Archive for February, 2012

Teriyaki Tuna over Udon Noodles

Posted by: · Feb 22 2012 · Comments (0)

Yum, yum.  This dish is a breeze to make and full of sweet and sour flavors. 

Serves 4


- 3 medium sized ahi tuna steaks

-  1/3 cup store bought teriyaki sauce

- 2 teaspoons oyster sauce

- ¼ cup chili sauce

- 2 cloves minced garlic

- 10 ounces Udon noodles

- 1 tablespoon butter

- 12 ounces broccolini, ends trimmed



Whisk together the teriyaki sauce, oyster sauce, chili sauce and garlic in a small bowl.  Place the ahi steaks in a shallow dish.  Pour the teriyaki mixture on top of the ahi and refrigerate for 20-30 minutes.

Meanwhile, cook the udon noodles according to the instructions on the package.  Drain the noodles and toss with the butter.

Remove the tuna from the refrigerator.  Heat a large sauté pan over high heat.  Once the pan is sufficiently hot, cook the tuna steaks for 2-3 minutes per side.  Add the broccolini to the pan as well as the remaining teriyaki mixture.  Remove the tuna from the pan and set aside.   Continue to cook the sauce and the broccolini for 4 minutes.  Stir the udon noodles into the sauce.  Remove from the heat.  Cut the tuna into ¾” slices and serve atop the noodles.  

Categories : Dinners, Pastas, Seafood
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Ground Turkey Stuffed Peppers

Posted by: · Feb 21 2012 · Comments (1)

I made the mistake of touching my eyes and mouth after cutting the red chili for this dish.   Don’t feel bad for me.  Ellie the dog got it much worse.  She is literally a living vacuum cleaner and ate the remaining half of the chili I accidently dropped on the floor.  After a coughing fit and frantic pawing at her mouth, she resumed her begging.  


- 1 LB ground turkey

- 4 Anaheim peppers, slit down the middle and seeds removed

- 2 tablespoons olive oil

- ½ finely diced red onion

- 1 cup cherry tomatoes

- ½ red chili, finely diced

- 3 tablespoons finely chopped cilantro

- ¼ teaspoon salt

- ½ teaspoon paprika

- ¼ teaspoon cumin

- 4 ounces shredded sharp white cheddar



Pre-heat oven to 375.

Heat the oil in a large sauté pan over medium-high heat.  Add the onions and red chili and cook for 4 minutes, stirring frequently.  Add the tomatoes and continue to cook until the tomatoes softened and open up- about 5 minutes.  Fold in the ground turkey and use a wooden spoon to break up the chunks.  Continue to cook until the turkey is cooked through.   Stir in the salt, cilantro, paprika and cumin and cook for 2 more minutes.  Remove from the heat and spoon the turkey mixture into the peppers.  Top the stuffing with a handful of the cheese.  Place the peppers on a baking dish and bake for 15 minutes or until the cheese is bubbly.  Remove from the oven and serve immediately.

Categories : Dinners, Poultry, Vegetables
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Lamb Chops with Black Trumpet Mushrooms

Posted by: · Feb 17 2012 · Comments (0)

I made this dish for Valentine’s Day dinner.  My husband flew home from a work engagement just to spend the night with his two girls and only to fly back very early the following day.   I spoke to my husband’s reaction on having a girl well before she was born.  He was, well, a little scared and a little hoping the coin had flipped the other way,  Forward to now and you have a man wrapped around our very chubby cheeked baby girls finger.  While work calls him to other parts of the country, he has flown home as frequent as possible, often landing at 7pm and leaving the next day at 4am just so he could see his sweet little girl.  We are so lucky to have him and a good Valentine’s Day dinner is just a small way to thank him. 

Serves 4


- 1 LB lamb loin chops

- 1 ounce dried black trumpet mushrooms

- Juice from one lemon

- 2 tablespoons butter

- ¼ teaspoon salt

- ½ cup white wine

- ¼ cup half and half

- 2 tablespoons Le Delice de Bourgogne cheese



Pre-heat oven broiler.

Bring a small saucepan with 2 cups of water to a boil.  Remove from the heat and stir in the mushrooms.  Let the mushrooms sit in the water for five minutes.  Use a slotted spoon to remove the mushrooms from the water and place in a small bowl.  Set the water aside for later use. 

In a small saucepan, melt the butter over medium-high heat.  Add the mushrooms and sauté for 5 minutes, stirring occasionally.  Stir in the lemon juice, salt, wine, 3 tablespoons of the reserved mushroom water and the half and half.  Bring to a simmer and reduce to low heat.  Whisk in the cheese and continue to stir until fully incorporated into the sauce.  Continue to cook at low heat until slightly thickened. 

Meanwhile, heat a large sauté pan over high heat.  Season the lamb chops with a touch of salt.  Place the chops on the pan and cook for 3 minutes per side.  Transfer the pan to the oven and cook for an additional 2-3 minutes.  Remove the chops from the oven and top with a generous spoonful of the mushroom sauce.  Serve and enjoy!

Categories : Lamb
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Pineapple Chicken

Posted by: · Feb 15 2012 · Comments (2)

I caved to the myth that pineapple can induce labor and gorged on the stuff when I entered my 40th week of pregnancy.  My rational self tells me that it was merely coincidence that Eliza made her appearance soon after my pineapple binge.   Fortunately, this trip down pregnancy myth lane was a real treat for me as I love pineapple.  This dish really showcases this tasty fruit and is super easy to prepare.

