Anna Sultana’s Marinated Cherry Tomato Pasta and Grilled Chicken with Fresh Herbs

Goodness!!! This has been an incredibly hot start to the summer of 2021.

Here in Manitoba the general rule of thumb is to have everything planted by June 10th so that the plants will have a good system of roots before the heat becomes a problem.

Even though the plants have had their usual few weeks to prepare for the heat, it’s a good idea to give them deep watering regularly.
Don't be fooled by those clouds.
They haven’t given us any decent rain since May.

In my garden a basil plant has become happily established surrounded by its two dozen cherry tomato neighbours.
The tomatoes aren’t ready for picking, but the basil plant has added a bit of flavour to a few of our meals.


Hints:

About the Marinated Cherry Tomato Pasta…
If you're just cooking for two, no problem.
It’s just as delicious after being refrigerated 2 or 3 days.

The marinated cherries don’t have to be served on spaghetti.
Use any pasta you prefer, such as linguine, or anything you have on hand.

This pasta dish can be served warm, room temperature or cold.


About the Grilled Chicken with Fresh Herbs…
You can use other herbs, such as Thai basil, cilantro, mint or parsley, or a mixture of herbs.

If the herbs aren’t pureeing or the mixture seems dry, add a little more olive oil.

The marinade also works with cubes of chicken or pork, if you’d like to make kabobs.

The breasts can be marinated up to 8 hours.

You can make extra sauce to pour on the chicken after it has cooked.
If you’re making extra sauce, omit the salt and just add salt to taste.

The marinated chicken can be broiled. Perfect for when the weather gets cooler.
Yes, it will get cooler.
Place the marinated chicken breasts on a broiler rack about 6 inches below heat.
Broil 20 minutes on each side, until golden brown.
Brush the chicken occasionally with the marinade.
Serve very hot.


                        Marinated Cherry Tomato Pasta

Serves:
6 people

Slice thinly
2 large shallots

Mince
2 garlic cloves

Halve
3 pints cherry tomatoes

Place the halved tomatoes in a large bowl and add
1/2 Cup extra-virgin olive oil
the sliced shallots
the minced garlic cloves
2 teaspoons lemon zest
1/3 Cup lemon juice
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Mix together until the tomatoes are coated with the marinade.
Cover the bowl and set aside at room temperature for 2 to 4 hours.

About 30 minutes before serving, place in a large pot
4 quarts water
salt to taste
Bring to a boil.
Stir in
1 pound spaghetti
Cook, stirring occasionally, until the pasta is al dente.
Drain the pasta well and add the spaghetti to the bowl with the marinated tomatoes.
Toss to evenly coat.
Add
1 Cup fresh basil, torn
1 Cup shaved Parmesan cheese
Toss until mixed.


                        Grilled Chicken with Fresh Herbs

Put in a food processor
1 1/2 Cups loosely packed basil
3 cloves garlic
1/3 Cup olive oil
1/3 Cup fresh lemon juice
1 1/2 Tablespoons kosher or sea salt
1/4 - 1/2 teaspoon black pepper
Puree until a smooth paste forms.

Halve, rinse and pat dry
6 boneless, skinless chicken breasts

Place in a resealable plastic bag
the prepared chicken breasts
Add the marinade, seal and shake to coat the chicken surfaces.
Chill for at least 30 minutes.

Preheat grill until hot.
Grill chicken 10 to 15 minutes on each side.
A thermometer inserted into the middle of the breast should read 165°F.
Serve very hot.

Happy Easter! Greek Lamb Chops with Tzatziki Sauce, Greek Salad and Cheese Blintzes

 May joy fill your day,


Hope light your path,


And the many blessings of Easter 
warm your heart...



 

Wishing you a Happy Easter!!

 

It’s been a while since I posted a recipe, and Easter is this weekend.
Time flies when you’re in a Covid-19 induced mind fog and, basically, time has lost all meaning.

But, even though we’re not enjoying our usual holiday traditions or large get-togethers, we’re still here and that’s something to celebrate.

Hoping you and yours stay safe and well!
 

