Baby bello mushroom, thinly sliced
Green onions, chopped
Cook the mushrooms in some olive oil until done. Remove to plate.
In the hot pan, brown the chicken thighs well on both sides. Deglaze with some white wine.
Add some broth and reduce the heat. Cover and cook until done.
Return the mushrooms to the pan. Turn the heat up to high to evaporate most of the liquid. Make a sludge of water and flour. Add to the pan.
Add the green onion and stir to combine well.
2 salmon steaks
1 shallot, finely chopped
1/2 c. parsley, finely chopped
1/4 c. white wine
3 T. butter
1/2 c. heavy cream
Half a lemon
Cover the salmon with some olive oil, salt and pepper. Grill it until done.
Meanwhile, in a sauce pan, melt the butter. Add the shallots and cook them until beginning to brown. Add the white wine and reduce a bit. Add the juice of one lemon, the cream, and the parsley. Cook until the flavors have melded together.
Spoon this sauce over the salmon.
This was chockfull of vegetables and taste! And easy to make, too!
1 lb. ground beef
4 cloves minced garlic
1 small onion, diced
1 bell pepper (any color), sliced
20 Chinese string beans, cut into 2″ strips
1 T. white wine
3 T. soy sauce
2 T. oyster sauce
4 T. ketchup
2 T. sugar
Saute the onion in some olive oil until softened. Add the bell pepper and garlic and cook until the bell pepper is soft.
Add the ground beef, breaking it up as it cooks. Cook until no longer pink.
Add the soy sauce, wine, oyster sauce, ketchup and sugar and mix well. Add the green beans. Mix well. Cover the pan and let it cook for about 5 minutes or until the green beans are softened to your liking. Season with pepper.
Serve over rice if desired.
This was simply delicious – nice subtle flavors that went together perfectly!
1/2 medium onion, chopped
2 oz. cubed pancetta
8 oz. sliced “exotic” mushrooms – I used trumpet mushrooms
1 1/2 c. Arborio rice
1/2 c. white wine
About 5 cups chicken broth
1/2 c. freshly grated parmesan cheese
Heat some olive oil in a stock pot. Add the onions and sauté until beginning to become golden. Add the pancetta and cook until beginning to crisp. Add the mushrooms and continue cooking until softened.
Stir in the rice and coat it with the mixture in the pot. Add the wine and cook until the wine has been absorbed.
Begin adding the stock one ladle-ful at a time and stir constantly. When the broth has been absorbed, add more stock. Keep doing this until the rice is tender.
Stir in the Parmesan cheese until melted. Season with salt and pepper.
This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!
1 red pepper, sliced into thin rings
1 green pepper, sliced into thin rings
1 yellow onion, cut into rings
1 fennel bulb, sliced
Salt and pepper
Grill the sausages until done. Slice into bite size pieces.
Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.
Mix everything together and serve.
The marinade for the meat is delicious!
1 lb. flank steak, tenderized
1/2 c. soy sauce
4 garlic cloves, minced
1/4 c. olive oil
1 t. cumin
1 t. oregano
Salt & pepper
Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.
Remove the steak from the marinade and toss the marinade. Grill the steak until done.
Serve with corn tortillas, cheese, guacamole, and pico de gallo.