Southwestern Chicken Soup

This is a bit of a spicy soup that also has a hearty taste to it with black beans and the chicken added to it. It makes for a good alternative to a basic chicken noodle soup, if you want something with more of a kick to it.

Ingredients:
              2 pounds Onion, diced 1/4 inch
              1/2 cup Olive Oil
              2 pounds Bell Pepper, diced 1/4 inch
              2.5 gallons Chicken Stock
              2 tablespoons Salt and Pepper Blend
              1 tablespoon Crushed Red Pepper
              1 #10 Can Diced Tomato
              2 tablespoons Thyme, minced
              1 pound Celery, diced 1/4 inch
              1/3 cup Garlic, minced
              1 #10 Can Black Beans, drained
              5 tablespoons Cumin
              8 pounds Chicken Tenders, diced 1/4 inch
              2 tablespoons Chili Powder

1. Place raw chicken into 2 inch perforated full hotel pan

2. Place pan into steamer for 8-10 minutes or until fully cooked

3. Place large stock pot over medium heat and add oil

4. Add onions, celery, pepper and garlic. Sweat for 7-8 minutes or until tender

5. Add chicken stock, black beans, diced tomatoes, cumin, chili powder, salt and pepper blend, and crushed red pepper

6. Bring to a boil and reduce to a simmer

7. Add thyme and simmer for 20 minutes

8. Remove from heat and hold hot for service

Maple Braised Short Ribs of Beef with Citrus and Porcini Mushrooms

This is a great dish to serve for a family dinner or special occasions. It has a delicious blend of flavors with a small hint of citrus from the orange, and a hearty mushroom taste mixed with onions and celeriac.

Ingredients:
             9 pounds Beef Short Rib, cleaned of silver skin
             Salt to taste
             Pepper to taste
             Flour as needed
             2 ounces Oil
             2 ounces Porcini Mushrooms, dry, washed and drained
             1/2 quart Water, heated to a boil
             1 pound Onions, peeled, diced 1/4 inch
             1/2 pound Celeriac, washed, peeled, diced 1/2 inch
             6 cloves Garlic, peeled, minced
             1 teaspoon Red Pepper Flakes
             4 ounces Red Wine
             2 ounces Maple Syrup
             2 quarts Brown Beef Stock, heated to a boil
             1 pound Wild Mushroom Mix, slice if necessary
             8 ounces Meat Glace
             1 Orange, freshly squeezed of juice

1. Gather all the ingredients and equipment.

2. Preheat the oven to 350°F.

3. Place dry porcini mushrooms in the hot water and let soak, off the heat, for 30 minutes. Reserve soaked mushrooms and soaking liquid for later use.

4. Trim short ribs and season generously with salt and pepper. Dredge in flour, and shake off any excess (this is optional, you can instead singer the vegetables with flour when sautéing)

5. In a braising pan, heat the oil over medium high heat and sear the ribs until well browned. Remove and reserve.

6. In the same oil, sweat the onions and celeriac until soft. Add the garlic and red pepper flakes, cook for 1 minute.

7. Add the wine and allow to evaporate slightly. Then, add the maple syrup, porcini mushroom liquid, beef stock, and bring to a boil. Return the ribs, and any juice that has accumulated, to the pan.

8. Cover with parchment paper and foil. Braise in the oven until the meat is fork-tender; about 2-2 ½ hours.

9. Meanwhile, sauté the wild mushrooms in a little bit of oil over medium-high heat until soft and lightly caramelized. Reserve for later.

10. When the ribs are done, remove them from the braising pan and hold, covered, at 135°F or higher.

11. Strain and dépouille the braising liquid, if necessary.

12. Add the meat glace, the resrved soaked porcini mushrooms, and the sautéed wild mushrooms; bring to a simmer and reduce until desired consistency and flavor is achieved. Finish by stirring in the orange juice. Adjust the seasonings.

13. Serve the sauce over the short ribs on a preheated dinner plate or hold at 135°F or higher.

Greek-Style Layered Squash and Potatoes

If you want want a change of pace from a typical lasagna then dish could be a good substitute. Or it could accompany a lasagna dish because of the similar layered pattern. Overall this dish is delicious and goes good by itself or with anything you choose. 

Ingredients:

              5 ounces Olive Oil

              2 pounds Yukon Gold Potatoes, small, peeled, sliced 1/3 inch thick

              Salt to taste

              Pepper to taste

              6 Garlic Cloves, peeled, chopped

              1 rounded cup, Mint Leaves, fresh, chopped

              1-1/2 pounds Plum Tomatoes, concasse

              2 pounds Zucchini, skin on, sliced 1/3 inch thick

1. Gather all the ingredients and equipment.

2. In a large sauté pan, heat 2 ounces (60 milliliters) of oil until warm. In batches, cook potatoes in olive oil over medium heat. Season with salt and pepper and spread in an even layer. Sprinkle with some of the garlic and some of the mint. Cover pan and cook on medium-low heat for 8 minutes until partially cooked.

3. To assemble: Arrange the potatoes in the bottom of a half hotel pan, spread half of the tomatoes over the potatoes and sprinkle more garlic and mint, season lightly with salt. Next, layer on the zucchini, sprinkle with salt and pepper, remaining garlic and more mint. Top with remaining tomatoes. Pour the remaining olive oil over the top of everything.

4. Cover the pan with foil and cook in a 350°F (177°C) to 375°F (190°C) oven until all the vegetables are tender and flavors have melded together, about 30 to 40 minutes. Check the moisture level occasionally to keep everything moist, but not soupy. Allow extra liquid to evaporate towards the end of the cooking time, if necessary.

5. Serve warm or hold hot at 135°F (57°C) or above.

Spiced Lamb Tagine with Apricots

This dish is deliciously seasoned, and has a great presentation. When cooked right, the meat falls right off the bone because of the tenderness. Your mouth will water from the moment its finished cooking to the moment your done eating it.

