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Monday, August 31, 2015

Grilled Cilantro Salmon

Ingredients

  • Servings: 6
  • 1 bunch cilantro leaves, chopped
  • 2 cloves garlic, chopped
  • 2 cups honey
  • juice from one lime
  • 4 salmon steaks
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins

  • in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
  • place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
  • preheat an outdoor grill for high heat.
  • lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

grilled swordfish with rosemary

Ingredients

  • Servings: 4
  • 1/2 cup
  • 5 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 4 (4 ounce) swordfish steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 4 slices lemon, for garnish

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins

  • stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. sprinkle fish with salt and pepper. place in the baking dish, turning to coat. cover, and refrigerate for at least 1 hour.
  • in a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. set aside.
  • preheat grill for medium heat.
  • transfer fish to a paper towel-lined dish, and discard marinade. lightly oil grill grate to prevent sticking. grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. remove fish to a serving plate. spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

Bbq Steak

Ingredients

  • Servings: 6
  • 1 small onion, chopped
  • 7 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons dijon-style prepared mustard
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 (2 pound) tri-tip steak

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 3 hrs 30 mins

  • place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. process until smooth. place steak in a large resealable plastic bag. pour marinade over steaks, seal, and refrigerate for about 3 hours.
  • preheat the grill for high heat.
  • brush grill grate with oil. discard marinade, and place steak on the prepared grill. cook for 7 minutes per side, or to desired doneness.

lover's beef burgundy filet

Ingredients

  • Servings: 8
  • 4 cups burgundy
  • 1 1/2 cups canola oil
  • 1 1/2 cups soy sauce
  • 2 cups oyster sauce
  • 1 tablespoon garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 8 (6 ounce) fillets filet mignon
  • 1/2 cup butter, softened
  • 1 teaspoon burgundy
  • 1 tablespoon minced shallots
  • 1 tablespoon minced green onions
  • 1 teaspoon ground pepper

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 6 hrs 40 mins

  • in a medium saucepan, mix together burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. bring to a boil, and then remove from heat. place in the refrigerator 1 hour, or until chilled.
  • place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. cover tightly with foil, and refrigerate for a minimum of 5 hours.
  • in a medium bowl, cream butter and 1 teaspoon of burgundy with a hand mixer. mix in shallots, green onions and pepper by hand; cover tightly, and refrigerate.
  • preheat an outdoor grill for high heat, and lightly oil grate. preheat oven to 200 degrees f (95 degrees c).
  • grill marinated filets to desired doneness, turning once. place filets in a clean 9x13 inch baking dish. dollop with the burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

Thai Beef

Ingredients

  • Servings: 6
  • 2 tablespoons coriander seeds, coarsely cracked
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 pinch ground ginger
  • 1 1/2 pounds flank steak

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 40 mins

  • place flank steak in the freezer for 20 minutes.
  • whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
  • remove steak from freezer and slice thinly across the grain. place steak in a large bowl, pour marinade over steak, and toss to coat. cover bowl and marinate at room temperature for 1 hour.
  • set oven rack about 6 inches from the heat source and preheat the oven's broiler. line bottom of a broiler pan with foil.
  • lay steak slices in a single layer on the rack of the prepared broiler pan.
  • cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Sunday, August 30, 2015

Wiener Schnitzel

Ingredients

  • Servings: 8
  • 2 pounds veal
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 4 cups bread crumbs
  • 1/8 cup oil for frying

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • cut the veal into steaks, about as thick as your finger. dredge in flour. in a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. coat the veal with egg mixture, then with bread crumbs.
  • heat 1/4 cup oil in a heavy skillet over medium heat. fry veal until golden brown, about 5 minutes on each side.

Lamb Chops With Balsamic Reduction

Ingredients

  • Servings: 4
  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture onto the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
  • add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

Lamb Chops With Raspberry Sauce

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless lamb loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar
  • 4 sprigs fresh thyme (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
  • melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
  • in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool onto a serving plate, and top with lamb chops. garnish with sprigs of thyme.

