Orange and Fennel Turkey Breasts

Orange and Fennel Turkey Breasts

Ingredients:
2 Turkey Breasts, boneless, & butterfly cut
2 Fennel Bulbs, thinly sliced perpendicular
2 Shallots thinly sliced
1/2 cup Orange Juice
1/4 cup Turkey Stock (or Chicken Stock)
2 Seedless Oranges segment cut
1/4 cup Raisins
2 Tbsp Capers
1/3 cup Fresh Parsley, chopped fine
1 tsp Cumin, ground
1 Tbsp Olive Oil
1 tsp Orange Zest
Salt and Pepper to taste

Directions:

  • Dust the Turkey Breasts with the Cumin, and Salt and Pepper as needed.
  • Heat up a large skillet on medium heat and add the Olive Oil.
  • Saute the Turkey Breasts on both sides, about 3-5 minutes each (depending on thickness) until cooked through and starting to brown. Remove to the side
  • In the Skillet add the Fennel and Onion and cook for 3-5 minutes, until tender.
  • Add the Stock, Orange Juice, and Raisins, bring to a boil, and then reduce the heat and simmer for 5 minutes.
  • Add the Orange segments and simmer for another 2 minutes, stirring often but trying not to break up the segments.
  • Plate the Turkey and cover with the Fennel Orange topping.
  • Garnish with fresh Parsley, Capers, and Orange Zest.

Makes 2-4 servings (depending on the size of the breasts).

NOTES: I tend to use Naval Oranges for this recipe. In fact if you get two Naval Oranges for segments, and then another 2 for the Juice, it is amazing! Use fresh Zest from the Oranges, not the store-bought kind.

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Braised Rabbit with Dijon Sauce

Dedicated to Tim Mathis, who loved the Dijon Sauce

Ingredients:
1 Rabbit, cut in 6 pieces
1 Tbsp Herbes de Provence
2 Tbsp Butter, divided
2 Tbsp Olive Oil
4 cloves Garlic, minced
3 Shallots, diced
3 cups Table Mushrooms (small is best)
4 cups Chicken Stock
1 cup Sauvignon Blanc
Salt and Pepper to Taste

Dijon Sauce
1/2 cup Stock from Rabbit
1/4 cup Heavy Cream
2 Tbsp Honey
1/4 Tbsp Dijon Mustard

Directions:

  • Sprinkle the Rabbit pieces with Salt and Pepper on all sides.
  • Melt 1 Tbsp Butter and the Olive Oil in a Dutch Oven on medium heat.
  • Brown all the Rabbit pieces and set to the side. Do not over-crowd the Dutch Oven–you can do it in batches.
  • Carefully add the Wine, Garlic, and Shallots, and scrape the sides of the Dutch Oven with a balloon whisk.
  • Add the Chicken Stock, Herbes de Provence, and remaining Tbsp of Butter.
  • Add the Rabbit pieces and Mushrooms. The liquid should mostly cover the Rabbit, if not add more Chicken Stock, Wine, or Water.
  • Bring to a Boil on Medium-High heat.
  • When Boiling, lower heat and bring to a simmer. Cover for 45-60 minutes.
  • Remove Rabbit pieces, and then strain the liquid. Reserve the Mushrooms, Shallots, and Garlic for the side. Reserve 1/2 cup of the Broth for the Sauce.
  • In the empty Dutch Oven, combine the Reserved Broth, Heavy Cream, Honey, and Dijon Mustard, mixing well with a balloon whisk.
  • On medium heat bring to a boil and let roll for 3-5 minutes.
  • Remove from heat. Take the Rabbit pieces and coat them in the sauce, and then plate.
  • Remaining Sauce can be put in a Gravy Boat or bowl. Serve the Mushrooms and Shallots as a side

Makes 3-4 servings.

NOTES: Rabbit cooked this way is very mild, almost like chicken. You should get the Rabbit cut up by your butcher, though it is not hard to do yourself, but if your butcher sells it, then they can cut it. If you have a squeamish friend who fears the Bunny…the same Dijon sauce can be used on grilled or rotisserie chicken. Most folks, honestly would not know they’re eating rabbit unless you told them…just sayin’.  The broth can be saved and used with Pasta or Rice for a nice Soup as well.  You can also add lemon and bring to a boil and add whisked eggs–amazing.

