Maple Beef Teriyaki

Returning to the Mid-Atlantic from a recent trip to Boston makes me realize I have absolutely no excuse to complain about winter.  So I won't express the longing I have for grilling outdoors (at least comfortably), and will turn attention instead to the handy grill pan.

Too cold to grill?  Break out your grill pan.  Don't got one?  Get one.

It not only makes a great presentation, but like your grill, applies high heat to very localized strips of your food.  This caramelizes and adds flavor, while the remaining bulk of the food cooks at a nice even pace.  Grill meat, veggies, fish or tofu all winter long.  And veggie burgers - nice; they can't fall through the grill!

Even still, at the very first sign of snowmelt you'll see me out on the back patio grilling again.
1-1/4 lb petit sirloin steak, 1/2-inch thick
2 red peppers, sliced into 1-1/2 inch wedges
4 cups broccoli floweretts

Marinade:
2 Tbsp soy sauce
1 Tbsp ketchup
1 Tbsp Nam Pla, Thai fish sauce
1 Tbsp maple syrup, or honey
2 cloves garlic, peeled and minced
1/2-inch fresh ginger, peeled and minced

Whisk together the marinade in a wide, shallow container and marinate the steak for at least one hour, turning several times.

Heat a grill pan to medium-high and roast the red peppers with a spray of oil and some salt and pepper.

Allow the peppers to char slightly, so don’t flip them too often. After about 15 minutes, they should be cooked.

Set peppers aside on a plate to keep warm. Meanwhile set a quart of salted water to boil in a medium pot.

Return the grill pan to high heat and lay on the steaks. Cook for 3 minutes per side without touching them. They should sizzle and smoke a bit, so turning on your exhaust fan may be a good idea.

Flip the steaks once and cook another 3 minutes on the second side. Each side should have nice grill marks. Remove the steaks to a cutting board and cover with aluminum foil for 5 minutes.

Toss the broccoli into the boiling water and stir. Allow to cook for about 2-3 minutes - only enough to heat the broccoli through to crisp-tender. Drain the broccoli.

Slice the steak on a bias and serve with the roasted peppers and the broccoli.

Serves 4.

Cook's note:  I'm a huge fan of maple syrup, but you can substitute honey if you prefer.  You can also choose to reduce the carbs and serve the steak, either hot or at room temperature, over a nice salad.

Roasted Green Bean and Pepper Salad

I love being inspired by looking through the deli and salad sections of those beautiful, expensive and fancy Big-Box grocery stores, and saying "I can make that."  And then going home and making that.

Roasting adds so much flavor to veggies destined for a salad.  And they don't have to be eaten hot - they can be eaten at room temperature or even slightly chilled.  This colorful roasted veggie salad, reverse-engineered from Whole Foods, is rich, sweet and delicious.
12 oz French, thin, green beans, trimmed
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1/2 purple Bermuda onion, thinly sliced
3 cloves garlic, sliced

Dressing:
1/4 cup olive oil
2 Tbsp sherry vinegar
2 tsp red pepper flakes, or to taste

2 Tbsp slivered almonds

Mix all the veggies together in a big bowl with a dash of olive oil, salt and pepper.

Spread onto a rimmed baking sheet.

Roast in oven for about 45 minutes, or until the veggies begin to brown up nicely.

Remove veggies from oven and allow to cool completely to room temperature. Toss veggies with dressing and top with almonds.

Seres 4-6.

Brined Pork Chops Roasted with Apples

Brining chops adds great flavor and moistness, especially if using lean, loin chops.  You can do this same preparation with boneless chops (but I think there is so much more flavor imparted with the bone on).  In any case, just be sure to use a thick enough chop - the thicker the better control you have over the roasting time so as not to overcook the pork - a dire mistake that will completely dry out the meat.
Flavoring Brine:
1 cup water
1/4 cup kosher salt
1/4 cup brown sugar
1 cup very cold water
1 cup ice cubes
2 cloves garlic, minced through a press
2 tsp fennel seeds

2-3 1-inch thick bone-in pork chops, enough for 4 people

1 Tbsp butter plus 1 Tbsp olive oil
1 large shallot, minced
2 large Honey Crisp apples, peed, cored and sliced into eight thick wedges
freshly grated nutmeg
1/2 tsp dried thyme leaves
1/4 cup dry white wine or sherry or other favorite liqueur

First brine the pork chops.

