SOUTHWESTERN TOMATO AND CORN SALAD

A bright vinaigrette bumped up with shallot  and jalapeño- plays off the sweetness of produce.

If queso fresco is unavailable , you can substitute farmer’ s cheese or a mild feta.

1-1/2 pounds ripe mixed tomatoes, cored or not

Salt and pepper

1 ear corn, kernels cut from the cob

1/4 cup extra – virgin olive oil

1 tbsp minced shallot

1 tbsp minced jalapeno chile

2 tsp lime juice

2 ounces queso fresco, crumbled (1/2 cup)

2 tbsp fresh cilantro leaves

1. Cut and Arrange tomatoes on large shallow platter, alternating colors. Season with salt and pepper to taste.

Sprinkle corn over top.

2. Whisk oil, shallot, jalapeño, lime juice, 1/2 tsp salt, and 1/4 tsp pepper together in medium bowl. Spoon dressing evenly over tomatoes. Sprinkle with queso fresco and cilantro. Serve.

BETTER CHICKEN MARSALA

SERVES 4 TO 6

2-1/4 Cups dry marsala

4 tsp unflavored gelatin

46-to 8-ounce) boneless skinless chicken breaasts, trimmed

Salt and pepper

2 cups chicken broth

3/4 cup all purpose flour

1/4 cup cup plus 1 tsp vegetable oil

3 ounces pancetta, cut into 1/2 inch pieces..

1 pound cremini mushrooms, trimmed and sliced thin

1 shallot, minced

1 tbsp tomato paste

2 garlic, minced

2 tsp lemon juice

1 tsp minced oregano

3 tbsp unsalted butter, cut into 6 pieces

2 tsp minced fresh parsley

  1. Bring 2 cups Marsala and gelatin to boil in medium saucepan over high heat. Reduce heat to medium- high and vigorously simmer until reduced by half, 6 to 8 minutes.
  2. Meanwhile, cut each chicken breast in half crosswise, then cut thickhalf in half again horizontally creating 3 cutlets of about same thickness.Place cutlets between sheets of plastic wrap and pound gently to even 1/2 inch thickness. Set aside for 15 minutes.
  3. Add broth to Marsala reduction.Boil over high heat. Lower heat to medium high and simmer until reduced to 1- 1/2 cups, 10 to 12 minutes. Set aside.
  4. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Heat 2 tbsp oil in skillet over medium high heat until smoking. Place some cutlets in skillet and lower heat to medium. Cook until golden brown. on 1 side, 2to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Repeat with 2 tbsp oil and remaining cutlets.

5.Return now empty skillet to medium low heat and add pancetta. Cook stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes. Add mushroom and increase heat to medium high.Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begins to brown, about 8 minutes. Transfer to bowl. Add remaining 1 tsp oil and shallot to pan and cook until softened, 1 minute. Add tomato paste and garlic and cook until fragrant, 30 seconds. Add reduced marsala mixture, remaining Marsala, lemon juice, and oregano and bring to simmer.6

6.Add cutlets to sauce and simmer for 5 minutes, flipping halfway through simmering. Transfer cutlets to platter. Off heat whisk in butter. Stir in parsley and mushrooms mixture. Season with salt and pepper to taste. Spoonn sauce over chicken and serve.

Serve the chicken with potatoes,white rice or buttered pasta

 

CHICKEN BROCCOLI WITH BLACK BEANS

1 lb chicken breast,sliced thinly

2 cups chicken broth

salt and pepper

green onion

1- 1/2 tbsp oyster sauce

1 tbsp soy sauce

1 egg white

1 tsp sesame oil

1 tbsp shaoxing cooking wine

1 clove garlic,sliced

ginger sliced

1 stalk celery,sliced

1 medium carrot,sliced

1 bunch broccoli

1 tbsp cornstarch whisk in 1/4 cup water

1/2 tbsp cornstarch for the chicken

1/4 cup salted black beans,drain andwash in cold water and drain well again

This is how I do it and no need to give yourself so much trouble to get the best results.

Add to chicken cooking wine, 1/2 tbsp soy sauce ,1 tbsp cornstarch,1 egg white just  pinch of salt and pepper and set aside

In boiling water Blanch together carrots ,broccoli and celery for 1bout 1-2 minutes’

Heat a tbsp oil,add half of the garlic and ginger ,saute for 30 seconds to flavor the oil,add the chicken and salted black beans,stir fry for 4-5 minutes until the chicken meat outside is cooked. Set aside

Add a tsp oil,stir fry the remaining garlic and ginger,Add the sesame oil,chicken broth, soy sauce, oyster sauce green onion and season with pepper.Let it boil for 2-3 minutes. Stir in the cornstarch and water mixture.Stirring quickly to thicken.Add the vegetaables and chicken and stir ti mix for about 2-3 minutes..Serve with White Rice.

