MLK

Herbed Polenta “Fries”

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In his “A Tuscan Son” menu, Tony Oltranti serves Polenta with Franklin’s Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiana-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the “fries” are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.

Ingredients:

  • Olive oil for brushing
  • 3 1/4 cups cold water 1 cup polenta (not quick-cooking)
  • 1 teaspoon chopped sage
  • 1 teaspoon chopped rosemary
  • 1/2 cup grated Parmigiana-Reggiano
  • 2 tablespoons unsalted butter, cut into bits

Directions:

  1. Brush an 8-inch square baking dish with oil.
  2. Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking.
  3. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes.
  4. Stir in cheese and butter until incorporated,
  5. Transfer polenta to baking dish, spreading evenly with a dampened rubber spatula.
  6. Chill, uncovered, until set, about 45 minutes.  Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).
  7. Preheat broiler.
  8. Line a baking sheet with foil and brush with oil.
  9. Unmold polenta.
  10. Cut into 16 (about 4- by 1-inch) sticks.
  11. Brush tops with oil and space evenly on baking sheet.
  12. Broil about 4 inches from heat until golden, 15 to 20 minutes.

Serves: Makes 4 to 6 (side dish) servings

Source:  By  Lillian Chou –  GOURMET, January 2011

Bing Bars

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These bars were made every Christmas at Grandma’s. She knows they are Breda’s favorite and Breda knows she can find them at Grandma’s anytime, not just at Christmas.

Ingredients:

  • 2 c. sugar
  • 2/3 c. Carnation milk
  • Dash of salt
  • 1/2 c. butter
  • 12 lg. marshmallows
  • 6 oz. pkg. cherry chips
  • 1 tsp. vanilla
  • 3/4 c. peanut butter
  • 12 oz. pkg. chocolate chips
  • 2 c. salted peanuts, chopped fine

Directions:

  1. Combine first 5 ingredients and boil for 5 minutes.
  2. Add cherry chips and vanilla.
  3. Pour into bottom of greased (bottom greased only) 9 x 13 pan.
  4. Melt peanut butter and chocolate chips until blended.
  5. Add peanuts.
  6. Pour over cherry mixture.
  7. Cut in squares right away.

Serves:  Depends on how big you cut them.

Source: Cooks.com  

Tri Tip Marinade by Margie

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Great for lamb or beef. 

Ingredients:

  • 1 onion
  • 1/2 head of garlic
  • 2 Tab tequila
  • 1/4 c orange juice
  • 1 – 2 tsp chipotle in adobo sauce
  • 1 tsp oregano
  • 1 tsp cumin
  • 2 tsp salt
  • 1 tsp Korean garlic chili
  • 1 tsp paprika

Directions:

  1.  Place all the ingredients except meat  in a food processor and whir until it is a chunky paste.
  2. Place meat and marinade in a zip lock.
  3. Place in fridge 1 hour to 1 day.

BBQ, broil, bake, or cook however you like.

Serves: Enough to marinate 3-5 pounds.

Source: Margie’s brain

 

Spanish Beef Stew

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Really hearty – good for the cold winter nights.  Even better when done ahead and re heated.

Ingredients:

  • 3 lbs pot roast, trimmed and chunked
  • 1/2 c sherry
  • 1 c Manzanilla (dry white wine)
  • 2 tsp paprika
  • 1/2 tsp ground cloves
  • pinch of saffron
  • 1/4 c sun-dried tomatoes
  • 3 onions chopped
  • 8 cloves garlic, chopped
  • 3 red bell peppers
  • 1 # mushrooms (Italian brown)
  • 1/4 tsp nutmeg
  • 1/4 c sherry
  • 1 c broth/water
  • salt and pepper
  • olive oil

Directions:  

  1. Preheat oven to 350°
  2. Combine onion, garlic, sherry wine, paprika, saffron. clove, salt and pepper in a zip-lock and marinate meat for 2 – 3 hours.
  3. Remove meat from marinade.
  4. Heat 1T olive oil in oven safe stew pot.
  5. Brown meat in olive oil.
  6. Remove meat – I put meat in storage container that I will use for leftovers.
  7. Add more oil if needed and saute onions.
  8. Add garlic and saute for 1 minute.
  9. Add meat, marinade, and tomatoes to pan.
  10. Cover and bake 350° for 1 1/2 hours.
  11. Heat 1T olive oil in large frying pan.
  12. Saute red peppers and remove to container.
  13. Add more oil if needed and saute mushrooms.
  14. Add nutmeg and remove to container with peppers.
  15. Deglaze pan with sherry.
  16. Add peppers, mushrooms, and broth to meat.
  17. Cover and return to oven and bake 1/2 hour.

