Soups

  • Buffalo chicken – roasted cauliflower with garlic, salt, pepper.  Pureed with chicken stock.  Ranch powder and parmasian, with buffalo sauce.  Add carrots and celery 
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Smoker

 

 

Dinner

  • Burger seasoning – 1 tbsp paprika, 1 1/4 tsp salt, 1 tsp pepper, 1/2 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper
  • Lasagna – http://allrecipes.com/recipe/23600/worlds-best-lasagna/. Worthy he effort
  • Crispy chicken – chicken breast with skin on, pounded into 1/2 inch and leave skin on.  Kosher salt and refrigerate for at least 1 hour (up to 8).  Vegetable oil in cool pan and put chicken in skin side down with heavy pan on top for 7 mins. Take heavy pan off and cook another 7 mins.  Flip over and cook 3 mins to crisp up other side.   Sauce – leave 2 tbsp of grease in pan and add a minced shallot until tender.  Add a little flour and cook for 30 seconds.  Deglaze with 1/4 cup brine from hot cherry peppers and 1 cup chicken stock and cook down will adding some thyme.  Add in 1 tbsp cold butter off of heat and the minced hot cherry peppers 
  • Home made chicken stock – 3 whole rotisserie chicken (frozen) bone.  Onion, carrot, celery, bay leaf, whole black peppercorn, salt, submerg in at least 8 cups water.  Slower cooker for 8-10 hours on high.  Cool and skim fat off.
  • Pasta with mushroom sauce – 12 oz of shiitakes, 12 oz of white button mushrooms, remove stalks on shiitakes, cut mushrooms into 2 tbsp butter and a 3/4 tsp salt and put lid on for 5 mins and then uncover for 10 mins to reduce juice. Add 2 chopped shallots, 2 tbsp fresh sage, 4 cloves chopped garlic, and 1/4 oz dried portchinni (rinsed and drained) saluted for a few mins.  1/2 cup of white wine and reduce down.  12 oz campenal and 4 cups water and 1.5 tsp salt.  Simmer and put lid on until pasta is done (12 mins).  1 cup of finely shredded percornio, 1 tbsp of lemon juice, 2 tbsp butter and 1/2 tsp of fresh pepper, 1/4 cup hot water and stir to make sauce.  Top with fresh chives and more cheese
  • Asparagus and shiitake mushrooms – 1 tbsp vegetable oil in pan on medium high heat.  1 lb asparagus cut to 2 inch pieces and 4 oz slicked thin shiitake mushrooms.  Cook veggies and toss and cook for 4 mins until browned.  Sauce – 1 tbsp soy sauce, 1 tbsp dry sherry, 2 tsp brown sugar, 1 tsp toasted sesame oil, 2 tsp fresh minced ginger, 2 tbsp water.  Stir veggies and then put sauce in and let reduce down to glaze.  Finish with fresh scallion greens.
  • Mahogany chicken wings – Braising liquid in skillet.  1 cup water, 1 cup soy sauce, 1/4 cup sherry, 2 tbsp sugar, 2 tbsp molasses, 1 tbsp white vinegar.  6 cloves garlic crushed, and 2 inche piece of ginger crushed.  8 chicken thighs added to braising liquid skin side down and put the garlic and ginger and simmer for 5 mins.  Oven 300 degree for 30 mins.  Then flip skin side up for 30 mins.  Take chicken thighs out of liquid and reserve 1 cup liquid and reduce with 1 tbsp corn starch in 1/2 cup water.  Turn oven to broil and put chicken skin side up in the broil for 5 mins.

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