FRENCH CHICKEN

 

INGREDIENTS

• 6 bone-in, skin-on chicken thighs
  
• Kosher salt and freshly ground black pepper, to taste
  
• 2 tablespoons unsalted butter
  
• 8 ounces cremini mushrooms, halved
  
• 3 large shallots, diced
  
• 2 ribs celery, diced
  
• 3 cloves garlic, minced
  
• 3 tablespoons all-purpose flour
  
• ½ cup dry white wine
  
• 2 cups chicken stock
  
• 1 pound baby gold potatoes, halved
  
• 4 sprigs fresh thyme
  
• 1 sprig fresh rosemary
  
• 1 bay leaf
  
• ¼ cup heavy cream
  

Preheat the oven to 325 degrees F.

Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.

Stir in garlic until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the Dutch oven.

Place into the oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.

Stir in heavy cream; season with salt and pepper, to taste.

Serve immediately.

SUSHI BAKE

 SUSHI BAKE

2 cups cooked short grain rice (sushi rice)

mirin

sesame oil

furikake 

kewpie mayo

1 cup imitation crab, chopped

3 green onions, sliced

3 oz cream cheese

Toppings: roasted seaweed (nori sheets), cucumber, sushi, ginger, avocado slices

Preheat oven to 350 F. In a 8x8 baking dish, add rice and drizle with mirin, sesame oil and furikake.  In a separate bowl add crab, green onions cream cheese and kewpie mayo.  Mix it all together and spread evenly over the seasoned  rice. Sprinkle more furikake, drizzle some sriracha and kewpie mayo and bake at 350F degrees for 20 minutes. Serve with roasted seaweed (nori sheets), cucumber, sushi, ginger, avocado slices.  

BANH MI-STYLE MEATBALL BOWLS

BANH MI-STYLE MEATBALL BOWLS

2 thumbs ginger

2 cloves garlic

2 mini cucumbers

1 bunch of cilantro

2 limes

1 cup jasmine rice

20 oz ground turkey/ground pork

1/2 cup panko breadcrumbs

12 ml Ponzu Sauce

8 oz shredded carrots

4 tablespoons mayonnaise

2 oz Sweet Thai Chili Sauce

8 tablespoons Sweet Soy Glaze

Aromatic meatballs are spooned over rice with a few classic banh mi sandwich toppings: crisp pickled veggies, spicy mayo, and fragrant cilantro.  This recipe serves 4.

1. Prep

Preheat the oven to 425 degrees.  

Wash and dry produce

Peel and mince or grate ginger.  Peel and mince garlic.  Trim and half cucumber lengthwise; thinly slice crosswise into half moons.  Finely chop the cilantro.  Zest one lime and quarter both limes.  

2. Cook Rice

Melt 2 tablespoons butter in a small pot over medium-high heat.  Add half the ginger and cook until fragrant, 30 seconds.  

Stir in rice, 1 1/2 cups water and a pinch of salt.  Bring to a boil and the cove and reduce heat to low.  Cook until rice is tender, 15-18 minutes.  

Keep covered off heat until ready to serve.

3. Form & Cook Meatballs

While rice cooks, in a large bowl combine turkey/pork, panko, ponzu, garlic, remaining ginger, 1 1/2 teaspoon salt and pepper.

Form mixture into 20-24 meatballs.  Place meatballs on a lightly oiled baking sheet. 

Roast on top rack until browned and cooked through, 14-16 minutes.

4. Make Salad & Mix Mayo

Meanwhile, in a medium bowl, combine cucumber, carrots, half the chilantro, and as much lime juice and lime zest as you like (save some lime juice for the mayo).   Season with salt and pepper

In a small bowl combine mayonnaise, a squeeze of lime juice and up to half of the chili sauce to taste (save the rest for the next step).  

5. Make Sauce & Toss

In a second large bowl, combine 5 tablespoons of sweet soy glaze, 1 teaspoon sugar and remaining chili sauce to taste.  

Once meatballs are done, carefully transfer to a bowl with sauce; toss until meatballs are thoroughly coated and sauce is just warmed through. 

6. Finish & Serve

Fluff rice with a fork and season with salt and pepper.

Divide rice between bowls and top with meatballs, pickled veggie salad and any remaining sauce.  Drizzle with chili lime mayo.  Garnish with remaining cilantro and serve with any remaining lime wedges on the side.  

SHRIMP COCKTAIL DRINK

 

3 quarts tomato juice

1 14 oz bottle catsup

1 tablespoon horseradish

1 cup finely chopped celery

3 tablespoons Worcestershire sauce

3 tablespoons sugar

½ teaspoon salt

½ teaspoon garlic salt

Juice of 1 lemon

2 cans shrimp

Combine and chill.  Serves 25.

ROAST BEEF SANDWICHES W/HORSERADISH DIJON

 

HORSERADISH DIJON

2 tablespoons mayonnaise

2 tablespoons sour cream

½ cup prepared horseradish

¼ cup Dijon mustard

1 tablespoon Worcestershire sauce 

Salt and pepper 

SANDWICHES

Crusty Artisan or Sourdough Bread

2 cups arugula

½ cup pickled red onions

2 tablespoon olive oil

Salt and pepper to taste

6 ounces horseradish dijon

1¼ pounds thinly sliced rare roast beef

In an oven or toaster oven, toast bread slices. In a bowl, combine arugula, onions, olive oil, salt, and pepper. Spread horseradish dijon on both halves of the bread, then build sandwich by layering meat and arugula mixture.

CHICKEN IN MILK

Whole chicken

Oil and/or butter

2 ½ cups milk

2 lemons

1 cinnamon stick

Sage leaves

Handful of garlic cloves in their peels

Preheat oven to 375ºF.  Brown a whole chicken in copious amounts of olive oil or butter on the stovetop in a large pot or dutch oven.  Pour in about 2 ½ cups milk, two lemons‘ worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their peels.  Bake for 90 minutes. Pull apart and eat with all the yummy sauce.

POUTINE WITH ROAST BEEF

 

1 bag of fries

1 packet poutine mix or brown gravy mix

1 beef roast

1 can French onion soup

Cheese curds, or for easier melting, shredded mozzarella cheese

Salt and pepper the roast. In an Instapot set to saute, sear the roast on all sides until brown.  Add the can of French onion soup into the pot and cook for 2-3 hours depending on the size of your roast (about 1 hour per pound).  Let it stand in Instapot for 10 minutes and then vent the pot.  Make poutine/gravy per instructions.  Cook fries in Air Fryer until crisp.  Pull apart Air fry the french fries.  Pull apart meat and remove fat trimmings.  To assemble, put desired amount of meat on plate, top with fries, then cheese, then gravy.