by Kathy Douglas | Jul 14, 2015 | Entrees
Now is the time to hit the Farmers Market for some of the seasons best produce. This recipe is loaded – lettuce, onion, corn, tomato, chilies, cilantro, avocado and even lean ground bison meat. Then pile on the toppings with your customize Taco Topping Bar! Add some of your favorite vegetables, cheeses, avocado, and sour cream. Or mix up your own version of this recipe by adding in some chopped summer squash, zucchini or even baby eggplant. Ground bison is available at most Farmers Markets, Whole Foods or Fresh Market.
INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 fresh jalapeno chili, stem removed, seeded, finely chopped
Kosher salt, freshly ground pepper
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 lb ground bison or ground beef chuck
14-oz. fresh cherry tomatoes, sliced in half
1 cup fresh raw corn cut off cob
Taco Topping Bar –
Corn taco shells or flour tortillas (heated)
Baby lettuce leaves
Fresh chopped cilantro
Grated cheddar, Monterey jack, or pepper jack cheese
Diced avocado or guacamole
Sour cream
Sliced red peppers
Pico de Gallo
DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened and lightly browned, 8-10 minutes. Add garlic and jalapeno and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Add chili powder, cumin, and coriander and cook, stirring, until spices are fragrant, about 1 minute more. Add ground bison, season with salt and pepper, and cook, breaking up with a spoon, until meat is cooked through, about 5 minutes. Add tomatoes, corn, and ½ cup water and bring to a simmer. Season again to taste with salt and pepper and cook, stirring occasionally, until the liquid is reduced slightly and tomatoes are soft about 8-10 minutes.
Serve with your favorite Taco Topping Bar selections.
by Kathy Douglas | May 12, 2015 | Entrees
Nothing is better than the savory crunch of fresh fried chicken and former YUM! R&D Chef Jake cooks a delicious batch of chicken. Chef Jake’s yummy country-style chicken seasoning adds the perfect flavor to this fried chicken dish. The longer you let the seasoned chicken pieces rest prior to frying, the crispier the crust will be. Use peanut oil for best flavor and be sure to tap the chicken after breading to release extra flour and keep your oil cleaner. Whether served hot for a weekend dinner or cold for a picnic lunch, fried chicken in a true southern delight.
SOUTHERN STYLE SEASONING INGREDIENTS
1 teaspoon sage
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon white peppercorns
2 tablespoons black peppercorns
¼ cup kosher salt
2 cups flour
SOUTHERN STYLE SEASONING DIRECTIONS
Place the sage, onion powder, garlic power, white peppercorns, black peppercorns and kosher salt in a spice grinder. Grind all the ingredients to a fine powder. Place in a bowl, add two cups of flour and whisk until mixed well together.
FRIED CHICKEN INGREDIENTS
Peanut oil
8-10 pieces of chicken: breasts (cut in half), wings, legs and thighs
2 egg whites
1 cup whole milk
2 cups Country-style chicken seasoning
FRIED CHICKEN DIRECTIONS
Heat the oven to 180 degrees. Fill a large, deep ( 5″ or more) heavy bottom pan or cast-iron dutch oven with 2″ of peanut oil; attach an oil thermometer to the pan. Heat the peanut oil to 350 degrees using the oil thermometer to gauge the temperature. Combine the egg whites and whole milk in a bowl and whisk until well-incorporated; pour in a shallow bowl. Place the flour mixture in a shallow bowl. Set up 2 wire cooling racks over half sheet pans. Dip the chicken in the chicken seasoning; pat to remove excess. Dip the chicken in the egg white mixture allowing the excess to drip off. Then re-flour again by dipping back in the chicken seasoning and patting again to remove excess. Place the breaded chicken pieces on one of the wire racks to rest 10 minutes. When the oil has reached 350 degrees, add only half the chicken pieces to the hot oil; increase the heat to allow the oil to recover to 350 degrees. Fry the wings for 10 minutes, remove to the other wire rack set over a sheet pan to catch any oil. Turn the breasts, legs and thighs over after 10 minutes and continue to fry for 6 minutes longer or until the internal temperature reaches 165 degrees. Put the wire rack in the oven to keep the cooked chicken warm. Fry the remaining pieces of chicken when the oil has again reached 350 degrees.
by Kathy Douglas | Apr 20, 2015 | Entrees
Trout really shines when paired with delicious lemon risotto and it’s slightly fatty skin and thin white flesh make it perfect for sautéing. Finish this dish with some fresh dill sprigs and lightly blanched spring vegetables. Be sure to save a little stock to stir into the risotto just before serving. This helps keep it extra creamy. The recipe makes six servings.