Filet Mignon With Rich Balsamic Glaze

Ingredients

  • Servings: 2
  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red wine. cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Grilled Portobellos Sauteed In Wine

Ingredients

  • Servings: 4
  • 4 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 cup wine

Recipe

  • preheat grill for high heat.
  • place mushrooms onto the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
  • meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
  • remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the wine. continue to cook and stir until the wine is nearly evaporated. remove from heat, and serve.

German Rouladen

Ingredients

  • Servings: 6
  • 1 1/2 pounds flank steak
  • german stone ground mustard, to taste
  • 1/2 pound thick sliced bacon
  • 2 large onions, sliced
  • 1 (16 ounce) jar dill pickle slices
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • generously spread one side of each filet with mustard to taste. place bacon, onions and pickle slices on each filet and form into a roll. use string or toothpicks to hold the roll together.
  • heat a skillet over medium heat and melt butter. place the rolls in the butter and saute until browned.
  • pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. simmer the rolls for about an hour.

Filet Mignon With Rich Balsamic Glaze

Ingredients

  • Servings: 2
  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red wine. cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Argentinean Skirt Steaks

Ingredients

  • Servings: 4
  • 1 1/2 pounds skirt steak, trimmed and cut into 2 1/2-inch wide pieces
  • 1 teaspoon adobo seasoning, or to taste
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • season skirt steak pieces all over with adobo seasoning.
  • heat olive oil and butter in a large skillet over medium-high heat. cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes.

Saturday, August 29, 2015

Flat Iron Steak Grilled To A 'tea'

Ingredients

  • Servings: 4
  • salt to taste
  • 4 (6 ounce) flat iron steaks
  • 1/4 cup spicy brown mustard (such as gulden's®), or as needed
  • 8 black tea bags, cut open, or as needed

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • rub a generous amount of salt over each steak. spread a thick layer of mustard on each side of each steak. sprinkle tea leaves over each steak until mustard is completely covered.
  • cook the steaks on the preheated grill until desired degree of doneness is reached, 5 to 10 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c).

Lamb Chops With Sweet Mustard Sauce

Ingredients

  • Servings: 4
  • 1 red onion, sliced into rings
  • 1/4 cup cider vinegar
  • 1 tablespoon olive oil
  • 4 (5 ounce) boneless lamb chops
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup sour cream
  • 1/4 cup dijon mustard
  • 2 1/2 tablespoons apricot preserves

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins

  • mince enough of the red onion slices to have 1/3 cup minced onion.
  • put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. drain and discard the vinegar.
  • heat olive oil in a skillet over medium-high heat. season lamb chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
  • arrange lamb chops onto serving plates; top each with a portion of the red onion slices.
  • whisk minced onion, sour cream, dijon mustard, and apricot preserves together in a bowl; serve with the lamb chops.

Lamb Chops With Balsamic Reduction

Ingredients

  • Servings: 4
  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture onto the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
  • add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

Grilled Portobellos Sauteed In Wine

Ingredients

  • Servings: 4
  • 4 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 cup wine

Recipe

  • preheat grill for high heat.
  • place mushrooms onto the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
  • meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
  • remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the wine. continue to cook and stir until the wine is nearly evaporated. remove from heat, and serve.

Lamb Chops With Balsamic Reduction

Ingredients

  • Servings: 4
  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture onto the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
  • add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

Lamb Chops With Raspberry Sauce

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless lamb loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar
  • 4 sprigs fresh thyme (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
  • melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
  • in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool onto a serving plate, and top with lamb chops. garnish with sprigs of thyme.

Jamaican Jerk Dry Rub

Ingredients

  • Servings: 26
  • 1 1/2 cups allspice
  • 8 cups salt
  • 5 1/2 cups garlic powder
  • 4 cups sugar
  • 1 cup chipotle chile powder
  • 1/2 cup ground cloves
  • 2 cups dried thyme leaves
  • 2 cups ground black pepper
  • 4 cups cayenne pepper
  • 1 cup ground cinnamon

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. mix together until well blended. store in airtight containers.
  • to use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. for best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Lamb Chops With Raspberry Sauce

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless lamb loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar
  • 4 sprigs fresh thyme (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
  • melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
  • in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool onto a serving plate, and top with lamb chops. garnish with sprigs of thyme.

