4 finely chopped, oil-cured sun-dried tomatoes 1/2 tsp minced garlic 3 Tbsp olive oil 1 1/2 Tbsp red wine vinegar Saute sun-dried tomatoes with garlic and olive oil for 20 seconds. Add red wine vinegar.
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Author: Nat Sterling
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Red Pepper Coulis
1 chopped red bell pepper 1 Tbsp chopped onion 1/2 tsp minced garlic 1/4 pickled jalapeno 2 tsp sesame oil 1 Tbsp lemon juice Combine bell pepper, onion, garlic, jalapeno, sesame oil and lemon juice. Cover and simmer until pepper is soft. Puree and strain.
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Grilled Marinated Lamb Chops
No need to use expensive loin or rib chops. The salad dressing marinade softens the fiber and gristle on this inexpensive cut of lamb. 3/4 cup French dressing 3/4 cup Italian dressing 1 tsp hot pepper sauce 8 shoulder lamb chops, cut about 1/2-inch thick Combine dressings and the hot sauce. Pour 1/3 of it […]
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Fillet of Beef with Feta Medallions
1/2 cup crumbled feta cheese 2 Tbsp softened butter 1 Tbsp fresh marjoram 1 Tbsp fresh thyme leaves 1/2 tsp Dijon-style mustard 1/2 tsp fresh lemon juice freshly ground lemon pepper 4 beef tenderloin steaks, cut 1 1/2 to 2-inches thick 1 Tbsp olive oil salt to taste Mix feta cheese, butter, herbs, mustard, lemon […]
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Herbed Flank Steak
1-1/2 pound flank steak 1/4 cup finely chopped shallots 1 clove garlic, minced 3 Tbsp olive oil 2 Tbsp red wine vinegar 2 tsp chopped fresh basil or 3/4 tsp dried basil 1/4 tsp salt 1/4 tsp freshly ground pepper 1/2 tsp dried oregano Trim excess fat from flank steak; score steak on both sides. […]
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Grilled Flank Steak
2 pounds flank steak 2 cups soy sauce 1/2 cup honey 1 tsp garlic, minced 1/2 cup sesame oil 1/2 cup red wine Combine all ingredients and marinate steak overnight. Grill to desired doneness. Slice and serve on Italian flat bread with stuffed baby eggplant and French fries. Serves 4 to 6.
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Steak in Pepper Cream
1/4 tsp salt 2 (12-ounce) New York strip steaks, trimmed 1 1/2 Tbsp green peppercorns in liquid, drained* 2 Tbsp steak sauce 2 Tbsp water 1 cup whipping cream 1/4 tsp black pepper Place a 10-inch cast-iron skillet over medium heat until hot; sprinkle salt in skillet. Place steaks over salt; cook 1 to 2 […]
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Grilled Merlot Lamb
Mackey likes to lay a few soak chunks of fruit wood from the couple’s orchard on the coals for a sweet fragrance as the meat cooks. 1/2 cup soy sauce 1/2 cup Merlot 1/2 cup dry white wine 4 cloves garlic, pressed or minced 1/2 cup chopped fresh or 2 Tbsp dried oregano leaves 2 […]
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Cumin-Baked Pork Chops
4 pork chops (8 oz) 4 tsp grainy Dijon mustard 2 Tbsp crushed cumin seeds 1 tsp cracked black pepper 1 tsp canola oil Preheat the oven to 450 degrees Mix mustard, cumin, pepper and spread on chops Heat oil in cast-iron skillet over high heat. Add pork chops and brown 2 minutes on each […]
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Sesame Pork Tenderloin
1 1/2 pounds pork tenderloin, all visible fat removed 1 Tbsp molasses 1 Tbsp light soy sauce 1/4 tsp sesame oil 1 Tbsp sesame seeds Preheat oven to 425 degrees. Place the pork in a shallow baking pan. Stir together the molasses, soy sauce and sesame oil. Brush the mixture over the meat and sprinkle […]
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Quick Mustard-Crusted Chops with Potatoes
