Lamb chops with garlic and mint

Chops cut from the loin are the most costly of the various types of lamb chops, but they are also the tastiest and most tender. This recipe calls for double loin chops, which are simply cut twice as thick as a typical loin chop. While the chops are resting, a quick pan sauce of tomatoes, garlic, basil and mint that was started in a saucepan is finished in the roasting pan. Roasted potatoes, couscous or basmati rice would round out the plate.

Ingredients:
8 thick-cut bone-in lamb loin chops, each 1 1/2 inches thick, 2 to 2 1/2 lb. total weight
Extra-virgin olive oil for coating, plus 1 Tbs.
Kosher salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
For the sauce:
1 Tbs. extra-virgin olive oil
1 small shallot, minced
2 garlic cloves, minced
3 tomatoes, peeled, seeded and coarsely chopped
2 tsp. balsamic vinegar
Kosher salt and freshly ground pepper, to taste
6 to 8 fresh basil leaves, cut into narrow strips
6 to 8 fresh mint leaves, cut into narrow strips
1/4 cup dry red wine
Directions:

Using a sharp kitchen knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper. Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.

Preheat an oven to 450°F.

Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes. Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes. Remove from the heat, stir in the basil and mint, and set aside until the lamb chops are roasted.

Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tbs. olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side. Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125° to 130°F for medium-rare, 5 to 6 minutes.

Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.

Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom. Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.

Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Roasting cookbook, by Rick Rodgers, Melanie Barnard and Bob and Colleen Simmons (Oxmoor House, 2004).



Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2010/11/15/icrossing-m10.DTL#ixzz15UeE37Ew

Pumpkin soup with garlic

Pumpkin Soup with Garlic

Preparation time: 15 min Servings: 4
Cooking time: 35 min
Ingredients:
1/2 oz unsalted butter
1 small onion, chopped
2 tsp tomato paste
1-2/3 cups water
2-2/3 tbsp chopped walnuts
10-1/2 oz pumpkin, chopped
1 clove garlic, crushed
1 vegetable bouillon cube, crumbled, large
Cooking Directions:
Melt butter in a heavy nonstick pan over medium-high heat. Cook onion and garlic about 3 minutes, stirring, until onion is soft. Add remaining ingredients and increase heat to high. Stir frequently until mixture comes to a boil. Reduce heat to low, cover and simmer about 30 minutes, stirring occasionally until pumpkin is tender. Transfer mixture to a processor or blender, in batches if necessary, and process until smooth. Serve hot.

Swordfish with Garlic

Swordfish with Garlic

Preparation time: 5 min Servings: 8
Cooking time: 15 min
Ingredients:
4 cloves garlic, crushed
2 tbsp dry vermouth
2 swordfish steaks
1 tbsp unsalted butter
Cooking Directions:
Melt butter in a heavy nonreactive saucepan over medium heat. Stir in garlic and sauté until garlic just turns golden. Add vermouth and season with black pepper to taste. Turn on broiler. Arrange fish on broiler pan and brush with seasoned butter. Broil 4 in. from heat source 10-15 minutes, or until fish is opaque. Serve with remaining seasoned butter.
Nutritionist Recommended For:
Low Fat
Low Calories
Low Cholesterol
Low Sodium

Nutrition Facts
Calories 62
% Calories From Fat 40.6%
Total Fat 2.8g
Saturated Fats 1.3g
Mono-unsaturated Fats 0.9g
Poly-unsaturated Fats 0.4g
Cholesterol 17mg
Sodium 31mg
Total Carbohydrates 0.9g
Dietary Fiber 0g
Sugar 0.1g
Protein 6.8g

Baked Garlic Thyme Chicken

Baked Garlic-Thyme Chicken

Preparation time: 10 min Servings: 4
Cooking time: 60 min
Ingredients:
3-1/2 lb whole chicken, rinsed and patted dry
1 tsp dried thyme, leaves
2 scallions, chopped
2 cloves garlic, crushed
1 tsp lemon juice
1/4 cup unsalted butter, softened
Cooking Directions:
Preheat oven to 350°F. Combine all ingredients, except chicken, in a bowl. Season with salt and pepper to taste. Spread seasoned butter over outside of chicken. Place chicken, breast side down, in a baking dish. Bake 35 minutes. Turn chicken breast side up and bake another 25-35 minutes or until tender, basting occasionally with pan juices.

