by Kathy Douglas | Oct 10, 2016 | Entrees, Side Dishes
Bean Bakes are the perfect dish for potluck dinners, tailgating, or any fall event. A crossover between spicy chili and savoy baked beans, it’s a great companion dish for any menu. A flavorful combination of beans, corn, ground sirloin, and bacon, it’s delicious and filling as a side or main dish. Toasting and grinding whole spices does add more flavor, however to save time you can use ground spices and skip the first step.
INGREDIENTS
1 teaspoon cumin seeds, or ground cumin
1 teaspoon coriander seeds, or ground coriander
½ cup brown sugar
½ cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
8 ounces ground sirloin
4 slices thick cut bacon, cut into thin strips or chopped
1 medium onion, small dice
½ teaspoon kosher salt
2 – 15 ounce cans of cannelloni beans or white kidney beans, drained
2 ears of corn, removed from the cob
1 yellow or orange pepper, medium dice
INSTRUCTIONS
Preheat the oven to 350 degrees. If using whole spices, in a small sauté pan, toast until the seeds are light brown and fragrant. Cool slightly, and then grind in a spice grinder. In a small bowl, combine the brown sugar, ketchup, apple cider vinegar and mustard; set aside. Using a large oven proof casserole or dutch oven, set over medium heat and sauté the beef, bacon and onion. Cook until the meat is brown and the onion is tender. Drain off any fat. Add the spices and 1-1/2 teaspoons of salt and cook for another 2 minutes. Stir in the beans, corn and pepper. Stir the ketchup mixture into the bean mixture with ½ cup water and stir well. Place in the oven; cover and bake for 45 minutes, uncover and bake another 15 minutes. Rest 15 minutes and serve.
by Kathy Douglas | Aug 22, 2016 | Entrees
Made with the same process as monkey bread, this pizza is baked to pull apart so you have nice size pieces for dipping in pizza sauce. The pizza sauce is “no-cook” and made with fresh tomatoes, herbs, and garlic in a blender or food processor. You can substitute dry herbs (1 teaspoon for each tablespoon) for fresh, however fresh herbs will provide the most flavorful result. Short on time or you don’t want to make pizza dough? Just use fresh or frozen ready-made pizza dough.
INGREDIENTS
1 package dry yeast
1 1/2 teaspoons honey
4 1/2 tablespoons olive oil, divided, plus extra to oil the pan
1 1/2 cups of bread flour, plus extra if needed
Kosher salt
1/2 cup shredded mozzarella cheese
1/2 cup shredded monterey jack or provolone
1/2 cup shredded parmesan cheese
2 tablespoon of chopped fresh herbs, any combination of: basil, rosemary, oregano, and basil
1/2 teaspoon powdered garlic
1/4 teaspoon red pepper flakes
1 lb. fresh roma tomatoes, heirloom preferred, chopped
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
2 medium garlic cloves
Pinch red pepper
DIRECTIONS
If making your own pizza dough – In a stand mixer, combine the 2/3 cup of water (at 100-110 degrees), yeast, honey, and 1 1/2 tablespoons of olive oil in the bowl. Allow the yeast to dissolved and bloom, then add 1 1/2 cups of bread flour, 1 teaspoon kosher salt, and mix with a paddle on low speed. After the mixture is combined, switch to a dough hook. Knead the dough in the mixer bowl with the dough hook for about 10 minutes, sprinkling it with the flour as necessary to keep it from sticking to the bowl, so it forms into a soft smooth dough. After 10 minutes, turn it out onto a floured board and knead it by hand until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow it to rise at room temperature for an hour.
Preheat the oven to 375 degrees. Coat a 9″ springform pan with olive oil. Combine the cheeses in a bowl. Add 1 tablespoon of olive oil and toss to coat the cheese. If using fresh herbs, finely chop them and add the herbs to the cheese mixture along with the garlic and red pepper flakes. Mix until well combined.
Turn the dough out on a floured board. Cut the dough into 1″ pieces. Roll each piece lightly in the cheese mixture, and place in the springform pan leaving space between the dough balls. Layer, continuing to leave space between the dough balls, until all the dough is used. Sprinkle any remaining cheese on top of the dough balls. Bake for 20-25 minutes or until the cheese is browned and the dough is cooked through.