about 2 Tbsp olive oil 4 large (about 2 lb.) thin-skinned potatoes, scrubbed and thickly sliced 1/4 cup Dijon mustard 2 tsp mustard seed 1/2 to 1 tsp ground pepper 4 loin lamb chops (each 2 inches thick, about 1 1/2 pounds total) 1/4 cup Italian-seasoned bread crumbs parsley sprigs (optional) Heat 2 Tbsp oil […]
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Sherried Leg of Pork
3/4 cup dry sherry 3 Tbsp soy sauce 1 1/2 Tbsp minced fresh ginger 2 cloves garlic, pressed or minced 2 tsp sugar 1 fat-trimmed, boned, rolled and tied leg of pork or lamb, 3 1/2 to 4 pounds about 3/4 cup of regular strength chicken broth 1 1/2 Tbsp cornstarch In a large, heavy […]
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Standing Rib Roast with Herbed Crust
The standing rib is a wonderfully tender roast, whether cooked rare, medium or well-done. Fresh herbs and garlic are rubbed into and onto the meat, making a crisp, fragrant crust. 1 standing rib roast (3 or 4 ribs), about 7 or 8 pounds 1/2 cup chopped fresh thyme leaves (reserve stems) 4 garlic cloves, peeled, […]
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Bacon-Roasted Pork with Prunes
4 pounds boned, rolled and tied pork loin, halved crosswise 1 cup pitted prunes, quartered 1/4 cup Dijon mustard freshly ground pepper to taste 16 slices bacon Preheat the oven to 350 degrees. Run a skewer lengthwise through the center of one of the pork halves.. Remove the skewer and insert a fork handle into […]
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Mixed Sausages with Ginger-Lime Mustard
Sausages go well with both the Ginger-Lime Mustard and the Turkish Peach & Roasted Pepper Salsa (see recipe). Use either one, or both. 8 sausages, a varied and enticing selection Ginger-Lime Mustard: 3 Tbsp mild French mustard, or a whole-seed mustard 3 Tbsp sweet/hot mustard 1/2 tsp grated fresh ginger juice of 1/2 lime 1/4 […]
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Rack of Lamb with Feta-Garlic Crust
1 rack of lamb, at room temperature 2 tsp Dijon mustard 1/2 cup bread crumbs 2 large cloves garlic, peeled and minced 2 Tbsp crumbled feta cheese 2 Tbsp chopped Italian parsley 1/2 tsp kosher salt freshly ground pepper to taste Preheat the oven to 400 degrees. Rub the fat-covered side of the lamb with […]
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Marinated Roast Pork Tenderloin
1 pork tenderloin, about 4 pounds 2 green onions, thinly sliced 7 garlic cloves, chopped 1/4 cup grapefruit juice 2 Tbsp sugar 2 tsp mild chili powder, such as Ancho, Chimayo or New mexican 1/4 to 1/2 tsp herbes de provence or thyme salt and pepper to taste (be generous as this is a marinade […]
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Sausages with Olives
I like this prepared with Sicilian-type sausages, ones that are juicy, and meaty and herby, but not spicy-hot. I like a thinner sausage, too, one that cooks quickly and so doesn’t risk becoming dry and sawdusty if overcooked a minute or two. 1 1/2 pound sausages olive oil, as needed 4 shallots, chopped 4 garlic […]
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Mixed Sausage and Eggplant Grill
This mixed grill requires last-minute cooking, but the eggplant may be sliced and seasoned up to 1 hour in advanced. 2 to 3 eggplants 4 Tbsp olive oil 1/4 tsp salt 1 tsp freshly ground pepper 1 Tbsp fresh thyme leaves 18 to 24 sausages, such as mild Italian, chicken and apple, bratwurst, etc. Slice […]
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Roasted Lamb Shanks on Polenta
Usually, I braise lamb shanks, but roasting them, as I have here, results in crispy meat, almost like lamb carnitas that makes a scrumptious pairing with soft, creamy polenta. Add a green salad and you have a perfect winter meal. Meat cooked this way is also good to flavor vegetable dishes, added to beans or tossed with pasta. […]