chicken marbella

based on the recipe from the Silver Palate Cookbook

made for us by Mark & Ann, Christmas trip to Utah 2009

serves 6-12

In a large bowl, combine:

4 chickens (2.5 pounds each), quartered (or, 2 skinless boneless thighs per serving needed)

4-6 cloves of garlic, peeled and finely pureed

0.25 cup dried oregano

1 teaspoon salt (or to taste)
0.5 teaspoon pepper (or to taste)

0.5 cup red wine vinegar

0.5 cup olive oil

1 cup pitted prunes

0.5 cup pitted olives (Spanish green, Kalamata, whatever!)

0.5 cup capers with some juice

6 bay leaves

Cover and marinate in the refrigerator for at least six hours, or overnight.

Preheat oven to 350 degrees F.

Arrange chicken in a single layer. Spoon marinade over chicken.

Add:

1 cup brown sugar

1 cup white wine

Bake for 50-60 minutes. Baste frequently.

optional -- When serving, sprinkle with:

0.25 cup Italian parsley, finely chopped.

Can be served hot, or at room temperature.

Even if cooking for only 6 servings of chicken, make the full amount of marinade because the extra sauce is GOOD!!

linguine with shrimp scampi

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Boil large pot of salted water and cook:

1.5 pounds linguine

In large pan over medium-low heat:

6 tablespoons butter

5 tablespoons olive oil

3 tablespoons (9 cloves) minced garlic

2 pounds large shrimp (~32), peeled and deveined

1 tablespoon salt

0.5 teaspoon ground black pepper

Saute until shrimp have just turned pink, about 5 minutes. Stir often.

Remove from heat.

Add:

0.75 cup chopped fresh parsley

grated zest of 1 lemon

0.5 cup freshly squeezed lemon juice (~4 lemons)

0.5 lemon, thinly sliced in half-rounds

0.25 teaspoon hot red pepper flakes

Toss to combine.

Return drained linguine to pot.

Immediately add shrimp and sauce.

Toss and serve.

parmesan chicken

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Set aside:

6 boneless, skinless chicken breasts (pounded to 0.25 inch thick)

Combine in shallow bowl:

0.5 cup all-purpose flour

0.5 teaspoon salt

0.25 ground black pepper

In a 2nd bowl:

2 extra-large eggs, beaten

1 tablespoon water

In a third bowl:

0.75-1 cup seasoned dry bread crumbs

0.5 cup freshly grated parmesan cheese

Coat chicken on both sides with flour mixture, then egg mixture, then dredge in breadcrumb mixture.

Heat in large saute pan:

1 tablespoon of butter

1 tablespoon of olive oil

Cook chicken breasts on medium-low heat for 2-3 minutes on each side until cooked through.

Add more butter and oil to cook the rest of the chicken.

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree F oven.

You can buy thin cut chicken breasts. If you do, this recipe will accommodate 10-12 pieces.

portobello mushroom lasagna

based on the recipe from Barefoot Contessa at Home (2006)

6 servings

Preheat oven to 375 degrees F.

Set aside:

1 box no-boil lasagna noodles

1 cup freshly grated parmesan cheese

For the white sauce:

In large saucepan:

8 tablespoons (1 stick) butter, melted

0.5 cup all-purpose flour

Cook 1 minute over low heat, stirring constantly.

Add:

4 cups hot milk

1 tablespoon salt

1 teaspoon ground black pepper

1 teaspoon ground nutmeg

Cook over medium-low heat, stirring for 3-5 minutes, until thick.

Set aside off the heat.

For the filling:

1.5 pounds portobello mushrooms (discard stems), caps sliced 0.25 inch thick.

In large saute pan, heat:

2 tablespoons butter

2 tablespoons olive oil

Add the mushrooms and some salt.

Cook over medium heat, about 5 minutes.

Assemble lasagna in 8x12x2-inch baking dish:

Spread some sauce on bottom of dish.

Then (1) layer of noodles, (2) sauce, (3) one-third of mushrooms, (4) 0.25 cup parmesan cheese.

Repeat (1) - (4) two more times.

Top with final layer of noodles, then sauce, then remaining parmesan cheese.

Bake 45 minutes, or until top is browned and sauce is bubbly and hot.

