the onions, carrots and celery around and on top of the roast. If you want, add some more salt and pepper to taste, but this is optional. Cook for an additional hour.

Remove the roast from the oven, and arrange everything in a serving platter. I typically will try to get the vegetables out first, then add the pot roast on top. Remove the stems from the herbs and the bay leaves from the remaining liquid in the pot.

In a bowl, whisk together:

2 T. Flour
1/4 C. Water

Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for approximately 4-6 minutes. Season with salt and pepper. Serve on the side with the pot roast as a gravy.

This was a success with Matthew, the leftovers are minimal :-)

Sunday, September 12, 2010

Coconut Chicken Curry (based on recipe from Joy of Cooking)

Another recipe from Joy of Cooking, but this one was a success, primarily because I decided how I wanted to improve it before I made it. Again, like the last recipe, I just didn't feel like it had enough vegetables, and I wanted to make it similar to the cocnut curry dish we get from Big Bowl. It didn't turn out exactly the same, but close, and yummy! Matthew tried it the night I made it (after he came home, so it was basically like eating leftovers), and he liked it, although we both decided it would have been nice to have more of a sauce. So, another successful dish has been born!

Coconut Chicken Curry

2 lbs. chicken breasts
Salt and pepper to taste

Pund the chicken a bit, so they are all the same thickness. Do not make them thinner than the thinnes part of the chicken, but you don't want the thickness of the chicken to vary too mcuh. Season the chicken with salt and pepper on both sides.

Heat and add some oil to a large skillet over medium high heat. Hover your hand over the oil to make sure it is hot enough (you should be able to feel the heat). Add the chicken. Brown on both sides. A nice brown crust should begin to form on either side. Remove the chicken pieces from the pan; lower the heat to medium or medium-low. Add to the pan:

1 medium onion, cut in half and sliced

Sweat out the onions until soft. Just keep watch, it is up to you how soft you like them. To the pan, add:

2 medium carrots, sliced
1 c. green beans
1 red pepper, cut in half and sliced
1 jalepeno pepper, chopped
1 T. fresh ginger, peeled and chopped
2-3 garlic cloves, finely chopped

Cook until the vegetables soften, approximately 5 minutes. While cooking the vegetables, slice the chicken into strips. Add and bring to a boil:

1 can unsweetened coconut milk
1 T. curry powder
1 tsp. salt
2 scallions, chopped

Add the chicken, reduce the heat, and simmer 20 minutes. Serve over rice.

OUR THOUGHTS
As I mentioned above, I would like a bit more of a sauce, and maybe a bit less curry flavor. I think next time, I will just add another 1/2 can of coconut milk.

Chicken Gumbo (Joy of Cooking)

This is the first recipe I used from the Joy of Cooking. After months of having it sitting in our living room, rather than looking on-line, I decided to actually try a recipe out of it. However, I have to say I was surprised, and not pleasantly. This does not mean that I will not try to make something out of it again, but I have plenty of recommendations. This recipe is a good starting point, but there are many ingredients I would add to it...primarily VEGETABLES!!! There are not enough, and those that are in it are definitely not large enough...they basically disintegrate into the stew. I will begin by giving the original recipe, but read to the bottom for how I would improve the dish. This time, it really wasn't for Matthew, as he is not the biggest fan of Gumbo; but with the right fixes, I will make it again.

Chicken Gumbo
In a large plastic bag, combine:

1 1/2 tsp. salt
2 tsp. ground red pepper
1 tssp black pepper
1 tsp garlic powder

Add and shake until completely coated:

3 lbs. chicken parts ( I bought random cut up chicken parts. For this recipe, having bone-in chicken is best. The meat amount will be different for different parts of the chicken, so a selection of different peices works best.)

Add and shake again:

1/2 c. all purpose flour

Heat oil in a Dutch pot over medium heat. Hover your hand over the oil to make sure it is hot. You will feel the heat rising.

Brown the chicken on all sides. When you see a nice brown crust appearing, turn the chicken. You want this on all sides; if you can turn them on all 4 sides, this is best. It is easiest when the chicken is close together, so they can lean on each other when on sides that are difficult to stand on. It will take about 4 minutes for each side.

While you are doing this, combine the following:

1 c. sliced okra
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green bell peppers

Remove the chicken to a platter, discard the remaining oil from the pan. Set the pan aside.

