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Enjoy Chef
Janet's delicious Meat and Fish recipes.
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Recipe Menu
Pork
Pot Stickers
Ingredients:
1 cup finely
chopped cooked pork tenderloin or Ham
1/3 cup
finely chopped bok choy or cabbage
1/3 cup
finely chopped celery
1/4 cup
finely chopped green onion
1 tablespoon
soy sauce
1 tablespoon
dry sherry
1 teaspoon
cooking oil
1 1/2
teaspoons cornstarch
36 (about)
won ton wrappers
6 tablespoons
cooking oil
1 cup
water
Chinese
mustard
1. in
a mixing bowl combine pork, Bok choy, celery, and green onion; mix
well or put into food processor. Combine 1 tablespoon soy sauce,
sherry, and 1 teaspoon oil; stir in cornstarch till dissolved. Pour
soy mixture over pork mixture; toss to coat. Cover and chill 30
minutes.
2.
(Keep won ton wrappers covered with a damp cloth when not working
with wrappers.) Spoon about 2 teaspoons filling in center of one
wrapper. Bring up sides and seal edges with water. Transfer to a
baking sheet and cover with a dry cloth. Repeat with remaining rounds
and filling.
3.
In a large skillet heat 2 tablespoons of the oil. Carefully place
half the pot stickers in skillet (do not let sides of pot stickers
touch). Cook over medium heat 1 minute or till bottoms are browned.
Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer
10 minutes.
4. Uncover
and cook 3-5 minutes or till water evaporates. Add more oil, if
necessary. Cook, uncovered, 1 minute. Transfer pot stickers to a
baking sheet. Place in a 250ºF oven to keep warm. Repeat procedure
with remaining pot stickers, oil, and water. Serve with Chinese
mustard and/or soy sauce.


Korean
Marinated Beef - Bulgoki
Ingredients:
¼ cup
soy sauce
2 tbsp
rice vinegar
1 tbsp
brown sugar
2 tsp
sesame oil
2 bunches
scallions (white and pale green parts) and green parts ½
cup of each
1 tbsp
garlic, minced
1 tbsp
fresh ginger, minced
3 tbsp
sesame seeds, toasted or black
1 lb steak
cut of choice (would be ideal for flank)
Instructions:
-stir
together everything above and put into zip lock to use as marinade.
At this point I often freeze nd defrost in the fridge.(except
green parts of scallions and 1 tbsp toasted sesame seeds for garnish
later)
-marinate steak
for 1 hour in fridge in above marinade
(for flank
recommend 24 hours minimum)
-allow
steak to rest at room temp for 20 minutes prior to cooking
-preheat grill(or
barbeque) to high heat
-cook until
desired doneness and sprinkle with green parts of scallions and
remainder of toasted sesame seeds. I slice thinly and serve either
with steamed rice or on top of shredded Chinese cabbage and carrots
as Asian Salad.


Maple
Mustard Pork Tenderloin
1 large pork
tenderloin (about 14 ounces)
3 tablespoons
olive oil, divided
2 tablespoons whole grain Dijon mustard
2 tsp fresh thyme chopped
1 large onion, sliced
4 large
shallots, minced
1/4 cup maple syrup
2/3 cup
fresh apple cider
Preparation:
Preheat
oven to 450°F. Season pork with salt and pepper.
Heat 2 tablespoons
oil in large non stick ovenproof skillet over medium-high heat.
Add pork and sear until all sides are brown, turning occasionally,
about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard
over top and sides of pork; . Add remaining 1 tablespoon oil to
skillet. Add onion slices and shallots; sauté over medium
heat until golden, about 5 minutes. Spread evenly in skillet and
sprinkle with salt, pepper and thyme. Place pork atop onion mixture.
Transfer skillet
to oven and roast until -onion mixture is soft and brown and meat
thermometer inserted into center of pork registers 150°F, about
15 minutes. Transfer pork to platter and tent with foil. Let stand
5 minutes.
Meanwhile, pour
cider and maple syrup over onion mixture in skillet. Stir mixture
over high heat until slightly reduced, about 5 minutes. Cut pork
on diagonal into 1/2-inch-thick slices. Spoon -onion mixture onto
plates. Top with pork and serve.


