Category Archives: MAIN DISH RECIPES

FRIED MARINATED TOFU WITH GREEN ONIONS AND SESAME SEEDS

So I know what you are thinking. Where in the world has Patti been that she hasn’t written a post in almost a month? First of all – sorry about that, but Mr. C. and I have been on the road with our ginormous 19 foot trailer taking in the sites and visiting family from here to Colorado and back. Touring with a trailer is a lovely way to experience our country and believe me, our country is worth seeing. For example, staying in a fairly primitive campground at the Black Canyon of the Gunnison National Park in Colorado, with snow still on the ground and deer grazing around the trailer is a fantastic experience. Never heard of the Black Canyon of the Gunnison National Park? Well neither had we until I discovered it on line while I was planning our itinerary. Now I can hardly wait to return. Just for grins, visit the park’s website at www.nps.gov/blca/index.htm. I’m sure you will instantly become as fascinated with this amazing and little known area of Colorado as we were.

And speaking of amazing areas that are not as well known as say Yellowstone and coincidentally not as far away, Steens Mountain and the Malheur National Wildlife Refuge in SE Oregon are tops on our list of places to be visited with regularity. But enough with the travel guide prose. Let’s get on with the dish of the day.

This marinated tofu dish is absolutely delicious and ever so “in”. With all the press about eating organic, sustainable, local, slow, vegan, vegetarian, etc. etc., this dish comes as close to “realistic” healthy food as I can muster. And I do try to cook healthy, really I do. So give this fried tofu recipe a try. Mr. C tells me for him this tofu dish is analogous with “crack” (crack-cocaine), not that he has ever tried crack you understand, but you get the gist. He LOVES it.

¼ c. soy sauce
¼ c. rice wine vinegar
1 T. chili-garlic sauce or Sambal Oelek and 1 small clove finely minced garlic
1 tsp. sesame oil
pinch kosher salt
1 lb. firm tofu
3 T. corn or peanut oil
¼ c. cornstarch or more + 1 tsp., divided
¼ c. thinly sliced green onions
1 tsp. sesame seeds

Combine the soy sauce, vinegar, chili-garlic sauce, sesame oil, and salt in a small container. Remove the tofu from the container and press gently between several sheets of paper towel to remove some of the liquid. Cut into 12 same size pieces and add to the marinade. Let tofu marinate for about 2 hours. When ready to fry add oil to medium sized frying pan and hot over medium high heat. When oil is hot, take each piece of tofu out of the marinade (reserving marinade), blot on a paper towel, dip in the ¼ cup cornstarch (or more as needed) and place in hot oil. Fry the pieces until they are crispy brown on both sides.

Meanwhile pour the remaining marinade and 1 teaspoon of cornstarch into a small pan. Whisking the entire time, bring the mixture to a boil and stir until thickened. Remove from heat.

When tofu is crisp and golden brown, remove to a serving plate. Pour sauce over the tofu and sprinkle with green onions and sesame seeds. Serve immediately.

Please note: Play around with the sauce. If you are a ginger lover, add some ginger. I know I am going to the next time I make this dish.

CHICKEN FAJITAS

Well once again I have proven to one and all that my photographs of food will never make the rotogravure section of the Sunday Chronicle. Whoa Nellie – that was a thought blast from the past! Maybe I thought about the long gone rotogravure* section of Sunday papers because I have been going half mad all day trying to get Irving Berlin’s melody for the song Easter Parade out of my head. (There is a reference to the rotogravure in the song lyrics.) Whatever the reason, the truth of what I said remains. I am simply a lousy food picture taker (can’t even refer to myself as a photographer) and I want to take this opportunity to apologize for my ineptitude.

OK, I got that off my chest; on to better and tastier subjects.

I don’t know about you, but I love fajitas. What I don’t appreciate is when fajitas are so highly seasoned that you can’t taste the flavor of the meat. (Just my old hang-up of wanting a blend of flavors in whatever dish I eat or prepare!) I also don’t like buying seasoning packets when I can jolly well produce a better and less expensive product at home! Of course, my spice blends don’t have the likes of monopotassium glutamate, disodium guanylate, or disodium inosinate (not making these names up folks), but I don’t really feel I’m missing anything by their absence!

