Spiral Ham with Citris Glaze

Personally, I LOVE a good ham for Christmas! I always get a spiral cut ham, and add a simple glaze to it to hook it up. This recipe here includes a really tasty glaze that I tend to always go back to. Hope you get to try it!

Ingredients

• 1/2 cup dark brown sugar
• 1/2 cup honey
• 1/2 cup fresh orange juice
• 1/2 cup peach nectar
• 4 to 5 chipotles peppers, minced
• 5 pound spiral cut smoked ham

Directions

Preheat the oven to 375 degrees F.

In a small bowl, mix together the brown sugar and honey. Set aside.

In another small bowl, mix together the orange juice, peach nectar and chipotles peppers.

Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture.

Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.

Roasted Turkey Breast with Zesty Dry Rub with Gravy

Do you like a little spice? Then check out this Turkey Breast recipe! You will be having thoughts of N'Orlans with every bite!

Ingredients

• 1 whole turkey breast on the bone (6 to 7 pounds)
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice

Dry Rub:

• 2 teaspoons onion salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper

Gravy:

• 2 tablespoons all-purpose flour
• 2 cups chicken or turkey broth or stock
  

Directions

Preheat oven to 350 degrees F.

Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.

Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.

Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer. Remove turkey to a warm place; let stand 10 minutes.

Gravy: Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.

Herb Roasted Turkey Breast with Pan Gravy

If you and your family and guests only desire the white meat, then definately go with just using a Turkey Breast rather than the whole bird. This particular recipe is fantastic, and if tradition doesn't keep you held to the whole bird, you will find yourself using this one more often than not!

NOTE: Use FRESH herbs! Not the dried herbs!

Ingredients

• 1 small (golf-ball sized) onion, peeled and coarsely chopped
• 1 lemon, scrubbed clean
• 12 fresh sage leaves
• Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
• 3 tablespoons extra-virgin olive oil, plus more for oiling pan
• 1 teaspoon salt, plus more as needed
• 6 fresh bay leaves
• 4 tablespoons butter
• 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/4 cup apple or regular brandy (recommended: Calvados)
• 2 to 3 cups apple cider
• Salt and pepper

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from one end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 15 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

Brined and Roasted Turkey

This is a more involved recipe, but I have included the brine process in this one. This bird turns out so moist, flavorful, and delish, you will want to make it all year!

Ingredients

• 1 (10 to 12-pound) turkey
• Brine, recipe follows
• 4 tablespoons unsalted butter at room temperature
• 1 large yellow onion, cut into 8ths
• 1 large orange, cut into 8ths
• 1 stalk celery, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 bay leaves
• 2 sprigs thyme
• 1 1/2 to 2 cups chicken or turkey stock, for basting

Turkey Broth:

• 1 tablespoon vegetable oil
• Reserved turkey neck and giblets
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
• 3 cups water

Gravy:

• 4 cups turkey broth
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1/4 cup flour
• Salt and freshly ground black pepper

Directions

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.

For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.

Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. This allows the juices to redistribute through the bird.

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stove top burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.

In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Brine:

• 1 cup salt
• 1 cup brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 sprigs thyme
• 4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Classic Roasted Turkey with Pan Gravy

This is a VERY basic recipe for Turkey and Gravy. It doesn't address stuffing the bird.

Ingredients

nocoupons

• 1 Turkey (12 to 14 pounds)
• 1 3/4 cup Turkey OR Chicken Stock (homemade or store bought)
  
• 3 tablespoon all-purpose flour

Directions

NOTE: Read All About Brining first. Brine your bird! It will turn out moist and flavorful!

Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together (some birds already come with the legs tucked into the flap of skin, and that is just fine as is).

Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.

Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.

Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.

Pumpkin Bread

A Holiday Favorite, you will find this recipe moist and full of wonderful flavor!

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly bean
• 16 ounces canned unsweetened pumpkin
• 3 1/2 cups flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2/3 cup water

Directions

Preheat oven to 350 degrees.

Butter and flour two 9 by 5 loaf pans.

Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl.

Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans.

Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes.

Remove from pans and cool.

White Chili

Serves 6 to 8.

Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.

Ingredients

3	pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1	tablespoon vegetable oil
3	medium jalapeño chiles
3	poblano chiles (medium), stemmed, seeded, and cut into large pieces
3	Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2	medium onions , cut into large pieces (2 cups)
6	medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1	tablespoon ground cumin
1 1/2	teaspoons ground coriander
2	(14.5-ounce) cans cannellini beans , drained and rinsed
3	cups low-sodium chicken broth
3	tablespoons fresh lime juice (from 2 to 3 limes)
1/4	cup minced fresh cilantro leaves
4	scallions , white and light green parts sliced thin

Instructions

1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Pan Seared Strip Steak with Green Peppercorn Sauce

Who say's you have to fire up the outside grill for a good steak? You can create a great and very tasty steak right on your stove top.


Pan Seared Strip Steak with Green Peppercorn Sauce
----------------------------------------------------------------------------
(With Salt-Baked Potatoes)

(4 to 6 Servings)

Ingredients

• 4 (14-ounce) strip steaks, trimmed
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon butter
• 1/2 cup minced shallots
• 1 tablespoon green peppercorns, preferably in brine, lightly crushed
• 1/4 cup brandy
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
  
• 2 teaspoons lemon zest
• 2 tablespoons Worcestershire Sauce
• 1/2 cup veal stock, home-made or store-bought
• 4 sprigs fresh tarragon, washed, dried, leaves finely chopped

Salt-Baked Potatoes:

• 1 1/2 pounds small fingerling potatoes, washed and dried
• Pinch coarse sea salt
• 15 bay leaves

Directions

For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.

Turn the steaks on the second side and brown, 3 to 5 minutes.

Arrange the steaks on a rack to "rest" while you make your sauce.

Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.

Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.

Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.

For the potatoes:

Preheat the oven to 375 degrees F.

Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.

When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.

Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.

Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

Pumpkin Soup

Just in time for the Holiday Season, here is a delightful and very tasty Pumpkin Soup Recipe.

Pumpkin Soup

----------------------

SERVINGS
4

INGREDIENTS
1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree ***
2 cups vegetable broth
3 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk

PREPARATION
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.

2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.

3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

*** If using fresh pumpkin, use about 1 pound, steamed and puree'd. You want about two cups of puree.

Smothered Porkchops

One of my favorite pork chop recipes. It's simple and delicious!


Smothered Porkchops
------------------------------

Yield: 4 Servings

Ingredients:
----------------

3 ounces Bacon, cut 1/4" pieces
2 tablespoons all-purpose flour
1 3/4 cups chicken stock or broth
Vegetable oil
4 each bone-in pork center rib chop, 1/2" to 3/4" thick
ground pepper
2 medium yellow onion, halved pole to pole and sliced thin
salt
2 tablespoons water
2 medium garlic cloves, minced
1 teaspoon fresh thyme, minced
2 each bay leaf
1 tablespoon fresh parsley, minced

--------------------------------

1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate,leaving fat in saucepan (you should have 2 tablespoon bacon fat, if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken stock/broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally, cover and set aside off heat.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2 teaspoon pepper. Brown chops in single layer until deep golden brown on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

3. Reduce heat to medium and add 1 tablespoon oil, onions, 1/4 teaspoon salt, and water to now empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened into gravy-like consistency, about 5 minutes. Discard bay leave, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

Beef Empanadas

Feel free to use the frozen pastry dough in lieu of making the pastry yourself. It will save some time, and make it easier to prepare.


