ANISE AND SOY SAUCE PORK OVER RICE

ANISE AND SOY SAUCE PORK OVER RICE 2 tablespoons canola oil 2 large cloves garlic, minced 2 teaspoons fresh ginger root 1/2 cup soy sauce ¼ cup mirin 3 cups chicken or vegetable stock ½ cup hoisin sauce ¼ cup brown sugar ¼ cup Sriracha sauce 3 star anise Zest and juice of 1 orange, zest removed in wide strips with a peeler 3-4 cups pulled pork 3-4 cup cooked jasmine rice Garnish:  thinly sliced green onions In a small saucepan, heat the oil; add garlic and ginger.  Sauté 1 minute. Add the soy sauce, mirin, stock, hoisin sauce, brown sugar, Sriracha, star anise, orange juice and zest. Simmer for 5 minutes.  Add the pork; cook for 5 minutes.  Serve over cooked jasmine rice.  Garnish with thinly sliced green onions. Serves 8.

LOW AND SLOW COOKED PORK SHOULDER

LOW AND SLOW COOKED PORK SHOULDER 2 x 6-7 pounds pork shoulders found in one package at Costco SPICE RUB 2 tablespoons chili powder 2 tablespoons cumin powder 1 tablespoon dry mustard 1 teaspoon kosher salt ½ teaspoon cayenne pepper 1 teaspoon ground cinnamon 1 teaspoon smoked paprika 1 tablespoon coarse ground pepper 2 tablespoons Italian seasoning or herbs de Provence 2 large sweet onions, like Walla Walla, thinly sliced Double the recipe for the rub if using a shoulder larger than 7-8 pounds. Rub all sides of the pork shoulder with the dry rub.  Place in double folded heavy duty aluminum foil that will cover the pork completely.   Spread the onions over the pork.  Wrap the foil tightly around the pork, making sure there are no air holes.  Place the pork on a low grill (250-275˚) for 4-5 hours.  Do not open the packet.  Allow the pork to cook untouched.  After about 4 hours, check for doneness.  If still not stringy and able to be pulled apart with a fork, return to heat for at least 1 more hour.  It should be done after 5 hours.  Cool slightly.  Place in a large pan, pull apart with two forks and use as desired.

PACIFIC NORTHWEST RUBBED SALMON ON CEDAR

PACIFIC NORTHWEST RUBBED SALMON ON CEDAR Ingredients:  2-2 ½  lbs. side of salmon, cut into 6 oz. fillets (about 5-6 fillets)  Rub: 1 T. brown sugar 1 tsp. dried thyme 1 tsp. dried dill ¼ tsp. paprika 1 tsp. fennel seeds 1 tsp. ground cumin ½ tsp. ground cinnamon Place salmon fillets on work surface.  In a bowl, combine the sugar, thyme, dill, paprika, fennel, cumin and cinnamon.  Rub all sides of salmon with mixture; allow to “cure” by chilling in refrigerator at least 30 minutes and up to 4 hours.  Place on medium heat grill; cover; cook for 4-5 minutes per side, depending on thickness of salmon.  Serves 6-8. For cedar plank grilling: 1 cedar plank (found in specialty food stores, supermarkets and gourmet stores) 1 large onion, thinly sliced 1 fennel bulb, thinly sliced Place purchased cedar plank for cooking purposes (at least 12” in length and 6” wide) in water to soak for 30 minutes.  Place seasoned salmon, skin side down (if there is skin on the salmon) on the plank and grill over low heat, with grill lid down, for 15-20 minutes or until salmon is cooked.  No need to turn the salmon over.  You could also put sliced onions and sliced fennel under the salmon while grilling for more flavor.  Remove plank from grill, serve salmon from the plank and then discard the cedar plank.  Serves 5-6.

