Rosemary Orange Glazed Chicken

chicken or



  • 1 orange, zest and juice
  • 4 cloves garlic, minced
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoons fresh finely chopped rosemary
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper


  • 1 4-pound chicken, cut-up
  • 2 yams (about 1 pound), peeled and cut into 1 -inch dice
  • 1 leek, light green and white part only, cleaned and finely chopped


  • 1 orange, juice and zest
  • 1 tablespoon finely chopped fresh rosemary, for garnish
  • Rosemary sprigs, for garnish


  1. Combine the marinade ingredients in a small mixing bowl and mix until blended. Add the garlic cloves. Taste for seasoning. Place the chicken in a lock-top plastic bag and pour in the marinade. Make sure the marinade is evenly distributed. Seal the bag and refrigerate for ½ to 4 hours
  2. Preheat the oven to 425F.
  3. Place the chicken with the marinade in a large shallow roasting pan. Place the diced yam and leeks around the chicken, making sure to coat them with the marinade.
  4. Roast the chicken for 1 hour to 1 hour and 10 minutes or until the chicken is cooked through and no pinkness remains and the skin is brown and crispy and the yams are tender. (You may need to remove the breasts earlier since they cook faster than other parts of the chicken. Place on a platter, cover with foil.) When the remaining chicken is cooked remove the chicken to the serving platter.
  5. To finish the sauce: place the pan with the yams on the heat, add the orange juice, zest and chopped rosemary and reduce the sauce, stirring it, until slightly thickened, about 2 more minutes. Taste for seasoning. Pour over the chicken pieces and serve immediately. Garnish with more rosemary leaves.


The yams add another note of flavor and complete it. If you prefer to serve another starch, omit the yams and cook as directed.

Green Beans with Glazed Shallots and Lemon make a fine accompaniment.

Serves 4 to 6 people.

Grilled Steaks with Olivada and Port Wine Sauce



  • 1 tablespoon unsalted butter
  • 2 medium shallots, minced
  • ½ cup dry red wine
  • ½ cup port wine
  • 1 cup Veal Stock (page 395) or beef stock
  • 2 tablespoons whipping cream
  • ¼ teaspoon salt
  • 1 teaspoon cracked black pepper


  • 4 New York steaks, about ¾ inch thick
  • Salt and pepper to taste
  • 2 tablespoons black olivada


  • Watercress or parsley sprigs


  1. For the sauce, melt the butter in a heavy medium saucepan over medium heat, add the shallots, and sauté until soft, about 3 to 5 minutes. Add the red wine and port, turn up the heat to high, and reduce by ½ to a syrupy glaze. Add the stock and reduce by a quarter or until the sauce barely coats the back of the spoon. Add the cream and reduce for another few minutes, until it coats a spoon. Add salt and cracked pepper and taste for seasoning. Reserve the sauce.
  2. Prepare a grill for medium-high-heat grilling or preheat the broiler. Grill or broil the steak about 3 inches from the heat for about 4 to 5 minutes on each side or until browned but still rare. Place the steaks on a carving platter, season lightly with salt and pepper, and spread the top of each steak with a thin coat of the olive paste. Cut the steaks into ½-inch-thick slices. Spoon some sauce onto a serving plate and place the steak slices, slightly overlapping, on top. Garnish with watercress or parsley and serve immediately.

Advance Preparation

The sauce can be prepared up to 4 hours ahead and refrigerated. Reheat gently over low heat.

Serves 4 people

Chicken Fajitas with Avocado-Corn Salsa and Warm Corn Tortillas




  • 2 large tomatoes, peeled, seeded and finely diced
  • 1/2 cup corn kernels (fresh or frozen and defrosted)
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped parsley
  • 1 jalapeno chili, seeded and minced
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 medium ripe avocado, peeled and cut into 1/2-inch chunks


  • 2 tablespoons vegetable or olive oil
  • 1 pound chicken tenders, cut into 2-inch by 1/2-inch strips
  • 1 medium red onion, thinly sliced
  • 1 medium red bell pepper, seeded and cut into thin slices
  • 1 jalapeno chili, seeded and minced
  • 2 garlic cloves, minced
  • 1 medium tomato, peeled and diced
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 tablespoons finely chopped cilantro
  • Salt and freshly ground black pepper


