Pepperoni Ragu & Fried Polenta

  

Pepperoni Ragu & Fried Polenta

A good ragù usually takes a half-day of bubbling away to concentrate flavors, but you’re hungry and don’t have time for that. Layering lots of punchy fennel seed, pepperoni and toasty fried Parm, one on top of the other, in a killer tomato sauce is the answer. You can find prepared polenta in tubes at most grocery stores.

Ingredients:

2 tsp (10 mL) fennel seed
1/2 sweet onion, peeled with root end intact
2 tbsp (30 mL) olive oil
5 cloves garlic, chopped
3 oz (85 g) pepperoni, finely chopped
1/4 cup (60 mL) finely grated Parmesan
8 oz (225 g) medium ground pork
1/2 cup (125 mL) milk
1 can (398 mL) chopped or crushed tomatoes, or tomato pulp
Salt and freshly ground black pepper
1 tube (1 kg) prepared traditional polenta
Salt and freshly ground black pepper
4 tbsp (60 mL) olive oil, divided, plus more as needed
3/4 cup (175 mL) ricotta
2 tsp (10 mL) oil-preserved Calabrian chopped chilies
Directions:
For the ragù, crush fennel seeds in a mortar and pestle or by using the side of a chef’s knife. Grate the onion coarsely using a box grater set over a bowl. Set both aside.

Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and fry until golden, about 1 minute. Add onion and its juices and fry until dry but not browned. Stir in the pepperoni, Parmesan and fennel seed. Continue to cook, stirring frequently, until mixture is sticky and cheese smells toasty, about 5 minutes.

Crumble pork overtop and stir to combine. Fry until no longer pink, breaking up meat with a fork as you go.

Pour milk over, add canned tomato, and 1/2 tsp (2 mL) salt. Stir and bring to a boil. Reduce to low, cover and simmer 40 minutes or until very thick. Keep warm.

For The Polenta:  Meanwhile, using a serrated knife, cut polenta into 10 equal-size disks. Season both sides with salt and pepper. Heat 2 tbsp (30 mL) oil in a large, nonstick skillet over medium-high. Fry polenta, working in batches and refreshing oil if necessary, 4 to 5 minutes per side or until golden. Remove to a platter.

Season ricotta with salt and pepper to taste. Combine remaining 2 tbsp (30 mL) oil with chilies.

Spoon an equal amount of ragù over each polenta round. Divide ricotta between them and drizzle everything with the chili oil. Serve warm.   

Serves 10 as an appetizer, or 4 to 5 for lunch

Sausage, Caramelized Onion And Date Pizza

Sausage, Caramelized Onion & Date Pizza

This is a pizza that is loaded with big flavour, which allows it to stand up to all the delicious notes of the Dunkel. The steak sauce as a base is what really helps to unite the two aromatically, not that beer and pizza 
ever really need a helping hand! 

Ingredients:
1 pkg store-bought pizza dough (about 700 g), at room temperature
2 tbsp (30 mL) olive oil14 oz (400 g) spicy Italian sausage, casings removed
2 cups (500 mL) red onion, very finely sliced
½ cup (125 mL) water
⅓ cup (80 mL) steak sauce
½ cup (125 mL) dates, pitted and coarsely chopped
1½ cups (375 mL) mozzarella cheese, grated
1 cup (250 mL) fontina cheese, grated

Directions: 

Preheat oven to 400°F (200°C). 

On a floured surface, roll dough into a rectangle to fit a 12 x 17-inch (30 x 43-cm) lightly greased baking sheet. Spread dough evenly on baking sheet. 

In a large sauté pan, heat oil over medium-high heat, add sausage and break into bite-size pieces with a fork or wooden spoon. Sauté sausage until browned and cooked through, about 7 minutes.

Remove sausage from pan and set aside. Drain all but 1 tbsp (15 mL) oil from pan, add onions and water. Cover and cook onions over medium-low heat until translucent, about 5 minutes. Remove cover and cook on medium-high until all liquid has reduced and onions begin to brown, about 3minutes. 

