Rachael Ray's Big Orange Book (45 page)

Bring a pot of water to a boil for the pasta. When it boils, salt the water, add the pasta, and cook to al dente.

While the pasta cooks, heat 1 tablespoon of the oil in a small skillet over medium-high heat. Season the chop with salt and pepper and cook for 6 minutes on the first side, 4 to 5 minutes on the second.

Remove the chop to a plate and tent loosely with foil to keep warm. Add the orange marmalade, a couple tablespoons of the teriyaki sauce, and a splash of water to the pan, bring the sauce to a bubble, and cook for 1 minute to combine. Stir in the sesame oil and remove from the heat.

While the chop cooks, heat a second skillet with the remaining tablespoon of vegetable oil over medium-high heat. Add the edamame and scallions and stir-fry for a couple of minutes. Stir in the remaining 3 tablespoons of teriyaki sauce. Add the drained pasta and toss to combine. Sprinkle the noodles with the sesame seeds, if using.

Slice the pork or leave the chop whole and top with the orange-sesame glaze. Serve the teriyaki noodles alongside.

Turf for one Tenderloin with Red Wine Gravy and Cracked Garlic Jumbo Shrimp

Why wait for date night? I am rarely self-conscious, but asking for a table for one in some restaurants can be daunting. So stay in! Celebrate
you.
Crack open a split of champagne or a half-bottle of red. You are worth it. (Besides, if someone else happens along, it's easily made for two.)

Heat a small stainless-steel or cast-iron skillet over high heat. Preheat the oven to 400°F.

Drizzle the meat with a little EVOO and season it liberally with salt and pepper. Sear the meat in the skillet for 2 minutes on each side, then transfer to a baking sheet and roast in the oven for 5 minutes for medium rare. Cool the skillet for 1 minute, then return to the stovetop over medium heat. Add a drizzle more oil and 1 tablespoon of the butter and, when it melts, add the shallots and cook for 1 to 2 minutes. Add the flour to the shallots and cook for 30 seconds, then stir in the Worcestershire sauce and red wine. Stir for 30 seconds more, then whisk in the stock and season the sauce with salt and pepper.

While the meat cooks, heat the 2 tablespoons of EVOO and the remaining tablespoon of butter in a small skillet over medium-high heat. Add the cracked garlic and toss around the skillet for 1 minute. Season the shrimp with salt and pepper, add the shrimp to the skillet, sprinkle in the thyme and hot sauce, and cook for 3 minutes, until the shrimp are opaque. Douse the shrimp with the juice of the ½ lemon and remove to plate. Add the spinach to the same pan, season with salt, pepper, and nutmeg, and cook for 1 minute to wilt.

Cut the toasted white bread corner to corner, then set the meat on the toast points and pour the gravy over the top. Serve the spinach and shrimp alongside the meat.

This is an homage to my favorte Dr. Seuss book and one of my favorite meals for one. Many friends and chefs I know make their own versions of this dish, adding pesto or chopped spinach.

Heat ½ tablespoon of the EVOO in a skillet over medium-high heat. Add the ham steak and cook for 3 minutes on each side to brown and heat through. Add ¼ cup of the stock to the pan to loosen the browned bits and drippings, and transfer the ham to a plate. Tent with foil to keep hot.

While the ham cooks, in a blender, mini chopper, or food processor combine the remaining ¼ cup stock with the spinach, basil, pine nuts, salt and pepper, garlic, cheese, and about 1 tablespoon of the EVOO. Process to make a smooth pesto.

Once the ham is cooked, wipe out the pan and heat the remaining ½ table-spoon of EVOO over medium heat. Beat the eggs with the milk, salt and pepper, and hot sauce. Scramble the eggs to your preferred degree of doneness, remove from the heat, and stir in the pesto. Pile the green eggs on the ham and serve with buttered toast.

This meal will make you an official Walton—a member of a large farm family.

Season the chop with salt and pepper. Heat ½ tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the ½ lemon and remove to the plate with the chop.

Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.

Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.

In a perfect world we could always buy fresh ground beef in just the quantity we need. But sometimes I have to take what's in the packaged case. Packaged ground meat generally comes in 1-pound packages and family packages of 3 to 5 pounds. These recipes roll over from one night to the next in order to use up all of a 1-pound package without resorting to leftovers: goulash to shepherd's pie, burgers to chili mac.