I had a few people over for pizza Sunday. The leftover toppings provided the flavorings for this impromptu pasta dish. What I had in the fridge was cooked spinach, mushrooms, roasted red pepper, roasted garlic, slices of artichoke heart, sliced onion, and some shredded mozzarella.
I kind of knew that this stuff alone might not be enough flavor so I added leeks and for my own tastes some fresh frozen hot pepper.
I started by sauteing the hot pepper and leek till tender. then I added onion, spinach, mushroom, artichoke, roasted garlic, and roasted pepper.
Then I boiled some penne pasta till just tender. Then all the ingredients were tossed in a large bowl to combine. I added some of the shredded mozzarella, some grated romano cheese, a little olive oil, salt and pepper and tossed some more, It all went into a glass baking dish, was topped with some more mozzarella and romano. Then I popped it into a 350 oven for 15 min. to heat through and melt the cheese.
It was very enjoyable. A slight variation would be to just add a little tomato sauce or whatever might be lurking about.
It's fun to just put whats available together and see what you come up with.
Ciao for now, Garlichut
Wednesday, December 17, 2014
Monday, December 8, 2014
Chicken and Broccoli Rape
As is often the case, I found myself with too many things in the fridge that needed to be used. One was a chicken that had been boiled and taken off the bone and was sitting in the cooking liquid. The other was a bunch of broccoli rape. They were not intended to be used together, but seeing both of them there sparked an idea. Could they effectively be combined to create a tasty dish.
So the chicken was shredded like pulled pork. The broccoli rape was added to sauteed onion and garlic. A little water was added and it was covered and simmered till tender. Then the shredded chicken was added along with enough chicken stock to make kind of a thick soup. That was cooked for 5 min.. I cooked some rice, served the chicken and broccoli rape over it along with some romano cheese and had a pleasant surprise. Hope you do too.
Ciao for now, Garlichut
So the chicken was shredded like pulled pork. The broccoli rape was added to sauteed onion and garlic. A little water was added and it was covered and simmered till tender. Then the shredded chicken was added along with enough chicken stock to make kind of a thick soup. That was cooked for 5 min.. I cooked some rice, served the chicken and broccoli rape over it along with some romano cheese and had a pleasant surprise. Hope you do too.
Ciao for now, Garlichut
Monday, December 1, 2014
Quick chicken dish surprise
When I was busy working on My thanksgiving goose, I put together a quick chicken dish that was a pleasant surprise.
1 Tbls. Veg. oil
Flour for dredging
1 Chicken breast halved width wise (to make it thinner)
3 cloves garlic diced
3 sun dried tomatoes diced
1 Tbls. capers
Juice of 1/2 lemon
1/4 cup white wine
2 Tbls. butter
S+P
Saute dredged chicken breast halves in a pan in the oil over medium high heat. When the first side is lightly browned. turn over and when it is cooked slightly on the second side add the garlic, sun dried tomato, and capers. After about 1 minute, add lemon juice and wine. Turn down heat and reduce till a little liquid remains. remove from heat and stir in the butter till melted.
The surprise in this dish for me was the combination of the lemon and sun dried tomato, which I thought was an unusual combination that I thought worked very well.
Buon Apetitto Ciao for now, Garlichut
1 Tbls. Veg. oil
Flour for dredging
1 Chicken breast halved width wise (to make it thinner)
3 cloves garlic diced
3 sun dried tomatoes diced
1 Tbls. capers
Juice of 1/2 lemon
1/4 cup white wine
2 Tbls. butter
S+P
Saute dredged chicken breast halves in a pan in the oil over medium high heat. When the first side is lightly browned. turn over and when it is cooked slightly on the second side add the garlic, sun dried tomato, and capers. After about 1 minute, add lemon juice and wine. Turn down heat and reduce till a little liquid remains. remove from heat and stir in the butter till melted.
The surprise in this dish for me was the combination of the lemon and sun dried tomato, which I thought was an unusual combination that I thought worked very well.
Buon Apetitto Ciao for now, Garlichut
Thanksgiving Goose again
OK, so not all things go according to plan. I wasn't thrilled with the Goose. Probably operator error. The goose was somewhat tough. I think it was due to the high heat I used at the end, trying to crisp the skin. I wouldn't call it a complete disaster though, the sauce that I made was really good and the flavor of the goose was what it should be.