Veal
(Chicken) Saltimbocca
Serves 4
4 veal (or chicken
breasts) cutlets, about 3/4 pound, pounded VERY thin
4 slices Prosciutto
4 slices provolone
2 tablespoons olive oil
1/2 cup flour
1/2 teaspoon ground sage
salt and pepper
1 clove garlic, minced
1/2 cup white wine (white vermouth)
8 fresh
sage leaves
Place the pounded
veal (chicken) on a work surface. Season the meat with salt and
pepper. Layer with the Prosciutto and then the cheese, plus a couple
of fresh sage leaves. Roll up and secure with toothpicks. Repeat
with all four pieces. Combine the flour and sage. Dredge the meat
rolls in the seasoned flour.
Heat the oil
in the pan. Add the meat rolls and brown on all sides. Add the wine.
Add garlic and put meat into Pyrex dish with lid.
Bake at 350
for 30 minutes. Remove the toothpicks and serve immediately.


Broiled
Tilapia with Tomato-Caper Salsa
The mild tilapia
is a perfect foil for the bright, zesty salsa. Serve with couscous
to keep cooking time to a minimum.
Ingredients:
1 cup chopped tomato
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon capers, drained
1 tablespoon white wine vinegar
1/2 teaspoon anchovy paste (optional)
2 garlic cloves, minced
1 1/2 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) tilapia fillets
Cooking spray
Preparation:
Preheat broiler.
Combine the
first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons
oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Brush fish with
remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon
salt and remaining 1/8 teaspoon pepper. Arrange fish in a single
layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes
or until fish flakes easily when tested with a fork or until desired
degree of doneness. Serve with salsa.
Yield:
4 servings (serving size: 1 fish fillet and 1/4 cup salsa)
Nutritional
Information:
CALORIES 206(29% from fat); FAT 6.6g (sat 1.1g,mono 4.3g,poly 0.8g);
PROTEIN 32.2g; CHOLESTEROL 124mg; CALCIUM 40mg; SODIUM 392mg; FIBER
0.8g; IRON 2.5mg; CARBOHYDRATE 3g


Easy
Kielbasa Cassoulet
This is a unique
twist on a traditional French stew called Cassoulet. Cassoulet is
a rich, slow-cooked white bean stew, usually featuring goose, duck,
pork or even mutton. This version features kielbasa, a staple of
Polish cuisine that comes in dozens of varieties, smoked and fresh,
but almost always pork but I like to add other meat too, if available.
Ingredients:
1
tablespoon canola oil
1/2 pound kielbasa sausage, cubed
2 lamb
leg chops, (or left over leg of Lamb)
2 pork
chops
2 chicken
legs
2 medium
onions, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1/2 teaspoon dried thyme or 1 tbsp fresh
1/4 teaspoon freshly ground black pepper
pinch cloves
19 ounces canned tomatoes
3/4 cup chicken stock
2 bay leaves
2 19 oz cans canned navy beans, drained and rinsed
Topping:
2 tablespoons
butter/olive oil
2 garlic cloves, minced
2 cup fresh bread crumbs
2 tablespoons fresh parsley, chopped
Preparation:
Preheat oven
to 350 F.
In large Dutch
oven, heat oil over medium heat. Cook kielbasa, all other meats
until brown, Remove and sauté onions, garlic, carrots, celery,
thyme, pepper and cloves, stirring, for about 5 minutes or until
onions are softened.
Add tomatoes,
breaking up with fork. Add chicken stock and bay leaf, bring to
boil. Add beans, reduce heat and simmer for about 30 minutes or
until slightly thickened. Discard bay leaf.
Bake at 350 for one hour. Remove bones from meat if you choose.
Topping:
In a saucepan,
melt butter over medium heat. Add garlic; cook for about 2 minutes
or until softened. Stir in bread crumbs and chopped parsley. Sprinkle
over cassoulet. Bake in preheated oven for about 30 minutes or until
crusty and golden on top, bubbly and heated through.
Note: Can
be prepared to this point, cooled, covered and refrigerated for
up to 1 day. Actually I preferred this the day after.


Roasted
Pork Loin in Sour Cherry Sauce
In a saucepan,
combine 2 cup sour cherries, with the juice(which should be 1 cup),
and 1/2 cup balsamic vinegar. Bring to a boil and reduce to a simmer,
and let cook until reduced to a glazey consistency. Add 1 tbsp cornstarch
dissolved in 1/4 cup of Port and stir into the sauce. Add salt and
pepper to taste. Stir until thickened. Then stir in 2 tbsps of unsalted
butter just before plating.
Over high heat,
sear pork loin on all sides and place in an oven proof dish in the
375 degree oven until the loin is just pink in the middle (usually
about 30 - 45 minutes). Or grill on barbeque on high until seared.
Then turn to lower heat, put lid down and cook for 20 min. Test
temp to 160. Take off and tent with foil while you complete sauce
Slice the loin
on the bias, and place on top of small pool of sauce, then drizzle
over a bit of sauce and collect raves!


Mango
Shrimp Cocktail - Serves 4
1 cup tomato
juice
¼ cup tequila (or ¼ cup wine vinegar)
20 large cilantro sprigs
1 tsp cumin
2 Serrano chillies or jalapeño chillies, cut in half
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 -pounds uncooked large shrimp, peeled, de-veined
1 large tomato, chopped
1 large Mango peeled and chopped
2 green onions, chopped
2 tablespoons chopped fresh cilantro
2 teaspoon fresh lime juice
1 teaspoon sugar
Lime wedges
Combine tomato
juice, clam juice, ¼ cup tequila (or ¼ cup wine vinegar),
cilantro sprigs, chillies and Worcestershire sauce in medium saucepan.
Boil until sauce is slightly thickened and reduced to 2/3 cups,
about 30 minutes. Strain into medium bowl.
Add shrimp and sauté until just cooked through, about 4 minutes.
Cool.
Add shrimp, tomato, green onions, chopped cilantro, lime juice and
sugar to sauce. Season with salt and pepper. Chill until cold, at
least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Garnish with lime wedges.


Rainy
Day "Barbequed" Shrimp
This is a
short cut recipe based on Creole Style shrimp and you can't light
the Barbeque
1/2 cup fat-free
Caesar dressing
3 tbsp. Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges
Combine the
first 11 ingredients in a large non stick skillet; bring to a boil.
Add shrimp, and cook 7 minutes, stirring occasionally. Add wine,
and cook 1 minute or until shrimp are done. Serve with bread and
lemon wedges.
Yield: Appetizer
5 servings (Serving Size: 5 ounces shrimp with sauce and 2 bread
slices.)


Stuffed
Chicken Breasts
4
double skinless and boneless chicken breasts
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt
1 cup cooked brown rice (cooked in chicken broth) or 1 cup coarse
bread crumbs
1 cup toasted nuts or pine nuts
2 large shallots minced
½ cup apples chopped
1/2 cup dried apricots (or dried apple) chopped
1 tablespoon olive oil
Sauté
shallots in oil . Take off heat and mix in nuts and fruit, rice
or bread. Note you may not need much starch so you can cut down
amounts.
Place
onto one half of breast and fold over the other half. Lay into roasting
pan on top of 2 cups cider. Use real cider (available in vegetable
section of store with tofu products.) Bake at 350 for 40 minutes
basting frequently.


Rye
and Ginger Butter Flied Leg of Lamb
2 tbsp (25 ml)
Dijon mustard
2 tbsp (25 ml) honey
1/4-cup (50 ml) rye
½ c. ginger ale
2 tsp (10 ml) ground ginger
2 tsp (10 ml) ground cumin
1/4 tsp (1 ml) cayenne
3 lb (1.5 kg) butter flied lamb leg
Freshly ground pepper to taste
Sauce:
1/4 cup (50 ml) ginger ale
2 tbsp (25 ml) rye
2 tbsp (25 ml) red currant jelly
1 tbsp (15 ml) Dijon Mustard
1 cup (250 ml) chicken or beef stock
1. Combine mustard, honey, rye, ginger ale, ginger, cumin and cayenne
in a small bowl. Brush over lamb leg. Season with pepper. Marinate
for 1 hour.
2. Preheat oven
to 425°F (220°C).
3. Place lamb,
fat side up, on rack in a roasting pan and bake for 35 to 45 minutes,
basting occasionally or until juices runs slightly pink.
4. Place lamb
on a carving board and let rest for 10 minutes. Meanwhile make sauce.
5. Discard all
fat from roasting pan. Stir in ginger ale, rye, jelly, mustard and
stock. Bring to boil, boil 3 to 5 minutes or until reduced by half.
Sauce should be thick enough to coat a spoon. Season with salt and
pepper.
6. To serve,
carve into thin slices and drizzle sauce over lamb.