Hints:

If you’re preparing a meal for two, here’s a marinade for 3/4 pound lamb chops:
1/4 Cup olive oil                        
2 1/2 Tablespoons lemon juice
1 1/2 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon garlic powder, more or less
salt and pepper to taste

Lamb chops are best when they are medium – medium rare (62ºC / 145ºF).
The meat should be blushing pink in the centre.
Be sure to allow them to rest before serving so they will stay juicy.


Wondering what to serve with Greek lamb chops? Here are some ideas:
Mashed potatoes or garlic baked potato wedges
Asparagus, marinated white bean salad or buttery carrots
Greek salad with feta cheese and pita bread


About that Greek Salad…
In Greece it is called horiatiki (Village Salad) and has cucumbers, tomatoes, onions, Kalamata olives, green pepper, and Feta cheese, with a dressing made from olive oil and vinegar or lemon juice and seasoned with a little dried oregano.
But no lettuce.
Greeks eat seasonally, and that means fresh. A Greek Salad is usually a summer dish. Since lettuce only grows in Greece during the winter months a traditional horiatiki does not include lettuce.

Feta is Greece's most famous cheese and, according to many recent reports, it's also the healthiest cheese in the world. Mainly made from sheep or goat milk (often combined), Feta cheese is nutrient-rich.

If, in your household, a salad isn’t a salad without lettuce, just add it and enjoy.
Zorba won’t be visiting with the salad police.


Tzatziki Sauce is also excellent as a dressing for gyros or Greek Salad, or as a dipping sauce for raw vegetables.


A box of phyllo usually has 24 leaves in it.
If one set of blintzes has one leaf more or less, no problem.


                        Tzatziki Sauce

Place in a food processor or blender
8 ounces plain yogurt
1 cucumber, peeled, seeded and diced
1 Tablespoon olive oil
1/4 lemon, juiced
1/2 Tablespoon chopped fresh dill
3 cloves garlic, peeled (1 teaspoon garlic powder, more or less)
salt and pepper to taste
Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.


                        Greek Lamb Chops

Place in a large bowl
1/2 Cup olive oil                        
1/3 Cup fresh lemon juice
1 Tablespoon dried oregano
2 teaspoons chopped rosemary
4 garlic cloves, minced or 2 teaspoon garlic powder
salt and pepper to taste
Add
2 pounds lamb chops
Allow to marinate for at least 10 minutes, the longer the better.

Heat a griddle pan or outdoor grill.
Cook the lamb chops for 3 to 4 minutes per side until they are almost charred.
Stand the chops up to allow the fat to render and crisp up.
Remove the lamb chops from the heat and allow to rest for 5 minutes.
Garnish with lemon slices or wedges before serving.


                        Greek Style Cheese Blintzes

Makes 12 blintzes

Place in a medium bowl
8 ounces cream cheese
1/2 Cup orange marmalade
1 large egg
Beat until smooth.

Melt
1/2 Cup butter or margarine

Unroll on waxed paper
8 ounces phyllo leaves
Place a damp towel over the leaves when not layering and brushing with butter or margarine.

Place on a cutting board
1 phyllo leaf
Lightly brush with melted butter or margarine.
top with another phyllo leaf and brush with melted butter or margarine.
Repeat with another 6 leaves.
Cut into thirds.
Using 1/4 of the cream cheese mixture in total, spoon mixture on each portion.
Roll up the 3 blintzes and place on an ungreased cookie sheet.

Repeat 3 times with the remaining phyllo, cream cheese mixture and melted butter or margarine.

Preheat oven 375º F
Brush tops with remaining melted butter or margarine.
Bake 30 minutes.

Folklorama: Chicken Teriyaki and Bulkoki

Chicken Teriyaki 

Folklorama ’80 didn’t just give us a chance to learn about European countries, such as Great Britain, Ireland, the Ukraine, and Scandinavia.

We were also able to explore a bit of Asia.

Two very popular pavilions were the Japan Pavilion and the Seoul Pavilion.

The Japan Pavilion, hosted by the Japanese Canadian Citizens’ Association, was presented at Sargent Park Arena.

