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Category: Entrees

Poached Eggs and Hash

1 1/4 lbs unpeeled potatoes, 1/4″ dice
8 oz turkey breakfast sausage (sweet Italian sausage works too)
2 Tbsp olive oil
1/4 cup red onion, minced
1/2 red bell pepper, diced
2 scallions, thinly sliced
4 garlic cloves, minced
1 Tbsp parsley, minced
1/2 tsp oregano
1/2 tsp paprika
salt and pepper, to taste (about 1 tsp)
1/4 cup grated Asiago or Parmigiana cheese
2 Tbsp white vinegar
2 quarts water
4 eggs

Place diced potatoes in a saucepan and cover with cold water.  Bring to a boil over high heat.  Reduce heat to low and simmer for 5 minutes.  Drain and set aside.

In a large skillet, brown sausage over medium heat, stirring to break up meat.  Transfer sausage to a plate lined with paper towels to drain, set aside.

Drain skillet and add olive oil returning pan to heat.  Add onions and peppers to pan.  Saute for about 4 minutes, until onions are translucent.  Add green onions, garlic, and potatoes and gently stir mixture.  Cover and cook for 5 minutes until golden crust forms on potatoes.

Stir in parsley, oregano, paprika, salt & pepper (to taste).  Cover and cook an additional 5 minutes.  Remove lid and stir in cooked sausage.  Continue cooking, if necessary, until potatoes are fork tender.  Sprinkle with grated cheese.

In a large pot, combine vinegar with 2 quarts of water and bring to a rolling boil.  Reduce heat to a bare simmer.  Crack an egg into a small bowl or serving spoon and very gently slide the egg into the simmering water.  Repeat for each remaining egg being careful to keep each egg separate.  Poach for 2 minutes.  Remove each egg with a slotted spoon, serve over hash and season with salt & pepper.

Grilled Pork Tenderloin Goat Cheese Roulade

pork tenderloin (about 2 pounds), trimmed
1/2 cup chopped shallots
1/2 cup crumbled goat cheese
1/4 cup walnuts, toasted and chopped
1 Tbsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
2 garlic cloves, minced
2 tsp salt
2 tsp pepper
1 Tbsp olive oil

Prepare grill to medium heat or set oven to 450°.

Combine shallots, cheese, walnuts, garlic, rosemary and thyme, set aside. Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Season both sides of tenderloin with salt and pepper. Spread cheese mixture evenly down the length of each tenderloin. Tightly roll up each tenderloin, starting with long side; secure pork at 1-inch intervals with twine. Spread 1 Tbsp of olive oil evenly over the outside of each roulade.

Grill over medium heat for 25 minutes or until a thermometer registers 155°, turning after 12 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.

OR

Place on an oiled baking sheet and cook in 450 degree oven for 25 minutes or until a thermometer registers 150°.Let stand for 10 minutes; cut crosswise into 8 slices.

Shepherds Pie

1.5 pounds russet potatoes
1/4 cup milk
2 oz. butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg yolk (optional)
1/4 cup shredded cheddar cheese (optional)

2 Tbsp canola oil
1 cup chopped onion
2 carrots, peeled and diced small
3 cloves garlic, minced
3/4 pound ground lamb
3/4 pound ground beef
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp all-purpose flour
1 Tbsp tomato paste
1 cup chicken broth
2 tsp Worcestershire sauce
1 Tbsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the milk and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the milk, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Heat 1 Tbsp of oil in a 12-inch saute pan over medium high heat. Add the meat and cook until thoroughly browned. Place in a colander and drain fat. Return pan to heat and add 1 Tbsp of oil. Saute the onion and carrot until they begin to take on color, about 3 to 4 minutes. Add the garlic and cook 30 seconds to a minute, season vegetables with salt and pepper. Return the browned meat to the pan then sprinkle with flour and toss to coat, cook for another 1 minute. Add tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil then reduce heat to low, cover, and simmer fro 10 to 12 minutes, or until the sauce thickens.

