Stir Fried Chicken

Stir Fried  Chicken

 TT Fresh ginger crushed

TT Cornstarch & water (slurry)

4 oz cubed  chix breast

½ cup sliced mushrooms

TT  Soy sauce

2 cloves garlic crushed

¼ cup Julienne carrots

¼ cup leeks cleaned well

¼ cup sliced onions

¼ cup broccoli florets (blanched)

¼ cup Green bell pepper sliced

1 tb Dry sherry

2 tb Cider vinegar

1 ts Sugar

TT S & P

TT Chix stock

TT sesame oil

TT red pepper flakes

TT Black sesame seeds

Serve on Rice or Pasta

          

Procedure:

Combine the, ginger, vinegar, soy sauce and sherry. Mix well and set aside until ready to use. Preheat pan, once it has reached a medium heat, add sesame oil. Add chix and brown, remove and drain, set aside. Add garlic, carrots, onions, leeks, mushrooms, broccoli and peppers, sauté’ well. Add mixture above add some chix stock – bring to boil and add slurry for nice shinny looking sauce, add chix to finish, serve with Pasta or Rice:-D

Scallop & Corn CHOWDER

 1 CUP PEELED & DICED POTATOES (keep in water b4 steaming)

 ½  CUP DICED ONIONS

2 pcs bacon

TT leeks

TT Garlic

½  CUP DICED GREN PEPPER

1/2  CUP DICED CELERY

 CLAM BASE (or any)

FLOUR FOR ROUX

 1 TSP SALT

 1 TBLS BUTTER

1 CUP CUT CORN

 TT CUPS HEAVY CREAM OR HALF & HALF

 ½ cup MINCED scallops (about 5)

SEASONINGS

SALT PEPPER

TT TYME

STEAM POTATOES IN STEAMER.  SAVE ON SIDE.

IN pan bacon ADD BUTTER, ADD ALL VEGETABLES AND SWEAT.

ADD seafood BASE, ADD FLOUR TO MAKE ROUX TO A PEANUT BUTTER CONSISTENCY, COOK OUT 6-8 MINS.  ADD WATER (AND LEFTOVER CLAM LIQUIDS) TILL THICK CONSISTENCY EVOLVES, ADD HEAVY CREAM POTAOES & CORN THEN ADD SEASONINGS, AND ADJUST CAREFULLY NOT TO MAKE A SALTY PRODUCT

Chicken Marsala with Saffron Rice & Ratatouille

Chicken Marsala

   

1                                          Boneless Chicken Breast split in ½  (or 3 fingers) & pounded

TT                        Flour

   TT   Butter

2 CUPS SLICED MUSHROOMS  

   2      Tablespoons   GARLIC -- Chopped

     1/2  Cup           Marsala Wine  (The GOOD STUFF PLEASE!)

     1/4  Cup           Chix stock

   1      Tablespoon    Parsley

          1/8  Teaspoon      Salt

DIRECTIONS:

Pound chicken breast halves until 1/4" thick.  Dredge in flour.  In a large

skillet melt 3 tablespoons butter.  Add chicken and cook until browned on each

side.  Remove to serving platter.  Add GARLIC to skillet and cook until

tender.  Stir in Marsala wine, water, parsley, and salt.  Cook

stirring to deglaze pan.  Return chicken to pan.  Cook stirring once until

both sides are glazed and the sauce is thickened.

Asian Beef

Asian Beef

4 oz sliced beef (sliced top round, skirt steak)

TT garlic

TT Cooked Linguine or Rice

¼ cup carrots, celery diced

¼ sliced mushrooms

½ cup green & red pepper sliced

1 Kitchen spoonful peas

1/2 teaspoon freshly ground ginger
1/2 medium onion, sliced
1 tablespoon garlic, minced
1 teaspoon soy sauce

TT Sesame Seeds

2 cups beef stock (from base)

TT cornstarch & Cold water

Cook pasta – shock drain and set aside

In oil sauté beef and remove set aside

In oil sauté garlic & veggies, add spices and adjust salt & pepper

Ad meat and then beef stock and bring to hard boil.

In a small bowl add cold water ½ cups and mix in cornstarch to make slurry

Add into boiling liquid till it thickens

Heat starch of choice, then top with meat & sauce, garnish & serve

Fried Plantains

Fried Plantains

Ingredients 

Original recipe makes 2 servings

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  5 tablespoons oil for frying
• 1 plantains, peeled and broken into chunks

• 3 cups cold water
• salt to taste

Directions

1. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
2. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
3. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

CORN AND POTATO CHOWDER

CORN AND POTATO CHOWDER

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TT crushed garlic

1 piece of bacon diced

TT butter for Roux

TT flour for roux

½ c. diced potatoes (Peel cut and put in micro wave, I will demo)
½ c. diced onions
1 c. diced celery
1/4 c. chopped green onion for garnish

TT S & P
TT chix stock made from base (Demo)
2 c. corn
TT Heavy Cream

TT sliced cheddar for garnish

Procedure:

Cut potato and put on dish, cover with seran wrap cook in micro for about 3-4 mins let cool on side. 

In pan sweat garlic & bacon, add onions, peppers & celery, season add butter and a bit of chix base.  Then add flour till you get a peanut butter consistency, let cook out for 7 mins. Add water to thicken simmer and add h cream until desired consistency is reached, as always check seasonings.  Add potatoes, plate in bowl and garnish with cheese and green onions and dress plate with other spice garnish (Use your imagination!)

Homemade Soft Pretzels

Homemade Soft Pretzels

1 tablespoon yeast

1/2 tablespoon sugar

1 cups warm water

2.5 cup hi gluten  flour

1 tablespoon salt, more flour if needed

1 egg

1 tablespoon water

coarse salt

Directions:

1  In large bowl, stir yeast, sugar and warm water.

2  Let rest till yeast is dissolved and is a little foamy.

3  Stir in 1 cup flour. Then rest of flour mixed with the 1 Tbl salt.

4  Knead on lightly floured surface till smooth.

5  Place in oiled bowl, rolling around till all oiled. Cover and let rise till doubled in size.

6  Remove and knead again just a little bit, gently.

7  Cut into 16 pcs., roll each pc. into 14" ropes, shape into pretzels and place on sheet tray with parchment paper.

8  Cover and let rise 15 minutes.

9  Brush each with egg wash (1 egg beaten with 1 Tbl. water), sprinkle with coarse salt. Bake in preheated 450º oven for 12-15 minutes! This is the best recipe to make real soft pretzels! SERVE WITH MUSTARD!

Flatbread with Caramelized Onion’s & Cheese

Flatbread with Caramelized Onion’s & Cheese

Flatbread

1 cup unbleached All Purp flour ½ Cup Whole Wheat Flour, plus more for dusting a work surface

Fine sea salt

1 cup warm water (follow directions below)

1 envelope (1/4 ounce) active dry yeast

3 tablespoons olive oil

Procedure:

Process the flour and 2 teaspoons salt in the bowl until thoroughly incorporated, 1 minute.

2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, unified mass.

3. Turn the mass out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.

4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and let rise at room temperature until it has doubled in size, 10-15 mins.

5. When the dough has risen, divide it in half

TT tablespoons olive oil

1 onion, chopped

TT tablespoon brown sugar

TT tablespoons balsamic vinegar

TT salt

TT pepper

TT Cheese

TT parsley

Read more at: http://cheese.food.com/recipe/flatbread-with-caramelized-onions-cheese-57294?oc=linkback

Topping prep

1 Heat oil over medium high heat in a large skillet.

2  Add onions; cook until wilted& starting to brown.

3  Add sugar, vinegar, salt& pepper.

4  Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown.

Onion Fritters

Onion Fritters

Ingredients

1 1/3 cups all-purpose flour, or more if needed

2 teaspoons baking powder

Coarse (kosher) salt, to taste

2 to 2 1/2 cups milk

2 large eggs

1/2 teaspoon white wine vinegar

1/4 teaspoon Tabasco sauce or garlic powder

2 large Vidalia onions, sliced lengthwise (top to bottom)

crisco other vegetable oil, for deep-frying

Procedure:

1. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.

2. Place 2 cups of the milk, the eggs, vinegar, and hot sauce in another bowl and whisk until blended, then pour into the flour mixture and whisk until just blended; do not over mix. Stir in the sliced onions and let the batter rest for 30 minutes. It should be slightly thicker than heavy cream. If it isn't, sprinkle in a little more flour. If it's too thick, add a little more milk. The batter should look somewhat free-form, not doughy.

3. Preheat the oven to its lowest setting.

4. Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer. Drop the onion fritter batter into the hot oil by the tablespoonful, a few at a time, and fry, turning once, until the fritters are golden brown on both sides, about 3 minutes in all. The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there. Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. Drain on paper towels.

LAYERED NOODLE SPINACH DISH

LAYERED NOODLE SPINACH DISH

4 oz. Wagon Wheel pasta

½ cup diced onion

½ cup sliced mushrroms

¼ cup sliced peppers

1 cup chopped spinach

(drained well)

3 tbsp. butter

2 tbsp. flour

1/2 tsp. salt

TT swiss or cheddar grated cheese

1/4 tsp. paprika

1/8 tsp. white pepper

1 c. milk

Cook and drain noodles, then cook all veggies  and drain spinach, MAKE ROUX white sauce with butter, flour, salt, paprika, pepper and milk. Remove sauce from heat and stir in spinach. Grease a BAKING OVAL . Layer half of the cheese, all of the spinach & white sauce, the pasta and the remaining half of cheese. Bake at 400 degrees for 15 minutes or until bubbly.

Chicken Mushroom Barley Soup

Chicken Mushroom Barley Soup

TT olive oil
4 oz chicken
Kosher salt and freshly ground black pepper
¼ cup carrot, diced
¼ cup onion, diced  

¼ cup celery, diced
6 cups chix stock
TT thyme
1/3 cup pearl barley, rinsed

Cooked & shocked
1 cup chopped tomato
1 ts butter
¼ cup medium-sized button mushrooms, brushed, trimmed, and quartered
TT parsley

Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and sauté until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil; adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat are just tender. Add the thyme, barley, and tomato; continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium sauté pan, heat the butter over medium-high heat; add the mushrooms and sauté until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste.