Blackened Chicken Salad with Blue Cheese Vinaigrette Friday, Jun 27 2014 

1 teaspoon Hungarian sweet paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves 
Cooking spray
2 tablespoons extra-virgin olive oil 
1 tablespoon white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 ounce blue cheese, crumbled (about 1/4 cup)
2 heads romaine lettuce, halved lengthwise 
1 cup grape tomatoes, halved

Combine first 7 ingre­dients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.

Combine oil and next 5 ingredients (through 1/8 teaspoon salt) in a small bowl, stirring with a whisk. Stir in cheese.

Place 1 lettuce half and 1/4 cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1 1/2 tablespoons vinaigrette.

Amount per serving: Calories 349, Fat 14.4g, Saturated fat 3.4g, Monounsaturated fat 6.8g, Polyunsaturated fat 2g, Protein 42.1g, Carbohydrate 13.9g, Fiber 7.7g, Cholesterol 114mg, Iron 4.2mg, Sodium 639mg, Calcium 165mg



Broiled Scallops and Celery Root Puree Friday, Dec 13 2013 

14 ounces celery root, peeled, quartered and cut into ¼-inch-thick slices
2 cups whole milk
Fine sea salt
1 1/2 pounds sea scallops, tough muscle removed from side, if necessary
3 tablespoons extra-virgin olive oil
3/4cup coarse plain breadcrumbs
1/2 cup walnut pieces, finely chopped
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

In a medium saucepan, combine celery root, milk and 1/2 teaspoon salt; bring to a simmer and cook until tender, about 20 minutes.

Meanwhile, season scallops on both sides with 1/4 teaspoon salt. In a large nonstick skillet, heat 1 tablespoon oil over high heat. In 2 batches, cook scallops, 2 minutes per side. Transfer scallops to a plate.

In a bowl, toss together breadcrumbs, walnuts, parsley and 1 tablespoon oil.

Heat oven to broil.

Reserving 1/3 cup cooking liquid, drain celery root. In a blender, combine celery root, cooking liquid, remaining tablespoon oil, 1/4 teaspoon salt and generous pinch pepper. Purée until smooth. Transfer purée to 4 individual gratin dishes or 1 (2-quart) gratin dish; spread evenly. Top with scallops, then sprinkle with breadcrumb mixture.

Broil scallops about 4 inches from heat until golden, about 3 minutes.

La Cucina, January/February 2012, page 30


Pernil Style Pork Tenderloin Tuesday, Nov 26 2013 

3 large cloves garlic, coarsely chopped
2 small shallots, coarsely chopped
4 Tbs. extra-virgin olive oil
1 Tbs. distilled white vinegar
1 tsp. chili powder
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 1-1/4-lb. pork tenderloin
4 lime wedges

Position a rack in the center of the oven and heat the oven to 400°F.

In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Pulse for several seconds to make a paste.

Cut the tenderloin in half crosswise and then butterfly both halves by holding a knife parallel to the cutting board and cutting a lengthwise slit to within 1/2 inch of the other side of the tenderloin. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.

Heat a heavy-duty, ovenproof, 10-inch skillet over high heat until hot and add the remaining 1 Tbs. oil, swirling the pan to coat the bottom. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F, about 6 minutes more. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.

Serves 4
nutrition information (per serving):
Calories (kcal): 330; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 13; Carbohydrates (g): 5; Polyunsaturated Fat (g): 2; Sodium (mg): 290; Cholesterol (mg): 95; Fiber (g): 1


%d bloggers like this: