Archive for the ‘Main Course’ Category

Chocolate chip pancakes from scratch

In Main Course on July 4, 2012 at 5:23 pm

I was gonna use insta-pancake mix, only to realize the expiration date had long passed. Ergo:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Sift flour, baking powder, salt and sugar. Make a well and pour in milk, egg, and melted butter. Mix until smooth.

Heat oiled frying pan over medium heat. Pour batter on, making as large a pancake as you want. Add chocolate chips after you flip. Serve to hungry college students on any Sunday 🙂


Rosemary marinade ahi tuna

In Gluten Free, Main Course on July 4, 2012 at 5:12 pm

A twist on my previous ahi tuna

~3 servings


1 lb sushi grade ahi tuna (very important that ti is sushi grade so no one gets salmonella or whatever)

1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

Let sit in marinade for at least a 1/2 hour. Then pan sear for 15-30 seconds on each side, depending on how rare you want it. (I like it extra rare!)

I added some salad with date vinegar, cheese with Camembert, and some mushrooms sauteed in garlic, butter and white wine. Serve with white wine and enjoy.



Brad’s yummy chicken salad

In Main Course, Salad on July 4, 2012 at 4:39 pm

Fruit-Marinated Chicken Salad with Nuts and Berries

Mixed salad/greens 2 chicken breasts 1/4 cup craisins
Lemon garlic powder

(or 1/2 lemon + powder)

3 tbsp fruit-flavored vinegar 3 tbsp balsamic vinegar
Dash of olive oil (fruit flavored if possible) 1/4 cup chopped nuts  

Serves 2-3 for lunch or dinner.

As chicken finishes defrosting, mix vinegars in marinating dish. Slice breasts into bite-sized chunks and add to dish. Add 5 or 6 shakes of garlic powder (and squeeze in lemon if necessary) to coat most of the chicken. Ensure chunks are mostly covered by marinade. Marinate for at least 30 minutes to an hour.

After chicken has marinated, add olive oil to pan and begin heating, coating the pan. Once heated, add chicken chunks and cook on medium to high heat. After about 3-4 minutes, drain pan of fat and juices, but return chicken to heat after draining. After 1-2 more minutes, add nuts and craisins. Heat 1-2 more minutes, mixing thoroughly. Drain pan again if necessary. Add salad/greens to serving bowl, and mix in pan mixture. Serve immediately.

Asian flank steak skewers

In Gluten Free, Main Course on July 4, 2012 at 4:30 pm

Asian Flank Steak Skewers

~6 servings courtesy of

  • 1 1/2 lbs flank steak, sliced thin
  • 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
  • 2 cloves minced garlic
  • 1 tsp fresh ginger
  • 1 tsp sesame oil
  • 1 lime, juice of

Make sure to soak the skewers so they don’t burn on the grill. Let flank steak sit in marinade for at least 45 minutes to make them extra juicy. Grill until cooked through and enjoy!



Pasta and Cream Sauce with Pine Nuts and Pancetta

In Main Course, Pasta on March 16, 2012 at 5:24 pm

Serves 3-4 for dinner.


1 box of farfalle pasta (aka butterfly or bow tie)

4oz pancetta

Dash of olive oil

1 stick of butter

1/2 pint of heavy cream

1 1/2 cup frozen peas

3/4 cup finely grated parmigiano reggiano

1/4 cup pine nuts


Sear pancetta in pan with olive oil until it smells good while cooking farfalle simultaneously. Put pancetta aside in cup or bowl.Image


Melt stick of butter in same pan as pancetta. Add heavy cream and parmesan. Stir until gooey. Add in frozen peas and pine nuts. Remove once peas are warm and add in pancetta. Mix in pasta and serve.


Spaghetti alla Carbonara

In Main Course, Pasta on January 31, 2012 at 10:52 pm

1lb dry spaghetti
2 tbs extra-virgin olive oil
4 oz pancetta, cubed
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
parsley for decoration

So the way this works is that hot pasta cooks the eggs so prepare the sauce first.Ya don’t want to eat raw eggs…

Cook pasta “al dente,” the true italian way

al den·te

[al den-tey, -tee; It. ahl den-te] Show IPA

adjective, adverb

(especially of pasta) cooked so as not to be too soft; firm to the bite: spaghetti al dente.
1945–50; Italian:  literally, to the tooth

You can reserve 1/2 cup of the water used to boil the pasta if you want to add that to the sauce. Sometimes it can be a bit thick so this might be helpful. Meanwhile, heat olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic in to soften and slightly brown.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with salt and pepper, and add parsley for garnish! Also, extra parmigiano is good to put on top.


