Archive for July, 2009

Beef Neil Diamond

Posted on July 22, 2009. Filed under: beef, recipe |

What does one do with leftover red wine? Create a recipe named after one of their favorite performers, of course.

In a small saucepan:
1 Medium Carrot, diced
1 Small Parsnip, diced

1 Large Shallot, diced

2 Cloves Garlic, smashed

3/4 Cup Beef or Chicken Broth
3/4 Cup Red Red Wine

Simmer everything for 30 minutes.

Then, in a very hot pan:
Two 1/2 lb. Filet Mignon steaks, seasoned with salt & pepper
Cook to desired doneness- about 4 minutes for medium-rare.

Remove steak from plan, and allow steak to rest 5 minutes.

While it does, add to sauce:
1 Tablespoon Butter

Pour sauce over steak, and serve.

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Curried Potatoes

Posted on July 15, 2009. Filed under: easy, recipe, vegetable |

These were the tastiest potatoes I’ve ever made.

In a large pot, boil until tender:
Two Pounds New Potatoes

Drain Potatoes. Cut them in half.

Add to pan:
1/2 Cup Butter 1 ½ Tsp. Curry Powder 1 ½ Tsp. Masala Powder

Stir for one minute.
Return potatoes to pan.

One Cup Fresh Tomatoes, diced

Serves 5 people.

*You can find masala powder at any Indian grocery. If you can’t/don’t want to find it, use 1 extra tsp. curry powder, and ½ tsp. chili powder.

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Grilled Chicken, Variation 235

Posted on July 9, 2009. Filed under: grill, poultry, recipe |

Chicken Breast

Season with a pinch of:
Garlic Powder
Onion Powder

Grill for approximately 6 minutes per side. Remove from grill, and top with:
1 Tablespoon Olive Oil
2 Teaspoons Fresh Squeezed Lemon Juice
2 Teaspoons Diced Fresh Tomato
1-2 Teaspoons Chopped Fresh Parsley

*This recipe only works with really fresh, ripe tomatoes. Avoid, at all costs, the cheap grocery store tomato. Only attempt during summer.

*If you don’t have access to a grill, bake chicken at 425 degrees for 6 minutes per side.

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Chicken Parmesan

Posted on July 2, 2009. Filed under: poultry, recipe |

In a small bowl, mix:
One Egg
1/4 Cup Milk

Pound, to even thickness, then lightly dust in flour:
Chicken Breast

Dip pounded chicken into egg mix, then coat with:
Bread Crumbs

Add Two Tablespoons Oil to a hot pan, wait 30 seconds, then add breaded chicken. Cook for two minutes, flip, and cook for another two minutes. Chicken should be golden brown on both sides.

Pat excess oil from browned chicken, place on a baking sheet, then top with:
Two Tablespoons Tomato Sauce
1/4 Cup Shredded Mozzarella Cheese
1 Clove Garlic, thinly sliced
1/8 Cup Shredded Parmesan Cheese

Bake at 450 degrees until cheese is bubbly and brown, about 5 minutes.

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