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Monday, March 29 2010

5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

Posted by: Send a Meal AT 11:01 am   |  Permalink   |  0 Comments  |  Email
Monday, March 22 2010

A friend recently described his frustration with his latest cooking endeavors: On his dinner menu were vegetable curry and baked sea bass with polenta and spinach; two dishes he once watched a friend make. However, his concoctions were overcooked, under salted, and cold. Now, I wasn't there to taste his final product so for all I know, these dishes were delectable.

It's true that we tend to be our harshest critics, but for the sake of helping out a friend, I have to assume that there was some truth to his "I failed miserably on everything; I would've sent it back at a restaurant” statement.

This friend doesn't consider himself a "master chef," but he's not completely clueless in the kitchen either. He chose two advanced dishes to make because he loves a challenge. He needed some encouragement, so I e-mailed three manageable recipes from the Epicurious Quick & Easy section. The Spice Rubbed Steak with White Beans and Cherry Tomatoes, Easy Chicken Masala and a Pork Tenderloin with Pears and Shallots. Hopefully these recipes will astonish even the harshest of critics.

Pork Tenderloin with Pears and Shallots

Bon Appétit  | January 2010

by The Bon Appétit Test Kitchen

Yield: Makes 4 servings

Active time: 35 minutes

Total time: 35 minutes

Pear nectar gives the sauce a sweet, luscious finish.


  • 3 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
  • 1 1 1/4-pound pork tenderloin
  • 3 large shallots, each cut into 6 wedges through stem end, peeled
  • 3 unpeeled small Bosc or Anjou pears, quartered, cored
  • 4 teaspoons butter, room temperature
  • 2 teaspoons all purpose flour
  • 1 1/2 cups low-salt chicken broth
  • 3/4 cup pear nectar


Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large ovenproof nonstick skillet over mediumhigh heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).

Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Posted by: Send a Meal AT 01:50 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, March 10 2010

St Patrick's Day, celebrated on March 17th, is a day full of Irish customs. From green bread to Guinness, there are many items you can serve if you're having a party. Here are a few ideas:

Most of the time, you will find an array of green items on the menu along with traditional Irish fare. Baked goods in particular lend themselves to being dyed green. To start off a menu you will need some traditional Irish beverages from Bailey's Original Irish Cream to Irish coffee, and on to Irish Whisky. From the drinks you will move to Irish Breads including Irish Spice Bread, Irish Soda Bread, and Irish Wheaten Bread. The Irish dinners may include baked stuffed herring, Irish sausages, beef in Guinness, Irish stew and many other types of delicious food.

For a typical Irish stew you will need 2 pounds of lamb, 8 medium potatoes sliced and peeled, 3 Spanish onions, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh thyme, 1 teaspoon of dried thyme, 2 cups water, salt and pepper to taste. Like any stew you will combine the ingredients in to a large pot with water and cook about an hour and a half.

Irish Scones are another great addition to the menu. You will need 1 cup of flour, ½ teaspoon baking powder, ¼ pound of butter softened, 2 ounces sugar, 1 egg, 2 ounces milk, and fruit or nuts to add to the scones. Mix the ingredients together with the dry goods mixed separately, and then added slowly to the egg mixture. Then place the scones in the oven for 15 to 20 minutes at a temperature of 350 degrees, making sure the scones are light brown when they come out. Serve them with butter, cream, jelly, honey or marmalade.

Whatever you choose to serve on St Patrick's Day, traditional yet simple food often works best. That way, instead of being caught up worrying about the catering, you'll be kicking up your heels with your guests.

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for St. Patrick's Day party supplies and fun party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

Posted by: Send a Meal AT 08:33 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 09 2010

Make These Easter Treats Your Easter Feast!

Easter Day and the Easter recipes we choose to cook play an important role in our lives.

Easter is about life; it's about springtime and welcoming back the flowers and birds; it's about a warmer sun on our backs and a renewed faith in all the good we want and believe in for everyone. Easter is a day to be with family. Easter is about love.

Yes, some people will think about new suits and new dresses and as a time for chocolate bunnies, marshmallow chicks, and colored eggs. Certainly a number of children will. But for me, Easter is about being with family and friends and enjoying a great meal with them.

I recently saw a statistic that says, despite the fact that the better restaurants seem packed with people on Easter, only 35 per cent of Americans go out for their Easter meal. That means 65 per cent of us either stay at home and cook or we are the guests of relatives who are doing so.

I will be cooking and preparing Easter dinner at my house this year for the first time in 24 years! I finally have a fully trained, very competent staff at my restaurant. They will handle everything at the business, allowing me to cook for my family, relatives and friends. I consider this a great honor, not a burden. This is one of the things I do best, and I enjoy it!

One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.

Not sure what to serve for Easter dinner? The recipes on this page are traditional Easter recipes, or would make good components to an Easter dinner. But don't stop your recipe search here on this page. This is only a sampling of what you will find on my website.

Ham is a traditional main course at this time of year, so I have included a wonderful ham recipe here, along with a secret restaurant appetizer recipe, a starch and vegetable to accompany the ham and a recipe for dessert - a fabulous Triple Chocolate And Vanilla Cheesecake.

