Kelly’s Pancetta Corn Saute April 29, 2013 by Geoff Bevington Corn Sauté with Pancetta, Potatoes and Peppers 2013-05-30 16:12:35 Print Ingredients 2 Tablespoons extra-virgin olive oil 1-1/2 oz. thinly sliced pancetta (4 to 5 slices) 3 Tablespoons unsalted butter 1 cup diced peppers, color of your choice, or a variety 1 teaspoon kosher salt; more to taste 2 cups medium-diced red potatoes, par-boiled, skins on 2 cups fresh corn kernels (from 4 medium ears) or frozen corn 2 Tablespoons chopped fresh flat-leaf parsley 1 to 2 teaspoons coarsely chopped fresh thyme or oregano Freshly ground black pepper Instructions Heat 1 Tablespoon of the olive oil in a 12-inch sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 minutes. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan. Increase the heat to medium and add 1 Tablespoon of the butter to the fat. When melted and sizzling, add the potatoes. Sauté potatoes until they begin to brown. Add in peppers and continue sautéing, stirring occasionally and scraping up any browned bits from the pancetta, until the potatoes and peppers are golden brown. Add another Tablespoon of the butter; add the corn. Continue sautéing until corn also browns slightly and is cooked through. Remove the pan from the heat; add the fresh herbs, a few generous grinds of pepper and salt. Season to taste with more salt, pepper, or herbs. Crumble the reserved pancetta over top and serve warm. Notes Main Dish: 4-6 servings, Side Dish: 6-8 servings By Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Anne’s Asian Style Fish Fillets with Fresh Spinach April 29, 2013 by Geoff Bevington Anne’s Asian Style Fish Fillets with Fresh Spinach 2013-05-30 16:21:05 Print Ingredients ¼ cup all-purpose flour 1/2 teaspoon black pepper 1 lb thin fresh fillets such as trout or tilapia 2 Tablespoons olive oil 2 Tablespoons rice wine vinegar ¼ cup soy sauce – may be reduced sodium 2 teaspoons minced garlic 2 teaspoons minced bottled ginger 2 teaspoons sesame seeds 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed Instructions Place the flour, black pepper and fish fillets in a Ziploc bag. Shake to coat. Heat the oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes. When the fish is done, remove it to a serving plate. Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach. Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish. By Anne Lautz Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Alton Brown’s Cast Iron Steak April 29, 2013 by Geoff Bevington Alton Brown's Cast Iron Steak 2013-05-30 16:23:32 Print Ingredients Steaks of your choice Olive oil Seasoning Instructions Place a large well-seasoned cast iron fry pan in the oven and heat oven to 500 degrees. Keep pan in oven 10-12 minutes after 500 degrees is reached; pan should smoke lightly. While pan is heating, lightly oil top and bottom of steaks with a good olive oil; season top side to taste. Turn gas cooktop on high and move pan from oven to burner. Place steaks seasoned side up in pan. The steak should sizzle immediately. Brown 30-60 seconds depending on the thickness. Flip the steak and repeat same length of time. Remove from stove top and return to oven; cook 6 – 10 minutes depending on thickness for medium; a bit less for medium rare. By Alton Brown Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Deb’s Herbed Tomato Tart April 29, 2013 by Geoff Bevington Deb’s Herbed Tomato Tart 2013-05-30 16:26:13 Print Ingredients 1 package frozen puff pastry sheets, thawed 4 plum tomatoes, thinly sliced 1 teaspoon salt 8 oz shredded mozzarella cheese 4 oz crumbled feta cheese ¼ cup chopped onion 2 cloves garlic, minced ¼ cup finely chopped mixed fresh herbs (or 1 Tbsp mixed dried herbs) Olive oil Instructions Place tomato slices in a single layer on paper towel, sprinkle evenly with salt. Let stand 20 minutes. Roll 1 pastry sheet to the size of the baking sheet being used on a lightly floured surface. Place on ungreased baking sheet. Cut four 1-inch strips from remaining pastry sheet and place along edges on top of first sheet, forming a border. Reserve remaining pastry for another use. Bake at 400 degrees for 10 minutes or until golden brown. Remove from oven and let cool. Sprinkle with mozzarella and feta cheese, onion and garlic. Arrange tomato slices in a single layer on top. Sprinkle with herbs, drizzle with oil. Bake at 400 degrees for 15 minutes or until cheese melts. Serve immediately. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Deb’s Paella with Vegetables and Orzo April 29, 2013 by Geoff Bevington Deb’s Paella with Vegetables and Orzo 2013-05-30 16:41:00 Print Ingredients 1 Tablespoon olive oil 1 cup onion, diced ¾ cup chopped green bell pepper 2 gloves garlic, minced 1 lb. Portobello mushrooms, sliced 1 can Mexican style stewed tomatoes, undrained 2 cups chicken broth 1 teaspoon chili powder 1 teaspoon paprika ¾ teaspoon ground cumin ½ teaspoon ground black pepper ¾ cup uncooked orzo pasta 1 can garbanzo beans, rinsed and drained (GOYA brand if possible) 1 cup frozen green peas, thawed Freshly grated parmesan for serving Salt and pepper to taste Instructions Heat oil in nonstick skillet or Dutch oven. Sauté onion, bell pepper and garlic until tender, about 5 minutes. Add mushrooms, cook and stir about 2 minutes more. Add chicken broth, tomatoes with liquid, chili powder, paprika, cumin and black pepper. Bring to boil over medium high heat, stirring occasionally. Add pasta. Cover. Reduce heat to medium-low. Simmer, 15 minutes, stirring occasionally to prevent pasta from sticking. Add beans and peas to skillet; bring to a boil over high heat. Reduce heat to low. Simmer 5 minutes, stirring frequently. Serve with freshly grated Parmesan cheese. By Deb Forkins Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/