Pork Marsala

We’ve prepared Pork Marsala several times in the past few weeks and the sauce alone is worth making this dish. Truthfully I had forgotten how much I love Chicken and Veal Marsala. So when I spotted this recipe using pork on Pinterest from First Home Love Life, I knew we had to try it.

Using a wine such as Marsala gives a restaurant-quality finishing touch to dishes. In this particular case the Marsala is simmered in chicken broth along with meaty baby bella mushrooms and shallots, giving the dish a rich and complex character.

Marsala wine is a fortified wine produced in the region surrounding the city of Marsala on the island of Sicily. It has a raisin-like flavor and is served at room temperature. Although we mostly think of Marsala in cooking, traditionally it was served between the first and second course of a meal or on its own with a tasty cheese. Marsala can also be served as an after dinner drink.

There are two varieties of Marsala - dry or sweet. The dry is used for savory dishes and adds a nutty flavor and carmelization to the fond of veal, chicken or beef dishes. The sweet is used mainly in desserts such as zabaglione and tiramisu.

This upscale sauce alone is reason enough to try this dish. If you need more of an incentive, it’s simple to make and comes together quickly in 30 minutes or less.

Pork Marsala 
Slightly adapted from First Home Love Life, serves 4
Printable Recipe

4 boneless pork chops, about ¾ to 1” thick
About 1/3 cup all purpose flour for dredging
½ to 1 teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces sliced baby bella mushrooms
2 peeled and thinly sliced shallots
2 peeled and chopped garlic cloves
½ cup dry Marsala wine
½ cup low-sodium, low fat chicken broth or homemade
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
4 fresh thyme sprigs for garnish

On a plate or a piece of waxed paper, mix flour and garlic powder together. Season pork chops with Kosher salt and freshly ground black pepper on both sides. Dredge the seasoned pork chops in the flour and garlic powder mixture, then tap off excess.

In a non-stick sauté pan, add olive oil and butter and heat the pan over medium-high heat. When butter is frothy, add pork chops to the pan, turning once, allowing both sides to get golden brown. When pork reaches an internal temperature of 145 degrees F, which is medium rare, or 160 degrees F, which is medium, remove the chops to a plate and cover. (These temperatures are the guideline from the National Pork Council. We like our pork chops a little pinker, around 138 degrees F.)

Lower the heat to medium-low and add mushrooms and sauté, stirring occasionally until they have rendered their juices and are brown. Add shallots and garlic and cook for 1 – 2 minutes more, taking care that the shallots and garlic don’t burn. Add the Marsala wine and chicken broth. Using a wooden spoon, scrape up the fond (brown bits) from the bottom of the pan. Add the chopped fresh thyme, stir to incorporate, then cover the pan and let simmer for about 5 to 8 minutes more.

If the sauce has not thickened to your liking, make an arrowroot & water slurry (mix equal parts arrowroot and cold water in a small dish with a spoon), then stir the slurry into the sauce until the sauce is sufficiently thickened.

Serve the sauce over the pork chops, then garnish each chop with a fresh sprig of thyme. Mashed or oven roasted potatoes make a nice accompaniment.  

Variation: If you like, add a teaspoon of Dijon mustard to the sauce, which is always good with pork, when the fresh thyme is added.

For better viewing, click photos to enlarge.

This recipe will be shared with Foodie Friday at Rattlebridge Farms and Miz Helen’s Country Kitchen’s Full Plate Thursday.

We hope you’re having a nice week 

and thank you for visiting My Carolina Kitchen. 

Steamed Clams Fagioli

This dish is a takeoff of the Italian peasant dish Pasta Fagioli, but steamed clams take the place of the pasta found in a traditional Fagioli. It’s loaded with the classic Italian flavors found in most Fagioli recipes and can be prepared in 30 minutes.

Fagioli has become so popular in American today that it’s widely found even in restaurants that don’t specialize in Italian cuisine. According to Wikipedia, the word for beans varies in the different Italian dialects so much that fagoli is it often pronounced differently. Pastafazoola, a song written by Van & Schenck, used the Neapolitan pronunciation for the rhyme - “Don’t be a fool, eat pasta fazool.” Whenever I hear the word fazool, it always reminds me of the line in Dean Martin’s song That’s Amore - “When the stars make you drool, just-a like a pasta fazool, that’s amore.” 

Meakin has his own way of steaming clams and that’s how we prepared them for this recipe so we would have fresh clam broth instead of having to use bottled clam broth. If you plan to use your own method to steam the clams, you’ll want to steam the clams first before you proceed with the recipe and add them at the end when you’re plating. Otherwise, just follow the recipe as written below. For a less soupy version, use the recommended ½ can of the tomatoes and beans.

We are crazy about steamed clams and thought this dish definitely fell into the “have-again” category. It is lighter and less filling than the traditional pasta fagioli and frankly we didn’t miss the pasta at all. Plus we’re always glad to welcome another 30 minute meal into our repertoire. Don’t forget the slices of a toasted baguette to sop up all of the delicious juices.