Serves 4


- 3 chicken breast, cut into cubes

- ½ cup pineapple juice

- ¼ cup soy sauce

- 3 pieces thick cut bacon, diced

- 1 cup chopped baby portobello mushrooms

- 1 cup diced pineapple

- 1 teaspoon red chili sauce

- 1 cup chow mein noodles



Place the chicken in a shallow dish and cover with the pineapple juice and soy sauce.  Cover the dish and refrigerate for one hour.

Heat a large wok over medium – high heat.   Add the bacon and cook until crispy.  Drain the bacon fat from the pan and return the pan to the heat.  Add the portobello’s to the pan and cook for 3 minutes, stirring frequently.  Remove the chicken from the marinade and place in the wok.  Cook for a few minutes on each side before adding the pineapples, chili sauce and ½ a cup of the marinade.  Continue to cook until the chicken is cooked through.  Remove the wok from the heat and fold in the chow mein noodles.  Serve immediately.

Categories : Poultry
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Posted by: · Feb 08 2012 · Comments (2)

I have sung the praises of escargot a few times on this blog, but I have never provided the recipe for traditional escargot in the shell.  As a child, I used to spend an afternoon each year with my parents good friend, Dee, making escargot in the shell… Yes, a far cry from the standard cookie making of most children’s youth, but this was a date I always greatly anticipated.  Dee, my sister and I would spend the afternoon stuffing shells with snails and enjoying the fruit of our efforts after a quick bake in the oven.  I knew I had found the right man for me when years later Justin and I spent an afternoon in Paris gorging on this French treat and sipping wine.   Well, maybe there were other reasons he was the one for me, but his taste for escargot didn’t hurt.

Serves 4


-  1  4 ounce can of escargot, about 2 dozen snails, can be found at most gourmet markets

- 12 snail shells, can also be found at most gourmet markets

- 4 tablespoons cold butter, cut into 24 equally sized cubes

- 3 cloves minced garlic

- 3 tablespoons finely chopped parsley

- Dash of kosher salt

- Freshly ground pepper

- 1 fresh baguette, thinly sliced



Pre-heat oven to 375°.

Rinse the snails under hot water.  Pat the snails dry and season with salt and pepper.   Use a small fork or seafood fork to insert the snails into the shell…one snail per shell.  Press a tab of butter into each shell, followed by a sprinkle of parsley and garlic.  Press one final tab of butter on top of the parsley and garlic.  Equally divide the snails among 4 tartelette dishes and transfer to the oven.  Bake for 5 minutes or until the butter is bubbling.  Serve immediately with baguette slices.

Categories : Appetizers
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Lobster Pappardelle with Bacon-Orange Sauce

Posted by: · Feb 07 2012 · Comments (1)

Last week consisted of a lot of cereal dinners as Justin was out of town on business.  My desire to cook solely for myself was non-existent, particularly with an adorably fussy baby on my watch.  To welcome dad home, I decided to make something special and this pasta was just that.  Lovely flavors and surprisingly easy.



- 8 ounces parppardelle pasta

- 2 lobster tails, shelled and roughly chopped

- 1 teaspoon olive oil

- 4 pieces thick cut bacon, diced

- 2 cups chopped baby Portobello mushrooms

- 3 cloves minced garlic

- 1 tablespoon butter

- ¼ cup half and half

- ¼ cup white wine

- ¼ cup freshly squeezed orange juice

- ¼ teaspoon orange rind

- 2 teaspoon chopped parsley

- ½ teaspoon salt

- ¼ cup pecorino cheese



Cook pasta according to instructions on package and drain. 

Heat the olive oil in a small sauté pan over medium-high heat.  Add the lobster and cook for 4 minutes, stirring frequently.  Remove from the heat and set aside.

In a medium sized saucepan, cook the bacon over high heat until crispy.  Drain the fat from the saucepan and return the bacon to the heat.  Add mushrooms and the butter and lower the heat to medium.  Cook until the mushrooms are tender- about five minutes.  Stir in the garlic and cook for 2 minutes being careful not to burn the garlic. Stir in the wine, orange juice, orange rind, half and half, parsley and salt.  Bring to a simmer and reduce heat to low.  Stir in the cheese and lobster and continue to cook while stirring frequently until the sauce has thickened.  Add the cooked pasta to the saucepan and thoroughly coat with the sauce.  Serve immediately.

Categories : Pastas, Seafood
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Berry-Port Ice Cream Sauce

Posted by: · Feb 02 2012 · Comments (0)
















This sauce is just delightful-the picture not so much.  Photographing fast melting ice cream is probably not the best choice with a hungry baby on hand.  Regardless of the photo, this is still a must try simple treat.

Serves 8


- 1 tablespoon butter

- 1 cup blackberries

- 1 cup raspberries

- ¼ cup pomegranate seeds

- ¼ cup dried blueberries

- ¼ cup ruby port

- ¼ cup half and half

- ½ cup sugar

- ¼ cup St. Andre Cheese

- 1 tablespoon flour



Melt butter over medium heat in a medium size sauce pan.  Add the berries and port and cook for 5 minutes or until the berries have loosened.  Stir in the half and half, sugar and cheese.  Whisk in the flour and continue to stir until slightly thickened and the cheese is fully melted into the sauce.  Serve immediately over ice cream or refrigerate for up to a week.

Categories : Desserts
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