Chef's Tip: Short Brine for 2 hours (large bowl + 1cup Kosher salt, swirl + roast + water to cover)
Serves 4-6
Ingredients:
4 LB Karobuta "Coppa or Collar" Roast, rolled and tied (optional)
1/2 C Favorite Pork Rub
1/4 C Boiled Apple Cider (this is a must to have in your pantry)
1/4 C Root Beer Glaze
Directions:
*** Great for a buffet or family gathering!
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Say “YES” to a vitamin packed wild rice and chicken casserole that is a twist on the traditional chicken and rice version. This casserole recipe gets “Pump-ed Up” with some pumpkin, which brings on tons of nutrition and sweet flavor.
Actually, it’s not a rice…it’s a grass! Wild Rice is a semi-aquatic grass that historically has grown in lakes, tidal rivers and bays, in water between 2 and 4 feet deep. The vitamins and minerals alone in wild rice and pumpkin will cause you to bake this casserole. Check out wild rice and pumpkin’s FDA daily portion impact, it will blow your mind!
Wild rice is a long-grain marsh grass native to the northern Great Lakes area. Now it’s commercially grown in California and the Midwest. Wild rice was originally called Indian Rice. I guess because it was originally harvested by American Indians. And I believe it still is in some areas.
Wild rice are four species of grasses forming the genus Zizania, and the grain that can be harvested from them. Wild Rice is one of only two commonly-eaten grains native to North America (the other one is corn), it originated in the area of the upper Great Lakes in what is now both the U.S. and Canada.
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The other make or break factor is the texture. Be sure not to over cook them – no one wants to bite into a rubber shrimp!
This is a simple recipe for a timeless appetizer, but if you want to achieve that “wowie” factor, buy jumbo shrimp (21-25 count to the lb.). For a nice impact, buy large shrimp (31-35 count to the lb.) or if quantity is what you’re focused on, buy medium shrimp (41-50 count to the lb.).
Serves 8
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* Water: Be sure to taste the seasoned water before you drop the shrimp. This is when you can adjust the seasoning. I have also added white wine or pale ale to the water.
* Concentrated shrimp boil: You can also substitute Old Bay Seasoning for the concentrate: 1/2 cup to 4 quarts of water.
[directions title=”Directions”]
Boil up the already peeled and devein large shrimp (21-25 count) for extra flavor with Old Bay Seasoning, sea salt, and cut lemon and limes.
Toss cook shrimp with pasteurized colossal lump crabmeat, Garlic Expressions Vinaigrette, fresh herbs, spices, and juices of lemons and limes with their zest.
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*Plastic shot glasses by SimpleHomeCo. 3 oz Dessert Cups with Mini Spoons are fabulous. Premium Quality Clear Plastic Appetizer Bowls, Small Tasting & Fruit Parfait Glasses, Shooters, Tumblers, and disposable. The best thing is that it has a higher back so food won’t spill out when eating. It makes a great presentation and they come in a pack of 40 with mini spoons. And price is very reasonable on Amazon.
* Garlic Expressions salad dressing is a go to vinaigrette when you don’t have the time to make your own.
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Serve these as a main dish, quarter for a hand-held treat, or slice and serve alongside salad or soup as a garnish.
These can be made completely the night before and reheated in a 325 degree F oven for about 15 minutes or so. You can also freeze these suckers after you’ve stuffed them and fry before serving. You will need to defrost them somewhat in the refrigerator after freezing though, so leave time for that process.
In this recipe I’m featuring carnitas, or refried Latin pork, as my protein, but don’t let me tell you what to do. This recipe is super versatile, so update the filling as you see fit and experiment with different proteins and complimentary flavors.
…Crabmeat, shrimp, lobster, beef, chicken, pork, duck, or seasoned beans and veggies…the possibilities are endless.
I’ve also made the measurements pretty loose so that you can alter based on how many you’re feeding. Use the smaller amounts for 4, and the larger for 8. Add and subtract ingredients as you see fit. For instance, you may want to add black beans or cooked rice?!?! You’re the chef so it’s up to you!
Be sure to read my notes on how to pick the perfect avocado before heading to the store – my secret stem recommendation will help every time.
Alright, are you ready to get bombed?
Serves 4-8
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* Pork carnitas: Make from scratch, or by ready-made from Del Real Foods.
* Cajun seasoning: I LOVE “Slap Ya Mamma” Cajun Seasoning.
* Hot sauce: Use your favorite, or try mine – Valentina Salsa Picante. It’s not too hot, but perfect when you want a little zip along with flavor.
* Avocados: The trick to finding the perfect avocado, one with totally green flesh, free of bruises and dark spots, is to pick one with the stem still attached. It should be slightly firm to firm, rather than ripe. The ripe ones are good for guacamole or something you’ll puree, but you want them to be firm enough to hold their shape around the filling for this recipe.
If you’re buying now and making later, take into account how soft the avocado might become over the next few days. A firm avocado can sit on the counter for a day, but if you’re waiting a few days, I’d put them in the vegetable bin of your refrigerator.
* Tortilla chips: Crush these babies in a food processor, or smack ’em with a rolling pan in a zip-lock bag until they resemble bread crumbs or Panko.