Grilled Portobellos Sauteed In Wine

Ingredients

  • Servings: 4
  • 4 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 cup wine

Recipe

  • preheat grill for high heat.
  • place mushrooms onto the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
  • meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
  • remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the wine. continue to cook and stir until the wine is nearly evaporated. remove from heat, and serve.

Lamb Chops With Balsamic Reduction

Ingredients

  • Servings: 4
  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture onto the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
  • add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

Grilled Portobellos Sauteed In Wine

Ingredients

  • Servings: 4
  • 4 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 cup wine

Recipe

  • preheat grill for high heat.
  • place mushrooms onto the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
  • meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
  • remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the wine. continue to cook and stir until the wine is nearly evaporated. remove from heat, and serve.

Friday, August 28, 2015

Filet Mignon With Rich Balsamic Glaze

Ingredients

  • Servings: 2
  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red wine. cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Lamb Chops With Balsamic Reduction

Ingredients

  • Servings: 4
  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture onto the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
  • add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

Grilled Portobellos Sauteed In Wine

Ingredients

  • Servings: 4
  • 4 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 cup wine

Recipe

  • preheat grill for high heat.
  • place mushrooms onto the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
  • meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
  • remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the wine. continue to cook and stir until the wine is nearly evaporated. remove from heat, and serve.

Lamb Chops With Balsamic Reduction

Ingredients

  • Servings: 4
  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture onto the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
  • add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

Filet Mignon With Rich Balsamic Glaze

Ingredients

  • Servings: 2
  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red wine. cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Spicy Sweet Steak Stir Fry

Ingredients

  • Servings: 4
  • 2 tablespoons dark sesame oil
  • 1/2 pound new york steak, cut into 1/4-inch strips
  • 1 cup frozen broccoli florets
  • 1 cup frozen sugar snap peas
  • 1 cup baby carrots, cut into 1/4-inch pieces
  • 1 green bell pepper, cut into chunks
  • 1 cup chardonnay wine
  • 2 tablespoons honey
  • 2 tablespoons dark soy sauce
  • 1 teaspoon red pepper flakes

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. transfer meat to a plate and return skillet to stovetop. cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. transfer vegetables to the plate with the meat; return skillet to stovetop.
  • stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

German Rouladen

Ingredients

  • Servings: 6
  • 1 1/2 pounds flank steak
  • german stone ground mustard, to taste
  • 1/2 pound thick sliced bacon
  • 2 large onions, sliced
  • 1 (16 ounce) jar dill pickle slices
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • generously spread one side of each filet with mustard to taste. place bacon, onions and pickle slices on each filet and form into a roll. use string or toothpicks to hold the roll together.
  • heat a skillet over medium heat and melt butter. place the rolls in the butter and saute until browned.
  • pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. simmer the rolls for about an hour.

Filet Mignon With Rich Balsamic Glaze

Ingredients

  • Servings: 2
  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red wine. cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Grilled Portobellos Sauteed In Wine

Ingredients

  • Servings: 4
  • 4 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 cup wine

Recipe

  • preheat grill for high heat.
  • place mushrooms onto the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
  • meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
  • remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the wine. continue to cook and stir until the wine is nearly evaporated. remove from heat, and serve.

German Rouladen

Ingredients

  • Servings: 6
  • 1 1/2 pounds flank steak
  • german stone ground mustard, to taste
  • 1/2 pound thick sliced bacon
  • 2 large onions, sliced
  • 1 (16 ounce) jar dill pickle slices
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • generously spread one side of each filet with mustard to taste. place bacon, onions and pickle slices on each filet and form into a roll. use string or toothpicks to hold the roll together.
  • heat a skillet over medium heat and melt butter. place the rolls in the butter and saute until browned.
  • pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. simmer the rolls for about an hour.

