By Cheryl Radkiewicz

Over the last few months I traveled back and forth to Rothman Institute and Thomas Jefferson Hospital with a family member. Fortunately, I was able to pick up a luscious collection of Philadelphia’s favorite recipes compiled by the Women’s Board of Thomas Jefferson University Hospital.  

While sitting in doctors’ offices and the surgical waiting room, I perused the book, tabbing the “must try” recipes for my next culinary adventure.

I’m sharing them with you today in hope that I’ve piqued your interest in trying some of these dishes:

Roasted Shrimp Benedict with Orange and Caper Sauce:

12 large shrimp, peeled and uncooked
1 Tbsp. olive oil
Salt
Pepper
Orange zest
1 Tbsp. cider vinegar
3 Tbsp. fresh orange juice
1/2 cup mayonnaise
2 Tbsp. capers
1/4 cup dill, chopped
4 eggs, poached or soft-boiled
2 English muffins

Place shrimp on a roasting pan and coat with oil, salt and pepper.  Roast at 400 degrees until pink. In a mixing bowl, combine vinegar, mayonnaise, orange juice, orange zest, capers and dill. Whisk together. Poach or soft boil eggs.  Toast English muffins.

Assemble with 3 shrimp on each half of muffin, then 1 egg on each half and drizzle with sauce. Makes 4 servings.

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Red Onion and Mandarin Orange Field Greens:

Dressing:
1/2 tsp. grated lime peel
2 Tbsp. fresh lime juice
2 Tbsp. honey

Salad:
1 package mixed field greens
11 oz. can Mandarin oranges, drained
1 small red onion, sliced thinly
2 oz. pkg. unsalted cashew nuts, toasted
1/3 cup golden raisins

Combine dressing ingredients. Arrange field greens on a serving platter.  Top greens with Mandarin oranges, onion slices, cashews and raisins.  Drizzle dressing over assembled salad. Garnish with sliced lime. Makes 6 servings.

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Teriyaki Beef Roast:

1/2 cup dry sherry
1/4 cup soy sauce
2 Tbsp. dry onion soup mix
2 Tbsp. brown sugar
2 lbs. beef tenderloin ( or filet steaks)
2 Tbsp. water

Mix all ingredients together and marinate roast or steaks overnight.  When ready to cook, put 1/2 of marinade in saucepan to cook down for gravy and place roast in shallow baking pan and roast at 325 degrees until desired done-ness.  Slice thinly. (Can also broil steaks). 4-6 servings.

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Portabella Mushroom Saute:

1 1/2 lbs. portabella mushrooms
2 small shallots, peeled and chopped
4 Tbsp. unsalted butter
Coarse salt, to taste
Freshly ground black pepper, to taste
1/4 cup balsamic vinegar
2 1/2 Tbsp. soy sauce
1 1/2 Tbsp. sugar
2 green onions, thinly sliced
Clean mushrooms, remove stems, halve and then cut into 1/4″ slices.  In large heavy 12″ skillet, cook shallots in butter over medium heat for about 1 minute, stirring.  Add mushrooms, salt and pepper; cook, stirring occasionally, until mushroom liquid evaporates, about 10 minutes.  

NOTE: Mushrooms may be prepared to this point 1 day ahead of time, covered and chilled.

In a small bowl, whisk together vinegar, soy sauce and sugar.  Increase heat in skillet to medium-high and add vinegar mixture to mushrooms. Boil together 3 minutes until liquid is slightly reduced. Add green onions.  Serve immediately. Serves 4. Note: Delicious served over pasta or as a side-dish to grilled steaks.

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South Broad Street Pulled Pork:

4 pork tenderloin fillets
1 cup water
1/2 cup vegetable oil, divided
Salt and pepper
2 medium onions, sliced fine
Spritz of balsamic vinegar
Hot pepper flakes
Kaiser rolls
Shredded sharp provolone

Have slow cooker ready to use.  In a frying pan, place thinly sliced onion with a few tablespoons of sizzling hot oil.  Cook onion until brown/caramelized. Place pork into slow cooker. Add water; sprinkle with salt and pepper ad red hot pepper flakes.  Add caramelized onions and a spritz of vinegar. Turn slow cooker to LOW for 4-6 hours. Check on meat every hour or so, and if the fluid dries up, add another half cup of water.  After 4-6 hours, the fluid should be rich and flavorful and the pork as tender as butter. Use two forks to shred the pork tenderloins. Serve on freshly baked Kaiser roll. Sprinkle shredded sharp provolone cheese onto sandwich.  Splash some of the natural juice onto the sandwich before serving. Makes 10-15 servings. Note: You can also top it with wilted spinach, which has been sauteed in olive oil and garlic.

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Heavenly Hot Fudge Sauce:

1 cup chocolate chips
1/2 cup butter
2 cups confectioners’ sugar
1 1/2 cups evaporated milk
1 tsp. vanilla extract

Melt chocolate chips and butter together.  Add sugar and milk. Stir constantly; bring to boil and cook for 8 minutes.  Add vanilla and stir. This is fantastic served over vanilla ice cream or on a chocolate cake.  Makes 3 cups.

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Brie and Nutella Baguettes:

1 wheel of Brie cheese
1 jar Nutella
1 Baguette loaf

Slice baguette in half and then down the middle vertically. Spread Nutella on both sides of baguette.  Layer slices of Brie on bread. In a 300 degree preheated oven, toast sandwiches until bread is warm and Brie begins to melt.  Watch closely as this can happen quickly! Cut and serve warm.