Lobster Salad Rolls with Shaved Fennel and Citrus Thursday, May 31 2012

3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)
3 tablespoons canola mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
Cooking spray
6 (1 1/2-ounce) hot dog buns
Preparation

1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

Calories 238; Fat 6.2g (sat 0.8g, mono 3g, poly 1.9g); Protein 19.4g; Carb 24.9g; Fiber 1.9g; Chol 52mg; Iron 1.9mg; Sodium 699mg; Calc 120mg

Cooking Light, July 2010, page 30

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Beef Tenderloin with Cherry-Black Pepper Sauce Tuesday, May 15 2012

2 pounds beef tenderloin, trimmed
3 tablespoons unsalted butter, divided
1/4 cup sliced shallots
1/2 cup balsamic vinegar
1/2 cup cherry preserves

Preheat oven to 425°. Sprinkle beef with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add beef; cook 2 minutes on each side or until browned. Transfer beef to a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes or until a thermometer registers 135° or desired degree of doneness. Remove beef from oven; let stand 10 minutes. Return skillet to medium heat. Add shallots; cook 3 minutes or until shallots are translucent, stirring occasionally. Add 1 teaspoon black pepper, 1/4 teaspoon salt, vinegar, and preserves. Bring to a boil, scraping pan to loosen browned bits. Reduce heat to low, and simmer 6 minutes or until sauce slightly thickens. Stir in remaining 2 tablespoons butter. Serve sauce with beef.

Cooking Light, October 2011, Page 172

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Spicy Pork and Broccoli Stir-Fry Tuesday, Apr 10 2012

3/4 cup low sodium chicken broth
2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon Asian chili-garlic sauce
1 teaspoon sesame oil
1 (16 ounce) pork tenderloin, cut crosswise into 1/2 inch thick slices, each slice cut into 1/2 inch thick strips
3 Tablespoons vegetable oil
1 pound broccoli, florets cut into 1 inch pieces, stalks trimmed, peeled and sliced 1/4 inch thick
1 Tablespoon grated fresh ginger
1 garlic clove, minced

Whisk 1/2 cup broth, soy sauce, 1 tablespoon cornstarch, chili-garlic sauce and sesame oil together in bowl; set aside. Toss pork, 1 Tablespoon vegetable oil, and remaining 1 Tablespoon cornstarch together in bowl. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate. Repeat with 2 teaspoons vegetable oil and remaining pork.

Heat remaining 2 teaspoons oil in now-empty skillet until just smoking. Add broccoli and cook until bright green, about 1 minute. Add remaining 1/4 cup chicken broth and cook, covered, until broccoli is tender, about 3 mintes. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in soy sauce mixture and cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Serve.

Cook’s Country, February/March 2012

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Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce Tuesday, Apr 10 2012

2 (12-ounce) pork tenderloins, trimmed
salt and pepper
6 ounces thinly sliced prosciutto
2 tablespoons vegetable oil
1 tablespoon flour
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 1/4 cups chicken broth
1/4 cup lemon juice (2 lemons)
3 tablespoons minced fresh chives (I omitted this since I forgot to pick it up at the store)

1. Adjust over rack to middle position and heat oven to 450 degrees. Pat tenderloins dry with paper towels and season with pepper. Wrap each tenderloin with prosciutto.

2. Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer meat to wire rack set in foil-lined rimmed baking sheet. Bake until meat registers 145 degrees, 15 to 18 minutes. (This took me 18 minutes.)

3. Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add flour, garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and lemon juice and cook, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, add chives. Season with salt and pepper to taste. Slice pork and serve with sauce.

Cook’s Country, October/November 2011

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Steak and Blue Cheese Panini Tuesday, Apr 10 2012

2 Strip steaks, about 1 1/2 inches thick, sliced thin crosswise
Salt and Pepper
3 Tablespoons olive oil
1 small red onion, halved and sliced thin
1 Tablespoon red wine vinegar
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 Tablespoons prepared horseradish, drained
8 slices thick cut crusty bread

1. Pat steak dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak until browned all over, about 3 minutes. Transfer to plate. Repeat with additional 2 teaspoons oil and remaining steak. Add onion and 1 teaspoon oil to now-empty skillet and cook until browned, about 6 to 8 minutes. Off heat, add vinegar and transfer onion to plate with meat.