6 cups unsalted chicken stock
3-1/2 tablespoons butter
1-1/2 tablespoons olive oil
2 large shallots, chopped fine
2 cups arborio rice
1/4 cup white wine
1 cup fresh grated Parmesan cheese (3 ounces)
1-1/2 tablespoons zest – about one-two lemons
2 tablespoons fresh lemon juice – about one-two lemons
kosher salt
Fresh ground white pepper
RISOTTO DIRECTIONS
Warm the stock in a large saucepan; cover and keep warm. Melt 1-1/2 tablespoons of butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add the rice and stir 2-3 minute. Add wine and stir until evaporated, about 30 seconds. Add 1-1/2 cups hot broth stirring frequently until absorbed. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Reserve last half cup of broth and keep warm. Stir in cheese and remaining 2 tablespoons butter. Stir in lemon juice, and lemon peel. Season risotto with salt and pepper. Cover and keep warm while cooking the trout. Just before serving, stir in the last 1/2 cup of broth so the risotto is creamy.
TROUT INGREDIENTS
1 tablespoons butter
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
4 trout fillets
TROUT DIRECTIONS
Remove any bones from the trout with tweezers. Heat the butter and olive oil over medium-high heat in large saute pan. Sprinkle the trout with salt and pepper. When the butter/oil mixture is hot, add the fish skin-side down to the pan and cook for 3 to 4 minutes or golden brown. Using a fish spatula or other thin spatula turn the fish over and cook for another 3 minutes. Remove from the pan and serve over the lemon risotto and top each fillet with 1/4 of the fresh lemon juice. Add fresh dill springs and blanched baby vegetables if desired.
by Kathy Douglas | Mar 30, 2015 | Entrees
Ham is the perfect dish for holiday celebrations. Chef Jake’s delicious combination of honey, ham, and spices is easy to make and tastes amazing. The caramelized ham exterior makes this recipe simply ham heaven.
HONEY HAM INGREDIENTS
1 (12-to 14-pounds)fully cooked spiral sliced ham
1 cup apple juice
1 cup honey
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
HONEY HAM INSTRUCTIONS
Preheat the oven to 325 degrees. Remove the ham from the refrigerator. Let the ham sit at room temperature for one hour. Put the ham on a large rack in a roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 hour.
While the ham bakes combine the apple juice, honey, cinnamon, nutmeg and clove in a saucepan. Over medium heat bring to a simmer. Cook until the sauce has reduced at least 25% and is syrupy.
Remove the foil and parchment paper. Baste the ham with the honey glaze every 15 minutes for another 1-1/2 hours or until the ham reaches an internal temperature of 145 degrees.
Turn the broiler on and let the ham sit under the broiler for 3-5 minutes to caramelize the glaze.
by Kathy Douglas | Mar 11, 2015 | Entrees, Holiday
Celebrate St. Patrick’s Day with a tradition Irish meal – potatoes and lamb! This recipe for Roasted Garlic and Kale Colcannon comes from Irish Instructional Chef – Rachel Allen. If you prefer cabbage, you can substitute the kale with cabbage for a more tradition recipe.
Lamb steaks are cut from the lamb leg. If you don’t see them in the meat case at the grocery ask your butcher to cut some for you.
ROASTED GARLIC AND KALE COLCANNON WITH LAMB STEAKS
COLCANNON INGREDIENTS
1 large garlic clove, papery skin still on
2 tablespoons extra virgin olive oil
kosher salt and fresh ground black pepper
1 sprig of rosemary
2-1/2 lbs of russet potatoes scrubbed clean
1 lb of kale (or savoy cabbage)
1 cup whole milk
4 tablespoons of butter
COLCANNON DIRECTIONS
Preheat the oven to 425 degrees F.
Place the garlic clove in a ovenproof dish, drizzle with olive oil, season with salt and pepper and add the sprig of rosemary. Cover with foil and roast for about 45 minutes until the garlic has completely softened.
