Tequila Lime Chicken

by Ina Garten

Ingredients 

1 cup gold tequila
1½ cups freshly squeezed lime juice (about 8 limes)
1 cup freshly squeezed orange juice (about 4 oranges)
2 tbsp chili powder
2 tbsp minced fresh jalapeno pepper (1 pepper seeded)
2 tbsp minced minced fresh garlic (3 cloves)
2 tsps salt
1 tsp freshly ground black pepper
3 whole (12 split) boneless chicken breasts, skin on

Directions 

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill and brush with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Copyright 2002 Barefoot Contessa Family Style

"Scallop" Potatoes

by Adam Hickman
MyRecipes.com

This is a fun take on scalloped potatoes making them looked like actual grilled scallops! The potatoes are browned on the top, but perfectly tender and creamy on the inside. For best results, use potatoes that are all the same size. You want the potatoes to brown without burning the butter, so don’t rush — control the heat. Don’t completely cover up the browned potato tops with cream so that you can still see the brown sear — just like grilled scallops.

Prep time: 35 mins

Total: 1 hr 20 mins
Yield: Serves 8

Ingredients:
6-8 large russet potatoes
1 ½ teaspoons kosher salt
3 tbsps olive oil
3 tbsps salted butter
1 cup vertically sliced white onion
1 tbsp sliced garlic (about 3 garlic cloves)
1 large thyme sprig
1 tbsp all-purpose flour
2 ½ cups heavy cream
6 ounces Gruyère cheese, grated (about 1½ cups)
2 tbsps chopped fresh chives
½ tsp black pepper
Cast iron fry pan, 12"

Directions:
Step 1
Peel potatoes; cut off tops and bottoms to make flat ends. Cut potatoes crosswise to make 1 1/2-inch tall pieces from each potato. Sprinkle one end of the potatoes with salt. Heat oil and butter in a large, 12-inch cast-iron skillet over medium-high heat. Add potatoes, standing them on their salted end. Cook, basting with butter mixture periodically, until well browned, 8 to 9 minutes. Flip potatoes and cook other end, basting periodically, until browned, 8 to 9 minutes. Transfer potatoes to a plate.

Step 2
Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium heat. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir in cream, and bring to a boil for 2 minutes. Stir in cheese, about ½ cup at a time, stirring to melt before adding more. Return potatoes to skillet, standing them on their end; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 50-60 minutes. Sprinkle with chives and pepper, serve with sauce.

© Copyright 2020 Meredith Corporation.

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Brussels Sprouts - Jacques Pépin

 A different way to prepare Brussels sprouts by renowned French chef, Jacque Pépin. The Brussels sprouts are thinly sliced and pan fried, and then simmered to finish cooking.

1 lb Brussels spouts, sliced about ⅛ thick
3 slices of bacon, diced
¼ cup beef bouillon
Salt & pepper

In a saucepan, fry the bacon until half cooked and add the Brussel spouts. Mix and sauté until lightly browned. Add ⅓ cup water and cover. Simmer until sprouts are cooked to desired tenderness. Add more water if necessary.

Add beef bouillon and mix thoroughly. Simmer to reduce until with lid off until moisture is evaporated.  Salt and pepper to taste.

Download PDF here.

Creamy Cole Slaw - Bobby Flay

1 small head green cabbage, finely shredded
2 carrots, finely shredded
¾ cup best-quality mayonnaise
2 tbsps sour cream
2 tbsps grated Spanish or Vidalia onion
1 tbsp sugar
2 tbsps cider or white vinegar
1 tbsp dry mustard
2 tsps celery salt
Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Jerk - Wet Rub

Αll the various wet jerk rubs, dry jerk rubs, and marinades have the same core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger, Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Jamaican pimento (allspice) is essential; it is more pungent than allspice from elsewhere. The scallions used in Jamaica are more like baby red onions than the green onions we find in our produce sections. The thyme is a very small leafed, intensely flavoured English thyme. These are the most critical herbal flavours in jerk seasoning; the next most important flavour is Scotch bonnet peppers. Jamaicans all grow their own Scotch bonnets, or "country peppers" as they are sometimes called. Scotch bonnets come in several varieties, all of which have a similar "round taste," an intense heat with apricot or fruity overtones. The best substitute for a Scotch bonnet is a fresh habanero pepper.

½ cup fresh thyme leaves 
2 bunches (about 15) green onions finely chopped 
¼ cup ginger root, finely diced 
3 Scotch bonnet peppers, stemmed and finely chopped 
¼ cup peanut oil 
5 garlic cloves, chopped 
3 freshly ground bay leaves  
2 tsps freshly ground Jamaican allspice 
1 tsp freshly grated nutmeg 
1 tbsp freshly ground pepper
1 tbsp freshly ground coriander
1 tsp freshly ground cinnamon
2 tsps salt
Juice of 1 lime

Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months. Most Jamaicans grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. Το save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients.

