The Literate Chef

Archive for the ‘Meat’ Category

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Coq au Vin

In Chicken, Meat, Recipes on February 25, 2012 at 12:49 PM

Coq au Vin

Serves 8 or serves 4 with leftovers.

Adapted from several cookbooks, see East Side, East Side, All Around the Town

Ingredients:

2 Bell & Evans Free Range Chickens, quartered, about 8 or 9 lbs. total weight
Kosher salt and freshly ground black pepper
2 bottles of Côtes du Rhône
3 bay leaves
3 sprigs of thyme
1 large shallot coarsely chopped
3 cloves of garlic, sliced
¾ lb. pearl onions, about 16 to 20 depending on size
½ lb. thick sliced bacon
1 lb. Cremini mushrooms
¼ lb. unsalted butter
3/4 cup flour
½ cup cognac
2 & ½ cups unsalted beef stock
6 tbsps. Beef demi-glace

Preparation:

Steps 1 to 7 take about 1 hour and can be performed a day in advance and refrigerated overnight.

1.    Prepare a bouquet garni, by wrapping the bay leaves, thyme sprigs, shallot & garlic in a piece of cheese cloth and tying it off.
2.    Separate the drumsticks from the thighs and cut each breast in half leaving the wings attached to the upper half of the breast. You will end up with 16 pieces of chicken. Liberally salt and pepper each piece.
3.    Place the chicken pieces and the bouquet garni in a large non-reactive bowl and cover with the contents of 1 bottle of the wine. Cover the bowl and refrigerate, marinating the chicken for 6 to 8 hours or overnight.
4.    Bring a small pot of water to boil, add the pearl onions and blanch for 1 minute. Remove the onions and when cooled, remove and discard their skins.
5.    Re-boil the water; add the bacon slices and par-boil for about 3 minutes to remove some of the saltiness. Drain and pat the bacon dry. Heat a non-stick sauté pan on medium and fry the bacon until cooked but still soft about 3 or 4 minutes. Remove the bacon, slice into ½ inch wide pieces and set aside.
6.    Remove most of the bacon fat from the sauté pan leaving about two tablespoons.  Add 2 tbsps. of butter and then the skinned onions, brown on high heat for about 3 minutes, remove and set aside.
7.    Repeat step 6 with the cremini mushrooms, adding 2 tbsps. of butter and browning the mushrooms for about 5 minutes.
8.    When the chicken pieces are finished marinating, drain and pat them dry; reserve the marinade and the bouquet garni.
9.    Dredge the chicken pieces in flour. Melt 4 tbsps. of butter in a stainless steel sauté pan on medium heat and brown the chicken pieces well, for about 10 minutes turning them several times. You will probably have to do this in two batches.
10.    Remove the chicken to a large casserole, or Dutch Oven.
11.    Add the cognac to the sauté pan; bring to a boil and deglaze the pan about 1 minute. Pour the cognac and the fond over the chicken; add the reserved marinade, 2nd bottle of wine, beef stock and bouquet garni.
12.    Bring to a boil, reduce heat to medium and cook for 30 minutes adding the mushrooms, onions, bacon after 15 minutes.
13.    Remove the chicken, bacon, onions and mushrooms, set aside and keep warm. Remove and discard the bouquet garni.
14.    Strain the liquid through a fine sieve, and pour off the fat. Clean the casserole, return the sauce to it and bring to a boil, add the demi-glace to thicken the sauce and when it reaches the consistency thick enough to coat the back of a spoon, add back all of the set aside ingredients, stir well and heat covered for about 15 to 30 minutes on low, prior to serving.

Serve with Mashed Potatoes and Côtes du Rhône

Please see East Side, East Side, All round the Town

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Chicken Campagna

In Chicken, Meat, Recipes on January 15, 2012 at 5:34 PM

Chicken Campagna

(Preparation 15 minutes; active cooking 30 minutes. Serves 4, or serves 2 with leftovers)

Ingredients:

1/3 cup of Extra Virgin Olive Oil
3 tbsps. of coarsely chopped garlic, about 7 large cloves
2 lbs. boneless, skinless chicken thighs
6 tbsps. flour
Freshly ground black pepper and Kosher salt to taste
1 cup of sliced onion; slice medium onion in half from top to root end and then thinly slice each half
4 sliced Cherry Peppers, stems removed and discarded
2 cups of sliced Campari Tomatoes® or Cherry Tomatoes, about 10 oz.
½ cup red wine
2 tbsps. of chopped sage
1 tbsp. beef demi-glace

Preparation:

1.    Add the flour to a shallow bowl and mix in the salt and pepper. Dredge the chicken thighs and set aside.
2.    In a stainless steel sauté pan, heat the olive oil on medium. When shimmering, add the garlic and stir.
3.    When garlic is translucent add the chicken thighs and brown for 8 minutes in total. Turn after 2 minutes and brown for 2 minutes on the other side. Repeat – 2 minutes on each side.
4.    Remove the thighs and keep warm. Lower the heat and de-glaze the pan by first adding the onions, then the cherry peppers and tomatoes. Mix well with the onions, scraping up the pan, let cook for 2 or 3 minutes. Then add the wine and bring to a boil.
5.    Return the browned chicken to the pan, cover and reduce the heat to medium-low. Cook for 12 minutes, turning the chicken pieces once, after 6 minutes.
6.    Add the sage and cook 2 minutes more, uncovered.
7.    Remove the chicken to a warmed serving platter and cover with aluminum foil to keep warm. Raise heat to high, add the demi-glace and mix well, stir until the sauce reaches the desired thickness.
8.    Pour the sauce over the chicken and serve immediately.

