Week 3 -- Advanced Saute

Week 3 -- Advanced Saute Method

Mastering basic saute method gives you power over the written recipe, to use your judgment and skill to prepare exact portions for you and your family, saving wasted food and wasted money. It is important to interpret recipes for procedure, and use your creativity to customize them to your individual tastes. The saute method is fundamental and will be used again and again in food preparation. It offers great versatility for cooking, and is often a first step for further cooking methods, as in combination methods of food preparation. Therefore, the judgment of the cook becomes very important for preparing every dish. While sauteed products may be served simply "as is", saute sauces offer layers of flavor that go beyond ordinary.

Judgment by the cook is needed because:

Food products are not uniform

One tomato may be sweeter than another, or more dense
One salmon fillet may be thicker than another

Different pans distribute heat differently
It's impossible to give exact instructions

Medium heat? what does that mean, #5 in a range scale of 1-10?
One egg? What size is the egg?
One onion diced? What size is the onion? What size dicing? What kind of onion is it?

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Cooking with judgment

What are the basic cooking methods possible for a certain product and desired end result?
Is your goal to retain moisture? give color? Browning with caramelization of sugars?
What are the characteristics of the ingredients?
Is the cut of meat lean or fatty? How should it be treated for the best result?
What is the function of an ingredient in a recipe? Is it an acid? What does acid do in the recipe?
What are the cooking times?

You cannot give an exact time within a recipe
Check doneness by the changes in the product
How long do I cook this? Until it's done to satisfaction, or quantified by a thermometer

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Recipes are useful for passing along essential information, but require good judgment

Written recipes have many limitations
A recipe assumes that you have certain knowledge, such as methods, identity of ingredients and what they are doing in the recipe
Learning to cook is not about learning how to follow recipes, but learning methods and the nature of ingredients and their effects, and what the quantities of each ingredient adds to or detracts from a dish
Knowledgeable cooks can prepare food without a recipe by focusing on cooking methods and substituting ingredients for a desired end result

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Sauteed Hawaiian Scallops, a case study in saute and sauce

Begin with hot pan (oil beginning convection). If you put cold product in cold pan, then heat it up, you will lose the moisture in the product
Dry the scallops to promote good browning, put scallops in hot pan, watch for whitening/opacity on sides of the scallops. When the white goes half-way up the scallop, it’s time to turn it over (75% first side—25% second side)
How do you know when scallops are done? (too small to use thermometer), rely on visual and tactile cues. Look for whitening all the way up the sides, press with finger to sense the coagulation of proteins, the stiffening of the product
When done, remove the scallops from pan, realizing that the scallops will cook some more later in the sauce (at reduced warming temp) for a few minutes before serving
After removing the scallops from the pan, notice the pan fond--the browned bits
Saute chopped onions or bell peppers or garlic or whatever in the pan with the fond
Use cold liquid to remove the fond from the bottom of the pan — called deglazing
While any liquid (eg., white wine, red wine, broth) can be used for deglazing, this time we use pineapple juice for Hawaiian scallops, use a small amount depending on how many scallops
The introduction of cold juice drops the temperature of the pan dramatically, releasing the fond, mixing the liquid, rendered fats, and fond to make pan sauce, add a little brown sugar
Reduce the sauce--allow some moisture to evaporate for sauce to thicken a bit (sauce reduction)
The sauce will blend the flavors of the scallops, onions, peppers, brown sugar, and pineapple juice
Return the scallops to the sauce to warm for a couple of minutes, then serve
Possible variations for the sauce

For the liquid try white wine, orange juice, hoisin sauce, oyster sauce, soy sauce, fish sauce, sesame oil, coconut milk
For the vegetables try garlic, mushrooms, red onions, shallots, jalapenos, chopped tomatoes, leeks
After deglazing with cold liquid, make a compound sauce using things like mustard, hummus, tomato paste, yogurt, goat cheese, etc
Go with things you like and feel inspired to try new flavors

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Steak au Poivre (Pepper Steak)

Ingredients

3pc strip loin steak or tenderloin/ribeye or ground beef (about 4 oz each)
1/4 cup peppercorns, black and green
1/3 cup heavy/whipping cream
1/2 cup beef broth
2 oz brandy/cognac/bourbon
2 tbs olive/canola oil
3 tbs butter (divided)
Salt to taste

Procedure

Allow the beef to come to room temp for even cooking. Begin with hot pan (water steams immediately). If you put cold product in cold pan, then heat it up, you lose the moisture in the product
Add 2 tbs butter to the pan, then 2 tbs olive oil to elevate the smoke point, need lots of fat
Generously apply ground black pepper to both sides of the meat, a little salt
Saute 75%-25%, look for coagulation of proteins on meat sides and the point (meat juice emerging on top of meat), then turn for a couple more minutes, 128F internal temperature
Remove steaks from the pan to rest on a plate to allow juices to redistribute, cover with foil
Pour off excess oil
Deglaze pan with brandy, watch for flames from the steam, add beef broth, stir up the fond
Add the whipping cream, then add another 1 tbs butter, sauce is done when it takes on a bit of gloss
Pour sauce evenly over the steaks and serve

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Steak Diane

Ingredients

3pc strip loin steak or tenderloin/ribeye or ground beef (about 4 oz each)
2 tbs olive oil
2 tbs butter
1.5 tsp salt, 1.5 tsp black pepper
2 shallots, chopped (or onion)
3 garlic cloves, minced
8 oz mushrooms, sliced
1 tsp dijon mustard
1/3 cup red wine (merlot, burgundy, pinot noir, etc)
3 oz brandy/cognac
1/2 cup beef broth
2 tsp Worcestershire sauce
1/2 cup whipping cream

Procedure

Allow beef to come to room temp for even cooking
Season the beef well on both sides with S&P, 1/4 tsp each per side
Begin with hot pan (water steams immediately). If you put cold product in cold pan, then heat it up, you lose the moisture in the product
Add 2 tbs butter to the pan, then 2 tbs olive oil to elevate the smoke point, need lots of fat
Saute 75%-25%, look for the point (meat juice emerging on top of meat), then turn for a couple more minutes, 125F internal temperature (rare, at this point)
Remove steaks from the pan to rest on a plate to allow juices to redistribute, cover with foil
Saute shallots and garlic in same pan, softening, then add mushrooms and continue saute, add dijon mustard, stir up
Add red wine, deglaze pan, remove from heat, add brandy/cognac, reduce by half, add beef broth, Worcestershire, cream, reduce to medium consistency
Put steaks back into sauce to finish cooking (130F internal temperature, medium rare), add another knob of butter for enhanced sauce sheen if desired
Pour sauce evenly over the steaks and serve, topped with garnish of chopped green onions or chives
Serve with potatoes, pasta, rice, quinoa, etc, and vegetables of choice

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Sauteed Salmon with Garlic Lemon Butter Sauce

Ingredients

3 (6 oz) salmon fillets (about 1 inch thick)
2 tbs olive/canola oil
2 garlic cloves, chopped
1/2 cup chicken broth or wine
2 tbs lemon juice
3 tbs butter (divided)
1 tbs honey
Salt and black pepper to taste

Procedure

Allow salmon fillets to come to room temp for even cooking, dry salmon well with paper towels, sprinkle both sides of salmon with salt and pepper
Begin with hot pan (water steams immediately). If you put cold product in cold pan, then heat it up, you lose the moisture in the product
Heat pan and olive oil and saute salmon 75%/25%, about 3-4 minutes on first side (show side), until golden brown, watch for coagulation of protein on fish sides, then flip and cook 2-3 minutes more, 125F internal temp, treat salmon like steak
Remove salmon, cover with foil
Add 1 tbs butter to pan, add garlic and saute for about 1 minute (golden brown), add chicken broth or wine and lemon juice to deglaze, reduce heat to soft simmer
Add 2 tbs butter and honey, whisk to combine everything, reduce sauce
Put salmon back in the sauce to poach and allow sauce to reduce a couple minutes, salmon is done when 135F internally, transfer from pan to a serving plate, allow residual heat to futher cook salmon to 140F, baste the salmon with sauce and serve