[directions title=”Directions”]
1. Prepare filling by combining carnitas, cheese, corn, mayo, cilantro, scallions, garlic powder, Cajun seasoning, lime juice, and hot sauce. Adjust ingredients and seasoning to taste and number of servings.
2. Prepare avocados by cutting them in half, length-wise and carefully remove their seeds. Hallow out cavities on both sides with a spoon – just a little bit larger than the hole left by the seed, but not deeper! Very carefully peel away the skin while maintaining the avocado’s shape.
3. Stuff both halves of the avocados tightly, but you don’t want to over fill them. Close the two halves together tightly but gently.
4. Wrap the avocados in plastic wrap firmly and freeze.
5. Set up your breading procedure. In three shallow dishes, you’ll need crushed tortilla chips, beaten eggs, and flour. Set next to the oven.
6. Set up your frying station by brining your oil to 350 degrees F. While the oil is coming to temp, remove avocados from freezer and plastic wrap.
7. Start breading and frying by first rolling the avocado in flour, being sure to completely cover the surface. Next, roll them in the beaten eggs, and finally, the crushed tortilla chips. Make sure the avocado is covered well for good crust and use a wire spider to transfer from tortilla chips to the hot oil.
8. Fry avocados by carefully lowering them into the hot oil one at a time. Do NOT over crowd the pot – it will lower the temperature of the oil and compromise your crunchy fried crust. If you’re new to deep frying, go one at a time, rotating the avocados slowly.Fry until lightly golden brown, about 5 minutes. Drain on a rack over a sheet pan.
9. Let cool and serve. Slice width-wise to reveal the secret filling inside, or length-wise into multiple slices for hand-held snacks or garnishes.
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Ingredients:
For The Sauce…
1/4 C Extra Virgin Olive Oil (EVOO)
1 Onion, diced
4 Garlic cloves, minced
2 Chipotle Peppers, canned
1 Chile Ancho, dried deseeded, stem removed and chopped
9 oz Southwest Roasted Green Pepper Slather
For The Beef:
8 Beef Filets, 5-6 oz each
Salt & Pepper or (favorite steak seasoning mix)
2 T Butter
1/2 C EVOO
1/2 C Red Wine, Zinfandel
1 C Beef stock
For The Garnish:
8/3oz Slices of Manchego or Monterey Jack Cheese
8 CornTortillas
Cilantro, chopped
Directions:
This slow roasted corned beef recipe, you’ll have the luck of the Irish all year long! It’s a green day full of food, drink, toasts, and good times.
Having red hair, the gift of gab, and Campbell as my middle name (ok, it’s Scottish, but c’mon close enough right?) — I too remember an Irish joke…
…Paddy O’ Furniture!
Here’s to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold beer…and another one.
Corned beef is a staple on St. Paddy’s, traditionally boiled and braised, but today we are doing things a little differently.
Ok, but this tenderness does not come easy. This recipe requires a two day prep time, but I swear, it’s worth it and you will NOT regret it.
Stick with me here…this process actually removes the salt, which is what happens when you boil and braise the corned beef. It’s kind of like a reverse brine.
Get your slow roast groove on the next day; while, you pop a Sonder Birdwatcher Brown Ale or two and remind yourself that you’re a wee bit Irish.
Then it’s slathered with Sonder Birdwatcher Brown Ale Glaze….oooh baby!
Take a look at the video from the Fox19 Morning Show where I talk beer pairings with this yummy Irish themed dinner! Click here to view.
Sandwiched these succulent slices of corn beef between mini cracked Green Peppercorn Irish Cheddar Potato Rolls and slather them with Blackcurrant Dijon Mustard. Wow, I bet you can’t just eat one?
Check out my Magically Delicious Pub Mix…not your regular chex mix.
Take a look at my Colcannon and Pot of Gold recipes…you may just like it too much!
Serves 6-8
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Having red hair, the gift of gab, and Campbell as my middle name (ok, it’s Scottish, but c’mon close enough right?) — I too remember an Irish joke…
…Paddy O’ Furniture!
…Mount & Do!
And how about a St. Patty’s Day toast or two?
Here’s to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold beer…and another one.
…Cheers!
If liquor were a pond and I was a duck, I’d swim to the bottom and never come up…but liquor is not a pond and I’m not a duck, so tip your cup and let’s get “F***** up”
…Cheers!
Ok, that one may be from an LSU frat party, but close enough. And one final toast from my wee little sista…
Too bad, so sad.
Corned beef is a staple on St. Pat’s, traditionally boiled and braised, but today we’re doing things a little differently.
Using The Fabulous Five method of roasting instead of the traditional boil and braise makes the final product tender beyond words, I kid you not my friends!
Ok, but this tenderness does not come easy. This recipe requires a two day prep time, but I swear, it’s worth it and you will NOT regret it. You must soak the corned beef for 4 hours the day before serving, changing the water every half hour or so.
Stick with me here…this process actually removes the salt, which is what happens when you boil and braise the corned beef. It’s kind of like a reverse brine.
After you’ve de-salted your meat, you’ll season it with a magically delicious rub and refrigerate overnight. Get your slow roast groove on the next day while you pop a Guinness or two and remind yourself that you’re a wee bit Irish.
