Pork Roast, Mushrooms/Scallops and Corn on the Cob:
This is a delicious meal guaranteed to please. You can substitute a vegetable such as brocccoli for the mushrooms with scallops. Or, just cook the mushrooms without the scallops. Yields about 4 to 6 servings.
Pork Roast (Boston butt)
Yields about 2 servings per pound.
1 2 to 3 pound pork roast (Boston butt)
1/2 tsp. dry sage
1/2 tsp. dry rosemary
1/2 tsp. minced garlic
1/2 tsp. fennel seeds
1/2 tsp. salt
1/2 tsp. pepper
2 tbs. dry white wine
2 tbs. extra-virgin olive oil
Heat oven to 350.
Spray a 9X2X13
Pyrex
baking dish with Pam.
Place the roast in the Pyrex baking dish.
Pierce the roast all over with a knife.
Mix all the other ingredients in a bowl and mix well.
Spread the mixture all over the roast on both sides.
Put in the oven and bake about 30 minutes per pound.
Use a meat
thermometer
and cook until almost 170.
Remove from the oven and let sit for at least 10 minutes.
Slice and serve.
Mushrooms and Scallops
Yields about 4 to 6 servings.
Olive oil, a turn around the skillet
8 oz. mushrooms, cleaned, trimmed and sliced
Salt and pepper
1 small shallot, finely chopped
2 garlic cloves, finely chopped
4 tbs. stick butter
1/2 tps. dried thyme
1/2 tps. dried tarragon
1/2 to 1 lb. bay scallops
Heat the oil in a large skillet over medium high heat.
Add 2 tbs. butter and melt.
Add the mushrooms. Add the shallot and garlic. Stir.
Lightly season with salt and pepper.
Saute/stir until the mushrooms are tender, about 10 minutes.
Dry the scallops with paper towels, then season with salt and pepper.
Remove the mushrooms from the skillet into a bowl.
Add the rest of the butter to the same skillet (2 tbs.).
Melt the butter over medium-high heat.
Add the scallops and cook/stir until they are beginning to golden brown.
Add the mushrooms back to the skillet.
Stir and heat about 1 minute.
Remove from the heat and serve.
Corn on the Cob
1 corn cob per person
Shuck the corn.
Spread butter on the cobs.
Cut pieces of wax paper about 12 inches by 12 inches.
Roll each cob in a piece of wax paper.
Place on a microwave safe dish.
Microwave
about 6 minutes for 3 to 4 cobs.
Corned-Beef Dinner:
This is an easy to prepare meal where you cook everything in one pot. The original recipe came from my wife Ann. Yields about 6 to 8 servings.
3 to 4 lb.
corned beef brisket
1 1/2 onions sliced, divided
2 cloves garlic, minced
6 whole cloves
2 - 4 bay leaves
1 can beer
5 red potatoes, quartered
6 carrots, pared and chopped (can use the prepared ones in a bag)
1 small cabbage, cut into small sections
Place corned-beef in a large pot and cover with water.
If there is a seasoning pack, add it.
Add the garlic, cloves, bay leaves and 1/3 of the onions.
Cover and bring to a boil.
Set the lid on an angle and turn down the heat to simmer.
Use a slotted spoon to skim off the foamy stuff on the top.
Add the beer.
Cook one hour per pound.
Watch the heat to be sure it is simmering.
Cut the onions, potatoes, carrots and cabbage.
One hour before done add the carrots and potatoes.
Cover the pot and continue to simmer.
One-half hour before done add the cabbage and the rest of the onion.
Keep the pot covered and continue to simmer.
When done, remove from the heat and let sit.
Serve with a side salad.
Eggplant Parmigiana:
This is one of my favorite meals. The preparation takes a few minutes, but then you can just sit back and let it cook all in one dish. I got the original recipe from Mario Batali. Delicious with a side salad and some garlic toast. Yields about 8 servings.
extra-virgin olive oil
2 medium sized eggplant
salt and pepper
1 jar of spaghetti sauce (one with olive oil, onion and thyme is best)
1 bunch fresh basil leaves
1 pound mozzarella cheese, sliced thin
1/2 cup grated Parmigiano-Reggiano cheese, or equivalent
bread crumbs
Preheat oven to 450.
Use some of the olive oil to coat a rimmed baking sheet.
Peel
and slice eggplant into 1/2 inch slices into a bowl.
Season with salt and pepper.
Place the eggplant slices on the baking sheet.
Put in the oven and bake for 15 minutes.
Remove from the oven, place on a plate and let cool.
Lower oven temperature to 400.
Spray a 9X13 Pyrex dish with Pam.
Place the largest eggplant slices in the dish.
Spread some spaghetti sauce over the slices.
Sprinkle some basil over the slices.
Place slices of the cheese over the slices.
Repeat the layering until all the ingredients are used.
Sprinkle the bread crumbs on top and then sprinkle the grated cheese on top.
Bake uncovered about 20 minutes (at 400), until the cheese melts and
the bread crumbs turn brown.