Beef Empanadas
---------------------

YIELD: 12 Empanadas

Ingredients
----------------

1 Pound Ground Beef
2 Tablespoons Butter
1/2 Cup Onion, Chopped
3 Cloves Garlic, Minced
1 Cup Beef stock, or Beef Broth
2 Large Ripe Tomatoes, Chopped
1 Teaspoon Salt
1 Can Green Chilies (3 oz can), drained and chopped
1 Each Bay leaf
2 Tablespoons Black Olives, Chopped

1 1/2 Cups Unsifted flour
3/4 Teaspoon Salt
1/2 Cup Shortening
4 Teaspoons Cold Water
1 Each Egg Yolk

------------------------------------------

1. For Filling, brown the ground beef in large skillet over medium high heat, drain and set aside. In now empty skillet, melt butter over medium heat, add onions and saute until tender. Add garlic and saute until fragrent, about 30 more seconds. Return beef to pan and mix with onions and garlic.

2. Add beef stock (or broth), tomatoes, green chiles, 1 teaspoon of salt, and bay leaf. Simmer, stirring occasionally abuot 20 minutes or until all liquid is absorbed. Remove from heat, discard bay leaf, and stir in the olives.

3. Preheat oven to 400 degrees.

4. For the Pasty, in medium bowl, combine flour, salt, shortening, and water. Blend until mixture holds together like bread dough.

5. Divide pastry into 12 pieces on lightly floured surface, roll each piece into a six inch round. What I do is roll the dough flat to abuot 1/4 inch thick, then I will use a number 10 can as a "cookie cutter". Place about 3 tablespoons of filling in one half of each round, and fold over the other half of the pastry.

6. Press edges together with fingers, to seal flute edges with a fork. Cut slits on top of each empanada. Beat egg yolk with 1 tablespoon of water, and brush over top of empanadas.

7. Bake 20 to 25 minutes or until golden Brown

Shepherd's Pie

Shephard's Pie is traditionally made with ground lamb. If you like lamb, feel free to use lamb in place of the beef and sausage. I am not a big lamb fan, so I use what I like, as should you.

Shephard's Pie was originally made by Shephards who needed an easy, quick, and balanced meal they could make while out tending the flocks. It consisted of ground lamb topped by potatoes. In these more modern times, we have revamped Shephard's Pie by adding vegetables and herbs. Some people will call this recipe a "Cottage Pie" because it does not have lamb.

Shepherd's Pie
--------------------

Ingredients
----------------

1 Pound Ground Beef
1 Pound Ground Sausage
1/2 Cup Burgandy
5 Each Bacon Slices, Chopped
1 Each Yellow Onion, Diced
2 Stalks Celery, Diced
2 Each Carrots, Diced
4 Tablespoons Butter
2 Cloves Garlic, Minced
2 Cups Mushrooms, sliced
2 Teaspoons Fresh Thyme
1 Teaspoon Fresh Oregano
1 Tablespoon Fresh Parsley
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1 Teaspoon Fresh Ground Pepper
2 Teaspoons Salt
1 Pound Corn Kernels, Fresh or Frozen
1/2 Cup Beef Stock
6 Large Potatoes, peeled and diced
1 Stick Butter
1/2 Cup Cream
1 Cup Cheddar cheese, Shredded
1 Teaspoon Salt
1 Teaspoon Fresh Ground pepper
2 Teaspoons Fresh Parsley
2 tablespoons Butter, Melted

----------------------------

1. Brown the ground beef and sausage over medium high heat, drain, set aside. Deglaze the pan with the burgandy, pour over meat mixture.

2. Saute the bacon pieces in pan over medium heat until crisp, remove bacon pieces with slotted spoon, leaving the bacon fat in the pan.

3. Saute the onions, celery, and carrots in the bacon fat over medium heat until onions become translucent. Add to beef and sausage mixture.

4. Add the 4 tablespoons (half stick) of butter to skillet on medium heat, add garlic and saute until fragrent, about 30 seconds, then add the mushrooms to pan, and saute until the mushrooms have absorbed most if not all the butter. Add this mushroom and garlic mix to the beef/vegetalbe mix.

5. Remove all stems from the Thyme, Oregano, and Pasley, and chop the leaves and add to beef/vegetable mix. Add the chili powder, cumin, 1 teaspoon pepper the 2 teaspoons of salt, the corn, and the beef stock. Mix together until evenly distributed. If you haven't done so already, put this mix into a deep dish casserole dish or roasting pan, 13x9 dish works well with deep sides.