Here is the ingredient list for the sauce.
Olive oil
Onion
Garlic
Red wine
Brown goose stock
Diced prunes
Diced dried cherries
Diced dried apricots
Simmered and sieved cranberries
Black pepper
Honey
Salt
Here is the ingredient list for the sauce.
Olive oil
Onion
Garlic
Red wine
Brown goose stock
Diced prunes
Diced dried cherries
Diced dried apricots
Simmered and sieved cranberries
Black pepper
Honey
Salt
Sunday, October 5, 2014
Salad Lomer
Salad Lomer
Last night the Lomers came over for dinner. We had flounder Picatta, cremini mushroom and asparagus risotto, and what will now be known as salad Lomer. It had a particular combination of ingredients that I have been thinking of putting together for a while.
2 cups Spinach
2 cups Red leaf lettuce
1 bulb of fennel sliced and blanched
1/2 avocado diced
1/4 cup thin sliced red onion
1/2 can quartered artichoke hearts
1/4 cup roasted red pepper sliced
2 Tbls. fresh grated Romano cheese
2 oz, crumbled feta cheese
1/4 cup fine chopped parsley
6 leaves fresh basil thinly sliced
1/4 cup red wine vinaigrette
S+P to taste
Combine all ingredients and toss well. This salad was really good. Try it and enjoy!!
Ciao for now Garlichut
Last night the Lomers came over for dinner. We had flounder Picatta, cremini mushroom and asparagus risotto, and what will now be known as salad Lomer. It had a particular combination of ingredients that I have been thinking of putting together for a while.
2 cups Spinach
2 cups Red leaf lettuce
1 bulb of fennel sliced and blanched
1/2 avocado diced
1/4 cup thin sliced red onion
1/2 can quartered artichoke hearts
1/4 cup roasted red pepper sliced
2 Tbls. fresh grated Romano cheese
2 oz, crumbled feta cheese
1/4 cup fine chopped parsley
6 leaves fresh basil thinly sliced
1/4 cup red wine vinaigrette
S+P to taste
Combine all ingredients and toss well. This salad was really good. Try it and enjoy!!
Ciao for now Garlichut
Sunday, August 3, 2014
Great Cauliflour
1 Head cauliflower separated into bite sized pieces and blanched tender (set aside)
3 Tbs olive oil
1 leek cleaned and sliced
1-8 oz. package cremini mushrooms cleaned and sliced
3 garlic cloves sliced thin
A sprinkling of romano or parm
Saute the leek and mushroom in the olive oil until tender. Add garlic and cook for 2 more minutes
Add the cauliflower and cook till heated through. Season with salt and pepper and sprinkle with cheese and serve.
Enjoy Ciao For Now Garlichut
3 Tbs olive oil
1 leek cleaned and sliced
1-8 oz. package cremini mushrooms cleaned and sliced
3 garlic cloves sliced thin
A sprinkling of romano or parm
Saute the leek and mushroom in the olive oil until tender. Add garlic and cook for 2 more minutes
Add the cauliflower and cook till heated through. Season with salt and pepper and sprinkle with cheese and serve.
Enjoy Ciao For Now Garlichut
Monday, January 13, 2014
New dish concept
Hi.
About a week ago, I opened a large can of plum tomatoes. I only used a small portion and have had the remainder sitting in the refrigerator. I would usually just turn them into a sauce and use it over pasta. Since I'm trying to eat healthier these days, my plan was to make a new dish that could be served without the pasta.
I wanted to use it with some kind of a protein, so the standard go to for me is chicken. In the past, I have used the tomatoes as a braising or stewing liquid, with great results, so I'll go with that again. I'm sure that not everyone will like this concept because of the anchovies, all you have to do is leave them out if they are not to your liking.
I haven't made this dish yet, but this is how it's probably going to go.
1 Chicken (skin removed and cut into about 12 pieces )
olive oil
1/4 cup Pancetta chopped
1- 2 oz. can anchovies with oil
1 small yellow onion, cut into 1 inch pieces
4-6 garlic cloves coarsely chopped
Canned plum tomatoes with juice just coarsely broken up by hand
1 cup red wine
1/2 cup Kalamata olives pitted and halved
2 tablespoons capers
1/4 cup chopped parsley
S + P to taste
Brown the chicken pieces in about 2 Tbs. olive oil and set aside.In whats left of the oil, start browning the Pancetta. When it's almost crisp add the anchovies and mash thoroughly with a fork. After a minute add the onion, cook for a minute and add the garlic. After another minute, add the tomatoes and red wine. Bring to a boil and simmer for 5 min. Add the chicken pieces and simmer about 25 min.. Add the olives and capers and simmer another 5 min.. Finish with the parsley just before serving.
Now, what to serve this dish with. Of course pasta is certainly an option, but, here are some ideas to use as alternatives. Risotto, plain rice, polenta, potatoes, beans, such as canelinni, navy, great northern white, are all possibilities to use as a starch, or maybe pureed cauliflour and a side of greens. It just seems like you'll want something to sop up the sauce. So, I leave it up to you.
Buon Appetito, CIAO for now Garlichut
About a week ago, I opened a large can of plum tomatoes. I only used a small portion and have had the remainder sitting in the refrigerator. I would usually just turn them into a sauce and use it over pasta. Since I'm trying to eat healthier these days, my plan was to make a new dish that could be served without the pasta.
I wanted to use it with some kind of a protein, so the standard go to for me is chicken. In the past, I have used the tomatoes as a braising or stewing liquid, with great results, so I'll go with that again. I'm sure that not everyone will like this concept because of the anchovies, all you have to do is leave them out if they are not to your liking.
I haven't made this dish yet, but this is how it's probably going to go.
1 Chicken (skin removed and cut into about 12 pieces )
olive oil
1/4 cup Pancetta chopped
1- 2 oz. can anchovies with oil
1 small yellow onion, cut into 1 inch pieces
4-6 garlic cloves coarsely chopped
Canned plum tomatoes with juice just coarsely broken up by hand
1 cup red wine
1/2 cup Kalamata olives pitted and halved
2 tablespoons capers
1/4 cup chopped parsley
S + P to taste
Brown the chicken pieces in about 2 Tbs. olive oil and set aside.In whats left of the oil, start browning the Pancetta. When it's almost crisp add the anchovies and mash thoroughly with a fork. After a minute add the onion, cook for a minute and add the garlic. After another minute, add the tomatoes and red wine. Bring to a boil and simmer for 5 min. Add the chicken pieces and simmer about 25 min.. Add the olives and capers and simmer another 5 min.. Finish with the parsley just before serving.
Now, what to serve this dish with. Of course pasta is certainly an option, but, here are some ideas to use as alternatives. Risotto, plain rice, polenta, potatoes, beans, such as canelinni, navy, great northern white, are all possibilities to use as a starch, or maybe pureed cauliflour and a side of greens. It just seems like you'll want something to sop up the sauce. So, I leave it up to you.
Buon Appetito, CIAO for now Garlichut
Tuesday, November 12, 2013
Farmers market dish
I went to the farmers market last Saturday and Came home with sweet potatoes, kale, granola, and beets A few weeks ago, I made a very nice dish with roasted new potatoes , onion, pepper, garlic, pancetta, romano cheese, a little monterey jack cheese, and kale. As I was on my way home, I was trying to come up with a way to combine the sweet potatoes and the kale.
This is the dish I came up with. I cooked the kale in some sauteed onion and garlic and water till tender. (about 10 min.) In a glass baking dish, I tossed chunks of peeled carrot and sweet potato in a little olive oil to coat, and put it in a 400 degree oven. 30 min. later I added an onion, cut into large chunks, and about 8 whole peeled garlic cloves. 20 min. later I added 1/4 cup diced pancetta. About 15 min. later I added s+p, some romano cheese and topped it all with some well drained kale. then all I did was heat it through for another 5 min,
The result was a great fall dish. Nice earthy flavors that would pair well with any of a number of main courses. Meat, pork, a roasted chicken, maybe as a side to go with some sort of stew, would all be good candidates to go with this dish.
Ciao for now, Garlichut
This is the dish I came up with. I cooked the kale in some sauteed onion and garlic and water till tender. (about 10 min.) In a glass baking dish, I tossed chunks of peeled carrot and sweet potato in a little olive oil to coat, and put it in a 400 degree oven. 30 min. later I added an onion, cut into large chunks, and about 8 whole peeled garlic cloves. 20 min. later I added 1/4 cup diced pancetta. About 15 min. later I added s+p, some romano cheese and topped it all with some well drained kale. then all I did was heat it through for another 5 min,
The result was a great fall dish. Nice earthy flavors that would pair well with any of a number of main courses. Meat, pork, a roasted chicken, maybe as a side to go with some sort of stew, would all be good candidates to go with this dish.