Yields 4 cups

You should marinate the met for around four hours. The slow cook the meat over coals or BBQ.

Goose with Pruneaux & Armagnac Sauce

12-14 lb goose

Basting Liquid
½ tbsp clover honey
2 star anise
2 cloves
1 cinnamon stick
2 cups sherry
2 juniper berries
1 clove garlic, crushed

Pruneaux and Armagnac Sauce
2 shallots, peeled and finely chopped
3 tbsp butter
¼ cup port wine
¼ cup rich red wine
½ cup Armagnac
Juice of 2 oranges
Juice of 1 lemon
¼ cup prune juice
3 cups brown chicken stock
4 oz dried prunes, pitted and cut in quarters

One week prior to dinner, hang goose in cool, dry place.

To prepare pruneaux and Armagnac sauce:

1. In medium saucepan, over high heat, sauté shallots in 1 tbsp butter until golden. Add port, red wine and ⅓ cup of Armagnac. Reduce heat to simmer and reduce by ½.
2. Add orange, lemon and prune juice and reduce to ¾. Add stock and bring to simmer. Reduce to ¼.
3. Strain into clean saucepan and bring back to simmer, Slowly stir in remaining butter. Remove from heat and add prunes and remaining Armagnac; set aside.

To roast goose:

1. Preheat oven to 475°F.
2. Meanwhile, in medium saucepan combine all basting liquid ingredients and bring to boil. Set aside.
3. Place goose in roasting pan and roast 30 minutes, Reduce heat to 350°F and continue roasting an additional 30 minutes.
4. Remove fat from roasting pan and baste goose with basting liquid. Continue basting and removing fat from pan for an additional half hour.
5. Goose is cooked when juices run clear upon piercing thickest part of thigh and skin is crispy and golden brown.

Serve with seasonal vegetables.

Circletes - Almond Cardamon Cakes

1 cup butter
¾ tsp crushed cardamon
⅔ cup brown sugar
½ cup ground almonds
1 beaten egg
1 cup currants
2½ cups flour
Butter for greasing cookie sheets
½ tsp grated lemon peel

Method

1. Preheat oven to 350°F.
2. Cream butter. Blend in sugar, beating with a spoon until frothy.
3. Whip in the beaten egg.
4. Stir peel, cardamon, sugar, almonds, and currants into the flour.
5. Beat the dry mixture into the sweetened butter.
6. Chill dough for at least 1 hour.
7. Using well-floured fingers, shape dough into small balls (1 inch in diameter) placing them 1 inch apart on greased cookie sheets.
8. Bake 7-10 minutes until light golden. Cool on racks.

Lemongrass Pork and Rice Noodle Bowl

Serves 6

¼ cup oyster sauce
¼ cup vegetable oil
2 medium shallots, minced
1 lemongrass stalk, inner white bulb only, minced
2 tbsp light brown sugar
2 tbsp honey
2 tbsp Asian chili sauce, plus more for serving
1 tsp toasted sesame oil
1 tsp white pepper
¼ tsp baking soda
6 garlic cloves, minced
Kosher salt
2 lbs boneless pork shoulder, sliced 1/4 inch thick
1½ cups julienned carrot
1 cup julienned daikon
¼ cup distilled white vinegar
¼ cup plus 2 tbsp granulated sugar
3 tbsp fresh lime juice
2 tbsp Asian fish sauce
1 small jalapeno, minced
8 oz rice vermicelli
Mint, cilantro, romaine
lettuce and sliced
cucumber, for serving

1. In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tbsps of chili sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 tsp of salt. Add the pork and turn to coat. Refrigerate for 2 hours.

2. Meanwhile, in a bowl, toss the carrot and daikon with the vinegar, ¼ cup of the granulated sugar and ¼ cup of water. Let stand for 30 minutes. Drain well and refrigerate until chilled.

3. In a bowl, stir ¼ cup of water with the lime juice, fish sauce and jalapeno. Add the remaining garlic clove and 2 tbsps of granulated sugar and stir until the sugar is dissolved.

4. In a large saucepan of salted boiling water, cook the vermicelli until al dente. Drain and rinse with cool water. Pat dry and transfer to bowls.

5. Light a grill. Remove the pork from the marinade, scraping off any excess. Grill over high heat, turning, until lightly charred and just cooked through, 3 to 5 minutes. Top the noodles with the pork and some of the pickled vegetables, Serve with mint, cilantro, romaine, cucumber and the chili-lime sauce.