PAN SEARED COD WITH HERB BUTTER SAUCE

SERVES 4

Use 3/4 to 1-inch thick pieces of cod, each weighing about 6 ounces. Any variety of skinless fish fillets of comparable thickness can be substituted for the cod.

INGDREDIENTS:

1/2 cup all-purpose flour

4 boneless,skinless thick fish fillets

Salt and pepper

3 tbsp vegetable oil

1 shallot, sliced thinly

1/2 cup white wine

1 tsp grated lemon zest from 1 lemon

1 tbsp lemon juice from 1 lemon

1 tsp minced fresh thyme

4 tbsp unsalted butter, cut into 4 pieces

2 tbsp finely chopped fresh parsley

1.Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper.Coat fish lightly with flour.

2.Heat 2 tbsp oil in large nonstick skillet over medium heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 minutes per side. Transfer to a platter and tent with foil. Wipe out skillet.

3.Add remaining oil and shallot to empty pan and cook until softened, 2 to 3 minutes. Add wine, lemon zest, lemon juice, and thyme and simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and parsley. Season with salt and pepper . Pour the sauce on top of fish.

 

TURKEY MEATLOAF WITH KETCHUP-BROWN SUGAR GLAZE


3 tbsp unsalted butter
Pinch baking soda
1/2 onion, chopped fine
Salt and pepper
1 garlic clove, minced
1 tsp minced fresh thyme
2 tbsp Worcestershire sauce
3 tbsp quick oats
2 tsp cornstarch
2 large egg yolks
2 tbsp Dijon mustard
2 pounds 85 or 93 percent lean ground turkey
1 ounce Parmesan cheese, grated (1/2 cup)
1/3 cup chopped fresh parsley

GLAZE
1 cup ketchup
1/4 cup packed brown sugar
2 tsp cider vinegar
1/2 tsp hot sauce

Do not use 99 percent lean ground turkey in this recipe: it will make a dry meatloaf. Do not use steel cut oats.

1. FOR THE MEATLOAF: Adjust rack to upper- middle position and heat oven to 350* degrees. Line wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10 inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 tsp salt, increase heat to medium , and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute . Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl and set aside. Combine oats, cornstarch, 3/4 tsp salt, and 1/2 tsp pepper in second bowl.

 

2. FOR THE GLAZE: Whisk all ingredients jn saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 3 minutes: set aside.
3. Stir egg yolks and mustard into cooled onion mixture until well combined. Add turkey, Parmesan, parsley, and oat mixture; using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes.

4. Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160* degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.

 

PORK SCHNITZEL

 

SERVES 2

The 2 cups of oil called for in this recipe may seem excessive, but it’s necessary to achieve an authentic crinkled, puffed texture. To ensure ample cooking space, a large Dutch oven is essential here.

4 slices hearty white sandwich bread, crusts removed, cut into 3/4-inch cubes

1/4 cup all-purpose flour

2 large eggs

1 tbsp plus 2 cups vegetable oil

1 (12-ounce) pork tenderloin, trimmed

Salt and pepper

Lemon wedges

1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer

1 tbsp minced fresh parsley(optional)

1 tbsp capers,rinsed

4

1.Set wire rack in rimmed baking sheet. Place bread cubes in single layer on large plate and microwave until bread is dry and a few pieces start to brown lightly, 4 to 6 minutes, stirring halfway through microwaving. Process bread cubes in food processor to very fine crumbs, about 45 seconds ( you should have about 2/3 cups crumbs); transfer to shallow dish. Spread flour in second shallow dish. Beat eggs with 1 tbsp oil in third shallow dish.

2. Cut tenderloin crosswise on angle into 2 pieces. Working with 1 piece at a time, cover with plastic wrap and pound to even 1/4-inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dridge cutlets in flour, dip in egg mixture, then coat with bread crumbs, pressing gently to adhere. Transfer to prepared rack and let coating dry for 5 to 10 minutes.

3. Line large plate with triple layer of paper towels. Add remaining 2 cups oil to large Dutch oven until it measures about 1/2 inch deep and heat over medium- high heat to 375 degrees. Carefully place cutlets in hot oil, without overlapping them, and cook, shaking pot gently and continuosly, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and blot well on both sides to absorb excess oil. Serve with lemon wedges, egg, parsley, and capers.