The program said: 
Japan - the land of sake and geisha girls.

There were young women in beautiful outfits and sake was readily available.

The menu included Japanese rice cakes (an exotic item at the time), tempura, chicken teriyaki, accompanied by Suntory (Japanese whiskey), and umeshu (Japanese wine).

The entertainment included Ondes (folk dancing), martial arts demonstrations, Ikebana (flower arranging) and Chanyo (the tea ceremony).

The audience has often been invited to join in the folk dancing.

Over the years they also had a very energetic drumming group.

The martial arts drew young men, while the tea ceremony was for patient folks.

The pavilion has always been a favourite, with lots to see, do and eat.

      

The Seoul Pavilion was set up at Chalmers Community Centre.

The Korean Association of Manitoba said: 
Enjoy the warm-hearted hospitality of the Korean people who invite you to share in their ancient heritage.

The heritage was shared by the displays of handicrafts, brush paintings, and ceramics, the Tae-Kwon-Do demonstrations, and the music provided by a Korean Choir.

The menu included Bul-ko-ki (Korean Barbecued Beef) and Man-Duo (Korean Perogie).

Both pavilions have been popular annual draws and are back for Folklorama50.

The Japan Pavilion now calls itself the Japanese Pavilion, while the Seoul Pavilion is the Korean Pavilion in the new program.

Hints:

The chicken for the teriyaki can also be boned and skinned, then cut into chunks and marinated. Then it can be skewered alternately with pieces of Spanish onion and broiled or barbecued.

Beef, pork or fish can also be marinated in the teriyaki mixture.

Thinly sliced meat can be marinated, then fried in butter in an electric skillet at the table and served hot from the pan. 

                        Chicken Teriyaki 

Combine in a large bowl

1 teaspoon sugar

1 clove garlic, crushed (optional)

3 Tablespoons sake, or other wine

3 Tablespoons shoyu

1/2 inch cube green ginger, grated finely (optional)

Cut into bite-size pieces

3 pounds frying chicken

Place the chicken pieces in the marinade, cover and let sit for several hours in the refrigerator.

Broil or barbecue the chicken over an open fire, using whatever sauce remains to brush on as required.

                        Bul-ko-ki 

Serves 4

Combine in a large bowl

!/2 Cup soy sauce

2 teaspoons sugar

2 teaspoons sesame seed oil

1/2 teaspoon finely chopped garlic

1/2 teaspoon black pepper

4 piece green onion, chopped

1/2 carrot, finely sliced

Stir until well mixed.

Cut into thin slices

2 pounds beef tenderloin or sirloin

Place the beef slices in the marinade, cover and let sit for 6 hours in the refrigerator, turning the slices every 2 hours.

Preheat oven to 500º F with the broiler on.

Place the meat in a large shallow roasting pan and put it on the upper oven rack.

After about 3 minutes turn the slices over and let cook 2 minutes longer.

Serve immediately with boiled or steamed rice.

Anna Sultana’s Leg of Lamb, Greek Style and Lamb Barley Soup

Since Mother’s Day is coming I posted the recipe for Anna Sultana’s Sour Cream Chocolate Cake with Dark Chocolate Glaze.

Got an email, and I agree:

A chocolate cake, no matter how much work you put into it, is not a complete meal.

So I’m posting Ma’s recipe for leg of lamb.

It is simple, yet feels like something special.

Perfect for Mother’s Day.

The recipe also includes potatoes.

It’s your choice for vegetables.

Peas are nice, especially with a bit of mint and lemon.

Of course, Ma being Ma, nothing ever went to waste, or over budget.

Lamb is expensive.

I’ve included her recipe for Lamb Barley Soup.

The soup helps rebalance your week’s food budget.

Hints:

Coat the meat with the marinade the night before, cover and let sit in the fridge.

If you don’t want your potatoes to have a strong lamb flavour, roast the lamb in a different pan.

Use a roasting rack for the meat so the heat can circulate around it.

Once your roast is within 10º F of being done, remove it from the oven and let it rest for 20 minutes. As the meat rests it will continue to cook, the muscle fibres will relax, and the juices that have come to the surface will settle back. 

