Recipes

Shrunken Heads

Wednesday, November 18, 2015

  Read More...


Rustic Bread Stuffing With Mustard Greens, Currants and Pine Nuts

Wednesday, November 18, 2015

  Read More...


Potato-Cheese Latkes

Thursday, October 29, 2015

  Read More...


Kale and Bean Soup

Thursday, October 29, 2015

  Read More...


Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015

  Read More...


Potato Kale Cakes with Rouille

Thursday, October 29, 2015

  Read More...


Chipotle Meatballs

Thursday, October 29, 2015

 

Source:  Chef Rick Bayless / Mexican Everyday


This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth


Directions
Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

 Read More...


Baby Bok Choy with Sherry and Prosciutto

Thursday, October 29, 2015

  Read More...


Open-Faced Butter and Radish Sandwiches

Thursday, October 29, 2015


 Read More...


Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015


Adapted from:  Bon Appetit


Ingredients
1 large bunch fresh parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce
1 1/2 pounds flank steak
8 ounces salad greens
10 ounces chevre
Salt and pepper to taste


Directions
Prepare barbecue (medium-high heat).  Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds.  Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth.  Season dressing to taste with salt and pepper.

Brush grill rack with oil.  Sprinkle both sides of steak with salt and pepper.  Grill steak to desired doneness, about 5 minutes per side for medium-rare.  Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing.  Transfer to large platter.  Dot chevre over greens.

Thinly slice steak across grain on slight diagonal.  Arrange steak atop greens.  Drizzle with remaining dressing.

Yields 6 servings. Read More...



Go Back


Tags

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