Steamed Clams Fagioli 
Adapted from Cooking Light, serves 4, can be prepared in 30 minutes
Printable Recipe

1 1/2 teaspoons olive oil
1 garlic clove, minced
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1/8 teaspoon crushed red pepper
2 tablespoons dry white wine
1/2 (14.5-ounce) can diced tomatoes, undrained (I used entire can)
1/3 cup fat-free, lower-sodium chicken broth
2 tablespoons clam juice
1 1/2 teaspoons chopped fresh parsley
1/4 teaspoon dried oregano
Dash of kosher salt & freshly ground black pepper
1/2 (15.5-ounce) can cannellini beans, rinsed and drained (I used entire can)
12 littleneck clams
4 (1/2-inch-thick) slices French bread baguette (about 4 ounces), toasted

Heat the oil in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute, stirring frequently. Add onion and celery; sauté for 1 minute, stirring frequently. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently. Add broth, clam juice, parsley, oregano, salt and pepper and drained beans. Bring to a boil. Cover and reduce heat & simmer 2 minutes. Add clams to pan. Cover and cook over medium-high heat 5 minutes or until clams open (be sure discard any clams whose shells don’t open.) Ladle 2/3 cup soup into 4 bowls & top each with 3 clams. Serve with slicked of toasted baguette  to mop up the broth.

For better viewing, click photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday & Food on Friday at Carole's Chatter.

Have a great weekend everyone.

Easter recipes early next week. Stay tuned.

Fast Chicken Chili

This is a great chili to make if you’re pressed for time and want dinner on the table in a hurry. I am accustomed to a dark chili made with beef, but I was surprised how much we liked it. In fact, I was so afraid that it wouldn’t resemble chili that I substituted dark kidney beans for some of the white beans in hopes that it would resemble a more traditional chili. It was such as success that we will definitely have it again.

I did make a few changes to the original recipe other than using dark red kidney beans for some of the white beans. I read the on-line reviews and, based on those, I upped the amount of seasonings, reduced the amount of water so it would be less “soupy” and added about a half of pound of ground pork for extra flavor and to make it more substantial. I find that for recipes that have reviews, it’s smart to read them because you get some insight to how the recipe works or in some cases why it doesn’t work. To see the original recipe, click on the link to Cooking Light in the recipe itself. If you want more than 1 cup of chili per person, count on it serving four rather than six.    

Cornbread makes a nice side with chili. If you’re hungry for chili and don’t have a lot of time, give this a try. We were not disappointed and are glad to have different chili recipe to call on from time to time.

Fast Chicken Chili 
Adapted from Cooking Light, serves 6 (1 cup servings)
Printable Recipe

2 tablespoons canola oil, separated
1 pound skinless, boneless chicken breast, cut into bite-size pieces
Kosher salt
½ pound lean ground pork (optional, but very good)
½ cup chopped onion
2 teaspoons minced fresh garlic
3 teaspoons ground cumin
1 ½ teaspoons ground coriander
¾ teaspoon dried oregano
¼ - ½ teaspoon ground red pepper (depending on how hot you like it)
2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 (15.5 ounce) can dark red kidney beans, rinsed and drained
½ cup water
1 (4 ounce) can chopped green chilies, undrained
1 (4 ounce) can chopped Hatch chilies, undrained
3 cups low sodium, low fat chicken broth
¼ cup cilantro leaves
1 lime, cut into 8 wedges

Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with salt and add to pan and sauté 4 minutes, then remove from the pan and wipe the pan clean. Reheat pan over medium-high heat, add remaining tablespoon oil and add the pork, season with salt and sauté the pork until it browns. Add chicken back to pan along with the onion, garlic, cumin, ground coriander, dried oregano and ground red pepper and sauté about 3 minutes to incorporate the onion and spices. Add 1 can of cannellini beans, 1 can dark kidney beans, water, 1 can chilies, and chicken broth & bring to a boil.

Put the the remaining can of cannellini beans in a bowl along with the remaining can of green chilies. Mash well until the mixture almost resembles a paste. Add to soup, and then simmer 5 minutes. The chili should now be nice and thick. If it’s too thick, add a little more water.

Serve with cilantro and lime wedges. The fresh lime adds a nice fresh flavor to the chili. Excellent with Southern cornbread alongside.

The chili can be made in advance and stored covered in the refrigerator for a couple of days. Reheat gently and add cilantro at the last minute.

For better viewing, click on photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Recipes.    

Have a great weekend everyone.

Baby Greens with Fresh Cherries, Gorgonzola Cheese, & Chicken with Raspberry Vinaigrette to celebrate Fresh Cherries

It’s cherry time and I have a new recipe to add to my repertoire of cherry dishes – a main course salad of baby greens with fresh cherries, crumbled creamy gorgonzola cheese and grilled chicken, dressed with a raspberry walnut vinaigrette. Of course you could always exclude the chicken and make this a side salad to Ina’s roasted lemon chicken with homemade croutons, link to post & recipe here, which is what we are serving tonight for dinner guests.