In a medium saucepan, pour in:

1/2 c. oil

Whisk in:

1/2 c. all-purpose flour

Cook; stirring constantly with a wooden spoon. It is very important you do not leave the roux. The roux should turn a dark mahogany brown, and can take up to 30 minutes. Mine took about 20; but it will be different, depending your stove (gas vs. electric; new vs. old; etc.).

Remove the roux from the heat and stir until it stops bubbling, approximately 1-2 minutes. Very carefully, add the roux and vegetable mixture into the Dutch oven. Whisk in:

6-8 c. stock or broth

Bring to a boil, whisking every few minutes. Reduce the heat and add the chicken. Simmer until the chicken is cooked through, about 30-45 minutes.Remove the chicken from the pot. Stir in the pot:

12 oz. andouille sausage, cut into 1/2 inch chunks, larger if you prefer (I used hot italiam sausage, as I could not find andouille sausage at my grocery store)

Simmer until the sausage is cooked through, about 10 minutes. During this time, remove the chicken from the bone. The chicken pieces should not be more than 1/2" to 1" thick. Add the chicken to the pot.

NOTE: The recipe calls for file powder, which I have come to understand will thicken the gumbo. I couldn't find it, so I didn't use it, and it was still nice and thick.

Lastly, add:

1/2 c. chopped scallions
Hot Sauce to taste
Salt and Pepper to taste

Serve over rice.

NOW FOR MY THOUGHTS
1) The vegetables you add should be doubled and very roughly chopped (this includes the okra, celery and pepper). Each piece should be approximately 1" thick. The onoins would be better cut in half and sliced thickly, rather tha chopped at all.

2) There is no reason you can't add more vegetables. In addition (or a replacement of), I would use a red pepper. Corn might be another idea...or even something leafy, like spinach. Zucchini? Maybe...it is really about what you like! Just make sure they are in 1/2" to 1" chunks. Otherwise, they will melt into the gumbo as it all cooks together.

3) I would add shrimp. Not a ton, but I definitely missed it.

That's really it. The flavor was definitely there, but it was just missing more chunkiness.

Thursday, September 2, 2010

Cedar Plank Smoked Salmon and Brussel Sprouts with Bacon


This weekend, Matthew and I grilled together...and probably made one of the best dinners to date! His Aunt Nancy gave us some Cedar Planks, and he was very excited to use them. Unfortunately, I don't know exactly what he did out there, but I do have the recipe he used.


Salmon Topping:
2 oz. Bliss Maple Syrup
1 T. Roasted Garlic
1 oz. Raspberry Blush Vingear
Salt and Pepper to taste

The planks needed to be submerged in water for about an hour, but we left it in there until he was ready with the grill. He prepared the salmon, the skin left on the bottom. After putting the cedar plank on the grill, he added the salmon. He then added the topping and cooked the salmon. All I remember is there was a lot of fire, and the end result was fantastic.

Now, my thoughts on brussel sprouts were very gray. Vary rarely have I had brussel sprouts I really liked, and usually at restaurants. However, I have to admit, even I loved these brussel sprouts, and had seconds...there was nothing left after dinner :-)

Brussel Sprouts with Bacon (From WhiteonRice.com)
1 lb. bussel sprouts, cut in half
3-5 slices bacon, chopped (we used 5 slices, because we LOVE bacon!!!)
2 medium shallots, minced
1 T. soy sauce
1/2 c. broth (I used chicken, but any should be fine. Whatever you have on hand)


Heat the pan to medium and cook the bacon. Stir frequently. This will take about 5-10 minutes, until a good amount of fat has been rendered. Add shallots. Cook in the bacon fat until soft, but not crispy and burnt. You need to watch it.


Add the brussel sprouts and turn the heat up just a bit. Brown the brussel sprouts to bring out the flavor.


Turn the heat back down to medium. Add the soy sauce and combine. Add the broth.


Lower the heat to low, cover the pan, and slowely braise the brussel sprouts for about 15-20 minutes. Take off the heat and serve immediately (they get cold quickly, and the flavor totally changes).




Saturday, August 28, 2010

Sea Bass & Cauliflower

I have decided that I am horrible at grilling fish. Now, that may change, since Matthew's Aunt Nancy gave us planks to cook salmon on the grill. However, today, I decided to make Sea Bass, and simply pan fry it; not necessarily use an alternate cooking method (grilling).

So, I took:

1 lb Sea Bass
2 T. Olive Oil
2T. Lemon Juice
Salt and Pepper to taste
Olive Oil

Coat the fish with some oil, salt and pepper; put in the refrigerator for about a half hour.

