Not your Mom's Grilled Cheese and Tomato Soup!

Ok, I have to admit, I associate tomato soup with sick days home from school in the 1960's and 70's, and soup from a can is disgusting.  I also associate Grilled Cheese sandwiches with smooshie white bread and bright orange cheese, that somehow looks kind of alien.  Being that it is junk Food Friday and I had work to do right up until dinner time, it was either call for a pizza, or make something that would only take, at most, 30 minutes.  We all know that Friday nights are for kicking back and forgetting the week; and even I don't want tied to the kitchen for a long time.
It was a Grilled Cheese and Tomato Soup night.  But remember I just said I am not a fan of either.  This tomato soup raises the bar for deliciousness!  The rich soup paired great with this fresh Italian version of the humble Tuna melt.  Honestly, this is company worthy.  I had homemade pesto in the freezer, but jarred is perfectly fine for this recipe.  If you at all like the flavors of tomatoes, basil and tuna, this meal is will be a treat!

Roasted Tomato Soup
printable recipe

1 large onion, chopped
6 T. butter
2 (14.5 oz.) fire roasted diced tomatoes
1 (46 oz.) bottle or can of tomato juice
3-6 T. sugar
3 chicken bouillon cubes
Freshly ground black pepper
1 c. dry sherry
1 1/2 c. heavy cream
1/4 c. chopped fresh basil
1/4 c.. chopped fresh parsley
Grated Parmesan for serving

In a large dutch oven, melt the butter over medium high heat.  Add the onions, and saute until onions are translucent.

Add the fire roasted tomatoes and stir to blend.

Add the tomato juice and bring to a bubble.

Add the sugar, bit by bit, tasting as you go.  Only add as much as you need to cut the acid of the tomatoes.
Add the chicken bouillon cubes and season heavily with black pepper.

Simmer until the bouillon is melted.
Add the Dry Sherry and simmer for 10 minutes.
Add the cream, basil and parsley.  Simmer for a few minutes.

Serve warm with fresh grated Parmesan if preferred.

Parmesan Pesto Tuna Melt
printable recipe

2 (5 oz.) cans of white albacore tuna, water packed, drained
4 T. mayonnaise
4 T. prepared pesto
1/4 c. shredded Parmesan
2 tsp. minced garlic
salt and pepper to taste
Sliced Italian bread
Sliced tomato
Sliced Provolone
2 T. softened butter

In a medium bowl combine the tuna, mayo, pesto, parmesan, garlic and salt and pepper.  Combine thoroughly.

Lay out 4-6 slices of bread.  Place one slice of cheese on each piece of bread.

Top with tuna mixture.
Add tomato slices to half of the sandwich sides.

Close each pair of bread slices.
Spread the outside of the bread with butter.  Place in a heated pan over medium heat.

Butter the top side of the bread.  Heat until browned.  Flip and brown the other side of the sandwich.

Serve warm.

Perfect Steak!

Shop and Save have beautiful steaks on special this week.  And, I must mention the asparagus for only $1.99 lb. is picture perfect!  Being as last night was Oscar night, I did a decadent dinner of steaks with a red wine reduction, asparagus and dual potato frittata, that was Hollywood worthy-I did not bust out champagne or evening gown, although I was tempted!  Yum!  This way of doing a steak is hands down an easy, delicious way of doing a steak indoors.  Many of you know I have an addiction for slow cookers (I resisted the one I saw at S 'n S today, on the top shelf!); I also love my collection of cast iron cookware. Honestly I don't know which I am addicted to more.
Follow these directions and no matter what grade of steak you are cooking, it will come out perfectly. I have never done this steak preparation in any other type of skillet than cast iron, but, it would be worth a try.  The key is that cast iron keeps its heat.  *Important-always bring beef to room temperature before cooking.  It cooks more evenly and is easier to maintain the desired doneness.

Seared Steak with Red Wine Reduction
no real need to print!

2 thick cut steaks such as rib, strip or delmonico
kosher salt and cracked black pepper
2 T. butter
3/4 c. dry red wine
1 small shallot, chopped fine
1/2 tsp. thyme

Generously season both sides of the steak with salt and pepper. 

In a cast iron skillet, over medium high heat, melt the butter.  Allow all of the bubbles to subside.

Gently place the steaks in the pan.  Do not move them once they are placed.  Cook for 3 minutes for medium rare, or 4 minutes for medium.

Turn and do the same on the other side.
Remove to a plate and tent with foil for 15 minutes.

In the same pan, saute the shallots.  Add a bit of butter if necessary. 

Add the wine and the thyme and stir until reduced by half.  Season with salt and pepper if necessary.  

You can make this richer by adding more butter at the end; however, I always feel guilty enough at this point!

Easy Crab Legs

Happy Valentine's Day!  I stepped Junk Food Friday up a bit this week!  This is the weekend to put in a little effort and have something special for the occasion.  I encourage you to take advantage of the Seafood Special at Shop and Save this week! So many delicious choices.  I stocked up with great frozen cod fillets and took advantage of the lump crab meat for crab cakes in the coming days. My choice for this weekend's holiday, stunning Snow Crab Legs which are on sale.  So easy and really impressive for a special dinner.  Seriously do not shy away from trying these at home!  Plan about 3/4-1 lb. per person.  Crab legs are precooked and frozen when you bring them home.  Let them thaw in the fridge overnight.  The liquid that you steam them in needs to be full of flavor.  I suggest you crack the shells a bit to get the flavor throughout the meat.  This is not the appetizer or meal to serve and think you are going to be dainty and delicate during a romantic dinner.  This is a fun meal that takes awhile, perfect for conversation and family time!  I served with a very simple Spaghetti Aioli, and steamed broccoli.  Add some wine and a crusty fresh bread and a cold, Friday night cannot get much better!


