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September 30, 2011

Beef Brisket with Memphis Dry Rub

The brisket is a cut of meet from under the ribs. It is best when braised, a very long and slow cooking process. I recommend selecting the more flavorful point cut with more fat for this recipe. The fat will melt away and create a thick, rich sauce.

Serves 8


  • 4-5 pound beef brisket, trimmed
  • 2 cups beef broth
  • 1 cup red wine (pinot noir is a good choice)
  • ½ cup Memphis dry rub

    Memphis Dry Rub


  • 1 tablespoon cayenne pepper
  • 3 tablespoons cilantro,, dried
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon ground coriander
  • 2 teaspoons cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon onion flakes
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon kosher salt, or sea salt
  • 1 teaspoon freshly cracked black pepper


    For the dry rub: Mix all dry rub ingredients together. Can store in freezer up to 4 months

    Preheat oven to 400 degrees F. To prepare the brisket: Generously pat brisket with rub. Combine wine and broth and pour into a roasting pan. Add brisket to pan. Cook brisket for 20 minutes. Reduce heat to 325 degrees F. Remove from oven and cover with heavy fitted lid or foil and continue to cook for 4-6 hours or until brisket is fork tender and juices have reduced until thick.

    Posted by terri at 03:47 AM | Comments (0)

    Mango and Papaya Salad

    Add salad back to the mango peel to serve or place on a bed of lettuce.

    Serves 4-6


    1 mango, remove mango from peel and dice
    1 papaya, peel, remove seeds and dice
    1 medium red pepper, diced
    1 green onion, chopped
    Zest and juice from one lime
    2 tablespoons Greek yogurt
    ¼ teaspoon thyme, chopped, remove stems and discard
    Fresh cracked tri colored pepper to taste
    Nutmeg to garnish


    Combine yogurt, lime, thyme and black pepper. Set aside. Combine mango, papaya, red pepper and onion. Add yogurt mixture and stir to combine. Garnish with nutmeg. Can make several hours in advance and refrigerate until ready to serve.

    Posted by terri at 03:23 AM | Comments (0)

    Duck Quesadillas with apricot jam and caramelized onions

    Originating in Mexico, quesadillas can contain any type of ingredients that you creatively want to use. The duck combined with the jam and sweet onions provide great flavors. Enjoy for lunch, dinner or just a snack.

    Makes two quesadillas


    1 duck breast cut into halves about 4-5 ounces each
    Salt and pepper to taste
    1 large onion, peeled and sliced
    1 small jar apricot jam
    4 ounces Fontina cheese
    4 tortillas
    2 tablespoons cooking oil
    Sour cream, optional


    Preheat oven to 400 degrees F. Salt and pepper duck. Heat grill pan to high heat. With skin side down sear duck breast until well seared. Turn and repeat with other side. Place duck skin side up into oven proof dish and cook for 10-15 minutes or until meat thermometer reads 130-145 degrees F. Remove from oven and allow to rest 10 minutes. Slice into thin slices.

    Heat skillet to moderate temperature. Add onions and cook until caramelized. Set aside

    Heat 1 tablespoon oil in quesadilla maker (or skillet). Place one tortilla into oil. Top with duck, onion, jam and cheese. Top with another tortilla and cook until cheese melts and tortilla shell is golden brown. If cooking in a skillet turn quesadilla over and cook until golden on other side. Repeat with remaining ingredients. Cut into slices and serve with sour cream if desired.

    Posted by terri at 02:54 AM | Comments (0)

    September 23, 2011

    Herb Roasted Lamb Chops

    Rosemary is the perfect herb for lamb but the key to developing the flavors is the marinating time.

    Serves 4
    Prep time: 1 hour including time to marinate
    Total time: 1:20

    4 large garlic cloves, pressed
    1 tablespoon fresh thyme leaves, chopped
    1 tablespoon fresh rosemary leaves, chopped
    2 teaspoons coarse kosher salt
    2 tablespoons extra-virgin olive oil, divided
    4 one-inch-thick lamb loin chops

    Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Cover lamb with mixture and marinate at room temperature at least 30 minutes and up to 1 hour.
    Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes

    Wine suggestion: Italian Barbera, the Barbera's berry flavors, spice and acidity in the Barbera’s will stand up to herb roasted meats making this roasted lamb a perfect match.