I’m serving this corned beef over another Irish favorite, Colcannon, or mashed potatoes and cabbage. And for dessert, check out my Pot of Gold…you may just like it too much!
One last thing to keep in mind on the 17th… green beer on St. Patrick’s Day counts as a vegetable! Cheers!
(If you’re looking for a nitrate free corned beef, look no further! The process does take 5 days, but can you imagine how succulent, moist, tender, and juice the outcome is? Pardon me, I’m drooling…)
Serves 6-8
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The decadent Berkshire pork is the only way to go when choosing pork because of its renowned richness, texture, marbling, juiciness, tenderness, and overall depth of flavor. It’s the Kobe beef of pork. It is also known as Kurobuta – meaning black hog in Japanese.
This bodacious rack of yumminess is stuffed with dried fruit…right smack in the middle of the roast…no tying, no spiral lame cut unfolding on the plate. And everyone asks, “how did you do this piece of magic?” And your reply is, “simply tubular insertion.” Serve with braised purple cabbage and a loaded sweet potato for a meal everyone will remember.
How about some braised red cabbage with German style egg noodles?
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I’ll tell you why my mommy’s mouthwatering meatloaf is the bomb! It’s true comfort food. And it’s all about the combination of three types of ground meat…sirloin, Italian sweet sausage, and veal, which delivers the right amount of fat, along with the 4 cloves of garlic and grated onion, and the addition of balsamic vinegar with a kiss of brown sugar to ketchup and Worcestershire.
This is why, I always have to have Meatloaf the night before I leave the US…it could be my last meal…not. LOL!
I talked about making school lunch from last night’s meatloaf dinner on Fox19 (you can see that clip here, if you’d like). Those meatloaf sliders are a teen-pleasing meal, I promise!
The most delicious meatloaf sandwich is made from Mommy’s Meatloaf recipe
Meatloaf Sandwiches must be served on white bread…with different toppings (bacon, pickled red onions or crispy fried onion rings, tomatoes, romaine lettuce, and mayo with tad bit of grainy mustard or not.
What about using it in… Spaghetti Meat Sauce, Meatloaf Italian Bread Pizza, Easy Quick Chili, 7- Layered Salad, and Italian Bruschetta with a surprise slice of meatloaf.
Mini Meatloaves for sliders. Yum!
These are so cute and the kids just love them in their lunch box…especially those picky eaters. Take a 12 cup-muffin pan, lightly sprayed with Pam, baked in a 350°F oven for 20-30 minutes topped with the Ketchup mixture. You can freeze these little guys in ziplock bags, of course with out the ketchup.
Serves 8-10
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Chef Gerrie’s Notes:
* Reynolds Wrap non stick is the bomb…works like a charm and easy clean up!
* Stale Artesian Bread or any kind of good quality bread, sliced in 1 inch slices with crust removed.
* Evaporated Milk is what my mother and grandmother used to soak the stale bread in. It gave the bread a slight sweet taste.
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In my opinion, the best ever tasting pork ribs come from a Japanese black hog called Kurobuta, or Berkshire hogs, as they’re known in the USA. These ribs are so juicy, meaty, and tasty, they’ll blow your mind! They are fabulous roasted, braised, grilled or smoked.
Now here’s a tip…pull the back membrane off the slab of ribs, lavishly rub Frank’s bones with a good BBQ pork rub, then wrap in plastic wrap, and refrigerate over night! This makes the difference –I guarantee!
These are roasted in the oven and generously based with tasty moppin’ sauce so the juices just run down your chin…oh, ah!
These babies are part of my Halloween menu surrounding my outrageous Halloween pumpkin centerpiece. I serve these sexy bones along side oily intestines with bewitching herbs and toxic cheese, cradled among charred garden veggies with an offering of maggot salad, eggs in Purgatory and topped off with red devil cake and green slime icing. Spooky and oh so delicious my ghoulish friends.
No normal, cutesy Halloween spread here. Boo baby!
Serves 4-6
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[directions title=”Directions”]
1 Preheat oven to 350° F.
2 Remove rib membrane using your paring knife. Start at one corner and pry up the membrane, then, with a paper towel, grab the membrane and pull that mother off!
3 Prepare your moppin’ sauce by combining black peppercorns, cider vinegar, balsamic vinegar, dark brown sugar, red pepper flakes, kosher salt, and garlic. Once you’re done, brush your ribs with the sauce.
4 Ready ribs for the oven by placing them on a rack sprayed with non-stick spray. Then place the rack on an aluminum foil lined sheet pan (for easy clean up)…yeah baby!
5 Roast those bones for 45- 50 minutes. Or until internal temp is 165° F. Remove from oven. Again hit the rack with some mopping sauce and let rest for 5-8 minutes.
6 Cut ribs into individual bones and enjoy!
Roasted Frankenstein bones, with oily intestines and magic herbs, with charred garden veggies.
Served with other ghoulish good for a full Halloween menu buffet.
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This recipe works great with lamb chops, pork loin chops, or chicken thighs and legs so use whatever you like best. Today I’m featuring green beans as the side, but you could also serve it with pasta, rice, couscous, roasted Brussels Sprouts…choose whatever hikes your skirt and make it your own!
Just taste the love and breath in the sexiness…oh baby, you may just get lucky tonight!