Nutrition Facts
Calories 1100
% Calories From Fat 54%
Total Fat 66g
Saturated Fats 22g
Mono-unsaturated Fats 24g
Poly-unsaturated Fats 12g
Cholesterol 380mg
Sodium 330mg
Total Carbohydrates 1.4g
Dietary Fiber 0.4g
Sugar 0.2g
Protein 110g
More Information
Vitamins

Thiamin B1 0.26 mg
Vitamin A 1100 IU
Vitamin K 32 mcg
Vitamin E 1.5 mg
Pantothenic Acid 4.1 mg
Vitamin B6 1.6 mg
Choline 270 mg
Riboflavin B2 0.68 mg
Vitamin D 0 IU
Vitamin C 2.6 mg
Vitamin B12 1.2 mcg
Niacin B3 34 mg
Minerals

Sodium 330 mg
Zinc 7.8 mg
Copper 0.28 mg
Iron 5.6 mg
Calcium 78 mg
Manganese 0.14 mg
Magnesium 94 mg
Fluoride 59 mcg
Potassium 920 mg
Phosphorus 730 mg
Selenium 95 mcg

Chef Gerard's Autumn Inspired Bay Scallop

Chef Gerard's Autumn Inspired Bay Scallop

Autumn Inspired Bay Scallop, Butternut Squash and Wild Mushroom Panzanella with “Garlicky Red Vinaigrette”
By Chef Gerard Viverito CEC, CHE
Serves 6-8
To assemble:
6 oz Garlicky Red Vinaigrette
Prepared Butternut Squash
Prepared Mushrooms
6 cups croutons
1 tablespoon finely minced fresh thyme
2 ounces baby arugula or spinach
1# Roasted Cippolini Onion
.5 c pumpkin seeds
Garlicky Red Vinaigrette
3 fl oz Malaysian Red Palm Oil
1 fl oz Extra Virgin Olive Oil
2 fl oz Honey or Agave Syrup
2 fl oz Raw Apple Cider Vinegar
4 ea Garlic Cloves, Minced
1/4 tsp Celery Seed
Place all ingredients in a mason jar and shake until emulsified. Season to taste if desired with some salt and pepper
For the mushrooms:
1/4 cup olive oil
1 pound wild mushrooms, cleaned and thickly sliced-(about 8 cups)
In a large skillet, heat the olive oil. Add the mushrooms and saute until fully cooked and well browned. Season to taste with Salt and pepper
Panzanella Croutons, Squash, and Onions:
4 cups (1/2-inch) cubes peeled and seeded butternut squash
1# Cippolini Onions, peeled
2 Tbs Malaysian Red Palm Oil
2 Tbs minced garlic
1/4 cup unsalted butter
1/4 cup Malaysian Red Palm Oil
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
1 tablespoon finely minced fresh thyme
1.Preheat oven to 375 degrees. In a large bowl, toss together squash, onions, 2 Tbs of the palm oil, 1 Tbs garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 15 minutes.
2.Meanwhile melt the butter in a large skillet over medium heat. Add the other 1 Tbsp of garlic and cook until fragrant, about 30 seconds. Add the bread cubes and toss to coat with the butter. Season with salt, pepper, and thyme leaves. Transfer the bread to a 2nd baking sheet.
3.Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool.
Scallops
1 to 1 1/4 pounds dry bay scallops
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
Kosher salt
Freshly ground black pepper
Directions
1.Remove the small side muscle from the scallops.
2.Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove and hold warm.
To assemble:
Combine the dressing with the squash, mushrooms, croutons, Arugula, pumpkin seeds, scallops and roasted onions, and toss well to coat. Mix well and season with salt to taste.
Seared Scallops with Salsa Romesco
Chef Gerard Viverito CEC, CHE
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
Kosher salt
Freshly ground black pepper
Romesco Sauce (recipe follows)
Directions
1.Remove the small side muscle from the scallops.
2.Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately with sauce.
Romesco Sauce
2 cups
Ingredients:
12 blanched almonds
10-12 hazelnuts
1 head garlic
1 slice stale bread
2 ripe medium size tomatoes
2 large roasted red peppers, well-drained
1 cup Malaysian Red Palm Oil
1/2 cup red wine or sherry vinegar
1/4 tsp red pepper flakes
Preparation:
1. Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.
2. If almonds are not already blanched: While garlic is roasting, blanch almonds, then peel. Make sure almonds are completely dry after blanching. Place almonds and hazelnuts into food processor and process until finely ground.
3. Pour a few tablespoons of Red Palm Oil oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool. Once bread is cooled, tear into 6 pieces and process with the nuts.
4. Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.
5. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree. While processor is running, slowly drizzle in the Palm oil and vinegar. Add salt to taste.

