Category Archives: What’s for Dinner?

July 6, 2010 · 11:18 am

Easy Chicken Masala

INGREDIENTS:

1 cup                   Whole-Milk Yogurt, Plain

1/4 cup                Fresh Cilantro, coarsely chopped

3 tbs                     Extra-Virgin Olive Oil

1 tbs                     Garam Masala*

2 tsp                     Kosher Salt, coarse

1                           Large Garlic Clove, pressed

4 to 4 1/2 lb        Roasting Chicken, cut into 8 pieces, backbone removed

2                           Small Onions, cut into 1/4-in thick slices

INSTRUCTIONS:

Mix yogurt, chopped cilantro, olive oil, garam masala, salt and garlic in 13x9x2-inch glass baking dish.  Add chicken to marinade, 1 piece at a time, coating all sides.  Cover with plastic wrap.  refrigerate at least 2 hours.  Can be made 1 day ahead.

Position racks in top third and bottom third of oven.  Preheat to 400 degrees F.  Arrange onions in thin layer on large rimmed baking sheet form bed for chicken.  Tope with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade).  Discard remaining marinade.

Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour.  Serve chicken atop onion slices.  Spoon pan juices around.

*An Indian spice mixture.  Available in the spice section of many supermarkets and at Indian markets.

Leave a comment

Filed under Chicken Dishes, International Inspirations, What's for Dinner?

July 3, 2010 · 9:58 pm

Grilled Chicken with Grape-Walnut Chutney

INGREDIENTS:

4 cups                      Seedless Red Grapes, cut in half

1/4 cup                     Red Wine Vinegar

3 tbs                          Sugar

2 tbs                          Balsamic Vinegar

1/2 cup                      Walnuts, chopped and toasted

3 tbs                          Italian Parsley, chopped

8  each                     Chicken Legs and Thighs, attached

INSTRUCTIONS:

To make the chutney, heat a large skillet over medium heat.  Add the halved grapes and cook until warmed through, stirring occasionally, about 2 minutes.  Add the wine vinegar, sugar and balsamic vinegar and continue to cook, stirring, until the mixture reduces slightly, about 10 minutes.

Add the nuts and parsley.  Increase the heat to high and boil until the juices in the pan thicken to a syrup.  This should take about 1 minute.

Season the chutney with salt and pepper.  Transfer to a bowl and set aside.

For the chicken, prepare a barbeque and when the coals are covered in white ash, spread them out in an even layer.  Season the chicken legs with salt and pepper.  When you can hold your hand over the coals to the count of four, place the chicken skin side down on the grill.  Cook, turning occasionally, until the chicken is done, about 10-15 minutes.

Remove from the grill and keep warm.  Serve with the chutney.

Leave a comment

Filed under Chicken Dishes, For the Grill, Salsas and Chutneys, Summer Favorites, What's for Dinner?

July 3, 2010 · 9:47 pm

Oven Roasted Potatoes

INGREDIENTS:

3 lbs                Potatoes, cut into 1-in cubes

3 tbs                Olive Oil

2                       Bay Leaves

6                       Thyme Sprigs

tt                       Salt and Freshly Ground Pepper

INSTRUCTIONS:

Preheat the oven to 400 degrees and lightly oil a large baking dish.  Toss the potatoes with the oil and herbs.  Season.  Arrange the potatoes in a single layer in the prepared dish.  Bake uncovered until tender, about 45 minutes.  turn them several times while cooking so that they brown evenly.

Leave a comment

Filed under Fish Favorites, Vegetarian Fare, What's for Dinner?

July 3, 2010 · 9:35 pm

Grilled Fish with Lemon Caper Parsley Sauce

INGREDIENTS FOR FISH:

1 1/2 lb                 Fish of choice (Halibut, Albacore Tuna, Mahi, Swordfish)

AN                         Olive Oil for brushing on fish

TT                         Salt and Pepper

INGREDIENTS FOR SAUCE:

1/2 cup                    Finely Chopped Parsley

2 tbs                       Small Capers, rinsed

1                              Shallot, finely diced

1 tsp                       Lemon Zest, grated and finely diced

1/3 cup                  Extra Virgin Olive Oil

1 tbs                       White Wine or Champagne Vinegar

2 tsp                       Fresh Lemon Juice

tt                              Salt and Freshly Ground Pepper

INSTRUCTIONS FOR THE FISH:

Brush the fish with the olive oil and season with salt and pepper to taste.  Grill the fish, turning once, about 7 minutes per inch of thickness total.  Serve with sauce and roasted potatoes.

INSTRUCTIONS FOR THE SAUCE:

Whisk everything together, seasoning with salt and pepper to taste.  Let it stand for 10 minutes, then tasting again adjusting the seasoning, adding more vinegar or lemon juice as needed.

Leave a comment

Filed under Fish Favorites, For the Grill, Summer Favorites, What's for Dinner?

