Wednesday, November 29, 2017

Stuffed Turkey Burgers with Sautéed Onions, Garlic & Black Pepper

(Serves 4-6)
Total prep time:  10-15 Total cook time: 21 minutes (approx.)

2 lbs. or 2 Packages ground turkey (you can use beef or chicken if you prefer)
½ small onion thinly sliced
4-5 cloves of garlic finely chopped
1 Tsp Black pepper
Extra Virgin Olive Oil (EVOO)
¼ t- ½ cup BBQ sauce (I like Sweet Baby Ray’s)
Favorite cheese for making chees burgers (optional)

Equipment:  Small Sauté Pan, broil pan

Place a small saute pan, lightly coated with EVOO, over a low-medium flame.
Add in onions & garlic, stirring until a simmer, then add in the black pepper, cover and let simmer for approximately 3 minutes so that onions are soft.
Uncover & remove from flame.

Preheat oven to Broil on high.

Take both packages of ground turkey and place on your broil pan, side by side flat.
(Place aluminum foil in the underlying tray of the pan for easy clean up)
Pour your BBQ sauce evenly all over the meat, then spread your onion & garlic mixture on top of the BBQ sauce.  The mixture may still be warm.
Then using your hands, fold the mixture into the meat blending it all together.
The meat and the mixture will combine so that you will be able to create burger patties.
2lbs/2packages of ground meat should make 6 large burger patties.

Place your burgers in the broiler for ten (11) minutes, then flip over and broil another 10 minutes. Lower the broiler to Low setting and add your cheese to melt (approximately 15 seconds)
* When using turkey or chicken always check internal temperature with a meat thermometer for 180. When using beef cook to desired taste.

Place your favorite toppings on your burger and Enjoy!

Wednesday, November 22, 2017

Grilled London Broil

(Serves 6-8)
Total prep time:  5- 10 minutes Total cook time:   20-25 minutes for rare temperature
Pairs well with Meomi Chardonnay and Obsidian Ridge Cabernet Sauvignon

1 London Broil
Garlic powder
Black pepper
4 Tbsps. favorite BBQ sauce (I like Sweet Baby Ray’s)
2 Tbsps. Extra Virgin Olive Oil

Equipment:  Grill

Preheat Grill to a low-medium flame.

Lightly spray grill pan with an Olive oil spray.
Place London broil on a grill pan (Use a piece of aluminum foil/parchment paper under the pan while seasoning the meat).
Gently pierce the London broil (all over) with a small fork.
Spread 1 Tbsp. of extra virgin olive oil over the meat, sprinkling 1 Tsp of garlic powder and Black pepper to taste – if you like a kick use extra black pepper.
Spread 2 Tbsp. of BBQ sauce over the meat.
Flip the London broil over and repeat.

Place on grill close cover and grill for approximately 10-12 minutes, then flip over and grill for another 8-10 minutes.  As this is beef, varied temperatures are preferred, so it would be best to slice into the London broil to seek your desired temperature.

Remember Beef will keep cooking once removed from the flame.

Sautéed Onions and Mushrooms

Total prep time: 10 minutes Total cook time: 45-55 minutes

3 medium -large size onions/Sliced thin and halved
10 Cremini mushrooms, destemmed and sliced thin
2 TBS Canola Oil

Over a low flame, place a large Sauté pan or medium size sauce pot.
Pour in canola oil and add the onions.  Cover for the first 15 minutes, until pan is hot.  Remove cover and stir onions often to keep from burning.  Add mushrooms in as the onions begin to soften and change color.  Should the pan lose liquid as the onions continue to cook, add ½ Tbsp. of water.  You can repeat this process as necessary.
This is a slow process, so be patient. 

If you prefer your onions a bit crispier then turn up the heat and cover longer, always keeping an eye on them so as not to burn to a crisp.

Baby Roasted Potatoes

Total prep time:  5 minutes Total cook time:   30 minutes.

1 bag of Baby potatoes
Sea Salt
Extra Virgin Olive Oil

Preheat oven to 410 degrees.
Place the cleaned potatoes in a large bowl.  Lightly-  season with sea salt and toss in olive till well coated.
Place the potatoes on a large rimmed baking sheet, place on middle rack.  Bake for 25 minutes, then turn broiler on high and broil for 4 minutes.  DONE!
Serve whole or halved.

