Category Archives: Plats principaux

Pain de viande

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Ingrédients

Pain de viande

  • 1 livre de viande hachée (boeuf-porc-veau)
  • 1 oignon haché
  • 1 carotte en dés
  • 1 branche de céleri en dés
  • 3/4 canne de soupe aux tomates
  • 2 c. à table chapelure
  • sel et poivre

Sauce

  • 9 c. à table ketchup
  • 2 c. à table sauce Worcestershire
  • 2 c. à table cassonade

Préparation

  1. Faire sauter l’oignon, la carotte et le céleri.
  2. Mélanger la viande, les légumes, la soupe aux tomates, la chapelure, le sel et le poivre.
  3. Déposer le mélange dans un plat allant au micro-ondes avec un verre au centre.
  4. Mélanger le ketchup, la sauce Worcestershire et la cassonade et étendre sur le dessus de la vainde.
  5. Cuire au micro-ondes à puissance élevée pendant 15 minutes en recouvrant d’un papier ciré.
  6. Laisser reposer couvert pendant 5 minutes avant de servir.

Pâtes à la saucisse

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Source: nickstellino.com: Baked Pasta with Sausages

Note: Ce plat est très bon réchauffé au four le lendemain.

Serves 4 to 6

Ingrédients

  • 3 quarts water (salt optional)
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 1 onion, chopped
  • 1/8 teaspoon red pepper flakes
  • 1 bay leaf
  • 1/2 pound Italian-style sausage, removed from the casing and crumbled
  • 1/2 cup red wine
  • 2 cups Beef Stock
  • 2 1/2 cups Tomato Sauce
  • 2 tablespoons chopped fresh basil
  • 1 pound pasta – penne or rigatoni
  • 3 cups milk
  • 3 tablespoons sweet butter
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon nutmeg
  • 1/2 cup grated Parmigiano Reggiano cheese

Directions

  1. Bring the water to a boil in a large pot with or without the optional salt.
  2. Pour the olive oil into a large saucepan set on high heat and cook the garlic, onion, red pepper flakes, and bay leaf until the garlic is sizzling, about 2 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 5 minutes, until the onions are soft.
  3. Add the sausage meat, increase the heat to medium-high and cook, stirring well, until the sausage is well browned, about 3 minutes.
  4. Add the wine and cook until almost evaporated, stirring well, about 3 minutes.
  5. Add the beef stock and tomato sauce and bring to a boil. Reduce the heat to a simmer, add the basil and stir well. Cover with the lid slightly ajar and simmer for 40 minutes, stirring every 10 minutes.
  6. Cook the pasta in the boiling water according to package directions until just tender. When ready, drain well and put it in a large mixing bowl.
  7. Pour the sauce on top, add the Romano cheese and mix well. Transfer the pasta to an ovenproof glass baking dish. Preheat the broiler.
  8. Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by combining the butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk, then pour it a little at a time into the warm roux, whisking over medium heat until the sauce thickens.
  9. Pour the sauce on top of the pasta and sprinkle with the Parmigiano Reggiano cheese.
  10. Place the pasta under the preheated broiler for 3 minutes or until the cheese starts to brown, then bake at 350 F for 10 minutes. Serve immediately.

Salade de maïs grillé et oignon sucré

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Source: foodnetwork.com: Bobby Flay: Grilled Corn-Sweet Onion Salad

Ingredients

  • 12 (6) ears of corn, husks and silk removed and blanched
  • 1/2 (1/4) cup olive oil, plus extra for brushing the corn
  • 1/4 (4 c. à table) cup aged sherry vinegar
  • 1 (1/2) tablespoon Dijon mustard
  • 1 (1/2) garlic clove, minced
  • 2 (1) large red bell peppers, diced
  • 1 (1/2) large Vidalia onion, thinly sliced
  • 4 ripe plum tomatoes, finely chopped
  • 1 (1/2) jalapeno pepper, finely chopped
  • 1/4 cup finely chopped chives
  • Salt and pepper

Directions

  1. Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
  2. Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 (1/4) cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

Salade de patates

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Source: Livre “Les barbecues”, de Jean Paré

Notes:

  • Préparer la salade alors que les pommes de terre sont encore chaudes.
  • Préparer la salade à l’avance et la laisser refroidir.
  • Donne 6 portions d’environ 1 tasse chacune.

