1 large zucchini, grated (I used a food processor) ¼ onion, chopped finely 3 eggs, beaten ½ cup grated Parmesan cheese ¼ cup milk 1 cup (126 gr.) AP flour S&P Garlic powder Onion powder 1 group of fresh parsley chopped or a little dried parsley ¼ cup oil, add as needed Sour cream
Combine all in a large bowl.
In a skillet heat the oil on medium heat and spoon two TBSP of zucchini mixture as 1 fritter. Fry until brown on both sides. Add oil as needed and fry the rest.
1 pork Tenderloin, trimmed of fat and skin Paprika Dijon mustard ½ apple, sliced ¼ yellow onion, sliced 1 cup beer (or chicken broth, or dry white wine)
Add all the paste ingredients except the oil in a food processor and blend. As you are blending add the olive oil to make a nice paste.
After trimming the tenderloin sprinkle both sides with paprika. On the top side add the Dijon and spread it over the loin with a spatula. Add the paste spread and spread with a spatula.
In a pan, lay the sliced onion then the apples and place the loin on top and add the beer. Cook over indirect heat (~250°) for ~~~ hours until the meat reaches an internal temp of 160°. Wrap in aluminum foil and rest for 10 minutes. Slice and serve with zucchini fritters with sour cream.
Note, if you don’t like Madeira, substitute ½ lemon with lemon zest.
3 or 4 chicken thighs 1 shallot chopped Pinch of paprika Small bunch of fresh parsley ¼ large yellow onion – cut thin 2 garlic cloves, minced 2 carrots, peeled and chopped 4oz. (1/2 container) white common mushrooms, sliced 1 cup frozen peas, thawed on counter ¼ cup Madeira wine (from Portugal) or 1/2 squeezed lemon and zest 3 TBSP cream (1 TBSP 45 calories) ½ cup chicken stock/broth 1 TBSP olive oil (1 TBSP 119 calories) 2 TBSP butter (1 TBSP 102 calories) 1 TBSP flour S&P Egg noodles
Persillade (pronounced persi-yad, it means parsley) – chop parsley and garlic together, set aside
Precook carrots and peas: In a little chicken broth add carrots, parsley stalks and parsley leaves and a little yellow onion. Cook carrots until done turn off heat. Strain and reserve the chicken broth. Remove and separate the carrots and peas from everything else and set them aside. Discard the rest.
Prepare chicken: Trim the excess skin of the chicken. Cut two slices in the chicken perpendicular to the bone. Taken chicken shears and cut out both knuckles of the bone, olive oil the skin and add S&P. Cook in a 450° oven center rack 45 minutes. Remove and let cool. Strain the remaining fluid, should be ½ cup.
Prepare the sauce: Add butter and olive oil mix. Sauté the onions, shallots and mushrooms. Add the Madeira wine or lemon and zest. Add a pinch of paprika, flour and salt and pepper. Stir. Add the cream and stir. Add the vegetables. Add the chicken stock. Add the chicken and cook in 350° oven 15 minutes. Pull from oven and add the Persillade and mix. Serve over cooked egg noodles.
There are two ways to do this. Cook it on the stove which requires a lot of steps or dump everything into a crock-pot and cook on medium all day. This is a great soup.
1 TBSP oil 1 Lb. beef button round (I actually used less than a pound) ½ onions chopped 1 clove garlic sliced into thin coins 1 TBSP tomato paste 4+ cups chicken broth ½ cup dry white wine 1 cup diced carrots 1 cup diced celery ¼ cup pearl or naked barley ¼ tsp. dried rosemary or thyme S&P
On the stove in a Dutch oven brown the meat in oil. Remove Sauté the onion, carrots and celery Add the wine and deglaze the pan. Add the broth, garlic, cut the meat into spoon size squares and return the meat In a cheese cloth pouch tie the bay leaf and the rosemary and add that to the pot Add the tomato paste and stir in Add the barley Salt and pepper Bring to a boil, reduce to slow simmer and cook for 1 hour or until the barley is completely cook.
Beef marinade: ½ pound of steak or flank steak (slightly frozen to cut thin) ¼ teaspoon baking soda 3 TBSP water 1 ½ tsp cornstarch 2 TBSP veg oil
Sauce: ½ cup chicken stock 1 ½ TBSP Soy Sauce ½ tsp sesame oil 1 TBSP Shoaxing Cooking Wine
Dish: 2 cups broccoli florets (frozen or fresh blanched) 2 TBSP veg oil 1 clove garlic (run through a zester) 1 equal size to garlic ginger (run through a zester) 1 TBSP cornstarch (mix in a small bowl of 1 TBSP cold water)
In bowl mix the meat in the marinade. Let sit 1 hour, then rinse off with cold water until baking soda is removed.
Make the sauce.
Heat wok over medium. Little hint, always place the wok over a burn equal size of the flat bottom part of the wok. Heat the center not the entire wok. Add the veg oil and brown the meat and remove.
Add little more oil as needed and add the garlic and ginger about 5 seconds then add 1 TBSP Shoaxing Cooking wine to de-glaze the pan.
Add the sauce, the cornstarch and the remaining ingredients and mix and stir fry until ready to serve.