Serve with Broccoli Rabe Sauteed in Garlic and Olive Oil  and Crusty Italian Bread with which to sop up the delicious sauce.

Please see The Best Italian Restaurant

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Veal Rollatini with a Marsala, Demi-Glace Sauce

In Meat, Recipes, Veal on January 5, 2012 at 8:57 AM

Veal Rollatini

Three different Italian Regions are represented in this dish: Valle d’Aosta in the northeast, where Italian Fontina is produced; Emilia-Romagna, the breadbasket of Italy for Prosciutto di Parma and Sicily the home of Marsala and the wine named after the city, as well as France where Demi-Glace originated.

Preparation time, 45 minutes, cooking time 15 minutes. (Makes 12 veal rolls -serves six)

Ingredients:

2 lbs. Veal Cutlets trimmed for scaloppine (about 12 slices)
½ lb. Prosciutto di Parma
3/4 lb. Italian Fontina cheese, sliced thinly
12 basil leaves
Freshly ground black pepper to taste
2 eggs, whisked
1 cup flour
6 tbsp. unsalted butter
12 oz. + ¼ cup Dry Marsala (see Note)
12 sage leaves, finely chopped
4 tbsp. Veal Demi-Glace

Preparation:

1.    Have the butcher slice and trim the veal for scaloppine, telling him you need 12 cutlets.
2.    Pat the veal dry on both sides and lay slices on a cutting board with narrow end facing away from you.
3.    Sprinkle top with fresh ground black pepper to taste.
4.    Layer on two slices of Prosciutto di Parma.
5.    Cover prosciutto with sliced Fontina.
6.    Place one basil leaf on top of the cheese, at the end closest to you.

Layering the Veal

7.    Carefully roll up the veal and other ingredients away from you so that the narrow end is on the outside of the rollup.
8.    Secure each roll with two toothpicks.

Rolled Up

9.    Pre-heat oven to 200 degrees.
10.    When all of the rolls are secured, dip them one by one, in the egg and then in the flour and set aside.
11.    In a 14 inch non-stick skillet, on high heat, melt the butter.
12.    When the butter is bubbling, add the floured veal rolls and brown for about 3 or 4 minutes turning every minute until all sides are lightly browned.
13.    Lower heat to medium, add the 12 oz. of Marsala, cover the pan and cook the veal rolls for 6 minutes, turning each roll after 3 minutes.

In the Pan

14.    To make the sauce, remove Rollatini from the pan and keep warm in the oven.
15.    Add remaining ¼ cup of Marsala, the sage and demi-glace to the pan, stir and reduce to desired thickness. Return veal rolls to the pan along with any accumulated juices and turn once to coat well with the sauce.
16.    Transfer the Rollatini to a serving platter,  pour the sauce over them and serve immediately. Remind your guests about the toothpicks.

Note:  You can also use Sweet Marsala as well, however, I prefer the Dry type for this dish. This is a matter of taste preference and availability.

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Osso Buco Milanese

In Meat, Recipes, Veal on January 4, 2012 at 4:22 PM

Osso Buco Milanese with Gremolata and Risotto Milanese

Serves 4. Active Preparation – 30 minutes, cooking time 3 hours

Ingredients:

4 veal shanks, (Osso Buco) each about 1.5 inches thick (1 lb. each). If larger, have the butcher cut them in two, horizontally.
Kosher salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
4 tablespoons butter
1 medium sized onion, finely chopped
½ cup celery, finely chopped
½ cup carrots, finely chopped
7 garlic cloves—4 sliced thick, 3 minced
3 bay leaves
2 cups unsalted chicken stock
2 cups dry white wine
6 sprigs of thyme
2 tbsp. veal demi-glace
2 tbsp. flour
Zest of 1 orange
Zest of 1 lemon
2 tablespoons minced Italian, (flat-leaf) parsley

Preparation:

1.    Season the veal shanks with salt and pepper.
2.    Heat 2 tablespoons of the olive oil in a large braising pan add the butter and melt.
3.    Brown the veal shanks over medium-high heat until well browned on both sides 8 to 10 minutes. Transfer them to a plate and cover to keep warm.
4.    Add the remaining 2 tablespoons of olive oil to the pan. Add the diced onion, celery, carrots, sliced garlic cloves and bay leaves and cook over medium heat until they are softened and lightly browned, about 8 minutes.
5.    Add white wine and deglaze the pan. Add the chicken stock and thyme and bring to a boil.
6.    Add back the veal and any accumulated juices, cover the braising pan and cook on low heat for about 2- 2.5 hours, until very tender.
7.    Meanwhile, prepare the gremolata.  In a small bowl, mix the orange & lemon zest, minced parsley and the 3 minced garlic cloves.
8.    When the shanks are cooked, transfer them to a serving platter, cover with foil and keep warm in a preheated 200 degree oven.
9.    Strain the liquid into a bowl, discarding the solids.
10.    Rinse the braising pan and wipe dry. Pour the liquid back into the pan, bring to a boil over high heat, add the demi-glace and reduce on high heat for several minutes, lower heat, add flour and return meat to pan and keep warm until ready to serve.
11.    Pour the gravy over the Osso Buco, sprinkle each veal shank lightly with the gremolata and serve.

Note: The Osso Buco can be made in advance. Serve with Risotto Milanese.

One of the treats of this dish is the delicious marrow in the center of the bone. In fact, the name Osso Buco means bone with a hole.

Please see: Where Have All the Butchers Gone?

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Baked Glazed Christmas Ham

In Pork, Recipes on December 28, 2011 at 3:08 PM

Active preparation 20 minutes, baking time 3 hours 15 minutes.

Ingredients:

1 12 lb. smoked ham, bone in
Whole cloves
8 oz. orange juice
8 oz. light beer
½ cup honey
10 tbsp. dark brown sugar
1 tbsp. powdered hot mustard

Preparation:

1.    Preheat oven to 325 degrees.
2.    Score the fat by making shallow slices 1 inch apart and repeating the process at a 90 degree angle, so that you wind up with 1 inch squares of exposed fat. If the fat is not sufficiently exposed, carefully slice off the skin back to the shank end along the top of the ham before scoring.
3.    Place, a clove securely into each square of fat.

Preparing the Ham

4.    Place the ham on a rack in a roasting pan; add two cups of water to the pan.
5.    Place the pan in the oven and bake for 2 hours at 325 degrees.
6.    In the meantime, prepare the glaze: heat 8 oz. of orange juice in a two quart pot.
7.    In a separate one quart pot empty a can beer and bring to a boil for 10 minutes. When done, add 8 oz. of the beer to the orange juice and stir well.
8.    Separately and slowly mix in the honey, brown sugar and powdered mustard.
9.    Remove from the heat until ready to baste the ham.
10.    After 2 hours of baking pour the glaze over the ham and baste every 15 minutes for another hour.
11.    Raise the temperature to 450 degrees and baste the ham one last time.

Ready for the Carving Knife

12.    When ham is ready, remove the rack and ham from the pan and cover with aluminum foil to keep warm; place the pan on the stove top and heat on high to thicken the liquid to be used as gravy for the ham.

Note: For use of leftovers, please see: The Gift of Christmas Ham that Kept on Giving and Black Bean Soup.

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Roast Loin of Pork

In Meat, Pork, Recipes on November 10, 2011 at 3:52 PM

Roast Loin of Pork

Ingredients:

1 Center Cut Loin of Pork, bone –in, about 5 lbs. (6 chops for 4 people)
½ cup flour
4 tsps. fresh chopped sage
4 tsps. fresh chopped thyme
4 large cloves of garlic, each sliced into thirds
½ tsp. fresh ground black pepper
1 cup dry white wine

Preparation:

1.    Pre-heat oven to 450 degrees.
2.    Rub pork roast with 1 slice of garlic.
3.    Make 8 to 10 incisions on top side of roast and insert garlic slices into incisions.
4.    In a large plastic bag, place flour, herbs and pepper, shake well to mix.
5.    Add pork roast to bag and shake to coat roast evenly with flour mixture.
6.    Place roast on a rack in a roasting pan and with your hands, spread some of the extra herbed-flour over the top of the roast.
7.    Place pork roast  in the oven and cook for 15 minutes at 450 degrees.
8.    Lower heat to 350 degrees and continue cooking. After 2 hours, pour the wine over the roast and continue cooking for 15 minutes more. Insert a meat thermometer into thickest part of the roast, being careful not to touch a bone. The roast is done when the thermometer reads 160 degrees. Remove the roast to a platter, cover it with foil and let sit for up to 15 minutes while you make the gravy.
9.    Pour off the liquid from the roasting pan into a fat separator and when the fat rises to the top, pour the juices back into the roasting pan. Place roasting pan on stove over medium heat, strain 1 tablespoon of flour into pan as you constantly scrape up the pan drippings. When gravy is thick enough to a spoon it is finished.

Serve with Roasted Rosemary Potatoes, prepared red cabbage and prepared apple sauce. A frothy glass of beer, such as a Weissbier, rounds out the meal perfectly.