Ciao for now, Garlichut
Monday, June 17, 2013
Big Pizza weekend
Hey,
I had a big pizza weekend. I made pizza for a party at Jeff's house. (15 people) Had enough toppings left over to make pizza for 6 for Lynns' birthday yesterday.
There were many interesting pies, but I think my favorite was the clam pie. I made a clam sauce and reduced it till most of the moisture was gone. I precooked the crust slightly, topped it with a little tomato sauce, put the clam sauce on, and then added some romano and a little mozzarella.
Very enjoyable
Ciao for now, Garlichut
I had a big pizza weekend. I made pizza for a party at Jeff's house. (15 people) Had enough toppings left over to make pizza for 6 for Lynns' birthday yesterday.
There were many interesting pies, but I think my favorite was the clam pie. I made a clam sauce and reduced it till most of the moisture was gone. I precooked the crust slightly, topped it with a little tomato sauce, put the clam sauce on, and then added some romano and a little mozzarella.
Very enjoyable
Ciao for now, Garlichut
Friday, June 14, 2013
It's been a while
Hi,
I made a dandelion salad recently that was notable. I had planted dandelions this year, now I've got to use them up. Because they are so bitter, they're not on my list of favorites. So, I was trying to figure out how to counteract the bitterness and came up with this solution. Along with the dandelion greens, I added red onion, cucumber, avocado a little romano cheese, and some hot pepper from the garden. Dressed with a red wine viniagrette, it was a really good salad.
I made a dandelion salad recently that was notable. I had planted dandelions this year, now I've got to use them up. Because they are so bitter, they're not on my list of favorites. So, I was trying to figure out how to counteract the bitterness and came up with this solution. Along with the dandelion greens, I added red onion, cucumber, avocado a little romano cheese, and some hot pepper from the garden. Dressed with a red wine viniagrette, it was a really good salad.
Sunday, January 27, 2013
New food venture
Hi All,
I've got a new food adventure coming up soon. I'll be helping some people open a new restaurant here in Oriental.
The name of the new restaurant is The Sea Shanty. Leo and Marcel Cormier are the owners. Dean, Leo's son will be part of the kitchen crew. I will be also helping in the kitchen. As the name suggests, the restaurant will be featuring seafood. Leo and Marcels' background as commercial fishermen will ensure a steady supply of the freshest fish available. That alone is reason for great optimism on my and many other peoples part. There is a fantastic anticipation around town. People are very excited about a new place to eat. On a daily basis there is a steady flow of people stopping in to see how things are coming along and to wish us well.
We'll be working with a basic menu and feature quite a few daily specials. We've been listening to public input and will try to accommodate some of the many requests.
I'll be trying to keep you supplied with a steady stream of recipes that come along as we go. So, check in on occasion or make a requests if you'd like.
Ciao for now. Garlichut
I've got a new food adventure coming up soon. I'll be helping some people open a new restaurant here in Oriental.
The name of the new restaurant is The Sea Shanty. Leo and Marcel Cormier are the owners. Dean, Leo's son will be part of the kitchen crew. I will be also helping in the kitchen. As the name suggests, the restaurant will be featuring seafood. Leo and Marcels' background as commercial fishermen will ensure a steady supply of the freshest fish available. That alone is reason for great optimism on my and many other peoples part. There is a fantastic anticipation around town. People are very excited about a new place to eat. On a daily basis there is a steady flow of people stopping in to see how things are coming along and to wish us well.
We'll be working with a basic menu and feature quite a few daily specials. We've been listening to public input and will try to accommodate some of the many requests.
I'll be trying to keep you supplied with a steady stream of recipes that come along as we go. So, check in on occasion or make a requests if you'd like.
Ciao for now. Garlichut
Monday, November 26, 2012
Bean Dip
Hey,
I had made some pinto beans earlier in the week. As is always the case, I usually have more than I can eat. So, I made some bean dip. It really is a treat, so here it is.
