The secret to my mouth-watering chicken breasts is a marinade that I use frequently. It’s perfect for fish and chicken – so perfect that I call it “the only marinade you’ll ever need”. Don’t be put off by the anchovies; they aren’t overpowering and you won’t even notice they’re in there. In fact, they are the secret ingredient!

The method is simple – simply mix all of the ingredients together and pour over your fish or chicken. If you’re marinating fish, be sure to only marinate for 30 minutes. Chicken can be marinated for 60 minutes – 4 hours.

The Only Marinade You’ll EVER Need (for fish or chicken)

Zest of 1 lemon

1/2 cup lemon juice, from approximately 2 large lemons

2 cloves garlic, crushed

1 tablespoon wine or sherry vinegar

2 tablespoons olive oil

6 anchovy fillets, coarsely chopped or 3 TB. anchovy paste

1 small red onion, diced

Pinch of cayenne powder

This recipe is similar to risotto, but lighter and not as time consuming. It can be served with chicken, fish and seafood – all are equally delicious.

Pasta:

3-4 shallots                      chopped shallots

2 Tablespoons             melted butter

1/2 cup white wine     reduce to add flavor to shallots. When almost dry add
6 cups chicken stock (use what is needed and freeze remainder)

1 box pepe pasta           (may use orzo pasta)
1 container                       cherry tomatoes washed
3 ears of corn (or ½ bag of frozen)
15-20                                  asparagus spears trim ends

1/3 cup                             fresh chopped flat leaf parsley

Parmesan cheese grated for garnish

Method:

Sauté shallots in butter
add wine, reduce by half to add flavor to shallots
add 2 cup chicken stock and reduce to half (this will intensify flavor) bring to a boil
add pasta, continue to stir as it cooks

Heat and reduce remaining chicken stock in separate pan, you will add gradually to pasta as it cooks, (risotto style)
When pepe is almost finished, reduce heat, add asparagus, cover to steam for about 1 minute, add tomatoes and corn last as they only take about 2 minutes to cook. Cover and let veggies steam. Garnish with parsley and cheese and serve with your favorite protein.

This recipe is a simple but decadent summer dessert. It’s a snap to put together and it’s very impressive when served to guests. To me, Summer Sundays are for relaxing and entertaining, so this dessert is one of my go-to dishes when I want something sweet and easy to prepare.

Zabaglione

1 cup dry Champagne or other sparkling wine

3/4 cup powdered sugar

5 large egg yolks

2 tablespoons light corn syrup

6 tablespoons chilled whipping cream

For zabaglione:
Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 10 minutes. Remove from over water. Using electric mixer, beat zabaglione until completely cool, about 5 minutes.

Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use.

This is my favorite pound cake recipe. It’s got a delicate crumb, but the buttery density gives it a substantial side, perfectly suited for standing up to marinated berries or a chutney and ice cream.

The secret to making this pound cake the best you’ve ever had is to use only the highest quality of ingredients. Be sure to buy the best butter and vanilla extract. They’re the standout stars in the recipe.

Pound Cake

2#                         butter
3 ½ c.                   sugar
1 ½ tsp.              salt

2 Tb.                   vanilla
10 each               eggs

5 c.                         all purpose flour

2 Tb.                   Lime zest

Method:

Creaming Method – cream butter and sugar together until light. Scrape bowl. Add eggs, scrape bowl again. Add vanilla. Scrape bowl. Add dry ingredients. Scrape.

Bake in greased pans at 350 until set, about 1 hour (may be longer – test with a toothpick)

Luckily, there are a few very simple things you can do to ensure that you serve perfectly grilled proteins each and every time. Today we’ll discuss how to perfect the process for grilling beef. The most important thing you’ll need is an instant read thermometer, which can be purchased at Joe’s Meat & Seafood.

The Grilling Process

Beef is great for the grill because it cooks quickly and requires only minimal prep time.  Just remember these simple techniques:

*pre-heat your grill with 2 temperature zones – 1 side should be medium-high and one should be medium low

*clean your grill thoroughly with a stiff grill brush, then brush it with oil several times to create a clean, non-stick surface (use an old, clean towel tied in a cylinder, dipped in vegetable or canola oil to oil your grill surface – outlined in our previous post)

*remove beef from refrigeration about ½ hour before cooking; remove excess marinade before grilling

*always remember to season both sides of the beef with salt and pepper before grilling (if marinade or dry rub contains salt, do not use additional salt before cooking)

*brush grill surface with oil one more time before placing meat on surface, then gently lay steak down on hotter side and let sear for at least 30-60 seconds; gently attempt to lift the steak with tongs; if it sticks to the grill, let it cook for an additional 30-60 seconds before trying to move it again; repeat until steak moves easily, then turn 45 degrees and return it to the grill for beautiful cross-hatch marks; turn the steak and repeat on the second side

*check the temperature of the steak using an instant read thermometer and remove from the grill when it is about 3-5 degrees cooler inside than you want the final temperature to be

* ALWAYS bring a clean plate or container to the grill with you when you cook – never re-use the same plate the raw meat was on; use clean tongs to remove cooked beef from the grill

* ALWAYS allow any steak to “rest” before serving or slicing it – place it on a clean plate and cover it loosely with foil; let it sit for 5 – 10 minutes before slicing

*licing meats on an angle (“on the bias”) across the grain (especially leaner, tougher cuts like flank steak) will make them more tender

Final Temperatures for Beef

Rare = 118 – 120 degrees

Medium-rare = 125 degrees

Medium = 130 degrees

Medium-well = 135 – 140 degrees

Well done = 145 and up!