The inspiration for this salad came from Better Homes and Garden’s Skinny One Dishes. They suggested bottled raspberry vinaigrette, which you know isn’t going to happen in this kitchen. I always make my own vinaigrettes and why not - it’s so easy to make your own and they come together in a matter of minutes. I’ve had luck finding raspberry vinegar at Italian markets and Amazon has a nice selection on line, link here.

The most daunting task with cherries is pitting them and I have a solution there too. A cherry pitter is one of my favorite kitchen gadgets and it also does a great job of pitting olives too. For years I had an old handheld pitter and after a while, my hand would start to hurt. Enter a gift from my brother-in-law – a brand new pitter that pits four cherries at a time with a swift one hand motion. It’s available at Sur la Table and happens to be on sale, link here. If you pit olives or cherries often, you owe it to yourself to have a pitter and I’m not a gadget person.

One quick tip about pitting and slicing cherries, especially light colored ones such as Rainier – don’t do it too far in advance or the edges of the cherries turn dark. I learned this from experience and I won’t make that mistake again.

Baby Greens with Fresh Cherries, Gorgonzola Cheese, & Chicken with Raspberry Vinaigrette
My Carolina Kitchen, Sam Hoffer – serves 4
Printable Recipe

4 cups baby greens
¾ cup fresh pitted and halved dark sweet fresh cherries
1 pound grilled or roasted chicken breasts, cut in half-strips, optional if you wish to make this a side salad
Maldon sea salt or other good quality sea salt, to taste
Freshly ground black pepper, to taste
¼ cup crumbled gorgonzola or blue cheese, or more to taste
Raspberry vinaigrette, recipe below

Combine baby greens, cherries, and chicken in a large salad bowl and toss well. Drizzle with the raspberry vinaigrette, then season with sea salt and freshly ground black pepper. Taste the salad and correct seasonings if necessary. Serve on individual plates or in shallow bowls, garnish with the crumbled cheese, and serve right away.

Cook’s note: If you are working with light colored cherries such as Rainier, pit and slice them at the last minute, otherwise they may darken around the edges.

Raspberry Vinaigrette
My Carolina Kitchen, Sam Hoffer – serves 4
Printable Recipe

4 tablespoons raspberry vinegar
4 tablespoons walnut oil or extra-virgin olive oil
Pinch of sea salt
Freshly ground black pepper to taste
2 teaspoons crème fraîche or good quality sour cream

Combine ingredients in a small jar with a tight fitting lid and shake well. Use right away or make ahead and store in the refrigerator for several days.

From the archives, here are three more of my favorite cherry recipes, just in time for cherry season.

Spicy fresh cherry salsa with peaches, served with sliced pork tenderloin, link to post and recipe here.

Boozy cherries with lavender, an easy version of Cherries Jubilee, served over toast or vanilla ice cream, link to post and recipe here.

And another salad, this time with Rainier cherries, creamy goat cheese and crunchy pistachios over greens, link to post and recipe here.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Simple Recipes.  

Have a great weekend everyone.

Mediterranean Salmon Salad

This Mediterranean salmon salad is an interesting combination of part green salad and part pasta salad, neither of which overwhelm nor dominate the other. Flaking the salmon allows a rather small amount of fish to go a long way in this recipe, which is nice if you consider the price of fresh fish today. Other kinds of seafood such as crabmeat, chopped shrimp, and grouper would work equally well if you wish to stay on the seafood theme. Or I know I would like this salad with chunks of white chicken.

Have you ever forgotten an ingredient in a recipe and found it worked better without it? That’s exactly what happened here. The first time we made this salad I completely forgot to garnish it with the feta cheese. As I downloaded the pictures I noticed something was missing and discovered it was the cheese. A few days later we made the salad again and to our surprise, we thought the cheese dominated the salad and was better without it. Mistakes sometimes work out for the best and it’s your choice as to whether to include the feta or not.

Salmon is on the menu frequently at our house so instead of cooking the salmon especially for this salad, we used left-over broiled salmon. In the instructions below I’ve included my tried and true method of how to broil salmon that works perfectly every time. Using left-over salmon works great and it makes putting together the recipe go even faster, but just be sure to let the salmon come to room temperature. Don’t be tempted to leave out the red bell pepper. It gives the salad a nice crunch. As summer approaches, this salad is perfect for a main course lunch or a light dinner.

Mediterranean Salmon Salad
Adapted from My Recipes, serves 4
Printable Recipe

2 (6 ounce) salmon fillets, about 1” thick in the middle
Grape seed oil, or other neutral tasting oil
Kosher salt
Freshly ground black pepper
¼ teaspoon dried oregano
½ cup uncooked orzo
2 cups torn baby greens or baby spinach leaves
½ cup chopped red bell pepper
¼ cup chopped scallions
6 kalamata olives, pitted and chopped
3 tablespoons freshly squeezed lemon juice
2 tablespoons crumbled feta cheese, optional – I did not use the cheese

Place salmon on a plate, rub with oil, then season with salt, oregano & freshly ground black pepper and allow to sit at room temperature for 10 to 20 minutes.

