Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Monday, August 29, 2016

Chile Colorado (Bon Appetite)



INGREDIENTS:

5 Ancho chilies (dried)
2 Passilla chilies (dried)
2 quajillos chilies (dried)
3 cups chicken stock
2 puonds of boneless pork shoulder (diced in ½ pieces)
Salt and Pepper
6 cloves of garlic

2 bay leaves

Directions:

Take 5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!
Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of boneless pork shoulder into ½” pieces, season with saltand pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up abunch of garlic (about 6 garlic cloves) and throw it in the pot along withtwo bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano(Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.
My mom served this with Mexican rice, beans a la charra, and flour tortillas

Chile Colorado (Bon Appetite)



INGREDIENTS:

5 Ancho chilies (dried)
2 Passilla chilies (dried)
2 quajillos chilies (dried)
3 cups chicken stock
2 puonds of boneless pork shoulder (diced in ½ pieces)
Salt and Pepper
6 cloves of garlic

2 bay leaves

Directions:

Take 5 anchos, 2 pasillas, and 2 guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!
Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of boneless pork shoulder into ½” pieces, season with saltand pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up abunch of garlic (about 6 garlic cloves) and throw it in the pot along withtwo bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano(Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.
My mom served this with Mexican rice, beans a la charra, and flour tortillas

Monday, July 18, 2016

Creamy Herb Chicken

Ingredients:
4-6 boneless, skinless chicken breasts
2/3 cup chicken broth
1 (4.4 oz) package spreadable herb cheese (such as Boursin)
1 shallot, minced
1 large clove of garlic, minced
1/2 lemon tested and juiced
2 tablespoons extra virgin olive oil, divided
1 tablespoon all-purpose flour
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried tarragon
Kosher salt and freshly ground pepper to taste

Preparation:
1. Brush chicken breasts with 1 tablespoon olive oil and season with salt and pepper
2. Heat a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink. Transfer to a plate and set aside.
3. To the same skillet, heat remaining olive oil and sauce shallot and garlic with basil, oregano and tarragon for 1-2 minutes or until fragrant.
4. Stir in herb cheese, broth, lemon juice and zest and whisk together until smooth, then sprinkle in flour and whisk until incorporated.
5. Cook for 5-10 minutes, or until sauce has thickened.
6. Return chicken to skillet and cook for another 2-3 minutes or until warmed through. Garnish with fresh herbs and serve hot.

Tuesday, May 31, 2016

Almond Puff Loaf (King Arthur Flour)











Ingredients

  • FIRST LAYER:
  • 1/2 cup cold butter, cubed
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup water
  • SECOND LAYER:
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 eggs
  • 1 teaspoon almond extract
  • TOPPING:
  • 2/3 cup jam or preserves
  • 1/2 to 2/3 cup sliced almonds, toasted
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 teaspoons milk or water

Directions

  • 1. In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
  • 2. Divide dough in half; shape each into a log. On a large greased or parchment-lined baking sheet, pat the logs into 11-in. x 3-in. rectangles, leaving a 4-in. space between pastries.
  • 3. For second layer, bring water and butter just to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Transfer to a small mixing bowl; beat at medium speed for 30-60 seconds.
  • 4. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Beat in extract. With a spatula, spread half over one pastry strip until the surface is completely covered. Repeat.
  • 5. Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds.
  • 6. For icing, combine the sugar, vanilla and enough milk or water to achieve drizzling consistency. Drizzle over pastries. Cut into strips or squares. Yield:16-20 servings.

Monday, May 16, 2016

Rustic Apple Tart (Martha Stewart)





















Ingredients:
1 sheet of frozen puff pastry, thawed
Flour, for work surface
3 Granny Smith Apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon of water, for egg wash
2 Tablespoons unsalted butter
2 Tablespoons apple jelly, or apricot jam

Directions:
Preheat oven to 375 degrees. Open pastry sheet and remove paper Fold sheet back up. On a lightly floured work surface, roll out pastry c=sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick.

Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4 -inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Server tart warm or at room temperature, cutting into pieces with a serrated knife.

Sunday, May 8, 2016

Bacon Cure and How to Make Your Own Bacon


Snake River Farms Kiribato Pork Belly

















Ingredients:

1/2 cup of Kosher Salt
2 teaspoons of Prague Powder #1
1/2 cup of brown sugar
1/2 cup of maple syrup
10 pounds pork belly


Directions for Curing Bacon:
Mix the first 3 ingredients then add the maple syrup and stir to combine. Rinse the pork belly then place in either a 2 gallon ziplock bag or a large pleated food saver bag sealed on one end. Place approximately 1/3 of the cure on the fat side of the pork belly. Rub into the fat side of the belly then flip the pork belly over and place the other 2/3 of the cure on the meat side of the belly and rub into the pork belly. Seal the bag and brine for 7 days in the refrigerator. The pork belly should be flipped every day and the brine rubbed into the meat.






















Directions for Smoking After Curing

1. Set up smoker for indirect heat. I use a Big Green Egg so I use the plate setter with the feet up.
2. Start the charcoal
3. Adjust the temperature to 225 degrees
4. Add soaked apple wood chips
5. Rinse the pork belly and dry well with paper towels.
6. Place the pork belly on the smoker with the fat side down. It is ok to cut the pork belly in half if the pork belly is too large to fit on the grill. I had to do this and smoke in 2 batches.
7. Close up the smoker and allow the bacon to smoke for about 2 hours or until an internal temperature of 150 degrees is reached.
8. Remove the pork belly from the smoker and allow to cool then wrap in foil and chill overnight in the refrigerator.
9. Trim the belly into a form that is good for slicing (square up); I also remove the fat cap before slicing.
10. Slice into the thickness desired and package in 8 oz or 16oz packages then vacuum seal and freeze.

Sunday, April 3, 2016

Laundry Detergent

Ingredients:
1/2 Bar of Fels Naphtha soap (grated)
1/2 cup of Arm & Hammer Washing Soda
1/4 cup of Borax
Optional: Downey Scent

Directions:

1. Grate the 1/2 bar of Fels Naphtha with a cheese grater
2. Add grated soap to a medium sized sauce pan.
3. Add hot water to the soap and place over medium heat and mix until the mixture has completely melted.
4. Use an immersion blender to help make solution homogeneous
5. Add the mixture to a 5 gallon bucket and fill about half way with warm/hot water.
6. Rinse your sauce pan with soap into the bucket a few times to get all the soap into the 5 gallon bucket.
7. Add the Arm &Hammer, Borax and Downey Scent to the bucket then mix well with immersion blender.
8. Add additional warm water to the bucket to the 5 gallon line and mix either with a long handle spoon of the immersion blender.

Detergent can be put into 5 1 gallon bottles or left in gallon bucket if there is a lid for the bucket. If you leave in the bucket you should remix the solution prior to filling up your container that is used for doing the wash.