Picadillo

Picadillo

1/4C EVOO                                       1/2 C capers

2 cloves garlic – minced               1 C grn olives

1 lrg onion                                       1 1/4 C raisins

1 1/2 lb grnd meat

pepper

1 lb tomatoes

1/2 t oregano

Cook garlic and onions till soft in EVOO. Add meat and cook.  Add tomatoes and break up in small pieces.  Add oregano, salt and pepper, capers, olives and raisins.  Serve with black beans and rice.

Mini Meatballs in Pinot Noir Sauce

Mini Meatballs in Pinot Noir Sauce

Makes about 35 mini meatballs
Ingredients:
1 lb ground beef, about 15% lean
1/3 cup milk
1/3 cup breadcrumbs
1 tsp salt
1 shallot, minced
¼ tsp pepper
½ minced shallot
¾ cup Barefoot Pinot Noir
1 cup water
1 tsp cornstarch
1 ½ tsp Worcestershire sauce
1 tsp grape jelly
1 tbsp butter
Directions:
Preheat oven to 400 degrees. Spray a large casserole dish with nonstick cooking spray and set aside.
Combine the ground beef, minced shallot, salt, pepper, milk and breadcrumbs together in a large bowl. Mix well until completely combined.  Form small meatballs out of the beef mixture and place in the casserole dish. Bake for 20 minutes or until meatballs are cooked through.
While the meatballs are cooking, make the sauce.
Combine the wine, water, cornstarch and half a minced shallot in a large pan over medium high heat. Bring to a simmer and continue simmering for about 10-15 minutes.
Add the grape jelly and Worcestershire sauce to the wine mixture. Stir well. Finally, add the butter to the sauce and stir to combine and melt. Continue simmering the sauce for about six to eight minutes, or until sauce thickens greatly.
Pour sauce over cooked meatballs and serve.
Time:
45 minutes

Beef Satay w/ Peanut Dipping Sauce

Peanut Dipping Sauce
Great dipping sauce for Beef Satay or Thai Ribbons.

Prep: 15 minutes
Servings: Yields approximately 3 cups
1 1/2    cups creamy peanut butter
3/4    cup soy sauce
1/2    cup cilantro, chopped
2    Tbsp. grated ginger
2    tsp. minced garlic
1    Tbsp. sesame oil
3/4    cup peanut oil
1/2    cup rice wine vinegar
   



Place all ingredients in bowl of food processor. Process until smooth.


Beef Satay with Peanut Dipping Sauce


Prep: 20 minutes
Refrigerate: 2-4 hours
Cook: 8-12 minutes
Servings: 12 appetizer portions
1    beef tri-tip roast (2 1/2-3 lbs.), cut against the grain in 1/4 inch slices
    Marinade:
1/4    cup soy sauce
1/4    cup rice wine vinegar
1/4    cup freshly grated ginger
3    cloves garlic
1/2    cup chopped cilantro
1    Tbsp. salt
1    tsp. freshly ground black pepper
1    Tbsp. Dijon mustard
1    cup peanut oil
--    Peanut Dipping Sauce

   



Thread sliced roast onto skewers.

Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth.

Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated.

Place skewers of beef into marinade and refrigerate 2-4 hours.

Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once.

Serve with Peanut Dipping Sauce

Rosemary-Dijon Vinaigrette

Rosemary-Dijon Vinaigrette
4 Tbs. sherry vinegar
4 Tbs. Dijon mustard
2 small shallots, minced (3 Tbs.)
2 Tbs. lemon juice
⅔ cup olive oil
2 Tbs. chopped fresh rosemary

Parsley Feta Pesto

Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil

Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
Remove bread from oven and cut into wedges.
Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

Olive Pesto Pizza

Olive Pesto Pizza

INGREDIENTS:

8 ounces boneless skinless chicken breasts
1 red bell pepper
1 (9-inch) pizza shell
1/4 cup pesto
6 ounces goat cheese, crumbled
2 Tablespoons chopped garlic
  Dried basil, oregano and thyme to taste

TO PREPARE:

Rinse the chicken and pat dry.  Saute the chicken in a
  skillet or grill the chicken over hot coals for several
  minutes or until almost done.  Let stand until cool.
  Cut into diagonal strips.
Grill the red pepper over hot coals or broil until the skin
  is blistered and charred on all sides, turning
  frequently.  Place the red pepper in cold water until the
  skin is easily removed; discard the skin.  Julienne the
  red pepper, discarding the seeds and stems.
Place the pizza shell on a baking sheet.  Spread with the
  pesto.  Arrange the chicken over the pesto so that each
  wedge of pizza will have a chicken strip.  Top with red
  pepper.  Sprinkle with a mixture of goat cheese, garlic,
  basil, oregano and thyme.
Bake at 400 to 450 degrees for 7 to 12 minutes or until
  bubbly.

SERVINGS: 2

Curry Paste

Michael Symon's Curry Paste


 
skill level Easy
time 1-30min
servings 4 to 6
Contributed by : Michael Symon
Use this spicy curry paste as the base for curry chicken salad or as a dip with crudites.
•    3 tablespoons Coriander Seeds
•    2 tablespoons Cumin Seeds
•    1 tablespoon Mustard Seeds
•    1 teaspoon Fennel Seeds
•    1 teaspoon Black Peppercorns
•    1-2 Dried Chiles (depending on preference)
•    1 teaspoon ground Tumeric
•    1 teaspoon ground Cinnamon
•    1/2 cup Cilantro Leaves (picked)
•    1 thumb-size piece fresh Ginger Root (peeled)
•    4 Garlic cloves (finely minced)
•    1 teaspoon Salt
•    1/4 cup Vegetable Oil (plus more for storing)
•   
next
Mortar and pestle

step by step directions. We've Made Cooking As Easy As 1-2-3!
•    ingredients 3 tablespoons Coriander Seeds
2 tablespoons Cumin Seeds
1 tablespoon Mustard Seeds
1 teaspoon Fennel Seeds
1 teaspoon Black Peppercorns
instructions Toast the whole spices in a saute pan over low heat. Cook, stirring often, until the mustard seeds start to pop and the spices are fragrant, about 3 minutes. 
•    ingredients 1-2 Dried Chiles (depending on preference)
1 teaspoon ground Tumeric
1 teaspoon ground Cinnamon 
instructions Remove the spices from the heat and let cool in a bowl. In a mortar and pestle, add the dried chilies and pound. Add the tumeric and cinnamon and pound until powder. Add the cooled spices and pound until everything is a fine powder.
•    ingredients 1/2 cup Cilantro Leaves (picked)
1 thumb-size piece fresh Ginger Root (peeled)
4 Garlic cloves (finely minced)
1 teaspoon Salt
1/4 cup Vegetable Oil (plus more for storing)
instructions Add the cilantro, ginger, garlic, and salt. Pound more, using a spoon to scrape down the pestle. Add the oil and stir to incorporate.
•    ingredients  
instructions Use immediately or spoon into a jar and cover with oil. This will keep for about a week in the fridge.