I love mussels myself. They are great in a paella, served over rice or just by themselves. I have seen them for some pretty good prices lately and you can get them pretty much year-round now. They may a great appetizer or a great entree. Don’t shy away from them and think they are too hard to cook or tough to make. It just takes a little bit of prep work and cleaning on your part and just a bit of cooking and they will taste great. Williams-Sonoma posted this on their blog about, cleaning, serving and storing mussels along with a few simple recipes. Check it out!
Monthly Archives: January 2013
I haven’t done any posting recently and I do have a few recipes to put up, but in the mean time I saw this posted on Food Republic and thought it was a really cool idea for a Super Bowl party. It might take some work on your part, but it would certainly be worth it. Check it out!
Everyone loves nachos and with Super Bowl coming up soon, you want to make sure you have just the right snacks for the big game. If you can’t decide how to make your nachos or want to try something completely different than the usual stuff, Food Network has compiled 50 nacho recipes for you to look at and choose from so you can make them on game day. Enjoy!
This week was mostly a week of meals I had already posted recipes for, so I really didn’t have anything new to write about other than this one meal that I made. I had gone shopping at Adam’s last week and they had a center cut rack of pork on sale for a really good price. I had never made one before, the rack only cost about $5.00 and would more than feed the three of us, so I figured what the heck and I bought one. Then I had to try to find a recipe to use to make it. I looked around at all the usual places I got on the Internet for recipes, but I didn’t really see what I liked, so I put my faith in Google and went looking there. That is where I turned up this recipe, on a website called A Culinary Journey With Chef Dennis. The recipe sounded good, it was easy, and I had all the ingredients, so it was the winner.
Oven Roasted Rack of Pork
1 8 bone center cut rack of pork, frenched
Salt and pepper
2 tablespoons Montreal Steak Seasoning
2 carrots, chopped roughly
1 onion, chopped roughly
2 stalks of celery, chopped roughly
6 cloves of garlic, peeled
Preheat the oven to 450 degrees. In a roasting pan, add the rough cut vegetables. Rinse the rack of pork and pat it dry with paper towels. Place the rack, fat side up, on top of the vegetables in the pan. Apply a liberal amount of olive oil to the pork, rubbing it into the meat. Sprinkle the entire rack with salt and pepper, and then coat with the Montreal Steak Seasoning (use more if you want more of coating to form a crust). Place the pan in the oven and roast for 15 minutes.
After 15 minutes, reduce the oven temperature to 325 degrees and continue roasting for approximately 2 hours or until the internal temperature on the outside of the rack has reached 160 degrees. This will ensure that the outside of the pork is well done while the center cuts are not quite as cooked.
Remove the rack from the oven and place it on a cutting board and tent loosely with aluminum foil. Allow the pork to rest for 10 minutes before slicing. While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop over medium-high heat. With a spoon, loosen all the baked meat scraps from the pan to help make a pan gravy. Allow to cook and reduce for 10 minutes. Strain out all the vegetable pieces.
Cut the rack along the bones, making even portions of pork and serve with the pan gravy.
It was very simple and made for a nice, elegant meal. This one might be better served for a weekend when you have more time to cook it instead of a weeknight meal, but it is quite delicious. I served it with some wild rice and brussels sprouts and it was all very good and looked great on the plate.
Another easy meal for your arsenal! We’re going shopping so I still haven’t planned out the meals for next week yet, so we’ll have to see what comes along and is on sale for next week to make. Check back and see what I can come up with. Until next time, enjoy your evening and enjoy your meal!
This is actually a recipe I made earlier in the week, but I haven’t had time to do a post until tonight so here it goes. I like to make a pork tenderloin because there are so many things you can do with it. Also, they don’t often take a real long time to cook,so they are great weeknight meal when you don’t have a lot of time to put a dinner together. This one comes from Williams-Sonoma and is a simple one with a nice glaze and you can use some fruit along with it. I actually added some apple to this one since I only had two pears on hand and I think they added a nice flavor to the dish.
Glazed Pork Tenderloin with Pear and Thyme
1 pork tenderloin, about 1 pound, trimmed of excess fat
Salt and freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
1 red onion, cut into wedges
4 Bosc pears, cored and each cut into 8 wedges
2 tablespoons honey
1 tablespoon balsamic vinegar
Leaves from 12 fresh thyme sprigs
Preheat the oven to 400 degrees.
Season the pork tenderloin well with salt and pepper. In a ovenproof saute pan over medium-high heat, warm the olive oil until shimmering. Sear the pork, turning occasionally, until well browned, about 6 to 8 minutes total. Transfer to a plate.
Add the onion and pears to the pan and saute for 1 minute. Return the pork to the pan and drizzle with the honey and vinegar. Scatter the thyme leaves in the pan. Transfer to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices about a 1/2-inch thick. Divide the pork, pears and onion wedges among 4 individual plates and drizzle with the glaze from the pan and serve immediately.
This was a very tasty and quick meal to make. I served it with some roasted potatoes to keep it very simple.
That’s all there is to it. not much of a recipe I know, but it’s great for a middle of the week meal when you need something fast and simple. I’ll have some recipes this week of things I am making, including a rack of pork, split pea soup, some mini donuts, and more. Check back later in the week to see what’s cooking. until then enjoy your evening and enjoy your meal!