    Posted by terri at 03:38 AM | Comments (0)

    Peppercorn Sauce

    Serve this over your favorite steak or beef tenderloin

    Enough sauce for 4-6 steaks


    1 tablespoon olive oil
    1 1/2 cups beef stock
    1/4 cup brandy
    2 tablespoons balsamic vinegar
    1 teaspoon fresh thyme, chopped
    1/2 cup heavy cream
    1 tablespoon shallots, finely chopped
    1 1/2 tablespoons tricolor pepper
    salt to taste


    In a saucepan, heat the oil and when hot, add the shallots. When golden brown, add the vinegar and reduce until almost dry. Add the stock, brandy, and thyme. Let it reduce by half. For a smoother texture strain through a fine sieve. Add the cream. Heat on low until thickened. Adjust the seasoning with salt and add the peppercorns.

    Posted by terri at 03:30 AM | Comments (0)

    Slow cooker Pork Roast with Chinese Barbeque Sauce

    This is a delicious, rich pork dish that can be served as the main dish or made into sandwiches; will become a party favorite. We tested this dish with several wines and selected a lucious Pinot Noir. You could also pair this dish with a semi dry Gewürztraminer.

    Serves 8


    ¼ cup low sodium soy sauce
    ¼ cup hoisin sauce
    3 tablespoons ketchup
    3 tablespoons honey
    6 cloves garlic, minced
    2 teaspoons fresh ginger, grated, peeled
    1 teaspoon sesame oil
    2 pounds boneless Boston but pork roast, trimmed
    ½ cup chicken broth


    Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large covered dish, add pork and marinate in refrigerator at least 2 hours, turning occasionally. Reserve the sauce. Place pork in slow cooker with chicken broth. Cover and cook on low for 6-7 hours. Remove pork from cooker and allow to cool. Slice or shred pork and add to cooker with remaining barbecue sauce. Cook on low for an additional hour. Serve pork with sauce.

    Posted by terri at 03:14 AM | Comments (0)

    September 22, 2011

    Orange & Almond Cake with Caramelized Oranges

    This light and luscious dessert is easy to make by using a box cake mix. The few changes make it taste like made from scratch.

    serves 8-10


    For the Cake:
    1 (18.25-ounce) box yellow cake mix
    1/2 cup orange juice
    1 teaspoon orange zest
    ½ cup milk
    1/3 cup melted butter or oil
    ½ teaspoon almond extract
    3 eggs


    Preheat oven to 350 degrees. Butter the sides of a 9-inch springform pan and line bottom of pan with parchment paper. Flour only the sides of pan. Set aside. You can also use a bundt pan, oil and flour bottom and sides fo the pan.

    To make the cake, in a large mixing bowl, combine cake mix, milk, orange juice, zest, butter, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared cake pan and bake in preheated oven for 35 to 45 minutes or until tester inserted into center comes out clean. Let cake cool in pan for 10 minutes then remove sides of springform pan and let cool completely on a wire rack. When completely cooled, transfer to a cake plate.

    For the caramelized oranges:
    1 cup orange juice
    1 cup sugar
    1 orange, thinly sliced
    2 cups sliced almonds, toasted

    To make the caramelized oranges, in a large frying pan, combine orange juice and 1 cup of the sugar. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on parchment paper to cool. After orange slices have cooled coat in reserved sugar.

    To finish the cake glaze with remaining orange juice. Can cover sides with almonds. Arrange caramelized oranges around cake.

    Posted by terri at 03:20 AM | Comments (0)

    September 16, 2011

    Chicken Paillards with Mango Lime Salsa

    Paillards are boneless pieces of meat pounded thin for quick cooking- great anytime but especially on a hot summer day.

