This is tasty.. Made it today (01/24/2010) -- along with making beef stock.. its quick an easy - prefect for the hungry crowd when you need minutes to get the course out..
Ingredients
1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
To prepare the jerk chicken:
Directions
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
MANGO-CILANTRO RELISH
(recipe courtesy of Bobby Flay)
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper
Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper
Sunday, January 24, 2010
Recipe#3 - Cream of Tomato Soup with Fontina, Mushroom, Prosciutto and Truffle Grilled Cheese Sandwiches
This is an amazing recipe... However I made a creamier tomato bisque soup (Neiman Marcus) - Yeap they have a diner called the mermaid bar and tomato soup with an amazing comfort food - Grill cheese plus 10.. Easy and tasty.. I will post the french beef stew experience shortly and 2 of my own recipes.. The best French toast you will ever make and mash potatoes and meat loaf with a spin!!!!!
RECIPE:
Ingredients
•2 tablespoons olive oil
•3/4 cup onion, diced small
•1/2 cup carrot, diced small
•1/2 cup celery, diced small
•1 tablespoons minced garlic
•3 tablespoons tomato paste
•2 (28-ounce) cans whole tomatoes, crushed by hand and juice reserved
•1 quart chicken stock
•1 tablespoon marjoram
•2 1/2 teaspoons salt
•1 teaspoon freshly cracked black pepper
•1 tablespoon balsamic vinegar
•1 cup heavy cream **************** important
•2 tablespoons chopped fresh basil leaves
------------------ Home-made stock would be great but off the shelf will work
Directions
Set a 3-quart saucepan over medium-high heat. Add the olive oil and once hot, add the onions, carrots and celery to the pan. Saute the vegetables, stirring occasionally, until the onions are translucent and the carrots are soft, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the tomato paste, the tomatoes and their juices to the pan and stir to incorporate. Continue to cook until the liquid comes to a boil. Add the chicken stock and marjoram to the pan and return to a boil. Reduce to a simmer, season with the salt and pepper, and cook until the flavors have married, about 30 minutes.
Remove the soup from the heat and, using an immersion blender, or in batches in a bar blender, puree the soup until smooth. Return the soup to the heat and add the balsamic vinegar and heavy cream to the soup. Cook for 5 minutes, stir the basil, and serve immediately with the Grilled Cheese Sandwiches.
Grilled Cheese Sandwiches:
•1 cup grated fontina cheese
•2 cups grated sottocennere cheese, or other truffled cheese
•20 slices white sandwich bread
•20 very thin slices prosciutto
•10 thinly sliced crimini mushrooms
•1/3 cup olive oil, divided
Combine the cheeses and set aside. Lay 10 slices of bread out on a clean surface. Carefully fold 2 slices of prosciutto onto the bread being sure that the prosciutto does not reach over the edge of the bread. Lay between 9 and 12 slices of mushrooms over the prosciutto in 1 layer, and top with 1/4 cup of the cheese. Place a piece of bread on top of the sandwich and brush with about 1 teaspoon of olive oil. Heat a grill pan over medium heat and once hot, place 2 sandwiches, olive oil side down on the grill. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use a grill press or another pan to weight the sandwiches. Cook the sandwiches for 2 1/2 to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another, 2 1/2 to 3 minutes, or until crispy and the cheese is melted. Remove from the grill and cut in half diagonally. Continue to cook the remaining 8 sandwiches in the same manner.
Serve each sandwich with a cup of the soup.
RECIPE:
Ingredients
•2 tablespoons olive oil
•3/4 cup onion, diced small
•1/2 cup carrot, diced small
•1/2 cup celery, diced small
•1 tablespoons minced garlic
•3 tablespoons tomato paste
•2 (28-ounce) cans whole tomatoes, crushed by hand and juice reserved
•1 quart chicken stock
•1 tablespoon marjoram
•2 1/2 teaspoons salt
•1 teaspoon freshly cracked black pepper
•1 tablespoon balsamic vinegar
•1 cup heavy cream **************** important
•2 tablespoons chopped fresh basil leaves
------------------ Home-made stock would be great but off the shelf will work
Directions
Set a 3-quart saucepan over medium-high heat. Add the olive oil and once hot, add the onions, carrots and celery to the pan. Saute the vegetables, stirring occasionally, until the onions are translucent and the carrots are soft, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the tomato paste, the tomatoes and their juices to the pan and stir to incorporate. Continue to cook until the liquid comes to a boil. Add the chicken stock and marjoram to the pan and return to a boil. Reduce to a simmer, season with the salt and pepper, and cook until the flavors have married, about 30 minutes.
Remove the soup from the heat and, using an immersion blender, or in batches in a bar blender, puree the soup until smooth. Return the soup to the heat and add the balsamic vinegar and heavy cream to the soup. Cook for 5 minutes, stir the basil, and serve immediately with the Grilled Cheese Sandwiches.
Grilled Cheese Sandwiches:
•1 cup grated fontina cheese
•2 cups grated sottocennere cheese, or other truffled cheese
•20 slices white sandwich bread
•20 very thin slices prosciutto
•10 thinly sliced crimini mushrooms
•1/3 cup olive oil, divided
Combine the cheeses and set aside. Lay 10 slices of bread out on a clean surface. Carefully fold 2 slices of prosciutto onto the bread being sure that the prosciutto does not reach over the edge of the bread. Lay between 9 and 12 slices of mushrooms over the prosciutto in 1 layer, and top with 1/4 cup of the cheese. Place a piece of bread on top of the sandwich and brush with about 1 teaspoon of olive oil. Heat a grill pan over medium heat and once hot, place 2 sandwiches, olive oil side down on the grill. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use a grill press or another pan to weight the sandwiches. Cook the sandwiches for 2 1/2 to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another, 2 1/2 to 3 minutes, or until crispy and the cheese is melted. Remove from the grill and cut in half diagonally. Continue to cook the remaining 8 sandwiches in the same manner.
