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Category: Entrees

Chicken French

2 eggs
2 tsp parmesan cheese
1/2 cup flour
4 chicken breast halves
2 Tbsp oil
2 Tbsp butter
1 chicken bouillon cube
1/4 cup water
3 Tbsp lemon juice
3/4 cup dry white wine
1/2 cup shredded swiss or mozzarella

Beat eggs and parmesan cheese.  Dredge chicken pieces in flour then dip in egg mixture.  Heat 2 Tbsp olive oil in a skillet and brown chicken on both sides and remove to a paper towel.  Drain oil from pan. 

Add 2 Tbsp butter, chicken bouillon cube, and 1/4 cup water to the pan.  Heat until butter is melted and bouillon is dissolved.  Add chicken to the pan, sprinkle with 3 Tbsp lemon juice, pour in 3/4 cup dry white, top with shredded cheese and bake at 350 degrees for 10 minutes.

Seared Duck Breast with Cherries and Port Sauce

12-to 16-ounce duck breast half, cut into equal halves
2 tablespoons (1/4 stick) chilled butter, divided
1/4 cup finely chopped shallot (about 1 large)
1/2 cup low-salt chicken broth
8 halved pitted sweet red cherries, fresh or frozen, thawed
2 tablespoons tawny Port
1 tablespoon orange blossom honey
1/4 tsp fresh thyme, chopped
pinch ground clove
salt and pepper, to taste

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh).  Pat dry and set aside.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 6-8 minutes for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, honey, thyme, and clove. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

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 dark crust forms. Slice meat and serve in a pita with toppings (tzatziki sauce, feta cheese, lettuce, tomato, banana peppers, olives, etc.).

Tzatziki sauce:
2 English cucumbers, halved crosswise
Kosher salt
1¾ cups whole-milk Greek or low-fat Greek yogurt (not fat-free)
½ cup extra-virgin olive oil
3 garlic cloves, minced or grated
3+ tablespoons fresh mint, chopped
4 teaspoons red wine vinegar

Grate the cucumber on the larger holes, rotating around to avoid the seedy core. Sprinkle 2 teaspoons of salt, toss, and set in a colander to drain for 10 minutes.

Whisk yogurt, oil, garlic, mint, dill, and vinegar in a bowl.

Squeeze the cucumber shreds in a cheesecloth or kitchen towel to remove as much liquid as possible, reserve 2 teaspoons of the cucumber liquid. Finely chop the squeezed cucumber, then stir into yogurt mixture. Stir in the reserved cucumber liquid and ½ teaspoon salt. Sprinkle with additional mint and dill.

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.