Spicy Sweet Steak Stir Fry

Ingredients

  • Servings: 4
  • 2 tablespoons dark sesame oil
  • 1/2 pound new york steak, cut into 1/4-inch strips
  • 1 cup frozen broccoli florets
  • 1 cup frozen sugar snap peas
  • 1 cup baby carrots, cut into 1/4-inch pieces
  • 1 green bell pepper, cut into chunks
  • 1 cup chardonnay wine
  • 2 tablespoons honey
  • 2 tablespoons dark soy sauce
  • 1 teaspoon red pepper flakes

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. transfer meat to a plate and return skillet to stovetop. cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. transfer vegetables to the plate with the meat; return skillet to stovetop.
  • stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

Filet Mignon With Rich Balsamic Glaze

Ingredients

  • Servings: 2
  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red wine. cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Filet Mignon With Rich Balsamic Glaze

Ingredients

  • Servings: 2
  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red wine. cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Balsamic Skirt Steak

Ingredients

  • Servings: 3
  • 1 cup soy sauce
  • 3/4 cup balsamic vinegar
  • 1 (1 1/2-pound) skirt steak
  • salt to taste

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins

  • preheat an outdoor grill for high heat, and lightly oil the grate.
  • whisk soy sauce and balsamic vinegar together in a large glass or ceramic bowl. add skirt steak and turn to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator, 30 to 45 minutes.
  • remove skirt from the marinade, and shake off excess. discard remaining marinade. season steak with salt.
  • cook steak until it begins to firm and is reddish-pink and juicy in the center, 3 to 6 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c).

Lamb Chops With Raspberry Sauce

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless lamb loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar
  • 4 sprigs fresh thyme (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
  • melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
  • in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool onto a serving plate, and top with lamb chops. garnish with sprigs of thyme.

Thursday, August 27, 2015

Filet Mignon With Rich Balsamic Glaze

Ingredients

  • Servings: 2
  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • heat a nonstick skillet over medium-high heat. place steaks in hot pan, and cook for 1 minute on each side, or until browned. reduce heat to medium-low, and add balsamic vinegar and red wine. cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Thai Beef

Ingredients

  • Servings: 6
  • 2 tablespoons coriander seeds, coarsely cracked
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 pinch ground ginger
  • 1 1/2 pounds flank steak

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 40 mins

  • place flank steak in the freezer for 20 minutes.
  • whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
  • remove steak from freezer and slice thinly across the grain. place steak in a large bowl, pour marinade over steak, and toss to coat. cover bowl and marinate at room temperature for 1 hour.
  • set oven rack about 6 inches from the heat source and preheat the oven's broiler. line bottom of a broiler pan with foil.
  • lay steak slices in a single layer on the rack of the prepared broiler pan.
  • cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Wiener Schnitzel

Ingredients

  • Servings: 8
  • 2 pounds veal
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 4 cups bread crumbs
  • 1/8 cup oil for frying

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • cut the veal into steaks, about as thick as your finger. dredge in flour. in a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. coat the veal with egg mixture, then with bread crumbs.
  • heat 1/4 cup oil in a heavy skillet over medium heat. fry veal until golden brown, about 5 minutes on each side.

Salmon Florentine

Ingredients

  • Servings: 2
  • 1/2 cup butter
  • 1/2 onion, sliced
  • 2 cloves garlic, minced, divided
  • 2 (4 ounce) salmon steaks
  • 1 cup semi-dry wine (such as chablis)
  • 1 cup heavy whipping cream
  • 1 tablespoon butter
  • 2 cups chopped spinach

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • melt 1/2 cup butter in a large skillet over medium-high heat; cook and stir onion and 1/2 of the garlic, breaking onion into rings, until softened, 5 to 10 minutes. add salmon to onion mixture and cook until salmon is about 1/4-cooked, about 2 minutes.
  • pour wine and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by 1/2 and salmon flakes easily with a fork, 5 to 10 minutes.
  • melt 1 tablespoon butter in a skillet over medium heat; cook and stir remaining garlic until fragrant and golden, 1 to 3 minutes. add spinach and cook until spinach is wilted, 3 to 4 minutes.
  • place spinach on 2 serving plates, making a well in the center of each. arrange each salmon steak in the center of the well and pour sauce over each. garnish salmon with onion.

Lamb Chops With Raspberry Sauce

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless lamb loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar
  • 4 sprigs fresh thyme (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
  • melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
  • in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool onto a serving plate, and top with lamb chops. garnish with sprigs of thyme.