MUSSELS IN WHITE WINE SHALLOT SAUCE

MUSSELS IN WHITE WINE SHALLOT SAUCE Ingredients: 4 -5 pounds fresh mussels, cleaned 2 tablespoons unsalted butter 2 tablespoons olive oil 1 large shallots, finely diced (about 1/4 cup) 3 large cloves garlic, minced 1 teaspoon dried thyme pinch of saffron 2 cups dry white wine 1 cup vegetable broth 1/4 cup finely chopped flat leaf parsley 1 pound linguine, cooked “al dente”, drained Have the mussels cleaned and ready to use.  Make sure they are fresh, discarding any cracked or opened mussels. In a large stockpot, heat the butter and oil.  Saute the shallots for 1 minute, stirring often.  Add the garlic, thyme and saffron.  Cook 1 minute over medium heat.  Add the wine , broth and parsley.  Bring to a boil, add the mussels, cover the pot.  Allow the mussels to cook over medium heat for 5-8 minutes just until opened, stirring often.  Add the linguine to the pot.  Toss well.  Serve at once with additional chopped parsley on top.  Serves 4-5.

GRILLED SALMON FILLETS

GRILLED SALMON FILLETS Ingredients: 2 pounds salmon fillets, cut into 6 serving pieces Rub (using what was available in spice cabinet of the rental house): 1 teaspoon kosher salt 1 teaspoon dried herbs de Provence 1 teaspoon dried dill 1/2 teaspoon ground lemon pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika 2 teaspoons olive oil Place salmon on work surface skin side down.  Mix the rub ingredients in a bowl and spread thinly over the top of each fillet. Grill over a medium heat (325˚) for 5 minutes, turn and grill another 4-5 minutes.  Serve with sliced lemons. Serves 6.

BAKED RATATOUILLE WITH CHEVRE

BAKED RATATOUILLE WITH CHEVRE 1 large onion, thinly sliced 4 zucchini, cut on diagonal 2-3 eggplant, cut ½” thick and then cut in half if pieces are too large 4-6 whole slicing tomatoes, cut into 1/2” thick slices 2 green peppers, cut into thin strips 4 cloves garlic, minced 4 tablespoons olive oil 1 tablespoon kosher salt 1 teaspoon ground black pepper 4 ounces chevre or goat cheese (or use mozzarella or Gruyere is you don’t like goat cheese) ½ cup finely diced basil leaves Have a large baking dish prepared with olive oil drizzled on bottom. Alternate the onion, zucchini, eggplant, tomatoes and peppers in rows down the dish.  Sprinkle on the garlic, olive oil, salt and pepper.  Cover with foil.  Bake at 375˚ for 35-40 minutes.  Remove foil, add the cheese; bake an additional 5 minutes.  Sprinkle on the basil leaves and serve at once.  Serves 8-10.

STEAK FRITES WITH HERB BUTTER

STEAK FRITES WITH HERB BUTTER 3-4 pound beef tenderloin, cut into 1” thick steaks 1 tablespoon kosher salt + 1 teaspoon herbs de Provence 1 teaspoon ground black pepper Have the steaks at room temperature.  Mix the salt, herbs and pepper in a bowl; rub both sides of the steaks with the mixture, pressing into the meat. When ready to serve, heat an outdoor grill to 350˚.  Grill both sides of the steak for 4-5 minutes per side, depending on thickness and desirability of doneness. This should be the last process of this dish; make the potatoes first and the herb butter to be ready to serve.  Slice the steak into ½ inch thick slices across the grain. GRILLED FRITES 2 pounds new potatoes, cut into quarters, parboiled for 5-7 minutes, drained Salt and pepper 1 tablespoon olive oil In a bowl, combine the parboiled potatoes, salt and pepper to taste and olive oil.  Toss well. Heat a grill pan over medium heat of grill (350˚). Place potatoes in the grill pan, cover the grill, cook 5 minutes, toss and cook another 5-8 minutes, until golden brown on all sides.  Serve alongside the steak. HERB BUTTER 4 ounces unsalted butter, softened to room temperature 2 tablespoons of each:  chopped chives, parsley, basil, thyme Pinch of kosher salt Mix all ingredients in a bowl; keep at room temperature so it can be spread on the steaks.

