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