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Fast & Easy Dinner: Pork With Arugula and Tomatoes

partysugar — Wed, 02 Sep 2009 05:50:14 -0700

When looking for quick, uncomplicated weeknight dinners, there's one cut of meat I always seem to forget: pork medallions. Quite simply, pork medallions are one-inch-thick slices of pork tenderloin. They cook rapidly, can take on distinct flavor profiles, and taste juicy and delicious.

This dish combines the medallions with peppery arugula and ripe tomatoes. The pork is further seasoned with pungent garlic, salty prosciutto, and tangy balsamic vinegar. To get the recipe for this meal that comes together in minutes, read more.

Pork With Arugula and Tomatoes
From Food & Wine

Ingredients

2 tablespoons olive oil
5 ounces thinly sliced prosciutto, finely chopped
2 large garlic cloves, minced
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
Salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 pound arugula, stems discarded and leaves chopped
1 pound plum tomatoes, chopped

Directions

In a very large skillet, heat the olive oil. Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.
Season the pork medallions with salt and pepper, add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side. Transfer the medallions to a plate and keep warm.
Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet.
Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and the prosciutto and garlic. Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Transfer the arugula to a platter, top with the pork and serve.

Serves 4.

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Fast & Easy Dinner: Balsamic Portobello Burgers

partysugar — Thu, 16 Jul 2009 07:50:11 -0700

One can never have too many burger recipes, and this one is perfect for vegetarians! It expertly marinates portobello mushrooms in balsamic vinegar and garlic.

The 'shrooms are charred on the grill and served with chunks of smoky red bell peppers and disks of goat cheese. The final result is very satisfying - especially when paired with a cold beer and enjoyed in the open air.

Interested in the recipe? All you have to do is keep reading

Reader Recipe: Blue Cheese Stuffed Chicken Breasts

YumSugar — Tue, 10 Feb 2009 15:00:21 -0800

TeamSugar regular FinnLover is not only well-versed with the kitchen techniques - she's also full of innovative cooking ideas. I started salivating when I saw her latest creation, chicken breast that's stuffed with creamy blue cheese and tangy sun-dried tomatoes, then topped with a balsamic reduction. Stuffing chicken not only makes dinner more exciting, but it also transforms the relatively lean breast into a succulent cut of meat. This elegant dish would be perfect for a Valentine's Day dinner at home. To see her original recipe, read more.

Submitted by TeamSugar member FinnLover

Blue Cheese and Sun-Dried Tomato Stuffed Chicken Breasts
Original recipe

This recipe is really fast and easy to make. It takes about two minutes to prepare and it tastes amazing. I like to serve it with a Balsamic vinegar reduction. Mashed potatoes, polenta or roasted asparagus all make great sides. If you don't like blue cheese, you can easily use goat cheese or fresh mozarella instead.

Ingredients

- Chicken breasts
- Blue cheese (I normally Bresse Bleu because it's not too strong and it's really creamy)
- Sun dried tomatoes (about 3 for each chicken breast)
- olive oil, pepper
- a good amount of Balsamic vinegar

Directions
1. Preheat your oven to 400 F (200 C).
2. Clean your chicken breasts and remove excess fat.
3. Cut a horizontal slit through one side of each chicken breast half. Don't open them completely!
4. Place your chicken on a baking sheet lined with parchment paper. Dispose two or three sun dried tomato on one side of the chicken breast. Make sure you remove as much oil as you can from your tomatoes or your oven will transform into a deep-fryer. Trust me. Cover with a big piece of cheese. Or two. I like cheese a lot.

5. Fold the other side of the chicken breast on top of the tomatoes and the cheese. Close as well as you can. Add as much pepper as you like and drizzle with a little olive oil.

6. Cook in the oven for about 20 minutes. 15 minutes if your chicken breasts were quite thin.
7. If you want to serve your chicken with a Balsamic vinegar reduction: five minutes before your chicken is ready, bring to a boil in a small saucepan a good quantity of Balsamic Vinegar. Let it reduce to about 1/3 to 1/4 of the original quantity. Keep an eye on it at all time and make sure it doesn't turn into caramel.
8. Drizzle some of the Balsamic reduction on top of your chicken and enjoy!

* If you had more time, you could make sure the chicken breast is well closed and sear it in a pan before popping it into the oven. The chicken would be more colorful and flavorful. The cooking time in the oven would then be reduced. I rarely do it because I enjoy the super fast and easy aspects of this recipe.