SEAFOOD PROVENCAL

SEAFOOD PROVENCAL WITH LEMON GARLIC AIOLI AND GARLIC TOAST 4 tablespoons olive oil 4 tablespoons butter 1 large onion, diced 1 bulb fennel, diced 4 large tomatoes, diced 4 large cloves garlic, minced 2 tablespoons herbs de Provence 3 cups white wine Pinch of saffron ¼ cup chopped fresh parsley 5 pounds mussels, debearded, washed 2 pounds raw jumbo shrimp 1 pound cod, cut into bite sized pieces In a large stockpot, heat the oil and butter.  When just sizzling, add the onion and fennel.  Sauté for 2 minutes.  Add tomatoes, cook another minute.  Add garlic, and herbs.  Sauté until just fragrant, about 2 minutes over medium heat.  Add the wine, saffron, parsley, and mussels.  Cover the pot.  After 5 minutes, add the shrimp and cod.  Cover the pot and cook another 3-4 minutes until the mussels have opened.  Place the soup in bowls, top with a piece of toasted bread and drizzle a little aioli on top. Serves 8-10.  LEMON GARLIC AIOLI 1 cup mayonnaise 2 large cloves garlic, minced Zest and juice of 1 lemon Pinch of salt and white pepper In a bowl, combine all ingredients and whisk well. Taste for seasoning.  Makes about 1 cup aioli.

GRILLED BEEF TENDERLOIN

GRILLED BEEF TENDERLOIN Ingredients: 3 pound center cut beef tenderloin, trimmed Rub: 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon dried thyme Olive oil Place the beef on work surface.  In a bowl, combine the salt, pepper and thyme. Rub the roast with the mixture.  Drizzle the roast very lightly with olive oil.  Place over medium heat (325˚ – 350˚) of a grill.  Cover; turn a quarter turn every 8-10 minutes, allowing about 10 minutes per pound of total cooking time (ex: 3 pound roast should take about 24-30 minutes).   Remove from grill, keep covered with foil until ready to serve.   Internal temperature should be 115-120˚ for medium-rare.  Thinly slice and serve with Grilled Balsamic Onions. GRILLED BALSAMIC ONIONS: 2 tablespoons olive oil 2 large sweet onions, thinly sliced 3-4 tablespoons balsamic vinegar In a large skillet, heat the olive oil.  Saute the onions for 10 minutes on low just until they start to turn a golden brown, stirring often to cook evenly.  Add the balsamic vinegar.  Cook an additional 5-7 minutes until onions are deep brown and caramelized.  Serve with steaks.  Can be done hours ahead, and then reheat when ready to serve.  Makes about 2 cups onions.

SMOKED AND GRILLED SALMON RILLETTES

SMOKED AND GRILLED SALMON RILLETTES (serve as an appetizer) Ingredients: 1 pound salmon fillets, skin removed Kosher salt Ground black pepper 8 ounces smoked salmon 1 teaspoon capers 4 tablespoons melted butter 1 shallot, finely chopped (1 tablespoon) 2 tablespoons mayonnaise 1 tablespoon finely chopped fresh parsley Toasted baguettes, crostini, potato chip and lemon rind for garnish Place the salmon on work surface.  Sprinkle both sides very lightly with salt and pepper. Place on low heat of grill or a grill pan (300˚) for 5-6 minutes per side.  Remove from grill. Cool until able to handle. Shred the salmon fillet into a bowl.  Finely chop the smoked salmon and add to salmon fillets along with capers, melted butter, shallot, mayonnaise, and parsley.  Mix well until all ingredients are well combined.  Chill for at least 1 hour.  Place a teaspoon of the rillettes on toasted baguette or place a teaspoon on a potato chip or crostini.  Garnish with a sliver of lemon rind.    Serves 12.

