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Recipes
BROTHY CLAMS AND CHORIZO
By joanmarie
In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat
- 2 tablespoons olive oil
- 1/2 pound Spanish chorizo sausage, diced
- 1 large fennel bulb, diced
- 1 large Spanish onion, diced
- 4 cloves garlic, grated or minced
- 1 teaspoon pimenton (smoked Spanish paprika)
- Pinch crushed red pepper
- 2 cups clam juice
- 1 cup dry white wine
- 3 dozen littleneck clams, scrubbed clean
- 4 tablespoons fresh parsley leaves, roughly chopped
- 2 tablespoons (1/4 stick) unsalted butter
- 1 lemon, zested and juiced
- Loaf crusty bread, for serving
BEEF SKEWERS WITH CILANTRO CHIMICHRRI
By joanmarie
Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to diss...
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- Kosher salt
- 1 red onion, thinly sliced
- 1 bunch cilantro, roughly chopped
- 1 pound flank steak, trimmed
- 1 clove garlic
- 2 tablespoons red wine vinegar
- Juice of 1/2 lemon
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
Asian Salmon
By joanmarie
Make several shallow slashes in the skinless side of the salmon fillets
- 2 pounds salmon fillets, with skin
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 2 cloves garlic, minced
- 1 pinch ground black pepper
- 2 tablespoons minced onion
- 1 tablespoon sesame oil
- 2 cups long-grain white rice
- 1 teaspoon dried dill weed
- 3 cups water
Open-Faced Chicken Avocado Burgers
By joanmarie
In a blender, combine the first eight ingredients; cover and process until smooth
- BURGERS:
- 1 tablespoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/2 medium ripe avocado, peeled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 green onions, coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons prepared pesto
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1 pound ground chicken
- 4 tablespoons olive oil, divided
- 1/2 pound fresh mozzarella cheese, cut into 4 slices
- 4 slices Italian bread (3/4 inch thick)
- 2 cups fresh arugula or baby spinach
- 8 slices tomato
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
TURKEY CUTLETS WITH PROSCIUTTO
By joanmarie
Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or s...
- 4 (4-ounce) turkey breast cutlets
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 ounces prosciutto, julienned
- 2 teaspoons finely chopped fresh sage
- 1 tablespoon olive oil
- 3 tablespoons finely chopped shallots
- 1/3 cup dry white wine
Quick Cassoulet
By joanmarie
Heat oil in a large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 2 cloves garlic, chopped
- 1/2 pound smoked sausage, sliced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
RED WINE-BRAISED ITALIAN-SPICED BEEF
By joanmarie
1. Heat oven to 325ºF. Combine fennel seeds, basil, oregano, salt and pepper in small cup; rub over beef
- 1 tablespoon fennel seeds, crushed*
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 (3-lb.) boneless beef chuck roast, patted dry
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 cup red wine
- 1 (8-oz.) can tomato sauce
- 1 cup purchased roasted red bell peppers, coarsely chopped
- 2 tablespoons chopped fresh Italian parsley
Art Smith's Garlic Mashed Cauliflower
By joanmarie
Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, ab...
- 1 medium head of cauliflower, chopped
- Kosher salt
- 1/4 cup chicken stock
- 2 tablespoons grated Italian cheese, such as Parmesan
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon nonfat Greek yogurt
- 1 clove garlic, smashed and chopped
- Freshly ground black pepper
- Fresh rosemary, chopped, for garnish
Triple Chocolate-Peanut Butter Pudding Cake
By joanmarie
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a dispos...
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1/3 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 cup chocolate milk or regular milk
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla
- 1/2 cup peanut butter-flavor pieces
- 1/2 cup semisweet chocolate pieces
- 1/2 cup chopped peanuts
- 3/4 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups boiling water
- Vanilla ice cream (optional)
- Chocolate bar pieces (optional)
BLUEBERRY-SOUR CREAM CHEESECAKE
By joanmarie
1. Heat oven to 350ºF. Combine crust ingredients in small bowl until moistened; press into bottom of 9-inch spring...
- CRUST
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- CHEESECAKE
- 2 (8-oz.) pkg. cream cheese, softened
- 1/4 cup plus 1 1/2 tablespoons sugar, divided
- 2 eggs
- 1 1/2 teaspoons vanilla extract, divided
- 1/2 teaspoon ground cinnamon
- 1 (8-oz.) carton sour cream
- BLUEBERRIES
- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/3 cup water
- 4 cups fresh blueberries