This is a terrific one-pot recipe from cookbook author Diana Henry that appeared in the New York Times. The key to success - as with many recipes - is to get everything prepped and ready before turning on the stove. The recipe called for chicken thighs but I used a combination of thighs and legs I had on hand. Give it a try - it’s pretty fabulous. Ingredients: 8 bone-in, … [Read more...]
Tortellini Alfredo
I love fettuccine Alfredo. Who doesn’t? But then, you could really use any type of pasta you like and pair it with creamy Alfredo sauce. I especially like to use tortellini when making pasta Alfredo, since it’s firm and holds up to the thick sauce well. Ingredients: 8 Tbs (1 stick) good quality unsalted butter ½ pint (1 cup) heavy cream 1 package frozen or fresh … [Read more...]
Surf & Turf Fried Rice
Here’s the deal: My wife really likes ham fried rice. I prefer shrimp. The solution: Surf & Turf Fried Rice using both shrimp and ham! It’s surprisingly good - the best of both worlds. Ingredients: Cooked long-grain white rice or jasmine rice — 1 1/2 cups uncooked. I usually cook the rice in the afternoon and let it dry a bit before using it for dinner. Leftover rice … [Read more...]
Chile Con Carne
There are about as many different chili recipes as there are people who make it. This is my favorite. That said, please note that I put beans in my chili. For some people (Texans), that is sacrilege. Different strokes … So, technically this should be called Chile con Carne y Frijoles. Also, I like to use a combination of ground beef and pork in my chili - I think the pork … [Read more...]
Simplified Devilish Shrimp
Most often, recipes for Mexican-style devilishly hot shrimp - camarones a la diabla - involves destemming, deseeding and charring dried peppers, then reconstituting them in water, etc. This version is a quicker, simplified one that uses chile powder rather than dried chiles. Give it a try! Ingredients: 1 lb. medium shrimp, peeled and deveined 3 Tbsp New Mexico chile … [Read more...]
Grilled Flat Iron Steak with Pesto Butter
If, like me, you have a lot of end-of-summer basil in the garden, here is a tasty way to use some of it. I like to make pesto butter to top grilled flat iron steak with. First you make a basic basil pesto, then add butter and finish with olive oil. There’s no cooking required for the pesto butter and it freezes well if you have leftovers. Ingredients: 1 cup basil 1/4 … [Read more...]
Pasta with Chicken & Rosemary
Title: Scheff's Table - Pasta with Chicken & Rosemary Here is a really tasty recipe for pasta with dark chicken meat and a hint of rosemary. You could use any type of pasta, but I prefer something hearty like rigatoni or pappardelle. Ingredients: 1/2 lb. chopped boneless chicken meat from thighs or legs 1/4 cup olive oil 1 cup beef or chicken broth 1 … [Read more...]
Grilled Caesar Salad
If you’re firing up the grill this Labor Day weekend, here’s a terrific side salad recipe for grilled Caesar salad. The dressing is easy to make ahead of time and the lettuce only takes a few minutes to grill. Ingredients: 1 cup olive oil 1/4 cup Dijon mustard 2 garlic cloves, peeled and roughly chopped 2 Tbsp white-wine vinegar 1 tsp. anchovy paste (or you … [Read more...]
Spicy Grilled Shrimp
Title: Scheff's Table - Spicy Grilled Shrimp Here is a simple shrimp dish that is super tasty with a bit of heat from spices and fresh chili peppers. It’s also quick and easy - you can make it in about 20 minutes. I like to add fresh Thai chilies or serrano peppers to the mix, but that’s optional. Ingredients: 1 lb. large shrimp, peeled & deveined 1 Tbsp. … [Read more...]
Shoyu Chicken
A very popular and delicious Cantonese dish is Shoyu (soy sauce) Chicken. It’s very easy to make and the emphasis is on the technique of very gently cooking the chicken. Give it a try! Ingredients: 1 whole chicken, 3-4 lbs. (or you could use cut-up pieces) 2 tsp. sesame oil 2 tsp. canola or peanut oil 4-5 cloves garlic, peeled and lightly mashed to release the … [Read more...]
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