Easy Gourmet Dinners

Veal Chops with Herbs, Lemon and Garlic

It's called a center-cut chop if it's pork, lamb of veal, but a Porterhouse Steak if it's beef.

I'm not certain what these should be called, but they were labeled as veal chops.

The beef that is available, for the most part is wonderful for braising and slow-cooking but, in my opinion, not particularly tender for cooking on the barbecue.  Well, at least the cuts you can buy without a second mortgage aren't....

So we usually opt for veal.

We get 'country' veal, which is grass fed, and butchered at an older age. It's the color of lamb or pork and very tender. We prefer it medium rare, and lightly flavored. 

Still can't convince anyone to cut them thicker, though.....

Veal Chops with Herbs, Lemon and Garlic

2 (4 if they're small) veal chops, preferably center- cut           540gr, 19oz
2 tbs lemon juice           30gr, 1oz
2 tbs olive oil           27gr, .95oz
2 garlic cloves           8gr, .28oz
2 tbs snipped fresh marjoram or oregano,    substitute 1 tbs dried
Sea salt
Pepper

Mince garlic. Snip herbs. Whisk olive oil, lemon juice, herbs and garlic. It should emulsify. Pour over chops and allow to marinate for 20 - 30 minutes. Grill chops on barbecue for 3 - 5 minutes per side, depending on how thick and how done you want them or broil about the same amount of time. Brush once with any reserved marinade. Take a peak to see how done they are - when correct remove from grill. Sprinkle with a bit of sea salt, grate some pepper and serve.

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Entire recipe / per serving, 2
Calories:    776 / 388
Total Carbohydrates:    2 / 1
   Dietary Fiber:    .5 / .25
Total Fat:    34 / 17
Saturated Fat:    8 / 4
Cholesterol:    448 / 224
Protein:    108 / 54
Calcium:    83 / 41.5
Sodium:    516 / 258

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Brined and Grilled Cornish Hens (Poussin, little chickens)

In case you've been wondering where we disappeared to....

V was back in hospital last week. 

Nothing too serious.  He had to have an incisional hernia repaired.  It was a direct result of the pancreas removal from a year ago.  The surgeon wanted to wait a year before doing the repair.  He had a mesh put in between the muscle and the skin in his abdomen to hold everything in place - kind of taking the place of the muscle that was cut.  

He now has a perfectly flat stomach without doing a single sit-up.

Not only that, he's not allowed to do sit-ups ever again!

He's been home almost a week - and he almost has his blood sugar under control again.  The numbers go really crazy after surgery - crazy high.... not crazy low.  As the surgery heals the numbers improve.

And so does his appetite!

The poussin that we get are very young chickens and weigh about 18oz (550gr) each. They are perfect individual servings (with a snack leftover). If you get larger birds one may be enough; you could cut it in half before cooking, if you like.

Brined and Grilled Cornish Hens (Poussin, little chickens)

2 Cornish game hens or poussin (little chickens), depending on size           575gr, 20.3oz each
Brine:
3 cups very cold water
1 cup ice cubes app.
1/4 cup rock, sea or kosher salt
1/4 cup sugar
1/4 cup white wine tarragon vinegar
2 bay (laurel) leaves
2 cloves garlic
1 tbs juniper berries optional
Basting sauce:
2 tbs olive oil          27gr, .95oz
1 tbs lemon juice           15gr, .53oz

Earlier in the day: At least 2 hours and up to 7 hours before cooking, mix water, salt, sugar and vinegar in a deep bowl. Stir until sugar and salt are dissolved. Peel garlic and smash with the flat of the knife. Add garlic, bay leaves and juniper berries (if using). Add ice and hens, making certain that the hens are covered as best you can. The tend to float..... Cover and refrigerate, turning occasionally, until ready to cook.
Dinner: Remove chicken and allow to air dry for 15 minutes (or up to 30). Discard the brine.
Mix olive oil and lemon juice. Cook hens on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 - 60 minutes, depending on size, or until done. Start basting after about 15 minutes and baste 2 or 3 times. Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. The legs will also wiggle freely and the hens will be a lovely golden brown.
Or they can be baked in a shallow roasting pan in a 400F oven for 45 - 60 minutes, until done. If baking, start basting immediately.