Sunday, November 19, 2017

Baked Turkey Italian Meatballs

(Serves 4-6)
Total prep time: 20-25 minutes Total cook time:  1 hour

Pairs well with Melville Chardonnay and Joseph Phelps Pinot Noir

2lbs./2 packages of ground turkey (Not breast meat/chicken or beef can be used)
15-18 garlic gloves chopped fine
2 large eggs cracked and set aside in dish or glass Pyrex
1 cup shredded parmesan
1 Tsp. Garlic powder
1 32oz jar of your favorite marinara sauce (I like Rao’s & Victoria’s)
Two (2) large cans of San Marzano tomatoes
¼ cup Panko bread crumbs (optional)
Extra Virgin Olive Oil
2 basil leaves (optional)
*For spicier meatballs (or sauce) you will need 1 Tsp. crushed red pepper

Equipment:  Large glass or ceramic baking dish, large sauce pot. Large fork.

Preheat oven to 350.

In the large glass baking dish put the ground turkey flat in the middle.
Sprinkle garlic powder all over the meat.
The using ½ of the chopped garlic spread it out over the meat.
Pour the cracked eggs over the meat using a fork to spread it evenly around.
Spread ½ cup shredded parmesan over the eggs (if using bread crumbs add to the mixture BEFORE the parmesan cheese – it will mix in better with the other ingredients)
Pour ¼ cup of marinara sauce over the mixture, use a fork to evenly spread across the top.
Then with your hands fold the meat mixture in blending everything together well.  Then make your meatballs.

I suggest using your thumb, pointer finger and middle finger for portion suggestion.  The meatballs will form easily and be approximately the same size.

Place the meatballs right in the dish that you just created meatball mixture in, moving it around as necessary until all your meatballs are complete.

Place meatballs in the preheated oven, uncovered, and bake for 35 minutes.  While your meatballs are baking lightly coat your Large sauce pot with extra virgin olive oil and set on stove top.
Over a low flame add the remaining garlic to the pot, as soon as it begins to simmer add both cans of tomatoes and cover (5-7 minutes).
Let simmer until the sauce begins to bubble, keeping the flame low stir in the remaining sauce from your marinara jar.
Stirring occasionally, allow the sauce to warm keeping the flame low.
Once warmed and consistently simmering add ¼ cup of shredded parmesan to the sauce stirring it in quickly and then add your basil leaves.
When the meatballs have cooked, use a large spoon to transfer them into your sauce pot, taking some of the cooking fat with you.
Once all the meatballs are in the pot, stir the sauce so that the meatballs are submerged.  Allow the sauce to simmer and add the remaining ¼ cup of shredded parmesan to the sauce and meatballs.  Approximately 25-30 minutes.

Serve when you are ready to eat, with your favorite pasta, crusty bread, salad, veggies.

Note:  The meatballs can sit on the stove top, cover ajar.  Flame off.

Friday, November 17, 2017

Slightly Sweet & Spicy Slo-Roasted Beef Ribs

(Serves 4-6)
Total prep time:  5 minutes for ribs Total cook time 4.5hours
30 minutes for BBQ sauce

Pairs well with Anthill Farms Pinot Noir, Artesa Chardonnay

Three (3) lbs. Beef ribs (not short ribs)
Garlic powder & Black pepper
2 Tbsp. extra-virgin olive oil
2 scallions chopped fine
5 garlic cloves, chopped or minced
¼ cup brown sugar or sugar in the raw
3 Tbsp. red wine vinegar
1.5 Tbsps. Sriracha
½ cup low sodium chicken stock*
12oz package frozen pitted cherries (thawed)

Equipment:  Saucepan, large rimmed baking sheet or square broiler pan, rack for ribs to cook on, Heavy-duty aluminum foil, blender, brush for sauce, tongs.

Preheat oven to 275
Place a rack on a large rimmed baking sheet or bottom of a large square broiler pan.  Lightly season both sides of the ribs with garlic powder & black pepper (for an added kick use extra black pepper).
Set the ribs meat side up onto the rack, place in oven and bake for two (2) hours.

While ribs are baking in the oven:
Using a medium saucepan over a low- medium flame; heat the olive oil adding in the scallions and ½ of the chopped garlic.  Cook until the garlic softens stirring so not to burn, approximately 3-5 minutes.  Once softened add the thawed cherries, sugar and two (2) tablespoons of the red wine vinegar.  Cook over moderate flame until the cherries burst open approximately 5-10 minutes.
Carefully transfer hot mixture to a blender and let cool for approximately 10 minutes.
Add to blender chicken stock, remaining garlic & red wine vinegar. Puree until mixture is smooth.
Note: remove the plastic middle piece of the top cover of the blender to release steam, be sure to place a kitchen towel over the top of the blender while pureeing to prevent splatter.
Once smooth return your mixture to the sauce pan and over a medium flame, stirring often to reduce mixture to approximately 1.5 cups of BBQ sauce, extra is always good. (Approximately 5-10 minutes).
Let your sauce cool before adding the Sriracha.  Add additional garlic powder & black pepper to taste (1/4 tsp each).

