Thread: I was inspired by Bluemoon to do this...

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Chef Gorey’s Favorite Recipes

I was inspired to write them down by Bluemoon, and felt compelled to share them with you. They are segregated by area: Chicken, beef, etc. You may notice that there aren’t very many, if any, breakfast type recipes. This is because I’m normally not up early enough to bother with making something. Please note that any time, I refer to a “garden salad” I am talking about your standard lettuce, cucumber, radish salad that you’d get in a restaurant. Also, I normally don’t have soups for the simple reasons that I like to chew my food not slurp it. Finally, the vegetable side dishes for these recipes are listed in their own section. Well, here goes…

Chicken:

Garlic Roasted Chicken with Gravy and Apple-Cranberry Stuffing
Makes 4 servings

1 (3 ½-pound) chicken
1 lemon, halved
1 onion, halved
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, peeled
1 cup Chicken Stock or low-sodium chicken broth
2 tablespoons fresh lemon juice
1-tablespoon cornstarch
3 tablespoons dry white wine
1 shallot, finely chopped
¼ teaspoon dried sage
¼ teaspoon salt
¼ cup water

Preheat the oven to 400 degrees F; spray the rack of a roasting pan with nonstick spray.

Remove the chicken giblets and neck from the body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry with paper towels.

Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavity. Place the chicken, breast side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325 degrees F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and an instant read thermometer inserted in the thigh registers 180 degrees F; about an hour longer. Transfer the chicken to a cutting board and let rest for 15 minutes.

Mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, minced garlic, shallot, sage, salt and water to the saucepan; bring to a boil and boil for 5 minutes. Reduce the heat to Low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Remove the lemon, onion, and herbs from the cavity and discard; carve the chicken and serve with the gravy.

For the stuffing, ordinary store-bought stuffing was used; I added diced apple chunks and dried cranberries, reconstituted.


Orange - Crumbed Baked Chicken with Garlic Mashed Potatoes and garden salad
Makes 4 servings

2 tablespoons orange juice
2 tablespoons Dijon mustard
¼ teaspoon salt
¾ cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1 shallot, finely chopped
¼ teaspoon freshly ground pepper
4 (3 oz.) skinless, boneless chicken thighs

Preheat the oven to 350 degrees F; spray a nonstick baking sheet with nonstick cooking spray.

In a small bowl, combine the orange juice, mustard, and salt. On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer.

Chicken Picadillo
Makes 4 servings

2 teaspoons corn oil
2 onions, chopped
2 cups shredded cooked chicken breast
1 Granny Smith apple, peeled, cored, and chopped
1 cup stewed tomatoes
¼ cup low-sodium chicken broth
2 tablespoons raisins
2 teaspoons cider vinegar
1 teaspoon minced chipotles in adobo sauce
1/8-teaspoon ground cinnamon
1 package store-bought corn tortillas, warmed

In a medium nonstick skillet over medium heat, heat the oil. Sauté the onions until lightly browned, 8-10 minutes. Stir in the remaining ingredients; cook, stirring frequently, until the liquid is slightly reduced and the flavors are blended, about 10 minutes.

I used store-bought Mexican rice in this recipe. Make according to directions on box or bag.


Beef/Lamb/Pork:

Grilled Filet Mignon and Chipotle Butter and garden salad
Makes 4 servings

4 teaspoons unsalted butter, softened
½ small Chipotle chili in adobo sauce, finely chopped, about ½ - ¾ teaspoon
1 teaspoon grated lime zest
4 (3 oz) filet mignons (½ inch thick), trimmed of all visible fat
1/8 teaspoon freshly ground pepper

Combine the butter, Chipotle, lime zest, and 1/8 teaspoon of the salt in a small bowl; mix well. Wrap in plastic wrap, rolling to form a small cylinder. Freeze 10 minutes.

Set up a grill for medium-hot indirect heat, and spray a nonstick skillet with a nonstick spray or heat a grill pan over medium-high heat. Sprinkle the filets with the remaining salt and pepper. Grill the steaks, 3-4 minutes on each side for medium-rare. Transfer to serving plates.

Slice the butter into 4 disks and top each filet with a disk; serve immediately.


Moroccan-style Roast Leg of Lamb with Yogurt-Mint Sauce
Makes 6 servings

4 teaspoons olive oil
1 tablespoon finely chopped fresh mint
2 teaspoons paprika
2 teaspoons fresh lemon juice
3 garlic cloves, minced
½ teaspoon ground cumin
Pinch cayenne
½ teaspoon salt
Freshly ground pepper, to taste
1 (2-2 ¼ pound) half bone-in leg of lamb (preferably sirloin half), trimmed of all visible fat

Preheat the oven to 375 degrees F. In a small bowl, combine the spices. Rub all over the lamb.

