New Years Eve Dinner

Nothing kicks off a night of partying like a great meal with the friends.  This New Years Eve dinner was prepared at our ski house up in Hunter Mountain, NY so I didn't have all of my fancy cooking gear, but that never stopped me before.  Here goes Herb Crusted Pork Loin, Cod in a Shrimp Cream Sauce, TriColor Salad with Pears and Hazelnuts, Sweet Potato Roasted Pear Mash, Lemon Broccoli, Tomatoes and Mozzarella, Roasted Beets and an Apple Cider Gravy to bring it all together.  Thanks to Patti, Harout, Padraic, Julia, Jamie, Jackie, Bentley and Amanda for sharing this great night.  And this was only the beginning of an amazing evening!

Mustard and Herb Crusted Pork Loin with Roasted Winter Veggies
4 lbs Pork Loin
1/2 Jar Horesradish Mustard
3 oz Maple Syrup
1 bunch Fresh Marjoram
1 bunch fresh Rosemary
1 Bunch Fresh Thyme
2 red onions, rough chopped
1 white onion, rough chopped
1 head of garlic, peeled
1 bag of mixed mini sweet peppers

Preheat oven to 450.  Mix maple syrup and mustard in a bowl.  Coat the loin with the mixture and sprinkle with the fresh chopped herbs, salt and pepper.  Place veggies and more herbs in the bottom of a large roasting pan.  Place pork on roasting rack and insert into the roasting pan.  Place the whole thing in the oven and turn the heat down to 375.  Let roast for about 50 minutes or until it has an internal temperature of 140 degrees.  Let rest at least 15 minutes before slicing.

Apple Cider Gravy
4 cups apple cider
1/4 cup apple cider vinegar
4 cups vegetable broth
1 cup white wine
2 clove garlic
1/2 teaspoon fresh nutmeg
1/2 cup clarified pan dripppings from the pork roast

Put all ingredients except pan drippings into a medium sauce pan and let cook for about 30 minutes on medium low.  Once about 2 cups of liquid is remaining, add pork drippings.  Finish with a tablespoon of butter and serve over the pork loin.

Baked Cod with Shrimp Cream Sauce
5 filet of black cod, about 2.5 lbs
2 shallots, fine dice
4 cloves garlic, fine dice
1/4 stick butter
4 tablespoons of flour
1/2 cup vegetable stock
1 pint heavy cream
1 lb white shrimp, 25ct peeled deveined and halved long way

Preheat the oven to 400. Season cod with salt, pepper and olive oil then lay them flat on a greased, foil-lined baking tray.  Roast for about 15 minutes.  Remove with a spatula and place in a large serving tray.  Top with cream sauce.

In a medium sauce pan start the butter, shallots and garlic on medium heat and let cook until the onions are just turning brown.  Add flour and mix well, keep stiring for 10 minutes or until the flour begins to just get lightly brown.  Add the cream and the vegetable stock and mix well.  Let this cook for about 15 minutes or until reduced by half.  Now add the shrimp and let cook for 10 more minutes.  Serve over top of fish.

Sweet Potato and Roasted Pear Mash
4 medium sweet potatoes
1 barlet pear, halfed and destemmed
1/4 cup brown sugar
3 tablespoons of butter
3 tablespoons heavy cream
2 tablespoons salt
1 tablespoon pepper
1/2 tablespoon nutmeg

Wrap the potatoes with foil and roast in the oven at about 400 degrees for 40 minutes or until they are soft to the touch.  Roast the pear for about 20 minutes or until soft as well.  Peel the potatoes and the pear and whip it together with the other ingredients.  Make sure you mash everything together well and then whip it together with a whisk or large fork.

Tri-Color Salad with Pears and Hazelnut
1 head Raddicchio, sliced thin
1 large Belgian Endive, sliced thin
1 12oz container of baby arugula
3 oz hazelnuts, chopped and toasted
1/2 Bartlet pear, diced
White balsamic vinaigrette (1 part white balsamic, 1 part EVOO, 1 teaspoon mustard, salt&pepper)

I also tossed together a tomato and mozzarella salad, some fresh roasted beets, steamed broccoli and some sweet dinner rolls to round out the meal.

Thanks to everyone who helped.  2012 was a big year with many memorable events, however I think 2013 will be even better!

Buon Apetito!!!

Orange Chicken with Roasted Broccoli and Brown Rice

This was the first "Chinese" food I ever made from a recipe. I really loved the basic flavors of food court chinese orange chicken so I found the recipe to Panda Express' Orange Chicken. I have since modified the recipe to improve the quality and flavors of the dish. The roasted broccoli was something new I tried also and it was also incredibly delicious. I had my wife's family over for dinner so this recipe feeds 8 people. It costs only about $20 and takes about 1.5 hours.


Orange Chicken

1 cup vegetable oil
1 tablespoon sesame oil
2 lbs of free range chicken breasts, chopped into 1 inch pieces
2 cups of all purpose flour
1/4 cup cornstarch
3 tablespoons Chinese 5 Spice powder
3 tablespoons kosher salt

1 teaspoon of sesame oil
6 scallions, chopped
1/2 a white onion, fine chopped
2 tablespoon of fresh ginger, fine chopped
5 garlic cloves, fine chopped
1 tablespoon of red crushed chili flakes
1 Serrano chili pepper, fine chopped

1/8 cup mirin (rice wine)
2 cups fresh squeezed orange juice (can used carton OJ)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon orange zest, fine chopped

1 tablespoons black sesame seeds
sliced orange
scallion tops, chopped

Start the two oils in a large pot on medium heat. Mix the flour, cornstarch, 5 spice and salt then add the chicken pieces slowly. Make sure chicken is very well coated. Shake off the excess and then add the pieces to the hot oil in batches. Make sure you only do a few pieces at a time and do not over crowd the pan. Cook chicken for about 2 to 3 minutes on each or until golden. We will cook them through later in the orange sauce. Set them aside on paper towels.



