Chicken spice

Chicken Spice

1 1/4 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/4 teaspoon marjoram

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Roast Tenderloin with Wine Sauce

Roast tenderloin with Port Wine Sauce

A full bodied port based wine sauce, pre-roasted in the oven before adding seared meat to finish. Serves 2.

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Ingredients:

• Beef Tenderloin
• 1/2 White Onion
• 1/2 lb bella or shiitake mushrooms
• Dried Parsley Flakes
• Dried Rosemary
• Salt
• Pepper
• 1/2 cup port wine
• 1 cup beef stock
• 2 tbsp balsamic

Directions:

• Fill a Roasting pan with Onion, Mushrooms, Port, balsamic, some salt, some pepper, rosemary and parmesan to your liking place in a 450 degree preheated oven
• Allow mixture to cook for approximately 10 minutes
• Sear meat on all sides, then add to pan, mixing juices over the meat
• Roast the meet for 15 minutes.

Serve immediately.

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Balsamic Lamb Chops and Spinach Tomato Orzo

Balsamic Lamb Chops with Spinach Tomato Garlic Orzo

A tasty, light lamb dish that is decent on carbs, and gets some much needed produce in the diet, along with a delectable piece of (cheap) lamb.

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Ingredients:

• Butter
• Orzo Pasta
• Olive Oil
• Spinach
• Chopped Tomatoes
• Chopped Garlic

Directions:

• Use the balsamic lamb chops recipe on this site, and make the orzo the following way:
• Fill a pot with half water, half chicken stock, cook your orzo in this. Do not add salt.
• Begin sauteeing spinach in olive oil, butter and garlic in a large pan.
• When the orzo is done, remove, drain and rinse.
• Once the spinach is wilted, add the Orzo to the pan as well as 1/3 cup heavy cream. Allow to reduce and reheat the orzo.
• Add the tomatoes to the mixture and let warm through the tomatoes but not enough to make them mushy.

Serve immediately.

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Pork with Rosemary White Wine Cream Sauce

Pork Chops with Creamy Rosemary Wine Sauce

A light, but fantastic compliment to port chops that brings out natural flavors while enhancing any side.

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Ingredients:

• 2-4 Pork Chops
• 1 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp chopped shallots
• 1/2 tbsp chopped garlic
• 2 tsp Dried Rosemary
• Salt
• Pepper
• Olive Oil
• 4 tbsp butter

Directions:

• Coat the pork in salt, pepper and rosemary.
• Put oil in heavy bottom pan and Heat until smoking. Add some butter.
• Sear the pork in a heavy bottom pan on both sides to seal in juices.
• Add White wine, and cream broth as well as garlic and shallots.
• Allow to reduce until shallots and garlic are wilted and beginning to sweat.
• Add heavy cream.
• Reduce/add butter until reaching desired consistency.

Serve at your leisure, as the sauce will only reduce and continue to enhance the pork.

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Marsala Sauce

1/2 cup marsala 1/2 cup red wine 1/4 cup brandy 1/2 cup beef stock 4 tbsp butter 1/2 lb baby bella mushrooms. Heavy cream. 1/2 tbsp garlic powder. Sautee 1 tbsp of butter in a pan, and add mushrooms. Sweat mushrooms until slightly tender. Add booze. Reduce for 5 minutes. Add Beef stock, remaining butter and garlic powder. Reduce until thickening begins. Add butter as you go along for additional texture. Pour in some heavy cream for consistency Continue reducing Serve hot.

link for stuff

http://msenplace.blogspot.com/2010/10/ihcc-out-of-italy-chicken-florentine.html

Petite Sirloins with Red Wine reduction and Carmelized Onions

A light, but fantastic compliment to port chops that brings out natural flavors while enhancing any side.

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Total Cook Time: 1 hr
Ingredients:

• 2-3 petite sirloins, room temperature
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• kosher salt
• pepper
• 1/4 cup butter
• 1 cup onion, julienne cut
• 1/2 teaspoon sugar
• 1 cup red wine
• 1 cup beef broth/stock
• 1 teaspoon dried rosemary

Directions:

• Preheat the oven to 450 degrees.
• Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
• Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
• Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.

Serve immediately

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Blackened Chicken Spice attempt 1

Blackened Chicken Spice

Mix a bunch of this and store it in an old spice container to have around when a blackened chicken breast sandwich sounds good.

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Ingredients:

• salt
• 1 1/2 tsp garlic powder
• 1 1/2 tsp ground black pepper
• 1 tsp white pepper
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp sugar
• 1/2 tsp gound cayenne pepper
• 1/2 tsp paprika

Directions:

• Mix all ingredients well in bowl and store in container.