2. Combine mayonnaise, blue cheese, and horseradish in small bowl. Brush remaining oil over 1 side of bread. Place bread, oiled side down, on cutting board. Spread each slice with flavored mayonnaise. Top 4 slices of bread with steak-onion mixture. Top with remaining bread, oiled side up.

3. Heat grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until golden brown, about 5 minutes per side. Repeat with remaining sandwiches. Serve.

Yield: Serves 4

Cook’s Country, February/March 2011

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Roast Lamb with Pomegranate Sauce Tuesday, Apr 10 2012

2 teaspoons olive oil
1 (1-pound) boneless leg of lamb, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3/4 cup chopped onion
2 garlic cloves, crushed
1/3 cup red wine
1 1/2 cups fat-free, lower-sodium chicken broth, divided
1/4 cup pomegranate juice
2 teaspoons sugar
2 teaspoons all-purpose flour

Preheat oven to 375°.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.

Yield 4 servings (3 ounces of lamb and about 3 Tablepooons sauce)

Calories 317, Fat 18.8g (Sat 7.4g, Mono 8.4g, Poly 1.6g); Protein 22.5g; Carb 9.6g; Fiber 1g; Chol 77mg; Iron 2.4mg; Sodium 574mg; Calc 29mg.

Julianna Grimes, Cooking Light, December 2010, Page 172

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Latin Style Flank Steak with Chipotle Butter Tuesday, Apr 10 2012

For the rub:
2-1/2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. ground coriander
1-1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried oregano

For the steak:
1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
1 tsp. olive oil
1 tsp. kosher salt
1 recipe Chipotle Butter

Make the rubMix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.

Nutrition information (per serving): based on six servings; Calories 220; Fat 12g; (Sat 5g, Mono 5g, Poly 1g); Protein 23g; Carbohydrates 3g; Sodium 470mg; Cholesterol 55mg; Fiber 2g.

Chipotle Butter
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
2 canned chipotle chiles in adobo, stemmed, seeded and minced
2 Tbs. fresh lime juice
Scant tsp. ground cumin
1/2 tsp. kosher salt; more to taste

In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1-1/2 inches in diameter. Wrap well in plastic and transfer to the refrigerator (or freezer, if you’re in a nurry) to firm.

Nutrition information (per serving): Size: per Tbs.; Calories: 110; Fat 12g (Sat 7g, Mono 4g, Poly 1g); Protein 0g; Carbohydrates 1g;

Sodium 150mg; Cholesterol 30mg; Fiber 0g.

Fine Cooking, Picnics and Cookouts 2011, page 44

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Shrimp with Lemon Saffron Rice Tuesday, Apr 10 2012

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced fresh garlic
1 pound peeled and deveined large shrimp
2 cups uncooked instant rice
1/2 cup water
1 1/2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, lower-sodium chicken broth
1 cup frozen green peas
2 1/2 tablespoons fresh lemon juice

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; sauté 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.

Serves 4 (serving size 1 cup)
Calories 394; Fat 6.5g (Sat 0.9g, Mono 2.9g, Poly 1.3g); Protein 29.9g; Carb 51.8g; Fiber 3.7g; Chol 172mg; Iron 6.6mg; Sodium 517mg; Calc 97mg.

Maureen Callahan, Cooking Light, Janurary/February 2012, Page 28

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Spiced Lamb Kebabs Tuesday, Apr 10 2012

4 servings (serving size: 2 skewers and 3 tablespoons sauce)
Total Time: 1 Hour, 20 Minutes

1 1/4 cups plain fat-free Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon hot paprika
1 garlic clove, minced
1 pound boneless leg of lamb, trimmed

Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lamb and 1/2 cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade. Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Arrange 4 skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.

Marge Perry, Cooking Light, May 2011, Page 166

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Blue Cheese Stuffed Pork Chops with Pears Tuesday, Mar 6 2012

4 (4-ounce) boneless center-cut loin pork chops, trimmed
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 ripe pear, cored and cut into 16 wedges

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Cooking Light, October 2011

Calories: 246, Fat 13g (sat 5.5g, mono 1g, poly 4.8g), Protein 24.4g, Carbs 7.3g, Fiber 1.4g, Chol 81mg, Iron 0.8, Sodium 493,Calc 98mg

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