JMcLaughlin Summer Dresses

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Summer dressed by JMclaughlin.

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Cowboy Matambre

Part 2 of my recipes from the cookbook Culina Mundi.  An Argentinean dish, often served as an appetizer. This took some time and skill to make. The hardest part was making sure it was sealed properly.  If the meat is thick, I would suggest to pound it thinner, it will be easier to roll.

 

Cowboy Matambre

  • Servings: 6
  • Difficulty: moderate
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Ingredients

  •  4 1/2 pound flank steak
  • 2 cloves garlic, finely chopped
  • 1 tablespoon parsley, chopped
  • salt and pepper
  • 1 tablespoon olive oil
  • 4 eggs
  • 9 ounces carrots
  • 1 pound fresh spinach
  • 2 red bell peppers
  • 1 pinch crushed red pepper
  • 1 pinch paprika
  • 1 cup shredded Gruyere cheese
  • 2 medium onions
  • 2 bay leaves

 

Directions

  1. Spread the steak on a large cutting board. Remove any skin with a small knife. Place the steak in a baking pan. Season with the garlic, parsley, salt and pepper, and sprinkle some olive oil. Place in fridge to marinate for 24 hours.
  2. Boil the eggs for 10 minutes and shell them. On the meat evenly spread with peeled carrot sticks, spinach leaves, and halved eggs. Cover with strips of red pepper.
  3. Season with paprika and crushed pepper. Cover with the cheese. Using two hands roll the meat.
  4. Using a needle, pass the the kitchen twine through the meat to seal the edge. Tie up the meat.
  5. Bring 4 quarts of water to a boil, with carrot disk and peeled onions, and bay leaves.   Place the meat and lower the heat. Simmer covered for 2 hours. Serve sliced.

 

 

Roasted Sea Scallops with Porcini

Quick and easy recipe! Can be an appetizer or entree.  Adapted from the Culina Mundi cookbook.

 

Roasted Sea Scallops with Porcini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 20 sea scallops
  • 5 tablespoon butter
  • salt and pepper
  • 2 cups creme fraiche
  • 1 teaspoon tomato paste
  • 1 bunch chives, chopped

 

Directions

  1. Brush dirt off the mushrooms. Heat 1 1/2 tablespoons of butter in a non-stick pan. Sauté rapidly over high heat, about 4 minutes. Turning constantly. Set aside .
  2. In another pan, heat the rest of the butter. Place the scallops. Season with salt and pepper. Cook 2 minutes per side. Bake in oven for 4 minutes at 355F.
  3. Heat the creme fraiche in a small saucepan. Season with salt and pepper. Add the tomato paste and chopped chives. Heat through till sauce thickens.
  4. Pour  layer of the sauce on each serving plate. Place 5 scallops on each plate and garish with the mushrooms in center.

 

 

Sparklers and Skewers – That’s Celebrating! — Rosemarie’s Kitchen

The idea of a themed barbecue revolving around grilled foods on a skewer is one I had been kicking around for a while. Then one year while getting ready for a big 4th of July cookout, suddenly a light came on. How could I have been so blind! We’ll be firing up our backyard grill anyhow […]

via Sparklers and Skewers – That’s Celebrating! — Rosemarie’s Kitchen

Fourth of July Threads: Red, Tweed and Blue —

Wearing tweed with toes in the sand rather than in pumps. That is the evolution of fabric iconized by Chanel since its genesis in 1924. Chanel commissioned dresses and suits to be fashioned in the fabric from a Scottish factory which gave the look a more traditional Scottish countryside aesthetic, according to Elle. Since then, […]

via Fourth of July Threads: Red, Tweed and Blue —

Italian Chicken “Stir Fry”

For those who love Lidia Bastianich’s Chicken Drumsticks with Peppers and Paprika, this recipe is for you! Very similar in cooking style. Adapted from Lidia’s Celebrate Like an Italian.

 

Italian Chicken Stir-Fry

  • Servings: 6 to 8
  • Difficulty: easy
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Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 medium onion, sliced into 1/4 inch strips
  • 2 teaspoons kosher salt
  • 1 cup frozen peas, thawed
  • 1 cup fava beans, thawed
  • 3 cloves garlic, crushed and peeled
  • 1 pound mixed mushrooms, thickly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 sounds boneless chicken breasts, cut into 1-inch chunks
  • all purpose flour for dredging
  • 8 ounces of chicken livers, trimmed of all fat an cut into 1/2-inch chunks

 

Directions

  1. Preheat the oven to 400 degrees. In a large skillet;et, heat 2 tablespoons of the oil over medium-high heat. Add the onions and the peppers, season with 1/2 teaspoon salt. Toss and cook until t he onions are golden, about 4 minutes.  Add the peas and favas, toss and cook until heated through, about 3 minutes. Transfer to large roasting pan.
  2. Add 2 more tablespoons of oil to the pan. Add garlic until it sizzles. Add the mushrooms and thyme.  Season with 1/2 teaspoon of salt. Cook until the the mushrooms liquid has reduced and the mushrooms are browned, for about 5 minutes. Add to the roasting pan.
  3. In the same skillet add, heat 2 more tablespoons of olive oil.  Season the chicken with 1/2 teaspoon salt and add to the skillet. Brown all over for  about 3 minutes. Add to the roasting pan.
  4. Spread some flour on a plate. Return the skillet to the heat, and ad remains oil. Season the chicken livers with salt and dredge lightly in the flour. Brown all over, about 2 minutes. Add to the roasting pan. Give everything a toss and roast in the oven  till browned, about 10 to 15 minutes.

 

Lemony Shrimp Over Zucchini

Great recipe for a week night!  Quick and easy. Adapted from Lidia’s Celebrate Like an Italian.

 

Lemony Shrimp Over Zucchini

  • Servings: 6 to 8
  • Difficulty: easy
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Ingredients

For the Zucchini

  • 3 tablespoons extra-virgin olive oil
  • 4 medium zucchini, cut into matchsticks
  • 1/2 teaspoon kosher salt
  • 1/8 crushed red pepper flakes
  • 1/4 teaspoon dried oregano

 

For the Shrimp

  • 3 tablespoon extra-virgin olive oil
  • 2 pounds extra large shrimp, peeled and deveined
  •  1 teaspoon kosher salt
  • 6 cloves garlic, finely chopped
  • 3 tablespoons unsalted butter, cut into bits
  • 1 cup dry white wine
  • grated zest and juice of 1 lemon
  • 3 tablespoon chopped fresh Italian parsley
  • 2 to 3 tablespoon bread crumbs

 

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and red pepper flakes. Cook until the zucchini begins to wilt, about 5 minutes. Sprinkle with the dried oregano and remove from heat. Set aside and keep warm.
  2. Heat olive oil in another large skillet over medium-high heat. Add the shrimp and season with salt. Sear quickly on each side, about 1 minute per side. Remove to a plate.
  3. Add butter to the pan and add the garlic, cook till sizzling, about 2 minutes. Add the wine, lemon zest, and lemon juice and bring to a boil. Add the shrimp back into the pan and sprinkle with bread crumbs to thicken the sauce. Serve over the zucchini.[/recipe-direction]