Ingredients:
                1 teaspoon Cumin Seeds, whole
                1 Cinnamon Stick
                1 teaspoon Coriander Seeds, whole
                1 teaspoon Black Peppercorn
                10 pounds Lamb Shank, trimmed
                Salt to taste
                Black Pepper to taste
                Olive Oil as needed
                2 pounds Carrots, peeled, cut 1-inch oblique
                2 Onion Halves, sliced 1/2 inch
                10 Garlic Cloves, peeled, chopped
                2 teaspoons Ginger, fresh, grated
                1 teaspoon Cayenne Pepper
                2 tablespoons Sweet Paprika
                2 Lemons (lemon juice), freshly squeezed
                3 tablespoons Tomato Paste
                1-1/2 quarts Chicken Stock
                1 cup Dried Apricots, cut into 4 pieces
                1 batch Cucumber (Tzatziki) Sauce

1. Gather all the ingredients and equipment.

2. Heat a braising pan over medium-low heat. Add the cumin seed, cinnamon stick, coriander seeds and peppercorns. Stir and gently toss the spices in the hot pan until fragrant. Allow to cool, then grind in a spice grinder. Set aside.

3. Trim and season the lamb shanks with salt and pepper. In the same pan, sear seasoned meat in a small amount of olive oil until well-browned on all sides. Remove and set aside.

4. Add a small amount of oil, if needed, to the hot pan and lightly brown the carrots and onions. Add the ground spices, garlic, ginger, cayenne, paprika, lemon juice and tomato paste. Stir to blend well.

5. Add enough stock to cover the meat by ½. Add the apricots and stir to combine all the ingredients well. Finally, return the lamb to the pan.

6. Bring to a boil. Shut off the heat. Cover the pan with a parchment circle and a tight-fitting cover or foil.

7. Braise in a preheated 350°F oven for 1½ hours. Test the internal temperature and when it is approximately 180°F, remove the cover and parchment and allow to braise, uncovered, in the oven until the internal temperature is above 200°F and the meat is very tender. Baste the meat occasionally, if needed, to prevent the surface from becoming too crusty.

8. Pull the meat from the pan when done and hold, covered, while the sauce is completed.

9. Adjust the viscosity and seasoning of the sauce and pour it back over the meat. Hold hot at 135°F or above until service

10. Serve with the cucumber (tzatziki) sauce.
             

Cucumber (Tzatziki) Sauce

This is a simple dish that makes the perfect addition to some meat dishes, and even as a salad dressing. It has a a delicious taste to it that compliments the taste buds as you eat it, making you almost want to eat it by itself.

Ingredients:
              1 Cucumber, peeled, seeded, macedoine
              Salt to taste
              1 tablespoon Olive Oil
              1 Lemon, zest and juice
              2 tablespoons Mint
              2 Garlic Cloves, peeled, minced
              1/2 quart Yogurt
              Pepper to taste

1. Gather all ingredients and equipment

2. Lightly sprinkle cucumber with salt and leave draining in a strainer for 30 minutes

3. Combine with the remaining ingredients

4. Adjust seasoning, if necessary

5. Chill for service

Chicken with Red Wine (Coq Au Vin)

This dish is cooked perfectly with a great taste and a touch of flambé. A lot of different seasonings and herbs that braise together with the seared chicken make for a concoction that looks and taste great.

Ingredients:
              5 pounds Chicken, leg quarters
              3/4 pound Bacon Slab, cut into 1/4 inch pieces
              2 ounces Clarified Butter
              Oil as needed
              30 Pearl Onions, fresh, peeled
              1 1/2 pounds Cremini Mushrooms cut in half or quarters, depending on the size
              Salt to taste
              Pepper to taste
              6 ounces Brandy
              2 ounces Flour
              2 tablespoons Tomato Paste
              3 cups Red Burgundy Wine
              2 cups Chicken Stock
              5 Garlic Cloves, peeled, minced
              1 Bouqet Garni
              1/2 teaspoon Nutmeg
             
1. Gather all the ingredients and equipment.

2. Cook the bacon in the butter in a braising pan until browned but not totally crisp. Remove and reserve.

3. Add the onions to the pan and sauté over medium-high heat until golden. Remove and add to the reserved bacon. Add the mushrooms to the hot pan and sauté until brown. Mix in with bacon and onions.

4. In the same pan, heat vegetable oil and sear seasoned chicken pieces over medium high heat. Pour the Brandy over the chicken and flambé. Remove chicken pieces and set aside.

5. Add the garlic and nutmeg. Then, singer the pan with 2 ounces of flour. Blend in the tomato paste.
Slowly add the wine and the chicken stock until smooth, bring to a boil. Add the bouquet garni.

6. When chicken is just tender, remove from sauce and keep warm. Skim off any excess fat and thicken liquid with 1 to 2 ounces of beurre manié if too thin. Add the reserved bacon, mushrooms and onions. Simmer 15 to 20 minutes more until onions are tender.

7. Return chicken and simmer in sauce for 5 minutes to blend the flavors.

8. Serve immediately or hold at 135°F (57°C) or higher.

Braised Red Cabbage

This dish is both healthy and delicious. Braising the cabbage allows for the flavors of all the other ingredients to be brought out in the taste of the final dish. It cooks the cabbage to perfection and blends everything together perfectly. 

Ingredients: 

             Duck fat 4 ounces 

             1 small Onion, peeled, diced brunoise

             1 ounce Red Wine Vinegar

             8 ounces Apple Cider

             4 ounces White Wine

             3 ounces Sugar

             4 pounds Cabbage, core removed, cut chiffonade

            10 ounces Granny Smith Apples, washed, peeled, grated

             Salt to taste

             Pepper to taste

            

1. Gather all the ingredients and equipment.

2. Heat the duck fat in a braising pan over medium heat.

3. Add the onions and sauté until lightly caramelized.

4.Add the red wine vinegar, cider, wine, and sugar, and simmer briefly to melt sugar.

5.Add the red cabbage and the apples; toss well to coat.

6.Cover, and braise over medium heat until tender, about 1 hour. Stir frequently until cabbage starts to sweat. Uncover pan to allow the moisture to reduce as the cabbage becomes tender.

7. Season with salt and pepper as necessary.

Braised Parsnip Puree

If you are a parsnip fan, braised parsnip puree will be your favorite dish. It can be used as a sauce to top meat, or as a side for any dish. It has a great taste of both parsnips and seasonings so one does not overwhelm the other.

