Spring Vegetable Salad with Horseradish and Lemon Vinaigrette

Just saw this demonstrated on "The Kitchen", and it looked SO pretty and DELISH! The epitome of Spring.
(serves 2-4)

1 T. white wine vinegar
1 T. grated horseradish
2 t. lemon extract
3 T. EVOO
Kosher salt
4 cups mixed petite peas (I use Trader Joe's*), snow peas, sugar snaps, string beans, and
    asparagus tips*
2 radishes, thinly sliced (about 1/2 cup)
1 Kirby or Persian* cucumber, thinly sliced (about 1 cup)
1 T. chopped fresh dill
2 T. fresh micro mint or pea tendrils

For the dressing: Combine the vinegar, horseradish, and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil, and season with salt.
Bring a large pot of water to a boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is in the colander). Stir a little salt into the water. Add the veggies in separate groups to the boiling water and cook each batch until just tender, about a min.; each vegetable should still have a little snap. Leave all the veggies to cool and mix in the ice water after cooking. Drain the veggies well and pat dry. Add the cooked veggies, radishes, and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

"When we put God first, all other things fall into their proper place."

Love,

Machete Milletti

Harissa Chicken with Leeks, Potatoes, and Yogurt

This is what I am making for dinner tonight!!
(serves 4)

1&1/2 lb. bone-in, skin-on chicken thighs and legs
1&1/4 lb. Yukon gold potatoes, peeled and cut into 1&1/2" chunks
2&1/2 t. kosher* salt
1/2 t. freshly ground black pepper
3 T. EVOOk
2 T. harissa (North African chile paste - I found it at Trader Joe's or you can make it yourself*)
1/2 t. ground cumin
2 leeks, halved lengthwise, and thinly sliced
1/2 t. grated lemon zest
1/4 t. kosher salt
1&1/2 T. EVOO
1/3 cup plain Greek yogurt
1 garlic clove, grated
1/4 t. kosher salt*
1/4 t. freshly ground black pepper
1 cup mixed fresh herbs (dill, parsley, mint, and/or cilantro
Drizzle of EVOO
Splash of fresh lemon juice

In a large bowl, combine the chicken and potatoes. Season with 2&1/2 t. salt, and 1/2 t. pepper. In a small bowl, whisk together 3 T. EVOO, harissa, and cumin. Drizzle on chicken and potatoes; toss to coat. Let stand at room temp. for 30 min. In a med. bowl, combine leeks, lemon zest, 1/4 t. salt and 1&1/2 T. olive oil. Preheat oven to 425. Arrange chicken and potatoes in a single layer on a large rimmed baking sheet. Roast 20 min. Toss potatoes lightly; scatter leeks over baking sheet. Roast 15-20 min. or until chicken is done and everything is golden and slightly crisped. In a small bowl, combine the yogurt, garlic, 1/4 t. salt, and 1/4 t. pepper. Spoon over chicken and veggies. Scatter the herbs over top. Drizzle with olive oil, and fresh lemon juice.

"To live is so startling it leaves little time for anything else." ~ Emily Dickenson

Have FUN today!!!

Love,

Machete Milletti

French Silk Pie

This recipe is from my girl, Ree Drummond, The Pioneer Woman, and I am making it tomorrow for my friend, Emily's birthday!!!
(makes 1 pie)

1 chocolate pie crust*
4 oz. unsweetened baking chocolate
1&1/2 cups sugar
1 cup (2 sticks) salted Kerrygold* butter
1 t. vanilla extract
4 cold eggs
Whipped cream
Piece of milk* chocolate, for grating

In a small microwave safe bowl, melt the baking chocolate until stirrable (about 45 sec. on high). Set aside to cool. It is important for the bowl and ingredients to be cold for the next stage of making the filling - to get the right texture and result. In a large chilled bowl with an electric mixer beat the sugar and butter til fluffy, 1-2 min. When the melted chocolate is cooled, drizzle it all over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined. Turn your mixer to a med. speed and over a period of 15 to 20 min., add in the 4 cold eggs, one at a time. leaving about 5 min. between each egg addition. Once the pie filling is well mixed, pour it into the pie shell, scraping every last speck out of it. Smooth out the pie filling and place pie in the fridge for at least 2 hours. Preferably longer. Cover pie with a thick layer of whipped cream. Top with chocolate curls.

"There are no ordinary people - we were created to be unique."

