Ingredients

• 4 boneless, skinless chicken breasts
• Olive oil for grill
• Salt and freshly ground black pepper
• 1/2 c. blueberry vinaigrette
• 1 large head of romaine lettuce, shredded
• 1/3 c. toasted slivered almonds
• 3/4 c. blueberries
• 8 to 10 strawberries, sliced
• 1/2 c. shredded aged gouda

Preparation

Prepare grill. Rinse chicken breasts under cold running water, then drain and blot dry with paper towels. When ready to grill, brush grill grate with olive oil. Season chicken breasts with salt and pepper and arrange breasts in same direction on hot grate.

Grill for 2 minutes. Using tongs, rotate breasts 45 degrees and grill for 2 to 4 additional minutes. Turn breasts, brush cooked side with blueberry vinaigrette and grill, rotating breasts 45 degrees after 2 minutes. Remove breasts to a platter and cool.

When ready to serve, toss lettuce with vinaigrette in a large salad bowl. Arrange almonds, blueberries, strawberries, cheese and chicken breast on lettuce, season with salt and pepper and serve.

Mike Grossmann

Ingredients

• 1/4 c. champagne vinegar
• 1/4 vanilla bean
• 1/4 c. honey
• 1 c. blueberries
• 2 tbsp. freshly squeezed lemon juice
• 1 medium shallot, diced
• 2 1/2 tsp. kosher salt
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. lemon zest
• 1/4 tsp. black pepper
• 1 c. olive oil
• 1 c. corn oil
• 1 tbsp. shredded fresh mint

Preparation

Pour vinegar into a small saucepan over medium heat. Split vanilla bean. Scrape seeds into vinegar and add vanilla bean to vinegar. Bring to a boil.

Reduce heat to low and reduce vinegar/vanilla mixture by half. Remove (and discard) bean, cool mixture and reserve.

In a blender, combine vinegar, honey, blueberries, lemon juice, shallot, salt, mustard, lemon zest and black pepper and blend until smooth. In a small bowl, whisk together olive oil and corn oil.

With blender on low speed, slowly drizzle oils into blender until smooth. Stir in mint. Transfer vinaigrette to an airtight jar and refrigerate at least 2 hours before using. Vinaigrette may be refrigerated for up to 2 weeks; shake before using.

Mike Grossmann

Ingredients

• 2 lb boneless stewing beef, cut into 1 in cubes
• 2 tbl olive oil
• 1 lg onion, finely chopped
• 1 med carrot, finely chopped
• 1 med celery rib with leaves, finely chopped
• 4 garlic cloves, chopped
• 1 c dry red wine
• 28 oz can crushed tomatoes in juice
• 28 oz can crushed tomatoes in puree
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• salt and pepper to taste
• pasta for serving

Preparation

Heat oil in a large skillet over medium-high heat. Add the meat in batches and brown on all sides, being careful not to crowd the pan. With a slotted spoon, transfer to crockpot.

Pour off all but 2 tbl fat from the pan or add more if needed. Add the onion, carrot, celery and garlic, and cook, stirring occasionally until the vegetables soften, about 5 min. Add wine and bring to a boil, stirring to release the browned bits in the skillet. Pour into crock pot. Add the tomatoes and spices.

Cover and turn on to low setting. Cook without removing lid for 6 to 7 hours until meat is tender. Season to taste with salt and pepper and serve over pasta.

Joy of Cooking

Ingredients

• Mediterranean pie dough
• 2 tbl olive oil
• 1 onion, finely chopped
• 1 lb ground or minced lamb shoulder
• 1/2 c chopped fresh Italian parsley
• 1/4 c pine nuts, toasted
• 1/4 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• yogurt for serving

Preparation

Make the dough as directed. Preheat oven to 400 F. Lightly oil a baking sheet.

To make the filling, in saute pan over medium heat warm the oil. Add the onion and saute until tender, about 5 min. Transfer to a bowl. Add the lamb, parsley, nuts, spices and seasonings and mix well.

Divide the dough into 12 portions and roll out in 3 in rounds. Top each round with a heaping spoonful of the filling, then bring up the three edges of the round to meet in the center and press together to seal. The pasties will be triangular.

Place on the prepared baking sheet. Brush the pastries with oil. Bake until golden, 15-20 min. Serve warm with yogurt.

Ingredients

• Mediterranean pie dough
• 1 lb spinach
• 1 tsp salt
• 2 tbl olive oil
• 1 c finely chopped onion
• 1 tsp ground allspice
• 6 tbl pine nuts, toasted
• 1/4 c fresh lemon juice
• 3 tbl chopped fresh mint
• 1/2 tsp freshly ground black pepper

Preparation

Prepare the dough according to directions.

Preheat the oven to 400 F. Lightly oil a baking sheet.

Stem the spinach, chop coarsely, and wash well to remove traces of sand. Drain well, place in a colander and sprinkle with 1 tsp of salt. Let stand 1 h. Squeeze all moisture out of the spinach and then chop coarsely.

