Sunday, October 21, 2012

Sauteed Chicken Breast, Rainbow Chard, Bacon Lardons

There is nothing complicated about making this healthy and tasty dish.  These feeds two, takes about 20 minutes and costs about $12.

Sauteed Chicken Breast
Start a large frying pan on medium high heat and add 2 tablespoons of vegetable oil.  Season breasts with salt and pepper then coat with flour.  Dust of the excess and place in the frying pan for about 5 minutes on each side.

Rainbow Chard with Bacon Lardons
1 piece extra thick cut bacon from the butcher
1 bunch rainbow swiss chard, chopped
1/4 white onion, chopped
2 cloves of garlic, chopped

Start a large frying pan on medium low heat.  Slice bacon into even chunks about the same width and length, these are called lardons. let cook about 3 minutes on each side or until the fat renders out and bacon is cooked through.  Add onions and garlic to the pan and let cook for 3-4 minutes.  Then add the chopped chard and let cook another 7-10 minutes.  Serve immediately.  Buon Apetito!!

Sunday, October 7, 2012

Mache' Salad with Bison Steak, Creamy Soy Ginger Dressing

This simple salad is turned up with a high protein, low fat bison steak.  Bison steaks are available in most grocery stores and are a great alternative to traditional beef steaks, just don't overcook them or they get tough.    This healthy dish takes about 20 minutes, feeds two and costs about $15

Creamy Soy Ginger Dressing
1 tablespoon fresh grated ginger
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
4 tablespoons mayonnaise
4 tablespoons heavy cream

Mache Salad
2 heads of Mache' lettuce
1/4 head of frizze
1/2 carton grape tomatoes
1/2 yellow bell pepper

Bison Steak
Season heavily with salt and pepper.  Preheat the oven to 375 degrees.  Start a medium pan on medium high heat and let it get very hot.  Add 1 teaspoon vegetable oil and then steak.  Let cook about 4 minutes on each side or until nicely browned.  Place the whole pan in the oven for about 10 minutes.  Let the steak rest for 10 minutes before slicing.

Buon Apetitto!!

Tuesday, October 2, 2012

Braised Turkey Thigh, Forbidden Rice, White Eggplant, Apple Gravy

I am constantly looking for new ways to add something different to the blog.  I try not using a specific vegetable or protein twice in the same way, and have been pretty successful so far.  But as we get past the 130 recipe mark the challenge increases.  Here are some turnkey thighs that my friend gave to me so that I could compose something new.  This recipe takes an hour, costs about $10 and feeds two.

Braised Turkey Thighs
2 large turkey thighs, skin on
1/2 onion, diced,
1 small tomato, diced
2 cloves of garlic, smashed
1/2 cup vegetable stock
1 cup apple cider

Start a large sautee pan over medium heat.  Once hot add season chicken thighs skin down and let cook about ten minutes or until very golden brown.  Turn thighs and add onions, tomato and garlic to the pan and let cook about five minutes. Add stock and cider and let cook five more minutes. Remove from the stove top and place in a 350 degree oven for twenty minutes. Remove thighs and then strain remaining sauce sauce.

Forbidden Rice
This is a special black rice from Indonesian that has a nutty flavor.  It takes about 35 minutes to cook and is delicious.

White Eggplant
This albino looking cousin to the standard eggplant has a slightly less bitter taste and a beautiful appearance   I sliced the eggplant and roasted it in the oven for about 25 minutes while the turkey thighs were braising. The white eggplant is a nice contrast to the black rice.

Buon Appetito!!

Monday, October 1, 2012

Tuna Tartar

Thanks to Harout for bringing me a 5 lb Grade A yellowfin tuna loin.  This great appetizer dish is the perfect way to start a tuna feast.  This recipe feeds 4 takes 15 minutes and costs about $10.

Tuna Tartar
10oz sushi grade tuna, diced
1/2 Haas Avocado, diced
1 tablespoon finely diced red bell pepper
1 scallion, thin sliced
1 tablespoon of finely diced white onion
1 tablespoon black sesame seeds
1 teaspoon vegetable oil
1/2 teaspoon siracha
1/2 teaspoon five spice powder

This recipe is great for the left over tuna belly pieces and cutoffs after portioning out your tuna steaks.  As soon as you dice up the tuna, coat it with the vegetable oil. This will keep it from oxidizing or turning grey.  Then just mix in together the other ingredients, avocado last and serve chilled.