Recipe of the Week (17)

Roast Turkey

1 (14 to 16 pound) young turkey, thawed

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
4 sprigs rosemary
6 leaves sage
1 gallon vegetable stock
1 tablespoon black peppercorns
1 gallon iced water


Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, Preheat oven to 500 degrees. Remove bird from brine. Tuck back wings and coat whole bird liberally with melted butter. Season with salt and pepper.

Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving. Enjoy!

Yield 8-10 servings

Cooking Class: Girls Night Out-Sizzling Southwest

This past Friday I taught a cooking class at the Loretta Paganini School of Cooking http://lpscinc.com/index.asp. It was a hands-on class called Girls Night Out-Sizzling Southwest. And, let me say, there was some sizzling going on!

We had 13 lovely women in the class and they were great! The menu consisted of Classic Guacamole with Tostaditas, Tortilla Soup, Carne Adovada with Green Rice, Steak Fajitas with Pico De Gallo and an Orange Flan.

I think the hit of the night was the Carne Adovada, which is a dish of pork cubes marinated and cooked in a red chile sauce with garlic and oregano. Here is the recipe:

2 ½ pounds pork roast, cut into cubes
3 tablespoons vegetable oil
Salt
Pepper
¼ cup all purpose flour
1 garlic clove, minced
1/2 cup New Mexico powder chile
1/2 cup New Mexico chile flakes
2 tablespoons oregano
2 tablespoons garlic salt
2 tablespoons cumin
2 tablespoons fresh garlic, crushed
2 tablespoons black pepper
2 Spanish onions, chopped
2 cups broth

Place the pork roast on a board and pat dry. Season the pork with salt and pepper and coat with flour. Meanwhile, heat oil in a large, heavy-bottomed pot. Add the pork to the pot and brown for about 5 minutes. Add the remaining ingredients and bring to a boil. Stir and reduce the heat to medium low. Cover. Simmer for about 45 minutes or until the liquid has thickened.

I served this dish over Green Rice, which was a puree of poblano chiles, onions and parsley blended with long grain white rice. The dish was phenomenal!

The ladies and I had a wonderful time. I was even more encouraged by the "students" that were there for the first time. They all said they will be back for another class!

Thanksgiving

Thanksgiving. My favorite holiday of the year. Wonderful food, fellowship with family and friends and, of course, football.

Lately, however, Thanksgiving doesn't evoke the same feelings. Mainly because my mother is no longer with us. She passed away in 2003.

As a youth, I recall my mother doing wonders in the kitchen on Thanksgiving. She was like Michelangelo and our kitchen was the Sistine Chapel. How this small, petite woman prepared this large feast is beyond me. As a chef, I would have needed my full staff to assist me in a venture like this.

First of all, her turkeys were fantastic! She would use the right amount of seasoning to create the most wonderful bird in the world. And she did this without using a cookbook or the internet. I remember enjoying the moist flavor and wonderful texture of her turkey. It was never dry and boring. It was always great!

I was also amazed at how good the dressing tasted. To this day, I cannot match the flavor she had in her dressing. It was phenomenal! I used to love to creep back into the kitchen hours after dinner just for a bowl of dressing topped with her homemade gravy, which was also great.

My mother would also make the most glorious sweet potato pies in the world. In fact, I recall a couple of years when she made and stored dozens of pies in our deep freezer a couple of weeks prior to Thanksgiving. She would give these frozen delights as gifts to family and friends who stopped by on turkey day.

So, on this Thanksgiving, I give thanks to my mother for the wonderful memories of Thanksgivings past.

Recipe of the Week (16)

Sweet Potato Gratin

3 pounds sweet potatoes, pricked several times with a skewer
3/4 stick unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace

Preheat oven to 400 degrees F.

Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes. Remove and serve.

Yield 8 servings.

Recipe of the Week (15)

Sautéed Collard Greens

2 1/2 pounds collard greens
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. Drizzle collards with lemon juice and toss well.

Yield 4 servings.

Tipping

It is a beautiful, summer evening and you and your date are enjoying a romantic dinner at one of Cleveland’s top notch restaurants. The place is beautiful and the service is impeccable. You share a shrimp appetizer. While your date has the pan-seared halibut, you savor the filet mignon, medium-rare. For dessert, you have the lemon crème brulee, while your date enjoys a slice of strawberry cheesecake.

