Grilled Chicken

I always say anything worth cooking is worth grilling! In this heat when the sun goes down I want to grill. What? Chicken again? I had to stay a step ahead of my family or my BBQ Chicken with Slicks sauce would get old fast. I love the ease and simplicity of all of these recipes. Marinating chicken is great because it absorbs flavors very well; nearly anything goes. Keep brushing it while cooking as this will enhance the flavor and keep it moist. You can follow the instructions for the part of chicken used in each recipe or switch it to what you like. Citrus, fruits, and herbs play a big part in these recipes. Most of the sauces are quite simple. The challenge in grilling chicken is to cook it long enough so that the inside of the chicken is done without the outside being charred. Also over cooked chicken is really dry and tough.

Basic Steps to Grill a Chicken

1. Buy chicken parts or cut up a whole chicken. Remove skin and fat, if desired, then rinse chicken and pat dry with paper towels.
2. Prepare a bed of medium-hot coals in a charcoal grill, or heat a gas grill to medium-hot. Coat the grill rack with oil or nonstick spray for easier cleanup later.
3. Prepare the chicken as per the recipe. Place chicken parts on grill rack.
4. Cook chicken for about 30 to 45
Minutes. Turn chicken every 10 minutes for even cooking.
6. Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.
7. Serve immediately or cool, chill and serve cold.

Grilled Key Lime Chicken With Black Bean Sauce

3 pounds chicken breasts, skinless, boneless
1-cup key limejuice
1-tablespoon honey
3/4-cup water
1/2-teaspoon fresh ground black pepper
1 bunch cilantro
2-tablespoon olive oil
1inch ginger, peeled and minced
2 cloves garlic, minced

Combine all ingredients except chicken in blender or food processor. Process until combined well. Pour over chicken. Cover and let marinate in the refrigerator overnight. Grill over hot coals, turning once, until done. Garnish with cilantro and lime slices.


Black Bean Sauce Ingredients:
1 (15 oz.) can black beans, drained, rinsed
1 quart Chicken Stock
4 cloves garlic minced
One bunch of cilantro, chopped
Salt and freshly ground pepper to taste
Pinch cayenne Pepper

Prepare Black Bean Sauce while chicken is marinating. Place beans in a large saucepan or soup pan, and add all remaining ingredients. Bring to a boil, and then reduce the heat and simmer, uncovered, for about 1 1/2 hours.



Grilled Ginger Chicken
5 pounds chicken legs
2 cloves garlic, minced
1-teaspoon salt
Juice of 3 oranges
4 tablespoons Dijon Mustard
2 tablespoon Worcestershire sauce
1-tablespoon brown sugar
1-1/2 inch ginger, peeled and minced
1/4-cup canola oil

Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature.



Basil Grilled Chicken


4 chicken breast halves
1/3-cup butter melted
1/4 cup fresh basil -- chopped
1-tablespoon Parmesan cheese -- grated
3 cloves garlic
Pinch Salt and pepper
Basil; sprigs for Garnish

Sprinkle Salt and pepper onto meaty sides of chicken breast halves. Combine softened butter, the basil, Parmesan cheese, and garlic. Brush on chicken. Grill chicken over med coals 8 - 10 min on each side, basting frequently w/ marinade.




Caribbean Chicken with Avocado Relish

5 pounds Chicken
(12 small pieces or 6 large
Pieces)
3 Cloves garlic, minced
Juice of 3 Oranges
1 cup Peanut oil
1 7-ounce can chipotle peppers in
Adobo sauce
1-cup cilantro leaves


Peel the garlic and put in food processor work bowl. Squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a Heavy Bag rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. Remove chicken from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about ten minutes. Transfer chicken to serving plate; spoon 1/4 cup relish along side chicken.


Avocado Relish
1large Tomato, diced
2 Avocados; peeled, pitted and diced
1 Red onion- diced
2 Clove garlic - minced
3 Scallions - thinly sliced
1 Jalapeno seeded and minced
1 Lime
1 Orange
1/2 bunch cilantro, minced cilantro
Splash red-pepper sauce
Splash Worcestershire sauce
Salt & freshly ground black
Pepper to taste

Put tomato and avocado in medium bowl; squeeze lime and 2 orange juices; add remaining ingredients; mix well and set aside.
(May be covered and refrigerated up to 2 hours).




