January 9, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
1 large russet (baking) potato (about 1/2 pound)
1 1/2 teaspoons olive oil
1/2 cup coarsely grated gruyère cheese (about 2 ounces)
DIRECTIONS
Peel potato and grate coarse. Press potato between several thickness of paper towel to remove any excess moisture.
In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.
Tags: Crispy, Gruyere, Potato, Wedges
January 9, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)
2 teaspoons fresh lime juice
1/4 teaspoon freshly grated lime zest
1 tablespoon finely chopped red onion
1 teaspoon finely chopped seeded fresh jalapeño chili (wear rubber
gloves)
1 1/2 teaspoons finely chopped fresh coriander
3/4 pound pork tenderloin, trimmed of excess fat
2 tablespoons crushed black peppercorns
1 tablespoon olive oil
DIRECTIONS
Preheat oven to 425°F.
In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.
Tags: Cherry, Peppered, Pork, Salsa, Tenderloin
January 9, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
1 1/2 teaspoons dijon mustard
1/4 cup mayonnaise
1 whole boneless chicken breast with skin (about 1 pound), halved
1 tablespoon olive oil
2 tablespoons chopped scallion
1/2 teaspoon minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons drained bottled horseradish
1/2 teaspoon chopped fresh tarragon or a pinch dried, crumbled
DIRECTIONS
Preheat oven to 425°F.
In a small bowl whisk together mustard and mayonnaise until combined well.
Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.
Tags: Breasts, Chicken, Crust, Horseradish, Scallion
January 9, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
1/4 cup chopped pitted kalamata or other brine-cured black olives
1 tablespoon finely chopped bottled roasted red pepper
1/2 teaspoon minced garlic
1 teaspoon dijon mustard
1 tablespoon red-wine vinegar
1/4 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1/2 pound sea scallops, rinsed and drained
2 medium vine-ripened tomatoes, cut into wedges
2 cups arugula, stems discarded and leaves washed well and spun dry
DIRECTIONS
In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.
Tags: Grilled, Olive, Sea, Tomatoes, Vinaigrette
January 9, 2008 in Recipes by danky
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves
DIRECTIONS
In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.
Tags: Bow, Lemon, Mint, Peas, Ties
