Main course for a progressive dinner
16 years ago
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16 years agolast modified: 11 years ago- 16 years agolast modified: 11 years ago
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Summer Virtual Dinner - Main course
Comments (17)I'm late adding these options.... One of our favorite grilling recipes is from The Barbecue Bible by Steven Raichlen. Tuna Steaks, Madeira-Style (Stimes3) 4 cloves garlic, peeled 1 TBSP coarse salt 1 TBSP dried oregano leaves 1 TBSP dried basil leaves 1 tsp freshly ground black pepper 1/2 cup EVOO, preferably Portugese, or as needed 4 tuna steaks (each 6-9 ounces and about 1 inch thick) 8 bay leaves 1. Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 TBSP. (if you don't have a mortar and pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini-chopper or blender, adding the oil gradually. (this is what I do...)) 2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator for 3-4 hours, spooning the oil over the steaks occasionally. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Remove the tuna steaks form the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction on the hot grate and grill until cooked to taste, 4-6 min. per side for medium well (the portugese like their tuna on the medium side of medium well), turning over carefully. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side. 5. Transfer the steaks to serving plates and serve at once. Stacy Here's a recipe I've used for years - don't remember where I got it. I use it for pork, chicken, or beef. BLACK DIAMOND STEAK MARINADE(PatT) 2 Tblsp. oil 1/4 cup lite soy sauce 1/4 cup honey 2 Tblsp. brown sugar 2 Tblsp. vinegar 1-1/2 tsp. ginger Pinch of garlic powder Mix. Score steak on both sides. Marinate in above mixture 8 to 10 hours. Grill 6 to 8 minutes per side Steak in Garlic-Lime Marinade(Lorijean44) The recipe recommends to cut the steaks thin, no more than 1/2 inch thick, using steaks cut from the top butt, or shell steaks or sirloin. For the Adobo: 4 cloves garlic 1 teaspoon salt, or more to taste 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper, or more to taste 1/2 cup sour orange juice or fresh lime juice 2 tablespoons olive oil For the steaks: 4 beef steaks (each 6 to 8 ounces), cut 1/2 inch thick 2 large onions, cut crosswise into 1/2-inch slices 2 tablespoons olive oil 1. Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth puree. Correct the seasoning, adding salt and pepper as necessary; the mixutre should be highly seasoned. 2. Preheat the grill to high. 3. When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the box grate with the onion (see Note). Grill the steaks to taste, 2 to 3 minutes per side for medium-rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moving or turning the steak. Grill the onions until nicely charred, 3 to 4 minutes per side, seasoning with salt and pepper. 4. Transfer the steaks to plates or a platter and brush one final time with the adobo. Let stand for 3 minutes, then serve with the grilled onions on the side. Serves 4 Note: To give the steaks a richer garlic, cumin, and lime flavor, marinate them in the adobo in a nonreactive baking dish for 10 minutes before grilling. Lori Here is a great rub that Sharon shared with us several years ago. Here is my favourite rub from Steve Raichlens How to Grill(Chase) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. I'm thinking I might try the Black Diamond on some thick rib eyes or t-bones. David...See MoreIdeas for 'Progressive' Dinner?
Comments (6)This is a hard one! I think it would have to be something that has a sauce to keep it moist during reheating - how about chicken? Posted by: chase (My Page) on Mon, Oct 28, 02 at 9:29 How about Chicken Cacciatore. It would be lovely served with wide noodles tossed in some Olive Oil and sprinkled with parmesan cheese. You can easily double the recipe. It also freezes well. Thaw overnight before re-heating or bake directly from the freezer, allowing about 1 1/2 hours. Chicken Cacciatore 8 Chicken breasts or a combo of breasts and thighs 1 1/2 T Olive Oil 1 1/4 c Onions,Chopped 8 oz Mushrooms,rinsed, drained , and quartered 1 1/2 t Garlic,Minced 1 t Dried Oregano 2 T Parsley,Chopped 2 c Tomato Sauce 1/2 c chicken broth 1/2 c Kalamata Olives, pitted and quartered (optional) Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper. Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic, oregano and parsley. Stir often over med-high heat until vegetables are limp (12-15 minutes). Stir in the tomato sauce and chicken broth. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375°f oven for 1 to 1 1/4 hours. CHICKEN OSSO BUCCO Tamara Bandstra, Grand Haven, MI $200 Winner March 2001, BH&G 4 servings 8 medium drumsticks (about 2 lbs.) 2 Tbsp all purpose flour 2 Tbsp olive oil 1/2 cup chopped carrot 1/2 cup chopped onion 1/2 cup chopped celery 4 cloves garlic, minced 1/2 cup dry white wine (or chicken broth) 1 - 8 oz. can tomato sauce 1/4 cup chicken broth 1 tsp finely shredded lemon peel 1 Tbsp lemon juice 1 sprig fresh thyme 1 bay leaf 2 cups dried penne pasta Fresh parsley to garnish (optional) Remove skin from chicken. Place flour in a plastic bag. Add chicken, a few pieces at a time, shaking to coat. In a 10 inch skillet brown chicken in hot oil over medium heat about 5 minutes per side or until golden. Remove chicken; set aside. Add carrots, onion, celery and garlic to skillet. Cook and stir for 4-5 minutes or until lightly browned. Carefully add wine to skillet, scraping up any browned bits. Stir in tomato sauce, the 1/4 cup chicken broth, the lemon peel, lemon juice, thyme, and bay leaf. Return chicken to skillet. Bring mixture to boiling; reduce heat. Cover and simmer for 35-40 minutes more or until chicken is done. Discard thyme and bay leaf. Meanwhile, prepare penne according to package directions. Drain well. To serve, spoon chicken and sauce over pasta. Garnish with snipped parsley....See MoreProgressive dinner?
