Archive | November, 2013


This dish comes together very quickly and makes an excellent addition to your Thanksgiving table. If you are making it during warmer months, by all means use fresh Utah corn!

2hr10min T-day (1)


1 T olive oil

1 # spicy smoked sausage, chopped  (Linguica, dry smoked Chorizo or Andouille)

1 C yellow onion, chopped fine

2 t garlic, minced

¼ C red bell pepper, chopped

¼ C green bell pepper, chopped

½ t cayenne pepper

2 C frozen white sweet corn, thawed

2 C frozen shelled edamame, thawed

1 C grape tomatoes, halved

1 bunch scallions, minced

¼ C Italian parsley, minced

Salt and pepper


Heat olive oil in a large sauté pan over medium high heat.  Sauté chopped sausage until crispy and browned.  Pour off all but 2 T sausage drippings.  Add onions and cook until softened, add garlic, cayenne, corn and edamame.  Sauté until flavors are combined and fragrant.  Add tomatoes, parsley and scallions. Adjust salt and pepper.  Serve warm or at room temperature.

Serves 2-4 with leftovers

Stuffed Turkey Tenderloin with Spinach and Proscuitto

watch the video on KUTV2 2hr10min T-day (5)During the 18 years I had my restaurant I prepared thousands of takeout Thanksgiving dinners.   I was particularly happy to help with smaller families who might not have had a Thanksgiving dinner had I not prepared it.  Many home cooks feel preparing a whole turkey or even a turkey breast is just too much work for 2 or 3 people.  What a shame!  This is an easy recipe that comes together in less than an hour.  Add another hour for the sides and you could get a Petite Thanksgiving feast on the table in a couple of hours.



  pkg turkey breast tenderloin without additional flavorings or marinades

1 bunch spinach, washed

¼ # prosciutto, very thinly sliced

2 T  olive oil

1 T    flour

Salt and pepper

¼ C shallots, minced

2 T garlic, minced

¼ C white wine

2 C low sodium chicken broth

3 T half and half

2 t ea fresh thyme leaves & sage leaves, minced


Butterfly the tenderloin.  Lay the tenderloin vertically on your cutting board.  Using a sharp knife, begin cutting the tenderloin in a horizontal motion about ¾” thick.  Slice almost all the way to the opposite side of the tenderloin.  Push back the portion on top and repeat the cutting motion again.  Imagine you are unrolling a roll of paper towels or gift wrap.  Sprinkle with salt, pepper.  Set aside.

Blanch the spinach.  In a shallow sauté pan boil ½ C lightly salted water.  Add cleaned spinach and remove from heat.  Allow spinach to wilt slightly.  Remove to paper towels and blot dry.  Cool and set aside.

Lay the blanched spinach on top of each prepared tenderloin.  Top with a single layer of prosciutto. Roll the tenderloin and secure with kitchen twine.  Sprinkle with additional salt, pepper, ½ minced herbs and all of the flour.

Preheat oven to 350 degrees.  Heat oil in a large over proof sauté pan over medium high heat.   Place the tenderloins in the pan seam side down and brown well on all sides.  Remove tenderloins from pan.

Add shallots and sauté briefly.  Add garlic and sauté 1 minute longer.  Add white wine to deglaze, taking care to scrape browned bits from the bottom of the pan.  Reduce until almost all liquid has evaporated.  Add broth and ½ and ½.  Return tenderloins to pan and place in preheated oven for 15- 18 minutes or until internal temperature reaches 165 degrees.

Remove tenderloins from pan and tent with foil to keep warm.  Finish sauce on stove top. Add remaining herbs and reduce until thickened slightly.  Remove twine and slice tenderloins into ½” thick slices.  Pass sauce separately.

Serves 2-4 with leftovers  

Shaved Brussels Sprout Salad

kutv2 t-day sides (8)



4 T Extra Virgin Olive Oil

1 Shallot, finely chopped

¼ C Walnuts, toasted and chopped

4 T lemon juice

2 tablespoons fresh chives

1 teaspoon maple syrup

1 tablespoon Dijon mustard

Salt/pepper, to taste


1 pound Brussels Sprouts, shaved

½ Red onion, thinly sliced

1 C toasted pumpkin or squash seeds



Prepare vinaigrette. Combine chopped shallots, mustard. chives, lemon juice and maple syrup.  In a thin stream whisk in olive oil.  Add toasted walnuts. Set aside.  Combine shaved sprouts and red onion.  Toss all ingredients in a large bowl to combine. Season to taste with salt and pepper.



Watch the video on KUTV2


3 slices thick cut bacon, cut into 1/4″ pieces
4 cups red cabbage, cut into 1/2″ pieces
1/4 cups sherry vinegar
6 cups sweet potato, washed, peeled and cut into 1/4″ cubes (about 3 large)
1 cup onion, sliced thin
1/4 cup low sodium chicken stock
1/2 cup Feta cheese, crumbled
1/2 cup Italian parsley, coarsely chopped
Salt and freshly ground black pepperDirections:
1. Heat a large non-stick skillet over medium high heat.  Add bacon and cook until crisp.  Transfer bacon to a paper towel lined plate to drain.  Set aside.
2. Pour off all but 1 T bacon fat from skillet and reserve.  Saute red cabbage over medium heat until slightly wilted but still crisp.  Add 2 T vinegar, salt and pepper and continue cooking, stirring occasionally, until vinegar has reduced slightly.  Transfer cabbage to another plate.  Set aside.
3. In same skillet, add the reserved bacon fat and heat over medium heat.  Add sweet potatoes and onions and sauté until golden and lightly browned.  Add ¼  C stock and remaining vinegar.  Cook until sweet potatoes are cooked through, about 5 minutes.  Off the heat add cooked bacon and crumbled Feta.
4. Place in serving bowl and top with red cabbage and chopped parsley.Serves six

Grilled Mushroom & Swiss Burger

kutv2 burger (9)

Watch the Video on KUTV

1 1/2 lb ground chuck (85% lean)
1 tsp kosher salt
2 tsp freshly ground black pepper
1 tbsp garlic, minced
1 oz dried mushrooms
1 tbsp Worcestershire sauce
1/2 lb mushrooms, thinly sliced
1 onion, thinly sliced
olive oil pan spray
4 whole wheat hamburger buns
4 slices Swiss cheese

1. Process the dried mushrooms in a food processor or clean coffee grinder and place in small bowl.  Cover processed mushrooms with just enough boiling water to cover.  Set aside
2. In a large bowl, combine ground beef, salt, pepper, and Worcestershire.  Mix gently with your hands taking care not to over mix.
3. Strain mushroom mix through a fine mesh strainer taking care to leave the solids behind.  Add ground mushrooms and 2 T of the liquid to beef mixture.  With a light touch, blend the mushrooms and liquid into the beef.
4. Shape into 4 patties that are about ¾” thick and a little larger than the diameter of the buns and refrigerate.
5. Preheat grill to medium-high.  While grill heats, sauté sliced mushrooms and onions in a large sauté pan lightly coated with olive oil pan spray.  You may need to add a water to prevent sticking.  Lightly season with salt and pepper.  Set aside.
6. Grill burgers:  Spray burgers lightly with olive oil pan spray and place on preheated grill.  Cook for 3-4 minutes, undisturbed, flip and cook for 3-4 additional minutes.  You want to get a good sear on the burgers so resist the urge to flip and press on them as that will cause the beef to dry out.  Cook to an internal temperature of 160.
7. Toast buns and top burgers with Swiss cheese in the last minute of cooking.
8. Assemble burgers on buns and top with sautéed mushroom onion mixture.