Cover dough evenly with steak sauce, top with sausage, onions and chopped dates. Sprinkle evenly with cheeses. 

Bake in lower third of oven until the dough is golden on the bottom and the cheese is golden on top, about 22 minutes. 

Let cool for 10 minutes on a cooling rack, then slice into 24 small snack-size slices.

Serves 6

Herbes De Provence Veal With Creamy Brie

Herbes De Provence Veal with Creamy Brie

Veal always spells luxury. Its light and delicate flavour is the perfect canvas for a French blend of herbaceous herbs, a layer of deluxe creamy brie and a white wine drizzle—elevating it to any style of entertaining. Asparagus would be an ideal companion. Bon appétit! 

Ingredients:

1 lb (500 g) round of double crème brie

8 veal scaloppini, about 1½ lbs (750 g) total
2 tsp (10 mL) herbes de Provence
2 tbsp (30 mL) butter, divided
1½ cups (375 mL) dry white wine
4 cups (1 L) baby arugula, not packed

Directions:

To make cheese easier to slice, place in freezer for 20 minutes. Then cut off all rind. Slice cheese in half, forming 2 half-circles. Place 1 half, cut-side down on a cutting board. Slice into 4 pieces, each about ¼ inch (5 mm) thick. Repeat with the second half.

2. Meanwhile, heat broiler with oven rack set 4 inches (10 cm) from the heat.

3. Lay veal slices on waxed paper. Sprinkle top sides only with herbes de Provence. Heat a large skillet over medium heat. Add 1 tbsp (15 mL) butter and tilt to coat. Add 3 to 4 pieces veal, seasoned-side down. Cook until they take on a little browning, from 1 to 1½ minutes a side. Remove to a large baking sheet. Repeat with remaining butter and meat.

4. Pour wine into pan and turn heat to high. Boil, scraping pan bottom often to release browned bits. When reduced to about ½ cup (125 mL), after about 5 minutes, remove pan from heat.

5. Lay cheese slices on veal. Place under broiler until cheese starts to melt, 1 to 1½ minutes. Arrange on plates or a platter. Drizzle with reduced wine sauce. Scatter arugula overtop and serve.   Serves 4

Creamy Chicken And Corn Turnover

Creamy Chicken and Corn Turnover 

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 8 turnovers

Ingredients:
3/4 cup chicken broth
3/4 cup milk, divided
1/4 teaspoon  poultry seasoning
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried oregano
1/8 teaspoon black pepper
dash of paprika
6 tablespoons flour
2 cups cooked cubed or shredded chicken
1 cup frozen corn
1 box (2 sheets – 17.3 oz) puff pastry sheets, thawed
1/2 cup shredded cheddar cheese
1 egg

Directions:
Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.

In a medium saucepan, combine the chicken broth and 1/4 cup of the milk. Add the Emeril’s Essence, salt, onion powder, oregano, pepper and paprika. Bring to a boil.

In a bowl (or in your measuring cup if you don’t want to get another dish dirty) whisk together the remaining 1/2 cup milk and the flour. Slowly add the flour mixture to the boiling mixture, whisking the whole time to avoid lumps. Continue to cook until the mixture has thickened, another minute or two. 

Season to taste.

Pour the mixture into a large bowl and add the chicken and the corn.

Lay the puff pastry sheets out on a work surface. Cut each sheet into 4 squares. Place a couple of heaping tablespoons of the chicken mixture on the center of each square. Top with about a tablespoon of the cheese. Fold over the puff pastry, creating a triangle, enclosing the filing in the center. Use the tines of a fork to press the edges down to seal. Transfer to the baking sheet.

Whisk the egg with a splash of water in a small bowl. Brush the egg over the top of each turnover. (You do not need to use all of the egg wash – just enough to coat each turnover.) Cut 1 or 2 slits in the top of each turnover to allow the steam to escape.

Bake in the oven until golden brown, about 30 minutes.

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Crab Louie Salad

Crab Louie Salad

Ingredients Dressing:

1 1/4 cup light mayonnaise

1/3 cup finely chopped oil packed sun-dried tomatoes

1/4 cup milk

1 1/2 chopped fresh chives

1 1/2 tablespoon chopped parsley

1 tablespoon lemon juice

1 1/2 teaspoon tomato paste

1/4 teaspoon Worchestire sauce

1/4 teaspoon hot pepper sauce

Salad:

1 lb. asparagus cut in 5" lengths

Romaine lettuce

1 lb. crab, drained

Shrimp

Tomato

Hard boiled eggs

Cucumber

Lemon

Directions:

Whisk dressing ingredients together in medium bowl.  Season to taste with salt and pepper: Chill.   

Cook asparagus in pan of boiling water about 3 mimnutes until crisp, drain and transfer to water with ice.  Cool and then drain.  Place lettuce in large bowl toss with dressing.  Mound lettuce on plates.  Top with crab, garnish with shrimp, asparagus, tomato, eggs cucumber and lemon.  Pass remaining dressing separately.   

Lemon Chicken Salad Wrap

Lemon Chicken Salad Wrap

Ingredients:

Chicken:
One 6-pound whole fryer chicken
Olive oil, for drizzling
Salt and freshly cracked black pepper
5 cloves garlic, smashed
5 sprigs fresh thyme
1 lemon, cut in quarters
Salad:
3/4 cup 2-percent Greek Yogurt
1/4 cup mayo
2 tablespoons Dijon mustard
1/2 cup toasted walnuts, chopped
1/4 cup dried cranberries, chopped
2 celery ribs, diced
1 small red onion, minced
2 lemons, zested and juiced
2 tablespoons chopped fresh tarragon
One 6-ounce can water chestnuts, drained and chopped
Salt and freshly cracked black pepper
Sandwich Build:
Four 12-inch whole wheat tortillas
1 pint broccoli sprouts
2 Roma tomatoes, sliced

Directions:

For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.

Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.

Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.

Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.

For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.

For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!

Sesame Chicken Salad With Mandarin-Ginger Vinaigrette

Sesame Chicken Salad with 

Mandarin-Ginger Vinaigrette 

Developed by Sara Quessenberry for Cleveland Clinic Wellness
Think you need dozens of ingredients and hours in the kitchen to create a delicious meal? Our Sesame Chicken Salad begs to differ. Proof that simplicity and satisfaction are anything but opposites, this Asian-inspired salad is loaded with flavor and a snap to make. The bed of Napa cabbage, kale, and carrots offers crunch and loads of nutrients, and cilantro, scallions, and sesame seeds up the flavor ante. For the vinaigrette, you pull out all the stops, but even those are quite simple. A combination of fresh mandarin orange juice, lime juice, toasted sesame oil, and ginger create tang and natural sweetness. Enjoy for lunch or as a simple weeknight dinner.  Serves 4

Ingredients:
For the salad:
2 6-ounce boneless, skinless chicken breasts
6 cups shredded napa cabbage
2 cups torn kale leaves
2 mandarin oranges, peeled and sliced into rounds
1 carrot, shredded
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves
1 tablespoon sesame seeds
For the vinaigrette:

3 tablespoons fresh mandarin orange juice
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon kosher salt
Directions:
To poach the chicken breasts, put them in a medium saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil. Cover tightly, remove from the heat, and let stand for 15 minutes. Remove the chicken from the water and let cool to room temperature. Refrigerate until ready to use, then shred the chicken.

In a large bowl, combine the cabbage, kale, orange slices, carrot, scallions, and cilantro.

In a small bowl, stir together the orange juice, lime juice, sesame oil, ginger, and salt. Drizzle over the salad and toss well.

Divide the salad among bowls and sprinkle with sesame seeds.

Nutritional facts per serving: 245 calories, 7 g total fat, 1 g saturated fat, 23 g protein, 30 g carbohydrate, 12 g dietary fiber, 9 g sugar, 0 g added sugar, 41 mg cholesterol, 382 mg sodium

Seared Scallops With Creamy Fettuccini And Peas

Seared Scallops With Creamy Fettuccini And Peas

Simple, yet elegant enough for a dinner party, this beautiful dish is a show stopper.  The classic Alfredo Sauce tastes delicious, but it's actually easy to prepare.  This recipe actually makes more than what you will need.  Store what is left over in an airtight container in the refrigerator and use within three days, tossing it with your favorite pasta and vegetables.  Add a few tablespoons of cream if necessary to loosen it to the proper consistency.

Ingredients:
2 cups heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan Cheese
Pinch of freshly grated nutmeg
Kosher salt and freshly grated pepper

12 ounces dried fettuccini
1/3 cup fresh or frozen shelled peas
Grated zest of one lemon
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 lb. sea scallops

Directions:

Bring a large pot of generously salted water to a boil over high heat.

To make the sauce, in a saucepan over medium-low heat, warm the cream. In another saucepan over medium heat, melt the butter. Add the warm cream to the butter and stir in the cheese. Add the nutmeg and season to taste with salt and pepper.

Bring the sauce to a gentle simmer and cook just until it thickens slightly, about 2 minutes. The sauce will continue to cook even after you remove it from the heat, so be careful not to overcook it or your sauce will become too thick. Measure out 1 1/2 cups  and save the rest for another use.

Add the fettuccine to the boiling water and cook according to the package directions. Ladle 1 cup (8 fl. oz./250 ml) of the cooking water into a heatproof bowl and set aside. Drain the pasta in a colander, rinse under cold water, drain again and set aside.

Rinse out the pot you cooked the pasta in and place over medium heat. Add the alfredo sauce and rewarm gently. Add the fettuccine and the peas to the sauce and toss and cook until the pasta is warmed through. If your sauce seems too thick, add the reserved pasta water, 1 Tbs. at a time, until you reach the desired consistency. Stir in the lemon zest and season with salt and pepper. Keep warm over very low heat.

In a fry pan over high heat, warm the olive oil. Meanwhile, remove the tough tab of muscle from the edge of each scallop, if necessary, and season them all over with salt and pepper. When the pan is very hot, add the scallops and sear just until rare, 2 to 3 minutes per side.

Divide the fettuccine among plates and top each with the scallops. Serve immediately. Serves 4 to 6.

Philly Steak Stuffed Portobello Mushrooms

Philly Steak Stuffed Portobello Mushrooms

It doesn’t get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

Ingredients:

• 6 ounces thin sliced sirloin steaks
• 1/8 teaspoon kosher salt
• black pepper to taste
• cooking spray
• 3/4 cup diced onion
• 3/4 cup diced green pepper
• 1/4 cup light sour cream
• 2 tablespoons light mayonnaise
• 2 oz light cream cheese, softened
• 3 oz shredded mild provolone cheese (or cheese of your choice)
• 4 medium portobello mushrooms, with no cracks

Directions

Preheat the oven to 400F. Spray a baking sheet with oil.

1. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
2. Season steak with salt and pepper on both sides.
3. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
4. Transfer to a cutting board and slice thin, set aside.
5. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
6. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
7. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
8. Yield: 4 servings,  Serving Size: 1 mushroom cap
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• Amount Per Serving:
• Freestyle Points: 7
• Points +: 7
• Calories: 256 calories
• Total Fat: 16g
• Saturated Fat: 8.5g
• Cholesterol: 26.5mg
• Sodium: 383.5mg
• Carbohydrates: 10g
• Fiber: 4g
• Sugar: 3.5g
• Protein: 19g

Read more at https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/#TBxV2rRYxJrSi73t.99

Cheese Blintzes

Golden brown and delicate, the blintzes from JBF America's Classics Award–winning restaurant Barney Greengrass are filled with lightly sweetened farmer cheese, a pot cheese with a soft but crumbly consistency that’s often used in eastern European cooking. If you can’t find farmer cheese in a store, you can make your own by pressing cottage cheese in cheesecloth overnight to remove the moisture. Ricotta or fromage blanc can also be substituted. Both the crêpes and the filled blintzes can be made ahead of time; just cover and chill overnight or freeze for up to one month. If frying the blintzes from frozen, do not thaw before cooking.