So the following recipe is my answer to a not overly spiced fajita that can be made with chicken, beef** (skirt steak works great), or shrimp**. This mélange of herbs is perfect for Mr. C and me. For those who prefer spicier fajitas, I recommend using a hot salsa to ramp up the heat.

*According to the Free Dictionary website, rotogravure is an intaglio printing process in which letters and pictures are transferred from an etched copper cylinder to a web of paper, plastic, or similar material in a rotary press. i.e. printed material, such as a newspaper section, produced by this process.

1 T. cornstarch
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. onion powder
½ tsp. granulated garlic
¼ tsp. smoked paprika
scant 1/8 tsp. cayenne
1 tsp. kosher salt
freshly ground black pepper
¼ c. water
3 T. extra virgin olive oil, divided
1 lb. boneless skinless chicken breasts cut into 1/3-inch strips
1 green pepper, thinly sliced (or half green, half red pepper)
1 medium yellow onion, thinly sliced
2 T. fresh lime juice
8 warm flour tortillas
shredded lettuce, grated cheddar cheese, salsa, thin avocado slices, and sour cream (preferably Mexican) for serving

Note: Remember – you don’t have to buy your spices in those darling little jars at the grocery store. Buy your spices in bulk and save yourself mucho dinero (well we are talking fajitas here you know!)

Combine the cornstarch, chili powder, ground cumin, onion powder, granulated garlic, smoked paprika, cayenne, salt, and pepper. Place in an airtight container for storage. (I make about a triple batch at a time.)

When ready to prepare fajitas, whisk together the water, 2 tablespoons of the olive oil, and the chili powder mixture together in a small bowl. (If you have made a larger amount of the spice mixture, use about 4 tablespoons for this recipe.) Add the chicken, and stir together until the chicken is evenly coated. Refrigerate for about 20 minutes. **

After the chicken has had a chance to marinate, heat the remaining 1 tablespoon of olive oil in a large nonstick skillet until shimmering. Carefully empty the chicken into the skillet along with the green pepper and onion. Cook over medium high heat, stirring continually with a heavy spatula to remove browned bits off the bottom of the skillet, until the vegetables are crisp-tender and the chicken is just cooked through, about 4 minutes.

Remove from the heat and stir in the lime juice. Serve in warmed tortillas, with lettuce, cheese, salsa, avocado slices, and sour cream.

** 15 minutes for shrimp and about 1 hour for skirt steak

SEARED SCALLOPS WITH BEURRE BLANC SAUCE

So, just to prove that I can cook fairly sophisticated food when need be, I decided to post this recipe for seared scallops. Actually, I was recently asked if I would give a class on sauces, especially sauces for seafood, but I had to respectfully decline. I’m already way over committed, plus my good friend Gay and I made a pact on New Year’s Eve that in 2014 we would get a whole lot better at saying no. Two months ago she told me she had said no to what would entail a great deal of effort on her part, something to do with a conference if I remember correctly, and I had nothing to contribute. Now at least I can tell her next time we meet that I too have conquered my addiction to the word “yes”. And just like with any other addiction, it wasn’t easy for me to break my lifelong habit. It actually took me a few days to come to my decision, but I know I made the right one. But I did promise the person that requested the class that I would post a recipe for an easy and almost fool proof recipe for beurre blanc within the next few days.

So here ladies and gentleman is my way of preparing one of the best known classic sauces. Considering that you only need a very small glazing of this simple and elegant sauce to add a depth of unparalleled flavor to any type of simple seafood preparation, any lack of healthy attributes in the sauce can and should be forgiven. (My subtle way of telling you that this sauce is full of “f” and “c” – fat and calories.) But truly, a tablespoon or two is sufficient. In fact, any more would take on the aspect of “gilding the lily”. Which brings up a subject near and dear to my heart; the idea that if some is good, a whole lot is better!

I believe this notion of more, more, more is one of the differences between an OK cook, and a really excellent cook. In fact, I think the better the cook, the more that person is able to show restraint. An excellent cook doesn’t over season food. Or add too much cheese, for example, or ever allow any one ingredient to overpower all the other flavors in a dish. If I may use a musical analogy, no section of a choir, band or orchestra should ever be allowed to drown out the sound of all the other singers or instrumentalists. The term we use musically is “blend”. And that’s exactly what we want to achieve in every dish we prepare – a perfect blend or marriage of flavors. Every ingredient should compliment every other ingredient. In other words, we should simply not allow any one ingredient to become a bully! And to take the concept one step further, we shouldn’t allow a base, like pasta, rice, or as in this recipe, perfectly seared scallops to be ruined by too much sauce.