Please see: Requiem for a Pig

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Not Your Mother’s Meatloaf

In Meat, Recipes on November 4, 2011 at 12:38 PM

Dinner is served

(Serves 4 to 6. Preparation time – 30 minutes; cooking time – 75 minutes)

Ingredients:

For the Meatloaf:

2 tbsps. minced garlic
1 cup finely diced celery (2 stalks)
1 cup finely chopped yellow onion (1 medium sized onion)
2 tbsps. of unsalted butter
½ cup of chopped parsley
¼ cup chopped sage
1 tbsp. chopped thyme
½ cup of Italian seasoned bread crumbs
1 lb. ground sirloin
1 lb. ground veal
1 lb. ground pork
1/3 cup of sour cream
3 eggs, whisked
1 tablespoon Worcestershire Sauce
1 12 oz. bottle of Heinz Chili Sauce
Freshly ground pepper

For the Gravy:

Two 28 oz. packs (6 cups liquid) of Swanson Beef Cooking Stock (no sodium or less sodium variety).
1 lb. sliced cremini (also called Baby Bella) mushrooms.
2 tbsps. unsalted butter
¼ tsp. dried thyme
¼ cup dry red wine
¼ cup flour (Wondra, preferably, because it dissolves quickly)

Preparation for the Meatloaf:

1.    Pre-heat oven to 375 degrees.
2.    Lightly sauté garlic, celery and onion in butter until softened.
3.    Add the meat to a large mixing bowl.
4.    Add the sautéed vegetables, chopped fresh herbs and breadcrumbs, mix well by hand.
5.    Add the sour cream, eggs, Worcestershire and Chili Sauce and black pepper, mix well by hand.
6.    Grease a 3 lb. loaf pan and transfer the meat loaf mixture to the loaf pan, patting it down to remove any air pockets.
7.    Cook in oven for 75 minutes until internal temperature is 160 degrees.

In the meantime make the gravy:

1.    In a 3 qt. sauce pot bring the 6 cups of beef stock to a boil, and reduce by ½ from to 3 cups.
2.    Melt the butter in a non-stick pan, sauté the mushrooms until golden brown.
3.    Add the dried thyme and wine to the mushrooms and reduce the wine to about ½.
4.    Transfer the mushrooms and wine to the reduced beef stock.
5.    Bring stock to a boil and slowly whisk in the Wondra or flour, 1 tablespoon at a time.

When the meatloaf is ready, remove it from the pan and set aside, keeping warm. Pour the pan juices into a fat separator (there may be as much as 12 oz.) and let the fat separate. Add the de-fatted pan juices and any solids to the gravy.

We served this with mashed potatoes and LeSueur Baby Peas, real comfort food for a chilly night.

A great wine to make this meal even more special is a fruity and intense Amarone Della Valpolicella!

Please refer to: Meatloaf for Dinner! Again?

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Roasted Chicken with Tarragon and Lemon Zest

In Chicken, Meat, Recipes on October 31, 2011 at 6:56 AM

Serves 4

Ingredients:

1 Bell & Evans roasting chicken, about 7 lbs.
4 tbsps. unsalted butter, softened at room temperature
1 tbsp. chopped fresh tarragon leaves
1 lemon
Kosher Salt & Freshly Ground Black pepper
1 cup dry white wine

Preparation:

1.    Pre-heat oven to 325 degrees.
2.    Zest the lemon to obtain about 2 tablespoons of zest. Retain the lemon for step 6.
3.    Using a fork, blend the chopped tarragon and lemon zest into the softened butter.
4.    Starting above the cavity, gently slip one or two fingers between the skin and the meat of the chicken’s breast to lift the skin and create a pocket.
5.    Take ½ the butter mixture and gently slip it into the pocket on one side of the breast bone, then do the same on the other side, spread the butter mixture by smoothing over the skin.
6.    Slice the lemon in half and place it in the chicken cavity.
7.    Generously salt and pepper the chicken skin.
8.    Place it on a roasting rack in a roasting pan and roast for 25 minutes per pound (about 3 hours for a 7 pound chicken).
9.    About 90 minutes into the roasting, baste the chicken with the juices that have collected in the pan, pour the wine over the chicken and continue roasting for 30 minutes.
10.    Baste the chicken, raise the oven temperature to 375 degrees and continue roasting for 1 hour.
11.    Check the internal temperature with a meat thermometer inserted in the thickest part of the thigh, if it reads 175 degrees or more it is done.
12.    Remove the roasting pan from the oven, place the chicken on a platter and cover with foil, let it sit for 15 to 20 minutes.
13.    Place the roasting pan on a stove top burner. Make a gravy by pouring the drippings from the roasting pan into a fat separator. Let the fat rise to the top, pour the drippings back into the pan, heat to a boil on low, whisk in several tablespoons of flour to thicken the gravy to your desired consistency. If too thick, add more wine and boil off the alcohol.

Serve with Roasted Herbed Vegetables and Roasted Fingerling Potatoes

The vegetables and potatoes can both be cooked at the same, during the last hour that the chicken is roasting at 375 degrees, and the prep can be done while the chicken is in the early roasting stage.

Arneis, a crisp, flavorful, Piemontese white wine from the Roero goes great with this dish, as its hints of lemon are in perfect harmony with the flavors of the chicken.

Please see: Sunday Chicken Dinner – No Leftovers!