About 3 cups cooked pinto beans ( cooked soft and mashed )
1/2 small onion chopped
1 Roma tomato diced
1-4.5 oz. can diced green chills
3 diced chipotle peppers
2 Tbs. chopped cilantro
1 cup grated monterey jack cheese
salt to taste
Put all ingredients into a mixing bowl and stir till well mixed. Place in a microwaveable dish and microwave till thoroughly heated through. Serve with tortilla chips. Enjoy
I had made some pinto beans earlier in the week. As is always the case, I usually have more than I can eat. So, I made some bean dip. It really is a treat, so here it is.
About 3 cups cooked pinto beans ( cooked soft and mashed )
1/2 small onion chopped
1 Roma tomato diced
1-4.5 oz. can diced green chills
3 diced chipotle peppers
2 Tbs. chopped cilantro
1 cup grated monterey jack cheese
salt to taste
Put all ingredients into a mixing bowl and stir till well mixed. Place in a microwaveable dish and microwave till thoroughly heated through. Serve with tortilla chips. Enjoy
Wednesday, June 6, 2012
What more sausage?
So it was sausage on Sunday, sausage on Monday, and with this new kick on my mind I had to try sausage poached in white wine, then cut into bite sized pieces and used in risotto with shrimp and basil and parsley. Pretty good, though not quite as full flavored as sausage poached in red wine.
Just so you don't think one can live on sausage alone, Monday evening we had some chicken breast sauteed with garlic, rosemary, sliced green olives, capers, some lemon and white wine. That was a very enjoyable dish.
Ciao for now, Garlichut
Just so you don't think one can live on sausage alone, Monday evening we had some chicken breast sauteed with garlic, rosemary, sliced green olives, capers, some lemon and white wine. That was a very enjoyable dish.
Ciao for now, Garlichut
Tuesday, June 5, 2012
Sausag dish # 2
With the leftover sausage, and the rest of the ingredients already on hand, what was I to do? This is the follow up dish to yesterdays red wine braised sausage.
4 red potatoes cut into chunks
1 red bell pepper cut into chunks
1/2 yellow onion 1 inch dice
1 bunch broccoli rape cooked as you like it, sauteed or shallow poached
5-6 links of the red wine braised Italian sausage cut into 1 inch pieces
1/2 pound fontina cheese shredded or cut into small chunks
Pecorino romano cheese
I put the potatoe pieces in an 8+8 glass baking dish and drizzled with just enough olive oil to coat when tossed. Put in a 400 degree oven and stir occasionally to keep from sticking. When the potatoes are lightly browned, add the red pepper pieces and onion. Cook, stiring occasionally till the peppers and onion are soft and slightly browned. Add the sausage pieces and cook till heated through. About 10 minutes. Then add the broccoli rape and cook another 10 minutes. Srir the ingredients and top with the two cheeses and bake for another 5 min.. We had this dish for lunch with crusty bread and a liberal dose of chopped hot pepper. Woah, I know that I'll be making this dish again.
Cioa for now, Garlichut
4 red potatoes cut into chunks
1 red bell pepper cut into chunks
1/2 yellow onion 1 inch dice
1 bunch broccoli rape cooked as you like it, sauteed or shallow poached
5-6 links of the red wine braised Italian sausage cut into 1 inch pieces
1/2 pound fontina cheese shredded or cut into small chunks
Pecorino romano cheese
I put the potatoe pieces in an 8+8 glass baking dish and drizzled with just enough olive oil to coat when tossed. Put in a 400 degree oven and stir occasionally to keep from sticking. When the potatoes are lightly browned, add the red pepper pieces and onion. Cook, stiring occasionally till the peppers and onion are soft and slightly browned. Add the sausage pieces and cook till heated through. About 10 minutes. Then add the broccoli rape and cook another 10 minutes. Srir the ingredients and top with the two cheeses and bake for another 5 min.. We had this dish for lunch with crusty bread and a liberal dose of chopped hot pepper. Woah, I know that I'll be making this dish again.