    Serves 4

    ½ cup mango, finely diced
    ¼ cup red bell pepper, finely diced
    ¼ cup red onion, finely diced
    ¼ cup poblano chile, seeded and finely diced
    2 tablespoons minced cilantro
    1 ½ tablespoons cilantro, minced
    Juice from one lime
    ¼ teaspoon cinnamon
    Kosher salt and fresh ground black pepper to taste
    Four 6-ounce chicken breasts, skinless, boneless, pounded 1/3 inch thick
    1 tablespoon cooking oil

    For the salsa: In a medium bowl, combine mango, bell pepper, onion, poblano, cilantro, lime juice and cinnamon. Season with salt and pepper and let stand for 30 minutes. Season the chicken on both sides with salt and pepper. Heat oil in large skillet and cook chicken over high heat until browned on that side, turn and cook until done, about 2 minutes. Transfer the chicken to a plate and top with the salsa.
    Serve with my Butter Almond Green Beans

    Wine Suggestion: Try a Viognier, a light, refreshing white wine.

    Posted by terri at 02:56 AM | Comments (0)

    Chicken Washington Roll

    My brother requested this every year for his birthday and no wonder. The center of a chicken breast wraps around rich cheese and mushrooms and the outside crust is sauteed golden brown.

    Serves 4


    4 de-boned chicken breasts (pound flat)
    12 oz. Cheddar cheese
    ½ lb. Mushrooms, washed and sliced, sautéed until golden in 1 tablespoon butter
    Enough cooking oil to cover the bottom of pan
    2 cups cornflake crumbs +2 tablespoons flour
    1 egg + l tablespoon milk, beaten
    Salt and pepper to taste
    3 tablespoons butter, softened
    2 tablespoons all purpose flour
    1-2 cups chicken stock or broth
    ½ cup heavy whipping cream or whole milk



    The Day Before: Make the sauce: Blend flour and butter to a smooth paste. This is a beurre manie, French for kneaded butter.

    Heat 1 cup chicken stock or broth. Beat beurre manie vigorously into the hot liquid with a wire whip. When perfectly smooth bring the liquid to a simmer and stir until thickened.

    Remove from heat and gradually add cream. Continue to stir until blended. If the mixture is too thick add more stock.

    Add mushrooms and cheese to sauce and heat until completely blended, salt and pepper to taste.

    Fill 4 cubes in an ice tray with sauce and freeze overnight. Refrigerate remaining sauce until day of preparation.

    Serving Day: Place each chicken breast flat on platter Sprinkle with salt and pepper.

    Place a frozen cube of sauce onto each chicken breast and roll up, secure with toothpicks.

    Dip chicken into egg mixture, roll in cornflake crumbs. Fry chicken until golden brown on all sides.

    Place into a baking dish, cover with remaining sauce and bake for 45 minutes at 350 degrees or until bubbly and chicken juices run clear.

    Terri's Tips:

    To save time use 1 can cream of mushroom soup, add the cheese and heat to melt cheese. Freeze the mushroom mixture as above and continue with recipe.

    Posted by terri at 02:51 AM | Comments (0)

    Leek Tart with Bacon and Goat Cheese

    Serves 8-10
    Prep time: 10 minutes
    Total time: 30 minutes


    1 refrigerated pie crust
    4 leeks, thinly sliced (about 2 cups)
    4 garlic cloves, minced
    olive oil
    1 tablespoon mixed herbs (basil, thyme, parsley)
    2 tablespoons Dijon style mustard
    2 tablespoons cream
    8 ounces goat cheese
    3 eggs, beaten
    4 slices hickory smoked bacon


    Preheat oven to 400 degrees. Bake pie crust 7 minutes. Remove and cool. Meanwhile cook bacon in a large skillet. Remove bacon and add leeks and garlic to pan and sauté until tender adding a little oil if necessary. Remove from heat and cool. Combine goat cheese, eggs, herbs, mustard, and cream. Pour goat cheese mixture into crust. Top with leeks and bake until eggs set about 12-15 minutes. Remove, top with bacon, slice and serve

    Posted by terri at 02:47 AM | Comments (0)

    Cheese, Rice and Vegetable Strudel

    A wonderful dish for a brunch. Serve with Champagne or sparkling wine.

