1 teaspoon cumin seeds
1/3 cup orange juice; preferably freshly squeezed
1 grated zest of one well washed orange
1 tablespoon sherry vinegar
1/4 cup roasted garlic pulp
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
Preheat oven to 350°F. Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion.
Brisket
3 onions
4 lb brisket of beef; first cut
1/2 cup red wine
1 cup orange juice
3 tablespoon tomato sauce
1 teaspoon sugar
salt
pepper
1 garlic
Preheat oven to 325°F. Use covered roasting pan. Place onions on bottom and brisket on top, fat side up. Combine wine, orange juice, tomato sauce and sugar. Pour over meat. Add spices and roast in covered pan for 2 1/2 hours. Raise heat to 350 degrees and roast for 1/2 hour uncovered. Slice against grain when cooled.
Turkey
14 lb turkey; fresh or defrosted
2 carrots; peeled
2 celery stalks
1 small onion; quartered
1 large orange; thinly sliced
1 apple and sausage stuffing (see recipe)
1/4 cup unsalted butter; melted
1/3 cup orange marmalade
1/4 cup orange juice
1 salt and pepper to taste
2 cup water or low-sodium chicken broth
Preheat the oven to 325°F. Rinse the turkey with cold water and blot it dry with a paper towel, including the cavity. Place the neck, giblets, carrots, celery and onion in a large roasting pan, and arrange the turkey on top, breast-side up.
Lift the skin up over the turkey breast, being careful not to tear it. Gently slide the orange slices under the skin. Loosely pack the stuffing in the neck cavity and inside the body. Fold the wings back and under the body of the turkey. Fold the neck skin under to enclose the stuffing and tie the legs together with butcher's twine.
Combine the butter, marmalade and juice, and liberally brush on the turkey. Season with salt and pepper. Pour the broth into the roasting pan. Roast for 3 3/4 to 4 1/2 hours, basting frequently and tenting the turkey with aluminum foil 2/3 of the way through the cooking process. Test for doneness with a meat thermometer--the temperature in the thickest part of the turkey leg and thigh should be 180°F; in the thickest part of the turkey breast, 170°F; and in the stuffing, 160°F. Remove the stuffing and let the bird sit for 10 minutes before carving.
This can be adapted for Grills and Smokers.
Preheat oven to 400°F. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Set aside. Rub cut sides of garlic over a 13 x 9-inch baking dish; place garlic in dish. Add asparagus; drizzle with oil. Sprinkle asparagus with salt, thyme, and pepper; toss gently. Bake at 400°F for 20 minutes, stirring once. Yield: 4 servings.
Easily Grilled.
Roasted Chicken With Roquefort Sauce
1 broiler-fryer chicken, 3 to 3 1/2 pounds
1 tablespoon sweet butter, room temp.
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup pluse 2t crumbled roquefort (about; 3 1/2 ounces)
1/2 cup heavy cream
5 tablespoon sweet butter, melted
1/4 cup cointreau or other orange- flavored; liquer
1 beurre manie *
Preheat oven to 350°F.
Rinse chicken with cold water; pat dry, inside and out. Mix 1 tablespoon butter, salt and pepper; rub in body cavity of chicken. Truss chicken. Place on rack in shallow baking pan.
Mix cheese, cream, 5 tablespoons melted butter and the Cointreau. Brush chicken lightly with some of the cheese mixture. Roast chicken, basting with cheese mixture every 15 minutes, until juices run clear when inner thigh is pierced and leg moves freely, about 1 hour 15 minutes.
Transfer chicken to platter; remove trussing; keep warm. Heat remaining basting mixture in small saucepan over medium heat; whisk in bits of beurre manie (to make beurre manie: mix 1 T room temperature sweet butter with 1 T flour until well combined) and simmer until sauce is as thick as you like it. Remove from heat. Spoon over chicken; serve immediately.
Note: To evenly brown chicken, roast one third of the time with right side up, and a third with left side up and a third with breast up.
Beurre Manie *
2 tablespoon flour
2 tablespoon butter
For the beurre manie, simply melt the butter in a saute pan, add the flour and then cook over medium heat for a minute or two to take the "floury" flavor out of the mix.
Heat oven 450°F. Generously spray pan with non-stick cooking spray. Place tenderloins in pan - insert meat thermometer thickest part of one. Place vegetables around. Drizzle oil evenly over all. Sprinkle spices. Bake uncovered 450°F 30-40 minutes until thermometer reads 165°F and vegetables are tender. Stir vegetables occasionally. 8 servings
Roasted Taters N' Zukes
7 medium red-skin potatoes; washed
2 medium zucchini
3 cloves garlic; peeled
1 leaves from 2 sprigs fresh rosemary or 1 tbsp dried
1/2 teaspoon fine sea salt
1/2 cup olive oil
coarsely ground black pepper
Preheat oven to 350°F.
Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside.
Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or twice with metal spatula during roasting.
Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately. Makes 4 servings.
Take each piece of meat and lay it on an end, take a clever and lay the side of it on the end of the meat, now lean over the knife and press down on the meat until it is about 1" thick.
