Archive for May, 2011

French Dressing – here with butter lettuce

Posted in My favorite mom's recipes, Salads on May 30, 2011 by majcych

 This dressing is our family recipe… My grandma, my mom, my aunt, my sister… everyone make this dressing at least once a week. Every time I prepare it for a company it gets huge ovations. It’s just delicious and works perfect with not only butter lettuce but also endive, shredded carrots or shredded celery root…

 

Ingredients:

½ lemon – juiced

2 cloves of garlic

Pinch of sugar

¼ cup canola oil

Salt & pepper

1 tbsp finely chopped parsley

 Head of butter lettuce

Preparation:

Wash lettuce and dry it thoroughly

Squeeze lemon juice to a small bowl

Using garlic presser squeeze garlic cloves into the same bowl

Add pinch of sugar, salt and pepper and mix well

Still mixing slowly add oil

Add parsley

Pour over the lettuce and mix well just before serving

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Chicken in wine

Posted in Appetizers, Chicken, Main Courses, My favorite mom's recipes on May 30, 2011 by majcych

I grew up with this recipe. It was one of my mom’s staple Sunday dishes. It’s absolutely delicious, moist and full of flavor. And it is just ridiculously easy to prepare. YOU GOT TO TRY IT!

 

Ingredients:

Whole chicken cut into pieces (or 6 chicken drumsticks and thighs)

1 cup of white whine

½ tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp curry powder

½ tsp dry thyme

½ tsp oregano powder

Salt & pepper

 

Preparation:

Pat dry chicken and cover with spices. Leave the chicken for few hours or better yet over night.

Heat up canola oil in a big sauté pan and brown chicken on both sides.

Add wine and turn the heat up and let the alcohol evaporate for few minutes

Cover the chicken and turn down the heat to low. Let the chicken braise for 40 min or so

Sauté onion, shallot, garlic cloves and a pinch of pepper flakes.

Goes great with:

Butter Lettuce with French dressing

Roasted cauliflower

French fires

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Seafood Cioppino with Fennel and Hot Italian Sausage

Posted in Main Courses, One Pot Meals on May 30, 2011 by majcych

Mmmmmmmm, this recipe is inspired by Giada de Laureniis’ dish. It is one of my most favorite dishes lately…

Ingredients:

½ onion, finely chopped

1 shallot, finely chopper

4 cloves of garlic, chopped

1 fennel bulb, chopped

Pinch of pepper flakes

Olive oil

1 tbsp of tomato paste

3 links of hot Italian sausage casing removed

1/3 bottle of white wine

½ cup vegetable or chicken stock

2 cans of crushed tomatoes (San Marzano are the best)

1/2 lb of shrimps, raw and peeled

1/2 lb of scallops

1/2 lb of white fish

1 can of white kidney beans

 Splash of Sriracha sauce

Fresh basil and thyme chopped

 

Preparation:

 Heat up olive oil in a cast iron or braising pot. Sauté onion, shallot, garlic cloves and a pinch of pepper flakes.

Add chopped fennel and sauté for a while.

Add tomato paste and let is sauté for few minutes more to allow tomato paste to caramelize a little.

Add salt and pepper.

Add Italian sausage and sauté until browned.

Add white wine, bring to boil and let reduce by 2/3.

Add stock and tomatoes, salt and pepper to taste and cook slowly for 5-10 min.

Add scallops, fish and beans. Cook for 2 minutes and add shrimps. Cook for another 3 min.

Add Sriracha and herbs

Enjoy with fresh baguette with butter

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Jerk Chicken – Absolutely Delicious!

Posted in Chicken, Grilling, Main Courses on May 12, 2011 by majcych

 

 Ingredients:

2 lbs of chicken drumsticks and thighs

 

Marinade:

5 scallions, chopped

½ red onion

½ sweet onion

3 habaneras peppers, seeded

5 cloves of garlic

2 tbsps fresh, chopped basil

2 tbsps fresh thyme

3-4 tbsps soy sauce

Juice of 2 limes

1 tsp ground clove

1 tsp cinnamon

1 ½ tsp curry powder

2 tsps Aleppo pepper (a Mediterranean and Middle Eastern pepper, if you cannot find it I bet paprika or mild chili powder will be equally good)

1 tsp cumin

1 tsp coriander

¾ tsp freshly ground nutmeg

4 tbsps of olive oil                                                                                                                                                

Lots of black pepper

Salt (probably more than you’d think)

Preparation:

Blend all ingredients and taste. If salt content seams to you just right, add more salt. The idea is for the marinade to brine the meat too.

Put meat into a zip bag, add marinade and mix well. Let is marinate for 24 hrs.

Before grilling, let it get to room temperature. Grill slowly on a low hear under cover, turning from time to time.

Goes great with:

Tomato and cucumber dill and mint salad

Cauliflower rice (for low carb option)

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Tomato Cucamber Dill & Mint Salad

Posted in Salads, Sides on May 12, 2011 by majcych

 

 

 

Ingredients:

4 tomatoes seeded and cut into cubes

1 English cucumber, cubed

½ red onion, chopped

1 tbsp of sherry vinegar

Juice of ½  lemon

3 tbsps of olive oil

1 tbsp of chopped dill

1 tbsp of chopped mint

1 tsp of Aleppo pepper

Salt & pepper to taste

Mix all ingredients together and let it masserate for few minutes

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