Heat the pan, then add some oil. After the oil is hot, on medium heat, each side of the fish should be cooked, approx. 5 minutes on each side. If the fish is not done, turn off the heat, and finish cooking on the side without skin. It will cook through out.

Cauliflower with Parmesan Cheese:

21 Large Cauliflower Head, chopped ( but not too small, because then it turns into mush, 1-inch or larger are good)
2 T. - 4T. Olive Oil (preference)
Salt and Pepper to Taste
Parmesan Cheese to Coat

Preheat the oven to 425°. On a large rimmed baking sheet, toss the cauliflower florets with the olive oil and season with salt and pepper. Roast for about 40 minutes, until the florets are tender and browned, tossing halfway through. Transfer to a bowl, toss with Parmigiano-Reggiano cheese and serve.

I know he won't like the cauliflower, but maybe the fish? Waiting for his response.

Friday, August 27, 2010

Update: Chicken Roulade and Green Beans

Another keeper! Other than almost killing himself on the toothpicks, he really liked it. The green beans are something that I have made before, and although I think I overtoasted the sliced almonds, he did not mention a thing, so it will be our little secret. Simply something I need to remember in the future. Happy cooking!!!

Wednesday, August 25, 2010

Chicken Roulade and Green Beans

Okay, was this recipe perfect? No. But it was my second attempt at chicken roulade. The first time, it was bad. I did not pound out the chicken enough, and had to cook the chicken more, and the cheese just crazy melted and the whole thing was just not yummy...so, I have some advice this time...

1) Do not use toothpicks. The recipe calls for twine or wire...use it!

2) Make sure you actually pound out the chicken as thin as it says. 1/4 of an inch is what it told me, and even with a ruler, it doesn't necessarily work. Just...make...it...really...thin...

Chicken Roulade
2 chicken breasts, again, make sure you pound it out hard...the thinner, the better...
Enough prosciutto to cover each chicken breast. I bought 1/2 lb, very thinly sliced, and have left overs.
Salt and pepper to taste
16 oz. Fresh Spinach, cooked down and drained
2 eggs, beaten
3/4 C. Ricotta Cheese
1/4 C. Parmesan Cheese
3 T. Garlic
1 T. Dry Oregano
Salt and Pepper to Taste
1 C. White Wine
4 T. Marsala

Preheat the oven to 350 degrees.

Pound out the two chicken breasts. The thinner, the better. Do this between two plastic wrap pieces, or in one large sandwich bag.

Salt and pepper each. Add the prosciutto as a layer to the chicken. Each chicken piece should have it's own layer.

Mix the spinach, cheeses, garlic, eggs, salt, pepper and oregano. Mix it together, well.

Spread the spinach/cheese mixture on the chicken/prosciutto. Roll it up, tie it up with twine. If necessary, poke it with tooth picks, but that is a total last resort....

Sear 4 sides of the chicken. Remove the chicken rolls, add the wine and Marsala to the dish. Bring to a boil. Replace the chicken. place in the dish with the wine sauce. Put in the oven for 20 minutes.

Take out of the oven, place chicken in a dish.

Add a stick of butter to the wine mixture. Mel it, add salt, pepper, and parsley.

Sooooooooooooooo good!

Green Beans
A bunch of Green Beans
Sliced Almonds (roasted or not, no worries)
1/4 stick of butter
2 T. Olive Oil

Add butter and oil to a pan. Add green beans. Get to a point when they are browning. Turn off heat. Add almonds.

My take: Yummy!!!

We wait for Matthew

Saturday, August 14, 2010

Grapefruit Mango Cocktail

I am going out of town for a week tomorrow and had some produce to get rid of...getting ripe, would be bad by the time I got back. Last time I was at the grocery store, I had some crazy idea to buy a grapefruit, even though I am not a big fan, and would never eat it by itself. I hate to throw out food, though, so I had to find something to do with it. I was looking online, and didn't find much that I could make with it, unless I was to go out to the grocery store and buy more ingredients. So, instead, I decided to make a cocktail. I found several, but needed to use items I already had, so I put the following was together:

1 grapefruit, peeled and all membrane cut off
1 mango, cut in small chunks
1 1/2 limes, juiced

Put everything in a blender and blend until there are no chunks. Then add:

Vodka
1 oz. Contreau (I am not sure I spelled that right)
1 c. ice

The alcohol content is up to you. I made them light...simply add some, blend, taste, and add more if necessary. Be careful, though, it is hard to taste the alcohol, but I have to be honest, I don't make cocktails often enough to know how much liquor is supposed to go in there. I just eye-balled the vodka with what I thought was okay.