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Sauteed Pork Chops with White Wine Sauce (French Profile)

Ingredients

3 loin chops (about 1 inch thick, cut from pork loin), external fat trimmed
2 tbs olive/canola oil
2 garlic cloves, chopped
1/2 cup chicken broth
1/2 cup white wine
1 tsp mixed herbs, sage, rosemary, thyme, savory, dill
Pinch salt and pepper (1/8 tsp each per chop)

Procedure

Allow chops to come to room temp for even cooking, dry with paper towels, lightly sprinkle both sides of chops with salt and pepper
Begin with hot pan (water steams immediately). If you put cold product in cold pan, then heat it up, you lose the moisture in the product
Heat pan and olive oil and saute chops 75/25, about 3 minutes on first side (show side), until golden brown, watch for coagulation of protein on meat sides, then flip and cook 2-3 minutes more, 130F internal temp
Remove chops, cover with foil so juices redistribute
The big thing with pork chops is retaining internal moisture at each step
Drain excess fat from the pan, leaving about 1 tbs fat, preserving meat juices
Add chopped garlic and saute until golden, then add wine and scrape up the fond, and add broth and herbs
Reduce the sauce until it begins to thicken (syrupy), then reduce heat to soft simmer
Put chops back into the sauce to poach, turn over a few times to transfer flavors, until the sauce is the desired consistency, internal temp 145F

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Sauteed Pork Chops with Garlic & Brown Sugar Sauce

Ingredients

3 loin chops (about 1 inch thick, cut from pork loin), external fat trimmed
2 tbs olive/canola oil
3 garlic cloves, chopped
1 cup chicken broth
2 tbs brown sugar
1/2 tsp mixed herbs, rosemary, thyme
Pinch salt and pepper (1/8 tsp each per chop)

Procedure

Allow pork to come to room temp for even cooking, dry with paper towels, lightly sprinkle both sides of chops with salt and pepper
Begin with hot pan (water steams immediately). If you put cold product in cold pan, then heat it up, you lose the moisture in the product
Heat pan and olive oil and saute chops 75/25, about 3 minutes on first side (show side), until golden brown, watch for coagulation of protein on meat sides, then flip and cook 2-3 minutes more, 130F internal temp
Remove chops, cover with foil so juices redistribute
The big thing with pork chops is retaining internal moisture at each step
Drain excess fat from the pan, leaving about 1 tbs fat, preserving meat juices
Add chopped garlic and saute until golden, then add chicken broth and scrape up the fond, add brown sugar and herbs
Reduce the sauce until it begins to thicken (syrupy), then reduce heat to soft simmer
Put chops back into the sauce to poach, turn over a few times to transfer flavors, until the sauce is the desired consistency, internal temp 145F

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Asian Pan-Roasted Pork Loin

Ingredients

2 lb pork loin, external fat trimmed
Orange/Soy Marinade
2 tbs olive/canola oil
Pinch salt and pepper (1/2 tsp each per steak)

Procedure

Turn the pork loin on its side and bisect it, creating 2 equal "steaks" the length and width of the pork loin, but half as thick
Score both sides of each steak 1/4 inch deep in diamond pattern, keep scoring slices about 3/4 inch apart
Put steaks into a baking dish and apply the marinade, allowing to marinate about 4 hours at room temperature, flipping the steaks every half hour
Scrape off all marinade and reserve, dry pork with paper towels, coat with oil, lightly sprinkle both sides with salt and pepper
Coat 10 inch skillet with oil and saute the steaks, about 3 minutes on first side until golden brown, then flip and cook 2-3 minutes more, at 130F internal temperature remove pork from skillet to a plate and allow to rest
Add marinade to the skillet and simmer to thicken for sauce, return pork steaks to skillet to finish cooking in the sauce, internal temperature 140F, transfer to cutting board and let rest about 10 minutes
Slice the pork thinly on the shorter side, about 1/8 inch thick or less
Plate up and top as desired with the sauce
Good served with rice, and makes a good sandwich

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Sauteed Shrimp with Citrus Coconut Sauce (Thai Profile)

Ingredients

1 lb large shrimp, peeled and deveined
1 tbs olive oil and 1 tbs butter for sauteeing shrimp
2 garlic cloves, chopped
1 shallot, finely diced
1/4 bell pepper, diced
1 tbs lime juice
1 tsp ginger, chopped
1 can coconut milk (14 oz)
1 tsp fish sauce
1 tsp basil, 1 tsp cilantro
1/2 tsp tumeric
1 tsp sugar

Procedure

Prepare 1 cup jasmine rice (2 cups water)
Whisk together coconut milk, sugar, tumeric, ginger, fish sauce
Saute shrimp, set aside
Saute onion, bell pepper, garlic
Add coconut milk mixture, simmer 20 minutes or so to thicken
Add shrimp, basil, cilantro, lime juice, adjust salt as needed
Serve over rice, topping with chopped basil and cilantro

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Tuscan Chicken (Breasts or Thighs)

Ingredients (5-6 servings)

3 boneless skinless chicken breasts (halved horizontally) or 6 thighs
2 tbs olive oil
2 tsp dried basil (divided), 1 tsp dried oregano
1 tsp paprika
1 tbs butter
1 onion, julienned
1 bell pepper, julienned
14 oz diced tomatoes
4 tbs sundried tomatoes, julienned
4 cloves garlic, minced
8 oz mushrooms, thick sliced
2 tbs tomato paste
3/4 cup dry white wine
1 cup chicken broth
1 cup heavy cream
1/3 cup parmesan, grated
1 bag fresh baby spinach
Green onions for garnish

Procedure

Allow chicken to come to room temp for even cooking
Begin with hot pan (water steams immediately). If you put cold product in cold pan, then heat it up, you lose the moisture in the product
Pat chicken dry with paper towels, sprinkle salt and pepper and 1 tsp basil
Saute the chicken until golden brown (75%/25%), 150F internal temp, remove and set aside, cover with foil
Add 1 tbs butter to the pan and add diced onions, cook until translucent, add tomatoes and tomato paste, mushrooms, then stir in garlic and cook a few minutes
Add wine to deglaze, scraping up the fond and mixing, reduce for a few minutes (4-5 minutes)
Add chicken broth, mix well, then add cream, lower heat a bit, add grated parmesan
Add 1 tsp oregano, 1 tsp basil, 1 tsp paprika, cook a few minutes
Put chicken back into the pan, add spinach, and bring to low simmer, cover and cook over low heat for a few minutes, until spinach is wilted and chicken is heated through
Serve over angel hair pasta, rice, mashed potatoes, quinoa, couscous, etc, or mix in 1 - 14 oz can of cannellini beans with the starchy bean broth

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Maple Rum/Bourbon Pork Chops

Ingredients

3 boneless pork chops, cut from pork loin, 1 inch thick
1/4 cup flour
3/4 cup chicken broth
1/4 cup rum or bourbon
1 tbs pure maple syrup
1 tbs apple cider vinegar
1 tsp soy sauce
2 tbs olive/canola oil, butter
1 tbs minced ginger
2 garlic cloves, minced
1/4 cup ketchup
S&P to taste

Procedure

Pat the pork chops dry, S&P both sides, dredge in flour, then saute until golden brown, remove from skillet, set aside
Saute the garlic and ginger in same skillet, careful not to burn the fond
Deglaze with rum or bourbon, allow to go au sec
Add apple cider vinegar, allow to go au sec
Add chicken broth, ketchup, maple syrup, and soy sauce
Return pork chops to sauce in same skillet and simmer until sauce reaches desired nappe, and pork chops reach 140F in the center

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Maple Rum/Bourbon Chicken

Ingredients

3 boneless skinless thighs or breasts
1/4 cup flour
3/4 cup chicken broth
1/4 cup rum or bourbon
1 tbs pure maple syrup
1 tbs apple cider vinegar
1 tsp soy sauce
2 tbs olive/canola oil, butter
1 tbs minced ginger
2 garlic cloves, minced
1/4 cup ketchup
S&P to taste

Procedure

Pat the chicken dry, S&P both sides, dredge in flour, then saute until golden brown, remove from skillet, set aside
Saute the garlic and ginger in same skillet, careful not to burn the fond
Deglaze with rum or bourbon, allow to go au sec
Add apple cider vinegar, allow to go au sec
Add chicken broth, ketchup, maple syrup, and soy sauce
Return chicken to sauce in same skillet and simmer until sauce reaches desired nappe, and chicken reaches 160F in the center

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Chicken Montmorency with cherries

Ingredients

3 boneless skinless thighs or breasts
1/4 cup flour
2 tbs olive/canola oil, butter
2 garlic cloves, minced
1/2 cup chicken broth
1/4 cup brandy
1/4 cup white wine
10 oz maraschino cherries with juice
S&P to taste

Procedure

Pat the chicken dry, S&P both sides, dredge in flour, then saute until golden brown, remove from skillet, set aside
Saute the garlic in same skillet, careful not to burn the fond
Deglaze with brandy and white wine, allow to go au sec
Add chicken broth and cherries, reduce to syrup
Return chicken to sauce in same skillet and simmer until sauce reaches desired nappe, and chicken reaches 160F in the center

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Chicken with Shrimp Duglere

Ingredients

3 boneless skinless thighs or breasts
1/4 cup flour
2 tbs olive/canola oil, butter
2 garlic cloves, minced
1 whole tomato, diced
8 oz sliced mushrooms
8 oz shrimp, bite sized
1/4 cup brandy
1/4 cup white wine
1/2 cup heavy cream
1/2 cup green onions, diced
S&P to taste

Procedure

Pat the chicken dry, S&P both sides, dredge in flour, then coat in egg wash, then flour again, saute till browned, remove from skillet, set aside
Saute the garlic and tomato in same skillet, careful not to burn the fond
Add mushrooms and shrimp, saute 80%
Deglaze with brandy and white wine, allow to go nearly au sec
Add heavy cream, reduce somewhat, add green onions
Return chicken to sauce in same skillet and simmer until sauce reaches desired nappe, and chicken reaches 160F in the center
Plate up, add green onions for garnish

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Chicken Jerusalem

Ingredients

3 boneless skinless thighs or breasts
1/4 cup flour
2 tbs olive/canola oil, butter
2 garlic cloves, minced
at least 6 artichoke hearts
4 oz sliced mushrooms
1/2 cup white wine
1 tbs lemon juice
1/2 cup heavy cream
1/2 cup green onions, diced
S&P to taste

Procedure

Pat the chicken dry, S&P both sides, dredge in flour, then coat in egg wash, saute till browned francaise style, remove from skillet, set aside
Saute the garlic and artichoke hearts in same skillet, careful not to burn the fond
Add mushrooms, saute 80%
Deglaze with white wine, allow to go nearly au sec, add lemon juice, au sec
Add heavy cream, reduce somewhat, add green onions, and a few more mushrooms
Check for S&P
Return chicken to sauce in same skillet and simmer until sauce reaches desired nappe, and chicken reaches 160F in the center
Add another tbs butter to thicken up the sauce and add shine
Plate up, add green onions for garnish
This dish calls for rice, but pasta, quinoa, polenta, grits, mashed potatoes, your choice

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Mongolian Beef

Ingredients

1 lb stew meat
2 tbs cornstarch
2 tsp olive/canola oil
1 onion, thick julienne
1 carrot, thinly sliced (1 inch matchsticks)
1 tsp fresh ginger minced (1/2 tsp dry ground ginger)
3 garlic cloves, minced
4 stalks scallions, chopped on bias, reserve some of the greens for garnish
1/2 cup soy sauce
1/2 cup hoisin sauce
1/2 cup beef broth
1/2 cup brown sugar
1/2 tsp Chinese 5 spice
1/2 tsp Chinese 5 spice
1 tsp sesame oil (or less according to taste)

Procedure

Slice stew meat into bite-size pieces, coat with cornstarch
Mix all ingredients together in crockpot
Cook on low for 6 hours
Serve atop jasmine rice (3/4 cup uncooked rice, 1.5 cups water)
Add green onion tops for garnish when serving

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Chicken Francaise (Rochester)

Ingredients

2 large skinless, boneless chicken breasts, or 4 skinless, boneless thighs
1/2 cup all-purpose flour, season with S&P to taste, for dredging
2 eggs, beaten, for dredging
3 tbs parmesan cheese
4 tbs olive/canola oil
2 tbs butter
4 to 6 garlic cloves, smashed
1/2 cup white wine, consider a bit of sherry
3/4 cup chicken broth
1 cup heavy cream
1 tbs lemon juice
S&P to taste (1/2 tsp each or more)

Procedure

Cut breast pieces horizontally, making 4 pieces if needed for 1/2 inch thickness, pound if needed
Beat eggs, mix in parmesan cheese in small bowl
Heat saute skillet, add oil and butter and bring to saute temperature
Dredge the chicken with seasoned flour
Coat the floured chicken with beaten egg mix
Saute to golden brown, remove to plate and set aside, cover to retain heat
Saute the garlic for a couple minutes to soften (don't brown the garlic)
Add wine to deglaze the skillet, simmer until au sec
Add chicken broth, reduce down somewhat for a few minutes, then reduce heat
Add cream, simmer on low for slight thickening, taste for S&P, stir in lemon juice
Return chicken to skillet and simmer until sauce reaches desired nappe and internal chicken temperature 165F
Remove from heat, serve as is with sauce or over rice or pasta or quinoa, etc, top with chopped parsley or chives

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Flounder Francaise (Rochester)

Ingredients

3-5 flounder fillets (sole, tilapia, cod, pollock, white fish)
1/2 cup all-purpose flour, season with S&P to taste, for dredging
2 eggs, beaten, for dredging
2 tbs parmesan cheese
4 tbs olive/canola oil
2 tbs butter
4 to 6 garlic cloves, smashed
1/2 cup white wine, or 1/4 cup sherry and 1/4 cup brandy
3/4 cup shrimp broth (chicken broth is ok)
1 cup heavy cream
2 tsp lemon or lime juice, or combined
3/4 tsp dried tarragon or dill or herbs of your choice
S&P to taste (1/2 tsp each or more)

Procedure

Cut flounder fillets to serving size if needed
Beat eggs, mix in parmesan cheese in small bowl
Heat saute skillet, add oil and butter and bring to saute temperature
Dredge the flounder with seasoned flour
Coat the floured flounder with beaten egg mix
Saute to golden brown, remove to plate and set aside, cover to retain heat
Saute the garlic for a couple minutes to soften (don't brown the garlic)
Add wine to deglaze the skillet, simmer until au sec
Add shrimp broth, reduce down somewhat for a few minutes, then reduce heat
Add cream, simmer on low for slight thickening, taste for S&P, stir in lemon juice and tarragon
Return flounder to skillet and simmer until sauce reaches desired nappe and internal flounder temperature 145F
Remove from heat, serve as is with sauce or over rice or pasta or quinoa, etc, top with chopped parsley or chives

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Chicken Tikka Masala

Ingredients

2 large skinless, boneless chicken breasts, or 4 skinless, boneless thighs, cut into bite-size pieces
1 cup plain yogurt (Greek is great)
1.5 tbs garlic, minced (3-4 large cloves)
2 tsp garam masala
1 tsp ground ginger
1 tsp ground cumin
1 tsp tumeric
1 tsp Kashmiri chili
1 tsp salt
2 tbs olive/canola oil
2 tbs butter
1 large onion, finely diced
1.5 tbs garlic, minced (3-4 cloves)
1.5 tsp garam masala
1.5 tsp ground cumin
1 tsp tumeric powder
1 tsp ground coriander
14 oz tomato sauce
1 tsp kashmiri chili
1 tsp salt
1.25 cups heavy cream
1 tsp brown sugar
1/4 cup water, as needed to adjust sauce nappe
4 tbs fresh cilantro to garnish (optional)
3/4 cup basmati rice and 1.5 cups water

Procedure

Combine 1 cup yogurt, 1.5 tbs garlic, 2 tsp garam masala, 1.5 tbs garlic, 1 tsp tumeric, 1 tsp ginger, 1 tsp kashmirir chili, 1 tsp salt for marinade
Put marinade and chicken into zip-lock bag with chicken pieces and coat everything thoroughly, refrigerate for at least 2 hours or overnight (best)
Prepare basmati rice and set aside
Saute chicken, until browned, about 80% done, pull and set aside
Melt butter, saute onions, add garlic, ginger, garam masala, cumin, tumeric, and coriander
Add tomato sauce, kashmiri chili and salt, stir, let simmer about 15 minutes, until sauce thickens and becomes brick red in color
Add cream and brown sugar, stir, add chicken back in, cook another 8-10 minutes until sauce thickens and is bubbling, add a bit of water to thin sauce as needed
Garnish with chopped cilantro, and serve with basmati rice

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Chicken Gabrielle

Ingredients

2 large skinless, boneless chicken breasts, or 4 skinless, boneless thighs
1/2 cup all-purpose flour, for dredging
1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper
2 tbs olive/canola oil
1 tbs butter
8 oz mushrooms, thick slices
10 oz baby spinach leaves
9 sun-dried tomato juliennes, coarsely chopped
4 to 6 garlic cloves, minced
6-8 scallions, chopped small, separate green and white parts, separate top and bottom halves of the green part (bottom half will used for garnish)
1/2 cup sherry wine
S&P to taste (1/2 tsp each or more)
1 cup heavy cream
1/4 cup parmesan
1/2 cup chicken broth (or more as needed to adjust sauce consistency)
6 oz pasta (farfalle, rigatoni, rotini)

Procedure

Boil, simmer pasta, drain, set aside
Cut chicken into 2-bite pieces, julienne style
Mix flour with paprika, salt, and pepper, then dredge coat the chicken pieces, shaking off excess
Saute chicken with 2 tbs oil and 1 tbs butter, cook 80% of the way then remove from pan and set aside
Saute mushrooms, sun-dried tomatoes, garlic, scallions (whites and top half of the greens, reserve the best looking bottom half of the greens for garnish), don't overcook, just sweat down
Add 1/2 cup sherry wine to deglaze, reduce by half
Add 1 cup heavy cream, blend in
Add 1/4 cup parmesan, blend in
Add spinach leaves, wilt down, stir in
Add chicken back in, stir
Adjust sauce nappe with chicken broth as needed, taste for S&P
Add a couple more ounces of sherry at the end
Remove from heat, serve over pasta, and top with remaining scallion greens or chopped parsley or chives

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Chicken Marsala

Ingredients

4 bacon strips, small dice
2 large skinless, boneless chicken breasts, or 4 skinless, boneless thighs
1/2 cup all-purpose flour, for dredging chicken
1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper
2 tbs olive/canola oil
1 tbs butter
8 oz mushrooms, thick slices
9 sun-dried tomato juliennes, coarsely chopped
4 to 6 garlic cloves, minced
6-8 scallions, chopped small, separate green and white parts, separate top and bottom halves of the green part (bottom half will used for garnish), or use 1 onion diced
1 cup broccoli florets (steamed until al dente)
1 cup marsala wine
1 cup heavy cream
1/2 cup parmesan
1/2 tsp dried sage, 1/2 tsp tarragon, 1/2 tsp rosemary, 1/2 tsp thyme
1 cup chicken broth (or more as needed to adjust sauce consistency)
S&P to taste (1/2 tsp each or more)
6 oz pasta (farfalle, rigatoni, rotini, angel hair)

Procedure

Boil, simmer pasta, drain, set aside
Mix flour with paprika, salt, and pepper, set aside
Cut chicken into 2-bite pieces, julienne style, set aside
Cut bacon into small dice, cutting each slice individually, first cutting in half lengthwise, then chopping into 1/2 inch pieces, makes it easier to keep the pieces separate for the next step
Dredge the bacon pieces in the flour mixture
Saute the bacon in chicken fat, remove and set aside
Dredge the chicken pieces in flour mixture
Saute chicken in fat in skillet, add oil if required, cook 80%, then remove and set aside
Saute mushrooms, sun-dried tomatoes, garlic, scallions (whites and top half of the greens, reserve the best greens for garnish), don't overcook the vegetables, just sweat down
Add 1 cup marsala wine to deglaze, reduce by half
Add sage, tarragon, rosemary, thyme
Add 1 cup chicken broth/stock, allow to reduce down about 33%
Add 1 cup heavy cream, blend in
Add 1/2 cup parmesan, blend in
Add chicken and bacon back in, stir
Add broccoli florets, stir in
Adjust sauce nappe with chicken broth as needed, taste for S&P
Mount with 2 tbs butter for glaze and mouthfeel
Remove from heat, top with remaining scallion greens and serve over pasta

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Chicken Zurich

Ingredients

2 large skinless, boneless chicken breasts, or 4 skinless, boneless thighs
1/2 cup all-purpose flour, season with S&P to taste, for dredging
1 onion, finely diced (shallots)
4 to 8 oz mushrooms, thick sliced
2 tsp paprika
4 tbs olive/canola oil
2 tbs butter
4 garlic cloves, minced
1/2 cup white wine
1/2 cup chicken broth
1 cup heavy cream
1 tbs lemon juice
S&P to taste (1/2 tsp each or more)

Procedure

Cut breast pieces horizontally, making 4 pieces if needed for 1/4 inch thickness, pound if needed
Then cut the chicken into julienne strips
Heat saute skillet, add oil and butter and bring to saute temperature
Dredge the chicken with seasoned flour, set aside for the moment
Saute the onion and garlic for a couple minutes
Put the floured chicken into the saute pan on top of onions, and stir so the chicken and onions cook together
Add 1/2 of the paprika, stir, if the chicken and onions look too dry, add a tbs butter
After a couple minutes, add the mushrooms and the rest of the paprika, stir
After a couple more minutes remove the chicken mixture, set aside
Deglaze with white wine, cook to au sec
Add chicken broth, reduce down somewhat for a few minutes, then lower heat
Add cream, simmer on low for slight thickening, taste for S&P, stir in lemon juice
Add the chicken, mushrooms, onions back into the sauce, heat through, adjust for sauce consistency--if too thin, add a 1 tbs cornstarch slurry, if too thick add chicken broth or cream
Remove from heat, top with chopped parsley or green onions, and serve as is with potatoes, rice, pasta or quinoa, etc, especially good over Rosti Potatoes

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Pork Normande

Ingredients

4 to 6 slices of pork loin, 1/4 to 3/8 inch thick
1/2 cup all-purpose flour, for dredging
2 tbs olive/canola oil
1 tbs butter
3 sweet apples, cored and peeled, sliced thinly, 1/4 inch, and sliced once horizontally
6 oz hard apple cider (drink the rest of the 12 oz bottle while cooking)
1/4 cup brandy
1/2 cup chicken broth
1 tbs butter
1/2 cup cream

Procedure

Heat saute skillet, heat oil and butter, not too hot, not looking for a lot of color in the sauteed pork
Dredge pork loin slices in flour, saute to just becoming golden, then remove from skillet and set aside (about 75% cooked)
Saute apple slices in butter, low heat
Deglaze with 6 oz hard apple cider, add 1/4 cup brandy, reduce down
Add 1/2 cup chicken broth, reduce down by 1/2, let it thicken a bit
Taste for S&P
Add 1 tbs butter to add gloss
Add 1/2 cup cream
Return pork slices to the sauce, turn over to coat both sides with sauce, finish cooking through
Plate up with pork, apples, and cream sauce
Serve with rice, pasta, quinoa, or cous-cous, and vegetable(s) of choice

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Salisbury Steak

Ingredients

1.5 lbs ground beef
1/2 cup dried bread crumbs
1/2 onion, finely chopped
2 tbs olive/canola oil, separated
1 tbs Worcestershire sauce
1 egg, beaten with fork
1/4 tsp salt, 1/2 tsp pepper
1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp thyme, 1/4 tsp rosemary, 1/2 tsp paprika
2 tbs butter
1/2 onion, coarsely chopped
1 cup mushrooms, coarsely chopped
2 cloves garlic, minced
2 tbs flour
1/4 tsp thyme, 1/4 tsp rosemary, 1/4 tsp paprika
1 cup beef broth
1 tbs ketchup
2 tbs brandy
1/2 cup cream

Procedure

Heat saute skillet, heat 1 tbs oil, soften the 1/2 cup onions, finely chopped
Put beef, sauteed onions, bread crumbs, Worcestershire sauce, egg, seasonings in mixing bowl, and mix
Portion the beef mixture into six equal steaks (by weight), form oval patties
Add another tablespoon oil to saute skillet, bring to searing temperature
Brown the steaks with good color, cooking about 80% done, remove steaks, set aside
Reduce skillet temperature and add 2 tbs butter, melt, just under smoking point
Saute onions (coarsely chopped), mushrooms, garlic, until softened
Add 2 tbs flour, stir in to make roux along with the vegetables
Add 1 cup beef broth, 1 tbs ketchup, 2 tbs brandy, thyme, rosemary, paprika
Allow to thicken a bit, then add cream
Reduce skillet heat to simmer, and return steaks to the sauce to finish cooking
Serve with mashed potatoes, rice, pasta, quinoa, or cous-cous, and vegetable(s) of choice
Instead of the brandy and cream mushroom sauce given here, consider using this Beef Mushroom Gravy

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Pork Schnitzel

Ingredients

4 to 6 slices of pork loin, 3/8 inch thick
1/2 cup to 1 cup flour for dredging
2 eggs, beaten with fork for dredging
1 cup dried bread crumbs for dredging
4 tbs olive/canola oil
1 tbs butter
1/4 cup parmesan
2 tbs butter
2 cloves garlic, minced
1 tbs roughly chopped capers
1/4 cup lemon juice (or more to taste)
1 small bunch green onions, chopped
1 tbs butter
1/2 cup white wine

Procedure

Pound the pork slices to 1/4 inch thick
Heat saute skillet, heat oil and butter, heat just below smoking point for good color fast
Dredge pork loin slices in flour, then eggs, then bread crumbs, saute to golden on first side, flip and sprinkle with parmesan, bring second side to golden, then remove from skillet and keep warm in 170F oven
Reduce heat of skillet, add 2 tbs butter to skillet
Lightly saute capers and garlic, add green onions
Reduce skillet temperature and add 2 tbs butter, melt, just under smoking point
Add white wine and lemon juice, cook the alcohol off
Add 1 tbs butter to add gloss to the lemon/caper/garlic sauce
Plate up the pork, spoon sauce over the pork
Serve with potatoes, rice, pasta, quinoa, or cous-cous, and vegetable(s) of choice

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Parmesan Pork Medallions

Ingredients (4 portions)

1 lb pork tenderloin (sliced into four 1/4 lb medallions)
1/4 cup dried bread crumbs, fine
2 tbs parmesan cheese
1/2 tsp salt, 1/4 tsp pepper
2 tbs olive/canola oil
1/2 cup sliced onions
2 cloves garlic, minced

Procedure

Pound the pork medallions to 1/4 inch thick
In bowl, combine bread crumbs, parmesan, salt and pepper
Coat the pork with bread crumbs/parmesan
Saute the medallions until golden, 2-3 minutes each side over medium heat, remove and keep warm in oven at 170F
Saute the onions, to just translucent, add garlic and soften, to be served over the pork
Serve with potatoes, rice, pasta, quinoa, or cous-cous, and vegetable(s) of choice

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Seafood Fra Diavolo

Ingredients (6 portions)

1/2 lb shrimp, p&d
1/2 lb bay scallops
1/2 lb tilapia/flounder, cut in large bite-sized pieces
1/2 lb crabmeat
4 tbs butter, divided
1 medium onion, diced
2 cloves garlic, minced
1.5 cups shrimp broth
1/4 cup brandy
28 oz diced tomatoes
1 tsp red pepper flakes (or paprika for the spice-intolerant)
12 oz angel hair or linguine pasta (uncooked)

Procedure

Peel and devein shrimp, make shrimp broth (start ahead of time), refrigerate shrimp
Cook pasta, 8-10 minutes, until al dente, set aside
In large skillet, saute shrimp, add fish, add scallops, then crabmeat, until shrimp are pink and other seafood is opaque, don't overcook, then remove and set aside
Saute onions and garlic until translucent, deglaze with 1/4 cup brandy and 1/2 cup shrimp broth, heat until au sec
Add diced tomatoes and red pepper flakes, cook until it thickens, add 1 cup shrimp broth, reduce by half
Add the seafood into the sauce, simmer a couple minutes
Add pasta to the sauce, simmer a couple more minutes, then serve

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Chicken Tarragon

Ingredients (4 portions)

2 large skinless, boneless chicken breasts, or 4 skinless, boneless thighs
1/2 cup all-purpose flour, season with paprika, S&P to taste, for dredging
2 eggs, beaten, for dredging
4 tbs olive/canola oil
2 tbs butter
1 medium onion, diced
2 to 4 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
4 to 8 oz mushrooms, sliced
Several slices of sun-dried tomatoes (chopped), or two fresh diced romas
1 tbs dried tarragon
S&P to taste (1/2 tsp each or more)

Procedure

Cut breast pieces horizontally, making 4 pieces if needed for 1/4 inch thickness, pound as needed
Beat eggs in small bowl
Heat saute skillet, add oil and butter and bring to saute temperature
Dredge the chicken with seasoned flour
Coat the floured chicken with beaten egg mix
Saute to golden brown, remove to plate and set aside, cover to retain heat
Saute the onion and garlic for couple minutes to slightly golden, add mushrooms and tomatoes
Add wine to deglaze the skillet, simmer until au sec
Add cream and tarragon, simmer on low for slight thickening, add 2 tbs butter
Return chicken to skillet and simmer until sauce reaches desired nappe and internal chicken temperature 165F
Remove from heat, top with chopped parsley or green onions or chives and serve as is or over rice or pasta or quinoa, etc

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Chicken Giovanna

Ingredients (4 portions)

2 large skinless boneless chicken breasts, or 4 skinless boneless thighs
1/2 cup all-purpose flour, season with S&P to taste, for dredging
2 eggs, beaten, for dredging
1/2 cup bread crumbs (Italian seasoning is good)
2 tbs olive/canola oil
4 tbs butter (divided)
6 to 8 cloves garlic, minced
1/2 cup sherry
1 tbs lemon juice
1/2 cup chicken stock
S&P to taste (1/2 tsp each or more)

