Thursday, June 26, 2008
Chicken with garlic, parsley, and white wine over angel hair
2-3 chicken breasts
¼ c. olive oil
3 cloves garlic, minced
2 shallots, chopped
1 c. white wine
½ c. fresh parsley, chopped
Flour to coat cutlets
Salt and pepper to taste
Pasta, preferably angel hair
Fresh grated parmesan cheese
Put flour in plastic bag and add some salt and fresh ground pepper. Shake chicken to coat. Heat oil and butter in a skillet and sauté cutlets on each side until lightly browned. Remove from pan.
Add garlic and shallots and saute until softened. Add wine and stir. Add cutlets and parsley and cover.
Simmer over low heat 15-20 minutes. Serve over angel hair and top with fresh grated parmesan!
Monday, June 23, 2008
Grilled fresh monkfish wrapped in prosciutto (from Mario Batali's new grilling cookbook)
Grilled zucchini and red peppers
Roasted potatoes with a spring herb pesto
Salad fo tomato, basil, and mozzerella
Chinese marinated chicken and mushroom kabobs with bok choy
(find the recipe in the June issue of Gourmet or on epicurious.
Chipotle rubbed pork chops
Corn on the cob
Take-out before Pearl Jam!
Angel hair pasta with chicken in parsley white wine sauce
Going out - maybe a new Portuguese place, so LOTS of garlic!!!
Sunday, June 22, 2008
- Rice papers (I use round ones)
- Vermicelli, cooked according to package directions
- Carrot, julienned
- Cucumber, julienned
- 2 sprigs cilantro per roll
- 2 fresh mint leaves per roll
- Cooked cleaned shrimp, sliced in half horizontally (I use 3 pieces per roll)
- chopped chives to taste
- Hoisin dipping sauce
To make the sauce, combine a couple tablespoons of rice vinegar with a couple tablespoons or hoisin sauce. Add about 1/2 tsp. fresh grated ginger and chili garlic paste to taste. Whisk well and chill.
Monday, June 16, 2008
Saturday, June 14, 2008
Vietnamese beef and fried potatoes (from Into the Vietnamese Kitchen by Andrea Nguyen)
Braised baby bok choy
Chicken fajitas with homemade guacamole
Green lightning shrimp
Whole grain pilaf
Sauteed chicken cutlets with garlic, white wine and parsley over angel hair
We're going out!!
Friday, June 13, 2008
Thursday, June 12, 2008
- Rub 'em
Take a rack of pork spare ribs (3-4 lbs.) and coat them with 1-2 Tbsp. of your favorite rub. I like Williams Sonoma Memphis Rib Rub
- Smoke 'em
Use a heaping Tbsp of Hickory chips in a stovetop smoker. (What's a stovetop smoker? Check it out on amazon.com) Smoke them on medium heat for 1 hour.
- Low 'n' slow cook 'em
As soon as they're done smoking, transfer them to a slow cooker. Slather them with about 1/2 cup of your favorite BBQ sauce and then slow cook them on Low ehat for 3.5 hours. You can leave them alone or baste them from time to time. If you have to head to work, leave them. Just let your slow cooker turn off after 3.5 hours. (If your slow cooker is like mine, it switches to a keep warm setting. If this is the case, reduce the cooking time to 2.5 hours, then let them keep warm until you get home)
- Char 'em
Throw them on a hot grill and baste them with some more sauce to char. About 3 minutes per side on high usually does the trick. Be gentle, they'll be falling-off-the-bone tender!
Enjoy - Serve them with your favorite sides. This week I made potato salad, but cole slaw, corn, a can of baked beans all do the trick too!
Tuesday, June 10, 2008
Grilled New York Strip seasoned with Keg Steakhouse seasoning
Near East Wild Mushroom and Herb Couscous
Grilled blue cheese topped tomatoes (find the recipe in this month's Bon Appetit)
Penne with carmelized red onions, chicken and goat cheese over a bed of spinach (find the recipe on epicurious. I used grilled chicken breasts and I used only two vine ripened tomatoes. I also added some garlic to the white wine! DELISH!)
Girls' night out! Jeff's having leftovers and I'm headed to Khun Thai in Millburn - check back tomorrow to find out what I had!
My famous hick'ry smoked ribs
Homemade potato salad
Corn on the cob
Work dinner :(
Steamed Maine lobsters with drawn butter
Corn on the cob (can't get enough of it!!!)
We do love to eat out on the weekends, so I'll tell you about some of our favorite places. Here's a start (and a good one!)
For some of the best pizza in New Jersey, Emma's Brick Oven pizza in Cranford is excellent. This little BYO is always bustling, but you get a great meal at a reasonable price. We went last Friday and brought a bottle of Spanish Jumilla. To start, we shared the fried calamari - SHARE - it's enough for more than two! Then I ordered the famous Vodka pie, a personal sized thin crust pie topped with their homemade vodka sauce, mozzarella, prosciutto, and mushrooms. There's a little garlic in this one, too! Jeff had his favorite - a margherita pie with pepperoni, mushrooms and onions. Located on North Union Place in downtown Cranford, this is one spot you don't want to miss!