Entrée

Nana’s Brisket

Purchase flat or first cut brisket.

Marinate brisket overnight in 1 Tbsp soy sauce, 1 Tbsp oyster sauce, bit of wine, some ketchup, 1 Tbsp brown sugar and some onions and garlic or use 1 package onion soup mix, dash of ketchup, brown sugar and dash wine. Wrap brisket and marinade in heavy duty  aluminum foil. Put on cookie sheet or low pan. Bake 325-350° F for 2-3 hours until tender. Open aluminum foil, turn off oven and let brisket brown.

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Oil Pie Pastry

For 8 or 9″ pie shell

  • 1 ¼ cups sifted flour
  • ½ tsp salt
  • ⅓ cup oil
  • 2-3 Tbsp cold water

For a double crust

  • 2 cups sifted flour
  • 1 tsp salt
  • ½ cup oil
  • ¼ cup cold water

Put flour and salt into bowl. Beat oil and water with fork until slightly thickened. Pour all at once over flour mixture and mix with fork. Flatten dough between 2 sheets of waxed paper. Trim pastry so it hangs evenly at least 1 inch over rim. Flute rim as desired. To bake unfilled, pierce bottom and sides with fork. Bake at 450°F for 10–12 minutes. To bake filled, follow directions for the individual recipe.

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Pasta with Scallops and Tomatoes

  • 4 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 Tbsp olive oil
  • 2 cups diced fresh tomatoes
  • ¾ pounds large scallops, rinsed and patted dry
  • 1 cup chicken stock or clam juice
  • pinch of crushed red pepper
  • 2 tsp capers
  • ½ tsp salt
  • ¼ tsp tarragon
  • 12 oz angel hair pasta

Sauté onions and garlic in olive oil. Add tomatoes and cook until just heated through. Add scallops and broth. Simmer 3 minutes. Add red pepper, tarragon, salt and capers. heat to boiling, reduce heat and simmer until scallops are done, another 3 minutes.

Meanwhile, cook pasta according to package directions. Drain and combine with scallops mixture.

Optional: add 1½ cups white wine early in the process and boil down prior to adding scallops.

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Pasta with Shrimp and Peas

  • 1 Tbsp butter
  • 2 large garlic cloves, minced
  • 1 pound peeled cleaned medium shrimp
  • salt
  • 1 bottle (8 oz) clam juice
  • 1 cup heavy or whipping cream
  • 1 package (10 oz) frozen peas
  • ½ tsp freshly ground pepper
  • 1 pound angel-hair pasta
  • grated peel of 1 lemon

Bring large pot of water to boil.

Heat butter in large skillet over medium-high heat. Add garlic and shrimp; sprinkle with ¼ tsp salt and cook, stirring, until shrimp are pink, 2 minutes. With slotted spoon, transfer shrimp to small bowl.

Add clam juice to skillet and bring to boil; boil 3 minutes. Stir in cream, peas, ½ tsp salt and the pepper; return to boil and boil 2 minutes.

Meanwhile, add 1 Tbsp salt and pasta to boiling water. Cook just until pasta is tender, 3 to 4 minutes. Drain.

Stir shrimp and lemon peel into sauce. Toss with pasta.

6 servings. 540 calories, 19 g fat (11 g saturated fat), 65 g carbohydrates, 26 g protein.

Note: can use nonfat evaporated milk combined with 1 Tbsp cornstarch in place of the cream.

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Polenta Sausage Mozzarela Casserole

  • 5½ Tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • 1 Tbsp chopped fresh oregano
  • 1 medium yellow onion, halved lengthwise then cut into wedges
  • 1 medium bell pepper, cut lengthwise into thin slices
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp red chili flakes
  • 1 pound Italian sausage (removed from casings), sweet or spicy
  • 2 pounds of prepared polenta
  • ½ pound fresh mozzarella in ¼-inch slices

Preheat oven broiler on high. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes.

While the tomatoes are cooking, in a large frying pan heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper and chili flakes. Cover the pan, lower the heat to medium, and coo until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.

While the sauce is cooking, coat the bottom of a 9 by 13 inch baking pan with 1 Tbsp oil. Add the cooked polenta to the pan. Coat the top of the polenta with the remaining ½ Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.

Pour sauce over broiled polenta, then arrange mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

Makes 6 servings.

