Ingredients
5 tablespoons all-purpose flour, plus more for dusting
1 sheet puff pastry (preferably Dufour), thawed as the label directs
4 cups low-sodium chicken broth
1 teaspoon whole black peppercorns
3 sprigs thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 large onion, quartered
4 skinless, boneless chicken breasts
3 tablespoons unsalted butter
½ cup frozen pearl onions, thawed
2 medium carrots, peeled and diced
1 cup sliced white mushrooms
1 cup frozen peas, thawed
1 cup milk Kosher salt and freshly ground pepper
1 large egg, lightly beaten
Directions
1. Prepare the crust.
2. Cook the chicken.
Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes. Strain the stock through a fine-mesh sieve. You’ll need 2½ cups for the filling; reserve the rest for another use. Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
3. Make the filling.
Preheat the oven to 375˚. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2½ cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper. “
4. Form the pot pies.
Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls. Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.
Ingredients
- 2 pounds boneless beef chuck pot roast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cooking oil (optional)
- 2 tablespoons quick-cooking tapioca
- 6 medium carrots, cut into 1-1/2-inch pieces
- 1 9 ounce package frozen cut green beans
- 1/2 16 ounce package frozen small whole onions (2 cups)
- 2 cloves garlic, minced
- 1 14 ounce can reduced-sodium beef broth
- 1 cup Burgundy wine
- 4 slices bacon, crisp-cooked, drained, and crumbled
- 1 16 ounce package baby-bella mushrooms sliced
Directions
- Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.
- Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, mushrooms and garlic. Pour broth and Burgundy over meat mixture in cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.
Ingredients
- 1 1/2 pounds beef stew meat
- 1 teaspoon salt
- 8 ounces uncooked chorizo sausage or other sausage, casings removed
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 teaspoons ground ancho chile pepper
- 2 teaspoons Mexican-style chili powder or chili powder
- 1 12 ounce bottle dark Mexican beer, such as Negra Modelo
- 1 14 1/2 ounce can diced tomatoes, undrained
- 2 pounds Yukon gold potatoes, cut into 1/2-inch pieces
- 2 large carrots, peeled and cut into 1/2-inch pieces
Directions
- Preheat oven to 300 degrees F. Season stew meat with salt; set aside. In a 5- to 6-quart Dutch oven cook the sausage over medium-high heat until browned. Remove to a bowl with a slotted spoon. Add beef in batches to pan and sear until deep brown all over, about 5 minutes per side. Remove beef to bowl with sausage.
- Add onion to pot; cook 4 minutes or until lightly browned. Add garlic and cook 1 minute. Stir in flour, ground ancho chile pepper, and chili powder; cook 1 minute. Add beer and undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Return sausage and beef to pot, pushing beef into the liquid. Stir in potatoes, carrots and just enough water to cover the vegetables (about 2 cups). Return to boiling. Cover and bake 4 hours or until vegetables and meat are fork-tender. Spoon off excess fat before serving.
Ingredients
- 2 teaspoons hot chili powder
- 1 1/4pounds pork tenderloin, cut into 3/4- to 1-inch pieces
- 2 tablespoons olive oil
- 1 fresh poblano chile pepper, seeded and cut into 1 inch pieces
- 1 large red sweet pepper, seeded and cut into 1 inch pieces
- 1 medium onion cut into thin wedges
- 1 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
- 1 14 1/2 ounce can reduced-sodium chicken broth
- 3 inches stick cinnamon
- 2 teaspoons finely shredded orange peel
- 1/4 cup fresh orange juice
Directions
- In a medium bowl, sprinkle chili powder over pork. Toss to combine.
- In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.
- Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
- To serve, remove stick cinnamon. Ladle into shallow bowls.
courtesy of Food Network
Ingredients
- 1/4 cup blackberry preserves
- 3 tablespoons white wine vinegar or champagne vinegar
- 2 tablespoons dijon mustard
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- 1 4-to-5-pound boneless center-cut pork loin, trimmed
- 1 clove garlic, smashed
- 2 red onions, quartered
- 8 slices bacon
- 2 tablespoons instant flour (such as Wondra)
- 3 cups low-sodium chicken broth
Directions
Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.
About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.
Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.
Remove the twine and slice the pork. Serve with the onions and gravy.
How to wrap pork:
Lay the bacon slices over the pork, overlapping them slightly and tucking them under.
Tie a piece of kitchen twine around each slice to secure it.
Courtesy of Food Network
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 4 sprigs rosemary, leaves stripped
- 1 1/2 pounds boneless lamb steak or skirt steak
- Kosher salt and freshly ground pepper
- 1/3 cup chopped fresh parsley
- 3/4 cup pitted green Spanish olives, coarsely chopped
- 3 lemons, halved
- 4 banana or Cubanelle peppers, halved lengthwise and seeded
- 2 bunches scallions
Directions
Preheat a grill to high. Combine the olive oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest, 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
From Cedella Marley’s Cooking with Herb
INGREDIENTS
DIRECTIONS
Recipe courtesy of Claire Robinson
Ingredients
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on
hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a
French Chevre
Fresh finely cracked black pepper
Directions
Stand the watermelon half cut side down on
a cutting board and slice away the rind,
leaving a solid block of melon. Turn the
block on its side and cut it into 8 squares,
roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and
bring to a simmer over medium-high heat.
Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over
watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2
minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate,
followed by a grilled slice of watermelon in the center, and top with a tablespoon of
crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and
another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad
with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and
serve immediately.
From BHG
INGREDIENTS
- 4 pounds beef chuck short ribs
- 1 tablespoon chili powder
- 1 tablespoon packed brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups mesquite chips
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 1 1/2 cups ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup hot strong coffee
- 1/4 cup red wine vinegar
- 2 tablespoons packed brown sugar
- 1 canned chipotle pepper in adobo sauce, chopped
- 2 teaspoons dry mustard
- 1/2 teaspoon salt
DIRECTIONS
- Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
- Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.
- At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
- In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.
- Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.
courtesy of BHG
INGREDIENTS
- 2 3 pounds fresh or frozen bone-in turkey breast halves
- 2 cups lightly packed fresh cilantro leaves (about 1-1/4 oz.)
- 1 1/3 cups orange juice
- 1/2 cup lemon juice
- 1 2 cloves garlic, halved
- 1 fresh jalapeno chile pepper, seeded and cut up
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups olive oil
- Nonstick cooking spray
DIRECTIONS
- Thaw turkey, if frozen. Using tip of a sharp knife, prick turkey breast in several spots. Place turkey breast halves, skin side down, in very large self-sealing plastic bag set in a baking dish. Set aside.
- For Cilantro Dipping Sauce, in a food processor bowl or blender container combine cilantro, orange juice, lemon juice, garlic, jalapeno, salt, cumin, and black pepper. Cover and process until almost smooth. With processor or blender running, slowly add oil in thin stream. Pour 2 cups sauce into covered container; refrigerate until serving. Pour remaining cilantro sauce over turkey breast halves; marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally. Preheat oven to 400 degrees F. Coat shallow roasting pan and roasting rack with cooking spray.
- Remove turkey from marinade; discard marinade. Place turkey, bone side down, on rack in prepared roasting pan. Insert an oven-going meat thermometer into thickest part of turkey breast halves, without touching bone. Roast, uncovered, 20 minutes. Reduce oven temperature to 350 degrees F. Roast turkey 1 to 1-1/2 hours longer or until thermometer registers 170 degrees F, juices run clear, and turkey is no longer pink. Cover with foil to prevent over-browning. Let stand, covered, 10 minutes before slicing. Stir sauce; pass with turkey. Makes 10 to 12 servings.
dianemdaugherty 