Wilted Spinach Salad With Sherry Vinaigrette

Wilted Spinach Salad With Sherry Vinaigrette

12 ounces fresh spinach, (see Note)
1/2 cup thinly sliced shallot
1/3 cup sherry vinegar, or red-wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons sliced almonds
1/4 teaspoon smoked or hot paprika, (optional)
1/3 cup reduced-sodium chicken broth, or vegetable broth
1/4 cup chopped black olives, such as Kalamata
8 oz thinly sliced cooked Steak, Pork or Chicken

Place spinach in a large bowl.

Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted. Top with your favorite cooked meat.


Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in this recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using. Weights & Measures: 10 ounces trimmed mature spinach=about 10 cups raw, 10 ounces baby spinach=about 8 cups raw

Tonight I’m serving with, a small bowl of Chicken Noodle soup, crusty bread and fresh fruit compote

Big Papi’s Fettuccine alla Carbonara

Big Papi’s Fettuccine alla Carbonara

4 ounces pancetta, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2 eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese

1 teaspoon ground black pepper, or to taste
6 ounces Fettuccine
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
Cook pancetta with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.

Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.

Bring a large pot of lightly salted water to a boil. Cook Fettuccine in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.

Pour reserved pasta water and drained Fettuccine into the bacon-pepper mixture; stir to combine.

Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.

Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

You can substitute guanciale for the pancetta or you can, use bacon.

Tonight, I am serving with side salad with Italian dressing, crusty bread and fruit compote with a little port wine served over the top.

Rogan Josh

Rogan Josh

1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon saffron threads
1/4 teaspoon ground cloves

1 1/2 pounds boneless Chicken or leg of lamb, trimmed and cut into 1/2-inch cubes

1 teaspoon canola oil
1 cup less-sodium beef broth
1/2 cup low-fat yogurt
1/2 cup chopped fresh cilantro

Combine first 9 ingredients in a large zip-top plastic bag. Add chicken or lamb; seal and shake to coat. Refrigerator 8 hours or overnight.

Heat oil in a large saucepan over medium-high heat. Add chicken/lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until chicken/lamb is tender. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro.

Serve with rice, your favorite Indian bread such as parathas, naans or chapatis, and a cold beer.

Italian Mixed Grill

Italian Mixed Grill

1/2 cup olive or vegetable oil
3 tablespoons lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 large cloves garlic, finely chopped

Mixed Grill

4 fresh Italian sausages (about 1 lb)
1/2 cup water
1 small onion, chopped (1/4 cup)
4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1-lbs pork tenderloin sliced in steaks, about 1 inch thick

In small bowl, mix all Herbed Lemon Oil ingredients. Cover and let stand at least 1 hour to blend flavors.

In 2-quart microwavable casserole, place sausages, water and onion. Cover and microwave on High 5 minutes; rearrange sausages. Re-cover and microwave on Medium (50%) 5 to 7 minutes or until sausages are no longer pink in center. Remove sausages; discard onion and water.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Brush all sides of chicken, beef and sausages with oil mixture.

Grill meats uncovered over medium heat, brushing frequently with oil mixture and turning occasionally, for the following times: Grill pork 5 minutes. Add chicken and continue grilling. Grill pork 12 to 16 minutes or to desired doneness. Grill chicken 15 to 20 minutes or until juice is clear when center of thickest part is cut (170°). Add cooked sausages during the last 5 to 10 minutes of grilling to brown.

Tonight I’m serving with grilled assorted vegetables, small salad and fresh fruit compote.