Matthew probably will not get a chance to try this, so the success of this recipe is up to me, and I say...YUMMY!!!

Friday, August 13, 2010

Tomato Sauce

So I haven't written in a while, but that is because Matthew and I have been grilling out, and there really have not been many recipes to write about...grilling is a taste in itself...steaks, chicken, shrimp, peppers, asparagus...everything tastes better on the grill!

I have also been frequenting the Farmer's Market, which I love every week. This past weekend, I fell in love with the tomatoes...these gorgeous yellow cherry tomatoes that melt in your mouth, and I bought a whole bunch of red cherry tomatoes that, honestly, never got ripe. So, I decided to try to make homemade pasta sauce, yet again, this time with the red cherry tomatoes...I have had problems making this sauce, as I always feel there is too much acid, and not enough like store bought, which I tend to adore.

So I tried something new...forget just onions, garlic and tomatoes...let's add some more to it. I have, previously, tried adding wine, and that didn't work, either...I think I may have found something very close to the restaurant brand, but better...let's see what the man thinks:

Ingredients:
Olive Oil
1 medium union, chopped
1 carrot, shredded
1 stalk celery, finely diced
As much garlic as you want, my recipe had 1 T. chopped garlic
1 basket red cherry tomatoes, quartered
1 T. tomato paste
1/4 basil, chopped
1 can diced tomatoes
Salt and Pepper to taste

Heat a pot at medium low heat. When it is warm add the olive oil. When the olive oil is warm, add the shredded carrots. Cook for about 5 minutes. Add onions and celery. Add some salt and pepper. Cook for 10 minutes. Add garlic. Cook for 5-10 minutes, until everything is translucent. Add the tomato paste. stir until combined. While cooking vegetables, chop cherry tomatoes. Add to the pot. Ad more salt and pepper. Cook for about 20 minutes, stirring occasionally. Add the can of tomatoes. Stir until combined. Add more salt and pepper. Cook for another 20 minutes. Add chopped basil. Add more salt and pepper. Cook another 20 minutes. Take off heat until ready for pouring onto pasta.

Wednesday, July 28, 2010

Mom's Meatloaf


























I had to get my tooth pulled this past weekend. It was definitely not as bad as a root canal, in which I have had a few, but I was not to eat anything hot or crunchy, so after the first day, I was sick of baby food and cottage cheese, so I thought I would make meatloaf. So off to call my mother-in-law, to make sure it was something Matthew would eat. Simple, yummy, and a great comfort food:

Preheat oven to 350 degrees. Mix together:

2 lb. groung chuck
1 c. seasoned breadcrumbs
2 eggs
1 can Campbell's tomato soup
3 T. dry minced onion

Try not to overmix. I used my hand, and it seemed to work well. Make into a loaf, put into a loaf pan, and add a Layer of Katsup. Cook for approximately 2 hours. Cool and serve!

Matthew loved it. I am finding the elegant eater is more interested in basic home cooking than the food he eats in the restaurant industry...I may be better at this than I thought!

Tuesday, July 20, 2010

Mediterranean Chicken Pasta Salad

























Sometimes, it is a simple dish that I wanted to make for myself that he loves the most. I left for Kalamazoo, MI on Sunday, and Matthew had asked that I make some food that he can have while I am away. I made the common chicken salad, which I have probably made 3 times already in the past 2 months. I also made some potato salad, but nothing exciting, just your regular, run of the mill potato salad with potatoes, celery, onions, mayo, mustard, salt and pepper. After cleaning the house, cooking and doing laundry all day Saturday, I just wanted to make something simple, flavorful, and not with lettuce. So, with basil I got at the Farmer's Market that morning, and things I found from around the house, I made a Mediterranean pasta salad, based on our friend Carly's pasta salad that she made during one of her fabulous BBQ's...
In a food processor, add:

1 c. basil
1/2 c. pine nuts
1/2 c. Parmesan cheese
2 T. crushed garlic

Salt and Pepper to taste

Grind together, but keep texture. Add: 

Olive oil

as much or as little as you want. Start small, mix, then add more if desired. The more there is, the thinner and more liquidy it is.  In a separate bowl, add:

1/2 lb cooked pasta (any 'short' pasta will do)
Homemade pesto (recipe below)
1 roasted red pepper from a jar, chopped
1/2 can of olives, sliced
1 can artichoke hearts, chopped
2 large grilled chicken breasts
salt and pepper to taste


Mix until combined. Put in refrigerator for at least 30 minutes before serving. The longer it is in the refrigerator, the better it will be!


