Friday, February 26, 2016

Veal Chops with Mint-Cherry Pan Sauce

Veal Chops with Mint-Cherry Pan Sauce
Recipe from: thehautemeal
Image credit: Stephanie
Veal Chops with Mint-Cherry Pan Sauce

“The veal chops are tender and juicy, but the mint and cherry sauce is the real starStephanie

Ingredients:

2 veal blade steaks (1 per person)

1 tbsp olive oil

Kosher salt and fresh ground pepper

1/3 cup red wine

1/3 cup beef stock

1/4 cup cherry preserves

1 tbsp balsamic vinegar

1 tbsp unsalted butter

2 tbsp chopped fresh mint

Instructions:

Take the chops out of the refrigerator about an hour before you plan on cooking them and 
prep them: sprinkle both sides generously with salt and pepper and leave the chops out to 
come to room temperature.

In a large skillet, heat the oil over medium-high heat.

Add the chops and let them cook undisturbed for 3 to 4 minutes, until nicely browned.

Turn the chops and repeat on the other side.

Work in batches if necessary, but don’t crowd the pan.

When finished, remove the chops from the pan and keep warm.

Add the wine and stock to the pan to deglaze, scraping up the crispy browned bits on the 
bottom of the pan.

Bring to a simmer and cook until reduced by half.

Add the preserves and vinegar, and stir until the preserves have melted.

Taste for salt and pepper, then remove from the heat and stir in the mint and butter.

Serve immediately, with a little (or a lot) of the sauce over each chop.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal



Monday, February 22, 2016

Turkey, Leek, and Bacon Pot Pie

Turkey, Leek, and Bacon Pot Pie
Recipe from: thehautemeal
Image credit: Stephanie

Turkey, Leek, and Bacon Pot Pie

“Tender turkey breast, vegetables, and bacon in savory gravy, wrapped in flaky pastry. This is perfect comfort food!” Stephanie

Ingredients:

Crust:

3 cups all-purpose flour

1 tsp salt

1¼ cup butter-flavor shortening

1 egg, beaten

1 tbsp white vinegar

4 tbsp cold water

Filling:

4 slices bacon, cut into 1/2" pieces

2 leeks, washed and sliced

1½lbs turkey tenderloin

2 cups turkey stock (or chicken stock)

1 medium carrot

1 stalk celery

1 tbsp fresh thyme

1 tsp Worcestershire

2 tbsp dry vermouth

¼ cup unsalted butter

½ cup all-purpose flour

1½ cups milk (low fat is fine)

Kosher salt and fresh ground pepper


Instructions:

Place a pizza stone on the lowest rack in the oven (optional).

Preheat the oven to 425°F.

For the crust:

In a large bowl, stir together the flour and salt.

Cut in the shortening.

In a small bowl, combine the egg, vinegar, and water.

Drizzle the wet mixture into the flour mixture, stirring together with a fork until fully 
moistened.

Pat into a ball and cover the bowl with plastic wrap.

Refrigerate until ready to roll out.

For the filling:

In a small Dutch oven, add the turkey tenderloin and stock or broth, and cover.

Bring to a simmer over medium heat, and cook until the turkey is just cooked through, about 15 minutes.

Place the tenderloins in a large bowl, and pour the cooking liquid into a separate small bowl 
or measuring cup.

Using two forks, shred the turkey into bite-size pieces (you can do this while the vegetables 
are cooking).

Increase the heat to medium-high and add the bacon to the pot.

Cook the bacon until it's nearly crisp and has rendered most of its fat, stirring often, then 
add the carrots and celery.

Continue cooking for 2 to 3 minutes, and then add the leeks and thyme to the pot.

Continue to sauté the vegetables in the bacon drippings until the leeks are wilted and 
beginning to brown.

Add the Worcestershire and vermouth, scraping up any fond from the bottom of the pot, and continue to cook until the liquid has evaporated, just a minute or two.

Add the vegetables to the bowl with the turkey.

Over medium heat, melt the butter and stir in the flour.

Let the mixture cook for about a minute, toasting it lightly, then add the reserved turkey 
stock and milk, whisking constantly to keep it smooth and prevent lumps.

Bring the mixture to a bubble, letting it thicken completely, then fold in the turkey and 
vegetables.

Taste for seasoning, and add salt and fresh pepper as needed.

Remove from the heat and set aside.

Divide the prepared pie dough into two even balls, and roll out one ball of dough to line a 9" 
pie pan.

Line the pie pan, allowing the dough to fit into the bottom and over the sides.

Fill the crust with the turkey filling, and then roll out the remaining dough to a 9" circle and place over the top.

Trim the edges, then press together, crimping with a fork.

Bake on top of the pizza stone on the bottom rack of the oven until golden brown and 
bubbling, about 35 to 45 minutes.

If the edges of the crust start to brown too much, cover them with foil.

Allow the pie to rest on a wire rack for 10 to 15 minutes before serving.

The filling will set as the pie cools.

Notes:

You can make the crust in advance and keep it refrigerated until you're ready to roll it out.

Refrigerating it can also make it a little easier to work with.

Baking the pie on a pizza stone provides even, direct heat to the bottom of the pie, and 
helps keep the crust from getting soggy.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal




Friday, February 19, 2016

Bean Burrito

Bean Burrito
Recipe from: blogchef
Image credit: Bobby
Bean Burrito

“Here is a quick and easy way to make your basic bean and cheese burrito.” Bobby

Ingredients:

1 (16 oz) can refried beans

1 cup rice (cooked)

1 cup salsa

2 cups shredded cheddar cheese (divided)

12 (6 inch) flour tortillas

Tomatoes (diced, to serve)

Sour cream (to serve)

Cooking Instructions:

Arrange burritos in a greased baking dish, and top each burrito with cheddar cheese.