Remove from the oven and let sit several minutes before serving.
Tuna and White Bean Salad:
This salad makes a complete meal since it is so filling and so good. I serve it with crackers and a butter spread. The original recipe is by Giada De Laurentis. Yields about 6 servings. You can reduce the amounts for fewer servings.
2 (6 oz.) cans tuna, packed in olive oil
2 (15 oz.) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
extra virgin olive oil
6 tbs. red wine vinegar
2 tbs. lemon juice
salt and pepper
1/4 red onion, thinly sliced
1 pint container cherry tomatoes, each cut in half
1 bag fresh arugula
fresh basil (optional)
Wash the arugula and pull off the stems. Put in a container in the refrigerator.
Slice the onion and put in a container in the refrigerator.
Rinse the tomatoes, cut in half and put in a container in the refrigerator.
Drain and rinse the beans in a colander.
Drain and rinse the capers in a strainer.
Drain the tuna oil into a small bowl. Put the tuna in a large bowl and break up with a fork.
Add the beans and capers to the bowl with the tuna. Stir gently.
In the small bowl with the olive oil, add the vinegar.
You want 1 part vinegar to 2 parts oil. Add extra oil if necessary.
Add the lemon juice to the small bowl. Season with salt and pepper.
Pour the dressing over the tuna, bean and caper mixture. Stir gently.
Add the onion and tomatoes. Stir gently.
Put some arugula in each salad bowl. Top with the tuna mixture.
Tear some basil on top and serve (optional).
Shrimp Salad:
This is a delicious and easy to prepare meal by itself. It's even better when served with a fruit salad. You can mix the chopped hard-boild eggs in with the salad or slice them and serve on the side. The recipe yields about 4 to 6 servings. I personally like red-leaf lettuce as the lettuce and some saltine crackers with butter along with it.
1 (32 oz) bag, cooked, peeled/de-veined shrimp
1 cup celery, chopped
1/4 cup onion, chopped
3 eggs, hardboiled, chopped
2 tablespoons lemon juice
1/4 cup black olives, chopped
1/4 cup dill pickle, chopped
Old Bay seasoning
Mayonnaise and sour cream, 1/4 dry cup each
Fresh romaine or red leaf lettuce
Rinse shrimp in colander and pat dry with paper towel.
Cook hardboiled eggs, cool and chop.
Chop other ingredients.
Add all ingredients in a bowl. Sprinkle with Old Bay seasoning.
Add mayonnaise and some sour cream to desired consistency.
Serve on fresh cold lettuce.
Shrimp Kebabs, Israeli Couscous and Salad:
Shrimp Kebabs and Israeli Couscous go very well together. While the kebabs are cooking on the grill, you can be cooking the couscous. Add a salad such as sliced tomatoes and you have a complete meal.
Shrimp Kebabs
Yields about 5 servings.
40 shrimp, raw, peeled, deveined
1/4 cup lemon juice
1/4 cup dry white wine
2 tbs. olive oil
2 garlic cloves, finely chopped
1 tbs. steak sauce
1/2 tsp. black pepper
1/2 tsp.
Emeril's Essence
2 green peppers, cut into large pieces
1 large onion, cut into large pieces
Peel shrimp. Place in a large zip-top plastic bag.
Combine remaining ingredients except vegetables in a small bowl.
Stir well. Pour into the plastic bag.
Seal the bag and put in the refrigerator for at least 20 minutes.
Cut the vegetables and slide them on to separate skewers.
Slide the shrimp on to separate skewers.
Place the vegetables on the grill. Grill until soft and edges turning black.
The vegetable take longer than the shrimp.
Place the shrimp on the grill and cook until pink, just a few minutes.
Remove everything from the grill when done and serve.
Israeli Couscous With Shallots
Yields about 4 servings.
salt and pepper
1 cup Israeli couscous
2 tbs. olive oil
8 shallots, peeled, halved and thinly sliced
1/2 cup fresh parsley, coarsely chopped
1 tbs. lemon juice
Cook the couscous according to package instructions.
Drain and set aside in a bowl.
Meanwhile, in a large skillet, heat oil over medium heat.
Add shallots, season with salt and pepper.
Cook, stirring frequently, until well browned, about 5 minutes.
Add shallots to couscous.
Add parsley and lemon juice, and toss.
Season with salt and pepper and serve.
Beef Pot Roast - Oven Baked:
This is a complete meal cooked in one pot. It is one of my favorites. The secret is using a Dutch oven. Once you get everything in the pot, you can sit back and wait for it to finish. It yields about 6 servings.
2 - 2 1/2 lbs. beef pot roast
all purpose flour
olive oil
1 1/2 cup water
1/4 cup balsamic vinegar
2 14 oz. cans vegetable broth
salt and pepper
1 large onion, sliced
2 lbs. Yukon potatoes, quartered
1 16 oz. bag baby cut carrots
Heat oven to 325.
Coat roast with flour.
In a non-stick Dutch oven, brown roast in oil, remove.
