Wine Marinated Brisket

Got alot of requests after I posted pics yesterday, so here is my recipe. A little bit of work and time involved but the results were fabulous. It was one I "created as I went along". Try it this fall when the weather gets cool.

1 3 1/2 - 4 lb flat cut brisket. (I love Costco meats)
3 Tbls paprika
3 Tbls chile powder
3 Tbls brown sugar
Salt and pepper
Mix all together
Pat the rub on both sides of meat and place in glass dish covered tight and refrigerate overnight.

Heavy high sided sauté pan that can go in the oven
15 oz can of beef stock
1 1/2 cups red wine
15 oz can of diced tomatoes with basil
1 large onion
3 sprigs fresh thyme
3 big sprigs of rosemary
5-6 slices of thick cut bacon
3 Tbl olive oil
After meat has sat overnight, heat oil over med high heat and sear meat on both sides till nice crust is on the meat.
Take browned meat out of pan and add sliced large onion and cook for 1 minute until coated with all the drippings. Mix the stock, wine and tomatoes with their juice, rosemary and thyme in a bowl. Place meat back in the pan over the bed of onions. Lay the strips of bacon across the meat. Pour braising liquid in pan around meat.
Place in 300 degree oven, covered for approx 4 - 4 1/2 hours until meat is super tender when you put a fork in it.
When cooked take meat out, slice 1/4" inch slices. Purée all the onions etc in the pan. I thickened a little with cornstarch and water and ended up adding about another 3/4 cup of broth for extra gravy for my mashed potatoes. I used Yukon gold, cream, fresh parsley and butter baby and whipped, whipped, whipped.
All the flavorings really made a rich tasting gravy. Give it a try, it was thumbs up at our house! Ciao Bella!!

Trish's New Fav 10 Minute Pasta

This is why I always have a fully stocked pantry! All my friends know me but sure comes in handy especially on nights I'm short on time. This is my new summer go to...delizioso!

1 package whole wheat gnocchi (or any flavor you like)
1 Trader Joe's package diced pancetta
3 large vine ripe tomatoes
3 minced garlic cloves
Handful of chopped fresh basil
1/2 tsp crushed red pepper
1/3 - 1/2 cup olive oil
Juice of 1/2 lemon
Grated Parmesan

Easy, easy! Boil gnocchi for 3 minutes and drain.
In small sauté pan cool pancetta till crisp.
In small bowl, chopped tomato, garlic,
basil, pepper, olive oil and lemon juice.
Toss the drained pasta into pan with pancetta, turn off heat and add tomato mixture and cheese and toss well.
Finito! Healthy and delicious and best of all quick and easy for summer! I know two Forney kids who will also love this dish...Ciao Bella!

Whole Wheat Couscous Salad

I love couscous and I especially love the whole wheat version with a nutty flavor and super healthy. Here are the ingredients I used tonight. I never measure and usually switch it up with ingredients on hand. Try it over the Memorial Day weekend as a main dish with crusty bread which is what I'm doing tonight, or as a side dish with your ribs and burgers! Enjoy and Ciao Bella!

1 cup whole wheat couscous
1 cup boiling water
Roasted red peppers julienned
Grape tomatoes cut in half
Baby broccoli, sautéed in EVOO and crushed red pepper and chopped
Pine nuts
Dried cherries
Italian parsley chopped
Fresh mint chopped
Parmesan/Romano grated cheese
Kalamata olives minced or use 1/3 cup olive tepenade

Dressing
Juice of 2 lemons
2 cloves garlic
1 chopped scallion
Salt/pepper
Olive oil

Pour the boiling water over the couscous and let sit for 5 minutes then fluff with a fork.
Mix salad ingredients and pour dressing over and mix well. Let sit for 2 hours and toss again. Serve room temperature.

Grilled Fish Tacos with Mango Salsa

Ahh, the quest for delicious, low fat foods that meet my criteria for delicious flavor! THIS one fit the bill last night.