A rested roast will be more tender and keep its juices better when you slice it.

About the soup…

Ma usually sliced a bit of meat off a roast before cooking to grind and use in a soup.

After dinner she would remove the meat from the bone, place the bone in a pot, cover it with water, then season and simmer for two hours to make a broth.

If you don’t have time, or don’t want, to make your own broth, use store bought.

Water, with or without bouillon cubes, can also work.

Consommé also adds a bit of flavour and can be used for a part of the liquid.

If you want a thinner or thicker soup, no problem.

If you have leftover roasted lamb, just chop it into small pieces and add after the soup has simmered for 30 minutes.

If you prefer using a vegan substitute, don’t brown it with the onion.

Just add it after the soup has simmered for 30 minutes.

We’re talking soup. It’s not as exacting as baking a cake. 

                        Leg of Lamb, Greek Style

1 5 3/4 pound semi-boneless leg of lamb    

For the marinade combine: 

3 ounces olive oil

3 Tablespoons lemon juice

1 Tablespoon garlic powder

1 Tablespoon rosemary 

1 teaspoon black pepper

Place the lamb leg in a pan. 

Brush a thick layer of marinade on covering as much of the surface as possible. 

Cover and refrigerate until ready to roast (overnight is best).

Take the lamb out of the fridge and allow it to sit at room temperature for 1 hour before cooking. A piece of meat at room temperature will roast more evenly.

While the roast is sitting, cut into wedges

5 pounds potatoes
Place the potatoes in the bottom of a large greased roasting pan.

Combine 

1/2 teaspoon salt 

1/2 teaspoon pepper

1 teaspoon garlic powder

2 teaspoons dried oregano

1 teaspoon dried rosemary

Drizzle the potatoes with 

1/4 cup olive oil 

Season with the spice mixture and toss the potatoes well to cover.
Lay the leg of lamb on top of the potatoes.

Heat the oven to 450º F.

Roast for 15 minutes uncovered. 

Lower the temperature to 325º F and continue to roast, uncovered, for 1 1/2 hours.

Remove the lamb from the oven when a thermometer inserted into the meatiest part of the leg reaches 155º F.
Place the leg of lamb on a platter and allow it to rest 20 minutes before slicing.

While the lamb is resting, you can increase the heat of the oven to a low broil setting and give the potatoes a little extra colour, if needed. 

If they’re brown enough, remove the potatoes to a platter, and give them a squeeze of lemon and a sprinkle of salt before serving.

                        Lamb Barley Soup

8 servings

Chop

2 medium onions

4 medium carrots

Place in a dutch oven 

2 Tablespoons olive oil

Heat over medium heat and stir in 

1 pound ground lamb

the chopped onion

Cook and stir until the lamb is evenly browned and the onions are translucent. 

Drain and discard any excess grease. 

Stir in 

1 28 ounce can diced tomatoes, undrained

6 Cups lamb broth

1 can condensed tomato soup 

the chopped carrots
1 Cup barley 

1 1/2 teaspoons rosemary
1 1/2 teaspoons paprika
1 teaspoon ground black pepper 

1/2 teaspoon celery seed

Cover and simmer over medium heat for 45 minutes.

Before serving, taste and add more seasoning if necessary.

Anna Sultana’s Grilled Greek Chicken with Tzatziki Sauce, Father’s Day and the Summer Solstice

Ah… June in Manitoba!!

Time to be outdoors, live outdoors, eat outdoors!

Make a great meal, toss a salad, fire up the grill, call the gang over and have fun!

Time to celebrate - weddings, graduations, whatever.

And the family favourite -  Father’s Day!

Check out this page that has links for some of our old favourite barbecue recipes.

And, hopefully, something that will become a new favourite for you.

Father’s Day has changed a bit over the years.

In 2006 I wrote a piece for the CKUW radio show 2000 & Counting - Older & Wiser.

The story got a chuckle from the other hosts and the staff then.

I hope it will get the same today…

Wishing all you Dads a great Father's Day!