Proscuitto wrapped chicken with creamy tomato orzo

Proscuitto wrapped Chicken:

Ingredients:
Chicken breasts
Prosciutto, sliced thin
1 cup Mozzarella cheese
Garlic Salt, Salt, Black Pepper, Sage
(Optional) Chicken Broth, Tarragon Vinegar
Olive oil, 1 tbsp butter

Preheat a pan over medium heat with the olive oil. Once the oil begins to shimmer, drop in the tab of butter and swish it around until the pan is coated in loose flowing browned butter and oil.

Season the chicken on one side with salt and pepper, and on the other side, the garlic salt and sage. Place in pan and cook until done. Remove entire pan from heat and remove chicken. Wrap chicken in the prosciutto and top with the mozzarella. Let it sit in the pan, still removed from the heat for 2-3 minutes. The mozzarella will only just slightly become translucent. Turn the broiler on high and ensure that there is a rack as high as it can go while still fitting the pan 2" away from the broiler.

At this point, put the entire pan inside the oven and broil until the mozarella is browned in several places.

(Optional) place the pan back on low heat and remove the chicken. Add a 1/2 cup chicken broth and 1 tablespoon of tarragon vinegar (or butter, or just some herbs, like thyme and white wine vinegar) Allow to reduce by half. 2 minutes. Place chicken back in pan to reheat. 1-2 minutes.

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Orzo Recipe:

Ingredients:
1 cup Orzo
1 1/2 - 2 cups heavy cream (As desired)
1 cup shredded parmesan cheese
kosher salt, black pepper
Dried Parsley
2-4 heaping tablespoons of chopped/diced tomatoes (As desired)

Prepare orzo as directed.

Once the orzo has been drained, place back into the same pan and allow steam to come off the pasta for just a minute.

Mix in 1 1/2 cups of heavy cream. (You may want this more or less creamy, but I suggest starting with this amount, you can always add more later)

Once the cream is heated thouroughly, slowly begin adding the shredded parmesan cheese. Add it slowly (Not all at one time) and mix continuously so we know it has integrated. (Not performing this task gradually will end up with un-melted cheese and give this a gritty texture)

Once your cheese is completely mixed in, add 2 tablespoons of the tomatoes. Mix thoroughly.

Taste it.

If you want more tomato flavor, add more. If its not creamy enough, add more cream. Keep in mind the longer you cook, the more viscous and "creamy" the mixture will be. The less you cook, the more liquidy.

When done, sprinkle the salt, black pepper and dried parsley into the mixture, to taste.

Serve with the chicken from above. Pair a green vegetable such as asparagus with this meal. If you have leftover Parmesan, topping the asparagus with the Parmesan is a great finish.

Cabernet Wine Sauce

Unlike most of the wine sauces I make, which require the cook to cook the protein in the pan before deglazing, this sauce can be made on the side, and even refrigerated.

2 tbsp butter
1/2 cup onion, chopped into 1-inch pieces
1/4 cup carrot, chopped into 1-inch pieces
2 cloves garlic, crushed, minced or diced.
1 bay leaf
1 heaping tablespoon tomato paste
1/8 cup Balsamic Vinegar
1/8 cup red wine vinegar
1 cup red wine (preferably Cabernet)
2 cups beef stock
Salt and black pepper to taste

In a heavy-bottomed pot, cook the onions and carrots in 1tbsp butter and olive oil over medium heat until the onions are translucent and the carrots are soft.

Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring.

Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds.

Add the beef stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds.

Strain through a fine-mesh strainer.

Cool and refrigerate if not using immediately.


This recipe was based on: (but modified)
http://whatscookingamerica.net/Beef/MagnoliaGrillTenderloin.htm

Oven Roasted Corn

Preheat oven to 350.

Shuck corn and remove silk skin and strands. Cover the corn in the removed leaves.

Cook for 30 minutes directly on the rails or until soft.

Sesame Oil Recipe

How to make home made sesame oil:

Take one cup of sesame seeds and on a large cooking sheet covered with non stick aluminum foil, roast them under the broiler until they've just began to darken. Very quick!

Take the sesame seeds and mix with 1 cup of oil into a food processor. Mix until a paste has formed. Pour the paste into a shallow bowl or pan and scrape out as much as possible. Cover and let sit for one hour.

The sesame oil should now have floated to the top. using a spoon, dip into the oil on the top until the oil seeps over the edge of the spoon. Pour this into your container of choice.