6. Cook the potatoes in salted boiling water until fork tender, about 15 minutes. Drain completely and place in mixing bowl. Add the butter, cream, cheese, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoons fresh parsly, and whip together until smooth.

7. Spread evenly over the beef and vegetable mix with spatula, or you can use a piping bag if you like. Brush top of potatoes with melted butter. Bake, uncovered in 400 degree oven for 45 to 60 minutes, until top of potatoes are browned.

8. Take the bacon pieced you cooked earlier and sprinkle over top. Let stand at least 15 minutes before serviing.

All About Brining

What is Brining?

Brining, or soaking in salt water, is an easy way to make moister chicken or pork (it does not work on beef). Typically a ratio of 16 parts water to 1 part salt is used (e.g. 1 quart water to 1/4 cup salt). Note that brining does not add salt to the meat; it makes the meat moist through osmosis which draws water out of cells.
Brining increases the temperature (from 140 to 160 degrees) at which meat dries out (i.e. the cells burst and lose their water) due to cooking.

Brining was originally used to preserve food (strong salt solution); now it is used to flavor meat (medium salt solution).

How does Brining Work?

The meat's cells have a concentration of salt in them. Brine has a higher concentration of salt than the meat. The osmosis process will balance the concentration of salt between the cell and the brine so in order to increase the concentration of salt (note salt is not adding to the meat) in the cells, the water in the cell moves from the cell (passes through the cell's wall) to the space surrounding the cell.

The temperature that causes the cell to burst (and dry out the meat) has been raised from 140 deg to 160 degrees (due to higher concentration of salt in the cell).

Maximum Brine Time

If meat is kept past the maximum brine time, it will taste salty and perhaps turn mushy. Start out at the low end of the range.

Meat	Brine Time
Whole chicken (4 pounds)	4-8 hours
Chicken parts	1 1/2 hours
Chicken breasts	1 hour
Whole turkey	12-24 hours
Pork chops	2-8 hours
Whole pork loins	1-3 days
Pork Tenderloin	2-12 hours
Shrimp	1/2 hour
Cornish game hens	1-2 hours

Salt Choice

Table salt, sea salt, and kosher salt provide the same saltiness if they weigh the same. It is not true for volume. A cup of table salt weighs about 10 oz while kosher salt weighs 5-8 oz per cup, depending on the brand.

Professional cooks use kosher salt since it is pure. Sea salt is too expensive to use on a regular basis and table salt contains additives such as anti-caking agents (prevents caking in humid weather) and iodine (prevents thyroid disease).

Do not use lite salt since it contains other substances besides salt (sodium chloride). Pure salt must be used for brining.

Meat	Volume	Weight
Table salt	1 cup	10 oz
Morton kosher salt	1 1/2 cups	7.7 oz
Diamond Crystal kosher salt	2 cups	5 oz

What Container to Use

Since brine is very salty a nonreactive container must be used:

• plastic buckets
• coolers
• Ziploc bags
• stainless steel or anodized pots
• glass bowls
• ceramic bowls
• stainless steel bowls

Use a heavy ceramic bowl or plate to weigh down the meat so it is completely submerged in brine.

Basic Brine Recipes

Brine solutions work best when they are 40 degrees which is the expected temperature of a refrigerator. Salt dissolves quickest in hot water but be sure the brine solution is cooled before placing meat in it. After brining, thoroughly rinse the meat.

Basic Brine

• 1 cup water
• 1 TBL table salt (or 2 TBL DC kosher salt)

Basic Chicken or Pork Brine

• 1 quart hot water
• 1/4 cup (5 oz) Diamond Crystal kosher salt (2 TBL cup table salt)
• 1/4 cup sugar (brown or white. Optional)

Dissolve salt and sugar in hot water then chill in refrigerator (40 deg). Immerse chicken breasts and keep immersed in refrigerator or in an ice chest for 1 to 4 hours. Remove chicken breasts and rinse thoroughly.

High Temperature Chicken or Pork Brine

For grilling, broiling, and roasting chicken or pork.

