Archive for the ‘Main Dish’ category

Barefoot Bloggers: Caesar Club Sandwich

March 25, 2010

 

Yum!  This week, Karen of Shortbread chose Caesar Club Sandwich as our recipe to try over on the Barefoot Bloggers.  This recipe, which can be found in Barefoot Contessa at Home, was a big hit in my house.  It starts with bone-in chicken breast roasted in the oven.  The delicious homemade Caesar salad dressing was easy to make.  I substituted about 3/4 of an anchovy filet for the anchovy paste because that’s what I had.  I also substituted Romaine for the Arugula and left out the sun-dried tomatoes.

I loved this sandwich.  The only thing I wish I had done differently is make more!  Ron has already claimed the leftovers so there’s none left for me.  Boo hoo.

Caesar Club Sandwich

  • 2 split (1 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces thinly sliced pancetta
  • 1 large garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoons Dijon mustard
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup good mayonnaise
  • 1 large ciabatta bread
  • 2 ounces baby arugula, washed and spun dry
  • 12 sun-dried tomatoes, in oil
  • 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

 It’s Thyme to Eat!

Carol

Pan-Fried Fish with Chili and Parsley Oil

March 23, 2010

I’ve mentioned Rachel Allen to you once before in this post.  She is the Irish chef/author that I’m sorry more Americans aren’t familiar with.  This recipe is found in Rachel’s Favorite Food, @2004, Gill & McMillan.

The fish is dusted with seasoned flour and pan-fried.  The sauce is made of fresh parsley, garlic, olive oil, and a seeded chili – she suggests a small red chili but what I had on hand was a jalepeno. 

This fish is absolutely to die for!  We loved it.  I will try to copy the recipe for you soon.

It’s Thyme To Eat!

Carol

Barefoot Bloggers: Individual Meat Loaves

March 11, 2010

I admit it.  I was extremely skeptical of this recipe.  Oh, Contessa, I apologize.  Who knew there was so much room for improvement in my meatloaf recipe?

Tonya of  What’s on My Plate?  chose this recipe for the Barefoot Bloggers.  I made it exactly as written with two exceptions: I used dried thyme instead of fresh and I used fresh breadcrumbs.

The only change I’ll make next time is to try these with a lower fat meat.

Click  for the recipe.  Here are the ingredients:

  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)

I’m telling you: this is a GREAT recipe.  WE loved it. I will definitely make it again.

It’s Thyme to Eat!

Carol

Barefoot Bloggers: Baked Shrimp Scampi

February 21, 2010

What a gem of a recipe this one is!  I’m so glad I joined Barefoot Bloggers and that Jill of Insanely Good Food chose this recipe for us.  In my mind, it’s not your typical Scampi recipe, but boy is it good!!!  Definitely a keeper!

Try to ignore my stained stoneware and just focus on the beauty of these shrimp. I’ll be making this recipe again soon.  Maybe I’ll use a prettier dish next time.  Or not.

The recipe can be found here.  It’s from Barefoot Contessa: Back to Basics.  I can’t tell you how much we enjoyed these shrimp.   Here are the ingredients:

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

It’s Thyme to Eat!

Cooking with COOKS Country: Zesty Shrimp Pasta Salad

February 21, 2010

Wow.  Zesty Shrimp Pasta Salad from Cook’s Country.  It is so good.  I realize salads are usually a summertime food, but this one is so good, you’ll be missing out if you don’t try it now! 

 Since I didn’t have any cooked shrimp, I sprinkled uncooked shrimp with salt & pepper and a tiny bit of sugar which helps them brown nicely.  A quick stir-fry and they were ready.

While the pasta was cooking, I made the dressing in the food processor.  It consisted of the usual pesto ingredients – garlic, olive oil, and fresh basil – but instead of pinenuts, it called for walnuts.  In addition, the dressing used fresh cilantro (don’t you just love the smell of fresh cilantro?), lime zest and juice, half of a jalepeno that’s been seeded (leave in the seeds if you want it HOT), and – don’t tell anyone – a couple of anchovy filets.  Trust me – include them: they add alot of flavor and no-one will ever know they’re there.

Because I didn’t feel like shelling out big bucks for grape tomatoes, I cored, seeded and diced a couple of Roma tomatoes.  This salad is best if it sits for a few hours before serving.  Enjoy!

You’ll have to visit the COOKS Country website for the directions, but I can give you the ingredients:

1/4 cup walnuts , toasted
2 medium cloves garlic , peeled
2 cups packed fresh cilantro leaves 
1 cup packed fresh basil leaves 
3 anchovy fillets , rinsed and patted dry
1/2 cup extra-virgin olive oil 
1 tablespoon grated lime zest plus 3 tablespoons juice from 2 limes
1/2 jalapeno chile , seeds and ribs removed
  Table salt 
1 pound fusilli or other short, curly pasta
1 pound cooked medium shrimp , peeled
1 pint grape tomatoes or cherry tomatoes, cut in half

It’s Thyme To Eat!

Barefoot Blogging: Indonesian Ginger Chicken

February 11, 2010

I’m happy to have found this recipe.  It’s quick and easy (as long as you remember to put the chicken in the marinade the night before) and very, very tasty.  My family gave it high marks.

This recipe was chosen back in January by Todd of A Cooking Dad for the Barefoot Bloggers to make.  I came late to the party and this recipe caught my eye.

The recipe can be found here, but I’ll tell you the ingredients:

1 cup honey

3/4 cup soy sauce

1/4 cup minced garlic

1/2 cup grated fresh ginger

2 chickens, quartered

Needless to say, you can easily halve the recipe.  Enjoy!

It’s thyme to eat!

Alton Brown’s Turkey Salad

December 10, 2009

You are not going to believe how something this simple can taste so good.  It’s pretty, too!  The recipe is from Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang) as reprinted here.

 

 

 

 

 

 

 

 

Alton Brown’s Turkey Salad

  • 1 pound roasted turkey meat, cubed
  • ½ cup light mayonnaise
  • ½ small lemon, squeezed
  • 2 stalks celery, thinly sliced
  • ½ small red onion, finely chopped
  • ½ cup pecans, toasted and roughly chopped
  • ¼ cup dried cranberries, roughly chopped
  • 2 tablespoons fresh sage, cut in chiffonade
  •  ½ teaspoon kosher salt
  • Black pepper to taste

 Combine everything in a large airtight container, Chill one hour before serving. Keeps up to 3 days.

— Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang)

It’s Thyme to Eat!