Procedure

Cut breast pieces horizontally, making 4 pieces if needed for 1/4 inch thickness, pound as needed
Beat eggs in small bowl
Heat saute skillet, add oil and butter and bring to saute temperature
Dredge the chicken with seasoned flour
Coat the floured chicken with beaten egg mix, then bread crumbs
Saute to golden brown, remove to plate and set aside, cover to retain heat
Saute the garlic for couple minutes to slightly golden
Add sherry and lemon to deglaze the skillet, add 2 tbs butter
Add chicken broth, reduce down somewhat for a few minutes, then reduce heat
Return chicken to skillet and simmer until sauce reaches desired nappe and internal chicken temperature 165F, test for seasoning
Remove from heat, top with chopped parsley or green onions or chives and serve as is or over rice or pasta or quinoa, etc

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Pecan Crusted Chicken (maple/bourbon sauce)

Ingredients (6 portions)

3 large skinless boneless chicken breasts (halved), or 6 skinless boneless thighs
1/2 cup all-purpose flour, season with S&P to taste, for dredging
2 eggs, beaten, for dredging
1/3 cup bread crumbs (panko is good)
1/3 cup pecan pieces (processed to the size of panko crumbs)
2 tbs olive/canola oil
4 tbs butter (divided)
3 cloves garlic, minced
1/2 small onion or whole shallot, finely diced
1/4 cup bourbon
1/4 cup maple syrup
1/2 cup chicken broth
1/4 cup heavy cream
S&P to taste (1/2 tsp each or more)

Procedure

Combine bread crumbs and pecan pieces/crumbs
Beat eggs in small bowl
Heat saute skillet, add oil and 2 tbs butter and bring to saute temperature
Dredge the chicken with seasoned flour
Coat the floured chicken with beaten egg mix, then bread/pecan crumb mixture
Saute to golden brown, remove to plate and set aside, cover to retain heat
Saute the onion, then garlic for couple minutes to slightly golden
Add bourbon to deglaze the skillet, add 2 tbs butter and maple syrup
Add chicken broth, reduce down somewhat for a few minutes, add cream, then reduce heat
Return chicken to skillet and simmer until sauce reaches desired nappe and internal chicken temperature 165F, test for seasoning
Remove from heat, top with chopped parsley or green onions or chives and serve as is or over mashed potatoes, rice, pasta, or quinoa, etc

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Sauteed Pork Chops Florentine

Ingredients (4 portions)

4 pork loin chops (1 inch thick, cut from pork loin), external fat trimmed
2 tbs olive oil
3 cloves garlic chopped
1 onion, chopped
1/4 cup red wine
24 oz jar spaghetti sauce/marinara
8 oz baby spinach (or more)
Italian herbs as desired for sauce (oregano and basil)
1 cup shredded mozzarella (4 oz)
S&P to taste (1/2 tsp each or more)

Procedure

Allow chops to come to room temp for even cooking, dry with paper towels, sprinkle both sides with salt and pepper
Begin with hot pan (water steams immediately). If you put cold product in cold pan, then heat it up, you lose the moisture in the product
Heat pan and oil and saute the chops for a couple minutes each side for golden brown color, until chops register 130F internal temp
Remove the chops and cover with foil, so the juices redistribute, set aside
The big thing with pork chops is retaining internal moisture at each step
Drain excess fat from the pan, leaving about 1 tbs fat, preserving meat juices
Add chopped onions and garlic, saute until golden, add red wine, scrape up fond, then the tomato sauce and any herbs you like
Reduce heat to soft simmer, then add spinach and sweat down
Put chops back into the sauce to poach, turn over a few times to transfer flavors, until the sauce is the desired consistency, internal temp 145F
Sprinkle with cheese then serve
Remove from heat, top with chopped parsley or green onions or chives and serve as is or over rice or pasta or quinoa, etc

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Sauteed Pork Chops In Mushroom Sauce

Ingredients (5 portions)

5 pork loin chops (1 inch thick, cut from pork loin), external fat trimmed
1/3 cup flour for dredging the pork chops
2 tbs olive oil
3 tbs butter, divided 1 and 2
3 cloves garlic chopped
1 onion, chopped
1/4 cup white wine
8 oz mushroooms, thickly sliced
1.5 cups chicken broth
1/3 cup heavy cream
S&P to taste (1/2 tsp each or more)

Procedure

Allow chops to come to room temp for even cooking, dry with paper towels, sprinkle both sides with salt and pepper, dredge in flour
Begin with hot pan (water steams immediately). If you put cold product in cold pan, then heat it up, you lose the moisture in the product
Heat pan and oil, 1 tbs butter, and saute the chops for a couple minutes each side for golden brown color, until chops register 125F internal temp
Remove the chops and cover with foil, so the juices redistribute, set aside
The big thing with pork chops is retaining internal moisture at each step
Drain excess fat from the pan, leaving about 1 tbs fat, preserving meat juices
Add chopped onions and garlic, saute until translucent, add white wine to deglaze, scrape up fond, then add any herbs you like (careful here because the pork and mushroom flavors should dominate, but consider thyme, rosemary, tarragon in small amounts
Add chicken broth, then heavy cream, 2 tbs butter, then sliced mushrooms
Put chops back into the sauce to poach, turn over a few times to transfer flavors, until the sauce and mushrooms are the desired consistency, and pork has internal temp 145F
Remove from heat, top with chopped parsley or green onions or chives and serve as is or over rice or pasta or quinoa or mashed potatoes, etc

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Philly Cheese Steak Sandwich

Ingredients (4 servings)

1 lb beef tenderloin/rib-eye, or shaved beef
1 onion, julienned
1/2 bell pepper, julienned
1/2 cup beef broth
8 oz cheez-whiz (can use provolone or white american or any cheese you like, goat cheese maybe?)
4 sub/hoagie rolls
S&P to taste (1/2 tsp each or more)

Procedure

Freeze the beef for about 1 hour to make cutting very thin slices easier
Saute the onions and peppers until soft and slightly caramelized, remove from skillet and set aside
Trim excess fat from the outside of the steak if needed
Slice the beef very thinly
Prepare cheez-whiz in sauce pan with low heat, needs to be warm and pourable
Cut the rolls so that they hinge together, then toast the inside of the rolls, if desired, with a thin spread of butter, set aside
If you have fat from the outside of the beef that was trimmed off, put in skillet and render that fat down into oil for cooking the beef, supplement with a bit of canola/olive oil if needed (just enough oil to saute the beef), keep the heat a little lower than usual saute temperature to help keep the beef moist
Put the beef in the skillet, keep the individual pieces of meat separate, add onions and peppers back in skillet with the beef,when the beef is mostly browned add the beef broth
Reduce the beef broth at least 50 percent
Season with salt and pepper at the end of beef cooking time (add at end to prevent the salt from drawing moisture from the meat)
Remove beef and onions/peppers from skillet and divide into 4 equal portions
Transfer the beef/onions to the prepared rolls
Ladle the warm cheez-whiz on top, close up the roll, slice in half (angular cut is pretty), and serve
Note: feel free to add other ingredients, eg., mushrooms, swiss cheese, Worcestershire sauce, mayo, remoulade, aioli, whatever inspires you

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Chicken Cacciatore

Ingredients (3-4 servings)

3 to 4 boneless skinless chicken thighs
1 14 oz can of diced/chopped tomatoes
1 onion, rough chop
3 garlic cloves, thin sliced
1 bell pepper, bite size pieces
4 oz mushrooms, thick sliced
1/3 can black olives, whole pitted
1/4 tsp dried oregano
1/4 tsp dried basil
1 tsp dried parsley
2 tbs flour for dredging chicken
1/4 cup red wine
S & P to taste

Procedure

Dredge the chicken in flour and saute, brown up, then set aside
Saute onions, peppers, then garlic and mushrooms
Cover skillet, simmer about 7 to 8 minutes, for liquid to come out of the vegetables
Add herbs, seasonings
Add chicken back in
Add red wine and simmer 5 minutes
Add tomatoes with juice from can
Cover and simmer 50 minutes
Add olives, simmer another 20 minutes, covered
Serve over pasta, polenta, grits, rice, mashed potatoes, and with crusty bread

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Honey Garlic Chicken (Asian influence)

Ingredients (6 servings)

6 chicken thighs, bone in or out, with or without skin
2 tsp garlic powder for seasoning chicken
Salt and pepper for seasoning chicken
6 cloves garlic minced
1/3 cup honey
1/4 cup water
2 tbs rice wine vinegar
1 tbs soy sauce
1 tsp sesame oil
1 tsp hoisin sauce

Procedure

Season chicken with salt, pepper and garlic powder
Saute chicken until golden seared, then reduce heat and cover skillet, turn chicken occasionally until mostly cooked through (150F)
Add garlic to skillet with chicken, after about 30 seconds, add honey, water, vinegar, soy sauce, sesame oil, hoisin sauce, then reduce the liquids to thicken slightly (about 4 minutes), finished chicken should be 165F
Serve with rice, pasta, quinoa and vegetables

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Beef and Broccoli (Asian influence)

Ingredients (4 servings)

1 lb thinly shaved beef, sirloin or flank steak is good
Salt and pepper for seasoning beef
1 head of broccoli, trimmed
3 tbs cornstarch
3 cloves garlic, minced
1.5 cups beef broth
3 tbs hoisin sauce

Marinade Ingredients

1/3 cup soy sauce
2 tsp lime juice
1 tsp sesame oil
2 tbs brown sugar
1 tsp ginger powder
3 clove garlic, minced
1/2 onion, chopped fine
1/4 tsp black pepper

Procedure

In a medium bowl, whisk together marinade ingredients except for steak until fully combined, reserve 1/2 cup marinade and set aside, add steak to medium bowl and toss until evenly coated, marinate for 30 minutes to 2 hours
In a large bowl, toss together cornstarch and drained (dried) marinated beef
In a large skillet over medium-high heat, heat 2 tablespoons oil, add steak in a single layer, working in batches if needed, and cook until seared, 1 to 2 minute per side, remove steak and set aside
Return skillet to medium heat, add remaining 1 tablespoon oil, then add garlic, onion, and a pinch salt, stir and cook until fragrant, about 2 minutes
Add in broccoli and cook, stirring occasionally, until bright green, about 4 minutes
Add in broth and let cook, stirring occasionally, until broccoli is tender, about 3 to 4 minutes more
Add hoisin and 1/2 cup reserved marinade and stir to evenly distribute, bring to a simmer, add back cooked steak and toss until evenly coated, let cook, stirring, until sauce thickens
Garnish with sesame seeds and serve with rice, quinoa, cous cous, pasta

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Bananas Foster (Fruit/Berries Foster)

Ingredients (3 servings)

1 banana, sliced into coins
3 tbs butter
1/2 cup brown sugar
1/4 cup heavy cream
1/4 cup chopped walnuts or pecans
1/4 cup rum
1/8 tsp cinnamon

Procedure

Melt the butter in a heavy skillet over a medium-high heat, add the brown sugar, stir together and cook for a minute or two
Pour in the cream and stir it around to combine
Peel the bananas and slice them into coins, drop the slices into the pan
Add the chopped nuts and stir them into the sauce
Stir in the rum, bring it to low simmer, slight bubbling, add the cinnamon
Spoon over vanilla ice cream, serve over waffles, french toast, inside crepes, over pound cake, over angel food cake, etc
Substitute strawberries, raspberries, peaches, pears or cherries or a combination of fruits/berries for the bananas

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Shrimp or Lobster Newburg

Ingredients (6 servings)

1.5 lbs jumbo shrimp (21/25), cleaned, p&d, cut into thirds, shells reserved (for lobster, use equivalent amount)
2 tbs butter
13 oz milk
2 tsp cornstarch
1 onion, rough dice
2 tbs flour
1/4 cup sherry
1/2 tsp paprika
S&P to taste, try 1/2 tsp each

Procedure

Melt 1 tbs butter in a skillet over a medium-high heat, add shrimp shells and saute until crisp, about 5 minutes
In small bowl, whisk cornstarch into the milk, then add to the skillet with the shrimp shells, bring to simmer, whisking, cooking for about 1 minute
Strain the milk into a bowl, pressing the shells to get all the liquid, discard the shells
Add the other tbs of butter to the skillet, saute the onions until softened, about 5 minutes
Stir in the flour to make roux, then slowly whisk in the milk and bring to simmer, making a bechamel sauce, add paprika, S&P
Add the shrimp and sherry
Cook, stirring until shrimp is firm, about 2 minutes
Serve over rice, pasta, polenta, grits, etc, or fill vol au vent puff pastry shells for tasty, elegant presentation

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Creamed Chipped Beef

Ingredients (6 servings)

14 oz very thinly sliced beef, bite-sized pieces
1 onion, thinly sliced, but not diced
3 cloves garlic, chopped
4 tbs butter
4 tbs flour
1/2 tsp black pepper
1 cup beef broth (2 bullion cubes)
2 cups milk (or more as needed for desired sauce consistency)
Salt to taste, try 1/2 tsp, use more as desired
4 oz of sliced mushrooms (or more) would be welcome, too

Procedure

Saute onion in 10 inch cast iron skillet until translucent
Add beef to onions, brown lightly (just a couple minutes)
Transfer onions and beef to plate, set aside
Melt butter in skillet, add flour to make roux, cook roux until blonde roux is formed
Add beef broth to roux, making thick veloute
Add milk to veloute, small amounts at a time, making a hybrid bechamel to desired sauce/gravy consistency, optionally add some cheese of choice
Season with S&P
Return the beef and onions to the skillet, mixing into the sauce, heat through
Serve over toasted sourdough, multi-grain, or artisan bread, or buttermilk biscuits, or rice, pasta, polenta, grits, quinoa, etc

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Ham Pineapple Stir Fry (Hawaiian)

Ingredients (4-5 servings)

1 lb cooked and cubed ham (a 1/2 inch thick ham steak is great or use leftover baked ham)
1/2 cup chicken broth
1 onion, large dice
3 cloves garlic, minced
1 cup green and red bell peppers, large dice
2 tbs olive/canola oil
1 cup pineapple chunks
1.33 cups pinapple juice
1 tbs rice vinegar
3 tbs brown sugar
1 tbs soy sauce
1/2 tsp sesame oil
2 tbs cornstarch

Procedure

Sear the ham in 12 inch skillet to get some caramelization, flavor and color, transfer to cutting board, cut 1 inch pieces, set aside
Braise ham in chicken broth for 3 hours, reserve braising liquid, cut ham into 1 inch pieces, remove and set aside
Saute onion, bell peppers, garlic until just beginning to soften, remove and set aside
Saute pineapple chunks for some carmelization
In separate bowl, combine pineapple juice, cornstarch, brown sugar, vinegar, sesame oil
Add everything back to the skillet, pouring pineapple juice and ham braising liquid mixture in, use soy sauce (taste for salt first), and sesame oil for umami (careful there, limited addition)
Stir well, simmer until it thickens to desired consistency, use cornstarch slurry only if needeed
Serve with rice, vegetable of choice

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Creamy Mediterranean Seafood

Ingredients (3-4 servings)

1/2 lb shrimp, p&d, sliced into bitesize pieces
1/2 lb bay scallops
1 onion, large dice
3 cloves garlic, minced
1/3 cup green and red bell peppers, large dice
1/3 cup sundried tomatoes, large dice
3/8 cup black olives, pitted and sliced
1 tbs tomato paste
1 cup shrimp broth
1/2 cup heavy cream
1/2 cup crumbled feta cheese, divided in half
1 tsp lime juice
3 oz pasta (angel hair, fettuccini, etc)