Place the potatoes in a large saucepan and cover with cold water. Add a large pinch of salt and bring to a boil. Cook the potatoes, covered, in boiling salted water for 10 minutes. Strain off two-thirds of the water and steam over low heat with the lid on for another 20 to 30 minutes until tender. Test using a skewer or feel with your fingers; avoid stabbing the potatoes with a knife because this will make them break up.
Cut out the tough center rib in the kale leaves then slice 1/4 inch thick ribbons. Add the milk to a sauce pan, add the kale, and cook 4 minutes or until tender.
When the potatoes are cooked, drain all the remaining water. When they are still warm peel, and mash with the butter and salt and pepper. (Rachel’s tip – hold the potato on a fork and peel with a knife if they are hot.) Squeeze the roasted garlic out of its papery shell and beat into the potatoes with enough of the warm cabbage milk to make a fluffy puree. Drain the cooked kale and stir it into the potatoes.
LAMB STEAK INGREDIENTS
Two1-1/4-pound lamb leg steaks, cut about 1-1/4 inches thick
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel seeds
Kosher salt
Freshly ground pepper
2 tablespoons canola oil
4 small thyme sprigs
2 garlic cloves
6 tablespoons unsalted butter, cubed
1 shallot, minced
1 cup dry red wine
1 cup chicken stock
LAMB STEAK DIRECTIONS
Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned. Reduce the heat to moderate. Add the thyme, garlic and 4 tablespoons of the butter and cook for 5 minutes, basting the lamb with the butter. Turn the steaks and cook, basting, until an instant-read thermometer inserted in the thickest part registers 130°, 5 minutes; transfer to a carving board and let rest for 10 minutes.
Pour off all but 1 tablespoon of the fat. Cook the shallot over moderately high heat until softened. Add the wine and simmer until syrupy. Add the stock and simmer until slightly reduced, 3 minutes. Off the heat, whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
Serve the lamb steak with sauce and colcannon.
by Kathy Douglas | Feb 23, 2015 | Entrees
Braised dishes have a robust hearty flavor. By partially submerging meat in liquid, tougher cuts become tender as the moist heat penetrates the meat and gently soften it. Choose a heavy-gauge braising pan and a shape best fitting the the meat or poultry for even slow-cooking. Use a fork to test for doneness and a spoon to remove the sauce. Lamb shanks come from the foreleg of the animal, are one of the toughest cuts of lamb, and require braising. However, once braised the meat becomes “melt in your mouth” delicious.
LAMB SHANKS WITH GREMOLATA
INGREDIENTS
6-8 trimmed lamb shanks (about 6 lbs )
2 Tbsp. kosher salt plus more for seasoning
Freshly ground black pepper
2 tsp. minced fresh rosemary
1 tsp. coarsely ground fennel seeds
7 garlic cloves, 1 grated, 6 minced
4 Tbsp. olive oil
2 large onions, minced
2 Tbsp. unbleached all-purpose flour
2 tsp. paprika
½ tsp. crushed red pepper flakes
2 cups drained canned diced tomatoes
½ cup dry white wine
4 cups (or more) low-sodium chicken broth
Gremolata
¾ cup flat-leaf parsley leaves
2 garlic cloves, minced
1 Tbsp. finely grated lemon zest
1 tsp. minced fresh rosemary
DIRECTIONS
Season the lamb shanks all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour.
Preheat oven to 350°. Heat 1 tbsp olive oil in a large wide heavy pot or dutch oven over medium-high heat. Sear the lamb shanks until just browned on all sides, remove and set aside. Add 3 tbsp olive oil to the pan and then onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8-10 minutes. Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.
Gradually stir in 4 cups broth. Simmer until flavors meld, 3-4 minutes. Season to taste with salt and pepper. Add lamb shanks back to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).
Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.
Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.
To make the gremolata – Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.
Spoon meat with juices over. Sprinkle meat generously with gremolata.
Now is the time to hit the Farmers Market for some of the seasons best produce. This recipe is loaded – lettuce, onion, corn, tomato, chilies, cilantro, avocado and even lean ground bison meat. Then pile on the toppings with your customize Taco Topping Bar! Add some of your favorite vegetables, cheeses, avocado, and sour cream. Or mix up your own version of this recipe by adding in some chopped summer squash, zucchini or even baby eggplant. Ground bison is available at most Farmers Markets, Whole Foods or Fresh Market.
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