In a large saute pan over medium heat warm the oil. Add the onion and saute until tender and translucent, 8-10 min. Add the allspice, stir well and cook for 1 min longer. Stir in the chopped spinach and cook, stirring occasionally, until the spinach wilts, a few minutes. Stir in the pine nuts, lemon juice, mint, pepper, and salt to taste. Remove from heat.

Divide dough into 12 equal portions and roll out each portion into a 6 in round. Spoon about 1/3 c of the spinach mixture into the center of each round. Bring up the three edges of the round to meet in the center and press together to seal. The pastries will be triangular.

Place on the prepared baking sheet. Brush pastries with oil. Bake until golden, 15-20 min. Remove from the oven and brush the tops with olive oil. Serve warm.

Ingredients

• 3 tablespoons canola or corn oil
• 4 pounds boneless pork shoulder, cut into 4 equal pieces
• 1 yellow onion, finely chopped
• 1 cup cider vinegar
• 3/4 cup ketchup
• 1/2 cup dark molasses
• 1/3 cup firmly packed brown sugar
• 2 teaspoons red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon each: dry mustard, salt, freshly ground pepper
• 1/2 teaspoon paprika
• 12 soft sandwich rolls, toasted

Preparation

Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).

Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Ingredients

• 3/4 c mirin
• 3/4 c tangerine or orange juice
• 2/3 c lower-sodium soy sauce
• 3 tbl sugar
• 1 tbl dark sesame oil
• 1 tbl grated tangerine or orange peel
• 1 3 in piece of fresh ginger, peeled and sliced 1/8 in thick
• 1/4 to 1/2 tsp chipolte chili powder
• 1 tbl cornstarch
• 1 1/2 lb shelled, deveined uncooked med shrimp
• 1/3 c sliced green onions
• 3 tbl toasted sesame seeds

Preparation

Simmer mirin, tangerine juice, soy sauce, sugar, sesame oil, tangerine peel, ginger and chili powder in large skillet over medium-high heat for 3 min.

Combine 3 tbl water and cornstarch, stir into sauce. Simmer 1 to 2 min until thick and glossy. Add shrimp, cook 3 to 5 min or until shrimp turn pink. Sprinkle with green onions and sesame seeds.

Ingredients

• 3 lbs. boneless leg of lamb, cut into 1 1/2" chunks
• 1/4 cup dry white wine
• 2 lg. garlic cloves
• 6 TBSP (or more) olive oil, divided
• 2 TBSP chopped fresh rosemary
• 1 TBSP chopped fresh oregano
• 1 TBSP chopped fresh mint
• 4 anchovy fillets, finely chopped
• 5 to 6 ounces baby arugula
• lemon wedges

Preparation

Sprinkle lamb with salt and pepper put in a large zip-lock. Add wine, pressed garlic, 4 TBSP oil, all herbs and anchovies. Mush around to mix and coat well. Chill at least 2 hours or over night, mushing and turning occasionally.

Toss arugula with remaining oil in large platter; sprinkle with salt and pepper.

Put lamb on metal skewers and either grill or broil to desired doneness - about 10 minutes for med. rare. Serve on top of arugula with lemon slices.

Ingredients

• 6 c water
• 2 c lager beer
• 1 1/2 c kosher salt
• 1 c golden brown sugar
• 1 1/2 tbl Insta Cure No. 1 (optional)
• 1/4 c pickling spices
• 6-8 lb flat-cut beef brisket, trimmed, with some fat remaining
• 12 oz bottle Guinnesss stout or other stout or porter
• 4 bay leaves
• 1 tbl coriander seeds
• 2 whole allspice
• 1 dired chile de arbol, broken in half
• 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered
• 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 lb)
• 6 medium carrots, peeled
• 4 medium onions, peeled, halved through root ends
• 2 medium parsnips, peeled, cut into 2-in lengths
• 2 lb head of cabbage, quartered
• Horseradish cream
• Guinness mustard

Preparation

Pour 6 cups of water and 2 cups beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar, stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with the tip of a small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.

Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse in cold running water. Can be made 2 days ahead, wrap corned beef in plastic, cover with foil, and refrigerate.

Place corned beef in a very large wide pot. Add stout and water to cover by 1 in. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to a large baking sheet.

Add all vegetables to liquid in pot, bring to a boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 min. Using a slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 min. Discard spice bag

Cut beef against the grain into 1/4 in thick slices. Arrange beef and vegetables on platter. Serve with horseradish cream and Guinness mustard.

Preparation

• 2 cups sugar
• 2 cups water
• 5 1/3 cups fresh or frozen cranberries (not thawed; 24 oz)
• 1/4 cup vodka
• 1/4 cup fresh lime juice
• 2 tablespoons Cointreau or other orange liqueur

Preparation

Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold.

Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.

Gourmet, November 2001