Ingrédients

  • 6 pommes de terre moyennes
  • eau bouillante salée
  • 1 tasse céleri en dés
  • 2 c. à table oignon émincé
  • 2 c. à table ciboulette ou oignons verts hachés
  • 1 c. à thé persil
  • 4 oeufs durs hachés
  • 1 c. à thé sel
  • 1/4 c. à thé poivre
  • 1 1/2 tasse mayonnaise
  • 1/3 tasse lait
  • 1 c. à thé moutarde préparée
  • 1 c. à thé sucre granulé
  • 1 pincée paprika

Préparation

  1. Ébouillanter les pommes de terre non pelées dans l’eau salée jusqu’à ce qu’elles soient tendres. Égoutter. Laisser refroidrir quelques instants. Peler. Les couper en dés et les mettre dans un grand bol.
  2. Ajouter le céleri, les oignons, la ciboulette, le persil, les oeufs, le sel et le poivre.
  3. Dans un autre bol, mélanger la mayonnaise, le lait, la moutarde et le sucre jusqu’à obtenir un mélange lisse.  Verser sur les pommes de terre. Bien mélanger, en raclant le fond du bol.  Réfrigérer.
  4. Au moment de servir, saupoudrer de paprika.

Côtes levées

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Sources :

  1. foodnetwork.com: Tyler’s Ultimate: The Ultimate Barbecued Ribs Recipe
  2. foodnetwork.ca: Chef at home: Oven Baked Ribs

Notes:

  1. La sauce est une combinaison de 2 recettes de sauce barbecue selon des proportions à notre goût.
  2. La salade de patates et la salade de maïs grillé et oignon sucré sont excellentes en accompagnement.
  3. Recette en évolution…

Temps de cuisson pour la sauce : 20 minutes

Temps de cuisson pour les côtes levées : 5h30

Ingredients

  • 2 slabs baby back ribs (about 3 pounds)
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 4 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion
  • 3 smashed garlic cloves
  • 2 cups ketchup
  • 1 cup purée de pêches
  • 2  1/2 1tablespoons Dijon mustard
  • 4 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red or white wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 c. à table pâte de tomate
  • 2 c. à table jus d’orange
  • 1 c. à table vinaigre de cidre
  • 1/2 c. à table sauce Worcestershire
  • 1/2 c. à table sauce soya
  • 1/2 c. à table poudre de chili

Directions

Sauce

  1. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle.
  2. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste.
  3. Add the onion and garlic and cook slowly, without coloring, for 5 minutes.
  4. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.

Côtes levées

  1. Préchauffer le four à 200 F.
  2. Placer les côtes levées dans un plat allant au four et recouvrir de la sauce.
  3. Cuire couvert pendant 5h30.
  4. Déposer les côtes levées dans un autre plat et laisser refroidir au frigo quelques heures, sinon elles se déferont sur le BBQ.
  5. Faire réduire la sauce après la cuisson des côtes levées et réserver pour badigeonner.
  6. Faire réchauffer et griller sur le BBQ environ 5 minutes de chaque côté en badigeonnant avec la sauce.

Pâtes aux crevettes

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Source: nickstellino.com: Pasta with Clams

Notes: Je remplace  les palourdes par des crevettes non cuites que je décortique et fais sauter à la poêle avant de les ajouter à la sauce à la toute fin.

Je fais revenir les carapaces des crevettes dans de l’huile d’olive puis j’ajoute de l’eau et je laisse mijoter 10 à 15 minutes pour faire le bouillon de crevettes qui remplace le jus de palourde.