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Papa’s Hearty Beef Stew a la Burgundy

In Beef, For Moms on the Go, Meat, Recipes, Stews on October 27, 2011 at 11:11 AM

Ready to Eat

Makes about 5 quarts-preparation time including stove-top browning is 1½hour. Total oven cooking time is 2½ hours. Please refer to A Hearty Stew for Those Chilly Autumn and Winter Nights for some preparation tips.

Ingredients:

1 cup of flour
Kosher salt and freshly ground pepper
5-6 lb. roast (bottom round is an excellent choice) cut into cubes of about 1¼ – 1½ inches
½ cup of canola oil
1 head of garlic, cloves peeled and coarsely chopped
5 cups of Pinot Noir or red Burgundy wine
1 quart of beef stock
2 lbs. of Yukon Gold potatoes, cubed to 1½ inches
24 pearl onions (about 1 lb.) outer skin peeled (see step 1 below)
1 16 oz, package of baby carrots
¼ cup of each of coarsely chopped fresh sage and fresh thyme
1 tbsp. whole black peppercorns, crushed
1¼ lbs. cremini mushrooms, stems removed, large caps halved or quartered
1 small (6 oz.) can tomato paste

Preparation:

1.    Prepare the onions – bring small pot of water to boil, blanch onions for 30 seconds, rinse and cool, cut off root end and peel outer skin layer.
2.    In the meantime, peel and cube the potatoes, prepare the mushrooms and chop the herbs and garlic.
3.    Preheat oven to 350 degrees.
4.    Add flour, salt and pepper to a gallon size Ziploc® bag.
5.    Add beef, about 10 pieces at a time, to bag and shake well to coat with flour.
6.    Heat canola oil in a large casserole, preferably enamel coated cast iron French or Dutch Oven.
7.    Add the floured beef cubes to the casserole and brown them in one layer without crowding, for 8 or so minutes on high heat, turning the cubes several times.

Browning the Beef

Fully Browned Beef

8.    Remove browned beef and set aside, add more beef cubes and continuing browning until all the beef is done. If beef sticks to the casserole, or the flour base begins to burn, add a bit more oil.
9.    Add the garlic and lightly brown in the remaining oil and fat.
10.    Add one cup of wine and with a spatula, deglaze the pot. Add a second cup of wine and continue deglazing.
11.    When the second cup of wine has boiled down for about 1 minute, return all of the meat to the casserole to coat it well. Reduce heat to medium.
12.    Add beef broth and stir well, cover and bring to a boil. Add the potatoes, stir well, cover and place in the pre-heated oven for ½ hour.
13.    Add the remaining three cups of wine and the onions, stir well and return to oven covered for another ½ hour.
14.    Add the carrots, herbs and black pepper, stir well and return covered to the oven, for a third ½ hour.
15.    Add the mushrooms and return covered to the oven an additional ½ hour.
16.    Add the tomato paste and return to oven uncovered for a final half hour ½ hour.

The Finished Product

When ready to serve the stew, serve it with a crust baguette and a good red wine, such as a Brunello de Montalcino.

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Grilled Marinated Lamb Chops with Pastis

In Lamb, Meat, Recipes on August 16, 2011 at 10:59 AM

(serves three)

Ingredients:

6 loin lamb chops, about 2 lbs.
1/3 cup extra virgin olive oil
1 tsp. kosher salt
Freshly ground pepper to taste
1/3 cup freshly squeezed lemon juice, approximately 2 ½ lemons
1 tbsp. chopped fresh herbs ( ½  oregano, ½ rosemary)
6 cloves of garlic, sliced
1/4 cup of pastis

Preparation:

1.    Place the chops flat in a glass or other non-reactive dish.
2.    Add the olive oil and turn the chops to coat them well.
3.    Sprinkle the chops with ½ of the salt and pepper, turn them and sprinkle with the remainder.
4.    Add the lemon juice.
5.    Sprinkle the chops with ½ of the garlic and ½ of the mixed herbs, turn them and repeat.
6.    Add the pastis.
7.    Cover the dish with plastic wrap and let marinate in the refrigerator for 6 hours or more, turn several times while marinating.
8.    About 1 hour before cooking remove the lamb chops from the refrigerator and bring to room temperature. Just before cooking remove the chops from the marinade and discard.
9.    If grilling, pre-heat the grill to a temperature of around 500 degrees, place the chops on the grate and grill for about 8 minutes, turn and repeat. If broiling, pre-heat broiler on high and place the chops on a rack in a broiling pan, about 5 inches from the heat, broil for 8 minutes, turn and repeat.

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

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Broiled Pork Chops with Apricot-Mango Chutney

In For Moms on the Go, Meat, Pork, Recipes on August 9, 2011 at 6:41 PM

Broiled Pork Chops woth Apricot-Mango Chutney

Preparation time 30 minutes

Ingredients:

1 mango, peeled and diced into ¼ inch cubes
½ cup of water
1 cup apricot preserves
¼ cup cognac
½ teasp. minced fresh ginger, peeled
4 boneless, center-cut, pork chops, about ¾ of an inch thick

Preparation:

The apricot-mango chutney can be prepared a day in advance and refrigerated. Just bring it to room temperature about an hour before using. If you are making the chutney the same day as you plan to use it, then it can be prepared while you are pre-heating the oven and broiling the pork chops.

