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

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