If you want a thicker stew, place pot back on stove and add a roux of 2T flour and 2T butter blended together. Stir well and allow flour to cook and thicken stew.

Serve with noodles or rice

Serves: 8-12

Source: Margie’s imagination

Margie’s Chicken Pasta with Spinach and Sun-dried Tomatoes

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This recipe was originally used for the alpha dinners at Good Shepherd Church. I have scaled this down to family size, but have made this in a large roaster for 100. The key for large serving large groups, is to cook the components separately. That way everything is cooked well and you don’t have to guess on when it will be ready.

  • 1 lb chicken
  • 1/2 c sherry
  • 1 c chicken broth
  • 1 1/2 c water
  • 1 Tab butter
  • 1 clove garlic – crushed
  • 1 Tab flour
  • 8 oz cream cheese
  • 8 oz sour cream
  • 1 c half and half
  • 1 lb pasta – penne, radiatore or other sturdy pasta
  • 1 1/2 oz sun-dried tomatoes, julienned
  • garlic salt
  • pepper
  • 1 lb spinach, fresh or frozen (defrosted)

Directions:

  1. Simmer chicken in broth, sherry and water in large sauce pan.
  2. When cooled, remove chicken and reserve broth.
  3. Chunk chicken and set aside.
  4. Return 1/2 c broth to pan.
  5. Add cream cheese to broth and stir until smooth.
  6. Meanwhile, melt butter in sauce pan.
  7. Add garlic and salt.
  8. Add flour and cook 2 minutes.
  9. Add half the reserved broth to make a thick gravy.
  10. Cook pasta as directed al dente.
  11. Add half and half to cream cheese mixture while pasta cooks.
  12. Season to taste with garlic salt and pepper.
  13. Drain pasta.
  14. Combine pasta, chicken, gravy, tomatoes, spinach.
  15. Add reserved broth as needed.

For a large group, I would finish this in an electric roaster and keep warm on low. At home, everything goes into the pasta pot and heated on low if needed. I will also, make it ahead of time and put it into a large covered casserole. Heat in oven at 350 for 45 min. or until hot.

Serves: 8 – 10

Source:  Margie – Inspired by Lucia’s chicken

Notes – Ginger the Mom:  Prepared this for dinner Sunday – sort of.  Used 4 chicken breasts, (save broth to cook the pasta) 1 c sherry, 1 Tab onion soup mix, doubled cream cheese, sour cream, half and half, 4 c small macaroni, 3 oz sundried tomatoes, and 2 bags (10 oz each) spinach.  I made the gravy, but would not bother next time – just add the cream cheese, sour cream, and part of the 1/2 and 1/2 (mixed with the tomatoes, garlics) to the pasta.  Add enough more 1/2 and 1/2 for the creaminess you want.  I would use frozen spinach – easier to mix in.  It made enough for 10-12 – leftovers are a goal!

Roasted Red Pepper Ketchup

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This is a great dip for many “dippy” things – meatballs, fish chunks, chicken cubes, polenta “fries”, and all manner of breads.  For a tangyer sauce – cut down on the sugar, or leaave it out.

Ingredients:

  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 7.25-ounce jar roasted red peppers, drained
  • 1 cup chopped red onion
  • 1/2 cup dry red wine
  • 6 tablespoons golden brown sugar
  • 2 large dried ancho chilies, seeded, coarsely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fennel seeds
  • 2 teaspoons chopped garlic
  • 1 1/2 teaspoons ground cumin
  • 1 bay leaf

Directions:

  1. Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat.
  2. Bring to boil.
  3. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
  4. Discard bay leaf.
  5. Working in batches, purée ketchup in blender until smooth.
  6. Season with salt and pepper.
  7. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)

Serves:  Makes about 3 cups

Source: BON APPÉTIT,  July 1999 Roy;s, The Big Island, HI

Grilled Salmon with Lemon Juice & Herbs

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This works with individual salmon pieces or the  whole slab of salmon.  Can be done in the oven/broiler but really yummy when grilled.

Ingredients:

  • 1 lb fresh salmon fillets
  • 1 clove garlic, minced
  • 1/4 c fresh cilantro, finely chopped
  • 1/4 c green onions, finely chopped
  • 2 Tab lemon juice
  • 1 Tab olive oil
  • 1/4 tsp pepper

Directions:

  1. In small bowl combine herbs, garlic, lemon juice, olive oil, and pepper.  Set aside.
  2. Remove skin from salmon fillets.
  3. Gently rub oil and herbs onto both sides of salmon, making sure each fillet is heavily coated with the mixture.
  4. Grill salmon fillets over a medium flame about 5 minutes on each side.
  5. Serve immediately.