Curried Turkey Stuffed Peppers

Curried Turkey Stuffed Peppers

Ingredients:
1 lb ground Turkey
4 Bell Peppers, large
4 cloves Garlic, minced
2 Shallots, minced
3 Jalapeno Peppers, minced
1-2 Tbsp Ginger, minced
1 Tbsp Chives
1 Tbsp Cumin
2 Tbsp Curry Powder
2 tsp Cayenne Pepper
1 tsp Turmeric Powder
1 tsp ground Coriander Seed
2 tsp Salt
1 cup Chickpeas
1/2 cup Bread Crumbs
1 Egg
Water for Baking
1/4 cup Greek Yogurt for garnish
Paprika for garnish

Directions

  • Preheat the Oven to 375°F
  • Fill a baking dish with water, 1 inch deep. The baking dish should ideally be able to be covered with a lid, and large enough to hold the Peppers.
  • Remove the top of the Peppers and all the inside seeds.
  • Combine all other ingredients in a large bowl and mix well by hand.
  • Divide the stuffing into the Peppers, and place them in the baking dish with the topside up.
  • Bake for 30 minutes.
  • Top with the Yogurt and sprinkle with the Paprika.

Makes 4 Peppers.

NOTES: This is a super simple but flavorful dish. Do not forget the Salt–it is important for bringing out the flavors. My first batch, I left it out and so it was hot but not flavorful–bland even with the Chickpeas. You can also add some seasoning to the Yogurt if you like–it acts as a cooling effect if the Jalapenos prove too spicy. This is an original recipe–inspired by Indian flavors. I hope you enjoy.

Céleri Rémoulade – Celeriac Salad

Céleri Rémoulade

Ingredients:
1 Celeriac Bulb, cleaned
1 Carrot, cleaned
1 small Cucumber, seeded and Julianne cut.
3 Shallots, thinly sliced
1/2 – 1 cup Walnuts, crushed
1 cup Greek-Style Yoghurt
1 Tbsp Honey
3 Tbsp Almond Oil
2 Tbsp White Wine Vinegar
1 Tbsp Lemon Juice
2 Tbsp fresh Mint, minced
1 Tbsp fresh Dill, minced
2 tsp ground Ginger
1 tsp Salt
1 tsp Pepper

Directions:

  • Clean the Celeriac root by removing any scraggly roots and outer surface. Cut into pieces small enough to be easy to grate. I prefer to use my Food Processor’s food grater, so I make the pieces big enough to fit through the feeder. If you shred by hand, you may want them a good size for holding. Do the same thing with the Carrot.
  • Shred both the Celeriac and Carrot.
  • In a large bowl, combine the Celeriac, Carrot, Shallots, Cucumber, and Walnuts, and toss with your hands to mix well.
  • In a separate bowl combine all remaining ingredients and whisk together into a dressing.
  • Pour the dressing over the dry ingredients and mix well.

NOTES: Celeriac is one of those under-used vegetables in my opinion. Honestly, I don’t know why–its not too difficult to prepare, and you can eat it raw or cooked in any way imaginable that most root vegetables are cooked. Now regarding the Rémoulade itself. Traditionally, this would be made with Mayonnaise, and would not have Ginger and maybe a different set of spices. I found that a little bland and had to add some kick to it, but not overpower the fresh-taste of the Celeriac itself. The Rémoulade can be served as a side dish, or in a similar fashion to Cole Slaw–though it is not as strong. Many folks serve it as a side to fish. I prefer to eat it by itself as a side salad.

Snap Peas and Black Beans

Snap Peas and Black Beans

Ingredients:
2 cups Black Beans, drained
1 cup Snap Peas, in pod
1 Shallot, chopped
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1/2 tsp Ginger powder
1 tsp Olive Oil

Directions:

  • Sweat the Shallot in the Olive Oil with the Salt and Pepper in a Skillet on medium heat.
  • When the Shallots start to become translucent, add the other ingredients and mix well.
  • Cook for an additional 5 minutes, stirring often so that the Black Beans do not stick.

Makes 3 Servings.

NOTES: This was a quick and easy dish that I came up with this Spring. The sweetness of the Peas is a good contrast to the Black Beans which seem to absorb the flavors of the Cumin and Shallots. You don’t want to overcook this, as you do want the Snap Peas to be crunchy still.