Combine remaining ingredients and pour over meat marinade at least 30 min, over night is better.
Turn oven to 500°lF, place a pan of boiling water in the bottom of oven.
Place the drained meat pieces on a cake rack, cook 10 min 5. Turn meat over, brush with marinade and turn oven down to 375°F, continue cooking another 20 min or until pork is done. Slice in thin cross grain sections, serve with rice, or as an appetizer, leftovers work well in fried rice and egg foo yong.
Grilled Halibut
1/2 cup low sodium soy
2 minced garlic cloves
1/4 cup sherry
2 teaspoon honey
4 halibut steaks
In shallow baking dish combine soy, garlic, sherry & honey. Marinate fish for 30 minutes each side. Place fish in oiled grill basket. Grill 5 minutes, turn & baste with marinade. Grill another 5 minutes.
Margarita's
1 lime, cut into 5 slices
1 margarita or kosher salt
2 oz anejo tequila
1 oz orange liqueur*
1 tablespoon freshly squeezed lemon juice
1/2 coffee cup ice cubes
*such as Triple Sec
Arrange 3 lime slices on a small plate and cover another plate with the salt to a depth of 1/4 inch. Place a martini glass upside down on the limes and press and turn to dampen. Then dip in the salt to coat the rim.
Combine the tequila, orange liqueur, lemon juice and ice in a blender. Blend at high speed until smooth. Pour into the prepared glass, garnish with the remaining lime slices and serve.
Note: To make 8 margaritas, mix 2 cups tequila, 1 cup Triple Sec and 1/2 cup freshly squeezed lemon juice. Prepare in 3 batches; shake or blend a third of the mix with about 1 coffee cup ice for each batch.
Please Drink Responsible.
Tomato Pot Roast
2 1/2 lb chuck or rump
1 tablespoon margarine or butter
2 cup tomato juice
1 tablespoon salt
1 clove garlic
4 medium potatoes
6 carrots
Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is done.
Tuna, Grilled Steaks With Strawberry Salsa
1/4 cup fresh basil leaves -- firmly
packed
2/3 cup mild olive oil
2 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon fresh ground black pepper
1/4 teaspoon sugar
1/4 teaspoon salt
4 whole tuna steaks
1 strawberry salsa
Garnish:
4 sprigs fresh basil
Place the basil leaves, olive oil, vinegar, soy sauce, pepper, sugar, salt and 2 tablespoons hot water in a blender and puree.
Arrange the tuna steaks in a baking dish large enough to hold them in a single layer. Pour the marinade over the fish. Cover and marinate for 3-4 hours in the refrigerator - turning the steaks occasionally.
Prepare coals for grilling for preheat the broiler.
Drain the tuna steaks and grill them over medium-hot coals or broil 4-5 inches from he heat until charred on the outside but still pink in the center ~ about 3 minutes - turning the steaks once. Do not overcook. Remove from the heat and place the steaks on warmed dinner plates.
Spoon the strawberry salsa over the tuna, garnish each with a sprig of basil and serve immediately.
Variation: Grilled Tuna with Sauteed Tropical Fruits: Marinate and grill the tuna steaks as directed above. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add to the skillet 1/2 cup each: Diced fresh banana, pineapple, mango and papaya with 2 tablespoons chopped fresh cilantro leaves, 2 tablespoons fresh lemon juice and 1 tablespoon sugar. Saute just until the mixture is heated through - about 30 seconds. Do not overcook. Season to taste with salt and freshly ground black pepper.
Spoon the sauteed fruit mixture over the tuna and serve immediately.
Balsamic Glazed Chicken With Grilled Treviso
4 lb chicken
2 cloves garlic,; finely minced
4 tablespoon chopped rosemary leaves
2 tablespoon freshly ground black pepper
1 teaspoon sea salt
3 tablespoon virgin olive oil
2 oz prosciutto rind
2 oz parmesan rind
2 medium red onion,; sliced into 1-inch disks
1 glass lambrusco
4 tablespoon balsamic vinegar; plus 4 tablespoons
6 large radicchio di treviso
2 tablespoon extra virgin olive oil
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
Preheat oven to 375°F and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear -- not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
Serves 4.
Duck
2 or
3 frozen ducks
1 salt and pepper
1 water
2 medium onions; chopped
3 or
4 stalks celery; chopped
1 pkg (1-lb) converted rice; if desired
Place frozen ducks in an uncovered roasting pan. Salt and pepper freely. Roast in a 450 degree oven at least one hour until well browned on all sides. (It is important that the ducks are not thawed first.)
Lower heat to 300°F.
Add water to pan to barely cover birds. Sprinkle celery and onions in water. Cover pan and bake another 2-1/2 to 3 hours. By now the breasts should be showing signs of falling off the bone or at least feel tender when pierced with a fork. Ducks are done and ready to eat or be used as follows:
Rice: Add rice to broth around duck, cover and bake another 30 minutes.
Can be adapted for a Grill.