• 1 quart hot water
• 1/4 cup (5 oz) Diamond Crystal kosher salt (or 2 TBL cup table salt)
• 2 TBL sugar (brown or white.)

Dissolve salt and sugar in hot water then chill in refrigerator. Immerse chicken breasts and keep immersed in refrigerator or in an ice chest for 1 to 4 hours. Remove chicken breasts and rinse thoroughly.

Basic Turkey Brine

• 2 gallons water
• 2 cups Diamond Crystal kosher salt

Brine turkey 8 to 12 hours at 40 degrees.

Brine Tips

Use these helpful tips to maximize your brining experience.

• Make sure you refrigerate your brine and meat.
• Do not use acidic liquids such as orange juice or beer on poultry. It will make it mushy.
• Rinse meat after brining.
• Use kosher salt. It does not contain additives, like table salt.
• Make sure the meat is *completely* covered by the brine solution.
• Do not reuse brine.
• Pat meat dry with paper towels after rinsing.
• For full benefits of brining do not cut back on salt.

"Burn Your Recipes!"

Do not literally burn your recipes, but don't be a prisoner to them! Use them more of an outline. There are many variances to take into account, and besides, cooking is an art, have fun with it! To make my point, Watch Chef Todd in this video, he has a unique way of getting the point across!

(This only refers to cooking, NOT baking (pies, cakes, pastries, breads, etc).

Homemade Chicken Noodle Soup

If you've only had soup from a can, then you have no idea just how wonderful, comforting, and delicious a homemade soup really is. It is a taste explosion in your mouth! Make this soup one time, and you can never go back to canned soup again!


Homemade Chicken Noodle Soup --------------------------------------

Yield: About 2 quarts

Ingredients:
---------------


1 whole chicken
*(you can use 5 chicken thighs or 3 chicken breasts (or mix) in lieu of whole bird)
2 tablespoons kosher salt
5 slices bacon
1 large yellow onion, diced
2 stalks celery, diced
2-3 carrots, sliced
1 green bell pepper, diced
3 cloves garlic, minced
2 1/2 to 3 quarts chicken stock
1/2 pound linguine, broke into 2 inch pieces
1 tablespoon fresh parsley, chopped
Salt to taste

Sachet:
2 bay leaves
4 sprigs fresh thyme (or 1 teaspoon dry)
6 parsley stems
2 sprigs oregano (or 1 teaspoon dry)
8 peppercorns
(To make Sachet, place ingredients in cheesecloth, and tie with kitchen twine. The purpose of the sachet is to add all the flavor of the herbs, without having them floating around in the soup).

------------------------------------

1. Rinse chicken, place in pot. Cover chicken with COLD water, add the kosher salt. Bring to a boil, reduce heat, and simmer chicken until done, about an hour for whole bird, 45 minutes for parts. When chicken is done, remove from pot and place on plate or platter to cool. If you need the stock water, strain through a mesh strainer into bowl (see number 2), otherwise you can discard it. Separate chicken from bone, discard skin and bones.

2. If you do not have any chicken stock made, reserve the stock that you just cooked the chicken in. It will not be a strong stock, and you may need to add chicken bouillon to it. If you do it this way, reduce the kosher salt to 1 teaspoon. You will need about 2 1/2 to 3 quarts.

3. While chicken is cooking, cut the bacon into small pieces and fry in skillet until crisp. Using slotted spoon, remove bacon from skillet onto paper towel, leaving the bacon fat in the skillet. You will not need the bacon again, so you can save it for use in a salad if you like.

4. In same skillet, add diced onions, celery, carrots, and bell pepper. Saute in bacon fat until onion is translucent. Add minced garlic, and saute for about 30 more seconds until fragrant. Transfer to pot.

5. Add chicken stock, chicken, and sachet, simmer for 20 minutes. Add linguine and continue to cook for another 10 minutes or until pasta is done.

