On The Menu At StoneGable Week Of March 7,2011

I have NOT seen my first Robin yet! I am on the lookout. When I see one, I know for sure that Spring is peaking around the corner. If you see that saucy little fellow with socks of yellow send him my way... I'll be waiting!



Monday
Spaghetti Carbonara
Arugula, Pine Nuts and Shaved Parmesan in a Lemon Vinaigrette

Recipe: Spaghetti Carbonara
I all but forgot about this quick and delicious Italian classic. The eggs in the recipe with some added pasta water give it a creamy look and taste without using heavy cream. Make this when you need to get dinner on the table in a hurry and don't have a lot in the frig. I always keep chopped bacon in the freezer.This is the ultimate "pantry meal"!

1 box spaghetti, cooked according to directions, drained reserving 1/2-1 cup pasta water
2 TBS good olive oil
4 ounces pancetta or  bacon, cut into small chunks
4 garlic cloves, finely chopped or pressed
2 large eggs
1 cup Parmesan, grated
pepper
handful of fresh parsley, chopped

While the spaghetti is cooking, heat oil in a large skillet over medium heat. Add pancetta (my vote) or bacon. Cook until crisp. Add garlic and  cook for 1 minute. Add drained pasta to the pan and stir to mix, about 2 minutes while still on the heat. Remove from heat.

Beat eggs in a bowl and add Parmesan cheese. Beat to incorporate. Add egg mixture to the spaghetti and vigorously mix to gently cook the egg mixture without scrambling the eggs. Add hot past water until the consistency is creamy. Serve with additional Parmesan cheese.

Tuesday
Macadamia Crusted Trout With Grand Marnier Cream
Sauteed Rice
Roasted Asparagus

Recipe: Macadamia Crusted Trout With Grand Marnier Cream
See Tuesday's post for pictures and how-to's! It is soooo beautiful!

Recipe: Sauteed Rice
I make rice up ahead and put it in the refrigerator until it is cold, or use all that leftover rice I get when we have Chinese takeout. For this yummy recipe click HERE and see Saturday's menu.

Wednesday
Honey Soy Pork Tenderloin With Carrots and Onions
Baked Bleu Potatoes

Recipe: Honey Soy Pork Tenderloin With Carrots and Onions
1/4 cup lemon juice
1/4 cup honey
2  TBS soy sauce
1 clove garlic, minced or pressed
2 TBS cream sherry
2 pkg pork tenderloins, 2 to a pack
salt and pepper
1 cup carrots cut into 1/4 inch coins
1 large onion, peeled and sliced into thin half moons

Make a marinade by mixing lemon juice, honey, soy sauce, garlic and cream sherry. Put tenderloins in a ziplock bag and pour in marinade. Let marinade for up to 12 hours.

Preheat oven to 400 degrees. Put tenderloin in a large baking dish. Add carrots and onions around tenderloins. Pour marinade over tenderloins and cook uncovered for 25-30 minutes or until a meat thermometer reads 160 degrees.

Recipe: Baked Bleu Potatoes
4 baking potatoes
salt and pepper
2 TBS butter
4 TBS cream cheese
2 TBS good bleu cheese
garnish- chives, parsley, crisp bacon- any combo.

Bake potatoes in a 400 degree oven until done.
In a bowl mix softened butter, softened cream cheese and bleu cheese. Break open potato and salt and pepper. Put a dollop of bleu cheese in each potato and garnish.

Thursday: Soup Day AND Slow Cooker Day
Chicken Sausage, Bean and Orzo Hearty Soup
Parmesan Crisps

Recipe: Chicken Sausage, Bean and Orzo Hearty Soup
When soup is on the menu at StoneGable life is good! Easy and very healthy, Chicken Sausage, Bean and Orzo is a filling and satisfying soup as well! Click HERE and look on Wednesday's menu.

Recipe: Parmesan Crisps
These are little bites with amazingly big flavor!

1/2 cup freshly grated Parmesan Cheese
dash of cayenne pepper

Mix cheese and pepper. Heat oven to 400 degrees. Using a silpat mat on a large rimmed baking sheet, drop 1 heaping tablespoon of cheese and spread the cheese out a bit. Make sure there is about 1/2 inch between each round of grated cheese. Cook for 3-5 minutes until golden and crisp. Remove from silpat and cool.

Friday
Hamburgers On The Grill
StoneGable Coslaw

Recipe: StoneGable's Hamburgers
I literally crave these hamburgers. I know it is not summer, but these are so good anytime of year!!!!!
Click HERE and look for Wednesday's menu.

Recipe: StoneGable Coslaw
Easy, peasy and so much fresher than store bought! Click HERE and look for Tuesday's menu.

Saturday
Dinner and A Movie Night

Sunday: Company's Coming For Lunch
Cheese Board
Crab Bisque
Homemade Crusty Breads
Individual Chocolate Cakes with Raspberry Ganache and Fudge Frosting

Recipe: Crab Bisque
6 TBS butter
1 TBS flour
1 1/2 pound snow crab legs
1 carrot, diced
1 onion, diced
1 rib celery, diced
4 green onions, chopped
2 ripe tomatoes, diced
2 TBS vegetable oil
4 cloves garlic, minced or pressed
3 tablespoons dry sherry ( also like cream sherry in this)
salt and pepper
16 ounces clam juice or 2 cups fish stock
1 tsp tomato paste
1 cup half-and-half
dash cayenne pepper
chopped parsley


Split crab legs down the middle and remove crab meat. Reserve crab meat. Save all shells.
In a large dutch oven heat oil over medium high heat. Add carrots, onion, celery, green onion and tomato and cook until the vegetables are tender. Add garlic and cook for 1 more minute. Add sherry and deglaze the pan. Season with salt and pepper. Cook liquids until almost evaporated on high heat. Add clam juice or good fish stock and all the crab shells. Heat to boiling and reduce heat and simmer for 1 hour.

While stock is simmering, make a roux. In a saucepan melt butter over medium heat. When the butter is melted add he flour and stir. Continue to stir until flour is slightly blond in color.

After stock has cooked for 1 hour, strain the stock from the vegetables and shells. Discard solids. Whisk in roux to incorporate and let cook until thickens, about 20 minutes. Add tomato paste, cream, cayenne and  all but 4 TBS. crab to soup. Simmer for 5 minutes until hot. Serve garnished with 1 TBS crab meat per serving and a sprinkling of snipped parsley.

Recipe: Individual Chocolate Cakes With Raspberry Ganache and Fudge Frosting
Look for this Recipe and How-To on March 18th's Foodie Friday!

I am participating in MENU PLAN MONDAY at Organizing Junkie.