Sample Menus

These menus are intended to give you an idea of the sort of dishes I typically prepare and their style. This is only a small sample of my current menu offerings and I can also provide low fat, low carb, or portion control selections if that's what you need.

All meals are prepared according to your preferences. If you hate garlic you'll never see it; if you like spicy enchilada sauce I can add an extra spoonful of my homemade chili powder. It's what you want that matters. (You can find other examples of dishes I make at seriouslygood.kdweeks.com.)

Mediterranean Moments

Grilled Tuna Romesco -- Spain. Ruby red tuna steaks are lightly marinated in fresh limejuice and Spanish smoked paprika then grilled to a perfect medium rare. They're served topped with a dollop of Catalunya's famed Romesco Sauce and complemented with fresh green beans sauteed with garlic and mint. Breath deeply, that's the Mediterranean you smell.

Roast Game Hens -- France. Highlighting the herbs of the French Provençal region, these succulent game hens are seasoned with garlic and the classic Herbes de Province then roasted to a golden brown. Drizzled with a mushroom/wine sauce and accompanied with a potato and carrot gratin, this is a meal worth writing home about.

Fettuccini Gambero -- Italy. A charmingly simple and surprisingly spicy dish, tender shrimp are sautéed in tawny olive oil from the slopes of Tuscany with garlic, diced tomatoes, and a pinch of cayenne pepper. Homemade shrimp stock and heavy cream are added and reduced to produce a sinfully rich shrimp sauce. Spooned atop wide strands of fettuccini and served with a green salad in a light vinaigrette, you'll imagine you can hear the sounds of Roma around you.

Keftethes -- Greece. Meatballs are found throughout the Mediterranean. In Greece they are distinguished by the inclusion of lamb, cinnamon, mint, and feta cheese. Lightly breaded and browned in a Greek olive oil, they finish cooking in a chunky tomato sauce, pungent with garlic and onion. A bed of steaming orzo rounds out the meal and transports you to the craggy mountains of Thessaloniki.

Chicken with Lemon and Olives -- Morocco. Brown tender chicken in a deep pot. Then add sliced lemons, a handful or two of olives, rosemary, oregano, cumin, and wine. Braise until a piquant sauce forms embodying the culinary soul of the Mediterranean. Spoon onto rice pilaf cooked with nuggets of dried apricots, figs, and raisins. Can the belly dancer be far behind?

Down-home

Shrimp Etouffe. The roux is a deep red color flavored with the Cajun trinity -- onion, celery, and green pepper. A seafood stock brings the flavor of the ocean to the mixture and a precise blend of peppers insures a balanced tingle of heat in each bite and complements the sweetness of the shrimp. Perfectly cooked rice provides a base to catch every drop of sauce. You'll love it, I guar-ran-tee!

Bacon-wrapped Meatloaf. Ground chuck provides a rich beefy flavor; ground pork adds depth and its own special richness. Mix them together with sautéed mushrooms and onions and form into a loaf. Wrap the loaf from stem to stern in bacon and bake until the aroma from the oven has you frothing at the mouth. Cut off a thick slice or two and add a healthy helping of horseradish mashed potatoes to your plate. Man, this is worth coming home to.

Chicken Enchiladas. Chicken is cooked in vegetable stock flavored with lime, cumin, and chipotle pepper until it's tender enough to shred. Then the chicken is rolled up with sautéed bell peppers, onions, and Monterey jack cheese in corn tortillas. Covered with a smoky enchilada sauce and more cheese, the enchiladas are baked until the cheese is bubbly and brown. A side dish of sautéed squash and corn takes you all the way to the border.

Savory Tuna Casserole. An old favorite at church suppers and pot-luck dinners, this version of the classic substitutes the beefier flavor of golden mushroom soup for the traditional cream of mushroom. Sharp cheddar cheese and sour cream add edge and piquancy. Collard greens seasoned with curry powder brings a taste of the Carolina Low Country to this classic meal.

Cheddar Chowder. There is little more satisfying than a bowl of hot chowder on a cold night. And for cheese lovers this chowder offers new levels of satisfaction. Made with sharp Vermont cheddar and topped with homemade herb croutons, this is the essence of America's best cheese. And just to complete the Nor' Eastern feel, maple-glazed sweet potato wedges complement the creamy tang of the chowder.

Counting the "C"s: Carbs & Calories

Broiled Trout with Fines Herbes. Gleaming trout fillets are briefly marinated in fresh lemon juice then very lightly brushed with a fruity Greek olive oil. Next, they're dressed with a savory mixture of tarragon, chervil, parsley, and chives then broiled until golden. Sliced cucumbers in a yogurt/mint dressing contrast nicely and leave you wondering just what the big deal is about low Cs. Approximately 270 calories and 12 grams of carbs per serving.

Orange-glazed Chicken Breasts. Fresh ginger, garlic, and sesame seed are sautéed in a scant teaspoon of peanut oil until the aromas of the Orient fill the kitchen. Boneless, skinless chicken breasts are quickly browned and glazed with an orange juice reduction enhanced with a touch of sherry. The breasts are served on a mound of steamed cauliflower, drizzled with the remaining glaze, and garnished with orange segments. Approximately 395 calories and 17 grams of carbs per serving.

Smoked Pork Chops. Succulent pork loin chops are dredged in the chef's special dry rub then smoked to perfection. To add an international flare to this Southern staple, the chef prepares a curried applesauce instead of the typical barbeque sauce. A green salad with low-cal/low-carb green goddess dressing completes this inviting meal. Approximately 415 calories and 8 grams of carbs per serving.

Grilled Raspberry Chicken. Boneless, skinless chicken breasts are marinated in a savory blend of raspberry vinegar, red wine, Worcestershire sauce, and garlic. Then, while the chicken is grilling, wedges of sweet potato brushed with olive oil and sprinkled with assorted herbs roast in the oven. Sweet and savory, this is too good to be healthy -- but it is. Approximately 310 calories and 15 grams of carbs per serving.

Stuffed Peppers. Lean, ground sirloin is mixed with sweet onions, pungent asiago cheese, earthy mushrooms, nutty brown rice, and sun-kissed tomato sauce. Stuffed into bell peppers and topped with more cheese, they're baked until the juices run and the cheese bubbles. Each pepper is a complete meal in itself -- although a cool green salad and caper vinaigrette offers a nice contrast. Approximately 465 calories and 40 carbs per serving.

Epicurean Elegance

Salmon en Papillote. En papillote means "in paper." In this simple dish glistening pink salmon fillets rest on a bed of golden sautéed leeks. Diced shallots, fresh thyme, a slice of lemon, and a splash of Sauvignon Blanc round out the ingredients, which are wrapped in parchment paper to lock in the flavors and juices. Baked briefly, each diner then tears open the package to reveal a feast for all the senses. Fresh arugula dressed with raspberry vinaigrette completes this culinary classic.

Lamb Gremolata. Tender lamb chops are marinated in gremolata -- a mixture of garlic, Italian parsley, lemon zest, and Tuscan olive oil. Cooked to a perfect medium rare, the lamb chops alone are a perfect tribute to spring. But add fresh asparagus Parmesan to the plate and you'll wonder how you lasted through the winter

Cannelloni. Homemade sheets of fresh herb pasta are stuffed with layers of ricotta cheese and imported mortadello and prosciutto. Covered with a sinfully rich tomato cream sauce and baked to savory succulence, these delectable pasta packages are an elegant alternative to the much-loved lasagna. A side dish of sautéed baby artichokes brings a piquant counterpoint to the richness of the pasta.

Beef Wellington. Popular as an elegant meal in the sixties, in this version individual filet mignons are grilled to a juicy medium rare. Next finely minced mushrooms are sautéed in butter with minced shallots and medium-dry Spanish sherry until reduced to a delectable essence. Each filet is topped with the mushrooms, wrapped in puff pastry, and baked to a glowing gold. Topped with a red wine and mushroom sauce and accompanied with glazed, minted baby carrots, this meal makes a special occasion even more so.

Coq au Vin Rouge. This is Jacques Pepin's version of the classic Coq au Vin. Richly browned chicken is braised in a flavorful broth of chicken stock, red wine, and Herbes de Province. Meanwhile, tiny onions and plump mushrooms are sautéed in olive oil until delicately caramelized and at the peak of flavor. Served with a butternut squash puree sparked with rum, all you need is a couple of candles and a waiter with an attitude to feel you're in a Paris bistro.

You don't have to cook fancy or
complicated masterpieces -- just good food
from fresh ingredients.
-- Julia Child

Serving Knox, Blount, & Anderson counties.