Mix together the water, salt and sugar in a small saucepan over high heat. Whisk together just until the salt and sugar dissolves. Remove from heat and allow to cool slightly. Add the cold water and the ice cubes to bring the temperature at or below room temperature. Add the garlic and fennel seeds.

Pour the mixture into a zip lock plastic bag supported in a large bowl. Add the pork chops and make sure they are completely submerged. You can add a bit more water if necessary to be sure the chops are submerged. Close the bag and place the bowl in the refrigerator. Brine for 2-4 hours

Then cook the chops.

When ready to start cooking, preheat oven to 375F. Drain the pork chops, discarding brine. Pat the cops dry with a paper towel and place on a plate to allow them to come to room temperature as you cook the apples.

Heat the butter and olive oil in a large oven-going skillet and add the shallot. Cook for about 1-2 minutes. Add the apple wedges and cook them with the shallots, for about 8-10 minutes, until the shallots brown and the apples begin to brown as well. 

Season with nutmeg and then set the apples and shallots aside in a bowl.

Add a bit more olive oil to the skillet. Sear both sides of the chops about 2-3 minutes per side; just enough to brown each side. 

Return the apples to the pan with the chops and distribute evenly about the chops. Top with the thyme and add the wine.

Roast the chops in the oven just until they reach at least 140 and are cooked through, about 15-20 minutes. I use a continuous-read digital thermometer that I insert into the middle of the thickest chop to monitor temperature while roasting - I think the most accurate way of not overcooking meat.

When cooked, remove pan from oven and cover chops lightly with aluminum foil. Allow to sit at least 8-10 minutes to allow the chops to reach at least 145-150F and for the juices to redistribute.

Carve chops into serving portions and serve with apples.

Serves 4.

Salmon Roasted with Shrimp and Garlic

Shrimp, garlic and butter; the quintessential combination.  Pair it with salmon and you have that classic seafood restaurant allure.
2 lb salmon fillet, cut into 6 portions
1 tsp dried dill weed
18 uncooked shrimp, peeled (or tails left on)
3 Tbsp butter, melted
3 cloves garlic, minced
palmful fresh parsley, minced

Preheat oven to 425F. Lay salmon in an oiled 13x9 baking dish. Sprinkle with dill and salt and pepper to taste. Scatter shrimp about salmon. Stir together the garlic, butter and parsley. Pour evenly over salmon.

Bake about 10-12 minutes, until all the seafood is just cooked through. Serve with lemon wedges.

Serve with pasta or rice and perhaps garnish with some steamed broccoli.  Serves 6.

Cook'sNote:  Its a good idea to cut the salmon into serving portions before baking to assure even cooking.  Otherwise, the center may be undercooked while edges overcook for a large-enough piece to serve 6.

Potato and Bulgur Gratin

This is an especially good use for leftover boiled potatoes.  The combination with bulgur gives a good toothy consistency, and makes for a nice crispy crust.
2 Red potatoes, sliced into wedges
1/3 cup bulgur wheat
1/4 cup diced cheddar cheese
2 Tbsp Parmesan cheese
palmful fresh parsley, minced
2 Tbsp good real mayonnaise
2 Tbsp melted butter
2 Tbsp panko bread crumbs

Preheat oven to 375F. Soak bulgur in 1 cup hot water. Meanwhile, place potatoes in a small pot and cover with cold water. Bring to a boil and return to a simmer. Cook for about 10 minutes, until cooked through as determined with the tip of a sharp knife.

When the potatoes are cooked, drain them. Also drain the bulgur. reserve a third of the bulgur in a small bowl. Add the cheeses, parsley and mayonnaise to the potatoes in a mixing bowl and mix gently, but well.

Toss the remaining bulgur with the potatoes. Turn mixture into a small, oiled casserole dish.

Mix together the panko and butter with the reserved bulgur. Top the potatoes with the panko mixture. Bake for about 30 minutes, until gratin is browned and bubbly.

Serves 4.

Lamb and White Bean Soup with Banana Peppers

It's oh so cold on the east coast this time of year.  Make this soup.

Beans, greens and lamb are a great combination, and are complemented nicely with the crunch and sour pizzaz of banana peppers.
1 leek, trimmed, washed and diced
1 carrot, peeled and finely diced
2 stalks celery, sliced
1 purple onion, diced
1 jalapeño pepper, diced
2 cloves garlic, minced

1 lb ground lamb
1 Tbsp rosemary
2 Tbsp tomato paste
1 quart beef broth
1 can small white beans or Navy beans, rinsed and drained
1 cup pickled banana pepper rings

3 cups baby arugula, kale or spinach leaves

Heat a slug or olive oil in a 4 quart Dutch oven or soup pot. Add the leek, carrot, celery, onion and pepper and cook about 10 minutes. Add the garlic and cook another 2-3 minutes.