The evening is going great until the check arrives. Of course, you have more than enough money to cover the bill, but what about a tip? How much should you leave for the server who gave you great service? How do you show your appreciation for flawless service you’ve received?

For members of the food service industry, especially servers, tips are very important. Many servers make less than $4.00 per hour, so the tips they receive help as compensation for the work they do. While leaving a tip is not mandatory, it is considered proper etiquette to leave one.

Tips, which in some circles is an acronym for “to insure proper service”, is a social obligation in restaurants having traditional table service. In general, the customary tip for average to good service is 15-20% of the pre-tax bill. For exceptional service, a tip can range as high as 25-30% of the bill. So, for example, you have dinner at a restaurant and the bill is $100.00. If you received exceptional service, the tip should be $25.00, making the total $125.00.

Tips are very important to bartenders also. Generally, a bartender should receive $1-$2 per round. If you are setting up a tab, the tip at the end of the evening should be 15-20%, with a minimum of .50 per soft drink and $1.00 per alcoholic drink. And, obviously, the perks for tipping your bartender well are immeasurable!

So, “to insure proper service”, learn how to properly tip your servers and bartenders!

Recipe of the Week (14)

Wild Mushroom Risotto


8 cups low-sodium chicken broth
1 tablespoon olive oil
½ stick (1/4 cup) unsalted butter
¼ pound fresh wild mushrooms such as porcini, chanterelles or shiitake, trimmed and chopped
1/3 cup finely shallots, minced
2 ½ cups Arborio rice
1 cup Parmesan-Reggiano cheese, grated
1 teaspoon fresh chives, minced


Bring broth to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

Yield 8 servings

Recipe of the Week (13)

Wild Rice and Mushroom Soup


3 tablespoons unsalted butter
½ cup onions, minced
½ cup carrots, minced
½ cup celery, minced
½ cup green pepper, minced
3 tablespoons flour
4 cups canned chicken broth
2 cup water
1 cup wild rice
4 oz. white button mushrooms
¼ teaspoon dried rosemary, crumbled
¼ teaspoon dried thyme, crumbled
¾ cup half and half
Salt
Pepper


Melt butter in heavy large pot over medium-high heat. Add the onions, carrots, celery and green pepper. Sauté until the onions are slightly wilted, about 5 minutes. Add flour and continue to stir for about 3 more minutes. Add the chicken broth and water and bring to a boil. Stir in wild rice, mushrooms, rosemary and thyme. Season with salt and pepper to taste. Cover and reduce heat to medium low for about 45 minutes, stirring occasionally.

When the rice is al dente, stir in the half and half and continue simmering on low for an additional 5 minutes. Serve topped with croutons or crushed crackers.

Yield 6 servings.

First Things First Health Summit

i will be participating in the First Things First Youth and Family Health Summit on October 25th. I will be doing a cooking demo along with giving health cooking tips. Here is the press release:

Z1079 is looking for all families to join us Saturday October 25th for the1st Things 1st Youth and Family Health. We are once again putting thehealth of our Youth 1st and invite you to interactive workshops on leadsafe living, anti gang violence and healthy lifestyle choices. Capitol recording artist Alfa Omega will be on site to discuss the lifestylechoices he made and the effects it has had on his life, performances byCleveland area youth groups and register your family early for the chanceto win a family vacation for 4 to a Florida destination, must be present towin. It’s 1st things 1st Youth and Family Health Saturday October 25th atthe Lakeshore facility 17133 Lakeshore boulevard from 10a-3p. Get thereearly seats are limited.

Recipe of the Week (12)

Pan Seared Scallops with
Cilantro Butter Sauce


8 sea scallops
Vegetable oil
Salt
Pepper

¼ cup, plus an additional ¼ cup cilantro, minced
¼ cup fresh lime juice
1 teaspoon salt
½ teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted


Pat dry scallops with a paper towel and place them on a work surface. Season both sides of the scallops with salt and pepper. In a large, nonstick skillet, heat vegetable oil. When oil is hot, slowly add the scallops to the skillet. Sear scallops for about 2 minutes then turn them over and sear the other side for an additional 1 minute. Remove the scallops from the skillet and let them rest, tented with foil to stay warm.

