Pork Medallions with Scallions and Magic Green Sauce
1 small jar capers
1 cup packed chopped fresh cilantro (1 bunch)
1/4 cup extra-virgin olive oil, divided
1 tablespoon water
2 bunches green onions, divided
4 (4-ounce) boneless center-cut loin pork chops
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
16 heirloom cherry tomatoes (red and yellow), halved
1. Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add cilantro, 3 tablespoons oil, and 1 tablespoon water. Chop green onions to measure 3 tablespoons. Add 3 tablespoons green onions to cilantro mixture; process until smooth.
2. Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.
3. Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining 1/8 teaspoon salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.
Tonight I’m serving with garlic & Parmesan oven roasted potatoes, side salad and fresh fruit compote.
2 teaspoons sugar
2 teaspoons caraway seeds
1 teaspoon salt
3/4 pound large shrimp, shelled and deveined
5 fresh red chile peppers (optional)
Light Tea-Smoking Mixture (See Below)
Spicy Remoulade Sauce or sweet-and-hot mustard
In a large bowl, combine the sugar, caraway seeds and salt with 1 cup of water. Stir to dissolve the sugar. Add the shrimp, cover and refrigerate for 30 minutes; drain.
Add the chiles, if using them, to the Light Tea-Smoking Mixture. Smoke the shrimp according to the Basic Wok-Smoking Method until they are just cooked through and have a burnished look, 7 to 8 minutes. Serve with the remoulade sauce.
Basic Wok-Smoking Method – Light Tea-Smoking Mixture
1/3 cup long-grain rice
2 tablespoons loose black tea, preferably Ceylon or Darjeeling
2 tablespoons light brown sugar
Combine the rice, tea and brown sugar in a bowl. Take a 12- to 14-inch wok and line the inside and the lid with aluminum foil, allowing about 4 inches of overhang. Put the smoking mixture in the bottom of the wok. Set a 10-inch cake rack about 3 inches about the smoking mixture, pinching the foil around the rack if necessary to secure it.
Set the wok over moderate heat, in its bottom ring for gas stoves, until thin streams of smoke begin to rise, 8 to 10 minutes. Arrange the ingredients to be smoked in a single layer on the rack and quickly cover with the lid. Wearing oven mitts, crimp of the overhanging foil all around the lid to completely seal the wok, Keep the burner on moderate heat and smoke according to the individual recipes.
Tonight, I’m service these shrimps over toasted rounds of bread, with Remoulade sauce, side salad and fresh fruit compote.
Cajun Scrambled Eggs
2 teaspoons canola oil or butter
1/2 teaspoon garlic – minced
2 Tablespoons onion – chopped
1/4 cup green pepper – chopped
1/4 cup tomatoes – chopped
1/4 teaspoon Cajun seasoning blend
1/4 pound Andouille sausage – cooked and diced
4 large eggs beaten with 2 teaspoons milk
1/4 cup grated Cheddar Jack cheese – optional
Note: You can replace the Andouille sausage with 2 or 3 smokey breakfast sausage links if needed or desired.
In large, heavy skillet over medium-high heat, saute the garlic, onions and green pepper in oil or butter. Stirring often, cook until the green peppers are softened and the onion starts to become translucent. Toss in the tomatoes and sausage and reduce heat to medium. Season with Cajun seasoning.
Add the beaten eggs. As soon as the eggs begin to set, start stirring (scrambling) all ingredients. Continue until eggs are completely set. Turn off heat.
If desired, sprinkle with grate Cheddar Jack cheese. Wait one minute for the cheese to start melting.
Tonight I’m serving with toasted bread, a small tossed salad and fresh fruit compote.
Big Papi’s Marinated NY Strip
1/2 cup extra virgin olive oil
1/2 cup Worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4 (1/2 pound) New York strip steaks
In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.
Tonight, I’m serving with green beans, French Fries a side salad and fruit compote.
Autumn Chicken Stew
5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar
Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.
Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.
Tonight, I am serving with Grilled Sharp Cheddar cheese sandwiches a side salad and fresh fruit compote.