Hints:

If you're using wooden skewers soak them in water for 30 minutes before threading the chicken pieces onto them. Wrap the ends of the skewers with foil before placing them on the barbecue to prevent them from burning as the chicken cooks.

Don’t have a barbecue? This will also work in the broiler.

                        Greek Chicken

6 - 8 servings

Cut into 2 inch chunks

1 1/2 pounds skinless, boneless chicken breasts

Combine in a large bowl

1/4 Cup olive oil

2 Tablespoons lemon juice

1 teaspoon oregano

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon pepper

Stir in the chicken breast pieces.

Let chicken marinate in the refrigerator at least 2 hours.

While the chicken is marinating prepare the sauce.

                        Tzatziki Sauce

Peel and chop

1 small cucumber

Spread the pieces over a paper towel.

Sprinkle over the cucumber

1 teaspoon salt

Let sit 30 minutes, then pat dry.

Finely dice

1 green pepper

Place in a strainer over a medium bowl

1 1/2 Cups plain yogurt

Let drain 15 minutes.

Discard the drippings and scrape the drained yogurt into the medium bowl.

Add

2 Tablespoons mint

2 Tablespoons parsley or coriander

1 clove garlic, minced or 1 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon salt

the prepared chopped cucumber and diced green pepper

Stir together, cover and refrigerate.

Thread the chicken pieces onto 8 skewers. 

Discard the marinade.

Heat the barbecue to medium high heat.

Grill 12 to 15 minutes or until done, turning occasionally. 

Serve chicken with the tzatziki sauce.

For a starch, how about pita bread or a hot cooked whole grain or rice?

A salad with crumbled feta cheese would be nice, too.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

June 15 - The ringed planet Saturn will light up the night sky from dusk till dawn today. Earth will be positioned between it and the Sun, bringing Saturn to what astronomers call opposition. Saturn is opposite the Sun.

June 17 - Last Quarter Moon, 7:33 a.m. In this phase, the Moon appears as a half Moon. While summer hasn’t officially started quite yet, stargazers can still spot the Summer Triangle on these spring evenings at dusk. Look for a triangle that’s composed of the three brightest stars in the sky: Deneb, Vega, and Altair. 

Lean more about the Summer Triangle here. 

June 19 - Look to the east one hour before sunrise to spot brilliant Venus and the waning crescent Moon paired up in the sky. Hope for clear skies! The Moon and Venus rank as the second-brightest and third-brightest celestial bodies after the Sun.

June 21 - Summer Solstice at 12:24 a.m.. This is when the Sun reaches its farthest point north of the celestial equator. Summer is officially here!  

June 23 - New Moon 10:31 p.m. The Moon is also at perigee, its closest to Earth for the month. A super new Moon!

If it rains on June 27, it will rain for seven weeks.

If it rains on St. Peter’s Day (June 29), the bakers will have to carry double flour and single water; if dry, they will carry single flour and double water.

Rain on Peter and Paul (June 29) will rot the roots of the rye.

Carmela Soprano's Balsamic Grilled Veal Chops l Balsamic Grilled Loin Pork Chops

I was getting wishes above my station and location.

Lofty dreams were filling my head.

The Salsiccie alla Griglia were great.

As were the Grilled Spareribs.

And the Verdure alla Griglia made the gang sit up and notice their veggies.

Really.

Then I noticed the Balsamic Grilled Veal Chops recipe.

The veal recipe was opposite the Grilled Spareribs recipe in the Grilling - Italian Style 

chapter in The Sopranos Family Cookbook. 

The image of Veal... so delicious... so exotic... so out of my league.

What can I say?

Besotted with Veal Appeal, I asked my local butcher for veal chops.

Loin or rib, I didn't care.

Hell, I was desperate.

My request brought a smile to his face.

It was followed by a huge belly laugh.

I guess he lives for moments like this.

Brought to him by idiots like me.

He asked what I wanted to do to the veal.

As if it were a cultist's creed, I confessed the recipe.

He nodded sagely, then shoved a package of loin pork chops into my hands.