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Pozole, Slow Cooker Style

Serves 6

  • 1 dried chile negro (poblano) soaked in boiling water for 30 minutes and drained
  • 2 (14.5 ounce) cans chicken broth
  • ¾ pound pork tenderloin, cubed
  • ¾ pound skinless, boneless chicken breast, cubed
  • 2 cups chopped onion
  • 1 bay leaf
  • 2 tsp dried oregano
  • 2 Tbsp ground cumin
  • 1 ½ tsp crushed garlic
  • 1 (4 ounce) can diced green chiles
  • 1 (14.5 ounce) can beef broth
  • 1 (15 ounce) can white hominy, drained
  • 1 (15 ounce) can yellow hominy, drained
  • cilantro, chopped
  • radishes, sliced

Stem and seed chile pepper. Combine with 1 can of broth in blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.

Add everything else but the radishes and cilantro. Cover, and cook on high for 4 to 5 hours or low for 6 to 7 hours.

Serve, garnish with cilantro and radishes.

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Prime Rib

Serves 6

  • 4 pounds prime rib
  • salt
  • pepper
  • garlic
  • rosemary

Use small end (first cut) of rib roast, have it cradled (bones cut off in one piece then tied back on). Rub meat generously with garlic and rosemary. Salt and pepper to taste. Roast ribs down in 275°F oven until meat thermometer reads 145°F. Let stand for 15 to 20 minutes before serving.

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Sauce for Salmon Ravioli

Serves 6

  • ⅓ cup shallot, chopped
  • 2 Tbsp butter
  • 2 Tbsp flour
  • ¼ cup white wine
  • 1 cup low fat milk
  • ⅓ tsp nutmeg
  • 1 tsp dried basil
  • ¼ cup fresh chives, chopped
  • ½ tsp salt

Sauté shallot in butter, add flour and cook. Add white wine and reduce slightly. Add milk, nutmeg and salt, heat over medium heat until bubbling and thickened. Add chives just before serving.

Per serving (sauce only): 75 calories, 4g fat, 2g protein, 6g carbohydrate, 240mg sodium.

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Savory Pot Roast

  • 2 T. oil
  • 3 lb. beef pot roast, round, or chuck roast
  • ½ lb. mushrooms, halved
  • 1 10 ¾ oz. can cream of mushroom soup
  • 1 package dry onion soup mix
  • 1 ¼ c. water, divided
  • 4 medium potatoes, quartered
  • 4 medium carrots, cut into 2-in. pieces
  • 2 T. flour
  • Fresh parsley for garnish

Heat oil in a 6-quart saucepan; add the roast and brown on all sides. Drain off fat. Stir in soup, dry soup mix, and 1 c. of water. Reduce heat to low. Cover and cook for 2 hours. Add vegetables. Cover and cook for 45 minutes or until roast and vegetables are fork tender. Remove vegetables and roast from pot. Stir together flour and remaining water until smooth. Gradually stir into soup mix in pot. Cook until mixture boils and thickens, stirring constantly. Garnish roast with fresh parsley.

 

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Scottish Meat Pies

  • 2 pounds beef, in ½-inch cubes
  • 3 carrots, in ¼-inch dice
  • 4 potatoes, in ¼-inch dice
  • 1 leek, chopped
  • 1 clove garlic, minced
  • Beef broth, optional
  • Worcestershire sauce, salt and pepper to taste
  • Pastry
  • 3 cups flour
  • 1 ½ cup vegetable shortening
  • 1 beaten egg
  • 5 Tbsp cold water
  • 2 tsp vinegar

Marinate the meat for several hours in the Worcestershire sauce. Brown with the garlic and a bit of butter. Add beef broth or water just to cover, and simmer until cooked through. Add vegetables and simmer until heated through but not soft. Remove from heat and cool.

Cut the shortening into the flour, then add the liquid ingredients for the pastry. Stir until it pulls together, then form a ball and let rest, covered, in the refrigerator about 20 minutes. Divide pastry into 10 pieces. Roll each into a circle. Place crust on baking sheet and spoon about ½ cup of meat and vegetables into the middle. Fold the crust over to form a half-circle and crimp to seal. Cut a small vent in the top. Bake in a 400° F oven until pastry is golden, about 30 to 40 minutes. Serve hot with brown gravy.

Meat pies can be frozen before baking. To heat frozen pies, place on baking sheet and bake until pastry is golden, about 40 to 50 minutes. Serve with brown gravy.

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