Cover and place into the oven.

Bake at 375 degrees for 25 minutes.

Serve with tomatoes, sour cream and lettuce if desired.


Read more and enjoy this amazing recipe and many more when visiting blogchef

Thursday, February 18, 2016

Lamb Chops with Smoky Breadcrumbs

Lamb Chops with Smoky Breadcrumbs
Recipe from: thehautemeal
Image credit: Stephanie


Lamb Chops with Smoky Breadcrumbs

“I prefer my chops on the rare side, but if you prefer them to be more done, just brown them a little longer before you put the breadcrumbs on.” Stephanie

Ingredients:

2 lbs of lamb loin chops, at least 1½” thick

¼ cup olive oil, plus 1 tbsp, divided

3 large cloves of garlic

1 tbsp smoked paprika

2 slices of soft sandwich bread

Small palm full of flat-leaf parsley, about 1/4 cup

Kosher salt

Directions:

(Optional) Liberally salt the chops, and let them rest for at least an hour, but preferably seal 
them in a large plastic bag and refrigerate overnight, if you have time.

Let the chops sit at room temperature for about an hour prior to cooking.

Preheat the oven to 450°F.

Heat a tbsp of the olive oil in a large, heavy pan over medium-high heat.

Pat the chops dry and sprinkle them chops liberally with salt (only if you skipped the 
overnight salting), then immediately place the chops in the pan, browning them lightly on 
both sides, about a minute per side.

Then transfer the chops to a roasting dish, and set aside while you prepare the crust.

In the bowl of a food processor, add the garlic cloves, parsley, remaining olive oil, paprika, 
and bread.

Pulse until the bread is reduced to crumbs, and the oil and paprika are distributed 
throughout.

Pile the seasoned breadcrumbs on top of the chops, distributing it evenly over the meat, and 
roast for about 10 to 15 minutes, or until the breadcrumbs are browned and crunchy.

Allow the chops to rest for about 5 minutes before serving.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal

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Tuesday, February 16, 2016

Chinese Broccoli Beef

Chinese Broccoli Beef
Recipe from: blogchef
Image credit: Bobby
Chinese Broccoli Beef

"Chinese broccoli beef (or broccoli and beef) is a stir fry dish consisting of fresh broccoli, slices of steak in a delicious sauce.” Bobby

Ingredients:

1lb flank steak

4 tablespoons soy sauce

2 tablespoons dry sherry

1 teaspoon cornstarch

1 bunch fresh broccoli (sliced into florets)

2 garlic cloves (minced)

2 slices fresh ginger (finely minced)

2 tablespoons vegetable oil

Cooking Instructions:

Slice steak against the grain thinly into strips.

Place steak in a bowl or sealable bag.

Combine soy sauce, dry sherry and cornstarch.

Mix well, and pour mixture over steak strips.

Marinate for 15 minutes to a half hour.

Heat the wok and add oil.

Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds.

Add beef and stir fry stirring constantly for a couple minutes.

Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark 
green.


Read more and enjoy this amazing recipe and many more when visiting blogchef

Monday, February 15, 2016

Cuban Breeze

Cuban Breeze
                            Recipe from: thegardeningcook
Image credit: Carol
Cuban Breeze

“Looking for a refreshing drink that gives a tropical feeling when you drink it?  The Cuban Breeze cocktail combines Amaretto, vodka and pineapple juice for a refreshing tropical style drink with just a hint of almonds.” Carol

Ingredients:

1 oz vodka

1 oz Amaretto

3 oz Pineapple Juice

Ice

Instructions:

Put the ice...

Read more and enjoy this amazing recipe and many more when visiting thegardeningcook


Tuna Salad Niçoise,

Tuna Salad Niçoise
Recipe from: thehautemeal
Image credit: Stephanie
Tuna Salad Niçoise

Fresh, flavorful salad with homemade vinaigrette. Perfect for lunch or dinner!Stephanie

Ingredients:

2 small new potatoes, boiled until tender, quartered

4 oz haricot verts, blanched

6 cherry tomatoes, halved

½ cup Niçoise or kalamata olives (about 12 olives)

1 hard-boiled egg, quartered

1 4-oz can good quality tuna, packed in olive oil (drain, but reserve oil for dressing)

1/2 cup cucumber, sliced (peel if desired)

1 tbsp capers, drained

Sliced scallions

Dressing (enough for about 2 salads):

⅓ Cup olive oil (use the reserved tuna oil, plus more to equal ⅓ cup)

1 clove of garlic, minced

2 tbsp fresh lemon juice or about 1 medium lemon

1 tbsp Dijon mustard

1 tsp fresh dill, chopped

1 tsp fresh chives, chopped

Kosher salt and fresh cracked pepper, to taste

Instructions:

For the dressing:

Combine the garlic, herbs, mustard, and lemon juice in a small bowl.

Drizzle in the oil, whisking until combined.

Season to taste with salt and pepper and set aside.

For the salad:

Arrange the first 7 ingredients in rows on a plate (if serving more than one, use a large 
platter).

Drizzle the dressing generously all over the salad.

Sprinkle the capers on top of the salad, and garnish with the sliced scallions.


Notes:

Make sure you use good canned tuna for this.

Trust me; this is no time for the usual cheap can of chunk light.

If you don't have dill and chives for the dressing, you may substitute whatever herbs you 
have on hand, such as oregano or tarragon.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal




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