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Ginger Soy Flank Steak
1-2 lbs. Flank Steak
2 Tbsp. Red wine or Mirin
½ cup of soy sauce
1½ tsp. fresh grated ginger
3 tbsp. sugar
2 tbsp. dried minced onions or fresh green onion
Place wine, soy sauce, ginger, sugar and dried minced onions in a ziploc bag and zip up bag to mix ingredients. Poke meat with a sharp fork all over. When the ingredients are thoroughly mixed, open the bag and place the uncooked steak inside. Close the bag and massage the sauce so it surrounds the meat. Make sure there is no air in the bag so that the sauce will completely cover the meat. Let the meat sit in the refrigerator inside the tightly sealed ziploc bag for 6 hours or overnight.
When ready to cook, place the meat on a baking pan with a cooking sheet on it. Heat the oven to 425 degrees. Place the meat on the top rack and cook for 6-7 minutes. Turn off oven and put on broiler to low setting. Broil for 5-6 minutes or until brown on top. Cut into small slices and serve right away with rice and vegetables. Serves about 5 people.
Erica's Kitchen All Rights Reserved © 2012
2 Tbsp. Red wine or Mirin
½ cup of soy sauce
1½ tsp. fresh grated ginger
3 tbsp. sugar
2 tbsp. dried minced onions or fresh green onion
Place wine, soy sauce, ginger, sugar and dried minced onions in a ziploc bag and zip up bag to mix ingredients. Poke meat with a sharp fork all over. When the ingredients are thoroughly mixed, open the bag and place the uncooked steak inside. Close the bag and massage the sauce so it surrounds the meat. Make sure there is no air in the bag so that the sauce will completely cover the meat. Let the meat sit in the refrigerator inside the tightly sealed ziploc bag for 6 hours or overnight.
When ready to cook, place the meat on a baking pan with a cooking sheet on it. Heat the oven to 425 degrees. Place the meat on the top rack and cook for 6-7 minutes. Turn off oven and put on broiler to low setting. Broil for 5-6 minutes or until brown on top. Cut into small slices and serve right away with rice and vegetables. Serves about 5 people.
Erica's Kitchen All Rights Reserved © 2012
Roasted Herb Duck
1 duck (4-5lbs.)
½ tsp. salt
½ tsp. white pepper
1 tsp. herbes de provence
½ tsp. onion powder
Preheat oven to 425 degrees.
Clean and de-gut duck. Dry completely. Truss the duck with about 3 and half feet of cooking string. Take a sharp fork and poke holes all over the duck. Sprinkle with salt, white pepper, onion powder and herbes de provence. Place the duck on a rack over a bath of water in a roasting pan. Make sure there is about an inch of water.
Roast the duck for about an hour for medium rare and add 10 more minutes for a pink medium.
Erica's Kitchen All Rights Reserved © 2012
½ tsp. salt
½ tsp. white pepper
1 tsp. herbes de provence
½ tsp. onion powder
Preheat oven to 425 degrees.
Clean and de-gut duck. Dry completely. Truss the duck with about 3 and half feet of cooking string. Take a sharp fork and poke holes all over the duck. Sprinkle with salt, white pepper, onion powder and herbes de provence. Place the duck on a rack over a bath of water in a roasting pan. Make sure there is about an inch of water.
Roast the duck for about an hour for medium rare and add 10 more minutes for a pink medium.
Erica's Kitchen All Rights Reserved © 2012
Pork with Cran-blueberry Sauce
¼ cup brown sugar
½ tsp. garlic salt
¼ tsp. all spice
½ tsp. sage
1 tsp. minced dried onions or ½ tsp. onion powder
½ tsp. thyme
¼ tsp. black pepper
¼ tsp. dried mustard
¼ tsp. cayenne pepper
½ tsp. paprika
Directions:
Preheat oven to 450 degrees.
Combine all the spices together in a bowl and mix.
One tablespoon at a time, sprinkle the pork tenderloin with the spices then rub in.
Wrap the meat in a saran wrap and refrigerate for at least an hour or overnight.
When ready to cook, take a large skillet over medium-high heat, add 1 tablespoon of olive oil and heat.
Put the tenderloin in the pan when it is hot and cook searing each side for a couple of minutes using tongs to turn the meat.
Transfer meat to a small roasting pan and cover with aluminum foil and bake for 30-35 minutes or until done.
Slice and serve with cran-blueberry sauce.
Spicy Cran-blueberry Sauce
7 ½ oz. fresh cranberries
5 oz. fresh blueberries
1 cup apple cider
1 cup light brown sugar
⅛ tsp. cayenne pepper
½ tsp. cinnamon
a dash of sea salt
In a 2 quart saucepan, combine washed cranberries, blueberries, apple cider and brown sugar.
Bring to a boil on high heat, then lower heat to low and simmer for 15 minutes until the fruit mixture starts to thicken.
Add in cayenne pepper, cinnamon, and salt.