  • 1 cup sour cream
  • Warm corn or flour tortillas
  • Cilantro leaves


  1. Prepare the salsa: Combine the tomatoes, corn, cilantro, parsley, jalapeno, lemon juice, salt and pepper in a medium mixing bowl. Cover and refrigerate for 1 hour. After 1 hour, drain the salsa and spoon it into a serving bowl. Right before serving, add the avocado and taste for seasoning.
  2. In a large skillet with high sides, or a wok, over medium-high heat add 1 tablespoon of oil, swirling to coat the sides. When the oil is hot add the chicken strips and toss every 15-20 seconds for 3-4 minutes or until the chicken is lightly brown and just cooked through. Remove to a side dish.
  3. Add the remaining oil and then add the onion and toss for a minute. Add the red pepper and jalapeno chili, and toss every 15-20 seconds for about 4-6 minutes or until the onion is nicely softened. Add the garlic and tomatoes, and cook another minute. Add the lime juice, cumin, cilantro and reserved chicken strips, and bring to a boil for a minute. Add salt and pepper to taste, and then transfer to a serving bowl.
  4. Serve immediately with a basket of warm corn or flour tortillas and small bowls of the sour cream and salsa on the side.

Advance Preparation

The salsa can be made up to 4 hours ahead, covered and refrigerated.


  • Make sure to use a high-sided skillet or wok to help cook the ingredients evenly.
  • This is a very flexible dish. You can serve it rolled in flour tortillas for a quick family dinner, or open-face on corn tortillas for a fun Southwestern-style party. For large groups, you can easily multiply this recipe and add a pot of black beans and some spicy cooked rice to round out the menu.
  • Small bowls of this colorful salsa makes a pretty presentation alongside the fajitas.
  • To drink? You can’t go wrong with ice-cold Mexican beer or fruit Margaritas.

Serves 4 to 6 people.

Grilled Chicken Breasts with Chimichurri Sauce




  • 10 medium garlic cloves, peeled and dark ends removed
  • 1 medium bunch Italian parsley, stems removed
  • 3/4 cup olive oil
  • 1/4 cup white balsamic vinegar or white wine vinegar
  • 1/4 cup water or chicken stock
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon crushed hot pepper flakes, or to taste
  • Salt and freshly ground black pepper to taste


  • 3 tablespoons Chimichurri sauce
  • 2 tablespoons olive oil
  • 3 whole medium chicken breasts, halved, boned and flattened


  1. In a food processor fitted with the metal blade puree the garlic. Add the parsley and process until finely chopped. Add the oil, vinegar, water and seasonings and process. Taste for seasoning. It should be very flavorful and spicy. Adjust if necessary.
  2. Combine the marinade ingredients in a small mixing bowl and mix until smooth. Taste for seasoning. Place the chicken breasts in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for 1/2 to 4 hours.
  3. Prepare the barbecue for medium-heat grilling. Remove the chicken from the marinade and grill about 3 inches from the flame for 7 to 10 minutes on each side or until no pink color is showing.
  4. Place on a platter and serve with the sauce on the side.

Advance Preparation:

The sauce can be made up to 5 days ahead, covered and refrigerated. Remove from the refrigerator 1/2 hour before serving.


  1. Make sure to barbecue the chicken on medium-high heat quickly so it doesn’t have time to dry out. Cook the breasts with the skin on for a juicier result.
  2. Marinate them for up to 2 hours ahead of cooking to add flavor without changing the texture of the chicken. (The only caveat to this is if you are using a sticky-sweet barbecue sauce. If you are, just season the breasts and rub them with oil before cooking. Wait until five minutes before the chicken is done to brush on the sweet sauce so it doesn’t remain over the flame long enough to burn.)
  3. And finally, make sure that the breasts are all uniform in size for even cooking by pounding them between sheets of waxed paper.

Serves 4 to 6 people.

