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Pork Marsala with Mushrooms

Pork Marsala with Mushrooms

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Yield: 4

Food Network

Standard Marsala sauce with mushrooms.

  • 6boneless pork chops (about 2 lb)
  • Kosher salt and freshly ground black pepper
  • ½cup AP flour
  • 2TBS olive oil
  • 4TBS salted butter
  • 1lb white button mushrooms, quartered
  • 1cup Marsala wine
  • 1cup beef broth, plus more as needed
  • 2tsp cornstarch
  • ½cup heavy cream
  • buttered egg noodles, for serving, recipe follows
  • chopped fresh parsley, for topping

Buttered egg noodles:

  • 12oz egg noodles
  • Kosher salt and freshly ground black pepper
  • 2TBS salted butter
  • 2TBS chopped fresh parsley


Pork:

Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼-inch-thick.

Sprinkle the pork on both sides with salt and pepper.

Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.

Heat the olive oil and 2 TBS butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.

Add the mushrooms to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.

Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.

Turn off the heat and stir in the remaining 2 TBS butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered egg noodles:

Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.

Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Pork Marsala

Pork Marsala

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with Mushroom Sauce and Spinach

Yield: 4

Food Network

Don’t worry, still includes mushrooms.

Gayle wasn’t impressed. Not enough Marsala taste. Didn’t think the spinach paired well,.

  • 1½lb boneless pork loin roast, trimmed
  • Kosher salt and freshly ground pepper
  • 3TBS AP flour
  • 2TBS extra-virgin olive oil
  • 1½lb white mushrooms, quartered
  • ⅔cup low-sodium chicken broth
  • ½cup dry marsala wine
  • ⅓cup heavy cream
  • 4tsp fresh lemon juice
  • ½cup fresh parsley leaves
  • 1lb baby spinach

Preheat the oven to 375°F.

Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper, sprinkle with 2 TBS flour. Heat 1 TBS olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140°F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.

Add the mushrooms and ¼ tsp salt to the skillet and cook until golden-brown, about 8 minutes. Add the remaining 1 TBS flour and cook, stirring, 1 minute. Add the broth and Marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 tsp lemon juice and the parsley.

Heat the remaining 1 TBS olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 tsp lemon juice and season with salt and pepper.

Slice the pork.

Serve with mushroom sauce and spinach.

Chicken Madeira

Chicken Madeira

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Yield: 2

Jean-Pierre

Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes.

For the chicken:

  • 1lb chicken breast, sliced horizontally into 2 thinner cutlets
  • salt and pepper, to taste
  • 2TBS clarified butter, or garlic olive oil for frying
  • mozzarella cheese sliced, for topping
  • ½cup beef stock
  • 1bunch asparagus ends trimmed and peeled and poached until cooked through

For the sauce:

  • 1TBS clarified butter or extra virgin olive oil
  • 1large shallot, finely chopped
  • 8oz baby Bella mushrooms, sliced
  • 1TBS garlic, minced
  • 2tsp freshly chopped tarragon or thyme
  • 4oz madeira wine
  • 8oz beef stock
  • salt and pepper, to taste
  • 1TBS corn starch diluted into 2 TBS water optional
  • 1TBS parsley, chopped, for finishing
  • 1TBS butter, to enrich the sauce


Prepare the chicken:

Preheat the oven to 375°F.

Season the chicken cutlets with salt and pepper.

In a frying pan, heat clarified butter over medium heat. Add chicken, and fry until golden-brown on one side, flip on other side, top with mozzarella cheese.

Add the asparagus and ½ cup beef stock to the pan and finish in oven until cheese is melted and bubbly. It should not take more than 10 to 15 minutes.

Prepare the sauce:

In a reduction pan, heat the olive oil, and sauté shallots until light golden-brown. Add mushrooms, season with salt and pepper to help release the water. and cook them until their moisture evaporates.

Stir in garlic and tarragon and cook until fragrant.

Deglaze with ½ cup Madeira wine, and 1 cup beef stock and simmer to desired thickness.

