My Menu Blog

1 qt. water
2 orange pekoe tea bags
2 tbs. Kosher salt
1 tbs. molasses
½ small onion, thinly sliced
2 tsp. whole coriander seeds
2 tsp. whole black peppercorns
6 whole allspice berries
6 whole cloves
4 cloves garlic, mashed flat with the back of a knife
4 sprigs thyme
2 sprigs rosemary
1 bay leaf
2 cups ice
4 (10-12 oz.) bone-in pork loin chops

1. In a large pot over med.-high heat, combine the water, tea bags, salt, molasses, onion, coriander, peppercorns, allspice, cloves, garlic, thyme, rosemary and bay leaf. Bring to a boil. Remove from heat. Transfer to a sealable container. Add ice and let cool to room temp.
2. Remove tea bags. Add pork chops, seal and refrigerate for 24 hrs. Remove the pork chops from the brine. Pat dry with paperp towels; set aside at room temp. while pre-heating the grill.
3. Prepare a charcoal  fire using about 6 lbs. of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20-30 min. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until med-hot (when you can hold you hand 5 in. above the grill surface for no longer than 3-4 seconds). Or for a gas grill, turn all the burners to high, close the lid and heat until very hot, 10-15 min.
4. Place the pork chops in the prepared rill and cook until an instant read thermometer reaches 145°F, 5-7 min. per side.

1 tbs. EVOO
1 lb. ground chicken
1/3 cup sliced green olives (drained)
1½ cups low-sodium tomato sauce
1/3 cup pre-diced onions
¼ cup raisins
1 tbs. minced garlic
¼ tsp. cayenne pepper
4 med. tortillas

1. Preheat large sauté pan on med-high 2-3 min.
2. Place oil in pan; swirl to coat. Add chicken; cook 5-7 min., stirring to crumble meat, or until meat is brown and no pink remains. Meanwhile, chop olives coarsely.
3. Stir in remaining ingredients; cook 6-8 min., stirring occasionally, or until flavors are blended and mixture is thoroughly heated.
4. Meanwhile, wrap tortillas in paper towel and microwave on high 30-45 seconds or until warm. Spoon meat into tortillas and serve.

4 salmon steaks

Marinade:
1/8 cup honey
¼ cup vegetable oil
1 tsp. grated fresh ginger
2 cloves garlic
¼ onion
1 pinch salt
½ mango pitted and peeled
½ cup sliced peaches canned or fresh

Mango Salsa:

½  cup diced peaches (fresh or canned)
1 mango pitted, peeled and diced
½ red pepper diced
3 green onions, chopped
1 tsp. fresh ground ginger
¼ cup chopped parlsey
1 jalapeño pepper seeded and chopped (optional)
2 tbs. lime juice

Salmon:

1. Place all marinade ingredients in food processor and blend until smooth.
2. Immerse salmon in marinade and refrigerate for 1 hr. Make salsa during this time.

Mango Salsa:

1. Toss all ingredients together. Refrigerate 1 hr.

Grill salmon approximately 5 min. per side, plate and spoon salsa over fish.

2 lbs. ground chicken
2 tbs. chopped parsley
4 cloves chopped garlic
1 tsp. chopped shallot
1 stalk diced fennel
Salt and pepper to taste
4 large bell peppers

1. In a large bowl combine chicken and parsley, garlic, shallot, fennel, salt and pepper until just blended.
2. Remove tops from peppers and clean out the seeds. Fill each pepper with chicken mixture.
3. Bake at 350°F for 1 hr. or until juices run clear.

1½ lbs. boneless skinless chicken breasts
1/3 cup olive oil
2 cloves garlic minced
2 tbs. fresh dill, chopped
1 tbs. fresh oregano, chopped
2 tsp. lemon zest
1 tsp. sea salt
½ tsp. fresh ground pepper
1 can artichoke hearts (14 oz.) drained and halved
8-10 cherry tomatoes
8-10 slices yellow squash
6-8 rosemary stems — thick woody stems about 6-8 in. long

1. Soak rosemary in cold water for at least 1 hr. before cooking.
2. Cut boneless chicken breasts into cubes
3. In a large bowl, combine next 7 ingredients add chicken and marinate at least 2 hours or overnight.
4. Remove chicken from marinade and assemble skewers with chicken and veggies. Grill until chicken is done.