But on my website I have many other Easter recipes from which to choose. Mix and match components of these menus or other recipes on the website to create your own perfect Easter dinner.

This Crab Artichoke Dip Appetizer is the all-time best selling appetizer at my restaurant, despite the fact that crab is expensive. The combination of ingredients is what drives the price but it is so good my restaurant guests buy it frequently. They have asked me for this crab recipe many times and, until now, it has always been one of my secret restaurant recipes.

Hot Crab Artichoke Recipe For 8-10

Preparation time: 15 minutes

  • 8 ounces cream cheese

  • 2 cups of mayonnaise

  • 3/4 pound of Dungeness crab

  • 1 cup quartered artichoke hearts

  • 1/2 cup white onions, diced

  • 1/8 teaspoon white pepper

  • 1/4 - 1/2 teaspoon Tabasco sauce

  • 1/2 teaspoon sherry vinegar

  • 1/2 teaspoon garlic, minced

  • 2 tablespoons green onions, minced

  • 2 tablespoons red pepper, minced

  • 2 tablespoons celery, minced

  • 1 1/2 teaspoons parsley, chopped

  • 1 1/2 cups freshly grated Parmesan cheese

  • 1 1/2 cups grated Mozzarella cheeseInstructions:

  • In a mixer, whip the cream cheese until soft but not airy

  • While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses

  • When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last

  • Refrigerate until ready to use

  • Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges

    Serve with thinly sliced French bread and/or artisan crackers

    Apricot Glazed Ham Recipe

    Preparation time: 1 1/2 hours. Serves 15.


  • One 5 pound old fashioned smoked, boneless ham (pit ham)

  • 1 cup apricot nectar

  • 1 cup apricot preserves

  • 1/2 cup orange marmalade

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon nutmegInstructions:

  • Pre-heat the oven to 325 degrees F

  • Place the ham and apricot nectar in your roasting pan

  • In a small mixing bowl, combine the preserves, marmalade, cinnamon and nutmeg

  • Spread the mixture over the surface of the ham and loosely cover the ham with foil

  • Bake for 1 1/4 hours basting your ham with pan juices every 20 minutes

  • Using a thermometer, check the internal temperature of the ham and remove it from the oven when the internal temperature reaches 140 degrees F

  • Slice the ham and place slices on a serving platter and spoon the pan juice over the slices ham

    Basic Scalloped Potatoes

    Preparation time: 20 minutes. Serves 8-10.


  • 1/2 cup butter, melted

  • 8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)

  • 2 medium onions, diced

  • 2 cups heavy cream

  • Sea salt and freshly ground black pepper, to taste

  • Ground Allspice, optional

  • Fresh parsley, mincedInstructions:

  • Preheat oven to 325 degrees F

  • Grease a shallow baking pan with some melted butter

  • Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste

  • Place a second layer of sliced potatoes over the first layer

  • Repeat the layering process until all the potato slices are gone

  • Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and if you wish - AllSpice

  • Drizzle the remainder of the butter on top

  • Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown

  • Sprinkle parsley on top to serve

    Fresh Green Bean Recipe

    Preparation time: 5 minutes (once your Dill Butter is prepared). Serves 4.


  • 1 pound green beans

  • Dill Butter - Recipe Below (or simply use regular butter and salt and pepper if you prefer)Instructions:

  • Wash beans thoroughly in clear, cold water and trim the ends

  • If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle

  • Place green beans in a pot of boiling water and blanch them for 3-4 minutes (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don't use more water than you have to. If you are cooking more beans than you have room for, it's okay to cook them in batches.)

  • Drain beans in a colander

  • Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter

  • Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked

  • Plate beans and serve

    Dill Butter Recipe

    Preparation time: 15 minutes. Makes enough for bean recipe above.


  • 1/4 pound soft butter

  • 1 table spoon chopped or minced fresh dill

  • 1/2 teaspoon minced fresh garlic

  • 3/4 teaspoon lemon juiceInstructions:

  • Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)

  • Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends

  • Store in freezer until needed

    Triple Chocolate And Vanilla Cheesecake

    Favorite Restaurant Dessert Recipe For Home Cooks

    Preparation time: 30 minutes. Serves 12.

    Ingredients For Crust:

  • 4 1/2 ounces Oreo cookie crumbs

  • 1/2 ounce melted butterInstructions For Crust:

  • Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan

  • Spread the crumbs over the bottom and press down with your hands to firm it

  • Smooth the crust with the back of a spoon

  • Chill in the freezer while preparing the cheescakeIngredients For Cheesecake:

  • 2 pounds softened cream cheese

  • 1/3 cup flour

  • 14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)

  • 7 whole eggs

  • 1 1/2 teaspoons vanilla

  • 4 ounces chocolate chips, meltedInstructions For Triple Chocolate Cheesecake Recipe:

  • In a Kitchenaid mixer, beat the cream cheese on low and then beat until fluffy

  • On low speed, add the flour and mix well

  • Gradually add the Eagle Brand condensed milk, mixing until smooth

  • Add eggs and vanilla and mix well

  • Pour half of the batter into the prepared crust in the springform pan

  • Add the melted chocolate chips into the remaining batter and mix well

  • Pour the chocolate batter evenly oven the white layer in the springform pan

  • Bake in a pre-heated 325 degree F oven for about 40 minutes

  • Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerateIngredients For Glaze:

  • 4 ounces of chocolate chips

  • 1/3 cup whipping cream (not whipped)Instructions For Glaze:

  • Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine

  • Cool slightly, pour over the cheesecake and refrigerate

    Enjoy your Easter recipes and the company of those you share them with! Cultivate the love!