If the sauce is too thin, you may use a little corn starch diluted in water to bring to the consistency you like.

Finish with parsley and swirl in butter off the heat for a glossy sauce.

Cook the asparagus:

Blanch asparagus in boiling water until tender, then shock in ice water to stop the cooking process. This method preserves the bright green color and ensures the asparagus is tender yet crisp.

Assemble the dish:

Place a generous serving of mashed potatoes on each plate. Arrange chicken cutlets on top or beside the potatoes. Ladle the Madeira mushroom sauce over the chicken. Serve asparagus alongside the chicken and potatoes.

Seafood Kabobs

Seafood Kabobs

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Yield: per Kabob

Scott Nowell

My version of a seafood skewer we had in the Latin Quarter of Paris in Sept 1999.
The skewers were about 18” long with 4 shrimp and a center salmon steak. Each is interspersed with a wedge of onion and round of zucchini.

For the Marinade:

  • ⅓cup extra virgin olive oil
  • zest of 2 lemons
  • 4garlic cloves minced
  • ¼cup packed chopped fresh parsley
  • 1tsp oregano
  • 1tsp paprika
  • ½tsp coriander
  • ½tsp red pepper flakes

For the Seafood & Veg:

  • 1salmon steak about 1-inch thick
  • 2-4shrimp (16-20) peeled and deveined
  • 1onion, cut into 8 wedges
  • ½zucchini, cut into ¾ to 1-inch-thick rounds.
  • 3-4button mushrooms, can be cut into halves
  • Kosher salt

Combine the marinade ingredients in a small bowl. Reserve 2 TBS of the marinade in a separate bowl for later.

Pat the shrimp and salmon dry and season with kosher salt. Place the shrimp and salmon in a large bowl and pour the marinade all over. Toss to combine.

Cover and refrigerate for 20 to 30 minutes (do not go longer).

Thread the skewers: (If using bamboo skewers, they need to be soaked in water for at least 30 minutes first).

18” Skewers: Shrimp, zucchini, onion, mushroom, shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp, mushroom, onion, zucchini, shrimp.

12” Skewers: Shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp.

To grill on an outdoor grill: Preheat grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325ºF). Carefully oil the cooking grates. Once the grill reaches the recommended temperature, add the seafood skewers and close the lid. Cook skewers for 2 to 3 minutes on each side or until no longer translucent.

To grill on an indoor griddle or cast-iron grill: Heat a dry griddle over medium-high heat until hot but not smoking. Add the seafood skewers and cook on one side about 3 or 4 minutes. Turn skewers over and cook another 2 to 3 minutes.

To broil: Adjust oven rack to be 5- to 6-inches below the burner. Place skewers on a lined broiler pan or half sheet pan. Broil for 3 or 4 minutes. Turn skewers over and broil for an additional 2 to 3 minutes.

Transfer the grilled skewers to platter and spoon the remaining marinade your reserved earlier over the grilled skewers. Add a splash of lemon juice. Serve immediately.

Leftovers: To store leftover grilled shrimp, remove it from the skewers. Store in a co9vered container in the fridge for up to 2 days. You can enjoy it cold as an appetizer or over a salad.

Chicken Chop Suey 😐

Chicken Chop Suey 😐

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Yield: 4 Servings

TheWoksOfLife

Chop Suey (杂碎, zásuì in Mandarin) refers to “odds and ends” or miscellaneous leftovers. It’s a dish combining all those odds and ends into a stir-fry of meat and vegetables, coated in a tasty sauce.
Notes: Sadly, not thrilled with this. Gayle thought it has a funky taste, probably from the Sesame Oil.

For the chicken & marinade:

  • 12oz boneless skinless chicken breast (sliced into ¼” thick slices)
  • 3TBS water
  • 1TBS oyster sauce
  • 1tsp Shaoxing wine (or dry sherry)
  • 1tsp vegetable oil
  • 2tsp cornstarch

For the sauce:

  • ½cup chicken stock
  • ¼tsp granulated sugar (or brown sugar)
  • 1½TBS soy sauce
  • 1tsp dark soy sauce
  • 1½TBS oyster sauce
  • ½tsp toasted sesame oil
  • ⅛tsp white pepper

For the rest of the dish:

  • 3TBS vegetable oil
  • 2cloves garlic (chopped)
  • 4mushrooms (white button or baby bella mushrooms, sliced)
  • ½small carrot (thinly sliced)
  • ⅔cup celery (thinly sliced)
  • 6oz bok choy, cut into ¾” x 2” pieces, (I usually skip this)
  • 1TBS Shaoxing wine
  • ¾cup mung bean sprouts (3 oz)
  • 1cup snow peas (3 oz)
  • 1½TBS corn starch (mixed with 2 TBS water)


Marinate chicken:

Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 tsp oil and 2 tsp cornstarch until the chicken is uniformly coated. Set it aside.

Premix sauce:

In a small bowl, mix all the sauce ingredients, and set aside.

Stir fry chicken:

Heat your wok over high heat until lightly smoking and pour 2 TBS vegetable oil around the perimeter. Spread the chicken in a single layer.

Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden-brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)

Turn heat back up to high and add an additional TBS of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.

Make sauce:

Next, stir up your premixed chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.

Once the sauce begins to simmer, add in your bean sprouts, and snow peas. Also add the chicken back to the wok.

When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce.

Serve immediately with steamed rice!

Vegetable Stir-Fry

Vegetable Stir-Fry

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Yield: 4

Woks of Life

Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It’s a great way to use up bits of vegetables you don’t know what to do with, and to get a big dose of colorful veggies into your diet!
Prep: 15 Cook: 5

Premix sauce:

  • ⅓cup water or chicken stock
  • 1TBS Shaoxing wine
  • 2tsp oyster sauce (or vegetarian oyster sauce)
  • ¼tsp salt
  • ¼tsp sugar
  • ¼tsp sesame oil
  • 1pinch ground white pepper

Premix sauce:

  • 2TBS vegetable oil
  • 4slices ginger
  • 1cup sliced mushrooms (button, baby bella, oyster, or shiitake 1 cup = about 3 oz)
  • 1cup carrots (thinly sliced on a diagonal; 1 cup = about 1 medium carrot)
  • 1cup celery (thinly sliced on a diagonal; 1 cup = about 2 oz)
  • 1cup asparagus (cut into 2-inch lengths on the diagonal; 1 cup)
  • 1cup bell pepper (any color; de-seeded and thinly sliced; 1 cup = about ½ medium bell pepper)
  • 1cup long hot pepper (red or green, de-seeded and thinly sliced; 1 cup = about 1 long hot pepper)
  • 3cloves garlic (minced)

Slurry:

  • 2tsp cornstarch (mixed into a slurry with 1 TBS water)

Premix sauce:

In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.

Make slurry:

Combine the cornstarch and water into a slurry and set aside.

Stir fry mushrooms:

In a wok over medium heat, add the oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the mushrooms. Stir-fry until the mushrooms are tender.

Stir fry vegetables:

Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and premix sauce. Bring it to a simmer, and cook for 1 minute, until the vegetables are tender.

Thicken sauce:

Mix in slurry to desired thickness and stir-fry until the vegetables are coated in sauce.

Serve.

Coq Au Vin for Two

Coq Au Vin for Two

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with Steamed Parsley Potatoes and Roasted Carrots

Yield: 2

adapted from ATK

Crisp, browned chicken leg quarters with sautéed mushrooms and shallots. Braised in a rich sauce and finished with a sprinkling of fresh parsley and crispy bacon on top. Served with steamed parsley potatoes and oven roasted carrots.
Prep: 20 Cook: 30 Rest: 10

  • 2(10-oz) chicken leg quarters, trimmed and separated or 6 drum sticks
  • 1tsp table salt, divided
  • ½tsp pepper, divided
  • 2slices bacon, cut into 1-inch pieces
  • extra-virgin olive oil
  • 8oz cremini mushrooms
  • 2shallots, halved through root end
  • 2tsp tomato paste
  • 2garlic cloves, minced
  • 2tsp AP flour
  • 1tsp minced fresh thyme
  • 1cup chicken broth
  • ¼cup dry red wine
  • 12oz baby potatoes
  • 12oz carrots
  • 4TBS butter
  • ¼cup chopped fresh parsley, divided


