Stout Braised Pork Ragu With Root Vegetables January 17, 2018 by Jill Foucre Leave a Comment Stout Braised Pork Ragu With Root Vegetables 2018-01-18 01:48:22 Serves 6 Print Ingredients 2 tablespoons olive oil 3 pounds pork shoulder, excess fat removed, cut into 2” chunks 2 yellow onions, medium dice 2 carrots, cut into 1” pieces 2 parsnips, cut into 1” pieces 4 cloves garlic, minced 4 large sage leaves, whole 1 sprig rosemary 1 teaspoon dried oregano leaves 2 bay leaves 1 tablespoon tomato paste 3 tablespoons all-purpose flour 2 cups stout 1 cup San Marzano tomatoes, crushed with juices. 1 cup chicken broth salt and freshly ground pepper Instructions 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. 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. 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. Serve with creamy polenta, mashed potatoes, or a top fresh pasta. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cashew Chicken Stir Fry November 14, 2017 by Jill Foucre Leave a Comment Cashew Chicken Stir Fry 2017-11-14 14:03:04 Print Ingredients ½ lb Boneless Skinless Chicken Breast, cut into thin slices ¾ cup Little Goat Hong Kong Sauce* 8 oz Mushrooms 2 tablespoons Canola oil or other neutral flavored cooking oil 1 Carrot, cut into thin slices 1 small Sweet Onion, sliced thinly 1 small Red Pepper, julienned 8 oz Cremini Mushrooms, quartered 1 cup Low Sodium Chicken Stock 2 teaspoon Cornstarch mixed in 2 Tbsp cold water ¼ cup Scallions, sliced thinly on a bias 1 cup Unsalted Cashews, toasted *Available for purchase at Marcel's Instructions 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. 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. Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately over rice or noodles. Notes Little Goat Hong Kong Sauce is available for purchase at Marcel's Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Chicken and Vegetable Kebabs September 8, 2017 by Jill Foucre Leave a Comment Grilled Chicken and Vegetable Kebabs 2017-09-09 00:38:42 Print Ingredients ½ cup olive oil 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix 2 lbs. boneless, skinless chicken breasts or thighs 1 medium onion 1 zucchini 1 red pepper Instructions Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight. Heat grill to medium high heat. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender. Serve with saffron rice. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cherry BBQ Meatballs September 8, 2017 by Jill Foucre Leave a Comment Cherry BBQ Meatballs 2017-09-09 00:27:48 Print Ingredients 4 slices thick bacon, finely chopped 1/4 cup onion, minced 1 tablespoon garlic, finely minced 2 pounds lean ground pork 1 pounds lean ground beef 1/3 cup American Spoon Cherry BBQ Grilling Sauce 1/4 cup American Spoon Dried Red Tart Cherries, finely chopped 1/4 cup bread crumbs 2 tablespoons cream or half and half 1 whole egg, beaten 1 teaspoon dried basil 1 teaspoon dried oregano 2 teaspoons salt 1 teaspoon black pepper 1/2 teaspoon cayenne pepper Instructions Preheat oven to 350 degrees. 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. In a large mixing bowl, combine remaining ingredients and mix gently. Add the mixture and mix thoroughly. 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. Transfer the cooked meatballs to a platter or serving bowl. Add grilling sauce to taste and mix gently before serving. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken with Spicy Thai Peanut Sauce September 8, 2017 by Jill Foucre Leave a Comment Chicken with Spicy Thai Peanut Sauce 2017-09-08 23:53:43 Serves 4 Print Ingredients 1/2 cup Eliot’s Adult Nut Butters - Spicy Thai Peanut Butter 1 ½ tablespoon soy sauce ½ tablespoon brown sugar 1 tablespoon hoisin sauce 1 ½ cups warm water Optional: ½ to 1 tablespoon of sambal oelek for additional spiciness 4 oz. rice noodles (fettucini style) 1 small bunch broccoli, cut into small florets, stalks sliced ¼ inch thick 1 medium carrot, peeled and sliced 1/8 inch thick ½ red pepper, small dice ½ pound chicken, cooked and diced or shredded (1 ½ cups) 1/4 cup peanuts, broken into large pieces 1 green onion, white and green parts, sliced thin Instructions Mix the peanut butter, soy sauce, brown sugar, hoisin, water (and sambal oelek, if using) together in a bowl. Set aside. Soak the rice noodles in hot tap water for about 30 minutes. 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. Transfer to a serving platter and sprinkle with peanuts and green onions. By Sharon Wussow Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/