Absolved of my ludicrous wishes, I paid, left and cooked.

The pork chops were good.

But I still wonder what the veal chops might have been.

                        Balsamic Grilled Veal Chops

Place in a shallow dish

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1 Tablespoon minced fresh rosemary

salt and pepper to taste

Place in the marinade

4 veal loin or rib chops, 1 inch thick

Turn to coat evenly.

Let stand at room temperature.

Prepare a medium hot charcoal fire.

Place the grill rack 4 inches from the heat.

Place the chops on the grill rack.

Grill for 3 to 4 minutes per side for medium rare.

Serve immediately.

Would I make Balsamic Grilled Veal Chops?

No.  Not in this neighbourhood.

But, blessed Butcher help me, I'd like to,
instead of eating the loin pork chops.

One recipe down.  Eighty-six more to go.  

Carmela Soprano's Grilled Spareribs / Grilling Hints

It's still August.

It's still hot.

They're still hungry.

Don't like grilled sausages?

No problem.

Back to The Sopranos Family Cookbook's chapter on Grilling - Italian Style.

Some hints about grilling:

If you're slow cooking, have the grill further away from the heat.

A steak cooks quickly, so have the grill about 2 or 3 inches above.

Not sure how hot it is?

Place your hand 6 inches about the coal.

Count and pull away when you must.

2 seconds maximum - very hot

4 seconds - medium hot

6 seconds - low

Depending on the position of the grill and the heat, spareribs can take 

20 minutes or 30 seconds.

Of course marinated spareribs can also be broiled.

Using dried herbs?

One teaspoon dried equals one tablespoon fresh. 

                        Grilled Spareribs 

Combine in a shallow dish

1/4 Cup olive oil

3 garlic cloves, finely chopped

1 Tablespoon chopped fresh sage

1 Tablespoon chopped fresh rosemary

pinch of crushed red pepper

salt to taste

Add

4 pounds spareribs, cut into individual ribs

Stir to coat them with the marinade.

Cover and refrigerate overnight.

Prepare a medium hot charcoal fire.

Set the rack 6 inches from the heat.

Grill the ribs, turning them frequently, until cooked thoroughly, about 20 minutes.

Serve hot.

Would I make Grilled Spareribs again?

Sure.

Along with the sausages.

Something for everybody. 

One recipe down.  Eighty-eight more to go.  

Allspice (whole berry or ground) - Margaret Ullrich

Allspice!  

A spice for all seasonings!

Just so you know... allspice is not a blend.

It's a fruit.

Just like a berry.

Really.

In 1493 Christopher Columbus discovered allspice in the West Indies.

It's the berry of the West Indian tree Pimenta dioica of the myrtle family.

Lucky for us.

It looks like a dark peppercorn.

It has a mildly pungent flavor.

And it goes with just about everything.

Whole allspice is a handy thing to have...

  Add 2 or 3 to the peppercorns in your peppermill for extra flavor.

  Drop 1 or 2 along with a strip of orange peel to hot tea.

  Add 6, more or less, to the pot when making soup stock.

The addition of a few allspice berries will give a flavor boost to pickling liquids, marinades, meat gravies and poaching liquid for fish.

Speaking of pickling...

If you don't want to buy bags of spices, buy a bag of pickling spices.

A few favorites are in there, including allspice.

So, if you want to have an assortment of spices, get pickled.

If you've bought a bag of whole allspice, you can have the best of both worlds.

As explained earlier, allspice can be ground in a pepper mill (or blender) 

or bruised by crushing in a pestle to release the flavor.

And the joys of ground allspice...

  Add a pinch to cherry pie filling.

  Stir into creamed or buttered spinach.

  Add to tomato sauces.

  Add to chocolate cake and puddings, as well as hot chocolate.

  Add to other baked goods, especially fruit cakes, pies and puddings.

  Sprinkle on beets, squash or other yellow vegetables.

  Add a dash to chili or tomato sauce, and to green tomato pickles.

  Allspice complements the flavor of lamb and adds a flavor touch to meat casseroles.

Allspice is quite assertive, so use it cautiously.