Add the corn and peas to the meat mixture and spread evenly into an 11 by 7-inch baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Sprinkle the cheddar cheese on top. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Pork Vindaloo

2 tsp canola oil
1 medium onion, chopped
1 pork tenderloin (about 1.5 lbs), trimmed and cut into 1-inch pieces
1 Tbsp garam masala
1 tsp garlic powder
1 tsp ground mustard seeds
2 tsp fresh ginger, grated
1 tsp salt
1/2 tsp ground red pepper
1/2 cup less-sodium chicken broth
1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 Tbsp fresh cilantro, chopped
1 Tbsp red wine vinegar

Combine pork, garam masala, garlic powder, ground mustard, ginger, and salt; set aside for at least 30 minutes for spice rub to penetrate.

Heat oil in a large cast iron skillet over medium-high heat. Add onion to pan; sauté 2 minutes. Add pork mixture to pan; sauté for 5-8 minutes or until lightly browned.

Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally, until sauce reduces. Remove from heat; stir in cilantro and vinegar. Serve over brown basmati rice or couscous.

Gyro with Tzatziki Sauce

3/4 lb. ground lamb
1/4 lb. ground beef
1/2 cup onion, shredded & squeezed dry
3 garlic cloves, minced
1 tsp salt
1 tsp ground marjoram or oregano
1 tsp ground rosemary
1/4 tsp black pepper

Combine all ingredients and mix thoroughly by hand or in a food processor for 1-2 minutes. Form into small patties. Cook about 4 minutes per side over medium-high heat, until a dark crust forms. Slice meat and serve in a pita with toppings (tzatziki sauce, feta cheese, lettuce, tomato, banana peppers, olives, etc.).

Tzatziki sauce:
1 cup peeled, seeded, grated, and drained cucumber
1/8 tsp salt
1 cup plain Greek yogurt
2 garlic cloves, minced
2 tsp fresh lemon juice
2 tsp dill
1 tsp mint, optional

Place grated cucumber in a paper towel and squeeze out the excess moisture. Combine all ingredients in a bowl, mixing thoroughly, and let flavors set in refrigerate at least 30 minutes before serving.

Grilled Pork Tenderloin

Preheat grill on High for about 10 minutes. Oil the grill grates thoroughly. Put pork tenderloin on grill, close the lid, and cood 7 minutes. Flip the pork and cook 6 minutes. Turn off the heat and let cook 5 more minutes. Remove the pork and check temperature (should be 145-150 degrees). Let rest for at least 5 minutes. Cut into 1/2″ slices.

*This applies to any marinade, rub, or other seasoning method.

Fondue

Cheese Fondue:

1/2 lb Emmental swiss cheese, shredded
1/2 lb Gruyere cheese, shredded
2 Tbsp cornstarch
1 garlic clove
1 cup dry white wine
1 Tbsp lemon juice
1 Tbsp cherry brandy (kirsch)
1/2 tsp dry mustard
pinch nutmeg

In a small bowl, toss the shredded cheese with the cornstarch and set aside.  Rub the inside of the fondue pot with garlic, then discard.  Over medium heat, add the wine and lemon juice and bring to a gentle simmer.  Gradually stir small amounts of the cheese into the simmering liquid.  Melting the cheese gradually encourages a smooth fondue.  Once all the cheese is melted and smooth, stir in the cherry brandy, dry mustard, and nutmeg.  Serve with bread (french, rye, pumpernickel), Granny Smith apple, carrots, broccoli, cauliflower, or asparagus.

Asian Beef Broth Fondue:

1 (15oz) can beef broth
1/4 cup soy sauce
1/4 cup sherry
3 green onion, sliced
1 garlic clove, minced
1/2 tsp ground ginger

Combine all ingredients in fondue pot at medium-high (350 degrees) and bring to a boil.  Serve with thinly sliced steak (filet, sirloin, or flank), potato, broccoli, and zucchini.  As the broth evaporates over time, add equal parts beef broth and water (to avoid too much salt).

Chocolate Fondue:

8 oz dark or semisweet chocolate, in small pieces
1/4 pint whipping cream
1/4 cup caramel topping
2 Tbsp favorite liqueur (Amaretto, Frangelica, kirsch, Bailey’s, etc.)

Place all ingredients to fondue pot over low heat.  Stir constantly until the mixture is melted and smooth.  Do not allow to bubble.  Serve with cheesecake, pound cake, bananas, strawberries, apples, brownie, and other treats.

Stuffed Pork Tenderloin with Artichoke and Spinach

2 lbs pork tenderloin, butterflied
1 cup reduced-fat ricotta cheese
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups chopped fresh baby spinach
1  jar (5 oz) of artichoke hearts, drained and diced
olive oil
salt and pepper, to taste

Ask your butcher to butterfly the tenderloin or do it yourself: splitting it down the middle, cutting it almost but not all the way through, and then opening the two halves so they lie flat (shape should resemble a butterfly.  You may need to use a mallet to flatten out the meat some for enough surface area to stuff and roll.  Lightly season both sides of the pork with salt and pepper.

Stir the ricotta, herbs, spinach and artichokes together and spread the mixture evenly inside the butterflied pork tenderloin.  Roll the loin closed and tie with butcher’s twine in at least five places.

Preheat oven to 400 degrees.  Place the tenderloin in a roasting pan and brush with olive oil.  Roast for 25 to 35 minutes, until the internal temperature reads 160 degrees.  Let rest for 5-10 minutes then slice into 1/2 inch thick medallions.

London Broil with Zinfandel Sauce

Marinade:
1/2 cup olive oil
1/2 cup dry red wine
3 Tbsp light soy sauce
1 Tbsp Dijon mustard
4 garlic cloves, minced
6 sprigs fresh thyme (1-2 tsp)
2 sprigs fresh rosemary (1-2 Tbsp)
zest of 1 lemon
1 Tbsp Worchestire sauce
1 Tbsp honey
ground black pepper

2 lbs. london broil/flank steak

Sauce:
1 cup zinfandel red wine
2 cups beef/veal stock
1 bay leaf
1 Tbsp tomato paste
salt and pepper to taste

Place marinade ingredients in blender and blend until smooth.  Place marinade in a freezer bag with the steak and marinate 4 to 12 hours in the fridge.  Gtill steak to medium-rare (about 4 minutes per side over high heat for an average flank steak, 140-145 degrees).

Place wine in a non-reactive pan and reduce over medium heatuntil 1 Tbsp remains.  Add stock and bay leaf and bring to a boil.  WHisk in tomato paste and continue cooking until sauce thickens to about 1 cup.  Add salt and fresh ground black pepper to taste.

Thai Beef Lettuce Wraps

Marinade:
1 lb. steak (flank, skirt, or sirloin)
1 Tbsp sriracha or other asian chili-garlic sauce
2 Tbsp soy sauce
2 tsp sesame seed oil (optional)
1 lime, juiced
1 garlic clove, minced
1 inch of fresh ginger, grated or sliced

Sauce:
2 tsp chili-garlic sauce
1 tsp spicy asian mustard
1 tsp rice or white vinegar
1 Tbsp soy sauce
1 tsp mirin (optional)

Toppings:
8 leaves of boston bibb lettuce
red onion, sliced paper thin
green onions, sliced
carrot, julienned
jalapeno or red chile, sliced thin
roasted peanuts, crushed
lime wedges
fresh cilantro

Steak can be cut into long strips about 2 inches wide for faster marinating and cooking.  Combine chili sauce, soy sauce, sesame seed oil, lime juice, garlic, and ginger.  Place steak in marinade for at least 30 minutes.  Cook over high heat for 3-4 minutes per side, or until desired doneness.  Let meat rest 5- 10 minutes, then slice against the grain in thin strips.  Place a few strips of steak onto a lettuce leave, top with desired toppings, and then a drizzle of sauce.