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Honey Miso Pork Chops

This is a fantastic way to prepare pork chops, especially if it is not yet good outdoor grilling weather.  The rich honey miso sauce forms a sweet, sour and umami glaze over the chops that that beautifully complements the savory, meaty pork flavor. 2 bone-in pork chops 1 Tbsp butter plus 1 Tbsp olive oil Honey Miso sauce: 1 Tbsp honey 1 Tbsp red miso 1 Tbsp soy sauce 1 Tbsp red wine vinegar 1 Tbsp water 1/4 cup dry white wine 2-3 cloves garlic, minced Whisk together the sauce ingredients in a small bowl. Melt the butter in the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper and sear the chops in the skillet for about 3-5 minutes. Flip the chops and cook the second side until the center of the chops registers at least 145F. Remove the chops to a plate and cover to keep warm. They should continue to cook to about 150-155F while resting. Meanwhile, add the garlic to the skillet into the remaining oil, and cook 1 minute (add a dash more bu...
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Grilled NY Strip Steak with Chimichuri and Grilled Broccoli

Spring is coming and so grilling is in the air. This is a fantastic steak dinner, much less expensive than the big steak restaurants, even if you buy the best prime (or 100% grass-fed) beef. My father always said "Give me a quarter of what you would expect to spend in a restaurant and I'll go to the grocery store, and then give to your mother, who would prepare a feast you couldn't touch at a restaurant". That may be the case, and this is good evidence for his hypothesis. 2 NY Strip beef steaks (I used 100% grass fed) 2 broccoli crowns 1/4 cup favorite vinaigrette   3-4 thick pads butter (or herbed compound butter, see notes) Steak Marinade: 1/4 cup dry white wine 1/4 cup olive oil 2 tsp herbes de Provence, Italian herbs or thyme or rosemary   2 cloves garlic, minced 2 tsp kosher salt A generous dash of freshly ground black pepper 1 tsp Dijon mustard   Whisk together the steak marinade. Pour marinade into resealable plastic bag or a casserole. Add steaks. Flip several...
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Baked Stuffed Sole

This delicious stuffed sole strikes all the right chords. It's filling combines wilted spinach, moist succulent shrimp, toasted Italian breadcrumbs, lemon zest, garlic and butter. What's not to like? The sole fillets are rolled around this generous moist ball of filling and roasted with lemon. Light, flavorful, and oh so comforting. This is sure to please. 8 Dover sole fillets, about 1-1/4 lb 1/2 lb large shrimp, peeled and deveined 2 slices Italian bread, toasted 2 cloves garlic, peeled and halved 2 Tbsp butter Zest of 1 lemon 2 5-oz bags fresh baby spinach leaves 3 Tbsp butter plus 1 Tbsp olive oil Juice of 1/2 lemon 1/2 lemon, quartered Dried dill weed Paprika Preheat oven to 375F. Lay out the sole on a clean flat work surface.   Break up the toast into a small food processor. Add the garlic. Pulse the processor until you have coarse crumbs. Tip crumbs into a medium bowl. Thinly slice half of the shrimp and add to the bread crumbs.   Quarter the other half and place in the ...
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Paprika Shrimp Florentine

Spanish smoked paprika (Pimenton) infuses this delicate shrimp preparation with delicate smokey flavor notes. Sweet and slightly tart grape tomatoes complement this subtle, velvety flavor backdrop. The shrimp rest in a glazey wine sauce and surround a delicious mound of rice. 5 oz fresh baby spinach leaves 2 lb large shrimp, peeled and deveined, shells reserved (see notes) 1 Tbsp pimenton (Spanish smoked paprika) 3 Tbsp butter plus 2 Tbsp olive oil 1 pint grape tomatoes 2 Tbsp sun-dried tomatoes (packed in oil), drained and minced 2 Tbsp capers 3 cloves garlic, minced 1 cup dry white wine 1 cup chicken broth 1 Tbsp cornstarch dissolved in 2 Tbsp water 10 leaves fresh basil, julienned, for garnish Cooked white rice Wilt the spinach leaves in a dash of olive oil in a skillet over medium-high heat. Set aside in a bowl. Toss the shrimp with the paprika in a bowl. Melt the butter in the olive oil in a large skillet.   Add the shrimp and cook in a single layer for about 1-2 minutes. ...
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A Simple Berry Dessert

Need a quick refreshing dessert? This comes together in minutes and always pleases. It holds in the refrigerator well so you can prepare well before mealtime or guests arrive. I'm usually not a fan of fruited yogurts because they usually have far too much sugar. You could use plain yogurt, but the fruited yogurt works very well for a dessert. I have also served the berries over a scoop of vanilla ice cream. 2 cups peach yogurt (or favorite fruit yogurt) 1 pint fresh raspberries 1 cup fresh blueberries Sprigs of fresh mint Divide yogurt in four Ramekins.  Distribute fruit evenly on top of yogurt beds. Garnish with mint. Serves 4.
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Creamy Mustard Chicken on Greens

The fabulously luscious, very French preparation of chicken sits on a hearty bed of greens - a mixture of kale and collard greens - and is coated with a creamy flavorful mustard sauce. Use the best Dijon mustard you can find but make sure it is imported from France, so it holds true to the Dijon flavor and is not over sweetened like so many American versions. 1 bunch rainbow chard 1 bunch Lacinato kale 1 Tbsp butter plus 2 Tbsp oil 2 skin-on boneless chicken breast, pounded to 1/2-inch About 1/4 cup grainy Dijon mustard 2 Tbsp butter 1 shallot, minced 1/2 cup dry white wine 1/2 cup heavy cream Preheat oven to 375F.   Trim leaves from stalks of the kale and chop coarsely. Wash and spin dry the leaves. Wilt the kale in a large skillet with a dash of olive oil. Cook over medium-high heat for about 10 minutes, until all the water has evaporated and the leaves become tender. Remove to a baking dish. Repeat the same procedure for the chard leaves. Mix chard with the kale in the baking di...
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Cajun Shrimp on Creamy Orzo Florentine

This is a delicious way to prepare shrimp flavored with a rich smokey cajun dry rub. The deep shrimp flavor is coupled with the smoothness of creamy orzo, featuring a flavor infusion from sun-dried tomatoes, balanced with fresh spinach. I've prepared this many times and it always gets rave reviews. If your crowd likes shrimp, they should love this dish. 1 lb large shrimp, peeled and deveined, shells retained 1 Tbsp smoked paprika 1 Tbsp favorite cajun seasoning For the shells: 2 Tbsp olive oil 1 cup dry white wine For the orzo: 1 Tbsp olive oil 1 cup orzo 2 cups chicken broth 1 cup heavy cream 2 Tbsp sun dried tomatoes in oil, chopped 4-5 oz fresh spinach leaves, coarsely chopped For the shrimp: 2 Tbsp olive oil plus 2 Tbsp butter 1 shallot, chopped 3 cloves garlic, minced Toss the shrimp well with the paprika and cajun seasoning in a bowl. Tip the shells into a small pot along with the olive oil. Fry the shells over medium-high heat, stirring very often. Cook for about 5 minutes, ...
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