Grilled
Shrimp and Pancetta (or Proscuitto) Skewers
Wooden skewers
soaked or metal
Large cleaned shrimps
10 to 12 slices of pancetta or Proscuitto
Fresh Rosemary and crushed garlic.
Toss shrimps in rosemary, garlic and 2 tbsp olive oil while soaking
skewers.
Thread shrimps wrapped in the pancetta onto the skewers. Heat barbeque
on high and brush grill with olive oil. Place skewers onto grill
and put lid down for 3 minutes. Open lid and turn skewers over.
Grill on the side and serve on platter with lots of fresh lemon
and morfe fresh rosemary.


Low
Fat Crab Cakes
1 pkg. Flaked
Crab ("Sea legs")
1 head roasted garlic
2 baked Yukon Gold potatoes (skinned and mashed)
¼ cup minced red onion
2 tbsp. chopped cilantro
2 tbsp. chopped roasted red pepper
1 egg (or egg white)
Salt and pepper to taste
1 cup bread crumbs
¼ cup vegetable oil
1. Squeeze garlic
pulp from head. Mix together all ingredients except breadcrumbs.
Add enough bread crumbs to bind maybe ¼ c. then make cakes. Heat
oil in pan and lightly coat each cake with a dusting of crumbs.
Then sauté cakes 2 minutes each side until browned.
2. Serve with Red Pepper Jelly or Chipolte Mayonnaise.


Chicken with Sundried Tomatoes and Cream:
Serving Size:
8
6 boneless skinless
chicken breasts (cooked and chopped)
3 sweet peppers (red, orange or yellow) chopped
1 bag sundried tomatoes (chopped) oil packed is fine
20 mushrooms
6-8 shallots chopped
4-5 tbsp. butter
2.5 cups chicken broth
1 cup vodka
1 tbsp. Dill
1 tsp. Thyme
Salt/pepper
Whipping cream 200ml.
Chop all veggies and sauté in 3tbsp. butter
Add sundried
tomatoes, chicken and spices. Adjust them to taste. Sauté
until flavors are well combined 4 minutes
Add vodka
steam
for 1 minute and then add broth.
Simmer
for 1 hour. Continue to season to taste. Should have a distinct
dill flavor and vodka.
Add whipping
cream just before serving. About 2/3 of a small container.
Sauce should
still be quite runny!


Pineapple Salmon Burgers:
Serving Size:
4
28 oz piece
of Wild Salmon filet, skin removed
2 eggs beaten
1 cup of cornflake crumbs
1 clove of minced garlic
1 tsp grated ginger
1 tbsp fresh chopped cilantro
Grind salmon
with other ingredients. This works best if you chop salmon coarsely
then put in food processor with blade with the other ingredients.
Form 4 large burgers.
Marinade:
½ cup pineapple juice
2 tbsp vegetable oil
1 tbsp fresh lime juice
1 tbsp light soy sauce
*1 small
chopped jalapeno-optional
Mix marinade
and add burgers turning once in 20 minutes. Heat barbeque to high
and wipe grill with some oil or use a fish grill. Place burgers
on grill and sear both sides. Turn to low and put lid down. Grill
10 to 15 minutes. Take off and tent with foil or parchment paper.
Serve on your choice of bun or pita. If you wish to use marinade
as sauce, please bring to a boil and add 1 tsp of dissolved cornstarch
to thicken.