Cook the orzo according to package instructions, omitting the fat if you wish. Drain, rinse and set aside covered while salmon cooks. In the meantime, preheat the broiler.

Arrange the salmon, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes, then flake with two forks, leaving behind the skin to discard.

To assemble the salad, combine the drained orzo, lettuce, flaked salmon and remaining ingredients in a large bowl and toss well. Garnish with crumbled feta cheese if using.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Simple Recipes.  

Have a great weekend everyone.

Salmon & Asparagus Bundles

These salmon and asparagus bundles always catch my eye each time I see them in the showcase of our local favorite seafood market Merrick’s in Cape Coral, Florida. Merrick’s is one of southwest Florida’s finest purveyors of fresh seafood (they service over 250 local restaurants) and they also have ready-to-go seafood dishes for take-out. Take a glimpse inside the seafood market here and you’ll see why we are so proud to have them in the area. In a large room behind the retail counter you can see fish cutters busily filleting freshly caught local fish from the Gulf of Mexico. Last year they opened Fish Tails, their own fabulous seafood restaurant next door to the seafood market, photos of some of their gorgeous dishes here. Now you can understand why we eat a lot of fresh seafood and why you see a lot of seafood recipes on My Carolina Kitchen. Both Merrick's Seafood Market and Fish Tails restaurant are a "do-not-miss" if you are in the greater Fort Myers / Naples area.

I finally decided to make my own salmon and asparagus bundles. The ones at Merrick’s have a bourbon glaze (see here), but I was in the mood for something a little tropical, so I chose Soy Vay’s Island Teriyaki sauce for my glaze. The glaze is made of made with 100% pure pineapple juice, zesty ginger and fresh garlic and even if I tried, I don’t think I could do better if I had made my own. I always have a bottle in the refrigerator and use it often as a glaze on salmon or grouper, as an example. Soy Vay’s Island Teriyaki is available in many supermarkets, including Fresh Market, and on line at Amazon.

Soy Vay Island Teriyaki

These bundles can be made in advance and cooked at the last minute, which makes them convenient for entertaining. The salmon should be skinned before wrapping the asparagus. Your fishmonger can do this for you or it’s relatively easy if you have a sharp boning knife. I sprinkled my bundles with some black and white sesame seeds before popping them in the oven.

Salmon & Asparagus Bundles
Inspired by Merrick’s Seafood in Cape Coral, Florida, easily doubled or tripled, serves 2

Fresh asparagus spears, about 5 to 6 per person depending on size
½ to ¾ pound fresh salmon, preferably the tail end that isn’t too thick
Kosher salt
Freshly ground black pepper
Soy Vay’s Island Teriyaki sauce for brushing, about 1 tablespoon per fish
Black sesame seeds
White sesame seeds, optional

Preheat the oven to 350 degrees F. Line the asparagus up so the ends are even and using a sharp knife, cut off the bottom inch or so to remove the dried ends. Peel the remaining ends with a vegetable peeler, then separate into two bundles.

If the salmon has skin, remove with a very sharp filet knife (your fish monger can do this for you if you wish). Sprinkle the salmon with salt and freshly ground black pepper, then wrap around an asparagus bundle. Brush the salmon with the teriyaki sauce and sprinkle the top with sesame seeds. Place on a sheet pan that has been lined with heavy duty foil (for easy clean-up). Bake for 20 minutes, then remove and check for doneness. Serve right away.

Cook’s notes: If your asparagus is thick, you may wish to parboil it for a minute or so before wrapping it with the salmon. If the asparagus tips are dainty, you might want to brush their tips with a tiny bit of olive oil to prevent their drying out.

Printable Recipe 

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Comforts of Home Tasty Tuesday, and Food on Friday at Carole's Chatter.   

I will be back early next week with a medley of asparagus recipes that are perfect for Easter or any time actually. Until then, have a great weekend. 

Pan-Seared Scallops with Sautéed Oranges

This colorful dish looks like sunshine and it transitions well from late winter into spring. Winter oranges are still available and seafood always reminds of spring and being out on the water boating when the weather warms up. It would also make a lovely lunch during Easter weekend when you're looking for something fresh and light. Blood oranges would be a striking combination to the navel oranges, but when I went to the market, I found I had missed their season. I’ve made a note to try this recipe again when I see blood oranges in the market next year.

The citrus flavors make a refreshing counterpoint to the rich seared sea scallops. Scallops aren’t particularly difficult to prepare. You just need to be very careful not to overcook them, because if you do, they will be tough and chewy and very unappetizing.