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Course: Main CourseCuisine: American
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Yes, you heard me right — it takes 5 days to create this sexy corned beef brisket — but baby o’ baby…it will hike your skirt and blow cold air up your pants!
And the bonus you get with this recipe is NO nitrates, NO preservatives, and NO artificial coloring. Here’s why we want to avoid those pesky chemical compounds…
Are you ready to pop a Guiness? Or maybe a shot of Jameson is more your style? Either way, let’s get in the Irish spirit for St. Patrick’s Day feast!
We’re going to be using The Fabulous Five cooking method braising which means melt in your mouth beef. If you’d rather a roasted corned beef, check out my Slow Roasted Corned Beef recipe.
This recipe gives you the option of adding potatoes and cabbage in the braise, or you can complete your Irish feast with a side of Colcannon (mashed potatoes and cabbage). And for dessert, check out my Pot of Gold…you may just like it too much!
Time to get a wee bit Irish!
Serves 4-6
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* Brining bag and cooler: I like to use both the bag and the cooler, but you could do one or the other if you have room in your refrigerator. I usually put the cooler out on my back porch and surround it with ice. You need to keep the temperature around 35° F throughout the 5 day brine to stay safe. This method makes it easy to rotate the meat and make sure it is submerged in the brine, or at least completely covered.
* Dutch oven: Make sure your vessel is large enough to hold the meat and vegetables, plus potatoes and cabbage, if you choose to include them.
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Brining Solution: (First 15 Ingredients)
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* Beef tallow: If you’re unfamiliar with this fat, beef tallow is beef oil rendered from beef fats. Yum!
* 1 large carrot: According to Irish legend, the carrot represents a reminder of their enemies! So keep your enemies to one or you’ll piss off the Irishman!
[directions title=”Directions”]
1. Make the brining solution by combining water, brown sugar, coarse sea salt, cinnamon sticks, bay leaves, mashed garlic, cloves, ginger, dried thyme, juniper berries, allspice berries, mustard seeds, coriander seeds, and black peppercorns in a saucepan and bring to a simmer.
When the salt and sugar have dissolved, remove saucepan from heat and let cool. The brine needs to be cold before adding the brisket, so add ice or refrigerate to speed up the chilling process.
Once cold add the beet juice or purple sauerkraut juice and give it a couple of stirs. Start with a ½ cup and see how you like the color in a couple of days. If you want to add more, that’s up to you.
Curing Spices
Brining Cure
Addition of Beet juice to cooled Brine.
2. Prepare your brining set up. If you’re using a cooler and the brining bag, place the brining bag inside the cooler, then place the brisket in the bag. Cover with the brining solution and zip closed while expelling additional air. Make sure the brine is covering the brisket — you may need to push something (like bags of ice) along the sides of the brisket to maintain submergence and the proper temperature of 35° F.
Beef Brisket
Beginning the 5 Days of Curing Brine of the Beef Brisket
3. Brine for 5 days. Replenish the ice and rotate the brisket in the brining bag periodically. After at least 2 days check the color of the brisket. If you’d like a deeper color, add ¼ – ½ cup of beet juice or purple cabbage sauerkraut juice.
4. Remove brisket from brine and rinse completely. Pat dry with paper towels.
Cured Corned Beef Brisket and ready to Braise
5. Begin the braise by first heating the dutch oven, then adding your fat of choice. Sauté onions, then celery, thyme, and finally garlic. Cook until translucent before adding the carrot and sauté for 3 more minutes.
Beef Tallow for sautéing the Mirepoix
Sautéed Mirepoix in Beff Tallow and thyme
6. Lay the brisket on top of the vegetables and add the beer and beef broth. You want the liquid to come ¾ of the way up the sides of the brisket. If you’re short, just add more broth or water.
Guinness Stout Beer for Deglazing Mirepoix
Braising Corned Beef
7. Bring to a boil, skim off of the foam, then lower heat to a medium-to-low simmer. Cover and braise for 2 hours or so. You may have to lower the heat a tad if there is too much bubbling going on – just keep a watch.
8. Add potatoes and cabbage if you desire, and cook for an additional 40 minutes or so with the lid on.
9. Slice and serve once brisket has reached an internal temperature of 160°- 170° F. Plate the brisket with the potatoes and cabbage surrounding, or just the brisket by itself.
Braised Corned Beef-No Nitrates with Potatoes, Cabbage, Cabbage, and Violet Mustard
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Usually you find it grilled, but today we’re poaching it in a citrus, ginger, shallot, garlic, and white wine bath, then draping it with a citrus beurre blanc sauce, and garnishing with a mango, cucumber, and chili salsa…OMG it’s heaven!
Sautéed spinach is one of my favorites and serves as the perfect bed to support this mahi mahi recipe. It’s an optional addition to the recipe, but I highly recommend it! Now let’s get cookin’!
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* Use a citrus rub you like or make my recipe.
* Use a dry, quality white wine that you would actually drink. If you wouldn’t drink it, don’t cook with it!
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One of my favorite fish to eat is wild caught Alaska king salmon. It’s so rich and so healthy for you. It’s especially good when you get it wild caught and flown in fresh from Alaska.
