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Chinese Five Spice BBQ Ribs

Chinese Five Spice BBQ Ribs
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For the ribs
  1. 8 cups of chicken stock
  2. 1/4 cup of soy sauce
  3. 4 garlic cloves, peeled
  4. 1 six inch piece of ginger, peeled and cut into 4 pieces ot, diced
  5. 1 medium onion, diced
  6. 1 medium carrot, diced
  7. 2 stalks of celery, diced (about 3/4 cup)
  8. 2-3 racks of baby back pork ribs (about 4-6 lbs) or however much will fit into your pot
For the glaze
  1. 1 tablespoon of canola or safflower oil
  2. 2 tablespoons of chopped garlic
  3. 2 tablespoons of chopped peeled ginger (I omit this cuz I don't care for the taste of ginger)
  4. 1/4 cup chopped green onions
  5. 1/4 cup soy sauce
  6. 1/2 cup hoisin sauce
  7. 1 cup dark corn syrup
  8. 1/4 cup ketchup
  9. 1 1/2 teaspoons of Chinese 5 spice powder
  10. 1 1/2 teaspoons of sambal chili paste
Instructions
  1. Preheat oven to 375 degrees. In large Dutch oven/pot, combine chicken stock, soy sauce, garlic, ginger, carrot, onion and celery. Bring to a boil over high heat. Remove from the heat and nestle the ribs in the braising liquid. Cover the pot and bake until the meat is tender, about 90 min.
  2. While the meat is braising in the oven, prepare the glaze. Heat the oil in a medium saucepan. Add the garlic, ginger and scallions and cook over medium heat until fragrant, about 4 min. Add soy sauce, hoisin, corn syrup, ketchup, five-spice powder, and chili paste. Increase the heat to high and bring to a simmer. Reduce heat to medium-low and simmer until the mixture has thickened slightly (about 20-25 min).
  3. Line a baking sheet with foil. Remove the ribs from the braising liquid and place them on the baking sheet. Reduce the oven temp to 350 and brush a thick coat of glaze on the top and underside of the ribs. Bake for 30-45 min, brushing the ribs with additional glaze at about every 15 min until done. Let ribs rest for 5 min and cut into portions.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chicken Lombardy

Chicken Lombardy
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Ingredients
  1. 6 boneless chicken breasts
  2. 1/2 cup flour
  3. 1 cup butter - melted
  4. 1 1/2 cups fresh mushrooms - sliced
  5. 1/2 teaspoon salt
  6. 1/8 teaspoon pepper
  7. 3/4 cup Marsala wine
  8. 1/2 cup chicken stock
  9. 1/2 cup fontina, or mozzarella cheese - shredded
  10. 1/2 cup grated Parmesan cheese
Instructions
  1. Pound chicken to 1/8” thickness. Dredge chicken in flour and sauté in 1/2 cup butter (3-4 minutes per side). Place chicken in greased 9 x 13 baking dish. Sprinkle with salt and pepper.
  2. Sauté mushrooms in remaining butter and spread over chicken.
  3. Stir wine and chicken stock int drippings in pan. Simmer 10 minutes. Add salt and pepper. Pour over chicken. Bake 10-12 minutes at 450 degrees until brown. Combine cheeses and sprinkle over chicken. Place under broiler 1-2 minutes until lightly browned.
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Beef Bourguignon

Beef Bourguignon
Serves 6
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Ingredients
  1. 3 pounds chuck roast, trimmed and cut into 2-in. cubes
  2. 3/4 teaspoon kosher salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 6 slices thick cut bacon, chopped
  5. 1 medium onion, finely chopped
  6. 2 tablespoons flour
  7. 1 tablespoon tomato paste
  8. 2 garlic cloves, minced
  9. 2 sprigs fresh thyme
  10. 1 bay leaf
  11. 1 (750 ml) bottle dry red wine
  12. 2 medium carrots, cut into 2-in. pieces
  13. 2 tablespoons butter, divided
  14. 8 ounces frozen pearl onions, thawed
  15. 8 ounces cremini mushrooms, cleaned and quartered
  16. Chopped flat-leaf parsley, for garnish
Instructions
  1. Preheat oven to 350 degrees. Pat the beef dry with paper towels and season with salt and pepper.
  2. In a 5 quart Dutch oven, cook bacon over medium heat until browned and crispy. Remove to a side dish with a slotted spoon and increase the heat to medium-high.
  3. In 2 batches, brown the beef on all sides. Transfer each batch of beef to a large plate as it's browned. Drain all but 2 tablespoons of fat from the Dutch oven.
  4. Reduce the heat to medium and add the onion. Cook, stirring, until softened, about 3 to 4 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the tomato paste, garlic, thyme and bay leaf and cook, stirring for 2 minutes. Stir in the wine. Return the beef and half of the bacon to the Dutch oven and bring to a simmer.
  5. Cover Dutch oven and set in lower third of oven to cook for 1 hour and 30 minutes. Turn beef over and add the carrots. The stew should be saucy so add a little water, if necessary. Continue to cook, covered, in the oven for 30 minutes.
  6. Heat 1 tablespoon of butter in a 10 inch skillet over medium heat. Add onions and cook, stirring for about 4 to 5 minutes, until browned. Add the browned onions to the Dutch oven and continue to cook, covered, for 15 to 20 minutes or until the beef and vegetables are tender. Remove and discard thyme sprigs and bay leaf.
  7. Meanwhile, wipe out skillet and add remaining 1 tablespoon of butter over high heat. Add mushrooms and cook, stirring occasionally for 4 to 5 minutes, until browned. Stir the mushrooms into the stew. Garnish with remaining cooked bacon and parsley and serve with mashed potatoes or noodles, as desired.
Adapted from Julia Child's "Mastering the Art of French Cooking"
Adapted from Julia Child's "Mastering the Art of French Cooking"
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Grilled Flank Steak with Summertime Fruit Salsa