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Entire recipe / per serving, 4
Calories:    2420 / 1210
Total Carbohydrates:    .5 / .25
   Dietary Fiber:    0 / 0
Total Fat:    176 / 88
Saturated Fat:    47 / 23.5
Cholesterol:    1162 / 581
Protein:    198 / 99
Calcium:    126 / 63
Sodium:    703 / 351.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Note: Nutrition info assumes 50% of marinade is eaten and none of the brine.

Note 2:  We really don't each eat a whole one.... but sometimes we come close.  It was easiest to ere on the side of the entire bird than on half.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Grilled Pork Tenderloin with Mustard Seeds

Pork tenderloin are perfect for a summer dinner party.

One is just right for two people; they are tender, moist, and cook in a reasonable amount of time with very little attention.

Plus pork works well with a lot of flavors... In this case, mustard.

And mustard seeds....

This is fun to cook on the barbecue grill: all the mustard seeds pop as they get hot.

The rub makes the tenderloin rather black, but not too spicy. The sauce helps keep it moist.

Remember, slightly pink is perfect!

Grilled Pork Tenderloin with Mustard Seeds

 1 pork tenderloin           450gr, 15.8oz
1 tbs paprika           6.3gr, .22oz
1 tbs mustard seed          3.75gr, .13oz
1 tbs garlic powder           8.4gr, .29oz
1 tbs olive oil           13.5gr, .48oz
Basting Sauce
3 tbs Dijon mustard          45gr, 1.6oz
2 tbs red wine vinegar        30gr, 1oz
1 tbs olive oil               13.5gr, .48oz

Mix paprika, mustard seeds and garlic powder. Rub olive oil all over pork then add dry rub and press into pork. Cook on barbecue grill or in 400F oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
Mix mustard, vinegar, oil, and use to baste pork after 15 minutes. Baste 2 - 3 times. When you think pork is done, (it should feel fairly firm but not totally stiff when you pick it up) slice into the middle to check. It will be moist when not overcooked. When done to your taste, slice and serve.

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Entire recipe / per serving, 2
Calories:    892 / 446
Total Carbohydrates:    14 / 7
   Dietary Fiber:    6 / 3
Total Fat:    60 / 30
Saturated Fat:    9/ 4.5
Cholesterol:    292 / 146
Protein:    102 / 51
Calcium:    94 / 47
Sodium:    755 / 377.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Brined and Grilled Pork Loin

I was slow to embrace brining - and have no idea why.  It's easy, effortless and makes for wonderfully juicy roasts.

Particularly pork.

Brining pork adds moisture and flavor, making what can be a somewhat dry cut, tender and succulent.

It's perfect for summer: there's a lot of leeway on the timing: more than 6 hours but less than 24.

If you don't have a deep enough bowl, try a saucepan or even a food bag that seals well.

Use an 'instant read' meat thermometer to avoid over-cooking for the best results.

Brined and Grilled Pork Loin

 2 cups water very cold water
1 cup ice cubes
1/4 cup sea, kosher or other course salt
2 tbs brown sugar
2 tbs molasses
1 cup very strong coffee    I used 3 tsp of instant coffee - so about 3 times stronger than normal
2 cloves garlic, crushed    just smash it with the flat of a knife or the heel of your hand
1 tbs paprika
1 pork loin roast, boneless,        750gr, 26.5oz, lean sirloin, trimmed, boneless

Earlier in the day, at least 6 hours and up to 24 hours before cooking: Put salt, sugar, molasses and paprika in a deep bowl. Add coffee and mix well. Add water and stir until sugar and salt are dissolved. Add garlic and ice, stir. Add pork; you should be able to completely submerge it (although it will float). Cover and refrigerate. Turn once or twice during the day if you think of it.
When ready to cook: Remove pork and cook on barbecue grill on indirect medium heat for 45 - 60 minutes, turning to brown all sides. Cook until 155F (70C) or until only slightly pink in center. Remove and let rest 5 - 10 minutes. Slice half of it (or less) and serve.