Since Michelle and I both have pretty busy schedules, I am always looking for meals that can be prepared easily and quickly. One of the cookbooks I got this Christmas is from America’s Test Kitchen called the “Quick Family Cookbook,” with recipes that can be prepared in under 45 minutes and are perfect for families who need some weeknight meals without having a lot of unusual ingredients that you may not typically have around the house. It seems like a really good book and since I love the cookbooks from them I am sure I will use it a lot.
That being said, this recipe for Skillet Salmon is actually from the Food Network. I came across it a few days ago and we just happened to pick up some wild salmon, which was on sale for a really good price. Michelle only likes the wild salmon as the farm-raised often does not have the same good flavor that you get with wild salmon. Wild salmon, on the other hand, is often pretty expensive, except this time of year when you can often find it for a good price. I got mine here at Adams Farms for $9.99 a pound. Still pricey, but much cheaper for wild salmon. Anyway, I had everything else on hand for this recipe, so it was quick and easy.
Hoisin Skillet Salmon
One 15.5 ounce can black beans, drained and rinsed (I actually used dried beans instead of canned and did a quick soak to get them ready)
2 tablespoons hoisin sauce
1/4 teaspoon red pepper flakes
2 cloves garlic, crushed
4 cups broccoli florets
Four 5-ounce salmon fillets, skin removed
Juice of 1/2 a lemon
2 tablespoons roughly chopped fresh cilantro, optional
Combine the beans, 3/4 cup of water, hoisin sauce, red pepper flakes and garlic in a large skillet. Top with the broccoli and nestle the salmon into the broccoli. Bring the skillet to a simmer over medium heat. Once it is simmering, cover the skillet and cook until the salmon is flaky and just cooked through and the broccoli is crisp-tender, about 5 to 6 minutes. Drizzle with lemon juice and sprinkle with cilantro, if using (I skipped the cilantro, my family are not big fans of it). Add salt to taste and serve.
That’s all there was to it. I did add some white rice to the meal to round it out, but you don’t really need it with the black beans. I particularly love quick meals you can do all in one pot. It makes for super easy clean up when all is done.
Just a quick recipe for today. I do have a pork tenderloin I am cooking tonight, beef stew tomorrow, and then a frenched pork roast on Thursday, so I’ll be posting some recipes for those things along the way the rest of the week. I am also scouting around for some new lunch recipes as Michelle is looking for different things to bring for lunch that are quick and healthy without using any bread, We’ll see how it goes and what I can find. If you have any suggestions, please pass them along. Until next time, enjoy the rest of your day and enjoy your meal today!
I hope everyone had a great holiday and is ready to start the new year off right. Between the holidays and coming down with a bad cold, I just didn’t have the time or energy to do any blogging, but now it is time to try to get back to it. For my first recipe of the new year, I decided to try something that we hear Sheldon from the “Big Bang Theory” television show talk about all the time from their Chinese restaurant. It took a little bit of searching around, but I was able to finally find a recipe for Tangerine Chicken that the whole family would like. I found this one on Epicurious and modified it slightly by adding a couple of things to it.
Sweet-And-Sour Tangerine Chicken Stir Fry
1 pound skinless, boneless chicken breast halves, cut crosswise into 1/2-inch thick strips
2 tablespoons soy sauce
2 tablespoons cream Sherry
1 tablespoon grated tangerine peel
1/2 cup fresh tangerine juice
2 tablespoons rice vinegar
2 teaspoons cornstarch
2 tablespoons peanut oil
3 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 red bell pepper, cut into matchstick-size strips
1 yellow bell pepper, cut into matchstick-size strips
15 snow peas, trimmed
1 can sliced water chestnuts, drained
4 ounces sliced mushrooms
1 green onion, chopped
Mix the first 4 ingredients in a large bowl. Cover and chill for 30 minutes.
Whisk the tangerine juice, vinegar and cornstarch in a medium bowl until blended. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger and cayenne; saute for 15 seconds. Add the chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer the chicken to a plate. Add the bell peppers, snow peas, water chestnuts, mushrooms and green onion to the same skillet. Stir-fry until the vegetables are crisp-tender,about 3 minutes. Return the chicken to the skillet. Stir the juice mixture to re-combine and add it to the skillet. Simmer until the sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper and serve with white rice.
I made some white rice to serve it over and I have to say the flavor was perfect. I was a little afraid the tangerine would overpower the dish, but it added some great refreshing flavor to the chicken and the sauce was great. We hardly had any leftovers at all, although there was enough for Michelle to pack some for lunch tomorrow.
I did get some new toys and gadgets for the kitchen for Christmas, including a meat grinder attachment for the Kitchen Aid, a couple of pots, a new pizza stone, a new salad spinner and a couple of new cookbooks, so there will be plenty of great new things to try in the coming days, weeks and months for us and for all of you wonderful readers. I have to say that the blog has done very well and I have had many more visitors than I could have imagined and I thank you all for following along. Tune in next time to see what we have cooked for dinner. Until then, have a wonderful evening, stay warm (it is frigid here in New York) and enjoy your meal!