Garlicious Rice Krispie Treats

Garlicious Rice Krispie Treats
Made by Ryan Dietzen, Carmel, N.Y.
2 tablespoons butter
Pinch of tumeric
2 cups mini marshmallows
2 heads of roasted garlic
1 tsp garlic powder
3 cups of Brown Rice Crisps (or Kellogg’s Rice Krispies)
2 cups crushed salt & pepper potato chips
Paprika as desired
Melt butter in med-sized sauce pan. Add tumeric as butter melts. Add marshmallows, stirring until melted. Add roasted garlic and garlic powder, then rice crisps and potato chips. Press into 8” x 8” dish. Sprinkle with paprika. Cut into 1” cubes to serve.

Garlic Soup au Gratin

Garlic Soup au Gratin
Original recipe by Laurie Buzzard, Cuba
6 cups chicken stock (canned or homemade)
2 cups dry white wine
6 cloves fresh garlic, peeled and lightly crushed (keep cloves whole)
1 sprig fresh thyme
1 sprig fresh rosemary
1 tsp sea salt
1/8 tsp ground white pepper
2 cups half and half
3 tablespoons butter
8 cloves garlic, peeled and thinly sliced
8 slices French bread, about 3/4 inch thick
2 cups shredded Swiss gruyere cheese (about 8 oz)
Heat chicken stock in large pan until it comes to a boil. Reduce heat and add wine and next 5 ingredients. Simmer on low for 30 minutes. Strain garlic and herbs out of broth. Add half and half and simmer on medium heat until heated through.
While soup base is simmering, prepare garlic slices. Heat butter on low in non-stick pan until melted. Add garlic slices in single layer and cook until garlic is tender and golden color, about 15 minutes. Turn off heat and set aside.
Bake French bread slices on cookie sheet for 10 minutes per side in 350 oven. Remove and cool on rack.
Shred gruyere cheese. Preheat broiler in oven. Put 8 one-cup ramekins or other oven proof bowls on cookie sheet. Spoon 1/8 of garlic slices/butter in each bowl. Put one slice of toasted French bread on top of garlic slices in each bowl. Top with some of the gruyere. Ladle hot soup broth over bread.
Top with remaining gruyere cheese. Broil 6 inches from broiler for 3 minutes or until cheese melts and is slightly browned. Serve immediately