Comments (10)I have to agree with Sharon as the Silver Palate's Beef Stroganoff is the first thing I thought of when reading your post. It is delicious, both Joe and I just love it and he's been asking for it lately too. Beef Stroganoff (Silver Palate) Posted by Chase (Sharon) 3 Cup Crème Fraiche (recipe follows...takes 2 days) 1 1/2 Tbl Dijon mustard 3 Tbl tomato paste 3 Tbl Worcestershire sauce 2 Tsp paprika 1/2 Cup demiglace (or good beef broth) 3/4 Tsp salt fresh black pepper To Taste 1 Lb firm small sized, white button mushrooms 10 Tbl butter (or a combo of butter)and EVOO 24 pearl onions 3 Lb of beef filet Italian parsley Chopped Combine creme fraiche, tomato paste, mustard Worcestershire, paprika, demiglace (or beef broth if you don't have demi glace), salt and pepper in a medium size sauce pan. Simmer slowly for 20 minutes or until sauce is slightly reduced. Do not boil. Remove from heat and let sit covered. Cut a small x in the bottom of each onion. Bring a pot of water to the boil and drop the onions in the boiling water for 5 minutes. Drain the onions and run under cold water. Peel the onions. Melt 3TBSP of butter in saut pan. Saute Mushrooms until tender. Remove mushrooms and add 3 TBSP more butter, saute onions just until lightly golden. Remove the onions from the pan and add to mushrooms. Cut the meat into thin slices on the diagonal. Heat the remaining butter in the same pan. Cook on high heat just until lightly browned,do not over cook.This dish can be prepared to this point several hours before serving. To complete, set sauce over medium low heat and bring to a bare simmer. Add mushrooms, onions and any accumulated juices. Simmer 5 minutes. Add beef and juices, heat just until meat is heated through. Serve immediately over hot noodles , garnish with the parsley. Creme Fraiche 1 (you need to double for Stroganoff recipe) 1 cup heavy cream 1 cup sour cream Whis together in a bowl. Cover and let stand in a reasonably warm spot overnight. Stir well, cover and refrigerate 36 hours. Creme Fraiche 2 2 cups heavy cream 2 tsps buttermilk Directions same as above but it only needs 24 hours in the fridge. Note: no matter which way I make it I make it two days ahead. Michelle...See Moreprogressive dinner?