Once the chicken is finished, pour off most of the remaining oil. Add the 1 teaspoon of sesame oil to the pan and turn it on medium. Now add the onion, scallion, pepper, ginger, garlic and hot peppers. Cook that for 3 minutes stir constantly. Now add 1 cup of orange juice, soy sauce, sugar and zest. Turn the heat to medium low and let cook for 5 minutes. Now add the golden chicken to the sauce and the final 1 cup off orange juice. Let that cook for about 5 to 7 minutes or until the sauce is thickened. Scoop into a large serving bowl and top with sesame seeds, orange slices and scallions.


Roasted Broccoli

2 packages of organic broccoli
1/2 white onion, sliced
1 handful of chopped ginger chunks
1 lemon sliced
2 tablespoon of kosher salt
2 tablespoons of fresh black pepper
1 tablespoon vegetable oil
1/4 cup of fresh orange juice

Start the oven on 400 degrees. Place a casserole dish filled with hot water on the bottom shelf. This will create a humid oven. Peel the broccoli stems and chopped each head of broccoli into quarters. Arrange in a half sheet tray. Top with sliced onions ginger chunks and lemon. Season liberally with salt and pepper. Spray the broccoli with vegetable oil using a mister. Roast broccoli on top shelf for 25 minutes or until its begins getting color. Salt and pepper again and serve.



I also made some brown rice and served that along with the chicken and broccoli. This is always a hit with everyone and tastes way better then takeout Chinese. At $20 for eight servings it is also significantly cheaper. Enjoy!

Veal Osso Bucco with Vegetable Quinoa

Veal Osso Bucco is a classic Northern Italian classic with that warm and comforty (made up word) felling that is perfect for the fall season. Often it is served with Risotto Milanese but I had some quinoa and though that it would be a healthy and tasty alternative with similar effects. This recipe serves two people and leaves a bunch of quinoa left over for snaking. I have been adding quinoa to the left over fall soup I made in a previous recipe, its awesome!

Veal Osso Buco - 1.5 hours

2 tablespoons pancetta, finely chopped
2 oz vegetable oil
2 veal shanks
1/2 medium yellow onion, rough chop
3 scallions, chopped - reserve green tops for garnish
1 roma tomato, chopped
1/2 cup carrots, chopped
5 cloves of garlic, chopped
2 cups dry red wine
2 cups stock (veg, chicken or beef) I used chicken stock
2 sprigs fresh thyme, marjoram and oregano (optional)
1 tablespoon of salt
1 tablespoon of pepper

Turn the oven on to 325. Start a large dutch oven (oven proof pot with lid) or enamel coated cast iron cooking vessel (ie. le crusset) on low heat. Add the pancetta and let that melt and render out the fat, about 10 minutes. Remove the cooked pancetta and reserve it for later. Salt and pepper the veal shanks and coat with a bit of flour. Add the veg oil to the pancetta fat and turn the heat to medium. Add the veal shanks and cook for about 4 minutes on each side or until they get a nice brown on them. Remove them from the pot and set aside. Turn the heat back to low and add the onions, scallions, tomato, garlic and carrots. Let that cook for about 10 minutes or until the vegetables have softened. Now turn the heat to medium and add the red wine. Let that cook for about 5 minutes. Now add the chicken stock. Cook this for about 10 more minutes. Now trun off the heat. Add the reserved veal shanks to the pot, the liquid should be about half way up the shanks. Top the shanks with the fresh herbs. Cover the pot and place the whole thing in the oven. This whole technique is called braising.




Let that cook in the oven for about 1 hour. Remove and throw away the herbs. Remove the shanks from the pot and set aside. Puree the vegetables and liquid using a stick blender or traditional blender. Add the shanks to the pot and top them with the blended sauce. Cover and put it back it to the oven for 15 more minutes. Remove and serve. This may sound gross to many but the bone marrow (soft material inside the bone) is the best tasting stuff on earth. Don't knock it till you try it.



Vegetable Quinoa - 25 minutes

1 cup quinoa
1 cup water
1 cup chicken stock
1 teaspoon salt
1/2 cup red bell pepper, fine chop
1/2 cup broccoli florets, pared into very small pieces

Quinoa is a very healthy alternative to rices and grains. It is actually a sprouted seed and therefore has lower carbs and higher protein then traditional starch sides like rice or potatoes. EAT IT! The quinoa must be thoroughly rinsed. I do this by placing the quinoa in a large strainer and running cold water over it while tossing it my hand. You could also soak by placing the strainer and large bowl full of cold water and working the quinoa with your hands.

Place the quinoa, water, stock and salt in a medium sauce pan and bring it to a boil. Once it boils add the chopped bell pepper and broccoli. Cover tightly and turn the heat to low (1 of 10). Let it cook for 15 minutes and then turn off the heat. Let it stand for at least 5 minutes and then fluff with a fork. This dish is super easy and is a completely nutritional stand alone meal. There will be plenty of leftovers.


Just scoop out some quinoa on a plate and place a veal shank beside it. Top it with some extra gravy and some sliced scallion tops. This is really not that difficult to make and is a smash hit with most people. Add a glass of some Italian Barbaresco or Chianti Classico and you have a restaurant quality meal for about $30 including wine. Boun Apetito!