Moules Marinière – Mussels Steamed in White Wine

Moules Marinière

Ingredients
2 lbs live Mussels, chilled
3 Shallots, chopped
2-3 cloves Garlic, sliced in slivers
2 Tbsp Butter
1 Bay Leaf
1 cup Pinot Grigio
3-6 sprigs fresh Thyme
dash Saffron
Pepper to taste
Lemon wedges for Garnish

Directions:

  • Clean the Mussels: Scrub the shells, remove any “beard” fibers, discard any broken or real heavy mussels, remove any that do not close when you handle them (probably dead).
  • In a dutch oven, melt the Butter on medium heat.
  • Add the Scallion and Garlic, and sweat it until the Scallion is almost translucent. Do not brown–about 2 to 3 minutes.
  • Add the Wine, Thyme, Saffron, and Bay Leaf. Stir well.
  • Add the Mussels and cover. Cook until they open up, about 5 minutes. You can shake the pot and mix them around, but should keep the lid on to retain heat and steam.
  • Remove from heat, discard any unopened ones (they were probably dead).
  • Serve in bowls with the broth poured over top (discarding the bay leaf). Add Pepper to taste, and garnish with Lemon.

Makes 2 lbs or 2 entree size servings.

NOTES: Moules Marinière is a traditional French dish–though I’ve also heard it argued Belgian. This is my first crack at this dish–as I usually buy it out (at my favorite little haunt, Cafe Triskell). The dish is very simple, and should remain so–think of it as a quick dish for a family by the sea. The dish is often served with crusty bread or pommes frites. Also, for those who like it, a glass of beer pairs great.  Now don’t knock it, but a lot of places (like Belgium) even serve this for breakfast!

Hawaiian Pork Chops

Hawaiian Pork Chops

Ingredients:
4 thick-cut Pork Chops (8-10 oz each)
1 Tbsp Steak Spice Rub
1/2 Tbsp Olive Oil
1/4 cup Coconut Rum
1 can Pineapple Chunks
1 Shallot, diced
3 cloves Garlic, sliced horizontal
2 tsp fresh Ginger, minced
1 Bell Pepper, diced
1 tsp Crushed Red Pepper
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
2 tsp Dijon Mustard

Directions:

  • Rub the Steak Spice Rub on both sides of the chops. Use more Spice Rub if needed.
  • Preheat the Oven to 400°F.
  • Heat a large heavy skillet on high with the Olive Oil.
  • Place the Chops in the skillet and let cook for 2 minutes. Do not move them while they cook.
  • Flip and cook for an additional 2 minutes.
  • Remove to a baking sheet and place in the oven.
  • Deglaze the pan with the Coconut Rum. Be careful, as it will likely flame up.
  • Add the Pineapple and Juice, as well as all the other ingredients to the pan.
  • Cook for 6-8 minutes, stirring constantly, and coating the Fruit with the sauce.
  • Remove the Pork Chops from the Oven (if internal temp is at 160°F) and plate.
  • Pour the Sauce and Fruit over the Pork Chops.

Makes 4 chops.

NOTES: It appears that any recipe with Pineapple is called “Hawaiian”–though no specific “style” of cooking seems to accompany it. I prefer a pan sauce, myself.  Though the pan sauce could be used as a glaze poured on pork chops cooked on the grill.

Niçoise Vinaigrette

Ingredients:
1 medium Shallot, minced
1 Tbsp Fresh Thyme, chopped fine
2 Tbsp Fresh Basil, chopped fine
2 tsp Fresh Oregano, chopped fine
1 tsp Fresh Rosemary, chopped fine
1 tsp Capers
1 Anchovy filet
1 Egg
1 tsp Dijon Mustard
1/4 cup Lemon Juice
1/4 cup Champagne Vinegar
3/4 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper, coarsely ground

Directions:

  • Using a Mortar and Pestle, crush the Anchovy, Capers, and Shallots with the Herbs.
  • Wisk in the Egg and Dijon Mustard.
  • Add the Vinegar and Lemon Juice, and mix well.
  • Whisk in the Olive Oil.
  • When the Olive Oil is finished, taste, and add Salt and Pepper to taste.

Makes about 1 cup.

