Category Archives: ENGLISH

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Arugula Chimichurri


  • 2 cups packed arugula
  • 1 cup fresh parsley (or 1/4 cup dried parsley)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1 tsp red pepper flakes

In a food processor, pulse arugula and parsley until finely chopped. Transfer chopped herbs to a bowl and whisk in red pepper flakes, olive oil, red wine vinegar, garlic, salt and pepper. Cover with plastic wrap and let stand at room temperature for at least one hour before serving.

Serve with grilled steak.

 

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Meatballs


  • 1 pound extra lean ground beef
  • 1/2 teaspoon salt
  • 1 small onion, diced
  • 1/2 teaspoon garlic salt
  • 1  teaspoon Italian seasoning
  • 3/4 teaspoon dried oregano
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup skim milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup bread crumbs

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
  3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. Makes approx. 12 meatballs.
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Baked Pork Shops


  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 6 pork chops, trimmed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
  3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
  4. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes.
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Strawberry Jam


  • 3 cups fresh strawberries (cut in tiny pieces or pureed with a fork)
  • 2 cups sugar
  • 1 bag peptin
  • 1/4 cup lemon juice

Put strawberries in a pot.  Separately measure the 2 cups of sugar and take 1/4 cup of sugar out. Mix that 1/4 cup of sugar with peptin. Pour the sugar/peptin mix on top of strawberries and bring them to a boil.  Add remaining sugar and mix. Add 1/4 cup of lemon juice. Mix well. Bring to a boil again. Let them set for a couple of minutes.

Put the jam in a jar and refrigerate.

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Hearts of Palm Dip


  • 1 Jar Hearts of Palm
  • 1/4 cup olive oil
  • 4 garlic cloves
  • Salt

Mix everything in the food processor. Serve with slices of bread.

Note: the salt in the hearts of palm varies. Sometimes additional salt is not needed.  Add salt if necessary.

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Roasted Olives


  • 1 cup each any 3 types of olives, drained
  • 1 pint cherry tomatoes
  • 1 tablespoon Herbes de provence (if you don’t have these Herbes, mix rosemary, thyme, and basil)
  • 8 garlic cloves
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper

Preheat oven to 425 degrees. Lay out all the ingredients on a sheet pan and toss to combine. Roast the mixture in the oven for 15-20 minutes or until the tomatoes are shriveled and lightly browned. Cool mixture on the pan.  Serve at room temperature with slices of bread.

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Plum Compote


In a saucepan combine:

  • 1 cup pitted prunes
  • 1 cup dried apricots
  • 3/4 cup halved dried apple slices
  • 1/2 cup dried cherries
  • 3 fresh bay leaves (or 1 dried)
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 3 cups port wine

Bring to simmering. Slimmer very slowly, partially covered for 40 minutes. Uncover and simmer for 10 more minutes until fruit is tender and port is slightly reduced. Remove bay leaves.

Note: apricots and apples will not be completely tender. You can use the compote with the big chunks or put it all in the blender for a smoother consistency.

Serve with Herb and Garlic Crusted Pork Roast. Or serve with cheese on a cheese platter.

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Corn and Red Potato Salad


potato salad

1 lb. very small red potatoes scrubbed

2 ears fresh corn (or 1 can whole kernel corn)

1 ripe avocado, diced

2 scallions (white and light green parts only), thinly sliced

1/4 cup finely chopped fresh cilantro leaves

2 Tbsp. fresh lime juice

1 garlic clove, minced

1/2 cup extra virgin olive oil

Salt

Pepper

  • In a medium saucepan cover potatoes with lightly salted water. Bring to boiling over high heat. Reduce heat to medium and cook potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl and refrigerate to cool
  • If using fresh corn, cook it in the grill with the lid closed as much as possible, until the kernels are brown. Turn often. Cut kernels from cobs
  • Add corn to bowl with potatoes along with avocados, scallions, and cilantro
  • In a small bowl whisk together lime juice, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine
  • Season with salt and pepper
  • Refrigerate until it is time to serve

Serve with Grilled Skirt Steak.

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Grilled Skirt Steak


2 Tbsp. extra virgin olive oil

2 Tbsp. fresh lime juice

2 tsp. ground cumin

1 tsp. minced garlic

1 tsp. salt

1 3/4 lbs skirt or flank steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat

  • In a small bowl whisk together all ingredients but steak. Spread paste on both sides of steak. Set aside at room temperature for 15 to 30 minutes before cooking
  • Cook steak over direct high heat (for flank steak use medium) with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare(8 to 10 for flank steak), turning once or twice. Remove from grill and let rest for 3 to 5 minutes
  • Cut the steak across the grain into 1/2 inch slices. Serve immediately with Corn and Red Potato Salad
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Grilled Peachy Pork Tenderloin


1/4 cup salt

3/4 cup brown sugar firmly packed

2 cups boiling water

3 cups ice cubes

2 pork tenderloins, 1.5 to 2 pounds total

1/2 cup peach preserves

1 tablespoon chopped fresh rosemary

1/2 cup Dijon mustard

Pepper

  • Place the salt and sugar in a medium-size metal or glass heat-proof baking dish
  • Add boiling water and stir to dissolve the ingredients
  • Stir in ice cubes to cool the brine
  • Add tenderloins and let them marinate, covered, for 30 minutes in the refrigerator
  • In a small bowl, stir together the peach preserves, rosemary, and mustard. Set aside 1/2 cup
  • Remove the meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper
  • Place both tenderloins on the grill and cook them turning occasionally, until their internal temperature reaches 145 degrees (about 20 minutes). About 5 to 8 minutes before the meat is done, brush on the peach-mustard glaze.  Transfer the tenderloins to a cutting board, cover them with foil, and let them rest for 5 minutes. Serve them with the reserved glaze.  Serves 6.