Thinking about my love for salmon, I had an epiphany…fried salmon with a Latin flare, olé! In this recipe we’re skinning the large salmon fillet then cutting it on the bias (or making angled cuts) into 2-3” slices, then coating it in a tortilla chip crust, and serving with a yummy tomatillo and avocado sauce.
It has an inviting aroma. The crispy, earthy, tortilla-flavored crust and the tartness of the roasted tomatillo sauce, with the rich buttery flavor and creamy texture of the avocados just makes this dish scream…hell yes! Well, my family loved it!
Even though it is fried…I was still thinking again…well, hell, we are getting the Omega-3 amino acids and protein that are healthy for us…right! And the sauce is easy to make. It’s a winner!
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[ingredients title=”Ingredients – Quick and Easy Tomatillo and Avocado Sauce”] Psst…double the sauce, you won’t regret it.
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* Season both sides of the salmon with a nice salmon rub of your choice. I like to use Smoky BBQ Fish Rub from Ashman Manufacturing Co. for this dish because it compliments the richness of the salmon. Cut slices after seasoning.
[directions title=”Directions”]
1 Skin the salmon or ask your butcher to skin it and remove the belly flap. This makes the fish more uniform and you’ll get nicer cuts. Season both sides and cut into slices on an angle.
Skin your salmon at home or ask your butcher to remove the belly flap.
Slice salmon pieces on an angle.
2 Set up the standard breading procedure assembly line in 3 separate pans — first flour, second egg wash, and third crushed tortilla chips. Heat your oil to 350 degrees. If you don’t have a fry thermometer, take a handle of a wooden spoon and emerge it into the simmering oil. If a strong series of bubbles rise up the handle it’s good. Alternatively, throw a small piece of bread into the oil and see if it is frying nice. Do not let the oil start smoking.
Left to right: crushed tortilla chips, egg wash, flour.
3 Start breading. Dredge several pieces of salmon in flour then dip into egg wash and finally into crushed chips. Slowly lower each piece into the hot oil. Do not crowd the frying pan with fish because it will lower the temperature and cause a soggy product. Fry for 3 minutes or so and turn. You may want to lower the heat a little. Remove the first fried pieces and place on a rack above a sheet pan to drain and keep frying until finished with all pieces.
Completely cover your salmon for a cruchy crust.
4 Make your sauce. If you choose to do the quick and easy method. Puree the avocado with a little of the prepared tomatillo salsa. Mix back into salsa and heat. Now you have it. Easy – peasy! From scratch: prepare veggies making sure you pull off husks from tomatillos and coat with oil. Under a lower rack, broil ingredients on a foil wrapped sheet pan. When they are roasted and charred, put in a blender with the avocado and cilantro and blend. Salt and pepper to taste.
5 Serve by placing sauce on plate and top with fried fish.
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Boulliabaisse is simply a fish or seafood soup of brothy perfection.
Rich in saffron, fennel, leeks, shallots, tomatoes, and garlic, Bouillabaisse is a noble dish of sorts. According to the French, bouillabaisse cannot be prepared beyond the environs of Marseilles. What masquerades elsewhere is just fish soup! Gheez, the arrogance of the French…
The subtle addition of a white burgundy and celebrated spirit of Pernod takes this seafood soup to a whelm of nirvana…I guarantee!
It doesn’t stop there, the Rouille is the the French Secret Ingredient…garnish with mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread.
My bouillabaisse is the perfect Valentines Day Dinner, rich in vitamins and nutrients that will keep the body humming with energy. It suffices the taste buds with intoxicating flavors and warms the spirit within.
Be sure to have crusty artisan bread on hand. And for dessert, try my Chocolate Red Velvet Soufflés with White Chocolate and Mascarpone sauce…Its a winner!
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How can I say this with such conviction, you ask?
…Because it’s the chicken dish that keeps on giving — crispy skin, succulent moist meat, and an aroma that will knock your panties to the ground! Can you dig it?
There are a couple of tricks you must do to reach the ultimate freakin’ and peakin’ point so be sure to read my notes (it’s all about the brine and the lemons) and if you have any questions just let me know in the comments below or on my Facebook page.
Serves 4-6
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* Preserved lemons: You can find preserved lemons in specialty shops, but they can be expensive. My recipe is so easy and they keep in the refrigerator or freezer for months.
[directions title=”Directions”]
1 Brine chicken after thoroughly rinsing and drying the bird inside and out. To make your quick brining solution, dissolve 4 T of sea salt in enough water to cover the chicken. Brine for at least an hour before completely drying the bird with paper towels and seasoning the cavity with pepper.
2 Prepare compound butter while chicken is brining. Combine softened butter with minced rosemary, parsley, preserved lemon rinds, ¼ t sea salt, and black pepper. Process in food processor until all ingredients are combined. Set aside.
3 Preheat oven to 375° F.
4 Stuff the chicken with a good handfull of preserved lemons, rosemary sprigs, and garlic.
5 Loosen the skin above the breast and legs and stuff with compound butter. Prick the skin at an angel (without piecing the flesh) using a toothpick (this gets you that crispy skin).
6 Prepare rub by combining granulated garlic, ½ t sea salt, ¼ t black pepper, and cornstarch.
7 Season the entire outside of the chicken with your rub and truss. If you’re not familiar with trussing, use this how to video from Martha.
