Fall Winter Menu for 2011-2012
Beef: all meats are main courses
Bacon Burgers With Bacon Onion Balsamic Jam: Burgers stuffed with apple wood smoked bacon topped with sweet smoky bacon and caramelized onion relish.
Skirt Steak with Spicy Hoisin Marinade and pickled Cucumbers: the marinade is hoisin, ginger, cilantro and red pepper flakes. The cucumbers are pickled in rice vinegar, ginger and sesame seeds.
Pan Seared NY Steaks with Sun dried tomato Butter: steaks are brushed with a bit of olive oil, mustard and...surprise... brown sugar! seared to perfection, and then topped with a sweet tangy round of butter laced with the tomatoes, brown sugar and Dijon
Stuffed Pepper Jack Burger: Juicy broiled burger with jalapeños, red onion and pepper jack mixed in. Orange Chipotle mayo to serve.
Gorgonzola steaks: NY shell steaks brushed with mustard and rosemary served with a blended gorgonzola butter that you slice at serving time and let melt into the meat, steakhouse style.
Latin Spiced Bistec: New York strip steaks rubbed with limejuice, cilantro, garlic chili powder, cumin paprika, and cayenne pepper- Cuban style
Steak Pizzaioula: Italian style Sirloin smothered in tomatoes, mushrooms, garlic, oregano and parsley.
Fillet mignon tips with mushrooms: the tender end of the fillets with a mustard cream sauce and sautéed sliced mushrooms. Also a dash of soy sauce and vinegar.
London broil: (I like flank 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, Chilies and Stews: PLEASE ORDER ONLY ONE PER SESSION!!!!!!! All main courses
(try buttered egg noodles, basmati rice or fluffy couscous for sides to go with braises! )
Orange Ginger Braised Boneless Short Ribs: tender short rib chunks braised in a bouquet of oranges, onions, brown sugar, carrots, ginger, and balsamic vinegar.
Lamb Shoulder Chops with Apples and Prunes: shoulder chops are a great, inexpensive way to have lamb when braised tender. The prunes and apples give this dish a warm country French feel.
Tunisian braised boneless Short ribs: meaty short ribs in a fragrant sauce of figs, ginger, star anise, cinnamon stick and a fresh mint garnish.
Beef and Black Bean Chili with Cilantro-Lime Cream: This unique chili has bacon, both tender sirloin strips and ground beef for a unique, rich flavor and texture. (Bacon can be left out) Top with a dollop of this zesty sour cream.
Asian -Glazed braised pork rib tips: seasoned with fragrant cumin, 5 spice and coriander seeds and slow cooked in a sauce with many rich accents including soy sauce, honey, tomato ketchup, brown sugar, ginger, orange juice and a bottle of beer!
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.
Mexican Chicken and Cashew chili: tender thigh meat braised with chipotles, red beans, cashews and finished with bittersweet chocolate.
Chicken Tagine: Bone in chicken pieces braised with apricots, cinnamon stick Turkish almonds and honey slow cooked with other spices for sumptuous exotic meal.
Moroccan Lamb Stew: tender lamb shoulder chops braised in a fragrant sauce of cinnamon, allspice, ginger and honey garnished with oranges and zest.
Beef Bourguignon: the most savory beef stew with baby carrots, peas and onions in a red wine sauce with thyme and rosemary.
Turkey and White Bean Chili Mild but tangy basic chili with classic Mexican flavors.
Braised lamb shanks: Braised in rich brown stock with herbs, garlic, and a touch of lemon zest. (I use bone in sliced shanks instead of whole to hasten cooking time)
Veal: all main courses
Sauteed Veal Scaloppini with Parmesan and Egg Crust: parmesan and just a squirt of anchovy paste mixed into the batter for incredible flavor. Kind of a Francaise.
Roasted Veal Chops with Pear and Green Peppercorn Sauce: Pear Brandy, Cream, Green peppercorns, and Fresh tarragon sauce with chunks of Forelle Pears make this a "well worth it" treat.
Saltimbocca:” Salty mouth” thin sliced veal cutlets with garlic, fresh sage and prosciutto in white wine and pan juices
Veal Picatta: with capers, white wine, sage, bacon and pine nuts.
Pork: all main courses
Pork Medallions with onions and pears: sautéed to perfection, smothered with caramelized onions and Bosc pears plus fresh thyme leaves.
Pan Pork Chops with Beer, Cabbage and Apples: pork chops smothered in a beer based sauce of Apples, mustard, onions, cabbage and fresh thyme. a Bavarian style treat!