Croque Monsieur

In Main Course on December 24, 2011 at 4:08 am


(makes ~4 sandwiches)

1 tbs unsalted butter
1.5 tbs all-purpose flour
1 cup hot milk
dash of kosher salt & freshly ground black pepper
Pinch nutmeg
6 ounces Gruyere, grated (2 ish cups)
1/4 cup freshly grated Parmesan
8 slices white sandwich bread, crusts removed
Dijon mustard
4 ounces baked Virginia ham, sliced but not paper thin

First of all, one very important rule.

Always, always feed the cook.

So start with something yummy like trader joe’s ale. A dark beer with lots of head, though not too hoppy that it is overpowering.


Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes.

Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened.

Off the heat add the salt, pepper, nutmeg, 1/4 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere.

Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.

Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.


Delish. Simple, not expensive or hard to find ingredients. Plus you get to be Julia Child for a day.

Crabcakes in Tomato cream sauce

In Main Course, Seafood on October 9, 2011 at 7:57 pm

I found the original recipe on epicurious but it makes wayyy to much sauce: so here is my revised version. It makes 5 large or 8 small crabcakes with plenty of sauce!

1 8-ounce bottle clam juice
1 cups whipping cream
3/4 cups chopped seeded tomatoes
1/3 cup diced carrot
2 tablespoons brandy
1 teaspoon chopped seeded jalapeño chili
3/4 teaspoon paprika
Pinch of cayenne pepper

1 pound fresh crabmeat
2 3/4 cups fresh breadcrumbs made from French bread
1/2 cup mayonnaise
Dash cayenne pepper

3 tablespoons olive oil for cooking
Lemon wedges (garnish)

Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Combine crabmeat (make sure it’s kinda fine), 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended.
Form five to eight 1/2-inch-thick crab cakes, depending on how big you want your servings to be. Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)

Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Careful, they fall apart! Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.

Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges. SO GOOD.

Farmers’ Market Day: Chicken Tomato Basil Pasta

In Main Course, Pasta on July 24, 2011 at 2:22 am

1 tablespoon of olive oil
A finely chopped onion
2 cloves garlic, chopped
1 chopped tomatoes
2 boneless chicken breasts, cooked and cubed
Handfull chopped fresh basil
Dash of salt
Grated Parmesan cheese (I use Pecorino Romano too)

Cook fetuccine or whatever pasta your little heart desires until al dente. Meanwhile, sautee olive oil, garlic and onion until it all smells good. Cube and cook the chicken breast in a separate pan. Add cooked chicken, basil, tomatoes, salt and cover. Reduce heat to medium and cover. Stir frequently until tomatoes are soft. Serve immediately over pasta with some fresh parmesan on top!

Summer Gazpacho

In Gluten Free, Main Course, Soup on July 14, 2011 at 3:46 am

1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon (or more) coarse kosher salt

Now this is a no-brainer. Perfect if you’re tired of campbells and have a lot of fresh veggies lying around. So besides putting it all in a blender, chilling, and serving, I have a few suggestions:

– you may want to blend this in portions. A pound of tomatoes is a lot for a itty bitty blender. Unless you have the jumbo ones that can demolish anything.
– almost puree the gazpacho, then put in another pound of chopped tomatoes and only blend for a second or two – this gives the gazpacho a nice, chunky texture which is yummy with real fresh tomatoes
– don’t put in a whole lot of celery, (don’t leave it out!) but it doesn’t necessarily add a ton of flavor
– wait to salt it until you’ve tried it, it may not need it or may need a lot of salt/pepper, depending on how fresh your veggies are/your individual preference

I served this with a grilled chicken for a lunch – super simple, yummy.
For a little extra flair, put some chopped chives, almonds and fresh green tomatoes on top as garnish.