17 posts tagged Herbs

Orange-Maple Glazed Chicken Thighs

It's Super Bowl week, and there has been an overwhelming smell of apathy in the air for the upcoming game. Compounding the lack of any real excitement coming from surrounding Cowboys fans, we have had some incredibly treacherous weather here in the Dallas area recently. Beginning on Tuesday morning with an ice storm that shut down the entire city coating each and every street along my commute with slippery sheets of ice. The temperature has not ventured above freezing since Monday, so the ice has stuck around, much to my (and my boss') chagrin. Last night, we were rewarded with another 6"-8" of snow on top of that inch of ice. As a native Las Vegan living in the South, let's just say that this is exactly why I DIDN'T move to Chicago when I had the opportunity. Needless to say, I've become a bit stir crazy, and we decided to break out the camera equipment, lights, and "fancy" dishes for a dinner photo shoot. This recipe was a delicious combination of sweet and savory, and when I suggest using real maple syrup, I'm using grade A medium amber maple syrup. No Mrs. Butterworth's, please. The chicken was moist and tender. I left the skin on the thighs, and after broiling with a nice amount of seasoning, added a lovely crispy texture to the rest of the meal. This is a definite "make again", and after serving with some very simple steamed broccoli, the sauce makes plain old broccoli a delicious veggie that your kids might even happily eat! Continue Reading

Beef Short Ribs Braised in Red Wine

Happy New Year, all! I hope you have all had an incredibly enjoyable Christmas and New Year and have been settling into life in 2011! In the past few months, W and I have been through a lot of bottles of wine. And my Uncle Roger, has been generously making creative gifts of old wine bottles by stuffing LED Christmas lights into them. Ta Daaa; Christmas-light wine bottle fixture! We are now blessed with a Christmas-light bottle of Silver Oak (Alexander Valley Cabernet, 2004) and a bottle of The Prisoner. I would try to explain the history behind The Prisoner vs. The Promise, but the moral of that story is; wear your glasses when picking out bottles of wine, kids. Today, we had 3-6" of snow in Dallas, so I spent the day braising beef short ribs in wine. This dish makes the house smell like Heaven while it's cooking. There is nothing more homey than beef and wine served with creamy mashed potatoes with garlic and chives. The best part about this braising sauce is that you can use the leftovers for chicken the next day; it's delicious. Continue Reading

Argentinian Flank Steak with Chimichurri Sauce

I absolutely love when Spring is in full bloom here in Texas. The weather is a nearly perfect 75 degrees for about 3 weeks, with slight breezes and very minimal rain. This weekend, my husband and I drove to Houston to see my brand new nephew and to visit my in-laws. On the way home from a lovely weekend of family fun and delicious food, including BBQ country ribs grilled by my father-in-law, and an indulgent late lunch at my in-law's restaurant, Fat Mikes at the Market in Spring, my husband and I stopped to play in the bluebonnets. Seeing as how I'd never taken part in the traditional Texan ceremony of taking photos in the bluebonnets, my husband and I decided to pull over at an enormous hill full of them - between mile marker 169 and 170 heading north on 75. It's unreal. I'd never seen so many in one place before, so I happily hiked up the hill to get our pictures taken. Now, onto the food. It's spring. It's grilling weather. I really, really wanted to grill something different, but simple. Because flank steak is tougher than other cuts, I might suggest a flat iron steak as an option if you're constrained for time. I added too much olive oil (or too few herbs) to the Chimichurri Sauce, but I've written the recipe so that it should turn out to be a somewhat chunkier sauce. Also, I think it would make a delicious dressing for pasta, so I may try that in a future post once our garden really gets going. Continue Reading

Spatchcocked Sage and Dijon Chicken

If you're like me, you adore the taste of a lovely roasted chicken, but that craving doesn't always occur over a weekend. For a weeknight roasted chicken that is quick, tastes delicious, and still evokes that back-to-basics homey feeling of a roast chicken, try spatchcocking it. I know you're wondering what I just suggested you do to that poor chicken, but spatchcocking is a method that speeds up the cooking process by essentially flattening the chicken and removing some major bones, the back bone and breast plate. It's much simpler than it sounds, I promise. Continue Reading

Prosciutto Wrapped Pork Tenderloin with Gorgonzola Cream Sauce

prosciuttowrappedporktenderloingorgonzolasauce I love pork.  However, pork wrapped in more pork after being slathered in sage, and a healthy amount of black pepper and sea salt is pretty much the perfect meal.  Then, add in a delicious, rich Gorgonzola Cream Sauce, and you have sweet bliss.   I served this with some honey-thyme roasted carrots and parsnips.          ... Continue Reading