This would work just as well as a make ahead-freeze for another time dinner.
- 1 lb. ground pork
- 1 lb. ground LEAN beef
- 1 cup panko crumbs
- 1/2 cup grated Asiago cheese
- generous pinch of salt
- 2 large eggs
- 1 garlic clove, minced
- 2 tbsp. coconut oil
- 1 shallot, finely chopped
- 2-3 drops hot sauce
- 1 can whole peeled tomatoes (28 oz.), pureed
- Optional: 3 fresh Basil leaves
- 8 oz. Mozzarella cheese, thinly sliced
Mix together the pork, beef, panko crumbs, Asiago cheese, salt, eggs and garlic in a large bowl. When completely mixed together, form into 2 inch balls.
Heat the coconut oil in a large ovenproof skillet over a medium heat. Add the meatballs, turning over to brown surfaces (8-9 minutes). Remove with a slotted spoon to a plate.
Now reduce the heat and add the shallot and hot sauce. Cook until the shallot has softened. Add the tomato puree and basil. Simmer until the sauce begins to thicken. (7-8 minutes).
Return the meatballs to the skillet along with any of the juices to the pan. Cook on a simmer for 20 minutes being sure to turn the meatballs only once.
Heat the broiler and arrange the mozzarella slices over the top of the meatballs. Broil for about 3 minutes until the cheese has melted. Serve with an ice cold salad.
Yum!
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Pecan Tart With Whiskey
I love pecan anything and this one really catches my fancy on Sunday afternoon. Here we go…
- 1- 12 inch round pie crust (your favourite recipe or roll out store bought)
- 3 large eggs
- 1/2 cup dark brown sugar, packed
- 3/4 cup dark corn syrup
- 3 tbsp. unsalted butter
- 2 tbsp. whiskey
- 1 tsp. vanilla extract
- pinch of salt
- 2 cups of pecan halves or pieces
- *special equipment -12″ tart pan with removable bottom
Preheat oven to 375 degrees. Line the pie crust with foil and fill with baking beans. Bake until the crust has set and is a pale golden colour (about 30 minutes). Remove foil and the beans. Now bake the crust a further 10 minutes. Remove from the oven and place on a rimmed baking sheet.
In a mixer, beat the eggs and sugar until thick and pale in colour. Add the corn syrup and beat in well. Add the butter, whiskey, vanilla and salt, beating until well blended. Stir in the pecans.
Pour the pecan filling into the baked pie crust and bake for about 25 minutes. (until center is set). Cool on a rack for 1 hour. Remove sides of the pie pan and serve barely warm with ice cream or whipped cream.
OMG! My mouth is drooling…..
Grilled Summer Vegetables As An Appetizer
When we were in France a few years ago, this was served as the appetizer. Pre-grilled ahead of time, served at room temperature and ever so tasty. I absolutely loved this. Try it and serve on a pedestal cake plate for dramatic service.
When preparing to grill, brush a little olive oil over them and when cooked, brush with melted butter, season with salt and pepper.
Asparagus Spears
Snap off touch bases and precook for 2 minutes. Tie 3-4 bundles together with green onion tops. Grill 5 minutes. Set aside. Remove the onion tie.
Baby Carrots
Cut off the top, leaving about 1 inch. Wash and scrub only. Precook 3 minutes, Grill for 4-5 minutes. Set aside.
Eggplant
Cut off the top and blossom ends. Cut in 2/4 inch circles. Grill only for about 6-7 minuates. SEt aside.
Fennel
Cut off the feathery ends, snip of the stems. Precook whole bulbs 8 minutes. Cut into 6-7 wedges and grill for about 8-9 minutes.
Bell Peppers
Remove stems, quarter the peppers and remove seeds. Cut into 1 inch strips. Grill for about 8 minutes.
Little Baby Potatoes
Scrub only and pre cook for about 6 minutes. Drain and grill for about 6-8 minutes. Set aside.
Hard Boiled Eggs
Boil 6-8 eggs for correct doneness, peel and let cool down. Cut in quarters.
Serve on a platter or raised plate, with a mustard aioli. It is sooooo tasty. Beyond the above vegetables, have on hand radishes, pickles, crackers or baguette slices.
Grilled Tomatoes With Pesto
This will make a great side dish for chicken or a quick appetizer while conversing with friends.
To serve 6, you will need:
- 3 medium, firm and cored tomatoes, cut in half crosswise
- 1/4 cup pesto (homemade or purchased)
- 6 super thin sliced onion slices
- 1/2 cup Havarti cheese, shredded
- 1/3 cup smoked almonds, coarsely chopped
- 2 tbsp. chopped Italian parsley
With a spoon, scoop out 1/4 inch of the tomato halves. Top each tomato half with 2 tsp. of the pesto sauce and an onion slice. Arrange on foil pie plates.
On the barbecue at a medium-high temperature, place plans on the grill and close the cover for about 8 mins. just until they are heated through but not mushy.
In a small bowl, mix together the almonds, cheese and parsley. Sprinkle the mixture over the tomatoes and grill for about 5 more minutes until the cheese has melted.
Yum!
