Saturday, January 31, 2009

Beer Braised Beef and Onions with Smashed Redskins and Green Beans - Adaped from Epicurious

This is a very tasty roast recipe that goes together very easily.  Peel and slice about 1 1/2 lbs. of onions and set them aside.  Put 3T olive oil in an oven proof baking dish and brown the meat.  We used a 2 1/2 lb. eye of chuck roast but you could use any similar cut.  The eye of chuck is boneless.  When the meat is browned, remove it and add the onions.  Saute the onions until they are soft.  Add the meat back to the pot and add 12 oz. of beer (we used Stroh's of course).  Add 2T red wine vinegar and a bay leaf.  Cover and place in a 275 degree oven for about 4 hrs.  The meat is fork tender when done.  Remove the meat and thicken the sauce if you wish.
The potatoes have been here many times before.  They are boiled until done, then smashed with a spatula and placed in a 400 degree oven for about 20 min. or until they begin to develop some color.  It turns out the potato baking time is the same amount of time the meat needs to rest before serving.  Have a big red wine with this dish, or, another Stroh's.


Wednesday, January 28, 2009

Chicken Shawarma with Roasted Potatoes and Broccoli - Adapted from 2008 Cooking Light

This is an interesting Middle Eastern recipe we found.  Make a marinade by mixing 2T fresh lemon juice, 1t curry powder (we used hot), 2t extra virgin olive oil, 1/2t ground cumin, 3 cloves of minced garlic and salt and pepper to taste.  Cut 1 lb. boneless, skinless chicken breasts into strips and toss with the marinade an hour or two before cooking.  Make a sauce by mixing 1/2C plain yogart (use Greek like Fage if you can find it; it is much thicker than other yogarts), 2T tahini, 2t fresh lemon juice, 1 clove of minced garlic, salt and pepper to taste.  The recipe cooks the chicken on skewers on the grill but we sauted them in 2T olive oil.  Place the chicken on a warm pita bread along with some shredded lettuce and sliced tomato.  Top with the sauce.  We served them with oven roasted redskins, steamed broccoli and a dry white wine.


Tuesday, January 27, 2009

Black Bean, Tomato and Quinoa Salad - Adapted from Epicurious

We had French Dip Sand-witches with some left over roast beef and served this salad with them.  For those unfamiliar with Quinoa, it is a grain high in protein and fiber with a unique taste.  Try it if you havent.  Chop 1 tomato and a small onion and mix with your favorite herb.  The recipe calls for cilantro but we didnt have any so used rosemary.  Make a dressing by mixing 1/4C olive oil, the juice of 1 lime, 1t lime zest, salt and pepper to taste.  Cook the quinoa according to package directions.  We used 1/2C dry and it served 2 generously.  Drain the quinoa and mix with a 14 oz. can of drained and rinsed black beans (we warmed the beans before mixing) and the tomato and onion.  Toss with the dressing.  Delicious warm or cold.


Sunday, January 25, 2009

Chicken Medallions, Spinach, and Mushrooms au gratin

Start by slicing boneless, skinless chicken breasts into medallions 3/4-1" thick.  Season them with salt and pepper to taste.  Brown them in 6T butter in a saute pan.  Remove the chicken from the pan and make a roux with the butter by mixing in 1/4C flour.  Add 1/3C stock and 2/3C milk  stirring and deglazing the pan.  In another pan saute 8 oz. sliced mushrooms and 2 cloves minced garlic.  Add 1/2 lb. fresh spinach and gently saute until the spinach is just wilted.  Add the spinach mushroom mix to the sauce and fold in 1C grated cheese (we used asiago but use your favorite).  Layer the chicken medallions in a baking dish, covering each layer with the sauce.  Bake at 375 degrees for 30 min.  Finish with 5 min. under the broiler for a nice brown crust.  We served the dish with smashed red skin potatoes but rice would be nice as well.


Friday, January 16, 2009

Oven Baked Pork Roast with Olive oil, Garlic, Thyme and Oregano

Start by making a marinade consisting of 1/4C olive oil, 4 cloves of minced garlic, 1T Thyme and 1T Oregano.  Rub this on the pork and refrigerate overnight.  Brown the roast in a saute pan then cover tightly with foil and bake for 30 min at 450 F.  Reduce the heat to 375 F and baste the roast with the juices in the pan.  Bake for one hour at 375, basting with the juices in the middle.  When the internal temp of the roast reaches 150 F, remove to a plate and tent with the foil to allow it to rest.  In the meantime, return the pan to the stove and bring 1C chicken stock to a boil.  Season to taste with salt and pepper and reduce to 1/2C.  Stir in 1T butter at the end and serve the sauce over the meat.  We served the roast with rustic mashed red skins and steamed asparagus.  A very flavorful way to fix a pork roast.  Serve a chilled white wine with it.