Before removing the ribs from the oven, using 6 sheets of heavy duty aluminum foil, in two separate piles place two sheets of foil (one on top of the other)  The length of the sheets should be enough to hold the ribs (or use the two sets of foil)  Remove the ribs from the oven placing meat side down in the center of the foil sheets (you will be creating a sealed foil packet) fold each side of the foil up creating a wall around the ribs.  Pour ½ of your sauce over the ribs and then cover with foil sealing tightly all around.  Place one or both of your sealed packets of ribs back on the rack and bake for another two (2) hours.

Remove the oven, open packets, and let stand for 5-7 minutes discarding the remaining cooking sauce.
Increase your oven temperature to 450 degrees.
Using a pair of tongs return the ribs to the rack meat side up.  Liberally brush the ribs with your remaining barbecue sauce, turning and brushing the ribs occasionally for another 15-20 minutes, until evenly glazed on both sides.  Remove from oven let sit for 5 minutes and serve hot.

*Low sodium should be approximately 140mg per cup as all low sodium brands are not the same

Whole roasted salmon

(Serves 6-8)
Total prep time:  5- 10 minutes Total cook time:   15-20 minutes.

Pairs well with Roederer Estate Sparkling Wine, Kendall Jackson Chardonnay, Raeburn Pinot Noir

1 whole piece of salmon, Coho, King, or Sockeye is preferable
1 tsp Garlic powder
2 scallions chopped
½ fresh lime
¼ cup Horseradish mustard (can substitute for Honey Mustard)
½ Tbsp. Extra Virgin Olive Oil (EVOO)
Canola oil spray for pan

Equipment:  Grill/oven/ Grill Pan, aluminum foil, glass Pyrex for oven

Preheat Grill to a low-medium flame/Oven.

Lightly spray grill pan with a canola oil spray.
Place a piece of aluminum foil on the grill pan large enough for the salmon to fit.
Spread ½ Tbsp. of EVOO over the fish, season the fish with the garlic powder and then spread the mustard all over the fish.  Sprinkle the scallions on top.
Squeeze the fresh lime all over.

Using another piece of foil wrap the fish up in a packet on the grill pan or in the glass Pyrex.

Place on grill close cover and grill for approximately 10 minutes open the foil discarding the top and allow the fish to cook another 5 minutes.  The fish should slide off the skin with a spatula when fully cooked.

When baking in the oven: Preheat oven to 375 degrees. Place fish on the middle shelf and cook covered for approximately 10-12 minutes, uncover fish and from middle shelf turn the broiler on high and cook for 3 minutes top will be crispy.

Stuffed Peppers with a Sriracha kick

(Serves 4-6)
Total prep time:  30 minutes Total cook time: 50 minutes (approx.)
Stuffing: 30 minutes
Cooking stuffed peppers: 50 minutes

Pairs well with Parducci Cabernet Sauvignon, Matanzas Creek Sauvignon Blanc

6 large Bell Peppers of your choice or Poblano (or combination of both) Tops of peppers removed, stem discarded, and chopped.
2 lbs. or 2 Packages ground turkey (you can use beef or chicken if you prefer)
1 cup cooked rice or cooked quinoa
3-4 cloves of garlic finely chopped
2 scallions cut up
6-7 mushroom caps finely sliced and halved
1.5 cups shredded Parmesan
1 Tbsp. Garlic powder
1 Tsp Black pepper
1 Tsp crushed red pepper
1-2 Tbsps. Sriracha
Extra Virgin Olive Oil
Canola oil or Extra Virgin Olive Oil (EVOO) spray
2oz water

Equipment:  Large Sauté Pan, Large Colander, baking dish large enough to stand the peppers up while cooking/note: Poblano peppers will not stand on their own, prop against other peppers.