Easy Baked Bbq Lamb Chops

Ingredients

  • Servings: 6
  • 1 onion, finely chopped
  • 1 cup ketchup
  • 2 tablespoons wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon cayenne pepper
  • 6 thin lamb chops
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 440 degrees f (227 degrees c).
  • whisk onion, ketchup, vinegar, honey, brown sugar, worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
  • place lamb chops on a baking sheet and season with salt and pepper. top each lamb chop with 2 tablespoons barbeque sauce.
  • bake in the preheated oven until lamb chops are cooked through, about 30 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Wiener Schnitzel

Ingredients

  • Servings: 8
  • 2 pounds veal
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 4 cups bread crumbs
  • 1/8 cup oil for frying

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • cut the veal into steaks, about as thick as your finger. dredge in flour. in a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. coat the veal with egg mixture, then with bread crumbs.
  • heat 1/4 cup oil in a heavy skillet over medium heat. fry veal until golden brown, about 5 minutes on each side.

Lamb Chops With Raspberry Sauce

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless lamb loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar
  • 4 sprigs fresh thyme (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
  • melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
  • in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool onto a serving plate, and top with lamb chops. garnish with sprigs of thyme.

Balsamic Skirt Steak

Ingredients

  • Servings: 3
  • 1 cup soy sauce
  • 3/4 cup balsamic vinegar
  • 1 (1 1/2-pound) skirt steak
  • salt to taste

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins

  • preheat an outdoor grill for high heat, and lightly oil the grate.
  • whisk soy sauce and balsamic vinegar together in a large glass or ceramic bowl. add skirt steak and turn to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator, 30 to 45 minutes.
  • remove skirt from the marinade, and shake off excess. discard remaining marinade. season steak with salt.
  • cook steak until it begins to firm and is reddish-pink and juicy in the center, 3 to 6 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c).

Lamb Loin Chops With Cherry-apple Stuffing

Ingredients

  • Servings: 6
  • 1 pink lady apple, cored and finely chopped
  • 1 cup low-sodium chicken broth
  • 1 cup dried tart cherries
  • 2/3 cup chopped english walnuts
  • 1 (6 ounce) package herb-seasoned dry bread stuffing mix
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced onion
  • 3 tablespoons melted butter
  • 6 3/4-inch thick boneless lamb loin chops
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). butter a 2 1/2-quart casserole dish.
  • mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
  • season lamb chops with salt and black pepper.
  • heat olive oil in a large, non-stick skillet over medium-high heat. cook lamb chops in hot oil until browned on one side, 2 to 3 minutes. arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. cover dish with aluminum foil.
  • bake in preheated oven for 25 minutes. remove aluminum foil and continue baking until lamb chops are cooked through, about 10 to 15 minutes more. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Lamb Chops With Raspberry Sauce

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless lamb loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar
  • 4 sprigs fresh thyme (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
  • melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
  • in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool onto a serving plate, and top with lamb chops. garnish with sprigs of thyme.

Easy Baked Bbq Lamb Chops

Ingredients

  • Servings: 6
  • 1 onion, finely chopped
  • 1 cup ketchup
  • 2 tablespoons wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon cayenne pepper
  • 6 thin lamb chops
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 440 degrees f (227 degrees c).
  • whisk onion, ketchup, vinegar, honey, brown sugar, worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
  • place lamb chops on a baking sheet and season with salt and pepper. top each lamb chop with 2 tablespoons barbeque sauce.
  • bake in the preheated oven until lamb chops are cooked through, about 30 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Salmon Florentine

Ingredients

  • Servings: 2
  • 1/2 cup butter
  • 1/2 onion, sliced
  • 2 cloves garlic, minced, divided
  • 2 (4 ounce) salmon steaks
  • 1 cup semi-dry wine (such as chablis)
  • 1 cup heavy whipping cream
  • 1 tablespoon butter
  • 2 cups chopped spinach

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • melt 1/2 cup butter in a large skillet over medium-high heat; cook and stir onion and 1/2 of the garlic, breaking onion into rings, until softened, 5 to 10 minutes. add salmon to onion mixture and cook until salmon is about 1/4-cooked, about 2 minutes.
  • pour wine and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by 1/2 and salmon flakes easily with a fork, 5 to 10 minutes.
  • melt 1 tablespoon butter in a skillet over medium heat; cook and stir remaining garlic until fragrant and golden, 1 to 3 minutes. add spinach and cook until spinach is wilted, 3 to 4 minutes.
  • place spinach on 2 serving plates, making a well in the center of each. arrange each salmon steak in the center of the well and pour sauce over each. garnish salmon with onion.