Grilled Flank Steak with Summertime Fruit Salsa
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Fruit Salsa
  1. 1 cup Nectarines or Peaches, diced
  2. 1 Red Pepper, diced
  3. 1/2 cup Pineapple, diced
  4. 4 tablespoons Chopped Cilantro
  5. 1 Lime Juiced
  6. 1/4 cup Red Onion, diced
  7. 1 teaspoon jalapeno chile, minced
  8. 1/4 teaspoon Salt
  9. Stir all together and refrigerate while grilling steak
Flank Steak
  1. 1-2 pounds Flank Steak
  2. 1/4 cup Olive Oil
  3. 2 cloves garlic, minced
  4. 1/3 cup Soy Sauce
  5. 1/4 cup Honey
  6. 2 tablespoons Dried Thyme
  7. 1 tablespoon Dried Oregano
  8. 1/2 teaspoon Pepper
Instructions
  1. Score the steak to help the marinade penetrate and place in a zip lock bag overnight.
  2. Prepare a hot grill or grill pan. Remove steak from marinade and grill approximately 8 minutes per side. Cook to 140 degrees for medium rare. Remove steak from heat and rest covered with foil for 10 minutes. Slice across the grain of the meat in thin diagonal slices. Serve topped with fruit salsa.
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Honey Chicken Rice Bowls with Steamed Broccoli

Honey Chicken Rice Bowls with Steamed Broccoli
Serves 4
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Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 tablespoon fresh ginger or 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 2 cups cooked brown rice
  8. 1 head broccoli, cut into florets and steamed
  9. 1/4 cup shredded carrots
  10. 1 scallion, sliced thin
Instructions
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 15 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees.
  3. Divide rice into each of four serving bowls. Top with equal portions of broccoli and sliced chicken. Spoon generous amounts of sauce on top of bowl contents. Garnish with shredded carrots and scallions.
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Flank Steak Lettuce Cups with Lime-Hoisin Dressing

Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Serves 8
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For the Steak
  1. 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
  2. 1 medium yellow onion
  3. 4 garlic cloves, smashed
  4. 1 (2”) piece fresh ginger, quartered
  5. 1 star anise
  6. 3 whole cloves
  7. 1 cinnamon stick
  8. salt
For the Salad
  1. 2 tablespoons fresh lime juice, plus lime wedges for serving
  2. 4 teaspoons fish sauce
  3. 4 teaspoons hoisin sauce
  4. 1 teaspoons sriracha, plus more for serving
  5. salt
  6. 6 scallions, thinly sliced (1/2 cup)
  7. 1 cup fresh cilantro leaves, plus more for serving
  8. 1 cup fresh mint leaves, plus more for serving
  9. butter lettuce leaves, for serving
Instructions
  1. Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
  2. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
  3. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
  4. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
Notes
  1. From Modern Potluck by Kristin Donnelly
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Thai Chicken Flatbread

Thai Chicken Flatbread
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Ingredients
  1. 2 tablespoons Olive oil
  2. 1/2 pound Chicken Breast - boneless skinless cut into chunks
  3. 4 Green Onions - chopped
  4. 1 Carrot - shredded
  5. 1/2 cup Mushroom slices
  6. Jade Mekong Ginger Sauce
  7. Naan flat bread or your favorite prepared pizza crust
  8. 2 cups Mozzarella cheese
  9. 2 tablespoons chopped Peanuts
  10. 4 tablespoons chopped Cilantro
Instructions
  1. Preheat oven to 400.
  2. Heat oil in skillet and cook chicken cubes until cooked through - about 6 minutes. Season with 2 T Mekong ginger sauce, salt, pepper, add green onions, mushrooms and cook another few minutes.
  3. Spread a thin layer of Mekong sauce over the Naan bread. Top with chicken mixture, a generous amount of cheese, shredded carrots and a few more green onions. Cook flatbreads for about 8 minutes or until cheese is bubbly. Serve with cilantro and chopped peanut garnish.
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Serrano Ginger Lemongrass Chicken Patties

