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Peppered Steak1 large Porterhouse, or 2 T bones, or 1 pound tenderloinfreshly ground black or white pepper, coarse coarse sea salt 2-3 tablespoons real butter 1 tablespoon steak sauce 1/4 cup finely minced onion 1/4 cup or so of red wine, port, sherry, or marsala 1 tablespoon butter 1 tablespoons minced fresh parsley Generously sprinkle both sides of meat with the pepper and loosely cover and let stand at room temperature about 20 minutes. Heat heavy skillet over high heat and sprinkle the salt over the bottom. When the salt begins to brown and the pan is really hot, add the meat and cook until well browned on bottom, about 5 minutes for medium rare. Turn. Reduce heat a little, and top each steak with about 1 tablespoon of the butter and sprinkle with steak sauce. Add the onions and cook until the steak is done to your liking, probably about 5-8 minutes. Remove meat to platter. Turn pan on medium heat, add wine, and stir to bring up the browned bits in the pan. Reduce the sauce over high heat, using figure 8 pattern with your spoon until you can see the outline in the pan. Add about 1 tablespoon butter and stir to melt but do not boil. Pour over the steaks and garnish with parsley. |
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Chicken Burgers 1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed 1 egg, beaten 2 tbls fine dry bread crumbs 1/4 tsp salt 1 lb. ground raw chicken 4 kaiser rolls or hamburger buns, split In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties. Preheat oven broiler. Place patties on an non-greased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or till patties are no longer pink in centers. Toast rolls under broiler, if desired. Serve patties on buns. Makes 4 burgers. |
| Family - Style Chicken 4 boneless skinless chicken breasts 1 c bread crumbs 1/3 c parmesan cheese (preferably freshly grated) 1 tsp garlic powder 1 tsp pepper 3 tbls vegetable oil In a large ziplock bag, combine bread crumbs, cheese, garlic, and pepper. Mix thoroughly. Add chicken and with bag securely closed, shake until well chicken is  well coated.
Place oil in frying pan and heat slightly. Add chicken and cook both sides on medium high heat until golden brown.
Lay chicken on parchment lined cookie sheet and place in a preheated 375*F oven for approximately
20 minutes or until thoroughly done. Note: Breading will
only slightly coat chicken, so if more is desired, sprinkle
more on chicken when frying. Do
not over bake chicken so as to ensure juiciness. |
| Liver Creole
(don't scroll down, try this recipe, really!) 1 lb of beef liver, sliced in 1/2" strips 1/2 cup flour 1 tsp salt 1 tsp lemon pepper 1 tsp granulated garlic 2 Tbsp oil 4 green onions, chopped 1/2 green pepper, chopped 1 can chopped tomatoes with juice 1 cup long grain rice Combine flour and spices. Coat Liver strips in flour mixture, brown in oil. Remove liver from fry pan. Sauté green onions and green peppers until tender. Add tomatoes and rice. Place Liver on top of other ingredients, cover pan and cook on low heat for 20 minutes or until rice is cooked. Serves 4. Submitted by: Steven Husar |
| Garlic Lemon Chicken 3 tbls lemon juice 3 tbls olive oil 3 - 5 crushed garlic cloves 1/2 tsp basil 1/4 tsp fresh black pepper 4 skinless, boneless chicken breasts Whisk lemon juice, oil, garlic, pepper & basil in a bowl. Add chicken and coat well with mixture. Refrigerate for at least  2 hours. Oil cooking surface. This
dish can be broiled or barbecued. Cook each side for approximately 6 - 8 min.
until meat feels firm.Note: The longer
the chicken is marinated, the stronger the taste. Ideal marinating time is overnight. |
| Potato & Sausage Salad Approximately 10 - 12 small unpeeled potatoes  2 sausages (hot italian,
oktoberfest, your choice)1/3 c diced celery 1 small red onion, julienned (optional) 1 clove garlic, minced 2 tbls olive oil 2 tbls vinegar 2 tsp Dijon mustard salt & pepper to taste Cut potatoes into chunks and boil until tender. Meanwhile, cut sausages into 1/2" thick slices. Fry for 10 - 12 min. Leave 2 tsp fat in pan, add celery, garlic & onion and cook until barely tender. Add remaining oil to pan. Whisk in vinegar, mustard, salt & pepper. Heat until warm. Toss in cooked potatoes. Serve warm or cold. Note: For a lower fat
recipe, use turkey sausages. |
| Tofu Loaf 1 c spaghetti sauce 3 tbls soya sauce 2 tbls peanut butter 1/4 tsp each sage, garlic powder, oregano 1/8 tsp celery seed 1 medium onion, chopped 1 c celery, chopped approximately 350g tofu 1 1/2 cooked rice 1 c bread crumbs Mix first 7 ingredients together till smooth. Sauté vegetables till tender. Crumble tofu. Combine all ingredients and place in a greased loaf pan. Bake at 350*F for 45 minutes. |
| Pork Chops with Peppers & Tomato Sauce 2 tbls olive oil 6 pork chops 1 c onion, chopped 1 c tomatoes, chopped 2 cloves garlic, chopped 1 c mushrooms, sliced 1 c green and red peppers, chopped salt & pepper to taste Heat the oil in a skillet over high heat. Add the pork chops and cook for 5 minutes on each side. Remove the chops and reserve on plate. Add onions, tomatoes, garlic, mushrooms & peppers to skillet. Cook, stirring constantly until veggies are tender. Season with salt and pepper. Return pork chops to skillet and mix with veggies to coat. Sauce 1/4 c butter 1/4 c flour 3 c milk 1 tsp each dried tarragon, dried rosemary, dried oregano, salt & pepper 2 tbls parmesan cheese In saucepan, melt butter over high heat and add flour, stirring until a paste is formed. Add a little milk at a time, blending well. Add seasonings and stir well. Bring mixture to a boil, stirring constantly until thickened. Pour over chops and sprinkle with parmesan cheese. |
| Garlic Chicken
Primavera 1 c fresh green beans, chopped in 1" pieces 1 c fresh mushrooms, sliced 1 c red pepper, chopped 1 c green pepper, chopped 1 c red onion, chopped 450 g uncooked penne 4 chicken breasts, boneless and skinless 1/2 - 3/4 c parmesan cheese5 - 8 cloves of garlic, minced 1/3 c - 3/4 c olive oil Cook penne according to package recipe. (al dente) Chop chicken breasts into chunk size pieces and place in a skillet with splash of olive oil. On medium heat, thoroughly cook chicken. Add garlic and a small amount of the parmesan cheese and cook for 2 - 3 more minutes. Stir in vegetables and cook until almost tender, stirring occasionally. Remove from heat. In a large bowl, combine chicken/vegetable mix, pasta, and desired amount of oil
and parmesan cheese alternately until combined. Note: Use how much or how
little you likeEnough oil should be added at the end so mixture does not become gooey from cheese. |
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If you have a recipe you'd like to see on
Durham Central, or you've tried one of ours and would like to comment, please email us!
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