In conclusion (I feel like I have been delivering a lecture and lectures always come with a conclusion) I should at least mention that the seared scallops in this recipe are pretty darned delicious too! (Nothing new or exciting about the preparation, in fact, possibly the easiest way there ever was to cook a scallop.)

So next time you are in the mood for a seafood dish that’s fit for even the most discerning palate in your family or group of friends, give this recipe a try. It is simply a perfect marriage of flavors.

Beurre Blanc Sauce:

1 shallot, very finely chopped
½ c. dry white wine
1 T. fresh lemon juice, or more to taste
2 tsp. heavy cream
6 T. cold unsalted butter, cubed
pinch kosher salt
pinch white pepper
cut fresh chives, garnish, opt.

Combine the shallot, white wine, and lemon juice in a non-reactive fry pan over high heat and reduce to 1 tablespoon. Reduce heat and whisk in the cream. Once the liquid bubbles whisk in the butter one cube at a time until there are only 2 or 3 cubes left. Remove from heat and continue whisking while adding the last few butter cubes. Continue whisking until the mixture is fully emulsified. Add the salt and pepper. Taste and adjust seasoning. To keep the sauce warm while you cook the scallops, place the fry pan over a bowl of hot water.

Seared Scallops:

8 good sized scallops (or as many as you need)
kosher salt
freshly ground black pepper
1 T. vegetable oil, or more as needed to lightly coat the bottom of your pan

Pat the scallops dry with paper towels. Lightly sprinkle with salt and pepper. Heat the oil in a fry pan until just about smoking. Add the scallops and sauté for about a minute or until you start to see brown around the lower edges of the scallops. Flip the scallops and cook for about another minute. Remove from pan and serve lightly glazed with the Beurre Blanc sauce and garnished with fresh chives. Serve immediately.

CHICKEN PARMESAN

A couple of days ago I asked Mr. C. what he would like for dinner. He usually responds with either “whatever you feel like fixing” or “anything is fine with me” or words to that effect. But this time he said he would love some Chicken Parmesan. No problem. I could just look up the recipe in one of my own cookbooks and be on my merry way. Well low and behold; I had never written out a recipe for Chicken Parmesan. (Out of 888 recipes contained in those 2 cookbooks, you would think there would be a recipe for Chicken Parmesan.) But no cigar! So that meant I had to do some research. So I started by looking in my 2 favorite sources for all food Italian – Essentials of Classic Italian Cooking (Marcella Hazan) and The Splendid Table (Lynne Rosetto Kasper). Nothing. Turns out Chicken Parmesan is not an Italian classic. In fact it’s about as American as apple pie! Hmph!

So never being one to be afraid of a challenge, I took the bold step of going online. My exploratory journey took me far and wide. But it finally came to rest on this recipe by Giada De Laurentiis. (Well the chicken part is Giada’s, with a few minor changes, but the Marinara Sauce is my very own.)

I liked the look of Giada’s recipe immediately because there was no breading action required. Not that I’m lazy or don’t appreciate a nicely breaded and sautéed cutlet, but with all the other rich ingredients cuddling up to the partially fried chicken, I felt it totally unnecessary to add more steps and not coincidentally more calories to an already very rich dish.

So the following recipe is my answer to the age old question – what would you like for dinner dear? I hope the next time I ask Mr. C. that question I will again be required to do some research. For me, a lot of the pleasure associated with cooking is in trying new recipes. (One of the reasons I never wanted to be a cook in a restaurant. I’d be forced to cook the same things over and over. I’d go stir crazy, both literally and figuratively!) So for me, most of the pleasure of adapting or creating new recipes is in the hunt. No guns required!

I hope you enjoy the recipe. Lovely served with a green or a Caesar salad and a side of buttered pasta.