Roast Loin of Pork With Mustard Crust



Mustard Applesauce:

  • 2 cups favorite applesauce
  • 2 teaspoons Dijon mustard

Mustard Coating:

  • 1⁄2 cup Dijon mustard
  • 2 tablespoons mustard seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon favorite seasoning salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pork-loin roast (3 1⁄2 pounds), tied

Cognac Sauce:

  • 1⁄2 cup cognac
  • 1 cup chicken stock
  • 3 tablespoons creme fraiche or heavy whipping cream
  • 1 tablespoon Dijon mustard
  • Pinch coarsely ground white pepper
  • Parsley, for garnish


  1. To prepare the applesauce, combine the applesauce and the mustard in a small serving bowl. Cover and refrigerate until serving.
  2. To prepare the mustard coating, combine the mustard, mustard seeds, thyme, salt, pepper and olive oil in a small bowl.
  3. Heat an oven to 375 degrees. Place the roast on a rack in a shallow roasting pan. Using plastic, disposable gloves, spread the mustard coating evenly all over the roast.
  4. Roast the pork for 1 1⁄4 to 1 1⁄2 hours or until a meat thermometer inserted into the center of the roast registers 140 degrees. Remove the roast from the oven and transfer it to a carving board. Cover it with aluminum foil and let it rest for at least 15 minutes. Place the roasting pan on the top of the stove.
  5. To prepare the cognac sauce, add the cognac and stock to the roasting pan, and increase the heat to high. Bring it to boil, scraping up the brown bits. Boil until the alcohol has burned off and the liquid is slightly reduced, for about 3 minutes. Whisk in the cream and mustard and bring to boil. Cook until slightly thickened, for about 2 minutes. Add the pepper and whisk well. Taste and adjust the seasonings. Strain the sauce into a gravy boat or bowl.
  6. Remove the string from the roast and slice the pork. Arrange the slices on a platter and spoon over some of the cognac sauce. Garnish with parsley. Serve with the remaining cognac sauce and the applesauce on the side.

Serves 6 to 8 people.

Pineapple-Honey Glazed Ham


  • One 8-ounce can crushed pineapple
  • 1/2 cup orange blossom honey
  • 1/4 cup packed brown sugar
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon ground cloves
  • One 8-pound cooked spiral-sliced ham


  1. Preheat the oven to 325 F. To make the glaze, in a small bowl, stir together all of the ingredients until well blended.
  2. Place the ham flat side down in a shallow roasting pan. Insert bamboo skewers into the ham in 2 places to hold the slices firmly together.
  3. Bake for 1 hour. Spread half of the glaze on the ham, using the back of a spoon to help it adhere. Bake for 45 minutes, or until an instant-read thermometer inserted into the center of the ham reads 135 F.
  4. Raise the oven temperature to 425 F. Apply the remaining glaze, pressing it into the ham with the back of the spoon. Bake for 20 to 30 minutes, or until the glaze is set and the internal temperature of the ham is 140 F. Place on a carving board or platter. Remove the skewers and serve.

Advance Preparation

Make up to 1 hour ahead and serve warm. The ham can also be made 2 days ahead, refrigerated, and served chilled.

Serves 12 to 16 people.




  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 1/2 cups dry red wine
  • 1 1/2 cups red wine vinegar
  • 1 cup water
  • 12 cloves
  • 1 tablespoon mustard seeds
  • 2 bay leaves
  • 2 tablespoons sugar
  • 2 tablespoons coarse salt
  • 1 tablespoon lightly crushed black peppercorns
  • One 4 1/2-pound boned, rolled and tied-top round roast
  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 10 gingersnaps, finely crushed
  • Salt and freshly ground black pepper


  1. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and let cool.
  2. Place the roast in a large lock-top plastic bag and pour in the marinade. Seal the bag and put it in another bag to prevent leakage. Refrigerate, turning every 12 hours, for 2 days.
  3. Preheat the oven to 300 F. Remove the meat from the marinade, and reserve the marinade. Blot the beef with paper towels. In a large Dutch oven, heat the oil over medium-high heat. Brown the beef on all sides, about 5 to 8 minutes. Using long tongs, transfer the beef to a plate. Add the carrots and onion to the pot and saute for about 5 minutes, or until softened.
  4. Return the meat to the pot. Strain the marinade over the meat and bring to a boil over high heat. Cover the pot, place in the oven, and braise for about 3 1/2 to 4 hours, until the meat is tender; turn the meat halfway through the cooking process. Test by sticking a fork into the meat: it should come out easily.
  5. Transfer the meat to a cutting board and let stand for 20 minutes; set the pot aside. Slice the meat and place in a deep heatproof serving dish.
  6. To finish the sauce, add the gingersnaps to the pot and boil over medium-high heat for about 3 minutes, or until slightly thickened. Season with salt and pepper if necessary. Pour the sauce over the meat and serve immediately.
Advance Preparation
This may be made up to 2 days ahead, covered, and refrigerated. Reheat in a 350 F oven for 30 to 45 minutes, or until the sauce is bubbling.
Serves 8 people.

Vegetable Meat Balls with Zesty Tomato Sauce



  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and finely shredded
  • 1 medium zucchini, finely shredded
  • 1 pound lean ground turkey
  • 1 pound lean ground veal
  • 1/3 cup fine dried breadcrumbs
  • 2 large eggs
  • 1 large egg white
  • 1/4 cup finely chopped parsley
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons Dijon mustard
  • 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
  • 1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups Double Herb Sauce (recipe below) or favorite good-quality Marinara sauce
  • 2 tablespoons finely chopped parsley, for garnish


  1. In a medium skillet over medium heat, heat the oil. Add the onions, and saute them for about 7 to 10 minutes, stirring frequently, until they’re soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini, blending with the onion mixture, and cook for about 2 minutes.
  2. Transfer the cooked vegetables to a large mixing bowl. Let cool. Add the remaining ingredients except the tomato sauce. Blend well, using a large spoon, potato masher or your hands to mix all the ingredients together.
  3. Preheat the oven to 375 F. With your hands, gently roll the mixture into meatballs about 1 1/2 inches in diameter. Place them on a large baking sheet that has been lined with aluminum foil. Bake the meatballs for 35 minutes. Meanwhile, heat the tomato sauce.
  4. To serve, arrange the meatballs in a serving dish and spoon the hot sauce over them. Serve immediately.

Advance Preparation

Can be prepared 2 days ahead through step 3 and refrigerated. Reheat in a 350 F oven for 20 minutes, occasionally basting with tomato sauce. The cooked meatballs can also be frozen.

Makes About 30 meatballs, to serve 8 to 10.

Double-Tomato Herb Sauce

This reworking of the classic tomato sauce includes both canned and sun-dried tomatoes for extra-rich flavor. This thick home-style sauce is equally good on pasta, pizza, meatballs or eggs.


  • One 3-ounce package dry-packed sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 celery rib, finely chopped
  • One (28-ounce) can crushed tomatoes
  • One (14-ounce) can diced tomatoes
  • 2 garlic cloves, minced
  • 1 cup full-bodied red wine like Chianti or merlot
  • 2 cups water
  • 1/4 cup finely chopped parsley
  • 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried
  • 1/4 cup finely chopped fresh basil or 2 tablespoons dried
  • Salt and pepper to taste


  1. Place the sun-dried tomatoes in a small mixing bowl and pour boiling water over them. Let them steep for 5 minutes. Drain the softened tomatoes and reserve.
  2. Heat the oil in a large nonaluminum pot over medium heat. Add the onion, carrot and celery, and cook until soft, stirring frequently to prevent burning, about 10 minutes. Add both the canned tomatoes and the softened sun-dried tomatoes, the garlic, wine, water and herbs. Partially cover and reduce the heat to medium-low. Simmer for 1 1/2 hours, stirring occasionally. Add salt and pepper.
  3. Puree the mixture in the pot with a hand blender or in a food processor fitted with the metal blade until the sauce is a fine puree with no large pieces of tomato. You may need to add more water for a sauce-like consistency since the sun-dried tomatoes provide extra thickness. Taste for seasoning, adding more salt and pepper and herbs it desired. Serve hot.

Advance Preparation

Can be prepared up to 5 days in advance, covered and refrigerated. It also can be frozen in small containers for up to 3 months.

Makes about 2 quarts.