    Serves 8


  • 1 cup Long grain rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 medium leeks, thinly sliced
  • 12 ounces mushrooms, sliced
  • 8 ounces Gruyere or Cheddar chees, grated
  • 8 ounces feta cheese, cubed
  • 8 tablespoons raisins
  • 1/2 cup almonds, chopped
  • 2 tablespoon fresh parsley, chopped
  • 1 10 ounce package frozen filo dough, thawed
  • 2 tablespoons butter, melted
  • salt and pepper to taste


    Cook the rice in boiling broth until tender. Melt the butter and cook the leeks and mushrooms for 5 minutes. Transfer to a bowl to cool.
    Add the rice, cheeses, raisins, toasted nuts, parsley and season to taste
    Preheat the oven to 375 degrees. Unwrap the filo pastry. Cover it with a piece of plastic wrap and damp cloth while you work. Lay 3 sheets of filo pastry on a large piece of wax paper and brush it with butter. Put 3 more sheets with its long side running at right angles to the long sides of the first. Brush each set of sheets with butter. Repeat 2 more times.
    Place the filling along the center of the pastry and shape it neatly with your hands into a rectangle approximately 4 x 12 inch.
    Fold the pastry over the filling and roll it over, with the help of the wax paper, so the join is hidden underneath.
    Lift the strudel onto a greased baking tray and tuck the edges under so that the filling does not escape during cooking. Brush with remaining butter and bake for 30-40 minutes, until golden and crisp. Let the strudel stand for 5 minutes before cutting.

    Posted by terri at 02:33 AM | Comments (0)

    Classic Crepe Suzette

    Crepe is French for very thin pancake. Other countries have their version, the Mexican enchilada, the Chinese egg roll and the Italian cannelloni and everyone will agree that they are elegant, economical and delicious. The dessert crepes are the most popular by far and this recipe is a traditional French favorite.
    Serve the crepes with a French Sauternes or a semi dry Champagne or sparling wine.

    Serves 6
    Prep time: 15 minutes
    Total time: 15 minutes


  • 2 tablespoons sugar
  • 1 lemon
  • 1 large orange
  • ½ cup butter, softened
  • 6 dessert crepes
  • ¼ cup Grand Marnier
  • 2 tablespoons dark rum


    Juice the orange and lemon, should be about ½ cup of juice. Add 1 tablespoon sugar to juice. Cream butter with remaining 1 tablespoon sugar. Cover and refrigerate until needed. At serving time, warm the creamed butter in a chafing dish. Add orange juice and cook briskly, stirring until sauce thickens. Place a crepe into the sauce and quickly turn crepe and fold into quarters. Move folded crepes to side of pan and arrange in overlapping circles as they are sauced. Pour the Grand Marnier and rum into a sauce pan and heat, then pour over crepes. Ignite with a long match. Gently slide the pan back and forth over the heat making sure each crepe is covered with sauce. Serve right away.

    Basic Dessert Crepe recipe:
    4 eggs
    1 cup flour
    2 tablespoon sugar
    1 cup milk
    ¼ cup water
    1 tablespoon melted butter

    In a medium bowl, beat the eggs. Gradually add the flour and sugar alternately with milk and water beating with electric mixer or whisk until smooth. Beat in butter. Refrigerate batter at least 1 hour. Add enough batter to lightly cover the bottom of a traditional crepe pan and cook until slightly golden, flip and cook until golden on the other side. Makes about 20 crepes.

    Terri's Tips

  • Crepes can be made ahead and refrigerated for 1-2 days or freeze individually with wax paper between each crepe
  • Don't cheat on the refrigeration time for the batter, it relaxes the gluten and creates light, airy crepes
  • Use a crepe pan with a heavy bottom for even cooking and best results

    Cooking Wiser

    sometimes we want to save time by buying ready made products and sometimes those products are really very good. If you find a brand of crepes that you like then I say, "save the time and spend the extra money."

    Make it your own
    The basic crepe recipe can change into a completely different crepe by adding a 1/2 teaspoon dried herbs, cocoa powder, or orange zest

    Posted by terri at 02:08 AM | Comments (0)

    September 09, 2011

    Turkey Sandwich with Apples and Apple Butter

    Got Turkey? Make this tasty sandwich. Heat it up a bit under the broiler for a warm version.