Rest at room temperature for 15 minutes before serving.

Can make this ahead of time, keep refrigerated until ready, then bake an additional 10 minutes until browned and bubbly.

tortellini with creamy mushroom sauce

based on the recipe in Le Cordon Bleu's Complete Cook: Home Collection (2002)

4 servings

Bring large saucepan of salted water to a boil and cook:

1 pound tortellini

Prepare:

1 pound button mushrooms, thinly sliced, and toss in

1 tablespoon lemon juice

Over low heat, cook about 3-5 minutes:

3 tablespoons butter

2 shallots, finely chopped

pinch of salt

Add mushrooms and another pinch of salt.

Cook over medium heat about 10-15 minutes, or until mushrooms are dry and liquid has evaporated.

Add:

2 tablespoons port

Cook 2-3 minutes or until almost dry.

Stir in:

2 cups whipping cream

Simmer 5-10 minutes, or until sauce is thick enough to coat back of a spoon.

Spoon sauce over tortellini and serve.

penne with creamy tomato sauce

4 servings

Boil large pot of salted water and cook until al dente:

1 pound pasta

In large saucepan:

1-2 tablespoons butter

1 clove garlic, minced

1 can (15 ounce) diced tomatoes (I like Muir Glen's with garlic and basil)

salt

Simmer for a few minutes until slightly reduced, then add:

0.25 cup whipping cream

0.25 cup pasta water

some chopped basil

Drain pasta.

Add pasta to sauce.

Serve with parmesan cheese.

korean-style short ribs

based on the recipe from Williams-Sonoma's Essentials of Grilling (2003)

4 servings

To make the marinade, combine:

0.25 cup soy sauce

3 tablespoons rice vinegar

3 tablespoons dry sherry

3 tablespoons asian sesame oil

1.5 tablespoons peeled and grated fresh ginger

1.5 tablespoons honey

0.25 cup sesame seeds (optional)

Add to the marinade:

3-4 pounds beef short ribs, crosscut flanken style

Cover and refrigerate for 3-24 hours, turning occasionally.

Remove from the refrigerator 30 minutes before grilling.

Oil the grill rack.

Grill over high heat, turning once, brush with marinade.

Cook until nicely charred, 6-10 minutes per side for medium-rare.

grilled marinated pork tenderloins

based on the recipe from Williams-Sonoma's Essentials of Grilling (2003)

4-6 servings

Prepare the marinade (I usually just make half this amount):

0.66 cup balsamic vinegar

0.33 cup olive oil

2 tablespoons soy sauce

4.5 teaspoons firmly packed golden brown sugar

freshly ground pepper

0.5 cup finely chopped fresh rosemary

5 cloves garlic, chopped

Place in marinade:

2 pork tenderloins, about 2.5 pounds total weight

Cover and let stand at room temperature, turning occasionally, for up to 2 hours.

Grill over medium-high heat, about 20 minutes total for medium.

Turn every 4-5 minutes and baste with marinade.

To test for doneness, instant-read thermometer in thickest part should register 150 degrees F (will rise another 5-10 degrees F while the meat is resting).

Let tenderloins rest for 5 minutes.

Carve into thin slices, across the grain.

Season to taste with salt.

Can be served hot, warm, or at room temperature.

oven-fried chicken with parmesan cheese

based on the recipe in The All New All Purpose Joy of Cooking (1997)

4-6 servings

Position a rack in the center of the oven.

Preheat to 350 degrees F.

Lightly oil a baking sheet.

Rinse and pat dry

12 chicken drumsticks, thighs, or breast halves, or a combination.

Mix in a medium bowl:

1 cup whole-milk or low-fat yogurt (1% milk worked fine)

1 cup sour cream

0.5 cup Dijon mustard

1 tablespoon minced garlic

Combine in a wide, shallow bowl:

1.5 cups dry Italian seasoned breadcrumbs

0.5 cup grated Parmesan cheese

0.5 teaspoon dried oregano

0.5 teaspoon salt

0.25 teaspoon ground black pepper

Coat each pice of chicken with milk mixture.

Roll in the breadcrumb mixture.

Arrange chicken on baking sheet.

Bake 45-60 minutes or until coating is browned and the dark meat pieces exude clear juices.

Can serve hot or at room temperature.