- 1 bunch parsley, leaves finely chopped
- 1 bunch cilantro, leaves finely chopped
- 3 tablespoons capers, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
- 1 pound bulk Italian sausage
- 2 cups water
- 2 cups chopped cabbage
- 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained and cut up
- 1 can (14-1/2 ounces) beef broth
- 1 can (10-1/2 ounces) condensed French onion soup
- 1 package (9 ounces) refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese.
- 1 (4 to 5 pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- Good olive oil
- 2 Spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock, preferably homemade
- 1 tablespoon all-purpose flour
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
While I am at work during the day I DVR The Food Network and when I get off work I watch all the shows I record! So one night I watched Giada De Laurentiis make this and I thought it all sounded weird and wouldn’t really go well together. But then I made it and it is SO good. SO Light and tangy and the onions make it sweet and the Tanginess from the grape fruit and the crunch from the fennel. PERFECT salad!
- 3 tablespoons olive oil
- 2 onions, very thinly sliced
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 pink grapefruits
- 1 head romaine lettuce, thinly sliced or torn into 1-inch pieces
- 1 large fennel bulb, trimmed and thinly sliced
- 1 small cucumber, peeled, seeded and thinly sliced
- 3 scallions, finely sliced
- 1 tablespoon chopped fresh thyme leaves (I didn’t add)
For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme.
Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.
I found this Recipe and instead of flank steak I used Flat Iron Steak. It’s a cheaper cut of meat and (to me) tastes just as good as Flank.
1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil
2 heaping tablespoons minced ginger
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes
1 flat iron steak
Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours. (I refrigerated mine over night)
Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky. When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.
Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.
When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.
Controversial Optional Sauce: Before grilling the flank steak, strain the marinade into a small saucepan. Discard what stays in the sieve. Add ½ cup of water to the marinade. Boil the marinade while heating the grill for the meat AND add an additional 10 minutes. The point of boiling, obviously, is to take away any risk of bacteria from the marinade. Also, by boiling for ten to fifteen minutes, the sauce will reduce and slightly thicken. Then just spoon a little into a dish and use it as a dipping sauce for the meat.
- 1 cup walnut halves, toasted (I didn’t add these)
- 4-6 cups torn salad greens, , trimmed washed & dried (I used spinach)
- 1/2 cup vinaigrette
- 2 pears, peeled,cored & sliced
- 1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 3/4 cup virgin olive oil
- 2 teaspoons shallots, finely minced
Mix vinegar, salt, mustard in a blender or food processor.
Very slowly pour in the oil while processor is on.
Process until an emulsion forms.
Taste and adjust seasoning.
Add shallots & pepper.
Toss greens with most of the vinaigrette.