Recipes

Shrunken Heads

Wednesday, November 18, 2015

  Read More...


Rustic Bread Stuffing With Mustard Greens, Currants and Pine Nuts

Wednesday, November 18, 2015

  Read More...


Potato-Cheese Latkes

Thursday, October 29, 2015

  Read More...


Kale and Bean Soup

Thursday, October 29, 2015

  Read More...


Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015

  Read More...


Potato Kale Cakes with Rouille

Thursday, October 29, 2015

  Read More...


Chipotle Meatballs

Thursday, October 29, 2015

 

Source:  Chef Rick Bayless / Mexican Everyday


This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth


Directions
Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

 Read More...


Baby Bok Choy with Sherry and Prosciutto

Thursday, October 29, 2015

  Read More...


Open-Faced Butter and Radish Sandwiches

Thursday, October 29, 2015


 Read More...


Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015


Adapted from:  Bon Appetit


Ingredients
1 large bunch fresh parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce
1 1/2 pounds flank steak
8 ounces salad greens
10 ounces chevre
Salt and pepper to taste


Directions
Prepare barbecue (medium-high heat).  Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds.  Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth.  Season dressing to taste with salt and pepper.

Brush grill rack with oil.  Sprinkle both sides of steak with salt and pepper.  Grill steak to desired doneness, about 5 minutes per side for medium-rare.  Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing.  Transfer to large platter.  Dot chevre over greens.

Thinly slice steak across grain on slight diagonal.  Arrange steak atop greens.  Drizzle with remaining dressing.

Yields 6 servings. Read More...



Go Back


Tags

feta plum okra bruschetta collins artichoke spelt carrot top green beans pesto flank syrup basil Bread tomato juice tomato chili peppers buttermilk baby bok choy Jerusalem artichoke conserve fritters pickled paste cornmeal Poblano Chili gin tortillas Swiss Chard chives Cider pineapple shallots chiles hazelnuts potatoes Butternut pepper muffins Rice wine vinegar carrots cauliflower jack cheese swiss imam onion verde blueberry sandwiches gorgonzola gruyere gazpacho berry buckwheat cake rhubarb yellow onion reggiano bread pudding green pepper sauce capers Kale eggs coeur peas walnuts slaw mushroom sesame shelling maple scapes Eggplant casserole tomatoe beet greens chimichurri pork chop Corn pancake Spread parmigiano Beans fritter bacon fraiche frittata couscous hickory sausage chorizo Potato chipotle garlic cantaloupe sour cream Cranberry Beans wheat flour pasta parmesan maple syrup bulgar wheat kluski currants nectarine almonds strata cockaigne zucchini bayeldi cream cheese tostadas egg noodles roasted pork Tomatoes Vegan tomato corn pie peppers polenta bulgar flank steak white beans spring Salsa Chevre Apple oats coeur a la creme scallions rouille bbq biscuits Greens carrot tops vegetarian daisy steak gouda vanilla wafers prosciutto tenderloin turnip cucumber panzanella pecan bloody mary peach jack strawberries autumn walnut oil shrunken heads kalamata creme habanero wrap caesar Dressing chicken barley wasabi tart cointreau dill bosc dilly bell pepper celery hearts crisp Farmers' Market stuffing Squash strawberry plums Recipes meatballs sunchokes kohlrabi watercress bok choy Leek pudding ramps celeriac mushrooms lettuce chilies curry Drinks radishes honey goat Cheese blue cheese olives compote knots Red Onion thai Spinach shiitake butter beets Tomatillos turnips kirsch pumpkin pecans chocolate plum tomatoes almond milk fennel seeds jam mustard greens fennel celebration celery root sandwich radish brown sugar onions melon coriander sour crepes chicken dinner salad heavy whipping cream carrot fronds dijon anchovy beer beet lemon grass absinthe latkes tuscan asparagus spiced winter squash arugula apples gratin beef cream fondue pears coconut milk Salad vegetable baguette Shitake Mushrooms bean fennel bulb poblano vinaigrette sherry cheese snow peas shitake Side sweet chili remoulade yogurt pine nuts sweet potato anise egg chimmichurri cranberry leeks Soup pie mint cilantro