by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In April my attention turns to grilling outside on the BBQ or smoker. One of my favorites is pork marinated in fresh orange juice & herbs. I recommend that you marinate for at least 24 hours or longer to ensure the meat absorbs
the liquid.

Ingredients
• 1 cup fresh squeezed orange
• 1/3 cup low sodium soy sauce
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 3 teaspoons minced garlic
• 2 (3/4 pound) whole pork tenderloins fat & silverside removed
• Sea or kosher salt and freshly ground black pepper to taste

Instructions

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary thyme and garlic. Pour over pork tenderloin and marinate for at least 24 hours or up to 48 hours.
• Preheat the BBQ to 400 degrees you can also do this in the oven
• Drain pork, reserving the marinade, and place on the grill or smoker.
• Season with salt and pepper to taste.
• Roast for about 20 minutes until internal temperature has reached 145 degrees.
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. You can thicken the sauce with equal parts of water & cornstarch
  Serve this as a sauce for the meat.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
March is the tail end of winter and on those cold evenings I really enjoy hardy cream-based soups. This recipe is very easy to prepare and has a rich elegant flavor. Accompanied with a nice hunk of sour dough bread, it’ll leave you warm and fuzzy.

Ingredients
• 6 tablespoons butter
• ⅔ cup flour
• 2 tablespoons butter
• ¼ cup chopped onion
• 4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
• 6 cups chicken broth (or you can use the 49 1/2 oz can)
• ¾ cup half-and-half
• 1 teaspoon salt
• ¼ teaspoon pepper
Instructions

• In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside
• In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
• Use an immersion blender or Cuisinart to puree the soup to a nice creamy texture.
• Last, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
• You can substitute cauliflower or broccoflower in place of the broccoli.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In February we celebrate Valentine’s Day, the day of romance and love. And what better way than this French dish beef bourguignon for two. Simply put beef slow simmered in red wine. I serve this with mashed potatoes. It’s a warm comfort food recipe that’s sure to impress.

Ingredients
• 3 oz bacon (3 slices), chopped
• ½ pound beef stew meat
• 1 carrot, sliced into 1” chunks
• ½ red onion, sliced
• 1 tablespoon all-purpose flour
• 1 cup red wine
• ¾ cup beef broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 garlic clove, crushed
• salt, as you go
• freshly cracked black pepper, as you go
• 6 ounces baby onions (~1 dozen)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• ¼ cup beef broth, additional
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 thyme sprig
• 12 button mushrooms, quartered
• ½ tablespoon olive oil
• 1 tablespoon unsalted butter

Instructions

• Preheat the oven to 325 degrees.
• In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it’s no longer pink and is starting to crisp up. Remove it from the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
• Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don’t worry about cooking it through).
• Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
• Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
• Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
• Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
• About an hour before the time goes off, peel the onions and slice off the root ends.
• Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
• Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
• Pour the onion mixture into a bowl.
• Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
• When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In January if you’re like me I try to take off those holiday pounds. This gluten free pasta dish is low in calories and very satisfying. You can substitute any pasta and add cooked chicken or shrimp to mix it up.

Ingredients
• 8 oz or about 2 heaping cups of your favorite gluten-free pasta
• 1 tablespoon olive oil
• ¼ teaspoon crushed red pepper use ½ – ¾ tsp if you want spicy
• 2-3 garlic cloves minced
• 2 cups grape tomatoes halved
• 1 cup vegetable broth
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 10 Kalamata olives pitted and coarsely chopped
• ½ heaping cup marinated artichokes
• 3-4 tablespoon of tomato paste to the recipe.
• 4 cups baby spinach
• ¼ cup torn basil leaves
Optional: Parmesan, feta or ricotta, salt for serving

Instructions

• Bring a large saucepan of water to a boil (without salt). Add pasta; cook 8 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
• While pasta cooks, heat a large skillet over medium heat.
• Add oil to pan and swirl to coat. Add red pepper and garlic; sauté 30 seconds or until fragrant.
• Add tomato paste, stir over heat for about 1 minute.
• Add tomatoes, broth, salt, black pepper, artichokes and olives. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
• Add pasta, and simmer 2 minutes. If needed add more liquid, reserved pasta water, hot water or more broth as desired.
• Stir in spinach and basil; cook 2 minutes or until greens wilt.
• Remove from heat and serve.
• Top with cheese if desired. Enjoy!

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
Fresh brussel sprouts are in season and mixing them roasted with dry fruits nuts & cheese makes this dish a winner at the
Christmas dinner.

Ingredients
• 2 pounds brussel sprouts, rinsed, trimmed and cut in half
• 2 tablespoons olive oil, divided
• 4 tablespoons balsamic vinegar
• 2 tablespoon honey
• ½ teaspoon salt
• Dash of pepper
• ½ cup crumbled blue cheese, (or you can use goat cheese)
• 1 cup dried cranberries
• ½ cup pecans, walnuts, almonds, or pistachios

Instructions

• Preheat oven to 425 degrees F.
• Prepare the brussels sprouts by washing and drying them thoroughly (wet sprouts won’t roast properly).
• Trim the stems and remove any outer leaves that are wilted or damaged.
• Slice sprouts in half (or quarters if they’re very large) to ensure even cooking and expose more surface area
  for caramelization.
• In a large mixing bowl combine the brussels sprouts, 1 tablespoon olive oil, salt and pepper. Spread on a large baking sheet (you want the brussels sprouts to have space so if it is too crowded use two baking sheets).
• Roast the brussels sprouts for 20 to 30 minutes or until tender and golden brown around the edges. The exact cooking time will depend on the size of your sprouts.
• Remove from the oven and return to the large mixing bowl. Toss in the additional 1 tablespoon olive oil, balsamic vinegar and honey.
• Add the blue cheese, dried cranberries and pecans. Put on a platter and serve warm.

Leftovers will keep for up to 4 days in the refrigerator in an airtight container.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In November comes my favorite holiday Thanksgiving.
But then comes the task of preparing & cooking the turkey so it comes out tender & juicy.
The best way to ensure this is with a brine.
Wet brine is a saltwater solution used to submerge the turkey for 12 to 24 hours before cooking. If you are concerned with sodium intake brine does not increase sodium in the meat

How it works: The salt solution tenderizes the meat by causing the muscle fibers to absorb water through osmosis. This process expands the muscle cells, which helps the turkey retain more moisture during roasting
Benefits: This results in a noticeably juicier, more tender, and more flavorful turkey. Most places that sell turkeys have prepackaged brine mixes that only require water. Here’s my favorite brine recipe.

Apple & Citrus Turkey Brine
• 14-pound Turkey
• 2 gallons liquid (apple cider is my preferred choice; water also works)
• 1 C coarse kosher salt or good quality coarse sea salt
• 1 C brown sugar
• 8 cloves of garlic, smashed
• 2 oranges, halved and juiced
• 2 lemons, halved and juiced
• 4 TBS peppercorns
• 4 bay leaves
• Handful of fresh herbs like rosemary, thyme, sage, and parsley.

Instructions

• Transfer about 8 cups of cider or water to a saucepan. Add salt and sugar. Bring it to a boil, then lower to a simmer. Let it go, stirring occasionally, until the salt and sugar have dissolved. When done, set it aside and let the liquid cool completely. (You can speed this up by adding ice.)
• Pour the cooled brine to your brining container. Add the rest of the cider along with the garlic cloves, herbs, and peppercorns. Squeeze the juice from the oranges and lemons into the pot (don’t worry about the pits) and place the squeezed orange and lemon into the pot as well. Slowly and carefully submerge the turkey into the brine (careful, the liquid level will rise). Cover and refrigerate for an hour per pound.
• When brining time is up, carefully transfer the turkey to the sink. (I line mine with plastic grocery bags to try to keep things more sanitary. You could also use plastic wrap.) Carefully but thoroughly rinse the turkey with low water pressure to avoid splashback. This will rinse off excess salt. If you skip rinsing, you will end up with your turkey too salty.
• After the rinse, pat the turkey dry with paper towels and transfer it to a cooking vessel. You can now prepare it and season it as you normally would.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
The smell of fall and harvest is in the October air. The cooler morning temps give way to warm afternoons. This creamy very rich soup is a perfect belly warming meal for those cooler evenings

Ingredients
• 2 cups low-sodium chicken stock
• 2 (15 oz.) cans pure pumpkin puree
• 1 (12 oz.) can evaporated milk
• 1 Tbsp. packed brown sugar
• 1 and 1/2 tsp. salt
• ¼ tsp. black pepper
• ½ tsp. dried sage leaves
• ½ tsp. garlic powder
• 1 oz. Parmesan cheese
• 3 strips cooked bacon

Instructions

1. Put a large pot or Dutch oven over high heat. Add the chicken broth, pumpkin puree, evaporated milk, salt, pepper, sage, garlic powder, and brown sugar. Stir. Reduce heat to medium.
2. Cover and cook, stirring often, until it comes to a simmer. Reduce heat to low. Taste. Add more salt and pepper if desired.
3. While the soup is coming up to a simmer, finely grate the parmesan cheese and finely chop the bacon. Mix them together.
4. Preheat a nonstick skillet over medium heat. Drop the Parmesan and bacon mixture into the pan in 6 little piles with space between them. When the piles have melted and started to brown (about a minute), use a spatula to scrape under them and flip them over. They’ll squidge up a bit when you try to get under them but that’s okay. Cook, flipping occasionally, until golden brown on both sides, 1-3 more minutes. Remove from heat. Let them cool for a minute and then chop them up.
5. Ladle the soup into bowls and top with the bacon and Parmesan crumbles.

by David Maciel 
Sponsored by Ray’s Food Place, Furber Plaza 
In September tomatoes are at the peak of the season. This Asian styled recipe calls for cherry tomatoes you can
substitute large slices of your favorite tomato. I used basil & cilantro combination, and it was delicious. I served this with BBQ

Ingredients
• 2 cups cherry tomatoes or two large slicing tomato
• 4 teaspoons fish sauce or liquid aminos
• 4 teaspoons rice vinegar
• 1 ea shallot thin sliced, or ¼ cup thin sliced red onion
• ¼ teaspoon toasted sesame oil
• ¼ teaspoon black pepper
• 2 to 3 teaspoons sugar
• 2 teaspoons sea salt
• 8 to 10 leaves Thai basil or mint, cilantro, Italian basil, or fresh leafy herb of choice

Ingredients
Mix shallot or red onion with rice vinegar to soften.
Slice cherry tomatoes in half. Thin slice the Thai basil or other herb.
Mix all ingredients together. Serve right away or marinate overnight

Cooking with David Maciel

Sponsored by Ray’s Food Place, Furber Plaza

The Fourth of July always means firing up the BBQ. I really enjoy making these cheesy stuffed burgers. They come out juicy with every bite and are always a crowd pleaser.

Ingredients

• • 8 slices thick-cut bacon
  • 1½ pounds of ground beef 75% to 80% lean
  • 1 medium sweet yellow onion, sliced or dice
  • 1 cup sharp cheddar cheese, shredded
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • drizzle of olive oil
  • ½ Tbsp butter
  • Your favorite all-natural barbecue sauce
  • 4 hamburger buns, toasted

Instructions

Pre-heat the BBQ to a medium to high heat.

In a large skillet, add bacon strips and heat over MED-LOW heat. Cook until bacon is cooked to your desired crispness, then transfer bacon to a paper-towel lined plate to cool. Drain all but about a tablespoon of the bacon grease, reserving that last Tbsp in the pan.

Increase heat under the same skillet to MED heat. Add sliced onion and cook 8-10 minutes, or until golden brown. Remove onions to a plate, and turn off heat.

Divide the beef into 8 equal portions and shape into balls. On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef. Top with another sheet of wax paper and use a flat bottomed pan to press the meat into ¼-½ inch patties. Repeat with remaining patties.

To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese. Leave a border around the patty. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well. Shape into a thick burger patty.

Double check burger to make sure there are no holes, then season well with salt and pepper.

Heat the BBQ to medium high or indirect charcoal

Add burgers to the grill (I like to cook 2 burgers at a time to make sure I have room to flip them carefully), and cook approximately 8 minutes, until burgers are brown up the sides. Use a wide spatula and carefully flip burger to the other side and cook
another 5 minutes or so, until golden brown.

Add BBQ sauce and bacon to the bottom bun, top with burger, top with additional caramelized onions and a drizzle of more BBQ sauce. Top with the top bun and enjoy!

Cooking with David Maciel

Sponsored by Ray’s Food Place, Furber Plaza

As the weather warms up, I like to make cold salads for outdoor dining with grilled meats. This tortellini pasta salad can be lots of fun. Use your imagination on adding ingredients. Just don’t forget to leave room for the tortellini.

Ingredients

• 1 – 20 oz. bag refrigerated cheese tortellini
  1 – cucumber peeled, sliced and quartered
  1 – pint cherry tomatoes halved
  1 – 6 oz.can black olives drained and halved
  1 – orange bell pepper chopped
  2 tablespoons chopped pepperoncini
  8 oz. fresh mozzarella balls quartered
  8 oz. sliced salami chopped
  Optional: feta cheese, Parmesan, parsley
  1 bottle of your favorite Italian dressing

Instructions

Cook tortellini in salted water according to package directions. Rinse with cool water, drain and add to a large serving bowl. Pour half of the dressing over the warm pasta and toss to combine. Add the remaining salad ingredients to the tortellini.

If serving within the hour: toss with desired amount of remaining dressing. Although you can serve salad immediately, I highly recommend refrigerating for at least 30 minutes for the flavors to meld, and salad to chill.

If serving later: Gently toss ingredients to combine but do NOT add remaining dressing yet. Cover and refrigerate. When you are ready to serve, toss with the desired amount of the remaining dressing. This salad is excellent the next day.