Prep:
Peel the shallots. Quarter lengthwise if they’re bigger than golf balls, keep the root ends intact to hold them together.
Peel and trim the carrots. Cut on the diagonal 1/2 inch thick.
Trim and quarter the mushrooms.
Pat chicken dry with paper towels and sprinkle with ½ tsp salt and ¼ tsp pepper.

Brown Chicken:
Place chicken skin side down in 10-inch nonstick skillet. Cook chicken over medium-high heat, without moving it, until skin is well browned, 7 to 9 minutes. Transfer chicken to plate, skin side up.

Set a rack on the top shelf of oven and preheat oven to 425°F.

Cook Bacon:
Add bacon to fat left in skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to small paper towel–lined plate, set aside.

Cook Shallots and Mushrooms:
Pour off all but 2 TBS fat from skillet (add enough oil to equal 2 TBS if needed). Heat fat left in skillet over medium heat until shimmering. Add mushrooms, shallots, remaining ½ tsp salt, and remaining ¼ tsp pepper and cook until vegetables are softened and browned, 7 to 9 minutes, stirring occasionally.

Create Sauce:
Stir in tomato paste, garlic, flour, and thyme and cook until fragrant, about 1 minute. Slowly stir in broth and wine and bring to simmer.

Cook Carrots and Potatoes:

Add carrots to a quarter sheet pan and drizzle with oil. Season with salt and pepper. Place on top rack of oven and roast for 20-25 minutes.

Add potatoes to medium sauce pan, cover with water by 1 inch and add a tsp of salt. Bring to a boil and simmer for 12-18 minutes until fork tender.

Braise Chicken:
Nestle chicken, skin side up, into sauce and pour in any accumulated juices from plate. Reduce heat to medium-low, cover, and simmer until chicken registers 200°F, about 20 minutes. Off heat, let chicken rest in skillet, uncovered, for 10 minutes. Season sauce with salt and pepper to taste.

Finish and serve:
Drain potatoes when done and add 4 TBS butter, cover until melted. Add remaining parsley and mix.
Place a spoonful of sauce on each plate and top with chicken quarter. Sprinkle with 1 TBS parsley and bacon. Add potatoes and roast carrots to plate. Serve remaining sauce on the side.

Marsala Mushroom Chicken Skillet

Marsala Mushroom Chicken Skillet

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with Broccoli and Peas

Yield: 2 Servings

Chicken & mushrooms with a creamy Marsala sauce mixed with broccoli and peas served with pasta.

Needed more sauce, so all of the sauce ingredients below are now doubled.

  • 6oz noodles
  • 6oz cremini mushrooms
  • 1shallot
  • 6oz broccoli florets
  • 12oz boneless skinless chicken breasts
  • 1TBS flour
  • 6oz dry Marsala wine
  • 8oz light cream
  • 2tsp chicken Better than Bouillon
  • 2oz peas
  • olive oil
  • salt & pepper

Prepare the Ingredients:

Cut mushrooms into ¼-inch slices.

Peel and halve shallot. Slice thinly.

Cut broccoli florets into bite-sized pieces.

Pat chicken breasts dry and, on a separate cutting board, cut into 1″ dice. Season with ¼ tsp salt and ¼ tsp pepper. Place diced chicken and flour in a mixing bowl and toss to coat.

Noodles:

Bring a gallon of water to a boil. Add 1 TBS salt, stir and add noodles. Cook as directed on box.

Sear the Chicken:

Place a medium non-stick pan over medium-high heat and add a drizzle of olive oil. Add chicken to hot pan and stir occasionally until seared on two sides, 3-4 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.

Cook the Vegetables

Add 2 tsp olive oil, mushrooms, and shallot to hot pan and stir occasionally until lightly browned, 2-4 minutes.

