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Sunday, August 28, 2011

Roasted Cauliflower


Cauliflower has a bad reputation. You don't see it a lot. You don't eat it a lot. Most people choose its friend, broccoli, when they are looking to add a side dish. But don't overlook this guy, my friends. This is a delicious recipe, from Simply Recipes, to serve it year-round.

Ingredients:
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Preheat oven to 400. Slice the cauliflower info florets and put in single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Teriyaki Pork Tenderloin




While the rest of NYC was freakin out about Hurricane Irene, I just relaxed and did some cooking. Not exactly an exciting Saturday night for most, but I made the best of having to stay inside! This is a recipe that I have been using for years. Pork tenderloin is a great cut, but sometimes can be lacking in flavor. This marinade definitely brings some flavor to the party.


Ingredients:

1 clove garlic, sliced

2 T. soy sauce

1 T. water

1 t. packed brown sugar

2 t. lemon juice

2 t. vegetable oil

1/8 t. ground pepper

1 pork tenderloin (about 3/4 lb.)


Make a marinade with all ingredients and put in a shallow glass dish or plastic bag. Add pork and turn to coat with marinade. Cover and refrigerate, turning occassionally, at least 1 hour but no longer than 24 hours. Heat oven to 425. Remove pork from marinade and put in a baking pan. Bake uncovered 27 to 30 minutes or until meat thermometer reads 160. Cut pork crosswise into thin slices.

Sunday, August 7, 2011

Zucchini Carpaccio

Ah...late summer...my favorite time of year for all things food. Everything just tastes SO good. Minimal preparation is encouraged and practiced over here at Casa Burnett. All that work in the kitchen can wait for winter! I went to the farmers market yesterday and loaded up on all kinds of goodies: beets, corn, tomatoes, peaches, garlic, and zucchini. Tonight I made a super simple dish that I would highly recommend for an easy appetizer or side dish.

Ingredients:
1 lb. zucchini
4 T. pine nuts (i used slivered almonds)
4 T. extra virgin olive oil
3 T. fresh lemon juice
fresh ground pepper
fleur de sel
6 T. shaved Parmesan Reggiano

Slice the zucchini super thin, using a mandoline. Arrange the slices, slightly overlapping, on a serving tray. Cover with plastic wrap and put in fridge. Toast the pine nuts over medium heat in a dry saute pan until slightly brown and set aside. In a small bowl, whisk the olive oil and lemon juice. Drizzle the dressing over the zucchini; season with salt and pepper and top with pine nuts.

Bourbon Bella Steak Sauce




I found some flat iron steaks in my freezer over the weekend - what a nice surprise! I wanted a summertime meal but have no yard for a grill, so I put the indoor machinery to work. I used the stovetop grill pan for the steaks and roasted both beets & corn in the oven. I had some baby bella mushrooms that I put to good use by pairing them with my favorite ingredient of life, bourbon.

Ingredients:

2 tablespoons butter

8 ounces sliced baby bells mushrooms (any type work work)

1/2 vidalia onion, sliced (any type would work)

3/4 cup chicken broth

1 tablespoon creole mustard (any brown type would do)

2 tablespoons bourbon (tonight's selection: Redemption)


Heat a saute pan over medium-high heat with the butter. When the butter is melted, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened. Pour in the chicken broth, mustard, bourbon and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Serve over any type of steak or pork and enjoy!