Ingredient:
             2 ounces Butter, clarified
             1 large Onion, 1/2 inch dice
             2 Garlic Cloves, peeled, chopped
             3 pounds Parsnips, peeled, cut into 1-inch pieces
             2 teaspoons Thyme Leaves, fresh, picked
             16 ounces Vegetable Stock
             Salt to taste
             Pepper to taste
             2 ounces Butter, whole, cut into cubes
             4 ounces Heavy Cream
             1/4 cup Parsley, chopped

1. Gather all the ingredients and equipment.

2. Heat the clarified butter over medium heat in a medium braising pot. Sweat the onions until softened.
Add the garlic and cook until fragrant.

3. Push the onion and garlic to the side of the pan, add the parsnips and increase the heat to medium high. Sauté the parsnips until slight caramelization occurs. Mix the onion and garlic back in. Add the thyme and enough stock to barely cover the vegetables. Season with salt and pepper. Cover the pan tightly and braise 10 to 15 minutes or until the parsnips are very tender.

4. Remove lid and reduce liquid until it is almost evaporated.

5. Purée the vegetables in a blender with remaining braising liquid. Whisk in the whole butter, cream and chopped parsley. Taste for seasoning.

6. Reheat in a clean pan, if necessary, for service.

Sicilian Braciole

This rolled up dish is packed full of flavors all wrapped up in a seasoned piece of meat. What better way to enjoy your favorite seasonings and herbs then wrapped up in meat for a flavorful meal. Everyone will like this creative dish.

Ingredients:
             2, 2-pound Beef Flanks, whole
             Salt to taste
             Pepper to taste
             3 Garlic Cloves, fresh, peeled, minced
             1 cup Parmesan Cheese
             1/4 cup Basil Leaves, fresh, chiffonade
             2 teaspoons Red Pepper Flakes, crushed
             20 ounces Spinach leaves, fresh, stems removed, blanched
             Olive Oil as needed
             Flour as needed
             1 Garlic Bulb, whole, not peeled, 1/4 inch of stem cut off
             3/4 cup Red Wine Vinegar
             8 ounces Tomato Paste
             1 quart Chicken Stock
             1 teaspoon Sugar
             3 pounds Tomatoes, whole, canned with juice, pureed

1. Gather all the ingredients and equipment

2. Trim and butterfly the flank steaks lengthwise, "book style" leaving the center 1 inch connected

3. Lightly pound meat between plastic wrap and season with salt and pepper. Uniformly sprinkle each opened flank steak evenly with minced garlic, parmesan cheese, basil and half of the red pepper flakes

4. Completely cover each flank with a single layer of spinach leaves

5. Tightly roll the flank steaks widthwise, forming two long cigar shaped logs. Tie each with butchers string. Season with salt and pepper

6. Heat a large braising pan with olive oil over medium to high heat. Lightly dredge meat in flour, shake off excess

7. Add the garlic bulb, cut side down to the pan, and slowly sear flank steak rolls until well browned on all sides. Do not let garlic burn

8. When searing is complete, deglaze the pot with the red wine vinegar

9. Add the tomato paste, chicken stock, sugar, and the other half of the red pepper flakes, stirring together thoroughly. Bring to a low boil. Taste for seasoning

10. Add tomatoes as you crush them by hand and bring to a full boil. Reduce heat to maintain a slow simmer

11. Place meat back in the pot. Cover and cook in the oven for about an hour and a half or until fork tender

Old Fashioned Beef Stew

This is a simpler style beef stew that brings in a great taste. A simple mirepoix of onions, celery, and carrots with some seasonings and herbs brings in a delicious stew that the whole family can enjoy.

Ingredients:
             Oil as needed
             2 1/2 pounds Beef, chuck, cut into 1 inch pieces
             Salt to taste
             Pepper to taste
             1/2 pound onions
             6 ounces Carrots, washed, peeled, cut parmentier (1/2 x 1/2 x 1/2)
             6 ounces Celery, washed, trimmed, cut parmentier
             1 pint tomatoes, canned, crushed
             5 cups brown sauce (demi-glace)
             Brown Beef Stock as needed
             1/2 teaspoon Thyme Leaves, dried
             1 Bay Leaf
             5 Potatoes, washed, peeled, cut parmentier
             4 ounces Mushrooms, cleaned, sliced
             3 ounces Peas, frozen
             1/3 cup Parsley, fresh, chopped

1. Gather all the ingredients and equipment

2. Heat a thin layer of oil in a braising pan until smoking. Season beef with salt and pepper, and sear the beef until well browned on all sides. Do not crowd the pan

3. Remove the meat and reserve. In same pan, sweat the onions until they are translucent, and then add the carrots and celery. Add the thyme and bay leaf; cook for a minute

4. Add the crushed tomatoes, brown sauce, and brown beef stock. Bring to a boil, and depouilage if necessary

5. Add the meat back to the pan. Then, allow stew to simmer gently until the meat is fork-tender, approximately 1 1/2 hours; depouillage as necessary

6. In the meantime, place the potatoes in a saucepan, and cover with cold, salted water. Bring to a boil, and then turn down to a simmer, and cook until potatoes are almost tender. Strain and shock. When stew is all cooked, add the potatoes and finish cooking them in the stew to allow for flavor absorption

7. Heat an appropriate amount of clarified butter in a sauté pan, and sauté the mushrooms. Add mushrooms to stew

8. Taste and adjust seasoning, if necessary. Just before service sprinkle in parsley

Basic Risotto

This dish is a simple risotto that is both flavorful and simple to follow. It is a good side dish for meats and protein, or as a little appetizer by itself. You choose the stock you want to give it the flavor that you want for your meal, allowing you to alter for different meats.

Ingredients:

              2 quarts Flavorful Stock, hot

              1 to 2 ounces Butter or Olive Oil

              1/2 cup Onions, cut macedoine

              2 cups Arborio Rice

              4 ounces Dry White Wine

              Salt to taste

              Black Pepper to taste

              2 to 4 ounces Parmesan Cheese

              2 ounces Whole Butter, cut into small cubes

1. Gather all ingredients and equipment

2. Heat the stock to a boil. Shut off flame and hold on stove top

3. In a heavy bottomed pan, heat butter over medium-low heat and sweat onions

4. Add rice all at once and stir to coat thoroughly with fat. Cook gently until fragrant, 2 to 3 minutes

5. Add wine. Cook, stirring until most of the liquid has been absorbed

6. Ladle in enough hot stock to cover rice. Cook, stirring constantly, until stock is absorbed. Season with salt and pepper. 