Meanwhile, purée ¼ cup of cilantro with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Place 4 scallops on each plate and pour the cilantro butter sauce over the scallops. Garnish the plates with the additional cilantro.


Yield 2 servings.

Recipe of the Week (11)

Roasted Salmon Filets

4-6 ounce salmon filets, skin removed
½ cup olive oil
Salt
Pepper
1 ½ cup breadcrumbs
2 tablespoons parsley, minced
2 tablespoons dill, minced


Preheat the oven to 375 degrees. Pat dry the salmon filets and place them on a cutting board. Coat the salmon filets on each side with the olive oil. Season both sides with salt and pepper. Set aside.

Place the breadcrumbs in a large, shallow bowl. Stir in the parsley and dill. Generously coat each salmon filet with the breadcrumb mixture. Place the filets on a greased baking sheet and bake for 12-15 minutes.

Serve with brown rice and roasted asparagus.

Yield 4 servings.

Recipe of the Week (10)

Braised Chicken Thighs

4 chicken thighs
Salt
Pepper
½ cup flour
2 tablespoons olive oil
1 cup frozen pearl onions
8-10 white button mushrooms
1 cup chicken broth
1 can diced tomatoes


Place the chicken thighs on a platter. Season with salt and pepper. Coat the thighs with flour.

Heat the olive oil in a large, deep-sided skillet. Slowly place the chicken in the skillet and brown on both sides, about 4 minutes per side. Remove chicken and set aside, tented with foil.

Add the onions and mushrooms to the skillet and sauté for about 1-2 minutes or until the mushrooms slightly brown. Add broth and tomatoes to the skillet and let the sauce reduce for about 5 minutes. Place the chicken back into the skillet and cover. Reduce the heat and cook for about 12-15 more minutes.

Serve with wild rice and steamed vegetables.

Yield 4 servings.

What did they say?

Testimonials and recommendations from clients friends:

Thank you so much for making my friend’s first baby shower a success!!! You really came through for us in a very short period of time (5 days)!!! The menu that you created was just what we were looking for in a “brunch baby shower.” The frittatas were the biggest hit! No one even knew what frittatas were and had nothing but wonderful things to say!!! You made sure that things flowed smoothly and we all think that you went above and beyond by making sure no one had to clean up their own dishes and utensils!!! You were more than a chef to us that day…you were the epitome of chivalry!!! Thanks again for all that you did and I will be sure to recommend you to all that I know!!!

Tyra N Henderson



Dear Chef Wells,

I’d like to take this opportunity to let you know how much I appreciate your services for my husband’s birthday party.

I was very impressed with your professionalism, organizational skills, reasonable prices and the food, which was simply delicious! Not only did you do an outstanding job with your food preparation and service, but you went above and beyond by helping me with the decorations and set up. As a matter of fact, you made a very stressful event stress free.

It was a pleasure working with you! Thanks so much!

Stacy Pinkney-Peterson



In December of 2004, The Land Family sponsored their very first family reunion dinner in Cleveland, Ohio. After much consideration, we decided to have Chef Eric Wells from Skye LaRae’s Culinary Services perform an informal presentation of an array of meal possibilities for the officers of the planning committee. Chef Wells was prompt and fully prepared for the presentation. Chef Wells prepared several sample meals that were not only wonderful to look at but exquisite to our pallets. We were all so impressed that we hired Chef Wells to cater our very first dinner. He was prompt, professional and willing to go the extra mile to make our event a success. We cannot say enough positive things about Chef Wells. We would certainly use Skye LaRae’s Culinary Services to cater any event, whether it is formal or casual.
Thank you Skye LaRae’s Culinary Services for a job well done!

Linda Land-TaylorFamily Ties



Chef Eric

I just wanted to tell you what a great time we had on Saturday Night. It was a birthday celebration I won't forget. The food was wonderful, especially the main course. And the service was excellent. It is so nice to have a relaxed dinner prepared in your home and not have to clean up afterwards. I am sure we will employ your services again, hopefully soon, and we will certainly recommend you to our friends

Thanks again,
Patti Cummins



Eric,

I "TOTALLY ENJOYED" both dinners and evenings with you! Thank You soooo much for making them both out to be a success. Feed the tummies with yummy food and drink and be merry is my motto! I really can't decide which meal I enjoyed most. They were BOTH soooooo good. You are such a sweetie. Take care and please keep in touch! And remember to always..........LIVE, LOVE & LAUGH !!!!!!!!!!!!

