Archive for the ‘ main courses ’ Category

Filet Mignon with a Sweet Marinade

home made steak sauce and marinade

The marinade/sauce is so simple. And prep time is pretty fast. I made this marinade up but it’s great.  No salt necessary its already in the soy sauce 🙂 I made fries with the steak and it was an easy and yummy dinner.

Ingredients

2 Filet Mignon steaks (or any other steak)

1/3 cup ketchup

1 to 2 tablespoons soy sauce, to taste (I used 1)

1/8 cup oil

3 cloves garlic, finely chopped

2 tablespoons A1 steak sauce

3 to 4 teaspoons brown sugar, to taste

Directions

Whisk all ingredients together in a casserole dish or pan, until smooth and fully combined.

Place steaks inside pin and cover fully with marinade. Let marinate for an hour. Bake in the oven at 350 degrees for 20 minutes. Flip the steaks one time and spoon the sauce over the top (basting the second side).

After 20 minutes, turn on the broiler and broil the steaks for 4-5 minutes on each side. (I like my steaks well done)

Enjoy 🙂

🙂

dinnertime

2011
06/01
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main courses
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Moroccan lamb tagine with dates and prunes – طاجين خروف مع تمر وخوخ טאג’ין צלעות טלה

a delicious taste of the middle east

So my husband went meat shopping in Brooklyn at Pic n Pay on Avenue M, which he told me has the best meat.  He even spoke to the butcher personally, and he helped him pick the freshest cuts of meat. He got us lamb, and this was the first time I made lamb for us. To me Lamb is a festive meat. My mom makes it only on holidays so it was a treat to make it for a Shabbat meal. Of course I had to make it Moroccan style in the way of my heritage. The way I remember my mom making it. 😉 So I added dates in mine, she only makes hers with prunes.  It is my dream to one day travel to morocco and explore. And of course buy a couple of authentic tagines to bring back home. Well, this was a very delicious dish and easy to make.  Lamb doesnt need too much attention, so once you get it in the pot with all the ingredients, you can sit back and let it make itself. I hope you will try to make it too. With love, Tal 🙂

Moroccan Lamb Tagine with Dates and Prunes (Tajeen kharoof ma3 timer wa khok)
2 lamb chops
4 tbsp margarine or oil
1 big onion, chopped
1/2 tsp ground cinnamon
1/2 tsp ground ginger (i used finely chopped fresh ginger)
A few small pinches of allspice and of cinnamon
1 tsp chicken soup mix
salt and about 1 tsp black pepper
1-2 tbsp honey (put in 1 tbsp, taste, then add another if needed)
1/4 cups dates, pitted (about 3)
1/2 cup prunes, pitted (about 7)
3 garlic cloves, chopped
To garnish: 1/4 cup blanched almonds and/or tbsp sesame seeds (optional)

Directions

1. Trim any excess fat from the lamb. Heat 3 tbsp margarine or oil in a large pan, put in the meat and brown it lightly on both sides. Put in a small pinch of allspice and cinnamon over the meat. Take out the meat, put in the onions and prunes and cook, stirring, until they turn soft and begin to color. Stir in the cinnamon, chicken soup mix and ginger and return the meat to the pan. Season with pepper. Cover with water and simmer in a pot, covered, for 70-90 minutes, or until the meat is very tender, moving the pieces around occasionally. (The more you let it cook the softer the meat will be. At 90 minutes, the meat will be ‘fall off the bone’ goodness.)
2. In the last 20 minutes of cooking, stir in honey, another pinch of cinnamon and pepper.  (The honey is a necessary component of this recipe) Move the meat around so the honey and cinnamon is spread around. Add the dates. Cook uncovered until the sauce is reduced, turning the meat over as you wait.
3. Fry the almonds in a tablespoon of margarine, or toast in a non-stick pan, until lightly golden. Add as a garnish when plating the tagine.
Enjoy 🙂
2011
05/24
CATEGORY
main courses
Moroccan Dishes
Passover Recipes
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Herb Roasted Chicken and Potatoes

chopped herbs

herb paste

chicken and potatoes before getting roasted

An herb paste smeared onto the chicken adds a concentrated taste of summer. This is a very classy chicken dish. If you want to impress someone, make this dish 🙂 My husband said it best, it’s reminiscent of something you would likely see on a restaurant menu.

Ingredients

  • 1/4 cup chopped basil
  • 1 1/2 tablespoons finely chopped rosemary
  • 1 tablespoon thyme leaves
  • 2 fresh bay leaves, finely chopped
  • 3 tablespoons oil (olive oil if you have it)
  • 2  garlic cloves, chopped
  • 2 chicken thighs or 2 small Cornish hens, backbones cut out and birds split in half
  • 1 potato
  • salt and pepper to taste

Directions

  • Blend together herbs, oil, garlic, 1 tsp salt, and 1/2 tsp pepper in a blender until finely chopped.  (You can also finely chop the herbs together instead of blending)
  • Chop up one potato (1 potato is enough for two people)
  • Add 3 tbsp oil to the roasting pan and place potatoes and chicken inside.  Rub all over chicken and potatoes. Put chunks of the herbs under the chicken skin – this is important, it infuses the chicken with the delicious and light flavor of the herbs. Bake in 350 F oven uncovered for 1 1/4 hours. Cover chicken if it browns too fast. Baste once if necessary so chicken doesn’t dry out.
Note

  • Chicken can be rubbed with herb paste 1 day ahead and chilled.
  • To cook chicken on the grill, indoors, brown them on the oiled grill, skin side down first, turning once, in a hot large ridged grill pan over medium-high heat, then put in a pan, cover and bake at 350 F for about 18 minutes.
2011
05/14
CATEGORY
main courses
Passover Recipes
Side Dishes
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Tangy *Apricot Glazed* Chicken

So for this recipe you can use any type of chicken piece. Thighs, wings, legs, whole pounded/butterflied chicken breasts or small chunks of chicken breast for a Chinese take out style. 

Ingredients

Marinade

  • 3/4 cup apricot preserves
  • 1/2 cup sherry (I use white vinegar as a substitute)
  • 2 teaspoons spicy brown mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic, minced
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper

******Tangy Apricot Glaze******

Ok I have to write a little note here. I personally love this glaze, it’s really worth it to make it on top of making the marinade.. the marinade just cooks the chicken and gives it a sweet flavor. But the glaze is what makes the chicken special. It’s like candy, and really Makes the chicken great:)

    • 3/4 cup apricot preserves
    • 1 tablespoon brown sugar
    • 2 teaspoons spicy brown mustard
    • 2 teaspoons lemon juice

Directions

  1. Whisk together apricot preserves, vinegar, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken; place in refrigerator for 3-6 hours, turning chicken occasionally to ensure even marinating.
  2. Preheat oven to 350°. Remove chicken from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done. (You can grill the chicken first on a grill pan and then bake in the oven, if you want to have the grill mark look and flavor)
  3. During last 15 minutes of roasting time, place ¾ cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
  4. Serve glaze over chicken.
2011
04/27
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main courses
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Shepherd’s Pie

warm and cozy comfort food

Here’s a quick video that can lend some inspiration to your shepherd pie making 🙂

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2011
04/27
CATEGORY
main courses
Passover Recipes
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Walnut Crusted Chicken Cutlets

simple and delicious

Ingredients

  • 2 chicken breasts, pounded thin or butterflied
  • 1/2 cup ground walnuts
  • 1/4 cup classic bread crumbs (the kind with sesame seeds or just add a tsp in)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 fresh garlic cloves or 1/4 teaspoon garlic powder
  • 2 eggs
  • 1/4 of a lemon, juiced

Method

  1. Place raw, defrosted, trimmed and pounded chicken breasts in a Ziplock and put in 2 whisked eggs, the juice of 1/4 of a lemon, a tablespoon of oil and 2 cloves of garlic, very rough chopped. Close Ziplock bag, shake up the marinade and let sit in the refrigerator for an hour or so. Not too long.
  2. When ready to fry, prepare a frying pan with 1/4 cup oil
  3. Place walnuts in a food processor; process until they are ground – don’t grind too much or the walnuts will become wet.  Transfer to a shallow dish. Add bread crumbs, salt and pepper and mix well.
  4. Dump the chicken and egg mixture out of the Ziplock bag onto a second shallow dish.(Fish out the all the garlic pieces and discard)
  5. Coat each piece of chicken evenly in the walnut mixture. Patting down the mixture into the chicken on both sides to coat well. Then Repeat- Dip chicken in egg wash on both sides. Then double coat with the walnut mixture a second time for a crispier crust.  Set aside on a plate. After double coating both breasts, discard any remaining egg and walnut mixtures.
  6. Heat the oil for about 4 minutes on medium heat, then fry the chicken breasts on medium-high heat until golden brown, crispy and no longer pink in the center, about 4 minutes on each side. (you can put it back in if not done) Don’t let it sit in the frying pan for too long because the walnuts will burn. You have to stand by the frying pan and watch it. Also the lemon juice tenderizes the chicken and reduces cooking time. Just take it out when it looks like the color in the picture I’ve posted above. {Fry both chicken breasts at the same time}

Enjoy! 😀

Dinner Time! ~ walnut crusted chicken cutlet with veggie stir fry (recipe to come soon)

2011
03/30
CATEGORY
main courses
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Heavenly London Broil

*drool*

Ingredients

  • 1 1/2 pound London Broil steak
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1/2 a lemon (slices and juice)
  • 1 teaspoon brown sugar
  • 1 tablespoon oil
  • 1 teaspoon white vinegar
  • 1/4 of an onion (big slices)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 of a ‘long green hot pepper’ or jalapeno – chopped into thin slices
  • 1 tablespoon chopped pitted dates (about 3)
  • 1 tablespoon chopped dried apricots (about 3)
  • Optional : A few tbsp Wine
Also you can replace the soy sauce for wine if you don’t want to use soy sauce.

Directions

  1. Preheat the oven to 400 degrees. (If you are BBQing the steak, then turn on your outdoor grill right before you want to grill, on high heat, and using half an onion dipped in oil, oil the grate.)
  2. In a small bowl, mix together all ingredients except for the last 3 ingredients; the hot pepper, the dates and apricots.
  3. In a frying pan heat a little bit of oil for a minute and then throw in the chopped hot pepper, dates and apricots. Fry for 2-3 minutes until golden and caramelizing. Toss this mixture into the bowl with the rest of the ingredients of the marinade. Mix well.
  4. Score both sides of the meat, diamond cut, about 1/4 inch deep. Put inside a big Ziplock bag and pour marinade, squishing the marinade into both sides of the meat. Refrigerate for 6 hours, or overnight. Flip meat inside the Ziplock bag and squish the marinade evenly into and around the steak every few hours. This is so that both sides get to soak in the marinade.
  5. Prepare a baking pan lined with aluminum foil and spray lightly with PAM oil spray.
  6. Take steak out of Ziplock bag and onto a cutting board. With a paper towel lightly wipe steak clean.(Don’t throw out the marinade!! Place Ziplock bag to the side)
  7. Pour about a tablespoon of oil on your hands and rub the steak on all sides until covered.
  8. Place London Broil steak on the lined baking pan and put into the oven for 10 minutes. Then put it under the broiler for 15 minutes. Turn it after about 7 to 8 minutes – for medium well. I like Medium Well Done but if you like medium rare leave the steak in for 5 – 7 minutes per side. Continue reading →
2011
03/30
CATEGORY
main courses
Passover Recipes
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Curry Chicken

just wonderful

Ingredients

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2011
03/28
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Maqluba Casserole ~ مقلوبة باذنجان باللحمه

 

fragrant ground beef, yellow rice, fried eggplant and tomatoes

4 to 6 servings

ingredients

  • 1/4 cup canola oil
  • 1 Eggplant, sliced into 1/4-inch slices
  • 1 Onion, minced
  • 1 pound Ground lamb or beef
  • 1/2 teaspoon turmeric (for yellow color)
  • 1 teaspoon Allspice
  • 1/2 teaspoon Cinnamon
  • Nutmeg — big pinch (about 1/4 tsp)
  • Salt and pepper — to taste
  • 1 Tomato, sliced into 1/4-inch slices, and take out the seeds
  • 2 cups Water or stock, well seasoned with salt
  • 1 1/2 cups Rice, rinsed well (let sit in strainer to dry until ready to use)

Method

  1. Heat the oil in a large skillet over medium heat. Sauté the eggplant slices on each side to lightly brown. Remove to a plate.
  2. Add more oil to the skillet and sauté the onions until translucent and golden. Add the ground lamb or beef, allspice, cinnamon, nutmeg, salt and pepper and sauté, breaking up the meat, until cooked through. Season with salt and pepper and drain off excess oil.
  3. Grease a 3-quart heavy bottomed saucepan well with oil. Put in the rice, and turmeric, fry for a minute. take rice out onto a plate and place tomato slices to cover the bottom of the saucepan. Let the tomatoes sit and fry in the oil for two minutes. Sprinkle about 1/2 cup of the rice over the tomatoes. Spoon the meat mixture over the rice. Lay the eggplant slices to cover the meat and press down well to compact all the ingredients. Add the rest of the rice and the seasoned water or stock.
  4. Bring to a boil over medium-high flame, then quickly reduce heat to low, cover tightly and simmer for 45-50 minutes. Toward the end of the cooking time, check to see if more water needs to be added. Cut this cooking time by 15 minutes if you are using half the amount of ground meat and less rice.
  5. Remove from heat and let rest for 15 minutes. Remove lid and invert a serving platter over the saucepan. Turn upside-down and carefully slip the saucepan off the rice. Serve hot.

Variations

  • Use cubed meat or chicken pieces (or shredded chicken) instead of ground meat if you like.
  • For a vegetarian version, eliminate the meat and substitute a layer of sliced potato. Or double the amount of eggplant.

Notes

  • Despite greasing the pot with oil, the rice sometimes sticks to the bottom of the pot. you can cover the bottom with a round of greased parchment paper to eliminate this problem.

traditional Arabic casserole

**Note: I usually cut down to half a package of ground meat and 1 cup rice and half all the rest of the ingredients and spices as well, when I make this dish because I’m only cooking for me and my husband, and it’s more than enough for us. It’s a bit odd to make because of the Method, but very delicious. 🙂

2011
03/28
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main courses
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Parsley Pesto Grilled Beef Skewers with Caramelized Pineapple

Incredible juicy Beef skewers
wonderful flavor

For the Parsley Sauce:

  • 3 cups fresh flat-leaf parsley leaves – stems trimmed off
  • 2 cloves garlic, peeled and chopped roughly
  • 2 tablespoons red wine vinegar
  • 1 teaspoon crushed chili flakes or cayenne powder
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

For the Beef Pops:

  • 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
  • 1 (2-pound) pineapple or a can of pineapple slices cut into fourths, cut into 3/4-inch pieces (about 40 pieces)
  • 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
  • Salt and freshly ground black pepper

Directions

For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes (or cayenne), sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.
For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Pour 1/2 cup pineapple juice over the beef. Cover and refrigerate for 3 hours.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Or use an aluminum pan under the broiler.
…
On a pan lined with aluminum foil place cut pieces of pineapple in rows and place a 1/4 teaspoon brown sugar on each piece. Place pan in the oven, not under the broiler and let caramelize for 5 minutes. Turn pineapple slices and repeat on the other side if desired for full caramelization. Let cool for 3 minutes.
…
Thread the skewers starting with one piece of pineapple, then a cube of beef. Repeat with two pieces of pineapple and another cube of beef. Continue with the remaining skewers. Broil the skewers for about 12 minutes each side (for well done) or until desired doneness. Season with salt and pepper.
To serve, arrange the Beef Pops on a serving platter.
*
Optional: If you enjoyed the flavor of the raw sauce you can drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.
2011
03/24
CATEGORY
main courses
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