2 mahi mahi filets (or any other firm white, mild tasting white fish
1/2 cup chopped mango
1/2 cup chopped pineapple
Chopped cilantro to taste (we love it)
1 garlic clove minced
1/2 seeded jalapeño minced
1 vine tomato chopped
2 Tbls minced onion
Drizzle of olive oil
Juice of 1/2 lemon or lime
salt
Chopped green cabbage
Low fat Mexican blend cheese

Rub the fish filets with a little olive oil and salt and pepper both sides. Heat grill to high.
In a small bowl add all the ingredients for the salsa, and a drizzle of olive oil and the lemon juice. Set aside for about an hour to meld all the flavors.
Grill the fish about 5 minutes on first side and then about 4 minutes on the other.
I found some low carb corn tortillas and a fried them in a tiny bit of oil till they puffed but still pliable.
Make either tacos or tostada with the fish,salsa, cabbage and a little cheese.
Ron used even more hot salsa on top. He does have an asbestos mouth for hot food lol! Really loved how these came out. I split the filets long way so each of us ended up with 2 tacos.
Served with baked sweet potato.
Ciao Bella and Ole!

Pan Roasted Veal Chops

When I saw beautiful thick veal chops at the store it reminded me of a dish at an Italian Restaurant in Palm Desert that we have gone to alot over the years. It's always Ron's favorite dish to order so....had to see what I could do with them. Now the version at the restaurant is about 18 oz per chop (yes you read that correctly) and definitely priced accordingly!!

2 1 1/2" thick perfectly marbled veal chops
3 tsp minced rosemary
3 cloves minced garlic
3 tbls minced Italian parsley
Zest from one large lemon
Olive oil
Salt/pepper
butter
Bring the chops to room temperature
In small bowl drizzle in just enough
olive oil to moisten. Salt and pepper both sides of chops and divide the gremolata (fancy shmancy name) evenly on all four sides of chops, pressing firmly into the meat.
Heat an oven proof skillet to medium high on stove with 1/2 olive oil and 1/2 butter enough to cover bottom of skillet completely. Be sure pan is nice and hot and then carefully put chops in pan. Sear each side till nice and caramelized about 4 minutes each side.
Place pan in a 375 degree preheated oven for about 12-15 minutes. I cooked ours till insta read temperature was just about 160. You don't have to overlook veal chops. Let sit on a plate for 10 minutes. I reduced the drippings with a little white wine and one more small bit of butter. I do think this recipe would have rivaled the chops at Andrenos for sure!
I served with a spinach salad with dried cherries, pecans and goat cheese.
Enjoy and Ciao Bella!

Stuffed Peppers Greek Style

Now if you don't like lamb this might not float your boat, but we sure do! Ron was very excited for this one.

2 organic big red peppers (you can use green but the red are definitely sweeter)
3/4 lb ground lamb
4 garlic cloves minced
1/2 large onion chopped
1 tbls oregano (more or less to taste)
2 tbls parsley chopped
3 tbls raisins
2 tbls pine nuts
Salt/pepper
3/4 cup cooked brown rice
1 large can tomato sauce
Olive oil
Feta cheese

In a large skillet add just enough oil to barely cover the bottom and sauté onion and garlic for 3 minutes. Add the lamb and continue cooking till lamb is browned and cooked through. Drain off any water from the meat so it really browns. Add oregano,parsley,raisins and pine nuts. Cook for 3-4 minutes and add cooked brown rice and 1/2 cup of the tomato sauce. Stir till all mixed.
Cut the peppers long way and discard seeds and stem and put in glass baking pan. Fill pepper halfs with filling mixture and add any left over filling to open areas in pan. Pour the remaining sauce over the top of everything. Cover tightly with foil and cook at 350 for approx 45 minutes or until bubbly. Before serving sprinkle feta cheese over the top! If you are not a fan of lamp you can substitute ground beef or even ground pork or any mixture of the above.
I served this with roasted cauliflower which is also wonderful if you haven't tried it: coated with parmesan. Of course I have to get my Italian in there!
Ciao Bella!

Grilled Cod with a Flair

After the food extravaganza last weekend, I've been trying to get us back on our "healthy track" and no better way than seafood! We had purchased some delicious Atlantic Cod at our local Farmers Market and just kicked it up a tiny notch that was quick and delicious.

2 cod fillets (any mild white fish would also be great to use)
1Tsp olive oil
Salt pepper
1 tsp Emeril's seasoning
2 Tbls unsalted butter
1 tsp black olive concentrate
8 grape tomatoes chopped
1 garlic clove minced
1/2 tsp minced Italian parsley

Brush the fillets with mixture of olive oil, Emeril's seasoning and salt and pepper. Heat grill to high. Mix the rest of the ingredients and heat for 5 minutes while you grill fish. In my house, Ron is my grill master!
Pour the sauce over fish and done. I served with steamed broccoli and carrots with a garlic lemon butter sauce. 20 minutes start to finish dinner.
Ciao Bella!