Grilled Chicken, Plantain and Pineapple Skewers



8 chicken breasts, boneless and skinless, cut into 1 1/2 inch chunks
1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks
2 plantains, ripe, peeled and cut into 1 1/2 inch chunks
1/2-cup pineapple juice
1/2-cup limejuice
2 tablespoons chopped oregano
2 garlic cloves, minced
1/2-cup canola oil
Pineapple Dipping Sauce (recipe follows)

On eight 10-inch skewers, thread chicken, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass-baking dish. In small bowl, stir together pineapple juice, limejuice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with canola oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.



Pineapple Dipping Sauce:
In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 (10-ounce) jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.

Memorial Day BBQ

Several years ago a friend of mine came over for a Barbeque armed with a package of ground beef and a box of Hebrew Nationals. She said that she was so tired of Barbeques where it was all “fancy” foods! While I love to grill fish, shrimp, a nice rib eye and vegetables I must admit that as a caterer my best selling Barbeque does not include any of these. I create a custom menu for each clients needs, but this menu works really well for any summer Barbeque party. These recipes are easily doubled or tripled depending on your crowd. And the salads can stand out for the afternoon so it can eliminate the need for starters or appetizers. (I like to keep the food inside if possible, or a the least in the shade.) I usually grill chicken breasts because that is what I like, but I am always surprised at how popular legs are. A bit less expensive and easy to handle. This menu is very well rounded and there is something for everyone. If you know your guests and have a large amount of vegetarians you can always add veggie burgers. People always just rave about my cheeseburgers. I am a bit embarrassed to say but the juiciest burgers come from the higher fat content. Good for a special occasion. I often make the burgers mini so people can nosh on a little bit of everything. I like the fruit finish, but anything chocolate would be great, too! We have published some of these recipes in previous Sun columns, but I thought it would be nice to have them all together. So double, triple and just say the more the merrier and have a wonderful Barbeque party.

Summer BBQ Party
Mini Turkey Burgers with Ginger, Cranberry and a Wasabi Mustard Sauce
Mini Slider Cheeseburgers
Chicken with Slicks BBQ Sauce
Mix Baby Greens with Herb Vinaigrette
Roasted New potatoes with Garlic and Mint
Spicy Bun Bun Noodles
Orzo Salad with Herbs and Grilled Vegetables
Melons and berries


Turkey Burger with Cranberries and Ginger

1-pound ground Turkey
2 scallions, thinly chopped
1/2 cup dried cranberries, finely chopped
3 cloves garlic, finely chopped
1 inch ginger, finely chopped
1/4 teaspoon crushed red pepper
Splash soy sauce
4 burger buns or rolls
1 cup Asian lettuce mix

In a medium bowl mix the turkey, scallions, cranberries, garlic. ginger, red pepper and soy sauce. Divide into 4 patties. Over medium coals place on BBQ (or skillet or stovetop grill) and cook for 10 minutes and flip and cook 5-10 minutes longer. Serve on a bun with 1/4-cup Asian lettuce, Chinese style mustard and wasabi mustard. (In a small bowl whisk together 1/4-cup Dijon Mustard and 1 tablespoon wasabi paste.)

Slicks BBQ Sauce
3/4 cup white wine vinegar
1/2-cup dark brown sugar
1 Shakes Worchester
4 shakes Tabasco
1 clove garlic minced
1-tablespoon black pepper
1-teaspoon celery salt
1 heaping teaspoon chili powder
4 tablespoons French’s mustard
1 cup Heinz ketchup
Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day.
Minty Roasted Potatoes
FYI: I have discovered the is also amazing with dill instead of mint!

16 New Potatoes
1/2 cup Olive Oil
Kosher salt, to taste
Freshly ground black pepper
8 garlic cloves finely chopped
1/4 cup coarsely chopped fresh mint leaves

Pre-heat oven to 350
Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 1 1/2 hours.
Cut the potatoes into quarters and place them in a serving bowl. While they are still hot, toss them with the oil, salt, pepper and garlic. Gently toss in the mint. This twist on a potato salad can be served warm or at room temperature.