7. Continue adding stock in the same manner until creamy and the rice is slightly al dente, about 20 to 25 minutes. Adjust seasoning, if necessary

8. Instantly after, remove from the heat, stir in the cheese and whole butter. Serve immediately. 

Rice Pilaf

This is a simple rice pilaf dish which is good by itself, or feel free to add any additional ingredients to give it your twist on flavor that you enjoy. Either way it taste good and is a good addition to any meal.

Ingredients:
            1 ounce Clarified Butter
            8 ounces Onions, peeled, diced brunoise
            1 pound Rice, long grain, converted
            1 quart White Chicken Stock, heated to a boil
            Salt to taste
            Pepper to taste

1. Gather all ingredients and equipment

2. Preheat oven to 350 degrees

3. Place the butter in a braising pan and heat to medium

4. Add the onions and sweat until translucent

5. Add the rice, stir to coat all of the grains with butter

6. Add the chicken stock and seasonings, and heat the liquid to a boil. Stir once. Taste liquid for seasonings

7. Remove off the heat, cover the pot with a tight lid or foil, and place in the oven. Steam for about 20 minutes, or until all of the stock is absorbed and the rice is tender

8. When done, mix with a fork and serve immediately
       

Picture from tasteofhome.com

Braised Chicken Legs

This dish uses a basic mirepoix with a few additional herbs and seasonings for the braising liquid which cooks the chicken legs deliciously. Braising the legs cooks them to a tender state that none can resist.

Ingredients:
              5 ounces Vegetable Oil
              10 each Chicken Leg Quarters
              2 cups Flour, seasoned
              2 medium Onions, peeled, chopped
              5 stalks Celery, washed, peeled, chopped
              4 each Garlic Cloves, peeled, chopped
              Parsley and Thyme to taste
              Salt to taste
              Black Pepper to taste
              5 ounces Flour
              10 ounces White Wine

1. Gather all ingredients and equipment

2. Preheat oven to 350

3. Heat the oil in a braising pan. Dredge the chicken in seasoned flour shaking off the excess. Sear the chicken legs in hot oil on both sides until browned. Remove the chicken from the pan and hold

4. Add the onion, celery, carrots, and garlic to the braising pan and sweat the vegetables until translucent

5. Add herbs, salt and pepper. Singer with flour and cook for about 3 minutes

6. Deglaze with the wine and mix until incorporated with the flour and cook for 5 to 10 minutes

7. Add the chicken legs and the stock, bring to a boil, cover and braise in the oven for approximately 35 minutes or until the internal temperature reaches at least 165 degrees. They are best cooked at 180 degree

8. When chicken is done transfer to serving dish and hold covered at 135 degrees

9. Strain the sauce through a chinois into a saucepan. Depouillage if needed, then reduce to desired viscosity and flavor. Adjust the seasoning if needed and serve with the chicken

Picture from recipe.com

Vegetarian Stuffed Grape Leaves

Add the amounts and mix them together. This dish is a great appetizer dish for both vegetarians and meat lovers, despite there being no meat. It has a great taste that you will not be able to resist.

Ingredients:

             Grape Leaves

             1 cup Rice

             Olive Oil

             Onions, finely diced

             Garlic, minced

             Fresh Mint

             Fresh Dill

             Fresh Parsley

             Golden Raisins

             Cinnamon

             Cumin

             Allspice

             Lemon Juice

             Lemon Zest

             Vegetable Stock

             Salt 

             Black Pepper

             *Preheat Oven to 350

1. Place rice in a small pot, cover with water and boil for 10 minutes; then drain

2. Meanwhile, heat oil and sauté onion and garlic for 3-5 minutes, or until soft

3. Combine rice, onion mixture, mint, dill, parsley, raisins, spices, lemon zest, salt, and pepper in bowl

4. Place grape leaf on a cutting board, vein side up and cut off excess stem

5. Add a spoonful of rice filling to center of grape leaf

6. Fold the sides of the leaf over filling, then roll from stem end to tip

7. Set seam side down in hotel pan, and repeat steps with remaining leaves and filling placing leaves close together, making two layers if necessary

8. Cut 3 garlic cloves into large pieces and poke between grape leaves here and there

9. Pour vegetable stock over grape leaves to just cover, add two splashes of olive oil and 1 tsp lemon juice

10. Cover with aluminum foil and bake for 20-25 minutes or until liquid is absorbed

11. Drizzle with more lemon juice and serve

Greek Salad

A healthy change for anyone who wants a salad. Make the recipe your own by adding the amounts you like for this deliciously healthy salad.

Ingredients:
     Dressing:      
             Olive Oil
             Lemon Juice
             Oregano
             Fresh Thyme
             Garlic, minced
             Red Wine Vinegar
             Sugar
             Salt
             Pepper
      Salad:  
             Romaine Lettuce
             Tomatoes
             Cucumber
             Red Onion
             Feta Cheese
             Kalamata Olives

1. Mix together all the ingredients for the dressing in amounts to liking

2. Cut up vegetables in salad to small bite sized pieces and mix with lettuce, feta cheese, and olives

3. Toss salad with dressing or serve dressing on side

Marinated Grilled Greek Chicken

Simple yet delicious. Make the marinade with any amount of what you like more, and grill the chicken off to make a delicious bite size meal that can be served with any side.

Ingredients:
              Yogurt
              Feta Cheese
              Lemon Zest
              Lemon Juice
              Fresh Garlic
              Oregano
              Olive Oil
              Salt
              Pepper
              Chicken Breast, diced
              Skewers-soaked in water for 10 minutes
              *Preheat oven to 350

1. Mix together all the ingredients with amounts of your liking

2. Let chicken marinade for 20 minutes

3. Skewer the chicken pieces and place on parchment line sheet pans

4. Bake for 10 minutes at 350

5. When done, place onto grill to finish cooking

Apple Cinnamon Court Bouillon

If you wanna poach a protein, this court bouillon is delicious to use. Again there are no amounts because you make it the way you like, but it has a great flavor that gives the protein your poaching a delicious taste.

