Focaccia Sandwich

Great for parties!!!

Take 2 pizza dough balls and put them together. 

Drizzle olive oil on pizza pan and place pizza on pan.

Drizzle olive oil on top, add onions, Rosemary, and sea salt.

Place another pizza pan on top to cover the focaccia.

Cook at 450 degrees (or 425) for about 10-20 min. 

Let cool.  

With big knife, cut in half. Add condiments, cold cuts, marinated veggies, etc.

Wrap it up until ready to serve. 

I like to cut it up and put a skewer right in the middle for easy grabbing!

Enjoy!

Anne-Marie's Pumpkin Soup

1 tablespoon oil

½ small pumpkin (equivalent of one large Ziploc freezer bag full), small cubes

1 onion, diced

1 big potato, cubed

1 ½ cup chicken broth

1 ½ cups milk

2 tbsp Amaretto (can put Brandy instead)

Pinch nutmeg

Salt and pepper to taste

If it’s not strong enough (flavorless) add chicken broth powder to taste

Sour cream

Heat up oil in soup pan. Fry pumpkin, onions and potatoes at low heat for about 5 minutes. Add chicken broth (has to cover ¾ of vegetables – could add more broth) and bring to a boil. Boil it for 10 minutes or until everything is soft. Add rest of ingredients and let simmer for 5 minutes. Puree and serve. Add a dab of sour cream onto the soup.

* I also put some chili powder, and a clove of garlic.

Endive Vegetable Boats

6 heads endive

2 plum tomatoes, diced

2 scallions or shallots

½ red, green or yellow pepper, diced

1 small cucumber, peeled, seeded, diced

1 cup chopped fresh basil

⅓ cup mayonnaise

¼ cup chopped fresh parsley

Juice and grated zest of 1 lime

2 Tbsp. grated Parmesan cheese

2 tsp. Vinegar, balsamic is preferable

½ tsp. salt

¼ tsp. Pepper

Halve endive heads lengthwise, removing center leaves to create shallow boats. In large bowl combine tomatoes, scallions, pepper and cucumber. In food processor or blender combine basil, mayonnaise, parsley, lime juice and zest, parmesan, vinegar, salt and pepper; process until smooth. Stir dressing into vegetable mixture; spoon into endive boats.

Brie en Croute

1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
¼ cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
½ cup raspberry jam
2 eggs, beaten

Preheat oven to 375 degrees F. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

Cheese Bread

From: The Practical Encyclopedia of Baking

By: Martha Day

1 tablespoon active dry yeast

8 fl oz (250 ml) lukewarm milk

1 oz (30 g) butter

15 oz (420 g) all-purpose flour

2 teaspoons salt

3 ½ oz (100 g) mature cheddar cheese, grated

1)    Combine the yeast and milk. Stir and leave for 15 minutes to dissolve.

2)    Melt butter, let cool, and add to the yeast mixture.

3)    Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture.

4)    With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough. If the dough seems too dry, add 2-3 tablespoons of water.

5)    Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place until doubled in volume, 2-3 hrs.

6)    Grease a 9 x 5 inch bread tin. Punch down the dough with your fist. Knead in the cheese, distributing it as evenly as possible.

7)    Twist the dough, form into a loaf shape and place in the tin, tucking the ends under. Leave in a warm place until the dough rises above the rim of the tin.

8)    Preheat oven to 400°F. Bake for 15 minutes, then lower to 375°F and bake until the bottom sounds hollow when tapped, about 30 minutes more.

Piccata di Vitello al Limone

1 pound thin veal scaloppine

2 tablespoons flour

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

½ lemon

½ cup dry white wine

Parsley

1. Wipe veal scaloppine with damp paper towels. Combine flour, salt, and pepper. Use flour mixture to coat veal well.

2. Heat butter in a medium skillet until it sizzles. Add half of veal slices, and cook over high heat until well browned on both sides; remove. Repeat with remaining slices of veal.

3. Return all veal to skillet. Slice lemon and add, along with dry white wine, to veal. Cook over low heat, covered, for 5 minutes.

4. Arrange veal on serving platter. Garnish with parsley sprigs.

Makes 4 servings.