8 Roast on an oiled rack, breast side up for 20 minutes. Then flip chicken so back is facing up and roast for another 20 minutes. Finally, increase oven temperature to 475° F, rotate chicken so breast side is up, and finish roasting for 20 minutes or until instant read thermometer inserted into thickest part of the thigh registers 165° F.
9 Remove chicken from the oven. If you want a little added zip, brush with a combination of 3-4 T aged balsamic vinegar, ½ t brown sugar, and pan drippings.
The ooey gooey sauce that holds everything together is a velouté sauce – one of The Mother Load of Sauces you want to master for confidence in the kitchen. In this recipe, I start with a classic blond roux, which is characteristic of a velouté sauce. Then I added a touch of cream to bring this easy pie up a notch.
Basically what we are doing is turning this basic velouté into a sauce supreme!
As always, make it your own. Change it up, add something crazy, remove ingredients that don’t make you smile – no pot pie police here! Shrimp, lobster, crabmeat, fish, beef, pork, lamb, turkey, or just veggies – anything goes in your kitchen.
Just be sure to pair your protein with the appropriate stock and other ingredients that match the flavors of the main meat event.
Serves 6-8
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* Pie pans come in three different materials: metal (aluminum/disposable or coated aluminum), ceramic, and glass.
Aluminum pans heat and cool quicker – so check your dish periodically to make sure you don’t burn. They are great for blind baking or par-baking crust before the filling is added. That’s what I’m using in this recipe.
Glass can sometimes shrink the pastry, or cause it to slide down. The view of the crust is better, but it takes a little longer to cook. I like them very much!
Ceramic pans are beautiful to present your masterpiece, but more expensive. Like glass pans, ceramic requires a longer bake time, and like aluminum, you need to keep an eye on it to prevent over-browning.
* Pie plate drip catcher: This is the perfect way to catch any over flow of liquid that may occur. You can also use a flat baking sheet to keep your oven clean. Who doesn’t want to avoid spills in the oven?
* Crust protectors: They’re the bomb! They perfectly cover the crusts’ edge and allows the center of the pie to brown beautifully without the hassle of forming a foil crust protector. With that said, a crust protector made from foil will work too!
[ingredients title=”Ingredients”]
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* Heavy cream can be substituted with milk or half-and-half, but the richness and creaminess of the cream gives the pot pie an incredible taste.
* Frozen mushrooms — mixed and shiitake — have recently become easier to find in grocery stores. They are perfect to use in sauces, soups, and stews. I like to keep a bag in my freezer for recipes like these. You could, of course, use fresh mushrooms as well.
* Pillsbury Pie Crusts: One refrigerated package contains two pie crusts – which is what you’ll need. I like the Pillsbury brand and usually keep a box of these in my freezer…however, they’ll never come close to my homemade recipe…just sayin’. Be sure to take these out of the refrigerator or freezer to come to room temperature before rolling out.
[directions title=”Directions”]
1. Sauté onions in melted butter and crusted red pepper flakes until lightly golden and translucent, then add garlic.
.
Sauté onions and crushed red pepper flakes in butter.
2. Make your roux by stirring in flour and cooking over medium low heat.The roux is the glue for your sauce. You’re making a blond roux – light in color created by the right ratios of fat (butter in this case) and flour. The roux is necessary to make your velouté sauce, and the onion and garlic give it a tasty flavor (and smell).
Add flour to create the thickening agent, a blonde roux.
Cook the seasoned blonde roux to thicken.
3. Stir in chicken stock and fresh thyme sprigs. Bring to a simmer over medium heat and the sauce will begin to thicken. Taste and adjust seasoning with sea salt and black pepper.
Finish the velouté chicken stock and thyme.
4. Add heavy cream, drained vegetables, and shredded chicken. Stir well.
Add chicken, mushrooms, and mixed vegetables.
5. Remove from heat and cool to room temperature.
6. Dust counter lightly with flour before laying down your first pie crust – this will be the base of your pie. Roll the dough out to a diameter a little larger that your pie pan. Repeat with the second crust for the top of your pie.
Defrosted pie crusts and metal pie plate.
Roll out pie crusts.
7. Roll up first pie crust using rolling pin and place over pie pan, carefully molding it to the bottom with only slight pressure.Use a small piece of saran wrap rolled into a little ball, lightly dusted with four to form the crust to the bottom of the pan. This little tip will help you avoid tears in the dough.
8. Lightly brush crust with egg wash over the bottom to the edges and add filling. Be sure to remove the thyme sprigs before adding the filling!
Fill bottom-of-pie crust with pot pie filling.
9. Top with second crust and press the edges to close. Make it pretty by using both hands to form the crust into a “wave” design – this method is referred to as a “flute”. Brush the crust with egg wash and cut vents in the top to allow steam to escape.
Top with second pie crust, flute edges to seal, top with egg wash, and slash for steam escape.
10. Preheat oven to 450 degrees F. While the oven is getting hot, put the pie in the freezer to set up prior to baking. This will help seal and stop the dough from shrinking and/or sliding.
11. Place pie plate drip catcher and bake for 20-30 minutes, or until edges are lightly golden brown. Cover with crust protectors and continue to bake until the center of the pie is a beautiful golden brown.