Garlic Jelly Cheesecake

Garlic Jelly Cheesecake
Made by Shannon Halsaver, Cuba
1 jar (10.5 oz) Garlic Jelly available from The Garlic Shoppe http://GarlicShoppe.com
8 oz. garlic cheddar cheese (shredded)
2 eggs
1-2 tsp. fresh garlic, minced
16 oz. cream cheese at room temperature
Preheat oven to 325. Butter 8” spring-form pan. Wrap outer sides and base with aluminum foil.
In a food processor combine garlic cheese, garlic and eggs. Process until blended. Add cream cheese and process until smooth. Add ½ jar of garlic jelly and process briefly until incorporated. Pour filling into prepared pan.
Place spring-form pan into a baking dish and place on oven rack. Pour 1” warm water in baking dish. Bake 45 minutes until cheese cake is set but still jiggles slightly when shaken. Remove cheesecake from water bath and cool on wire rack. Remove foil and chill at least 4 hours.
When ready to serve, remove ring from spring form pan. Top cheesecake with remaining garlic jelly and serve as a sprea

Barbacco Chicken

Braised Chicken Thighs With Castelvetrano Olives & Toasted Almonds

Serves 4

From Staffan Terje of Barbacco.
Ingredients
20 garlic cloves, peeled
1/2 cup extra virgin olive oil
8 large chicken thighs, bone in and skin on
-- Kosher salt and black pepper to taste
-- Olive oil as needed
1 yellow onion, cut into medium dice
1 lemon, cut in quarters
2 medium-size rosemary sprigs
4 cups low-salt chicken broth, reduced to 2 cups (or 2 cups double-strength broth)
1 cup dry white wine
1 large bunch escarole (about 1 pound), rinsed and coarsely chopped
1 cup Castelvetrano olives, pits removed and halved (see Note)
1/2 cup Marcona almonds, toasted and chopped coarsely
1 tablespoon unsalted butter
-- Extra virgin olive oil
Instructions: Place garlic cloves in a small saucepan along with the extra virgin olive oil. Cook over low heat until soft, stirring occasionally, about 15-20 minutes. Remove cloves and set aside, reserve the oil.

Pre-heat oven to 375°. Season chicken thighs with salt and pepper. Place skillet large enough to hold all 8 thighs over medium heat; add 1 tablespoon olive oil.

Place chicken thighs in skillet, skin side down and cook over medium until skin is golden brown, about 5-6 minutes. Turn thighs and cook for another 2 minutes. Reserve oil and chicken drippings in the skillet as you move the thighs to a deep baking dish large enough to hold them in a single layer; set aside.

Add onion, lemon and rosemary to the now-empty skillet. Brown gently over medium-low heat, using a wooden spoon to scrape up and incorporate the browned bits from the bottom of the pan. Cook until onions are golden brown, about 12-15 minutes.

Add chicken broth and white wine, and bring to a simmer. Pour over chicken thighs and place in the oven. Braise until juices run clear and chicken is done, about 40 minutes.

Meanwhile, pour reserved garlicky extra virgin olive oil into the skillet. Turn heat to medium. Add escarole with salt and pepper to taste. Cook, stirring occasionally, until the escarole is tender - about 2-3 minutes.

Place escarole on a warm serving platter. Remove thighs from braising liquid and place on the escarole. Lightly tent with foil to keep warm.

Remove rosemary and lemon wedges from braising liquid, and discard. Pour braising liquid into a sauce pot over high heat. Bring to a boil and cook until 1 1/2 cups remains. Add the reserved garlic cloves, olives and almonds. Season with salt and pepper. Whisk in the butter, then spoon the sauce over the chicken. Serve hot.

Note: To pit whole olives, place them in a heavy plastic bag. Use a heavy skillet to gently crush the olives, which makes it easier to pit them.

Per serving: 582 calories, 25 g protein, 15 g carbohydrate, 6 g fat (8 g saturated), 84 mg cholesterol, 371 mg sodium, 6 g fiber.

