Archive for the 'Recipes' Category

Paprika Pork

June 4th, 2008 Categories: Recipes

BBQ is in the air.  This dish may suit your taste buds as well as give you a break from chicken and fish.

  • 1 1/2 pounds of pork tenderloin (pork chops can be used)
  • 1 1/2 of paprika.  Watch out if you use the hot or smoked…..too much can ruin a good thing.
  • 1 teaspoon grated lemon zest (lime is good too)
  • 1 teaspoon of dried thyme
  • 1 clove garlic, crushed (use fresh and not the stuff that comes in the bottle)
  • fresh ground pepper
  • 1 teaspoon dried oregano (if it’s been in the pantry for over a year get a new oregano)
  • salt to taste (usually 1 to 2 teaspoons)
  • 1 1/2 tablespoons of oil

Mix all the spices with the olive oil.  Rub onto the pork and put pork in a plastic bag and marinate in the refrigerator (over night preferred but for a minimum of 4 hours).

Remove from the refrigerator about 30-45 minutes before cooking.  Juices that are in the bag can be used for basting.

Pre-heat grill and cook 7-8 minutes on each side.  Cook longer if you want pork to more well done.  This is all a judgement call…..thickness of the pork dictates the time.

Cut, serve and enjoy.

Recipe from LedgeStone Grille and Nicol’s Fine Dining.

Posted by John Duffner | Currently Comments Off

Recipe: Beer-Steamed Clams.

May 13th, 2008 Categories: Recipes

2 pounds live, little-neck clams, cleaned

1 1/2 bottles dark beer (example: London Porter)

2 bay leaves

juice of one lemon

1 loaf of crust bread

Sauce:

1 stick unsalted butter

4 cloves garlic, crushed

2 tablespoons fresh parsley, chopped

Salt to taste.

Preparation

1. Place the clams in the bottom of a clam steamer or deep boiling pot. Add the beer to completely cover the clams, then add the bay leaves and the lemon juice. (PS. You may want to open another beer for yourself to drink while cooking).

2. Cover the pot and bring the beer to a boil. Steam until the claims open (3 to 5 minutes).

3. While the clams are steaming, melt the butter over low heat. Add the garlic and saute for 1 minute, then add the parsley and salt to taste.

4. Remove the clams from the heat and discard the liquid, as well as any clams that have not opened. With a slotted spoon, place the clams in the sauce. Serve with crusty bread.

Recipe source: AARP, May & June, 2008.

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Recipe: Baked Salmon with Mustard-Crumb Crust

May 13th, 2008 Categories: Recipes

2 tablespoons plus 1 teaspoon white vinegar

2 tablespoons of sugar

2 tablespoons Dijon mustard

1 1/2 teaspoons dry mustard

1/3 cup vegetable oil

4-6 to 7 ounce salmon filets

Dried thyme

1 cup fresh French bread crumbs (just break French bread and whirl in a food processor for a few seconds. It is easier to use if you mix some melted butter with the crumbs.)

Preparation: Place vinegar, sugar and both mustards in a blender or food processor. With machine running, slowly pour in oil until a medium-thick sauce forms. (This step can be done ahead of time—like a day ahead—-and chilled).

Pre-heat oven to 375 degrees. Lightly grease a 13 by 9 inch baking dish. Arrange salmon in dish and season with thyme, salt and pepper. Spread 1 tablespoon mustard sauce over each filet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes. Serve with remaining mustard sauce separately.

Recipe source: Chef: Bob Nicol of the LedgeStone Grille & Nicol’s Fine Dining; Stonebridge Village, Branson, MO.

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