Pork Loin and Sweet Kraut

Serves 2

1 LB. pork loin

Paste for the Loin
1 TBSP fresh rosemary
1 TBSP dried thyme
3 cloves of garlic
1 TBSP Dijon mustard
Sea salt
Fresh ground black pepper
1 TBSP olive oil
Paprika

In a small food processor, add all ingredients except the paprika. Blend into a smooth paste. Rub the paprika into the pork loin first, then rub the Paste onto the loin. Refrigerate an hour or more.

Sauerkraut
We used 1 can of Frank’s Sweet Bavarian Style Kraut w/Caraway Seeds.

Onion
1 small yellow cut in half, then cut into thin half-circles. Sauté in butter timed with serving.

Other
½ apple, chopped and placed at the bottom of an ovenware pan.
1 cup of beer, we used Leinenkugel from Wisconsin b/c it is like a German Pilsner.

In an ovenware pan place the loin on top of the chopped apples, add the beer and cook in oven 400° for 30 minutes or so until the center reaches internal temps of 160°. Remove the loin and wrap in aluminum foil and rest for 10 minutes then slice into medallions and discard the apples.

Separately, sauté the onions and heat the Sauerkraut in separate pans timed for serving with the loin.

With tongs plate the Sauerkraut, then the onions and then add the loin medallions on top.

Mircowarp 30 seconds if necessary to heat again. Serve

Fagioli e Escarole Soup

Fagioli means beans.

Serving for 2

Soffritto
1 carrot sliced into coins
1 celery stalk sliced into coins
1 small shallot finely diced
1 TBSP olive oil
½ dry white wine

Bouquet Garni
1 sprig of fresh rosemary
½ bay leaf
4 sprigs fresh Italian parsley
Wrap in a cheesecloth sack and tie end with string.

Dash of red pepper flakes
1 TBSP rehydrated dried Porcini mushrooms
2 cups of chicken stock (Add as needed)
S&P
1 can Cannellini beans w/juice
5 large escarole leaves washed and chopped into 1 inch strips.

In a soup pot, sauté the Soffritto in olive oil. Add the wine. Add the rest of the ingredients and cook until everything is hot for serving. Remove the Bouquet Garni sack before serving.

As of 1/5/20

Swordfish Steaks and Olive Gremolata

Serving: 2 swordfish steaks

2 slices of white bread
2 TBSP chopped fresh Italian parsley
2 TBSP coarsely chopped Castlevetrano green olives
1 TBSP coarsely chopped golden raisins
1 tsp lemon zest
9 TBSP olive oil

2 swordfish steaks

Gremolata:  Cut off the ends of the bread and cut the bread ½ inch lengthways and the ½ inch widthways and then chop to make them into large bread crumbs. Place in a bowl and add 2 TBSP olive oil and toss. In a skillet toast the bread tossing until golden brown and remove (about 5 minutes). Place in a bowl. Add the rest of the ingredients and mix.

Swordfish:  Salt and pepper the swordfish, and rub the sword fish with 2 TBSP olive oil. In a hot skillet brown the fish 4 minutes per side. Place the fish in an ovenware dish and cover with the Gremolata. In a 400° oven cook the fish and Gremolata 10 minutes exactly.

As of 1/5/20

Stuffed Pasta Shells

For 8-2” pasta shells (Adjust to serving size)

Boil pasta shells in salt water 9 minutes exactly. Rinse in cold water to cool off (stop cooking).
Note: Always cook all dried pasta exactly 12 minutes unless you want the pasta al dente. Then cook them 9 minutes. The stuffed pasta will go into the oven and finish cooking.

Filling
1 egg yolk
½ cup of ricotta cheese
2 TBSP Parmesan or American Grana (extra aged) finely grated
4 TBSP coarsely grated mozzarella or finely shredded Italian pizza blend of Mozzarella, Provolone, Romano
1 TBSP finely chopped Italian parsley
S&P

White wine or Marinara sauce

In a bowl whisk all filling ingredients in a bowl. With a teaspoon stuff the shells.

Preheat oven to 400°.

If cooking in a nice Marinara sauce, top with the sauce and cook 30 minutes. If not cooking in a sauce, add white wine to the bottom of an oven proof bakeware and also cook 30 minutes. The moisture from the wine will keep the pasta soft.

As of 1/5/20

Mango Chutney Chicken

Mango Chutney Sauce
1 tsp oil
¼ finely chopped onion
1 garlic clove finely chopped
3 TBSP mango chutney
½ tsp curry powder
1 dash cayenne powder
1 dash sea salt

3 chicken thighs

Veggies
3 cut carrots
1cup green beans
¼ red onion
½ orange bell pepper thinly sliced
½ yellow bell pepper thinly sliced
1 clove garlic chopped

In a bowl combine all the veggie ingredients above but the chicken. Add oil and mix.

With a large knife cut the thighs twice down into the bone perpendicular to the bone.

Rub the chicken with the Mango sauce.

Place the veggies at the bottom of a Pyrex dish. Spread the mango sauce over the chicken and place the chicken on top of the veggies.

Bake for 60 minutes at 400°.

Serve the veggies and chicken

As of 12/31/19