SUPER BOWL RIVALS GRUB!

NEW ENGLAND CLAM CHOWDER .........VS........NY GIANTS SAUSAGE, PEPPERS AND ONION SLIDERS!!!!!!!!!!!!!!!!!!!!!!!!! 



SUPER BOWL RIVALS.............IN FOOD!

Hello everyone!  Wether you are a New England Patriots Fan or a NY Giants fan..............one of the most important parts of the game is the FOOD!  If you remember last year, I blogged the all american stuffed cheeseburger bread, which is still an awesome choice for a perfect super bowl tummy pleaser..............BUT.....we are taking sides this year!  One for each team!

I cannot think of a better choice for the Patriots than the fan fave of NEW ENGLAND CLAM CHOWDER!  This is a classic in New England, and I think this recipe brings new flavors that are bright and so much fun!  Give it a try as opposed to the same old chili!

I am from the North, very aware of NYC favorite foods....but, the one classic that has been a classic forever is the sausage and pepper sandwich!  BUT,,,,,,we are taking this to a new level as well, making this into a sausage patty and making amazing sliders!  Not your average slider might I add...ours has so many layers...........your mouth will dance in the end zone after every bite!

I guess our goal this year for your super bowl fun filled event is to have an end zone dance in your mouth after every bite no matter who you are routing for!!!!!!!!!!!  Check out these winning recipes!

New England Clam Chowder:  Yields 8 - 10 servings

Ingredients:

2 large shallots chopped
3 T. minced garlic or to taste
olive oil
2/3 cup chopped pancetta
1 cup chopped fine carrots
1 cup chopped fine celery
1 cup chopped fine fresh fennel
2 T. chopped  fresh tarragon
1 T. chopped fresh thyme
3 medium yukon gold potatoes cubed in small bites
1 dozen fresh clams
2 cans whole clams or fresh frozen clams with juice, about 4 cups..frozen will need you to add 1 c. clam juice as well.
2 boxes seafood stock
1/2 stick of butter
1/4 cup flour
1/2 cup white wine
1 32 oz. container of half and half
Salt and pepper to taste

In large pot, saute in the olive oil and butter the shallots, garlic,  carrots, celery, pancetta,  and fennel. Cook until transparent, about 5 min.   Add in flour and allow it to stick to the vegetables, this will thicken your soup as you cook.
Add in your wine and deglaze the bottom of the pan.  Add in all seafood stock and the potatoes and fresh herbs. 
Simmer on medium high for 10 minutes.  Add in the fresh clams and the canned with juice or frozen.  If you use frozen clams add an addition cup of clam juice. Simmer on medium for 20 minutes.  Continue stirring every few minutes to thicken.
Add in the half and half, salt and pepper to taste.  Continue to simmer for 5 more minutes...
SERVE and ENJOY!



NY GIANTS SAUSAGE SLIDER:  Yields 8 to 10


10 small crusty slider rolls
1 T. sea salt
1 T. chopped fresh rosemary
1 T. olive oil.....................................**RESERVE THE LISTED TO NOW FOR YOUR ROLLS.

1 lb. sweet or hot fresh ground italian sausage that is seasoned
1 whole green pepper chopped fine
1 whole red pepper chopped fine
1/2 large onion chopped fine
1/2 cup grated fresh parmegiano reggiano cheese
1 cup of your favorite marinara sauce or Nanette's recipe.
1/4 c. of your favorite pesto sauce or Nanette's recipe
1 cup shaved sharp provolone cheese
10 slices proscuitto ham

Heat saute pan with olive oil and add onions, and peppers...saute until crisp, but, cooked.  About 4 minutes.  Add marinara sauce salt and pepper to taste and parmegiano cheese.  Put aside
Make small 2.5 by 2.5 inch wide thin sausage patties, salt and pepper each side and bake in the oven on 375 until done...about 5 minutes.  Do not over cook.  Finish the patties by topping with proscuitto han and teh provolone cheese.  Just melt the cheese and remove from the oven.
Slice each roll in half but, not completely, brush olive oil on the top and on the inside.  Put sea salt and rosemary on the top of the roll and the inside of the roll down on a baking sheet and toast in 375 oven still.
Remove rolls and assemble, put pepper and onion relish on bottom of the roll, add sausage, ham and cheese patty on top of the relish.  Add pesto on the other side of bun.  Close the bun and serve!  WAHOO.  This is a tasty bite of NYC!  ENJOY!

I have no favorites here ....Best of luck to both teams and may the Clam Chowder or the Sausage Sliders WIN!  GOOD LUCK BOYS!



Southern Tomato Pie!!!!!!!!!!!!!!!!!

Southern Tomato Pie!

It has been 7 years since we moved from Chadds Ford, PA ( Where we resided for 12 years) to Cornelius, NC, Lake Norman, NC.  We loved Chadds Ford so much.   We love Lake Norman very much as well.  We have been fortunate enough from day one to be blessed with amazing neighbors and wonderful friendships in both locations!
One of my neighbors is an amazing cook, she introduced me to the Southern version of Tomato Pie...which, you northerners need to brace yourself, as I did.................it is SOOOO different then what we call Tomato Pie in Philly! 

For you Southerners, fyi......Tomato Pie from the North is Pizza dough with a Tomato Paste like consistency topping with Parmigiana Reggiano cheese on top, but, NO MOZZARELLA!  It is so delicious, but, very much authentic Italian, PHILADELPHIA! !  You might finding yourself saying..., " Where is the mozzarella?"...haha....  I would be happy to make it sometime for you to taste if you all want me to.  Just let me know!  My nieces and nephews have been eating this since they could eat table food, but, trust me, they drooled over their parents pie for at least one year before the doctors gave them permission to eat it! :))

My wonderful and genuine, sweet neighbor and dear friend, Karen makes the BEST TOMATO PIE EVER!  She introduced me to this pie and I have never been the same since.  My other dear friend Pam and her husband make another version of this pie and it is equally wonderful.  No matter how you do this pie, it is so amazing .....you will crave it all the time, just like ME!!!!!!!!!!  I have my version on this recipe...............I hope you like it!  ENJOY!

Nanette

Yields: One pie

Ingredients:

One pie shell or homemade pie dough
4 ripe large tomatoes..you can mix like I did...red and yellow....or if in season, we all love Heirloom
Salt and pepper to taste
Garlic salt and onion powder to taste
1 cup of cheddar cheese, shredded
1 cup of any other cheese you love, I suggest Asiago, mozzarella, Havarti, Fontina, or Moneteray Jack.  They all work...traditional is Mozzarella.  I used Asiago.........I like big flavor!
1 Tablespoon of finely chopped fresh basil...or to your taste, add more...I do!
1 cup of chopped onion, I like sweet vidalia
2 T. minced garlic
**  To your taste, fresh chopped chives, parsley, and basil to taste as garnish or chopped scallions...up to you!  I like the chives, parsley and basil personally in a perfect world,,,but, not a biggie!f
1 cup Mayo..........DUKES in the south,,,,,,,,,,,,,,,,northerners,,,Hellman's!
6 or 7 slices of pre cooked bacon chopped into 1 inch slices............because, it is cooked perfectly and not overly fatty and greasy!

In a preheated oven, heat pie shell at 375 for 5 to 10 min...keep an eye on it to be lightly golden and toasted.  DO NOT OVER COOK!  This is to assure a crusty crust under the pie ingredients.

In a medium size bowl, mix together the following:  Cheddar cheese, other cheese, fresh basil, chopped onion, minced garlic, mayo, taste first and if you feel it needs more flavor, I love to add a little more Garlic salt, and onion powder! 

Take pie shell and add half of  the mixture of ingredients above to the bottom of the shell, top with salted and peppered 1/2 inch slices of tomatoes...a mixture of types if you can.  Not necessary if you do not have access to them.
 Now add the remaining topping to the top off the first layer of  tomatoes.  Now, top remaining tomatoes for garnish and a second layer of tomatoes to the pie.  Garnish with fresh, chopped chives preferably and fresh, chopped  parsley and basil and serve! 
 I used what I had.............scallions..which work also.  ENJOY!!!!!!!!!!

Serve with fresh fruit or a tossed salad and rolls or fresh hot bread and olive oil.  I hope you love this as much as we do!  ENJOY!
Thank you to Karen for making this dish so special to me! :))

Dark CHOCOLATE Pecan Pie BITES!

