Turkey Wellington

Not everyone feels like handling an entire 20 lb. bird for Thanksgiving – if you’re just cooking for yourself or a few other special someones, that’s a lot of leftovers!  Or maybe it’s mid August and you want all the deliciousness of Thanksgiving without the 5 day pumpkin spice latte infused extravaganza.  Whatever the case, this holiday spin on a rustic dish is sure to please and wow even the pickiest of turkey gobblers.  The classic technique is a bit tricky, but the reward is SO worth it!

DSCN0566Turkey Wellington!
serves 10

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Grilled Asian Pork Chops

In my house, pork chops are a twice weekly affair – we just can’t get enough of them! I’m always looking for new ways to prepare them, and a few months ago I had a hankering for Chinese food and some pork chops in the freezer. And so, this recipe was born… my second favorite pork chop preparation ever (behind my mom’s pork chops and mushroom gravy, of course, but that’s for another day)!

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photo credit goes to illustrious pork chop photographer/personal assistant Mike Prez!

Grilled Asian Pork Chops!
serves 4

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Rosemary-Lemon Crusted Wild Salmon with Maple Glaze

A chill is in the air… it’s almost down to the 50s here in the sunshine state!  What better way to celebrate “cold” weather with a hearty, healthy meal of delicious cold water fish? Wild salmon has a higher fat content which makes it deliciously moist and chock full of omega-3’s.  You get the best benefits and most intense flavor from leaving the skin on, and when baked on a cedar plank, this swimmer really soars to new heights. I served this with lemon-maple green beans and wild rice – the nutty/sweet flavors really complimented the glaze well, and kicked the health factor up a notch.

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Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
serves 2

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Chicken Fajitas

I am a slave to spice.  I live on Frank’s.  Usually dinner is Frank’s with a side of whatever else we’re having.  I literally put that **** on EVERYTHING.  I also absolutely love Mexican food and Southwestern flavors – hence my obsession with Bobby Flay.  And who doesn’t love sangria?

One of the simplest Mexican dishes to master is the fajita, and for drinks, there’s the Spanish sangria.  That’s partly because there’s no real formula for either, save a few basic rules, and because anything wrapped in a warm tortilla or with wine and some hot sauce is – in my opinion – worth dying for.

chicken fajitas

Chicken Fajitas!
serves 4

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Garam Masala Rubbed Cornish Game Hens with Maple-Tamarind Glaze

It’s no secret by now that I love Indian food.  While Murg Makhani/Butter Chicken (recipe here) is my favorite Indian meal, sometimes I feel like dressing something up in a pretty little package.  Whenever I want to add a little pizazz to a meal I’d usually make with chicken, I immediately think of Cornish Game Hen.  It’s perfectly proportioned, flavorful, and damn cute on a plate.  While watching one of my LOVES Bobby Flay on Food Network…

seriously!? THAT FACE

I was pleasantly surprised to see him deviating from his usual TexMex type cooking (which is BOMB by the way) and cooking up something with a little Indian flair.  I immediately wrote the recipe down and decided to give it a try – and I’m glad I did!  If you want a delicious, fancy shmancy Indian inspired meal, why don’t you try…

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Garam Masala Rubbed Cornish Game Hens with Maple-Tamarind Glaze!
serves 4

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Indian Murgh Makhani/Butter Chicken

Cue the Bollywood music and don your brightest sari, kiddies – we’re headed to one of my most favorite culinary locales for today’s post!  I can hardly go a month without desiring that wonderful tummy-warming spicy garlicky deliciousness, filling every fiber of my being with the need to feed untillll… I go broke.  Ordering any kind of food, but ESPECIALLY Indian food, is NOT cheap; especially if you like to mix all sorts of different flavors together when you order.  And if you have an obsession bordering on psychotic for garlic naan.  So what’s the solution?

I had tried cooking my favorite dish, murgh makhani (or butter chicken for the lingually challenged) before and it did not turn out AT ALL like I wanted, or like it should have.  I chalked it up to my lack of a tandoor/clay oven, although after a quick search on Amazon I just realized this thing is not very expensive:

Well, there goes more of my paycheck.

Anyway, it IS possible to get that delicious flavor without a clay oven.  The trick was concocting the right recipe with the best flavor profile.  Not to toot my own horn, but I think this recipe is pretty damn bomb.  Toot, toot.

Niagara falls in my mouth

Niagara falls in my mouth

Murgh Makhani!
serves 4 hungry hippos

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Garlic and Rosemary Crusted Lamb Chops

If you’re a vegetarian, look away now!  This post is not for you.  Despite one half-hearted 3 year attempt at curbing my appetite for the furry (NEVER become a vegetarian for a boyfriend…), I just can’t resist a deliciously carnivorous meal.  Lamb chops are hands down my favorite meat-and-potatoes affair.  I love the gamey flavor, the simplicity of preparation and the satisfaction of nibbling on those little bones – mmm, disturbing and delicious.  While they are a pretty simple thing to whip up, I realize many people don’t know how to properly cook the little buggers.  While there really isn’t a WRONG way to prepare them, simpler is generally better.  If you want to dress your lamb up in a little more than just salt and pepper, this recipe is for you.

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Garlic and Rosemary Crusted Lamb Chops!
serves 4

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