August 27, 2013
This is a quick dinner idea
marinade
1/3 cup coarsely chopped mint
1/4 cup olive oil
1/4 cu fresh lemon juce
1 T coarsley chopped garlic
salt and pepper to taste
Whisk together
4 boneless skinless chicken breast
Marinade the chicken for about 1 hour
Sauce
2 T olive oil
2 T butter
13 cup minced yellow onion
1 t minced jalapeno pepper without seeds
1/4 cup dijon mustard
2 T honey
In medium sauce pan add butter and olive oil
add onion and jalapeno and cook until onion is translusent
remove from heat
whisk in mustard and honey
set aside
Grill the chicken unitl internal tempature of 165
baste with the sauce and serve
Posted by Penny Moline. Posted In : Chicken, poultry and such
August 27, 2013
dressing:
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste
whisk together
reserve 1/4 cup
16 rib lamb chops about 3/4 inch thick and trimmed of all fat
brush both sides of the 1/4 cup dressing on the lamb chops and cover in plastic wrap
refridgerate up to 2 hours
Salad;
1 small egg plant ( globe) cut into 1 inch strips, ( some people will salt the eggplant and let stand for 30 mintues, and some people will peel the egg plant. how ever you like it is fine. If you do salt and let stand remember to rinse under cold water)
Brush egg plant and bread with dressing
Grill until the egg plant is tender and the bread is toasted
2 slices Italian bread cut about 1/2 inch thick
2 large ripe tomateos cut into a large dice
8 large basil leave cut into stips
cut into cubes
place in a large bowl
add tomatoes, and basil and toss with reserved dressing
Grill the lamb chops until medium rare 3 to 5 minute
serve hot with the salad.
Posted by Penny Moline. Posted In : Lamb
August 27, 2013
rub;
1 T paperika
1 t garlic powder
1 t dried oregano
1 t dried thyme
1 t granulated onion
1 t salt
1/4 t cayenne
Mix together
1 beef brisket about 3 pounds
olive oil
rub the brisket with olive oil and sear in a hot pan
sauce;
1 T butter
1 T olive oil
1 medium onion minced
1 T minced garlic
1 t caraway seeds ( optional)
1/2 cup ketcup
1 cup beef broth
2 cups guinness Stout
3 T balsamic vinegar
In a medium sauce pan melt butter and olive oil
add onion and garlic and caraway seeds cook for 5 to 6 minute over medium heat
add ketchup and broth, bring to a simmer
add stout and balsamic vinegar
return to a simmer
salt and pepper to taste
Cover the brisket with the sauce and cover with foil
bake in a 325 oven 3 to 4 hours or longer, turning as needed.
Posted by Penny Moline. Posted In : Beef
August 27, 2013
garlic butter
1 large garlic head
1 tsp olive oil
2 T butter softened
1 t dijon mustard
1 t worcestershire sauce
salt to taste
4 new york steaks
salt and pepper
remove the loose papery outer skin from the garlic head and cut about 1/2 inch off the top to expose the cloves.
Place the garlic head on a large enough square of foil to seal
drizzle with olive oil and cook in the oven or grill until soft
allow to cool
squeese the cooled garlic out into a small bowl. Using a fork mash
add the remaining ingredients refrigerate until ready to serve
season the steaks with salt and pepper
Grill unitl desired doneness ( see steaks 101)
serve warm steaks with the garlic butter. Yum!
Posted by Penny Moline. Posted In : Beef
August 27, 2013
Guacamole:
1 large ripe avocado pitted and skin removed
1 cup finely chopped tomato
2 green onions (white parts only) minced
1 T finely chopped cilantro
1 T fresh lime juice
1 t minced jalapeno pepper
salt and pepper to taste
Mash the avocado with the back of a fork. Add remaining ingredients mix well
Burger:
2 pounds ground chuck ( 80 percent lean)
2 T olive oil
3 green onions minced
2 t cumin
2 t chile powder
2 t dried oregano
2 t minced jalapeno pepper with seeds
2 t minced garlic
salt and pepper to taste
In a large bowl gently mix the ingredients
shape the meat into 6 patties of equla size
grill
add cheese
melt cheese and place on a grilled bun
Serve topped with guacamole
Pepper jack or Monterey Jack cheese
Posted by Penny Moline. Posted In : Beef
August 27, 2013
The dip;
4 slices yellow onions cut about 1/2 inch thick
olive oil
1/2 cup cilantro leaves
12 cup sour cream
1/4 cup pinenuts
14 cup cream cheese
2 t lime juice
1 t granulated onion
1 t chili powder
1 t granulated garlic
14 t cumin
salt and pepper to taste
Brush or spray the onion slices with olive oil
grill until very tender about 15 minutes
turning once during cooking time
put the grilled onion slices in a food processor add the remaining ingredients and process until smooth
transfer to a serving bowl and serve with chips
Posted by Penny Moline. Posted In : Appetizer
August 27, 2013
dressing:
3 T olive oil
2 T honey divided
2 T champange vinegar divided
salt and pepper to taste
8 large or 12 small fresh figs
5 to 6 cups loosely packed baby arugula
2 to 3 ounces asiago, parmigiano-reggiano or dry jack cheese
trim the stems of the figs and cut length wise. Arrange cut side up on a platter
whisk together the reserved honey and vinegar until completely blended. Lighly brush on the figs
grill figs cut side down until warm and lighly caramelized about 2 minute and turn.
set aside
place the arugula in a large bowl. whisk the dressing one more time and lighly dress greens
arrange the arugula amoung 4 plates
arrange the warm figs on the arugula
curl the cheese over the top.
Posted by Penny Moline. Posted In : Salads
August 27, 2013
Marinade:
1/4 cup olive oil
2 T lemon juice
2 T chopped italian parsley
2 t dried oregano
1 1/2 t minced garlic
1 t lemon zest
salt and pepper to taste
1/4 t crushed red pepper flakes
Whisk together
20 jumbo shrimp, deveined and peeled
Marinade the shrimp for 30 mintues
Thread the shrimp on to skewers, sprinkle with the bread crumbs and grill
serve warm
1 tablespoon fine dried bread crumbs or panko
Posted by Penny Moline. Posted In : seafood
August 27, 2013
4 green onions choarsely chopped
1 habanero chile, stemmed, seeded and coursely chopped
3 tablespoons canola oil
2 tablespoons lime juice
1 tablespoons granulated garlic
2 teaspoons dried thyme
2 teaspoons all spice
1 teaspoon sugar
salt and pepper to taste
to make a paste place all the ingredients in a food processor and blend
1 whole chicken or 4 to 6 chicken breast
Rub the paste all over the chicken and refridgerate 12 to 24 hours
Grill the chicken until done 165 internal tempature.
Posted by Penny Moline. Posted In : Chicken, poultry and such
August 27, 2013
marinade
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon minced garlic
4 chicken breast
2 tablespoons olive oil
salt and pepper to taste
marniade for at least 2 hours.
Grill to 165 degrees...basting with the reserved marinade
Posted by Penny Moline. Posted In : Chicken, poultry and such
August 27, 2013
Marinade
1/2 cup chopped fresh italian parsley
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoons minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
salt and pepper to taste
Whisk together all the ingredients and reserve 1/4 of the marinade
marinade the chicken for 6 hours
grill the chicken and baste with the reserved marinade.
Posted by Penny Moline. Posted In : Chicken, poultry and such
August 27, 2013
Marinade
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons tequila
1 teaspoon lime zest
1/8 teaspoon cayenne
salt and pepper to taste
Whisk ingredients together reserve 1/4 of the marinade
4 boneless chicken breast
place the chicken breast in the marinade and distribute well. refrigerate for about an hour
Remove the chicken and toss the marinade except the reserved.
grill the breast and baste with the remaining marinade.
Posted by Penny Moline. Posted In : Chicken, poultry and such
August 27, 2013
Rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
mix all ingredients togeher
1 whole chicken 4 to 5 pounds rinse the chicken under water and pat dry
2 teaspoons vegetable oil
rub the oil and the rub into the chicken
1 can ( 16 ounce) beer Open the can and pour off half of the beer
set the half full can on a flat surface and slide the chicken over the top of the can so it fits in the cavity of the bird
carefully balance the chicken on it's two legs.
Grill until the internal tempature is 165
becareful when you take the chicken off the grill the beer can will be really hot!
Posted by Penny Moline. Posted In : Chicken, poultry and such
August 27, 2013
Rub
1 tablespoon minced garlic
1 teaspoon minced rosemary ( please only use fresh rosemary)
salt and pepper to taste
1 pork tenderloin
1/4 pound of thinly sliced pancetta
Trim away any excess fat from the tenderloin
rub the tenderloin with the garlic and rosemary, salt and pepper
wrap with the pancetta and secure with either toothpicks or kitchen string
Grill until they have reached a interal tempature of 145 and the bacon is crips
take the toothpicks or the kitchen string off. Let rest for 10 minutes
slice thin and enjoy!
Posted by Penny Moline. Posted In : Pork
August 27, 2013
Marinade
1/3 cup orange juice
2 Tablespoons olive oil
2 tablespoons worcestershire sauce
1 tablespoons molasses
1 tablespoons minced garlic
whisk all ingredients together
2 pork tenderloins
Add marinade to pork tenderloins in a glass bowl, cover with plastic wrap and refrigerate 1 to 2 hours
Rub
2 teaspoons chili powder
1 tsp black pepper
1 tsp kosher salt ( please make sure you are using kosher not table salt or it will be too salty)
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic
Pull the pork tenderloins out of the marinade and discard the marinade.... do not use as a sauce...
rub on the spices
Grill the tenderloins
Pico de gallo
2 cups diced ripe tomato
1/2 cup diced red onion
3 tablespoon chopped cilantro
1 T fresh lime juice
1 T olive oil
1 to 2 teaspoons minced serrano chilles
salt and pepper to taste
serve the tenderloin with the pico de gallo and enjoy!
Posted by Penny Moline. Posted In : Pork
A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest.
What a dream job. I have students that want to learn all they can about cooking.
Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed.
I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say.
Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I
It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly)..
Let me know what you think!
My email is chefpennymoline@gmail.com