I think the most difficult thing about scallops is finding the correct ones. Dry pack scallops are the very best money can buy and I encourage you to seek them out. Here's a link that will explain what dry pack scallops are. If at all possible you want to avoid scallops that have been soaked in brine. Why? Because they are very difficult to near impossible to brown properly and, to me, they leave a bit of a tangy aftertaste in your mouth. Scallops should smell and taste like the sea – fresh.

I upped the amount of oranges called for in this recipe because the navel oranges I’ve been buying have ended up small by the time I removed their skin. If it turns out you’ve bought an extra orange or two, no problem, just juice them for breakfast the next day. The oranges in this recipe are briefly sautéed just to heat them through, so take care not to overcook them. The olives were a last minute idea for our own special touch because we think that the brininess of olives pairs well with citrus.

Pan-Seared Scallops with Sautéed Oranges
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano, serves 4

Printable recipe

4 navel oranges, or 2 navel oranges and 2 blood oranges
Kosher salt
Freshly ground black pepper
½ teaspoon ground cumin
1 pound large dry-packed sea scallops
1 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
1 tablespoon unsalted butter
2 teaspoons fresh cilantro leaves (or parsley if you don’t care for cilantro)
Assorted French olives, optional but delicious

Peel the oranges and cut into thin rounds, reserving the juice, and set aside.

In a small bowl combine the cumin and a pinch of salt and freshly ground black pepper. Dry the scallops with a paper towel and sprinkle with the seasoning mixture. In a non-stick skillet over medium heat, warm the olive oil. Add the scallops and cook until browned underneath, about 1 to 2 minutes. Turn and cook until just firm to the touch but still translucent in the center, about 1 to 2 minutes more. Take care not to over-cook the scallops or they will be tough. Transfer the scallops to a plate and keep warm.

Add the vinegar and reserved orange juice to the pan and cook until reduced by half, then add the orange slices and cook for 1 minute. You are just warming the oranges, not actually cooking them. Remove the pan from the heat and stir in the butter. Return the scallops to the pan along with any accumulated juices and stir to coat with the sauce. Transfer the oranges to serving plates and top with scallops. Sprinkle with cilantro leaves and assorted French olives if using. Serve immediately.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, & Foodie Friday at Simple Recipes.  

Have a great weekend everyone.

Mussels Throwdown – Thai Coconut & Basil vs. French Moules a la Mariniere

I thought it might be fun to have a throwdown with mussels – Thai coconut basil mussels vs. French Moules a la Mariniere, or mussels in white wine. Mussels in white wine are a specialty of my husband Meakin and the Thai coconut basil mussels recipe is one we recently tried from Cooking Light.

Both recipes are very easy and can be put together in 30 minutes. I’m always surprised when I hear people say they think mussels are difficult to prepare and it’s just not true. Cultivated mussels can be found in most supermarkets today and no longer have beards so they don’t have to be cleaned as they once did.

In the Thai coconut mussel dish we added lemongrass for a bit more flavor, but if you can’t find lemongrass, don’t worry. It’s not absolutely necessary because the fish sauce adds a nice layer of flavor and the lime juice perks up the sauce. I find that if fresh basil is heated it turns black, so we waited until the last minute to add it. This is a very light and colorful dish and if you want to make it a bit more substantial, you can serve it with scallion rice.

Moules a la Mariniere, or mussels steamed in white wine, is a French classic bistro dish that you may remember from our archives and we serve it often. Meakin steams the mussels in a wine and chicken broth mixture, finishes them with tomatoes, cream and a dash of Pernod, an anise flavored French liquor, and dinner is served before you know it. We like to keep a bottle of Pernod on hand so we can use a splash of its citrusy anise flavor in seafood to give it a Mediterranean twist and a taste of Provence. In the south of France Pernod is sipped as an aperitif called pastis. Typically waiters bring small glasses of Pernod on a tray to your table with a pitcher of cold water for diluting the strong green liqueur, making it turn cloudy and yellow.

Pastis 

There is no doubt in our minds which of the two recipes won our vote for the throwdown – the French mussels in white wine. Moules a la Mariniere is a true classic and the flavors come together beautifully without overpowering each other. We never tire of eating it. The Thai coconut and basil mussels were light and make a nice dish to serve in the spring, but the flavors didn’t capture us in the long run and the sauce was a bit thin. We live to eat and are always trying new recipes, so no recipe ever goes to waste. But we might be just "a bit" prejudiced when it comes to the Moules a la Mariniere, so we would love to hear from you.

Coconut and Basil Steamed Mussels
Adapted from Cooking Light – serves 2
Printable recipe

2 teaspoons canola oil
¼ cup minced shallots
2 teaspoons minced garlic
1 cup light coconut milk
2/3 cup water
1/3 cup low sodium, fat free chicken broth
About a 3” piece of fresh lemon grass, 1" of the root end crushed with a knife, optional
1 tablespoon fresh lime juice
1 teaspoon dark brown sugar
1 teaspoon fish sauce
½ to 1 teaspoon Sriracha chili sauce
24 mussels, about 1 pound, scrubbed and de-bearded if necessary
Slivered fresh basil leaves

Heat a Dutch oven over medium heat and add oil to pan, swirling to coat. Add shallots and garlic to pan and cook 2 minutes or until tender, stirring frequently to make sure neither burn. Shake the can of coconut milk well, then stir in along with the milk, water, broth, lemon grass, lime juice, sugar, fish sauce and Sriracha and bring to a boil. Add the mussels to the pan, cover and cook 5 minutes or until shells open.