6. Remove sachet, discard. Add fresh parsley. Salt (if needed) to taste.

Heart Healthy Baked Chicken

*(Photo is suggested serving idea)


My Nephew Eric is trying to lose a few pounds, and asked for a chicken recipe he could eat, full of flavor. Just throwing chicken in the oven and baking it plain leaves it tasteless, and if you're trying to eat healthy, it does no good adding salt or eating the skin.

This recipe is for a baked chicken, using fresh herbs as flavor. The chicken is cooked with the skin on, to help with flavor and moister, but removed at the end.

This is real basic, and not too visually stunning. Something you would make for yourself, not as a main course to feed your company. Mainly strictly for people seriously watching what they eat.


Heart Healthy Baked Chicken
-----------------------------------

YIELD: 4 Servings

Ingredients:
-----------------

4 pieces Chicken Breast, bone and skin on.
(Alternate: use chicken thighs, or even a whole bird)
4 sprigs fresh Rosemary herbs
4 sprigs fresh Thyme herbs

-----------------------------------------

1. Preheat oven to 375 degrees. Rinse the chicken and pat dry with paper towels.

2. Using your finger, run your finger underneath the skin of the chicken, separating it from the meat, making a pocket inside.

3. Slide one sprig of fresh Rosemary and one sprig fresh Thyme in between the skin and the meat of each piece of chicken.

4. Place chicken on baking sheet, skin side up. Bake in oven on middle rack for about an hour, or until internal temperature reads 160 degrees (using an instant read thermometer).

5. Remove chicken from oven, let rest for about 5 minutes. Remove skin and herbs, discard. If you wish, you can sear the breasts in a skillet on high heat to give it some color at this time.

6. Serve, with steamed broccoli, or whatever vegetable you like.

Chicken Enchiladas

Theses enchiladas turn out fantastic. Follow the recipe and you will have a winner. I have yet to have an enchilada I like more.

If you love the Latin Flavors, then do yourself a favor, make yourself some of these outstanding enchiladas!


Chicken Enchiladas
----------------------

YIELD: About 10 enchiladas

Ingredients:
-----------------

Sauce and Filling
1 1/2 tablespoons vegetable oil
1 medium onion, chopped fine
3 medium garlic clove, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt
2 teaspoons sugar
12 ounces boneless chicken thighs, cut 1/4 inch wide strips
2 cans tomato sauce, 8 ounces each can
1/2 cup coarsely chopped cilantro leaves
4 ounces pickled jalapenos, drained and chopped
8 ounces sharp cheddar cheese, grated

Tortillas and Toppings
10 each corn tortillas, 6 inches
vegetable cooking spray
3 ounces sharp cheddar cheese, grated
3/4 cup sour cream
1 each avocado, diced medium
5 each romaine lettuce leaves, washed, dried, and shredded
2 each limes, quartered

----------------------------------------------

1. FOR THE SAUCE AND FILLING:

Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine cilantro, jalapenos, and cheese in medium bowl and set aside

2. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.

3. TO ASSEMBLE:

Smear bottom of 13 by 9 inch baking dish with 3/4 cup of the sauce. Place tortillas on two baking sheets (5 on each sheet), spray both sides with cooking spray, and cook in oven until soft and pliable, about 4 minutes. Place warm tortillas on counter top. Increase oven temperature to 400 degrees. Place 1/3 cup of the filling down the center of each tortilla. Roll up each tortilla tightly by hand (don't fold in the ends), and place in the baking dish, seam side down. Pour remaining chili sauce over top of enchiladas. Use a spoon to spread sauce so it coats top of each tortilla. Sprinkle 3/4 cups grated cheese down center of enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuCE, and lime separately.

Fish Stock

Use lean fish bones for this recipe, such as bass, scrod, cod, or flounder.

This is the quickest of the stocks to make. You can usually get the bones from your butcher.