Turkey
Burgers with Corn Salsa Burger:
1.5 pounds
ground turkey
½ cup baked tortilla chips, crushed
2 Tbsp cilantro, chopped
1/3 cup salsa
½ tsp ground cumin
½ tsp salt
¼ tsp pepper
Corn Salsa:
1 cup salsa
2 Tbsp cilantro, chopped 1/3 cup corn kernels In a large bowl, combine
burger ingredients. Form into 6 burger patties. Broil or grill burgers
10-12 minutes on medium heat, turning once until no longer pink
inside.
In a small bowl, combine salsa ingredients.
Top burgers with salsa.
Makes six servings


White Chicken Chili:
1 tbsp oil
1 red bell pepper, chopped
1 clove of garlic, minced
1 onion, chopped
1 lb white chicken breast meat cooked and cubed
2 cups corn
1 can black beans
1 can diced tomatoes
12 tsp chilli powder
¼ cup chopped fresh cilantro
salt & pepper to taste
2 tsp cumin
1 whole jalapeno
1 large fresh avocado & tomato
* optional
1 cup milk
Sauté onion, red pepper in oil until tender. Add garlic, tomatoes,
beans and corn. Cook on medium for 10 minutes. Add the rest of seasonings
plus Chicken and jalepeno. Simmer 15 more minutes. Chop avocado
and tomato. Place on top as garnish.


Caviar
Hearts:
Cut white sliced
bread into hearts
Brush
with butter and toast
Blend cream cheese and chopped small red radishes together and spread
onto rounds
Serve smoked salmon or red salmon roe on top
Caviar
Stars:
Roll out puff
pastry and using a small star shaped cookie cutter
Cut out
small stars
Bake according to package
Cool and top with Crème Fraiche or sour cream , sprig of dill
and a small dollop of black caviar


Vietmanese Chicken, Mango
and Mint Stir Fry
1 lb. boneless chicken breasts
2 tbsp cornstarch
1 tbsp soy sauce
1/4 tsp pepper
1 mango, peeled and sliced
2 tbsp oil
1/2 cup chopped onion
2 tsp hot pepper, chopped
1/2 red pepper sliced
1 cup chicken stock
4 tsp fish sauce
2 tsp lime juice
1 tsp sugar
1 cup fresh mint
Cut chicken into chunks. Marinate with cornstarch, soy sauce and
black pepper in the fridge for at least 20 min.
In wok , heat oil and stir fry onions for about 2 min. Then add
chicken and the rest of vegetables. Stir fry for about 3 minutes
Then add mango and stock, fish sauce, lime juice, etc. Bring to
a boil until thickened. Top with mint and serve with rice.
Makes 4 servings. About 1 g. fat.


Maple Orange Chicken
4 chicken breasts
1/4 tsp each salt and pepper
1/4 cup maple syrup
1 tbsp Noilly Pratt Vermouth
1 tbsp grated orange rind
1 tbsp fresh orange juice
Mandarin Ketchup:
2 cans mandarin oranges, drained -- approx. 2 cups
1 tbsp lime juice
2 tsp fresh ginger -- minced
pinch cinnamon
1/4 tsp allspice
1/2 tsp salt
1/2 cup Noilly Pratt Vermouth
2 tbsp maple syrup
to taste hot pepper sauce
garnish sliced green onions and toasted almonds
Maple Orange Chicken:
Sprinkle chicken with salt and pepper and place in a resealable
freezer bag. Combine maple syrup, Vermouth, orange rind and juice.
Pour over chicken in bag and let stand 1 hour in fridge or up to
24
hours. Preheat an indoor or outdoor grill to medium heat. Remove
chicken from marinade and grill chicken for 6-7 minutes on each
side,
covered, giving the chicken a quarter turn three minutes into
cooking of each side. When chicken is cooked through, and no pink
remains, remove from heat, slice and drizzle with the Mandarin
Ketchup, sprinkle with sliced green onions and toasted almonds to
garnish if desired.
Mandarin Ketchup:
While chicken is marinating, combine remaining ingredients except
garnishes, in a blender and blend until smooth. Pour into a medium
saucepan and cook over med-low heat for 40-45 minutes or until
reduced by half. (Measures about 1 cup sauce.) Serve warm or cold.

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