Comments (6)Here's a really good fruit compote...it's nice that it can be done ahead...or... if you are going to roast the pork tenderloins, put some/all over the pork after the pork has browned. Another thought...roast the pork, make the compote, slice the pork and put the compote over it, then reheat in the oven just before serving, since you are doing a progressive dinner... Baked Fruit Compote 1 can (28 ounces) pear halves in heavy syrup 1 can (28 ounces) peach halves in heavy syrup 1 can (20 ounces) pineapple chunks in juice 1/2 cup dried apricots 1/2 cup dried pruines 1/2 cup dried cherries or raisins 2 tablespoons packed brown sugar 1/4 cup brandy, if desired 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup slivered almonds, if desired Heat oven to 375. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches. Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit. Bake uncoverd about 45 minutes or until bubbly. Serve warm or cool. Note...you could add apples to this fruit mixture... Here's a different green bean recipe... Fancy Green Beans 2 tablespoons teriyaki sauce 1 tablespoon honey 1 tablespoon butter 1 tablespoon fresh lemon juice 1 1/2 pounds fresh green beans 2 slices bacon 1/2 cup red bell pepper strips 1/2 cup thin onion wedges 1/2 cup whole cashews In a small bowl, stir together the teriyaki sauce, honey, and butter. Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside. In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki\-honey sauce and toss gently Or what about spinach???? Creamed Spinach a la Lawry's 2 pkgs. (10 oz. each) frozen chopped spinach, thawed 4 slices bacon 1 small onion, minced 2 cloves garlic, minced 2 tablespoons flour 1 teaspoon Lawry's Seasoned Salt teaspoon freshly ground black pepper, or to taste 2 cups milk Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Lawry's Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat. Makes 4 to 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Can you get fingerling potatoes?? This might be different and I know how good it is... The wine and bay give a good flavor.. Fingerling Potatoes (Recipe from Dan Silverman and Joann Cianciulli's Lever House Cookbook, Clarkson Potter, 2006.) For different flavor note, substitute fresh rosemary or thyme for the bay leaf.//(Start to finish 20 minutes) 2 teaspoons sea salt 1 cup dry white wine, such as Sauvignon Blanc 2 bay leaves 1/2 pound fingerling potatoes, washed and sliced into 1/4\-inch\-thick coins Bring a large pot of water to a boil. Add the salt, wine and bay leaves. Carefully add the potatoes and simmer for 5 to 8 minutes, or until they are cooked through but still retain their shape. Drain and serve. Makes 4 servings. And another good potato recipe... Boursin Cheese Recipe 2 cloves garlic 8 ounces unsalted butter, softened 2 (8\-ounce) packages cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon chopped fresh basil 1/2 teaspoon marjoram, fresh or dried 1/2 teaspoon chopped fresh chives 1/4 teaspoon thyme, fresh or dried 1/2 teaspoon fresh ground black pepper 1 teaspoon dill weed Add all ingredients to a blender or food processor and process until smooth and well combined. Spoon mixture into a small serving bowl and chill overnight. Serve at room temperature Potato Gratin With Boursin 2 C whipping cream 1 5\-ounce package Boursin cheese w/ herbs 3 pounds red potatoes, peeled, thinly sliced Preheat oven to 400 degrees. Butter 9x13\-inch baking dish with 2\-inch\-high sides. Stir whipping cream and Boursin cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth. Arrange half of sliced potatoes in baking dish. Generously season potatoes in dish with salt and pepper. Pour half of cheese mixture over. Arrange remaining potatoes atop potatoes in dish. Season again with salt and pepper. Pour remaining cheese mixture over potatoes. Bake until top is golden brown and potatoes are tender when pierced with knife, about 1 hour. Serve 8. Linda...I'm thinking nice elegant dinner... Nancy...See More
16 years agolast modified: 11 years ago- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
16 years agolast modified: 11 years ago- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
Is the dinner more a casual dinner or is it suppose to be more "gourmet"?
This recipe can be prepared a head and takes about 30 to 40 minutes to bake. Depending on how long you are going to be away from your home, you could either put it in the oven just before you leave the house OR, and this would be my personal preference, taken out of the oven just before you go out and then put back in just long enough to reheat when you return.
Home Cookin Chapter: Recipes From Thibeault's Table
Chicken Breasts With Mushroon Duxelles
======================================
Source: Lucy WavermanThis flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.
6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.Sauce
1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.
. 1.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the
mushrooms, reserving the soaking liquid and the mushrooms
separately.Chop the mushrooms.2.
Preheat the oven to 375°F3.
Heat the butter in a frying pan over medium-high heat. Add the
shallots and dried and fresh mushrooms. Saute until all the liquid has
evaporated, stirring occasionally, about 4 minutes. Stir in the basil
or tarragon, bread crumbs, cream and parsley. cook until the cream has
reduced and the filling is thick. Season with salt and pepper.4.
Divide the filling in six portions. with your fingertips, make a
pocket between the skin and the flesh of each chicken breast. Stuff
the filling under the skin of the chicken breasts. Season the breasts
with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.5.
Bake for 30 or 40 minutes, basting occasionally, until the juices run
clear.6.
To make the sauce, in a frying pan, combine the onions and wine. On
high heat, bring to a boil and reduce until you have 1 tablespoon of
liquid.7.
Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half.
Add the port and simmer for another 2 minutes, or until the sauce is
smooth and strongly flavored.8.
Combine the cornstarch and cold water and stir into the sauce,
simmering until the sauce thickens slightly, about 2 minutes. Season
with salt and pepper and add any juices from the chicken. To serve,
pour the sauce over the chicken breasts. - 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
- 16 years agolast modified: 11 years ago
16 years agolast modified: 11 years ago
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