Love,

Machete Milletti

Pomegranate Chicken

"Whether you're having a Seder dinner or just looking for a delicious midweek meal, you've come to the right place! We've got a roast chicken glazed in pomegranate (a fruit that usually appears at Rosh Hashanah, but the flavor is so delicious we couldn't resist using it here").
(serves 4)

2 cups pomegranate juice
1/4 cup packed brown sugar
1 T. unfiltered* cider vinegar like Braggs*
2 cloves garlic, peeled and smashed
1 T freshly* squeezed lime juice
1 lime
1 (4 lb.) whole chicken
1/2 sweet onion
1&1/2 t. kosher* salt
1 bay leaf
1/2 t. freshly* ground black pepper
1/2 t. dried rosemary, or 1 sprig of fresh rosemary*

Preheat oven to 400. Stir together pomegranate juice, brown sugar, vinegar, and garlic in a saucepan and bring to a boil over med.-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 min. Remove from heat and discard garlic, then stir in lime juice and let cool 5 min. Set aside 6 T. pomegranate syrup. Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 t. salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining salt, then transfer chicken, breast side up, to a roasting pan. Roast chicken, basting with pomegranate syrup every 20 min., until an instant read thermometer inserted into thickest parts of all pieces registers 165, about 1 hour total. Let chicken rest 10 min. before carving. Serve drizzled with reserved pomegranate syrup.

"Compassion is understanding the troubles of others."

Love,

Machete Milletti AKA Chef Deb

Busy-Day Barbecue Brisket in the Crock Pot

This is a fabulous dish - let alone the aroma that will waft from your kitchen, but you can also make sammies with the leftovers the next day!!
(serves 8)

2 t. dried thyme
1 T. smoked* paprika
2 t. Kosher* salt
2 t. freshly* ground black pepper
1 t. onion powder
1/2 t garlic powder
1/4*-1/2 t. cayenne pepper
1/2 t. cumin
3 lbs. beef brisket, trimmed
1/2 t. Liquid Smoke (Love this stuff!!*)
1&1/2 cups barbecue sauce (15 oz.) - I would use Stubbs BBQ Sauce - the bomb!!*
2 T. Worcestershire sauce

Combine all the spices in a small bowl. Rub brisket with liquid smoke to coat, then rub with spice mixture. Combine bbq sauce and Worcestershire in a 6 qt. slow cooker. Add brisket, and turn to coat  with sauce. Cover and cook on low until fork-tender, 8-10 hours. Transfer brisket to a cutting board. Let stand, loosely covered with foil, 20 min. Cut the meat across the grain into 1/4-1/2" slices and serve with sauce, garlic mashed potatoes*, and steamed green beans*.

"The One who holds the universe together will not let go of you"

Have FUN today!!!!

Love,

Machete Milletti

Frittata Lorraine

I'm Baaaaaaack!! Saw this is the Seattle Times this morning. Looks like a great way to use your trusty cast iron skillet.
(serves 4)

8 eggs, lightly beaten
6 slices smoked, uncured* bacon, crumbled
4 oz. shredded Gruyere cheese, Jarlsberg, or Aged* Swiss
3 oz. whole milk
Kosher* salt and freshly* ground black pepper
1 T. Kerrygold* butter

Preheat oven to 350. In a large bowl, whisk together eggs, bacon, cheese, milk and enough S&P for 8 eggs, until just mixed. Melt butter in a cast iron skillet*. Swirl around all sides. Add in the egg mixture and place skillet in oven. Bake until eggs are just set, 15-25 min.

"I KNOW my Redeemer Liveth!!!"

Have FUN today.

Love,

Machete Milletti

Balsamic Pea Salad

My friend, Charlotte made this for a party last week, and gave me a taste. Holy Moly, is it ever GOOD. I have since made it, and just a note to say it is even better the next day, so plan accordingly.
(no serving size)

1 (16 oz.) package of frozen petite peas (I use Trader Joe's*)
1/2 cup chopped almonds
1/2 cup chopped green onions
1/2 cu crumbled feta cheese
4 cup mayonnaise
2 T. balsamic vinegar
Freshly* ground black pepper, to taste

Place peas in a colander, and run warm water over them til they are thawed. Place in a large bowl. Toast almonds in a dry* skillet over med. heat. Let cool*, then combine with peas. Stir in onions, feta, and mayo. Mix in balsamic vinegar, and season with pepper. Cover and put in the fridge.

"God's answers are wiser than our prayers."

Happy First Day of April!! I am off to Minnesota today - back Tuesday. I will try to write my blog from there, if I can. If not, enjoy scrolling through old entries.

And, don't forget to have FUN!!!!

Love,

Machete Milletti