Monthly Archives: August 2015

Chicken thighs with mushrooms, caramelized onions and bacon

Serves 4

  1. 3 slices bacon
  2. 8 3oz boneless skinless thighs
  3. 2 sliced onions
  4. 10oz quartered cremini mushrooms
  5. 1 cup chicken broth
  6. 2tb fresh parsley
  • Render bacon and set aside. Brown thighs 3-5 minutes on one side and set aside.
  • Cook 3-4 with a pinch of salt covered for 5 minutes. Uncover and cook an additional 10 minutes.
  • Add broth and thighs and simmer covered for 20-25 minutes. Set aside thighs and simmer sauce uncovered for 5 minutes.
  • Add bacon and parsley and serve over chicken.

Slow-cooker short ribs with mustard and sour cream

Serves 6

  1. 20oz boneless short ribs in 2in pieces
  2. 3tb flour
  3. 1lb red potatoes in 1in pieces
  4. 1 onion
  5. 1.5 cups baby carrots
  6. 3 cloves garlic
  7. 1 cup beef broth
  8. 2tb worcestershire sauce
  9. 6tb sour cream
  10. 1.5tb dijion mustard
  11. 1tb chives
  • Dredge and brown ribs. Add to slow cooker with 3-8. Cook on high for 4-5 hours or low for 8-10 hours.
  • Combine and add in 9-11.

Pork paprikash

Serves 4

  1. 1.5lb pork tenderloin in 1in pieces
  2. 1tb flour
  3. 2tsp oil
  4. 1 onion, sliced
  5. 1 green bell pepper, sliced
  6. 1tb paprika
  7. 3/4 cup chicken broth
  8. 1/2 cup sour cream
  9. 2tb fresh parsley
  10. 12oz egg noodles
  • Dredge pork and cook for 3 minutes. Set aside.
  • Cook 4-5 for 5 minutes. Add paprika and cook for 1 minute.
  • Add back pork and broth and simmer for 25 minutes.
  • Meanwhile, cook egg noodles.
  • Mix in 8-9 and serve over noodles.

No-egg crab-shrimp cakes

Serves 4

  1. 1lb crab meat
  2. 1 cup milk
  3. 1.5 cups panko
  4. 2 ribs celery
  5. Half an onion
  6. 1 clove garlic
  7. 1/8tsp red pepper flakes
  8. 1tb butter
  9. 4oz shrimp
  10. 4tb cream
  11. 2tsp dijion mustard
  12. 1/2tsp hot sauce
  13. 1tsp lemon juice
  14. 1/2tsp bay seasoning
  15. 2tb oil
  16. 1/2 cup aioli
  17. 1/2tsp capers
  18. 1/2tsp dijion
  19. 1/2tsp sweet relish
  20. 1tsp hot sauce
  21. 1tsp lemon juice
  22. 1tsp fresh parsley
  • Chill 1-2 for 20 minutes.
  • Crush half the panko, toast for 5 minutes and add a dash of salt and pepper.
  • Cook 4-7 in butter with salt and pepper for 5 minutes.
  • Add shrimp to processor and pulse 12-15 times. Add cream and pulse 3 more times.
  • Drain crab mixture and toss milk. Combine with toasted panko, vegetable mixture, shrimp mixture and 11-14 and make 8 1/2in cakes. Chill for 30 minutes.
  • Coat in remaining panko. Fry half the cakes in 1tb oil for 3-4 minutes, flip and fry for 4-6 minutes, set aside, add remaining 1tb oil and repeat.
  • Process 16-22, season with salt and pepper and serve with cakes.

Lentil-rice pilaf

Serves 6

  1. 1.5 cups lentils
  2. 2 onions, 1 chopped and 1 sliced
  3. 1tb cumin
  4. 1/2tsp coriander
  5. 1 cup rice
  • Soak lentils overnight. Drain, cover 2in in water and simmer for 40-60 minutes. Drain.
  • Cook chopped onion until golden. Combine with lentils, 3-5, salt and pepper and 1 cup of water. Simmer covered for 20 minutes.
  • Fry sliced onion and top pilaf. Can be served either hot or cold.

Whole fish with tahini and harrisa

Serves 4

  1. 2.5lb whole fish, cleaned and slashed
  2. 6 plum tomatos
  3. 1 fresh lemon OR 3 preserved lemons + juice from 1 fresh lemon
  4. 1 onion
  5. Bunch of fresh herbs
  6. 2tsp coriander seeds
  7. 5 cloves garlic
  8. 2tsp harrisa
  9. 6tb oil
  10. 1/3 cup tahini
  11. 3tb fresh cilantro OR parsley
  • Slice lemons, tomatoes and onion and chop herbs. Arrange around fish in baking pan.
  • Grind coriander and 4 cloves garlic into a paste. Add harrisa and 4tb oil and season inside and outside of fish. Season fish with salt and pepper.
  • Bake at 400 for 25 minutes. Serve with sauce made from remaining oil and garlic, lemon juice and 10-11.

Creamy mustard-dill chicken

Serves 4

  1. 4 6oz boneless skinless chicken breasts
  2. Flour for dredging
  3. 1tsp oil
  4. 1 shallot
  5. 2 cloves garlic
  6. 1/4 cup white wine
  7. 1.5 cups chicken broth
  8. 3tb cream cheese
  9. 4tb whole mustard
  10. 1tb fresh dill
  • Pound and dredge chicken. Cook in oil on medium heat about 6-8  minutes a side. Set aside.
  • Cook shallot with a pinch of salt a couple minutes. Add garlic for 1 minute. Deglaze with wine. Add broth and simmer until halved, about 5 minutes.
  • Lower heat to low. Whisk cheese until incorporated and let thicken 1 minute.
  • Add 9-10 and serve over breasts.