Spicy Noodles
1 pound dry pasta- spaghetti or angel hair
1-cup smooth peanut butter
3 Tbsp. Sugar
1/2-cup soy sauce
1 tsp. Chile pepper flakes
3 Tbsp. Toasted Sesame oil
3 Tbsp. Minced garlic
3 Tbsp. Canola oil
Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts

Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter)

Whisk the rest of ingredients until blended. Mix in the pasta. Let Stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.
Mediterranean Orzo Salad
2 boxes (16 ozs) orzo pasta
2 tablespoons olive oil
3 cups feta cheese, diced
2 cucumbers, diced
2 red peppers, diced
2 pounds asparagus, grilled and chopped
2 cans large olives, sliced
1/2 cup fresh parsley, chopped
1-cup basil, chopped
1-cup virgin olive oil
1 cup lemon juice
Splash green Tabasco (to taste)
Salt and pepper to taste


In a large skillet heat 2 tablespoons olive oil. Sauté 1 box of the orzo until golden brown. In a large soup pot bring water to a boil and cook all orzo until al dente. Drain and rinse with cold water. Once orzo has cooled, in serving bowl mix orzo, olives, feta, red peppers, cucumbers, asparagus, parsley and basil. In small bowl, whisk together oil, lemon juice and green Tabasco. Mix into salad. Salt and pepper to taste. Refrigerate and chill before serving.

Mother's Day Brunch

"We women of one country will be too tender of those of another country to allow our sons to be trained to injure theirs."
-Julia Ward Howe, Mother’s Day, 1819

Being a mother is by far the most rewarding thing I have ever done. I have such respect for my mother and my grandmothers because it is also by far the most challenging. I have never worked so hard and juggled so much. (As I write this my daughter is laying on the couch with a fever and tippy tummy, totally shifting my day!) No matter what is going on and how sorry I can feel for myself, when Emma Rose giggles nothing else matters. I look in my little girl’s eyes and understand unconditional love. The journey to becoming a better mother has also taught me to be a better daughter, sister and friend. It has made me more aware of everything from pesticides to air pollution to how sensitive children can be to some of the harsher sides of this world. It has taught me a level of compassion that I did not know existed.
As Mother’s Day quickly approaches I sit and ponder what I want on this special day. Well aside from anything chocolate or in that” little blue box,” I can’t think of a thing. Nothing could make me happier than hanging out with my family and celebrating all of the amazing mothers that have so touched my life. I always say the more the merrier and I love a big family brunch. And like any mother hanging with our kids and watching them create and grow is so special. I have created a mothers day brunch for a crowd that with a little supervision children of all ages can participate in. (That would be dad or a friend hint…hint…so mom can sleep in a bit!) A waffle bar is so much fun. A great way to do waffles is right at the table. If you have or can borrow, several waffle irons running together work well. While all the kids can help with the batter, an adult or older child should man the waffle irons. If you want to make them earlier in the day you can re warm them in a 400-degree oven for 6 minutes or until crispy and warm. Have the butter, syrups and sauces on the table and let everyone make their own. My friend Wendy has been making cream cheese eggs for her mom JoJo since she was a kid. They are really simple and can be served as part of the waffle buffet or on their own with bagels, slices of tomatoes, onions and smoked salmon. Have the little ones pick out fresh fruit and make a festive fruit salad. Mostly have fun and be creative and celebrate the most amazing women in your life.

Waffles
2 egg yokes
2 cups milk
2 cups flour
1-tablespoon baking powder
1/2-teaspoon salt
1/3-cup oil
2 egg whites, stiffly beaten

Preheat waffle maker. Spray with bakers Joy or brush oil evenly. This will help the waffles not stick. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. In a clean medium-mixing bowl beat egg whites until stiff peak form. By hand, gently fold in beaten egg whites. Pour 1/2-cup batter over griddle. Close waffle maker; bake until golden brown, about 3 minutes. Serve hot with your favorite topping.

Blueberry Waffles
Follow above recipe then fold 2 cups fresh blueberry into batter. . Pour 1/2-cup batter over griddle. Close waffle maker; bake until golden brown, about 3 minutes. Serve hot with your favorite topping.
Chocolate Chip Waffles
Follow the above recipe then fold 1 1/2 cups mini chocolate chips (or one-cup regular) into batter. . Pour 1/2-cup batter over griddle. Close waffle maker; bake until golden brown, about 3 minutes. Serve hot with your favorite topping.