Cioa for now, Garlichut
Monday, June 4, 2012
New Jersey food
Well I got to Jersey yesterday early, after an all nighter. 500 mi. I pulled some sweet Italian sausage from the freezer. As it sat thawing, I was contemplating how to do something different with it. I saw a half full bottle of red wine on the counter and it reminded me of the chicken and sausage dish. I also saw a little leftover tomato sauce in the fridge. So the wheels start to turn and I figured, how about sausage braised in red wine with peppers and onions. That was sounding pretty good, but the dilemma came from the direction of a lot of greens and vegetables that needed to be used up. Escarole that was definitely on its last leg if it wasn't used, broccoli I had brought up from my fridge and broccoli rape that they also had. As my limited energy began to fade, the meal turned into a compromise. I poached the sausage in water, then put it into a saucepan with enough wine and tomato sauce to cover the sausage. I added a little sage, but I think some rosemary would have been just as interesting. Next time. The sausage simmered for at least 2 hours to make it fork tender. The broccoli rape didn't get used. I cooked the escarole as a side dish. I made some penne and broccoli and just served the sausage as the protein portion of the meal. It was all really good, but the sausage was especially noteworthy. It had a really rich flavor.
So, now this new flavor is itching for a dish of it's own. One possibility that came to mind, and I think that I'm going to have to try some time, is sausage, roasted potatoes and red bell peppers, and broccoli rape topped with some pecorino Romano and fontina cheese. Could be a dish to remember
So, now this new flavor is itching for a dish of it's own. One possibility that came to mind, and I think that I'm going to have to try some time, is sausage, roasted potatoes and red bell peppers, and broccoli rape topped with some pecorino Romano and fontina cheese. Could be a dish to remember
Tuesday, May 29, 2012
Holiday Food
The menu for Sundays food at the Olsons' house was, Salad, Homemade bread, Potato salad, Cole slaw, Crab stuffed flounder, and Fresh berries and Sabayon
Cole slaw:
1 head finely sliced cabbage
1/2 red onion thinly sliced 1/2 cup chopped cilantro
12 oz. diced green chilies
1 Tbs. salt
juice from 2 limes
4 diced garlic cloves
1/3 cup olive oil
1 oz. sesame oil
Combine first 5 ingredients in a large mixing bowl. Then in a small saute pan, heat the oils and garlic over med. heat. Cook till garlic simmers about a minute. Do not brown garlic. Then add to slaw. Mix thoroughly and chill.
Very interesting flavors
Potato salad:
10 each small red and purple potatoes, boiled till tender
1 rib celery thinly sliced
1/4 red onion thinly sliced
3 cloves roasted garlic, mashed
1/3 cup chopped parsley
1 tsp. dry mustard
2 chipotle peppers finely chopped
1 tsp. salt
1/3 cup mayonnaise
Mix all ingredients thoroughly and chill.
This dish also had good and unusual flavors
Cole slaw:
1 head finely sliced cabbage
1/2 red onion thinly sliced 1/2 cup chopped cilantro
12 oz. diced green chilies
1 Tbs. salt
juice from 2 limes
4 diced garlic cloves
1/3 cup olive oil
1 oz. sesame oil
Combine first 5 ingredients in a large mixing bowl. Then in a small saute pan, heat the oils and garlic over med. heat. Cook till garlic simmers about a minute. Do not brown garlic. Then add to slaw. Mix thoroughly and chill.
Very interesting flavors
Potato salad:
10 each small red and purple potatoes, boiled till tender
1 rib celery thinly sliced
1/4 red onion thinly sliced
3 cloves roasted garlic, mashed
1/3 cup chopped parsley
1 tsp. dry mustard
2 chipotle peppers finely chopped
1 tsp. salt
1/3 cup mayonnaise
Mix all ingredients thoroughly and chill.
This dish also had good and unusual flavors
Wednesday, May 16, 2012
Pizza party
Hi all,
So far no one is able to comment on the meal we have had. Too full to comment. The various pizzas prepared were delightful... each and every one. Never had sage on a pizza before but it was great. All of the pizzas were prepared right before our eyes with fresh rolled crust. Bob is a culinary genius.
So far no one is able to comment on the meal we have had. Too full to comment. The various pizzas prepared were delightful... each and every one. Never had sage on a pizza before but it was great. All of the pizzas were prepared right before our eyes with fresh rolled crust. Bob is a culinary genius.
Tuesday, April 17, 2012
Beef Paprikash
I made this dish because I had a bunch of sirloin tips leftover from trimming out a couple of whole sirloins. The sirloin is certainly nice stuff to work with, but regular stew meat would work just as well. I picked this dish probably because I've been making Beef Bourguignone a little to much and I was looking for a different flavor. Mission accomplished.