You didn't actually think I would post about chocolate and not actually share a recipe did you?  OF COURSE NOT!
I have a little secret I use for desserts that is so low calorie but also a perfect bite sized portion that you can afford to have your chocolate dessert, just one PERFECT BITE!  You will not need any more!

I use mini Phyllo pastry shells....only 35 calories  in each cup, but, they are the perfect bowl to hold some yummy pecans and dark chocolate to make a crunchy Chocolate Pecan Pie BITE!

All you need is:

Ingredients:

1 1/2 c. chopped pecans.........healthy Omega 3's!
1 1/2 c. dark chocolate morsels, 70 % Cacao preferred for the health benefits!
3/4 c. sugar
3/4 c. dark corn syrup
2 T. melted butter
1t. vanilla
pinch of salt
5 packages of mini phyllo shells
3 large eggs beaten

Preheat oven to 350. Mix all ingredients together in a medium bowl.
Spoon about 1 large teaspoon of mixture into the shells and bake for 20 minutes or until they are set.
* I'm not certain, but, I would bet these are under 100 calories per portion!

Now you can enjoy your dessert and not feel guilty!!!

CHOCOLATE FACTS!

Chocolate facts to live by:


* Chocolate is lower in caffeine than tea, coffee and coca cola. A one ounce bar of chocolate contains about 6mg of caffeine, whereas a five ounce cup of regular coffee contains over 40mg.

* Research has shown that allowing chocolate to melt in your mouth produced brain and heart rate activity that was simliar to - and even stronger than - that produced with passionate kissing

* Chocolate is associated with the release of serotonin, the hormone that makes you feel relaxed, calm, and happy.

* Quality dark chocolate contains flavonoids which help reduced the risk of heart disease.

*****  BUT REMEMBER THIS FACT:  To burn off one plain M&M candy, you need to walk the full length of a football field.
 
A toast to chocolate for all you lovers!  And happy football field walking! :)

2012 First Recipe of the Year!

Hello Friends and Family of Nanette's Table and Luscious Blog!

We are so excited to start to share New recipes for the New Year........I had the opportunity to experience a lot of very delicious Asian cuisine over the Holidays.  I ate at some amazing authentic Asian Restaurants in Florida.
 One really special experience I had was at a Pho, Vietnamese Restaurant.  They had the largest bowls of PHO...which is a clear broth bowl full of rice noodles and your choices of vegetables and proteins.  This was MORE than I could ever eat, but, it was so delicious and fun to eat.  I chose the seafood selections of shrimps, squid, and fish.  My husband chose the rare steak and the cooked flank steak with vegetables and rice noodles in beef broth.  Our noses were running and eyes were weeping from all the steam.  We felt so satisfied and healthy after the meal because we knew our noodles were rice noodles which are better for you than white flour style noodles.  We also knew we had lean proteins and lots of vegetables.
I decided to design a recipe for all of you as a New Years Start to Clean living and eating!  This recipe has delicious flavors and lean proteins paired beautifully and flavor fully with healthy vegetables!  You will not miss anything because we add so much flavor with the right ingredients and herbs.  That is the key to Clean Eating!  Seasoning correctly so you do not miss the fats!  ENJOY!

Asian Flank Steak and Broccolini with Spicy Sesame Sauce:

Ingredients:

2 bunches broccolini
2 T. white sesame seeds plus1 T. black sesame seeds
1 T. toasted sesame oil
1t. crushed red pepper flakes or to taste
2 T. olive oil
2 T. rice wine vinegar
3 t. minced fresh garlic plus 1 t. minced ginger
2 T. soy sauce
1 T. brown sugar
freshly ground black pepper and kosher salt to taste

Boil a medium stock pot of salted water.  While waiting for the pot to boil combine all the other ingredients into a blender and mix.  This is your dressing to put onto the broccolini when you serve.  Save at room temperature.  
 When water is boiling, put broccolini into the pot and cook until crisp and tender...about 3 minutes.  Transfer to large bowl of ice water to stop cooking immediately.  Drain the broccolini and add to a large bowl, pour sauce over and toss.  Top with extra black and white sesame seeds for color!
Set aside to top over steak.**

Steak marinade: 
Marinate the steaks for at least 2 hours as below:
1 lb. flank steak salted and peppered to taste on both sides marinated in 1/2 c. soy sauce, 2 T. chopped green onions, 2 cloves minced garlic, 1T. minced ginger,  1 t. toasted sesame sauce, 1/4 c. brown sugar, 1 T. rice wine vinegar, 1 T. oyster sauce.

* After marinating, grill in grill pan or on grill on each side for 2 to 3 minutes for medium rare to rare...this depends on size of steak, but, for 1 to 1 1/2 lbs. I would grill on each side for 3 minutes and then let it rest for 5 minutes before slicing.  Grill longer for a medium result or well done result.  But, remember to let the meat rest for 5 minutes before slicing.

Slice steak into portions of your choice and top with the dressed broccolini.  ENJOY without guilt!

** Flank steak is a most lean of the steak options.  It is best cooked quickly as in grilling and cut on a bias of the grain of the meat.  It is best to let this cut of meat to rest after cooking for 5 minutes to allow the juices to render and to continue to moisten the meats core.

** Broccolini is a cross between a broccoli and  a Chinese kale!  So good for you in many ways!  Do not over cook!  It is most healthy and tasty cooked as described above and or to a rare, crunchy texture!

Happy New Year to recipe number 1 of 2012!  :))

Happy New Year...........CLEAN EATING!

Well, it is New Years Day, 2012 .  I sit in Naples FL. staring at the sun gleaming on a very green and perfectly landscaped golf course.  I'm not so good at golf but, I do know a bit  about what a hole in one is........so I am going to call my NEW YEARS CLEANSING SOUP..................A HOLE IN ONE, because it is one bowl that will get you off to a great start in 2012 phyically, and mentally!  Kind of like a hole in one on your first hole on the golf course............makes for a pretty clean start!

Let's get your tired and over indulged body off to a great start with my favorite new cleansing soup recipe.  NO, you are not going to do anything crazy like the Kardashians did at a spa episode recently...this is just a normal bowl of soup until you see the ingredients and their detoxifying agents that will make you feel great and make your body love you!  Check out the recipe below!

A hole in one 2012 SOUP!

Ingredients:

1 onion chopped
2 celery stalks, chopped
8 oz. unpeeled scrubbed ginger zested or minced fine
3 garlic cloves
2 peeled and chopped carrots
salt and pepper to taste
3 boxes of vegetable stock, beef stock or chicken stock...............all work, you pick your flavor.
(or make your own stock, my students know how!).
2 cups shredded cabbage
1 28 oz. can chopped tomatoes
2 cups bok choy chopped
1 can bamboo shoots..........optional...I chop them up and love them for texture.
3 chopped green onions.........garnish
1/2 cup of bean sprouts............optional...( I like them for crunch)

In medium stock pot, put 3 T. olive oil in pan and heat it up.  Add onion, celery, carrots, garlic, and ginger................in that order!  Cook until onions are transparent. about 5 minutes on medium high heat.

Add cabbage, bok choy, bamboo shoots and stir for 4 minutes.  Then add tomatoes and stock selection. 

Cook on medium high heat paying close attention for 30 minutes.....stirring a lot.  This is to allow all the flavors come together.  Then, lower heat to a simmer and simmer for 1 hour to 1 1/2 hours.

To serve, put soup into a bowl, garnish with green onions, and bean sprouts if you wish...and if you like it spicy.............add Siracha............Chinese chile sauce.  Enjoy.

**Note:  The ginger provides anti - inflammatory properties, the garlic, and all onions are antioxidents, the cabbage, bok choy are all cleansing vegetables as a natural diaretics.  Broth has its many qualities of soothing the body and opening up our air ways with stuffy noses very common this time of year.

Tomatoes are always good for us as natural antioxidents as well.  We can only benefit from all of these ingredients. My advice is to eat a bowl or cup of this twice daily before your meal.  It will fill you up and give you a lot of vitamins, antioxidents, and anti- inflammatory properties.

Let me know how you like it!  ENJOY.

Southwest Black Bean Chicken Burger

Southwest Black Bean Chicken  Burger!

Just the other night, I said to my daughter, I am in the mood for something very authentically southwestern in flavor!  She is a big fan of Black bean burgers.  She makes them all the time.  I thought for sure If I combined black beans with the ground chicken that she would definitely love it.  So, for my sweet Danielle that is the apple of my eye...I went to town!  It is now her favorite thing I make, in fact she took the left over burger to work the next day!

This is a not a heavy dish... so no guilt!  The flavors are smokey and robust so you feel like you are being BAD! ...........Make a fire and close your eyes when you bite into it...you will picture you are outside in Arizona enjoying a fire in an adobe fireplace.  Or have a party and make these as sliders and make sure all your friends show up styling their favorite pair of cowboy boots!  ENJOY!

Recipe:  all measurements below can be to your taste too...if you want more beans and less chicken,,,go for it!

1 lb. ground chicken

1/2 cup of black beans

1/2 cup frozen corn

1/2 cup chopped onion

1/4 cup finely chopped red pepper and green pepper each

2 T. Garlic

salt and pepper ...to taste...I put 1 t. salt and a couple pinches of pepper

1/2 t. cumin

1t. smoked paprika

1/2 t. oregano

1 t. Worcestershire sauce

3 T. ketchup

1T. country style Dijon mustard

1t. cayenne pepper or to taste

Garnish with:   Bun of choice, Cheddar cheese, red onion, fresh lettuce and salsa or ketchup and mayo........to your taste!
ENJOY!

In medium sized bowl mix all ingredients together and mix well.  Form into burger patties and grill on stove top in a pan that you season with olive oil.  Salt and pepper the outside of burgers.  Cook for approximately 5 minutes on each side until cooked through.  Top with cheese and put a pot lid over for cheese to melt.  Heat up burgers on same grill pan and garnish to your taste...................NOW  take a big bite!  YUM!

Apple, Cranberry, Pecan spice Tart with creme fraiche...A holiday MUST!

Hello friends, It has been a while!  I really have missed you all and sharing recipes.

Most of you know how busy I have been opening up my business, Nanette's Table.  We have been so blessed with a very busy start and a full speed ahead pace.  How could we ask for anything more?  We have lunches from 11:30 to 2 pm and gourmet meals to go available on our website for dinners as well.
Private dining has been extremely popular for luncheons and fine dining in the evenings for those to indulge in our 7 course meal with wine pairings.
 We customize menus for every table individually.

Here I find myself secretly sneaking outside to sniff the beautiful fresh, crisp air of FALL......my favorite season of the year.  I relish in the eye candy of the ever changing  leaves, and the hint of chill that begs you to put on your favorite sweater and scarf to go to out to the farmers market and collect your favorite apples, pumpkins for carving or sneak a bite of your favorite apple cider donut or to sip on  hot cider.

I do believe that while I warm my body with my favorite sweater, I also crave to warm my stomach with a seasonal dish that finishes this fall meritage of warmth, tastes and beauty, only Fall on the East Coast can do this for me.

 SO, I find myself off to the Orchard...........................................................................................

 I treasured my whole childhood trecking across the street with my fellow heathens  in the neighborhood.  Yes, we were little 12 year old criminals on the prowl to cross over West Chester Pike and dare to sneak into Nussex Farms Orchard.  Nussex was the orchard across the street that grew amazing apples of all kinds and made pies for every holiday that we all brought home  to enjoy for our family dinners.

We had  FULL intent of bringing home an apple after our trespass into the Orchard.  We all competed on getting the best apple off the best tree closest to the road so we could bolt as fast as our little legs could take us back to our little "hood" of Hallowell Lane.
Once in a while...we ran into "The Orchard Murderer of all bad stealing children"  ( in our thoughts of course)...he was a Tall, gangley, mean frowning old man that waved his arms in the air and screeched at us every time he saw us in the orchard,,,,, "  This is private property,, you are trespassing bad children...get out of hereEEEEEEEEEEEEEE!!!!)"  AHHHHHHHHHHHH..............................................We RANNNNNNN like the  wind!

 Hallowell was  the hugest hill anyone could climb in our eyes, Mt. Everest for sure!. We would be breathless trying to run up this amazing climb to our safety!  Once we arrived after catching our breath, we chomped on our apples to their very core.  Every bite and juicy drizzle down our chin...laughing, practically crying after every story, and grueling detail  of the ORCHARD MURDERER and how we so cleverly ESCAPED our near Orchard nightmare of our Fall tradition Year after Year!

  Was Hallowell about Halloween?????????
 All in the day of our little neighborhood that holds so many delightful memories, and many "boo-boos".....

Thank you for indulging me in  my Hallowellleeen story!  LOL:))  Thanks for your sense of humor. and Happy Fall Halloween and Thanksgiving!

Now , onto the amazing tart that will delight you and your family this holiday season!

Serves:  6 to 8

Ingredients:

5 Granny Smith apples, peeled and sliced thin
1/2 cup of Crasins, ( dried cranberries)
1/2 cup of whole pecan halves
2T. cognac
1 cup of brown sugar
1/2 cup sugar
2 T. orange zest
1/2 cup of orange juice from fresh orange zested
1 t. cinnamon
1/4 t. nutmeg
1/2 t. finely ground and grated fresh rosemary.
dash of salt

In large mixing bowl, combine sliced apples, and all other ingredients, except cognac,  and mix well.  Heat in sauce pan to bring all flavors together for 2 minutes.  Add cognac and cook to simmer on medium heat to burn off cognac until reduced to a syrup like juice with fruit....about  5 minutes.

Creme mixture:

1T. flour
2T. butter
1 8 oz. container mascarpone cheese
1/2 cup of heavy cream ......if you need more to get a better medium thickness..add more 1 T. at a time).
1 t. vanilla extract
1 t. orange zest plus 1 T. juice squeezed from orange
1/4 cup of favorite jam or jelly....I prefer orange marmalade or fig jam or, pomegranate.


In a small sauce pan, melt butter, add in flour and whisk into a small paste, add in orange juice and zest and follow with vanilla extract, jam of choice, and heavy cream.  Mix well for 2 minutes on medium heat.  When all combined, take off the stove and add in mascarpone cheese and mix well.
Set in refrigerator to cool and set for 1 to 2 hours.until thickened and cooled.

Combine:

Combine all creme and fruit mixture together and fill into pie shell.
Lap over all excess pie shell on top of pie for a 2 to 3 inch over hang on top.  Brush with 1 whisked  egg mixture for gloss on pastry.
Bake at 375 for 30 to 40 minutes..........serve with vanilla bean ice cream or fresh whipped Creme!

ENJOY!

Happy Hallowelleen.....and Happy Thanksgiving!

 BOOOOOOOOOOOOOO!

Korean Barbecued Beef

Living in North Carolina for 6 years now I have learned how important Carolina Barbeque is to the locals and to the "new comers".  I am not a huge barbeque eater, but, my husband and daughter have converted themselves to the  "local barbeque lovin" category! 

I decided I had to do something to compete with the thing called barbeque!  I have developed a "secret recipe" for a Carolina barbeque done my way, that I use in my most requested sandwich called the Carolina Cuban.  This is on my menu at Nanette's Table.  I also decided I needed to shake up the grill one more time with my favorite ingredients for asian beef, I call it Korean Barbeque Beef, the recipe is below and if you are a beef lover, this recipe not only is full of great asian flavors, it is fun to make and to eat! 

So, step outside your safe zone and get crazy on me and make this amazing dish!!!!!!  You will be happy you did!
Enjoy!



Yields: 4-6 servings
Ingredients:
1.5 lbs beef tenderloin, about 5 inches thick
5 cloves of garlic, chopped
1 T plus .5 tsp sugar
6 T light soy sauce
1 T dark soy sauce
1 T plus 1 tsp Asian sesame oil
2 T rice vinegar
5 green onions, minced, plus shredded green onion for garnish
1 T peeled and grated fresh ginger
1 T white sesame seeds, toasted and crushed
1 T black sesame seeds, toasted and crushed
1/2 tsp ground black pepper
1 T Sriracha chile sauce
1 T canola oil
1 cup arugula, chopped
1 cup cabbage, chopped
6 tortillas (your choice of type)

Cut the beef across the grain into thin slices.  Mash together 3/4 of the chopped garlic and 1 T sugar, forming a paste.  Place the paste in a bowl and stir in 3 T of the light soy sauce, the dark soy sauce, the 1 T sesame oil, 1 T of the vinegar, all but 1 T of the minced green onions, the ginger, 1 T of the sesame seeds (half black and half white), the black pepper, and 1 T water.

