Fruit Cheese Plate

Fruit Cheese Plate

There is nothing easier or more elegant than a Fruit and Cheese Plate.  Accompanied by a nice glass of Sherry or Port.  Served on a rainy afternoon in front of the Television, or on a bright sunny Patio with friends and good conversation.  

Any hard fruits will do, apples, pears, whatever you have on hand.  Washed and sliced thinly, arranged on the plate like fish scales.

The Cheese can be any kind you like, but a selection of soft, hard and blue makes a nice show.

This plate has a Brie, Aged Cheddar, and Gorgonzola! 

Paired with an Amontillado.

Pan Roasted Chicken Thighs

These pan roasted chicken thighs are quick and easy, you can get them browned then into the oven giving you about an hour of free time before you plate your meal.

Ingredients

4 Chicken Thighs skin on

Cloves of Garlic

1 Tbs Olive Oil

Salt and Pepper

Directions

Preheat Oven 350F

Heat Olive Oil medium high in a cast iron pan large enough to hold all your Chicken Thighs.

Toss in as many Garlic Cloves as you like let them saute in the oil for a minute.

Add Chicken Thighs skin side down and brown them till the skin is crispy and brown.

Remove from burner, make sure to use an oven mit or a towel the cast iron handle is going to be very hot! 

Place skillet in the preheated oven and cook chicken to an internal temp of 160 F.  Checking every so often with your instant read temp probe.

Pull out of oven when you reach the correct internal temp, salt and pepper your Chicken and let it rest for 5 minutes, covered in tinfoil before you plate it.  

Serve with your favourite starch and a vegetable! 

Swiss Steak

Another Thursday Evening with Richie!  The classic Joy of Cooking Swiss Steak Recipe just like his Grandma used to make!  This is a very old school recipe, pounding the seasoned flour into the meat so the sauce gets nice and thick and the meat browns beautifully.  Needless to say with all the slow cooking the meat is fall apart fork tender.  Takes you back to the days when you could grab a free meal at your Grans!!!! 

6 servings

Preheat the oven 300°F.
Pat dry: One 2-pound bottom round steak, ¾ inch thick
Rub with: ½ garlic clove
Pound into both sides of the steak with a mallet:
As much seasoned flour, as the steak with hold
Cut into serving pieces or leave whole. If leaving whole, gash the edges to prevent curling. Heat in a Dutch oven (a cast iron cooking pot with lid):
2 tablespoons vegetable oil
Sear the steak on one side until browned. Turn it over, brown the second side, then add:
½ cup finely chopped onion
1/3 cup each chopped carrots, bell peppers, and celery (1 cup total)
Do not allow the vegetables to brown. Season to taste and bring to a boil:
1 cup beef stock or broth (1/2 cup hot tomato sauce)
Cover and bake for 1 ½ to 2 hours, or until the meat is tender. Remove the steak to a hot platter.

Serve with pan gravy and mashed potatoes.

Easy Peanut Butter Cookies

This recipe is very easy to throw together!

1 Cup Peanut Butter, smooth or crunchy your choice.
1/2 Cup white sugar
1 egg

Directions
Preheat oven 325F
mix all ingredients thoroughly in a bowl
roll into one inch balls
place on baking sheet
flatten with a fork to make the classic lines
Bake for 10 minutes or until you are happy with them.

cool on a wire rack, then try not to eat all of them!!!!!

Steak Frites

Steak Frites is a happy occasion at our house, the time honoured combination of meat and potatoes can't be beat for flavour or comfort!  Sirloin, Tenderloin, or Ribeye all cook up wonderfully on the grill.  Served with a nice handful of fried potatoes, a few shrimps and a fresh salad you have a fabulous meal to share with some good friends! 

Below are a few shots of some Ribeye we did one summer day on the gas grill!  

Just salt and pepper to season these Ribeyes, then right onto a red hot grill!

 Home made wedge style fries drying off on the rack ready for blanching in the deep frier!

 The fries soak for an hour or so in cold water, then hit the rack to dry out, then blanch for 6-8  minutes at 350F

 Take them out and let them drain in the basket ready to drop in for one minute or so at 375 F for the final crisping!!!!

                                      

I like to keep a box or two of prebreaded frozen shrimp in the freezer.  They make a great add on to your steak dinner and only take a couple of minutes in the deep fryer.  The fryer is already hot from the french fries so why not!!! 

Remember to turn your steaks on a 45 degree angle to get some great grill marks!!!!!