FALL AND WINTER 2018
PLEASE ORDER THREE MAIN COURSES AND THREE SIDE DISHES PER SESSION
This is a personalized service and I can alter just about anything to suit your needs. 


BEEF: Main courses
Skirt Steaks with Pan Salsa: diced tomatoes, lime juice and fresh cilantro
Chili Rubbed Steaks &Chimmichuri: South American style garlic and herb sauce to drizzle on steaks
Broiled Flank Steak with Mom’s Special Marinade: wine vinegar, balsamic, Worcestershire, soy sauce, brown sugar, grain mustard and fresh rosemary infuse this tender steak with flavor. 
Asian Hoisin Burgers: Little loaves of ground beef with scallions, red pepper, hoisin sauce and fresh ginger.
Stuffed Pepper Jack Burger: Juicy broiled burger with jalapeños, red onion and pepper jack mixed in. Orange Chipotle mayo to serve
Sloppy Joes: Southern style sloppy Joe recipe with coca cola and molasses. Mmm, Mmm good!  
Latin Spiced Bistec: New York strip steaks rubbed with limejuice, cilantro, garlic chili powder, cumin, paprika, and cayenne pepper- Cuban style
Flank or skirt Steak: with mild Asian style marinade (a touch of brown sugar and dry mustard)
Flank Steak: with spicy Thai marinade (honey, teriyaki, garlic Ginger and Thai curry paste)

HEARTY BRAISES AND STEWS: 
PLEASE ORDER ONLY ONE BRAISED DISH PER SESSION!!!!!!
If you want to order chicken breasts, I can make them in a similar sauce, but it will not be an actual braise..
Ragout of Pork & Prunes: tender pork cubes simmered slowly with prunes in a sauce of rich sauce of ginger, shallots and sherry vinegar. Finished with a splash of tawny port.
Sweet and Savory Beef Stew (Tzimmes): with butternut squash and dried cherries.  
Chicken Tagine: Bone in chicken pieces braised with apricots, cinnamon stick Turkish almonds and honey slow cooked with other spices for sumptuous exotic meal.
Spicy Sausage, escarole and White bean stew: Hot Italian sausage, lots of garlic, the slight bitterness of the escarole, and creamy beans sprinkled with grated parmesan. Perfect! 
Aromatic Thai Poached Cod: authentic dish made with light coconut milk, red curry paste, and lime juice. Garnished with cilantro leaves. The real deal! 
Tunisian Braised Short ribs: meaty fall of the bone short ribs in a fragrant sauce of figs, ginger, star anise, cinnamon stick and a fresh mint garnish.
Beef Bourguignon: Beef stew French style with red wine sauce, roasted carrots, onions, celery and peas
Caribbean chicken: chicken legs and thighs simmered with fresh tomatoes, onions, and spices finished off with Worcestershire and a little ketchup for zip! 
Moroccan Lamb Stew: tender lamb chunks braised in a fragrant sauce of cinnamon, allspice, ginger and honey garnished with oranges and zest.
Chicken and Andouille Sausage Ragout: chicken pieces, sausage, diced tomatoes, lemon zest and fresh oregano with white wine and a bit of crushed red pepper flakes.
**Be sure to Order buttered egg noodles, rice dishes, or fluffy couscous as your side for braises**

PORK: main courses
Pork Medallions with onions and pears: sautéed to perfection, smothered with caramelized onions and Bosc pears plus fresh thyme leaves. 
Deviled Pork Chops: rubbed with Dijon Mustard, Worcestershire, lemon juice, a little brown sugar and cayenne pepper.
Roast Pork Loin with Moroccan Spiced Apple Chutney: Apples and onions with coriander, cumin, cinnamon, ginger and paprika spice blend. Great with chicken too. 
Honey Orange Pork: Juicy pork tenderloin with a sauce of orange marmalade, honey and cider vinegar 
Pork tenderloin roast with maple glaze: maple syrup brings sweetness and warm color to the pork also rubbed with mustard, sage cider vinegar and Dijon mustard for a wonderful symphony of flavors
Pork chops with tarragon mustard cream: This tarragon infused cream blended with Dijon mustard is a subtle treat with the pork. 
Pork Loin roast with apricot glaze: apricots preserves, dried apricots, and a touch of cayenne.