Lamb Loin Chops With Cherry-apple Stuffing

Ingredients

  • Servings: 6
  • 1 pink lady apple, cored and finely chopped
  • 1 cup low-sodium chicken broth
  • 1 cup dried tart cherries
  • 2/3 cup chopped english walnuts
  • 1 (6 ounce) package herb-seasoned dry bread stuffing mix
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced onion
  • 3 tablespoons melted butter
  • 6 3/4-inch thick boneless lamb loin chops
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). butter a 2 1/2-quart casserole dish.
  • mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
  • season lamb chops with salt and black pepper.
  • heat olive oil in a large, non-stick skillet over medium-high heat. cook lamb chops in hot oil until browned on one side, 2 to 3 minutes. arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. cover dish with aluminum foil.
  • bake in preheated oven for 25 minutes. remove aluminum foil and continue baking until lamb chops are cooked through, about 10 to 15 minutes more. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Thai Beef

Ingredients

  • Servings: 6
  • 2 tablespoons coriander seeds, coarsely cracked
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 pinch ground ginger
  • 1 1/2 pounds flank steak

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 40 mins

  • place flank steak in the freezer for 20 minutes.
  • whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
  • remove steak from freezer and slice thinly across the grain. place steak in a large bowl, pour marinade over steak, and toss to coat. cover bowl and marinate at room temperature for 1 hour.
  • set oven rack about 6 inches from the heat source and preheat the oven's broiler. line bottom of a broiler pan with foil.
  • lay steak slices in a single layer on the rack of the prepared broiler pan.
  • cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Ham And Pierogies

Ingredients

  • Servings: 6
  • cooking spray
  • 2 (12.8 ounce) boxes frozen potato pierogies
  • 3 tablespoons butter
  • 2 (8 ounce) ham steaks, diced
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 2 green onions, diced, or to taste
  • 1 clove garlic, crushed
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk
  • salt and ground black pepper to taste
  • 1 pinch garlic powder, or to taste

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). line a jelly roll pan with aluminum foil; spray with cooking spray.
  • arrange pierogies on the prepared pan; spray pierogies with cooking spray.
  • bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
  • melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
  • mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. pour soup mixture over ham-pierogie mixture. cook and stir until heated through, 5 to 10 minutes.

German Rouladen

Ingredients

  • Servings: 6
  • 1 1/2 pounds flank steak
  • german stone ground mustard, to taste
  • 1/2 pound thick sliced bacon
  • 2 large onions, sliced
  • 1 (16 ounce) jar dill pickle slices
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • generously spread one side of each filet with mustard to taste. place bacon, onions and pickle slices on each filet and form into a roll. use string or toothpicks to hold the roll together.
  • heat a skillet over medium heat and melt butter. place the rolls in the butter and saute until browned.
  • pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. simmer the rolls for about an hour.

Wiener Schnitzel

Ingredients

  • Servings: 8
  • 2 pounds veal
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 4 cups bread crumbs
  • 1/8 cup oil for frying

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • cut the veal into steaks, about as thick as your finger. dredge in flour. in a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. coat the veal with egg mixture, then with bread crumbs.
  • heat 1/4 cup oil in a heavy skillet over medium heat. fry veal until golden brown, about 5 minutes on each side.

Wiener Schnitzel

Ingredients

  • Servings: 8
  • 2 pounds veal
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 4 cups bread crumbs
  • 1/8 cup oil for frying

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • cut the veal into steaks, about as thick as your finger. dredge in flour. in a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. coat the veal with egg mixture, then with bread crumbs.
  • heat 1/4 cup oil in a heavy skillet over medium heat. fry veal until golden brown, about 5 minutes on each side.

Grilled Portobellos Sauteed In Wine

Ingredients

  • Servings: 4
  • 4 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 cup wine

Recipe

  • preheat grill for high heat.
  • place mushrooms onto the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
  • meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
  • remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the wine. continue to cook and stir until the wine is nearly evaporated. remove from heat, and serve.