Preheat oven to 375.
Take your washed peppers and lightly coat the outside with canola oil spray or EVOO.  Set aside in your baking dish
In a large sauté pan using 2 Tbsp. of olive oil (or enough to lightly coat the bottom of the pan) over a low medium flame heat oil adding the chopped pepper tops, scallions & chopped garlic, cover and simmer for approximately 3-5 minutes enough for pepper tops to begin softening.  Add in your ground turkey, breaking it up in the pan and stirring the mixture.  Sprinkle ½ Tbsp. garlic powder – set aside the other ½ Tbsp., crushed red pepper & black pepper over the meat and veggies while stirring & browning the meat.  Add in mushrooms once the meat begins to brown.

Once your ground turkey is cooked through, using your colander, pour the entire mixture into the colander draining the cooking juice.
Nicely re-coat your Sauté pan with olive oil returning the meat & veggie mixture to the pan over a lower flame; Sprinkle the remaining garlic powder over the meat, stirring in 1-2 Tbsps. Sriracha followed by mixing in your rice or quinoa and ¾ cup shredded parmesan.
The mixture should be moist, add 2oz of water as needed.
Once combined (approximately 3-5 minutes) turn off the flame and stuff your peppers.  Once each pepper is stuffed use the remaining shredded Parmesan to sprinkle over the tops of the meat mixture in your peppers.

Place the stuffed peppers in preheated oven and bake covered with aluminum foil for 35 minutes. Uncovered the peppers and continue baking for 20 minutes.
Peppers should be tender and able to pierce the sides with a fork or toothpick.

Slo-cooked Brisket with Cremini mushrooms, Vidalia onions, carrots & potatoes

(Serves 4-6)
Total prep time: 25-30 minutes Total cook time:  4-4.5 hours

Pairs well with Newton Chardonnay, Chelsea Goldschmidt Merlot

3.5-4lbs first cut flat cut Brisket.
1 small yellow/sweet or Vidalia onion sliced thin & halved
4 medium carrots, peeled, discard the top stem (baby carrots can be used)
2 baking potatoes, cleaned with skin on cut in quarters (mini potatoes can be used)
½ package of sliced baby bell/Cremini mushrooms OR 8 small mushroom caps, sliced
1 Tsp Garlic powder
1 Tsp Black pepper
3 Tbsps. Extra Virgin Olive Oil (EVOO)
½ chicken stock, low sodium*
¾ water
1 packet of Lipton’s onion soup mix
1 cup Ketchup (dry measure)

Equipment:  Large glass or ceramic baking dish, aluminum foil

Preheat oven to 350.
Place the Brisket in the center of the Baking dish with the fat side up first.
Using a fork gently poke the fat all over creating tiny holes, this is so that the oil and seasoning will stick.   Continue to season this side with 1 Tbsp. of EVOO spreading evenly all over brisket. Season with ½ Tsp of garlic powder and ½ Tsp. black pepper season and 1/3 of the package of Lipton’s onion soup.  Use ¼ cup of the ketchup and spread all over the fat side of the meat.
Flip the Brisket over, fat side down, and repeat this process.

Place the carrots & potatoes all around the Brisket and the onions over everything including the meat.  Add the mushrooms atop of the onions.
Add you chicken stock and water to the dish (Using a fork, lift the brisket up so that the liquid flows underneath) Then lightly drizzle 1 Tbsp. of EVOO over the meat adding the remaining Lipton’s onion soup and remaining ketchup over all over the Brisket and veggies surrounding it.

Cover your dish wither with its own cover or use aluminum foil, fitting it tightly around the edges of the baking dish.

Cook for 2 hours covered then check the liquid level, which should be about ½ way up the Brisket (not fully submerged).  Add water if necessary, keep covered and cook another 1.5 hours, then check on the tenderness of the Brisket by taking a large spoon and piercing the Brisket from the top.  If it does not go into the Brisket easily and immediately- IT’s NOT DONE! ***
Cover again and place back in the oven for another 30 minutes. Y
You can’t overcook the Brisket, the longer it cooks the softer the meat will be, and it will just fall apart and melt in your mouth.  (Just be sure to keep enough liquid in the pan)

***when you can slide the spoon into the brisket make several lengthwise slits along the top of the meat spooning the cooking juice into the slits then recover the brisket and
cook another 20 minutes. Remove from oven uncover and slice apart with the spoon, basting the meat with the juice from the cooking.


Using a large Sauté Pan on top of the Stove, over a low-medium flame, place the brisket into pan, cover and heat till desired temperature.
Also makes a great sandwich in crusty bread or serve like pulled pork on a soft slider bun.

NOTE:   Low sodium should be approximately 140mg per cup as all low sodium brans are not the same be sure to check the nutritional facts on the package)