Chinese Five Spice BBQ Ribs February 4, 2019 by Jill Foucre Leave a Comment Chinese Five Spice BBQ Ribs 2019-02-05 00:02:38 Print For the ribs 8 cups of chicken stock 1/4 cup of soy sauce 4 garlic cloves, peeled 1 six inch piece of ginger, peeled and cut into 4 pieces ot, diced 1 medium onion, diced 1 medium carrot, diced 2 stalks of celery, diced (about 3/4 cup) 2-3 racks of baby back pork ribs (about 4-6 lbs) or however much will fit into your pot For the glaze 1 tablespoon of canola or safflower oil 2 tablespoons of chopped garlic 2 tablespoons of chopped peeled ginger (I omit this cuz I don't care for the taste of ginger) 1/4 cup chopped green onions 1/4 cup soy sauce 1/2 cup hoisin sauce 1 cup dark corn syrup 1/4 cup ketchup 1 1/2 teaspoons of Chinese 5 spice powder 1 1/2 teaspoons of sambal chili paste Instructions 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. 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). 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 November 8, 2018 by Jill Foucre Leave a Comment Chicken Lombardy 2018-11-08 23:09:33 Print Ingredients 6 boneless chicken breasts 1/2 cup flour 1 cup butter - melted 1 1/2 cups fresh mushrooms - sliced 1/2 teaspoon salt 1/8 teaspoon pepper 3/4 cup Marsala wine 1/2 cup chicken stock 1/2 cup fontina, or mozzarella cheese - shredded 1/2 cup grated Parmesan cheese Instructions 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. Sauté mushrooms in remaining butter and spread over chicken. 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Beef Bourguignon November 1, 2018 by Jill Foucre Leave a Comment Beef Bourguignon 2018-11-01 11:44:57 Serves 6 Print Ingredients 3 pounds chuck roast, trimmed and cut into 2-in. cubes 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 slices thick cut bacon, chopped 1 medium onion, finely chopped 2 tablespoons flour 1 tablespoon tomato paste 2 garlic cloves, minced 2 sprigs fresh thyme 1 bay leaf 1 (750 ml) bottle dry red wine 2 medium carrots, cut into 2-in. pieces 2 tablespoons butter, divided 8 ounces frozen pearl onions, thawed 8 ounces cremini mushrooms, cleaned and quartered Chopped flat-leaf parsley, for garnish Instructions Preheat oven to 350 degrees. Pat the beef dry with paper towels and season with salt and pepper. 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. 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. 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. 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. 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. 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 September 5, 2018 by Jill Foucre Leave a Comment Grilled Flank Steak with Summertime Fruit Salsa 2018-09-05 22:19:27 Print Fruit Salsa 1 cup Nectarines or Peaches, diced 1 Red Pepper, diced 1/2 cup Pineapple, diced 4 tablespoons Chopped Cilantro 1 Lime Juiced 1/4 cup Red Onion, diced 1 teaspoon jalapeno chile, minced 1/4 teaspoon Salt Stir all together and refrigerate while grilling steak Flank Steak 1-2 pounds Flank Steak 1/4 cup Olive Oil 2 cloves garlic, minced 1/3 cup Soy Sauce 1/4 cup Honey 2 tablespoons Dried Thyme 1 tablespoon Dried Oregano 1/2 teaspoon Pepper Instructions Score the steak to help the marinade penetrate and place in a zip lock bag overnight. 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Honey Chicken Rice Bowls with Steamed Broccoli July 12, 2018 by Jill Foucre 1 Comment Honey Chicken Rice Bowls with Steamed Broccoli 2018-07-12 13:53:06 Serves 4 Print Ingredients 2 pounds boneless skinless chicken thighs 1/3 cup honey 1/4 cup soy sauce 1 tablespoon fresh ginger or 1 teaspoon ground ginger 2 cloves garlic, minced 1/4 cup sliced scallions 2 cups cooked brown rice 1 head broccoli, cut into florets and steamed 1/4 cup shredded carrots 1 scallion, sliced thin Instructions 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. 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. 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/