RIGATONI BLANCO DI MARE

RIGATONI BLANCO DI MARE

3/4 lb. snow pea pods
2 cloves garlic
1 lb. shrimp
1 stick butter
1/4 c. white wine
1/4 c. vodka
1/4 c. fresh chopped cilantro
1 lb. rigatoni, cooked
1/4 shredded Romano or Parmesan cheese
1/4 c. Half and Half
2 tbsp. flour

In large fry pan, sauté snow peas and sliced garlic in wine, vodka and butter until tender.
Add shrimp.
When shrimp is pink and firm, add half and half and flour; stir until thickened. Add rigatoni, cilantro, and shredded cheese. Toss well over heat and serve.

Tonight I am serving with fresh garlic bread, green salad and fruit compote.
Pair with your favorite wine.

MEDALLIONS OF PORK FILLET WITH ORANGE SAUCE

MEDALLIONS OF PORK FILLET WITH ORANGE
SAUCE

1 lb. whole pork tenderloin or boneless pork chops
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
6 tbsp. butter
3 tbsp. chopped shallots or green onions
1 tsp. crushed peppercorns
3/4 c. dry white wine
2 1/2 tbsp. brown sugar
1/3 c. lemon juice
1 c. orange juice
1/4 c. Irish whiskey
2 tbsp. julienne orange rind
2 tsp. minced parsley

Place equal pieces of meat between 2 pieces of waxed paper and pound to 1/2 inch thick.
Combine flour, minced parsley, salt and pepper in a pie pan. Dredge pork in mixture.
Melt butter in a skillet.
Add pork and cook over medium heat.
Brown the pork on both sides.
Remove pork chops from skilled and set aside.

To make the sauce, add remaining ingredients to butter remaining in skillet. Sauté onions, peppercorns and cook until tender.
Cook sauce until sugar is dissolved.
Pour over meat and serve.

Tonight I’m serving the medallions over a bed of fettuccine, serving with a garden salad and fruit compote.

 

GRILLED STEAK – CAJUN TERIYAKI STYLE

GRILLED STEAK – CAJUN TERIYAKI STYLE
1/2 tsp. white pepper
1/2 tsp. red cayenne pepper
2 oz. virgin olive oil
1/2 tsp. fresh oregano
1/2 tsp. fresh parsley
1 tbsp. brown sugar
5 fluid oz. soy sauce

2 (14 oz.) sirloin steaks pierced with a fork several times

Mix all ingredients in a blender.
Place steaks in a zip lock baggie add blended ingredients and marinade 1 hour.
Remove steak wipe off excess marinade with paper towel.
Season with Salt and cracked pepper.
Grill over hot coals to desired doneness.

Tonight, I’m serving with steak fries, green beans with bacon crumbles, garden salad and fruit compote.

Pair with your favorite wine!

SPINACH CHICKEN NOODLE SOUP

SPINACH CHICKEN
NOODLE SOUP

5 cups chicken broth
2 chicken breast fully cooked and diced
1 cup diced onion
1 cup diced celery
1 cup sliced baby carrots
1 cup fresh spinach (torn to about half-dollar size)
3 cloves minced garlic
2 ounces (roughly two cups) traditional German egg pasta soup noodles (thin)
1 cup sweet scallions
1 teaspoon finely chopped tarragon
3 teaspoons finely chopped cilantro leaves

Bring stock to boil for 2-3 minutes in a pot with the lid on. Add onion, celery, carrots, and garlic. Lower heat and simmer for 15 minutes (stirring occasionally). Add noodles and diced chicken and cook for five more minutes (stirring occasionally) finally add spinach and scallions simmer for 4 minutes.

Remove from heat and add herbs, salt and pepper to taste.

Tonight I’m severing with garden salad and crusty bread and fruit compote.

 

OLD SOUTHERN RECIPE BAKED HAM

OLD SOUTHERN RECIPE BAKED HAM

8-10 lb. boneless ham (fully cooked)
1 tsp. cloves, ground
1 tsp. allspice
1 tsp. nutmeg
1 tsp. brown sugar
1 (12 oz.) Cocoa Cola
Aluminum foil

GLAZE:

4 tbsp. honey
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 tsp. rum (opt.)
Cloves, allspice & nutmeg

Place enough aluminum foil in baking pan to completely cover ham. Place ham on foil. Pour Coke over ham. Mix the spices and rub all over ham. Seal the foil. Bake at 325 degrees for 15 minutes per pound.

Remove ham from pan. Discard aluminum foil. Remove all but 1/2″ of fat. Score ham by making slits through fat. Mix the same spices as above (cloves, allspice, nutmeg, brown sugar) with the glazing ingredients. Heat this to a liquid. Spoon this over ham as thickly as you can. It will be thicker if made a few minutes ahead and allowed to cool.

Return ham to oven for another 15 minutes, uncovered, being careful not to burn.

Tonight I’m serving with scallop potatoes, green salad and fruit compote.