12. Remove from oven and let rest on a wire rack, or counter top and get ready for the explosion of flavor in your mouth!
Golden topped chicken pot pie…Mmmmmmm!
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There is nothing sexier than a big ole’ bowl of hot, soupy, spicy Coconut Curry Mussels and hot, crusty French bread…with the addition of my Caribbean Roasted Yellow Pepper Slather!
Ooooh Baby…my slather incorporates yellow peppers with mango and banana with a kiss of habanero…its a sweet heat!
You may just like it TOO much!
Serves 2-4
Equipment:
Small scrub brush (remove beards on mussels)
Large dutch oven with lid
Chef Knife
Rubber, spatula (heat resistant)
Measuring cups and spoons
Ingredients:
9 oz Chef Gerrie’s Caribbean Roasted Yellow Pepper Slather
1-2 Lemongrass stalks, trimmed and smashed
4 T Avocado oil
1 Med Red onion, thinly sliced
3 T Ginger peeled, chopped
4 Garlic cloves, thinly sliced
2-3 T Curry chili paste
2 C White wine, sauvignon blanc
1T Brown Sugar
2 15-ounce cans coconut milk
2 T Fish sauce
2 lb Mussels, scrubbed and debearded
2 Limes, zest (reserve) and quartered
1/2 C Cilantro, fresh chopped
1 Red fresh Chili pepper, deseeded, stem removed and thinly sliced on the diagonal for garnish
Directions:
The best recipe for a summer evening
Serves 4
Ingredients:
1-2 lb Fresh Grouper fillet, boneless, skinned or 4/6-8oz fillets
Citrus Salt Rub:
1/2 Orange, Zest * and Juice (reserved)
1/2 Lemon, Zest * and Juice (reserved)
1/4 C Sea Salt or Kosher Salt
1/2 t Turbino or Coconut Sugar
1 t Black Pepper, Cracked
Slather Mixture:
1-9 oz. jar Mediterranean Roasted Red Pepper Slather
1/2 C Tomatoes, diced
2 T Capers
1/2 C Kalamata Olives
1/4 C Caper berries to garnish
1/4 C Italian parsley, minced to garnish
Directions:
Garnish with Caper berries and parsley.
]]>Serves 4
Let’s up-scale the ole’ stuff boneless chicken breast, and put the “sexy-factor” in…shall we. Presentation is everything, right? Pretty does sell.
You will blow away your competitors and establish new followers with this delicious stuffed chicken breasts…hands down!
Three secret tips… first, acquire or fabricate 4 airline/supreme chicken breasts (1/2 breast with first joint connected) ; second, meat mallet (smooth side); third, Chef Gerrie’s Southwestern Roasted Green Pepper Slather.
You may just like it TOO much!
If you can’t acquire this special cut of chicken, use boneless with or with out skin…what ever hikes your skirt!
Equipment:
Chef Knife
Meat Mallet or heavy small sauté pan (flatten chicken breast)
Saran wrap to cover cutting board
Large sheet pan with rack
Aluminum Foil
Tongs
Measuring cups and spoons
Small mixing bowl
Large mixing bowl (for short brine)
Paper towels
Mesh hand strainer/sieve
Large fork (for mixing filling)
Stick-hand mixer
Small sauce pan (to heat sauce)
Ladle or gravy boat (for sauce)
Ingredients:
4 Airline/Supreme chicken breast (half breast with first joint-drummet park of wing) You can…Have your butcher butterfly/flatten breast for you to stuff
Short brine – 1 qtr. water + 2 hands of kosher salt
4 t Adobo seasoning (to season chicken)
9 oz Chef Gerrie’s Southwestern Roasted Green Pepper Slather
Filling:
8 oz Cream cheese, soften
8 oz Queso Fresco, crumbled (reserving 1/3 cup for garnish)
1 t Garlic, minced
Salt and Pepper to taste
1 Avocado, ripe-slightly firm, deseeded, peeled and sliced ** Use 2 slices per breast and reserve rest for sauce**
4 t Slather, strained on paper towel through a strainer, to drain and remove excess juice. Reserve rest of slather for sauce
Sauce:
Remaining Southwestern Roasted Green Pepper Slather
1/4 C + Heavy cream
Remaining Avocado
Salt and pepper to taste
4 Cilantro sprigs for garnish
Directions:
***Here you can hold stuffed breasts over night***
Many of us look forward to meat as the main event of holiday feasts. That succulent, juicy meat that’s been cooked oh-so carefully and with so much care. The perfect star of the holiday feast, with all of the apps and side dishes playing supporting roles.
Now, I know that some people choose to fry their turkeys, slow cook their pork loins, bake their tofurkys, and so on, but this is all about the hack. Today I’m showing you how to have all the taste of a long prep turkey, without the prep. I want you to sit back and enjoy this holiday with this hack-worthy roasted boneless turkey breast.
With that said, keep in mind that a truly committed holiday hacker; one that stands up and says “no” to cooking, can always purchase a pre-ordered, cooked turkey breast or whole turkey from your favorite store. Then use my appetizer, soup, and salad hacks, along with my side dish hacks, for a full meal, minus the effort.
