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Monday, June 15, 2009

Breast N Thighs - Oh My!!

Featured Aphrodisiacs: Honey and Mustard

2 chicken breasts with skin and bone-in
2 chicken thighs, halved through the bone

4 potatoes, quartered
1 medium onion, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
8 ounces button mushrooms, halved
4 cloves garlic, smashed lightly and peeled (optional)
1 tablespoon balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil

Preheat oven to 450° F. Place the chicken, potatoes, onions, green peppers, mushrooms and garlic in a 13x9x2-inch baking dish. In a small bowl, mix together the vinegar, honey, mustard, thyme, rosemary, salt and pepper. Add the oil and whisk until well combined. Pour over the chicken and vegetables. Stir to combine. Make certain the breast and thighs are laying skin-side up and well coated with the glaze. Bake, uncovered, until the chicken is cooked and well-browned and the vegetables are tender, about one hour. Stir several times during the baking process, but making certain the chicken remains skin-side up so they brown well. Serve immediately and as always....ENJOY!

Saturday, May 2, 2009

My Sweet Tenderloin

Featured Aphrodisiacs:
Oyster, Carrots

Start off the evening with a cool Cexy Ceasar...

3 cubes of ice
1 part vodka
1 cocktail glass of Reg Clamato Mix
3-4 drops of Worcestershire Sauce
1-2 drops of hot sauce (Frank's Red Hot is recommended)
Squeeze in some fresh lime
Sprinkle with Ceasar Rim
Garnish with Celery or green olives

Serve up a light tasty side salad

Crisp Lettuce
cubed tomatoes
diced cucumbers
julienne carrots
wine vingarette
sprinkle with herbs

My Sweet Tenderloin

1 teaspoon extra virgin olive oil
1 teaspoon oyster sauce
1/2 teaspoon cornstarch
3/4 pound beef tenderloin, cut into 1/4 inch strips
1 teaspoon water
1 teaspoon cornstarch
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon extra virgin olive oil
1/2 onion, thinly sliced


1. Stir together 1 teaspoon e.v.o oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the fridge for approx. 45 minutes. Remove from the fridge 10 minutes before cooking.
2. Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon e.v.o oil in a large skillet over high heat. Stir in onion, and brown the edges. Add the tenderloin strips, and continue cooking and stirring until the beef is just slightly pink, for about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened.
I like to serve it with baked mushrooms and a small scoop of creamy, buttery mashed potatoes sprinkled with chives. Serve your lovely dinner guest with a glass of Shiraz with dinner. Enjoy!