Place the lamb on a rack in a shallow roasting pan. Roast until tender and an instant read thermometer inserted, but not touching bone, registers 155 degrees F for medium, about 1 ½ hours.

Let stand 10 minutes before carving into about 12 slices.

Yogurt-Mint Sauce
Makes 6 servings

¾ cup fat-free yogurt
½ cucumber, peeled, seeded, and chopped
¼ cup fresh mint leaves
3 scallions, sliced
1 garlic clove, chopped
¼ teaspoon crushed red pepper
½ teaspoon salt

In a food processor or blender, combine the yogurt, cucumber, mint, scallions, and garlic; puree. Season with the crushed red pepper and ¼ teaspoon of the salt. Let stand at room temperature about 10 minutes.


Honey-Mustard Pork Chops with Dilled Carrots
Makes 4 servings

4 teaspoons honey
¼ cup Dijon mustard
1-teaspoon cider or wine vinegar
¼ teaspoon salt
Freshly ground pepper, to taste
4 (5 oz.) bone-in loin pork chops, 1 inch thick

To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt, and pepper; cool to room temperature.

Place the pork chops in a gallon-size zip-close plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the fridge 30 minutes before broiling.

Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4 inches from the heat until cooked through, 6-7 minutes per side.


Fish:

Flounder with Broiled Tomatoes
Makes 4 servings

4 teaspoons fat-free milk
¼ cup whole-wheat flour
1 egg white, lightly beaten
¾ cup dried whole-wheat breadcrumbs
1-¼ pounds flounder filets or other white fish such as sole, cod, or halibut, cut into 4 pieces
½ teaspoon dried thyme
6 plum tomatoes, halved lengthwise

Spray the broiler rack with nonstick spray; preheat the broiler.

Place the milk, flour, egg white, and ½ cup of the breadcrumbs separately into 4 shallow bowls. Dip each piece of the fish first into the milk, then the flour, egg white and finally the breadcrumbs; transfer to the broiler rack. Broil 5 inches from the heat until the fish is just opaque in the center, 4-5 minutes each side. Transfer to a platter; keep warm.

Place the tomatoes cut-side up in a small baking pan. Broil until lightly browned, 3-5 minutes. Let cool slightly. In a small bowl, combine the remaining ¼ cup breadcrumbs with the thyme; sprinkle the mixture onto the tomatoes; continue broiling until the crumbs are toasted, 3-4 minutes. Serve with the fish.


Trout Amandine with Radicchio, Cabbage and Jicama Slaw
Makes 4 servings

3 Lemons, 2 juiced and the third thinly sliced
½ cup dry white wine
¼ cup finely chopped fresh parsley
1-teaspoon salt
½ teaspoon freshly ground pepper
4 (5 oz.) trout filets
¼ cup sliced almonds, toasted

In a large nonstick skillet, bring ¼ cup of the lemon juice, 4 lemon slices, the wine, parsley, salt and pepper to a boil.

Add the trout filets, reduce heat and cover. Poach at a gentle boil until filets are just opaque in the center, about 5 minutes. Transfer the filets to plates and spoon the poaching liquid over the filets.

Discard the lemon slices from the skillet. Top the trout with the remaining lemon slices and sprinkle with the almonds.


Turbot a la Nage with Roasted Asparagus and Red Peppers
Makes 4 servings

1 cup dry white wine
1 carrot, finely chopped
2 celery stalks, finely chopped
2 leeks, very finely sliced
2 turnips, finely diced
5 fresh parsley sprigs
2 tablespoons white-wine vinegar
1-teaspoon salt
1 teaspoon whole black peppercorns
2 cups water
1 ¼ turbot filets, cut into 4 pieces
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh chives
1 tablespoon grated lemon zest

In a large deep skillet, combine all ingredients except the turbot, mustard, chives, and lemon zest. Bring to a boil. Reduce heat and simmer covered, 30 minutes.

Add the turbot; poach, covered, over the lowest possible heat until just opaque in the center, 3-5 minutes. With a slotted spatula, transfer the fish to a platter, keep warm.

To prepare the sauce, strain the poaching liquid; return to the skillet and boil until reduced to 1/3 cup. Remove from the heat; stir in the mustard. Pour the sauce over the fish; sprinkle with the chives and lemon zest.



Vegetables:

Roasted Asparagus and Red Peppers
Makes 4 servings

1-pound asparagus, trimmed and fibrous stalks peeled
1 large red bell pepper, seeded and cut into ½ inch strips
1 lemon, juiced
1-teaspoon olive oil
¼ teaspoon crushed red pepper

Preheat the oven to 400 degrees F. Spray a nonstick baking sheet with nonstick spray.

In a large bowl, combine the asparagus and bell pepper strips; spray with nonstick spray. Squeeze 1-tablespoon juice from the lemon, then add the oil, salt, and crushed red pepper; toss to coat.

Arrange the veggies on the baking sheet. Bake until tender, shaking the pan occasionally, 15-18 minutes. Transfer the veggies to a bowl; grate in 1-teaspoon zest from the lemon and toss.

Radicchio, Cabbage and Jicama Slaw
Makes 4 servings

2 cups shredded Savoy or green cabbage
1 cup shredded radicchio or red cabbage
1-cup julienne Jicama
½ yellow bell pepper, seeded and sliced into matchstick size pieces
1 celery stalk, thinly sliced
2 tablespoons plain fat free yogurt
2 tablespoons fat free mayo
1-tablespoon cider vinegar
½ teaspoon grated lemon or lime zest
¼ teaspoon salt
¼ teaspoon freshly ground pepper

In a large bowl, combine the cabbage, radicchio, and Jicama, bell pepper, and celery.

In a small bowl, whisk the remaining ingredients together. Pour over the vegetables; toss to coat. Refrigerate, covered until the flavors are blended, about an hour.

Dilled Carrots
Makes 4 servings

4 carrots, cut into ¼-inch slices
2 bay leaves
1 cinnamon stick
½ teaspoon salt
¼ cup fresh lemon juice
2 tablespoons finely chopped fresh dill
4 teaspoons olive oil
¼ teaspoons cayenne

In a large skillet, combine carrots, bay leaves, cinnamon stick, and salt; add water to cover and bring to a boil. Reduce the heat and simmer until tender, about 10 minutes. Drain well; discard the bay leaves and cinnamon stick.
In a medium bowl, whisk the lemon juice, dill, oil and cayenne. Add the carrots; toss to coat. Refrigerate, covered, until the flavors are blended, about 1 hour. Serve chilled or at room temperature.


Garlic Mashed Potatoes
Makes 4 servings

1 medium head of garlic, skin removed and top sliced off to expose cloves.
1 ¼ pounds all-purpose potatoes, peeled and thinly sliced
1 bay leaf
½ teaspoon salt
3 tablespoons fat-free buttermilk

Preheat the oven to 350 degrees F. Wrap the garlic head in aluminum foil; bake until the cloves are soft, 45-60 minutes. Let cool 10 minutes; squeeze the pulp from the cloves into a small bowl.

In a large pot, combine the potatoes, bay leaf, ¼ teaspoon of the salt, and enough cold water to cover; bring to a boil. Reduce the heat and simmer, cook until the potatoes are tender, 10-15 minutes. Drain, reserve the cooking liquid; discard the bay leaf.

With a potato masher or an electric mixer at low speed, mash the potatoes with the garlic, buttermilk, and the remaining ¼ teaspoon salt; thin with the cooking liquid, if needed.

Desserts: Now what kind of Halloweenie would I be if I didn’t include a recipe for a pumpkin pie variation?

Sour Cream Pumpkin Pie
Makes 8 servings

1 (15 oz) can pumpkin puree
2/3-cup light sour cream
½ cup sugar
½ cup fat free egg substitute
1-teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 Basic piecrust, store-bought to save time during holidays

Preheat the oven to 400 degrees F.

In a large bowl, with an electric mixer at medium speed, combine the ingredients until well blended.

Pour into the piecrust and bake 15 minutes. Reduce the heat to 350 degrees F and bake until the center is firm, about 40 minutes. Cool completely on a rack, and then chill thoroughly before serving.



Final Notes: I will compound upon this venture with more recipes at a later date. Typing all these up puts a strain on my wrists… I’ll have to dig around and see if I can get some of my more “vintage” recipes typed up and post them. I have some really good sandwich recipes along with other “standard” fare i.e.: chicken, beef, fish, etc. If persuaded nicely enough, I might even drag out my recipe for Extreme New York style Cheesecake or, perhaps, my recipe for the 4 layer chocolate cheesecake that I mentioned in the Yuck or Yum game.

Thanks again to Bluemoon for nudging me to do this.

Hello,
Nice post good information provider
Thanks

I'm just hitting "print!" thanks for these yummy ideas!!

No problem, I've tons of them. I'm serious. If I were to give the folders that they were in, you'd need a full-size van to move them. I'm on diability so I have a lot of free time on my hands as a result I get creative.