Chicken Marbella

Chicken Marbella

Ingredients
6 boneless chicken breasts with skin (about 5 to 6 ounces each)

1/3 cup olive oil

3 tablespoons red wine vinegar

1 cup dried apricots

1/2 cup pitted Spanish green olives

3 tablespoons capers (with a little bit of juice)

6 large cloves garlic, peeled, crushed through a press

2 tablespoons dried oregano

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 small to medium portabella mushroom, cleaned and sliced

1/2 cup brown sugar

3/4 cup dry white wine or chicken broth

1/2 cup fresh Italian flat-leaf parsley, finely chopped

Directions
Place the chicken in a large, plastic resealable bag.

In a large glass measuring cup, stir together the olive oil, vinegar, apricots, olives, capers, garlic, oregano, salt and pepper. Pour over the chicken, and work the marinade into the chicken. Seal the bag and refrigerate at least 4 hours or overnight.

Preheat the oven to 375 degrees.

On a large, sided baking sheet or in a baking dish, arrange the chicken in a single layer. Arrange mushroom slices around the chicken. Drizzle the marinade over the chicken and mushrooms. Sprinkle the chicken pieces with the brown sugar, and pour the white wine (or broth) around them.

Bake, basting frequently with the pan juices, until the chicken is cooked through, about 25 minutes.

Using a slotted spoon, transfer the chicken, apricots, olives, capers and mushrooms to a serving platter. Drizzle a little of the pan juices over them. Sprinkle with the parsley.

Place the remaining pan juices in a serving bowl, and serve on the side.

The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.

Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
Ingredients
1 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water

1 yellow onion, cut in half across the equator

8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced

1 bay leaf

Salt to taste

1/4 cup extra virgin olive oil

1 large red onion, cut in half lengthwise, then in thin slices across the grain

1 teaspoon sugar

1 pound tomatoes

1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)

Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)

2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving
Directions
1. Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.

2. Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.

3. Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

Variation: You can use canned beans for this dish. You will need 5 cups beans (three cans). Drain them and rinse well, and substitute water for the bean broth.

Yield: Serves eight.

Advance preparation: This will keep for four or five days in the refrigerator.

Nutritional information per serving: 285 calories; 8 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 9 grams dietary fiber; 11 milligrams sodium (does not include salt added during preparation); 13 grams protein

Tuna Nicoise

Tuna Nicoise
Ingredients
4 Tuna Steaks-about 4 oz. each
2 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves-crushed
¼ tsp. Cracked Black Pepper
1 Cup Fresh Green Beans-boiled or steamed until tender, cooled in ice water
1 Cup Baby Potatoes-boiled until tender, split in half
½ Cup Cherry Tomatoes-split in half
¼ Cup Black Olives-pitted preferably Niçoise or Kalamata-cut in half
¼ Cup Red Onions-thinly sliced
2 Tbsp. Red Wine Vinegar
1 tsp. Dijon Mustard
1 tsp. Fresh Garlic-minced very finely or mashed to a paste
½ tsp. Herbes de Provence
6 Tbsp. Extra Virgin Olive Oil
2 Hard Boiled Eggs-peeled, split into quarters lengthwise
Salt and Black Pepper to taste
Directions
Marinate the tuna under refrigeration in the first measures of olive oil, garlic and black pepper for 2 hours or overnight.
Combine the cooked green beans, cooked potatoes, cherry tomatoes, black olives, and red onions in a bowl. In a shaker bottle, shake together the vinegar, mustard, second measure of garlic, herbes de Provence and second measure of olive oil. Season dressing to taste with salt and pepper. Reserve.
Grill the tuna over high heat until your desired doneness. Toss the green bean mixture with enough dressing to coat. Divide the bean salad among four plates. Top each with a grilled tuna steak. Drizzle any remaining dressing over the fish and on the plate. Garnish each plate with a half of a hard boiled egg. Enjoy!

