Ingredients:
6 chicken thighs 1/2 cup flour 1 tsp salt, extra for chicken 1 tsp pepper, extra for pepper 1/2 cup white wine 1/3 cup water 3 garlic cloves, chopped 2 tbsp capers 1 tsp caper liquid 5 tbsp butter 2-3 tbsp oil 3 tbsp lemon juice Instructions: 1) On a paper plate add the flour, salt and pepper. Mix until combined. Pat the chicken dry. Salt and pepper chicken. Place chicken in flour mixture cover with the flour to ensure it is evenly coated. Shake off excess flour. 2) Over medium heat in a high sided pan add the oil and 1 tbsp of butter. Heat until butter is melted and starting to bubble. Add chicken leaving enough room in between so that they do not release liquid and brown. Cook in batches if necessary. Cook until golden brown. Flip and brown the other side. Remove chicken. 3) Add the garlic and capers and cook until fragrant. 4) Add 2 tbsp butter, the wine, the water, and caper liquid. Scrape the brown bits off the bottom off the pan. Bring up to a boil and lower to a simmer. Add the chicken back and the rest of the butter. Cook for another 2-3 minutes or until chicken is cooked throughout. Add the lemon juice. Taste sauce to see if you need to add more salt. Notes: 1) Use a white wine you would drink, nothing expensive. I used Kendall Jackson ($10). 2) Fresh lemon juice makes the flavor pop. Broccolini: 2 bunches of broccolini salt Red chili flakes 1) Blanch the broccolini for 60-90 seconds. Place into ice water to stop the cooking. 2) Heat a saute pan with oil over high heat until slightly smoking. 3) Add the broccolini. Cook until browned. 4) Add salt and chili flakes. Toss until coated evenly Healthier Mashed Potatoes: 2 russet potatoes, diced 5 tbsp butter salt 1) In a sauce pan add potatoes and cover with water. Water should come up an inch over the potatoes. Salt the water 2) Boil potatoes until tender. Set aside 1/2 cup of the cooking liquid. Melt the butter in the reserved cooking liquid. 3) Drain potatoes. Add half the reserved cooking liquid and butter. Mash. Add more liquid/butter as needed until creamy. Add salt to taste. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. High sided Saute Pan amzn.to/37zez7U
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Ingredients:
1 lb red potatoes, halved 3 tbsp oil salt 5-6 cloves garlic, chopped 1/2 bunch parsley, chopped Instructions: 1) In a bag or large bowl combine potatoes, salt, and oil. Mix until potatoes are coated evenly. 2) Place in the basket of your air fryer. Press the air fryer setting. Set to 390F and 20 minutes. Shake basket occasionally. 3) Remove from air fryer and toss with garlic and parsley. Add more salt if needed. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Air Fryer amzn.to/3ntBKWu Ingredients:
1 lb chicken, thinly sliced 8 oz green beans, 2" pieces 2 small onions, sliced oil Marinade: 2 tbsp soy sauce 1 tbsp brown sugar 1 tsp black vinegar (can substitute rice vinegar) 1 tsp rice vinegar 1 tsp shoaxing cooking wine salt pepper Sauce: 2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp dark soy 1/2 tbsp sesame oil 2 tsp brown sugar 1 tsp rice vinegar 1 tsp black vinegar (can substitute rice vinegar) 1 tsp corn starch 1/4 tsp ginger powder 3-5 garlic cloves, minced salt pepper Instructions: 1) Mix the marinade in a medium bowl. Add the chicken to marinade and stir until coated. Let sit for at least an hour. The longer you marinade the better. 2) Mix the sauce in a small bowl. 3) In a large saute pan or a wok over medium high heat add oil to coat the bottom of the pan. Add the onion. Cook until the edges start to brown and the center still has a bite. Cook in batches if necessary not to overcrowd the pan. Remove the onion. 4) Add more oil if needed. Add the green beans and saute until browned and the green beans start to soften. Remove from pan. 5) Add the chicken to the pan and brown the chicken. Cooking in batches if necessary. If you overcrowd the pan the chicken will release liquid and you will not brown the chicken. Remove chicken. 6) Add the sauce to the pan and scrape any of the brown bits from the bottom of the pan. Bring sauce to a boil and lower heat to medium. Once the sauce starts to thicken and will coat the back of a spoon, add back the chicken, onion, and green beans. Stir to coat everything evenly. Taste to see if you need to add salt or pepper. Notes: 1) I used chicken thighs. 2) If you do not have dark soy sauce you can use regular soy sauce but be careful as to how much salt you add because regular soy sauce has a higher salt content. 3) You can add chili crisp or sambal oelek if you want to make it spicy. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Dark Soy Sauce amzn.to/2T9YDkc Shaoxing Cooking Wine amzn.to/3j71dSI Oyster Sauce amzn.to/3oegWDt Black Vinegar amzn.to/35SVdIP Rice Vinegar amzn.to/3a6hR47 Ingredients:
15 oz can chickpeas, drained & rinsed 1/2 tsp baking soda 3 oz lemon juice 5 cloves garlic 1/2 cup tahini 1/2 tsp salt 3/4 tsp ground cumin 3-4 oz ice water 1 tbsp olive oil Instructions: 1) Place the chickpeas in a medium sauce pan with the baking soda. Cover chickpeas by 2 inches of water. Bring to a boil and cook for 20-30 minutes or until chickpeas are bloated. Strain and rinse with cold waters. 2) Meanwhile in a food processor or high power blender combine, lemon juice, garlic, and salt. Process until garlic is finely chopped. 3) Add the tahini to the food processor and blend until thick and creamy. Scrape the sides and bottom of processor as needed. 4) While the processor is running drizzle in 2oz of ice water. Blend until the mixture is smooth, pale and creamy. May need more water depending on how thick your tahini is. 5) Add the cumin, cooked chickpeas to the food processor. Blend while drizzling the olive oil. Add more ice water by the tbsp if necessary to achieve an extra creamy texture. 6) Add more salt, lemon, and cumin to taste if needed. Notes: 1) Soom tahini is my favorite tahini to use. Hummus turns out extra creamy and the flavor is the best. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Vitamix amzn.to/3iCvYj8 Soom Tahini amzn.to/3icbaOf Ingredients:
1 lb tri colored carrots 2 tbsp honey 1 lemon, juiced 1/8 tsp cumin powder 1/8 tsp paprika salt pepper Instructions: 1) Preheat oven to 425F. 2) In a bowl toss all the ingredients until the carrots are evenly coated 3) Place carrots on a greased baking sheet. Place in the oven on the top rack. 4) Bake for 15-20 minutes Notes: 1) The baking time varies due to the size of the carrots you use. I like mine to brown but still have a slight bite in the middle. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Baking sheet amzn.to/3qwhUf9 |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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