Camarones Pimentón y Judías Verdes – Paprika Shrimp and Green Beans

Camarones Pimentón y Judías Verdes

Ingredients:
1-2 Shallots, chopped
5 cloves Garlic, minced crudely
1 Tbsp Olive Oil
2 tsp Paprika
1 tsp Cumin
1 tsp ground Coriander Seed
1 tsp Cayenne Pepper
1/2 lb Shrimp, cleaned (shells, veins removed)
3 cups Green Beans, cut in 1-1 1/2″ pieces
1/2 cup Sherry
Juice of 1 Lemon
2 Tbsp fresh Parsley, chopped fine
Salt & Pepper to taste

Directions:

  • Heat the Olive Oil on medium heat in a large skillet until hot.
  • Add the Shallots, Garlic, Paprika, Cumin, Coriander, and Cayenne Pepper to the oil. Stirring constantly, heat for 1 minute to release the oils from the spices.
  • Add the Shrimp and Green Beans and toss in the Oil.
  • Cook for 4-6 minutes, stirring constantly. Make sure to flip the Shrimp to ensure both sides are cooked.
  • Stir in the Sherry, Lemon Juice, and Parsley, and cover for 2-4 minutes.
  • Add Salt and Pepper to Taste.

Serves 4.

NOTES: This is a flavorful dish from Spanish cuisine. You can kick it up a notch by adding more Cayenne Pepper. I prefer this as a festive side dish, however you can serve this as a main dish with a side of Yellow Rice or Quinoa.

Goat Cheese, Avocado, and Roasted Pepper Salad

Ingredients:
2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard

Directions:

  • Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together; set aside.
  • Mix together all of the Greens and Herbs in a serving bowl.
  • Toss the Salad with the Dressing
  • Top the Salad with the remaining ingredients.

NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.

Cornish Hens with Shallot-Sage-Raspberry Stuffing and Raspberry Sherry Sauce

Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce

Ingredients:
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1 Egg
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)

Directions:

  • Preheat the Oven to 400F
  • In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil; and mush together.
  • Wash the Hens, and pat them dry with a paper towel.
  • Stuff half of the dressing into each Hen.
  • Using cooking twine, Truss-up the Hens.
  • In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
  • Place in a baking dish, and drizzle any Oil from the pan over the Hens.
  • Bake for 35 minutes, covered.
  • Uncover and bake for an additional 20 minutes.
  • Prepare the Raspberry Sherry Sauce.
  • Plate and pour the Raspberry Sherry Sauce over each Hen.

NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.

Raspberry Sherry Sauce
Ingredients:
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste

Directions:

  • In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
  • In a cup, whisk together the Cornstarch and Berry Juice.
  • Add all ingredients to the Sauce Pan, stirring on medium heat.
  • Crush the berries with your spoon as they cook.
  • Reduce to 1 cup of liquid, stirring often.

NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.

Dijon Mustard

Dijon Mustard

Ingredients:
1/4 cup whole Mustard Seeds
1 Tbsp Dry Mustard
1-2 cloves Garlic
1 Shallot
1 Tbsp Capers, minced
1 tsp Herbes de Provence
1 tsp Honey
2 Tbsp Sauvignon Blanc
2 Tbsp White Wine Vinegar
1 Tbsp Bordeaux
1 Tbsp Red Wine Vinegar
1 tsp Olive Oil
1/2 tsp Black Pepper
1/2 tsp Salt

Directions:

  • Grate the Garlic and Shallot into a bowl, and press out the liquid and drain.
  • Using a Mortar and Pestle, crush the Mustard Seed. You do not have to pulverize the seeds, just crushing some will release the oils.
  • Combine the Mustard Seed, and Herbes, Spices and Seasonings with the Garlic and Shallots. Slowly add the Wines, Vinegars, Oil, and Honey.
  • Cover and refrigerate over night.
  • Pour into a food processor and blend until desired consistency.

NOTES: Dijon Mustard was created by Jean Naigeon of Dijon in 1856, and utilized a wine made from un-riped grapes often called Verjuice, which has a high acidity. Most modern recipes have substituted it with a combination of White Wine, Red Wine, White Wine Vinegar, and Red Wine Vinegar–you can find varying portions of each depending on a recipe. Regardless, the wines should be dry, and of a high quality worth drinking.

You have control over the coarseness of the mustard when you grind it in the food processor. I prefer a coarser grind. You can also utilize various colors of Mustard Seeds, as available to give it some extra color.

Lima Beans & Shallots

Lima Beans & Shallots

Ingredients:
1 large Shallot, minced
1 clove Garlic
1 Tbsp Butter
2 cups Lima Beans (soaked overnight)
1 cup Chicken Broth
1/2 tsp Salt
1 tsp Black Pepper

Directions:

  • In a skillet on medium heat, sauté the Shallots and Garlic in the Butter, until translucent.
  • Add the Lima Beans, Salt, Pepper and Chicken Broth to the pan.
  • Simmer for 5 minutes, or until beans are tender.