2 T. extra virgin olive oil, divided
½ tsp. chopped fresh rosemary leaves
½ tsp. chopped fresh thyme leaves
½ tsp. chopped fresh Italian parsley leaves
2 boneless skinless chicken breasts
kosher salt
freshly ground black pepper
1 c. Marinara Sauce, recipe follows, or purchased marinara sauce
1/3 c. shredded mozzarella
¼ c. grated Parmesan
1 T. unsalted butter

Whisk 1 tablespoon of the oil and herbs together in a small bowl. Set aside. Cut each chicken breast into three pieces. First cut off the thinner end. Then slice the thicker end in half horizontally. (Or if the chicken breasts are fairly small and of uniform thickness, just slice in half lengthwise.) Dry off the chicken pieces with paper towels if necessary and sprinkle lightly with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet containing the remaining 1 tablespoon of olive oil over high heat. Carefully whirl the pan so that the oil coats the bottom of the pan. Add the chicken pieces and fry just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the Marinara Sauce over and around the cutlets. Sprinkle the mozzarella and Parmesan evenly over each piece of chicken. Cut the butter into very small bits and scatter over all. Bake in a pre-heated 500 degree oven for 3-5 minutes or until the cheese melts and the chicken is cooked through.

Marinara Sauce:

2 T. extra-virgin olive oil
½ c. chopped onion
2 cloves garlic, chopped
1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)
1 bay leaf
pinch crushed red pepper flakes
1 tsp. dried oregano
½ tsp. kosher salt
freshly ground black pepper
3 T. chopped fresh basil leaves
1-2 T. butter, optional

In a large covered sauce pan, heat the oil over medium high heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is too thin.) Remove from heat, remove bay leaf, add basil and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

Note: this is a very basic marinara sauce that can be used in a myriad of recipes. Leftover sauce freezes beautifully.

CHICKEN AND VEGETABLE LO MEIN STIR-FRY

So, for 10 years (1970-1979) I worked at the International Branch of Seafirst Bank. (Way back before Seafirst became part of The Bank of America (the California based bank that is), which was then subsequently devoured (they called it a “merger”) by what is today known as Bank of America, I had the very great pleasure of working in what was then known as “China Town”. And along with working in the International District, I got to eat there! (Those were the days my friends!) And that meant that often on a Friday night my husband and kids would drive into town and join me for dinner after work at Tai Tung, our favorite Chinese restaurant.

Now for those unfamiliar with Tai Tung, established in 1935, and I swear, no changes have been made to either the décor or the menu since inception, it was the perfect place to take a family. The food was inexpensive, relatively good, and the atmosphere was perfect for a family with 2 tired parents and 4 hungry children. We all loved going there. So I feel a lot of nostalgia for both the restaurant and Asian food in general.

These days however, I have a slightly higher standard when it comes to the flavor and amount of fat and salt contained in an individual dish. And I find that my new standards can mostly only be attained when I cook the dish at home. (Don’t get me wrong, I still go out for dim sum every chance I get).

So this recipe is my answer to a meat and vegetable chow mein. Of course, it’s not nearly as greasy, is packed with more flavor and vegetables, less meat and sodium, and no MSG. Other than that, it’s just like the chow mein with soft noodles we used to get at Tai Tung. Anyone want to go out for Chinese?

1 boneless, skinless chicken breast cut into small bite sized pieces (or you can use pork, beef, or shrimp)
kosher salt
freshly ground black pepper
3 T. butter, divided
1 T. sesame oil
3 c. bite sized pieces of fresh broccoli
½ red pepper, diced
10-12 button mushrooms, thinly sliced
1 bunch or 8 green onions cut on the bias (white and green parts)
1 c. snow peas cut in two on the bias
2 tsp. finely minced fresh ginger
3 garlic cloves, finely minced
pinch red pepper flakes
1 can sliced water chestnuts, opt.
1/3 c. good soy sauce (I use GF Tamari)
½ c. dry sherry
2 c. packed fresh spinach or napa cabbage, opt.
8-oz. lo mein noodles, cooked according to package directions (I use Roland brand Organic Lo Mein Noodles)
½ c. toasted slivered or chopped almonds

Lightly sprinkle chicken with salt and pepper. In a large fry pan, melt 1 tablespoon of the butter and the sesame oil over medium heat. Add the chicken and brown on all sides. Make sure chicken is cooked through, but do not over-cook. Remove from pan and set aside. Add the broccoli, red pepper, and mushrooms. Sauté for about 2 minutes. Add the green onions, snow peas, ginger, garlic, red pepper flakes, and water chestnuts. Cook for another minute or two. Add the remaining 2 tablespoons of butter, soy sauce, and sherry. Simmer one minute. Add the spinach, reserved chicken, and using a pair of tongs, lift the cooked lo mein noodles directly into the pan with the chicken, noodles and sauce. Toss all together with the tongs. Sprinkle with the toasted almonds and serve immediately.