Camarones Al Ajillo (Gambas)

One of the most popular Spanish tapas - and probably the easiest to make - is the delicious "Camarones Al Ajillo" (or "Gambas" as they are called in Spain). This appetizer was originally cooked in clay pots, but one can easily use the handy stainless steel frying pan in the kitchen. There are now many variations of the dish, with chile flakes and other New World ingredients. But my favorite remains the classic recipe below. Make sure you have a nice soft loaf of bread to dip in the shrimp and garlic-infused olive oil. 'Nothing wasted here!

INGREDIENTS:
1 lb large shrimp (25 count - ok with larger but medium sized tastier, as they absorb the ingredients more readily)
6 garlic cloves, minced
1/4 cup dry white wine or sherry
1 teaspoon sweet Spanish paprika (Hungarian good as well)
1/2 cup extra virgin olive oil (Goya excellent)
Salt and pepper (some folks use white pepper instead of black for similar fish dishes.)
1 lemon for juice to pour when serving
Loaf of soft, fresh bread
PREPARATION (serves 4-6):
In very low heat, cook garlic in olive oil. Do not burn. The idea here is to have the garlic infuse the oil before you add the shrimp.
When the garlic appears very light brown, raise heat to medium-high and add the shrimp Lightly salt and pepper to taste and sprinkle with 1/2 paprika. You will repeat process when you turn shrimp.
When bottom of shrimp appears pink, turn over to other side. Again salt, pepper and paprika shrimp (yes, watch the salt!)
Add/pour the wine over the shrimp and cook briskly until done.
Remove from stove and serve on warm plate. Squeeze lemon juice over shrimp.
Now grab the loaf of bread, a good bottle of wine, your friends and loved ones and enjoy! BTW, I have served this as a dinner entree over yellow rice. Works well as both appetizer and main dish.

Deen Brothers Caprese Steak

The Deen brothers’ caprese steak


It must run in the family! Famous chefs, siblings and cookbook authors Jamie and Bobby Dean show how to make their savory and simple caprese steak dish in less than an hour.
Caprese steak
Bobby and Jamie Deen
Servings: 4; Prep time: 20 min; Cook time: 8 min; Difficulty: Easy
INGREDIENTS
• 2 garlic cloves
• 1 teaspoon Kosher salt
• 3 tablespoons olive oil
• 1 tablespoon herbs de Provence
• 3/4 teaspoon pepper
• 2 pounds hanger steak (about 4 steaks)
• 1 (12-ounce) container grape or pear tomatoes in assorted colors, halved
• 1/4 cup fresh chopped basil
• 8 ounces fresh mozzarella, cut into 1/4-inch thick sliced


DIRECTIONS
Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes.
Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.
Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes.
Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.


Read more: http://today.msnbc.msn.com/id/37194240/ns/today-today_food_and_wine/#ixzz0oKUxr7JA

Shrimp Scampi

Shrimp Scampi

Serves Two
Ingredients
½ pound shrimp, peeled and cut in half

2 Tbsp. butter

3 cloves of garlic, chopped coarsely

1 cup white wine (we had an open bottle of Riesling)

However much orzo you want to cook

Juice and zested peel of one lemon

½ cup grated parmesan
Directions
Bring water to a boil for orzo.

Meanwhile melt butter in a medium skillet over low heat. When butter is bubbling, add garlic and sauté until tender.

Add orzo to boiling water. Cook 8-9 minutes.

Let wine mixture bubble until alcohol taste has dissipated.

About 4 minutes before orzo is ready, add shrimp, lemon peel and juice to pan. Stir shrimp gently and cook just until it all turns pink. Toss in most of the parmesan.

Drain orzo and plate. Pour shrimp mixture on top. Salt and pepper to taste and sprinkle with remaining parmesan.

