Orange Glazed Chicken Breasts


Orange Glazed Chicken Breasts
Serves 4
1-tablespoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon green garlic, minced
Grated zest of 1 orange
2 tablespoons Dijon mustard
2 tablespoons brown sugar
4 boneless chicken breasts
1 tablespoon cornstarch
1/2 cup fresh orange juice
2 Navel oranges, peel and pith removed, and segmented
2 tablespoons fresh lime juice
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil and butter, add the green garlic and orange zest, and swirl in the pan for 30 seconds until fragrant.
2. Make a paste of the mustard and brown sugar, lightly coat the chicken with the mixture, brown in the butter and oil mixture for 3 to 4 minutes on each side.
3. Mix the cornstarch with the orange juice, and pour into the pan, add the oranges, and lime juice, simmering for 2 to 3 minutes until the chicken is cooked through.
4. Season the sauce with salt and pepper, and stir in the parsley. Serve over rice, or potatoes.
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Salmon Wellington Stuffed with Crab and Asparagus


Salmon Wellington Stuffed with Crab and Asparagus
Serves 8
3 tablespoons unsalted butter
1 tablespoon olive oil
1 ½ teaspoon Old Bay Seasoning
Eight 4 to 5-ounce salmon filets, skin removed
16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
One pound phyllo dough, defrosted
1 ½ cups (3 sticks) unsalted butter, melted, milky solids removed
1 cup dry bread crumbs
½ pound lump crabmeat, picked over for shells and cartilage
Sprigs of dill for garnish
4 whole lemons cut in half wrapped in cheesecloth and tied with chives or lemon wedges
1. In a large sauté pan, melt 2 tablespoons of butter with the oil, over medium high heat. Season the filets with the Old Bay.
2. When the foam from the butter subsides, add the salmon and cook on one side for 3 minutes, until the side begins to turn golden. Turn the salmon and cook another 2 to 3 minutes, until the salmon begins to color on that side. Remove the salmon from the pan, drain on paper towels and cool to room temperature.
3. Wipe out the pan, and melt the remaining butter. Toss the asparagus in the pan, seasoning with the salt and pepper, and cooking for 2 minutes to begin to soften the asparagus. Remove from the pan, and allow to cool.
4. Unwrap the phyllo and cover it completely with a clean kitchen dish towel. Lay one piece of phyllo on a flat surface and brush with butter. Sprinkle with some of the bread crumbs, and continue to layer until you have 4 sheets of phyllo buttered and sprinkled with crumbs. Arrange the salmon filet in the center of the phyllo and top with two tablespoons of crabmeat and two spears of asparagus. Bring up the opposite ends of the phyllo towards the center and twist the phyllo into a knot. Brush the phyllo all over with butter, and transfer the package to a foil, silicone or parchment lined baking sheet. Repeat with the remaining salmon, cover and refrigerate the Wellington’s for up to 24 hours.
5. Preheat the oven to 400 degrees. Remove the Wellington’s from the refrigerator 30 minutes before baking to bring to room temperature. Bake the Wellington’s for 15 to 20 minutes, or until the pastry is golden brown, and meat thermometer inserted into the salmon registers 165 degrees on an instant read meat thermometer. Remove the salmon from the oven, pool some of the veloute sauce on a dinner plate and transfer the salmon to the plate, using a long spatula. Serve garnished with sprigs of dill, lemon halves wrapped in cheesecloth and any remaining lump crab.
Cook’s Note: Phyllo is quite simple to work with if you keep it covered and work quickly. Don’t let it scare you, as it can be a great way to wrap many different fillings. Leftover phyllo can be refrigerated for up to 7 days—it can be used as a crust for chicken pot pie, or your favorite berry, apple or peach pie.
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Chicken Cacciatore


Chicken Cacciatore
Serves 6
3 1/2 pounds bone-in chicken parts
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
One 1/2-inch thick slice pancetta, cut into fine dice, or 4 strips bacon cut into fine dice
4 garlic cloves, sliced
2 tablespoons finely chopped rosemary
1/3 cup red wine vinegar
1. Wash the chicken and drain in a colander. Season the chicken liberally with the salt and pepper.
2. In a large skillet, heat the oil and saute the pancetta until it is crispy.
3. Brown the chicken in the skillet, turning frequently. Sprinkle the garlic and rosemary over the chicken, and pour the vinegar into the pan. Bring to a boil, allowing some of the vinegar to evaporate.
4. Cover the skillet, and cook the chicken over medium low heat for 15 minutes.
5. Turn the chicken in the sauce, and cook another 10 minutes, uncovered, turning frequently. Serve the chicken warm or at room temperature.
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Grilled Pork Tenderloin with Orange Rosemary Glaze


