Spicy Braised Chicken Thighs

Serves 4-6. Season 8 bone-in chicken thighs with garlic powder and ground black pepper. Chop 2 large onions into thick slices. Core, de-seed and julienne 2 large bell peppers, orange, yellow or red. Same with 2-3 jalapeño peppers. In a large stock pot, in a little olive oil, brown the chicken thighs on both sides in 2…

Pan Seared Pork Chops

Serves 2. Dredge 2 thick bone-in pork chops in flour. Shake off excess flour. Season/rub with salt, pepper, thyme, garlic powder on each side. In a heavy skillet, with no oil, sear the pork chops on high heat until golden brown on each side. Remove to plate. Reduce heat to medium low and add olive…

Passover Strahl Brisket

Birdie Sandler Strahl’s original, handed down to me by her daughter Betsey. Serves 8-10. 4-5 lb. first cut fresh brisket of beef. Not too lean. It shrinks. But, it’s rich. In a dutch oven, brown brisket well on both sides to sear. Don’t need olive oil. Take out and place on dish. Brown at least…

Silky Salmon

Fresh slightly rare and smooth as silk. Filets of organic salmon best. Drizzle olive oil on a baking dish or regular oven friendly plate. Place the salmon filets over the oil. Top with a favorite Asian sauce or lemon slices with pepper and garlic powder or dill weed. Drizzle a little more olive oil on…

Ragoût de Veau au Riz Jaune

VEAL STEW WITH YELLOW SAVORY RICE About 3 lbs. veal stew meat cut into 1″ chunks. Serves four. In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into…

Post Stuffington Frittata

Enough with the bland turkey and stuffing. Add a little spice to post-Thanksgiving weekend brunch. Prepare ahead the following so when guests arrive it’s just a jiffy: Slice then quarter 2-3 chorizo or andouille sausages. Core slice and chop a yellow pepper. Quarter 6-8 crimini mushrooms. Slice and chop a sweet onion. In a large…

Cornbread Celery Apple Stuffing

When not hosting Thanksgiving, bring stuffings. This is my fave. Make 2 bags Pepperidge Farm Cornbread stuffing as directed. Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks. Brown. Add ground black pepper,…

Baked Turnip Casserole

Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious. Chop a large peeled turnip into small chunks and cover with water in a saucepan. Cover and boil until chunks are tender. Drain. Let cool to room temperature. In a bowl, hand mash with a 1/4 stick butter…

Thanksgiving Braised Oxtails

Turkey is boring. So make this rich late autumn feast instead. Serves 6. 6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat has…

Osso Buco

Braised Veal Shanks Preheat oven to 375 degrees. 5-6 veal shanks, 2″ thick, towel dried. A shallow dish of flour to dredge. Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion. Peel and section a large orange. Also on hand. 3 tbs. tomato paste. 1 cup dry white wine. 3 cups chicken stock,…

6-Minute Tandoori Shrimp

Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. 16-18 shrimp. Serves 2. Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry. Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon;…

Linguine with Clam Sauce

Little Necks Nectar Serves 4. Figure 1 dozen little necks per person. In a bowl or glass container, add the following: A generous half cup of olive oil 1 tsp. ground black pepper 1/2 tsp. red pepper flakes 6 cloves of garlic (3 chopped, 3 mashed) 1/2 cup chopped parsley 3 tbs. UNsalted butter In…