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Re: Chili
Pork Chili Verde
3 3/4 pounds lean diced pork
3/4 or 1 (21-ounce) can green enchilada sauce (28-ounce)
1/3 bunch fresh cilantro, leaves chopped
1/3 large onion, chopped
1/3 bunch green onions, chopped
1 fresh jalapeno, seeded and chopped
1 1/2 ounces canned green diced chiles
Garlic powder, to taste
Freshly ground black pepper
Simmer diced pork in large pot of water until tender. Drain pork and return to pot.
Add remaining ingredients and simmer until heated thoroughly.
3 3/4 pounds lean diced pork
3/4 or 1 (21-ounce) can green enchilada sauce (28-ounce)
1/3 bunch fresh cilantro, leaves chopped
1/3 large onion, chopped
1/3 bunch green onions, chopped
1 fresh jalapeno, seeded and chopped
1 1/2 ounces canned green diced chiles
Garlic powder, to taste
Freshly ground black pepper
Simmer diced pork in large pot of water until tender. Drain pork and return to pot.
Add remaining ingredients and simmer until heated thoroughly.
CONGRATULATIONS !
Congratulations on joining the ranks of IRON CHEF.
I welcome you to our growing group, great recipe can't wait to try it.
I welcome you to our growing group, great recipe can't wait to try it.
Re: Iron Chef Recipe # 2
Glazed Breast of Chicken with Winter Squash and Pumpkin / Maple Sauce
Serving Size : 4
4 bonless chicken breasts with skin
oil -- for sauteing
1/4 cup maple syrup
1 cup diced winter squash
1 cup couscous -- cooked
2 Tbl diced cooked bacon
1 Tbl butter
1 shallot -- diced
salt and pepper
1/2 cup chicken stock
SAUCE
1/2 cup unseasoned canned pumpkin
1/2 cup maple syrup
3/4 cup chicken stock
salt
Blanch diced squash in salted water until tender. Sear chicken breasts in olive oil until golden brown. Remove to sheet pan and brush skin with maple syrup. Season with salt and pepper. Bake in a 350 degree oven until cooked, about 12 to 15 minutes.
Sauce: Combine pumpkin,chicken stock and maple syrup in pan and cook until smooth and velvety. Season and keep warm.
Saute shallots and bacon in butter until soft. Add diced squash and cook for 2 minutes. Add couscous, salt and pepper and a little chicken stock to help steam mixture through.
Line plates with warm pumpkin sauce. Place a neat pile of squash and couscous mixture in center of each plate. Slice and place chicken breast around squash mixture.
Serving Size : 4
4 bonless chicken breasts with skin
oil -- for sauteing
1/4 cup maple syrup
1 cup diced winter squash
1 cup couscous -- cooked
2 Tbl diced cooked bacon
1 Tbl butter
1 shallot -- diced
salt and pepper
1/2 cup chicken stock
SAUCE
1/2 cup unseasoned canned pumpkin
1/2 cup maple syrup
3/4 cup chicken stock
salt
Blanch diced squash in salted water until tender. Sear chicken breasts in olive oil until golden brown. Remove to sheet pan and brush skin with maple syrup. Season with salt and pepper. Bake in a 350 degree oven until cooked, about 12 to 15 minutes.
Sauce: Combine pumpkin,chicken stock and maple syrup in pan and cook until smooth and velvety. Season and keep warm.
Saute shallots and bacon in butter until soft. Add diced squash and cook for 2 minutes. Add couscous, salt and pepper and a little chicken stock to help steam mixture through.
Line plates with warm pumpkin sauce. Place a neat pile of squash and couscous mixture in center of each plate. Slice and place chicken breast around squash mixture.
Iron Chef Recipe # 1
Chicken Breasts Roasted With Honey, Pine Nuts and Thyme
Serving Size : 6
3 tablespoons honey
4 1/2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon Worcestershire sauce
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon ground mace
4 1/2 tablespoons pine nuts, somewhat finely chopped
Salt & freshly ground pepper
6 split chicken breasts,bone on,excess
skin trimmed, 4 1/2 pounds total
1/2 cup Vadal Blanc
Preheat the oven to 400 degrees with the rack in the center and a heavy roasting pan large enough to hold all the chicken pieces with plenty of room around each piece.
Mix the honey, 3 1/2 tablespoons of the olive oil, the lemon juice, Worcestershire sauce, thyme, oregano and mace in a medium bowl until smoothly combined. Stir in the pine nuts, season with salt and pepper, to taste.