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Fast & Easy Dinner: Steak Salad With Balsamic Red Onions

partysugar — Fri, 19 Dec 2008 10:30:26 -0800

Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.

The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and read more.

Steak Salad with Balsamic Red Onions
From Real Simple

Ingredients

1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1 medium red onion, cut into ½-inch slices
1/3 cup balsamic vinegar
1 bunch watercress, cleaned
2 oranges-peeled, cut into rounds, and seeded

Directions

Place the steak on a large plate and sprinkle with the salt and pepper on all sides.
In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm.
Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
Add the balsamic vinegar and cook 2 minutes more.
In a large bowl, mix the watercress with the orange sections and the remaining olive oil.
Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Serves 4.

NUTRITION PER SERVING: CALORIES 395(45% from fat); FAT 20g (sat 5g); CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 15g; SODIUM 653mg; PROTEIN 38mg; FIBER 2g; IRON 3mg

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Fast & Easy Dinner: Balsamic Chicken Over Greens

partysugar — Tue, 16 Sep 2008 07:00:55 -0700

If you love the taste of balsamic vinegar, get excited, this recipe is for you! Thin boneless, skinless chicken breasts are marinated in a store-bought balsamic vinaigrette. Fresh garlic and crushed red pepper flakes add a spicy punch to the marinade.

Served atop a bed of greens, this chicken is tasty and filling, yet healthy and balanced - the perfect meal for a weeknight. To learn how it's done, read more.

Balsamic Chicken Over Greens
From Better Homes and Gardens magazine

Ingredients

4 skinless, boneless chicken breast halves
3/4 cup bottled balsamic vinaigrette salad dressing
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 8-ounce package torn mixed greens (8 cups)

Directions

Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade: Stir together 1/2 cup of the vinaigrette, the garlic, and crushed red pepper. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 45 minutes to an hour, turning bag occasionally.
Drain chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through grilling time. Discard any remaining marinade. Alternately cook under the broiler: Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through broiling time. Discard any remaining marinade.
Arrange greens on four dinner plates. Cut grilled chicken into strips. Arrange chicken on top of greens. Serve with remaining 1/4 cup vinaigrette.

Serves 4.

Nutrition Facts: Calories 150, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 312, Carbohydrate (g) 4, Fiber (g) 1, Protein (g) 27

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Perfect Summer Appetizer: Pancetta-Wrapped Peaches

partysugar — Sat, 16 Aug 2008 09:30:15 -0700

When I saw this recipe for pancetta-wrapped peaches in the July issue of Food and Wine magazine, I knew I had to make it. The recipe takes four simple ingredients - peaches, pancetta, basil, and balsamic vinegar - and turns them into one incredibly delicious, perfectly balanced dish. The peaches are sweet and juicy, the pancetta is crisp and salty, and the basil is fresh and fragrant. The vinegar adds a light tanginess that makes this appetizer superbly gourmet. I brought them to a barbecue where they were paired with the host's refreshing, potent sangria. The coupling was the hit of the party! If there is one recipe you make this summer, make this one. To learn the technique, read more.

Pancetta-Wrapped Peaches
Modified from Food and Wine magazine

Ingredients

16 thin slices of pancetta
2 medium freestone peaches - halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
toothpicks
Balsamic vinegar, for drizzling

Directions

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches and secure with a toothpick.
Heat a grill to medium. Place the peaches on the grill and grill, turning so each side is cooked, until the pancetta is crisp and the peaches are soft, 20-25 minutes.
Transfer to a platter and lightly drizzle the peaches with aged balsamic vinegar and serve.

Makes 16 appetizers.

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Theirs vs Mine: Crostini with Creamy Ricotta and Chorizo

partysugar — Fri, 20 Jun 2008 08:00:37 -0700

A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices. Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done, read more.

Crostini with Creamy Ricotta and Chorizo
From Food & Wine magazine

Ingredients

1 cup fresh ricotta cheese
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Six 1/2-inch-thick slices of Italian peasant bread
2 small garlic cloves, 1 minced
1/4 small red onion, thinly sliced
6 tablespoons balsamic vinegar
1 small dry chorizo (about 3 ounces), thinly sliced
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 small head of frisée, tender white and light green leaves only*

Directions

Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bowl.
Wipe out the bowl, add the thickened ricotta and stir in 1 tablespoon of the olive oil and season with salt and pepper.
Preheat a grill pan. Lightly brush both sides of the bread slices with oil and grill, turning once, until toasted, about 3 minutes. Transfer the toasts to a platter and rub them with the whole garlic clove.
In a small bowl, toss the red onion with 2 tablespoons of the balsamic vinegar and let stand for 10 minutes; drain the onion, discarding the vinegar.
Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.
In a medium skillet, combine the remaining 2 tablespoons of oil with the minced garlic, chorizo, tarragon and parsley. Cook over low heat, stirring occasionally, just until warmed through, about 5 minutes.
Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions. Drizzle with the reduced balsamic vinegar and serve.

