This is for you, Tobi Ellis!!
18 oz. sorrel
3&1/2 oz. heavy cream
3/4 oz. butter
10 fresh tarragon leaves, chopped
1&1/2 pints hot water
Kosher* salt, to taste
Freshly* ground pepper, to taste
Discard the sorrel stems; wash and drain the leaves. In a large saucepan, melt the butter over low heat and add the sorrel. Cook for 5 mins. When the sorrel is soft, add hot water. Season with S&P. Cook, uncovered, over med. heat for 20 mins., stirring occasionally. Leave to cool, then add the cream. Mix with a whisk. Pour the soup into a bowl, and refrigerate for 2 hours. Before serving, sprinkle with chopped tarragon.
"A buried seed brings fruit; a selfless life reaps an eternal harvest."
Have Fun today!!
Love,
MM
Sunday, September 7, 2014
Saturday, September 6, 2014
Easy Peasy Chicken Salad for Lunch
I like the concept of "cook once - net two meals"
Chop and mix last night's rotisserie* chicken with freshly squeezed* lemon juice, and a bit of light* mayo. Toss with Campari* tomatoes, Persian* cucumbers, green onion, and fresh mint. Finish with Kosher* salt and freshly cracked black pepper and slivered almonds*
"Praise to God comes naturally when you count your blessings." ~ Insight for Today.
Have FUN today. Go Huskies!
Love,
MM
Chop and mix last night's rotisserie* chicken with freshly squeezed* lemon juice, and a bit of light* mayo. Toss with Campari* tomatoes, Persian* cucumbers, green onion, and fresh mint. Finish with Kosher* salt and freshly cracked black pepper and slivered almonds*
"Praise to God comes naturally when you count your blessings." ~ Insight for Today.
Have FUN today. Go Huskies!
Love,
MM
Friday, September 5, 2014
Oven-Roasted Pork With Mangao Rhubarbecue Sauce
Whoa, talk about enticing aroma!!
(serves 8)
For the roast:
1 2&1/2-3 lb. boneless top loin pork roast
2 stalks rhubarb
1/2 cup sliced fresh mango
2 T. fresh oregano leaves
1 T. EVOO
1/4 t. Kosher* salt
1/4 t. freshly* ground pepper
For the sauce:
1&1/2 lbs. chopped rhubarb
2 T. EVOO, divided
1/4 cup finely chopped sweet onion (I would use Walla Walla*)
1/2 cup purchased barbecue sauce (I would use Stubbs*)
1/2 cup molasses
1/2 t. Kosher* salt
1/8 t. freshly* ground pepper
1/2 t. finely chopped fresh* ginger
1/4 t. ground cloves
1&1/2 cup chopped mango
To prepare the roast: Preheat the oven to 325. Trim fat from roast. Make a lengthwise cut all the way through). Place rhubarb stalks and mango slices in the opening. Trim rhubarb to length of roast. Sprinkle with oregano. Drizzle with 1 T. oil. Tie roast at 1" intervals with 100% cotton kitchen string. Season with S&P. Place roast on a rack in a shallow roasting pan. Brush with about 1/3 cup Mango Rhubarbecue Sauce. Roast uncovered, 1&1/2 hours or until done (145 F.) Let stand 10 mins. Top with additional sauce. Slice and serve with parsleyed new potatoes* and steamed lemon dill broccoli*.
To make the sauce: Preheat the oven to 400. Place chopped rhubarb in a roasting pan. Drizzle with 1 T. oil. Roast, uncovered, 30 mins. Set aside. In a medium saucepan heat 1 T. oil over med.-high heat. Add the onion; cook and stir 4 mins. Stir in rhubarb mixture, barbecue sauce, molasses, S&P, ginger, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, 8 mins., stirring occasionally. Cool slightly. Stir in mango.
"The purest treasure mortal times afford is a spotless reputation." ~ William Shakespeare
Happy Friday, and have FUN today!!