General rule of thumb when preparing a pasta dish that incorporates cooked noodles into a sauce: Never cook pasta ahead of time and let it sit around while the sauce finishes cooking. If anything, have your sauce ready before the pasta has completed cooking. Pasta is always best when cooked just before adding to a sauce and then eaten immediately.

SLOPPY JOES

Sometimes I truly miss having young children around. I get over it quickly, believe me, but when the urge to eat “kid food” pops up in my brain, I think about my own children growing up and Sloppy Joes! Not that I ever fed Sloppy Joes to my children; only because I was totally unaware of this culinary delight. Even though what appears to be a “Sloppy Joe” recipe (Barbecued Hamburger Mix) is right there on page 292 of my 1961 edition of Betty Crocker’s New Picture Cook Book, I never gave the recipe more than a cursory glance. And seriously, I must have looked at the recipe hundreds of times since I perused my cookbook on an almost daily basis. I’m still trying to fathom how I could possibly have missed the delicious combination of flavors described right there in front of me? Boggles the mind, I’ll tell you that! (BTW – this is not Betty’s recipe.)

And unfortunately, to the best of my knowledge, none of my close friends were turned on to Sloppy Joes either. Or if they were, they sure as heck never served this culinary wonder to my family or I would have snatched up the recipe faster than it takes to say “do you kids want chili, spaghetti, or Sloppy Joes for dinner”?

So next time you are at a loss as to what to fix for dinner, give this recipe a try. It is economical, fairly nutritious, easy to prepare and truthfully, really delicious – basically a perfect dinner solution after a long day of work.

After all, what parent doesn’t want to serve a dish that takes hardly any kitchen time and is loved by the entire family? For that matter, what retiree on a fixed income doesn’t want the same dish for the very same reasons? Although in our case, we the retired that is, don’t tend to be exhausted from too much work. If we are tired, it’s usually from too much play! (Did I mention that being retired is one of the best things about growing older? That and not really giving a flying fig what others think about who and what you are.)

And for that very reason, the one about not giving a flying fig, I totally enjoyed eating Sloppy Joes in our TV room last night with Mr. C. We watched the first episode in the Granada television series of Sherlock Holmes starring Jeremy Brett. I’m telling you, there is hardly a better combination to celebrate self indulgence than a toasted ciabatta roll loaded with BBQ flavored meat and watching the scintillating plot unfold in an Arthur Conan Doyle mystery. If you doubt my word, try this magnificent combination for yourself. It’s simply elementary my dear reader!

1 T. extra virgin olive oil
1 lb. lean ground beef
1 large onion, diced
1 large red pepper, diced
2 large cloves garlic, minced
1 tsp. dried marjoram
½ tsp. chili powder
1 tsp. kosher salt
freshly ground black pepper
15-oz. tomato sauce
¼ c. ketchup
2 T. packed brown sugar
3 T. Worcestershire sauce
2 T. red wine vinegar
1 T. yellow mustard (don’t even think about using a fancy mustard)
1 tsp. beef base (I use Better Than Bouillon Beef Base)
3 ciabatta, Kaiser, or hamburger rolls, sliced and toasted

In a large covered sauté pan, heat the oil over medium-low heat; add ground beef and sauté until browned. Add onion, pepper, and garlic and continue cooking until onion translucent. Add marjoram, chili powder, salt, pepper, tomato sauce, ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, and beef base. Bring to a boil, reduce heat, partially cover and let simmer until sauce is thick, about 30 minutes. When ready to serve, ladle on top of your buns of choice. Serve immediately. Great accompanied by your favorite coleslaw, thick potato chips (if you have kids) and of course, a nice cold beer (not for the kids).