ROASTED CHICKEN WITH HARICOT VERT

ROASTED CHICKEN WITH HARICOT VERT AND LEMON TARRAGON VINAIGRETTE Ingredients: 1 whole rotisserie chicken, skin removed, meat cut into bite sized pieces (about 4 cups) 3 green onions, finely sliced on diagonal ½ cup golden raisins 2 cups mini tomatoes, cut into halves 1 pound haricot vert (French style green beans), trimmed and blanched for 3 minutes Baby Romaine lettuce leaves Lemon Tarragon Vinaigrette Zest and juice of 1 large lemon 2 tablespoons white wine vinegar ¼ cup finely chopped fresh tarragon leaves 1 large clove garlic, minced 1 teaspoon Dijon mustard ¼ cup extra virgin olive oil Pinch of kosher salt 1 teaspoon honey ¼ teaspoon ground black pepper In a bowl, toss the chicken, onions, raisins, tomatoes, and green beans.  In another bowl, whisk all ingredients for vinaigrette until well mixed and thickened slightly. (Can be made several days in advance.)  Place a lettuce leaf or two on serving plate (or use about a dozen on a large serving platter.) Toss the vinaigrette into the chicken mixture just before serving.  Place about 1 cup of the filling on each lettuce leaf.  Garnish with lemon slices and tarragon sprigs.  Serves 8-12.

BBQ BABY BACK RIBS with Bourbon BBQ Sauce

SPICE RUB: 2 teaspoon cumin seed or cumin powder 2 tablespoons chili powder 1 tablespoon dry mustard 1 tablespoon kosher salt ½ teaspoon cayenne pepper 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon garlic powder 1 T. coarse ground pepper 2 T. Italian seasoning or herbs de Provence 3-4 racks (about 6-8 lbs. total), baby rack ribs – each rack should serve 2-3 hungry people In a bowl, combine all ingredients for rub.  Rub on both sides of each of the racks of ribs (Can be done hours ahead, and then refrigerated until ready to BBQ).  Reserve any extra rub for another BBQ event. Place ribs over low heat of grill (275-300˚), cook for 5 minutes per side.  Place each rack of ribs in heavy duty foil (to make 3 or 4 packets) and continue to cook over low heat of grill or in a 300˚ oven for 2 hours.  After 1 hour, turn the racks over. After the second hour, remove the racks to a large baking sheet, remove the foil, return the pork to grill and slather on the BOURBON BBQ SAUCE and grill for 5 minutes per side.  If baking in the oven, remove the foil after 2 hours, place the racks on a baking sheet, and brush with the sauce.  Bake for 5 more minutes just until the sauce has heated. BOURBON BBQ SAUCE: 2 T. olive oil 1 large onion, finely chopped 2 cups bottled barbeque sauce of choice ½ cup bourbon 2 T. Dijon mustard  In a medium saucepan, heat the oil.  Sautè the onions until soft, about 5 minutes on low heat.  Add barbeque sauce, bourbon and mustard.  Cover; simmer for 5 minutes.  Makes 3 cups sauce. Serve any leftover sauce, warmed, in a gravy boat with a ladle for guests to slather extra on their ribs.

GRILLED SPRING VEGETABLES

Ingredients: 1 pound asparagus, ends trimmed, cut to 5” lengths 8 baby bok choy, halved lengthwise 1 pound baby peeled carrots with ends, blanched for 2 minutes 1 pound snow peas, trimmed 1 sweet onion or red onion, peeled and thinly sliced 1 red bell pepper, cored and cut into thin strips 3 tablespoon olive oil 1 teaspoon kosher salt ½ teaspoon ground black pepper Place the vegetables in decorative manner on a grill pan large enough to hold all. Drizzle with olive oil, sprinkle on the salt and pepper.  Place the pan over a medium heat grill; cover the grill, cook for 10 minutes.  Toss the vegetables to cook evenly on all sides for another 5-8 minutes.  Transfer to a large serving platter.  Serves 8-10.