- REMEMBER, everything continues to cook after it comes off the grill, so pull steaks/beef off the grill when they are a few degrees cooler than your final desired temperature; cover loosely with foil and allow to rest 5 – 10 minutes before slicing

- larger cuts of beef will carry over to even higher temperatures than steaks

In the “off season”, I can’t say that my grill is in its best condition. Now that the weather has changed, I’m off to the patio today to prep the grill. When getting your grill ready for prime time, there are a few things to think about: fuel, cleanliness, stick-free surface, and the proper tools.

1. Fuel: Whether you use propane or charcoal, be sure to stock up for the season before you start grilling. I make my trek to the hardware store and fill my two propane tanks up for the season. That way, even if I run out of gas in the middle of dinner preparations, I can simply switch the tanks out, without have to stop and run to the store.

2. Cleanliness: A grill cover is essential, if you, like me, do not have a garage or a shed to keep your grill in. In fact, even if you do have a shelter for your grill, a cover is a great idea, just to protect it from scratches and dust.

To clean your grill, be sure to invest in a hearty grill brush. You can purchase one at any kitchen supply store. I bought mine at Home Goods, at a nicely discounted price. Be sure to clean the grates on your grill with your grill brush before and after you use it.

When it’s time to wash the grates, I use Dawn soap, it’s spectacular for cutting grease. Simply soak the grates and scrub with a brush or sponge. Dry thoroughly and return to the grill.

3. Stick-free surface: Sticking is a common, very frustrating problem for the home chef. You can buy cooking spray, specially formulated for the grill, but I prefer to use an old rag, some cooking twine and some canola oil.

Take an old kitchen towel and roll it into a cylinder. Wrap both ends with a piece of cooking twine to keep the cylinder intact. Soak the cylinder in some canola oil to completely saturate it. Shake off any excess. Use this to wipe the grates of your grill after they’ve heated and you’re ready to put your ingredients on the grates. Keep this nearby and use as needed.

4. The proper tools: Tongs, an offset spatula, and an instant-read thermometer are your essential tools for grilling success. Be sure to have several pairs of tongs and offset spatulas in order to protect your family and guests from cross-contamination that is caused by using the same utensils for raw and cooked proteins.

The standout in this recipe is the crab, so be sure not to skimp on quality! 

Crab “Cheesecake”

2 Tb.                   unsalted butter, melted

4 Tb.                   panko bread crumbs

4 cloves              roasted garlic

1 ½ c.                   marinated artichoke hearts

1 Tb.                   fresh thyme leaves

1 ½ #                    cream cheese, at room temp.

1 tsp.                    Tabasco

2 Tb.                   Worcestershire

3 each                 eggs

2                             yolks

1 tsp.                    seasoning mix (Holiday Catering)

8 oz.                      cooked crab

¾ c.                       parmesan cheese, grated

Preheat oven to 400

Brush sides of an 8” springform pan with a thin layer of melted butter

Coat with a thin layer of panko

Place garlic & artichokes in a food processor

Add all remaining ingredients EXCEPT crab and parmesan

Fold in the crab and parmesan

Pour into prepared pan

Bake until set and slightly golden brown, about 50 – 60 minutes

Cool at least 20 minutes so that cheesecake doesn’t collapse when un-molding

Serve with crackers or grilled baguette

I like to serve the steaks with roasted sweet potatoes (cut into chunks) or “fry-style”. If sweet potatoes aren’t your favorite, you can serve this with rice and beans. Enjoy!

Grilled Ribeye Steaks with Chimichurri Sauce & Sweet Potato Fries

Chimichurri Sauce

1 cup packed flat-leaf parsley leaves (from 1 large bunch)
1 cup packed fresh cilantro leaves (from 1 large bunch)
1/3 cup extra-virgin olive oil
1/4 cup fresh lime juice (from 1-1/2 limes)
2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
1 tsp. ground cumin
1 tsp. kosher salt; more to taste

Method:

Put the parsley, cilantro, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.

