Northwest NEWS

March 22, 1999

Home & Garden

Dining In: Suppers for Spring

Chicken Cutlets With Spinach

   3 Tbsp. olive oil
   4 cloves garlic, peeled and crushed
   1 1/2 lb. chicken cutlets (4 cutlets)
   Salt and pepper to taste
   Juice of 1 lemon (about 3 Tbsp.)
   1 c. white wine
   2 c. cooked fresh spinach, or 10 oz. pkg. frozen spinach (thawed and drained)
   14 oz. can plum tomatoes

   In a large skillet, heat the olive oil and garlic over medium heat. Cook until the garlic just starts to brown, 2 to 3 minutes. Season the chicken cutlets with salt and pepper and add them to the pan. Cook until lightly browned on one side, 2 to 3 minutes. Turn the cutlets over and cook for another 2 minutes. Then drain any fat from the pan. Add the lemon juice and wine and continue cooking until the liquid has reduced by three-quarters, about 5 minutes. Stir in the spinach and cook for 3 minutes. Add the tomatoes and simmer for 10 minutes. Adjust the seasoning with salt and pepper and serve. Makes 4 servings.

Mushroom Salad

   3 Tbsp. lemon juice
   1/2 c. olive oil
   2 tsp. finely chopped fresh oregano
   1 Tbsp. finely chopped fresh Italian parsley, or 1 Tbsp. dried parsley
   4 c. cleaned and sliced cremini (or regular) mushrooms
   Salt and pepper to taste
   40 arugula leaves, washed
   1 head radicchio, sliced into long strips
   3 oz. Parmigiano-Reggiano, shaved into thin strips

   In a large bowl, whisk together the lemon juice, olive oil, oregano, and parsley. Add the mushrooms. Season with salt and pepper. Mix well. Arrange arugula and radicchio on a large serving plate or on 4 to 6 salad plates. Neatly mound the mushroom mixture on top and sprinkle with the Parmigiano-Reggiano shavings.

Sweet and Sour Shrimp with Oranges

   1 medium onion, coarsely chopped
   1 medium green bell pepper, coarsely chopped
   3/4 c. ketchup
   Grated peel and juice of 1/2 lemon
   1 Tbsp. cornstarch
   3 Tbsp. brown sugar
   1/2 c. fresh squeezed orange juice
   1/4 tsp. ground ginger or 2 Tbsp. fresh grated ginger root
   3 oranges, peeled, cut into bite-size pieces
   20 small to medium cooked shrimp, with tails and shells removed (about 7 oz.)
   3 c. cooked rice
   Chopped cilantro or parsley

   In large non-stick skillet, sprayed with no stick cooking spray, cook onion and green pepper over medium high heat until tender but not browned. Add ketchup, lemon peel, and juice. Blend cornstarch and sugar with orange juice and ginger, add to sauce. Cook, stirring until thickened. Add orange pieces and shrimp; heat. Serve over hot cooked rice. Sprinkle with chopped cilantro. Serve with lemon wedges, if desired.

Grilled Balsamic and Soy Marinated Flank Steak

   1/2 ea. onion, small, roughly chopped
   3 garlic clove, roughly chopped
   1/4 c. olive oil
   1/4 c. balsamic vinegar
   1/4 c. soy sauce
   1 Tbsp.. Dijon mustard
   1 Tbsp. rosemary
   1 tsp. salt
   1/2 tsp. freshly cracked black pepper
   1 flank steak, about 1 1/2 lbs.

   Prepare the grill. Combine onion, garlic, oil vinegar, soy, mustard, rosemary, salt, and pepper in a mixing bowl using a wire whisk or hand blender until well-combined, about 30 seconds. Place meat in large casserole-style dish. Pour marinade over meat. Marinate for a minimum of 30 minutes or up to 2 days. Place marinated flank steak on grill over hot coals. Brush with extra marinade throughout grilling. Grill until golden and cooked to desired doneness, about 6-8 minutes on each side (medium-rare). Transfer grilled flank steak to a serving plate or dish to collect juices. Using a sharp knife, slice the meat thinly. Serve slices with desired accompaniments; drizzle with collected juices. Makes 4 servings.

Grilled Swordfish with Grilled Tomato and Balsamic Vinaigrette

   4 8-oz. swordfish filets
   4 large ripe tomatoes, skinned
   1/2 onion, minced
   1 Tbsp. basil
   3 oz. balsamic vinegar
   Salt and pepper to taste

   Make 1/2 inch deep slits, 2 inches apart on both sides of the swordfish filets. Oil swordfish lightly and salt and pepper to taste. Grill swordfish on moderate hot grill, 7 minutes on each side. Remove and set aside. Seed and grill tomatoes. Combine onions, basil, and vinegar, and purée. Add salt and pepper to taste. Serve swordfish with the vinaigrette.