Love,
MM
(serves 8)
For the roast:
1 2&1/2-3 lb. boneless top loin pork roast
2 stalks rhubarb
1/2 cup sliced fresh mango
2 T. fresh oregano leaves
1 T. EVOO
1/4 t. Kosher* salt
1/4 t. freshly* ground pepper
For the sauce:
1&1/2 lbs. chopped rhubarb
2 T. EVOO, divided
1/4 cup finely chopped sweet onion (I would use Walla Walla*)
1/2 cup purchased barbecue sauce (I would use Stubbs*)
1/2 cup molasses
1/2 t. Kosher* salt
1/8 t. freshly* ground pepper
1/2 t. finely chopped fresh* ginger
1/4 t. ground cloves
1&1/2 cup chopped mango
To prepare the roast: Preheat the oven to 325. Trim fat from roast. Make a lengthwise cut all the way through). Place rhubarb stalks and mango slices in the opening. Trim rhubarb to length of roast. Sprinkle with oregano. Drizzle with 1 T. oil. Tie roast at 1" intervals with 100% cotton kitchen string. Season with S&P. Place roast on a rack in a shallow roasting pan. Brush with about 1/3 cup Mango Rhubarbecue Sauce. Roast uncovered, 1&1/2 hours or until done (145 F.) Let stand 10 mins. Top with additional sauce. Slice and serve with parsleyed new potatoes* and steamed lemon dill broccoli*.
To make the sauce: Preheat the oven to 400. Place chopped rhubarb in a roasting pan. Drizzle with 1 T. oil. Roast, uncovered, 30 mins. Set aside. In a medium saucepan heat 1 T. oil over med.-high heat. Add the onion; cook and stir 4 mins. Stir in rhubarb mixture, barbecue sauce, molasses, S&P, ginger, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, 8 mins., stirring occasionally. Cool slightly. Stir in mango.
"The purest treasure mortal times afford is a spotless reputation." ~ William Shakespeare
Happy Friday, and have FUN today!!
Love,
MM
Thursday, September 4, 2014
Dill Steak and Potato Kabobs
Any time I see the word, "dill", I'm IN!!
(makes 4 servings)
8 whole tiny red or yellow potatoes
2 T. EVOO
1 lb. tri-tip or top sirloin steak (do NOT "cheap up" and buy a low quality piece of meat*)
cut into 1-1&1/2" cubes
1 T. red wine vinegar
1 t. dill seeds crushed (I would use my mortar and pestle*)
1/2 t. freshly ground pepper
1/2 t. Kosher salt*
1/4-1/2 t. crushed red pepper flakes* (optional*)
1 med. red onion, cut into 8 wedges
In a large saucepan bring lightly salted water to a boil. Add potatoes; return to boil; reduce heat. Cover; simmer 12 mins. or until potatoes are fork* tender. Drain; return to pan. Drizzle with 1 T. of the oil. Sprinkle with 1/4 t. salt; toss gently to coat. Meanwhile, in a resealable plastic bag place steak, 1 T. oil, vinegar, dill seeds, black and red pepper, and salt. Shake to coat. Alternately thread steak, potatoes, and onion wedges onto 4 long skewers leaving 1/4" between pieces. For a charcoal or gas grill, grill skewers on a rack of a covered grill directly over med. heat 10-12 mins. or until meat reaches desired doneness, turning occasionally. (Or use broiler*). Serve with a spinach salad with Mandarin oranges, red onion circles, sliced mushrooms, and a warm bacon/mustard dressing*.
Really be Present today, and be Grateful for everything!!!!!
Go Hawks!
Love,
MM
(makes 4 servings)
8 whole tiny red or yellow potatoes
2 T. EVOO
1 lb. tri-tip or top sirloin steak (do NOT "cheap up" and buy a low quality piece of meat*)
cut into 1-1&1/2" cubes
1 T. red wine vinegar
1 t. dill seeds crushed (I would use my mortar and pestle*)
1/2 t. freshly ground pepper
1/2 t. Kosher salt*
1/4-1/2 t. crushed red pepper flakes* (optional*)
1 med. red onion, cut into 8 wedges
In a large saucepan bring lightly salted water to a boil. Add potatoes; return to boil; reduce heat. Cover; simmer 12 mins. or until potatoes are fork* tender. Drain; return to pan. Drizzle with 1 T. of the oil. Sprinkle with 1/4 t. salt; toss gently to coat. Meanwhile, in a resealable plastic bag place steak, 1 T. oil, vinegar, dill seeds, black and red pepper, and salt. Shake to coat. Alternately thread steak, potatoes, and onion wedges onto 4 long skewers leaving 1/4" between pieces. For a charcoal or gas grill, grill skewers on a rack of a covered grill directly over med. heat 10-12 mins. or until meat reaches desired doneness, turning occasionally. (Or use broiler*). Serve with a spinach salad with Mandarin oranges, red onion circles, sliced mushrooms, and a warm bacon/mustard dressing*.
Really be Present today, and be Grateful for everything!!!!!
Go Hawks!