Ingredients

  • 3 quarts water (salt optional)
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 2 pounds live clams, preferably Manila or Little Neck, well scrubbed, in their shells (ou 1 lb de crevettes non cuites)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 cup white wine
  • 1 cup clam juice (bouillon de crevettes)
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup Tomato Sauce
  • 1 pound pasta -linguine, spaghetti or spaghettini

Directions

  1. In a large pot, bring the water to a boil with or without the optional salt.
  2. Pour the oil into a large saute pan set on medium heat, and cook the garlic until it starts to sizzle, about 2 minutes. Add the clams, red pepper flakes and salt and cook for 1 minute. Add the wine and cook for 1 minute. Add the clam juice, parsley (bouillon de crevettes) and tomatos sauce and bring to a boil. Reduce to a simmer, cover the pan and cook until all the clams have opened, about 3-5 minutes.
  3. Take the clams out of the sauce, place in a bowl and let them sit for a few minutes. Discard those that still haven’t opened. Take half of the clams out of their shells and mince them. Add all the  clams (crevettes) to the simmering sauce about 3 minutes before the pasta is done. Mix well and cover.
  4. Add the pasta to the boiling water and cook according to package directions until just tender. Drain well and return to the pot, Add the sauce, toss to coat well and cook over medium heat 2-3 minutes. Most of the sauce should be absorbed.

Poivrons farcis

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Source:

  1. nickstellino.com: Stuffed Peppers
  2. nickstellino.com: Sausage Stuffing

Notes:

  1. Je coupe les poivrons en 2 et  je les fais griller au four avant de les farcir.
  2. Comme d’habitude, une bonne huile d’olive en garniture avant de servir.

Ingredients

  • 3 bell peppers, preferably 1 yellow, 1 red, 1 green (red)
  • 1 recipe Stuffing
  • 1 1/2 cups Chicken Stock
  • 1 1/2 cups Tomato Sauce
  • 2 tablespoons grated Percorino Romano cheese (ou parmesan)
  • 2 tablespoons Italian Bread Crumbs

Ingredients for sausage stuffing

  • 2 tablespoons olive oil
  • 10 ounces hot Italian sausage, out of the casing (saucisse italienne douce)
  • 1 white onion, finely chopped
  • 4 garlic cloves, sliced
  • 1/8 teaspoon red pepper flakes
  • 3/4 pound mushrooms, finely sliced
  • 1 bay leaf
  • 3/4 cup white wine
  • 1 (14 1/2- ounce) can stewed tomatoes
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 eggs
  • 3/4 cup Italian Bread Crumbs
  • 3/4 cup grated Romano cheese (ou parmesan)

Directions

  1. Pour the oil into a nonstick saute pan set on medium heat and brown the sausage for 3 minutes. Transfer the sausage to a plate and set aside.
  2. Discard all but 3 tablespoons of the fat left in the saute pan. On medium heat, cook the onion for 3 minutes. Add the garlic and red pepper flakes, reduce the heat to low anc cook for 5 minutes. Increase the heat ot high, add the sliced muchrooms and bay leaf, stir well and cook 2 minutes. Add the wine and cook until it has almost evaporated, about 3 minutes.
  3. Drain the tomatoes, reserving the juices separately. Roughly chop the tomatoes and add them to the saute pan. Reduce the heat to medium and cook 2 minutes. Add the parsley, basil, reserved tomato juices and sausage, stir well, and cook for 5 minutes, stirring occasionally. The mixture should be fairly thick and almost dry. If it is very watery, cook for 3 minutes more. Transfer the mixture to a large mixing bowl.
  4. Add the cooked sausage, the eggs, bread crumbs and cheese and mix well. The stuffing should be very thick and fairly moist. If it is still watery, add more cheese and bread crumbs to your taste.
  5. Preheat the oven to 375 F.
  6. With a sharp knife, cut the peppers in half lengthwise and clean out the seeds. Stuff the peppers with your choice of stuffing.
  7. Place in a baking dish side-by-side. Pour the stock and tomatoe sauce into the baking dish. Sprinkle the top of the stuffed peppers with the cheese and bread crumbs.
  8. Bake until the peppers are soft, about 35-40 minutes. Serve warm. This dish tastes even better when you reheat it the next day.

Filet de poisson au four

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Source: coupdepouce.com: Filet de poisson au four

Note: J’ai utilisé des filets d’aiglefin et de morue.

Je fais une demie-recette de chapelure assaisonnée.

Ingrédients

  • 250 (125)ml (1  1/2 t) mie de pain frais, émiettée (chapelure de pain)
  • 30 (15) ml (2 1 c. à tab) beurre fondu (huile d’olive)
  • 10 (5) ml (2 1 c. à thé) origan frais, haché ou 1/2 c. à thé origan séché (2 ml)
  • 5 ml (1 c. à thé) zeste de citron râpé
  • 2 (1) gousses d’ail hachées finement
  • 500 g (1 lb) filets de poisson frais ou surgelés, décongelés (morue, aiglefin ou flétan)
  • 1 ml (1/4 c. à thé) sel
  • 1 ml (1/4 c. à thé) poivre
  • 15 ml (1 c. à tab) moutarde de Dijon
  • quartiers de citron (facultatif)

Préparation

  1. Dans un petit bol, mélanger la mie de pain, le beurre, l’origan, le zeste de citron et l’ail.
  2. Parsemer les filets de poisson du sel et du poivre. Étendre les filets de poisson sur une plaque de cuisson tapissée de papier d’aluminium graissé et les badigeonner de la moutarde de Dijon. À l’aide d’une cuillère, parsemer uniformément le mélange de mie de pain sur le poisson.
  3. Cuire au four préchauffé à 450°F (230°C) de 10 à 13 minutes (5 à 6 minutes à broil) ou jusqu’à ce que la garniture soit croustillante et que la chair du poisson se défasse facilement à la fourchette. Servir le poisson accompagné de quartiers de citron, si désiré.

Spaghetti au ricotta

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Source: foodnetwork.com: Molto Mario: Spaghetti with Ricotta: Spaghetti con Ricotta

Note : Je double la quantité de sauce pour la même quantité de pâte, mais je mets la même quantité de ricotta.

Ingredients

  • 1 slice pancetta, about 2 ounces (bacon)
  • 1 onion, peeled and quartered
  • 1 carrot, cut into 4 pieces
  • 1 rib celery, cut into 4 pieces
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 teaspoon tomato paste
  • 1 (16-ounce) can San Marzano tomatoes and their juices
  • 4 fresh basil leaves
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 pounds spaghetti
  • 1/4 pound fresh ricotta, drained
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped parsley

Directions

  1. Place the pancetta (bac0n), onion, carrot and celery in the bowl of a food processor and process until finely chopped. In a 10-inch skillet, heat the oil over medium heat. Add the vegetable mixture and cook, stirring, for about 5 minutes. Gradually add the wine and tomato paste. Mix well to combine and add the tomatoes, their juices, and the basil leaves, torn. Break up the tomatoes with the back of a spoon and cover, cooking for 30 minutes, stirring occasionally. Season with salt and pepper, to taste.
  2. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti according to the directions, until tender yet al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the pan with the sauce, then add the ricotta and parsley and toss over high heat 30 seconds, adding the cooking water if necessary to keep the condiment from becoming too tight. Season with salt and pepper to taste and divide evenly among 6 warmed pasta bowls.

Boulettes de veau et ricotta

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Source: foodnetwork.com: Molto Mario: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

Note:Je fais cuire les boulettes au four à 400 F sur une tôle à biscuits pendant environ 15 minutes.

Ingredients

  • 1/2 (1)  pound veal shoulder, finely ground in a meat grinder (veau haché)
  • 1 cup plus 2 tablespoons ricotta cheese, drained for 1 hour
  • 1 egg, beaten
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • A few gratings nutmeg
  • Salt and black pepper, to taste
  • Flour, for dusting
  • 1 cup extra virgin olive oil, for frying
  • 2 cups basic tomato sauce
  • Basil leaves, for garnish

Directions

 

  1. In the bowl of a food processor, combine the veal, cheese, egg, Parmigiano, nutmeg, salt and pepper. When the mixture is well-blended, shape it into several balls 1-inch diameter. Lightly dust each ball with flour.
  2. In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high heat until just smoking.  Add the balls, a few at a time, and cook until the are uniformly golden brown.  Remove with a spider or slotted spoon ans keep warm while the remaining meatballs are cooked.
  3. Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it begins to bubble. Keep hot while the meatballs cook.
  4. Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.