Ingredients
1/2 lb cooked pasta (any 'short' pasta will do)
Homemade pesto (recipe below)
1 roasted red pepper from a jar, chopped
1/2 can of olives, sliced
1 can artichoke hearts, chopped
2 large grilled chicken breasts
salt and pepper to taste
1 c. basil
1/2 c. pine nuts
1/2 c. Parmesan cheese
2 T. crushed garlic
olive oil
salt and pepper to taste

Results
Matthew loved it. Called it a keeper...this means good things! Although I said it in previous posts, it does not always take deep thought and planning to make a dish he will love...sometimes it just takes some laziness :-)

Saturday, July 17, 2010

Asian Night: Beef Lo-Mein and Egg Rolls

Matthew knows that once a week, I will be making something for dinner that takes preparation, thought, and planning. I like to get his opinion on what to make, if possible, but typically his answer is "whatever you want" or " I don't know". So I was pleasantly surprised when he came up with Lo-Mein! He also told me that many of his favorite dishes are Asian, with lots of vegetables. I guess I will need to become good friends with Asian store down the street, although...well, more on that later. 

So I got on-line, and checked out Food and Wine , my favorite site to go to first. Unfortunately, that was no help, so I went to Emeril. I love his show on Planet Green! Anyway, I found a great Cabbage Lo-Mein recipe, and turned it into my own...I had some beef left over from the Beef Satay, and a red pepper sitting around. I also wanted to try to make Egg Rolls from scratch, and still had a half a head of red and a half a head of green cabbage lying around from the Asian Slaw I made with Megan. I was not looking forward to grating all that, but, thanks to my Mother-In-Law, I had a beautiful food processor I had yet to use since I received it for our shower...so, I went off shopping.

This was a fiasco...it took two hours to gather all the ingredients, primarily because baby bok choy and Chinese egg noodles are not readily available at your usual grocery stores, including Whole Foods (hint, hint, Whole Foods). Also, the problem truly arose when I actually went to the Asian food market up the street, only to have them sell me RICE noodles, even though I continuously asked for egg noodles. Nothing is in written in English, so I was lost. Obviously, so were they...I settled for "Lo-Mein" noodles from Whole Foods, although they were flour noodles, not egg, but, they seemed to work in the end. So, two hours and 3 stores later, I was ready to get down to business:

Beef Lo-Mein

12 oz. Chinese Egg Noodles (as I said, the dry Lo-Mein noodles I purchased from Whole Foods were fine, but I am looking forward to trying the egg noodles, when I can find them. The texture was not exactly right, but adequate)

Cook the noodles as directed. Put in the serving bowl.

Beef:
1 lb. flank steak
1 c. teriyaki sauce
1 T. crushed garlic
1 T. grated ginger
Salt and Pepper to taste

Marinade flank steak in teriyaki sauce, garlic, ginger, salt and pepper for a minimum of 30 minutes.

Vegetables:
1 red pepper, julienne and cut in half
5-6 baby bok choy, separated
1/4-1/2 red cabbage, thinly sliced and separated
1/4- 1/2 green cabbage, thinly sliced and separated
2 c. snow peas, cut in half
1 c. bean sprouts

Cut everything and put in a bowl.

Sauce:
1 c. chicken stock
1/4 c. orange juice
3 T. oyster sauce
2 T dark soy sauce
2 T. honey
T. sesame oil
2 tsp. chili garlic sauce (optional)

Combine and whisk, add to the noodles. Mix a bit to loosen noodles.

For cooking and garnish:
2 T. peanut oil
1 T minced garlic (I buy it in a jar, longer shelf life)
2 tsp. minced ginger (I buy it in a jar, longer shelf life)
1/4 c. green onion chopped
1/2 c. crushed peanuts

Cooking Instructions:
Add peanut oil in a pan over medium low heat. With tongs, transfer beef to the pan. Try to limit the marinade you add to the pan. After cooking, if there is too much liquid, pour out. Add minced garlic and ginger. Cook for 1 minute, mixing with beef with tongs. Add vegetables. Mix with tongs. Cover. Cook until bok choy is wilted.

With tongs, transfer to noodles and sauce. Garnish with peanuts and green onions and serve.


RESULTS
DO NOT BAKE THE EGG ROLLS!!! Fry them...I haven't tried it yet, but the Egg Rolls turned out gummy, instead of yummy. Otherwise, they would have been fantastic! The filling is perfect!