Remove mussels from the pan with a slotted spoon and reserve the broth mixture. Remove lemongrass and discard. When mussels are cool enough to handle, remove most of them from their shells and save a few with shells for presentation. Throw away any mussels that did not open. Bring broth to a boil and cook for 5 minutes. Divide the mussels between 2 serving bowls. Pour 1 cup of hot broth over each serving. Sprinkle with slivered fresh basil and serve right away. Nice with crusty bread for dipping or serve with scallion rice, recipe below.

Scallion rice
Combine 1 cup water, 1/2 cup jasmine rice, 1 teaspoon butter, 1/4 teaspoon kosher salt, and 1 thinly sliced green onion in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 5 minutes. Fluff with a fork.

Mussels in white wine a la Chez Meakin - Moules a la Mariniere 
By Meakin Hoffer from My Carolina Kitchen - serves 4
Printable recipe

3 pounds of small cultivated mussels, scrubbed and debearded if necessary
1 leek
2 cloves of garlic, finely chopped
2 tablespoons extra virgin olive oil
2 cups chicken broth (we like the low sodium & fat free variety)
1 cup dry white wine
1 - 14.5oz can whole tomatoes
½ cup of half & half or cream
2 capfuls of Pernod (optional)
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper to taste
4 tablespoons chopped fresh Italian parsley

Rinse the mussels in water, scrub and de-bead if necessary. Cut the dark green leaves off of the top of the leek and discard them. You will be left with the light green leaves and white end. Cut the roots off of the white end and discard it also. Cut the remainder of the leek in half lengthwise, rinse well under running water to remove any dirt, and shake dry. Cut each half of the leek in half again and thinly slice.

Add the olive oil to a large non-aluminum stock pot and set the heat to medium. Sauté the leek and garlic in the olive oil for 3 to 5 minutes to soften, taking care not to brown. Add the mussels in their shells, chicken broth and wine to the stock pot and stir well. Raise the heat to medium high. Cover and cook for 8 to 10 minutes, or until the mussels open. Discard any mussels that do not open.

Remove the stock pot from the heat and allow the mixture to cool. When it is sufficiently cool, carefully remove the mussels from the liquid and pick them from their shells, leaving a few in their shells for a garnish.  Discard the remaining shells.

Add the mussels back to the liquid in the stockpot along with a can of whole tomatoes which you have gently crushed with your hands along with their tomato liquid. Stir, then bring the mixture to a boil, immediately turn the heat down to medium low and let it simmer about 10 minutes. Add the half & half, Pernod if using, a good pinch of cayenne pepper and salt and pepper to taste. Let it heat through. Serve immediately in bowls with chopped fresh parsley for garnish. Accompany with slices of a crusty French baguette for dipping.

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Thank you for your kind words of encouragement with regard to my physical therapy. I've had therapy several times in the past and I've just started this round. It has been more painful than I expected and I hope to have that portion of the treatment corrected by the time you read this. Thank you again for caring. It means so much to me.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Comforts of Home Tasty Tuesday.

Have a great weekend everyone.

Pork Normandy on a Diet with the Volume Turned Up

Pork with apples is a classic French dish from the Normandy region of France and is an elegant, rich dish containing cream and butter. The spiced pork tenderloin and sautéed apples I present today is a version of pork Normandy, but on a diet with the “volume turned up” as Ina so famously says.  Now is a perfect time to make this while there is still a nice assortment of apples at the market.

A mixture of coriander, black pepper, cinnamon and nutmeg coat the pork tenderloin to “turn up the volume” and infuse it with a nice bit of spice.  We’ve added a splash of Calvados, an apple brandy from the Normandy region to give the dish a bit more authenticity. The brandy is not necessary, but it definitely gives it another burst of flavor. Calvados is distilled from cider made from specially grown apples, sometimes as many as 200 named varieties. Like many French wines, Calvados is governed by appellation contrôlée regulations and makes a very, very fine after dinner sipping brandy.

We were most impressed with the depth of flavor in this recipe, especially considering the fact that it is prepared in under 30 minutes. Leave it to Cooking Light to put a dish on a diet yet keep all of the flavor. The spice mixture also really brings a lot flavor to the pork. If you have a rasp, be sure to grate the nutmeg yourself because it makes such an important difference compared to ground nutmeg.

This is definitely a company worthy dish. Serve with mashed potatoes as we did or a fresh spinach salad as Cooking Light recommended. If you wish, you can add a small splash of cream or butter in the end if you want to make it a tad richer, but then it wouldn’t be on a diet would it.

