Thai Chicken Flatbread

Thai Chicken Flatbread
  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
  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
  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
  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.
  1. Adapted from the marshallshautesauce website.
Marcel's Culinary Experience

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs
Serves 8
  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
  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
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
  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

Stout Braised Pork Ragu With Root Vegetables

Stout Braised Pork Ragu With Root Vegetables
Serves 6
  1. 2 tablespoons olive oil
  2. 3 pounds pork shoulder, excess fat removed, cut into 2” chunks
  3. 2 yellow onions, medium dice
  4. 2 carrots, cut into 1” pieces
  5. 2 parsnips, cut into 1” pieces
  6. 4 cloves garlic, minced
  7. 4 large sage leaves, whole
  8. 1 sprig rosemary
  9. 1 teaspoon dried oregano leaves
  10. 2 bay leaves
  11. 1 tablespoon tomato paste
  12. 3 tablespoons all-purpose flour
  13. 2 cups stout
  14. 1 cup San Marzano tomatoes, crushed with juices.
  15. 1 cup chicken broth
  16. salt and freshly ground pepper
  1. Heat oil in a pressure cooker or Dutch oven over medium heat. Sear half the pork pieces in the oil until browned on both sides and a nice crust has begun to form on the pan’s bottom. Season with salt and pepper as you do this. Remove and set aside.
  2. Add onion, carrot, and parsnip to the pan and cook, stirring occasionally, for a minute or two. Season with salt to taste and add the garlic, oregano, and bay leaves. Immediately add the tomato paste and cook, smearing the tomato paste into the pan until its color changes from bright red to rusty orange. Add the flour and cook, stirring, until everything looks furry and a flour crust has begun to form on the pan’s bottom. Add the stout and deglaze, scraping up all the crusty bits, then add the tomatoes and broth, rosemary and sage. Cover the pot and bring to high pressure. Once pressure has been reached, reduce the heat slightly and cook 25 minutes. Quick release the pressure. You may leave the meat in large chunks or coarsely shred it.
  3. If you do not have a pressure cooker, follow the recipe, cover the pot and simmer the pork for 2 ½ - 3 hours, or until tender.
  4. Serve with creamy polenta, mashed potatoes, or a top fresh pasta.
Marcel's Culinary Experience

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
  1. ½ lb Boneless Skinless Chicken Breast, cut into thin slices
  2. ¾ cup Little Goat Hong Kong Sauce*
  3. 8 oz Mushrooms
  4. 2 tablespoons Canola oil or other neutral flavored cooking oil
  5. 1 Carrot, cut into thin slices
  6. 1 small Sweet Onion, sliced thinly
  7. 1 small Red Pepper, julienned
  8. 8 oz Cremini Mushrooms, quartered
  9. 1 cup Low Sodium Chicken Stock
  10. 2 teaspoon Cornstarch mixed in 2 Tbsp cold water
  11. ¼ cup Scallions, sliced thinly on a bias
  12. 1 cup Unsalted Cashews, toasted
  13. *Available for purchase at Marcel's
  1. Marinate chicken in 3 tablespoons Hong Kong Sauce for 10-15 minutes. In a wok or sauté pan, heat oil until shimmering. Add carrot, onion, and mushrooms with a pinch of salt. Cook 2-4 minutes until starting to brown, add red pepper and cook for 1-2 minutes.
  2. Add chicken with marinade, and allow to cook until chicken is well browned. Flip chicken, add chicken stock, and bring to a boil. Drizzle in cornstarch mixture and stir continually until thickened.
  3. Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately over rice or noodles.
  1. Little Goat Hong Kong Sauce is available for purchase at Marcel's
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Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs
  1. ½ cup olive oil
  2. 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix
  3. 2 lbs. boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat.
  4. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
  5. Serve with saffron rice.
Marcel's Culinary Experience

Cherry BBQ Meatballs

Cherry BBQ Meatballs
  1. 4 slices thick bacon, finely chopped
  2. 1/4 cup onion, minced
  3. 1 tablespoon garlic, finely minced
  4. 2 pounds lean ground pork
  5. 1 pounds lean ground beef
  6. 1/3 cup American Spoon Cherry BBQ Grilling Sauce
  7. 1/4 cup American Spoon Dried Red Tart Cherries, finely chopped
  8. 1/4 cup bread crumbs
  9. 2 tablespoons cream or half and half
  10. 1 whole egg, beaten
  11. 1 teaspoon dried basil
  12. 1 teaspoon dried oregano
  13. 2 teaspoons salt
  14. 1 teaspoon black pepper
  15. 1/2 teaspoon cayenne pepper
  1. Preheat oven to 350 degrees.
  2. Sauté the bacon in a small sauté pan over medium heat. When the bacon is about half cooked, add the onions and garlic and continue to sauté until bacon is cooked and onions are transparent. Drain any excess grease from the bacon. Remove the pan from the heat and set aside.
  3. In a large mixing bowl, combine remaining ingredients and mix gently. Add the mixture and mix thoroughly.
  4. Roll meat mixture into meatballs, using one rounded tablespoon of the mixture for each meatball. Place the meatballs onto a parchment-lined baking sheet and bake for about 15 minutes until cooked through.
  5. Transfer the cooked meatballs to a platter or serving bowl. Add grilling sauce to taste and mix gently before serving.
Marcel's Culinary Experience

Chicken with Spicy Thai Peanut Sauce

Chicken with Spicy Thai Peanut Sauce
Serves 4
  1. 1/2 cup Eliot’s Adult Nut Butters - Spicy Thai Peanut Butter
  2. 1 ½ tablespoon soy sauce
  3. ½ tablespoon brown sugar
  4. 1 tablespoon hoisin sauce
  5. 1 ½ cups warm water
  6. Optional: ½ to 1 tablespoon of sambal oelek for additional spiciness
  7. 4 oz. rice noodles (fettucini style)
  8. 1 small bunch broccoli, cut into small florets, stalks sliced ¼ inch thick
  9. 1 medium carrot, peeled and sliced 1/8 inch thick
  10. ½ red pepper, small dice
  11. ½ pound chicken, cooked and diced or shredded (1 ½ cups)
  12. 1/4 cup peanuts, broken into large pieces
  13. 1 green onion, white and green parts, sliced thin
  1. Mix the peanut butter, soy sauce, brown sugar, hoisin, water (and sambal oelek, if using) together in a bowl. Set aside.
  2. Soak the rice noodles in hot tap water for about 30 minutes.
  3. Steam the broccoli, carrots, and red pepper until the broccoli is bright green and barely tender. Drain the water from the pan. Add sauce, chicken, and noodles to pan. Heat gently until noodles meld with the sauce, and the sauce has thickened a bit.
  4. Transfer to a serving platter and sprinkle with peanuts and green onions.
Marcel's Culinary Experience

Key West Chicken Wraps

Key West Chicken Wraps
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 1 ripe mango, diced
  8. 1 avocado, diced
  9. 1 small jalapeño, minced
  10. 1/2 jicama, peeled and diced
  11. 1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)
  12. 2 tablespoons fresh cilantro, chopped
  1. 2 tablespoons fresh lime juice
  2. 1 tablespoon white balsamic vinegar
  3. 1 teaspoon honey
  4. 1/2 teaspoon salt, 1/4 teaspoon white ground pepper
  5. 1/4 cup extra virgin olive oil
  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 20 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees. Dice chicken into bite size pieces.
  3. For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside.
  4. In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing.
  5. When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter. Divide Key West Chicken Salad amongst leaves or tortillas. Garnish with cilantro and serve.
  6. Serves 4
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