July 3, 2010 · 3:51 pm

Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint

INGREDIENTS:

2                        Eggplants (about 2 1/4 lbs total), trimmed, cut   lengthwise into  1/4 in thick slices.

AN                     Kosher Salt

AN                     Extra-Virgin Olive Oil

1                        Swiss Chard, center ribs removed (1 lb bunch)

2                        Large Eggs

1                        Whole-Milk Ricotta Cheese (15-oz)

1 1/4 cups        Parmesan Cheese, finely grated and divided

2 tbs                 Fresh Mint, chopped (optional)

3/4 tsp              Black Pepper, freshly ground

1 can                Tomato Sauce (15-16 oz)

8 oz                  Mozzarella Ball, fresh water packed, drained and sliced

INSTRUCTIONS:

Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices.  Sprinkle generously with coarse salt.  Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used.  Place each colander over large bowl.  Let sit at least 30 minutes and up to one hour.  Rinse eggplant slices to remove excess salt.  Dry thoroughly with paper towels.

Position oven rack 5 to 6 inches from heat source and preheat broiler.  Line 3 large rimmed baking sheets with parchment paper.  Arrange eggplant slices in single layer on prepared baking sheets.  Brush both sides of eggplant slices with olive oil.  Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices if cooking too quickly, 3 to 4 minutes per side.  Remove baking sheet from oven and cool eggplant while preparing filling.

Bring large pot of salted water to a boil.  Add chard to pot and boil until just tender, about 2 minutes.  Drain and rinse with cold water.  Squeeze chard very dry, then chop coarsely.  Squeeze chard dry again between paper towels.  Whisk eggs and a pinch of coarse salt in medium bowl.  Stir in chopped chard, ricotta cheese, 1 cup parmesan cheese, mint (0ptional) and black pepper. 

Lightly oil 15x10x2 inch glass baking dish.  Spread half of tomato sauce evenly over bottom of dish.  Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each.  Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling.  Arrange rolls, seam side down, atop sauce in baking dish.  Spoon remaining 1/4 cup of cheese.  Do Ahead.  Can be made 1 day ahead.  Cover with foil and chill.

Preheat oven to 350 degrees.  Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated.  Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes.  Serve hot.

Leave a comment

Filed under Vegetarian Fare, What's for Dinner?

July 3, 2010 · 3:17 pm

Grilled Lemon-Oregano Chicken Drumsticks

Lemon-Cilantro Drumsticks

INGREDIENTS:

2 tbs              Fresh Lemon Juice

2 tbs              Fresh Oregano, coarsely chopped

2                    Garlic Cloves, pressed

1 tbs              Extra Virgin Olive Oil

1 1/2 tsp       Coarse Kosher Salt

1 tsp              Lemon Peel, finely grated

8                     Chicken Drumsticks

INSTRUCTIONS:

Whisk the first six ingredients in a small bowl.  Season to taste with freshly ground black pepper.  Pour marinade into 1-gallon resealable plastic bag.  Add chicken and seal.  Marinade at room temperature 30 minutes or in refrigerator up to 2 days, turning occassionally.

Prepare barbecue (medium-high heat).  Place chicken with some marinade still clinging on the grill rack.  Grill chicken until cooked through and golden brown on all sides, turning frequently, about 1 hour.  Transfer to plate and serve.

Leave a comment

Filed under Chicken Dishes, For the Grill, Kid's Corner, Summer Favorites, What's for Dinner?

June 29, 2010 · 4:54 pm

Roasted Tomato Pizza Sauce

Roasted Tomato Sauce with Eggplant on Overnight Pizza Dough

INGREDIENTS:

AN                Nonstick vegetable oil spray

2 lbs             Plum tomatoes, cored and halved lengthwise

4 tbs             Olive Oil, divided

1/4 tsp          Coarse Kosher Salt

1 tbs             Fresh Oregano Leaves

2                    Garlic Cloves, minced

1/4 cup         Tomato Paste

INSTRUCTIONS:

Preheat over to 375 degrees F.  Spray rimmed baking sheet with non-stick spray.  Arrange tomatoes, cut side up on sheet.  Toss with 2 tbs of oil.  Turn cut side up again if needed.  Sprinkle with coarse salt, then oregano.  Roast until soft but beginning to brown, 45 minutes to 1 hour.  Cool on sheet.

Puree tomatoes in blender until smooth.  Heat 2 tbs oil in large skillet over medium-high heat.  Add garlic, saute 30 seconds.  Add tomato puree and tomato paste and bring to a boil, whisking to blend.  Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes.  Season with salt and pepper.  Cool sauce.  Cover and chill up to 3 days.

Leave a comment

Filed under Kid's Corner, Party Picks, Sauces, What's for Dinner?

June 29, 2010 · 4:43 pm

Overnight Pizza Dough

Carmelized Onions with Blue Cheese and Pine Nuts on Overnight Pizza Dough

INGREDIENTS FOR THE SPONGE:

1 cup              Lukewarm Water (100 to 115 degrees F)

1 env              Active Dry Yeast, divided

1 cup              All Purpose Flour, divided

INGREDIENTS FOR THE DOUGH:

1 1/2 cups   Lukewarm Water (110 to 115 degrees F)

2 tsp             Fine Sea Salt

1 env             Active Dry Yeast

6 cups          All Purpose Flour

an                  Olive Oil

an                  Yellow Cornmeal

INSTRUCTIONS FOR THE SPONGE:

Place 1 cup lukewarm water in large bowl of heavy-duty mixer.  Sprinkle 1 tsp of yeast (reserve remaining yeast for dough) and 1/4 tsp flour over water.  Let stand until yeast dissolves and mixture looks spongy, about 4 minutes.  Add remaining flour and whisk until smooth.  Scrape down sides of bowl.  Cover bowl with plastic wrap.  Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly.)

