Kelly was coming for dinner the other night, so Don made this up and believe me, this is awsome. Much nicer than most tomato sauces.
- 1/4 cup extra virgin olive oil
- pinch of red pepper flakes
- 2 crushed garlic cloves
- 3/4 chopped onion (optional)
- 1 tsp. fresh chopped oregano, divided
- 1 tbsp. chopped fresh basil, divided
- 1 tbsp. chopped fresh mint, divided
- 1 tbsp. fresh Italian parsley,
- 1 tsp. sugar
- 1 tp. salt
- 1/4 tsp. freshly ground pepper
- 28 oz. can of San Marzano whole tomatoes or 1/2 quart freshly canned garden tomatoes
- 1/4 cup grated Asiago cheese
- 2 tbsp. butter
Before you begin, pour the tomatoes into a bowl and crush with your hand. Don’t break them up too small, just large chunks or zap in your blender for a smooth sauce, like I did.
In a large, heavy bottom pot with lid, pour in the olive oil and add the pepper flakes, garlic, onion, most of the oregano, basil and mint,(save a little of each for the end), sugar, salt and pepper. Turn on the burner and slowly bring to hot. When the onions begin to cook, stir for 5 minutes.
Remove the pot from the burner and add the tomatoes. Turn the heat to medium and stir until they begin to boil. Reduce to simmer, cover and simmer for 90 minutes.
After 90 minutes, remove from the heat, add the reserved herbs and cheese. Add the butter to round out the flavours. Stir again and serve.
In a word: AWESOME
Cauliflower Rice and Oven Baked Trout
Don, our own private Chef, made this the other night and I wanted you to try it as well. It is absolutely yummy.
This recipe is for two. If more at your table, just adjust the amounts.
- 1/2 medium head of cauliflower. cleaned, cored and cut into 2 inch wide florets (makes 2 1/2 cups)
- 1 large garlic clove, halved and thinly sliced
- 2 x 6 oz. trout fillets
- 2 tsp. olive oil
- salt and pepper to taste
- 1 tbsp. milk
- 1 tbsp. butter
Sauce
- 2 tbsp. honey
- juice of half a lemon
- 2 tsp. whole grain mustard
- 1 tbsp. Ponzu sauce
Mix well and drizzle over the trout when ready to dine.
Preheat oven to 400 degrees. Place cauliflower and garlic in a medium pot and cover with water. Set the pot on the stove on medium-high heat and bring to a simmer, cooking for 10 minutes or until very tender.
When that is cooking, line a cooking tray with parchment paper and set the trout fillets, skin side down and brush each one with 1 tsp. olive oil. Roast for about 12 minutes or until just cooked through.
Drain the cauliflower and with a potato masher, mash it thoroughly. Cover and keep warm.
To plate, mound the cauliflower equally on each dinner plate. Set the trout fillet on top and drizzle the awesome sauce over. Add any vegetable you like and enjoy. Sure a glass of white wine is a perfect addition.
Arroz Con Pollo – Cinco De Mayo Day
Last night Don made the greatest meal. It was so yummy! I am sharing it now because we were too busy enjoying it last night. Sorry!
- 3 tbsp. olive oil
- 3 chicken breasts, cut up
- 3 chicken thighs, cut in half
- 1/2 cup flour
- pinch of salt
- pinch of pepper
- touch of paprika
- 2 tbsp. oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 small red pepper, chopped
- 2 cups long grain rice
- 3 cups (approximately) chicken stock
- 1 heaping tbsp. tomato paste
- pinch of oregano
- pinch of salt
- 1 can of Juanita’s Foods Mole
Heat the oil in a large skillet and dredge the chicken pieces in the flour, salt, pepper and paprika. Dust the excess off and cook in the skillet to brown. Cook only enough on each side to brown. Remove with a slotted spoon and set aside.
Add the uncooked rice to the skillet and stir to coat with the oil. Add more oil if necessary. Don’t stir too hard or it won’t brown. When starting to brown, gently stir so more of the rice will brown.
Add the onion and garlic, cooking for about 4-5 minutes so the onion softens.
Now place the chicken pieces on top of the rice. Add the stock, paste, salt and oregano and pour over the chicken.
Cover the skillet and reduce the heat to low. Cook for about 25-30 minutes, depending on the type of rice. Fluff the rice with a fork.
Heat the mole in a saucepan and after each portion set out, spoon the sauce over the top. This is so yummy.
If you feel so inclined, make a Mexican cocktail or pour a glass of wine and simply enjoy. thanks Don.
*Picture will follow when we serve some leftovers. As I said, it is YUMMY.
Lamb Or Veal Chops With Mushroom Butter
The best ones for me to use would be Veal…but if you love lamb….choose lamb. Easy!
- 1 tbsp. fresh tarragon, chopped (if using lamb)
- 1 tbsp. fresh sage, chopped (if using Veal)
- 2 tbsp. shallots, minced
- 1/2 cup unsalted butter, room temperature
- 3-4 tbsp. dried mushrooms
- 4 chops (your choice of which ones you use tonight)
- pinch of salt and pepper
Trim the bones back with a sharp knife until the chops look like large lollipops. Then, in a small saucepan, sweat the shallots and chopped herb in 2 tbsp. of butter for 3 minutes and then let cool down.
In another saucepan, rehydrate the mushrooms in 1/2 cup of boiling water. Cover with plastic wrap and let sit for 20 minutes. Drain well and finely chop.
Using the remaining room temperature butter, combine the shallot/herb mixture and the chopped mushrooms until well combined. Roll into a log shape, wrap in plastic wrap and refrigerate.
In a preheated barbecue, season the chops on both sides and grill to rare (lamb) and medium rare (veal). Transfer to a platter, tent with foil and let rest for 6-7 minutes.
Cut the butter into coins and place 2 coins on each chop, add a salad, buttered noodles and, of course, a glass of you-know-what. Awesome dinner.