Kim Linhardt

Recipe of the Week (9)

Roasted Turkey Breast


2 3lbs. bone-in turkey breasts
2 tablespoons unsalted butter
Salt
Pepper
1 tablespoon ground sage


Preheat oven to 400 degrees.

Meanwhile, melt butter in a small pot. Brush the butter on both sides of the turkey breast. Season the breasts with salt, pepper and ground sage. Place the breasts on a roasting pan and in the oven for about 45 minutes or until the internal temperature is at least 170 degrees.

Remove and allow the turkey to rest. Using a sharp knife, slice each breast in half horizontally. Serve with mashed sweet potatoes and sautéed spinach.


Yield 4 servings.

Cleveland Foodie Blog Post

This is a post from Michelle Venorsky, an excellent writer and author of a blog called Cleveland Foodie (http://clevelandfoodie.blogspot.com/). We had a chance to meet and she came to one of my cooking classes at the Loretta Paganini School of Cooking.

cooking class with chef eric wells

If you could earn a degree by attending cooking classes and demos, I’d have my masters. In our area alone, there are three well-respected “schools” to hone your skills: Viking, Sur La Table and Loretta Paganini. I’ve taken the bulk of my lessons at Viking, both hands-on and demo, followed by Sur la Table, demo only. Last week was my first experience at Loretta Paganini.
The class’s theme, taught by Chef Eric Wells, was pumpkin and squash. The chef demoed roasted butternut squash soup with gruyere croutons, zucchini crostini, squash risotto, pork stew with fennel and acorn squash and chocolate zucchini cake. Unfortunately, pumpkin was missing from all recipes.

I was surprised to see that the school is in a quaint old house. I believe there is a larger addition that we didn’t see; we only had access to the kitchen and small shop. The kitchen reminded me of sitting in grandma’s kitchen. It’s small but cozy and the décor is dated, which I think works in its favor by giving it an overall laid-back atmosphere, more so than Viking or even Sur La Table. There are two long communal tables for the students and you are encouraged to bring your own wine to enjoy with the meal – something the other two don’t offer (although Viking does provide small tastes during most classes). I was also surprised by how affordable this class was – only $35. That’s extremely reasonable for a class and a meal. (note: my class was comped, and my husband paid for his fee.)

The chef did a great job overall. He set the tone right away and made it as interactive and educational as possible. You can tell this guy loves to cook, and even more so, enjoys teaching people what he knows. We were entertained and informed. Everything he made was delicious, especially the soup and risotto, and easy to follow. I‘m trying the soup and risotto this week, and like the tomato paella, will use whole grain basmati instead. I hope it comes out just as flavorful.
The only critique I have is that the class wasn’t run as efficient as it could have been. Maybe no one else noticed this and we were only aware because our puppy, Stella, was home and can’t hold much after four hours. While I can appreciate the chef taking pride and ownership in each step of the recipes, there were several things he could have deferred to his two assistants, like topping crostini and plating. This way he could have been on to the next recipe while the assistants, who looked bored during much of the class, handled the smaller tasks.

In talking to the chef, I learned he has a catering company called Skye Larae, affectionately named after his oldest daughter. He specializes in intimate dinners for two and at-home cooking classes. For the intimate dinners, he provides everything from the china to flowers to cookware. All he uses from the client is the stove and water. What a great gift this would make. I immediately thought of my parents because these are two people who literally don’t need a thing and would appreciate something like this. I also like the idea of having him for in-home cooking classes. My husband and I entertain a lot and this could be fun with the right group. We are currently looking into hosting a wine tasting party with a local sommelier, but this could be a fun option, too.

Chef Eric also shared with the class that he is in the process of opening a restaurant near the Cleveland Clinic. He said it will be the type of place you’d expect to see in Tremont. The restaurant, also called Skye Larae, is expected to open in the next year or so.
All in all it was a great experience thanks in large part to the obvious passion of the chef. Somewhere between the risotto and stew, he shared that he just loves food and talking to people – that he would do this for free if he could. I absolutely believe that – and that, I think, is what makes him a great chef.