Love,
MM
Wednesday, September 3, 2014
Salmon in Puff Pastry
"An excellent and blend of salmon, pesto, spinach and puff pasty. It tastes great and only takes a few minutes to put it all together":
(6 servings)
2 12 oz. skinless, boneless salmon fillets
1/2 t. Johnny's Garlic Seasoning Salt*
1/2 t. onion powder
1 (17.25 oz.) package frozen puff pastry, thawed
1/3 cup pesto (Costco's Deli one is THE best!!*)
1 (6 oz.) package baby* spinach leaves, stems removed*
Freshly squeezed lemon juice*
2 fresh dill fronds*
Lemon wedges*
Preheat oven to 375. Season the salmon fillets with Johnny's and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the fillets, top with remaining spinach, and sprinkle with a little lemon juice on each. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Lay a dill frond on top of each. Bake in preheated oven for 20-25 mins. until the pastry is puffed and golden, and the salmon has cooked all the way through. Serve with lemon wedges.
"Don't save anything for a special occasion. Being alive is a Special Occasion!"
Have FUN today.
Love,
MM
(6 servings)
2 12 oz. skinless, boneless salmon fillets
1/2 t. Johnny's Garlic Seasoning Salt*
1/2 t. onion powder
1 (17.25 oz.) package frozen puff pastry, thawed
1/3 cup pesto (Costco's Deli one is THE best!!*)
1 (6 oz.) package baby* spinach leaves, stems removed*
Freshly squeezed lemon juice*
2 fresh dill fronds*
Lemon wedges*
Preheat oven to 375. Season the salmon fillets with Johnny's and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the fillets, top with remaining spinach, and sprinkle with a little lemon juice on each. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Lay a dill frond on top of each. Bake in preheated oven for 20-25 mins. until the pastry is puffed and golden, and the salmon has cooked all the way through. Serve with lemon wedges.
"Don't save anything for a special occasion. Being alive is a Special Occasion!"
Have FUN today.
Love,
MM
Tuesday, September 2, 2014
Mustard, Caraway, and Rye Salad
"Think of this as a salad version of a Reuben sandwich: Snappy mustard greens and rye croutons are tossed with a pickle dressing."
(serves 4-6)
2 cups 1/3" cubes light caraway rye bread (dense, artisan-style bread is especially good here)
1/4 cup EVOO, divided
1 t. caraway seeds
1/2 cup diced pancetta
1/2 cup chopped bread and butter pickles, divided
1 T. apple cider vinegar
1/4 t. freshly* ground pepper
1 large raw egg or 2 T. pasteurized egg whites
2 qts. loosely packed baby mustard greens (regular, mizuna, or a mix, stems and ribs removed
1 cup (2 oz.) shaved dry jack cheese (use a cheese plane or veggie peeler)
Preheat oven to 375. In an 8 or 9" square pan, toss bread with 1 T. oil to coat. Bake, stirring once, until golden and crisp, 15-20 mins. Meanwhile, toast caraway seeds in a large frying pan over medium heat until fragrant, 3-4 mins. Pour into a food processor and set aside. Cook pancetta in a frying pan over med. heat, stirring occasionally, until browned, 5-10 mins. Let cool in pan to room temp. In the food processor, whirl caraway seeds 1 min. to break up a bit. Add remaining 3 T. oil with 1/4 cup pickles, the vinegar, and pepper and whirl until blended. Add egg yolk; whirl until creamy and a little frothy, 30-6- secs. Scrape dressing into pan of pancetta and stir to loosed browned bits. In a salad bowl, toss mustard greens with remaining pickles and half the dressing. Add croutons and cheese and toss again. Serve with more dressing on the side.
"Those who stir the shitpot should have to lick the spoon!"
Have FUN today.
Love,
MM
(serves 4-6)
2 cups 1/3" cubes light caraway rye bread (dense, artisan-style bread is especially good here)
1/4 cup EVOO, divided
1 t. caraway seeds
1/2 cup diced pancetta
1/2 cup chopped bread and butter pickles, divided
1 T. apple cider vinegar
1/4 t. freshly* ground pepper
1 large raw egg or 2 T. pasteurized egg whites
2 qts. loosely packed baby mustard greens (regular, mizuna, or a mix, stems and ribs removed
1 cup (2 oz.) shaved dry jack cheese (use a cheese plane or veggie peeler)
Preheat oven to 375. In an 8 or 9" square pan, toss bread with 1 T. oil to coat. Bake, stirring once, until golden and crisp, 15-20 mins. Meanwhile, toast caraway seeds in a large frying pan over medium heat until fragrant, 3-4 mins. Pour into a food processor and set aside. Cook pancetta in a frying pan over med. heat, stirring occasionally, until browned, 5-10 mins. Let cool in pan to room temp. In the food processor, whirl caraway seeds 1 min. to break up a bit. Add remaining 3 T. oil with 1/4 cup pickles, the vinegar, and pepper and whirl until blended. Add egg yolk; whirl until creamy and a little frothy, 30-6- secs. Scrape dressing into pan of pancetta and stir to loosed browned bits. In a salad bowl, toss mustard greens with remaining pickles and half the dressing. Add croutons and cheese and toss again. Serve with more dressing on the side.