Serrano Ginger Lemongrass Chicken Patties
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Ingredients
  1. 1 pound ground chicken
  2. 1 can water chestnuts, drained
  3. 4 green onions, white and green parts
  4. 1/2 cup Serrano Ginger Lemongrass Sauce (Marshall’s brand Haute Sauce)
  5. 1/2 cup panko bread crumbs
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon ground pepper
  8. 1 egg, beaten
  9. 1/2 cup panko bread crumbs
  10. 1 tablespoon butter
  11. 1 tablespoon olive oil
Instructions
  1. Either by hand or in a food processor, finely chop the water chestnuts and green onion.
  2. In a large bowl, mix the chicken, chopped ingredients, sauce, bread crumbs, and salt and pepper together by hand.
  3. Form the mixture into patties. Dip each in the beaten egg, then in the bread crumbs, coating both sides.
  4. Heat the butter and olive oil in a skillet over medium heat. In batches, and without crowding, place the patties in the skillet. Cook about 5 minutes on the first side and 3 minutes on the second side, flipping only one time.
Notes
  1. Adapted from the marshallshautesauce website.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs
Serves 8
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Ingredients
  1. 6 bone in or boneless short ribs (about 5 ¾ lbs)
  2. Salt and pepper
  3. Olive oil
  4. 1 large onion, cut into ½ inch pieces
  5. 2 celery stalks, cut into ½ inch pieces
  6. 2 carrots, peeled and cut into ½ inch pieces
  7. 2 cloves of garlic, smashed
  8. 1-1/2 cups tomato paste
  9. 2 cups of hearty red wine
  10. 2 cups of water
  11. 1 bunch fresh thyme
  12. 2 bay leaves
Instructions
  1. Preheat oven to 375 degrees.
  2. Salt the short ribs generously with salt and pepper. Coat a large pot with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd the pan. Cook in batches.
  3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark approximately 5 to 7 minutes. Now add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn.
  4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done, the meat should be very tender. Serve with the braising liquid.
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Bourbon and Soy Marinated Flank Steak with Balsamic Caramelized Onions

Bourbon and Soy Marinated Flank Steak with Balsamic Caramelized Onions
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Ingredients for flank steak
  1. 1 flank steak, about 2 pounds
  2. 1/4 cup Worcestershire sauce
  3. 1/3 cup bourbon
  4. 1/4 cup soy sauce
  5. 1/4 cup dark brown sugar
  6. 4 anchovy filets
  7. 2 garlic cloves, smashed
  8. 2 tablespoons of Dijon mustard
  9. 2 tablespoons of tomato paste
  10. 1/2 cup canola oil
Ingredients for caramelized onions
  1. 1 tablespoon of butter
  2. 1 large onion, cut in half lengthwise, then cut crosswise in thin slices
  3. 1 tablespoon of brown sugar
  4. 2 tablespoons of balsamic vinegar
  5. 3-4 thyme sprigs
  6. salt and pepper, to taste
Instructions
  1. To make marinade, in a blender or using an immersion blender combine all ingredients, except flank steak, until smooth and emulsified. Pour one-third of marinade in separate bowl and set aside. Pour remaining marinade in sturdy gallon size zip lock bag. Add flank steak to bag with marinade. Press air out of bag, seal bag and turn to coat steak. Let steak marinate in refrigerator for 1 to 4 hours.
  2. While steak is marinating, make onions. Heat butter in a large sauté pan over medium-low heat. Add sliced onions and thyme sprigs to the pan and toss onions to coat in butter. Season with salt and pepper and cook onions until soft, about 15-20 minutes, stirring occasionally. Onions should be al dente, with a bit of a bite. Add sugar and balsamic vinegar and cook, stirring frequently, until onions caramelize, about 10 minutes. Remove thyme sprigs and season to taste with salt and pepper.
  3. To cook steak, preheat oven to 450 degrees. Set a wire rack in a foil lined rimmed baking sheet. Remove steak from marinade and pat dry with paper towels. Heat 2 tablespoons canola oil in cast iron skillet over high heat until shimmering. Add steak to hot pan and sear on both sides. Once both sides have a deep brown sear move to wire rack in baking sheet and transfer to oven. Cook until steak registers 125 degrees for medium rare, or 135 degrees for medium. Remove steak from oven and let rest on wire rack for 5-10 minutes. Cut steak against the grain on a bias. Move to serving platter, top with caramelized onions and drizzle with a few tablespoons of reserved marinade, passing remaining marinade at the table.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/