LAMB: main courses
Ginger Soy Lamb Chops: Broiled Lamb loin chops marinated in soy sauce, brown sugar, garlic, parsley and lots of ginger.
Greek style Lamb with Orzo, Olives and Feta: Ground lamb seasoned with cinnamon and oregano and tossed with orzo, chopped kalamatas and crumbled feta in chunky tomato sauce.  
Lamb Chops Provencal: Loin lamb chops topped with creamed garlic and traditional herbs. A French classic. 
Gyros Burgers: aromatic spices just like the real thing. Savory, allspice, coriander, and cumin. Served with Tzaziki garlicky yogurt sauce
Lamb Burgers with Pistachio Apricot Relish and Curried Mint Mayo: Juicy Broiled lamb patties with a relish of dried apricots chopped pistachios, red onions and roasted peppers. Spoon some curried mayo on top
Kofta: Little lamb 
Lamb Burgers with chopped herbs and feta cheese: Ground lamb burger stuffed with Greek Feta and the freshest herbs! Rosemary, parsley, garlic and mint!
Lamb chops with rosemary/thyme Jus: classic velvety red wine laced sauce with seared chops


POULTRY: main courses
Spanish Chicken with White beans and Chorizo: Cut up whole chicken in a saffron tomato sauce with yummy chunks of chorizo sausage plus creamy white beans and thyme.
Lemon Chicken burger: Seasoned with Moroccan spices and lemon zest, served with sauce of yogurt, lemon and fresh oregano. 
Sweet Srichacha Chicken Breasts: Sweet, spicy sticky glaze.
Broiled Mustard and Rosemary Chicken Breasts: a creamy coating of blended mustard, rosemary and a bit of mayonnaise which keeps this dish very juicy and tender.
Spicy Thai Chicken Breasts: marinated in limejuice, honey, sesame oil, rice vinegar, soy sauce and minced ginger and broiled. Garnished with cilantro and chopped cashews
Favorite Turkey Burger: ground turkey mixed with gruyere cheese, scallions, a little garlic and mustard.
Hawaiian Chicken: boneless skinless breasts topped with a pineapple and ginger glaze
The Juiciest Turkey Burger: ground turkey mixed with Worcestershire, Tabasco, scallions, basil, and a little mayonnaise keeps it moist and tender.
Roasted Chicken pieces with lemon and herbs: simple comfort food.
Chicken breasts Margarita: stuffed with sun dried tomatoes, basil and mozzarella.
Chicken breasts stuffed with spinach, ricotta, pine nuts & gruyere cheese. 
Stuffed Breasts with Prosciutto, sun dried tomatoes and goat cheese.
Turkey and White Bean Chili: Mild but tangy basic chili with classic Mexican spices. (can be made with beef) 
Turkey London Broil (same preps as beef)

SEAFOOD: main courses 
(it is always best to eat the fish dishes on the first night for optimum enjoyment!)
Any fillets can be substituted if they are market available
Fillet with Lemon Curry butter: simple broiled fish (chef’s choice) sauced with butter, thyme, curry powder, fresh ginger and lemon. 
Seared Miso Salmon: marinated and glazed with Miso paste and a touch of maple syrup for a bit of sweetness. Like the one from Nobu, only better! Really! 
Cajun Shrimp: finger licking and spicy Cajun mix garlic, paprika, thyme leaves, and more.
Mediterranean Fish Stew: This is a simple one dish meal. Onion, celery, carrots, potatoes, garlic and diced tomatoes flavored with a bouquet of fresh herbs and chunks of fresh cod. 
Halibut with orange ginger Glaze: oven baked with a subtle marmalade and fresh orange glaze on top.
Sole Fillets with Lemon, Pine Nuts and Basil: a simple, light sauce.
Steamed Wild Striped Bass: with apple and banana and coconut chutney! 
Kyoto Salmon: a tangy sweet and sour marinade made with orange juice, soy sauce and lots of fresh garlic and ginger, reduced to the yummiest glaze for serving!
Sautéed shrimp with Lemon Herb Marinade: Lots of fresh herbs in a subtle sweet and sour type sauce.
Roasted cod with lemon parsley crumbs: Panko, parsley and lemon zest. Simple and sublime
Wasabi salmon burger: with wasabi and black sesame seeds blended in and then pan seared.
Chorizo Shrimp: Shrimp is marinated in lemon, smoked paprika and a dash of red pepper sauce and tossed with slices of Spanish chorizo.
Salmon burgers with Ginger Mustard mayo: simple and perfect on a lightly toasted bun
Deviled Cod: cod fillets spread with a Dijon and cayenne pepper mayo mixture, and topped with crisp panko crumbs  
Honey maple salmon: salmon fillets glazed with honey and maple "caramel" 
Salmon Teriyaki: my secret marinade!

VEGGIES (side dishes )
********Seasonal vegetables can be simply steamed, sautéed or roasted*****
Kale with Apples and Mustard: Sauteed kale and sliced green apples in a tangy grain mustard sauce with a touch of vinegar. 
Charred Broccoli, Almonds and Dried Cherries: tossed with Greek Yogurt dressing.
Broccoli with toasted Garlic crumbs: the crumbs are Japanese panko with minced garlic, and lemon zest and toasted to a crispy golden brown. Toss with the roasted broccoli.
Chili Roasted Carrots: caramelized baby carrots seasoned with cumin, chili powder with the tartness of Lime Juice. Fresh cilantro garnish.
Kale with Raisins and Pine Nuts: Sauteed kale tossed with raisins, toasted pine nuts and garlic.
Green Beans with Balsamic mushrooms: steamed beans mixed with assorted mushrooms sautéed in yummy balsamic vinegar sauce.
Cinnamon Pecan Roasted Butternut Squash: cubed squash glazed with maple syrup, brown sugar, cinnamon and nutmeg sprinkled with chopped pecans.
Steamed Baby Bok Choy: Order with any of the Asian style dishes. 
Baked Acorn Squash halves: with or without butter, maple syrup and brown sugar.
Sauteed Brussels with Fig Glaze: fig preserves make a sticky sauce has a holiday feel. 
Sweet Smokey Brussels: roasted and tossed with bacon and dates.
Warm Eggplant Salad with Mustard Miso Dressing: roasted eggplant cubes tossed in miso paste, Dijon and soy blend dressing with lemon juice.
Baby Spinach with scallions and lemon: sauteed with a sprinkle of nutmeg.
Roasted Baby Carrots with Gremolata: Gremolata consists of chopped parsley, lemon zest and minced garlic.
Peas & Pancetta: pancetta lardons and sautéed onion with fresh thyme.
Crack Cauliflower: roasted cauliflower florets with toasted almonds, garlic, lemon, red pepper flakes and shredded parmesan cheese. Totally addictive! 
Gingery sauteed Carrots: carrots with a nice spicy kick from the ginger, in maple syrup and lime juice glaze.
Roasted green beans with lemon, Pine nuts and Parmesan cheese: refreshing and full of flavor.
Minted peas and onions: caramelized sauteed onions added to peas and a bit of butter glaze with a garnish of fresh mint.
Kale with Pancetta and Marjoram: this hearty, healthy green is dressed up with a touch of red wine vinegar, red pepper flakes and pancetta lardons.
Green beans tossed with butter, almond slivers and fresh herbs.
Spinach with garlic and oil: the Italian classic
Sauteed Broccoli rabe with garlic and red pepper flakes: Italian restaurant style.
Wilted Spinach and sautéed shallots with goat cheese: perfect flavor combination 

POTATOES (side dishes)
Oven roasted baby potatoes: with rosemary and garlic.
Mashed potatoes with lemon and chives: simply delicious
Crisp Smashed Potatoes: baby potatoes are flattened and browned to a crisp. With sautéed onions and Parsley
Stuffed Spuds: Potato skins stuffed with mashed and cheddar. Topped with sour cream and chives.
Spanish Roasted Potatoes with Tomato Sauce: this is a tapas dish. Potatoes are well dusted with smoked paprika and tossed with a slightly sweet paprika flavored tomato sauce.
Baked Sweet Potato Casserole: puree of sweet potatoes flavored with a little vanilla, orange juice and brown sugar. Pecan and brown sugar topping. 
Roasted sweet potatoes with spice butter: chunks of roasted sweet potatoes with a compound butter of orange and lemon zest, cinnamon, coriander and brown sugar to toss in.
Greek potatoes with lemon vinaigrette and herbs: cut steakhouse style
Mashed potatoes with spinach and cheese
Smashed potatoes with Boursin cheese and Scallions. Creamy, smooth and decadent! 