Be sure that if you go store-bought route, you pre-order what you’re going to want. These items go quick and I would hate for you to miss the feast!
For those of you looking to get a little dirty, let’s get to the turkey breast!
[directions title=”Directions”]
[/directions]
Gravy is any turkey-eaters best friend so be sure to include this when setting the menu for your feast.
You can buy turkey gravy or you can make a quick one using these steps…
[directions title=”Directions”]
[/directions]
Once you’re done making your gravy, you can put your turkey back on the roasting rack and keep warm in a low 225° F oven.
If oven space is tight, you can keep your turkey warm in a clean cooler with a tight lid. Coolers just don’t hold cool things, ya know! That’s my Chef’s catering transfer tip!
It’s as simple as that! Even a holiday hacker could do it!
If you have any questions, just post them in the comments section below or directly on my Facebook page and let’s chat!
]]>This mixed shellfish salad recipe is healthy, pretty, tasty, and it will change the way you think about plain old steamed shellfish.
The shrimp and mussels are steamed over perfumed white wine, shellfish stock, sea salt, lemon zest and juice, fresh Italian parsley, basil and dill.
The lemon garlic, white balsamic vinaigrette really compliments the mix of jumbo shrimp, jumbo lump crab meat, and mussels. Garnished with scallions, fresh dill, parsley, and basil. And for a show-stopping presentation, we’re utilizing several mussel shells to put some sophistication into our shellfish.
Perfect for a hearty dinner, full lunch, or take it on the go (with proper chilling). You will definitely get famous with this dish!
Serves 4-6
[ingredients title=”Equipment”]
[/ingredients]
[ingredients title=”Ingredients”]
[/ingredients]
* White wine: This is optional, if you would rather leave it use all water.
* Extra virgin olive oil: I recommend using a very good, high quality extra virgin olive oil or grape seed oil. The difference between good and bad makes a huge difference in how the final product will taste.
* Basil chiffonade: Chiffonade is a slicing technique where the product is cut into long thin strips. To make it easy, you can stack or roll the leaves tightly and slice perpendicular to the roll.
* Tomato concasse: Concasse is a French word meaning “to crush or grind”, which translates to a rough chop. Tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to the specified size.
[directions title=”Directions”]
1. Fill sauce pan with 6-8 cups of half white wine and half water, sprigs of herbs, half of the remaining lemon juice (after reserving the 1 T juice and zest), and sea salt. Bring to a simmer under low heat.
Seasoned steaming liquid.
2. Steam mussels by placing the steamer basket in the sauce pan, sitting just above simmering seasoned water. Add mussels to the steaming basket, increase heat to a strong simmer, cover and steam for 10 minutes, or until all shells are opened. Remove from heat and empty into a colander.
Steaming mussels.
4. Steam shrimp by placing the steamer basket back in the sauce pan, bring liquid to a simmer (you may need to add water), and steam prepared shrimp for about 15 minutes, or just until pink and curled – be sure not to overcook.
5. Remove mussels from shells and place in large bowl while reserving the shells (for garnish). Add steamed shrimp, crab meat, scallions, and the other half of the lemon juice and zest and combine.
Mussels, shrimp, crab meat, and scallions.
5. Make the vinaigrette by whisking together mustard, vinegar, honey, shallot, garlic, and 1T lemon juice and zest in a small bowl. Steadily add oil in a fine stream while whisking constantly to incorporate ingredients. Add herbs and tomato concasse and stir.
6. Drizzle vinaigrette over mixed shellfish and let rest in refrigerator for at least 20 minutes.
Dressed mixed shellfish in lemon garlic vinaigrette.
7. Prepare bowls or plates by laying baby greens and basil plumes down first. Then divide shells into portions and spoon 1/4 C of the shellfish mixture on top of greens. Next, arrange an odd number of stuffed mussels in shells in a fan shape on top of the shellfish mixture. Then, scoop a 1/2 C or so of shellfish mixture at the base, in front of the fanned mussels. Garnish with extra herbs, and/or lemon slices.
Mixed Shellfish Salad
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Ok, you must speak in an Irish accent all day long to benefit from this luck of the Irish!
So hold on to your shillelagh and be sure to check out my delicious Irish recipes for this day of celebration…
St. Patrick of Ireland used the “green” shamrock as a symbol of the Trinity (Father, Son, and Holy Spirit). Another debatable issue is to whether he drove snakes out of Ireland or not. Hate snakes…too scary to imagine. He was probably drinking way too much green beer…LOL!
Irish Cream Bread Pudding a Pot of Gold
March 17th is St. Patrick’s Day, a day of food, drink and good times.
Did you know that St. Paddy’s Day is the most celebrated of days! Definitely a green day…green beer and shamrocks a’plenty.
And you would be amazed of the surprising places where the Irish national holiday is celebrated…
From Buenos Aires, Argentina; Tokyo,Japan; Singapore; Perth, Australia; Norway, Sweden; Mumbai, India; to Moscow, Russia! I am probably sure that I have missed a couple of other places on this earth. You have to check this out, IrishCentral.com.
You can bet on this lad’s and lassie’s that they are stocked up with plenty of stout and Irish whiskey, great food, and Irish folk music.
To the last meatball…
Gerrie