But do use it!

Anna Sultana's Broiled Chicken Oregano, Maltese Style

I have a confession to make.

Ma never served ground chicken.

We ate chicken.

But Ma left it up to our teeth to do the grinding.

To be honest, I don't remember ground chicken being in the store until recently.

Maybe it just didn't sell in my neighborhood until recently.

Maybe it's something new.

Like raspberry vinegar.

Here's a nice easy chicken recipe.

The meat is still on the bone.

It can be broiled or barbecued.

With fresh ingredients Ma always had on hand.

Like garlic.

                        Chicken Oregano 

4 pounds chicken parts, rinsed

Place on large cookie sheet

Sprinkle lightly with

salt and pepper 

Mix

1/3 Cup olived oil

1/4 Cup lemon juice

2 teaspoons oregano

1 clove garlic, chopped

1 teaspoon chopped parsley

Brush chicken generously with this mixture. 

Place on broiler rack about 6 inches below flame.

Broil 20 minutes on each side, until golden brown.

Brush chicken occasionally with the liquid. 

When done, arrange chicken on platter.

Pour remaining liquid over chicken.

Serve very hot.

The chicken can be served with pasta or rice.

If you're at a picnic, crusty bread is nice, too.

Carmela Soprano's Peppered Pork Tenderloins and Anna Sultana's Roast Pork, Maltese Style

I just got through reading Julia Powell's latest book Cleaving.  The subtitle says "A story of marriage, meat, and obsession".  

The emphasis was on the meat.

It wasn't pretty.

I know myself well enough to know I shouldn't read anything scary before I go to sleep.  Now I know I shouldn't read butcher-focused books, either.  All that talk of how to cut up cows, pigs and poultry...

Oy, such dreams.

But they sure made me hungry for some meat.  

Back to Carmela's Entertaining with The Sopranos.  That gal may have had her problems with Tony and the kids, but she hasn't failed me yet.  

Yep, she has a good meat recipe - Peppered Pork Tenderloins.  It's a nice simple recipe.  

Trim and tie like a roast to even the thickness

2 pork tenderloins (about 2 pounds)
Combine 

2 tablespoons olive oil

1 tablespoon Dijon mustard

2 teaspoons chopped fresh rosemary

1 teaspoon salt 

1 tablespoon coarsely cracked black pepper
Add the meat.
Cover and marinate up to 4 hours in the refrigerator.

Place the broiler pan 4 inches from the heat.
Grill or broil about 15 to 20 minutes, turning with tongs.
The meat thermometer should be inserted in the middle
and read 150º to 155º F.

Transfer the meat to a cutting board.
Cover with foil and allow to stand 5 minutes.

The temperature continues to rise 5 to 10 degrees as the meat rests.
It'll be pink and juicy.

After removing the string, carve the pork into diagonal slices.
Fan out on a serving platter.  

Serve warm or at room temperature. 

I know.  It could just as easily have been called Mustard Pork.  Carmela went for alliteration.  

The pork can be either cooked over a medium-hot charcoal fire or a gas grill or under a broiler.

With the kind of weather we've been having, I went for the broiler. 

Carm is great at presentation.

Ma wasn't. 

Maltese are not vegetarians.  Malta has been known for centuries for its high quality pork.  D. H. Lawrence, in his book Sea and Sardinia talks about the great bacon he had in Malta.  

Okay, we can do bacon.   

But cooking regular, uncured meat - be it beef, pork or poultry - was not Ma's thing.

Maybe it wasn't her fault.  My Maltese cookbooks have recipes for cooking rabbits - lots of rabbits.  And I did find a recipe for roast pork.  

A 2 1/2 pound roast is baked for about 1 1/2 hours in a hot 400º oven.  Forget pink and juicy.

When we were first dating, Paul was invited to dinner at my parents' home.  He asked me what we were eating.  I didn't know.  I asked Ma.  She just looked blankly and said, "Meat."   

Good enough.

Would I make Carmela's Peppered Pork again.  Oh, yeah.

Sorry, Ma.

Another recipe down.  Forty-six more to go.