Paella of the Sea

5 links Chorizo
6 Chicken thighs
salt, pepper
1 onion, chopped
3 cloves garlic, minced
2 cups rice
1/2 tsp saffron
roasted red peppers, chopped
1 bell pepper
3 cups chicken stock
1/2 cup clam juice
white wine (to deglaze)

1/2 lb shrimp
12 clams
1/2 lb calamari
1 cup peas

lemon wedges

Heat oven to 450
Brown chorizo, remove, set aside, salt and pepper the chicken,  brown chicken, remove.  Sautee onions, garlic, deglaze with wine, add rice, then saffron, red peppers, bell pepper, stock, clam juice, wine.  Bring to a simmer.  Add the chorizo, chicken, seafood to the pot, cover and move to the oven.  Cook for 45 minutes, adding peas toward the end of cooking time. Check the chicken and rice for doneness.
Serve with lemon wedges.

notes: don't use healthy rice next time... it took too long to cook. 1st time we used 1.5 cups rice.
1st time: 4 links chorizo, 4 chicken thighs, same amount of shell fish.
2nd time: rinsed arborio rice. soaked saffron in water.

bibimbap

Veggies:
peanut oil
3 carrots, julienned 
1 med daikon radish, julienned
spinach
shitake mushrooms


sautee veggies in a wok in peanut oil one by one, removing and placing in warm oven to keep warm.


Rice:
rice
chicken stock


Chicken:
1 chicken breasts
1/2 cup soy sauce
1 apple (or pear), grated, with juice
1/2 white onion, chopped
1 Tbs ginger
2 Tbs brown sugar
1 Tbs honey
2 Tbs sesame seeds
2 Tbs sesame oil
1 tsp cayenne pepper
1/4 tsp pepper
2 scallions, chopped
1 bottle sprite


slice chicken in thin pieces, mix marinade ingredients and marinade 1 hour to overnight.


Chile Paste:
miso
chili bean paste
sugar
mirin
sesame oil


To finish:
sesame oil
soy sauce
egg


Fry egg sunny side up or over easy and top the dish with it.  Drizzle with sesame oil and soy sauce and sesame seeds (if desired).


Notes: paste was too salty.  add cilantro.  add more heat.

Flank steak with pan sauce

flank steak
soy sauce
garlic
scallions
shallots

marinate steak for 20-30 minutes in soy sauce, garlic scallions, shallots.  Sear steak on the stove, finish in oven. Remove steak, make pan sauce by adding red wine, finishing with butter.

 Enchilada Sauce

by CookingGeek

 Ingredients
2 cloves garlic, minced
3 tablespoons oil (we used sunflower from the market) or 3 tablespoons shortening
2 tablespoons flour
1/4 cup chili powder
2 cups beef broth
15 ounces tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin


Directions
In large saucepan saute garlic in oil until lightly browned.
Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
Stir in chili powder.
Gradually stir in broth, tomato sauce, oregano, salt and cumin.
Simmer for 15 minutes.

Purple Cabbage Hot and Sour Soup

1 onion, chopped
1-2 cloves garlic, minced
1/2 cabbage, rough chop
1/8 cup red wine vinegar
1/8 cup soy sauce
1 Tbs fish sauce
3 pints chicken broth
siracha, to taste
black pepper
1 Tbs lemon grass
1 Tbs ginger

Sautee onion and garlic in oil, add cabbage and cook down a little bit.  Deglaze with vinegar, soy sauce, fish sauce mixture and stir for 1-2 minutes.  Add remaining ingredients and bring to a boil, reduce heat and simmer.

Can also whisk 2 eggs and slowly pour in with stirring.

Faux Chicken Calvados (sans Calvados and chicken)

2 game hens
3-4 cippolini onions
heavy cream
brandy
apple cider
salt, pepper

Thanksgiving Turkey Stock

Turkey
4-5 Celery stalks
3 Carrots
White Wine
1 Leek
1 Onion
20 Peppercorns


(Started with a 19 lb turkey.  Breast, thigh and most drumstick meat went into ground turkey.  Rest of turkey was broken down and roasted for stock.)


Turkey parts roasted until browned, turning every 30 mins.  Moved to large stock pot, water added to cover meat.  


Veggies were cut into chunks and roasted until lightly browned, then added to stock.  Roasting pan was deglazed with white wine, added to stock.  Peppercorns added.

Potato Leek Soup

2 lbs potatoes, cut into chunks
4 cups leeks, chopped (~2 leeks)
3 cups kale
1/2 cup white wine
7 cups chicken stock
3/4 cup heavy cream
8 oz sour cream
1/4 cup parmesan


Notes: leave chunks of potatoes.  could add celeriac.

Ina Garten recipe

butternut squash ravioli

chestnut, apple ravioli

Chicken with winter squash-Gorgonzola sauce

Ina Pot Roast with twice baked taters

Braised chicken with apple cider reduction, fennel, apple, brussel sprout chop and cranberry wild rice

Wild Rice:
1 cup wild rice
2 cups chicken stock
1 cup apple cider
2 Tbs white wine
1 cup chopped cranberries
1 clove garlic
2-3 small shallots
olive oil

Fall veggie chop:
1 apple
1 fennel bulb
1 lb brussel sprouts
pancetta


Chicken:
3 chicken breasts
salt, pepper

Saucy Sauce:

sesame seared tuna steak with roasted leaks

The Best Chili You Will Ever Taste

by Amanda A Oates

This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

Ingredients

• 2 teaspoons sunflower oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 3/4 pound beef sirloin, cubed
• 3/4 pound, fresh tomatoes diced (or 14 1/2 ounce can diced tomatoes)
• 1 can dark beer
• 1 cup strong coffee
• 2 (6 ounce) cans tomato paste
• 1 can beef broth
• 1/2 cup brown sugar
• 3 1/2 tablespoons chili sauce
• 1 tablespoon cumin
• 1 tablespoon cocoa
• 1 teaspoon oregano
• 1 teaspoon cayenne
• 1 teaspoon coriander
• 1 teaspoon salt
• 1/2 pound dried beans from Flyte Family Farm, soaked for 4-six hours or (4 15-ounce) cans kidney beans
• 4 chili peppers, chopped

Directions

1. Heat oil.
2. Cook onions, garlic and meat until brown.
3. Add tomatoes, beer, coffee, tomato paste and beef broth.
4. Add spices. Stir in 1/2 of the beans and all of the peppers.
5. Reduce heat and simmer for 1 1/2 hours.
6. Add 2 remaining kidney beans and simmer for another 30 minutes.

Marinated flank steak, Garlic sweet potato fries with dipping sauce

Marinade:

1/3 cup soy sauce

3 Tbs worcestershire

1 Tbs balsamic

2 Tbs olive oil

4 cloves garlic, finely chopped

ground pepper

Sweet Potatoes:

olive oil

garlic

cayenne pepper

lime juice

crushed red pepper

infuse oil with garlic, peppers.  Toss large wedge fries with oil.  Bake at 450

Fry sauce:

1 part sour cream

1 part mayo

horseradish (prepared)

paprika

honey

cayenne pepper

Spicy Sweet Potato Mash

Sweet potatoes
Thyme
ginger?
cayenne
chipotles in adobo?

Buffalo Chicken Summer Salad

Butterfly chicken breasts, rub with Neely's dry rub, grill.  Serve over salad with bleu cheese and wing sauce.  Mmmm.

Camping Fajitas

Camping in the Apostle Islands.  Chicken was rubbed with a taco seasoning.  Peppers, onions, squash, mushrooms sauteed.   Avocado, cherry tomato salsa.

Apostle Islands Surf and Turf

Giant NY strip steak and whitefish with cherry tomatoes and cous cous.  Camping in the Apostle Islands.

Healthy Lady Salmon over Swiss chard and fennel potato gratin

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 (14-ounce) can low-sodium diced tomatoes, juice included
• 1 (12-ounce) can low-sodium tomato sauce
• 1 (7-ounce) jar roasted red peppers, drained, rinsed and thinly sliced
• 2 dried whole red chile peppers
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large bunch Swiss chard, washed well and dried, tough center stems removed, coarsely chopped (about 8 cups)
• 4 (6-ounce) skinless salmon fillets
• 1/4 cup chopped cilantro leaves

Directions

Preheat oven to 350 degrees F. Heat oil in a large saute pan over medium-low heat. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, red peppers,chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat, and remove chile peppers.

Place Swiss chard on the bottom of a 9 by 13-inch glass baking dish. Season fish fillets with remaining salt and pepper and place in on top of chard. Cover with sauce and bake, covered, until fish is just cooked and chard is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with cilantro and serve.

Taters:

• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère cheese (1/2 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. 

Grilled Chicken Satay with Peanut Sauce

• 1/2 cup low-sodium chicken stock
• 1/2 cup lite coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

Directions

8 (8-inch) bamboo skewers, soaked for 20 minutes

• 3/4 cup Spicy Peanut Dipping Sauce, recipe below
• 2 tablespoons minced fresh basil or cilantro leaves
• 1/4 cup chopped toasted peanuts

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)

Spicy Peanut Dipping Sauce:

• 1/2 cup natural creamy peanut butter
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 teaspoon red curry paste
• 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Yield: about 1 1/4 cups

Jamaican Buffalo Patties

PASTRY
2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water
Recipe by ©eatjamaican.com
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.
MEAT FILLING
Recipe by ©eatjamaican.com
2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.
Serves: 10 Patties

Jamaican Curry Goat

1 lb goat stew meat
1 lime
salt, pepper
1/2 scotch bonnet pepper, seeded, minced
1/2 tsp dry thyme
1/2 tsp allspice
3 Tbs curry powder
2 scallions, chopped
1 onion, chopped
3 cloves of garlic, chopped
oil
tomatoes
coconut milk
water


Make a marinade for the goat:  lime juice, salt, pepper, hot pepper, thyme, allspice, curry, scallions, onion and garlic.
Marinate the goat for at least 2 hours, longer is better.


Heat oil in a skillet (we added a little more onion and garlic). Brown the meat separately and then add in the marinade.  Cook for 5 minutes, then add the tomaotes, coconut milk.  Cook for a few more minutes, then add water, bring back to a boil and then reduce to simmer for 3 hours.  Meat should be very tender and falling apart.


Serve with rice. (or rice and beans)


Notes: put whole scotch bonnet pepper in while cooking for more flavor, less heat

Beef Fajitas & Chile Rellenos

Citrus chicken with veggie puff pastry

Chicken breasts

Puff pastry

artichokes

1 parsnip

Easter Rack of Lamb

Rub:
Salt
Sugar
Lemon zest
rosemary

Easter Eggs in a Basket

potatoes, shredded
jalapeno
onion
eggs
gruyere
sausage
ramps
asparagus


Shred potatoes with grater, place in a towel and twist/squeeze to press out excess water.  Mix in jalapenos and onions and press mixture into an oiled muffin tin.  Bake for around 30-40 minutes until the top edge is browned and potatoes are cooked through.


Meanwhile whisk egg whites with a little salt, pepper and milk.  Sautee ramps and asparagus, sausage or bacon.
Add some sausage crumbles, ramps and asparagus into each potato cup.  Pour egg mixture in and top with cheese.  Return to oven for 10-15 minutes (until eggs are cooked)

Baked Alaska

Cake:

• 4 ounces semisweet chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 6 tablespoons (3/4 stick) unsalted butter
• 3/4 ounce unsweetened chocolate, chopped
• 1 1/2 cups sugar, divided
• 2 large eggs
• 1/3 cup all purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Raspberries

Chocolate, caramel ice cream

egg whites

Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.

Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.

Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.

Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.

Crush raspberries (we did frozen in a food processor)

Cut cake into circles to fit the ramekins.  Top with a scoop of ice cream, cover with plastic wrap and return to freezer.

Read More http://www.epicurious.com/recipes/food/views/Strawberry-and-Chocolate-Baked-Alaska-235561#ixzz1KSO73v00

Read More http://www.epicurious.com/recipes/food/views/Strawberry-and-Chocolate-Baked-Alaska-235561#ixzz1KSNvEGWS

Raviolis with White Sauce

Sauce:
1/4 cup oil
1/4 cup flour
1/4 cup white wine
2 cups chicken stock
1-2 cups milk
salt/pepper

Pea Mint
1 cup peas
1/4 cup mint
1/2 cup parmesan

Pulse in food processor, leaving some chunks

Asparagus, Ramp, Chicken
1 chicken breast, grilled
1 cup ramps
1-2 cups asparagus
4 ounces goat cheese

Flour Tortillas

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil or non-hydrogenated lard
3/4 cup lukewarm milk

In a bowl, stir together the flour, baking powder, and salt. Add vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour mixture, and using clean hands, work into a sticky dough.Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
Return dough to bowl, cover with a damp cloth and allow to rest for 10 -20 minutes so that it will be easier to roll out.

Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.


Dust a clean pastry board or working surface with flour.


One at a time, remove each piece of dough. Press it out into a 5-inch circle. Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle.


Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way.


Remove tortilla, place it in on a clean paper towel and cover loosely with foil. Repeat for remaining tortillas.


Tortillas freeze well. Wrap tightly in plastic, removing any air pockets. Keeps frozen for several weeks.


To serve tortillas which have been frozen, thaw at room temperature, wrap in foil and heat in a warm oven.

Cherry Beer Marinated Salmon

Grilled Lemon Chicken

Chicken Fajitas

Fish with Mushroom Sauce

Bangers and Mash