Grilled Pork Tenderloin with Orange Rosemary Glaze
Serves 4
For the Glaze
1 cup orange or tangerine juice
1 teaspoon grated orange or tangerine zest
1 tablespoon finely chopped rosemary
2 tablespoons brown sugar
In a small saucepan, combine the ingredients, and bring to a simmer. Simmer for 5 minutes, until the glaze begins to thicken. Remove from the heat. The glaze will keep in the refrigerator for up to 1 week.
For the Pork Tenderloin
1/2 cup coarse salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
Freshly ground black pepper to taste
1. In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and put into a zip-lock bag. Pour the brine into the bag, seal and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
2. Rub the brined tenderloins all over with some of the glaze and then season with the pepper.
3. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
4. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
5. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
6. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the remaining glaze.
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Pomegranate Shrimp with Curry Leaves


Pomegranate Shrimp with Curry Leaves
Serves 4
1 1/2 pounds medium shrimp, shelled and deveined
2 tablespoons pomegranate molasses
1 teaspoon minced garlic
1/2 teaspoon ground turmeric
pinch red chili powder or red chili flakes
2 tablespoons vegetable oil
1 tablespoon fresh curry leaves
2 large or 4 to 6 small shallots, thinly sliced
1 cup fresh pomegranate arils
1. In a large bowl, combine the shrimp, pomegranate molasses, garlic, turmeric, and chili powder mixing well.
2. Heat the vegetable oil in a medium skillet over medium heat. Add the curry leaves and shallots. Cook for 2 to 3 minutes, until the shallots just begin to soften.
3. Add the shrimp and marinade. Toss for a few minutes, just until the shrimp are completely cooked through, and turn pink.
4. Remove from the heat and serve immediately, sprinkled with pomegranate seeds.
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Spicy Orange Chicken


Spicy Orange Chicken
Serves 4 to 6
For the Chicken:
4 chicken breasts, skin and bones removed
2 tablespoons cornstarch
1/4 soy sauce
1/4 cup fresh orange juice
Few drops Sriracha
1. Cut the chicken into small pieces, or thin strips for stir-fry. Put the chicken into a zip-lock bag.
2. In a small bowl, whisk together the remaining ingredients, and pour over the chicken in the bag. Seal the bag and refrigerate for at least 1 hour, or up to 6 hours.
3. Remove the chicken from the marinade, and discard the marinade before proceeding.
For Assembly and the Sauce:
2 tablespoons vegetable oil
1 teaspoon grated ginger
2 garlic cloves, minced
Grated zest of 1 orange
1/4 cup orange juice
2 tablespoons soy sauce
1/2 teaspoons sriracha (or more to taste)
1 tablespoon rice vinegar
2 teaspoons brown sugar
1. Heat the oil in a large skillet, or wok. Add the ginger, garlic and zest, and swirl in the pan for 30 seconds, until fragrant.
2. Add the chicken to the pan, and stir-fry until the chicken is browned.
3. In a small bowl, whisk together the orange juice, soy sauce, sriracha, vinegar and sugar, and add to the pan, bringing to a boil.
4. Simmer for 5 minutes, until the chicken is cooked through. Serve over rice.
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Roasted Potato Crusted Halibut


Roasted Potato Crusted Halibut
Serves 6
1 pound French fingerling potatoes, scrubbed
1/2 cup extra virgin olive oil
1/2 cup unsalted butter
4 garlic cloves, minced
2 white scallions, finely chopped, using the white and tender green parts
Grated zest of 1 lemon
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
2 pounds halibut filets
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 minutes until the potatoes are barely tender. Cool the potatoes, and slice thinly.
2. Preheat the oven to 375 degrees.
3. In a large skillet, heat the oil and butter, add the garlic, scallions, zest, lemon juice, salt and pepper, and saute for 2 minutes, until the garlic is fragrant. Cool for 15 minutes. Toss half of the mixture with the sliced potatoes. Pour a bit of the garlic butter into a 13-by-9-inch baking pan, and lay the filets on top of the garlic butter. Top each filet with sliced potatoes, and pour the remaining garlic butter over the top of the potatoes.
4. Bake the halibut for 20 minutes, until the potatoes are golden brown and the halibut is cooked through, registering 165 degrees on an instant read meat thermometer. Allow the fish to rest for 5 to 10 minutes before serving.
5. Cook’s Note: Other fish to try, sea bass, salmon or thick cod filets.
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Pork Osso Buco with Blood Orange Gremolata


