December 14 – Feature Recipes 14 Dec 11


  • ¼ c beef stock
  • ¼ c red wine
  • 1 t balsamic vinegar
  • ¼ t coriander seeds
  • ¼ t fennel seeds
  • ¼ t cayenne
  • ¼ t paprika
  • ¼ t ground cumin
  • ¼ t minced fresh thyme
  • 1/8 c olive oil
  • ¼ t black pepper
  • ¼ t salt
  • 1/8 t sugar
  • 1 lb. tenderloin, cut into 2 portions
  • 1 T vegetable oil
  • Salt and pepper

For the vinaigrette, combine the stock, wine vinegar, coriander, fennel, cayenne, paprika, cumin, and thyme in a saucepan and bring to a boil over high. Lower the heat to medium and reduce the mixture to ¼ cup. Transfer to a blender, and with the machine running, slowly add the oil in a steady stream. Blend until the mixture has emulsified. Add the salt, pepper, and sugar, and blend until just combined. If the vinaigrette is too thick, add about ¼ T of warm water. Return to a clean saucepan and keep warm until ready to serve.

Prepare the grill or turn on broiler. Rub the meat with the oil, and season with salt and pepper. Place on grill and cook for about 4-5 minutes per side for medium rare, depending on the thickness of the meat and the heat of the grill. Remove and let rest on a platter for 2-3 minutes. Spoon the warm vinaigrette in the center of each plate and spread out. Place the meat on top of the vinaigrette and serve immediately.



  • 3 (1 1/2 pounds) boneless, skinless chicken breast halves
  • 1/3 cup olive oil
  • 1/3 cup Chinese rice vinegar
  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 1/2 teaspoons Asian sesame oil
  • 2 tablespoons minced fresh ginger
  • 3 teaspoons brown sugar
  • 1/4 teaspoon chili sauce, or to taste, optional
  • Fresh ground black pepper, to taste

Rinse the chicken under cold running water and pat dry. With a knife, make a few shallow, crosswise cuts in each piece to allow the marinade to penetrate.

In a medium bowl, whisk together the olive oil and rice vinegar. Whisk in the light and dark soy sauce, sesame oil, fresh ginger, brown sugar, chili sauce, and and black pepper.

Place the chicken breasts and 1/4 cup of the marinade in a large resealable plastic bag. Use the remainder of the marinade as a dressing for a salad to go with the chicken, or reserve to use another time (but don’t let it touch the raw chicken). Marinate the chicken in the refrigerator for 2 hours, turning occasionally to make sure the breasts are coated.

Remove the chicken breasts from the bag. Discard the marinade used to marinate the chicken.

To grill: Preheat the grill. Lay the chicken breasts flat on the cooking surface. Grill the chicken for 15 minutes or until the chicken is cooked through and the juices run clear when pierced with a knife.

To broil: Place the thighs on a rack sprayed with non-stick cooking spray. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes or until cooked through.

This recipe is good when the chicken is sliced thin and served with peanut sauce.