Place the beef in a shallow bowl and pour the marinade on top.  Mix well, cover, and refrigerate for 1-3 hours.

Meanwhile, make a dipping sauce.  On a cutting board, mash together the remaining chopped garlic, and 1/2 tsp of sugar, forming a paste.  Place the paste in a bowl and whisk in the remaining 3 T soy sauce, the remaining 1 T vinegar, the chile sauce, the remaining 1 tsp sesame oil, the reserved 1 T minced green onion,  the remaining 1 T sesame seeds (half black half white), and 1 T water.  Set aside until ready to serve.

Prepare a hot fire in a charcoal grill, or preheat a stove-top grill pan over high heat.  Brush the grill rack or pan with the canola oil.  Remove the beef from the marinade and pat dry.  Discard the marinade.  Working in batches, arrange in a single later on the rack or pan.  Sear, turning once, until crisp and brown on both sides, about 2 minutes per side.  Wipe and oil the rack or pan between batches if necessary.

To serve the beef: garnish with black and white sesame seeds, shredded green onion, the dipping sauce, and cabbage/arugula.  Wrap in your favorite type of tortilla!

Citrus Encrusted sweet and soy ginger pork chops with orange and brown sugar glaze

Panko Encrusted Pork Chop with Sesame, Citrus, Soy glaze



I have had a love affair with orange and citrus lately!  I wonder if I am lacking vitamin C?  I am just kidding, because, I know that is not the case, but, WHAT I do know, is that I simply find citrus to be a fabulous accent on many of our protein choices lately and I do think we crave what we lack!!!!!!

I have been using Lemon and Lemon zest for my succulent desires as a refreshing and Bright note in my symphony of glazes on chicken, fish and salads for a while. 

Our daughter, Danielle came home recently from college very sick for the ridiculas 5th or more time in 5 yrs... I am so grateful she will graduate this May of 2011 from Furman University.  Not only for our pay raise.....lol..but, for her health. 
She has battled everything from Mono, to Gallbladder disease, to sinus infections, pneumonia, and more. As she has had to go to war with all of her little, evil, micro organisms of bacteria and such, we have realized a BIG craving.....ORANGES! 

 I am a believer that the body craves what it needs!  Therefore, I listen to the communication, but, most importantly, I react and follow through!

So, I bought a dozen oranges....she was chomping on them for days..by choice.  I asked her, why are you so into oranges all of a sudden..she responded with, I love them!  At that moment, I had a moment to me...hmmm...NO!  She does not get it, she is having a craving for what her body needs. SO...listen for your children and you!  We have so much to offer with just listening!  We learn and can help as much by listening and not speaking as we can teach by speaking!

Enjoy this other white meat recipe...and realize, what you add to it makes it fancier or not..but, this is a dish worthy of Nanette's Table!!!!!!!!!!    Use the healthy Orange juice and zest....and make sure you Do try this recipe and Do enjoy!
(This is a new favorite to my neighborhood and family!) xxxooo, Nan


Recipe:  Sweet and Soy Encrusted Pork chops with Orange and sesame citrus glaze.................

Ingredients: 

2 eggs...................This is your egg wash for your pork, Wisk the egg in a small bowl, add OJ and s&p to taste. 

1/2 c. oj

s&p

1c. flour......................This is your dry mix to dredge your chop in after you wash your pork in egg wash.........

1/2 c. bread crumbs

1/2 c. brown sugar

1/2 c. soy sauce.....Simmer in small pot on low to blend flavors for 3 minutes on medium.

2 T. brown sugar

1 T. rice wine vinegar

1T. minced garlic

1 T. minced ginger

s & p

rind of 1 orange

siracha to taste

juice of one orange

Directions: 

After salting and peppering each side of chop, dip into the egg wash and then into the dredge.  Put into a pan with olive oil and sear on both sides for 3 minutes each until brown and caramelized on each side.  

After brown and caramelized on the outside, you have successfully seared in the juices and tenderness of the pork.  Now move onto the next step of putting the chops on a baking dish and put into a preheated oven of 375.  Cook until a safe pork temperature of 170 ...approximately, 40 minutes. 

Meanwhile, Mix all ingredients for the glaze of the pork which really is where the flavor is, cook in small pot on medium for a few minutes to combine all flavors. 

When chops are done, allow them to rest for 5 to 10 minutes.  Pour the glaze all over the chops and add fresh orange squeezed on top of chop along with the zest of the orange for garnish and flavor.  Bake for another 3 minutes to sear. 

Enjoy with any side, I suggest, a simple fried rice or a potato cake, mashed potatoes, or cous cous...it will compliment any side starch dish.  I served fresh  steamed french green beans in chicken stock with sesame oil, ginger, garlic, and sesame seeds.  If you like a garnish, help yourselves to a cilantro if you like it, or a fresh flat leaf parsley..as I prefer on this dish for a mild note.    Delish!  Do enjoy my friends! :)

Nanette Lush
Cell 610.357.3878
http://www.nanettelush.blogspot.com/

Rosemary Orange Roasted Chicken

Rosemary Orange Roasted Chicken

About 10 years ago I was fortunate enough to have a most amazing, local Garden Center near my home in Chadds Ford, PA.    This was the most sophisticated varietal Garden center I have ever been to.  In my many travels there to furnish my perennial beds I discovered a most unusual Geranium annual that was orange scented with a coral colored flower.  The smell of the leaves when you rubbed them between your fingers was intoxicating.

 I decided to fill the urn I was planting the Geranium in with fresh herbs because it was right outside my kitchen door.  I first put in Rosemary.  After planting the Geranium and Rosemary I  brushed up against the plants and my nose was aroused by the amazing bouquet of the two scents together.  A bright, sweet citrus orange nose encapsulated with robust notes of rosemary lingering like a great wine with an endless finish that you are privileged to savor longer than you could hope for.  Need less to say, I have never recovered from this aromatic indulgence, hence, my favorite Rosemary, Orange Roasted Chicken recipe!  A marriage made in Chadds Ford!   ENJOY!

Ingredients:

1 whole chicken roaster * 4 to 5 lbs.
1/2 stick of room temperature unsalted butter
1 T. kosher salt
pepper to taste
1 whole orange zest ed
3 oranges ...juice and zest needed
4 sprigs of rosemary
1/2 t. oregano
1 whole head  of garlic
1/2 cup white wine
1 cup chicken stock
1 t. red pepper
2 T. brown sugar


Clean chicken and empty cavity.  Blot dry all skin with paper towel.  Make sure it is dry. 

Take butter, salt, the zest of 2 oranges ( one going into the chicken to roast and a second  for later) and finely chopped 2 sprigs of rosemary leaves, 1/2 t. of the red pepper and oregano.    Mix these ingredients well into a paste.  Rub the entire skin of the chicken with this paste and put under the breast skin as well.  Cut the head of garlic in half down the middle of both ends and put into the cavity of the chicken after you salt the cavity.  Cut the zest ed orange in half and juice it into the cavity and stuff it with this orange and with 2 rosemary sprigs.    Pepper the chicken and Bake at 425 for 45 minutes.  This will crisp up the skin really well.  After 45 minutes remove the chicken and lower the temperature to 350 and bake until poultry temp of 165 or until cooked through, about 45 more minutes.

Remove the chicken from the pan and pour all the juices and scrapings into a sauce pan.  Add wine, chicken stock and brown sugar, 2 rosemary sprigs remaining  to the pan along with the juice of the remaining two oranges and the zest of one. Heat on medium high and reduce to half stirring with a whisk.  About 8 minutes.  Take this mixture and puree in Cuisinart or blender. 

Serve chicken drizzled with sauce accompanied by baked sweet potato wedges that are simply salted and peppered with olive oil and sweet peas and carrots with butter and salt and pepper and the zest of orange!   ENJOY!

Springs BEST salad dressing for All occasions!

Springs Best:

Why do I call this Springs Best?  Because the base of this dressing can make any type of salad come alive.  The most important detail is to keep in mind the food the dressing is served with. This dressing is best served  with most salads, however, keep the salads that have fruit as an ingredient as well as nuts separate.  This is a savory salad option.  It is wonderful with a stilton , gorgonzola cheese or parmegiano reggiano topped salad, cobb, chicken, steak or any grilled fish topped salad as well.  I have other dressings for sweeter salads that will follow this blog. 

Ingredients:

1/2 cup diced shallots
2 T. dijon mustard
1 c. olive oil
2 T. garlic
salt and pepper to taste
1 whole lemon squeezed of all juices
1 T. champagne vinaigrette
1 T. honey
cayenne pepper to taste
* (optional)

Blend all ingredients in a blender well and refrigerate before serving for 15 minutes.  Mix well before serving.

You do not need a lot.  It is full flavored and goes a long way.  ENJOY!

Pork Tenderloin wrapped in Pea and proscuitto Pesto and Pancetta

Steve flew in tonight from Utah.  He was celebrating his 50th birthday by doing a little extreme skiing with some new friends and old friends.  They were on the slopes of Alta, in Utah  from early morning ( trying to keep in East coast time) until late aftrn around 4. 

 They rocked the back bowls and hiked many of terrain to find the fresh powder they dream about.  These guys have a love affair with  this sport like no other......their hearts pump for this and their souls are redeemed by the spiritual flight and soulful gratitude of the likes of pines that they dodge, rocks, moguls and amazing gifts of a good amount of fresh powder! 

For Steve, being raised on a ski slope and now  living without skiing is like not breathing.    It is an everlasting love and gift from nature.  The air is Crisp, Pure and Pristine ...You  almost believe and think it is cleaner than any other air.  You feel healed of all wounds and one with the mountain.  The splash of fresh powder is like a christening that rejuvenates your heart, your soul and your spirit for another lapse of time before your next Alta experience and  Spiritual rejuvination!  I am grateful for Steve's outing and hope he can wait peacefully for his next one. And so...I shall feed him a great meal to welcome him home SAFELY!  haha.

I knew Steve would be hungry, so I bought one cut of every meat he loves.  After I drove his buddy home and we reached the house, Sadie, our cocker spaniel attacked him!  She loves her Daddy!  We settled him in with his unpacking and laundry. 

I went into the kitchen and told him he had his pick of any meat dish he was craving and to make a choice.  He chose PORK TENDERLOIN.  I thought about it for a minute and decided on a dish. I had left over Pea and Proscuitto Pesto from my cooking class...so I decided to crisp up the pork loin in olive oil and garlic and then rub the pesto all over the loin and wrap it in Proscuitto ham to bake.  YUMMY.

I have the recipe below for the Pea and Proscuitto Pesto which can be stuffed into a ravioli as well as served over any pasta too. 

I found the pesto to keep in so much moisture.  I am really excited about this dish because as I create all my own recipes I share with you, this was really  outside the box and it has to be one of my best dishes ever.

ENJOY!

Ingredients for Pea and Proscuitto Pesto:

2 T. olive oil

2 cups frozen thawed peas

1 cup chopped onions

1 T. chopped garlic

6 slices of proscuitto chopped

red pepper to taste

2 T. butter

1/2 cup grated parmegianno regianno

1/2 cup mascarpone cheese

1/4 cup ricotta cheese

1/4 cup of toasted pine nuts

Drizzled olive oil to taste for final touch to mixture before serving

Salt and pepper to taste approx. 1 T. salt and 1t. pepper

1/4 cup of fresh chopped basil

In medium saute pan add butter and olive oil and heat on medium.  Add onion, proscuitto and a pinch of salt and pepper.  Cook onions until transparent. Add garlic and mix well for a few minutes.  Set aside.

Add cooked mixture to cuisinart and  remaining ingredients.  Blend well. Taste to be sure seasoning is good and add more salt and or pepper if you feel appropriate.

Pork roast instructions:

Take Pork Tenderloin  and sear in saute pan with 2 T. of olive oil on all sides salted and peppered to taste on medium high temperature.

When seared on all sides put into a baking dish.  Allow to rest to a temperature safe for handling.  When you feel comfortable, rub the pesto all over the entire roast on all sides.  Wrap proscuitto on top of the tenderloin to cover the pesto.  Bake at 350 until cooked through. Approximately 40 to 50 minutes.  But, this depends on the size of your tenderloin.  I suggest you use a therometer and aim for 160 degrees.  This is safe pork serving temperature.  ENJOY!!!  This is a special dish!

Italian herb roasted chicken

Today I spent the day with my student Krista!  We made a whole bunch of food.  The theme of today was Homemade EVERYTHING!  Starting with Homemade Fettucini, and Pea and Proscuitto Mascarpone stuffed ravioli, Homemade sauces to go over the pasta like, Fresh Basil pesto, and Homemade Alfredo sauce.

  We also Made this amazing Italian herb roasted chicken which tortured us with it's amazing aromatics the whole day.  We couldn't forget dessert so Homemade Chocolate raspberry truffle ice cream had to do....haha.  Yummy!

I thought I would share with you this amazing italian herb chicken recipe because it is so simple, and so delicious.  Besides, we are always looking for another chicken recipe.  This one is so decadent, it would be a very impressive roast for company too!  ENJOY!

Ingredients:

1 whole roaster chicken
1/2 to whole stick of butter @ room temperature
1 lemon

Dry herb  mixture:

1 T. salt
1t. pepper
1/2 t. red pepper
1 T. garlic powder or garlic  salt
1T. onion powder
1/2 t. sage
1 t. oregano
1t. basil
1t. italian seasonings
1/2 t. thyme

* Mix all herbs and salt and pepper together in a small ramiken.

* Clean chicken and take out neck and other organs.  Pat dry with paper towels.  Skin needs to be dry to crisp up the way this chicken does.

* Mix the butter and half the herb mixture together well.  Put aside the mixture for the next bird you make which won't be long after you taste this.

* Rub the mixture all over the skin of the bird and inside it's cavity as well.  Also rub under the skin of the breasts.

When the bird is coated put 3 garlic cloves in it's main cavity and half of the lemon.  Save the other half to drizzle over the bird just as it comes out of the oven while it rests.

Bake at 400 degrees for 40 minutes until the skin is crisp and browned.  Lower oven to 350 and finish baking for another 50 minutes or until done....this depends on the size of your chicken.

Take out of the oven when done and drizzle with the other half of the lemon and allow it to rest for 15 minutes.  Serve and ENJOY!

Royal Shepards Pie

 Royal Shepards Pie!!

It is a cold, cold winter day in Charlotte, we got 5 inches of snow and it appears that Mr. Snow has invited Mr. Sleet and Mr. ice to join him in a visit to Charlotte today.  They were NOT invited, however, Southerners are very hospitable.  The children frolicked in the snow on the golf course hills sledding all afternoon and as I am a hospitable person, I decided to make them some yummy "melt" in your mouth Shepard's Pie!  Of course we hope this melts them right away and the sunny days of Charlotte NC return!

This is not your average Shepard's Pie.  I always like to take a dish and make it what I think it should be.  This Shepard's Pie is called the ROYAL version.  It is royal because it is fit for a King and Queen.  After all, we are in the Queen City.  We deserve only the best.  If this doesn't warm you all up on this cold winter day and melt away Mr. Snow, Sleet and Mr. Ice.......nothing will!  Enjoy! 

If you do not feel like making it or are short on time, save the date on my Nanette's Table January calendar and get a to go order of it to enjoy.  Go to http://www.nanettestable.com/         


Yields:  6 servings

Ingredients:

1 lb. meatloaf mix
1 lb. ground beef
1 lb. stew beef meat cut into small bite size pieces
1 large onion chopped
2 cups chopped carrots
1 1/2 c. sliced fresh mushrooms
3 T. minced garlic or to taste, I like A lot! possible even more!
1 lb.diced bacon cooked
1 cup frozen corn
2 T. fresh thyme
2 T. dry oregano
1 large can of tomato paste
1c. tomato sauce
2 T. Worcestershire sauce
1 T. horseradish
1 1/2 c. beef stock
1 c. Cotes De Rhone french wine
16 oz.cheddar cheese
1 1/2 c. shredded smoked Gouda cheese
salt and pepper layering after each item is added or to taste

In large saute pan, cook bacon pieces.  When cooked remove the bacon from the pan and drain half the mixture into a can to discard or use later.  With the remaining bacon drippings cook the onions and garlic.  Once transparent, add in carrots, mushrooms and cook slowly on medium heat until carrots are tender but still crispy.  Add in the corn and cook for a few more minutes.  Remove from pan to a bowl and add in the 3 meats, salt and pepper and add in 2 T. garlic.  Cook until all the meat is cooked through except for the stew meat, that can be pink inside or cooked to your desired temperature.  Add the carrot vegetable mixture back to the meat mixture.  Add in the wine and simmer for 10 minutes.
Now add in the tomato paste, sauce, and Worcestershire sauce, horseradish, and  beef stock and mix together.  Allow all ingredients to come together simmering on very low for 15 minutes.

