From FISH - the complete guide to buying and cooking
1Tbsp olive oil
4 salmon steaks, 1/2 pound each
salt and pepper to taste
1/2 cup dry white wine
1/3 cup minced fresh chives
3 sprigs fresh tarragon
2 Tbsp butter
2 fresh meaty plum tomatoes, seeded and minced
1/2 lemon
Preheat a 10- or 12-inch nonstick pan over medium-high heat until it is quite hot, about 5 minutes. Preheat the oven to about 200 degrees. Add the oil, turn the heat to high, and cook the steaks 3-4 minutes per side, depending on their thickness; season them as they cook. They should be nicely browed, but not cooked through. Remove the steaks to a platter and place the platter in the oven.
Add the wine, reduce the heat slightly, and let it bubble away for 1 minute or so. Add the herbs and butter and stir. When the butter has melted, add the tomatoes and cook for another 30 seconds. Taste for seasoning. If the sauce is flat after you've added salt and pepper, add a few drops of lemon juice.
Spoon the sauce over the salmon steaks and garnish with chives.
Wednesday, September 18, 2013
Tuesday, February 5, 2013
Chicken with oven-roasted grapes
From Healthy 1-2-3...
Chicken with Oven-roasted Grapes
1.5 pounds seedless grapes, a mixture of red and green
3.5 Tbsp unsalted butter, divided
4 6-ounce skinless, boneless chicken breasts
Preheat oven to 275 degrees.
Wash grapes and remove from stems. Set aside half of the red and green grapes. Place remaining grapes on a baking sheet and bake for 1.5 hours, shaking pan frequently. Remove from oven and set aside.
Place uncooked grapes in a blender and puree until very smooth. Strain through a coarse-mesh sieve, pressing down hard on the skins. You will have about 3/4 cup juice.
In a large nonstick skillet, melt 2 Tbsp butter. Season chicken with kosher salt and ground black pepper. Add to pan and cook over medium-high heat for 5 minutes on each side, until golden.
Add grape juice and cook for 5 minutes longer, or until chicken is done, and is just firm to the touch. Be careful not to overcook. The grape juices will darken into a mahogany-colored sauce. Transfer breasts to a platter.
Add remaining 1.5 Tbsp butter to pan and cook over high heat for 1 minute. Add oven-dried grapes and cook for 1 minute longer. Add salt and pepper to taste and pour sauce over chicken. Serve immediately.
Chicken with Oven-roasted Grapes
1.5 pounds seedless grapes, a mixture of red and green
3.5 Tbsp unsalted butter, divided
4 6-ounce skinless, boneless chicken breasts
Preheat oven to 275 degrees.
Wash grapes and remove from stems. Set aside half of the red and green grapes. Place remaining grapes on a baking sheet and bake for 1.5 hours, shaking pan frequently. Remove from oven and set aside.
Place uncooked grapes in a blender and puree until very smooth. Strain through a coarse-mesh sieve, pressing down hard on the skins. You will have about 3/4 cup juice.
In a large nonstick skillet, melt 2 Tbsp butter. Season chicken with kosher salt and ground black pepper. Add to pan and cook over medium-high heat for 5 minutes on each side, until golden.
Add grape juice and cook for 5 minutes longer, or until chicken is done, and is just firm to the touch. Be careful not to overcook. The grape juices will darken into a mahogany-colored sauce. Transfer breasts to a platter.
Add remaining 1.5 Tbsp butter to pan and cook over high heat for 1 minute. Add oven-dried grapes and cook for 1 minute longer. Add salt and pepper to taste and pour sauce over chicken. Serve immediately.
Chicken Parmesan Meatloaf
By popular demand, here is the recipe, thanks to http://www.sixsistersstuff.com/2011/12/fresh-food-friday-20-tried-and-true.html, and, more specifically http://joelens.blogspot.com/2010/06/chicken-parmesan-meatloaf.html. It was AWESOME!
Chicken Parmesan Meatloaf
1 lb ground chicken (or ground turkey)
1 egg
1/4 cup breadcrumbs
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1-2 cloves of garlic, minced
1 small onion (or dried onion)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce
1/2 cup shredded Italian cheese blend
Mix chicken, egg, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper, and Parmesan in a large bowl with your hands. Place the mixture in a greased loaf pan. Top with pasta sauce.
At this point, I froze the meatloaf, and thawed it the night before we were going to cook it.
To cook, preheat oven to 350 degrees. Bake 40-45 minutes or until cooked. Top with shredded Italian cheese and bake for another 5-10 minutes or until the cheese is melted. Remove from the oven and allow to rest 5-10 minutes before serving.
Chicken Parmesan Meatloaf
1 lb ground chicken (or ground turkey)
1 egg
1/4 cup breadcrumbs
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1-2 cloves of garlic, minced
1 small onion (or dried onion)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce
1/2 cup shredded Italian cheese blend
Mix chicken, egg, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper, and Parmesan in a large bowl with your hands. Place the mixture in a greased loaf pan. Top with pasta sauce.
At this point, I froze the meatloaf, and thawed it the night before we were going to cook it.
To cook, preheat oven to 350 degrees. Bake 40-45 minutes or until cooked. Top with shredded Italian cheese and bake for another 5-10 minutes or until the cheese is melted. Remove from the oven and allow to rest 5-10 minutes before serving.
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