Serves:  2-3

Source:  silveradocare.com/sierravista

 

 

Red Quinoa & Mushroom Pilaf with Dill

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Quinoa is a great addition to your kitchen – hot as a side dish or in soups,  cold as a salad.  And healthy too!  

  • 3 1/2 c homemade or low-sodium store-bought chicken stock
  • 1 oz mixed dried mushrooms
  • 2 c red quinoa (6 c cooked)
  • 1 Tab olive oil
  • 8 oz cremini or white mushrooms, quartered
  • 2 shallots, coarsely chopped
  • 1/2 tsp coarse salt
  • freshly ground pepper, to taste
  • 1 Tab fresh thyme, finely chopped
  • 1 Tab unsalted butter
  • 1/4 c plus 1 Tab fresh dill, finely chopped
  • 3 Tab finely chopped chives
  • 2 Valencia or navel oranges, peeled and pith removed, thinly sliced.

Directions:

  1. Bring stock to a boil.
  2. Pour over dried mushrooms in a small bowl.
  3. Soak until soft, about 6 minutes.
  4. Pour liquid through a fine size into a bowl.
  5. Set aside.
  6. Rinse quinoa thoroughly in  fine sieve, drain.  This gets the bitter tasting husks off.)
  7. Heat oil in  large pot over medium-high heat until hot but not smoking.
  8. Add fresh mushrooms, shallots and 1/4 tsp salt.
  9. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes.
  10. Add quinoa.
  11. Cook, stirring until it begins to pop and crackle, about 5 minutes.
  12. Add reserved soaked mushrooms, reserving soaking liquid and thyme to pot.
  13. Bring to a boil.
  14. Stir.
  15. Cover and reduce heat.
  16. Simmer until quinoa is tender but still chewy, about 20 minutes.
  17. Stir in 1/4 tsp salt, pepper to taste and butter.
  18. Just before serving, stir in dill and chives, and oranges and toss gently.  ( or serve it cold as a salad.)

Serves:  6 – 8

Source:  silveradocare.com/sierravista

 

Swiss Beer Fondue

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This is the fondue Margie always makes.  It is fun to see different beers change the flavor.  You can also dip other things – sausage, shrimp, chicken, vegetables, etc.

Ingredients:

  • 2 t dry mustard
  • 1 can beer
  • 1 Tab lemon juice
  • 1 lb Swiss cheese
  • 1 1/2 Tab corn starch
  • crusty french bread

Instructions:

  1. Cut bread into 1 inch cubes.
  2. Shred cheese.
  3. Mix cheese with cornstarch and mustard.
  4. Heat beer and lemon juice until bubbles start to rise.
  5. Slowly add cheese, stirring constantly.
  6. Dip bread cubes in fondue and enjoy.

Serves:  How hungry are you? 2 – 4.

Source: A paper in the fondue cookbook (quite spattered!)

 

 

Margie’s Marinated Leg of Lamb

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Our usual Easter Dinner treat. This started with an official lamb marinade recipe, but Margie takes some shortcuts that work just great.

Ingredients:

  • 1 leg of lamb (about 5 pounds), boned and butterflied (cut the net off the rolled boneless leg and flatten)

Ingredients (Marinade):

  • ½ cup firmly packed parsley
  • ½ cup firmly packed fresh mint
  • 4 large cloves garlic, peeled and halved
  • 4 green onions (including tops) cut into 1″ pieces
  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • ½ tsp dried thyme
  • ¼ tsp dried crushed rosemary
  • ¼ tsp pepper
  • Official matrix:
    • 1/3 cup olive oil
  • Unofficial matrix:
    • ¼ cup olive oil
    • ¼ cup red wine

Official Directions:

  1. Place all marinade ingredients except oil in food processor. Blend until finely chopped.
  2. Slowly add oil to form paste. Rub marinade on lamb and refrigerate 2 hours or over night.

Margie’s Directions:

  1. Start with mint, garlic, and whatever other fresh or dried  herbs you have around. Do a rough chop on the herbs.
  2. Put in large zip-lock back and add the vinegar, lemon juice, oil, and wine
  3. Marinate lamb in bag as long as desired.
  4. The liquid from the marinade can be cooked down for a sauce or glaze.

Source: The California Wine Country Herb and Spice Cookbook – Montevina Winery

There are several ways to cook this lamb – flat on the barbecue is the best.  Go for an instant thermometer reading of 145° for medium rare, 160° for medium.  Slightly undercook as it needs to rest for 15 minutes and will continue to “cook” a bit – raising the temperature 5 degrees.

Ginger