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I didn't include the brine for nutrition analysis as it was mostly  discarded

Pork Roast / per serving  - serves 4
Calories:    1088 / 272
Total Carbohydrates:    0 / 0
   Dietary Fiber:    0 / 0
Total Fat:    47 / 12
Saturated Fat:    16 / 4
Cholesterol:    480 / 120
Protein:    154 / 38.5
Calcium:    98 / 24.5
Sodium:    375 / 94

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Salmon Salad with Spanish Rice, Pimento Dressing

This is a perfect hot weather main course salad for a dinner party for two (or more). Everything can be cooked ahead and the salad assembled just before serving. 

It's a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing.

Salmon Salad with Spanish Rice, Pimento Dressing

For the salmon:
2 salmon filets, 10oz total           300gr, 10.5oz
1 tbs fresh parsley
1 tbs fresh tarragon
1/4 tsp salt
1 tbs olive oil           13.5gr, .48oz

Snip the parsley and tarragon. Mix with the salt and oil and spread on the salmon. Bake at 400F 200C) for 15 minutes, or until done. Remove and set aside. Could also be done on the barbecue grill for about 10 minutes. If done earlier in the day, refrigerate until ready to use.

For the Spanish Rice:
1/3 cup brown rice, quick cooking           60gr, 2.1oz
2 tbs chopped onion           25gr, .8oz
1 clove garlic, minced           4gr, .14oz
1 tomato           200gr, 7oz
1 tsp olive oil           4.5gr, .15oz
2/3 cup chicken stock           150gr, 5.3oz

Finely chop onion and mince garlic. Roughly chop tomato. Heat oil in small saucepan. Add onion and sauté until transparent. Add garlic and rice and sauté 3 minutes. Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions). Uncover, fluff with a fork and set aside - if done earlier in the day, refrigerate until ready to use.

Dressing for the Salad:
4oz pimiento (pimento) or roasted red peppers, drained           125gr, 4.4oz
1/2 cup plain or Greek yogurt           150gr, 5.3oz
1/2 cup mayonnaise           118gr, 4.2oz
1 tbs fresh chopped oregano
1 tbs fresh snipped chives
1 tbs lemon juice           15gr, .53oz
1 tbs olive oil           13.5gr, .48oz

Snip/chop herbs. Drain pimento. Reserve 1 tbs pimento for garnish. Put the rest of the pimento and the yogurt into a blender and purée. Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine.

For salad:
lettuce for main course salad for 2 people           200gr, 7oz
1 small zucchini (courgette) - about 8 inches long (20cm), about 1 1/2 cups shredded          200gr, 7oz

Shred zucchini using large holes of a box grater - no need to peel. Put it into a bowl, add 2 tbs of dressing and toss well to combine.
Prepare lettuce, tear and arrange in a flat salad bowl or on a large platter.
Fluff the rice and spread out over the lettuce. Put the zucchini on top of the rice. Cut the salmon into 4 nice pieces and arrange on zucchini. Drizzle salmon with a bit of dressing and garnish with reserved pimento. Serve with more dressing on the side.

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Dressing only
Calories:    793 / 396.5
Total Carbohydrates:    43 / 21.5
   Dietary Fiber:    2 / 1
Total Fat:    67 / 33.5
Saturated Fat:    11 / 5.5
Cholesterol:    62 / 31
Protein:    9 / 4.5
Calcium:    251 / 125.5
Sodium:    861 / 430.5

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Salad with half of the Dressing / per serving
Calories:    1537 / 768.5
Total Carbohydrates:    95 / 47.5
   Dietary Fiber:    12 / 6
Total Fat:    95 / 47.5
Saturated Fat:    18 / 9
Cholesterol:    200 / 100
Protein:    80 / 40
Calcium:    316 / 158
Sodium:    938 / 469

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Barbecued Chicken, the Best Homemade Barbecue Sauce

Good barbecued chicken is all about the sauce. 

Cooking technique helps - don't burn it but make sure it's done.

But it's really about the sauce.

As with so many other things (that have now changed) when we first moved to this side of the pond we couldn't buy barbecue sauce - of any kind. 

