Spicy Cucumber and Red Onion Salad (serves 4)

Just for Evelyn…

• 1 large English Cucumber, cut into 1-inch rounds and the quartered
• 1/2 red onion, cut into slivers
• 1/4 cup rice wine vinegar
• 1 tbs Sriracha sauce
• 2 tbs brown sugar
• 2 cloves garlic, minced and mashed
• 1 tbs crushed red pepper flake
• Pinch salt


1. Slice cucumber and onion as noted above.
2. Mix together the rest of the ingredients and whisk to combine.
3. Pour dressing over cucumber/onion mixture, toss to combine and refrigerate at least 4 hours before serving (overnight is even better).

Pecan, Orange & Nutmeg Bread

This one is a 'SPECIAL' entry and a great way to start the day. The melding of the orange and the nutmeg, with the roasted pecans just exudes Autumn. Man... this one is just plain good and boy is it easy!

- Chez

What you will need:

• 1 can Pillsbury Grands 8 ct. buttermilk biscuits


• 1 can Pillsbury Grands 5 ct. buttermilk biscuits


• 1 c sugar


• 1 stk unsalted butter, melted


• 1 1/2 tbs nutmeg


• 2 sm oranges


• 1/2 c confectioner's sugar


• 1/2 c pecans, chopped


• 1 pkg cream cheese


• 2 tbs Grand Marnier (optional) or a dash of orange extract (also optional)

How you will prepare it:

1. Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.


2. Pour sugar and nutmeg into small bowl. Zest both oranges and add to sugar/spice mixture. Mix to combine. Reserve oranges to juice for glaze.


3. Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.


4. Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal.


5. Dip the biscuit in butter and then dip in sugar/spice-orange zest mixture, coating entire biscuit. Stand biscuit in Bundt pan on its side. Repeat with remaining biscuits, creating a circle around the Bundt pan.


6. Pour remaining butter over the biscuits and sprinkle remaining pecans on top.


7. Bake at 375 degrees for 30-40 minutes, or until biscuits are puffed and golden.


8. Remove from oven and turn bread out from Bundt pan onto desired serving platter.


9. Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a the Grand Marnier or the orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.


10. Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.

Gin-Gin Burro

This is Chez spin on the traditional Gin-Gin Mule… a fine drink in and of itself. With the simple replacement of the simple syrup with amber agave syrup the Gin-Gin Mule become the Gin-Gin Burro. Think of it as a combination of a Moscow Mule, Gin and Tonic, Dark & Stormy and a Mojito.

Most excellent!

Ole! - Chez

• 1/2ounce lime juice



• 1/2ounce amber agave syrup



• 6 mint sprigs



• 3/4ounce best-quality ginger beer, such as Reed's



• 1 1/2ounces Bombay Gin



• Splash of soda water



• Lime wedge & mint leaf for garnish

1. In a cocktail shaker, muddle the lime juice, syrup and mint. Add the ginger beer and gin and shake well.

2. Strain over ice in a highball glass. Top with soda and garnish with a lime wedge and mint leaf.

Herbed Israeli Couscous (serves 2)

Chez likes a good surprise and the winner of the coveted Star for the evening meal of 9/18/11 was a huge surprise;

It was a ‘known fact’ that the star would be going to the fennel seed and pepper seasoned, panko-encrusted tilapia served with a fennel bulb-mint tzaziki… but it didn’t get it...

Or perhaps it would be going to the Anjou Pears, poached in orange and lemon juice and served with a spicy, peppery, smoky caramel sauce… but it wasn’t selected either...

Maybe it would be the sweet and tart Normandy Cocktail, made of Crème de Cassis, champagne and macerated strawberries… but no.

Instead it went to a simple side dish, added as an afterthought, and it brought the house down.

Here is the recipe and if you want to experience greatness, give it a try.

- Chez

What You'll Need -

• 1 ¼ cup low sodium chicken broth


• 1 cup Israeli couscous


• 2 tbsp Italian parsley


• 2 tbsp pine nuts


• 4 tbsp butter


• ½ cup finely chopped shallots


• 1-3” cinnamon stick


• 3 Turkish Bay Leaves

How You Prepare It -

1. In a saucepan over medium heat, melt 2 tsp of butter. Add pine nuts and sauté until nuts are fragrant and brown (3 minutes). Remove from heat and allow nuts to cool on a paper towel.