Sourdough Waffles
These are a little more time consuming, but kind of like a science project for the kids! I have been making sourdough breads, biscuits, pancakes and waffles since I was a kid. It is really a blast!
1 1/2 cups Sourdough Starter
1/2-cup milk
1 stick butter, melted
1 egg
1-cup flour
2 tablespoons sugar
1-teaspoon baking powder
Pinch salt
In a medium bowl whisk together the sugar, salt, baking powder and flour. In a large bowl whisk together egg, butter, milk and starter. Add to the flour mixture and stir until well mixed. Let stand covered for 1 hour. Spray the waffle iron with bakers joy. Using a four-ounce ice cream scoop pour the batter into the waffle iron and cook until golden. Repeat until all the batter is gone and serve with butter and maple syrup.

Sourdough Starter

1 Package dry yeast
1-cup warm water
1 cup warn nonfat milk
2 cups flour
In a medium bowl mix yeast over water. Stir and let stand for 5 minutes. Mix in warm milk. Add flour; mix to blend then beat until smooth. Transfer to a large container. Cover tightly with plastic wrap and then with a towel and let stand at room temperature 24-48 hours… until mixture smells sour….
Stir down upon occasion. It will be quite active for several hours after it is prepared. Use starter or refrigerate in a tightly covered container until ready to use. Between uses, refrigerate and bring it to room temp between uses. Replenish by using equal parts of flour and nonfat milk. (For example, if you use one cup of starter, mix one cup each of warm milk and flour and let stand until bubbly and refrigerate, tightly covered, until ready to use again. Or until you clean out your fridge…then when you are in the mood…start again!!


Chocolate Waffles with Raspberry Sauce

8 ounces unsweetened chocolate, chopped
6 tablespoons butter
1-cup sugar
1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/2-teaspoon baking soda
1/4-teaspoon salt
1 1/2 teaspoons vanilla
3 eggs, separated
1 1/2 cups buttermilk

. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat and whisk in vanilla. Cool to lukewarm. In large bowl whisk together flour, sugar baking powder, baking soda. In a small bowl whisk together egg yolks and buttermilk. Meanwhile in the small bowl of an electric mixer beat egg whites until stiff. Mix the yolks and buttermilk with the flour mixture. Fold in the whites. Spray the waffle iron with bakers joy and place 1/2 cup to 3/4 cup in the center of the iron. Close the lid and cook about 5 minutes until waffle is cooked through and dark golden. Repeat with the remaining batter. Serve at once with powder sugar and raspberry sauce.

Raspberry Sauce
3 cups fresh raspberries
2-tablespoon fresh lemon juice
1-cup sugar

Puree the raspberries and lemon juice in a blender or food processor. Transfer the berry mixture into a medium saucepan over medium heat. Stir in sugar and whisk together until sugar dissolves and mixture thickens. Cover and keep warm until ready to serve.


Wendy’s Cream cheese eggs for a crowd
My dear friend and designer Wendy Lorenz c can make anything look amazingly beautiful, but can only cook about three things! What she does…. she does so well! These are no exception!

3 tablespoons butter
1 dozen eggs
1/2-cup milk
1/2-cup cream cheese
Salt and pepper to taste
In a large skillet melt butter over medium/high. In a large bowl whisk together eggs milk, salt and pepper. Pour into skillet and scramble until soft. Add the cream cheese and continue to scramble until eggs are firm and the cheese is melted. Serve immediately.

Pesto

PESTO
Traditional pesto is a sauce made from fresh basil, garlic, grated Parmesan cheese, olive oil, and pine nuts. It is of Italian origin, and the word pesto means "pounded," It got its name because it was made by grinding the ingredients together by hand with a mortar and pestle. How far we have come since then! I still make my great grandmothers even though I use a blender! My grand mothers always turned her nose at her mother’s pesto because it was not a delicacy as it is today, but something you had when you could not afford meat! It is the best I have ever tasted and I serve it often. Because I love to play with my food and a girlfriend has an amazing organic herb garden and is constantly giving me herbs I have come up with other varieties. These pestos are great with pasta, ravioli, vegetarian lasagna, and pizza and over grilled chicken and fish. I love them over grilled portabella mushrooms as well as mixed with scrambled eggs. I even mix these pestos with a bit of balsamic and use them for dipping warm fresh bread. It is lighter than most sauces and is quick and easy. Remember to use the freshest ingredients and have fun and adjust the flavors to the herbs and cheese that you like!

Little Noni’s Pesto
5 large garlic cloves
1-cup pine nuts (or Walnuts work as well)
5 cups packed fresh basil
1-cup fresh parsley
1 cup fresh Parmigiano, coarsely grated
1 1/2 cup olive oil
In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated. This will be enough sauce for one pound of pasta or for one tray of lasagna.

Lemon Dill Pesto
1 bunch dill
2 cloves garlic
1/2-cup walnuts
1/2 cup Romano Cheese
1/2-cup olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
Combine all ingredients in a blender or food processor. Make about 1 cup.

Arugula Pesto

2 cups Arugula leaves
4 cloves Garlic
1/4 cup Asiago cheese
1/4 cup Olive oil
1/4 cup Pine nuts
Salt and pepper to taste

In blender or food processor place arugula, garlic and cheese and blend until smooth. Slowly add olive oil and nuts. Blend until desired consistency. Makes 1 cup.

Beet and Sage Pesto
4 beets
1/2 teaspoon Salt
1 Red onion, chopped
6 sage leaves
1 jalapeno pepper, chopped
2 cloves Garlic, chopped
1 cup Walnuts, toasted
1/3-cup olive oil
Pepper


Trim the greens from the beets. Wash and then roast in a 350 oven for about 40 minutes until fork tender. When cool enough to handle peel them and set aside. In a skillet heat oil and cook onions, jalapeno pepper and garlic. Transfer to a processor or blender and puree with the cooked beets and add the rest of ingredients and puree again, adding more olive oil if necessary. Makes about 2 cups.


Mixed Herb Pesto
2 tablespoons Pine nuts
4 Cloves garlic
2 cups spinach
3/4-cup flat leaf parsley
1/2 cup Arugula leaves
1/2-cup oregano leaves
1/4-cup thyme leaves
1/4-cup chives
2 tablespoons Parmesan
3 tablespoons olive oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.


Cilantro Pesto
1 cup packed cilantro
1/4-cup olive oil
2-tablespoon pine nuts or 2 tablespoons chopped walnuts
1/4-cup Parmesan cheese
3 cloves garlic, minced
Salt and pepper to taste
In food processor or blender, whirl cilantro, oil and nuts until
smooth; transfer to large bowl. Stir in Parmesan cheese, garlic, salt and pepper; toss to coat.

Rosemary Olive Walnut Pesto
2 sprigs rosemary
1 bunch parsley
1 cup black olives
1-cup walnuts
1/2 cup Romano cheese
1/2-cup olive oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.

Asian Pesto
1-cup radish sprouts
1-cup cilantro.
1 inch ginger, peeled and chopped
1-tablespoon limejuice
1-cup almonds
Pinch Chinese Five Spice
1-tablespoon sesame oil
5-tablespoons peanut oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.

Around the World in Los Angeles

One of the most amazing things about living in L.A. is all of the culinary diversity. Not only do we have so many restaurants to try, but the little markets tucked in mini malls and tiny corner storefronts are one of our cities treasures. With hundreds of Latino, Asian, Cuban, Russian and Armenian markets in almost every given neighborhood it is a wonderful opportunity to talk to cooks from all over the world. I have learned so much about everyday cooking in other countries. Things that seemed complicated like Thai green curry seem so simple when explained by someone who makes it for her family as often as I roast a chicken. Sometimes I get really board with my own recipes that I just spend an afternoon perusing isle after isle of different foods. O.K…there are a few things that seem unfamiliar and a bit scarry! The other great thing about these mainly family owned shops are that they are so much cheaper than the regular market! I found a beautiful filet mignon for $6.99 a pound at a local Cuban market! I invite you to explore these little cultural centers and expand your cooking repertoire as well.

Green Chicken Curry
This green curry is rich and creamy with just the perfect kick. It is so simple to make so don’t be intimidated if some of the ingredients seem unfamiliar. Most are available at a good super market and all are available at an Asian market. Be sure to remove the lemongrass stalks and lime leaves before serving, as they are really stringy and tough to eat. Keep in mind that you can make it with shrimp, or vegetarian. I like it with the snow peas, but you can use any vegetable you like.

3 tablespoons olive oil
2 tablespoons green curry paste
1 1/2 pound boneless chicken breast, cut bite size
4 kaffir lime leaves
2 lemon grass stalks, bruised and cut
2 cups unsweetened coconut milk
1/2 pound snow peas
15 basil leaves

In a wok or frying pan heat the oil. Add the green curry paste and stir-fry until bubbly and fragrant. Add the chicken, kaffir lime leaves and lemon grass. Cook until the chicken is cooked through. Add the snow peas and cook for another minute. Stir in the coconut milk and bring to a gentle boil. Simmer and stir occasionally for 5 minutes. Stir in the basil and serve over rice.

Filet mignon in a Shallot Cabernet sauce

The filet mignon that comes from the Cuban Market is so reasonable that you can play with sauces and ways of cooking. It is really great grilled and if you have enough people you can get a large cut make small incisions all around and add whole cloves of garlic. Roast on 425 for about 10 minutes a pound.

4 6-ounce 1-inch thick filet mignons
Olive oil
Kosher salt and freshly ground black pepper
1-cup cabernet wine (can substitute any dry red wine)
1 shallot finely chopped
3 cloves garlic
4 tablespoons butter

Coat steaks lightly with olive oil and season both sides with salt and pepper. In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. Add juices that accumulate from resting steaks to wine sauce. In the same pan sauté garlic and shallot for two minutes. Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1 cup. Remove pan from heat. Gently whisk in the butter. Pour the sauce over the steaks just before serving.


Ajvar
At the Armenian market I was turned on to this wonderful dip. They use it to dip veggies as a sandwich spread or with pita bread. You can add a few hot peppers if you like a bit of a kick. The color is so spectacular that I love to serve it in an over sized basil lined Martini glass.

2 eggplants
6 red bell peppers
3 cloves garlic
Juice of one lemon
1/2-cup olive oil,
Parsley for garnish


Preheat oven to 350. Bake eggplants and peppers until tender when pierced with a fork. Peel skin from hot vegetables and place in a food processor.
Season to taste with salt and pepper and add the garlic and lemon juice. And olive oil and pulse. You want it to be pureed, but coarsely. Chill or serve warm sprinkled with parsley!

Artichokes

Growing up my family ate artichokes year round. Most of my family fought for the heart, but I always loved the ritual of pulling the leaves between my teeth. My daughter and I often share a piece of fish and an artichoke for a perfect supper. Fresh are always better (see the soup recipe for instructions on steaming) but they are avaible in cans (non marinated) and jars are usually marinated. As you can see I prefer to marinate my own.

Marinated Artichoke hearts
24 small to medium artichokes, trimmed and steamed
1 cup each red wine vinegar and olive oil
4 -cloves fresh garlic, sliced
3 tablespoons minced fresh Italian parsley
½ teaspoon red pepper flakes

Steam the artichokes and remove leaves. You can eat these with melted butter, mayonnaise or aolie. 
Remove the choke and trim as desired. You can leave the chokes whole or cut them in half vertically through the stem. Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir occasionally.

Cream Of Artichoke Soup
1 Large artichoke
1 lemon
3 Cloves garlic, minced
1/2-teaspoon red pepper flakes
1/4-cup butter
4 cups heavy cream
Pinch of salt, fresh ground pepper to taste
Cut stem at bottom of artichoke. Cut the top third of the artichoke and snip off remaining sharp tips of leaves with kitchen shears. Gently pull the leaves of the artichoke to spread them out a bit. In a large saucepan place artichokes in with 3 cups water and juice of one lemon. Bring to a boil and reduce heat to medium and cook for about 45 minutes until very tender. Drain the artichokes and cool down with water. When cool enough to handle cut artichokes in half lengthwise. Remove and discard the fuzzy choke part. Place artichokes in a blender or food processor until very smooth. In a large soup pan sauté the garlic and red pepper flakes in the butter over medium heat. When the garlic is golden add artichoke puree. Whisk in the heavy cream and salt and pepper. When at the desired temperature serve.