Ingredients

Crêpes:
4 large eggs
1 cup all-purpose flour
½ cup milk
½ teaspoon kosher salt
¼ cup (½ stick) unsalted butter, melted, for frying

Filling:
1 pound farmer cheese
½ cup sugar
1 extra-large egg
2 teaspoons vanilla extract
Sour cream, for serving (optional)
Fruit preserves, for serving (optional)

Directions:

To make the crêpes: Combine the eggs, flour, ½ cup water, the milk, and the salt in a medium bowl and whisk until foamy. Cover and transfer to the refrigerator and let rest for 6 hours or overnight. Remove from the fridge 30 minutes before using to bring to room temperature.

Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat and lightly brush with some of the melted butter. (Reserve the remaining melted butter for frying the blintzes.) Pour ¼ cup of the egg mixture into the pan, swirling it around to coat the bottom evenly and pouring off any excess to leave a thin layer.

Cook for 30 to 45 seconds to let the crêpe batter set and begin to brown. Use a spatula to loosen the crêpe from the pan and flip it (you may need to use your fingers to flip the crêpe; take care when doing so to avoid burning yourself). Allow the crêpe to cook on the other side for 15 seconds more. Remove immediately and transfer to a plate. The crêpes should be lightly browned but still soft and pliable.

Repeat until all the batter is used, stacking the crêpes as you go and covering the stack of crêpes with a towel to prevent them from drying out. There should be about a dozen crêpes. If not using the crêpes right away, keep wrapped in the refrigerator for up to 2 days.

To make the filling: In a large bowl, stir together the cheese, sugar, egg, and vanilla.

To assemble the blintzes: Place a crêpe on a work surface. Place a heaping tablespoon of the cheese filling in the center and fold the bottom edge up to cover the filling. Fold each of the sides in toward the center, enclosing the filling, then roll the crêpe up and over, tucking the edges in, to form a blintz, leaving the seam side down. Repeat with the remaining crêpes and filling.

Heat a large skillet over medium heat. Working in batches, brush the skillet liberally with the remaining melted butter and cook the blintzes until brown on both sides, about 2 minutes per side. Serve with sour cream or fruit preserves.

Yield

Makes 1 dozen blintzes

Croquet Monsieur

Croquet Monsieur

This deliciously simple dish comes from Beard’s 1974 book, Beard on Food.

Ingredients

• 2 slices homemade bread, lightly buttered
• 2 pieces Canadian bacon
• 1 slice Swiss Gruyère

Method

Preheat the broiler. Lay the Canadian bacon out on a sheet pan and broil for 1 to 2 minutes, until beginning to brown.

Place one slice of bread butter-side down. Top the bread with the broiled Canadian bacon, followed by a healthy slice of Swiss Gruyère cheese (you could use Emmenthaler, Fontina, or even Münster cheese, but Beard prefers Gruyère for this recipe). Place the second slice of bread on top of the cheese, butter-side up, and press firmly.

Heat a nonstick sauté pan or a grill pan over medium-high heat. Sauté or grill the sandwich until it is crisp, brown, and buttery on each side, with the melted cheese lovingly embracing the bacon.

Yield

1 sandwich

Shrimp Rolls

Shrimp Rolls

Ingredients:

1 pound jumbo shrimp, peeled 

   and deveined (21/25 per pound)

1/4 cup small dice celery

3 tablespoons mayonnaise

1 heaping teaspoon Dijon mustard

1/2 teaspoon lemon juice

Pinch salt

Pinch ground white pepper

4 hot dog rolls Eastern style,

   split on top

1 tablespoon melted butter

*

Directions:

Bring a medium pot of salted water to a boil.  Add the shrimp, turn off the heat, and cover.  After two minutes, remove the shrimp and place in an ice bath until cool.  

Cut each shrimp into four pieces.

Combine the shrimp meat, celery, mayonnaise, mustard, lemon juice, salt and pepper in a mixing bowl.  Adjust seasonings.

For eachc sandwich, open a roll, brush with butter and toast on a griddle until golden brown.  Divide the shrimp between the rolls and serve immediately.