Dionne Blanc Cream Sauce

There are many creamy wine sauces on the net that have intrigued me to the point of wanting my very own. Most of the sauces seem to prefer a Chardonnay, but since Carolyn and I are not fans of that variety I decided to use a favorite local white wine, Dionne Blanc, made by South Dominion Vineyard in Cambridge, New York. Long story short... the infamous Yummy Noises emerged at the table when I served it over a simple baked cod. Needless to say... this is a blog-worthy keeper. ENJOY!

Ingredients:

• 1 medium shallot - minced
• 8 oz. Dionne Blanc by South Dominion Vineyard - Chenin Blanc will work as well
• 6 oz. clam juice
• 6 oz. heavy cream
• 2-3 tbsp salted butter - plus 2 tsp more for finishing sauce
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 tsp lemon juice

Preparation:

Melt butter in a small sauce pan. Add shallot and cook until well-softened but not browned.

Add wine and reduce over medium boil by one-third.

Add clam juice, cream, salt and pepper. Continue to reduce roughly by half over medium-boil. Taste for seasoning and adjust.

Pour sauce through a fine mesh sieve into to a clean sauce pan and then back into the original pot. Add lemon juice and stir. Thicken with a bit of Wondra if you like your sauce to have a little more body.

Just before serving, heat sauce gently. Whisk in a few small cubes of cold butter.

Blessed be… and happy cooking!

Chef Michael's Shrimp Sauce

This sauce will work on just about any fish, but we really enjoy it with a simple baked salmon. Enjoy!

Ingredients:

• 1 can cream of shrimp condensed soup
• 1 tomato – cut up
• 2 cloves garlic - minced
• fresh basil - handful
• ~1/4 cup sherry – use to rinse can and add to soup
• 12 large raw shrimp – peeled, deveined, tail off and cut in thirds

Preparation:

Defrost shrimp and cut into thirds. Set aside.

Add tomato, basil and garlic to blender and liquefy. Maybe add a splash of sherry so the stuff is just pourable. Empty Cream of  Shrimp into sauce pan and blend with the tomato mix. Warm this while stirring with a whisk and add just enough sherry to make it a gravy that sticks and isn't too runny. Add fresh ground black pepper to taste. Simmer until alcohol is cooked off.

Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish.

Blessed be... and happy cooking!

White Wine Cream Sauce

There are many creamy wine sauces on the net that have intrigued me to the point of wanting my very own. Most of the sauces seem to prefer a Chardonnay, but since Carolyn and I are not fans of that variety I decided to use a favorite Chenin Blanc in developing my sauce. Long story short... the infamous Yummy Noises emerged at the table when I served it over a simple baked cod. Needless to say... this is a blog-worthy keeper. ENJOY!

Served over simple baked cod

Ingredients:

• 1 medium shallot - minced
• 8 oz. Chenin Blanc - I like Barton & Guestier's Vouvray
• 6 oz. clam juice
• 6 oz. heavy cream
• 2 tbsp salted butter - plus 2 tsp more for finishing sauce
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 tsp lemon juice

Preparation:

Melt butter in a small sauce pan. Add shallot and cook until well-softened but not browned.

Add Chenin Blanc and reduce over medium boil by one-third.

Add clam juice, cream, salt and pepper. Continue to reduce by half over medium-boil. Taste for seasoning and adjust.

Pour sauce through a fine mesh sieve into to a clean sauce pan and then back into the original pot. Add lemon juice and stir. Thicken with a bit of Wondra if you like your sauce to have a little more body.

Just before serving, heat sauce gently. Whisk in a few small cubes of cold butter.

Blessed be… and happy cooking!

Lima Bean Sauce

Here's a neat little sauce that's been tested with both chicken and pork. You'll note the respective wines for each meat, and foodie that you are... you know the wine makes the difference.  :-) Not the greatest picture, I'll admit, but if you've tried my stuff before, you know my flavor levels are spot-on :-) Enjoy!

Ingredients:

• 1 cup well cooked baby lima beans
• 1/2 cup caramelized onions
• ~3/4 cup chicken broth
• 1/4 cup Riesling (for chicken)
• 1/4 cup Marsala (for pork)
• dash of salt
• couple cranks of fresh ground pepper

Preparation:

Boil the lima beans until they are very soft. Put beans, onions, 1/4 cup chicken broth and the wine in blender. Start at slow speed to blend. Add more broth 1/4 cup or less at a time with your own judgment on creaminess factor, working up to a liquefy setting. Once pourable texture meets with your approval, do final seasoning with salt & pepper.

Blessed be... and happy cooking!