Paprika Chicken With Roasted Garlic
Roasting the chicken at these temperatures allows the skin to become crispier without burning the paprika mixture.
- 2 tbsp. paprika
- 1 tsp. dried oregano
- coarse salt
- 2 whole chickens (3 lbs. each approx.)
- 1/4 cup plus 2 tbsp. olive oil
- 7 heads of garlic, cut in half horizontally
Preheat oven to 400 degrees. In a small bowl mix together the paprika, oregano and 1 tbsp. salt. Place the chickens on a rimmed baking sheet and tuck the wings under. Tie with kitchen twine.
Pat the chickens dry with a paper towel and then rub the skin on each bird with a tablespoon of oil, then the paprika mixture. (wear gloves or you will have red hands). Stuff 2 garlic pieces in each cavity.
Reduce the temperature to 375 degrees. Roast the chickens for 30 minutes then baste with the pan juices. Place the garlic prices around the chickens and drizzle with olive oil. Turn the garlic, cut side down and roast for 20-25 minutes.
Tent the chickens loosely with tin foil and roast until the juices run clear and a thermometer reaches 165 degrees in the thickest part of the leg. (probably another half hour). Uncover the chickens and let rest for 10 minutes.
Slice and serve with the roasted garlic. Perhaps a crisp salad as well as corn on the cob would make the perfect dinner.
Chicken Linguine In Less Than 30 Minutes
Easy-peasey for dinner. If you don’t eat poultry, change out the chicken for firm tofu. Can’t get any easier for sure.
- 2 boneless skinless chicken breasts
- pinch of salt and pepper
- 3 tbsp. extra virgin olive oil
- 2 cups cherry tomatoes OR white mushrooms, brushed and quartered
- 1 shallot, peeled and sliced
- 3 cloves of garlic, minced
- 1 tsp. dried oregano
- 2 cups firmly packed baby spinach leaves
- 2 green onions, sliced (or not)
- 12 oz. linguine pasts
- 1/4 – 1/2 cup grated Asiago cheese
Cut the chicken into strips, season lightly with salt and pepper and saute in a skillet with 1 tbsp. of the oil until the chicken becomes golden (about 3 minutes). Transfer to a plate.
In the same skillet, add the tomatoes (or mushrooms), shallot, garlic, oregano and remaining oil, cooking for about 2 minutes. Add the spinach and saute until the tomatoes start to split (2-3 minutes).
Return the chicken to the skillet and heat through.
Meanwhile cook the linguine for about 10 minutes until tender but still firm. Drain, return to the pot and add the sauce to it. Toss gently to coat and serve with the cheese sprinkled on top. All you need now is some garlic toast and Voila! Dinner is served.
Trout With Fennel Croquettes And Special Sauce
I absolutely love trout and here is a wonderful way to prepare and serve this goodie.
- 4 x 4 oz. trout fillets
- 4 tbsp. butter
- 12 fennel croquettes (make ahead – recipe here)
- Pastis Sauce (make ahead – recipe here)
Pastis Sauce With Vegetables
- 1 tbsp. unsalted butter
- 1 tsp. olive oil
- 1 shallot, finely sliced
- 1/2 bulb of fennel, trimmed and very thinly sliced
- 2/3 cup dry white wine
- 1 tbsp. anise-flavoured liqueur
- 1 cup fish stock
- 1/2 cup whipping cream
Heat the butter and oil in a heavy bottomed saucepan over a medium heat. Reduce heat and add the shallot and fennel. Cook covered until soft. Add the white wine and anise flavoured liqueur and bring to a boil, cooking and stirring until reduced by half. Add the stock and cook until reduced by half again, before adding the cream. Bring back to the boil and reduce until it thickens slightly. Taste, seasoning with salt and pepper as necessary.
Strain the sauce and keep the fennel and shallots separate from the sauce. Set both aside for plating.
Fennel Croquettes
- 2 russet potatoes
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 shallot, finely chopped
- 1/2 bulb fennel, trimmed and thinly sliced
- 1 pinch of fennel seeds
- salt and pepper to taste
- 1 cup flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 2 cups vegetable oil for frying
Cook potatoes, drain and return to the saucepan. Place on the burner and shake the pan for about 60 seconds to ensure the moisture has evaporated. Use a ricer or food mill and process into a large bowl until smooth. Allow to cool for 5 minutes.
Heat the oil and butter in a skillet until melted and add the shallot, fennel and fennel seeds. Cover and cook until soft (7-8 minutes). Pour into a blender and process until smooth. Add to the potatoes and mix well. Season lightly and taste. Cool to room temperature.
Roll into 1 inch balls and roll in flour, then the beaten egg and finally the panko crumbs. Repeat until all the potato mixture is done.
Heat the oil in a deep saucepan. Fry the croquettes in the hot oil for about 4 minutes until a beautiful golden colour. Remove to a paper lined plate and set aside.
Trout Fillets
Pat the fish dry with a paper towel on both sides and season with salt and pepper. Melt the butter in a saucepan, add the fish and cook for about 4 minutes each side. (should be springy to the touch).
To plate, place a mound of the fennel mixture on the plate, add the trout in the center and surround with the croquettes. Spoon the sauce around the plate.