Serves 6.

*My local grocery store was all out of frisée, so I simply omitted it from the recipe.

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Yummy Links: From Tastespotting to Top Chef

partysugar — Fri, 13 Jun 2008 06:45:07 -0700

I regret to report that one of our favorite foodie websites, Tastespotting, has shut down. - Tastespotting
Watch this insane video of a man smashing 40 watermelons with his head! - Serious Eats
Learn how to reduce balsamic vinegar. - Cookthink
Do you know any kids who would eat scorpions for breakfast and snails for dinner? - The New York Times
To die for: BLT sandwich with basil aioli on grilled flatbread. - Family Style Food
Speaking of bacon, has anyone tried bacon salt? - Blogged Arteries
What to do with those pesky, empty pizza boxes. - CasaSugar
Ilan Hall on Los Angeles and the season finale of Top Chef. - NY Daily News
Tim Zagat talks about his experience as a judge on Top Chef. - Zagat

Source

'Wich of the Week: Open-Face Balsamic Egg

YumSugar — Wed, 21 May 2008 14:00:08 -0700

One of my favorite SF brunch spots, Foreign Cinema, has a balsamic egg dish I've always wanted to recreate at home. Deglazing the fried egg in vinegar gives it a gentle saltiness that tastes gourmet and - I must admit - is highly suitable for hangovers. But instead of serving it with potatoes and greens like the restaurant does, I put a twist on the egg dish by making it into a sandwich.

As I suspected, the flavors were easy to reproduce on my own plate with some balsamic-reduction sauce, hearty multigrain bread, and mixed greens. I made two versions of the sandwich: one open-face with greens, and one closed-face with serrano ham. I preferred the open-face, without meat, which allowed the rich flavor of the balsamic egg to take center stage. To get the recipe (with both options) and more photos, read more.

Balsamic Egg Sandwich
Original Recipe

Ingredients

2 slices swiss cheese
2 to 4 slices multigrain bread
3 very thin slices of Serrano ham, cut into strips (optional)
1 tablespoon butter
2 large eggs
2 tablespoons balsamic vinegar reduction sauce
2 cups mixed baby greens, loosely packed

Directions

Preheat the oven to 250°F.
Place two slices of swiss cheese on each of two pieces of bread.
Place the two cheese-covered slices of bread in the oven, plus two more pieces of bread if you want a closed-face sandwich. Cook for about 5 minutes or until cheese is just melted.

In a skillet over medium-low heat, cook Serrano ham until crispy, turning once, about 5 minutes.
Turn burner to low, add the two eggs, and cook sunnyside up. Alternately, if not using the ham, melt 1 tablespoon butter over low heat, then add the eggs.
When the yolks have just started to firm up but are still runny, drizzle the balsamic reduction sauce atop the eggs. Place a lid over the skillet and cook for an additional 30 seconds. Remove from heat.

On each piece of cheese-topped bread, add 1 cup mixed greens and top with the fried egg. If using the ham, top each egg with the Serrano ham and a second slice of bread.

Makes 2 open-face or closed-face sandwiches.

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Yummy Links: From Balsamic Vinegar to Food Waste

partysugar — Tue, 20 May 2008 09:00:23 -0700

Learn everything you need to know about balsamic vinegar. - Start Cooking
California wine legend Robert Mondavi has died. - Tasting Room
The rising cost of popcorn may cause movie ticket prices to increase by 30 percent later this year. - Serious Eats
The 2008 Spirit Award nominations have been announced. - Martini Groove
Food Network is rebranding their "In the Kitchen" daytime lineup. Paula, Giada, and Ina are all getting new shows with different concepts. - Broadcasting and Cable
If you are hosting an alfresco event this weekend, be sure to check out these outdoor entertaining tips. - The Kitchn
Has anyone tried Flipsides, the new pretzel crackers by Keebler? - Slashfood
Change your grilling habits to be more healthful and eco-friendly. - Forecast Earth
This image of how much food Americans waste is disturbingly shocking. - New York Times

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