Fish Stock
-------------

YIELD: 1 Quart

Ingredients:
-----------------

2 tablespoons butter
1 medium onion, sliced
1 medium carrot, sliced
2 medium celery ribs, chopped
salt
2 cups dry white wine
3 cups water
2 teaspoons lemon juice
2 pounds fish bones, washed, include tails and heads
celery leaves
8 sprigs parsley
1 teaspoon dried chervil
1 each bay leaf
3 each cloves
6 each peppercorns

---------------------------------------

Heat butter in a large skillet, add the onion, carrot, and chopped celery, and saute over moderate heat for 2 minutes. Add salt to taste. Add the wine, water, and all other ingredients, bring liquid to the boil, reduce heat immediately, and simmer gently for no more than 30 minutes. Skim off scum and strain through a double thickness of cheese cloth.

Beef Stock

This will make a wonderful, rich beef stock, full of flavor that you can never get from a can.

This stock can be used the same day it is made, it is only recommended to let it chill overnight in order for the fat to float to the top and harden, making it easy to remove.

You can also substitute a veal knuckle in place of the pig's foot.


Beef Stock
----------

YIELD: 2 Quarts

Ingredients:
------------

4 pounds beef bones, cut into 3-inch pieces
1/4 cup all-purpose flour
3 each carrots, sliced
3 medium onions, sliced
1 each pig's feet
2 each leeks, cleaned and chopped
3 each garlic cloves, chopped
2 each celery ribs, chopped
1 each turnip, chopped
1 teaspoon dried thyme
8 sprigs parsley
1 each bay leaf
4 each cloves
8 each peppercorns
4 quarts cold water
1 tablespoon salt

-----------------------------------

1. Preheat oven to 450 degrees.

2. Place the beef bones and half the carrots and onions in a roasting pan, sprinkle with the flour, and brown in the oven for 30 minutes.

3. Transfer bones and vegetables to a 8 to 10 quart stockpot. Drain fat from roasting pan, deglaze pan with a little water, and pour juices into the stockpot. Add the pig's foot, the remaining carrots and onions, and all other ingrediants except the salt to the stockpot. If necessary, add more water to cover by 3 inches and bring mixture to the boil. reuce heat to simmer, skim off scum, cover partly, and simmer for 2 hours. Add the salt and simmer for 3 hours longer, adding more water if necessary.

4. Strain broth into a large bowl, cool, chill thoroughly (preferably over-night), and remove fat from the top.

Chicken Stock

This is the basic recipe for Chicken Stock. There are a lot of store bought broths and stocks you can get to make things faster and easier, but the taste difference is too great for me to settle. I make a large amount of Chicken Stock at a time, and freeze what I do not use. Do your taste buds a favor, not to mention your wallet, and make your own stock.


Good chicken stock, which is indispensable to all forms of fine cookery, requires a flavorful old fowl that is simmered for at least 3 hours with the right vegetables and seasonings. Since so many dishes call for a strong stock, I simmer mine till the liquid is reduced by half and simply dilute it when a recipe calls for a lighter base. If you have room to freeze plenty of this stock, double or triple the recipe.


Chicken Stock
-----------------------

YIELD: 2 Quarts

Ingredients:
-------------
5 pounds chickens, whole, neck and giblets included
4 quarts cold water
2 medium onions, cut in half
2 each celery ribs, broken in half
2 each carrots, cut in half
2 each leeks, cleaned and chopped
2 teaspoons salt

Herb Bouquet (see note)
1 each garlic clove
4 each cloves
8 each peppercorns
1 each bay leaf
6 each parsley sprigs

----------------------------------------------

1. Place chicken(s), neck, and giblets in an 8 to 10 quart stockpot or large kettle and add the water. Bring liquid to the boil, reduce heat, simmer for 30 minutes, and skim off any scum.

2. Add the onions, carrots, celery, leeks, salt, and herb bouquet, and continue simmering stock for 3 to 3 1/2 hours, adding more water if necessary to keep contents barely covered.

3. Strain stock through cheesecloth into large bowl, let cool, chill (preferable overnight), and remove all fat from the top.


NOTE: A Herb Bouquet, or Bouquet Garni, is made by placing the herbs into a piece of cheesecloth, and tied with twine to prevent the herbs from spilling into the stock.

About Chef Greg's Gormet Kitchen Blogger!

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