CHICKEN ALA ROCK

Since July of 2008, Mr. C. and I have been hosting vocal jazz artists from around the world in our home. Often the artists stay the night with us, as was the case with Chris McNulty in May of 2009. And the next morning over coffee and a lingering breakfast, Chris and I started talking food. (Well, of course we did!) She shared with me her amazing and truly unique recipe for just about the best chicken you could ever hope to taste.

She and her husband Paul Bollenback, the fabulous jazz guitarist, had to leave shortly after breakfast so that left me plenty of time that afternoon to gather the recipe ingredients for this dish including one perfect garden variety rock. (Excuse the pun.) Yep, you heard right! A plain old fashioned, just the right size, good and heavy rock.

So that very evening I prepared this incredible dish for the first time. I must say, I was a bit skeptical about the peperoncini, and I worried about the chicken burning, but my fears turned out to be completely unfounded. (Notice the use of a big old rock from the yard didn’t worry me at all!) The chicken came out ultra tender and moist, and the flavor from the mustard, peperoncini, and roasted red peppers was divine.

So go on out in your yard or take a walk in the woods and find yourself a rock. (I suggest you measure the pot you are going to use to contain the rock before you go a gathering.) And then give this recipe a try. I guarantee you will not be disappointed. Oh, and wash your rock before you use it. You just never know where that rock has been during the last several million years!

1 whole fryer, cut into 8 pieces or 8 bone-in, skin-on chicken thighs*
2 T. grainy mustard
2 T. extra virgin olive oil
¼ tsp. red pepper flakes
1½ tsp. kosher salt
freshly ground black pepper
1 frying pan large enough for chicken (single layer)
¼ c. peperoncini rings, with a little juice
2 roasted red peppers cut into large pieces
aluminum foil
1 very heavy pan that fits in frying pan
1 very large rock (yes the kind you find in your yard) that fits in heavy pan
chopped fresh parsley, opt.

*if you use bone-in, skin-on chicken thighs, I suggest you do what I do. Using a pair of kitchen shears cut away most of the skin and fat. I leave just enough skin to barely cover the chicken with just a little of the meat showing around the edges. There will still be plenty of skin to brown nicely and you will have eliminated a great deal of calories totally unnecessary to the enjoyment of this dish. (Actually I cut away most of the skin anytime I use chicken thighs.)

Combine mustard, olive oil, red pepper flakes, salt, and pepper in a small bowl. Slather all over the chicken pieces and place them skin side down in cold frying pan. Sprinkle the chicken with the peperoncini rings and the roasted red pepper pieces.

Cover with a piece of aluminum foil large enough to fit down over the chicken and extend over the sides of the frying pan.

Place frying pan on stove. Place the very heavy pan on top of the aluminum foil. Place the rock in the pan. (Actually you can place the rock in the pan before putting it on the chicken.)

Turn the heat on medium low and walk away for 30-35 minutes. Remove the pan and rock. Carefully remove the aluminum foil (as the steam first escapes it is very hot) and gently turn the chicken. (If there is liquid, remove 98% of it before browning the second side of the chicken.) Turn up the heat and cook chicken for an additional 5-10 minutes. (Don’t turn the chicken at this point and don’t worry that the second side is not the amazing brown of the first side.) Just sprinkle it with fresh parsley and serve it to anyone you truly love.

For more information on home concerts in the Seattle area, visit our website www.jazzvox.com

STEAK AU POIVRE (PEPPERCORN STEAK)

So, we don’t eat steak very often but when we do we go all out. And this is one of our favorite ways to enjoy this rare treat. And I do mean rare! I actually used to order or cook my steak very, very rare, in fact almost so rare that you could hear an echo of mooing in the background! But over the years I have learned that the best way to cook or order a steak is medium rare. (Mr. Cs more refined palate preferred medium rare steaks all along. It just took me longer to realize that medium rare was the perfect way to appreciate steak.)

Cooked to an internal temperature of about 125-130 degrees, a good steak is tender, juicy, and full of flavor. Cook it past 160 degrees or higher, and your beautiful cut of meat will become tough, dry, and flavorless, basically fit only for Fido, who might actually reject it, or your compost heap (most likely won’t reject it)!

And I know there are those who prefer their steak well done. If you happen to know someone like that and you are doing the shopping and cooking for this person, order lovely cuts of well marbled steak for anyone else. For the person who likes his/her steak well done, buy a cheaper cut of meat. Believe me, they will be none the wiser. Regardless of what you start with, past 160 degrees any superior qualities that were in the meat to begin with are now relegated to history.

