Tuesday, December 15, 2009

December's Recipe of the Month - Holiday Dinner in Honor of Abby Green's UK Release

In Ruthless Greek Boss, Secretary Mistress by Abby Green, Lucy Proctor and Ari Lavakis story begins in London.  Lucy is Ari's personal assistant and they are working on a secret deal.  Ari is attracted to Lucy and persues her.  From time to time Lucy attends business functions with her boxx  I think that Ari and Lucy would have enjoyed this holiday meal.

Caramelized Onion and Cornbread Stuffing - Recipe courtesy Tyler Florence

6 to 8 servings Ingredients
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock

Salt and freshly ground black pepper


Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Brussels Sprouts with Pancetta - Recipe courtesy Giada De Laurentiis

2 pound sfresh Brussels sprouts, trimmed
4 tablespoons olive oil
6 ounces paper-thin slices pancetta, coarsely chopped
4 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth


Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
Serves 8

Crown Roast of Pork - Recipe courtesy Emeril Lagasse

Yield: 6 to 10 servings

Prep10 min Cook1 hr 45 min Total:2 hr 25 min


1 (6 to 10-pound) crown roast of pork (5 pound roast is about 10 to 12 chops, serving 6)
2 tablespoons olive oil
2 tablespoons minced garlic
Salt and freshly ground black pepper
4 tablespoons chopped sage
2 tablespoons chopped thyme
1 1/4 cups dry white wine


Preheat oven to 350 degrees F.

Place the roast on a rack in a shallow roasting pan. Rub all over with the olive oil and the garlic and season generously with salt and pepper. Sprinkle with fresh herbs and bake for 1 1/2 to 2 hours, basting frequently with wine, until a meat thermometer reads 150 degrees to 160 degrees F. (20 to 22 minutes per pound).

Remove from oven and let rest at least 10 minutes before carving.

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