3 oz. veg oil
1 green pepper diced
2 yellow onions diced
3 cloves garlic
chicken stock or water, enough to just cover all ingredients
4 TB. paprika
3 lbs. beef stew sized pieces
flour for dredging
Salt and pepper to taste
In a heavy bottomed braising pan or stock pot heat 1 oz. veg oil, add the green pepper and cook for about 3 minutes. Add the onion and garlic and cook till onion is softened and slightly translucent. Add stock or water and reduce heat to simmer.
In a separate saute pan, over med. heat just enough oil to cover bottom of pan and brown the dredged pieces of beef. It will take about 4-5 batches to cook it all. After each batch is browned on all sides, add to pepper and onion mixture. when all the beef has been cooked and added to the pot, cover and simmer for about 2 hours or until beef is very tender.
I first served this dish over egg noodles. Since then I've had it over rice. It can also be served with mashed potatoes. Feeling ambitious? It would be great over gnocchi.
Well this dish, that I don't make often enough, was so enjoyable, I don't really know what to say, except, try it and enjoy.
Ciao for now, Garlichut
3 oz. veg oil
1 green pepper diced
2 yellow onions diced
3 cloves garlic
chicken stock or water, enough to just cover all ingredients
4 TB. paprika
3 lbs. beef stew sized pieces
flour for dredging
Salt and pepper to taste
In a heavy bottomed braising pan or stock pot heat 1 oz. veg oil, add the green pepper and cook for about 3 minutes. Add the onion and garlic and cook till onion is softened and slightly translucent. Add stock or water and reduce heat to simmer.
In a separate saute pan, over med. heat just enough oil to cover bottom of pan and brown the dredged pieces of beef. It will take about 4-5 batches to cook it all. After each batch is browned on all sides, add to pepper and onion mixture. when all the beef has been cooked and added to the pot, cover and simmer for about 2 hours or until beef is very tender.
I first served this dish over egg noodles. Since then I've had it over rice. It can also be served with mashed potatoes. Feeling ambitious? It would be great over gnocchi.
Well this dish, that I don't make often enough, was so enjoyable, I don't really know what to say, except, try it and enjoy.
Ciao for now, Garlichut
Monday, April 9, 2012
Just for kicks
So, Ever since the Super Bowl party that I went to, I've wanted to make the breaded chicken tenders that I made in the place of traditionalchicken wings. I particularly enjoyed the tenders with Franks Redhot sauce. So, what pops into my mind? Well I just finished having the breaded chicken fingers on a tortilla with a little melted Monterey jack cheese, sliced avocado, some citantro, a little lettuce and a liberal splash of hot sauce. It might not exactly be health food, but OMG it was good. Try it and enjoy.
Ciao for now, Garlichut
Ciao for now, Garlichut
Wednesday, April 4, 2012
Easter is coming
With Easter coming this week, I've turned my thoughts towards the flavors of the Easter feast. The main portion of Easter feasts often being the great stand alone flavors of turkey, ham, or lamb, I started to think about complimentary flavored side dishes.
Some of the side dishes I've made to complement holiday meals are:
String Beans with olive oil garlic mushrooms and thyme
Brussels sprouts lightly browned and simmered in chicken stock
Broccoli blanched with some melted butter and bread crumbs
Sweet potatoes baked peeled sliced and glazed
A glaze can be simply some brown sugar and balsamic vinegar simmered to thicken. Or add one of your favorite spirits to the glaze, such as cognac, Bourbon, jack Daniels or whatever
Scalloped potatoes are one of my favorite sides
Whatever your holiday meal consists of, always remember to keep it simple and enjoy
Have a great holiday and Ciao for now, Garlichut
Some of the side dishes I've made to complement holiday meals are:
String Beans with olive oil garlic mushrooms and thyme
Brussels sprouts lightly browned and simmered in chicken stock
Broccoli blanched with some melted butter and bread crumbs
Sweet potatoes baked peeled sliced and glazed
A glaze can be simply some brown sugar and balsamic vinegar simmered to thicken. Or add one of your favorite spirits to the glaze, such as cognac, Bourbon, jack Daniels or whatever
Scalloped potatoes are one of my favorite sides
Whatever your holiday meal consists of, always remember to keep it simple and enjoy
Have a great holiday and Ciao for now, Garlichut
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