Grilled Meatloaf Burgers Friday, Oct 11 2013 

1 1/2 pounds meatloaf mix
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon minced fresh thyme
Salt
Pepper
1/2 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons cider vinegar
4 hamburger buns

Combine meatloaf mix, egg, Worcestershire, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Shape mixture into four 3/4-inch-thick patties. Whisk ketchup, sugar, and vinegar together in bowl until combined. Reserve 5 tablespoons glaze for serving.

Grill burgers over medium-hot fire until well browned on first side, 5 to 7 minutes. Flip burgers and brush with remaining glaze. Cook until meat registers 160°F, about 7 minutes. Transfer burgers to plate and tent loosely with aluminum foil; let rest for 5 minutes. Serve burgers on buns with reserved glaze.

Serves 4

Cook’s Country #51, recipe card, June/July 2013

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Seared Scallops with Bacon, Cabbage and Apple Thursday, Mar 14 2013 

3 center-cut bacon slices, cut crosswise into 1/2-inch pieces
6 cups thinly sliced green cabbage
1 tablespoon chopped fresh thyme
1/2 cup water
1 1/2 cups chopped Fuji apple (1 medium)
3 tablespoons cider vinegar
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
16 large sea scallops (about 1 pound)
1/4 teaspoon salt
2 teaspoons chopped fresh dill

Cook bacon pieces in a Dutch oven over medium-high heat until crisp. Remove bacon pieces from pan, reserving 1 1/2 tablespoons drippings in pan. Add sliced cabbage and chopped thyme to pan; sauté 2 minutes, stirring cabbage mixture occasionally. Add 1/2 cup water, scraping pan to loosen browned bits. Bring mixture to a boil. Reduce heat to medium; cover pan. Cook 5 more minutes. Stir in chopped apple and cider vinegar; cover. Cook 5 minutes. Stir in cooked bacon and 1/4 teaspoon pepper.

Heat a large, heavy skillet over high heat. Add oil to pan; swirl to coat. Sprinkle scallops with 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add scallops to pan; cook 3 minutes on each side or until scallops are done. Place about 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving. Sprinkle each serving with 1/2 teaspoon dill.

Amount per serving, serves 4
Calories 201, Fat 6.1g, Saturated fat 1.2g, Monounsaturated fat 2.3g, Polyunsaturated fat 1.3g, Protein 22.4g, Carbohydrate 15.1g, Fiber 3.9g, Cholesterol 43mg, Iron 1.2mg, Sodium 458mg, Calcium 86mg

Cooking Light, January/February 2013, Page 23

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Steamed Mussels with Bell Peppers, Watercress and herbed toasts Thursday, Feb 7 2013 

1/2 cup dry sherry
2 cup orange juice
2 Tbs. tomato paste
4 tsp. sherry vinegar
2 tsp. honey
5 Tbs. extra-virgin olive oil
1/2 tsp. coarsely chopped fresh thyme
12 1/2-inch-thick slices baguette (cut on an angle)
Kosher salt
2 Tbs. unsalted butter
3/4 large red bell pepper, cut into medium dice (about 3/4 cup)
3/4 large yellow bell pepper, cut into medium dice (about 3/4 cup)
2 Tbs. minced fresh garlic
1 tsp. minced fresh serrano Chile
4 lb. mussels, scrubbed and debearded
4 oz. fresh watercress, tough stems trimmed, washed well

In a small bowl, combine 1/2 cup water with the sherry, orange juice, tomato paste, vinegar, and honey.

In another small bowl, mix 3 Tbs. of the olive oil with the thyme. Position a rack 6 inches from the broiler and heat the broiler on high. Arrange the baguette slices on a baking sheet. Brush both sides with some of the thyme oil and sprinkle lightly with salt. Toast under the broiler, flipping once, until golden brown on one side and lightly toasted on the other, about 5 minutes total.

Meanwhile, in a medium (6-quart) Dutch oven, heat the remaining 2 Tbs. olive oil and 1 Tbs. of the butter over medium heat. Add the bell peppers, raise the heat to medium high, and cook, stirring occasionally, until browned in spots and somewhat softened, 6 to 8 minutes. Add the garlic and Chile and cook briefly, stirring, until fragrant and well combined. Add the sherry mixture, stir, and bring to a simmer. Add the mussels, cover the pot, and cook until the mussels have opened, 3 to 4 minutes. Remove from the heat, toss in all but a few sprigs of the watercress, and stir gently to partially wilt it.

Using a slotted spoon, transfer the mussels and watercress to 4 wide, shallow serving bowls. Add the remaining 1 Tbs. butter to the broth and stir until melted. Ladle the broth over the mussels. Garnish with the remaining watercress sprigs and serve with the toasts on the side.

COOKFRESH 2011, Page 36

Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce Tuesday, Jun 19 2012 

For the salmon
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce
1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper
Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.
Prepare the sauce
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.
Prepare the salmon
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.
Cook the salmon
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.

Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Fine Cooking, June/July 2011, page 57

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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