1.    Add the mango and water to a small sauce pan and bring to a boil. Once it boils, lower the heat to medium and cook for 8 to10 minutes, until that the water is substantially absorbed and the mango becomes mushy.
2.    Remove the sauce pan from the heat and stir in the apricot preserve, a little at a time, until well blended with the mango.
3.    Add the cognac and ginger to the apricot-mango mixture and bring to a boil, reduce the heat to medium-low, let simmer an additional 8 minutes.
4.    Place the pork chops in a broiling pan on the top shelf of the oven and broil for 7 to 8 minutes on each side. Spoon the chutney onto one side of the chops and broil an additional 1 minute, taking care not to let the chutney burn.
5.    Serve with additional chutney spooned over the chops.

Please see: ‘The Other White Meat’

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Chicken Parmigiana alla Caprese

In Chicken, For Moms on the Go, Meat, Recipes on August 7, 2011 at 1:03 PM

Caprese Salad is a delicious combination of fresh tomatoes, mozzarella and basil. It is frequently served as a stand-alone appetizer, or as a topping on a pounded, breaded and fried veal chop or cutlet. Bruschetta is a fresh tomato and basil combination mixed with a good extra virgin olive oil and served on toasted Italian bread, as an appetizer, hors d’ oeuvre or amuse-bouche. We have taken both ideas, adapted them slightly and added them to Chicken Parmigiana, but have substituted the bruschetta for tomato sauce. The combination of cold tomatoes and hot chicken with melted mozzarella is delicious and easy to make. As a matter of fact the bruschetta can be made a day in advance and refrigerated, or can be prepared while the chicken is being fried or baked, thereby cutting down on the time required for preparing dinner.

Total Time 40-45 minutes, active time 25-30 minutes

Chicken Parmigiana alla Caprese

Ingredients:

For the Bruschetta:

2 fresh, ripe tomatoes sliced and diced.
¼ cup extra virgin olive oil
¼ tsp. kosher salt
3 cloves garlic, minced
15 basil leaves, chopped
2 slices of red onion, chopped fine
1 tbsp. dried oregano

Hint: If any of Grandpa Tom’s Tomato Salad should be left, which is highly unlikely, you can chop it up and add the red onion and oregano.

For the Chicken:

2 boneless, skinless chicken breast halves
2 tbsp. unsalted butter
1 egg
Salt and pepper to taste
1 cup Italian Style breadcrumbs
1 medium-sized (about the size of a baseball) fresh, unsalted, mozzarella, cut into 4 slices

Preparation:

1. Pre-heat oven to 350 degrees.
2. Crack the egg into a shallow bowl, whisk well and add salt & pepper.
3. Add breadcrumbs to a second shallow bowl.
4. Pre-heat a nonstick skillet over medium heat and add the butter.
5. While the butter is melting, dip each chicken breast in the egg mixture, coating it well and then in the breadcrumbs, again coating it well and add to the melted butter once it is bubbling.
6. Fry the breaded chicken breasts on medium heat for 15 minutes, turning several times to ensure a good browning on both sides.
7. When the chicken breasts are browned, transfer them to a non-stick baking pan, or cookie sheet sprayed with Pam and bake in the oven, on the center rack, for 15 minutes or until the chicken breasts register 170 degrees on a meat thermometer.
8. While the chicken breasts are baking, prepare the bruschetta by chopping, slicing, dicing and mixing, or if made in advance, pour yourself a glass of wine and relax.
9. When the chicken breasts are baked, place two slices of mozzarella atop each breast and bake for 5 more minutes, until the cheese melts.
10. Remove the chicken breast to plates and cover generously with the bruschetta, using a slotted spoon to reduce the amount of liquid.

Serve with Broccoli Florets Sautéed in olive oil and garlic.

A Chianti Riserva filled with depth and complexity makes a great accompaniment to this dish.

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Pork Chops Braised in Calvados, Caramelized Apples and Raisins

In Meat, Pork, Recipes on July 6, 2011 at 3:27 PM

                                           Preparation and Cooking Time – 1 hour

Ingredients:
•    6 boneless, center cut pork chops, about 3 lbs., patted dry
•    5 Tbsps. of unsalted butter
•    ¼ cup of flour
•    Freshly ground black pepper
•    Kosher salt
•    1 cup raisins
•    3 Granny Smith apples, cored, skins left on, cut in half vertically, each half sliced in the opposite direction, into ¼ inch slices
•    2 Tbsps. sugar
•    1 large shallot, chopped fine, about 6 Tbsps.
•    1 cup Calvados
•    1 Tbsp. chopped fresh sage, about 12 leaves
•    1 Tbsp. chopped fresh rosemary, about 1 stem

