"Food is our common ground, a universal experience." ~ James Beard

June 26, 2011

Pork Scaloppine with Sugar Snap Peas

Pork Scaloppine With Sugar Snap Peas


  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 boneless pork loin cutlets (about 1 pound), pounded to 1/4-inch thickness
  • 1 tablespoon olive oil
  • 1/2 lemon, cut lengthwise and sliced into 8 to 10 pieces
  • 3/4 cup white wine
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup capers, rinsed
  • 1 teaspoon butter
  • 2 cups sugar snap peas
  • 1 cup curly parsley, chopped


1. Season the flour with the salt and black pepper; dredge the pork. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add pork to skillet and sear 2 to 3 minutes on each side, until golden and no pink remains. Set aside on a plate.
2. Add the lemon to skillet and cook 1 minute; turn and cook 1 more minute. Add the wine, chicken broth, capers, butter, sugar snap peas and all but 1 tablespoon of the parsley. Simmer, stirring, 3 to 4 minutes, until peas are bright green and tender. Return pork to the skillet to coat with sauce. Top with reserved parsley and serve.

Chicken Salad Pita with Baba Ghanoush


  • 1 tablespoon red wine vinegar
  • 3 teaspoons dried mint, crumbled
  • 3/4 teaspoon red pepper flakes
  • 2 cloves garlic, finely minced
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 chicken scallopine (4 to 5 ounces each)
  • 1 cup grape or cherry tomatoes, halved
  • 1 unpeeled kirby cucumber, chopped
  • Freshly ground pepper
  • 4 pocketless pitas
  • 1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)
  • 2 cups chopped romaine lettuce


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.
Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.

Bobby's Grilled Pizza


  • 1/2 pound Italian hot sausage
  • 1 large red onion, cut into 1/4-inch thick slices
  • 2 large yellow pepper, cored, seeded and quartered
  • 2 large red pepper, cored, seeded and quartered
  • Olive oil
  • Salt and pepper
  • 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
  • 1/2 pound grated fontina cheese
  • 1 cup sheep's milk ricotta
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • Basil Vinaigrette, recipe follows


Preheat a grill.
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

Rachael's BBQ Chicken Burgers with Slaw


  • 1 tablespoon butter, cut into pieces
  • 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 tablespoon hot sauce, eyeball it
  • 1 1/4 pounds ground chicken
  • 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons honey, eyeball it
  • 1 lemon, juiced
  • 3 rounded tablespoons sweet pickle relish
  • 2 cups shredded cabbage mix
  • Salt and pepper
  • 4 cornmeal Kaiser rolls, split


In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
Serve burgers on bun bottoms topped with slaw and bun tops.

Giada's Grilled Vegetable Panini


  • 1/4 cup olive oil
  • 2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
  • 2 zucchini, cut crosswise into 1/2-inch-thick slices
  • 1 small red onion, cut into 1/2-inch-thick slices
  • Salt and freshly ground black pepper
  • 2 baguettes (each about 2 feet long)
  • 1/2 cup Basil Pesto, recipe follows
  • 8 ounces fresh water-packed mozzarella cheese, drained, sliced
  • 2 tomatoes, sliced
  • 1/2 cup roasted red peppers
  • 8 large basil leaves, optional


Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Basil Pesto:

2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Blueberry Crumble with Cornmeal-Almond Topping


For the Topping:

  • 7 tablespoons unsalted butter, softened, plus more for the baking dish
  • 1/2 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • Pinch of salt
  • 3/4 cup chopped almonds

For the Filling:

  • 4 cups blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons cold unsalted butter, cut into small pieces


Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).

Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.

Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.

Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

Garden Potato Salad


  • 1 lemon
  • 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
  • 2 or 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cloves garlic, smashed
  • 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
  • Kosher salt
  • 4 medium carrots, cut into 1/4-inch-thick rounds
  • 3/4 cup fat-free plain yogurt
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
  • 3 scallions, minced, whites and greens separated
  • Freshly ground pepper
  • 2 stalks celery, cut into 1/4-inch-thick slices
  • 1 small Kirby cucumber, cut into 1/4-inch-thick rounds


Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.

Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.

Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.

Summertime Chicken

Store Brand Chicken Breasts $1.99
Breasts, boneless / skinless
Fresh Boneless Skinless, Loyalty Card Required
thru 2011-06-28
Store Brand Chicken Breasts $3.99
Breasts, boneless / skinless
Loyalty Card Required
thru 2011-06-28
Store Brand Chicken Breasts $5.99
wild harvest Boneless Skinless Chicken Breasts, Loyalty Card Required
thru 2011-06-28
Store Brand Chicken Breasts $1.88
Southern Grown, Value Pack
thru 2011-06-28

1 container (8 ounces) low-fat plain yogurt

3 tablespoons balsamic vinegar

8 thin-cut boneless, skinless chicken breast halves (bout 1-1/2 pounds total)

Tomato-Mozzarella Topping:

1 tablespoon olive oil

1 medium-size onion, cut into 16 wedges

1/4 cup balsamic vinegar

2 tablespoons water

1 pound plum tomatoes, cored, seeded, chopped (about 4 cups)

1/2 teaspoon black pepper

1 piece (8 ounces) fresh mozzarella cheese, cut into 1/2-inch dice 

Fresh Mozzarella Cheese
1 cup loosely packed basil leaves, chopped

1. Chicken: In a small bowl, whisk together the yogurt and the 3 tablespoons vinegar until well blended. In a plastic food-storage bag, combine the chicken and yogurt mixture; seal and turn to coat. Refrigerate 20 minutes to marinate.

2. Meanwhile, heat a broiler, or prepare an outdoor grill with medium-hot coals, or heat a gas grill to medium-hot.

3. Tomato-Mozzarella Topping: In large skillet, heat the oil over medium heat. Add the onion; saute for 5 minutes or until slightly softened; the wedges will fall apart into pieces. Add the 1/4 cup balsamic vinegar and the water. Bring to a simmer. Reduce the heat to medium-low; cook until the liquid has reduced to a sauce and onion is tender, about 7 minutes.

4. Increase heat to medium-high. Add tomatoes, salt and pepper; cook 2 minutes. Remove skillet from heat; let cool 2 to 3 minutes. Stir in mozzarella and chopped basil.

5. Remove chicken from bag; discard marinade. Gently rinse chicken and pat dry.

6. Broil or grill chicken about 4 inches from heat 3 to 4 minutes per side or until internal temperature registers 170 degrees F on instant-read thermometer. Place chicken on large platter. Scoop 1/4 cup topping on each chicken piece. Serve immediately or let cool to room temperature. Makes 8 servings.

The Ultimate Jerk Chicken

Jerk Marinade:

  • 2 teaspoons allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 onion
  • 8 cloves garlic or 1 whole head
  • 1 (1-inch) piece fresh ginger, sliced
  • 3 scallions, sliced
  • 3 limes, juiced
  • Splash low-sodium soy sauce
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 6 sprigs fresh thyme, leaves picked
  • 1 Scotch bonnet pepper, halved, plus more to taste
  • 1/4 cup packed light brown sugar
  • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  • Limes, for garnish
  • Parsley, for garnish
  • Smoking chips, soaked in water for 15 minutes


Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
Preheat grill to high.
Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
Preheat oven to 300 degrees F.
Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

Sour Cream-Chocolate Chip Cake

  3 cups cake flour
  1 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  3 eggs
  2 cups sugar
  1 cup canola oil
  2 teaspoons vanilla extract
  1 cup sour cream
  1 1/2 cups semisweet chocolate chips   
  1/3 cup heavy whipping cream
  1/4 cup unsalted butter, cut up
  2 tablespoons corn syrup
  1 cup bittersweet chocolate chips   
  2 cups semisweet chocolate chips 
    1. Heat oven to 350°F. Spray 9 1/2- or 10-inch tube pan with fixed bottom and 3 3/4-inch-high sides with nonstick cooking spray. Line bottom with parchment paper; spray paper.