Ingredients:

              Olive Oil

              Shallots, peeled and rough chopped

              Vegetable Stock

              Apple Cider

              Marsala Wine

              Cinnamon Sticks

              Nutmeg

              Juniper Berries

              Maple Syrup

              Fresh Thyme

              Bay Leaves

              Peppercorns

              Salt

1. Sweat the shallots in olive oil over medium heat with a lid until they begin to break down and release their juices (aprx 5 min)

2. Add the marsala wine and deglaze pan

3. Add the remaining ingredients and bring to a boil

4. Turn the heat down to a simmer and continue to cook until the ingredients have released their flavor

5. Taste and adjust flavor

6. Strain the court bouillon through a fine chinois, saving the liquid and discarding the solids

7. Add the liquid back to the pot, bring to a boil, reduce the heat so it is in the proper poaching temperature (160-185) (sometimes keep around 149)

8. Add your protein to the court bouillon and cook to the desired internal temperature

Grilled Pineapple-Tomatillo Salsa

This salsa is good served on top of fish, especially halibut, or can be used as a chip salsa depending on what your in the mood for. It has a sweet taste that makes you crave more.

Ingredients:

              1 Fresh Pineapple

              4 Tomatillos

              Olive Oil as needed

              2-3 tbsp Red Onion, finely diced

              1-2 tbsp Jalapeño, thinly sliced

              2-3 tbsp Fresh Cilantro, washed, finely chopped

              2-3 tsp Fresh Squeezed Lime Juice

              Salt to taste

              Pepper to taste

1. Peel the skin off the pineapple, cut into quarters through the core. Cut out the core from each piece

2. Cut each quartered piece into two lengthwise pieces, brush with oil and lightly grill each side

3. Remove the husk from the tomatillos and briefly wash in warm water

4. Brush tomatillos in oil, salt and pepper and roast until brown and blistered

5. Fine dice the pineapple and tomatillos, toss with the onion, jalapeños, cilantro and lime juice. Taste and adjust seasoning as needed

Quinoa and Black Forbidden Rice Salad

This dish can be eaten as is, or is also a good filling for maybe a taco, or a calzone. It has a small kick due to the chipotle pepper liquid but is balanced out by all the vegetables and herbs.

Ingredients:
              3/4 cup Black Forbidden Rice
              3/4 cup Quinoa
              1/2 cup Green Onion, chopped fine
              1/2 cup Corn, husked and shaved off the ear
              2-3 tbsp Roasted Poblano Pepper, charred, peeled, diced
              1 cup Roma Tomato, finely diced
              3 tbsp Fresh Orange Juice
              2-4 tsp Fresh Lime Juice
              1-2 tsp Orange Zest
              1 tsp Canned Chipotle Pepper Liquid
              2 tbsp Fresh Cilantro, finely chopped
              2 tbsp Fresh Parsley, finely chopped
              Salt to taste
              Pepper to taste

1. Cook the black forbidden rice and quinoa pasta style in separate pots until soft and tender to the bite

2. Drain both grains separately in a chinois (strainer), rinse with cold water and allow to drain until dry

3. Toss the onion, corn, poblano pepper, tomato, lime juice, orange juice, zest, chipotle liquid, cilantro and parsley together. Season with salt and pepper, tasting to adjust flavors as necessary

4. Mix 1 cup each of the quinoa and rice in a medium bowl. Slowly add the corn-tomato mixture until all of the grains are thoroughly covered and flavored

Steamed Broccoli with Roasted Beets and an Orange-Dried Cranberry Gastrique

There are no amounts because this recipe is made to taste. Use what you want but know that it will make a perfect sauce gastrique that compliments many vegetable dishes and some meat dishes.

Ingredients:

              Olive Oil

              Baby Beets, washed

              Broccoli, washed and cut into florets

              Shallots, sliced thin

              Orange Juice 

              Balsamic Vinegar

              Maple Syrup

              Dried Cranberries

              Salt

              Pepper

1. Toss the whole beets with olive oil and salt and pepper. Wrap them in tin foil and roast in a 375 degree oven until soft and sweet (aprx 40 minutes)

2. Remove the beets from the oven, allow to cool, peel and cut into quarters or sixths, depending on the size

3. Place the shallots, orange juice, vinegar, maple syrup and cranberries into a small sauce pan. Reduce over medium heat until the mixtures begin to thicken

4. Pan steam the broccoli until slightly tender but still bright green

5. Toss the beats with gastrique, also drizzle a small amount over the broccoli, season both with salt and pepper

6. Plate the beets and broccoli together, be careful not to stain the broccoli with the beets

Zucchini Parmesan

Tired of chicken parmesan, and want something different? Zucchini parm has a similar taste to chicken parm with the sauce, but instead it is made with deep fried zucchini.

Ingredients:

             1.5 qt Marinara Sauce

             13 oz Bread Crumbs

             12 oz Egg whole liquid 

             1/2 cup Parmesan Cheese

             6 oz Flour

             2 tsp Salt

             2 tbsp Italian Seasoning 

             1 tsp Black Pepper

             1 tsp Garlic Granulated

             3 cups Shredded Mozzarella Cheese

             1.5 lbs Squash Zucchini, cut 1/4 thick length wise

             1 tbsp Parsley

1. Add salt, pepper, and granulated garlic to flour. Add italian seasoning to bread crumbs 

2. Dredge zucchini in flour, egg wash and seasoned bread crumbs and place on a sheet pan 

3. Deep fry zucchini in 350 deg oil. Deep fry 1.5 minutes on each side or until golden brown

4. Once finished cooking place on clean sheet pan lined with paper towel to soak up excess oil 

5. In a 2 inch half hotel pan, place 4 oz of marinara sauce on the bottom

6. Add zucchini, making sure to cover the bottom of the pan. These slices can slightly overlap

7. Top zucchini with 3 ounces of sauce and spread evenly

8. Top with 1/2 cup mozzarella cheese spreading evenly

9. Repeat steps 6-8 three more times

10. Top the final layer with 12 ounces of sauce. Wrap with plastic wrap and foil

11. Place into a 350 degree oven for 15 minutes or until temperature reaches 165 degrees

12. Place 1/2 cup parmesan cheese and 1 cup mozzarella on top 

13. Place back into oven uncovered for 5 minutes or until cheese has melted 

14. Remove from oven and garnish with parsley 

Enchilada Sauce

If you want a spicy sauce that tastes great, this sauce is the one you need. The chili powder and cumin give a spicy kick, while the tomatoes and tomato paste mellow it out just enough to make it desirable.