Shred your smoked Gouda cheese. 1 heaping cup. Mix together the Gouda with the 16 oz. of sharp cheddar cheese.  See below for the instructions on making the Bisquick topping and mashed potatoes.

Once you have finished cooking the meat and vegetable mixture it is time to combine all the layers of your pie.  First grease a large baking dish 13x 9 might work, but, if you have a slightly larger pan, use that.  First layer is your meat and vegetable mixture.  Fill the dish a little more than half way.  Top that mixture with your Garlic, horseradish mashed potatoes, then add both shredded cheeses, and finally top with your Bisquick mixture.

Bake at 400 degrees for 20 minutes or until the top is golden brown.  Let rest for 15 minutes minimum to set up.  Serve and enjoy!



Bisquick recipe:

21/4 c. Bisquick
2/3 c. cream
3 T. room temperature butter broken into tiny pieces

Mix together with a mixer your Bisquick and cream.  Then, with your hands fold in the room temperature butter.  Roll out the mix onto a flat, floured surface.


Potatoes ingredients:
for mashed Garlic, Horseradish potatoes:

6 Idaho potatoes peeled and halved boiled until cooked
1 stick of butter melted
1 cup Heavy cream
2 T. garlic
2 heaping T. horseradish

* Boil Potatoes until fork tender.  Heat cream with butter, garlic, and horseradish.  Whisk together and pour over hot drained potatoes and blend with a mixer.  Add salt and pepper to taste.

100th BLOG!!!!!!!!!!

First of all, HAPPY NEW YEAR, 2011 is here.

  I am sitting here in North Carolina watching the Penn State vs. Florida game.  I find myself feeling very grateful and amazed at the same time.  I am so grateful for 2010, the year was very good to me during a very difficult time in our economically struggling world we live in. I find myself equally amazed at how much my life has changed since last year!

2010 started out very difficult for my family, my husband found himself in a difficult work related situation and I had to face a lot of difficult decisions.  With the incredible support of my loving husband, and loving daughter, they encouraged me to continue with my plans to start my own business even though it would have been very easy to just say, go get a good paying job your business will have to wait.  Instead, my husband  said, he would rather I continued, we knew we would have to make many sacrifices but, we were confident it would pay off.  And so..........WE DID.  Those that know us well, know the story and how hard we worked and what extremes we went to for my "American dream" to come true.  I can honestly say the famous cliche, "Dreams do come true".  If you really, really want something, you will do what it takes to accomplish just that, and so I moved forward with a mission! 

My first step was my blog, which all of you made one of the most fun and rewarding experiences I can honestly say I have ever had.  I plan to continue as long as you all want me to!  I have so many recipes to share, I do not worry about running out of ideas, only, how many can you all take!  I send all of you a BIG thank you from my heart, you have fed my soul and made me a very fulfilled cook with a purpose.  Today we are eating our traditional Porchetta, with Broccolirabe.  That is the Italian part, the southern roots we have made involve black eyed peas which we love.  Living in the south has changed me forever, I love the people and can honestly say they are a huge part of my success, they support you through everything you do and are always there for you.  I am so blessed with amazing southern friends.  Thank you all, you know who you are!

Surprise of the day!  Well, you have waited patiently for my 100th blog and I will  make you suffer NO MORE.  Today is a day in history for me....I am launching my new, NANETTE"S TABLE, Website!!!!  It is done and live and ready to work for you!!!!!!!!  Please go to http://www.nanettestable.com/ and enjoy all the wonderful gourmet to go items for January, enjoy searching for a perfect cooking class for you to attend.  Look at Nanette's Table menu and book your Nanette's Table experience quickly before we are booked!  Most of all, order your families next dinner to go and make your life easier THIS WEEK!

YEAH....TOUCHDOWN PSU!  Sorry!  I'm a bit excited!  24-17 !!!  Well.., as PSU scores and takes the lead, I can relax now a bit and hope that my luck of 2010 will continue with me through 2011.  We start the year full of gratitude.  I am hopeful for a successful year with my new business you all helped me build. Look for the recipe to make Porchetta to come tomorrow!

 I toast you all with my champagne glass and send you blessings of health and happiness for 2011.  Please continue to share it with me so we can see our 200th blog together in 2012!  Salute!

WOFFORD Orchiette Pasta Salad

ONCE in a while I will make up a recipe for my dearest of friends....Ms. Pam, is a wonderful girlfriend, all folks should have!  I send this to her Katie at Wofford for her dining delight this weekend at their tailgate!  I do hope Wofford WINS...and I hope they enjoy this recipe!!






Wofford's own recipe from ME!!

Wofford College "little ear" pasta salad!
Orchiette is the word for "little ears" in Italian! You will see why!!



Recipe:

1lb. Orchiette pasta (boil me, but, don't over boil me! al dente)
1/2 c. chopped canned artichoke heart bottoms ( combine me and all the following ingredients!)
1 c. chopped sundried tomatoes in oil chopped
3/4 c. pitted kalamata olives diced
1lb. good feta cheese or, as I prefer chevre diced
1/2 c. toasted pine nuts
kosher salt to taste and fresh black pepper

Dressing:

In blender combine all of us Wofford fans as your dressing ingredients!
6 sundried tomatoes in oil drained
6 T. olive oil
2 T. red wine vinegar
2 T. minced garlic
1 T. capers drained
kosher salt and pepper to taste
1 c. shredded parmegiano cheese. from the whole chunk of cheese, NOT grated
1 c. fresh parsley
1 small shallot



1/2 c. fresh basil chopped for garnish!

NOW.........Pour me all over the salad let me sit for a few hours b/c I taste much better if I marinate a while!!!!!!



ENJOY TERRIERS..........KICK SOME BOOTAY!!! :))..........Unless you are playing FURMAN!!! lol :))

Butternut Squash and Hazelnut Ravioli in Sage Brown Butter Sauce

Yields:  4 servings

Butternut Squash is a great ingredient for a ravioli, but, I have a trick, I use wonton wrappers or dumpling wrappers instead of making the homemade pasta!!!  It makes this a dish you are not afraid to make from scratch!!!!!  They are very light, and delightful as an appetizer or a main course.  I think this is a great Thanksgiving appetizer, you can fry them, bake them by spraying them with pam or brushing oil on them and putting them on a baking sheet at 400 degrees and flip side to side when each side is done,  or boil them..........no matter how you make them, they are special and very tasty!  ENJOY!

Ingredients:

1 cup of a butternut squash roasted in olive oil, salt and pepper until tender
1 chopped shallot
1/2 cup mascarpone cheese
salt and pepper to taste
1 oz. roasted hazelnuts chopped finely
6 T. butter
10 sage leaves chopped
1/2 cup parm. cheese
2 packages wonton wrappers or dumpling wrappers
dash of nutmeg
2 T. olive oil
1T.butter
1 dash of thyme and sage to taste
1/4. cup proscuitto de parma
1/4 c. parmegiano reggiano cheese grated

Add olive oil in large roasting pan. Peel and cut up squash into 2 inch cubes.  Salt and pepper the squash and mix well with the olive oil.  Cover with foil and roast at 400 degrees for 45 minutes or until tender.

In a medium size skillet saute shallots in 1 T. butter.  When tender add squash, salt and pepper, nutmeg, and a dash of thyme and sage to taste.  Puree with a potato masher or a fork.  Add mascarpone cheese and allow ingredients to combine, sprinkle with parmegiano cheese too.

Take a wonton and wet wonton on the sides with water for sealing.  Put 1 teaspoon of squash mixture into the center of the wonton and top with hazelnuts.  Put the second wonton on top. seal with your fingers and a fork with fork impressions around the sides.  Place on a cookie sheet to rest until you boil them to serve. I sometimes put them in the freezer to keep them firm.