Stir-Fried Cucumber and Pork with Golden Garlic

Stir-Fried Cucumber and Pork with Golden Garlic

Makes 3 servings
Ingredients
1/2 cup (125 mL) peanut or vegetable oil

3 to 5 large cloves garlic

12 oz (340 g) boneless lean pork shoulder or butt

2- to 3-inch (5- to 7.5-cm) piece ginger root

1 large (seedless) English cucumber

11/2 tsp (7 mL) cornstarch

1 tbsp (15 mL) low-sodium soy sauce

1/4 tsp (1 mL) sugar

3/4 tsp (3 mL) salt

1 tbsp (15 mL) cold water
Directions
Line a plate with paper towels. Heat the oil in a 14-inch (35-cm) flat-bottomed wok or small saucepan over medium heat, or as needed, so the oil reaches a temperature of 280 F (138 C). (Make sure the tip of the thermometer does not touch the wok or saucepan.)

Coarsely chop the garlic. Trim off and discard any fat from the pork, then cut the meat into 1/4-inch (6-mm) or bite-size slices. Peel the ginger and cut it crosswise into 8 coin-size slices, then use the broad, flat side of a knife to smash each one. Trim off the ends of the cucumber, then use a vegetable peeler to cut away long strips of peel, creating a striped effect. Cut the cucumber on the diagonal into 1/4-inch (6-mm) slices.

Add the garlic to the hot oil and cook, stirring, for 30 seconds to 1 minute or until the garlic is just golden. Use a metal skimmer to transfer the garlic to the paper-towel-lined plate. Strain the oil into a heatproof container.

Combine the pork, cornstarch, half of the soy sauce, the sugar and 1/4 tsp (1 mL) of the salt in a medium bowl; toss to coat evenly. Combine the remaining soy sauce and the water in a separate small bowl.

If you used the wok to heat the oil, wash and dry it thoroughly before placing it over high heat. Or heat a 12-inch (30-cm) skillet (not nonstick) over high heat.

Swirl in 2 tbsp (30 mL) of the reserved garlic oil, then add the ginger. Stir-fry for 30 seconds or until the ginger becomes fragrant. Push it to the sides of the wok or skillet, then add the pork in a single layer. Cook undisturbed for 1 minute so the pork sears, then stir-fry for 1 minute, until the meat is seared but not fully cooked through.

Add the cucumber and stir-fry for 30 seconds, making sure it is well incorporated, then sprinkle on the remaining 1/2 tsp (2 mL) of salt and the soy sauce-water mixture. Stir-fry for 1 minute or until the pork is cooked through and the cucumber has begun to wilt.

Stir in the reserved garlic and remove from the heat. Divide among individual bowls; serve immediately.

Approximate nutrition per serving: 280 calories, 16 g fat, 26 g protein, 10 g carbohydrates, 0 g fibre

-- adapted from Stir-Frying to the Sky's Edge, by Grace Young

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutt

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutto
Roasting the garlic and cauliflower gives both deep, rich flavors for this pasta recipe.
Bruce Weinstein and Mark Scarbrough's new cookbook, "Ham." Roasting the garlic and cauliflower gives both deep, rich flavors.

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutto

Makes 4 servings
Ingredients
1 head garlic, broken into its cloves without peeling them

3 1/2 cups cauliflower florets, cut into bite-sized pieces

3 tablespoons olive oil

4 ounces thinly sliced prosciutto, diced

1 tablespoon minced fresh sage

12 ounces orecchiette pasta, cooked and drained according to the package instructions

2 tablespoons dry white wine or dry vermouth, maybe a little more

2 to 3 ounces finely grated Parmesan cheese
Directions
1. Heat the oven to 425 degrees.
2. Place the unpeeled garlic cloves in a 9-by-13-inch baking pan and roast for 20 minutes.

3. Toss the cauliflower florets with the olive oil, then add them to the baking dish. Toss well. Continue roasting, stirring occasionally, until the florets are lightly browned and the garlic cloves are soft, about 20 minutes more.

4. Transfer the baking dish and its vegetables to a wire rack and cool for a few minutes, just until you can handle the garlic cloves. Squeeze the soft garlic pulp out of the papery hulls and back into the baking dish. Stir in the diced prosciutto and the minced sage.

5. Return the pan back to the oven and continue roasting just until the prosciutto begins to sizzle, about 10 minutes.

6. Transfer the baking dish back to the wire rack and stir in the cooked pasta, wine and cheese until the cheese melts. If the mixture is a little dry, you can add a splash or two more of the wine, just to make sure everything is moist but not soupy.

Recipe from Bruce Weinstein and Mark Scarbrough's "Ham," Stewart, Tabori & Chang, 2010

Pasta with garlic cream sauce

Pasta with garlic cream sauce

Prep time: 15 minutes ITALIAN
Cook time: 25 minutes Servings: 8
Ingredients
1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons Extra Virgin Olive Oil or Canola Oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream ( or half & half)
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream.
Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

Chicken Fillets with garlic and vinegar sauce

Ingredients:
4 skinless, boneless chicken breasts

Salt & pepper to taste

3/4 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 tablespoons olive oil

6 cloves garlic

1/4 cup balsamic vinegar

1 cup chicken stock (or one stock cube in water)

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter
Directions:

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a pan over medium high heat and saute (cook slowly) the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes. Add the vinegar, stock, bay leaf and thyme. Cover and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve on a bed of Rice, Pasta, Mash, or if you’re watching your weight, with salad.

Salsa Esmeralda, Salsa Mesa, Salsa Ahumada

Salsa Esmerelda, left, is made of tomatillos and avocados. Salsa Mesa, back, contains tomato paste, toasted chiles de arbol and serranos. Salsa Ahumada is made of fire-roasted tomatoes, griddled onions and garlic and chipotle peppers. BY DAVE CATHEY,

Half a small to medium white onion
3 to 4 garlic cloves, unpeeled
2 to 4 chipotles in adobo

• Heat a cast-iron skillet or griddle to medium high.

• Place tomatoes and chipotles in food processor and pulse 3 or 4 times to break up chipotles.

• Place onion half on griddle, flat side down, along with garlic cloves. Cover with the lid from another pot or pan. Roast 2 to 3 minutes until onion and garlic begin to blacken.

• Using tongs, flip to unblackened sides and repeat.

• Once the garlic and onion have attained some color on all sides and is fragrant, remove from heat.

• Peel garlic cloves and add to food processor. Pulse mixture 5 to 6 times to blend garlic thoroughly.

• Roughly slice the onion and add to food processor. Pulse 2 to 3 times for chunky consistency.

• Source : Dave Cathey.
Salsa Esmerelda
This combination of tomatillos and avocados is a taqueria staple. All green ingredients give this creamy sauce its vibrant appearance.
2 pounds tomatillos
2 ripe avocados
3 to 8 serrano or jalapeno chiles
3 to 5 garlic cloves
¼ cup cilantro leaves
Juice of 1 lime
Salt to taste

• In a large pot, boil tomatillos 10 minutes and allow to cool. Cut out stems and combine with remaining ingredients. Sample and salt to taste.

• Source : Dave Cathey.
Salsa Mesa
Looking for something you can pour or squeeze from a bottle like ketchup? Mixing water, vinegar and tomato paste will create a tangy table condiment. How long the afterburn on your palate is up to you.
2 to 3 fresh serrano peppers or 1-2 fresh jalapeno peppers
1¼ cup water
1 small can tomato paste
5 to 6 chiles de arbol
3 cloves garlic
1 tablespoon apple cider vinegar
Salt to taste

• Heat a skillet to very high. Don’t use Teflon. Roll chiles de arbol back and forth on board to loosen seeds. Slit chiles and shake free as many seeds as you can.

• Toast chiles on the hot skillet no more than five seconds on each side. Drop toasted chiles into water and let steep at least 15 minutes.

• Cut peppers into three pieces and place in a food processor with remaining ingredients. Pulse until salsa is smooth. Sample and salt to taste.

• Source : Dave Cathey.