Ingredients:
1 lb boneless pork country ribs 1 onion, diced 1/2 cup white wine 28 oz can whole san marzano tomatoes 1/2 tbsp dried oregano 1/2 tbsp dried basil 1/2 tbsp dried thyme 1/2 tbsp dried marjoram 5-6 cloves garlic, chopped 1 bay leaf 5 oz baby kale salt oil favorite pasta cooked Instructions: 1) Turn oven to broil. In a Dutch Oven or other heavy bottom pan heat up oil over medium high heat on the stove. Heat oil until shimmering. 2) Salt the country ribs. Brown the country ribs for 3-5 minutes on each side until a nice crust has formed. Once all sides are browned add the onion. Cook until the onions are translucent. 3) Deglaze the pan with the white whine and scrape the brown bits from the bottom of the pan. 4) Add the oregano, thyme, basil, marjoram, bay leaf and garlic. Then pour the can of whole tomatoes on top of the pork and onions. Do not mix. 5) Place in the oven without a lid. Broil for 25-30 minutes. Tomatoes will caramelize. 6) Place lid on and turn oven down to 275F. Cook for 4 hours or until pork is tender, stirring occasionally. 7) Remove from oven and add the baby kale and stir. The baby kale will cook from the residual heat. Salt to taste. Now it is ready to serve with your favorite pasta. Notes: 1) If you can not get whole canned san marzanos you can substitute, chopped or diced san marzano tomatoes. 2) I like to serve this with penne or rigatoni 3) If making a larger batch, brown the country ribs in batches to get an even crust. 4) I like to add parmesan rinds to my sauce which helps add flavor and salt. 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. Whole San Marzano Tomatoes amzn.to/3bSw8lE Pot I used amzn.to/3oYTARX
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Ingredients:
3.5 lbs of chuck or stew meat 15 oz san marzano diced tomatoes 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1 onion, diced 2 tbsp chili powder 2 tbsp cumin powder 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp paprika 1 tbsp coriander powder 1/2 tbsp ancho chili powder salt pepper beef powder bouillon vegetable oil Instructions: 1) Preheat oven to 325F. Mix the chili powder, cumin, onion powder, garlic powder, paprika, coriander, ancho chili powder in a small bowl. 2) Heat a stock pot over medium high heat with vegetable oil until oil shimmers. Rub the chuck roast with half the spice mix, salt and pepper. Brown all sides of the roast. 3) Once the roast is browned add the onion, and bell peppers. Allow to cook for about five minutes. Then add the diced tomatoes. Add bouillon and the rest of the spice mix. 4) Place a lid on the pot and add the pot to the oven. Cook for 3-4 hours or until beef is pull apart tender. Shred with tongs. Add salt and bouillon to taste. Notes: 1) If using stew beef toss in spice mix and brown in batches. 2) I used burrito size tortillas and melted the cheese while heating the tortilla up. 3) Cook time will vary depending on size of roast or if usig stew meat. 4) When done cooking most liquid should have evaporated if not remove lid and cook for an additional 20-30 minutes. 5) The machaca burrito pictured above on the left is made with leftovers. Heat up the shredded beef and then add your eggs and scramble together. 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. Beef Bouillon amzn.to/2KH9Ckb Chili powder amzn.to/35xsFVZ Diced Tomatoes amzn.to/3omFfhV Creamy Chipotle Salsa amzn.to/35ejjOo 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 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 Ingredients:
2 lb chuck Roast 1 large onion, finely diced 3 large roma, chopped 1 large carrot, finely diced 2 bay leaves 2 cups water 1 tbsp beef bouillon oil Spice Mix: 3 tbsp raja chawal spice mix raja-chawal.html 1 tbsp cumin powder 1 tbsp garlic powder 1 tsp cardamom powder 1 tsp ginger powder 1 tsp all spice Instructions: 1) Preheat oven to 325F. Heat oil in a large stock pot over medium high heat. Rub the chuck roast with oil until thinly coated. Rub 3 tbsp of spice mix on the chuck roast to evenly coat. 2) Place the chuck roast in the stock pot once the oil is heated. Brown the chuck roast. Once browned on the first side flip. Then add the onion and carrots. Once the second side is almost finished browning add the tomatoes. Stir the veggies as needed. Add the rest of the spice mix. 3) Add the water, bay leaves and beef bouillon. 4) Cover with a lid and place in the oven. Cook for four hours stirring occasionally. Also flip the meat half way through. 5) Remove from the oven. Take the roast out. Use a stick blender to blend the remaining liquid and veggies until smooth. Place the roast back in to stay warm. 6) You are ready to enjoy!! Notes: 1) I served mine with mashed potatoes and green beans. 2) The green beans I used the rest of the raja chawal spice mix I had left over. 3) Cook the roast until fall apart tender. 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 Stick Blender amzn.to/2JnIarx Beef Bouillon amzn.to/2KH9Ckb Ingredients:
Fish: 2 lb ono, fileted 1 cup flour 1 tbsp seasoned salt 1 tbsp cajun seasoning 3 eggs 16 oz macadamia nuts, crushed (I prefer some to be powdered and some larger pieces) salt Oil, for frying Cajun Béchamel: 4 tbsp butter 4 tbsp flour 1 1/4 cup milk 1 1/4 cups chicken stock Tomato paste (2-3 generous squeezes from tube or approximately 2-3 tbsp) cajun spice rub to taste chicken bouillon to taste 3 shrimp Cajun rub: 2 tbsp paprika 2 tbsp garlic powder 2 tbsp salt 1 tbsp black pepper 1 tbsp onion powder 1 tbsp oregano 1 tbsp thyme 1/2 tbsp smoked paprika 1 tsp cayenne (more if you want it spicier) Instructions: Fish: 1) You will need three pie tins. On one add the flour, seasoned salt, and cajun seasoning. Mix until well combined. The second crack the two eggs and whisk together. The third add the crushed macadamia nuts and salt (the amount of salt will depend on your macadamia nuts). 2) First coat the fish in the flour making sure it is entirely coated in flour. This will help the egg stick.. Shake off excess flour. Then coat in the egg, shake off the excess egg. Now coat in macadamia nuts. Make sure to get a nice thick coating of macadamia nuts. Repeat to all pieces of fish. 3) Heat oil in a saute pan over medium heat. The oil should be 2-3 cm deep. Cook each filet 2-3 minutes aside or until golden brown. (If filets are thicker you may need to cook longer) Cajun Rub: 1) Mix ingredients together. Cajun Bechamel: 1) Add butter to a sauce pan over medium heat. Once butter is melted, add the three pieces of shrimp. Poach until cooked. Remove shrimp. Whisk in the flour. Cook for about 2-3 minutes. Cook just long enough to cook out the raw flour taste. (Pale in color still). 2) Whisk in the milk and then the water. Bring to a simmer and lower heat. Cook until liquid has started to thicken. 3) Add the knorr powdered bouillon, tomato paste and cajun seasoning. Mix until combined. Add the shrimp back in and use a stick blender until smooth and no more shrimp pieces. (Or use a vitamix) Serving: 1) Serve fish immediately 2) I make the bechamel first because it takes longer and can sit. If while sitting it becomes too thick add water. 3) Serve over roasted fingerling potatoes. I served with broccolini. Notes: 1) When blending the macadamia nuts do not over blend or you risk making macadamia nut butter. 2) Test the oil with a wooden spoon or macadamia nut to see if it is ready. If oil is not hot the fish will soak up oil and breading will fall off. 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 Stick Blender amzn.to/2JnIarx Seasoned Salt amzn.to/3o939Nr Chicken Bouillon amzn.to/2KH9Ckb Macadamia Nuts amzn.to/3o84Omy Ingredients:
Chicken: 2 lb chicken thighs 2 tbsp balsamic vinegar 2 tbsp soy sauce 1/2 tbsp sugar 1/4 tsp ground pepper 1/4 tsp dried thyme salt Brussel Sprout Slaw: 1lb brussel sprouts, shredded 1 apple, julienne 1 green onion, sliced Dressing: 1 lemon, juiced 2 tbsp olive oil 1 tsp powdered ranch seasoning 1 tsp honey 1 tsp yellow mustard salt pepper Instructions: 1) In a medium bowl, mix the balsamic, soy sauce, sugar, pepper, thyme and salt. Toss the chicken with the marinade and let marinate for at least an hour. 2) While the chicken is marinating, slice the brussel sprouts and apples. Mix the dressing together. 3) Preheat oven to 475F. Place one of the oven racks at the top slot in the oven. Place chicken on a greased baking sheet. Roast for 15 minutes or until done. 4) Toss the brussel sprouts, apple and dressing together. 5) Build your sandwich! Notes: 1) Add goat cheese or feta along with pecans to the slaw and eat it as a salad. 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. Balsamic Vinegar amzn.to/3n5LwO4 Ranch Seasoning amzn.to/2Ku9jcl Yellow Mustard amzn.to/2Kp3KvN Soy Sauce amzn.to/338shvS |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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