Ingredients:
              2 tbsp Spice Chili Powder
              1 tbsp Spice Cumin Ground
              1 tbsp Salt
              1 lb Onion: rough chopped
              1 #10 Can Tomato Whole Peeled Plum: crushed by hand
              1 can Tomato Paste

1. In a large sauce pot over high heat, add oil

2. Saute onions for 4 minutes

3. Add chili powder, cumin, salt and pepper. Continue to sauté for 30 seconds

4. Add tomatoes and tomato paste

5. Stir to incorporate and bring to a simmer

6. Remove from heat and burr mix sauce in pot until smooth

7. Return pan back to heat, and bring to a simmer

8. Simmer for 20 minutes and remove from heat

Note: Recipe Yields 1 Gallon

Bechamel Sauce

One of the mother sauces, this is a great addition to any vegetable dish, meat dish, or even pasta if you want it. It is a good white sauce that compliments many dishes.

Ingredients:
              1 gallon milk
              1 onion, piquet
              6 ounces clarified butter
              6 ounces flour, sifted
              Salt to taste
              Black pepper to taste
              1/8 teaspoon nutmeg

1. Gather all ingredients and equipment

2. In a saucepan, heat the milk with the onion piquet and simmer for 10 minutes

3. In another saucepan heat the clarified butter

4. Gradually add the flour to the butter to make a roux. Using a wooden spoon, mix thoroughly, and cook it approximately 5 to 6 minutes to make a white roux. Remove from the heat and cool slightly

5. Remove the onion piquet from the milk

6. Temper the milk into the roux by gradually adding the hot milk, whisking constantly. Heat to a boil; reduce to a simmer

7. Season to taste with salt, pepper, and nutmeg

Cauliflower and Broccoli au Gratin

This is a great side dish for any broccoli/cauliflower fans. The sauce holds the vegetables together and makes for a delicious taste, especially with the bread crumb topping.

Ingredients:
              1 1/2 pounds broccoli, washed, trimmed, stems peeled
              1 1/2 pounds cauliflower, washed, trimmed, stems peeled
              20 ounces Bechamal sauce
              1 1/2 ounces gruyere cheese, grated
              1 1/2 ounces parmesan cheese, grated
              1 1/2 ounces heavy cream
              Salt to taste
              Black pepper to taste
              4 ounces melted butter
              4 ounces bread crumbs
              4 ounces cheddar cheese, grated

1. Gather all ingredients and equipment

2. Preheat oven to 350

3. Cut the broccoli and cauliflower into florets and cut the stems on a bias. Place in a perforated hotel pan until crisp/tender, about 6 minutes. Shock in an ice bath, strain and set aside

4. In a saucepan, make a mornay sauce by combining the bechamal, gruyere, parmesan, and heavy cream. Bring the mornay to a boil and immediately reduce to a simmer. Simmer until cheeses have melted and sauce is smooth, stirring constantly. Taste and season with salt and pepper as needed

5. Place the steamed broccoli and cauliflower in a hotel pan. Place the mornay sauce over the vegetables

6. Place in oven and heat throughout

7. In a small bowl, combine the melted butter, bread crumbs, and cheddar and sprinkle this mixture over the broccoli and cauliflower

8. Place under a salamander to brown

9. Serve immediately

Sauce Chasseur

This sauce is a very heavy sauce that works well with meat dishes and has a great assortment of spices and herbs to give it a perfect taste to compliment many dishes.

Ingredients:
              Clarified butter as needed
              2 ounces shallots peeled, diced brunoise
              4 ounces mushrooms, sliced 1/4 inch
              4 ounces dry white wine, reduced
              2 tablespoons fresh parsley, stemmed, chopped
              1/2 teaspoon dry chervil leaves
              1/2 teaspoon dry tarragon leaves
              1 1/2 pint demi-glace
              4 ounces tomato or concasse
              Salt to taste
              Black pepper to taste

1. Gather all ingredients and equipment

2.  Heat a small amount of butter in saute pan, and saute shallots and mushrooms until softened

3. Add the wine and reduce the mixture by half

4. Add the herbs to the reduction with the demi-glace and tomato sauce. Heat to a boil; reduce the heat and simmer until quality factors of sauce are achieved. Depouille.

picture from recettes.aujourdhui.com 

Beef Tournedos Chasseur

This is a great dish that taste delicious. When finished it has a great appearance to it that just makes you want to devour it and go back for seconds.

Ingredients:
              4 pounds beef tenderloin, peeled
              Clarified butter, as needed
              Salt to taste
              Black pepper to taste
              20 large mushroom caps, fluted
              20 croutons, round, seasoned, brushed with butter, toasted
              16 ounces Sauce chasseur

1. Gather all ingredients and equipment

2. Cut the tenderloin into 3 ounce medallions, allowing 2 per portion

3. Saute the medallions in clarified butter until minimum temperature of 145 degrees F. Season with salt and pepper

4. Saute the mushroom caps in clarified butter and season to taste with salt and pepper

5. Per portion: Place two medallions on two croutons and nappe with sauce chasseur

6. Garnish with two mushroom caps and serve immediately

Polenta with Tomato and Fontina Cheese

This dish is a great side dish for any meal. The polenta taste amazing and is topped with a delicious tomato cheese topping that ties the flavors together.

Ingredients:
              2 quarts white chicken stock
              Salt to taste
              Black pepper to taste
              8 ounces butter
              24 ounces corn meal
              2 cups tomato concasse
              1 1/2 ounces olive oil
              1/2 ounce Parsley, washed, stemmed, squeezed dry, chopped
              4 ounces fontina cheese, shredded
              6-8 ounces heavy cream (optional) (our picture is with using heavy cream)

1. Gather all ingredients and equipment

2. Preheat oven to 350

3. In a saucepan, combine the stock, salt, pepper and butter. Heat to a boil

4. Slowly pour the cornmeal into the boiling stock, stirring constantly. Reduce the heat and simmer for about 30 minutes or until polenta is very thick. Stir constantly to prevent the bottom from sticking

5. Taste and adjust seasoning as needed. Spread the cooked polenta onto a plastic-or parchment lined sheet pan, 1/2-3/4 thick. Cool to 40 degrees or lower. When totally cooled, cut into desired shapes for service.