"Those who stir the shitpot should have to lick the spoon!"
Have FUN today.
Love,
MM
Monday, September 1, 2014
Herbed Lamb Burgers with Tzatziki Sauce
Here's one for your Labor Day "Q":
(serves 4)
Lamb Burgers:
2 lb. ground lamb
2/3 cup finely chopped fresh lemon* mint (or regular mint)
2/3 cup finely chopped parsley
Zest of one lemon
2 T. grated Vidalia or Walla Walla* sweet onion
2 t. Kosher salt
Freshly ground pepper
EVOO, for brushing
1 red onion, thickly sliced
4 onion rolls, split
Crumbled feta
Tzatziki Sauce:
1 cup Greek whole milk yogurt
2 small Persian* cucumbers, seeded, finely grated, and drained
1 t. lemon zest plus 1 T. freshly squeezed lemon juice
2 cloves of garlic, finely minced
2 T. chopped fresh dill
1/2 t. EVOO
Kosher salt
Freshly ground pepper
Chopped fresh mint
To make the sauce: In a med. bowl, whisk together yogurt, cucumber, garlic, zest, juice, oil, and dill. Season wit S&P. Stir in mint. Cover and chill.
To make the burgers: Combine lamb with mint, parsley, zest, onion, S&P in a large bowl. Mix gently until just combined. divide mixture into 4 equal balls, flatten into patties, and make an indentation in center of each with your thumb, to keep burgers from doming while cooking. (Cover and refrigerated up to 1 day). Brush burgers with oil on both sides. Grill over direct, med.-high heat, 10-15 mins. total, flipping once, for med. rare to med. (for med., and instant-read thermometer should register 160. Transfer burgers to a plate to rest. Brush red onions slices with oil and grill over direct, med-high heat until softened and slightly charred, about 3 mins. flipping once. Brush cut sides of rolls with oil, toast on grill about 1 mins. until golden. To assemble burgers: Spread tops of rolls with Tzatziki sauce. Layer patties, onions, and crumbled feta on bottom halves.
"You can't always control who walks into your life, but you can control which window you throw them out of."
Happy Labor Day. Have FUN - I'm off to Emerald Downs to bet on the horses!! YAY.
Love,
MM
(serves 4)
Lamb Burgers:
2 lb. ground lamb
2/3 cup finely chopped fresh lemon* mint (or regular mint)
2/3 cup finely chopped parsley
Zest of one lemon
2 T. grated Vidalia or Walla Walla* sweet onion
2 t. Kosher salt
Freshly ground pepper
EVOO, for brushing
1 red onion, thickly sliced
4 onion rolls, split
Crumbled feta
Tzatziki Sauce:
1 cup Greek whole milk yogurt
2 small Persian* cucumbers, seeded, finely grated, and drained
1 t. lemon zest plus 1 T. freshly squeezed lemon juice
2 cloves of garlic, finely minced
2 T. chopped fresh dill
1/2 t. EVOO
Kosher salt
Freshly ground pepper
Chopped fresh mint
To make the sauce: In a med. bowl, whisk together yogurt, cucumber, garlic, zest, juice, oil, and dill. Season wit S&P. Stir in mint. Cover and chill.
To make the burgers: Combine lamb with mint, parsley, zest, onion, S&P in a large bowl. Mix gently until just combined. divide mixture into 4 equal balls, flatten into patties, and make an indentation in center of each with your thumb, to keep burgers from doming while cooking. (Cover and refrigerated up to 1 day). Brush burgers with oil on both sides. Grill over direct, med.-high heat, 10-15 mins. total, flipping once, for med. rare to med. (for med., and instant-read thermometer should register 160. Transfer burgers to a plate to rest. Brush red onions slices with oil and grill over direct, med-high heat until softened and slightly charred, about 3 mins. flipping once. Brush cut sides of rolls with oil, toast on grill about 1 mins. until golden. To assemble burgers: Spread tops of rolls with Tzatziki sauce. Layer patties, onions, and crumbled feta on bottom halves.
"You can't always control who walks into your life, but you can control which window you throw them out of."
Happy Labor Day. Have FUN - I'm off to Emerald Downs to bet on the horses!! YAY.
Love,
MM
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