Neat Thoughts About Food, Wine, Travel & More
Put all ingredients in a plastic bag and shake well. Immerse chicken in mixture and bake in a 350 F. oven for 40 minutes.
4 Servings.
Combine crabmeat, 1/2 cup cheese, 3 Tbs. green onions, mayonnaise, and Worcestershire sauce in medium bowl; blend. Season with pepper. Preheat broiler. Arrange muffins split side up on baking sheet. Broil until starting to color, about 1 minute. Mount 1/4 of the crabmeat mixture on each muffin half. Top with remaining cheese and green onions. Broil until filling is heated and cheese melts, about 2 minutes.
4 Servings.
Horseradish crust:
Salmon fillets:
Crust:
Blend together butter, thyme, parsley, mustard and horseradish. Fold in breadcrumbs. Season with salt and pepper.
Salmon:
Preheat over to 400 degrees. In an over-proof skillet large enough to hold the fillets in one layer, heat oil over medium-high heat. On the non-skin side of the fillet, spread a thin layer of the crust, pressing well to make it adhere. Place salmon crust-side down on the skillet and cook about 1 minute.
Carefully turn salmon over and place pan in middle of the oven. Cook 5 or 6 minutes.
4 Servings.
Place roast in slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with fork and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.
Serves 8.
Poach all seafood in simmering water for about 4 minutes. Drain well on paper towel. Place butter in a pan on medium heat. Add poached seafood, garlic, salt and pepper and cook until warmed through. Add cream and raise heat to medium-high. Cook until sauce is thickened, about 5 minutes. Add cheese and pasta. Place on a platter and garnish with parsley.
2 Servings.
Combine water and porcini in a medium bowl. Let stand about 40 minutes. Drain and reserve soaking liquid. Chop porcini.
Heat oil in heavy, large skillet over medium-high heat. Add fresh mushrooms and garlic and sauté 6 minutes. Add porcini and sauté another 4 minutes. Add butter and thyme and sauté 1 minute. Add broth and 1-1/4 cups soaking liquid. Boil until sauce thickens slightly, 5 minutes. Mix in 4 tbs. of cheese.
Cook pasta until aldente. Drain.
Add sauce to pasta and toss. Season with salt and pepper. Transfer pasta to a bowl and top with remaining cheese.
4 servings
Vesuvius Tomatoes:
Preheat oven to 250 F. Heat 2 Tbs. oil in skillet and add onions. Sauté 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar, and red pepper; toss. Roast about 2 hours.
Stew:
Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes. Mix in capocollo and parsley.
4 Servings
Blend together the ricotta and goat cheese with spoon. Stir in parsley, chives, Italian herbs, salt and a little pepper. Set aside.
Spread each breast with ¼ of filling and roll up each piece. Refrigerate 30 minutes.
In bottom of 9-inch square glass baking dish, spread thin layer of tomato sauce. Put chicken onto sauce layer and pour remaining sauce over chicken. Bake in preheated 350-degree oven for 30 minutes, or until cooked through. Remove from oven a let cool 5 minutes.
4 Servings.
Wash beans and pick over, discarding stones. Place in bowl and cover with cold water. Let soak overnight.
Next morning, drain beans and place in saucepan. Cover with fresh water. Heat slowly and cook just below boiling point until skins burst, about 30 minutes.
When done, drain beans and place them in large 6-quart casserole with lid. Add brisket of beef and onions.
Mix mustard, salt, brown sugar, molasses, and 2 cups boiling water and pour over beans and brisket. Cover and bake at 225 degrees for 8 hours, uncovering casserole last hour to brown.
6-8 Servings.
Recent Comments