Matthew really liked the Lo-Mein. Said it was salted enough, but his suggestions were as follows:

1) Add more vegetables (Because they were raw, you don't realize that you really aren't putting in that much. Maybe not double, but I would have definitely added more of each.)
2) Use Egg Noodles (duh)
3) Cut the red peppers smaller (originally, I just julienned red peppers. My recipe above calls for them to be cut julienne and in half, which includes his suggestion.)

Otherwise, it was definitely a success, and something I would make again!

Arroz Con Pollo Follow-Up

Unfortunately, Matthew was not as big of a fan as I was...I was not aware that he did not like the combination of chicken and rice...which I definitely do not understand...however, I finished it off, could not get enough, so maybe the fact that he doesn't like it is a good thing :-)

Saturday, July 3, 2010

Arroz Con Pollo

So, I was in the mood to make something fun, something yummy, and something easy...I don't know if he will like it, as he is not the biggest fan of ethnic food...any...ethnic...food...but, this is chicken and rice, so I am hoping...

Chicken:
Marinade in:
2 T. olive oil
2 T. paprika
1/4 t. cayenne pepper
Salt and Pepper to taste

Leave in the refrigerator for at least 30 minutes.

Slice up:
1 Yellow Onion
1 Red Pepper
1 jalepeno pepper
1/4 C. cilantro, chopped
4 Scallions, mostly the white and light green parts

Mix:
2 C. white wine
2 C. chicken broth
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. paprika
Salt and Pepper to taste
1 can diced tomato
1/2 can tomato paste

Heat a pan (with a top) with 3 T. olive oil at medium high heat. Prior to putting in the pan, dredge the chicken in:

1 C. flour
2 T. paprika
1/4 tsp. cayenne pepper
Salt and Pepper to taste

Cook at 2 minutes on each side. Remove from pan, put aside on plate.

Lower heat to medium/medium low, depending on your stove. add onions, cook for 2 minutes. Add 2 C. rice, brown ( 2 minutes). Add 1 T. garlic and jalepeno. Cook 1 minute. Add red pepper, cook, 1 minute. Add chicken back in. Add wine/chicken broth mixture, bring to a boil. Bring heat to medium low. Cover and cook for 20 minutes. Check. If the rice is ready, the dinner is ready. Transfer to a large plate. Garnish with green onions and cilantro.

Result: I LOVE IT..I will keep you posted on whether or not he likes it :-)

Beef Satay Appetizer with Asian Coleslaw

A favorite I make for parties, this appetizer is easy, quick, and makes enough for leftovers when it is just the two of us (or, this time, made for me and Megan, and he ate leftovers :)) This a recipe from The Food Network, from Emeril Lagasse, and although it seems like a lot of ingredients, they are ingredients you can keep for a long time, and should have on hand if you like to make Asian cuisine.

Beef Satay with a Peanut Dipping Sauce

Beef:
2 lbs. skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 C. teriyaki sauce
1 T. minced ginger
1 T. minced garlic
1 tsp. salt

Mix teriyaki sauce, ginger, garlic and salt together. Add steak, mix, cover with plastic wrap and put in refrigerator while you make the dipping sauce.

Peanut Dipping Sauce:
1/4 C. smooth peanut butter, plus 1 T.
1/2 C. unsweetened coconut milk
1 tsp. minced ginger
1 tsp. minced garlic
1 1/2 tsp. sesame oil
1 tsp. soy sauce
1 tsp. brown sugar
1 T. lime juice
1/2 tsp. Thai fish sauce
1/4 tsp. cayenne pepper
1 T. chopped cilantro
1 T. toasted chopped peanuts

Whisk peanut butter, coconut milk, ginger and garlic together until smooth and combined. Add each ingredient in individually, mixing as you add, until you get to the cilantro and peanuts.

Heat a grill or grill pan, and grill the meat about 30 seconds to 1 minute on each side for medium rare, depending on the thickness of your steak strips. Right before serving, add the cilantro and peanuts to the dipping sauce.

Since this was an Asian dish, and Megan and I are trying to cut out carbs, we made an Asian coleslaw. It was okay, although I used all the dressing, when it only called for half, because it was a bit bland at first. For leftovers, I will add some chicken and cilantro to make it a lunch, or light dinner dish.