Recipe of the Week (8)

Parmesan Crusted Chicken

4 boneless, skinless chicken breasts
Salt
Pepper
3 eggs
2 tablespoons garlic, minced
¼ cup parsley, roughly chopped
2 cups fresh bread crumbs
1 cup freshly grated Parmesan cheese
2 tablespoons vegetable oil

Preheat the oven to 400 degrees.

Season chicken with salt and pepper. Beat the eggs in a shallow dish. Stir in garlic. In a separate dish, combine the parsley, bread crumbs and Parmesan cheese. Dip the chicken in the egg mixture, then coat it with the bread crumb mixture. Set breaded chicken breasts aside.
Heat the oil over medium heat in a large, nonstick skillet. Slowly add the chicken breasts to the skillet. Brown the chicken on each side, turning frequently, for about 6 minutes. Place the skillet in the oven and bake the chicken for an additional 10 minutes. Remove and serve with wild rice and mixed vegetables.

Yield 4 servings

Article from Henry Ford’s Website

Culinary Delights in Your Homewith Chef Eric Wells

Without you lifting a Finger!

During these challenging economic and social times it behooves us tobecome more innovative. As rising prices and declining service runsrampant, we seem to have fewer and fewer opportunities to really enjoyourselves. Recently our friend Kim planted a thought in our minds of aslightly different way to enjoy ourselves for an evening, without the hassle of driving to an overbooked restaurant, waiting to be waited on, having a meal prepared behind a wall we cannot see through, and often served by an obviously overworked staff. After all that drama, and having become full and lazy, we are then faced with the challenge of trying to avoid being the one who has to drive home. No, this innovative thought Kim shared with us IS NOT called shopping, dicing, washing, draining, cooking, and doing the dishes and pots and pans. It’s really as simple as a phone call to Chef Eric Wells, proud owner of Skye LaRae’s Culinary Services.

Eric will bring his culinary skills into your home, feed you until your eyes roll around in your head, and leave you absolutely none of the challenges of cooking at home or eating out. More good news is that having Chef Eric come to your home is more an experience than an experiment. Not only does Eric come highly recommended by Kim, but ironically (or maybe not so ironically), Eric is currently teaching a series of cooking classes at the Mt. Zion Church of Oakwood Village. That’s right, he can make your stomach happy, but he can also teach you how to duplicate that happiness, for those times when he is not available.

For more information about Eric’s current series of classes at Mt. Zion, go to www.henryfordswebsite.com/calendar.html.

Contact Eric at 216-254-2808, e-mail him at info@skyelaraes.com or visit his web site at

www.skyelaraes.com.

www.henryfordswebsite.com

Recipe of the Week (7)

Roasted Salmon with a
Citrus-Soy Glaze

6 6-ounce salmon filets, skinless
Salt
Pepper
1 cup orange juice
½ cup low sodium soy sauce


Preheat the oven to 450 degrees. Season salmon on both sides with salt and pepper.

Pour orange juice and soy sauce into a medium pot. Heat the mixture over medium heat and let it reduce by ¼. Set aside.

Meanwhile, place the salmon filets on a baking sheet and roast for about 12 minutes. Remove the baking sheet and brush the salmon with the orange juice/soy sauce reduction. Place the salmon back in the oven and continue roasting for about 3 minutes. Remove and serve with wild rice and mixed vegetables.

Yield 6 servings.

Recipe of the Week (6)

Grilled London Broil

1 2lbs. London Broil, about 1 inch thick
1 cup teriyaki sauce
¼ cup vegetable oil
2 tablespoons garlic, minced
2 tablespoons ginger, minced
¼ cup scallions, chopped
2 tablespoons fresh ground black pepper


Place the London broil in a large ziplock bag. Combine the remaining ingredients in a medium bowl. Stir well. Pour the teriyaki mixture into to bag and marinate the London broil for at least 1 hour or up to 24 hours, refrigerated.

Remove the London broil from the refrigerator. Remove the London broil from the marinade. Discard the marinade and allow the London broil to come up to room temperature, about 30 minutes. Prepare the grill. Grill the London broil for about 7 minutes a side for medium-rare (grill a little longer for more doneness). Remove from grill and allow the London broil to rest for about 10 minutes. Slice thin and serve.


Yield 6 servings.

Recipe of the Week (5)

Egg White Omelet

4 large eggs
¼ cup half and half
Salt
Pepper
1 tablespoon unsalted butter
1 tablespoon chives, minced

Place one egg into a large, glass bowl. By hand, remove the yolk while allowing the egg whites filter through your fingers. Place the yolk in another bowl and save for later use or discard. Continue separating the remaining 3 eggs. Whisk in the half and half. Season the egg white mixture with salt and pepper.

Heat a nonstick skillet over medium heat. Spray the surface of the skillet with vegetable spray. Pour the egg white mixture in the skillet. Gently stir the bottom of the skillet with a rubber spatula until the egg mixture firms. Carefully fold the right fold, then the left fold of the omelet to the middle. Using a butter knife, melt the butter on the omelet while it finishes cooking. Sprinkle chives on top of the omelet. Serve with a side of fresh fruit and a slice of wheat toast.

Yield 2 servings.

Recipe of the Week (4)

Grilled Lamb Chops withCouscous and Roma Tomatoes

Lamb Chops:12 lamb chops, Frenched
½ cup olive oil
3 tablespoons fresh rosemary, minced
2 tablespoons garlic, minced
Salt
Pepper

Couscous:
1 tablespoon olive oil
1 tablespoon shallots, minced
¾ cup low-sodium chicken broth
¾ cup of water
1 cup couscous
2 tablespoons flat-leaf parsley
1 teaspoon lemon zest

Tomatoes:
½ pound Roman tomatoes, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt
Pepper

In a medium bowl, combine the olive oil for the lamb chops, rosemary, garlic, salt and pepper. Place the lamb chops in a deep baking dish. Pour the marinade over the lamb chops. Cover. Marinade for at least an hour or overnight.

Prepare the grill. Remove the lamb from the marinade. Grill the lamb chops for about 4-5 minutes on each side for medium doneness. Set lamb chops aside to rest. Tent with foil.
Meanwhile, in a medium saucepan, heat the olive oil under medium heat for the couscous. Add the shallots and sauté for about 1 minute. Slowly add the chicken broth and water; bring to a boil. Stir in the couscous and cover. Remove the saucepan from the heat and let stand, covered. Before serving, add parsley and lemon zest. Fluff couscous with a fork.

In a medium bowl, stir tomatoes, olive oil, balsamic vinegar, salt and pepper. Serve as a side dish with the couscous and lamb chops.

Yield 4 servings.

Recipe of the Week (3)

Broiled Asian Steak

1 garlic clove, minced
1 tablespoon vegetable or canola oil
1 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons prepared horseradish
½ teaspoon black pepper

2 lbs. top round steak (or London Broil)

Mix the first 7 ingredients in a bowl and set aside. Using a sharp knife, score the steak on one side in a diamond pattern. Place the steak in a large, ziplock bag. Pour the marinade in the bag, close and turn the bag so that the marinade can adhere to the steak. Marinade the steak for at least 30 minutes and up to about 3 hours.

Preheat the broiler. Remove the steak from the marinade and set the marinade aside. Place the steak on a broiler pan, about 4 inches from the heating unit, and broil the steak, scored side up, for about 8-10 minutes for medium. Remove and let the steak rest on a cutting board for about 10 minutes. Tent the steak with foil. Slice the steak thin and serve with a tossed salad.


Yield 6 servings.

Beef

Beef. Just the mere mention of the word makes the average person’s mouth water. But so many people never get to enjoy the wonderful textures and flavors of beef because they purchase the wrong cuts or prepare beef the wrong way. In this article, I will break down the primal cuts of beef, provide a simple and easy marinade and explain how to properly prepare a great steak.

When cattle are processed for consumption, butchers divide the meat into primal cuts.
Generally, these 9 sections are the basic areas in which steaks, ground beef, etc, are produced. The primal cuts are:

-Chuck-located on the upper half of cattle, near the shoulder. Most hamburger and roasts, such as pot roast, comes from the chuck section.

-Rib-also located on the upper half, the rib section produces the most flavorful cuts. Because of its marbling and fat content, the bone-in rib eye is the best steak available.

-Short Loin-the short loin section is located on the upper half of cattle. It produces two of the more popular steaks, the T-Bone and the Porterhouse steak.

-Sirloin-the sirloin section is one of the smaller primal cuts. Known for producing the top sirloin steak, the sirloin section is also used to produce ground beef. It is also where filet mignon comes from.