Add water, vinegar and 1 can broth to pot.
Cook 1 minute stirring.
Return roast to pot. Sprinkle with salt and pepper.
Place vegetables around roast.
Add more broth if necessary to cover roast and vegetables.
Cover and bake about 2 1/2 hours, turning once.
Make sure meat and vegetables are tender.
Remove roast and slice. Remove vegetables to a platter.
Put some of the liquid (sauce) in a gravy bowl.
Beef Pot Roast - Braised With Vegetables:
This recipe is similar to the one above, but has slightly different ingredients and is cooked on the stove top. It is equally delicious. It is from a recipe by Tyler Florence. Yields 4 to 6 servings depending on the size of the roast and amount of vegetables.
1 3 to 4 pound beef chuck roast
salt and pepper
3 tbs. olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
1 tsp. dried crushed rosemary
1 tsp. dried thyme
2 bay leaves
Season all sides of the meat with salt and pepper.
In a Dutch oven or heavy pot, heat 2 tbs. of the olive oil over
medium-high heat.
Brown the meat on all sides, taking time to get a nice crust.
Pour in the tomatoes and water.
Scatter the vegetables around the meat. Salt and pepper.
Add the rosemary, thyme and bay leaves.
Add more water if necessary to almost cover everything.
Drizzle the remaining olive oil on top.
Cover the pot and reduce the heat to low.
Braise for about 3 hours, basting every 30 minutes.
When the meat is fork tender, remove from the heat.
Slice the meat and put on a platter with the vegetables.
Serve with the pot juices.
Ham, String Beans and Sweet Potatoes or Potatoes Gratin:
This meal is great any time of the year, but is especially good for Easter, Thanksgiving or Christmas. It feeds 6 easily and there is usually plenty of ham left over for sandwiches the next day.
Baked Ham
Buy a 6 to 7 pound already cooked ham.
Cook according to instructions - usually 15 minutes per pound at 325.
Cook on the rack in the large Pyrex or baking dish.
Spray the dish with Pam first. Put some water in the dish.
After cooking let it sit 15 to 30 minutes.
Ham Bourbon Glaze
3/4 cup light brown sugar
1/4 cup Dijon mustard
3 tbs bourbon
Mix all ingredients. Brush glaze on the ham 4 times while cooking.
Use remaining glaze on cut ham when serving.
String Beans
2 pounds fresh string beans
4 slices bacon
Wash and drain the string beans. Pinch the stem end off each bean.
In a large pot cook the bacon long enough to create grease in the pot.
Dump in the beans. Add enough water to cover the beans.
Cover the pot and bring water to a boil.
Turn down to about 2 or 3 and simmer for 2 hours.
Sweet Potatoes
4 medium size sweet potatoes
Wash with the vegetable brush. Use a knife to punch many little slits in each potato.
Microwave for about 14 minutes.
Test if done by feeling and pushing a knife into each potato.
Potatoes Gratin
Courtesy of Tyler Florence.
Yields 6 to 8 servings.
2 pounds Yukon gold potatoes, peeled and sliced paper thin.
2 cups heavy cream
2 garlic cloves, finely chopped
1/2 tsp. dried thyme
1 tbs. dried chives
1 cup Parmigiano-Reggiano
salt and pepper
Heat oven to 375.
Combine all ingredients in a large bowl, tossing to coat.
Put the mixture into a 9 X 13 casserole dish.
Flatten out with a spatula.
Bake for 45 to 60 minutes, until potatoes are tender and gratin is bubbly.
Let stand for 10 minutes before serving.
Steak, Corn on the Cob With Lime Butter and Sweet Potatoes:
This is one of our family favorites. Easy to do, easy to scale and delicious.
Steak
Use good
beef steaks,
such as top sirloin or porterhouse.
Marinade in a plastic bag for several hours in McCormick Montreal Steak marinade.
The recipe is on the side of the bottle - 1/4 cup olive oil, 2 tbs. soy sauce,
2 tsp. seasoning per 1 pound of steak.
Take out of the refrigerator about an hour before grilling. Grill to your liking.
Baked Corn on the Cob With Lime Butter
Yields about 1 serving per ear of corn.
6 ears of corn, shucked
2 sticks butter at room temperature
1/4 cup chopped parsley
1 lime zested and juiced
2 tsp. salt
Put the butter in a bowl.
Mix in the parsley, lime zest, lime juice and salt.
Using your hands, thinly coat each ear of corn with the butter mixture.
Save the extra butter.
Tear off 6 pieces of tin foil each about 12 inches by 12 inches.
Spray a little Pam on each tin foil square.
Wrap each ear of corn in a tin foil square.
Place in the oven on two racks that are toward the center of the oven.
Bake for 25 minutes.
Serve with the extra butter.
Sweet Potatoes
4 medium size sweet potatoes
Wash with the vegetable brush. Use a knife to punch many little slits in each potato.
Microwave for about 14 minutes.
Test if done by feeling and pushing a knife into each potato.