Dry the chicken breasts with paper towels and season them generously with salt and pepper. Set a large, heavy skillet over medium-high heat with the remaining 1 tablespoon olive oil. When it's hot, brown the breasts in batches, skin side down, adding more oil if needed, until they are golden and the fat from the skin is rendered, 3 to 5 minutes per batch.
When all the breasts are browned, transfer them to the roasting pan, skin side up, and coat each with the honey mixture, spreading it with the back of a spoon (some will drip in the pan). Pour the vidal blanc around the breasts and place the pan in the oven.
Roast until the chicken is just cooked through, 15 to 18 minutes (to check, make a cut in the thickest part of one breast to see if it's white in the center). If at any time the juices threaten to evaporate and burn, add a little more wine.
Transfer the chicken to a warm platter or plates and reserve the roasting pan. Set the pan directly over low heat (or transfer the juices to a small saucepan) and cook the juices down with any accumulated platter juices, stirring, until it becomes a flavorful, light syrup. Season with more salt and pepper if you like, spoon the juices over the breasts, and serve hot.
Serving Size : 6
3 tablespoons honey
4 1/2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon Worcestershire sauce
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon ground mace
4 1/2 tablespoons pine nuts, somewhat finely chopped
Salt & freshly ground pepper
6 split chicken breasts,bone on,excess
skin trimmed, 4 1/2 pounds total
1/2 cup Vadal Blanc
Preheat the oven to 400 degrees with the rack in the center and a heavy roasting pan large enough to hold all the chicken pieces with plenty of room around each piece.
Mix the honey, 3 1/2 tablespoons of the olive oil, the lemon juice, Worcestershire sauce, thyme, oregano and mace in a medium bowl until smoothly combined. Stir in the pine nuts, season with salt and pepper, to taste.
Dry the chicken breasts with paper towels and season them generously with salt and pepper. Set a large, heavy skillet over medium-high heat with the remaining 1 tablespoon olive oil. When it's hot, brown the breasts in batches, skin side down, adding more oil if needed, until they are golden and the fat from the skin is rendered, 3 to 5 minutes per batch.
When all the breasts are browned, transfer them to the roasting pan, skin side up, and coat each with the honey mixture, spreading it with the back of a spoon (some will drip in the pan). Pour the vidal blanc around the breasts and place the pan in the oven.
Roast until the chicken is just cooked through, 15 to 18 minutes (to check, make a cut in the thickest part of one breast to see if it's white in the center). If at any time the juices threaten to evaporate and burn, add a little more wine.
Transfer the chicken to a warm platter or plates and reserve the roasting pan. Set the pan directly over low heat (or transfer the juices to a small saucepan) and cook the juices down with any accumulated platter juices, stirring, until it becomes a flavorful, light syrup. Season with more salt and pepper if you like, spoon the juices over the breasts, and serve hot.
Re: Split Pea Soup
Split Pea & Ham Soup
1 lb Dried green split peas
5 c Chicken broth
5 c Water
1 Meaty ham bone OR 2 smoked - ham hocks
2 Ribs celery, diced
3 tablespoons Parsley, chpd
1/2 tablespoon Tarragon leaves
1 cup Carrots, diced
1 cup Onion, diced
1 Leek, white only, sliced
2 tablespoons Dry sherry
1/2 tablespoon Pepper
Soak and rinse peas 20 mins. In 6 qt pot, combine water, broth and peas; bring to boil. Add ham bone, carrots, celery, leek, tarragon and 1T parsley. Reduce heat to med low; simmer, partially covered, stirring occasionally, 1 hr. Remove from heat. Remove meat from bone; shred.
Remove excess fat and return meat to pot. Add sherry, pepper and remaining 2T parsley. Heat.
Split Pea Soup
1 pound split peas
1 medium onion, chopped
4 carrots, cut in large chunks
4 stalks celery, sliced
4 medium red potatoes, cubed
1 pound cubed ham and/or
1 ham bone
1 pinch thyme, basil, and dill
2 tablespoons parsley
Combine all ingredients in a 8 quart stockpot. Fill with water. Cover
and cook on high 20 minutes or until boiling. Stirring occassionally,
cook on low 60 to 70 minutes or until peas are soft. If desired,
remove about 2 cups of the soup and blend until smooth in a blender.
Return to pot and mix in for a thicker soup. This makes a delicious soup and it's easy to do. Serve with crusty bread or Rosemary rolls.
Split Pea soup
16 ounces split peas
3 quarts water
1 small ham shank or 4 ham hocks
1 large onion, chopped
2 chicken bouillon cubes
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
4 medium potatoes, peeled and cubed
Combine peas, water, ham shank or hocks, onion, bouillon and seasonings.
Cover and simmer 1 1/2 hours. Remove shank, trim meat from bone, and return to pot. Stir in carrots, celery and potatoes. Cover and simmer 2-2 1/2 hours.
Split Pea Soup
4 cups chicken broth, defatted
1 cup dried split peas, sorted and rinsed
1/2 cup carrots, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
2 oz turkey ham, finely chopped
1/4 teaspoon dried marjoram
1/8 teaspoon liquid smoke flavoring
1 bay leaf
1. In a large saucepan, combine the broth and peas. Bring to a boil,
then reduce the heat. Cover and simmer for 1 hour, stirring
occasionally.
2. Add the carrots, onions, celery, turkey ham, marjoram, liquid
smoke and bay leaf. Return to a boil, then reduce the heat. Cover
and simmer for 30 minutes to blend the flavors. Remove and discard
the bay leaf before serving.
Split Pea Soup
1 Pound Green Split Peas
3 Quarts Water
1 1/2 Teaspoons Salt
2 1/2 Tablespoons Butter
1 1/2 Cups Carrots, sliced
1 Cup Sweet Potato, diced
1 Cup Chopped Onion
1/2 Cup Celery, chopped
1/2 Teaspoon Marjoram
1/2 Teaspoon Cumin
1 Teaspoon Basil
2 Cloves Garlic, minced
1/2 Cup White Wine
Black Pepper, to taste
Put peas in large pot with water and salt; bring to boil, lower heat
and simmer for 1 hour. Skim off foam and discard. Saut‚ finely chopped
carrots, sweet potato, onion and celery for 10 minutes, stirring
constantly. Add herbs, cook vegetables for another 5 minutes, then add to soup. Simmer soup, stirring occasionally, for another 45 min to 1
hour. Remove approximately half the soup, pur‚e. Return pur‚e to pot,
add wine and pepper, and stir. Bring soup back to simmer before
serving.
Split Pea Soup with Sausage & Potato
5 fully cooked spicy smoked sausage links cut into 1/2-inch cubes (such as andouille or hot links)
1 12 ounce russet potato, peeled, diced
1 large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups green split peas, rinsed
4 cups low-salt chicken broth
Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.
We will sometimes also use half Green and half Yellow split peas in our soup.
Hope this helps you out.
1 lb Dried green split peas
5 c Chicken broth
5 c Water
1 Meaty ham bone OR 2 smoked - ham hocks
2 Ribs celery, diced
3 tablespoons Parsley, chpd
1/2 tablespoon Tarragon leaves
1 cup Carrots, diced
1 cup Onion, diced
1 Leek, white only, sliced
2 tablespoons Dry sherry
1/2 tablespoon Pepper
Soak and rinse peas 20 mins. In 6 qt pot, combine water, broth and peas; bring to boil. Add ham bone, carrots, celery, leek, tarragon and 1T parsley. Reduce heat to med low; simmer, partially covered, stirring occasionally, 1 hr. Remove from heat. Remove meat from bone; shred.
Remove excess fat and return meat to pot. Add sherry, pepper and remaining 2T parsley. Heat.
Split Pea Soup
1 pound split peas
1 medium onion, chopped
4 carrots, cut in large chunks
4 stalks celery, sliced
4 medium red potatoes, cubed
1 pound cubed ham and/or
1 ham bone
1 pinch thyme, basil, and dill
2 tablespoons parsley
Combine all ingredients in a 8 quart stockpot. Fill with water. Cover
and cook on high 20 minutes or until boiling. Stirring occassionally,
cook on low 60 to 70 minutes or until peas are soft. If desired,
remove about 2 cups of the soup and blend until smooth in a blender.
Return to pot and mix in for a thicker soup. This makes a delicious soup and it's easy to do. Serve with crusty bread or Rosemary rolls.
Split Pea soup
16 ounces split peas
3 quarts water
1 small ham shank or 4 ham hocks
1 large onion, chopped
2 chicken bouillon cubes
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
4 medium potatoes, peeled and cubed
Combine peas, water, ham shank or hocks, onion, bouillon and seasonings.
Cover and simmer 1 1/2 hours. Remove shank, trim meat from bone, and return to pot. Stir in carrots, celery and potatoes. Cover and simmer 2-2 1/2 hours.
Split Pea Soup
4 cups chicken broth, defatted
1 cup dried split peas, sorted and rinsed
1/2 cup carrots, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
2 oz turkey ham, finely chopped
1/4 teaspoon dried marjoram
1/8 teaspoon liquid smoke flavoring
1 bay leaf
1. In a large saucepan, combine the broth and peas. Bring to a boil,
then reduce the heat. Cover and simmer for 1 hour, stirring
occasionally.
2. Add the carrots, onions, celery, turkey ham, marjoram, liquid
smoke and bay leaf. Return to a boil, then reduce the heat. Cover
and simmer for 30 minutes to blend the flavors. Remove and discard
the bay leaf before serving.
Split Pea Soup
1 Pound Green Split Peas
3 Quarts Water
1 1/2 Teaspoons Salt
2 1/2 Tablespoons Butter
1 1/2 Cups Carrots, sliced
1 Cup Sweet Potato, diced
1 Cup Chopped Onion
1/2 Cup Celery, chopped
1/2 Teaspoon Marjoram
1/2 Teaspoon Cumin
1 Teaspoon Basil
2 Cloves Garlic, minced
1/2 Cup White Wine
Black Pepper, to taste
Put peas in large pot with water and salt; bring to boil, lower heat
and simmer for 1 hour. Skim off foam and discard. Saut‚ finely chopped
carrots, sweet potato, onion and celery for 10 minutes, stirring
constantly. Add herbs, cook vegetables for another 5 minutes, then add to soup. Simmer soup, stirring occasionally, for another 45 min to 1
hour. Remove approximately half the soup, pur‚e. Return pur‚e to pot,
add wine and pepper, and stir. Bring soup back to simmer before
serving.
Split Pea Soup with Sausage & Potato
5 fully cooked spicy smoked sausage links cut into 1/2-inch cubes (such as andouille or hot links)
1 12 ounce russet potato, peeled, diced
1 large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
1 1/4 cups green split peas, rinsed
4 cups low-salt chicken broth
Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.
We will sometimes also use half Green and half Yellow split peas in our soup.
Hope this helps you out.
Merry Christmas
Pattycake and I would like to take this time to wish you all a very Merry Christmas and a Happy New Year.
And remember what Bumbles says:
When you smile the whole world smiles with you, but when you cry you get the front of your shirt wet.
And remember what Bumbles says:
When you smile the whole world smiles with you, but when you cry you get the front of your shirt wet.
Pumpkin Ravioli
Pumpkin Ravioli with Hazelnut Cream Sauce
2 1/2 cups pumpkin puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
2 teaspoons ground coriander seed
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1 pinch ground cardamom
1 cup unsalted butter
1/3 pound grated Parmesan cheese
2 tablespoons real maple syrup
1 egg, beaten
2 1/2 pounds fresh pasta sheets
salt to taste
ground black pepper to taste
SAUCE:
1 cup hazelnuts
3 cups heavy whipping cream
3 cloves garlic, minced
1 pinch cayenne pepper
1 pinch white pepper
salt to taste
2 cups shredded sorrel, stems removed
Fresh Pasta
6 cups all-purpose flour
6 eggs
Ravioli:
1. Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
2. Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
3. Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
4. Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart.
5. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter.
6. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
7. Cook the ravioli in salted boiling water until al dente. Drain.
8. Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
9. FRESH PASTA:
Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
10. With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
11. Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
12. Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
Serves 6
2 1/2 cups pumpkin puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
2 teaspoons ground coriander seed
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1 pinch ground cardamom
1 cup unsalted butter
1/3 pound grated Parmesan cheese
2 tablespoons real maple syrup
1 egg, beaten
2 1/2 pounds fresh pasta sheets
salt to taste
ground black pepper to taste
SAUCE:
1 cup hazelnuts
3 cups heavy whipping cream
3 cloves garlic, minced
1 pinch cayenne pepper
1 pinch white pepper
salt to taste
2 cups shredded sorrel, stems removed
Fresh Pasta
6 cups all-purpose flour
6 eggs
Ravioli:
1. Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
2. Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
3. Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
4. Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart.
5. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter.
6. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.
7. Cook the ravioli in salted boiling water until al dente. Drain.
8. Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
9. FRESH PASTA:
Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
10. With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
11. Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
12. Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
Serves 6
