Carrots, celery, onions and garlic. The broth is 1.5 cups beef broth, 1/2 cup of red wine, .5 tsp garlic powder, .5 tsp onion powder and 1/8 cup Worcestershire, 1 sprig fresh rosemary. 1.5 lbs short ribs, seasoned and browned in a skillet. Served over Parmesan cous-cous. Slow cooked 8 hours.
1 cauliflower, cut into small florets
½ tsp salt
¼ tsp ground black pepper
2 TBSP butter
½ cup Parmesan cheese, grated
1 tsp truffle oil (or a little more for taste)
1 TBSP chopped Italian parsley
1 tsp olive oil
Some relatives visited recently and as a gift brought several olive oils, one being a truffle oil. I looked it up and seems one dish it is great with is a mashed cauliflower.
Put the cauliflower in a food processor and process into rice. Please in a double boiler and steam until just soft. Return to the food processor, add all the remaining ingredients and process into a mash (like potatoes). Add to a pot with a little olive oil and warm up then serve.
You can always add more butter or even cream.
It is wonderful.
This recipe is a blend of two recipes I found the internet. There is this store called Aldi’s that sells large frozen scallops for cheap. This is a very tasty dish.
1 TBSP olive oil
2 strips bacon cut into lardons, I use smoked Applewood in think individual slices at the deli
1 small chopped onion
½ chopped red bell pepper
1 celery stalk, peeled and chopped
1 clove garlic from garlic press
½ cup dry white wine (Chardonnay)
1 – 8 oz. bottle clam juice
½ cup chicken stock
1 – 8 oz. container of heavy whipping cream
Gemstone potatoes cut into small squares with skin left on
Cayenne – dash for taste
Tarragon – dash for taste
Fry bacon lardons in olive oil, sauté onions in bacon oil, add red bell pepper and celery and sauté, then 1/2 cup wine and reduce wine.
Add remaining liquids, clam juice, chicken stock and cream, add Gemstone potatoes chopped with skin on and garlic. Let reduce on medium heat until the potatoes start to get soft. With a potato masher, mash around the pot just a few times to thicken the chowder with potatoes.
Add cayenne, S&P, a touch of tarragon and cook and reduce until potatoes are soft.
Add scallops and scallop juice and cook 15 minutes.
Garnish with dried parsley.
3 chicken thighs
1 carrot (chopped)
1 celery stalk (chopped)
½ onion (chopped)
1 TBSP peppercorns
1 small bay leaf
3 cups water
This is a classic chicken stock. I use this recipe in all my dishes needing a good chicken stock. In fact this also works well for veal stock and turkey stock substituting the meats. Place all in a soup pot and bring to a boil. Simmer 10-15 minutes or until you think the chicken has just cooked. Remove chicken and cool. Strain the chicken stock and discard the vegies. Save the stock in a two cup measuring cup so you can pour it later a bit at a time into the sauce. Once the chicken has cooled, deskin, debone and shred the chicken meat and set a side.
1 carrot (cubed)
1 stalk celery (cubed)
½ small onion (chopped)
2 green onions (chopped)
1 clove garlic (cut into coins)
½ cup or more frozen peas
1 small bay leaf
4 TBSP butter
4 TBSP flour
Deskin, debone, shredded chicken
Salt and pepper
1 cup or more as needed Chicken stock
Cream (you have to feel how much you want for color and consistency) Maybe two TBSP.
In a large fry pan, melt butter, and on a little higher than medium heat sauté onions, carrots, celery, garlic until onions become transparent, add flour and stir until the veggies are coated. Move the heat to medium heat and add white wine and stir to begin making a paste. Add chicken stock a little at a time and stir each time, making thick gravy and then add cream until you get the right consistency looking for color and consistency. Add the meat, bay leaf and peas and stir. Gauge how thick you want the filing sauce. Once you get the right mix (it has to look good and taste good), reduce heat to simmer and let simmer about 15 to 20 minutes covered. Watch it not letting it over cook or burn. If you need to add more fluid you can. Remember the final cooking will occur in the oven. Then turn off heat and cover. It can cool down while you make the pie crust.
Pie Crust (Martha Stewart, Heavy Equipment Food Processor)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon sugar
1/2 teaspoon salt
2 2/3 TBSP ice water
8 TBSP cold butter
Add the butter then the flour and salt and sugar to a food processor and pulsate about 10 times until the flour becomes course. Then turn on the food processor full speed and add the cold water a TBSP at a time until right before the flour turns into a ball. It should be thick crumbles. If you let it turn into a ball it will become too hard. Turn off. Remove the blade being careful not to cut your fingers. Then pull out all the flour crumbles and mash into a ball on a piece of plastic wrap. Complete wrap the dough and refrigerate 1 hour. Flour a board, rolling pin and the dough and roll out wider than your pie dish. There are many ways to do this. I like this method in the youtube link below. Using wax paper b/c the biggest issue is getting the pie crust from the rolling board to the pie plate without tearing it in half as you move it. Pie crust is not bound together like bread dough.
Making the Pie
Take a Pyrex pie plate, add a little oil to the bottom, pour in the filling and then cover with the pie crust. The rest is your design.
Preheat oven 425⁰, bake 40 minutes or until the pie crust is golden. Let stand 5 minutes before serving.
- ½ cup regular BBQ sauce (I use Sweet Baby Rays)
- 4 TBSP brown sugar
- 5 cloves garlic
- 1 inch ginger
- ½ cup green onions chopped
- ½ cup yellow onion chopped
- 1 fresh or ½ dried Habanero pepper
- ¼ lime freshly squeezed lime juice
- 1 tsp white vinegar
- 1 TBSP vegetable oil
- 1 TBSP soy sauce
- 2 TBSP or more as needed Jamaican Jerk Jamaican Jerk Seasoning or to taste
(see Jerk Seasoning recipe https://ducksmahal.com/2020/02/29/hsakes-and-rubs/)
In a blender on liquefy setting blend all ingredients into a thick paste. After the meat is cooked add to the meat while cooking 15 minutes before serving. Wrap in aluminum foil and let rest 5 minutes. The sugar from the BBQ sauce will caramelize onto the meat.
- 1 TBSP or more as needed Jamaican Jerk Jamaican Jerk Seasoning or to taste, rub into the meat
1 Lb. Tenderloin or 1 Lb. Country Style Pork Ribs
I use deferred heat, placing bricks directly under the pan and coals alongside. The pit temp should be in the 300°+ range. For 1 Lb. it should take ~1 hour to cook. I like to use Kingsford coals, mostly with Applewood in it. When the meat reaches internal temps of 160° the meat should be cooked.
At 54 minutes check the internal temp. Adjust accordingly as to when to add the sauce and wrap in aluminum foil.
As of 3/8/20