Add Marsala and stir occasionally until mostly evaporated, 2-3 minutes.

Stir in cream, broccoli, 2 oz water, demi-glace, ¼ tsp salt, and a pinch of pepper until combined.

Finish the Skillet

Return chicken and any accumulated juices to pan. Bring to a simmer. Once simmering, stir occasionally until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165°F, 6-7 minutes.

Add peas and stir until warmed through, 1 minute.

Serve:

You can mix the pasta into the skillet and get it all coated or serve over the pasta. Divide between plates.

Pork Penne with Oranges & Walnuts

Pork Penne with Oranges & Walnuts

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Yield: 4 Servings

Adapted from: Cuisine at Home

Pork and orange might sound like an unlikely combination in a pasta dish, but the savory flavor and bursts of fresh orange really intrigue the taste buds in this easy weeknight dinner recipe.

Pasta:

  • 8oz penne

Pork & mushrooms:

  • 6TBS olive oil, divided
  • 12oz pork tenderloin, trimmed, cubed, and seasoned with salt and black pepper
  • 8oz sliced cremini mushrooms
  • ¾cup sliced red onion
  • 1TBS minced fresh garlic

Dressing:

  • ¼cup each fresh lemon and orange juice
  • 1tsp minced orange zest
  • 1cup fresh orange segments
  • ½cup chopped fresh parsley
  • ½cup chopped walnuts, toasted
  • shaved Parmesan (optional)

Pasta:

Cook penne in a pot of boiling salted water according to package directions; drain.

Heat 1 TBS oil in a sauté pan over medium-high.

Pork:

Add pork and sauté until browned and reaches 140, 5–6 minutes, transfer to a plate.

Mushrooms:

Heat 1 TBS oil in the same pan.

Add mushrooms and onion and sauté until mushrooms release their moisture and onion softens, 7–9 minutes.

Add garlic; cook until fragrant, about 1 minute.

Finish:

Return and stir in pork and penne to heat through.

Whisk together remaining 4 TBS oil, lemon juice, orange juice, and zest; season with salt and pepper.

Toss dressing with penne mixture; stir in oranges, parsley, and walnuts.

Top servings with Parmesan.

Silky Sicilian Penne with Chicken

Silky Sicilian Penne with Chicken

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Mushrooms, Zucchini & Tomatoes

Yield: 2

Silky Penne with a rich mushroom stock, a lemony, chive-flecked crème fraîche sauce, zucchini, chicken and tomatoes, and a sprinkling of Parmesan cheese.
Prep: 5 Cook: 30

  • 1zucchini
  • ¼oz chives or scallions
  • 10oz chicken breast
  • 1TBS Italian seasoning
  • 3TBS Parmesan cheese
  • 4oz button mushrooms
  • 4oz grape tomatoes
  • 1lemon
  • 6oz penne pasta (or Cavatappi)
  • 1oz mushroom stock concentrate
  • 4TBS crème fraîche (or sour cream)
  • salt & pepper
  • 1TBS olive oil
  • 1tsp cooking oil
  • 1½TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives or scallions. Quarter lemon. Cut chicken into ¼-inch-thick bite sized slices.

Cook zucchini:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper. Cook, stirring occasionally, until golden-brown and softened, 4- to 6-minutes.

Cook mushrooms:

Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden-brown and slightly crispy, 5- to 7-minutes.

Season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.

Cook chicken:

Heat a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add chicken and cook, stirring occasionally, until golden-brown and cooked through 5- to 7-minutes.

Turn off heat, season with salt and pepper. Transfer to bowl with mushrooms and zucchini. Wipe out pan.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

Make sauce: 

While penne cooks, heat ½ TBS butter and a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning, salt, and pepper.  Cook, stirring, until tomatoes are softened, 2- to 4-minutes.

Stir in half the chives and juice from half the lemon.

Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water.

Whisk in crème fraîche, season with salt and pepper.

Finish & serve:

Add zucchini, mushrooms, chicken, and drained penne to pan with sauce, stir to combine. Stir in 1 TBS butter until melted.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.