roasted cornish game hens with mushrooms and truffle butter

Cornish game hens are just small chickens, and are available at any major grocery store. Because of their size, they are ready in under an hour. Truffle oil is available at Whole Foods or specialty grocery stores. It's a little pricey but well worth it: truffle flavor is out of this world, and a little goes a long way!

serves 2

2 cornish game hens, rinsed inside and out and patted dry
8 oz cremini (baby bella) mushrooms, stemmed and cut in half
1 clove garlic, minced
1/2 lemon, cut into two
2 sprigs rosemary
1/2 cup chicken broth
1/2 cup white wine
2 tbsp unsalted butter, at room temperature
2 tbsp truffle oil
olive oil
salt and pepper

Pre-heat oven to 450 degrees. Rub hens with 1 tablespoon of olive oil and lightly season with salt and pepper. Place 1 lemon piece and 1 sprig rosemary in cavity of each hen. Toss mushrooms, garlic, and 2 tablespoons olive oil together in a bowl and season with salt and pepper. Mix butter and truffle oil together and set aside. Place hens in a large, heavy roasting pan and arrange mushrooms around the birds. Roast for 25 minutes.

Reduce oven temperature to 350 degrees. In a mixing bowl, whisk together wine and chicken broth; pour over hens. Stir mushrooms. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Gently rub 1/2 of truffle butter over each bird and allow to rest for 10 minutes.

To serve, divide mushrooms evenly between two plates and place whole hens on top.

lobster and avocado "martinis"

This impressive first course looks fabulous and tastes even better. It's a great way to make a little lobster go a long way. And, by using pre-steamed (and already cooled) seafood from the grocery store, you cut prep time down to just 15 minutes.

Serves 2

1 4-5 oz steamed lobster tail, shell removed
1/4 lb cooked medium shrimp, deveined and tail removed
1/2 cup cherry or grape tomatoes, halved
1 ripe avocado, diced (watch how-to video)
2 tbsp mayonnaise
1 tbsp lemon juice (from 1/2 lemon)
1 tbsp red wine vinegar
1/2 cup fresh cilantro leaves (about 1/2 a bunch)
1/2 garlic clove
salt and pepper

Cut the lobster tail into bite sized chunks and place in a bowl with shrimp, tomatoes, and half of the diced avocado, careful not to smash the avocado. Place remaining avocado, mayonnaise, lemon juice, vinegar, cilantro (keep a few leaves out for garnish), and garlic in the food processor and puree until smooth. Pour over seafood and toss gently to coat. Spoon into martini glasses and top with extra cilantro leaves. Serve chilled.

ella's shrimp and wild mushroom casserole

serves 8-10

2 1/2 lbs medium shrimp, peeled and deveined
1 box long grain wild rice (instant or quick cooking)
1/2 cup white rice
1 cup shredded sharp cheddar cheese
1 can cream of mushroom soup
8 oz package cremini mushrooms, sliced
1/2 cup chopped green bell pepper
1/2 cup green onion, chopped
1/2 cup celery, chopped
1 stick unsalted butter
1 cup slivered almonds

Preheat oven to 375 degrees. Heat butter in a large pot over medium heat. Add bell pepper, celery, onions, and mushrooms and sautee 10 minutes or until tender.

Mix bell pepper mixture, shrimp, rice, cheese, and mushroom soup to combine. Pour into a buttered casserole and cover top with almonds. Cover with aluminum foil and bake for 3o minutes.

grilled cherry pork tenderloin

serves 4

I created this dish one night when my husband and I had a very fine bottle of zinfandel to drink and wanted just the perfect meal to complement it. It's a bit involved, but well worth the effort.

1 whole pork tenderloin (there will be two pieces in the package)
1 8oz log herbed goat cheese at room temperature
1 bag dried cherries
1 cup of your favorite bbq sauce
salt and pepper to taste

Prepare grill to 350 degrees (charcoal) or medium-high (propane). Place 1 cup cherries in a microwave safe bowl and fill with enough water to cover. Microwave for 4 minutes and let sit so cherries plump up. Drain and puree in food processor. Mix half of cherry puree with bbq sauce and heat over low heat to combine flavors. Reserve remaining puree.

Butterfly pork tenderloins and remove silverskin (learn how). Season with salt and pepper on both sides. Mix goat cheese in a bowl with a spatula to make it creamy, then spread evenly over tenderloins, leaving an inch of room on the left and right.. Spoon cherry puree down the center, horizontally. Starting with edge closest to you, roll tenderloins up and tie with kitchen string in 3 places to secure. Grill for 7 minutes, turn once and coat with bbq sauce. Cook second side for another 7 minutes, then turn once more to coat first side with bbq sauce. Remove from heat and let stand 10 minutes before removing string and slicing.

fresh crab ravioli

serves 4

I like to make a whole batch of these lighter-than-air ravioli, cook up a few for dinner and freeze the rest for a quick weeknight meal that's quite gourmet. Serve with modern cheese sauce or simple melted butter, pepper, and a sprinkling of parmesan.