INSTRUCTIONS FOR THE DOUGH:

Add 1 1/2 cups lukewarm water, 2 tsp of salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add six cups of flour, 1 cup at a time, beating with a dough hook to blend after each addition.  Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occassionally, about 5 minutes.  If dough is very sticky, beat in more flour, 1/4 cupful at a time.  Scrape dough onto floured surface.  Knead into small ball.

Brush inside of large bowl with oil.  Add dough.  Turn to coat with oil.  Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours.) 

About 1 1/2 hours before baking, dust 2 baking sheets with flour.  Turn dough out on floured surface.  Knead gently; shape into 16-in log.  Cut into 8 equal pieces.  Knead each piece into smooth ball.  Arrange 4 balls of dough on each sheet.  Cover loosely with kitchen towels and let rise until almost doubled, 1 to 1 1/4 hours.

If using a pizza stone, place in over.  Preheat oven to 500 degrees F for 45 minutes.  Working with one dough ball at a time, dust dough with flour.  Press into 5-inch round, then gently stretch and roll out to 9-in round.

If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal.  If not using pizza stone, sprinkle large baking sheet with cornmeal.  Brush lightly with oil.  Top as desired.  Slide pizza onto stone or place pizza on baking sheet into oven.

Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.

Leave a comment

Filed under Fall/Winter Favorites, Kid's Corner, Party Picks, What's for Dinner?

June 29, 2010 · 4:14 pm

Grilled Tuna Burgers with a Spicy Crust, Ginger Wasabi Mayo and Asian Slaw

INGREDIENTS:

1 lb             Tuna Filet, sushi grade and trimmed

2 tbs           Mustard Seeds, crushed

2 tbs           Coriander Seeds, crushed

2 tbs           Cumin Seeds, crushed

2 tsp           Salt

1 tsp           Pepper

3/4 cup       Mayonnaise

1/4 cup       Pickled Ginger

2 tbs            Powdered Wasabi

2 tbs           Red Onion, chopped

1 tsp            White Pepper

2 cups        Napa Cabbage, thinly sliced

2 tbs           Rice Vinegar

1 tbs           Sesame Oil

1/4 cup       Green Onions, chopped

4                  Egg Buns, cut in half

INSTRUCTIONS:

Cut the tuna into four steaks weighing 4 ounces each, or have your fishmonger do it for you.  Coat the tuna with the cumin, coriander, mustard, 2 tsp of salt and 1 tsp of pepper.  Set aside.

For the ginger wassail mayo: Place the mayonnaise in a small food processor and add the ginger, wassail, red onion and white pepper.  Process until well blended.  Transfer to a bowl and set aside.

For the slaw: Place the sliced cabbage in a bowl and set aside.  Place the vinegar, oil and green onions in a processor.  Blend until combined.  Pour the oil mixture over the cabbage and toss to coat.  Set aside.

Heat a grill to medium-high to high heat.  You should be able to hold your hand above the coals to the count of five and the grill is ready.  Oil the grill and place the tuna on the grill and sear for about 2 minutes each side.

While the tuna is cooking, toast the buns on a warm place on the grill away from the coals.  Once they are toasted, remove them and set aside.

To assemble, coat the bottom and top of the buns with the mayonnaise and place the tuna on the bottom bun.  Pile about half a cup of the slaw on the top of the tuna, then cover with the top half of the bun.  Serve.

Leave a comment

Filed under Fish Favorites, For the Grill, Summer Favorites, What's for Dinner?

June 28, 2010 · 5:03 pm

Spicy Sauteed Fish with Kalamata Olives (or Artichokes) and Cherry Tomatoes

 

Sauteed Tilapia with Tomatoes and Olives

 

INGREDIENTS:

1/4 cup                Olive Oil

2 lbs                    Tilapia, Red Snapper or Orange Roughy Fillets

1/2 cup                Fresh Parsley, chopped

1/2 tsp                 Dried Crushed Red Pepper

4 cups                 Cherry Tomatoes, halved

1 cup                    Kalamata Olives, chopped

6                            Garlic Cloves, minced

INSTRUCTIONS:

Heat olive oil in a heavy large skillet over medium-high heat.  Sprinkle fish with salt and pepper.  Add half of fish to skillet and saute until just opaque in the center, about 3 minutes per side.  Transfer fish to platter.  Repeat with remaining fish.  Add parsley and crushed red pepper to the same skillet.  Saute one minute.  Add tomatoes, olives and garlic.  Saute until tomatoes are soft and juicy, about 2 minutes.  Spoon over fish.

Leave a comment

Filed under Fish Favorites, Summer Favorites, What's for Dinner?