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

Chicken Saltimbocca

2 chicken cutlets
4 slices prosciutto
1 cup flour
¼ cup olive oil
2 tablespoons butter (divided)
1 shallots (peeled, thinly sliced)
½ lemon (juiced)
Kosher salt and freshly ground black pepper

2 boneless skinless chicken breasts cut fillet style in half, makes 4 cutlets. Then put plastic wrap over the chicken and pound it ¼ or so thin. Lay a thin slice of prosciutto on top of the cutlet and trim the chicken around the prosciutto to make an even looking cutlet. Fold the cutlet and pound it once more.

Salt and pepper chicken and dust in flour.

Fry five minutes each side in 1/4 cup olive oil and 2 TBSP butter. Add chopped shallots to flavor the oil.  Remove the cutlets and remove the shallots.  The shallots are only used for flavor.

as of 12/25/19

Beef Soup

The main difference between a beef stew and soup is the thickener. In stew flour and mashed potatoes are used to thicken it and also stews usually add tomato, not in this

Ingredients for this Recipe

Beef
• 1 ½ Lb. beef stew meat (I used chuck)
• 1 TBSP Olive oil

Mirepoix
• 1 small yellow onion (chopped in 1 inch chunks)
• 2 carrots – chopped
• 2 celery stalks – chopped
• 2 cloves garlic – minced

Broth/Stock
• 4 cups low-sodium beef broth or chicken broth
• 1 cup dry white wine

Herbs
• 1 tsp dried thyme
• 1 tsp dried rosemary
• (or 1 TBSP of Herbs de le Ron)
• 1 bay leaf
• Salt and pepper
• 1 TBSP Worcestershire

Vegies
• 1 Russet potato – chopped into squares
• 1 cup frozen peas
• 1 ½ cup fresh broccoli
• Napa Cabbage

Salt and pepper
1 TBSP brown sugar

Chopped beef in bite size squares. Season the beef with salt and pepper.

Brown Beef in olive oil

Remove beef and add the mirepoix and sauté. Add the wine and deglaze the pan.

Add the vegies and return the beef. Add the herbs, salt and pepper to taste, add the sugar. Mix.

Bring to a boil, simmer with the lid off 3 hours.