1 package wonton wrappers (usually near tofu in the grocery store)
1 tub crab meat (Phillips is a common brand)
1 8 0z container low-fat ricotta cheese
salt and pepper to taste

Fill a small dish with water. Mix crab, ricotta, salt and pepper together in a bowl. Remove 2 wonton wrappers from package, keep open package covered with a damp paper towel while you work. Place 1 tsp crab mixture in middle of one wrapper. Dip finger in water and trace around edge of wrapper. Place second wrapper on top and press around edge to seal. Set aside on a baking sheet. Repeat until all crab mixture is used. Let ravioli dry for 20 minutes before cooking or freezing.

Bring 2 inches water to boil in a large saucepan. Turn heat down to barely a simmer (if water is boiling it will destroy wontons). Slip ravioli into water and cook for 4-5 minutes, then remove with a slotted spoon, top with sauce, and serve immediately.

cajun pasta bake

Serves 4

1 lb penne or rigatoni
½ lb medium raw shrimp, peeled and deveined
2 thick (1/2 inch) slices ham, cubed
2 chicken breasts, cut into bite-sized pieces
1 cup green pepper, diced
4 tbsp unsalted butter
6 tbsp all purpose flour
1 cup milk
1 cup chicken broth
1/2 cup low-fat sour cream
2 tbsp cajun seasoning mix
¼ cup breadcrumbs

Pre-heat oven to 350 degrees. Cook pasta according to package directions, less one minute (pasta should be slightly undercooked). Heat butter over medium heat. Once foam subsides, add green pepper and cook for 5 minutes. And add flour, one tablespoon at a time, stirring to combine with each addition. When roux is a light brown color, slowly whisk in milk, then broth. Add seasoning mix and raise heat to medium-hi. Cook for 5 minutes.

Mix together sauce, pasta, sour cream, raw shrimp and chicken, and ham and pour into a lightly-oiled casserole dish. Sprinkle top with breadcrumbs and bake for 30-40 minutes or until breadcrumbs are browned.

modern macaroni & cheese

Serves 6

1lb macaroni
4 tbsp unsalted butter
6 tbsp all purpose flour
2 cups low sodium chicken stock
1 cup low fat shredded italian cheese mix (mozzarella, provolone, parmesean)
1 cup shredded sharp cheddar cheese
¼ cup Italian bread crumbs
1 ½ cups milk
1 shallot, thinly sliced
1 bay leaf
1 tsp dried thyme
1 tsp mustard powder
Salt and pepper to taste

Bring chicken stock, shallot slices, and bay leaf to a boil; lower heat to medium and cook until slightly reduced. Strain out shallots and bay leaf. Cook macaroni according to package directions. Meanwhile, Melt butter in a saucepan over medium heat, then add flour, one tablespoon at a time, stirring to combine each addition. Add thyme, mustard powder, and salt and pepper to taste. Cook until light brown. Slowly whisk in milk and raise heat to medium-hi. Add chicken stock, whisking to combine. Sauce should be the consistency of gravy. Remove sauce from heat and stir in cheeses, a handful at a time, until mostly melted.

Mix together with drained macaroni and pour into a lightly-oiled casserole dish. Sprinkle top with breadcrumbs and drizzle with olive oil. Bake at 350 degrees for 20 minutes, then broil on low setting for 5-7 minutes, until breadcrumbs are browned.

modern coq au vin

serves 4

2 lbs skinless chicken thighs
2 cups modern mirepoix
half package of cremini mushrooms, halved
thyme (fresh or dried)
1 cup chicken stock
2 cups red wine
2 tbsp tomato paste
olive oil

Pre-heat oven to 325 degrees. Coat the bottom of a large, ovenproof pot with oil over medium-high heat. Salt and pepper chicken thighs and brown in the pot (you are not cooking through, simply browning the skin for flavor). Remove thighs from pot and add a few more tablespoons of oil, adding mushrooms once the oil is hot. Brown the mushrooms, resisting the urge to stir them around too much! Once brown, add the onions, celery, and carrots, and turn the heat down to medium.

Once onions are slightly browned, add the chopped garlic, tomato paste and thyme (1 tsp dried or 2 sprigs fresh, chopped). Add the wine, scraping up the browned bits on the bottom of the pan with a wooden spoon. Add the chicken broth and turn up the heat to bring to a boil. Once boiling, remove from heat and place the chicken back in the pot, covering pieces with liquid as much as possible. Bake in the oven, covered, for about 1 hour (you can go longer if you turn down the heat).

Serve over polenta, mashed potatoes, or buttered egg noodles - with plenty of the vegetables and sauce spooned over top.