Monday, January 8, 2018

Perfect Rare Roast Beef

3 pound roast beef (sirloin tip or any boneless beef roast)
olive oil

  1.   Rub the roast with oil.
  2.   Bake on open oven rack (yes, the oven rack) in a preheated 300 degree oven for 1 hour.  Place a cookie sheet one or two racks down to catch the drippings.
  3.   Without opening the door, reduce the heat to 200 degrees and continue baking for 3 to 4 more hours.

Saturday, January 6, 2018

Lemon Drop Martini

Lemon Sugar
1/2 c. granulated sugar
zest from 1 lemon

Lemon Drop Martini
2 ounces (1/4 c.) quality vodka
3/4 ounce (1 1/2 T.) Cointreau or triple sec
1 ounce (2 T.) fresh squeezed lemon juice
3/4 ounce (1 1/2 T.) simple syrup

  1. Add sugar to a plate then rub the zest into the sugar with your fingers until tinted yellow and fragrant.
  2. To make martini,  moisten the rim of a chilled martini glass with the juiced lemon, turn the glass upside down and twist into the lemon sugar, set aside.
  3. Add vodka, Cointreau, lemon juice, simple syrup and a handful of ice to a cocktail shaker.  
  4. Shake for 30 seconds or until very cold. 
  5. Strain into the prepared martini glass and serve immediately.

Monday, August 21, 2017

Lemon Chicken with RAO's Sauce

4 chicken breasts, bone in, skin on if possible
Lemon Sauce:
2 c. fresh lemon juice 
1 c. olive oil
1 T. red wine vinegar
1 ½ t. minced garlic
1/2 t. dried oregano
Salt & pepper to taste 
  1.   Place the chicken in a casserole that just fits them.
  2.  Combine the sauce ingredients and whisk until   incorporated.
  3.  Pour over the chicken and bake for 40 minutes for   boneless and 1 hour for bone-in.  
  4.  Baste often.

Monday, June 5, 2017

Crunchy Green Salad

1 head Romaine lettuce, washed, spinned and chilled
1 head Butter lettuce, washed, spinned and chilled
1/4 of an English cucumber, peeled and cubed
2 stalks celery, small dice
Fresh grated Parmesan cheese, about 1/4th to 1/2 c.

3/4 c. Vegetable oil
1/4 c. cider vinegar, no substitutions
2 t. sugar
2 large cloves garlic, pressed
  1. Assemble the dressing and chill, up to a day ahead.
  2. Clean and peel the celery with a potato peeler to remove the strings.  Chop.
  3. Clean and peel the English cucumber (you may leave some skin on for color).  Chop.
  4. Assemble chopped lettuces and the rest of the ingredients.
  5. Top with a wet, cool paper towel and chill up to 3 hours.
  6. Add dressing to taste and serve.

Friday, April 28, 2017

Mexican Stuffed Peppers

extra-virgin olive oil
1 clove garlic, minced
1 Lb. ground beef
kosher salt
fresh ground black pepper
2 T. chopped cilantro
1 t. chili powder
1/2 t. ground cumin
1/2 t. smoked paprika
 3 bell peppers, tops cut off, seeds removed
1 c. shredded Cheddar
1 c. shredded Monterey Jack
 1 c. shredded lettuce

Pico de gallo
hot sauce
lime wedges, for serving
  1. Preheat oven to 375 degrees and spray a dish large enough to hold the 3 peppers with cooking spray.
  2. In a large skillet over medium heat, heat the olive oil.
  3. Add onion and cook until tender.
  4. Stir in garlic and cook one minute more.  Add ground beef and cook until no longer pink.
  5. Drain and add chili powder, cumin and paprika.  
  6. Drizzle bell peppers with olive oil and season with salt and pepper.
  7. Place peppers in baking dish and fill with meat mixture.
  8. Top with cheese and bake until cheese is melted and peppers are tender crisp., about 20 minutes.
  9. Top with lettuce and serve with pico de gallo, hot sauce and lime wedges.

Sunday, March 5, 2017

Chicken Cutlets with Quick Pan Sauce

From Mark Bittman

1 c. flour
1 1/2 pounds skinless chicken breasts, pounded thin
Salt and pepper to taste
2 T. olive oil
3 T. butter, divided 1 T. and 2T.
1/2 c. white wine
1/2 c. chicken broth
1/4 c. fresh parsley plus more for garnish
1 fresh lemon
  1. Heat the oven to 200 degrees.  Put the flour in a plate or pie pan.
  2. Blot chicken with paper towels and sprinkle with salt and pepper.
  3. Put the 2 T. olive oil and 2 T. butter in a cast iron skillet over medium heat.  Dredge the chicken in flour, shake off excess and add to the pan.  Brown on both sides.
  4. Transfer browned chicken to a plate and keep warm in the oven.
  5. Add the wine to the skillet and scrape up the browned bits in the pan.  Cook for a minute or two. 
  6. Pour in the chicken broth and cook until liquid has thickened, about 2-3 minutes.
  7. Add 1 T. butter to the pan.  Swirl until then butter melts then turn off heat.
  8. Remove the chicken from the oven and add any accumulated juices and the parsley to the pan.  Stir and adjust the seasonings.
  9. Plate and spoon sauce over the chicken.  Garnish with parsley.
  10. Squeeze lemon slices over chicken.

Saturday, January 7, 2017

White Bean Salad with Lemon, Parmesan, and Fresh Herbs

I only use S&W brand lightly seasoned white beans.

2, 15 ounce cans white beans, rinsed and drained
4 T. fresh basil
4 T. fresh Italian parsley
4 T. fresh lemon juice
8 t. olive oil
1 large clove garlic, pressed
2/3 c. freshly grated Parmesan Cheese
coarse kosher salt, pepper
  1. Combine rinsed beans, basil, parsley, lemon juice, olive oil and garlic and toss gently to combine.  Season with salt and pepper.
  2. Add Parmesan and toss. Serve at room temperature or chilled.