Friday, May 20, 2011

Glazed Lamb Chops with Turnip Puree and Broccoli Rabe

Single cut lamb chops cook fast and tastes great. This dish takes 30 minutes to prepare, costs $20 and feeds 2 people.

Mint Peach Glaze
1 cup organic chicken stock
1/2 shallot diced
1 teaspoon peach preserves
1 tablespoon fresh mint, chopped

In a small sauce pan reduce the stock with the shallots. Once it is reduce to 4 tablespoons of liquid add the preserves and mint. Turn off the heat and let stand, season to taste.

Pan Seared Lamb Chops
6 single cut Australian lamb chops
1/2 teaspoon coriander
salt and pepper
2 tablespoons olive oil
1 tablespoon butter

Season chops with coriander, salt and pepper. Start a large frying pan on medium high. Once very hot add oil and butter and lamb chops. Let cook for 3 to 4 minutes on each side or until golden. Glaze with mint peach sauce. Set aside to rest for 5 minutes.

Turnip Puree
2 organic turnips, diced
1 shallot, diced
2 cloves garlic, chopped
1 tablespoon cream cheese
1 tablespoon butter
1 tablespoon heavy cream
salt and pepper

Put turnips, shallots and garlic in a medium pot with cold water. Bring it to a boil and then turn to medium and cook until turnips are fork tender. Strain and place the cooked veggies into a food processor with cream cheese, butter and cream plus salt and pepper. Puree until smooth.

Broccoli Rabe
1 bunch rapini (broccoli rabe)
1/2 shallot
2 cloves garlic
1 tablespoon butter
2 tablespoons olive oil

Start a medium saute pan on low and add oil, butter, shallots and garlic. Let cook for 15 minutes until it almost is melting. Blanch broccoli rabe in boiling water for 3 minutes and cool immediately in an ice and water bath. Drain and dry the broccoli rabe. Turn up the heat on the saute pan to medium high and toss in broccoli rabe and saute for 5 minutes, season and serve.

This is probably the best looking and tastiest dish anyone can make in a half hour. Buon Apetito!

Thursday, May 12, 2011

Pan Seared Grouper with Watercress, Sprouts and Jicama Salad

This is a great lunch or early dinner salad that packs protein and tons of flavor. This feeds 1, costs $10 and takes 30 minutes.

Pan Seared Grouper
6 oz piece of grouper
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Preheat the oven to 350. Heat a medium sautee pan to medium high heat. Season grouper with salt and pepper and sear about 4 minutes on each side. Place the pan in the oven and let cook another 7 minutes. remove and let rest 3 minutes and serve.

Watercress, Sprouts, Jicama and Pear Salad
1 bunch babay organic watercress
1 bag organic sunflower sprouts
1 jicama root, julienned
1 red bartlet pear, sliced
2 tablespoons of shelled hemp seeds
1/4 white onion, thin sliced

Tangerine Vinaigrette
2 tablespoon tangerine-clementine juice (oj is an ok substitute)
1 tablespoon white balsamic vinegar
salt and pepper
1 pinch fresh thyme
2 tablespoon extra virgin olive oil

Mix all greens with jicama and pear. Toss with dressing and then toss in hemp seeds and mix once more. Top with grouper and enjoy.

Buon Apetito!

Friday, May 6, 2011

Breaded Turkey Breast Filet with Creamed Mushrooms and Onions

This turkey breast is a quick and tasty alternative to chicken. This recipe feeds 2 costs $10 and takes less then 30 minutes.

Breaded Turkey Breast
1 Trimmed turkey breast sliced into 3 cutlets
1/8 cup olive oil
1 cup panko bread crumbs
1/4 cup flour
1 egg, scrambled
salt and pepper

Start a large saute pan on medium heat and add olive oil. Season turkey breasts with salt and pepper, dip in the flour, then the egg, then the breadcrumbs. It is important the that you push down hard on both sides to get a good coating of breadcrumbs. Once the oil is hot add the cutlets in making sure not to overcrowd the pan. Cook about 5 to 7 minutes on each side or until golden brown. Set a side on paper towel to rest for 5 minutes.

Creamed Mushrooms and Onions
1 package organic white button mushrooms, sliced
1/2 organic white onion, chopped
1/2 cup dry white wine (sauvignon blanc)
10 leaves fresh basil
1 teaspoon crushed red pepper
1/2 cup heavy cream
3 tablespoon butter

Start a medium saute pan on medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Add mushrooms and onions and let cook till caramelized, about 10 minutes. Add white wine and let it cook off. Then add the salt and pepper and crushed red pepper. Now add the cream and 1 tablespoon of butter. Let it cook down to the desired consistency. I like it a little thicker, more of a topping then a sauce.

Buon Apetito!

Thursday, May 5, 2011

Guava Glazed Duck Breast with Celery Root Puree, Asparagus and Leeks

Here is an amazing slow roasted duck dish. This dish is fairly easy to make and takes less then an hour. It costs $30 and feeds 2.

Guava Glazed Duck Breast
2 Breasts of duck, scored
1 cup fresh guava juice, reduced to half
2 teaspoon peach preserves

Preheat the oven at 350. Start a medium frying pan on medium high heat. Heavily season the skin side with salt and pepper. Once very hot add the duck breast skin side down. Turn down the heat to medium low and let the fat render off of duck, cook for 15 minutes and spoon out excess fat as necessary. Reserve this fat for use later in the cooking. Mix the reduced guava and peach preserves. Turn the duck over and glaze with the guava peach mixture. Place the pan in the oven and let cook for 10 minutes. Remove glaze again and let stand for 5 minutes. Slice and serve.

Celery Root Puree
1 celery root, about 1/2 lb, diced
1/4 organic white onion, diced
2 tablespoon butter
2 tablespoon cream cheese
salt and pepper

Fill a medium pot with cool water and add onion and celery root. Turn to high and bring to a boil, turn to medium and let cook for 15 minutes or until celery root is tender. Strain out the water and then add butter, cream cheese, salt and pepper to the celery root and onion and puree in a food processor.

Duck Fat Asparagus
1 bunch of asparagus, trimmed and washed
2 teaspoons duck fat

Blanch asparagus by placing in boiling water for 3 minutes and then plunging them into an ice bath. Start a medium saute pan on medium and add duck fat. Once hot add asparagus and cook for 5 minutes, season with salt and pepper.

Butter Poached Guava Leeks
1 large leek, sliced
1/4 white onion, sliced
2 tablespoons of butter
1 teaspoon duck fat
1/4 cut of guava juice
1 tablespoon of peach preserves

Start a medium saute pan on medium and add butter and duck fat. Add leeks and onions and let slow cook for 15 minutes, stirring often. Turn up heat and add guava juice and peach. Let cook 10 more minutes. Season with salt and pepper.

Buon Apetito!