Thursday, May 26, 2011

This Week Ends Menu

last weeks fried ice cream

Fried ice cream at Hooves and Hounds Farm (Larger and I enjoyed Bob fell asleep.)

Friday Grilled Flatbread with Garlic Rubbed Fillet of Beef, White Bean Puree and Sun-dried Tomato Chutney revised : I bought the Chutney at Stonewall Kitchen

Baked Haddock With Green Dressing (posted mid week) and Slaw
2 lbs fresh haddock
salt and pepper
1/2 cup panko breadcrumbs
4 TBS melted butter, divided
Preheat oven to 350 degrees.
Coat the bottom of a baking dish with 1 TBS melted butter. Pat dry fish with a paper towel. Salt and pepper fish. Put fish in the baking dish.
In a small bowl, add panko bread crumbs and remaining melted butter. Mix to coat. Put bread crumbs over fish.
Braised Short Ribs
I will make these in my cast iron
1 cup dry red wine over night and reheat on the grill when we get hungry.
2/3 cups ketchup
2 TBS tomato paste
3 TBS soy sauce
1 TBS Worcestershire sauce
2 cloves garlic, pressed
2 TBS dark brown sugar
1 large onion, chopped
4 lbs short ribs
If using cast iron heat on High on top of stove, brown beef then slow roast in oven or on fire pit.
Combine wine, ketchup, soy sauce, Worcestershire sauce, garlic, brown sugar, onions and pepper in the slow cooker. Add short rib and make sure the ribs are totally submerged to coat. Cook on low for 7-8 hours, until very tender.


Balsamic Glazed Roast Chicken Thighs
Homemade Potato Salad
Green Beans
Recipe: Balsamic Glazed Roast Chicken Thighs
8 chicken thighs
1 TBS dried thyme
1/3 cup red currant jelly
3 TBS balsamic vinegar
flat leaf parsley, chopped, for garnish
salt and pepper
Preheat oven to 400 degrees. Line a large baking sheet and lightly oil.
Salt and pepper chicken. Rub with 2 1/2 tsp of thyme. Put chicken bone side up on baking sheet and roast for 20 minutes.
Meanwhile, put jelly, vinegar and 1/2 tsp of dried thyme into a small saucepan and heat over medium low heat until jam melts.
Turn chicken meat side up. Brush generously with jelly glaze. continue to roast, brushing with glaze until cooked through, about 20 minutes. Garnish with parsley.

Also Making For Lunch Box's
3 TBS olive oil
6 green onions, chopped (white and green)
2 cloves garlic, chopped or pressed
2 lbs fresh spinach, rinsed and chopped
1/4 cup fresh parsley, finely chopped
2 large eggs
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1 cup feta cheese
1/2 cup panko breadcrumbs
2 TBS fresh dill, finely chopped
8 sheets phyllo dough
1/4 cup melted butter
1/4 cup olive oil
Preheat oven to 350 degrees.
Filling: In a large sautee pan, heat 3 TBS olive oil over medium heat. Add green onions and cook until tender. Add garic and sautee for 1 minute. Add spinach and parsley and cook until spinach is wilted and heated through. Salt and pepper. Take off heat and cool. If spinach mixture is watery squeeze out any liquid.
In a large bowl, beat 2 eggs. Add ricotta, parmesan, feta, bread crumbs and dill. Beat together. Once spinach mixture is cooled, add it to the cheese mixture.

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