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Archive for the ‘Sauces & Marinades’ Category

Ingredients (covers 4 chicken breasts):

  • 4 tablespoon red wine vinegar
  • 6 teaspoons dried mint, crumbled
  • 1 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, finely minced
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil

Directions: Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

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My hubby and I recently took a cooking class at the local Sur La Table. This was my favorite take-away. We ate it as a side dish with Salmon, but would make an equally lovely side-dish or topping for other types of fish, chicken, or red meats. The longer this simmers, the better it tastes. It took about 1 hour total to cook this dish.

Servings: 8

Ingredients:

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 4 Tbsp. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 4 anchovies, minced (optional)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 red bell pepper, diced into 1/2 inch cubes
  • 1 medium eggplant, diced into 1/2 inch cubes
  • 3 cups peeled and diced tomatoes
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. capers, drained
  • 1/2 cup chopped black or green olives

Directions:

  1. Over medium heat, saute the onions and celery in the olive oil until the onions are brown around the edges.
  2. Add the garlic, anchovies, salt and pepper to the onion and celery mixture. Turn heat to low and cook, uncovered, while dicing the bell pepper and eggplant.
  3. Add the diced pepper and eggplant. Cook over medium heat until the eggplant is almost falling apart. (The eggplant will soak up all of the oil in the pan. Don’t add more. If the eggplant sticks too much, toss a spoonful of water to loosen it.)
  4. Add the tomatoes and simmer, partially covered, until the tomatoes are cooked, 10 to 15 minutes.
  5. Stir in the vinegar, capers, and olives. Simmer uncovered for a few minutes (until no longer watery) then season to taste with salt and pepper.
  6. Transfer to a bowl and cool, uncovered. Serve at room temperature.

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This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

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