Mediterranean Chicken
1 Pkg. Perdu Perfect Portions chicken cutlets
3 Tbls. Olive Oil + 1 Tbls.
Juice of 1 lemon
Kosher Salt and Pepper
1/4 cup pitted (no pits) Kalamata Olives, sliced or halved
1/4 cup parsley, washed and finely chopped
2 large garlic cloves, minced
2/3 cup of grape tomatoes, halved
1/4 cup white wine
In a large frying pan, warm oil over med-high heat, about 1 minute. Slip in as many cutlets as will fit without overlapping (about 3). Spring with salt and pepper. Saute about 1 - 1/2 minutes each side or until slightly browned. When you turn the cutlets, sprinkle with salt and pepper, again. Remove from pan and place on a plate, lightly cover with foil. Repeat with remaining cutlets.
In the same pan, add remaining oil and warm - scrape up any bits, if possible. Add garlic and saute about 30 seconds to a minute. Add wine and turn up the heat to high, scrape up all bits in the pan and allow wine to boil about 2 minutes. Add remaining ingredients at high heat and saute about 2 minutes or until tomatoes have softened. Remove foil from the cutlets and pour into the pan any accumulated juices, allow to boil another 30 seconds.
Place chicken on a serving dish and pour sauce over chicken reserving some to serve.
Serve with frozen veggie and packaged couscous.
Grilled Cocoa-Chili Rib Eyes
3 Lbs. Rib Eye Steaks (about 1 lbs., each)
4 Tbls. Cocoa-Chili powder, by McCormick
2/3 cup BBQ Sauce
3 Tbls. Vanilla Extract
1/4 cup maple syrup
3 Tbls. Brown Sugar
In a medium bowl, whisk together all incredients (except steak) until well blended. Score each steak twice on each side and place in a plastic bag. Pour sauce over steaks and let marinate for up to three days.
Set BBQ on high and put steaks in direct fire for about 3 minutes on each side. Baste each side with left-over marinade before turning. Move them to indirect heat and continue to cook another 2 minutes on each side for medium rare. Allow steaks to sit 3 minutes before serving.
Mashed Red Fingerling Potatoes
1 small pkg. Ruby Red Fingerling Potatoes (about 8-10 oz)
4 Tbls. unsalted butter, softened
1 rosemary sprig
1/4 cup heavy cream
salt
In a large pot of boiling water, add potatoes and rosemary. Boil about 25 minutes. Drain and return potatoes to pot. Discard rosemary.
Add softened butter, cream, and salt. Mash all together - with skins on - about 2 minutes till creamy.
Linguine with Fresh Plum Tomato Sauce
2 Lbs. very ripe plum tomatoes
1/2 cup fresh, chopped basil
1 small onion, minced
2 small cloves of garlic, minced
1/2 cup olive oil
1/2 cup Parmesan cheese
1 lb. of pasta, linguine or angel hair is best
Drop tomatoes into boiling water for about 1 minute. Remove and when cool enough, peel off skin, squeeze out seeds, and chop coarsely. Put into a large mixing bowl. Add: onion, basil, garlic, oil, salt and pepper and let sit at room temperature for one hour. Add cheese, mix, and serve over hot pasta.
Cilantro-Mint Lamb Chops
In a Cuisinart, mix 1 cup of cilantro (washed well) and 1/2 cup of fresh mint leaves (washed well) along with 1/4 cup of olive oil and 2 garlic cloves and 3 Tbls. Kosher salt. Pulse till well incorporated. Place 4 shoulder lamb chops (scored lightly) into a plastic bag and toss well with mixture. Refrigerate up to four days.
Grill chops about 3-4 minutes per side. Serve with Peach Salsa.
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