Red Sauce & Chicken

This tomato sauce is very easy to make. I feature white meat chicken here because that's my go-to meat these days, but the sauce will work equally well with beef or venison. It can even be used without any meat at all. Enjoy!

Ingredients:

• ~1 lb ground white meat chicken
• 1 28 oz can plum shaped tomatoes in puree
• olive oil
• 3-4 cloves garlic, chopped
• 1 yellow onion, cut up
• 1/2 tsp salt
• fresh ground black pepper to taste (I like about 6 twists on the grinder)
• 1/2 tsp garlic powder
• 1 tsp dried basil or a few fresh leaves if you have them
• dash of oregano
• 1 tsp dried parsley or some fresh chopped if you have it

Preparation:

Start by frying up the chop meat in a large skillet with a bit of olive oil until fully cooked and a nice shade of brown. Set aside. 

Add a bit of olive oil to your sauce pot and sautee the chopped garlic. As the garlic JUST gets brown add in the cut up onion and sautee til slightly translucent and shiny.

Place canned tomatoes in a bowl, cut in half and have fun with a potato masher. :-) Add tomatoes and puree to sauce pot and stir. Add in salt, pepper, garlic powder, basil, oregano and dried parsley. Bring to a boil and then simmer on low for 15 minutes, stirring occasionally.

Finally stir in the fried chop meat, simmer for a bit and pair with your favorite pasta or vegetable. 

Blessed be... and happy cooking!

Chef Michael's Tomato & Olive Topping - A Chef Favorite

I've seen many dishes feature some combination of tomatoes & olives and have even shared a few from other folks. Finally I decided to create my own blend, and let me tell you... this topping is OMG good! My first use was over a simple baked salmon, which proved to be absolutely delicious, but seriously... I think this topping will also pair well with a white fish or even chicken breast. :-) Enjoy!

Ingredients:

• 1 medium tomato - chopped
• 1/2 yellow onion - minced
• 8-10 black olives - minced or cut into eighths... ;-)
• 1 clove garlic - smash minced
• 1 tbsp olive oil
• salt & pepper to taste

Preparation:

Heat a skillet over medium heat. When the pan is hot add the garlic and onions. Saute until the onion is translucent.

Next add the tomatoes and saute until they just start to fall apart.

Finally fold in the olives and gently toss the mix until heated through.

Season with salt & pepper to taste.

Serve over a simple baked salmon as shown here or get creative with a protein of your choosing.

Blessed be... and happy cooking!

Tomato-Pepper-Basil Chutney

A few years ago we had dinner over at cousin Paul's house. He and Susie were in the middle of a 3-week diet called New You in 22 - The Metabolic Meals Blueprint by Jonny Bowden, Phd, CNS. What they served was simple BBQ chicken thighs that were elevated to OMG status with a chilled chutney made from tomatoes, peppers and basil. Really easy to make, this stuff packs a punch of fresh that caused the Reilly's to make yummy noises. Carolyn and I both thought it might be equally exciting with some fresh cod, so we tried it.... 

In a nutshell... a new family favorite was born...

Ingredients:

• 4 ripe tomatoes, quartered
• 2 large red bell peppers, seeded and cut up
• 1 cup sundried tomatoes in oil, well drained
• Two handfuls fresh basil (I used lemon basil with the fish)
• 2-3 cloves garlic, crushed
• 2 tsp dried oregano
• 1/2 tsp each salt and fresh ground black pepper
• 6 tbsp coconut oil, melted

Preparation:

Just so you know, the above ingredient list is a double batch because I loved it THAT MUCH and knew I'd find varied uses for it during the week ;-) I also used olive oil in lieu of coconut oil... well I just forgot to pick some up LOL Trust me... a good olive oil works equally well! 

First, get out your food processor. Cut up the tomatoes and peppers and crush the garlic.

Measure out a cup of sundried tomatoes and drain for a few minutes in a colander.

Add all ingredients to the food processor a little at a time. You'll notice there are no pics of the basil... That's because I used frozen lemon basil from last year's garden and...well... it just didn't live up to my photo standards...... ahem ;-) Pulse a few times to break up the larger pieces, then process steadily, until the mixture forms a "sauce" that is mostly smooth. 

If the mixture is too thick, add a little more oil, but make sure it doesn't get runny. You want the chutney to be able to stand alone as seen here with the baked cod and steamed string beans.

Like I said, the chutney was originally recommended with chicken. The fish worked really well, and I bet it will compliment the other white meat nicely as well! It's just an amazing little blend that I'm sure will prove quite versatile in the future... ENJOY!

Blessed be... and happy cooking!

