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

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