Won Ton Soup

1 package won ton wrappers

1 lb. ground turkey or pork

1 tablespoon minced ginger

1 green onion, chopped plus more for garnish

1 teaspoon sesame oil

3 cups chicken broth

2 tablespoons soy sauce (optional)

Mix the ground meat, ginger, the green onions, and sesame oil. Place a teaspoon or so or meat mixture on a won ton wrapper. Fold the edges together, sealing them with egg whites. Bring the chicken broth and soy sauce to a boil. When it's boiling, add the won tons, and boil until the filling inside is cooked.

Amy’s Summer Sweet Potatoes Vichyssoise

4 teaspoons butter

1 cup chopped onions

2.2 lbs (2 large) sweet potatoes peeled and chopped

5 cups chicken broth

2 cups evaporated milk

Melt butter in large saucepan at medium-high heat. Add onions and cook until tender. Add potatoes and broth. Bring to a boil. Reduce heat and simmer, partially covered for about 20 minutes or until potatoes are tender. Puree in blender. Add evaporated milk. Mix well. Serve hot!

Sweet and Sour Barbecue Wings

12 chicken wings

1/2 cup cornstarch

Put in plastic bag and shake until chicken is coated.

Brown chicken in skillet with oil until brown. Cornstarch will absorb liquid .

Sauce:

In a bowl, mix 3/4 cups sugar, 1/4 cup ketchup, 1/4 cup white vinegar. Mix.

Put chicken in roasting pan, pour sauce over wings. Cook at 375 degrees for 15-20 minutes or until the sauce starts bubbling.

You can prepare the wings in advance as well as the sauce. Wait until you are ready to cook in the oven before pouring the sauce over wings.

Jay's Basilic

Recipe courtesy of mixologists at Le Lab in Mtl

1 Basil leaf

¼ oz simple syrup

1 quarter lime, squeezed

1 ½ oz raspberry vodka

½ oz Chambord (raspberry liqueur)

1 ½ oz raspberries, pureed

Fresh grated black pepper to garnish

Mix all ingredients together. Serve in a martini glass. Top with grated black pepper.

Espresso Coffee Liqueur

1 kg sugar
1 ½ liter espresso coffee
3 envelopes vanilla
1.14 liter 94 % alcohol

1. Melt sugar and coffee.
2. Add the vanilla and alcohol.
3. Let mixture cool and place in 3 (1litre) bottles.
4. Let rest 24 hours.
5. Pass the mixture through a sieve, lined with a cheesecloth, into a big bowl/container.
6. Pour mixture back into the 3 bottles.
7. Freeze before serving.

Carla's Baked Potatoes

1 kg bag  hash brown potatoes

2 x 10oz can Campbell's mushroom soup, not diluted

2-3 chopped green onions

1/4 cup butter, melted

2 cups Cheddar cheese, grated + more to sprinkle on top

500 ml sour cream

Mix everything together. Place in a  Pyrex. Sprinkle more cheese on top. Bake uncovered at 350*F for 1 hour.

** flavours mix better if you combine soup, butter, onions, cheese & sour cream beforehand & let them sit refrigerated for a few hours or overnight, then mix in hash browns just before cooking.

Chipotle-Honey-Glazed Chicken Wings with Toasted Sesame Seeds

Recipe Courtesy of Bobby Flay

1 cup honey

2 to 3 tablespoons pureed canned chipotle chiles in adobo

1-2 tablespoons Dijon mustard

4 tablespoons ancho chile powder

Kosher salt and freshly ground black pepper

4 tablespoons canola oil

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons Spanish paprika

3 pounds chicken wings

2 tablespoons sesame seeds, toasted

3 green onions, white and green parts, thinly sliced (optional)

1)    Heat grill to medium high.

2)    Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small the other one large.

3)    Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.

4)    Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4-5 minutes. Reduce the heat of the grill to medium, turn wings over, and close the lid of the grill. Continue grilling until just cooked through, 15-20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking. (you can also cook them in the oven.)

5)    Transfer the wings to the large bowl, brush with the reserved glaze and toss to coat. (if cooking in oven, you don’t need to do this step).

6)    Transfer to a platter and sprinkle with the sesame seeds and green onion.