  • Donna Hager has owned and operated an American-style restaurant for over two decades. More articles and hundreds of recipes can be found on her website that features real restaurant recipes, menus, cooking tips, and much more at Real Restaurant Recipes To access a large variety on Easter Menu Ideas with the needed recipes, click on Easter Menu.

    Donna is also the author of the new e-cookbook, "Real Restaurant Recipes: Food That Built a Business"

    Posted by: Send a Meal AT 08:25 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, March 03 2010

    Eating right on a budget can be a challenge, but it's certainly not impossible. Consider this your cheat sheet to the 5 inexpensive foods you should eat everyday for optimum health.


    #1 Leafy greens
    Medical experts call them one of nature's miracle foods. Leafy greens like Swiss chard and kale are high in nutrients like folate and vitamins A and C that can lower your risk of cancer. Just one cup of dark, leafy greens a day could also prevent diabetes and high blood pressure.
    #2 Nuts
    Many nutritionists recommend nuts like almonds, cashews and walnuts because they're high in natural fiber. Fiber slows your digestive process, keeping hunger and unhealthy mid-afternoon snacks at bay. Goodbye vending machine runs!
    #3 Onions
    Studies show that consuming onions on a regular basis may reduce symptoms of asthma and the risk of developing stomach cancer. Add them to soups and stir-fry, and just remember -- the stronger the onion, the greater the health benefit.
    #4 Whole grains
    Refined grains, like white rice and pasta, have lost 90% of their nutritional value through the refining process. As if that weren't reason enough to choose whole grains like brown rice, quinoa and whole oats, a recent study showed that a diet rich in whole grains actually flattens your belly by reducing fat storage in your lower abdominal region.
    #5 Yogurt
    Making yogurt part of your daily eating routine can improve your digestion -- if you're buying the right stuff. Check that the label lists "active cultures" to make sure you're getting healthy probiotics, and pick a yogurt rich in vitamin D to prevent osteoporosis.  
    Thanks for watching Real-Life Makeover! Tune in next week with more simple solutions to enrich your life.
    Posted by: Send a Meal AT 11:58 am   |  Permalink   |  0 Comments  |  Email
    Monday, March 01 2010
    We have pasta night once a week (at least) at my house. There are lots of reasons why pasta makes it on our weekly dinner rotation—perhaps the best reason is that it’s fast. While I do love to cook, I have a 30-minute rule during the week: if a recipe won’t be ready in 30 minutes, I won’t make it! I save longer, more complicated recipes for the weekend, when I have more time to enjoy the process. The other reason I love pasta is its versatility. It’s a great way to enjoy traditional Italian sauces, but pasta also shines in Asian dishes, with untraditional toppings and more.


    Here are 5 of my favorite pasta recipes, ready in 30 minutes (or less!).

    Sweet Potato & Red Pepper Pasta (recipe follows)—Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, such as basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

    Chicken & Sun-Dried Tomato Orzo—Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

    Fusilli with Italian Sausage & Arugula—A whole teaspoon of black pepper along with a small amount of Italian turkey sausage deliver a piquant flavor without adding too much in the way of saturated fat and calories in this quick pasta dish. For maximum taste, use a high-quality cheese. Bonus: This one’s just for two.

    Hoisin Beef & Edamame Noodles—Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with toasted sesame oil and lime juice and enjoy a cup of jasmine green tea.

    No-Bake Macaroni & Cheese—Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren’t broccoli fans, substitute a frozen vegetable of your choice.

    Sweet Potato & Red Pepper Pasta
    Active time: 30 minutes | Total: 30 minutes

    Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, such as basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

    8 ounces whole-wheat angel hair pasta
    2 tablespoons extra-virgin olive oil, divided
    4 cloves garlic, minced
    3 cups shredded, peeled sweet potato (about 1 medium)
    1 large red bell pepper, thinly sliced
    1 cup diced plum tomatoes
    1/2 cup water
    2 tablespoons chopped fresh parsley
    1 tablespoon chopped fresh tarragon
    1 tablespoon white-wine vinegar or lemon juice
    3/4 teaspoon salt
    1/2 cup crumbled goat cheese

    1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
    2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.
    3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

    Makes 4 servings, about 1 3/4 cups each.
    Per serving: 402 calories; 12 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 62 g carbohydrate; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium.

    By Carolyn Malcoun

    When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.

    Posted by: Send a Meal AT 01:00 pm   |  Permalink   |  0 Comments  |  Email
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