RICE AND GRAINS (side dishes) 
most of these can be made with chicken or other protein for main course meals.
Parslied Brown Rice Pilaf: with onions, shredded carrots, lemon zest and chopped parsley.
Not Fried Rice: All the flavor with none of the fat. Even the scrambled egg is in there! 
Caribbean Rice and Beans: Long grain rice is simmered in unsweetened coconut mil and mixed with black eyed peas, and a little chopped jalapeno. 
Kale and Quinoa Salad: lacitano kale, cherry tomato halves, toasted pine nuts and goat cheese in a red wine vinaigrette.
Moroccan rice: basmati with paprika, cumin, a little cayenne pepper, toasted almonds and raisins.
Ricey dicey: Kids Love it! Diced carrots, onions, celery, peppers, peas and tomatoes look like colorful confetti!
Creamy butternut brown rice: a hearty, healthy risotto made with butternut puree with or w/o parmesan cheese
Brown, red and wild rice medley with fresh herbs and garlic: I use the Lundberg rice mix. Nutty and crunchy.
Brown rice with dried cherries and walnuts: an autumnal treat that goes with any meat.
Spanish Rice: peppers, diced tomatoes, fresh cilantro, and south of the boarder seasoning. 
Basmati Rice with scallions and lemon zest
Buttered Egg noodles: (as a side dish for stews and braises!)


MEATLESS MAIN COURSES
Gingered Butternut Squash Quinoa: with fresh grated ginger, Lime juice, chili flakes, cilantro, and mint sprinkled with toasted pumpkin seeds.
Baked Eggplant Stacks: Oven baked eggplant slices layered with tomato sauce and mozzarella cheese. Parmesan w/o the deep fried calories.
Warm Bulgur, Sweet potato and White bean salad: a kale pesto is tossed in with dried cranberries, toasted walnuts, and topped with goat cheese.
Crispy Broccoli Parmesan Fritters: oven baked, healthy and delicious
Roasted Cauliflower, Chick pea and Brown Rice Pilaf: with spicy Jalapeño lime dressing.  
Mexican refried bean casserole: layered en casserole with tortillas, Shredded Cheddar, sour cream, cilantro and salsa
Lentil Bolognaise: Beluga black or green lentils pus all the usual Bolognaise stuff. Great substitute for the real thing. Can also be made with soy crumbles.
Mushroom Burgers: chopped assorted mushrooms mixed breadcrumbs and rolled oats, with parsley and parmesan cheese.
Roasted veggie Companata: eggplant, peppers, fennel onions, garlic and tomatoes roasted and braised.
Curried lentil Stew with gingered yogurt: a curry of red lentils, and diced tomatoes. Serve with a dollop of the gingered yogurt flavored a touch of honey and cayenne.
White Bean Burgers: with grated carrot, garlic, sage and thyme
Southwestern Black Bean burgers: slightly spicy with cumin and hot sauce.


HEARTY SOUPS: 
soups are considered side dishes
Kale Soup with Potatoes and Sausage: Chicken broth with diced tomatoes, Spanish sausage, diced potatoes and kale Ribbons  
White bean and spinach soup: the creamy bean soup has wilted fresh spinach leaves slightly pureed in. 
Creamy Ravioli Soup: with carrots, spinach and any kind of ravioli. Just a slash of cream.
Jewish chicken Soup: like grandma used to make with veggies, egg noodles, parsley and dill
Butternut squash soup: with a dollop of cinnamon sour cream.
Lentil with veggies: finished with spinach leaves. Warm and hearty comfort food.
Thick as Fog Split pea: (with or w/o Hot dogs)
Mexican black Bean soup: with a hint of lime. 

PASTA: 
(all main courses) can be made with any shaped, whole wheat or gluten free pasta you prefer!
Meat sauce (beef or turkey) 
Pasta alla Norma: Penne with sautéed eggplant, diced tomatoes, basil and garlic serve with shredded parmesan.
Kale Sauce Pasta: A healthy twist on pesto, with parmesan and almonds.
Orchiette with Italian Sausage, Broccoli Rabe, sundried tomatoes and Olives: tossed with garlic and oil.
Mac and Cheese Homemade! (no hideous orange powder!)
Pasta Frittata: spaghetti and egg pie with parmesan and pancetta.
Bolognaise: ground beef, veal with fine diced veggies and a splash of vinegar
Sausage sauce: hot or sweet Italian sausage in tangy tomato sauce
Meatballs (Beef or Turkey) in classic tomato sauce (also can do veal, pork or any combo)
Lasagna: cheese, ground beef, mushroom or sausage. Your choice!



















































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A WEEKLY COOKING SERVICE
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