CREAMY COLESLAW WITH BELL PEPPERS & RED ONION
Although I usually think of coleslaw as a summertime side dish, it seems to go really well with my Super Bowl spread. I serve pulled pork with baked beans and some of this lovely, creamy coleslaw, then sit back and collect the compliments! Again, this makes a LOT, so adjust accordingly. This recipe is easily increased or decreased. Use a 16-ounce package of coleslaw mix for every six guests.
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss together all vegetables and celery seed.
- In a small bowl, combine the mayonnaise, vinegar, salt and pepper.
- Toss together the vegetables and dressing until thoroughly combined. Taste and correct seasoning.
- Refrigerate 30 minutes to let flavors blend. Serve.
Nutrition Facts : Calories 135.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 5.9, Sodium 281.5, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 2.5
PIERRE FRANEY'S RIZ CREOLE
M. Franey offered this recipe for those of us who like our rice cooked separately from our Jambalaya. It's an interesting way to make the rice, though don't try if you don't have a good, heavy sauce pan to make it in.
Provided by Chef Kate
Categories Long Grain Rice
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a heavy sauce pan and add salt and rice.
- When the water returns to a boil, allow it to boil vigorously for exactly 17 minutes (these French chefs!).
- Drain in a colander; run under very hot water and drain again.
- Add the butter, salt and pepper to taste, sprinkle with the lemon juice and toss until the grains are coated.
- Voila!
Nutrition Facts : Calories 194.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 27.5, Carbohydrate 37.1, Fiber 0.6, Sugar 0.1, Protein 3.3
PIERRE FRANEY'S COLESLAW
Pierre Franey, that consummate reinterpreter of American cooking, provided this recipe for a Dijon-and-honey spiked coleslaw to The Times in a "60 Minute Gourmet" column in 1990. (It takes much less time to prepare than that.) The result pairs beautifully with any fried seafood and many grilled meats, particularly those scented with soy or curry. It will improve in flavor over the course of a few hours, so it is a good recipe to make in the heat of a weekend day, ahead of an evening barbecue.
Provided by Pierre Franey
Categories times classics, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the cabbage into quarters. Cut away and discard the core.
- Process the cabbage in the container of a food processor to the desired degree of fineness. The cabbage could be alternately chopped with a knife on a flat surface. Place the cabbage in a mixing bowl.
- Cut the carrots into quarter-inch rounds. Place the carrots in the container of a food processor and process, or chop the carrots to the desired degree of fineness. Combine the carrots and cabbage.
- Place the vinegar, mustard, honey, salt, pepper and oil in a mixing bowl. Beat until smooth. Pour mixture over cabbage and carrots. Add poppy seeds and scallions. Blend well and serve.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 26 grams, Carbohydrate 20 grams, Fat 29 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 750 milligrams, Sugar 11 grams, TransFat 0 grams
TURKEY CHILI
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Provided by Pierre Franey
Categories weeknight, project, main course, side dish
Time 35m
Yield 6 servings or more
Number Of Ingredients 18
Steps:
- Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram
PORK CUTLETS PARMIGIANA
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
- Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
- Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
- Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
- In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
- Preheat oven to 400 degrees.
- In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
SALAMI, HAVARTI, AND COLE SLAW SANDWICHES
This is just a simple, tasty combination to make to go along with a cup of soup for an easy supper. If you can't find Havarti, Swiss cheese would be a good substitute.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Drain cole slaw and stir in dill.
- Split rolls. Spread mustard over top halves and spoon cole slaw on bottom halves.
- Place salami and cheese on cole slaw on bottom halves. Place salami and cheese on cole slaw and cover with top halves of rolls.
- Cut sandwiches in half and serve.
Nutrition Facts : Calories 380.9, Fat 28.2, SaturatedFat 14.9, Cholesterol 99.7, Sodium 1119.8, Carbohydrate 9.9, Fiber 1.2, Sugar 0.8, Protein 21.5
PIERRE FRANEY'S FISH SOUP
Provided by Pierre Franey
Categories dinner, quick, soups and stews, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cut the fish into 1 1/2-inch cubes. Set aside.
- Put the tomatoes and their liquid into the container of a food processor, and process until fine. Or put them through a food mill. Set aside.
- Shell and devein the shrimp and set aside. Scrub the mussels well and set aside.
- Heat the oil in a fairly deep skillet or small kettle, and add the onions. Cook, stirring, until wilted. Add the celery and green pepper. Cook, stirring, about 5 minutes, and add the wine and bay leaf. Cook down about 1 minute. Add the tomatoes, thyme and hot red pepper. Add salt and pepper. Let simmer about 12 minutes.
- Add the fish and mussels. Push the solids down into the sauce. Cook over high heat about 3 minutes. Add the shrimp, and immerse them in the sauce. Let cook about 1 minute, and sprinkle with garlic and parsley. Stir and let simmer about 3 minutes longer.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 5 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1388 milligrams, Sugar 8 grams, TransFat 0 grams
PIERRE FRANEY'S PASTA WITH CLAMS
Provided by Jason Epstein
Categories dinner, easy, lunch, quick, weekday, pastas, appetizer, main course
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 11
Steps:
- In a 10- or 12-inch frying pan, heat the olive oil over medium heat and fry the garlic until fragrant, taking care not to burn it. Add the thyme and clam juice and reduce by half, about 4 minutes. Add the wine and reduce, about 2 minutes. Add 1 cup heavy cream and simmer till the mixture thickens slightly, about 5 minutes. Remove from heat.
- Combine 1 cup of the basil leaves and the clams and add to the sauce. Season with salt and pepper. Set aside and keep warm.
- Cook the fettuccine until al dente. Reserve 1 cup of the cooking water, then drain. Add the pasta to the sauce and stir to coat. Add Parmesan to taste. Correct the seasonings. If the sauce is too thick, add some of the reserved pasta water or additional cream, sparingly. Simmer the pasta and stir until sauce is the desired thickness. Add more basil to taste and serve immediately.
Nutrition Facts : @context http, Calories 748, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 33 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1307 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
MONTE CARLO SANDWICHES
Make and share this Monte Carlo Sandwiches recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spread each slice of rye bread with 1/2 tablespoon of butter. Turn bread over and spread other side of each slice with 1 teaspoon mustard.
- Spread 1-1/2 tablespoons chopped pickles over the mustard on each of 2 slices bread. Top the pickles equally with the ham slices, then with 1/4 cup cole slaw each. Divide the cheese slices evenly over the cole slaw. Cover with remaining 2 slices bread, mustard side down.
- Carefully transfer sandwiches with spatula to 10-inch nonstick skillet and cook over medium heat, pressing down with spatula, until outsides of sandwiches are browned and crispy, 3-4 minutes each side.
- Cut each sandwich in half and serve with the sliced pickles, remaining cole slaw, and additional mustard on the side.
Nutrition Facts : Calories 702, Fat 39, SaturatedFat 20.4, Cholesterol 132.3, Sodium 2218.9, Carbohydrate 53.1, Fiber 7.5, Sugar 4.2, Protein 35
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