Chef Michael's Mignonette

Years ago during one of our fun weekend adventures I was introduced to something I did not know existed... Mignonette. It all started with a weekend in Connecticut where we visited the Mystic Seaport  Aquarium and the Mohegan Sun Casino. As I usually do, I asked the hotel staff where THEY eat when they go out to dinner, and we were once again quite pleased with the recommendation.

My blue point oysters were not only amazingly fresh, but were served with what our waitress Lisa later told me is mignonette, a dipping sauce that introduced me to flavor levels previously not known to me in conjunction with raw bar. Excited to try this new menu item for myself, I naturally searched the Net for recipes, only to find that everyone has their own idea of how a mignonette should be constructed. The ingredients I finally decided on below do not adequately reveal the flavors reached by blending and storing them for several days. Prepare to be amazed should you venture into this ambrosial addition to any raw bar favorite!

Ingredients:
· 1/2 cup shallots, minced
· 1/4 cup white wine vinegar
· 1/4 cup seasoned rice vinegar
· 1 1/4 tsp crushed white peppercorns
· 1 tbsp fresh parsley, minced

Preparation:

Mince the shallots quite fine and place in glass bowl. Add vinegars and crushed pepper and stir.

Finally mix in the fresh parsley. Cover and store in fridge for at least a couple days, stirring occasionally.

Traditionally this is served as a dip or sprinkle for shucked oysters or clams, but don't stop there... It works well as a brush-on for any white fish like cod or trout, and as an added bonus, it stores well in the fridge for several weeks as well.

Blessed be... and happy cooking!

Red Sauce & Venison with Zucchini Ribbons

As you know, I'm working hard to eliminate all the simple carbs with a high glycemic index in order to best control my diabetes on a culinary level. I make a really good venison/beef meat sauce (and now a chicken version, too) and found myself at a loss as to what to do so I could still enjoy my delicious sauce with pasta taken out of the equation. What I came up with is a dish that blew our minds the first time I made it. Carolyn and I sat here staring wide-eyed at each other wondering why we'd never thought of doing this before! LOL Set aside the notion that it's a very healthy dish... It's amazing in both flavor and presentation and is actually titled:

Red Sauce & Venison with Zucchini Ribbons

Ingredients:

• 1 - 1.25 lbs ground venison - lean beef or white meat chicken are good, too
• 1 28 oz can plum shaped tomatoes in puree
• olive oil
• 4 cloves garlic, chopped
• 1 yellow onion, cut up
• 1/2 tsp salt
• fresh ground black pepper to taste (I like about 6 twists on the grinder)
• 1/2 tsp garlic powder
• dash of oregano
• 1 tsp dried parsley
• 4 squash/zucchini, 2 yellow and 2 green, thin enough to fit the width of a peeler blade

Preparation:

This nearly from-scratch sauce is so simple that I'm always baffled by the plethora of jar sauces at the grocery store... (shudders at the thought).

Ok serious now.....

Start by frying up the chop meat in a large skillet with a bit of olive oil until fully cooked and a nice shade of brown. Set aside. 

Add a bit of olive oil to your sauce pot and saute the chopped garlic. As the garlic JUST gets brown add in the cut up onion and saute until slightly translucent and shiny.

Place canned tomatoes in a bowl and cut into quarters or bite-size pieces... Not too small as they will cook down some in the pot.

Add tomatoes and puree to sauce pot and stir. Add in salt, pepper, garlic powder, oregano and dried parsley. Bring to a boil and then simmer on low for 15 minutes, stirring occasionally.

Finally stir in the fried chop meat. The mixture will seem very meaty and not at all liquid.... that's intentional as our base for the sauce is very different from pasta.

Ok... time to make our pasta substitute... Wash the zucchini and yellow squash and get out a peeler. A regular one will work, but I find you get better control with one that has the blade perpendicular to the handle. This is mostly for presentation as the full width ribbons will have yellow and green edges, respectively. Peel off ribbons until halfway through the vegetable, turn over and peel rest from other side. I'm not much into waste, so I typically save the leftover centers to fry up with some eggs for breakfast next day.

Heat some olive in a very large skillet or Dutch oven over medium heat and add the ribbons. Sautee with pretty much a continuous toss because they cook very quickly and you want all to be cooked evenly. Sautee just enough so there's still a little crunch and the veggies kind of stand when piled. Overcook them and you end up with a pile of mush... not good. Salt the squash to taste as you saute... go easy, though, as the sauce will bring plenty of life to the veggies. 

Plate the squash with tongs, transferring as little liquid as possible. Top with sauce and enjoy! :-)

Blessed be... and happy cooking!