Of course, even if you or one of your family members or guests likes massacred meat, the Steak au Poivre sauce will still be a delicious accompaniment. The sauce is easy to prepare and a perfect complement to the peppery crust on the steak.

So however you like your steak cooked, give this recipe a try. And if I have offended you in any way by my opinionated comments regarding your or a loved one’s idea of how a steak should be prepared, please forgive my culinary fervor! It’s just my opinion after all. Well, to be truthful, it’s how most connoisseurs feel about over cooked steak. Oh, never mind!

2 New York, filet mignon, or rib eye steaks, cut 1¼-inch thick
kosher salt
1 – 2 T. coarsely ground black pepper (depending on size of steaks)
2 T. butter, divided
1 T. extra virgin olive oil
¼ c. finely chopped shallots
½ c. beef broth
¼ c. Cognac or brandy
1 T. heavy cream

Pat the steaks dry with paper towels. Sprinkle liberally with salt and then press the black pepper evenly on both sides. (If your steaks are quite large, you will probably need 2 tablespoons of cracked pepper. You want a nice “pepper crust” on the steaks.) Heat 1 tablespoon of the butter and the oil in a large sauté pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Cook the steaks for 3-4 minutes on 1 side and then for about 3 minutes on the other side, or until the internal temperature is about 125-130 degrees depending on how “rare” you like your medium rare. (See meat temperature chart below.)

Remove the steaks to a serving plate and cover tightly with aluminum foil. Meanwhile, add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cream; cook for 2 more minutes. Off heat, swirl in the remaining tablespoon of butter and adjust seasoning. Serve the steaks with the sauce poured on top.

Meat (Beef)Temperature Chart in Degrees F

Rare 120-125
Medium-Rare 130-135
Medium 140-145
Medium-Well 150-155
Well done 160 and above

CHICKEN PICCATA

And yes, I know I post a lot of recipes for chicken! But we eat a lot of chicken, so continue reading as I explain why that is so.

Besides being a delicious and versatile culinary ingredient, according to the fitday website, “chicken is a great source of protein. One 6 oz. serving of chicken contains 48 g of protein. It is also rich in potassium, calcium, and contains no carbohydrates. The nutritional makeup of chicken makes it a healthy, filling food option. By eating healthy cuts of chicken, you’ll consume only a small amount of calories and your stomach will stay full for hours. This decreases your likelihood of snacking on unhealthy foods later in the day”.

Also, according to fitday (and I paraphrase) “dark meat, which sometimes gets a bad rap because it contains more calories than white meat, isn’t quite as unhealthy as you may have been led to believe. Dark chicken meat is rich in myoglobin, a compound packed with iron found in muscle cells. The dark meat parts of the chicken, like the chicken’s legs, are rich in myoglobin, whereas white meat chicken contains no myoglobin at all. Dark chicken meat also contains more zinc and B vitamins than white meat.” Bottom line: dark chicken meat contains more calories and fat than white meat, but packs greater nutritional value. White meat is less caloric and to my mind, a more adaptable ingredient.

So if you are like me and trying to cook with healthier ingredients, start adding more chicken to your diet. And for a couple of recipes that feature dark chicken meat, try my recipes for Green Pozole with Chicken and Oven Chicken Fricassee.

So give this quick and easy recipe for the indomitable Gallus domesticus a try. The sauce is a snap to prepare and tastes absolutely lovely. Serve with a side dish like Lemony Guinoa with Fresh Herbs or simple mashed or boiled potatoes and a green salad or green veggie, and you will make everyone in your household happy campers.

And if you wonder why I mostly write my recipes as if I am only serving 2 people with perhaps a planned over or two, it’s because I mainly cook for just Mr. C. and myself. And remember – it’s just really all about me! But fear not; in most cases my recipes can be doubled or tripled with absolutely no problem. And if in doubling or tripling a recipe there should be a problem, I am a decent enough person to tell you so in advance! If I remember to do so, that is!