Remove veggies to a bowl.

In same pot, add a bit more olive oil and add the lamb (I like to leave in quite big chunks, rather than tiny bits) and the rosemary. Cook over high heat until the lamb browns up nicely. Add the tomato paste and stir to mix well. Brown the paste a bit for about 3-4 minutes; this rounds and sweetens the flavor considerably.

Add the veggies back to the pot and stir well. 

Then add the broth and the beans and bring to a boil. Reduce to a simmer and cook about 30 minutes. Add the banana peppers and the greens, and cook another 15 minutes.

Serve in bowls. Serves 6 as first course.

Maple Tofu Pilaf with Roasted Vegetables

Get back to the garden.  Thanks, Joni, and I agree.  But who's garden?

Barbra Kingsolver would say ours - but it is 16F in the Mid-Atlantic today.  I think I saved my last CSA butternut squash for as long as it would last in my basement (modern root cellar?), until mid-winter.  Gotta eat it now...  But green beans and cilantro??

I'm working on one thing to conquer at a time.  Eating more plant food in my diet being priority number 1.  Then I will work on from where and when it came.  Step by step.

This ain't no roots-and-shoots.  This is real food, that will satisfy active, hungry go-getters.  A blend of complex grains with sweetened, caramelized and hearty roasted veggies, drives deep satisfaction and high energy afterwards. No more post-dinner comatose; now go do something you love, and makes a difference!
1 cup favorite mixed rice
2-1/2 cups water, or according to package instructions
1/2 tsp salt

12 oz French Haricotvert green beans, washed, dried and trimmed
1/2 purple Bermuda onion, sliced
3 cloves garlic, thinly sliced

1 butternut squash, peeled and cubed, about 2 cups
2 tsp Rosemary

1/2 lb seasoned, baked tofu, cubed

1 Tbsp soy sauce
1 Tbsp maple syrup or honey
2 Tbsp roasted pumpkin seeds
Palmful fresh cilantro leaves

Preheat oven to 400 F. Toss the rice into a medium pot with a tablespoon canola oil. Toast the rice for about 5 minutes, stirring almost constantly. Add the water and the salt and bring to a gentle boil. Stir and reduce to a very low simmer. Cover and cook about 20-30 minutes, until all the water is absorbed.

Meanwhile, toss the green beans together with the onions and the garlic in a large bowl with 2 tablespoons olive oil. Salt and pepper generously to taste.

Tip into a rimmed baking sheet and distribute evenly.

Then toss the butternut squash in the same bowl with the Rosemary and another tablespoon olive oil. Salt and pepper generously to taste.

Tip into a second rimmed baking sheet. Place both sheets into the oven and roast for 30 minutes, stirring half way through. When the squash is just tender enough to eat, remove from the oven.

While the veggies roast, sauté the tofu in a dash of olive oil in a non-stick skillet.  Add the soy sauce and continue cooking until soy sauce dries out quite a bit.  Add the maple syrup or honey and cook again until dried out quite a bit.

When the rice and the roasted veggies are done, gently fold them together with the tofu in a large bowl. Tip out into a serving bowl and garnish with the pumpkin seeds and cilantro.

Serves 4-6.

Cook's Note:  There are so many great rice mixes out there these days.  You could use whichever one is your favorite.  I used Trader Joe's Brown Rice Mix which has brown rice, black barley and daikon radish seeds (bottom left of photo). Experiment and use what you love.

Fast Spatchcocked Chicken Roasted with Tomatoes Olives and Jalapeño

I was brought up on the classic roasted chicken.  Our mother would roast two at a time, to feed all of us.  And all it took was a bit of salt and pepper to make a delicious meal - with a fantastic sauce.

But it is so old-school, to take almost an hour and a half to roast a whole chicken.

No longer:  spatchcoking a chicken by removing the back and flattening, allows the bird to cook so much faster - you should be done in almost half the time.  And you still get all the fantastic sauce - and all the leftover bones for soup.

So enrich your work week with a roasted chicken now and again.  It's cheaper, and more comforting.  It makes home.  But do take two more minutes to add some tomatoes, olives and jalapeños to kick it up a notch. This would be my Mom in the 21st century!
1 roaster chicken
1 pint grape tomatoes
1 cup pitted Kalamata olives
1/4 cup pickled jalapeño pepper slices
1 Tbsp rosemary

Preheat oven to 375F. Carefully spatchcock the chicken by cutting out the back portion of the chicken using sturdy kitchen shears. Lay the chicken breast-side up on a large cutting board and push down on the breastbone with the palms of your hands to flatten. Lay the chicken in a large roasting pan. Scatter the tomatoes, olives and jalapeño slices about the chicken. Sprinkle with the rosemary and season generously with salt and pepper.

Roast about 45 minutes, or until the chicken is cooked through and the juices run clear. Carve and serve with the tomatoes, olives, peppers and juices.

Serves 4-6.

Kale Braised with Red Pepper

Eat more kale.  And even buy the tee shirt if you want, now that the tee shirt artist in Vermont won the trademark from that chicken fast food chain, finally. Go Vermont!
1 red pepper, sliced
1 large onion, sliced
2 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 cup white wine
8 cups kale, center ribs removed, and chopped

Heat a slug of olive oil in a large pot. Tip in the onions and peppers and cook for about 5-8 minutes to sweat them down a bit and begin to color them. Add the garlic and red pepper flakes and cook another 2-3 minutes. Add the wine and then the kale. Toss well with some tongs, and cover to allow the kale to steam. Salt and pepper to taste.

When the kale has softened - about 10 minutes - remove the top to allow some of the liquid to cook off for another 5 minutes or so. Test the kale, and remove to a serving platter when softened to taste. I prefer the kale to be on the more firm side.

Serves 4.

Turkey Thighs Roasted with Chorizo

During the holidays I always ask myself why we don't eat more turkey - so flavorful and rich.  Of course we don't regularly have the holiday hoards a large turkey will feed.  So I turn to turkey pieces such as thighs.

A bit of salt and pepper is pretty much all you need, as turkey is so flavorful.  But jazzing it up with some rosemary and chorizo is so worth the extra minute or two.  Happy un-holidays!
2 Large turkey thighs
2 large links fresh chorizo, or favorite sausage
1 Tbsp rosemary
1/2 tsp red pepper flakes
1/2 cup dry white wine

Preheat oven to 375F. Bone the turkey thighs carefully with a sharp boning knife, leaving each thigh one whole piece. Reserve bones for soup, if desired.

Lay thighs skin-side down on a flat surface and lay one sausage in the crevice where the bone used to be. Pull both sides of the thigh over the sausage and flip over. Lay thighs in a large greased roasting pan. Sprinkle thighs with rosemary and red pepper flakes. Salt and pepper generously, to taste. Spray thighs with a bit of canola oil and place in oven.

Roast thighs for about 20 minutes. Add the wine and baste the thighs. Return to oven and roast another 20-30 minutes, until just cooked through and the juices run clear. I use a digital thermometer which I insert into the center of the thigh before roasting. I monitor the temperature during roasting, and when it hits 155F, I remove the thighs.

When the thighs are cooked, remove from oven and place thighs on a cutting board. Cover thighs with aluminum foil. This lets the juices redistribute. It also allows the thighs to raise to final temperature - you can expect about a 10 degree rise on sitting 15 minutes. When I remove at 155F, I typically see 165F when ready to eat.

While allowing thighs to rest, heat juices in pan and add a bit of water if necessary. Pour juices into a bowl for serving.

Slice each thigh lengthwise into 2-3 1-inch wedges each, and lay flat on a plate to uncover sausage center. Serve with pan juices.

Serves 4.

Apple Crisp Tart

Why limit crisp topping to oatmeal?  I add quinoa here for a richer topping. Why not get a little protein as you are being decadent?
3 apples, about 3 cups
Juice of 1 lemon
1 tsp vanilla
2 Tbsp raspberry jam
dash salt

Crisp Topping:
1/2 cup oatmeal
1 cup brown sugar
1/4 cup cooked quinoa
1 stick butter, cubed 1/4-inch, very chilled

Half recipe hazelnut crust:
1/4 cup hazelnuts
3/4 cup flour
1/2 tsp salt
1 tsp sugar
1/2 stick butter, cubed and placed in freezer for 10 minutes
3 Tbsp ice water

Prepare the dough for the crust. First toast the hazelnuts in a 375F oven (I use a toaster oven) for about 3 to 5 minutes, shaking once or twice. Watch the nuts closely, being very careful not to burn them, which can happen quickly. Keep oven preheated at 375F.

Let the nuts cool and then tip them into a large food processor. Pulse them to form a fine, but dry grind, being careful not to over process to almond butter! Add the flour, salt and sugar and pulse together.

Next, add the butter and pulse together just enough to form a coarse mixture. Pulse in the water by the tablespoon-ful. Add only enough just so that the dough pulls together.

Tip dough out onto a floured counter and form into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.

Meanwhile, toss together the apple, lemon, vanilla and jam in a bowl. In a separate bowl, toss together the crisp topping ingredients

When the dough has chilled, roll it out on a clean surface with some flour, to the shape of the tart pan. I used a non-stick 4x14-inch tart pan with a removable bottom. Place the dough into the pan and trim the edges. Pour the apple mixture into the crust.

Top with the crisp topping.

Bake about 30-40 minutes, until the tart is brown and bubbly and the apples have cooked through.

Makes one tart.

Black Bean and Corn Salad

Flavor-up your healthy meal - especially when it needs a kick in the pantry.

This is a Go-To southwestern salad, great to augment vegetarian and/or southwestern dishes and bring them to their full flavor potential.  Made up in minutes, this dish has protein (beans + corn) - a great partner of any vegetarian menu - and a big kick-act flavor.

Let's face it - sometimes, some vegetarian dishes need a flavor-hook help to pass the omnivore acceptance checkpoint.  You got it.  No more excuses - kick it up with this tasty dish.

PS I'm sure Thug Kitchen would have a different way of putting all this :-))  Love - 'em!
1 can black beans
1-1/2 cup frozen corn kernels
2 Tbsp finely diced purple onion
Palmful cilantro leaves, chopped

Dressing:
1 tsp Dijon mustard
2 Tbsp seasoned rice vinegar
dash salt and pepper
1/3 cup olive oil
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1 clove garlic, minced through a press

Pour the beans into a colander and top with the frozen corn kernels. Rinse with cool water, allowing the kernels to just thaw. Allow the corn and beans to drain well.

Meanwhile whisk together the dressing in a medium mixing bowl. Tip in the beans and corn and then the onion and cilantro. Mix well. Allow the mixture to sit in the refrigerator a good hour or so, to allow the flavors to meld I to the beans.

Serves 6 as a side dish.

Pork and Pinto Nachos with Fire Roasted Tomatoes

Trust me on the cucumbers, here.  They add great flavor and a good crunch - they don't really cook under the broiler. And they add a fresh lightness to an otherwise rather rich dish.

Enjoy the Super Bowl with these.
1 yellow pepper, diced
1 jalapeño pepper, diced
1 medium onion diced, about 1 cup
2 cloves garlic

1-1/4 lb boneless pork country ribs, cubed to 1/2-inch
2 tsp oregano
1 tsp cumin seeds (or 1/2 tsp powder)
1/2 tsp red pepper flakes, or to taste

1 can pinto chili peans in chili sauce
1 can pinto refried beans

1/2 lb tortilla chips
1/2 lb grated Mexican mix cheese, or your favorite meltable cheese like Pepper Jack
1 can fire roasted diced tomatoes, very well drained, liquid reserved for another use
1/2 english cucumber, cubed

Preheat oven broiler. Sweat the peppers and onions in a large skillet in a bit of canola oil. Cook them down for about 8 minutes, until they begin to soften and caramelize.

Add the garlic and cook 2 more minutes. Add the chili beans and refried beans and stir gently to mix and heat through.

Meanwhile, heat a bit of canola oil in another large skillet. When the oil is hot and shimmering, toss in the pork cubes and brown them well.

After the first side browns, add the oregano, red pepper flakes and cumin. Salt and pepper generously to taste. Stir and shake the pan to brown all sides well.

Assemble the nachos in 1 large rimmed sheet pan, or 2 smaller casseroles. First spoon in the bean mixture. Then sprinkle on half the pork. Nestle tortilla chips into the bean and pork mixture, and cover with half the cheese. Now sprinkle on the tomatoes and cucumber and the remaining pork. Top with the remaining cheese.

Slip into the oven at least 5-inches from the broiler. Broil for just a few minutes, enough to melt the cheese. Serve with guacamole and sour cream or Greek Yogurt.

Serves 6-8 as an appetizer.


Cook’s Note: You can also use refried black beans and black beans in a cuban sauce, instead of the pinto varieties. Use your favorite beans!