DECONSTRUCTED CASEAR SALAD

Ingredients: 2-3 heads baby romaine lettuce, leaves separated 2 cups homemade garlic croutons (cubed bread, olive oil, garlic powder – bake for 20 minutes in 350˚ oven) 1 cup shredded Parmesan cheese 1 tin anchovy fillets Dressing: 2 tablespoons lemon juice 2 tablespoon red wine vinegar 1 teaspoon sugar 4 anchovies from tin, chopped 1 teaspoon capers 1 teaspoon Dijon mustard ¼ cup olive oil Place all ingredients in a bowl and whisk well until thickened slightly.  (Can be made a day in advance.) To serve:  Spread the lettuce leaves on a serving platter around the perimeter.  In the center toss the bread croutons with the cheese. Lay the remaining anchovy fillets (not the oil in the tin) across the bread croutons.  Drizzle the dressing over the lettuce leaves just before serving.  Serves 8.

CLASSIC CRAB CAKES WITH SPINACH LEMON AIOLI

Ingredients: 2 teaspoons Old Bay Seasoning or any dry seafood seasoning ½ cup plain bread crumbs 2 large eggs 2 teaspoons Worcestershire sauce 2 tablespoons mayonnaise Juice and zest of 1 lemon 1 tablespoon Dijon mustard 1 tablespoon melted butter 2 tablespoons chopped fresh parsley 1 pound lump crabmeat In a bowl, combine first 9 ingredients until well blended. Gently fold in crabmeat.  Shape into 8-10 crab cakes (about 2” in diameter). Can be made hours in advance, then chilled until ready to cook. Fry 4-5 at a time in ½ inch hot canola oil until browned on both sides, or bake at 375˚ for 10-12 minutes (turn after 5 minutes of baking) or broil until golden brown, 6 inches from heat source, turning once, for about 8-10 minutes.  Makes 8-10 cakes.  Serve the crab cakes on a bed of fresh greens, 2 per serving.  If serving a large group, make smaller crab cakes to be served in mini slider buns. (My Costco is now selling them in a package of 24.  Such a deal!)  Serve with a dollop of aioli on top. Spinach-Lemon Aioli 1 heaping handful of spinach leaves 3 tablespoons mayonnaise 1 large garlic clove, chopped 2 thin slices of lemon, seeds removed, rind left on Pinch of kosher salt ¼ cup half and half 2 tablespoons canola oil Place all ingredients in blender.  Puree until smooth and pale green.  Taste for seasoning.  Can be made a day in advance.  Makes 1 cup aioli.

OVEN BAKED FENNEL CRUSTED CHICKEN BITES with Calabrian Hot Sauce Honey

Ingredients: 1 cup all-purpose flour 2 eggs + 1 tablespoon olive oil, beaten 2 cups panko breadcrumbs 1 teaspoon dried fennel seeds, crushed, or 2 heaping tablespoons fresh fennel fronds, finely minced ¼ teaspoon garlic powder Pinch of hot paprika 1 teaspoon kosher salt 1 pound boneless, skinless chicken breasts cut into 1” cubes Place the flour in a shallow bowl, eggs and olive oil in another bowl, and panko, fennel seeds, garlic powder, paprika, and salt in another shallow bowl.  Dip each piece of chicken into the flour, then eggs, then panko, shaking off excess.  Place on a parchment lined baking sheet lightly brushed with canola oil. Bake in preheated 375˚ oven (convection if you have it) for 12-15 minutes until crisp and cooked through.  Transfer to a serving platter and serve with Calabrian Hot Sauce Honey. CALABRIAN HOT SAUCE HONEY 1 tablespoon Calabrian Hot Sauce (or use Sriracha) ¼ cup honey 1 tablespoon boiling hot water Mix all ingredients in a bowl.  Can be made hours in advance.