Spiced Pork Tenderloin with Sautéed Apples
Adapted from Fast & Fresh 20 Minute Recipes from Cooking Light – serves 4

½ teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/3 teaspoon freshly ground nutmeg
1 pound pork tenderloin, trimmed and cut into 12 pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup peeled and thinly sliced shallots
1/8 teaspoon kosher salt
1/3 cup apple cider
2 tablespoons apple brandy such as Calvados, or any good brandy
2 teaspoons fresh thyme leaves

Heat a large cast-iron skillet over medium-high heat. We used a nonstick coasted cast iron skillet. Combine salt, coriander, pepper, cinnamon and nutmeg and sprinkle the spice mixture evenly over the pork and rub it in. Heat the olive oil in the pan and when hot, add pork to the pan. Cook 3 minutes on each side or until desired degree of doneness. Do not overcook the pork or it will be dry and tough. Remove pork from pan, cover and keep warm.

Melt butter in pan and swirl to coat. Add apple slices, shallots, and salt, sauté 4 minutes or until the apples starts to brown. Remove the pan briefly from the hot burner and add apple cider and brandy to pan. Return to the burner and cook for 2 minutes, deglazing the pan, until apples are crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

New - Printable recipe

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes,  Comforts of Home Tasty Tuesday and Food on Friday at Carole's Chatter.

Have a great weekend everyone.

Pan-Grilled Chicken with Chorizo Confetti

This is a fine example of how you can take a plain grilled chicken breast dinner from boring to exciting – garnish the breasts with a sprinkling of a chorizo confetti and colorful vegetables, add a simple green salad, and your meal can be on your table in about 30 minutes.

I’ve never really cooked with chorizo and quickly found I had some things to learn. Last summer when we were in the mountains I was making a seafood paella that called for chorizo. I asked about chorizo in our local grocery store, a very nice store with a surprising good selection, including a deli and cheese department that is far better than Publix in Florida, and I was directed to the meat department to find packaged ground pork sausage labeled chorizo.

I am fairly well read when it comes to most foods and always thought chorizo was a cured smoked hard sausage of Spanish or Portuguese origin that is sliced and eaten without cooking. It is and is called Spanish chorizo. But what was the ground version I found? I learned that chorizo comes in two forms - the Spanish version, a cured smoked sausage described above, and the Mexican version, a fresh ground pork sausage that must be cooked before eating, and by the way does not work well in paella.

Today’s recipe uses the Mexican chorizo, which is quite spicy compared to being smoky, and requires cooking. Next week I’ll use the Spanish chorizo in an entirely different recipe and you’ll be able to see the difference.

I made a few changes to the original recipe, link below. I wanted to know more about the Mexican chorizo and what it tasted like, so I doubled the one tablespoon per serving to two. I also omitted the green bell pepper and upped the amount of the other two peppers to add more color and to make up the difference in volume. Mexican chorizo is quite spicy, so if you or any member of your family doesn’t like very spicy meats, I would return to the one tablespoon per serving that was called for in the original recipe. Serve with a tossed green salad with a few half moon slices of a European cucumber, dress the salad with a simple vinaigrette, and you have dinner ready in 30 minutes.

Pan-Grilled Chicken with Chorizo Confetti
Adapted from Cooking Light – serves 4

4 (6 ounce) skinless, boneless chicken breast halves
Kosher salt and freshly ground black pepper
Cooking spray
½ cup fresh Mexican pork chorizo, casings removed
¼ cup peeled & sliced yellow onion
2 tablespoons peeled and diced carrot
1/3 cup diced yellow bell pepper
1/3 cup diced red bell pepper
¼ cup low fat, low salt chicken broth or stock
1 tablespoon chopped fresh cilantro

Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Season both sides of the chicken with salt and freshly ground black pepper. Add chicken, cook 6 minutes on each side, turning once, or until done. Remove to a serving platter and keep warm.

While the chicken cooks, heat a large non-stick skillet over medium-high heat. Add chorizo and cook one or two minutes, stirring to crumble. Add onion and carrot, season with salt and freshly ground black pepper, and cook 2 minutes, stirring occasionally. Add the bell peppers and cook until crisp tender, about a couple of minutes. Add the broth and cook 2 minutes or until the liquid is almost evaporated, scraping the pan to loosen the browned bits. Spoon the chorizo mixture over the chicken and garnish with chopped cilantro.

Printable recipe

The Super Bowl is this weekend. If you are looking for something to serve at your party, I recommend Meakin's Basic Guacamole Dip. Guacamole dip is a real crowd-pleaser and easy to make, plus we have two variations and a tip to help keep the avocado green, link here. Go Broncos.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Simple Recipes.

Have a great weekend everyone.

Chicken with Tomatoes, Green Olives, & Cilantro

This little 30 minute meal makes an easy supper for weeknights when you’ve had a busy day but want somethinh a little special for dinner. The combination of the bright red tomatoes, green olives and cilantro makes a festive presentation and the zesty flavors burst in your mouth with freshness. I would serve this with orzo or rice, a simple tossed salad and a crusty French baguette.