Procedure

Prepare 3 oz pasta, set aside
Make shrimp broth with shrimp shells after peeling
Saute onions, bell peppers, garlic, sundried tomatoes, black olives in butter and oil
Add shrimp and scallops, saute only until shrimp and scallops become opaque (they will cook longer in sauce)
Deglaze with shrimp broth (poach shrimp and scallops)
Add tomato paste to help thicken sauce and add flavor
Add 3/8 cup feta cheese (adds salt and creaminess), and lime juice
Add heavy cream, black pepper and dill weed to taste
Stir in pasta
Top with remaining crumbled feta as garnish, chopped green onions or chives
Serve with rustic bread or garlic toast, and vegetable side

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Pearl Onions Caramelized

Ingredients (3 servings)

15 pearl onions
1/2 cup water
1 tbs canola/olive oil
1/2 tsp brown sugar

Procedure

Heat saute pan, add oil when pan is hot
Add pearl onions, saute for a couple minutes
Add water and sugar, cook covered for a couple minutes
Remove cover, cook off liquid, and caramelize the onions to golden brown, about 15 minutes

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Italian Pan Fried Cod (tilapia, flounder, etc)

Ingredients (3 servings)

3 (6 to 8 oz) cod fillets
3 tbs olive/canola oil
2 tbs butter
3 garlic cloves, minced
3 tbs parsley (Italian parsley if possible), chopped
Juice of 1/2 lemon
1/4 cup white wine

Procedure

Pat cod fillets dry, season with salt and pepper on both sides
Heat skillet, add oil and butter when pan is hot
Dredge cod fillets in flour, shake off excess flour
Place cod fillets in skillet carefully, don't touch or move the fillets
Fry the fillets about 3.5 minutes, look for protein coagulation coming up the side about half-way
Carefully turn the fillets over, again don't touch or move one placed down
Pour the lemon juice around, not directly on, the fillets
Add garlic to the skillet, fry about 30 seconds
Add parsley to the pan, fry for a few seconds
Deglaze with white wine
Spoon skillet sauce over the top of the fillets, trying to get some garlic and parsley to stick
Transfer the fillets after frying about 3 minutes
Continue to fry the skillet sauce to thicken a bit, reserve the skillet sauce in a small bowl
Serve with potatoes, rice, quinoa, pasta, etc, and a vegetable
At plate up, spoon more skillet sauce over the fillets and the starch

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Greek Shrimp or Chicken Saute

Ingredients (4 servings)

1 lb shrimp (butterflied) or chicken (thigh or breast in bite-size pieces), even mushrooms would be great here, maybe pork or veal?
2 tbs butter
1 tbs canola/olive oil
3 garlic cloves, minced
1/2 onion, small dice
3 oz sundried tomatoes
1/4 cup black olives (no pits and sliced 1/8" thick)
1 cup shrimp broth or chicken broth
2 tbs tomato paste
4 oz feta cheese, crumbled
1/3 cup heavy cream
1/2 tsp black pepper, 1/2 tsp dill (shrimp) or 1/2 tsp tarragon (chicken), or whatever herbs are desired, salt probably will not be needed due to the feta, but taste test
4 oz dry pasta of choice (angel hair, fettucini, spaghetti, etc)

Procedure

Use shrimp shells to make shrimp broth, or prepare chicken broth for use later
Prepare pasta according to package directions, al dente will be best
Heat saute pan, add oil and butter when pan is hot
Add onions and garlic, saute for a minute
Add sundried tomatoes, saute another couple minutes, then add olives
Add the shrimp or chicken, and continue the saute until golden brown fond develops on bottom of the skillet
Deglaze the skillet with shrimp broth or chicken broth, and reduce about 25%
Add tomato paste for flavor and thickening of the sauce, then add the feta, stir and combine
Add cream, and whisk quickly to prevent cream from breaking
Be careful not to overcook the shrimp or chicken (especially breast), control the heat
It may be wise to cover the skillet on low heat for a couple of minutes, but judge carefully
Add pasta to the skillet, stir in, turn heat to lowest keep warm setting
Serve with vegetable and toasted baguette

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Sauteed Cabbage and Bacon (3 servings)

Ingredients

3/4 lb cabbage, sliced into fine ribbons
1 small onion, julienned fine
4 bacon strips, chopped
1 tbs olive/canola oil
1 tbs butter
1/4 tsp salt (take salt from bacon into consideration)
1/2 tsp black pepper
1/4 tsp dried thyme
3/4 tsp apple cider vinegar

Procedure

Saute bacon, set aside
Saute cabbage and onion together, 10 to 15 minutes to get some caramelization, add S&P, allow cabbage and onions to brown slightly
Remove from heat, add vinegar, thyme, and bacon, stir together, test for S&P and adjust accordingly
Serve warm

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Creamy Tuscan Shrimp and Scallops (6 servings)

Ingredients

3/4 lb shrimp, p&d
3/4 lb sea scallops
1 small onion, diced
1/2 bell pepper, diced (banana pepper ok)
4 garlic cloves, minced
1/4 cup white wine
1/4 cup sherry wine
1/2 cup shrimp broth
5 oz sun dried tomatoes
1.75 cups heavy cream
1 tsp lemon juice
5 oz baby spinach, chopped coarsely
1/3 cup parmesan cheese
2 tsp dried Italian herbs (oregano and basil)
1/2 tsp salt, 1/2 tsp Old Bay, 1 tsp black pepper
2 tbs fresh parsley or green onions or chives, chopped (for topping)

Procedure

Prepare shrimp broth, 1/2 cup desired at the end
Pat shrimp and scallops dry with paper towels for good searing
Heat 2 tbs olive oil and 2 tbs butter in 12 inch iron skillet, add scallops in single layer, season with S&P, saute for 2 to 3 minutes per side, until golden crust forms, cook 75 percent, transfer to plate
Add shrimp to skillet and saute for a couple minutes per side until they turn opaque, cook 75 percent, transfer to plate with scallops
Melt more butter in skillet if needed, saute onion and bell peppers until just turning soft (3 to 4 minutes), add garlic, saute another 30 seconds or so (smelling fragrant)
Add white wine, deglaze, scraping fond from skillet bottom, add shrimp broth, reduce by 50 percent, further cooking down the vegetables
Add sun dried tomatoes, cook for 2 to 3 minutes to release flavors
Reduce heat to low, add heavy cream and bring to gentle simmer, season with S&P to taste
Add spinach leaves and allow to wilt in the sauce, then add parmesan cheese and saute for another minute or so to allow cheese to melt into the sauce
Stir in Italian herbs and lemon juice, remove pan from heat and add back the shrimp and scallops with their juices to warm through
Serve over pasta (angel hair/vermicelli/fettucini/linguini) are good choices, but whatever) or rice, quinoa, cous cous, etc, alongside vegetable of choice and crusty bread

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Sloppy Joes (4 to 6 servings)

Ingredients

1 lb ground beef (80/20 or leaner)
4 to 6 brioche burger rolls
1/2 onion, diced
1/2 bell pepper, diced
2 garlic cloves, minced
1.33 cup beef broth (divided)
1/2 cup ketchup
1 tbs and 1 tsp brown sugar
3/4 tsp dijon mustard
Dash Worcestershire sauce
1 tsp black pepper

Procedure

Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium, cook and break up the beef with a spatula until the beef is crumbly and browned, drain grease if needed
Stir the bell pepper and garlic into the beef mixture, continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes
Add 2/3 cup of beef broth, deglaze, stirring up any fond on skillet bottom, mix in ketchup, brown sugar, Dijon mustard, Worcestershire, and pepper
Add another 2/3 cup beef broth
Simmer on low for 30 to 45 minutes, until most of the liquid evaporates, leaving a nice thick sloppy joe filling
Taste for seasoning and adjust accordingly (no salt has been added, but the beef broth most likely adds salt)
Spoon the sloppy joe mixture onto the brioche rolls
Serve with french fries, diner style home fries, tater tots, etc, salad on the side

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