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32 raw peeled large shrimp
1/4 lb unsalted butter
bell pepper, sliced (optional)
Blackening Spice Ingredients
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is best)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon sweet paprika
1. Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!)
2. Dredge shrimp through the mixture.
3. Place a large skillet over a very high heat, and melt the butter or olive oil (you can also grill.)
4. Place the shrimp in the skillet and turn heat down to medium.
5. Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
5. Optional – sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
6. Serve over a bed of fettuccini with lots of garlic bread small garden salad and ice-cold beer or chilled white wine.
Spiced Turkey with Avocado-Grapefruit Relish
• 1 large seedless grapefruit
• 1/2 small avocado, peeled, pitted and diced
• 1 small shallot, minced
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon red-wine vinegar
• 1 teaspoon honey
• 1 tablespoon chili powder
• 1/2 teaspoon five-spice powder, (see Note)
• 1/8 teaspoon salt
• 2 turkey cutlets, (8 ounces)
• 1 tablespoon canola oil
1. To prepare relish: Remove the peel and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a small bowl. Squeeze out remaining juice into the bowl and discard membrane. Add avocado, shallot, cilantro, vinegar and honey. Toss well to combine.
2. To prepare turkey: Combine chili powder, five-spice powder and salt on a plate. Dredge turkey in the spice mixture.
3. Heat oil in a medium skillet over medium-high heat. Add the turkey and cook until no longer pink in the middle, about 2 to 3 minutes per side. Serve the turkey with the avocado-grapefruit relish.
Note: Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
Tonight; I’m serving with Pearled Couscous, sauteed spinach and garlic, fresh garden salad and fruit compote.
Pepper-Crusted Filet Mignon Recipe
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole green peppercorns
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- 4 (6-ounce) filet Mignon steaks (about 1 1/2 inches thick)
- Kosher salt
- 2 tablespoons olive oil
- Place both peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet until they’re broken into small pieces but not pulverized. Place them in a medium bowl, add the butter, and mix until combined.
- Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
- Heat the oil a large frying pan over medium-high heat until shimmering, about 3 minutes. Add the steaks and cook undisturbed to the desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board to rest for at least 5 minutes before serving.
Béarnaise Sauce Recipe
Though prone to breaking (when the egg and butter separate), this sauce will hold together if you pay attention to the temperature and add the butter at a slow but steady pace. Once the eggs hit the heat, watch them closely so they don’t scramble.
- 1/3 cup champagne or white wine vinegar
- 1/3 cup dry white wine
- 1/3 cup finely chopped shallot (from about 1 medium)
- 5 fresh tarragon sprigs, leaves removed and finely chopped (about 1 tablespoon), stems reserved
- 6 whole black peppercorns, crushed
- 3 large egg yolks
- 8 tablespoons unsalted butter (1 stick), cut into 8 pieces, at room temperature
- 1 to 2 teaspoons finely chopped fresh chervil (optional)
- Kosher salt
- Freshly ground black pepper
- Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat.
- Meanwhile, combine the vinegar, wine, shallots, tarragon stems, and crushed peppercorns in a medium frying pan. Bring to a simmer over medium heat and cook until reduced to just over 2 tablespoons, about 10 minutes. Strain the vinegar mixture, pressing on the solids, through a fine-mesh strainer and into a medium heatproof bowl large enough to sit suspended over (but not touching) the water in the saucepan; discard the solids.
- Add the egg yolks to the vinegar mixture and whisk to combine. Set the vinegar-yolk mixture over the simmering water and cook, whisking constantly, until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 3 to 4 minutes. (Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If the water boils, reduce the heat so the eggs do not curdle.)
- Whisk in the butter pieces one at a time, making sure each piece is incorporated before adding the next, until all of the butter has been added, about 2 minutes total. Remove the sauce from heat. (If the sauce is too thick, you can thin it with a few drops of water.) Whisk in the chopped tarragon leaves and chervil (if using) and season with salt and pepper. Serve warm.
Tonight; I’m serving with oven roasted new potatoes, Lima beans, fresh garden salad and fruit compote.
Rosemary-Balsamic Turkey Cutlets
3 tablespoons extra-virgin olive oil
2 tablespoon balsamic vinegar
2 tablespoon lemon juice
Leaves from 2 stems fresh rosemary, chopped
2 teaspoon Dijon mustard
4 turkey cutlets
Salt and pepper
2 Bosc pears (cored and sliced into thin wedges).
In a shallow dish, whisk olive oil, vinegar, lemon juice, rosemary, and Dijon. Season cutlets with salt and pepper, and marinate at least 15 minutes. Heat a nonstick skillet over medium heat. Add turkey cutlets and pears and cook about 12 to 15 minutes, turning occasionally, until cooked through.
Tonight, I’m serving the turkey over a bed of twice cooked fettuccini (once boiled al Dante reheat in olive oil and garlic) with green beans, garden salad and fruit.
Tangy Pork Sirloin Steaks
- 1/4 cup canola oil
- 2 tablespoons Worcestershire sauce
- 1 garlic clove, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound beef top sirloin steak (1 inch thick)
- 4 bacon strips
- Lemon-pepper seasoning
- 1/2 cup barbecue sauce
- 1/2 cup steak sauce
- 1/2 cup honey
- 1 tbsp molasses
- In a large resealable plastic bag, combine the first six ingredients. Cut steak into four wide strips; add to the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours or overnight, turning once.
- Drain and discard marinade. Wrap a bacon strip around each steak piece; secure with a toothpick. Sprinkle with lemon-pepper. Using long-handled tongs moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill steak, covered, over medium-low heat or broil 4 in. from the heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness (for medium-rare, a meat thermometer should read 155°; medium, 165°; well-done, 175°)
- Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks. Yield: 4 servings.
Tonight I’m serving with French Fries, corn on the cob, garden salad and fruit compote.
Bones Bacon & Baked Potato Soup
1 Tbsp. Butter or margarine
¼ cup chopped yellow onions
¼ cup chopped celery
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups milk
1 lb. Baking potatoes (about 2), baked, cut into 1/2-inch cubes
1/4 tsp. Pepper
1 green onion, sliced, divided
8 slices cooked Center Cut Bacon, crumbled, divided
¾ cup Cheddar, divided
¼ cup Lite Sour Cream
MELT butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
RESERVE 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
SERVE topped with reserved green onions, bacon, cheese and sour cream.
Serve this hearty soup with a quick bagged green salad tossed with your favorite Lite Dressing.