Meanwhile prepare the sauce:
In small toaster oven or on stove top heat up the hazelnuts to open up the flavor for just a minute or two.  Do not leave alone, they will burn easily.

In small sauce pan add butter, sage leaves and proscuitto chopped finely and cook until crisp and the edges of the butter become brown.  Put sauce aside.

In medium to large pot, boil salted water for the ravioli to boil.  Cook 3 - 5 minutes or until they rise to the top.  Drain and put on serving platter.  Pour browned butter over the top, garnish with parsley and grated parmegiano cheese.  Serve and ENJOY!

Cream of Mussel soup

Serves: 6 - 8

This soup is so decadent, you will think you are eating a bisque, but a bisque is typically made with a starch to thinken it, so this is just a simple, but, very over the top soup to share on a special occasion.  I will most likely make this again for Christmas Eve as one of our seven fish options.  Enjoy!

2 cups dry white wine
2 lbs. fresh cleaned and steamed mussels
6 T. butter
1 1/2 c. chopped yellow onion
1 large leek cleaned and chopped , use some of the green parts too.
1/2 c. shredded carrot
3 T. minced garlic ( approx..6 cloves)
1/2 t. saffron threads
salt and pepper to taste
1 c. canned whole tomatoes chopped
11/2 c. half and half
1 c. heavy cream
1/2 c. chopped fennel
2T. fresh parsley
1/4 c. chopped fine celery

Bring 1/1/2 cups of water and 1 cup of wine to a boil in large pot.  Add the mussels and allow them to open and steam.  Save the liquid when done cooking.  Put aside the mussels and the liquid.  Seperate the mussels from the shell and keep to the side.  Strain the liquid to get out and sand particles or shells that fell off.

Meanwhile, in another large pot, melt the butter over medium heat.  Add the onion, leeks, carrots, garlic, saffron, fennel and celery.  Saute until they are transparent while stirring, approximately 10 minutes.  Reduce the heat to low, cover and cook for 15 minutes.  Add the tomatoes and cook a few minutes longer.

Add the liquid you strained and add another cup of wine, bring to a boil, lower the heat and simmer uncovered for another 10 minutes.  Add the mussels, the half and half and the cream.  Heat until just combined together, DO NOT BOIL.  Before serving add 1 T. salt and pepper to taste.  Serve with a warm toasted crostini of your favorite crusty bread and garnish with the parsley.  ENJOY!!!!!

Veal Chops with White truffle, carmelized onions, porcini and chantrelle mushroom saute with pancetta lardons

Hello friends,  I know my posts have been less than usual, but, as I have shared with you recently, my business is soaring and keeping me on my toes.  I am so grateful.  I just got my key to my new location and new restaurant and gourmet food to go location.  If you are ever in Cornelius, NC, we are going to be at 8305 - D Magnolia Estates Drive.  Come and see me!    I have so many ideas going through my head and amazing dreams, it is a wonder I can sleep!  I am so blessed and very grateful.

As for my blog...I plan on having the 100th blog on my first day open at my location!!!!!!!!!  I want to share that special day with all of you, because you were all my START!  Without you , I would never be doing what I am doing, so I am very grateful to all of you.  You have seen me through this year and confirmed my path and journey by your amazing support and response! I will share renovation Pictures from beginning to end, so look out!!  Thank you very much!

This dish is something I should make more often, but, I am very fussy about good meat! With a great cut of meat, this is so tender and delicious.  It really melts in your mouth. My market had some amazing Veal chops sitting out that looked so good, I was inspired.
 I think all of us should cook spontaneously like that.  See what is most fresh and tantilizing!  Go home and figure out how to prepare it.  This is so much fun to me.
I hope you find the inspiration to use my blog to help you along with recipes as you find your inspiration too!  :))

I send you all my best and hope this dish makes your holiday season a special one as you surprise your loved ones with your amazing cooking skills!  ENJOY!




Yeilds:  4 servings


Veal Chop with carmelized onions and white truffle butter,  porcini and chantrelle mushroom saute topped with pancetta lardons.

4 Veal Chops
2 T. olive oil
1T. minced garlic
2 T. White or black truffle butter ( 1T. and 1T. each)
1 medium sliced onion
1 T. chopped sage and 1 other T. chopped sage
1 T. chopped parsley
Salt and pepper to taste
1 T. chopped fresh thyme
1 cup sliced shitake mushrooms without stems
1/2 cup dehydrated and soaked porchini mushrooms ( save broth)
1/2 c. mascarpone cheese
2 T. dry sherry
1c. flour
1/4 c. sauteed chopped fine pancetta to crisp texture


In large sauce pan heat olive oil, 1 T.  truffle butter or oil if you cannot find the butter.  Saute onions until soft on medium heat, salt and pepper to taste.  Add garlic,  mushrooms and continue to saute.  Add  fresh parsley, thyme, sage,  and mascarpone cheese.  Melt the cheese and mix together well.  Add sherry and simmer on low for 3 minutes.  Take off the heat and let rest covered. 

In small sauce pan, add 1/2 t. olive oil and spread over pan bottom.  Cut pancetta into fine minced chunks.  Put pancetta into sauce pan and cook on medium high heat until crispy.  Careful not to burn.  Drain on paper towels and put aside for garnish.

In large grill pan heat 1 T. olive oil  and 1 T. truffle butter or oil.  Salt and pepper Veal Chops on both sides and dredge in Flour on each side.  When pan is hot,  place chops in pan to saute on each side until golden brown.  When golden brown on each side ( approx. 4 min. each) , remove from pan and place on baking sheet to bake in oven at 360 for approx. 15 minutes or until internal temperature is to your desired finished product.   Medium rare would be 145 but Medium is 160.  You must remove the veal to rest outside of the oven prior to temperature achievement because meat continues to cook for 5 min or more after removing from the oven. If you want a medium rare temperature, remove the veal at 135ish, and if you want medium, remove at 150 and let rest for 5 to 10 minutes atleast.

The meat and onions and mushrooms are most wonderful alone or along side a simple mixed green salad or a simple vegetable.  It is up to you!

Enjoy!  This melts in your mouth!

Herbed Ricotta Crostini

Yields:  10 - 12 crostini slices


Herbed Ricotta Crostini:

2 c. whole milk ricotta cheese
2 T. chopped finely scallions
1 T. chopped basil
1 T. chopped parsley
1 T. chopped Chives
1 T. fresh squeezed lemon juice
1/2 t. grated lemon rind
2 T. olive oil
1 loaf french baguette sliced on an angle
2 garlic cloves cut in half

If you are brave and have a great palate....saute 1/2 fennel bulb that is minced in a food processer with olive oil and salt and pepper to taste and add this to the ricotta mixture and enjoy!  YUM.

If not....just mix all first 6  ingredients together with the ricotta cheese.  Slice the bread and rub the bread with the half of garlic and brush with the olive oil, grill until golden brown and crispy.  Take off heat and cool and top with ricotta cheese blend.

Enjoy This is most refreshing and delightful!  Great for the holidays too with the color!

8 posts to 100!!

Hello luscious friends!


WE ARE..........not PSU....just kidding...but, we are only 8 posts away from our 100th post!!!!!  Without all of you I would have no purpose in coming this far!  I am very excited about our countdown. 

I have an update to share with you all as well.  I am about to open my first commercial kitchen site!  I cannot tell you how happy I am.  I feel like I am living a dream.  The kitchen has been a work in progress for a year.  I started with my blog last January, with one follower that was my husband.  I know, that is pretty funny, but, it is so nice that you can count on your best friend ever...he did come through for me!  Now I have many followers from all over the world.  I am so grateful for everyone from everywhere that are looking at my blog and trying the recipes. Thank you my dear friends!!

When I started to see viewers from India, Brazil, Canada, London, all over America, and Italy, I was so thrilled.  I really love that we can share great food from over the seas with each other.  I follow many blogs and experiment with their cooking everywhere and find it to be like traveling all over the world!  I hope you continue to enjoy my blog and many others!