Asian Coleslaw with Miso-Ginger Dressing
"Salad":
1/2 small red cabbage, shredded
1/2 small green cabbage, shredded
4 medium carrots, shredded
4 radishes, shredded
3 large scallion, white and light green parts only, julienned

Dressing:
1/4 C. unseasoned rice vinegar
3 T. white (shiro) miso
1 T. mayonnaise
1 T. lemon juice
1 tsp. finely grated fresh ginger
pinch of sugar
3/4 C. grapeseed oil
Salt and Pepper

In a food processor, mix the ingredients for the dressing, except the grapeseed oil. Mix until smooth. Add grapeseed oil, mix thoughroughly. Put in a large bowl. Add the cabbage, carrots, radishes and scallions. Mix and serve.

As always, the beef satay with the peanut dipping sauce was a great hit, and, thankfully, we have leftovers. I love mixing it with lettuce, and using the peanut sauce as a dressing (maybe using the coleslaw?)...this dish is one of my favorites, because Matthew will love it whether it was just made, or as a late night snack. And it really is so versatile for leftovers. I definitely recommend it, but I still have to play around with the coleslaw...

Friday, July 2, 2010

Back to the Basics: Layered Chicken Salad

Update: I needed to update this, because I tried to use it when I wanted to make the chicken salad, and realized I had missed some ingredients!!!  Goodness, updated now...this is a great dish for any BBQ, pot luck lunch, or picnic.  Remember, you need to make most of it the night before, then leave it in the refrigerator overnight, and finish it off before the event. 

Note: I like to go and buy the disposable roasting type pan with a lid for this.  The lid makes it easier to not mess up the top when putting it in the fridge and it is a perfect depth!

I went to Long Island with my mom, sister and niece, so I had to leave Matthew to his own devices. However, I did leave him a classic, a dish his mother has been making for years, her chicken salad. It isn't your typical chicken salad, it is more of a layered salad, and he loves it.


Half a head of lettuce, chopped (I have actually started using a whole head of lettuce)
1 can sliced water chestnuts
1 cup diced celery
1/2 c. chopped red onion
4 chicken breasts, cooked, cut up into 1/2 inch chunks
1 small package peas, thawed, not cooked
1 pint mayo
1 package bacon, cooked and chopped
1 package shredded cheese


Layer each in that order, but stop at the mayo. Between each layer, lightly salt the item.

Put 2 T. sugar on top of the mayo. Refrigerate overnight. The next morning (I can never wait more than that), layer on the bacon, then the cheese. Refrigerate until ready to serve.


This dish never lasts very long. The recipe makes a lot, but it goes fast! Seriously, I have stopped measuring, except the lettuce. Just make sure there is enough to make each layer. Enjoy!

Friday, June 25, 2010

Mexican Night

On Tuesday, Matthew was off, so we were able to eat together. This happens a few times a month, once a week if we're really lucky. As I walked through the grocery store, I suddenly had the urge for Mexican food. We are trying to eat healthier, so decided against rice, but just to make tacos...soft shell...corn. Simple, light, but yummy...it's been so hot out! I had some corn at home, so I was going to make some corn salsa, maybe a salad...ooh, and margaritas!!!

After getting home, I started defrosting chicken, and Matthew called, asking what I was thinking for dinner. I was pleasantly surprised when he was all for the Mexican...but there is always a catch...he wanted fajitas, not tacos, and of course we had to have Spanish rice! So, although I had already been there, he stopped at the grocery store on his way home to purchase what he wanted.

Once he got home, what I had originally thought would be me making a simple, light dinner from scratch, turned into the following:

Jewel Prepackaged Taco Dip
Fajitas, the chicken marinaded in Newman's Own Mesquite with Lime Marinade
Knorr's Spanish Rice (from a box)

Needless to say, I was a bit disappointed with the amount of processed ingredients in the dinner, but, I guess it did make my life a bit easier. So, I got started:

After defrosting 3 chicken breasts, I cut them in strips (remember that as the chicken cooks, it will expand, so cutting the strips thinner rather than thicker is recommended). I added the strips in a bowl with the marinade (just make sure the marinade covers the chicken) and put it in the refrigerator, covered in plastic wrap. Let it sit no less than 30 minutes.

Veggies for the Fajitas:

1 Red Pepper, sliced
1 Yellow Pepper, sliced
1 Orange Pepper, sliced
1/2 Red Onion, sliced
1/2 White Onion, sliced
1-2 T. Garlic, depending on preference
Olive Oil
Salt and Pepper to taste

While the chicken was marinading, I sliced the veggies for the fajitas and put them in a bowl.

