1-1/2 cups fruity red wine, such as Zinfandel, Shiraz, or Merlot
1 cup ruby port
One 1-1/4 -inch piece fresh ginger, peeled
1 to 2 Tbs. granulated sugar
1 Tbs. balsamic vinegar
1 tsp. cornstarch
2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
Kosher salt and freshly ground black pepper
2 Tbs. coarsely cracked black peppercorns
6 small or 3 large skin-on duck breasts (about 3 lb. total)
Put the wine, port, ginger, and sugar (1 Tbs. for sweet cherries; 2 Tbs. for sour) in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.
In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.
Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.
Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.
Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.
Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.
In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.
Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.
Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aïoli.
3 bell peppers (yellow, orange and green), sliced 1 large red onion, sliced 3 tablespoons extra-virgin olive oil Salt and black pepper One 1 1/3-pound piece boneless pork loin, well chilled 1 1/2 teaspoons fennel seeds 1/2 teaspoon crushed red pepper 1 tablespoon balsamic vinegar Four 6-inch whole wheat hoagie rolls, split and toasted Make your own sausage from lean pork and slash calories by 40 percent.
Preserve the peppers’ vitamin C by grilling instead of frying.
Serve on a whole wheat roll for added fiber.DIRECTIONS:
Preheat a grill to medium. Meanwhile, in a large bowl, combine the bell peppers, onion, 2 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Cut the pork into 1/3-inch-thick slices, then into quarters, trimming any excess fat. Transfer the meat to a food processor and pulse 5 times to grind the meat. Add the fennel seeds, crushed red pepper and 3/4 teaspoon salt and pulse 2 more times. Divide the mixture into quarters; form each mound into a 5-inch sausage link, then flatten into an oval patty about 1/3 inch thick.
Place a cooling rack on one side of the grill grate and lightly oil. Scatter the vegetables on the rack (saving any oil in the bowl); cover and cook for 5 minutes. Turn the vegetables with a spatula and tongs. Rub the sausage patties with the oil left in the bowl and add to the other side of the grill. Cover and cook, turning the patties about halfway through, until grill marks appear, the meat is cooked through and the vegetables are tender, about 7 minutes.
Transfer the patties to a plate. Transfer the vegetables to a large bowl and add the remaining 1 tablespoon olive oil and the vinegar; season to taste with salt and black pepper. Arrange half of the vegetables in the rolls and top each with a sausage patty and the remaining vegetables.
1 (6-ounce) can white chunk tuna, drained
2 eggs, hard-boiled, halved
1 tablespoon capers
10 nicoise olives, pitted
3 tablespoons mayonnaise
1 teaspoon fine herbs
Salt and freshly ground black pepper
2 potato buns
2 Bibb lettuce leaves
6 slices Roma tomato
1/4 red onion , thinly sliced in rings
Combine all nicoise ingredients in a medium bowl. Mix thoroughly.
Open potato buns and place 1 lettuce leaf on the bottom half of each bun. Divide nicoise mixture between the 2 sandwiches. Top each with 3 tomato slices and red onion rings.
if i see another MAN with these on ... especially with SOCKS ... walking around in these is a NO-GO !!!! Why are some of you guys still doing this ? It was and will NEVER be in style . Face it , it'll never be allowed . I'm hoping these men are just married and don't care about the way they look anymore . LOL
1 pound medium shrimp, peeeled and deveined 1 tablespoon extra-virgin olive oil 2 teaspoons creole seasoning Salt 3 tablespoons reduced-fat mayonnaise 1 tablespoon dijon mustard Two 12-inch baguettes—halved crosswise, each half split and excess bread dug out 1/2 head romaine lettuce, shredded 1 yellow bell pepper, sliced 2 small tomatoes, thinly sliced crosswise 2 scallions, thinly sliced on an angle Grill instead of deep-frying to help cut calories by 80 percent.
Make a sauce of light mayonnaise and mustard to reduce fat.
Hollow out the baguette to trash empty carbs.DIRECTIONS:
Preheat a grill to medium-high. In a bowl, combine the shrimp, olive oil and creole seasoning. (If the seasoning is unsalted, add a pinch of salt.) In a small bowl, combine the mayonnaise, mustard and 1 1/2 teaspoons water, stirring until smooth.
Lay the baguettes open on plates. Layer with the lettuce, bell pepper, tomatoes and scallions.
Add the seasoned shrimp to the grill, cover and cook for 2 minutes. Flip and cook, covered, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the mayo-mustard sauce.
is a violet variety of quartz often used in jewelry. The name comes from the Ancient Greek a-("not") and methustos ("intoxicated") , a reference to the belief that the stone protected its owner from drunkenness; the ancient Greeks and Romans wore AMETHYST and made drinking vessels of it in the belief that it would prevent intoxication . Its also one of the colors described in the Heavenly City as the 12th color in revelation Chapter 21:20 . check it out .. kisses.