    Serves 4
    Prep Time: 10 minutes
    Total Time: 10 minutes


  • 8 slices Rye bread
  • 4 thick slices Swiss cheese
  • 1 large apple, cored and sliced
  • 8 slices turkey- or as much as you want to add
  • 1/2 cup apple butter


    Spread the apple butter on one side of each slice of bread and top with slices with apples, Swiss cheese and turkey. Top with remaining bread slices and serve.

    Terri's Tips:

  • I recommend a tart apple like Granny Smith
  • You can always add lettuce and tomato

    Make it your own:

  • Use your favorite cheese, smoked gouda is great with turkey and apples

  • Heat the sandwich under the broiler to melt the cheese or make it a panini

    Wine suggestions- try a Sauvignon Blanc or a Beaujolais

    Posted by terri at 03:20 AM | Comments (0)

    Traditional Roasted Turkey

    You can make this recipe your own by adding herbs or dry rubs. But for a traditional Thanksgiving dinner just roast with butter, salt and pepper.

    Wine Pairing: A newly released Beaujolais Nouveau or a Viognier.

    Serves 14

    Total time: 4 hours


  • 14 pound turkey
  • 3/4 cup unsalted butter, room temperature
    Kosher salt and fresh cracked black pepper


    Prepare the turkey: Remove the neck and gizzard from the cavity and reserve for gravy or discard. Rinse the turkey body cavity, pat dry with paper towels. Season turkey with generous amounts of salt and pepper (about 2 tablespoons salt and 1 tablespoon pepper).

    Rub the bird with butter and for more flavor slip a tablespoon of butter under the skin of the breast. Place the turkey in a large roasting pan with a lid.

    Preheat oven to 350 degrees F. Cook the turkey 3 hours (20 minutes/pound if stuffed or 15 minutes/pound unstuffed. Check on the bird in 2 1/2 hours just to be sure you don't overcook.

    The meat thermometer inserted into thickest part of inner thigh registers 175 degrees F. Remove from oven and allow 20-30 minutes for resting before carving. The temperature will rise about 3-5 more degrees.

    Terri’s Tips:

  • Always pat outside of turkey with a paper towel before roasting (even those that have a dry brine), this helps provide a crispy skin and enhances the golden brown color.

  • Serve turkey with your favorite gravy

  • Stuff turkey with your favorite dressing or stuffing- stuff the bird right before roasting, but don’t pack it in too tightly

  • Select a turkey that hasn’t be self basted or enhanced with a salt solution

  • Tie the turkey to help with even cooking or cover the wing tips with foil so they won’t burn

  • Prepare turkey with a wet brine

  • A dry brine- rubbing the turkey all over with a salt mixture and letting it stand in the refrigerator for a day is easier than a wet method and is very effective in terms of imparting lots of flavor and moistness. It will take 4 tablespoons of Kosher salt that includes the 2 tablespoons that will go inside the cavity and two tablespoons that will be rubbed into top of breast and legs.

  • The butter under the skin of the bird provides a crisp skin and moist meat

    Make it your own:

    Rosemary and sage are excellent with turkey and chicken

    Try a lemon pepper or a curry dry rub, just liberally rub under the breast skin and over the outside of the whole bird

    Posted by terri at 03:16 AM | Comments (0)

    Sherry Deglazed Shrimp & Scallops

    If you have a busy schedule and you need a fast, simple and delicious meal try this. Serve the shrimp and scallops over angle hair pasta with pesto and add fresh garden peas or steamed broccoli as a simple side. You can also make this recipe with just shrimp or just scallops.

    Serves 8
    Total time: 10 minutes


    1 pound 24-28 count shrimp, peeled and deveined
    1 pound scallops
    4 tablespoons butter
    2 garlic cloves, minced
    ¼ cup sherry
    Kosher or Sea Salt and fresh cracked black pepper to taste


    Melt butter into skillet. Add shrimp, scallops and garlic. Sauté on high heat for about 1 minute. Turn scallops, add salt and pepper. Deglaze pan with sherry and cook down until the liquid is about 1/2 reduced.
    Serve right away.

    Wine Suggestion: Buttery Chardonnay

    Posted by terri at 02:38 AM | Comments (0)