As we approach my 100th blog, I am hoping for all of you dear friends to participate!  PLEASE join me as we unturn the final 8!  It is an official countdown.  Send me your requests for what you crave!  If you love Mexican, or a special Italian dish, or Cajun, or Spanish, french, Hungarian,Indian, Asian, polish, Thai, WHATEVER!  Even all simple loving comfort food...we are all open!!!!!!!!!
I will make 8 final dishes.  These dishes will be based on your requests.   The dishes will be based on the first 8 requests I receive from the receipt of this post!!!  BRING YOUR REQUESTS.

The rest will follow!!! HANG ON!! :))

Cannot wait to hear from you!

My love,
Nanette

Barbeque Chicken Pizza

You know, I went to the store on Sunday and purchased a rotisserie chicken at a 3.00 discount.  This is customary in most grocery stores around the country now.  I always make it my practice to purchase one of these for the amazing pricing and to use throughout the week to make my life a little easier! 
This week I also purchased a fresh whole wheat pizza dough.  I find these to be so convenient for pizza making, or bread!  Very nice to have around for a quick meal.  Combine the dough with a rotisserie chicken and you have the perfect combination for a barbecue chicken pizza! 
If you have not ever had one of these, you are missing out!  The flavors are so full.  I add a little heat to this to counter the sweetness from the barbecue sauce.  The cheddar cheese adds the perfect balance to all the flavors.  This is a favorite for all, adults and children alike.  ENJOY.

Yields: 4 large servings, 6 servings if you accompany this with a salad like I did.

Major Ingredients:

1 whole wheat or plain pizza dough
1 whole rotisserie chicken


Saute ingredients:

1 large onion chopped
2 T. olive oil
1 T. chopped garlic
1T. butter
1 T. sugar
salt and pepper to taste

In medium skillet saute all ingredients above together to caramelize the onions for a pizza topping.  Cooking time is 25 minutes on medium.

Saute vegetable ingredients:

1 whole green pepper chopped
1/2 yellow pepper chopped
1 whole poblano pepper chopped finely
1 T. garlic
2 T. olive oil
salt and pepper to taste
1 t. oregano
1 t. red pepper

Topping:

2/3 c. of your favorite barbecue sauce
chopped garlic to taste
olive oil to taste
2 cups shredded cheddar cheese
2 cups chopped chicken or more to taste

After cooking the onions, add the oil and chopped vegetables and seasonings and mix well to cook through until still crunchy, but, sweetened.  Approximately 10 minutes on medium.

Roll out your dough with a sprinkling of flour until dough is to desired thickness.  Rub the dough with a mixture of olive oil and garlic.  Add barbecue sauce.  Add caramelized onions and cooked pepper combination.  Now add chopped chicken.  Finish with topping of Cheddar cheese.

Bake at 400 for 25 minutes or until crust is golden brown and cooked to your desired texture.

Enjoy!

Smoked Tequila Chili with Poblano Avocado Relish and sweet green chili southern cornbread

Smoked Tequila chili!  Well, do I really need to say more?  This dish came into my head just as quickly as the fall air FINALLY hit us in North Carolina this weekend.  I felt my taste buds craving a great chili.  Now, I have made many of chili dishes, but, this was going to have to be special.  I just had something hit me that was saying, make this CRAZY GOOD!  So, here it is...and, my husband said, it was "crazy good chili".  I hope you think so too!  I wanted a bit of spice, and a bit of ?? in your heads when you tasted this, because, you would not be likely to figure out the flavors without knowing the ingredients.  You would just be wowed and pleased with the flavor.  SO, I challenge you to make this for your neighbors on your October fest or Halloween night!  I promise they will think you have a secret potion!  And you do!  ENJOY!


Smoked Tequila Chili

Yields:  10- 12 servings

Chili:

2 T. Olive oil
1lg. chopped onion
1 medium chopped green pepper
2 T. chopped garlic or minced

Meat:

1/2 lb. ground beef
1/2 lb. sweet Italian ground sausage
1 lb. meatloaf mix ( veal, pork, beef)
1/2 lb.boneless pork loin chops cut into cubes
1/2 lb. beef stew meat cut into bite size pieces

Dry Ingredients:

3 T. chili powder
1t. ground cumin
1/2t. cayenne pepper
1/2 t. smoked paprika
1 t. dry oregano
1t. dry cilantro leaves
1T. unsweetened cocoa

Other Ingredients:

1 shot of Tequila
1 can creamed corn
2 ...15 oz. cans Dark, Red kidney beans
1 lb. whole tomatoes chopped roughly
1 lb crushed or puree tomatoes

Directions:

In large stock pot, add olive oil and heat.  Once heated on medium high, add onion.  Salt and pepper to taste and cook until looking somewhat transparent.  Add in the green peppers.  Cook for 4 minutes until tender.  Add in the garlic mix well and add a bit more salt and pepper to accommodate the additional ingredients to taste.

Now, add the meat  one at a time, mixing well in between each additional meat and allowing them to cook on their own for a bit before adding the next.  Salt and pepper again to taste to accommodate the additional meat.  That will bring out the flavor.  This is a french cooking technique, called layering.  I always add a little salt and pepper after each layer to help the flavor along.  It is up to you though.  If you are more comfortable adding the salt and pepper at the end..feel free.

Now that you have your vegetables and meat, let's add in the, " other ingredients" , and dry seasonings and mix together well.

Our goal now is to simmer for 2 hours and allow all the flavors to come together.  This should be on a very low heat and feel  free to simmer longer, it only enhances the flavors.  Remember to stir frequently and do not over cook either,,,,I typically simmer this dish for 3 hours optimally.

Poblano, Avocado Relish:

3 green onions chopped
1/2 finely chopped poblano pepper
1 avocado cubed into bite sized pieces
1 lime zested  to 1 teaspoon and juiced
1 dash of cumin to taste
1 T. Tequila ( optional)
1 Dash of dry cilantro

Chop the green onion, pepper, avocado and add to a bowl.  Add in completely  juiced  lime and 1 teaspoon of zest.  Add dry ingredients and Tequila.  Mix well and refrigerate for 1/2 hour to come together.

Serve chili in a bowl with chili, topped with the avocado relish, sour cream, and your choice of cheese, cheddar or gouda!  ENJOY.

Sweet corn bread recipe is on my blog already!  Search for it and ENJOY!  It really balances the heat of this dish.  A perfect pair!!  ENJOY!

Proscuitto and goat cheese pizzettes with carmelized onions and pine nuts!

Proscuitto and goat cheese pizzettes with carmelized onions and pine nuts.


When I visit Italy, Proscuitto is EVERYWHERE!  It is not in small doses, it is big sides of it on a meat slicer from every angle.  But, I love it and really know I am getting the real deal when I see it hanging near a wait station in a restaurant in Rome.  I love when it arrives to my table right off the slab with some bread and sharp provolone cheese and olives.  NOW, I know I am in Italy!!!!!!!  It  is a staple at every meal, and yes, that means breakfast too!  Plain italian bread and a slice or two of proscuitto makes a fine breakfast, in a pasta for lunch or topping a pizza for dinner is another commonly seen way of using it. 

My favorite way to use it at home is to make " Pizzettes"  I put a little carmelized onion on a small 3 inch round pizzette as an appetizer, I follow with a beautiful subtle goat cheese ( chevre), Proscuitto slice, toasted pine nuts and you can even top with a small drizzle of honey if you like.

Enjoy!

Recipe:

Caramelized onions:

1 pizza dough from your grocer or from your local pizzeria
2 large onions
2 T. butter
2T. olive oil
1T. garlic
1T. sugar
salt and pepper to taste


Toppings:

1/2 lb. prosciutto ham sliced thin
8 - 12 oz. chevre cheese, goat cheese.  (NOT FETA)
1/4 c. toasted pine nuts
honey drizzled if you like it...this is not a necessary step, but, if you like it...feel free.

In large sauce pan melt butter with the olive oil.  Add the sliced onions and garlic.  Season the onions and cook on medium heat until caramelized.  Approx. 25 minutes.  Be patient, this is an important process that you cannot rush.  If you know you will be rushed make them a day ahead of time. They are even better the next day.

Roll out the pizza dough and using a round glass or cookie cutter, cut into rounds.  Size doesn't matter, mine were about 4 inches.  I made them small enough to be an appetizer.  You could make this one big pizza too if you wished.  Brush the dough with olive oil and bake until cooked.

Top cooked pizza with chevre cheese, caramelized onions, prosciutto and pine nuts.  Enjoy!