Wednesday, March 3, 2010
The 3 Fastest Entrees You Will Ever Make
I have a letter from a friend of mine that I would like to share.
Sarah Jane from Edmonton writes:
"Hey Food Dude I really need your help! Lately my husband has been acting strangely. All he seems to want to do is watch the Home and Garden channel and yesterday I caught him wearing eyeliner. Oh, and I am pretty sure he is stealing my underwear. What should I do?"
Well SJ, I can only tell you that men crave excitement and new things. So I am fairly confident that trying these super fast and delicious entrees will cure that wacko hubby of your of his sick predilections in a jiffy!
The concept of these three dishes is simple. Season and sear your chosen protein then add flavorful liquid and spices to make a tasty sauce. Whether you are wanting chicken, fish or pork they can all be quick and easy.
Maple Balsamic Salmon
4 6oz skin on salmon fillets
1/4 cup balsamic vinegar
2 tbsp maple syrup
1 tsp chopped fresh thyme (or 1/2 tsp dried thyme)
Salt and Pepper
Combine vinegar, syrup, thyme and 1 1/2 tbsp water in a small bowl and set aside. Heat 1tbsp extra virgin olive oil in a large skillet over med-high heat. Season salmon fillets on both sides with salt and pepper. When oil is heated place salmon flesh side down and sear for 4-5 minutes. Turn salmon over and cook until skin is crisp, about another 4-5 minutes. Remove salmon from skillet and add vinegar mixture. Simmer in skillet for 1-2 minutes until sauce is slightly thickened, stirring once or twice. Pour sauce over salmon while still warm.
Lemon-Honey Tarragon Chicken
8 boneless, skinless chicken thighs
3-4 tbsp honey
1 tbsp fresh chopped tarragon or 1/2 tbsp dried tarragon
Salt and Pepper
Roll lemons on hard surface to loosen juices. Slice in half and over a small bowl squeeze juice through your fingers to catch any seeds. Add honey and tarragon to lemon juice. Taste and add more honey to taste. Set aside. Heat 1 tbsp extra virgin olive oil in large skillet over med-high heat. Liberally season chicken thighs with salt and pepper. Add chicken to pan and sear for about 7-8 minutes each side. Remove chicken from pan and cover loosely with foil. Add lemon/honey mixture to pan and simmer for 3 minutes. Turn heat to low and add chicken back to pan. Toss to coat with sauce and leave until chicken is thoroughly coated and sauce has been a little sticky. Remove chicken from pan and serve immediately.
Pork Chops with Mustard Cream Sauce
4 pork loin chops, bone in preferred, 3/4 inch thick
1/2 cup cream
2 tbsp whole grain mustard
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and Pepper
Let pork chops come to room temperature. This will keep them from curling up on the edges when added to heat. Season liberally with salt and pepper. Heat 2 tbsp extra virgin olive oil in large skillet over med-high heat. Add pork chops to pan and cook each side 7-8 minutes until golden brown. Check for desired doneness and remove chops to large plate and cover with foil. Reduce heat to low. Add mustard, cream and thyme to pan and combine, stirring to make a smooth sauce. Sauce will begin to thicken immediately. Cook for about 2 minutes stirring frequently. Add juices from plate of chops to sauce for more flavor. Pour warm sauce over chops and serve.
Man was that fast! Not a difficult recipe in that trio and all of them made in one pan in under twenty minutes. These have become so popular at my house that at least one of those dishes gets cooked once a week.
So there ya go Sarah Jane. Hopefully these fast and exciting dishes will get your hubby back on the right track and your underwear back in the right drawer!
Park Food Dude