Simmer for 10 more minutes and smash all unbroken cranberries and blueberries.
Serve with pork or chicken.
The sauce may be served hot or cold.
Erica's Kitchen All Rights Reserved © 2012
½ tsp. garlic salt
¼ tsp. all spice
½ tsp. sage
1 tsp. minced dried onions or ½ tsp. onion powder
½ tsp. thyme
¼ tsp. black pepper
¼ tsp. dried mustard
¼ tsp. cayenne pepper
½ tsp. paprika
Directions:
Preheat oven to 450 degrees.
Combine all the spices together in a bowl and mix.
One tablespoon at a time, sprinkle the pork tenderloin with the spices then rub in.
Wrap the meat in a saran wrap and refrigerate for at least an hour or overnight.
When ready to cook, take a large skillet over medium-high heat, add 1 tablespoon of olive oil and heat.
Put the tenderloin in the pan when it is hot and cook searing each side for a couple of minutes using tongs to turn the meat.
Transfer meat to a small roasting pan and cover with aluminum foil and bake for 30-35 minutes or until done.
Slice and serve with cran-blueberry sauce.
Spicy Cran-blueberry Sauce
7 ½ oz. fresh cranberries
5 oz. fresh blueberries
1 cup apple cider
1 cup light brown sugar
⅛ tsp. cayenne pepper
½ tsp. cinnamon
a dash of sea salt
In a 2 quart saucepan, combine washed cranberries, blueberries, apple cider and brown sugar.
Bring to a boil on high heat, then lower heat to low and simmer for 15 minutes until the fruit mixture starts to thicken.
Add in cayenne pepper, cinnamon, and salt.
Simmer for 10 more minutes and smash all unbroken cranberries and blueberries.
Serve with pork or chicken.
The sauce may be served hot or cold.
Erica's Kitchen All Rights Reserved © 2012
Lemon Chicken Provençal
5 chicken breasts (½ lbs. each)
1 fresh lemon (juice only)
1¼ tsp. sea salt
1 tsp. white pepper
4 tsp. herbes de provence
1 tsp. garlic powder
¾ cup flour
4 tablespoons olive oil
1⅓ cup white wine or chicken broth or mixture
4 tsp. dijon mustard
(optional: 1 cup mixed kalamata and black olives sliced)
Directions:
Using a meat tenderizer, place a saran wrap on top of the chicken and beat the breasts without breaking the meat apart but flatten nicely.
Place in a glass baking dish then splash with lemon juice on both sides of the breast. Sprinkle evenly with salt, pepper, herbes de provence and garlic powder on both sides, then cover each piece of chicken with a thin coat of flour.
Heat up a large frying pan to medium high and add 2 tbsp of olive oil. Place 2 or 3 of the chicken breasts in the pan when it is hot. Cook for 2 minutes on each side, then pour in ½ cup broth or wine. Put a lid over the pan and continue to cook for 5 more minutes or until done. Remove the chicken and put aside to keep warm. Take juices and place into a smaller frying pan and set aside. In the large frying pan, repeat the same method of cooking the next 2 chicken breasts.
Take the juices from the first and second batch and pour into a small frying pan. Heat up on medium high and add in remaining ⅓ cup of broth or wine with dijon mustard and olives. Stir until the mixture becomes thick. Pour this sauce over each chicken breast and serve immediately.
Serves 5 people.
Erica's Kitchen All Rights Reserved ©2012
1 fresh lemon (juice only)
1¼ tsp. sea salt
1 tsp. white pepper
4 tsp. herbes de provence
1 tsp. garlic powder
¾ cup flour
4 tablespoons olive oil
1⅓ cup white wine or chicken broth or mixture
4 tsp. dijon mustard
(optional: 1 cup mixed kalamata and black olives sliced)
Directions:
Using a meat tenderizer, place a saran wrap on top of the chicken and beat the breasts without breaking the meat apart but flatten nicely.
Place in a glass baking dish then splash with lemon juice on both sides of the breast. Sprinkle evenly with salt, pepper, herbes de provence and garlic powder on both sides, then cover each piece of chicken with a thin coat of flour.
Heat up a large frying pan to medium high and add 2 tbsp of olive oil. Place 2 or 3 of the chicken breasts in the pan when it is hot. Cook for 2 minutes on each side, then pour in ½ cup broth or wine. Put a lid over the pan and continue to cook for 5 more minutes or until done. Remove the chicken and put aside to keep warm. Take juices and place into a smaller frying pan and set aside. In the large frying pan, repeat the same method of cooking the next 2 chicken breasts.
Take the juices from the first and second batch and pour into a small frying pan. Heat up on medium high and add in remaining ⅓ cup of broth or wine with dijon mustard and olives. Stir until the mixture becomes thick. Pour this sauce over each chicken breast and serve immediately.
Serves 5 people.
Erica's Kitchen All Rights Reserved ©2012