I made my own.

As to the chicken: French chickens are wonderful for Coq au Vin.  They are older than American chickens, making them much more flavorful.

It also makes them a bit tough on the barbecue.  We tend to do the little chicken or poussin.

Also, as it is assumed people want to do most things for themselves here, we have to buy the whole chicken and cut it up - otherwise we might not get the feet... 

 

Barbecued Chicken

1 cut up chicken - or your favorite chicken parts, however you can buy them          1500gr, 53oz
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika          2.1gr, .07oz
1 cup (or more) of your favorite barbecue sauce or my barbecue sauce (below)

Wash chicken and pat dry with paper towels. Sprinkle with salt, pepper and paprika. Put on barbecue grill on indirect heat and close cover. Check periodically - if any pieces flare up just move around a bit. An instant-read or remote read meat thermometer is a great help. After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn). I always put 2/3's of the sauce in a separate small bowl to be used for dipping at the table before mon mari starts the basting. Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife. Try not to cook it too long or it will be dry - and remember that the breast will be done before the thigh. It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat. Remove and serve with sauce on the side.

Oven method: Put chicken skin side down on baking sheet with sides or in 9X13 pan. Sprinkle with salt, pepper and paprika and put in a 400F (200C) oven. After 30 minutes turn chicken and baste with barbecue sauce. Continue to bake 15 minutes longer or until done, basting once more with barbecue sauce. Remove and serve with a bit of sauce on the side.

Barbecue sauce

1/2 cup ketchup           120gr, 4.2z
1 cup tomato sauce           225gr, 8oz
2 tbs cider vinegar           30gr, 1.05oz
2 tbs molasses           40gr, 1.4oz
1 tbs Worcestershire sauce           17gr, 53oz
2 tsp dry mustard           5gr, .17oz
2 tsp dried oregano
1 tsp garlic powder           2.8gr, .09oz

Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 10 - 15 minutes, remove from heat and use when needed. Sauce will keep for a week in the refrigerator.

Note: This serves 4... At least.

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Entire Recipe / per serving
Calories:    3549 / 887.25
Total Carbohydrates:    75 / 18.5
   Dietary Fiber:    4 / 1
Total Fat:    248 / 62
Saturated Fat:    68 / 17
Cholesterol:    1095 / 273.5
Protein:    263 / 65.5
Calcium:    305 / 76.5
Sodium:    3718 / 929.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Grilled Steak with Madeira Sauce

There has been a bit of a brouhaha in recent years about cooking meat on the barbecue grill....  Something about that lovely charred bit producing nasty carcinogens.

The Powers That Be really know how to take the fun out of life.

The good news is that recent studies have shown marinating the meat first may reduce the carcinogens significantly.... but they're not sure why as yet.

I'm sure that marinating the meat adds flavor, helps keep it moist and, most importantly, can make an inexpensive, tough steak tender as a, well, tenderloin.

This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm) thick, and marinate 8 - 12 hours. The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2) You can also make more and serve the leftovers with pasta. 

Grilled Steak with Madeira Sauce

1 steak, 1 - 1 1/2 inches thick (3 - 4cm), sirloin or top round          450gr, 16oz

Marinade

1/3 cup plus 1 tbs red wine vinegar           90gr, 3.2oz
1/4 cup ketchup          60gr, 2.1oz
2 tbs olive oil            27gr, .95oz
1/2 tsp salt           3gr, .1oz
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
pinch dried cloves

Put steak in a deep dish - a baking dish or roasting pan works well. Mix all ingredients for marinade and pour over steak. Let marinate at room temperature for 30 minutes or refrigerate 5 - 12 hours (up to 24 for less tender cuts). Remove from marinade, reserving 1/4 cup marinade. Cook on barbecue grill over direct heat for 4 - 6 minutes per side, basting occasionally, - or until done - 140 F for rare. Use thumb test, meat thermometer or by slicing into center and looking. When done, remove from heat and let rest for 5 minutes. To serve, slice thinly and serve with Madeira sauce.

