Pork with Mustard Sauce Cooking Light, June 1995 Okay, so this isn't the link to the recipe I used. I'll have to see if I can find it and post it. Okay, so I didn't use white wine. I used lowfat chicken broth. And I didn't have honey, so I used real maple syrup. YUM! The sauce is cooking and I'm thinking, "This looks REALLY weird. It's all grainy and shit." Yeah well, if you use grainy mustard that's what's going to happen. So, don't use it grainy mustard, unless you want the brown … [Read more...]
Pit Fired Ham Glazed with Pineapple and Mango Maple Syrup
Pit Fired Ham Glazed with Pineapple and Mango Maple Syrup Recipe courtesy Chef Jill Davie I'm not normally a fan of the sweet and savory type dishes. No apples and pork, no hawaiian pizza, nothing like that. This was pretty good though!! We couldn't find a mango sauce so we used a mango jelly from the international foods isle. We blended the jelly, pineapple chunks, and the maple syrup and then cooked it a little longer in the pan before basting the ham with it. It turned out pretty … [Read more...]
Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce
Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce Cooking Light, July 2008 I made these, but we really didn't eat them. I tasted a couple and they were okay. Nothing really to write home about. The sticks need longer to cook than in the recipe. I may bring some in tomorrow as a snack and put them in the toaster oven here at work. The romesco sauce was deliscious, though. I am a HUGE fan of romesco sauce. It goes well with anything and is an excellent sauce for pasta or pasta … [Read more...]
Spicy Peanut Sauce
Spicy Peanut Sauce Cooking Light, May 1996 Very VERY lime-y. I think I would cut the lime juice to 1/4 cup and use chicken stock for the rest to make up the difference. I tossed it with linguine, chopped green onions and some chopped peanuts. zit went very well with our teriyako marinated london broil and sugar snap peas. Measuring cups and spoons Whisk Small mixing bowl … [Read more...]
Broiled Tilapia with Tomato-Caper Salsa
Broiled Tilapia with Tomato-Caper Salsa Cooking Light, December 2005 We used swordfish instead of tilapia in this recipe. It was really good. The salsa would make for a great bruschetta!! I used fire roasted canned tomatoes instead of fresh. It made for a really great topping with an extra depth of flavor fresh tomatoes this time of year would not have. Measuring cups and spoons Small bowl Broiler pan Spatula … [Read more...]
Filet Mignon with Mushroom-Wine Sauce
Filet Mignon with Mushroom-Wine Sauce recipe Cooking Light, NOVEMBER 2004 So, after getting home about 1 1/2 hours later than usual, we review the recipe. Now, when I was planning this meal, there were two filet recipes I was looking at. Apparently, I merged the ingredients from one and the instructions from another. *snort* I was to stop at the store on the way home to get some filets. Didn't really want to freeze them and we knew they wouldn't last in the fridge from Sunday to Thursday. … [Read more...]
Alton Brown’s Red Sauce
Pantry Friendly Tomato Sauce 2 (28-ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red … [Read more...]
Shrimp Scampi
Shrimp Scampi Cooking Light, OCTOBER 2003 I watched while CTM made this dish. It was so funny! I came home and the first place I go is the kitchen to put my lunchbox away and on the counter were the mise en place ingredients. (All the ingredients for the recipe in little bowls) It was funny! We tossed this with whole wheat linguine, Davinci, I think. It was good. I would use less salt, less lemon juice, and probably not cook the shrimp so long. I think putting them in the pan BEFORE the … [Read more...]
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