2 cucumbers
1 med. onion
½ red bell pepper
1 cup plain yogurt
¼ cup fresh dill leaves, stems removed
2 or 3 slices of feta cheese

1. Slice cucumbers, onion and pepper.
2. Place sliced veggies in large bowl.
3. Add yogurt and dill to food processor and pulse 2 or 3 times.
4. Pour yogurt into bowl w/ veggies and toss to coat.
5. Refrigerate for 1 hr. Feta cheese may be crumbled on top of salad or slices may be placed on top with dill sprigs for garnish.

½ cup green onion, thinly sliced
1 tsp. garlic, finely chopped
2 tbs. olive oil
1 large red bell pepper, diced finely
3 cups tomato, seeded and diced
½ cup Parmesan cheese, grated
2 tbs. parsley, chopped
1/8 tsp. cayenne pepper
8 oz. dry linguine or spaghetti

1. Sauté onion and garlic in oil until soft. Add red bell pepper and sauté until tender crisp (about 2 min.) Stir in tomato and cook over high heat until juice evaporate. Stir in cheese, parsley, cayenne pepper, and pepper; reserve.
2. Cook pasta and drain well. Toss hot pasta with reserved tomato mixture. Serve immediately or at room temp.

2 lbs. beef stew meat, cut into 1 in. chunks
1 tsp. salt
½ tsp. freshly ground black pepper
2 cloves garlic, mashed
1 tbs. olive oil
3 cups beef broth
2 tsp. chopped fresh sage, or 1 tsp. dried
3 carrots, cut into 1-in. chunks
2 cups 1-in. potato cubes
1 cup fresh, or frozen and defrosted petite peas

For the Sage Parmesan Biscuits:

• 2 cups Bisquick
• ½ cup freshly grated Parmesan cheese
• ¾ cup milk
• 1 tsp. dried sage

1. For the stew: Sprinkle beef with salt, pepper and garlic. In a 3 qt. ovenproof casserole or Dutch oven, heat the oil. Add meat, browning it on all sides for 6-8 min. When the meat is browned, add broth, stirring to scrape up any bits that have stuck to the bottom of the pan. Add sage, carrots and potato cubes. Cover and simmer 35 min.
2. Add corn and peas and continue to cook fo another 10-15 min. The sauce will appear thin, but will thicken when the biscuits bake. (The stew can be refrigerated at this point for 2-3 days, or frozen for up to 2 mos. Allow to come to room temp. before baking.) Preheat oven to 375°F.
3. For the Biscuits: In a large mixing bowl, combine Bisquick and Parmesan cheese. Add milk and sage, stirring with a fork to combine. Turn the dough out onto a floured board and knead 5 times. Roll the dough out to ½ in. thickness, cut out individual biscuits with a 2-in. cutter and place on top of stew. Or transfer the entire crust to the top of the stew, cutting it to fit. Bake the stew in the preheated oven for 17 to 20 min., or until the biscuits are browned and the stew is bubbling.

8 slices Jewish-style rye bread
Dijon mustard
1 lb. thinly sliced corned beef
8 oz. thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tbs. (1/2 stick) butter, divided

1. Assemble sandwiches, add butter to skillet over med. heat, cook both sides until golden brown and cheese melts.

1 (3 1/2 lb.) flat-cut and well trimmed corned beef brisket
1 onion, studded with 10 whole cloves
3 large cloves garlic
3 large sprigs each of fresh thyme, and flat-leaf parsley, tied together
1 large bay leaf
1 tsp. mustard seed
1/4 tsp. black peppercorns
12 small (2 oz.) white onions, peeled
12 small red potatoes, well scrubbed
6 peeled carrots, cut crosswise into thirds
1 (2 lb.) head cabbage, cut into 8 wedges

1. Place beef in an 8-qt. pot. Add cold water to cover by 1 in. Cover; bring to boil. Reduce heat to low; simmer 5 min. Skim foam from top.
2. Add onion, garlic, herb bundle, bay leaf, mustard seed and peppercorns. Cover; simmer 2 1/2 hrs. With slotted spoon, discard onion with cloves, garlic, herb bundle and bay leaf.
3. Add white onions; cover. Simmer 20 min. Add potatoes, carrots and cabbage. Cover; simmer 20 min., until beef is fork tender and vegetables are crisp tender. Remove from heat.
4. To serve: Transfer vegetables to platter, halve potatoes. Place beef on cutting board; slice thinly across grain.