Archive for the Main Courses Category

Lamb Chops with Pinot Noir Sauce

1/4 cup extra-virgin olive oil, divided 2 medium carrots, chopped 1 medium onion, chopped 1 tablespoon plus 1 teaspoon all-purpose flour 1 1/2 cups Pinot Noir or other dry red wine 2/3 cup beef broth 8 juniper berries, lightly crushed 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves Salt and freshly ground pepper 8 lamb loin or rib chops Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add carrots and onion; sauté until lightly browned, about 10 minutes. Stir in flour; cook 1 minute, stirring constantly. Stir in wine until no lumps of flour […]

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Grilled Honey Orange Chicken Kebabs and Beets

1 1/2 cups unsweetened orange juice 3/4 pound skinless, boneless chicken breast halves 3 cloves garlic, crushed 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons honey 1 1/2 tablespoons freshly grated orange zest 1/4 cup minced fresh herbs: thyme, marjoram, sage, oregano 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Pour orange juice into a small saucepan; bring to a boil over medium heat.  Boil, uncovered, until juice reduces to 6 tablespoons, about 15 minutes, increasing or reducing the heat as necessary to keep it softly boiling but not boiling over. Pour into a medium bowl and […]

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Bourbon Molasses Glazed Shrimp

2 pounds large shrimp, unpeeled 1/4 cup extra-virgin olive oil 1/4 cup bourbon 3 tablespoons molasses 1 tablespoon plus 1 teaspoon cider vinegar 1 tablespoon plus 1 teaspoon hot sauce 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Peel and devein shrimp, keeping tails intact. Mix olive oil, bourbon, molasses, cider vinegar, salt, and pepper in a medium bowl; add shrimp and toss to coat. Refrigerate 1 hour, stirring occasionally. Prepare grill for medium-high heat. Thread shrimp on skewers; grill until shrimp are opaque and marked, turning once, about 4 minutes. Makes 4 servings.

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Grilled Lamb Chops with Citrus Tapenade Relish

2 large oranges or 4 clementines 1/4 cup finely chopped pitted Kalamata or other ripe olives 1/4 cup finely chopped walnuts 2 tablespoons minced fresh mint leaves 2 tablespoons minced green onion 4 (1- to 1 1/4-inch-thick) loin lamb chops 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper Working over a bowl to collect juices, peel and section orange; discard seeds and peel. Dice sections; measure out and reserve 2 tablespoons juice into a small bowl for lamb. Stir olives, walnuts, mint, and green onion into bowl of orange sections. Let stand while preparing lamb. Place lamb chops […]

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Grilled Chicken with Mediterranean Tomato Relish

1 cup diced seeded tomato 1/4 cup prepared tapenade 1 tablespoon chopped fresh basil or thyme 1 teaspoon balsamic vinegar 1/4 cup crumbled feta cheese 4 (5-ounce) skinless, boneless chicken breast halves 1 tablespoon olive oil 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Combine tomato, tapenade, basil, vinegar, and feta; set aside. Pound chicken between sheets of plastic wrap or wax paper to even thickness; brush with olive oil and sprinkle lightly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill over medium-hot coals 4 to 5 minutes on each side or until cooked through. Season tomato mixture […]

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Bourbon Molasses Glazed Shrimp

2 pounds large shrimp, unpeeled 1/4 cup extra-virgin olive oil 1/4 cup bourbon 3 tablespoons molasses 1 tablespoon plus 1 teaspoon cider vinegar 1 tablespoon plus 1 teaspoon hot sauce 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Peel and devein shrimp, keeping tails intact. Mix olive oil, bourbon, molasses, cider vinegar, salt, and pepper in a medium bowl; add shrimp and toss to coat. Refrigerate 1 hour, stirring occasionally. Prepare grill for medium-high heat. Thread shrimp on skewers; grill until shrimp are opaque and marked, turning once, about 4 minutes. Makes 4 servings.

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Bacon, Blue Cheese, and Bourbon Burgers

20 to 24 ounces ground beef chuck 1/4 cup bourbon 1 1/2 tablespoons soy sauce 4 strips applewood smoked bacon 1/2 small red onion, vertically sliced Freshly ground pepper 1/2 cup crumbled blue cheese 4 (4-inch) soft buns or rolls, split Condiments: Dijon mustard, mayonnaise, bread and butter pickle slices Lightly mix ground beef, bourbon, and soy sauce until well distributed.  Form into 3-inch wide patties. (Don’t overwork the meat to keep the burgers tender and juicy.) Cook bacon on a griddle over medium-high heat until crisp.  Drain on paper towels; pour off excess drippings, but keep a thin coating […]

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Pan-Seared Tuna with Fennel Nicoise

2 tablespoons extra-virgin olive oil, plus more for brushing fish 1 large fennel bulb, very thinly sliced 1 medium red bell pepper, thinly sliced 1/2 small red onion, thinly sliced 1/4 cup orange juice 12 to 16 imported ripe olives, pitted and sliced 1 1/2 tablespoons drained capers Salt and freshly ground pepper 4 (6- to 8-ounce) tuna fillets (about 1 1/4 inches thick) Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until hot but not smoking. Add fennel, bell pepper, and onion; sauté until golden brown and just tender, 4 to 5 minutes. Remove […]

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Grilled Scallops on Baby Greens with Lemon Vinaigrette

For vinaigrette: 1/2 cup olive oil 1/4 cup fresh lemon juice 1 1/2 teaspoons Dijon mustard 1 teaspoon crushed garlic 1/2 teaspoon grated lemon rind 1/2 teaspoon sugar Salt and freshly ground pepper For scallops: 16 sea scallops (about 1 pound) Water-soaked wooden skewers 6 cups mixed baby greens Prepare vinaigrette: Whisk together all the ingredients in a small bowl; season to taste with salt and pepper. Measure out and reserve 1/4 cup vinaigrette for basting scallops. Prepare scallops: Prepare grill (medium-high heat). Thread scallops on skewers. Brush grill rack with oil to prevent sticking. Brush scallops with reserved 1/4 […]

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Brown Sugar Grilled Salmon

1/4 cup packed light brown sugar 2 tablespoons smoked or sweet paprika 1 tablespoon minced fresh thyme 3/4 teaspoons coarse salt 4 (5- to 6-ounce) salmon filets (1 to 1 1/4 inches thick) Mix brown sugar, paprika, thyme, and salt; rub on salmon. Let stand 15 minutes. Preheat grill for medium-high heat. Place salmon, skin sides up, on oiled grill rack. Cover and grill 2 minutes. Turn salmon and grill to desired doneness, about 4 to 6 minutes. Makes 4 servings.

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