Serve each sandwich with a cup of the soup.
Saturday, January 16, 2010
Recipe #2 - Artichoke and Goat Cheese Spread with French Bread Crostini
Recipe #2 - Artichoke and Goat Cheese Spread with French Bread Crostini
Chef: Clint Jones taking Ina Garten and Jamie Olivers recipe and putting my
own spin on their recipes.
Level: EASY
Type: Tapa / Appetizer
RECIPE:
Ingredients
•1 can artichoke hearts, well drained
•1 pound mild soft goat cheese, such as Montrachet
•2 tablespoons olive oil
•2 teaspoons lemon juice
•1 teaspoon finely grated lemon zest
•3/4 teaspoon minced garlic
•1/2 roasted red bell pepper or pimiento
•2 tablespoons chopped parsley leaves
•2 tablespoons chopped fresh chives
•1 tablespoon minced fresh basil leaves
•1/2 teaspoon salt
•1/2 teaspoon coarsely ground black pepper
•1/4 teaspoon crushed red pepper flakes
•French Bread Crostini, recipe follows
Directions
In a food processor, add the artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper and crushed red pepper and process until smooth and creamy. Taste and adjust the seasoning if necessary. Place in a nonreactive bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.
French Bread Crostini:
•1 (18-inch) loaf French baguette or ficelle
•1/2 cup extra-virgin olive oil
•1/2 teaspoon coarse salt
•1/2 teaspoon freshly ground black pepper
Preheat oven to 325 degrees F.
Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving.
Chef: Clint Jones taking Ina Garten and Jamie Olivers recipe and putting my
own spin on their recipes.
Level: EASY
Type: Tapa / Appetizer
RECIPE:
Ingredients
•1 can artichoke hearts, well drained
•1 pound mild soft goat cheese, such as Montrachet
•2 tablespoons olive oil
•2 teaspoons lemon juice
•1 teaspoon finely grated lemon zest
•3/4 teaspoon minced garlic
•1/2 roasted red bell pepper or pimiento
•2 tablespoons chopped parsley leaves
•2 tablespoons chopped fresh chives
•1 tablespoon minced fresh basil leaves
•1/2 teaspoon salt
•1/2 teaspoon coarsely ground black pepper
•1/4 teaspoon crushed red pepper flakes
•French Bread Crostini, recipe follows
Directions
In a food processor, add the artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper and crushed red pepper and process until smooth and creamy. Taste and adjust the seasoning if necessary. Place in a nonreactive bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.
French Bread Crostini:
•1 (18-inch) loaf French baguette or ficelle
•1/2 cup extra-virgin olive oil
•1/2 teaspoon coarse salt
•1/2 teaspoon freshly ground black pepper
Preheat oven to 325 degrees F.
Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving.
Recipe #1 - Boeuf Bourguignon
Recipe: Boeuf Bourguignon
Chef: Julie Child
This is an amazing French Beef Stew. It is not normal beef stew that us as americans have as an all round comfort food. It is a blend of seasonings, sauces and flavors. Which makes this dish unforgetable. I will be preparing this Sunday, Jan. 17, 2010. Below this the recipe which I will comment on its preparation and outcome from my fellow tasters that will be popping over - Plus pics and/or video if time allows.
RECIPE #1:
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main cou
Ingredients:
Kitchen Supplies:
•9- to 10-inch, fireproof casserole dish , 3 inches deep
•Slotted spoon
Boeuf Bourguignon:
•6 ounces bacon
•1 Tbsp. olive oil or cooking oil
•3 pounds lean stewing beef , cut into 2-inch cubes
•1 sliced carrot
•1 sliced onion
•1 tsp. salt
•1/4 tsp. pepper
•2 Tbsp. flour
•3 cups full-bodied, young red wine , such as a Chianti
•2 to 3 cups brown beef stock or canned beef bouillon
•1 Tbsp. tomato paste
•2 cloves mashed garlic
•1/2 tsp. thyme
•Crumbled bay leaf
•Blanched bacon rind
•18 to 24 small white onions , brown-braised in stock
•1 pound quartered fresh mushrooms , sautéed in butter
•Parsley sprigs
Directions:
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Chef: Julie Child
This is an amazing French Beef Stew. It is not normal beef stew that us as americans have as an all round comfort food. It is a blend of seasonings, sauces and flavors. Which makes this dish unforgetable. I will be preparing this Sunday, Jan. 17, 2010. Below this the recipe which I will comment on its preparation and outcome from my fellow tasters that will be popping over - Plus pics and/or video if time allows.
RECIPE #1:
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main cou
Ingredients:
Kitchen Supplies:
•9- to 10-inch, fireproof casserole dish , 3 inches deep
•Slotted spoon
Boeuf Bourguignon:
•6 ounces bacon
•1 Tbsp. olive oil or cooking oil
•3 pounds lean stewing beef , cut into 2-inch cubes
•1 sliced carrot
•1 sliced onion
•1 tsp. salt
•1/4 tsp. pepper
•2 Tbsp. flour
•3 cups full-bodied, young red wine , such as a Chianti
•2 to 3 cups brown beef stock or canned beef bouillon
•1 Tbsp. tomato paste
•2 cloves mashed garlic
•1/2 tsp. thyme
•Crumbled bay leaf
•Blanched bacon rind
•18 to 24 small white onions , brown-braised in stock
•1 pound quartered fresh mushrooms , sautéed in butter
•Parsley sprigs
Directions:
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
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