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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

~ 2 Pounds Monkfish fillets, pan-ready (cut into 1x2 inch pieces) ~ 2 tbsp. Olive Oil
~ 1 cup Onion, Chopped
~ 1 tsp. Garlic, Fresh, Minced
~ 4 cups Tomatoes, Seeded and chopped
~ 1 tsp. Dried Basil
~ 1/2 tsp. Salt
~ 1/4 tsp. Ground pepper
~ 1/3 cup Red wine
~ 1/4 cup Basil leaves, fresh, minced
~ 1 Pound Pasta

PREPERATION:

In a large skillet, saute onions and garlic in olive oil. Stir in tomatoes, dried basil, salt and pepper and simmer for 15 minutes. Stir in monkfish and wine, and simmer for 3 minutes or until monkfish flakes easily when tested with a fork. Add fresh basil to sauce and serve over hot pasta. Serves 4.

INGREDIENTS:

Old Bay Fish - ~ 4 Cod Fillets ~ 1 Tbsp. Olive Oil ~ 2 Tbsp. Lemon Juice ~ 2 Garlic Cloves, Minced Or Pressed ~ 1 Tbsp. Old Bay Seasoning Old Bay Veggies - ~ 2 Large Sweet Potatoes ~ 1 Large Onion ~ 1 Large Bell Pepper, Preferably Red ~ 3 Tbsp. Olive Oil ~ 1 Tsp. Dried Thyme ~ 1 Tbsp. Old Bay Seasoning

PREPERATION:

Preheat the oven to 450º. Oil a baking sheet for the vegetables and a baking sheet for the fish. Peel the sweet potatoes and cut them in half lengthwise and then crosswise into slices about 1/3” thick. Peel the onion and cut it in half and then into 1/2” slices. Stem and seed pepper and cut it into 1 1/2” chunks. In a mixing bowl, toss the vegetables with the oil and the thyme and Old Bay Seasoning. Spread on the baking sheet. Roast for 25 to 30 min., until the vegetables are tender and browned. While the vegetables roast, place the fish fillets in a single layer in the baki ng pan. Whisk the oil with the lemon juice, garlic and Old Bay Seasoning and drizzle over the fish. When the vegetables have roasted for about 15 minutes, stir them with a spatula to prevent sticking. Put the pan of fish in the oven and bake until the fish flakes easily with a fork, about 1 0 minutes per inch of thickness.

INGREDIENTS:

~ 4-7 Lb. Whole Turkey Breast ~ 2 Large Onions, Diced ~ 1 Clove Minced Garlic ~ 1/2 Cup Ketchup ~ 1 Cup Beer ~ 1/2 Stick Butter ~ 1 Tbsp. Soy Sauce ~ 1 Tbsp. Worchestershire ~ 3 Seeded and Diced Jalapeno Peppers ~ 3/4 Tbsp. Black Pepper

PREPERATION:

Thaw turkey per instructions. In a large 6 qt. heavy saucepan combine all ingredients, except turkey. Bring to a simmer for 20 minutes, Remove turkey skin and place the turkey in the pan, breast side up. Simmer for 2 1/2 to 3 hours uncovered. Place the meat on a platter, let cool and shred while reserving the sauce, discard bones. Place the shredded meat back in the sauce and simmer 45 to 60 minutes more. Salt and pepper, if needed and serve on soft rolls.

INGREDIENTS:

~ 4 Lbs. Pork Belly Ribs cut into serving size pieces ~ 1/2 cup Orange Marmalade ~ 1/2 Cup Bottled Barbecue Sauce ~ 1 Tbsp. Butter or Margarine ~ 1 Tbsp. Red Pepper Flakes

PREPERATION:

Preheat a covered grill to medium hot, meanwhile blend all other ingredients in a small saucepan and heat until marmalade and butter are melted and blended; set aside. Prepare grill for indirect cooking. Place ribs on grill rack over low-medium heat. Cook for 1 1/2 hours, brushing with sauce the last 15 minutes.

INGREDIENTS:

~ 4 Ears Fresh Sweet Corn, In Husks ~ 2 Well-Trimmed Beef T-Bone Steaks, Cut 1 to 1 1/2 Inches Thick ~ 1 To 2 Garlic Cloves, Minced ~ 1/2 TSP Coarse Grind Black Pepper ~ 2 TBSP Butter ~ 1/2 TSP Chili Powder ~ 1/4 TSP Ground Cumin

PREPERATION:

(1) Pull back corn husks from each ear of corn leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at the end of each ear with string or a strip of one of the outside corn leaves. Soak corn in cold water 3 to 4 hours. (2) Remove from water and place on grid over medium coals. Cook 20 minutes, turning often. Combine garlic and pepper; rub into both sides of beef T-bone steaks. Place steaks on grid with corn; continue cooking, turning steaks once, and corn often. Grill 1-inch thick steaks 16 to 20 minutes for rare (140° F) to medium (160° F) or to desired doneness. Grill 1 1/2-inch thick steaks 22 to 30 minutes (rare to medium) or to desired doneness. Remove corn when tender. (3) Meanwhile, melt butter; add chili powder and cumin. Carve steaks into thick slices and serve with corn and seasoned butter.

INGREDIENTS:

~ 6 8 Oz. Shark Steaks ~ 1/2 Cup Soy Sauce ~ 1/4 Cup Ketchup ~ 2 Tbsp. Lemon Juice ~ 2 Cloves Garlic ~ Minced ~ 1/2 Cup Orange Juice ~ 1/4 Cup Chopped Fresh Parsley ~ 1/3 Tbsp. Ground Pepper

PREPERATION:

Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes each side or until fish flakes easily when tested with a fork, basting frequently with marinade. Serves 6.

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