Bulgogi (Korean bbq beef)

Marinade ingredients:
1/4 cup soy sauce
2 tbsp sugar
2 tbsp white wine
2 large garlic cloves finely chopped
1 tbsp sesame oil * ( Sesame oil Recipe )
2 tsp crushed red pepper
16 scallions
Flank steak cut across grain into 1/4 inch thick slices. (Might be useful to cut while still not thawed, or place in freezer for a while before cutting)

in large shallow dish combine soy with sugar, wine, garlic, sesame oil and crushed red pepper. Stir to dissolve the sugar.

Add the sliced flank steak and refrigerate for as long as possible. 4 hours is minimum, 12-24 is ideal.

In a heavy bottomed pan, skillet, griddle or on a grill, simply toss the meat in and allow to sizzle. Work in batches as the meat will cook in under one minute.

Rub the scallions with vegetable oil and cook in pan until crisp yet warm.

Serve the steak with scallions and jasmine rice as a side dish.

Salmon with Orzo and Red wine sauce

Ingredients
7 tablespoons olive oil, divided
1 large onion, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 pound orzo
6 shallots, minced
1 pound mushrooms, sliced
5 cups canned low-sodium chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon leaves
Salt and freshly ground black pepper
6 (5-ounce) skinless boneless salmon fillets
1/4 cup unsalted butter, cut into pieces

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In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.

Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.

Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.

Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.

Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.

source: Foodnetwork

Potatoes Boulangere. Low fat, pretty healthy potato gratin.

Ingredients

1 tbsp Olive Oil

1/2 cup diced pancetta or bacon

1 Large white onioni

3 sprigs fresh thyme

1 bay leaf

1 tsp Kosher salt, 1/4 tsp fresh ground pepper

Yukon gold potatoes peeled and sliced into 1/4 " thick half moons

1 cup chicken broth

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Heat the oven to 375.

Warm the olive oil in a large pot over medium heat. When thouroughly hot, add the bacon or pancetta. Saute until it becomes crisp and brown.

Add onions, thyme, bay leaf, salt and pepper. Stir occassionaly until the onions are transluscent and turning golden.

Meanwhile in small saucepan bring chicken broth to a boil and remove frmo heat. Add the potatoes to the onions and bacon mixture.

Pour the hot broth over the potatoes and onions and bring to boil. Stir with a wooden spoon to scrape up the bits of bacon off the bottom of the pot.

Cover the pot and place in oven and bake for 15 minutes.

Uncover the pot and move the potatoes around and continue to bake uncovered until potatoes are tender and browning, another 25 minutes.

Remove bay leaf and thyme before serving.

Easy columbian skirt steak with tomato garlic and onion yellow rice

Take skirt steak and marinade in the following mixture:

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar

The longer you can marinade the better, but do it for at least one hour.

Ingredients for rice:
Yellow Rice
Tomatos, diced, chunked, whatever
2 cloves garlic
A cup of chopped onion
Some chopped flat parsley

While the meat marinades get the rice cooking, it should take about 25 minutes so if your meat is marinaded, you can have this entire meal done in 30 minutes.

When the rice has about 10 minutes left, pour in your can (undrained) of diced/chunked tomatoes into a pan over high heat. Mix in the onions and garlic. Heat until the onions are transcluscent and any of the moisture from the tomatoes juices has evaporated. Now simply mix this in with the rice.

When the rice has about 7 minutes left, go ahead and sear the meat on both sides. It shouldn't take more than 2 minutes per side. Remove and cover with foil.

Once the rice and your tomato mixture is done, simply test your meat for done ness, slice into 1/2" pieces and top the rice with the meat, sprinkling some of the parsley over the top.

Easy.

Joel Robuchon Potatoes

Ingredients:

Yukon Gold potatoes, cleaned but not peeled

1 stick of butter per lb of potatoes, chilled, cut into cubes.

1 cup of milk

Regular salt, Kosher Salt and White pepper

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What you'll need:

Potato ricer

Wooden spoon

Standing Mixer (Optional)

Some form of Sieve. I use a meat strainer. It needs to be incredibly fine and something that generally only allows liquid to pass through.

Large bowl to catch the sieved potatoes.

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How to do it:

Boil the potatoes with the skins on in salted water (1 tbsp per quart) so that they have 1" of water above the potatoes.

Once the potatoes are knife tender, remove them and peel off the skin. (Use your hands, not a peeler). This will be hot. Do not cool off the potatoes or allow them to cool, we need them hot.

