Recipes: ArcaMax Chef
For You
Friday March 26, 2010 We hope y’all enjoy this menu that serves 6 to 8. |
| Starter -- Shrimp Salad 8 oz. cream cheese, softened
One quarter cup mayonnaise
One quarter cup onion, finely chopped
1 tsp. lemon juice
1 clove garlic, minced
One half tsp. hot sauce
One half tsp. Old Bay Seasoning or seafood seasoning
1 pound small shrimp, cleaned, cooked and chopped
Combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve. Serve with crackers or toast points. You can make this a day ahead to cut down on preparation work. This starter is quick and easy and very good.
The Skinny: Use light cream cheese and mayo.
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| Main Course -- Pork Loin Stuffed with Spinach 10 ounces chopped frozen spinach, thawed and water pressed out
3 tablespoons butter
One half cup diced onion
1 clove garlic, minced
4 – 5 pound pork tenderloin
Salt and pepper
1 cup grated Fontina cheese (you can substitute Monterrey Jack)
One half cup grated Parmesan cheese
One half cup dry white wine
Saute spinach in butter with onion until onion is tender. Add garlic and saute for a few minutes more. Using a very sharp knife, make a slit across the length of the tenderloin about a third of the way from the top. Continue slicing with the knife to try and “unroll” the tenderloin with slices. The idea is to butterfly the tenderloin and make it evenly as flat as possible. Cover tenderloin with wax paper and pound until about 1 inch thick. Sprinkle with salt and pepper. Spread spinach mixture evenly over the tenderloin. Add slices of Fontina cheese evenly over the spinach. Sprinkle with Parmesan cheese and roll up tenderloin. If you want, you can secure the tenderloin roll with string. I just put the seam side down and it holds together fairly well. Place tenderloin, seam side down in baking pan and sprinkle on the dry white wine. Bake in 400 F degree oven for one and a half to two hours. Start checking after an hour and a half. The meat may cook faster because it is thin. If using a meat thermometer, the internal temperature should be between 160 and 170. Allow tenderloin to sit for 10 - 15 minutes after you take it out of the oven. Slice into 1 to 2 inch slices and serve with juices from the pan.
The Skinny: Not much room for improvement.
Paula’s Cornbread
2 slices of bread (any kind of bread)
Approximately 1 cup milk
2 eggs
2 cups corn meal
One half cup sugar (use more for a sweeter taste)
1 Tbsp. vegetable oil
In a saucepan, pinch up 2 slices of bread and just cover with water. Bring to a boil. Remove from heat. Add milk and 2 beaten eggs. Stir in corn meal, sugar and oil. The batter should be the consistency of pancake batter. (Not too runny, not too thick.) Add more milk if too thick. Spray 9 x 13-inch Pyrex dish with nonstick spray and bake at 400 F degrees for 30 - 40 minutes or until golden brown.
The Skinny: Use your favorite egg and sugar substitutes and low fat milk.
Tomato Mozzarella Salad
One half cup olive oil
One half cup balsamic vinegar
1 Tbsp. fresh basil, chopped
2 cloves garlic, minced
1 tsp. Dijon mustard
Salt and pepper to taste
2 cups sliced Roma tomatoes
Thick slices of fresh mozzarella cheese
Fresh basil for garnish
Combine first 6 ingredients in a salad cruet and shake well, let stand for about 1 hour. Place slices of tomato on a platter and top with mozzarella and fresh basil. Just before serving, drizzle dressing over tomatoes. This recipe would be great with fresh garden tomatoes in the summertime.
The Skinny: Use low fat cheese.
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| Dessert -- Coffee Cake 2 Tbsp. vegetable oil
1 egg, beaten
One half cup skim milk
1 and one half cups sifted reduced fat baking mix
Three quarters cup sugar
One half cup brown sugar
1 Tbsp. cinnamon
Heat oven to 375 F. Combine oil, egg, and milk. Sift together dry ingredients. Add dry ingredients to milk mixture and mix well. Pour into greased 9 x 9 x 2-inch pan. Combine brown sugar and cinnamon and sprinkle it evenly over the cake. Bake for 25 minutes.
The Skinny: Use your favorite egg and sugar substitutes.
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| Grocery List 8 oz. cream cheese
One quarter cup mayonnaise
One quarter cup onion chopped
1 tsp. lemon juice
4 cloves garlic
One half tsp. hot sauce
One half tsp. Old Bay Seasoning or seafood seasoning
1 pound small shrimp, cleaned, cooked and chopped
10 ounces chopped frozen spinach, thawed and water pressed out
3 tablespoons butter
4 – 5 pound pork tenderloin
1 cup grated Fontina cheese (you can substitute Monterrey Jack)
One half cup grated Parmesan cheese
One half cup dry white wine
2 slices of bread (any kind of bread)
Approximately 1 cup milk
3 eggs
2 cups corn meal
1 and one quarter cup sugar
3 Tbsp. vegetable oil
One half cup olive oil
One half cup balsamic vinegar
1 Tbsp. fresh basil, chopped
1 tsp. Dijon mustard
2 cups sliced Roma tomatoes
Thick slices of fresh mozzarella cheese
Fresh basil for garnish
One half cup skim milk
1 and one half cups sifted reduced fat baking mix
One half cup brown sugar
1 Tbsp. cinnamon
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| Tales from the ArcaMax Chef Our first home was located in a city. When we moved to our current home, we relocated to a county (Virginia is one of those “old school” states that still has counties. In fact, we aren’t even a state…we are a Commonwealth).
Without any legal or factual support, I concluded that being in a county was like being in the country…after all, there is only one letter extra in the word country. Since I now lived in the country, I could do all sorts of uncityfied stuff like raise livestock, shoot guns and burn stuff. Since I didn’t know where to get any livestock, and I am not stupid enough to shoot my guns outside unless I am 100% sure it is legal, that left me with burning stuff as a way to celebrate my country living.
Burning quickly became my method of choice for getting rid of the tons of leaves and sticks that accumulated in my yard. You see, I have about 25 river birches in my yard. These trees are great but they drop sticks the way the federal government wastes money…OK, that is simply not a fair comparison. Nothing in existence does anything with the volume and speed at which the federal government wastes money. Put it this way, river birches drop a lot of branches.
I would assemble the leaves and sticks in a large pile and, a few of times a year, have a big fire. I really enjoyed burning the yard waste and went so far as to make a fire pit with a block wall around it. It became so much fun that I felt I needed to share the experience with my friends. So the fires quickly became celebrations and reasons for us to all get together and drink beer, etc.
I really enjoyed my country living…
God Bless America.
Enjoy!
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| Sincerely,
The ArcaMax Chef
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