Marinated Ribeye Steaks

4 limes
2/3 cup tequila
1/2 cup canola oil
2 Tbs. chopped fresh cilantro
6 medium cloves garlic, minced
1/4 tsp. crushed red pepper flakes

Method:

Mix all of the ingredients together and marinate the steaks. Make sure the steaks are well-coated on each side. Marinate for at least 30 minutes.  Remove from marinade and grill to desired doneness. Let rest before slicing.

Sweet Potato Oven Fries

Method:

1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Place 1/2 teaspoon of the oil on each of two rimmed baking sheets. Use a paper towel to spread the oil evenly over the entire surface and place both sheets in the oven.

2. Cut each sweet potato from end to end in eight thick wedges. Toss the sweet potatoes and the remaining tablespoon of oil in a large bowl to coat. Season generously with salt and pepper and toss again to blend. Carefully remove one baking sheet from the oven and place half of the sweet potatoes on the baking sheet cut-side down. Spread them out so that they do not touch each other. Return the baking sheet to the oven and repeat the process using the second baking sheet and the remaining sweet potatoes.

3. Bake until the cut side of the sweet potatoes touching the baking sheet is crusty and golden brown, 15 to 20 minutes. Remove each baking sheet from the oven and carefully turn the sweet potatoes, using a thin metal spatula. Bake until the second cut side of the sweet potatoes now touching the pan is crusty and golden brown, 10 to 15 minutes. Use the metal spatula to transfer the sweet potatoes to a platter and serve the oven-fried potatoes immediately.

Mixing up a batch of muffins on a Sunday morning or afternoon is time well spent in my house, because the rest of the mornings during the week are busy, and these are a very satisfying breakfast on the run. Since they’re high in fiber because they’re made with whole oats, they keep you feeling fuller longer than a muffin made with refined flour and sugar.

If you prefer raisins, golden raisins, dried cherries or other dried fruit to the cranberries, feel free to make the substitution. This recipe calls for Stevia, which is sold at our store. I do NOT recommend substituting Splenda in this recipe because it imparts a strong aftertaste.

These muffins freeze incredibly well, and remain moist. I freeze them in small sandwich bags and take them out as I need them, ensuring that they stay fresh. Enjoy!

Morning Glory Muffins

*makes 18 muffins

3/4 c. whole wheat pastry flour
3/4 c. all purpose flour
1/2 c. Quaker oats
3/4 c. Stevia
3/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Kosher salt
1 Tb. ground cinnamon
2 tsp. ground ginger
2 c. shredded carrots

1/2 c. unsweetened apple butter
1 egg
2 egg whites
1 Tb. vanilla extract (pure)
1/4 c. canola oil
1/2 c. crushed pineapple (drained of excess juice)

1/2 c. unsweetened chipped coconut (I use Bob’s Red Mill)
1/2 c. dried cranberries
6 pieces crystallized ginger, chopped

Method:
Preheat the oven to 375 degrees.
Combine the dry ingredients and then add the carrots.

In a separate bowl, whisk the wet ingredients and then pour into the dry ingredients. Mix to combine, be careful to avoid over-mixing, which would make the muffins dense.

Stir in the coconut, cranberries and crystallized ginger.

Scoop into greased muffin tins. This recipe makes 18 standard sized muffins.
Bake at 375 for 15 – 17 minutes or until a toothpick comes out clean. Cool in the muffin pans. Remove them, cool, then wrap and freeze.

Note: Folks on Weight Watchers – this muffin recipe is 3 points. Enjoy!

Pan searing a steak is a quick and easy way to get dinner on the table in a hurry. It’s been chilly outside, even though Spring has arrived, so I didn’t feel like firing up the grill. Instead, I cooked the steak in a cast iron pan, which always ensures a crispy exterior and a perfectly cooked interior.

Pan searing is also nice because you can make delicious sauces in no time at all. I looked in my pantry to see what I had on hand – a shallot, whole grain mustard, cognac (you can use whiskey if you have that instead), and heavy cream.

My cast iron pan is nicely cured, so I simply sprayed it with some cooking spray, rather than oil. The fat in the steak will release as it cooks and will help to keep the steak from cooking. If you use too much fat in this recipe, the sauce will break. I heated the pan up, sprayed it, and then added the steak to sear it, caramelizing it nicely on both sides. I then removed the steak and put it in a hot oven (400 degrees), and allowed it to finish cooking in there while I made the pan sauce.

Mustard Cream Sauce
1 shallot, minced
1/4 cup cognac, or to taste
2 Tb. whole grain mustard
1/4 cup heavy cream, or to taste/desired consistency

Method:

For the sauce, drain any excessive oil out of the pan, leaving just a small amount. Add the shallots and brown them. Deglaze the pan with the cognac, tilting the pan slightly to allow the alcohol to flame. Let the flame die down and then add the mustard. Once the mustard is incorporated, stir in the heavy cream, just a little at a time.

Remove the steak from the oven when it has reached desired internal temperature and allow to rest on a cutting board. Once the steak has rested for about 5 minutes, slice and serve with the sauce and your side dishes of choice.