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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Pork Chops & Bulgur Stuffing

2/3 cup bulgur wheat
1/4 c dried apricots, chopped
1 egg
1/2 tsp cumin
1/2 tsp ginger, ground
salt/pepper
1/4 c sliced almonds
2 scallions thinly sliced
4 boneless center cut pork chops, at least 8 oz and 1″ thick.
1 tbsp olive oil
optional chutney

Heat broiler. Set rack 4″ from heat.

Place apricots and bulgur in a fine sieve set in a bowl, cover with boiling water and let soak 5 minutes. Drain and rinse with cool water, set aside.

In a large bowl whisk together egg, cumin, ginger, 1 tsp salt, 1/4 tsp pepper. Add almonds, scallions, and bulgur and almonds. Mix.

Slice a deep pocket in each chop. Fill with stuffing, press to flatten.

Place on baking sheet. Rub with oil, salt/pepper. Broil until 160 throughout, about 12-15 minutes.

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White Cheddar & Ale Soup

3/4 cup unsalted butter (1.5 sticks)
2 medium leeks, cut lengthwise in half, the crosswise into 1/4″ pieces (about 2.5 cups)
1 medium onion, minced
6 garlic cloves, minced
2/3 c all purpose flour
2 bottles (24 oz) pale ale
1 carton (32 oz) low sodium chicken broth
3 cups whole milk
2 pounds white cheddar cheese (about 8 cups)
1 tbsp worcestershire sauce
2 tsp dry mustard
white pepper
sliced chives or green onion for garnish

In a large sauce pan malt butter over medium. Add leeks and onion and cook until tender. Add garlic and cook for a minute. Stir in flour and cook till bubbly (2 minutes or so), stirring frequently.

Whish in ale, broth, and milk. Bring to a simmer, then reduce to low and cook 35 minutes.

Remove pan from heat.

Gradually add cheese, one handful at a time, let it melt before the next handful. Add worcestershire sauce, dry mustard, and pepper to taste.

Serve and garnish.

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Salmon w/ Couscous Pilaf

1 pound carrots, quartered lengthwise and sliced 1/8″ thick diagonally
1 c couscous
1/2 c silvered almods
1/2 c raisins
1/4 c chopped herb (prefer not the recommended mint)
1 tbsp Olive oil
salt/pepper
4 salmon fillets, 6-8 oz each.
lemon wedges

Preheat oven to 450.

In a 9 x 13 pan, mix carrots, couscous, almonds, raisins, her, oil, 1.75 cups water, 1.5 tsp salt, 1/4 tsp pepper (if fresh ground).

Place salmon on top of mixture, season generously. Cover pan with foil.

Bake until fish is opaque, 30 minutes ish.

Transfer fish to plates, fluff couscous and serve with lemon.

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Orange Mustard Salmon

6 oz baby spinach, stemmed
8 oz mushrooms, thinly sliced
2 scallions, thinly sliced
4 skinless salmon fillets (6 oz each)
salt/pepper
2 tbsp dijon mustard
2 tbsp OJ

in a 9×13 microwave safe dish, combine spinach, mushrooms, and scallions. Place fillets on top and sprinkle with salt/pepper.

In a bowl mix mustard and OJ. Spread over salmon. Microwave until fish is cooked and spinache wilted (8 minuts?).

Serve.

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Roasted Pork Tenderloin with Fennel & Garlic

12 garlic cloves, peeled
3 pounds fennel bulbs (3-4), fronds and stalkd removed, bolbs cored and cut into eigths.
3 tbsp olive oil
salt/pepper
2 port tenderloins (about 1 pound each).
1/2 tsp dried oregano

Preheat oven to 475

On a baking sheet, toss garlic, fennel, and 2 tbsp oil. Season with salt/pepper. Roast 10 minutes.

Rub pork with remaining oil. Season with oregano, salt/pepper.

Remove backing sheet from over, push veggies to sides and place port in center.

Roast 20-25 minutes, until thickest part is 150.

Transfer to cutting board and rest for 5 minutes.

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Skillet Herb Chicken

  • flour
  • rosemary
  • thyme
  • ground pepper
  • 1 lb of chicken
  • butter
  • 2 cans of cream of mushroom or cream of chicken soup.

Combine the dry ingredients in a reasonable proportion for dredging.

Salt the chicken.

Dredge the chicken in the flour mixture.

Melt butter in a non-stick skillet.

Brown chicken on both sides.

Add two cans of cream of chicken/mushroom soup. Add one can of water.
Scrape bits off bottom.

Reduce to simmer and cook for 15 minutes.

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Trout with Escarole, Orange, and Olives

2 tbsp olive oil
1 skin on trout fillet (4oz)
salt/pepper
3 cups escarole, torn to pieces
1/4 tsp orange zest
2 tbsp orange juice
4 green olives, pitted and chopped

In a large skillet, heat oil over medium high.

Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down and gook until golden brown and releases easily from skillet.

Flip and cook until opaque through. Move to plate.

Add escarole, zest, and olives to skillet. Cook until escarole wilts. Add orange juice and toss. Serve with trout.

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Striped Bass with Lemon, Shiitake, and Baby Bok Choy

1 pound baby bok choy, trimmed, leaves seperated
4 scallions, halved then cut into strips
6 oz shiitake mushrooms, stems trimmed, halved if large.
salt/pepper
8 thin lemon slices
4 skinless striped bass or halibut fillets (about 6 oz each)
2 tbsp olive oil

Preheat oven to 400f.

Divide bok choy among 4x 16in long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top with 1 lemon slice, 1 bass fillet, then another lemon slice and drizzle with 1/2 tbsp oil. Season with salt/pepper again.

Bring long sides of paper together and fold 3x to make a seem. Tuck ends to secure.

Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, about 15 minutes. Serve immediately.

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Spaghetti Puttanesca

1/4 cup olive oil
1.5 cups grape tomatoes
2 tbsp capers, rinsed, drained, chopped
3 anchovy fillets, minced
1/3 cup kalamata olives (or other black)
2 garlic cloves
1.5 cups tomato puree (about 15oz)
salt/pepper
1 pound spaghetti

In a large skillet, heat oil over medium high. Add tomatoes, capers, anchovies, olives, and garlic. Cook until fragrant and softened. Add puree and season. Simmer.

Cook pasta. Reserve 1 cup water, drain rest. Add sauce, and replace enough water for sauce to be thin-ish.

Serve immediately.

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