Chicken with Tomatoes, Green Olives, & Cilantro
Adapted from Everyday Food, Fresh Flavor Fast – serves 4

4 boneless, skinless chicken breasts (about 1 ½ pounds)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 yellow onion, halved lengthwise and thinly sliced
½ cup green olives with pimentos (no pits), halved lengthwise
1 pint grape tomatoes, halved
1 tablespoon freshly squeezed lime juice
¼ cup packed fresh cilantro, chopped (save some leaves for garnish)

Season the chicken on both sides with salt and freshly ground black pepper. If they are very plump, flatten then so they will cook evenly. Heat oil in a 12” non-stick skillet over medium-low heat. When the oil is hot, add chicken and sauté until just cooked through, turning once, about 10 to 15 minutes. If the chicken crowds the skillet, cook in two batches. Transfer the chicken to a plate and cover loosely with foil.

Using the same non-stick skillet, raise the heat to medium and cook the sliced onion, stirring occasionally until soften, taking care not to burn the onions for about 5 to 7 minutes,. Season the tomatoes with a little salt and carefully add them to the pan along with the olives. Cook until tomatoes have softened and released their juice, 1 to 2 minutes. Remove the skillet from the heat and stir in the lime juice and cilantro. Season the mixture lightly with salt and freshly ground black pepper. Top the chicken with the tomato, olive and onion mixture and serve.

Printable recipe

 This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, and Seasonal Sunday at the Tablescaper.

Happy Halloween everyone. Have a great weekend.

Mediterranean Chicken Stew on Polenta

We were very pleased with the results of this Mediterranean chicken stew. First of all, its flavors are very reminiscent of the Mediterranean with the sultry black olives and tomato bits briefly stewed with the chickpeas and chicken. Second, the appearance of the dish really has a wow factor when you strew the chicken and vegetables across the rich creamy polenta. The most surprising of all is that it was so easy to make the polenta in the oven. It just baked away happily in the oven while the stew went together on top of the stove. Best of all, this dish comes together in thirty minutes.

If you aren’t a fan of chickpeas (that would include my husband), by all means use cannellini beans. I can see shrimp in this stew, briefly sautéed and added at the last minute in place of the chicken. Most any fresh herb would suffice. We chose fresh oregano because we have it spilling over in abundance in our herb garden. Feel free to use marjoram, thyme, or basil. A brief word about fresh oregano – every time we’ve planted it, it has thrived and taken over sections of the herb garden. In the spring it has pretty delicate pink blossoms. It is a perennial that keeps on giving and will reward you for years to come. But don’t say I didn’t warn you about it taking over.

Mediterranean Chicken Stew over Polenta
Adapted from Great Food Fast by Martha Stewart

1 ½ pound boneless, skinless chicken breasts halves, cut into ¾” chunks
Kosher salt and freshly ground black pepper
3 teaspoons olive oil
4 garlic cloves, peeled and minced
1 15.5 ounce can chickpeas or cannelloni beans, drained & rinsed well
4 – 5 plum tomatoes, cored, seeded, & cut into ½” pieces yielding 2 cups
3 tablespoons pitted kalamata olives, cut in half
1 teaspoon champagne vinegar or other white wine vinegar
¼ cup chopped fresh Italian flat-leaf parsley
Polenta for serving, recipe below

Season chicken with kosher salt and freshly ground black pepper. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add chicken and cook, stirring occasionally, until golden, about 3 to 4 minutes. Transfer to a plate.

Reduce the heat in the skillet to medium-low. Add remaining teaspoon of oil to the skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds, taking care not to let the garlic burn. Add the drained beans and 1 cup of water. Bring the mixture to a boil and cook until the liquid is reduced by half, about 2 minutes. Add the tomatoes, cook over medium heat until starting to break down, about 3 to 4 minutes. Add the olives, vinegar, and cooked chicken along with any accumulated juices to the pan. Toss until warmed through, about 1 minute. Stir in chopped parsley. Serve over polenta, recipe below.

Printable recipe (including polenta)

Oven Baked Polenta
Adapted from Great Food Fast by Martha Stewart

¾ cup cornmeal, we used yellow
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cups water
¼ cup milk
2 tablespoons butter
1 teaspoon chopped fresh oregano or marjoram

Preheat oven to 425 degrees F. In an ovenproof saucepan or (ovenproof casserole) with a lid, whisk together the cornmeal, salt, pepper & water. (If you mix the ingredients together before the oven is heated to temperature, whisk them together again at the last minute.) Cover and bake 30 minutes, stirring half way through. Remove from oven, whisk in milk, butter, and oregano until smooth. Serve immediately.

Printable recipe for polenta

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Wind' Down Wednesday at Dizzy, Busy & Hungry, Seasonal Sunday at the Tablescaper & Food on Friday at Carole's Chatter.  

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Have a great weekend everyone.