German Rouladen

Ingredients

  • Servings: 6
  • 1 1/2 pounds flank steak
  • german stone ground mustard, to taste
  • 1/2 pound thick sliced bacon
  • 2 large onions, sliced
  • 1 (16 ounce) jar dill pickle slices
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • generously spread one side of each filet with mustard to taste. place bacon, onions and pickle slices on each filet and form into a roll. use string or toothpicks to hold the roll together.
  • heat a skillet over medium heat and melt butter. place the rolls in the butter and saute until browned.
  • pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. simmer the rolls for about an hour.

Ham And Pierogies

Ingredients

  • Servings: 6
  • cooking spray
  • 2 (12.8 ounce) boxes frozen potato pierogies
  • 3 tablespoons butter
  • 2 (8 ounce) ham steaks, diced
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 2 green onions, diced, or to taste
  • 1 clove garlic, crushed
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk
  • salt and ground black pepper to taste
  • 1 pinch garlic powder, or to taste

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). line a jelly roll pan with aluminum foil; spray with cooking spray.
  • arrange pierogies on the prepared pan; spray pierogies with cooking spray.
  • bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
  • melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
  • mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. pour soup mixture over ham-pierogie mixture. cook and stir until heated through, 5 to 10 minutes.

Easy Grilled Tuna

Ingredients

  • Servings: 2
  • 2 (6 ounce) tuna steaks, about 1 inch thick
  • 1 cup italian-style salad dressing

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 30 mins

  • place tuna steaks with italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes.
  • preheat outdoor grill for medium-high heat, and lightly oil the grate.
  • grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.

Wednesday, August 26, 2015

Lamb Chops With Balsamic Reduction

Ingredients

  • Servings: 4
  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture onto the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
  • add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

German Rouladen

Ingredients

  • Servings: 6
  • 1 1/2 pounds flank steak
  • german stone ground mustard, to taste
  • 1/2 pound thick sliced bacon
  • 2 large onions, sliced
  • 1 (16 ounce) jar dill pickle slices
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • generously spread one side of each filet with mustard to taste. place bacon, onions and pickle slices on each filet and form into a roll. use string or toothpicks to hold the roll together.
  • heat a skillet over medium heat and melt butter. place the rolls in the butter and saute until browned.
  • pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. simmer the rolls for about an hour.

Grilled Portobellos Sauteed In Wine

Ingredients

  • Servings: 4
  • 4 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 cup wine

Recipe

  • preheat grill for high heat.
  • place mushrooms onto the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
  • meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
  • remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the wine. continue to cook and stir until the wine is nearly evaporated. remove from heat, and serve.

Easy Grilled Tuna

Ingredients

  • Servings: 2
  • 2 (6 ounce) tuna steaks, about 1 inch thick
  • 1 cup italian-style salad dressing

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 30 mins

  • place tuna steaks with italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes.
  • preheat outdoor grill for medium-high heat, and lightly oil the grate.
  • grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.

Ham And Pierogies

Ingredients

  • Servings: 6
  • cooking spray
  • 2 (12.8 ounce) boxes frozen potato pierogies
  • 3 tablespoons butter
  • 2 (8 ounce) ham steaks, diced
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 2 green onions, diced, or to taste
  • 1 clove garlic, crushed
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk
  • salt and ground black pepper to taste
  • 1 pinch garlic powder, or to taste

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). line a jelly roll pan with aluminum foil; spray with cooking spray.
  • arrange pierogies on the prepared pan; spray pierogies with cooking spray.
  • bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
  • melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
  • mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. pour soup mixture over ham-pierogie mixture. cook and stir until heated through, 5 to 10 minutes.

German Rouladen

Ingredients

  • Servings: 6
  • 1 1/2 pounds flank steak
  • german stone ground mustard, to taste
  • 1/2 pound thick sliced bacon
  • 2 large onions, sliced
  • 1 (16 ounce) jar dill pickle slices
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • generously spread one side of each filet with mustard to taste. place bacon, onions and pickle slices on each filet and form into a roll. use string or toothpicks to hold the roll together.
  • heat a skillet over medium heat and melt butter. place the rolls in the butter and saute until browned.
  • pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. simmer the rolls for about an hour.