Preparation
1.    Add the raisins to two cups of boiled water and let soak for 30 minutes while performing the other steps. After 30 minutes, strain the raisins and set aside.
2.    Heat 2 Tbsps. of butter on medium heat in a large (14 inch) non-stick pan. When the butter begins to bubble, add the apples cooking and turning them periodically for 6-8 minutes until they begin to release their liquid. Add the sugar and stir, continue cooking and turning frequently for an additional 20 minutes, until well caramelized.
3.    While the apples are cooking and the raisins are soaking, add the flour, salt and pepper to a one gallon-sized Ziploc bag. Then add the pork chops two at a time and shake well to coat the chops.
4.    Add the remaining 3 Tbsps. of butter to a stainless braising pan or covered skillet and heat on high.
5.    When the butter begins to bubble, add the seasoned pork chops in one layer and brown on high heat for 3 minutes, turn and brown the other side for 3 minutes more.
6.    Reduce heat to medium-high. Add the chopped shallots and continue browning the chops for 6 additional minutes, turning after 3 minutes.
7.    Shut the heat and add the Calvados, turn the heat to high to boil off the alcohol, add the caramelized apples and strained raisins, cover and let braise for 8 minutes, turning the chops after 5 minutes.
8.    Remove the cover, add the chopped herbs and cook for 2 minutes more.

Serve with new potatoes roasted with olive oil, rosemary and kosher salt, and a green vegetable such as buttered peas and shallots or Brussel Sprouts Roasted with Hazel Nuts.

Please see Midnight (and Calvados) in Paris.

Braised Pork Chops with Calvados, Apples and Raisins

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Chicken Scarpiello alla Chef Scar

In Chicken, Meat, Recipes on June 18, 2011 at 11:16 AM

Ingredients:

10 cloves of garlic, sliced thin
10 sweet Italian sausages
12 boneless and skinless chicken thighs
2/3 cup of flour
Freshly ground black pepper to taste
1/3 cup + 3 tablespoons of extra virgin olive oil
2 cups of dry white wine
3 12 oz. jars of marinated and quartered artichoke hearts with their liquid
5 sprigs of fresh oregano, leaves removed and chopped

Steps:

1.    In a large stainless steel frying pan, heat the 3 tablespoons of olive oil on medium heat, add the sausages and brown them until substantially cooked, about 25 minutes. When done, remove them from the pan, let then cool and then cut them into ¾ inch pieces, set aside. Pour off the liquid fat, but leave the frond. Deglaze the pan with one-half  of the wine, pour it off the liquid and reserve for step 6. Clean the pan.
2.    While the sausages are frying, add the flour to a one-gallon sized zip lock bag and add the black pepper.
3.    Pat the chicken pieces dry with a paper towel and add them, 3 pieces at a time, to the bag. Seal it and shake it well, thoroughly coating the chicken.
4.    After all the chicken pieces are floured, add the olive oil to the cleaned frying pan and heat it on medium high, add the garlic and saute until dark brown then remove the garlic.
5.    Add the floured chicken pieces without overcrowding them and brown on medium-high for 6 minutes, then turn them and brown for 6 minutes more. (Note, Depending on the size of your pan, you may have to do this in two batches, or use 2 pans for the chicken.)  When the chicken is cooked, remove it from the pan or pans and deglaze with the remaining wine.
6.    Return the chicken to the pan, bring the wine to a boil and cook for 3 minutes, then reduce the heat to medium, turn the chicken, add the sausage pieces and their reserved liquid and continue cooking for 3 minutes.
7.    Add the artichoke hearts and their liquid to the pan. Raise the heat to high and cook for 5 minutes turning the chicken once or twice.
8.    Add the oregano; let the flavors blend by cooking for another two minutes or so while turning the chicken and sausages several times.

Note: This recipe makes enough for about 6 people and can be prepared in advance and reheated.

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Steak au Poivre

In Beef, Meat, Recipes on May 23, 2011 at 7:26 AM

(Adapted from the New York Times Cookbook by Craig Claiborne)

This dish cooks very quickly, in less than 15 minutes and requires constant attention; therefore it makes sense to have all of the ingredients measured out and readily at hand before beginning to cook. DON’T FORGET THE MATCHES – PREFERABLY LONG FIREPLACE MATCHES.Use a heavy, cast iron frying pan for up to three steaks; cooking four will most likely require two pans, making it necessary to divide the other ingredients accordingly. This preparation also produces a lot of smoke so be forewarned.

Have Everything Ready

Ingredients:

•    1 boneless shell steak per person, each about 1¼ inch thick, excess fat trimmed
•    Freshly ground black pepper
•    Kosher salt
•    1 pat of unsalted butter per steak + 1 extra pat for the sauce
•    Tabasco Sauce
•    Worcestershire Sauce
•    2 Tablespoons of ReaLemon juice per steak
•    ¼ cup of cognac (for 1 to 3 shell steaks; increase to 1/3 cup if preparing 4 steaks)
•    1/3 cup of heavy cream (for 1 to 3 shell steaks; increase to 1/2 cup if preparing 4 steaks)

Steps:

The following instructions are for medium rare steaks. If the steaks are of a different thickness than 1¼ inches, or are to be served other than medium rare, cooking time should be adjusted accordingly.