2. In the same saucepan add the last 2 tbs of butter and melt over medium heat and add shallots and sweat 2 minutes.


3. Raise heat to medium high and add couscous, bay leaves and cinnamon stick, stirring constantly. Brown couscous 5 minutes and then chicken broth.


4. Raise heat to high and bring mixture to boil. When at a boil, reduce the heat to simmer and cover. Cook 7-12 minutes or until couscous is tender.


5. Before service, removed cinnamon stick and bay leaves and fold in parsley and toasted pine nuts.

Apricots with Amaretto Syrup (serves 4)

A little salty, a little sweet… a simple to prepare dessert that will wow the crowd. Chez scored big with this one. Hope you think that it is just as good as he does.

- Chez


• 20 dried apricots
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 2/3 cup Disaronno Amaretto liqueur
• 2/3 cup water
• 1/3 cup Disaronno Amaretto liqueur
• 3 biscotti, crumbled (1/3 cup)
• 2 tablespoons pine nuts for garnish

Combine water and 2/3 cup Amaretto, mix well and soak apricots in liquid for 6-8 hours (or overnight).

The next day…

Drain apricots and reserve liquid.

Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, and then cook sugar, stirring constantly, until golden brown. Stir in reserved liquid (be careful; syrup will spatter) and simmer, stirring, 2 minutes.

Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, 3 to 5 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.

Add additional 1/3 cup Amaretto liqueur, over low heat.

Add crumbled biscotti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.

Gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.

Spoon syrup over apricots and sprinkle with toasted pine nuts. Serve warm or at room temperature.

Caribbean Flank Steak with Coconut Rice (Serves 4)

Chez is back into the swing of things with this 'full-meal deal'. Sweet and savory meet to make this flavor combo a treat for just about any locale, after all... deep down, we are all Caribbean, aren't we?

- Chez

• 1 beef flank steak (about 1-1/2 pounds)
• 1 can (8 ounces) crushed pineapple
• 1/4 cup fresh lime juice
• 4 tablespoons finely chopped fresh cilantro (for marinade)
• 2 tablespoon Caribbean jerk seasoning
• 2 cups unsweetened coconut milk
• 1 cup uncooked brown rice
• 3 tablespoons shredded coconut, toasted
• 2 tablespoons sliced almonds, toasted
• 2 tablespoon finely chopped fresh cilantro (for rice)

Preparation

Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice.
Combine marinade ingredients and reserved pineapple juice in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or to overnight, turning occasionally. (The longer you marinate the better.)

Prepare Coconut Rice, combine coconut milk and rice in medium saucepan; bring to a boil. Reduce heat; cover and simmer 35 to 45 minutes or until rice is tender. Remove from heat.

To toast coconut on the stovetop, heat large nonstick skillet over medium heat. Spread coconut in single layer; cook 4 to 5 minutes or until lightly brown, stirring occasionally.

To toast almonds on the stovetop, heat large nonstick skillet over medium heat. Spread almonds in single layer; cook 5 to 7 minutes or until lightly brown, stirring occasionally.

Stir in reserved pineapple, toasted coconut, toasted almonds and finely chopped cilantro.

Meanwhile, remove steak from marinade; discard marinade. Preheat Broiler and place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Carve steak across the grain into thin slices. Garnish with mango (optional) and serve with the rice.

Cheesy Stuffed Peppers (serves 4)

Well, yes, I admit it… I have been away for far too long.

With my move from Chicago to West Virginia, the new job, and all of the hectic disruption that accompanies such things I have let the blog slip. Well, this will happen no more!
Today’s offering is a slight spin on a traditional staple. Now I like a good ‘traditional’ stuffed pepper, with all of that ground beef, rice and tomato-goodness as well as the next guy, but sometimes you gotta look outside the box… and today’s recipe does exactly that. This one is worthy of a try, promise. (Think, Cheeseburger Stuffed Peppers).

Ingredients

• 1 ½ lb. ground chuck


• ½ small onion, finely diced


• 1 tsp. chopped garlic


• 4 bell peppers (any color)


• 4 - 6 c water


• 1 Tbsp. salt (for boiling water)


• 1 ½ c sharp cheddar cheese, shredded


• ½ c grated Parmesan cheese


• salt & pepper to taste




Directions:







• In skillet, brown the ground chuck, onion, garlic, salt and pepper. Drain if necessary and set aside.


• Cut bell peppers in half and remove seeds and white membrane. Reserve 1 tbsp. of seeds.


• In saucepan, boil peppers in salted (1 Tbsp) water for about 5 minutes.


• Spray a shallow baking dish with cooking spray and place pepper halves.
  Once cool, combined meat mixture, pepper seeds, the Parmesan cheese and ½ c of the cheddar. Gently fold to combine.


• Fill peppers with mixture, packing slightly. Top peppers with remaining cheddar.


• Place in baking dish, add carefully add 1/3 c water to dish. Bake at 400 for 20 minutes.
  Remove peppers from oven aand set the oven to broil. Return the peppers to oven for 2 minutes, just to develop a crust on the cheese.







Remove and serve…. I went with sour cream & chive mashed potatoes but feel free to try just about any starch combo you like.






The chianti is totally optional... or is it? ;-)















- Chez

Pistachio Stuffed Dates

Looking for a light, Mediterranean, candy-like dessert that is sure to wow the crowds? Well, try this one on for size. It is super simple to create, a healthy alternative to most desserts and combines salty and sweet in such a way as to amaze you with how good it is. Try it… trust me. (I served mine with a touch of Metaxa 5, but Ouzo would have worked just as well.

OPA! – Chez

1. 1 c blanched almonds



2. 1 cup pistachios (1/2 c coarsely chopped and 1/2 c whole… shelled of course)



3. 1 tbs fig jam or orange marmalade



4. 1 tbs whole milk



5. 24 Medjool dates, pitted and split on one side and opened



6. ½ tsp Kosher salt
   

Pulse almonds in a food processor to create a paste.

Add milk, jam or marmalade to paste and pulse to mix.

Add ¼ cup of the chopped pistachios to paste and combine

Mix salt and remaining chopped nuts

Stuff about ½ tsp of nut paste into each date, top with salted nut mixture

Serve on a bed of whole pistachios.

Spiced Orange and Honey Sorbet

With the warmer weather upon us, its time to revisit the classics and perhaps create a few new ones that won't heat up the kitchen. This recipe won Star Status for 5/22 with its unique taste combination and its cool and bright flavor profile. Whether you use it as a palate cleanser or as a dessert it will ‘hit the spot’.

- Chez

• 3 cups water
• 1 cup sugar
• 1/2 cup clover honey
• 2 tablespoons finely grated orange peel
• 1 tablespoon chopped peeled fresh ginger
• 2 whole star anise
• 5 cardamom pods
• 2 whole cloves
• 1 small bay leaf
• 2 cups chilled fresh orange juice
• 3 tablespoons fresh lemon juice
• 1 tsp ground cardamom

• Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves.

• Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.

• Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. 5 minutes before complete sprinkle in the ground cardamom and allow to incorporate.

• Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.

One Pan Whiskey Pork Chops (serves 4)

Creamy pork chops with lots of mushrooms, goes great with mashed potatoes and garlic green beans! Think of it as Pork Stroganoff... and before you wrinkle up your nose, take this one for a test drive. Trust me, you are not being steered wrong!

It was, after all, the Star Winner for 5/1/2011!

- Chez

What you'll need:

• 4-6oz. bone-in center cut pork chops-trimmed and seasoned with salt & pepper



• 1 c fat free sour cream



• 1/2 c water



• 2 Tbsp all-purpose flour



• 1/2 tsp thyme, dried



• 1/4 tsp black pepper



• 1/2b tsp kosher salt



• 2 Tbsp olive oil, extra virgin



• 1/2 c chopped onion



• 1-8oz. pkg sliced baby bella mushrooms



• 1/2 c whiskey

Directions:

1 Preheat oven to 300.

2 Combine the sour cream, water, flour, salt,pepper and
thyme in a small bowl.

3 Heat oil in a large oven safe skillet over medium high heat.

4 Add the seasoned pork chops and saute 5 mins on each side or until golden. You really need to get a good sear on them!

5 Remove pork from pan. Add onions and mushrooms and saute for 3 mins.

6 Add whiskey, cook 1 min, or until most of liquid evaporates.

7 Stir sour cream mixture into pan.

8 Return pork to pan and spoon sauce over the pork.

9 Cover the pan with tin foil and bake in oven for 1 hour.

10 Serve as you see fit but mashed potatoes and garlic green beans work REAL well with this dish.