6. Combine tomato concasse, olive oil and parsley; season to taste with the salt and pepper

7. For service , arrange the polenta pieces on parchment-lined trays, and sprinkle with fontina. Top each with a bit of the seasoned concasse , and place in the oven. Bake until the polenta reaches 165 or is hot throughout. Hold briefly at 136 or higher.

Chef’s Notes:
• If shapes are not wanted, pour seasoned, cooled polenta into a greased 1⁄2 hotel pan, top with cheese and bake until brown.
• Tomato can be used as a garnish.
• Heavy cream can be added with the stock. 

Veal Roulades with Lobster and Parsley-Dill Sauce

This is a perfect combination of meat and seafood. They compliment each other perfectly and are tied together with an amazing savory parlsey-dill sauce that finishes the dish off just right.

Ingredients:
              1 large eggplant, washed, trimmed, cut lengthwise into 1/6 inch slices
              Salt to taste
              10 (3 oz) Veal cutlets pounded thin (the picture of this recipe, we used twice the veal cutlets)
              Black pepper to taste
              Salt to taste
              4 ounces clarified butter
              4 ounces vegetable oil
              5 (6-7 oz) Lobster tails, raw, shell and vein removed, split lengthwise
              10 ounces spinach, washed, trimmed, sautéed
              10 ounces ham, cut batonnet
              8 ounces seasoned flour
              10 eggs, lightly beaten
              Bread crumbs as needed
Parsley-Dill Sauce Ingredients
              1 quart white veal sauce
              3 ounces lemon juice
              3 ounces butter, cut into tiny pieces and softened
              1 teaspoon lemon zest
              1 1/2 tablespoons fresh dill, wash, dried, finely chopped
              1 tablespoon parsley washed, stemmed, squeeze dried, finely chopped

1. Gather all the ingredients and equipment.
   
   
2. Preheat the oven to 350 ̊F (177 ̊C)

3. Line a sheet pan with 3 layers of absorbent paper. Lay out the eggplant slices in a single layer, and sprinkle lightly with salt. Cover with more absorbent paper. Let sit for about 20 minutes to release moisture.
   
   
4. Lay out the veal cutlets on a sheet pan, and lightly season with salt and pepper. Cover, and store in the refrigerator at 40 ̊F (4 ̊C) or lower until needed.
   
   
5. Combine the clarified butter and oil to make a fortified butter.
   
   
6. In a sauté pan, heat a small amount of the fortified butter. Fry the eggplant slices until golden on
   each side. Remove, and set in the refrigerator to cool.
   
   
7. Meanwhile, wrap each half lobster tail with the blanched spinach leaves.
   
   
8. Place one slice of cooled eggplant on each veal cutlet, and then place one spinach-wrapped lobster tail on top of the eggplant. Lay two of the ham batonnets next to the lobster tail, and roll tightly into a roulade. Secure with a bamboo skewer.
   
   
9. Using the standard breading procedure, dredge the roulades in the seasoned flour, shaking off excess. Dip in egg wash, and then coat with bread crumbs. Dip a second time in egg wash; recoat with bread crumbs.
   
   
10. Heat the remaining fortified butter in an appropriate sized pan; if there is not enough fortified but- ter to shallow-fry the roulades, add more. Shallow-fry the roulades, browning on all sides, taking care not to crowd the pan. Transfer to a 1⁄2 sheet pan.
    
    
11. Place in the preheated oven to finish cooking to an internal temperature of 145 ̊F to 150 ̊F (63 ̊C to 66 ̊C). Hold at 136 ̊F (58 ̊C) or higher.
    
    
12. While the roulades are cooking, prepare the parsley-dill sauce. Combine the veal stock and lemon juice in a small, non reactive saucepan. Bring to a boil, turn down to a simmer, and reduce to approximately 1 1⁄2 cups (355 milliliters), until reaching a rich, intense flavor.
    
    
13. Meanwhile, combine the softened butter with the lemon zest, chopped dill, and parsley.
    
    
14. Whisk the butter, in batches, into the reduced stock/lemon mixture.
    
    
15. Taste and season with salt and pepper as needed.
    
    
16. To serve, arrange one roulade, cut through the center on a bias if desired, on a preheated dinner plate with the sauce.
    

         

Sautéed Fish Fillets with Lemon Butter

If your  fish lover, this dish is easy delicious. It cooks the fish to perfection and the lemon butter sauce is  a perfect addition to give the fish a great taste.

Ingredients:
               10 (6 oz) fish fillets (sole, salmon, catfish, trout flounder)
               5 ounces lemon juice
               Salt to taste
               Pepper to taste
               Clarified butter as needed
               7 ounces sifted flour
               12 ounces whole butter, softened
               1 1/2 ounces parsley, stemmed, washed, squeezed dry, chopped

1. Gather all the ingredients and equipment.
    

2.  Lay fish in a single layer in a hotel pan

3. About 10 minutes before cooking, sprinkle the fish lightly with 2 ounces (60 milliliters) of the lemon juice (save the rest for the sauce). Turn each fillet over to coat both sides with the lemon juice, and then season with salt and pepper. 

4. Heat a thin layer of the clarified or fortified butter in a sauté pan.
        

5. Dredge the fish in flour, shaking off excess.
       

6. Lay the fish, presentation side down, into the hot fat, and sauté until brown. Carefully turn the fillets without breaking, and cook the second side until brown. The fish is done when it flakes easily under gentle pressure and the internal temperature is 145°F (63°C).
        

7. Carefully remove the fish with a slotted spatula, and hold at 136°F (58°C) until service.

8. To make the sauce, discard the cooking fat, and deglaze the pan with the rest of the lemon juice (3 ounces or 90 milliliters). Add the whole butter, and swirl pan to melt and emulsify the sauce. Remove pan from heat, add the parsley, and season with salt and pepper.   