Serves 4-6

Warm Lemon Sponge

Recipe courtesy of Anna Olson

Lemon Curd

⅓ cup freshly squeezed lemon juice

3 eggs

1 egg yolk

½ cup sugar

½ cup unsalted butter, cut into pieces

1 teaspoon lemon zest

Lemon Sponge

3 eggs

½ cup sugar

½ cup all purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

¼ cup unsalted butter, melted

½ teaspoon vanilla extract

1 teaspoon lemon zest

2 teaspoons lemon juice

Directions:

Lemon Curd:

1) Whisk together lemon juice, eggs and yolk, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes.

2) Remove from heat and chill until ready to use. Cover with saran wrap, putting the saran wrap right on the curd.

Lemon Sponge:

1) Preheat oven to 350°F.

2) Grease and sugar 6 6-oz ramekins, and place a disc of parchment paper at the bottom of each ramekin.

3) Warm eggs in their own shell by placing them in a bowl of hot tap water for a couple of minutes. Whip eggs and sugar in a mixer fitted with the whisk attachment until very pale and airy, about 10-15 minutes.

4) Sift together dry ingredients.

5) Combine butter, vanilla, zest and juice and set aside.

6) Reduce speed on mixer to low and add dry ingredients quickly but not all at once, until almost blended. Add butter mixture, and mix just until blended.

7) Spoon cake mixture evenly between ramekins, leaving ½ inch at the top for expansion. Spoon a generous dollop of lemon curd into the center of each cake. There is no need to press it in as it will sink a little during baking.

8) Bake for 20-25 minutes until cake is golden brown and springs back when you touch it.

To Assemble:

1) Warm from the oven, turn cake out onto a plate (you can serve it right side up or upside down). Dust top with icing sugar and serve with a piped bit of chilled lemon curd beside it. Blueberries and blackberries make a great garnish.

Bolognese Lasagna

Recipe Courtesy of Christine Cushing

1 pound fresh lasagna

                        OR

1 ¾ cups flour

Pinch Salt

3 eggs

Bolognese Sauce

3 tablespoons olive oil

2 onions, finely chopped

1 pound lean ground beef

1 pound Italian spicy sausage, casing removed

2 cloves garlic, chopped

2 small carrots, grated

Oregano

Basil

Parsley

28 oz can tomatoes, puréed

Salt

Pepper

Béchamel Sauce

1/3 cup butter

1/3 cup plus 1 tbsp. flour

4 cups milk

Pinch freshly grated nutmeg

Salt

Pepper

2 tablespoons Pecorino Romano cheese

2 tablespoons Parmesan cheese

Assembly

Oil, for baking dish

1/3 cup freshly grated Parmesan

Directions:

Pasta:

1) Add flour and salt in a bowl.

2) Add 1 egg at a time and mix until incorporated.

3) Remove dough from bowl and knead to form a ball.

4) Cover and let stand for 1 hour.

5) Roll out pasta.

6) Cut dough into 12 pieces.

7) Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through. I got up to and including the 6^th setting (7 is too thin).

8) Cook pasta in boiling salted water for about 4 minutes or until just al dente.

9) Transfer to bowl with cold water to prevent sticking.

10) Drain on towel.

Bolognese Sauce:

1) In a large skillet, heat the olive oil on medium.

2) Add the onion and sauté 3 – 4 minutes or until soft.

3) Add the beef and Italian sausage and cook until browned.

4) Add the garlic and carrots and sauté for 3 minutes just to soften.

5) Add the oregano, basil, parsley, tomato purée, and salt and pepper and bring to a boil.

6) Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavor has developed to your liking.

7) Adjust the seasoning.

Béchamel Sauce:

1) In a medium saucepan on medium heat, melt butter.

2) Add the flour and stir with wooden spoon until a paste forms.

3) Remove from heat and add the cold milk a little at a time while stirring well between each addition.

4) Return to heat once all the milk is added and mixture is smooth.

5) Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.

6) Add a pinch of nutmeg and season with salt and pepper to taste.

7) Add the Pecorino and Parmesan cheese and stir.

Assembly:

1) Preheat oven to 350°F.

2) Oil the bottom of a 13 x 9 x 2 inch baking dish.

3) Reserve a quarter of the béchamel sauce for the top layer.

4) Layer lasagna as desired starting with pasta and alternating Bolognese sauce, grated cheese and béchamel.

5) Season well between each layer.

6) Finish with a layer of pasta, the reserved béchamel sauce and extra cheese on the top layer to finish.

7) Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

White Sangria

2 cups dry white wine

1 oz Triple Sec or fruit brandy

½ cup apple juice

1 cup gingerale

Juice of 1 lime

Juice of 1 lemon

1 lime cut into wedges

1 lemon cut into wedges

1 kumquat, sliced (small oranges-keep peel on-edible)

1 starfruit, sliced

Small wedge watermelon, melon balled

Handful strawberries or raspberries

8 mint leaves

Handful ice cubes

Combine the white wine, Triple sec, apple juice, gingerale, lime juice and lemon juice in a pitcher. Add the lime wedges, lemon wedges, kumquat, starfruit, watermelon, strawberries and mint. Add the ice cubes. Stir and serve.

Pina's Brie Cheese

1-16 oz brie cheese

½ cup pecans chopped
¼ cup brown sugar
1 tbsp brandy or syrup


Place brie in pie plate or oven dish.
Sprinkle pecans the sugar and pour the brandy.
Bake for 20 - 25 minutes at 350 degrees.

Pina's Pizza Dough

1 cup of lukewarm water

2 tsp sugar

1 pkg. Fluscmann’s yeast

4 Tbsp oil

1 ½ tsp salt

2- 2 ½ cups flour

1)            In bowl, put water. Stirring, add sugar and yeast. Let rest for 10 minutes. Then stir.

2)            Add oil, salt, and flour (mixing as you add flour).

3)            Reverse onto a lightly floured board. Knead until well mixed.

4)            Place in a greased bowl & turn the dough so that all sides are greased.

5)            Cover. Let rise for 45 minutes until double in size in a warm place.

6)            Top as desired.

Buttermilk Griddle Cakes

Recipe courtesy of Christine Cushing

1 ½ cups all purpose flour

3 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¼ cups buttermilk

3 tablespoons unsalted butter, melted

2 large eggs

½ teaspoon vanilla

Butter for greasing the pan

Maple syrup

1)    Sift the all purpose flour, sugar, baking powder, baking soda, and salt together in a bowl.

2)    Combine the buttermilk, unsalted butter, eggs, and vanilla in a separate bowl.

3)    Slowly add the wet ingredients to the dry, whisking, just until combined.

4)    Cover with plastic and let rest for at least 30 minutes.

5)    Heat a nonstick pan on medium heat and coat with butter.

6)    Cook pancakes.

7)    Serve with maple syrup.

The longer the batter rests, the better the pancakes. If you can, make the batter the night before and let it rest in the refrigerator overnight. In the morning, remove it from the fridge, give it a stir, and let it come to room temperature before making the pancakes.

Parmesan-Crusted Pork Chops

Recipe Courtesy of Giada De Laurentiis

2 large eggs

1 cup dried Italian-style bread crumbs

¾ cup freshly grated parmesan cheese

4 (½ - to ¾ -inch-thick) center-cut pork loin chops

Salt and freshly ground black pepper

6 tablespoons olive oil

Lemon wedges

In a pie plate, whisk the eggs to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in each of 3 large, heavy skillets over medium heat. Add 2 pork chops to each skillet and cook until golden brown and just cooked through about 5 minutes per side. Transfer the chops to plates and serve with garnish wedges.

Serves 4.

Saffron-Roasted Potatoes with Rosemary and Red Onions

2 ¼ lb large potatoes, peeled

3 red onions, each cut into 6 wedges

Saffron Dressing

4 tablespoons boiling water

A large pinch of saffron powder or threads

Grated zest and juice of 2 lemons

5 tablespoons olive oil

6 tablespoons (3 oz) butter, diced

1 teaspoon sugar

3 tablespoons chopped fresh rosemary (or 2 tablespoons dried)

Salt and pepper

1)    Preheat the oven to 350˚F. Pour boiling water over the saffron and leave to infuse for 5 minutes. Cut the potatoes in half lengthwise, then cut each half into three lengthwise.

2)    In a bowl, mix the lemon zest and juice, saffron liquid, olive oil, butter, sugar, rosemary, and salt and pepper.

3)    Place the potatoes and onions in a large roasting pan. Pour over the saffron dressing. Roast for 45 minutes, turning the vegetables every 15 minutes, until tender.

Serves 8.