Zely’s Famous Artichoke Dip
8-ounce package cream cheese
1 1/2 cup grated Parmesan
1 1/2 cup sour cream
1/2-cup mayo
1 cans non-marinated artichokes (coarsely chopped)
3 Cloves garlic
1 Tablespoon chopped dill
Salt
Pepper
Few dashes Worchester sauce

Throw it all in a bowl mix it up. Put in baking dish and cook uncovered at 350 until it is bubbly and brown (about 35 minutes.) Serve with crackers, crusty bread or crudity. I must admit my favorite way to serve it is using a small round loaf of bread and turn it in to a bread bowl by cutting off the top of the loaf and scooping out the bread (save it for dipping.) Just pour the dip into the bread bowl and again bake until bubbly and golden brown. For larger gatherings (This is such a hit that I would do this for anything over 4!!!!!) double the recipe and use a large round loaf. I also buy a little extra bread and slice it as it goes fast.

Artichoke Frittata

1 cup canned artichoke hearts in water
6 eggs
1/2cup half-and-half
1/4-teaspoon salt
1/8 teaspoon pepper
1/8-teaspoon ground nutmeg
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese


Spread artichokes in 4 well-greased individual au gratin dishes or 1 8-inch soufflé dish. Sprinkle grated cheddar cheese on top. In bowl beat eggs with half-and-half, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan. 

Bake at 350°F until frittata is puffy and lightly browned and center feels firm (about 20 minutes). Serve at once.


Chilean Sea bass with Lemon Caper Artichoke Sauce

8 tablespoons of butter
½ cup white wine
3 tablespoons capers
1/2 cup of vegetable stock
Juice of 4 lemons
Zest of 1 lemon
2 cups non-marinated artichoke hearts
Salt and Pepper
4 tablespoons canola oil
4 fillets of Chilean sea bass (approx. 2 lb.) with skin, if possible

Preheat your oven to 450°. In a stockpot melt the butter. Whisk together the wine, vegetable stock, capers lemon juice and zest. Add the artichoke hearts and bring to a boil. Let simmer to thicken for a few minutes. In an oven proof sauté (fry) pan and heat the canola oil until its so hot it's about to smoke. Season the fillets with salt and pepper and add to the hot pan cook them on one side for about 3 minutes and flip them over for another 2 minutes before (9) transferring to the oven for 3-4 minutes. Place on 4 plates and cover with Sauce. Great with roasted vegetables and potatoes.

Saint Patrick’s Day

Being from a large Irish- Italian family we always had a family bash on St. Patrick’s Day. It was one of the few meals my dad loved to cook. We would come home from school and watch him prepare this amazing meal. The way my dad cooked was by using every bowl, spoon and gadget in the kitchen playfully annoying my mother since he cooked and did not clean! O.K. so it is not the kind of holiday that the masses celebrate, but you can come up with fun things to do with your family. One year we had a potato hunt and the person that found the most got a gold coin. My friend Zelma started the traditional game of hiding the cabbage. Not being a fan of that vegetable she will hide it in the hopes that I will forget about it! (I did once, nobody seemed to mind!) My daughter’s kindergarten and first grade teacher had a naughty little leprechaun named Liam that appeared in her classroom starting the first of March. He left little messes and problems to solve, and told the kids that if they could catch him on St Patrick’s Day they would get the pot of gold. The kids spent so much time creating elaborate traps. But alas, Liam always managed to escape, but not without totally reeking havoc in the classroom and leaving cupcakes. (Kind of like my daddy in the kitchen!) Some older Irish folks I know believe in reading the eyes of potatoes for fortunes. Soda bread is super easy to make and a great activity for older kids. For me the best part is hanging with friends and family and spreading a little luck of the Irish to all those I love.




Corned Beef
In collage and in my first few years living in L.A. While many of my peers were chugging green beer, I was cooking a traditional Irish-American dinner. On year I did 35 pounds of Corned Beef and there was not a scrap left for sandwiches.
The best part of this meal is that it is done in one pot! Even though I give you a couple of recipes for bread, you can always buy some if you are pressed for time. The flavor of the beef in the boiling water gives the veggies an amazing flavor. This menu is based on 8 people. I recommend that as you add people you add pots. Do half of the beef in each so you can still cook all the veggies in the meat water. I simply serve it with assorted mustards and assorted breads.