While the pizza cooks, add to a blender or food processor the tomatoes, 2 tablespoons of olive oil, oregano, garlic and red pepper. Process until smooth and then add kosher salt to taste.
Remove the pizza from the oven, cool for 5 minutes and then remove the springform ring. Serve hot with the fresh tomato sauce.
by Kathy Douglas | Jun 21, 2016 | Entrees
Easy to grill, these delicious chops soak in a mustard brine for only 2 hours. Perfect for a casual cookout or 4th of July summer celebration.
INGREDIENTS
4 – 1″ thick pork loin chops
2 cups cider vinegar, heated
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
1 pound ice cubes
INSTRUCTIONS
Heat the vinegar to a simmer then add the salt and sugar. Stir until the salt and sugar are completely dissolved. Pour in a large bowl and add the peppercorns and mustard powder, stirring to combine. Cool the mixture slightly for 10 minutes then add the ice cubes and stir to melt most of the ice. Pour into a large doubled plastic bag, plastic, or glass container. Add the chops making sure they are completely covered with brine. Refrigerate for a minimum of 2 hours turning the chops halfway through the brining period.
Heat a grill to smoking hot, grill the chops for 4-5 minutes per side or until they reach 145 degrees. Rest 10 minutes loosely covered with foil before serving.
by Kathy Douglas | Mar 14, 2016 | Entrees
Lamb is a great main dish to serve for a holiday like Easter but it also deserves a spot on the table for a St. Patrick’s Day celebration. “Persillade” is french for a seasoning mixture of parsley chopped together with garlic and butter. This delicious combination make a tasty topping for rack of lamb.
INGREDIENTS
Two 1-1/2 lb frenched rack of lamb
2 tablespoons olive oil
kosher salt
fresh ground black pepper
1 teaspoon fresh finely chopped rosemary
1 teaspoon fresh chopped thyme
6 ounces onion, small dice
3 ounces carrot, small dice
3 ounces celery, small dice
1 1/2 quarts chicken stock
5 oz fresh bread crumbs
2 teaspoon garlic paste
1 1/4 ounces chopped parsley
3 1/2 ounces butter, melted
INSTRUCTIONS
Preheat the oven to 400 degrees.
Lightly brush the lamb with oil, season with 1 tablespoon salt and 1-1/2 teaspoons black pepper and rub with the chopped rosemary and thyme. Place the lamb in a roasting rack.
Roast the lamb for 15 minutes, basting periodically with rendered juices and fat. Scatter the onion, carrot and celery around the lamb and reduce the heat to 325 degrees. Continue roasting until the lamb reaches an internal temperature of 130 degrees. Transfer the lamb to a sheet pan, cover with foil and keep warm.
Place the roasting pan on the stove top and cook until the onion, carrots, and celery are browned and the fat is clear. Pour off the fat and deglaze the pan with stock stirring to release the bits of meat that have stuck to the pan; stir until completely released. Simmer 20-30 minutes. Degrease the sauce and adjust seasoning with salt and pepper. Strain through a fine mesh sieve.
While the sauce is simmering, mix together the bread crumbs, garlic paste, parsley, butter and 2 teaspoons of salt in a bowl to make an evenly moistened mixture. Spread half on each rack of lamb. Return to the oven until the persillade is lightly browned and the lamb is 140-145 degrees. Rest 10 minutes covered with foil and then cut into chops and serve with the sauce.
by Kathy Douglas | Feb 6, 2016 | Entrees
The chicken in our dish has been marinated overnight in buttermilk and oven fried with a flavorful, crispy coating. Serve with our sticky orange sauce poured over the top and a side of steamed rice. Oranges are in season now; so give your sauce some extra flavor and use fresh squeezed orange juice!
Ingredients:
4 chicken breasts, bone-in, skin on
1-1/2 cups of buttermilk
kosher salt and ground pepper
1 large egg
1 cup of Kelloggs Corn Flake Crumbs
2 tablespoons dried Orange Peel, preferred Valencia
1 tablespoon dried minced garlic
1/2 teaspoon ground ginger
1 teaspoon cinnamon
Olive oil
Directions:
Place the chicken breasts in a plastic zip-top bag. Pour the buttermilk over the chicken. (Be sure to double bag or place the bag in a bowl to avoid a mess should the bag leak.) Refrigerate overnight.
Preheat the oven to 400 degrees. Remove the chicken from the buttermilk; pat off the excess milk with paper towels. Discard the remaining buttermilk. Lightly salt and pepper both sides of the chicken.
Whisk the egg with 1 tbs of water in a flat dish.
Whisk together in a bowl the corn flake crumbs, orange peel, garlic, ginger and cinnamon. Mix well and pour the crumb mixture into another flat dish.
Place a metal cooling rack inside a large sheet pan lined with foil. Dip the chicken breasts in the egg then in the crumb mixture pressing on the crumbs on both sides to lightly coat. Place the coated chicken on the rack skin side up. So the crumbs will set, place the sheet pan in the fridge for 30 minutes. Remove from the refrigerator and very lightly brush the top of the chicken breast with olive oil. Transfer the sheet pan to the oven and bake about 45-50 minutes or until the chicken’s internal temperature reaches 165 degrees. While the chicken is baking, make the orange sauce below.
Sticky Orange Sauce
2 cups fresh orange juice
1 cup orange marmalade
pinch of kosher salt
1/4 cup Patron Citronage Orange Liqueur or other Orange Liqueur (optional)
Place the orange juice in a saucepan. Heat to simmering and cook until reduced to about 1/2 cup of juice, about 20-30 minutes. Stir in the marmalade, salt, and orange liqueur. Simmer for another 15 minutes until thick and the sauce coats the back of a spoon. Serve warm with the chicken.
by Kathy Douglas | Dec 17, 2015 | Entrees
This classic British show-stopping beef fillet is typically coated with pate and duxelles (finely chopped mushrooms). Our version skips the pate, coats the fillet with duxelles in red wine, and wraps everything up in puff pastry. Simply slice for serving.
Ingredients:
2 tablespoons plus 1 teaspoon unsalted butter, softened and divided
2 tablespoons, grape seed or other unflavored oil, divided
1/4 cup finely chopped shallots
1-1/2 cups finely chopped portobello mushrooms; remove the stems and gills before chopping
1/2 cup red wine
Kosher salt
Freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
3 lb. center-cut beef tenderloin, trimmed
1 lb. puff pastry, store-bought, thawed overnight in the refrigerator
1 large egg, lightly beaten
Instructions:
Heat the 2 tablespoon butter and 1 tablespoon oil in a 10-inch saute pan over low heat. Add the shallots and cook, stirring often, until translucent, about 3 to 4 minutes. Add the finely chopped mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down to a thick mixture. Add the wine, cook until evaporated. Season with a pinch of salt and fresh ground pepper. Remove from the heat, stir in the parsley; and cool to room temperature.
Remove the beef from the refrigerator and bring to room temperature. Pat the beef dry and season well with salt and pepper. Heat the remaining oil in a 12-inch saute pan over high heat until very hot. Sear the beef until it is evenly browned on all sides. Remove from the saute pan and place the beef on a baking sheet to bring it to room temperature.
On a lightly floured surface, lay the sheets of puff pasty side-by -side, slightly over lapping, roll together to form a 13×16-inch rectangle. Dot the mushroom mixture over the puff pastry, then use a spatula to spread the mushrooms evenly over the puff pastry, leaving a 2″ border.
Place the tenderloin in the center and carefully wrap the pastry around the filet, pressing and molding it in place. Smooth out any air pockets. Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess. Seal the pastry similarly at the ends.Position a rack in the center of the oven and heat the oven to 475°F. Lightly grease a large baking sheet with remaining the butter. Lift the Wellington onto the sheet, seam side down. Refrigerate for at least 15 minutes.
Brush the surface of the puff pastry with the remaining beaten egg. Using a sharp knife, score just the surface of the pastry – be care to not to cut all the way through the pastry. Put the Wellington in the oven and reduce the temperature to 425°F. Roast for 10 minutes, then reduce the heat again to 400°F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135°F for medium rare – about 20 or 25 minutes.
Transfer to a carving board and rest for 10 minutes prior to carving.
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