Posts Tagged ‘shallots’

Spiced Pork Tenderloin with Sauteed Apples

October 14, 2010

What I love about the change in seasons, is the smells that come with it. Pine needles, stewed beef and cinnamon in the winter; fresh citrus, tulips and asparagus in the spring; searing steaks on the grill, fresh cut grass and ice cream in the summer; and last, but not least, pumpkin, musky leaves and warm spices in the fall. The seasons not only give you temperature changes and an excuse to mix up your wardrobe, but they give you an olfactory experience like none other. You can literally close your eyes, inhale, and know the month of the year.

And out of all of the seasons, fall is by far my favorite. The smells make me want to rake leaves (did I really just say that?), drink apple cider, pick apples, cook warm meals and dive into red wine season. And when the weather brings the smells of fall, my cooking shifts along with it.

Alas, my seasonal culinary point of view may have “pumpkined out” my husband, who just had pumpkin whoopie pies, pumpkin beer and pumpkin pasta all within one week. So, I had to keep with my fall focus, but stray a bit from the obvious.

So upon seeing a recipe with sauteed apples and fall spices, I knew this would keep me “in the fall spirit” without putting my husband on pumpkin overload.

Thanks to Cooking Light for this fantastic recipe. It was quick, easy, and even could be altered to roast the tenderloin whole if you want (might do that next time!). I served it with a spinach salad with pecans, feta and a simple lemon/olive oil/cider vinaigrette.

So, make this recipe, pour a glass of smooth red wine, look at the beautiful mosaic of colored trees and take a deep “sniff” of this perfect fall dinner!

SPICED PORK TENDERLOIN WITH SAUTEED APPLES
4 Servings

1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves

Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

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Grilled Vietnamese-Style Chicken Wings

September 11, 2010

I have a go-to wings recipe perfect for football games – my Maple Chipotle Chicken Wings (on this blog). They are sweet, spicy and a little messy, which is exactly how I always envision wings.

So, when I saw this recipe from Emeril, it intrigued me. I will admit, if you are drinking beers, not worrying about calories yet worrying about your fantasy running back, I would still go for the messier version. But, if you want a light, flavorful and more refined plate of wings for a summer grilling meal, then these are perfect.

I didn’t read this recipe in advance, so they only marinated for 4 hours and were still fantastic, so I recommend trying the 24 hours to see how mind blowing the wings can be.

GRILLED VIETNAMESE-STYLE CHICKEN WINGS
6 Servings

3 pounds chicken wings, split at the joint, tips removed
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
Kosher salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.

Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.

Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.

Place the wings on a serving platter and garnish with the peanuts and cilantro.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar with Roasted Fingerling Potato Salad

July 18, 2010

So I have always been curious about bison. Everyone says it is leaner, healthier and some people even say more delicious than its beef alternative. And, as you know, I will try just about anything once. So, we thought one night we would give it a try.

Whole Foods has ground bison almost all the time so I would start there. Took me two other grocery stores in Cincinnati before I found it, so learn from my mistakes.

I don’t know if it was the way the bison was seasoned, the Cabernet onions on top or that wonderful, summer grill taste, but they were fantastic. My husband said it was officially his favorite burger I make. This would be a good one for a party, too, because it has that wow factor – especially with the onions. It calls for white cheddar and although I bought some for the occasion, I totally forgot to put it on top. It was great regardless, but I am definitely going to include it next time.

I served it with this roasted potato salad, which was fantastic. The salad felt a bit lighter (no mayo, etc.) so it went well with the burger.

Both recipes are from Bon Appetit. If you are curious about bison, I would give it a try with this simple recipe!

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
Makes 4 Servings

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat grill. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Grill burgers until desired temperature.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Grill until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

ROASTED FINGERLING POTATO SALAD
Makes 6 servings

2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing
1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley leaves
2 tablespoons fresh tarragon leaves
1 1/2 tablespoons Banyuls vinegar or red wine vinegar
1 tablespoon coarse-grained Dijon mustard
2 hard-boiled eggs, peeled, chopped (I omitted this ingredient, but feel free to add if you wish!)

Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.

Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.

Transfer potatoes to dish. Spoon chopped eggs and herb salad over. Mix if you wish.

Chicken Milanese with Spring Greens and Parmesan-Browned Butter Orzo

May 4, 2010

So I have yet to find a person who doesn’t like something that is “chicken-fried.” Chicken-friend steak, chicken-fried pork, chicken-fried chicken. Because, let’s face it, anything that is fried is pretty darn good.

So it isn’t surprising that I love chicken milanese (or milanesa). It sounds fancier, but is basically a Latin-American version – same concept as wiener schnitzel or chicken fried chicken. You beat the chicken, dip it in egg, then in breadcrumb mixture, and then fry or bake until golden brown.

This is a good simple milanese recipe I got from Cooking Light. I figure if Cooking Light says I can have something fried, then it can’t be SO bad. I am sure there is a better recipe out there that has more butter, more oil, etc., but for a healthy recipe, this is a clear winner. I also suggest making the salad and orzo with it. The orzo is rich and creamy compared to the crunchy and juicy chicken, then the salad has a bit of tang and lightness to finish off the meal.

Enjoy!

CHICKEN MILANESE WITH SPRING GREENS
2 Servings

3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs (I recommend Panko)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

PARMESAN-BROWNED BUTTER ORZO
Serves 2

1 tablespoon butter
1/2 cup orzo
2 tablespoons white wine
1 1/4 cups chicken broth
1 tablespoon grated Parmesan
1 tablespoon chopped chives

Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add 1/2 cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1 1/4 cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

Scallops Gratin

January 12, 2010

For New Year’s Eve, my husband and I rarely like to go out. The streets are crowded, the bars are crowded – and it always SEEMS like a good idea until you are in line for a drink for 20 minutes after paying $40 to get in the door! So our New Years always consist of either small gatherings with friends, or a night just the two of us.

This year I decided to make something a bit different, and have a romantic dinner with my husband. Since I cook dinner from scratch almost every night, it doesn’t seem very “special.” So, I thought doing something way out of my wheelhouse would do the trick (that and a pricey bottle of wine!).

I saw Ina Garten make scallops gratin earlier during the week and I was always intrigued (and a bit scared). I don’t make fish or seafood too often because it isn’t my husband’s favorite, so I feared I would be so clueless I would mess it up. But Ina made it look SO easy! She even made it for a dinner party in advance, and threw it in the oven for 12 minutes while her guests arrived! Who doesn’t need a great party recipe like that?!

So after making the decision to go out on a limb (and run the risk of having a take out backup plan) I started making my list of ingredients. The problem was, however, I had nothing to bake them in! Sure, I could throw them in a 8 x 8 glass dish or stuff them in tiny ramekins. But Ina had such beautiful bowls – individual gratin bowls – that I just had to have.

I am embarrassed to say after a VERY expensive trip to Sur la Table (you can never buy things in just 2s, right?) I had the perfect dishes to make the perfect meal.

The meal was delicious! My husband still isn’t a huge scallop fan but said “if I ever were to eat scallops, it would be just like this!” which seemed like a ringing endorsement to me! They were cooked perfectly and with amazing, sophisticated flavors. No tips on this recipe other than to just follow directions and you will be fine. Only thing to note is do go by the pounds on the servings – the portions never seem like enough but the scallops are so rich they go further than you think.

So, enjoy this great meal and here’s to a great New Year!

SCALLOP GRATIN
6 Servings

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced (I would maybe pull this back a bit if you aren’t really into tons of garlic – it is a lot!)
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod (optional – I made without since I didn’t have any!)
1 teaspoon kosher salt (the recipe calls for 2 but I recommend 1 since the prosciutto is so salty)
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod (if using), salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it’s separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard (if present). Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.


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