-Round-the round section is the most inexpensive primal cut. Used to make everything from top round steak to ground round to rump roast, the round cut is very lean and can be very tough.

-Flank-the flank section is located on the lower half of cattle. Generally very tough, meat from the flank section must be marinated and/or slow roasted to make it palatable. Flank is mostly used to make London Broil, which is wonderful to serve to large crowds.

-Plate-also located on the lower half, the plate section produces very inexpensive cuts of meat. Although it is generally tough and fatty, if prepared properly, the plate can produce great steaks like hanger and skirt steaks.

-Shank-located in the upper leg area of cattle, the shank usually produce cuts used for soups and stews.

-Brisket-located on the lower half, the brisket is a very tough cut of meat and must be cooked for long periods of time. Barbecued beef brisket is very popular in the South. Also corned beef comes from the brisket section.

To impart flavor into beef, many people use marinades. Stay away from commercial marinades because they usually have a high salt content. Instead, make your own marinade. Most marinades consist of an acid (lemon juice, vinegar or wine), oil and herbs and/or spices. For beef, I make a very simple marinade by mixing two parts low sodium soy sauce, one part balsamic vinegar, one part olive oil, minced garlic and shallots, salt and pepper. Place the beef in a zip-top plastic bag and pour the marinade in the bag. Place the beef in the refrigerator and marinade it for an hour or up to 24 hours. Before you prepare the beef, allow the meat to rest at room temperature.

Using that marinade can help you make the perfect steak. When preparing a steak indoors, I like to use a dual cooking method. This method ensures that the steak is properly seared on the outside and moist and juicy on the inside.

After marinating the steak, preheat your oven to 500 degrees (do not place it on broil!). Heat a large skillet (preferably cast iron) over medium-high heat. Place the steak in the skillet and pan fry for about 4 minutes. To create proper searing, do not move the steak. After 4 minutes, turn the steak over and pan sear for an additional 4 minutes. Place the skillet in the preheated oven and “roast” for about 5-7 minutes for a steak at medium temperature (a little longer if you like your steak medium well or well-done). Remove the skillet from the oven. Place the steak on a cutting board and cover with foil to rest. This allows the juices to redistribute throughout the steak and creates a juicier finished product. Serve the steak with a nice side salad and a glass of Pinot Noir.

Beef is a wonderful source of protein and nutrients. It also tastes very good! Using these simple tips and techniques, you should be able to prepare and serve the most wonderful cuts of beef!

Grilled Vegetables

It’s summertime! Our favorite time of year. And what goes better with summertime than barbequed ribs, steak, chicken and fish. But instead of the regular side dishes like potato salad and cole slaw, try grilling vegetables for your sides!

First of all, almost any vegetable can be grilled. One of my favorite vegetable to grill is asparagus. Soak wooden or bamboo skewers in water for about 1 hour. Meanwhile, arrange the asparagus on a baking sheet. Lightly brush the asparagus with vegetable oil. Take two soaked skewers and thread them horizontally through about 8 asparagus spears. Grill the asparagus for about 4 minutes on each side, season with salt and pepper and serve.

I also like to grill sweet potatoes, zucchini and squash. Cut the sweet potatoes, zucchini and squash into 1/3 inch slices. Like the asparagus, brush the sweet potatoes, zucchini and squash slices with vegetable oil. Season with salt and pepper and grill for about 5 minutes on each side. For great grill marks, do not move the vegetables until they are ready to be turned over. Serve alongside grilled chicken or fish.

Another vegetable I love to grill is radicchio. Found in the lettuce section of your grocery store, radicchio is the burgundy-red leaves usually found in a mixed salad. Take a head of radicchio and cut it into fourths, lengthwise. Drizzle on a little vegetable oil and season with salt and pepper. Grill radicchio for about 10 minutes, turning frequently. The radicchio is done when the outer leaves are slightly browned, but the interior is tender. Transfer to a serving platter and drizzle with a little balsamic vinegar.

For a different twist on summertime side dishes, try grilling your vegetables!

Salad Dressings

There is nothing better on a warm, spring day than a fresh salad. Many people enjoy a good salad with iceberg lettuce, tomatoes and a bottled Italian dressing. Although this is a nutritious way to enjoy a light lunch or dinner, it’s also quite boring. Try varying your choices in leaf vegetables, dressings and garnishes.