Grilled Chicken with Basil Dressing

Recipe Courtesy of: Giada de Laurentiis

⅔ cup extra virgin olive oil

3 tablespoons plus ¼ cup fresh lemon juice (from about 4 lemons)

1 ½ teaspoons fennel seeds, coarsely crushed

1 ½ teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

6 boneless, skinless chicken breast halves

1 cup lightly packed fresh basil leaves

1 large garlic clove

1 teaspoon grated lemon zest

In a resealable plastic bag, combine ⅓ cup of the olive oil, 3 tablespoons of the lemon juice, the fennel seeds, ¾ teaspoon of the salt, and ½ teaspoon of the pepper. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate for at least 30 minutes and up to 24 hours, turning the chicken occasionally.

Meanwhile, in a blender, blend the basil, garlic, lemon zest, remaining ¼ cup lemon juice, ¾ teaspoon salt, and ½ teaspoon pepper until smooth. Gradually blend in the remaining ⅓ cup oil. Season the basil sauce to taste with more salt and pepper, if desired.

Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.

Serves 6

Shepherd’s Pie with “Squashed” Potatoes

Meat and Vegetables

1 ½ lbs extra lean ground beef

1 cup chopped yellow onions

2 teaspoons minced garlic

1 teaspoon paprika

½ teaspoon dried thyme

1 cup frozen peas and carrots blend

1 cup frozen or canned corn

⅔ cup reduced-sodium beef broth

2 tablespoons chili sauce (such as Heinz)

1 ½ tablespoons all purpose flour

1 tablespoon Worcestershire sauce

¼ teaspoon each salt and freshly ground pepper

Potato Topping

2 lbs Yukon Gold potatoes, peeled and cut into large chunks

2 cups (about ½ lb or 250 g) peeled and chopped butternut squash

½ cup light sour cream

½ cup + 2 tablespoons freshly grated parmesan cheese

¼ teaspoon salt

Dash nutmeg

Chopped fresh parsley for garnish, optional

Meat and Vegetables

1)    To make filling, cook beef, onions, and garlic in a large pot or skillet over medium-high heat until meat is no longer pink and onions are tender. Stir in paprika and thyme. Cook 1 more minute. Add peas and carrots and corn. Mix well.

2)    In a medium bowl or measuring cup, whisk together broth, chili sauce, flour and Worcestershire sauce. Add to meat mixture in pot, along with salt and pepper. Reduce heat to medium-low. Let simmer, uncovered, for 5 minutes. Mixture will thicken slightly. Remove from heat, cover and keep warm while you prepare potato topping.

Potato Topping

1)    To make topping, place potatoes in a large pot and cover with water by 2 inches (salt water if desired). Bring to a boil. Add squash. Cook until both potatoes and squash are tender, about 12 to 14 minutes. Drain potatoes and squash in a colander. Return to pot. Sprinkle ½ cup Parmesan over vegetables. Cover with lid and let stand 1 minute for cheese to melt. Add sour cream, salt and a tiny dash of nutmeg. Mash well using potato masher. Try to get out as many lumps as possible.

2)    To assemble casserole, spread meat mixture evenly over the bottom of a 2-quart casserole dish. Top with potato/squash mixture. Fluff with fork so small peaks are formed. Sprinkle remaining 2 tbsp Parmesan over potatoes. Bake at 375°F for 25 minutes, until bubbly around edges and completely heated through. Remove from oven. Sprinkle top with chopped fresh parsley, if desired. Let stand for 5 minutes before serving.

Serves 6

Per serving: 462 calories, 14 g fat, 5.8 g fiber

Healthy Pasta with Pesto

 

12 oz linguine or fettucine

2 cups tightly packed fresh basil leaves ( I also use arugula instead of basil)

1-2 cloves garlic

½ cup grated Parmesan cheese

2 tablespoons lemon juice

2 tablespoons olive oil

salt and pepper to taste

¼ to ½ cup pasta cooking liquid

Prepare pasta according to directions. Meanwhile, in food processor or blender, combine basil, garlic and parmesan. With blender running, add lemon juice and olive oil until well blended. Toss pasta with pesto, adding ¼ to ½ cup pasta cooking liquid until sauce reaches desired consistency. Season with salt and pepper.

Makes 4 servings

Spicy Apple Crisp

5 medium-sized apples, peeled, cored and sliced

¾ cup firmly packed brown sugar

½ teaspoon grated nutmeg

1 tablespoon fresh lemon juice

1 cup rolled oats

1/3 cup flour

¼ teaspoon salt

4 tablespoons butter, melted

Cinnamon to sprinkle

Combine the apples with ¼ cup of the brown sugar and ¼ teaspoon of the nutmeg. Arrange them in a buttered, 9 inch pie plate or square pan. Sprinkle the lemon juice over slices.

In a small bowl, combine the oats, flour, the remaining brown sugar and nutmeg, the salt and the melted butter. With a fork, mix the ingredients until crumbly; spread them over the apples. Sprinkle a little cinnamon.

Bake in a 350°F oven for 30 minutes or until the apples are fork-tender and the topping is brown and crisp. Serve warm with ice cream or whipped cream.

Serves 6 – 8 people.

Jamaican Jerk Pork

3 tablespoons vegetable oil

4 cloves garlic, minced

1 scotch bonnet chili pepper, seeded and minced (I used red pepper flakes-a bit)

2 tablespoons chopped fresh thyme or 2 teaspoons dry thyme

1 tablespoon paprika

2 teaspoons allspice

2 teaspoons pepper

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon nutmeg

2 x 12 oz pork tenderloin

1)    In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat.

2)    Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.

3)    Transfer to cutting board; tent with foil and let stand 5 minutes.

4)    Cut into ½-inch (1 cm) thick slices.

P.S.     You can also use coating mixture for skinless chicken legs or breasts.

Make 3 or four times recipe.

Pork Chops with Sweet Onion Marmellata

Recipe courtesy of Giada de Laurentiis

Onion Marmellata

¼ cup olive oil

4 large onions thinly sliced

¼ cup orange marmalade

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons balsamic vinegar

1 tablespoon sugar (or more to taste)

Pork Chops

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 to 6 boneless, center-cut pork chops

¼ cup chopped fresh flat-leaf parsley

To make the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes, then add the remaining marmellata ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should have a soft, jam-like consistency and a deep mahogany color.

Once the marmellata is simmering, season the pork chops: Combine the rosemary, thyme, garlic, salt, and peppers in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and refrigerate for at least 90 minutes.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. When hot, grill the pork chops to medium, about 7 minutes per side depending on their thickness or 9 to 10 minutes for well done. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Makes 4-6 servings.

Roasted Vegetable Meat Loaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
Salt and freshly ground black pepper
5 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano
1/2 cups ketchup
2 tablespoons balsamic vinegar

Glaze:

1 cup ketchup

1 cup balsamic vinegar

Preheat oven to 425°F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. For the glaze, whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing. 

If making in the stack cooker, mix chopped veggies, salt, pepper & olive oil into the 3L part of the stack cooker. Cook uncovered for about 8-10 minutes or more.

Once mixture is cooked and cooled, mix in with remaining ingredients, but only add Put colander in the 1.75L casserole with the cone.put the meat all around. Put the cover on, in the open setting.

Cook for 15 min on 80% power. Then mix the ketchup & balsamic vinegar to make a glaze and pour on top of the meatloaf and cook for an additional 10 minutes at 80% power.

Limoncello

This recipe is courtesy of my mom's cousin, Gina, in Italy.

  

Peels of 5 lemons                                            (maybe add 2 more lemon peels)

1 bottle (750 ml) 94% pure alcohol                 (I use 1.14L bottle)

400 g sugar                                                     (600g if putting 1.14L alcohol)

1 bottle (750 ml) boiled water                         (1.14L)

2/3 bottle cold water (or more for weaker limoncello)

Peel 5 lemons (no pulp) and place in a jar with a lid. Add 750 ml alcohol. Seal tight and let stand 48 hours.

Boil 1 bottle (750 ml) water. Put water in a jar with 400 g sugar and shake until sugar is dissolved. Add this mixture to the alcohol and lemon mixture. You may need to change to a pot if jar is not big enough. Mix properly and then drain mixture with sieve to get lemon peels out. Put lemon peels in one of the jars. Add some of the cold water. Shake until water turns yellow. Remove lemon peels. Add alcohol mixture. Add the remaining cold water to lemon peels and shake again until water yellows. This gets all the alcohol out of the peels. Remove peels. Add to alcohol mixture. Mix. Filter liquid into bottles by using a sieve and a coffee filter. Store in freezer.