NOTES: Lima beans – pronounced like Lima, Ohio, but probably should be like Lima, Peru. they are also known as Butter beans and several dozen other names. They are a truly tasty Meso-American food.

Variations:
Ṽ›Ɣ – substitute Vegetable Broth for the Chicken Broth; as well as Margarine for the Butter.

Mediterranean Braised Chicken with Couscous

Ingredients:
6 Chicken Thighs, skinless, boneless
2 Tbsp Olive Oil
2-3 cloves Garlic, slivered
2 Shallots, diced
1 cup Pinot Grigio or other white wine
1 cup Chicken Broth
1 tsp Salt
2 tsp Rosemary, diced
1/2 cup Kalamata Olives, minced
1/2 cup Manzanilla Olives, minced
1 cup Tomatoes, diced
2 Tbsp Capers
1 cup Couscous

Directions:

  • In a deep saucepan, cook the Chicken thighs in the Olive Oil on low-medium heat for about 5-7 minutes. The more color, the more flavor you’ll get.
  • Remove the Chicken and set aside.
  • Add the Shallots and Garlic to the Oil, and lightly saute.
  • Deglaze with the Pinot Grigio and Chicken Broth.
  • Return the chicken to the saucepan, and add the Salt, Rosemary, Tomatoes, Olives, and Capers.
  • Simmer for about 10-20 minutes.
  • Add 1 cup of Couscous to the pot, and turn off the heat.
  • Cover for 5 minutes, as the Couscous absorbs the liquid.
  • Serve.

NOTES: You can always cook the Couscous separately from the dish, however I like to absorb the chicken broth and wine into the couscous to add some extra flavor. If you desire, you can chop up the chicken thighs; additionally if you cannot get boneless chicken thighs, you can use them. The important part is not the bones or size, but that it is the flavorful chicken thigh meat.

Salmon Poached in Sauvignon Blanc on a Bed of Baby Spinach

Poached SalmonSalmon Poached in Sauvignon Blanc on a Bed of Baby Spinach

Ingredients:
2 6oz Fillets of Salmon
2 Shallots, sliced
2 cloves Garlic, diced rough
4 springs Dill
1/2 Lemon, sliced in rings across grain
1 cup Sauvignon Blanc or other White Wine
1 cup Water
1 Tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1 cup Kalamata Olives
4 cups Baby Spinach
2 Tbsp Balsamic Vinegar

Directions:

  • In a skillet with a lid heat the Shallots, Garlic and Salt in the Olive Oil on low heat, careful not to burn.
  • When the Shallots begin to break down, pour in the Sauvignon Blanc and Water and add the Dill.
  • Carefully place the Salmon Filets, skin side down, into the liquid.
  • Cover and cook for about 6 minutes.
  • On serving plate, place Spinach and Olives, and sprinkle with the Balsamic Vinegar.
  • Place the Salmon on the Bed of Spinach.
  • Ladle out some Shallots and wine and pour over the Salmon.
  • Sprinkle with Paprika and garnish with left over fresh Dill

Makes 2 Salmon Filet Servings.

Brussels Sprouts & Bacon

Brussels Sprouts & Bacon

Ingredients:
1 1/2 lbs Brussels Sprouts, cleaned and quartered (if smaller, halved)
3 slices Bacon, chopped
1 clove Garlic
1 Shallot, chopped
1 Tbsp Olive Oil
1 tsp Red Wine Vinegar
1/2 tsp Salt
1/2 tsp Black Pepper
3/4 cup Chicken Broth
1/4 cup Pale Ale

Directions:

  • In a skillet, brown the Bacon.
  • Remove Bacon from grease, and set on a paper towel to drain.
  • Add Garlic, Shallots, Salt, Pepper, and Olive Oil to skillet. Sweat, but do not over cook.
  • Add the Brussels Sprouts and coat with Oil. Saute for 4 minutes.
  • Add Ale, Vinegar, and Chicken Broth to Skillet and bring to a rolling boil.
  • Reduce heat and cook for an additional 10 minutes.
  • Using a slotted spoon or Spider Whisk, remove the Brussels Sprouts to serving bowl.
  • Sprinkle with Bacon