Menu for the week of December 30th, 2006

Menu for week of December 30th, 2006

Saturday
Chicken Cacciatore
Rice

Sunday
Cioppino
French Bread

Monday
Shrimp with Basil, Garlic, and Tomatoes

Tuesday
Pork Chops
Broccoli

Wednesday
Lemon Chicken
Salad

Thursday
Roast Pork Tenderloin
Rice Pilaf
Green Salad

Friday
Bruschetta & Chicken Pasta

Recipe: Chicken Cacciatore

Recipe: Chicken Cacciatore
Courtesy of Camille

• 1 lb Chicken thighs
• 1 28oz. can whole tomatoes,undrained-crush by hand
• 1 Red Onion, sliced
• 1 Green Pepper, sliced
• 3 tbsp Olive oil
• 1/8 tsp Oregano
• 1/2 tsp Thyme
• 1/4 tsp Sage
• 1/4 c. Red Wine

Preheat oven to 350

Rinse and pat dry chicken
In an oven safe pan with lid (preferably a dutch oven), add oil and heat over medium high heat.
Season chicken with salt and pepper.
Add chicken (skin side down) and saute 3-4 min till brown
Turn chicken and deglaze with the red wine.
Sprinkle herbs across chicken
Crush tomatoes by hand and cover chicken with tomatoes and sauce
Spread the sliced onions and peppers over chicken
Cover and place in oven
Bake for 2.5 - 3 hours

Recipe: Cioppino

Cioppino
Courtesy of Camille

Serves 6-8

Soup Base: (Can be made ahead of time)

• 1/4 cup olive oil
• 5 cloves garlic
• 1 medium onion
• 1/2 green pepper
• 1 28oz. can whole tomatoes,undrained-crush by hand
• 8oz. tomato sauce
• Optional - 2 Tbsp Texas Pete Hot Sauce (I recommend)
  
• 2 cups water
• 1/2 cup white wine
• 1 T. sugar
• 2 tsp. salt
• 1/4 tsp. marjoram
• 1/4 tsp. oregano
• 1/4 tsp. pepper

Chop garlic fine and saute in oil.
Chop onion and pepper and saute with garlic for about 10 minutes.
Stir in rest, cover and simmer over medium low for 30 minutes.

Seafood

• Can minced or chopped clams, 6-10 oz., undrained
• 2 pounds boneless white fish - cut in pieces about 2 inches - anything non oily
• 1/2 to 1 pound raw, shelled shrimp

Add fish and simmer 5 minutes until fish is done.
salt to taste.

Recipe: Shrimp with Basil, Garlic, and Tomatoes

Shrimp with Basil, Garlic, and Tomatoes
From Food Network Kitchens

Recipe Summary
Difficulty: Easy
Prep Time: 13 minutes
Cook Time: 3 minutes
Yield: 4 servings
User Rating: 5 Stars

• 1 cup quartered cherry or grape tomatoes (about 12)
• 5 large fresh basil leaves, chopped, plus extra for garnish
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds medium-large shrimp, shelled and deveined
• Extra-virgin olive oil
• 1 large clove garlic, minced

In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.

Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.

Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

Episode#: BW2B09
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Menu for Christmas 2006

Menu for Christmas 2006

Appetizer

*Shrimp, Scallop, and Calamari Ceviche

Salad

*Caesar Salad

Entre

*Filet Mignon with Bearnaise Sauce
*Gorgonzola Cream Smashed Ruby Gold Potatoes
*Steamed Asparagus

Dessert

*Hot Fudge Sundae

Recipe: Caesar Salad

Caesar Salad
Recipe courtesy Tyler Florence

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings
User Rating: 4 Stars

Dressing:
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper

2 heads romaine lettuce

Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

Menu for week of December 17th, 206

Menu for week of December 17th, 2006

Sunday
Pan Roasted Monkfish w/ Roasted Red Pepper Sauce
Cous Cous
Steamed Asparagus

Monday
Pan Roasted Pork Chops
Garlic Mashed Potatoes
Steamed Broccoli

Tuesday
Lemon Chicken
Steamed Asparagus
Buttered Egg Noodles

Wednesday
Shrimp Scampi over Linguine

Thursday
Roast Pork Tenderloin
Rice Pilaf
Green Salad

Friday
Bruschetta & Chicken Pasta

Saturday
Braciole