1.    At least 30 minutes prior to cooking, remove the steaks from the refrigerator and pat them dry with paper towels to remove any moisture. Pepper them liberally with freshly ground black pepper.  Softly press the pepper into the steaks with a wooden mallet or spoon and let them sit at room temperature until ready to cook.
2.    Heat the cast iron frying pan on high for 2 minutes.
3.    Lightly cover the bottom of the pan with kosher salt and heat for another full minute.
4.    Add the steaks to the pan and sear for 2 minutes on each side.

Searing

Searing the Steaks

5.    Lower heat to medium, continue cooking the steaks for an additional 6 minutes for medium rare (4 minutes for rare), turning them in approximate one-minute intervals.
6.    After the 10 minutes, (or 8 minutes for rare) place one pat of butter on each steak, spread the butter around with a fork in order to melt it into the steaks. After 30 seconds, turn the steaks and cook for another 30 seconds. By this point the steaks will have cooked for about 11 minutes (9 minutes for rare).
7.    Sprinkle each steak with 4 shakes each of Tabasco Sauce and Worcestershire Sauce turn the Steaks and repeat the process. Add 2 tablespoons of the ReaLemon juice per steak and continue cooking and turning the steaks for no more than 1 minute.
8.    Shut the heat, add the cognac and let sit for about 5 seconds; stand back and ignite the cognac with the fireplace match. (Note: This will produce a high blast of flame, so be sure that no curtains, towels, rags or other combustibles are nearby and if you have the vent fan on, shut it first). When the flame subsides, turn the heat to high again and turn the steaks once or twice to coat them well with the sauce, transfer the steaks to warmed plates and shut the heat. By this point the steaks will have been cooked for 13 minutes (for rare steaks, about 11 minutes).

Flambe with Cognac

9.    Add the cream to the pan, turn the heat to medium and scrape the bottom of the pan with a wooden spatula. Add one pat of butter; continue stirring, scraping, and cooking the sauce until it bubbles and turns a medium to dark caramel color.

How the cream should look

10. When the sauce thickens to the point of coating the back of a spoon, remove it from the heat and pour equally over each steak.

The Finished Product

Serve at once. Great accompaniments include Broccoli Florets or Asparagus sautéed in garlic and oil, a loaf of crusty French bread to sop up the remaining sauce and a bottle of fine Bordeaux, such as a Saint-Emilion.

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Pork Chops with Hot and Sweet Peppers

In Meat, Pork, Recipes on May 13, 2011 at 9:35 AM

 

Quick, easy and delicious!

Quick, easy and delicious!

Ingredients:

•    6 boneless center cut pork chops, about ¾ inch thick, approximately  2.75 – 3 lbs total
•    Kosher Salt and freshly ground black pepper to taste
•    3 Tablespoons of Extra Virgin Olive Oil
•    7 cloves of garlic, sliced
•    2 cups of dry white wine
•    1/3 cup of sliced hot cherry peppers, stems removed
•    2 large (35 oz.) jars of fire-roasted sweet peppers, about 4 cups sliced
•    ¼ cup of balsamic vinegar

Steps:

1.    Sprinkle the pork chops with salt and freshly ground pepper on both sides.
2.    In a heavy stainless steel or cast iron skillet that has a cover, heat the olive oil on medium/high. (note 1)
3.    Add the garlic and stir for 2 -3 minutes, do not let it brown.
4.    Raise the heat to high and add the pork chops, brown for 5 minutes on each side.
5.    When pork chops are browned to your liking, remove them from pan and set aside.
6.    Remove the garlic and pour off all of the fat except for about 2 tablespoons.
7.    Turn the heat to high, add the wine deglazing the pan, and let it boil for about 3 minutes.
8.    Return the pork chops to the pan with any juice that has collected.
9.    Add the cherry and roasted peppers and mix them in.
10.    Cover the pan and continue to cook on high for 5 minutes, turning the chops once or twice. (note 2)
11.    Remove the cover, lower heat to medium and cook for 5 more minutes turning the chops once or twice.
12.    Stir in the balsamic vinegar and continue cooking for 3 minutes more.
13.    Remove the pork chops and peppers to a plate and cover with aluminum foil and reduce the gravy, or add a tbsp. or two of Wondra® to a thicken to your liking.

We usually serve this dish with sides of fresh broccoli rabe, sautéed in garlic and oil and Pearled Couscous, which soaks up the extra gravy very nicely.

Note 1: If you do not have a stainless steel or cast iron skillet, which gives the best browning, use a non-stick skillet, but halve the amount of olive oil.

Note: 2: At this point, you can transfer the pork and peppers to a pot or casserole, add the balsamic vinegar to the gravy and thicken to your liking, then add to the pot or casserole and cover for up to 2 or 3 hours. The chops will continue cooking from the residual heat. Ten minutes before serving re-heat the pot and serve as above. 

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