Pork Osso Buco with Blood Orange Gremolata
Serves 6
I actually prefer using pork instead of veal in Osso Buco for its sweet taste, and melt in your mouth tenderness. Using pork shoulder makes this an affordable dish.
1 tablespoon olive oil
Salt and pepper
2 1/2 pounds pork shoulder, fat trimmed, cut into 1-inch pieces
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 teaspoons dried sage leaves
One 15.5 ounce can chopped tomatoes in their juice
1/2 cup white wine
1/2 cup chicken broth
1 cup beef broth
1/2 cup blood orange juice
2 tablespoons finely chopped Italian parsley
2 cloves garlic, minced
1 teaspoon freshly grated blood orange zest
1 teaspoon freshly grated lemon zest
1. In a Dutch oven, melt the butter in the oil.
2. Season the pork with salt and pepper, and brown the pork a few pieces at a time, until the pork is browned on all sides, removing the pork as it browns. When all the pork has browned, return it back to the pan and add the onion, carrots, celery and sage, sautéing for about 5 minutes or until the vegetables begin to soften.
3. Add the tomatoes, and simmer for 5 minutes, to reduce the liquid. Add the wine, and simmer another 5 minutes, then add the broths and juice.
4. Cover and simmer for 1 1/2 to 2 hours until the pork is tender.
5. Stir in the parsley, garlic and zests, taste for seasoning and adjust if needed.
6. Serve with risotto, or polenta.  
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Mustard Frill Pizza

Mustard Frill Pizza
Serves 4 to 6
If you are feeling lazy, this pizza can be made with pita bread as the crust. If you go for the pizza dough, (Mona Lisa has the best) let it rest on the counter for 1 hour before rolling it out.
One pound ball pizza dough or four 6-inch pita
1/3 cup extra virgin olive oil
1 tablespoon finely minced green garlic
1 bunch mustard frill greens, washed, spun dry, tough stems trimmed and leaves chopped
Salt and pepper
6 thin slices Prosciutto di Parma cut into julienne
8 ounces fresh mozzarella, thinly sliced
1/2 cup shredded Asiago cheese
1. If you are using the pizza dough, preheat the oven to 425 degrees, and prepare a pizza stone, or baking sheet. (preheat the pizza stone according to the manufacturers’ directions, line a baking sheet with foil, and brush with olive oil)
2. If you are using pita, preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil, and brush aluminum foil with olive oil.
3. Put the pita onto the prepared baking sheet and brush with a bit of the oil.
4. Roll out the pizza dough on a floured board, into a 14-inch circle or rectangle, depending on which type pan you are using.
5. In a large skillet, heat 1/4 cup of the oil over medium high heat, and swirl the garlic in the hot oil for 30 seconds, until fragrant. Add the mustard greens, sautéing until the greens begin to wilt, season liberally with salt and pepper.
6. Cool the greens, and spread over the prepared dough/pita. Scatter the prosciutto over the greens, top with the mozzarella and Asiago.
7. Bake the pizza dough pizza for 10 minutes, check on the crispness of the crust, and bake another 5 to 7 minutes, until the pizza crispy on the bottom and the cheese is bubbling. Remove from the oven and allow to rest for 10 minutes before cutting into pieces.
8. Bake the pita for 10 to 12 minutes, until the cheeses are bubbling, and beginning to turn golden. Allow to rest for 10 minutes, then cut into pieces.
9. Cook’s Note: These pizzas can be made with any bitter green, like kale, or collards, which will take a bit longer to soften up. The greens can be sautéed ahead of time and then put onto the pizza, making this a simple dish to put together while your friends are drinking their first IPA.
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Pasta with Baby Broccoli and Sausage


Pasta with Baby Broccoli and Sausage
Serves 4 to 6
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
4 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1 bunch baby broccoli, chopped
1/2 cup chicken broth
2 tablespoons lemon juice
Salt and pepper
1 pound orecchiette pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1.
In a large skillet, heat 2 tablespoons of the oil over medium high heat and cook the sausage until it is no longer pink. Remove from the skillet, and add the remaining oil.
2. Saute the garlic, red pepper flakes, zest and broccoli, until the broccoli begins to soften. Add the broth and lemon juice, and bring to a simmer.
3. Add the sausage back to the skillet, taste for seasoning, and adjust using salt and pepper if needed.
4. When the pasta is cooked, add it to the skillet, and toss to coat the pasta.
5. Add 1/2 of the cheese, and toss again. Add some pasta water if the sauce isn’t creamy enough.
6. Serve the pasta garnished with the remaining cheese.
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