Pass the pototoes through the potato ricer back into the pot (now drained) that they cooked in. Allow the latent moisture of the potatoes to evaporate. (Just a minute or two)

Now for the hard part. (Easy if you have a standing mixer.) We need to mix in the cold butter, one cube at a time and mix the potatoes. The Robuchon method specifically calls for using a wooden spoon due to fears that a mixer might "shear the starches". (I swear I'm not making this up)

I have made these potatoes several times now and done it both ways, and cannot tell a difference.

Method One: (Robuchon method) Slowly add the butter, one cube at a time into the potatoes which should be in a large metal bowl. Vigorously whip the potatoes using the wooden spoon until the butter is completely encorporated. Continue until all of the butter is used up. This will take between 5 and 10 minutes and if your arm doesn't feel like its going to fall off, you haven't been stirring "vigorously" enough.

Method Two: (Ben method) Put the potatoes in the bowl of a standing kitchenaid mixer. Affix the "flat beater" attachment on the kitchen aid and put on a speed of one. Slowly add the cubes of butter to the potatoes until encorporated. (I prefer this method)

Bring the milk to a boil. Once it is boiling hot, slowly mix it into the potatoes as you stir (or mix)

Once the milk has been completely encorporated we are done with the mixing process.

Place your ultra fine sieve over a large bowl and sieve the potatoes through it into the bowl. Robuchon uses what is called a Tamis. I used a meat strainer. This means putting about a heaping spoon full of potatoes on top of the meat strainer, and using something wide and flat, scrape across the strainer until the potatoes have completely passed through to the other side. (I used a large spatula)

Once all of your potatoes have been strained you'll likely need to scrape them off of the other side of the strainer. Pick up the strainer and using a spatula, scrape them into the bowl.

Once all of the potato puree is in the bowl, you can put it back in the pot to reheat it. (At this point it'll likely be room temperature)

Once reheated, the potatoes are ready to be served.

Chicken Saltimbocca (Wife recipe!)

Ingredients:

Boneless Chicken breasts

Kosher salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil

3 Tbs. unsalted butter

Fresh sage (Or a bit of dried chopped works too)

Prosciutto or Bacon

1/3 cup dry white wine (like Pinot Grigio)

1 cup chicken broth

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Pound the chicken until its evenly 1/2" thick. Season with salt and pepper.

Heat olive oil in pan and add 1 tbsp butter, sautee chicken.

Once chicken is done, remove the chicken and add the proscuitto or bacon to the same pan, top with the sage.

When the pork product is cooked thouroughly, remove it to a side dish.

Drain any excess fat from the pan and add the wine into the pan. Put the pan on high heat so that the wine boils. Scrape the bottom of the pan, getting the brown bits encorporated into the mixture. Once the wine is almost completely reduced, add the chicken broth and continue boiling until reduced by half.

Lower the heat and add the chicken back to the pan. Stir in 2 tbsp butter and cook for one more minute to heat it through.

This is best served on a bed of mashed potatoes, with the sauce on the plate, and sprinkled with the proscuitto or bacon.

(We also had sugar snap peas as a green side.)

Buttery Balsmic Shrimp with Parmesan Orzo and Mixed Greens

7 tbsp butter for shrimp
1/2 cup of balsamic vinager
salt + pepper to taste
deveined shrimp



Sautee shrimp in 1 tbsp butter, seasoning with salt and pepper, until opaque, 3-5 minutes.

Remove shrimp, cover, tent with foil.

Pour excess liquid out of pan, leaving a bit ( 1-2 tsp ) for mixing. Add in 6 tbsp butter and mix around until melted, try to scrape up any bits of shrimp left in the bottom of the pan. Once butter turns light brown and smells nutty, mix in 1/2 cup balsamic.

Continue scraping and cooking until sauce is around 1/2 cup. Mix shrimp back in at low temperature to coat and reheat, being careful not to cook further.

Sprinkle with fresh chopped tarragon and parsley.

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Orzo recipe: Cook orzo until al dente.

Drain, place back in original pot and add butter to taste and texture. A bit of heavy cream is allowable as well.

Mix in any tarragon and parsley as desired, season with salt and white pepper.

At end, toss with fresh grated parmesan and serve.

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Serve the entire meal on the same plate with mixed greens as a side.

Simply Spiced Pork

Last night I made robuchon potatoes lite. (You can use a mixer, you lying french bastard, its the sieve thats important)

I wanted simple pork as well so here is a simple 4 spice pork that I came up with

Sea salt and ground thyme on one side, black pepper and corriander on the other. Rub on a bit of olive oil and 4 minutes over medium heat on each side. Done.