MUSHROOM FONTINA PIZZA

Ingredients: 1 pound fresh pizza dough, rolled out to a thin 12” diameter, placed on pizza baking pan drizzled very lightly with olive oil or sprinkled with corn meal 1 pound fresh wild mushrooms such as chanterelles, hedgehog, crimini, oyster, thinly sliced 1 tablespoon olive oil 1 teaspoon kosher salt Few grinds of black pepper 2 cups San Marzano tomatoes, crushed 2 cups grated Quattro Formaggio cheese from Trader Joe’s or combo of fontina, Parmesan and shredded mozzarella 2 -3 small balls (2 oz. each) burrata cheese, cut into small pieces ¼ cup finely chopped fresh basil leaves Have the dough rolled out and placed on pizza pan.  Roast the mushrooms drizzled with olive oil and sprinkled with salt and pepper in 375˚ oven for 8-10 minutes until golden brown. Spread a thin layer of sauce on pizza dough.  Top with mushrooms and cheeses.  Bake in 475˚ oven on middle rack for 10-12 minutes until crust is golden brown and cheeses are melted.  Remove from oven, top with fresh basil, cut into 8 pieces.  Serve at once.

MUSSELS IN LEEK TARRAGON WINE SAUCE

Ingredients: 3 pounds fresh mussels, cleaned 3 tablespoons unsalted butter 1 large leek, white part only, cut into thin slices 4 cloves garlic, smashed ¼ cup fresh tarragon, finely chopped ¼ cup fresh Italian parsley, finely chopped 1 cup chicken or vegetable broth 1 cup white wine 6 thick slices French bread, cut on diagonal, buttered and toasted Have mussels clean and set aside.  In a large skillet, heat butter until melted.  Sauté the leek and garlic for 3-4 minutes until leeks are softened.  Add tarragon, parsley, broth and wine.  Cook for another minute.  Add the mussels, cover, and steam for 5-6 minutes until just opened. Place mussels and juices in 6 soup bowls. Top each with a slice of bread to soak up the juices.  Serves 6 as first course, 4 as main course.

BROILED SPIRAL SICILIAN SAUSAGES WITH ONIONS AND PEPPERS

 
Ingredients:

• 2 pounds spiral of Sicilian sausages (Beltex Meats, 511 E. 900 South)
• 3 tablespoons olive oil
• 1 large sweet onion, thinly sliced
• 3 large cloves garlic, minced
• 1 green and 1 red bell pepper, cut into thin strips
• 1 teaspoon dried oregano
• 6 soft hoagie rolls

 
Place the sausage spiral on a baking sheet lined with foil.  Heat broiler to medium.  Place sausages under broiler on a rack 6 inches from heat.  Cook for 5-6 minutes.  Turn over; cook other side for another 5-6 minutes until cooked through.
 
While the sausages are broiling, heat the oil in large skillet.  Add onion, garlic and peppers.  Cook over medium heat, stirring often, until peppers are soft and onions golden brown. Stir in the oregano.
Cut the hoagie rolls and place section of sausage in each, top with the peppers and onions.  Serve at once.  Makes 6 sandwiches.

MOMMA’S MEATBALLS

 
Ingredients:

• 1 lb. ground beef
• 1 lb. ground pork
• 2 large eggs
• 1 T. minced garlic
• ¼ cup grated Romano cheese
• ¼ cup chopped fresh parsley
• 1 tsp. dried Italian seasoning
• 2 cups soft breadcrumbs softened with ½ cup milk
• ½ tsp. kosher salt
• ½ tsp. black pepper

Mix all ingredients in bowl.  Form into 1 ½” balls and place on greased baking sheet, or fry in oil, browning on all sides.   Do not cook through.  Bake meatballs in 350˚ oven for 5-8 minutes. They should be browned on outside, still slightly raw in center. Transfer to sauce to continue cooking for another 30 minutes.  Makes about 25 meatballs.