6 pound corned beef brisket
6 garlic cloves
12 peppercorns
6 whole cloves
2 bay leaves
2 teaspoon each–thyme-sage- oregano (Must have been added from one of my Italian relatives.)
1 teaspoon crushed red pepper
3 red onions, sliced
10 medium carrots cut into one-inch pieces
16 red new potatoes, scrubbed
2 small heads of green cabbage, cut into 8 wedges each

In a large soup pot cover corned beef with cold water. Add onions, garlic peppercorns, cloves, bayleaves,red pepper and seasoning. Over medium-high heat bring to a boil. Carefully remove foam with out removing and spices. Reduce heat and cook covered until almost fork tender about 3 hours. Add carrots and potatoes; cook 15 minutes. Add cabbage cook 15 minutes longer until vegetables and brisket are tender. Remove Brisket. Slice brisket and arrange on a large platter. Drain Vegetables in a colander and return to pot. Toss with butter and place on platter.



Irish Soda Bread
2 cups flour
2 tablespoons sugar
1 teaspoon each baking soda-baking powder
1/2-teaspoon salt
3 tablespoons butter
1-cup buttermilk
1/2-cup seedless, dark raisins
Spray a cookie sheet with baker’s joy. Preheat oven to 375. In a large bowl mix all dry ingredients. With a pastry blade cut in butter until mixture resembles a coarse crumbs. Add raisins. Add buttermilk and stir until dry ingredients are just moistened. Turn out on lightly floured board. Gently knead for about 1 minute until smooth. Shape into a ball and then press down until you get a 6-inch circle. With a sharp knife cut a quarter inch cross in the top of the bread. Bake for 40 minutes until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Irish soda bread with fresh dill
4 cups flour
1 teaspoon each baking powder- baking soda-salt
1/2 cup fresh dill, finely chopped
6 tablespoons butter
1 1/2 cups buttermilk
Pre-heat oven to 350. In a large bowl combine all dry ingredients Cut butter in with a pastry blade until it resembles coarse crumbs. With a fork add the dill. Add buttermilk and mix until lightly moistened. Turn out to lightly floured board and knead until smooth about 5 minutes. Divide the dough in half and make two smooth balls. Place the balls on a large increased cookie sheet. . Bake for 40 minutes until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.


Onion- corn Rye Bread
2 packages yeast
2 cups warm water
3 tablespoons sugar
1/2-cup warm milk
1-teaspoon salt
2-tablespoon caraway seeds
1 medium onion, finely chopped
2 tablespoons corn oil
4 cups flour
1/2 cup yellow cornmeal
2 cups rye flour
1 egg white, beaten
Kosher Salt

In the bowl of an electric mixer; soften yeast in 1/2-cup water and 1-teaspoon sugar for about 5 minutes. Add remaining water, milk, sugar, salt, caraway seeds, oil and onion. Add three cups flour. Mix to blend then beat at medium speed until smooth and elastic about 5 minutes. Cover with plastic wrap and a towel and let rest in a warm place for about 30 minutes. Set aside 3 tablespoons of cornmeal for topping. Mix in to dough the remaining cornmeal the rye flour and 1/2-cup flour to make soft dough. Turn out onto a floured board and knead until dough is elastic and smooth and small bubbles form under the surface adding a little flour so the dough is not sticky for about 20 minutes. Turn dough into a greased bowl and cover with plastic and a towel and let rise in a warm place for one hour. Punch dough down and let rest for 15 minutes. Divide dough into two equal parts and roll into balls. Place on two greased cookie sheets sprinkled with a little cornmeal. Brush generously with egg white and sprinkle with remaining cornmeal and some kosher salt. Bake for 40 minutes in a pre-heated 350 oven until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.






Irish Cream Cheesecake
Can you imagine the decadence of mixing cheesecake with Irish Cream? I’m usually way to stuffed from the meal so I have it the next day with my morning coffee!

2 cups graham cracker crumbs
1 stick butter, melted
3 -8 ounce packages cream cheese
4 eggs, lightly beaten
1/2-cup sugar
1 cup Baileys Irish Cream
1-teaspoon vanilla
Preheat oven to 350. Combine melted butter and crumbs. Press into a sprayed 9-inch spring form pan. In the bowl of an electric mixer beat the cream cheese. Add remaining ingredients and beat until smooth. Pour mixture into pan. Bake one hour and 15 minutes, until firm in the middle. Cool completely before removing from the pan. Chill for a few hours (overnight) before serving.