Madeira Sauce

1/4 cup of reserved marinade
1/2 cup (4oz, 125ml) beef stock           112gr, 4oz
1/3 cup Madeira you could substitute cream sherry, port or red wine             85gr, 3oz
1 tbs cornstarch (maizena) dissolved in 1 tbs water          8gr, .28oz

In small saucepan bring marinade, stock and Madeira to boil. Add half of the cornstarch mixture slowly and stir until thickened. Add the remaining half slowly if you would like the sauce thicker.

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Entire Recipe / per serving
Calories:    1709 / 854.5
Total Carbohydrates:    34 / 17
   Dietary Fiber:    .1 / .05
Total Fat:    105 / 52.5
Saturated Fat:    30 / 15
Cholesterol:    369 / 154.5
Protein:    124 / 62
Calcium:    128 / 64
Sodium:    2548 / 1274

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Grilled Chicken Satay with Warm Peanut Sauce

I'm one of few Americans that can not understand the appeal of a PB & J, also known as a peanut butter and jelly sandwich. 

To me it's an utter abomination.

Now, a grilled peanut butter and bacon sandwich.... That I like

And peanut butter with chocolate, of course is a match made in heaven.

But peanut butter and peanut butter is my favorite..... With or without the benefit of a spoon.

Fresh ginger adds a bit of heat and a lot of flavor to the chicken.

If you like serious heat (I'm a wimp) add crushed red pepper, Asian chili sauce or even Tabasco to the marinade and/or the peanut sauce.

Grilled Chicken Satay with Warm Peanut Sauce

2 chicken breasts, boneless, skinless           300gr, 10.5oz
2 tbs lemon juice           30gr, 1oz
2 tbs soy sauce             32gr, 1.2oz
1 tbs brown sugar            9gr, .32oz
2 cloves garlic            6gr, .2oz
1 tbs fresh ginger, peeled and minced       11gr, .39oz
1 tsp chili powder           2.5gr, .09oz
2 - 4 skewers

Soak skewers in warm water while preparing chicken and making marinade.
Cut chicken breast into long strips, 3 or 4 from each breast. Thread the meat the long way onto the skewers, (sort of pleating it). Mix the rest of the ingredients in a small bowl. Place chicken skewers into a baking dish and pour marinade over. Allow to marinade for 20 - 40 minutes. When ready, remove from marinade and grill over direct heat for 8 - 10 minutes. Can also be done under the broiler (grill) for same amount of time.
Or, you could skip the skewers and stir-fry them in 1 tbs olive oil and 1 tsp sesame oil. Serve with Peanut Sauce on the side.

Warm Peanut Sauce

1/3 cup chunky peanut butter creamy will do if that is what you have           85gr, 3oz
2 tbs fresh snipped chives
1 tbs snipped fresh parsley
1 tsp chili powder           2.5gr, .9oz
1 tsp sesame oil           4.5gr, .16oz
2 tsp olive oil           9gr, .32oz
2 tsp soy sauce           10.6gr, .38oz
2 tsp lemon juice           10gr, .35oz
1 tsp brown sugar           3gr, 1.05oz
1/3 cup chicken stock           75gr, 2.65oz

Heat oils in small saucepan. Add chives and chili powder and sauté briefly. Add remaining ingredients and bring to a boil, stirring well to combine. Remove from heat and cover to keep warm.

Shown served on a bed of Brown Rice with Crisp Green Beans.

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Entire Recipe / per serving Chicken Breasts only 
Calories:    423 / 211.5
Total Carbohydrates:    18.5 / 9.25
   Dietary Fiber:    1.7 / .85
Total Fat:    8 / 4
Saturated Fat:    2 / 1
Cholesterol:    192 / 96
Protein:    68 / 34
Calcium:    47.5 / 23.75
Sodium:    2162 / 1081

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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Entire Recipe / per serving   Peanut Sauce
Calories:    653 / 326
Total Carbohydrates:    30 / 15
   Dietary Fiber:    8 / 4.5
Total Fat:    56.5 / 28.25
Saturated Fat:    9 / 4.5
Cholesterol:    1.6 / .8
Protein:    22 / 11
Calcium:    53 / 26.5
Sodium:    1096 / 548

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners