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

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