2 boneless, skinless chicken breasts
½ tsp. kosher salt
freshly ground black pepper
2 T. flour
1 T. vegetable oil
¼ c. dry white wine (I use Pinot Grigio)
1 garlic clove, minced
½ c. chicken broth
2 T. fresh lemon juice
1 T. capers
2 T. butter
3-4 thin Lemon slices
1 T. chopped fresh Italian parsley

Cut each chicken breast into three pieces. First cut off the thinner end. Then slice the thicker end in half horizontally. Dry off the chicken pieces with paper towels and sprinkle lightly with salt and pepper. Place the flour in a bag, add the chicken pieces and shake well to coat. When the chicken pieces are evenly coated, place them in a medium sized frying pan that has been heated and the bottom coated with the vegetable oil. Add the chicken pieces and cook for about 2 minutes on each side or until light brown and done. Do not overcook. Remove to a plate. Tent the chicken with aluminum foil to help retain heat. Deglaze the pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers. Reduce to about 1/4 cup. Add butter and sliced lemons. Once butter melts, pour sauce over cutlets and garnish with parsley.

BAKED CHEESE OMELET WITH SPICY TOMATO SAUCE

Breakfasts have always been my bugaboo. What to serve that takes literally minutes to prepare, offers variety, while at the same time supplying enough protein and complex carbohydrates to jump start our day? (I know, many of you maintain that coffee fulfills that need, but some of us truly need more than caffeine to get our engine running!) So for me, preparing a breakfast that is both interesting and nutritious is a mighty big challenge; mainly because I don’t really start functioning productively until about 11:00am. (You guessed it – I am not a morning person!) So anytime I can prepare something as tasty as this omelet, I am in happy breakfast heaven.

This recipe is as close to a dish my mother used to serve, all too infrequently unfortunately, for Sunday dinners. We lived on a farm, and as many families did in the 40s, 50s, and 60s, we had our main meal after church and then a small repast in the evening. My mother was not a very good or inventive cook, but boy could she prepare a good omelet. And every time she would serve this dish, I would gobble it up like there was no tomorrow.

So the other day I decided to try and replicate her recipe. (I know – why did I wait so long?) So first I tried using Ro*Tel in my sauce, the second picture at the top, but it wasn’t the flavor I wanted. So this morning I made the sauce using plain old tomato sauce. Viola! Just as good as moms! So although the first picture shows the right sauce, I served it over simple scrambled eggs. Confused, let me paraphrase what I just said. The sauce in the first picture should be served with the omelet in the second picture. And yes, I am lazy and should have made the omelet again, but this is a really busy week for me. (Concert in two days and I’m still working on memorizing all the words.) Besides I know that only intelligent, busy, productive people follow my blog. No doubt in my mind that my efficiency measures would make complete sense to one and all!

So next time you want to serve a wonderful dish perfect for breakfast, lunch or dinner, whip up this easy omelet and the yummy sauce. Serve it with toast or warm tortillas and fresh fruit, and you will have a meal your entire family will enjoy.

2 tsp. + 3 T. butter, divided
¼ c. diced green bell pepper
¼ c. minced onion
1 lg. garlic clove, minced
1 (8-oz.) can tomato sauce
7-8 crushed red pepper flakes
pinch dried oregano (Mexican preferably)
freshly ground black pepper
8 lg. eggs
½ c. 2% milk
½ tsp. kosher salt
8-oz. grated cheddar cheese, Monterey Jack, or mozzarella cheese (or combination), divided
Mexican sour cream, opt.

In a small sauce pan, melt the 2 teaspoons butter over medium heat. Add green pepper and onion; sauté for about 3 minutes. Add garlic and cook for one minute or until garlic releases its aroma. Stir in the tomato sauce, red pepper flakes, oregano, and black pepper. Simmer until the sauce is thick, about 7-8 minutes.

Meanwhile, beat the eggs, milk, and salt together. Stir in about 2/3^rd of the grated cheese. Melt the remaining 3 tablespoons butter in a heavy 10 to 11-inch ovenproof pan and pour in the egg mixture. Bake in a pre-heated 400 degree oven for 15 to 20 minutes. When the egg is set, the omelet is done.

Serve generously slathered with Spicy Tomato Sauce and garnished with remaining cheese and sour cream. I like to serve freshly baked flour tortillas and fresh fruit on the side. Serves 4 adults very nicely.

CHEZ CARR CUISINE

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