Easy Crab Legs
printable recipe

1 1/2-2 lbs. Snow Crab Legs
2 bottles of a good lager
2 lemons, cut in half
1 head of garlic, cut in half
2 tsp. Old Bay Seasoning
1/2 stick of butter

In a large stock pot, add the garlic, lemons, beer and Old Bay seasoning.  Over medium high heat, bring to a boil.  Turn heat down slightly and let simmer for 5 minutes.

Using kitchen shears, cut the clusters apart.  Crack the larger limbs of the crab before adding to the pot.

Add the crab to the simmering liquid.  Cover with a lid.

Steam for 5-7 minutes.
Serve with lemon slices and clarified butter.*
*Clarified butter is butter that is heated and the milk solids are removed.  This process leaves a beautiful clear, rich butter for dipping seafood.

Hot Potato Salad

Now let me begin by saying it is Junk Food Friday-do not judge!  This is a decadent side dish that is unequivocally delicious.  My theory, serve it with healthy dishes, know you are going to eat it, and let the guilt go!  Yes, it is probably not the best dish for you.  But hey, it is Friday!  Remember 'no holds barred', 'let the week go', Friday, so indulge a little. And, those that say they eat 100% healthy, I have a bridge in Brooklyn I will sell you!
We had guests for dinner.  I served this with homemade Sandwich Buns, BBQ Pulled Pork, and Cole Slaw.  This is a good side choice for sandwiches in cold weather.  It put a picnic twist to a February meal.  Best thing is, it is made ahead of time so all can be cleaned up before quests arrive! So....ignore the fact that this delicious, creamy, tangy, savory potato dish that is (omg) filled with beautiful bacon, and have another beer-you will forget it is 'not so good for you'!

German Potato Salad
printable recipe

2 lbs. of small Yukon Gold potatoes, cut in chunks
Kosher salt
Olive oil
6-8 slices of bacon
1 onion, diced
1/2 c. chicken stock
1/4 c. apple cider vinegar
1 T. whole grain mustard
1 bunch of fresh chives, finely chopped

Fill a medium saucepan with water and salt heavily.  Add the potatoes and over medium-high heat, bring to a boil.  Reduce heat and simmer until potatoes are fork tender, about 20 minutes.  Drain and reserve.
Lightly coat the bottom and sides of large straight sided skillet with olive oil.  Slice the bacon into lardons (fancy word for 1/4" slices).

Over medium meat cook the bacon until brown and crispy.

Add the onion and saute until soft.

Add the stock and vinegar and bring to a bubble, scraping off the brown bits on the bottom of the pan.

Stir in the mustard until smooth.

Add the potatoes.  Stir all to coat.  Continue to cook until all liquid is absorbed, stirring occasionally.

Add the chives and stir to distribute.  Season with salt if necessary.

Serve warm or room temperature.

Not Your Usual Chicken Cacciatore

I have been wanting to try this recipe ever since I saw Guy Fieri make it on television.  The combination just sounded good and it was one of those cooking episodes that the food really looked delicious.  And seriously, with this list of ingredients how could it not be amazing?  This is good.  Really good.  Do not skip roasting garlic for this dish; it gives it a sweet, nutty flavor.  Simply preheat your oven to 350 degrees, take a square of foil, place a head of garlic in the middle, drizzle a bit of olive oil, then loosely wrap it up and place in the oven for 30 minutes. Squeeze the morsels of deliciousness out of their skins and that is it.  Try, try to save them for the recipe.  I usually roast 2 heads because they are to die for schmeared on bread. Yup, schmeared, a word that can only be used to describe it!
The cold weather weekend screamed do a dish that is hot and comforting.  With what the store had on special it was time I made it!
And, I must say my local Shop 'n Save is raising the bar on the selection of fresh herbs and produce-here is a shout out to my favorite produce man!

Items on Sale from Shop 'n Save:
Chicken thighs
Uncle Charley's Sausage
Red bell pepper
DeLallo Marinara Sauce
Pasta

Chicken Thigh and Fennel Sausage Cacciatore-Guy Fieri
http://www.foodnetwork.com/recipes/guy-fieri/chicken-thigh-and-fennel-sausage-cacciatore-hunter-style.html

2 T. Olive oil
1 lb. sweet sausage, cut in large pieces
6 chicken thighs, bone-in, skin-on
salt and pepper
1 c. Cremini (baby bella) mushrooms, sliced thick (I used the entire package)
1 c. frozen pearl onions, thawed, I can never find these at my grocery store!  When I find them at other places I stock up!
1 red pepper, diced
1 head of garlic, roasted
1/2 tsp. red pepper flakes
1 c. dry red wine-yup, I do not need to keep reminding you, wine is a staple!  Oh and enjoy a glass of this cooking juice, while savoring that second head of roasted garlic on bread-instant appetizer!
1 c. chicken stock
1 c. marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary

Preheat oven to 350 degrees.
Tie the thyme and rosemary in a bundle with kitchen string.
Add the olive oil and sausages to a large dutch oven over medium-high heat.  Sear sausages for about 3 minutes until browned all over. Remove to a plate.

Season the chicken generously with salt and pepper.  Add to the pot and sear for 4-5 minutes per side.  Remove to the plate.

Add the sliced mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot.  Saute until vegetables are soft and the onions are translucent, 4 minutes.

Add the wine.  Bring to a boil and then simmer for 5 minutes, scrapping up the good brown bits off the bottom of the pot.

Add the chicken stock, marinara and herbs. Stir to combine.  Add the sausage and chicken back into the pot.  Cover and place in oven for 35-45 minutes.  Remove the herb bundle.

I suggest you serve over pasta or mashed potatoes.