Well Labor Day is this coming weekend and here is a meal that is made with Red, White and Blue.
For the Red – a nice London Broil cooked to medium rare, just seasoned with salt & pepper. A common cut of meat we cook around my house.
For the White – a few large sweet onions cut into rounds, brushed with olive oil, and salt & pepper.
After charring on the grill they were placed in a bowl with 3 Tbsp of butter and 1 Tbsp of dried thyme then covered with some plastic wrap for 10 minutes so they would steam a little and become soft.p
For the Blue – Par boil the Blue potatoes and them shock them in cold water. Next out to the garden to get some rosemary and garlic and a baby onion chop the garlic and onion place in a bowl drizzle with some good olive oil add some salt & pepper. I have an iron grille plate that I heated medium hot on the grill place the potatoes on it cut side down for about 7 minutes then flip over for a few more. You can see that I was cooking the potatoes at the same time as the onions.
Cut the steak, unwrap the onions, and put the potatoes on the plate and enjoy.
After a great vacation away in the mountains, it is time to get back to reality. A quick dinner this week that is filling, healthy and quick.
Cut a 5oz chicken breast diagonally into 1oz portions.
Salt & pepper both sides add a sprinkle of Italian seasoning then dredge in flour
Heat 4 Tbsp. oil in a heavy bottomed pot – cook chicken about 1.5 minutes per side, put aside to drain
To the little remaining oil in the pot, cook 3 smashed garlic cloves until brown then remove. Heat up your favorite tomato based sauce. (I always keep extra in the fridge or freezer for quick meals.) Place the chicken on the sauce to cook the chicken fully.
In another pot cook your Ravioli to al dente when done drain and place in the pot with the sauce and the chicken.
Here is a quick way to impress last minute guests!
Start with 1 sheet of the frozen puff pastry dough that you might have in the back of the freezer, bring it up to room temp and unfold it. Then carefully cut about an inch in from the edge but not all the way through and then take a fork and dock it. That is just a fancy term for poking a lot of holes in the puff pastry with the tines of a fork.
Now place the dough in a pre-heated 425F oven and cook for about 10 – 13 minutes or until the outside puffs up and is golden brown.
While it is baking grab a bowl and add 1 cup of ricotta cheese, ½ cup of Parmesan cheese, ¾ cup of Mozzarella cheese, a handful of fresh basil from the garden cut thin, 1 Tbsp of chopped garlic some salt and pepper. Stir it all together.
Once it is done pull it out of the oven, set it on the counter and turn down the oven to 300F.
Fill the inside of puff pastry with the cheese mixture and score it so the topping has somewhere to nestle into. So now you can top it with whatever you have handy, for us we had some baby onions and cherry tomatoes from the garden and some broccoli from the fridge. Sprinkle some good olive oil over the top and add the last little bit of shredded mozzarella and bake in the 300F oven for about 25 minutes or until it’s brown and bubbling.
So let it cool for a few minutes and serve it with some salad for a nice afternoon snack along with your favorite white wine. Enjoy
Sorry, no picture of the final product. It was so good, the family ate it all before I could snap one.