Corn Salsa:

2 leftover ears of corn, kernels only
6 slices peppers from veggies for fajitas, diced
4 slices onion from veggies for fajitas, diced
2 T. cilantro, chopped
Salt and Pepper to taste

I had to have something that was basically all made from scratch, and I had the control of sodium content. I put it in the fridge until we were ready to eat.

I added olive oil to a pan heated to medium low. I added the peppers and onions and let them sweat.

I then heat another pan next to the peppers at medium low. I added the chicken, using tongs so as not to add too much marinade. As I cooked the vegetables, I cooked the chicken.

I added the garlic, salt and pepper, and raised the heat of the pepper mixture to crisp up the peppers and onions. During this time, I also made the Spanish Rice according to the directions on the box.

Once the chicken and vegetables were done, I put them in two separate serving platters. In the pan I had cooked the vegetables, I quickly heat up some tortillas.

All was put on the table...

Verdict:

I am not a fan of the Spanish Rice, primarily because it was both rice and pasta, and I didn't realize it, so I overcooked it. Otherwise, I just didn't like the way it tasted.
I was pleasantly surprised with the marinade, and would definitely recommend it for chicken. Not too salty, simple and clean.
I would combine a corn tortilla with the chicken and corn salsa, then, the next one would be chicken with the pepper mixture. I liked them both. I also had some chopped lettuce on the table, and would add that, too.
And yes, the Jewel Taco Dip was pretty good...but we added a whole mess of black olives to the top, which totally made it :-) By the end of the meal, Matthew was full...

Saturday, June 19, 2010

Tip Roast with Roasted Red/Yellow Pepper Sauce

Today, I made a tip roast. I was interested in making a larger cut of beef, and something different than Pot Roast, which is my typical "nicer" meal, and something I know that he will like. I marinated this cut although, I don't know that it needed it. I don't know that I tasted a difference in it, whether I had made it with just some cracked pepper and crushed salt, or how I did it:

1 C. red wine
1 T. crushed garlic
1 T. Worcestershire sauce
Salt and pepper to taste
A few sprigs of Thyme
A few sprigs of Rosemary

Marinade for 30 minutes, up to 1 hour 30 minutes. (I was safe, marinaded it for the longest period of time.)

After cooking it, which I will go over later, I did not notice anything "special" in the taste, maybe it was a very thin marinade, without much substance.

However, the rest of the dish, did go well. I mixed the following vegetables:

1 lb. mini tomatoes, whole
1 lb. small red potatoes, cut in half or quarters, to keep them all the same size
8 oz. pearl onions
1 lb. asparagus, cut into 1 1/2 inches
A few sprigs of Thyme
A few sprigs of Rosemary

Mix everything together with olive oil, to coat. Add salt and pepper to taste. Keep in refrigerator for about 30 minutes.

Preheat the oven to 325 degrees, cook the vegetables for 30 minutes.

While cooking the vegetables, sear the meat, 2 minutes on each side at medium to medium high heat, depending on your stove.

Add the meat to the vegetables, and add the herbs that were marinating in the wine. Pour a few soup ladles of the marinade over the meat, making sure you get some of the garlic.

Bake for 15 minutes per pound, if you are looking for medium rare, which is what we like. I have to be honest, I am not sure what to cook it at for a more well done cook of meat.

While it is cooking, baste it every 15 minutes. When the meat is done, take it out and keep it covered for at least 10 minutes before you cut. Mix the vegetables and leave them in the oven for another 10 - 30 minutes, depending on how well done you want the potatoes.

For the roasted red, pepper sauce:

Roast 3 peppers ( I used one red, one orange and one yellow pepper) for 3-5 minutes on each side, or until they start to burn and blister on each side, it all depends on your oven. Put them in a bowl and cover them for at least 20 minutes, if not more, to make it easier to remove the skin. Once the skin is removed, you can put it through running water to get rid of the remaining skin.

In a saucepan, at medium low heat, add:

Enough olive oil to coat the pan
1 whole white onion, chopped
1 T. + 1 tsp. chopped garlic
1 T. + 1 tsp. dried oregano
3 T. dried parsley
The 3 peppers, chopped

Cook until the onions are translucent.

Cover with chicken broth, cook until the broth has reduced,about 20 minutes.

Put all into a blender, the hole removed to let out the steam. Mix. Add about 1 cup Parmesan cheese. Add more if desired. Add salt and pepper to taste. Transfer to a glass bowl until ready to use.

Put meat and vegetables on a plate. Add sauce to meat. Serve.

My opinion: wall together the dish turned out well. Without the sauce, I think the beef might be a bit land...however, I am waiting for the verdict; I will keep you posted :-)