9. To serve, place one fillet of fish onto a preheated dinner plate, and nappé with the lemon butter sauce. Serve immediately.

Chef’s Note:
Fish loses quality rapidly in a holding process. Try to cook the fish as close to service as possible. 

Saute Chicken Breast with Mushroom and Sage

A savory dish that will make you want more. The chicken is sautéed perfectly and the mushroom sage sauce ties the dish together perfectly giving an amazing taste.

Ingredients:
               5 (4 oz) Chicken Breast
               Clarified butter as needed
               4 ounces flour
               2 ounces shallots, peeled, diced brunoise
               4 garlic cloves peeled, finely minced
               8 ounces white wine
               8 ounces mushrooms, sliced 1/4 inch
               8 ounces shiitake mushrooms, sliced 1/4 inch
               32 ounces chicken stock
               3 ounces butter, room temperature
               2 tablespoons sage
               Salt to taste
               Pepper to taste

     1. Gather all ingredients and equipment

2. Separate chicken breasts into halves. Trim away cartilage and fat. Place one breast between two sheets of plastic wrap and pound gently to flatten to about 3⁄4 to 1 inch (1.9 to 2.54 centimeters) thickness. Repeat with the remaining breasts.
   
   
3. Heat a thin layer of clarified butter in a large sauté pan over medium heat.
   
   
4. Dredge the chicken in the seasoned flour and shake off the excess. Place the chicken, presentation side down, in the hot butter, and cook until the first side turns golden brown. Turn over, and cook the other side. Do not crowd the pan when sautéing. Remove chicken before it is completely cooked.
   
   
5. Remove the chicken and hold uncovered at 136°F (58°C) or higher.
   
   
6. Pour excess oil from the sauté pan, and add the shallots and garlic. Sauté until the
   shallots are softened.
   
   
7. Deglaze with the wine. Allow the wine to reduce by one half.
   
   
8. Add both mushrooms, cover and lower the heat, and allow mushrooms to cook in
   the reduced wine and release their juices. Turn the heat to high to reduce and evaporate the liquids, and then sauté the mushrooms until they turn golden brown.
   
   
9. Add chicken stock, and reduce the liquid by 1⁄3. Add chicken back to the sauce.
   
   
10. Remove the pan from the heat; add the butter and swirl into the sauce to emulsify.
    
    
11. Add the sage. Taste and season with salt and pepper as needed.
    
    
12. To serve, place a half chicken breast per portion on a preheated dinner plate, and nappé with mushroom sage sauce. Serve immediately. 
    
    
    

Cucumber Raita

A delicious recipe, that can be used as a salad dressing, or as a sauce to garnish the zucchini fritters or anything else you want. Very creamy and delicious taste.

Ingredients:
               1 medium cucumber, peeled and seeded
               1 cup plain yogurt
               1/4 teaspoon sea salt
               1/4 teaspoon cumin seeds, or ground cumin
               1/4 teaspoon garlic paste
               3 tablespoons chopped fresh chopped cilantro

1. Gather all ingredients and equipment

2. Finely grate the cucumber

3. Transfer cucumber to a bowl and mix in yogurt, salt, cumin, garlic paste and half of the cilantro

4. Sprinkle with remaining cilantro leaves

5. Serve chilled

Chef’s Note:
This is the closest condiment to a salad dressing in Indian cuisine. They are always yogurt-based and each region has its own version. It is versatile and other ingredients may be added such as potatoes, onions, tomatoes, mint or mustard seeds. This is a good accompaniment for spicy dishes. 

Zucchini Fritters

If potato pancakes are not your thing, then try this alternative. Made in the same sense by shallow frying, the only difference is they are made with zucchini. A very delicious snack to enjoy.

Ingredients:
               Oil for frying
               3 pounds zucchini
               1/2 tablespoon salt
               5 ounces flour
               1/4 teaspoon baking powder
               2 eggs, beaten
               3 ounces milk
               2 ounces onion diced
               salt to taste
               pepper to taste

1. Gather all the ingredients and equipment.
   
   
2. Preheat fryolator to 350°F (177°C).
   
   
3. Wash, trim, and grate the zucchini. Do not peel. Sprinkle with salt.
   
   
4. Drain in a colander for 30 minutes.
   
   
5. Squeeze the zucchini, a handful at a time, to remove as much moisture as possible.
   
   
6. In a separate bowl, mix the flour and baking powder.
   
   
7. In another bowl, combine the eggs, milk, and onion.
   
   
8. Add the flour mixture to the egg mixture, and whip until smooth.
   
   
9. Add the grated zucchini. Stir until incorporated. Season with salt and pepper.
   
   
10. Drop by spoonfuls into hot oil, and fry until golden brown on all sides. Test one fritter first to check seasoning, and season as needed before cooking the remaining fritters.
    
    
11. Drain on absorbent towels, and then transfer to a hotel pan lined with absorbent towels. Hold briefly at 136°F (58°C) or higher if necessary. To retain crispness, do not stack fritters on top of each other.
    
    
12. Serve hot with Cucumber Raita.
    
    
    

Potato Pancakes

A snack that everyone enjoys. These went the quickest when made in class because everyone wanted one. Simple to make and delicious to eat.

Ingredients:
              3 pounds potatoes peeled
              6 ounces onions peeled and grated
              4 1/2 ounces flour
              6 eggs
              1/4 teaspoon nutmeg
              salt to taste
              pepper to taste
              Oil as needed

1. Gather all ingredients and equipment

2. Finely grate the peeled potatoes into a bowl of cold water

3. Grate the onion and store aside

4. Lift the grated potatoes into a strainer. Carefully drain off the water, but do not pour out the potato starch at the bottom of the bowl. Return drained potatoes to bowl with the starch

5. Add all other ingredients, except the oil. Blend well. In a large sautoir, heat 1/4 inch of oil to 350 degrees F

6. Using a 2 ounce scoop, make a mound of the mixture in the frying pan, and flatten to 1/3 inch pancake. Work quickly so that the pancakes will cook at the same rate

7. Fry on both sides to a golden brown. Transfer to a wire rack or absorbent paper to drain. Serve immediately, or hold uncovered at 136 degree F or higher