Pork Tenderloin With Calvados Sauce and Dried Fruit Compote: Calvados apple Brandy Cream Sauce and a spoonful of the Prune, Apricot, Dried Pear compote mixture on top for a sweet explosion of Fall flavors.
Pork roast with Orange Cranberry BBQ sauce: succulent boneless pork loin roast basted with cranberries, orange juice and tangy Barbeque sauce.
Cuban Broiled Pork Chops: ("Lechon Asado") : this citrus garlic marinade is composed of orange, lime and lemon juice with cumin, oregano and garlic for intense flavor.
Spicy Sausage, escarole and White bean stew: Hot Italian sausage, (can be mild) lots of garlic, the slight bitterness of the escarole, and creamy beans sprinkled with grated parmesan. Perfect!
Pork Medallions with apples and Crystallized ginger: candied ginger and raisins sweeten this hot and sour chutney.
Pork chops with cranberry-thyme pan sauce: a tangy sweet sauce of cranberry, white wine, scallions and fresh thyme adds zest to pan seared pork chops.
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
Middle Eastern Sesame Lamb Meatballs with Minted Yogurt Dip: These flavorful lamb balls are blended with mint, allspice, cinnamon, currants and then rolled in sesame seeds and oven baked.
Lamb Chops with Caper, Orange and Garlic crust: gently roasted loin chops with rich salty/sweet topping.
Lamb Chops with Red onion, Grape tomatoes and Feta: chops are marinated in red wine vinegar and lemon juice, garlic with cumin. The tapenade is onions, and pan roasted tomatoes tossed with crumbled feta and fresh oregano leaves.
Indian Spiced Lamb Burgers: delicately flavored with minced jalapenos, cilantro, ginger, Worcestershire and Garam Masala.
Peppered Lamb Burgers with Spicy Tomato Jam: turn up the heat! The burgers are flavored with five cracked peppercorn blend, sesame oil and splash of red wine. the Jam is cooked down from diced tomatoes, ginger, rice vinegar, sugar, fresh basil and just a splash of hot sauce!
Lamb patties with chopped herbs and feta cheese: Ground lamb burger stuffed with Greek Feta. minced garlic and the freshest herbs! Rosemary, parsley, and mint!
Lamb Tagine: The less expensive but most flavorful lamb shoulder chop cooked to a tender delight! With an aromatic sauce of saffron, prunes, toasted almonds and cilantro.
Lamb chops with Rosemary/thyme Jus: classic velvety red wine veal sauce laced with herbs over seared chops.
Charmoula lamb burgers with Olive tapenade: These burgers get a boost from Charmoula which is a North African Spice mixture. Serve with Kalamata Olive and lemon zest tapenade.
Greek Kofta: little bite sized loaves of ground lamb with oregano, cinnamon, allspice, fresh mint and other spices served with classic Tsaziki sauce (cucumber and mint in yogurt with a hint of garlic)
Poultry: main courses
Broiled Chicken Thighs in Chipotle sauce: Roasted red peppers, cinnamon and smoky ground chipotle make this sauce a knockout!
Orange Braised Chicken Breasts with Crispy Prosciutto: a lovely light orange sauce, and a topping of Prosciutto ribbons and sauteed Shallots with roasted orange slices.
Glazed Lemongrass Chicken Thighs: Skin off, boneless thighs and a deep rich sweet glaze make these perfect for kids and adults alike.
Spanish Chicken with White beans and Chorizo: Cut up whole chicken (or breasts) in a saffron tomato sauce with yummy chunks of chorizo sausage plus creamy white beans and thyme.
Oven baked Chicken breasts with Apricot tequila Sauce: Skin on breasts with spicy fruity sauce with a kick of tequila and chilies!
Chicken legs with Cider, Apples and Mustard Pan sauce: This simmered delight gets finished with a slash of cream and marjoram sprigs. Made with thighs and drumsticks.
Garlicky Chicken Thighs in roasted red pepper sauce: simmered with baby potatoes and a bit of Sherry Vinegar for a Traditional Spanish one dish dinner.
Chicken in sun dried tomato cream: simple and delicious sauce in the Italian tradition. Sort of a basil vodka sauce, but the sun dried tomatoes give it a rich taste and texture.
Spicy turkey burgers: ground turkey mixed with salsa, and chipotle hot sauce with shallots, cumin and cilantro
Roasted Chicken pieces with lemon and herbs: simple comfort food.
Cornish hen halves with fruited wild rice stuffing: split Cornish hens roasted with rice and chefs selection of dried fruits.
Chicken Breasts Margarita: stuffed with sun dried tomatoes, basil and mozzarella.