There are several different types of leaf vegetables or greens to choose from when making a salad. As an alternative to iceberg, try using romaine lettuce. Used mostly in Caesar salads, romaine lettuce is a versatile green that could be used in a chef’s or tossed salad. Also, try baby spinach. Great with a simple vinaigrette, baby spinach has a slightly bitter taste that works well with crumbled Gorgonzola or Blue cheese.

My favorite type of salad, however, is mesclun. Found in specialty produce markets and many grocery stores, mesclun is simply a mix of young small salad greens. Often called salad mix, mesclun usually consists of arugula, baby dandelion, mache, frisee and/or radicchio. Top your mesclun with thin red onions and raspberry vinaigrette dressing for a nice side salad.
Speaking of dressings, try making your own salad dressings or vinaigrettes at home. Very quick and easy, making your own vinaigrette allows you to control what your salad dressing consists of. Start with ¼ cup of balsamic vinegar in a glass bowl. Add fresh minced garlic and about a tablespoon of Dijon mustard. The mustard acts as an emulsifier to prevent the vinaigrette from separating. Slowly pour in ½ cup of good quality extra virgin olive oil. Whisk the vinaigrette very well. Add salt and pepper, to taste. Once you have mastered this easy balsamic vinaigrette, try using different vinegars such as raspberry vinegar, Champagne vinegar or red wine vinegar.

Finally, try topping off your salad with garnishes like fresh fruit or nuts. Apples, pears or orange slices gives salads a fresh flavor and added nutrition. Instead of croutons, try using pine nuts or pecans as a healthy alternative.

Salads don’t have to be boring. Try using different greens, dressings and garnishes to “spice” your salad up!

Recipe of the Week (2)

Chicken Cacciatore

8 bone-in chicken thighs
1 tablespoon olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 medium red pepper, seeded and chopped
8 ounces sliced button mushrooms
28 ounce can tomato sauce
2 teaspoons dried oregano, crushed1 teaspoon dried basil, crushed
1 cup water
¼ cup flat-leaf parsley, chopped
4 black olives, sliced

Preheat the oven to 375 degrees. Remove and discard chicken skin and any visible fat. Rinse chicken pieces and pat dry with paper towels.Heat the oil in a large nonstick skillet. Add chicken pieces and brown on both sides, about 7 to 8 minutes total. Transfer chicken pieces to platter to rest. Tent with foil.

Add onion, garlic, bell pepper, and mushrooms to the skillet and sauté over low heat, stirring occasionally, until onion is translucent and liquid has been absorbed, about 10 minutes.
Stir in tomato sauce, oregano, basil, water and parsley. Cook, stirring occasionally, until sauce flavors blend, about 15 minutes.Add chicken back to the skillet. Cover and place the skillet in the oven. Bake for approximately 20-25 minutes.

Yield 4 servings.

Recipe of the Week (1)

Lemon Roasted Chicken

2 (3- to 4-pound) roasting chickens, necks and giblets removed and discarded, rinsed and patted dry
5 lemons, quartered2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 heads garlic, halved with skins left on
2 sprigs fresh rosemary
2 bunches fresh oregano
4 tablespoons butter, divided
8 tablespoons melted butter

Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Starting at each cavity end, slide hand between skin and breast meat to loosen, being careful not to tear skin. Arrange lemon slices under skin to cover breast meat.

Season each cavity with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stuff each with quartered lemons, garlic, rosemary, and oregano.

Flip wings of each chicken back and tuck under body. Using pastry brush, brush melted butter over skin of each chicken, then sprinkle each with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Roast chickens, basting with pan juices every 15 minutes, until skins are crisp golden-brown and juices run clear when thighs are pierced, about 55 to 60 minutes. (Instant-read thermometer inserted into thickest part of breast should register 170°F.) Remove from oven, then remove lemons, herbs, and garlic from cavities and discard. Reserve pan drippings. Transfer chickens to carving board and tent with foil to keep warm.

Yield 12 servings

Chef Wells on Newstalk 1490

Check out Chef Wells on the Basheer Jones & Company Show every Wednesday morning as he gives Greater Cleveland his Healthy Recipe for the Week! WERE Newstalk 1490 AM

http://newstalk1490.com/home.asp