Roast Goose with Pork, Prune and Chestnut Stuffing

Inspired by the goose recipes in Julia Child's Mastering the Art of French Cooking, Kay Chun perfected this delicious version, which calls for techniques—like basting the goose with boiling water—that Julia Child most likely used as well.

Serves 8

1 cup pitted prunes
1 cup brandy
7 tbsps unsalted butter
1 cup minced onion
One 10 to 12 pound goose, liver reserved
¼ cup ruby port
1 pound fatty ground pork
2 large eggs, lightly beaten
Generous pinch of ground allspice
1 tsp chopped thyme leaves
1 garlic clove, minced
Kosher salt and freshly ground pepper
15 oz cooked and peeled chestnuts, coarsely chopped
Boiling water
3 cups chicken stock

1. In a small bowl, cover the prunes with the brandy and let stand for 30 minutes. Strain and coarsely chop the prunes; reserve the prune brandy. Coarsely chop up the liver and set aside.

2. In a skillet, melt 3 tbsps of the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the goose liver and cook until no longer pink, 2 minutes. Add the port to the skillet and boil, scraping up any browned bits, until almost evaporated, 2 minutes.

3. Scrape the mixture into the bowl of a stand mixer fitted with the paddle; let cool slightly. Add the ground pork, eggs, allspice, thyme and garlic and season with salt and pepper. Beat the stuffing at low speed until thoroughly combined, frequently scraping down the side of the bowl. Stir in the chestnuts and prunes.

4. Preheat the oven to 425°F. Set a rack in a roasting pan. Season the goose cavity with salt and fill with the stuffing; secure with toothpicks. Using a paring knife, prick the skin all over. Truss the goose and set it breast side up on the rack. Roast for 15 minutes, then reduce the oven temperature to 350°F and roast for 3½ hours, until an instant-read thermometer inserted into the stuffing registers 160°F and the thigh registers 165°F. Baste the breast every 15 minutes with ¼ cup of boiling water; transfer to a board and let rest for 15 minutes.

5. Pour the pan juices into a measuring cup and skim off the fat. Return the juices to the pan; add the reserved prune brandy and the stock. Boil the sauce, scraping up any browned bits stuck to the bottom of the pan, until it is slightly thickened, 10 minutes. Remove from the heat and whisk in the remaining 4 tbsps of butter. Season the sauce with salt and pepper.

6. Discard the toothpicks and string. Spoon the stuffing from the cavity into a serving bowl. Carve the goose and serve with the stuffing and sauce.

Brussels Sprouts with Prosciutto and Juniper

by April Bloomfield

Total prep time: 45 min. 6 to 8 servings

• ½ cup extra-virgin olive oil
• 8 large garlic cloves, halved lengthwise
• 6 thin slices of prosciutto (3 ounces), torn in half crosswise
• 1 ¾ pounds Brussels sprouts, halved lengthwise or quartered if large
• Flaky sea salt, such as Maldon
• 2 tbsps fresh lemon juice
• Generous pinch of crushed red pepper
• 8 juniper berries, crushed and minced
• 1 tsp finely chopped thyme
• Lemon wedges, for serving

1. In a very large skillet, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat, turning once, until golden, 3 minutes. Transfer the garlic to a plate. In batches, add the prosciutto to the skillet in a single layer and cook over moderately high heat, turning, until browned and just crisp, 3 minutes per batch. Transfer the crispy prosciutto to paper towels to drain.

2. Add the Brussels sprouts to the skillet and arrange them cut side down. Add a generous pinch of salt and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the Brussels sprouts and cook over moderate heat, tossing occasionally, until just tender, about 10 minutes longer. Remove from the heat and stir in the lemon juice, crushed red pepper, juniper berries and thyme.

3. Coarsely chop the garlic and tear the prosciutto into bite-size pieces, then fold them into the Brussels sprouts. Season with salt and serve with lemon wedges.

Great Potato Soup

4 cups diced potato

1 medium onion, thickly sliced

1 clove garlic, unpeeled

1 cup chicken broth

¼ - ½ cup heavy cream

1 small bay leaf

½ rasher bacon

pepper

Roast the onion and garlic in a 350°F oven until the onion is lightly golden in colour. Fry bacon until done then mince very finely. Put onion in a large pot with some chicken broth. Put the potatoes in the pot. Add enough chicken broth to just cover them and bring to a boil.

Add bay leaf and cover, letting the soup simmer over low heat for a 1-2 hours. Cook until potatoes are thoroughly done. Remove bay leaf.

Remove the soup from heat. Mash the potatoes and put through a French mill with the finest plate. Stir in the cream to reach the desired consistency. Ladle into serving bowls. Add a grind of pepper and a daub of butter, and serve.