Stuffed Breasts with Prosciutto, sun dried tomatoes and goat cheese.
Turkey London Broil (same preps as beef) can also make chicken teriyaki.
Seafood (main courses)
(Seasonal Fillets of your choosing can be substituted with most any prep)
Sear Roasted Halibut with charred tomatoes and capers: light Mediterranean style fish dish.
Creole Ham, Sausage and Shrimp Jambalaya: colorful peppers, ham, andouille sausage, and shrimp cooked with Uncle Ben's rice make this authentic Creole.
Roasted Salmon with Bacon and Leeks: a simple piece of roasted fish with bacon and leeks served on top.
Shrimp or Scallops with Scallions and Black Bean Sauce: Like the take out kind, w/o all the fat.
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! Garnished with fresh scallions
Coconut Chili Shrimp: colossal shrimp served in a sweet fragrant coconut milk sauce with hot Thai chili paste.
Wild swordfish (or halibut) with toasted hazelnut butter: meaty succulent pan seared fish steak and a nutty, lemony honey laced butter to melt over piping hot fish steaks.
Steamed Soy and Ginger Shrimp: Simply steamed with bok choy, ginger, honey, hoisin lime juice and chili oil. Order rice with this lovely fat free dish.
Thai shrimp with peanut butter dipping sauce: stir fried shrimp with red peppers, broccoli and spicy Thai sambal.
Halibut with orange ginger Glaze: oven baked with a subtle marmalade and fresh orange glaze on top.
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.
Lemon and ginger poached halibut with spinach and leeks: light, flavorful fish in a fragrant broth makes a warm satisfying one dish meal. (order scallion rice as a side)
Pan seared tuna: with sun dried tomato olive and caper relish.
Salmon burgers with Ginger Mustard mayo: simple and perfect on a lightly toasted bun.
Baked flounder fillets in a Lemon-Soy Vinaigrette: a light refreshing marinade.
Honey maple salmon: salmon fillets glazed with honey and maple "caramel" .
Coriander, fennel and Pepper crusted tuna: Tuna Steaks rubbed with spices and seared to perfection.
Cajun Shrimp: finger licking and spicy Cajun mix garlic, paprika, thyme leaves, and more.
Ginger, Wasabi and Panko Crusted Tilapia: crispy baked crust with the kick of wasabi.
Broiled fillets with old Bay and Basil Butter: seasonal skinless fillets with compound butter on the side.
Broiled flounder with Parmesan Caesar Glaze: rolled fillets with fresh ground lemon parmesan aioli melted right on.
Salmon Teriyaki: my secret marinade!
Veggies (side dishes)
**Any Seasonal vegetable can be e steamed, sautéed or oven roasted where applicable**
Brussels with toasted hazelnut butter: oven roasted brussels sprouts in a sauce of butter, hazelnuts lemon zest and thyme.
Green Beans with crispy Pancetta and Shallots: green beans are well served with pancetta lardons, shallots and some fresh sage on top.
Green beans with brown butter and pecans: shallots, toasted pecans, lemon juice tossed in a nutty browned butter.
Baby Spinach with scallions and lemon: sauteed with a sprinkle of nutmeg.
Broccoli rabe &Cannellini beans with diced tomato: a splash of red wine vinegar, red pepper flakes and some fresh rosemary round out the flavors in this hearty side dish.
Cauliflower with Pears, Sage and toasted hazelnuts: this combination of flavors is incredible! Sauteed in just a touch of butter.
Rainbow Chard with Pine Nuts, Parmesan and Basil: Beautiful colorful Swiss Chard leaves with a Northern Italian twist.
Tuscan Kale with Red Onions and Crisp Genoa Salami: a luscious way to get your leafy greens in!
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.
Kale with sauteed apples and onions: hearty greens are tempered with the sweetness of caramelized apples and red onions
Roasted Butternut squash with spinach and toasted almond/lemon dressing: A dish with amazing flavor and complexity!
Sweet and sour Green beans: in honey vinegar sauce with garlic, ginger red pepper flakes for heat. Beans are steamed and lightly coated in sauce…. not stir fried!
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.
Peas with bacon, parsley and garlic: a flavorful sauté.
Green beans tossed with butter and fresh herbs
Spinach with garlic and oil: the Italian classic.
Peas with Tarragon Butter: glazed with a bit of butter, minced tarragon, shallots and lemon zest.
Sauteed Broccoli rabe with garlic and red pepper flakes: Italian restaurant style plus lemon zest.
Roasted winter veggies: Brussels, carrots, garlic, scallions and baby potatoes.
