risotto

pepperoncinis
sun-dried tomatoes
(roasted red peppers?)
artichokes
lemon
goat cheese or spread


chicken

Curry Goat Nepal-Style

1 lb Goat stew meat


For the marinade:
1 Tbs butter
1 1/2 Tbs ginger, finely minced
3 cloves garlic, chopped
1 chili pepper, finely chopped
1/2 cup yogurt
1/2 tsp turmeric
salt


4 Tbs oil
3-4 onions, chopped
1 qt canned tomatoes, processed
1 Tbs cumin
1 1/2 Tbs coriander
2 tsp garam masala
1 cup water


Make the marinade, mix well, add the meat and work the marinade into the meat.  Marinate for at least 2-3 hours.


Sautee onions until tender, add canned tomatoes, cumin, coriander, garam masala and water.  (we did all of this in the slow cooker)  We cooked on low in slow cooker over night.


Serve over rice with some naan 

Chicken and Veggie Risotto

Chicken
Asparagus
Peas

KFC Secret Recipe Chicken

Chicken
Salt
Grease

Tuna Fajitas

Marinade:
1/8 cup tequila
1/8 cup red wine vinegar
1 clove garlic
2 Tbs lime juice
lime zest
red pepper flakes
salt
pepper


Fajitas:
onion
bell pepper
poblano pepper

Not really paella

• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro stems
• 2 tablespoons olive oil
• 1 tablespoon finely grated lime peel
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped seeded jalapeño chile
• 2 teaspoons Hungarian sweet paprika
• 2 teaspoons ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 10 chicken thighs with skin and bone (about 4 1/2 pounds)

• 1 tablespoon olive oil
• 1/2 pound fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds

• 2 cups finely chopped onions
• 1/2 cup chopped red bell pepper
• 3 garlic cloves, chopped
• 2 cups arborio rice or short-grain white rice
• 2 1/2 cups (or more) low-salt chicken broth
• 2 medium tomatoes, diced
• 2 teaspoons Hungarian sweet paprika
• 1/4 teaspoon saffron threads

• 1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips

• 1/2 cup coarsely chopped fresh cilantro
• Lime wedges

Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.

Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add chorizo and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.

Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.

Reduce heat to low, cover, and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.

Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

Read More http://www.epicurious.com/recipes/food/views/Cuban-Spiced-Chicken-Thighs-with-Chorizo-and-Rice-236875#ixzz1BFQQB16u

French Onion Soup

Ina's French Onion Soup

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)

1/4 pound unsalted butter

1 bay leaf

1/2 cup medium-dry sherry

1/2 cup brandy or Cognac

1 1/2 cups good dry white wine

4 cups beef stock 

4 cups veal stock 

1 tablespoon kosher salt

1/2 teaspoon freshly ground white pepper

In a large stockpot on medium-high heat, saute the onions 
with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan 
with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 
more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. 
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan. 

Ladle some soup into crock.  Add croutons and then grated gruyere and parmesan cheeses.

Calamari

Alton's Tempura Batter: 

5 ounces unbleached cake flour

5 ounces white rice flour

1 large egg, beaten

1 1/2 cups cold seltzer water

1/2 cup vodka

Whisk together the flours.  In another bowl whisk together the eggs, seltzer and vodka.  Combine the 2 and whisk for 10-15 seconds, then stop.

Using tongs dip the pieces of squid in the batter one at a time and add to oil at 375 degrees.  Fry in batches of 6-8 pieces, making sure the oil stays above 375.  Remove when just turning golden brown.

Garbage Plates!

Hot Sauce:

1/2 Tbs Brown sugar

1 tsp pepper

3/4 tsp cayenne

1 tsp chili powder

2 tsp paprika

1/2 tsp cumin

1/2 tsp allspice

1/4 tsp cinnamon

1/2 tsp cloves

1 onion, chopped

1-2 cloves garlic, chopped

1 Tbs butter

1 lb ground beef

1 cup water or beef stock

12 oz tomato paste

frank's red hot

Sautee the onions and garlic in butter until translucent, then add ground beef and cook until done.  Add all remaining ingredients, bring up to a simmer and cook at least 20-30 minutes.  Adjust thickness with water or stock.

Spinach Ravioli with Balsamic Sausage Sauce

For the pasta dough:

For the filling:

Spinach

Ricotta cheese

Mascarpone cheese

Shallots, chopped

For the sauce:

Onion

Garlic

Sausage ( )

Balsamic vinegar

Shitake mushrooms

Sautee onions and garlic in olive oil until translucent.  Add sausage and mushrooms. 

Butternut squash soup

Lemongrass Chicken

3 Chicken Breasts
2 cloves Garlic
1/2 cup Lemongrass, finely chopped (maybe less?)
2 Tbs Soy sauce
1 Tbs Sugar
3/4 cup Coconut milk
2 Tbs Ginger, minced
zest of 1 lemon
juice of 1 lemon
2 Serrano peppers

Green beans
onion, chopped
Carrots, matchsticked
Rice


Combine garlic, lemongrass, soy sauce, sugar, coconut milk, ginger, lemon zest, lemon juice and serrano peppers and blend in food processor.
Chop up the chicken breasts and marinate in the mixture (at least 1-2 hours).
Heat oil in a wok, add onion, then carrots and greenbeans.  Cook until just starting to get tender then add chicken and cook until just about cooked through.  Add sauce and cook 10-15 minutes making sure that it is well heated.  Serve over rice.