Roasted Green beans, onions and walnuts with Honey and balsamic vinaigrette: yummy blend of sweet. tart and texture.
Wilted Spinach and sautéed shallots with goat cheese.
Spinach with Caramelized Onions, slivered almonds and dried apricots: with a bit of caramelized sugar and sherry vinegar.
Potatoes (side dishes
Roasted Potato Planks with Lemon and Rosemary: Thick potato rounds tossed in lemon and herbs and oven baked.
Pan Fried red potatoes with Pancetta and Thyme.
Roasted Sweet Potatoes with Apples and Maple Sage butter: A winning fall combo with the compound butter to toss in.
Molasses Mashed Sweet potatoes: A super twist for this "super food!" With ginger and parsnips.
Potato "hash" with mint and cilantro: oven browned baby red potatoes with a bit of minced jalapeno, cumin and coriander seeds with fresh herbs.
Oven roasted baby potatoes with rosemary and garlic.
Classic mashed potatoes: just potatoes milk and butter and salt.
Chipotle mashed with white cheddar: chipotle peppers are pureed in with creamy cheddar.
Spicy roasted Sweet Potatoes with Orange and Honey: oven baked sweet potato fries tossed in honey, OJ and cayenne glaze.
Mashed potatoes with lemon and chives.
Roasted sweet potatoes with spice butter: sweet potatoes cut steakhouse style with a compound butter of orange and lemon zest, cinnamon, coriander and brown sugar to toss in.
Greek potato wedges with lemon vinaigrette and fresh herbs.
Mashed potatoes with spinach and cheese.
Smashed potatoes with Boursin cheese and Scallions. Creamy, smooth and decadent!
Mashed sweet potato casserole: with parmesan, rosemary and roasted garlic.
Rice and Whole Grains (side dishes)
Basmati with peanuts and scallions: perfect with any of the Asian style dishes.
Quinoa with Cranberries and Almonds: Simple, healthy colorful and delicious.
Southwestern Rice Pilaf: diced Pablano and jalapeno peppers, onions, cumin, garlic and chili powder with diced tomatoes.
Rice Pilaf with Sage, Parmesan and Prosciutto: Great with fall meats and brimming with flavor.
Indian Red Lentil Dahl: Ginger, garlic, turmeric, cumin ....all the fragrant Indian spices plus some cayenne for a kick!
Cilantro Lime Basmati: lime zest and juice, garlic, butter and fresh cilantro leaves.
Rice pilaf with sage, Parmigiano and Prosciutto: thin prosciutto ribbons laced throughout this Autumnal flavored rice pilaf and tossed with grated parmesan.
Creamy pumpkin brown rice: a hearty, healthy risotto w/o the cheese
Brown, red and wild rice medley with fresh herbs and garlic: I use the Lundberg rice mix. Nutty and crunchy.
Orange scented basmati rice pilaf with golden raisins and almonds: Orange juice and zest makes this a winner!
Quinoa with mushrooms, green onions, peas and miso: Quinoa is cooked in miso broth to add lovely Japanese accent to this dish.
Spicy rice with cashews: coriander, cloves, cinnamon, curry powder, peas and currants in basmati rice.
Brown rice with dried cherries and walnuts.
Quinoa with sesame and Pumpkin seeds: tossed with a olive oil and some lemon zest.
Arroz verde: rice made with pureed spinach and cilantro puree turns a lovely green.
Pilaf with peas almonds and raisins: chewy raisins and crunchy nuts in basmati rice with peas.
Ricey dicey: my favorite from cookling school! Diced carrots, onions, celery, peppers, peas and tomatoes look like confetti!
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!)
Pearled Barley and spinach: buttery tender barley fortified with fresh spinach leaves, diced onions and garlic cooked in veggie broth.
Side salads :
Radicchio and Arugula Salad with Dates, Candied Pecans and Goat Cheese: white wine vinaigrette
Caesar salad: romaine, shaved parmesan and croutons…but I warn you, my Caesar dressing ROCKS!
Green salad with Asparagus, orange zest and red onion: creamy orange herb dressing.
Spinach, Pear and Pancetta salad with sherry vinaigrette.
Spinach salad with balsamic and caramelized onion vinaigrette: warm the dressing and pour over the spinach leaves to wilt gently
Shredded carrot slaw: Mayo dressing, golden raisins, almonds curry and honey.
Vegetarian Recipes: (these are main courses)
Veggie bolognaise: Made with veggie grounds. As delicious and satisfying as the meat kind!
Baked Eggplant Stacks: Oven baked eggplant slices layered with tomato sauce and mozzarella cheese. Parmesan w/o the deep fried calories.
Southwestern Black bean and Corn Burger: with chipotle chili sauce, limejuice, onion, cumin, oregano, and fresh cilantro.
South Indian Lentil Cakes: Lentil burgers with garlic, ginger, curry, jalapenos fresh mint and cilantro.
Portabella "Pizzas": With white beans, Rosemary diced tomatoes and smothered in melted Fontina cheese.
Spinach and parmesan gratin: milk, cream, eggs, spinach parmesan and a dash of nutmeg in this simple crust less quiche.
Corn and butternut Squash with fresh spinach and basil: an autumnal stew.
Bulgur veggie burgers with lemon garlic mayo: bulgur, red beans, cilantro cumin and walnuts make for great texture and a hint of middle eastern flavor in these meatless gems.
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, butternut squash and olive stew with fresh kale: top this with grated Romano cheese
Curried Red lentil and Swiss Chard Stew with Chickpeas: a colorful, spicy way to get your greens!
Black beans with sautéed tomatoes, Spinach and fresh rosemary: an old favorite
Spinach stuffed mushrooms with pine nuts and Gruyere: with ricotta cheese and toasted pine nuts
Kid Stuff: (main courses)
Kids are fussy and unpredictable You name it, I’ll cook it!!!! Good luck to us all!
Almond Crusted Chicken Fingers: Whole chicken tenders baked with a crushed almond coating.
Tortilla Drumsticks: Crunchy tortilla chip crust. Crispy oven baked.
Oven baked chicken tenders: with cornflake crumbs and a pinch of brown sugar.
BBQ Chicken Meatballs: These little gems are simmered in applesauce and BBQ sauce. Sweet and syrupy.
Skillet Chicken with Cranberries and Apples: chicken tenders sauteed with a mild, sweet apple cranberry sauce.
Mexican chili pie: special refried beans mixture (with a little brown sugar) ground beef or turkey, cheddar cheese, and Fritos chips baked in a casserole.
Honey, Brown sugar and Balsamic Chicken legs: Kids will love these sweet yummy glazed drums.
Teriyaki drums: skinless drumsticks in a mild, orange flavored teriyaki glaze.
“Yumstick” drumsticks: Baked with breadcrumbs, honeyed yogurt and parmesan.
Mac and Cheese: Homemade! (no hideous orange powder!) (can add tuna)
Tuna croquettes: Little breaded golden brown tuna sandwiches.
Tilapia Tenders: A better fish stick
Meatloaf muffins with cheese inside
Stuffed Spuds: Potato skins stuffed with mashed and cheddar.
Sloppy Joes: made with a molasses and coca cola sauce!
Hearty Soups: soups are considered side dishes
Cheddar and Cauliflower Soup: pureed cauliflower, a little cream, and sharp lots of sharp cheddar. Plus a dash of nutmeg!
Curried carrot soup with cilantro: a slightly spicy, creamy puree. garnished with chopped peanuts.
White bean and spinach soup: the creamy bean soup has fresh spinach leaves just wilted in.
Rich and creamy Lentil soup
Puree of Sweet potato and Ginger with apple-mint raita: serve this comfort soup with a dollop of the raita on top. Yogurt blended with mint and applesauce plus a dash of cinnamon.
Thick as Fog Split pea:(with or w/o Hot dogs)
Cream of Broccoli, or cauliflower, or Spinach.......Pretty much cream of anything! (These are mostly purees thickened naturally.) Any added cream is about an ounce for the whole pot. (Can also use fat free ½ and ½)
Mexican black Bean soup: with a hint of lime.
Southwestern Corn and Chipotle Chowder: corn chowder with a touch of cumin, ancho chili and cayenne.
Fresh Italian style Minestrone: with or without a little tubetti pasta
Pasta: (all main courses) can be made with any shaped pasta you prefer!
Meat sauce (beef or turkey)
Bolognaise: ground beef, with fine diced veggies and a splash of vinegar and cream.
Sausage sauce: hot or sweet Italian sausage in tangy tomato sauce.
Mushroom sauce: slow simmered marinara with fresh sliced mushrooms.
Meatballs (Beef or Turkey) in classic tomato sauce: (also can do veal, pork or any combo)
Lasagna: cheese, meat or veggie: your choice!
Asian Style “Drunken Rice Noodles”: with Spicy jalapenos, Cubanelle peppers, Ground chicken, tomatoes and fresh Basil leaves. In a sweet and spicy Thai chili sauce.
Copyright 2010 Hey Ma What’s For Dinner All Rights Reserved
WEEKLY COOKING SERVICE
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