The family prefers white meat so this is a definite variation from the normal CaV!
1/2 lb bacon, sliced
1 large yellow onion, sliced
3 or 4 chicken breasts
6 carrots, sliced
16oz of white mushrooms, sliced or whole
1 lbs of baby dutch potatoes
Salt and pepper
2 cups chicken stock
2 cups zinfandel
2 bay leaves
Several fresh thyme sprigs
Several fresh rosemary sprigs
1/2 cube of butter
Fry up the bacon so it’s firm but not done. Remove the cooked bacon, set aside. Keep the bacon drippings in the pan. Working in batches if necessary, add onions and chicken. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning sprinkle the chicken with salt and pepper. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer.
Transfer to crockpot and cook on low for 3 hours, or until chicken is tender and cooked through. Saute the mushrooms and potatoes in the drippings left over and here is where I like to flambe some brandy into the finish, to give it some sweetness, and it’s fun to light things on fire.
Remove chicken and veggies to a separate platter, cover and let rest. Remove the bay leaves and sprigs.
Transfer the liquid to the saute pan. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. I usually add some corn starch mixed with cream to assist with the thickening. Lower the heat, stir in the butter. Plate the chicken and veggies over rice and coat with the sauce. Enjoy!
Not this week, but next week…Bachelor Menu:
9 Ancho Chilies (stemmed)/or
9 New Mexico Chilies
(Ancho will be sweeter than New Mexico)
1 Tbs Onion Powder
1 Cinnamon Stick
1 Tbs Peanut Butter
2 Garlic Cloves
1 Medium Tomato
1/4 Cup Raisins
1/4 Cup Almonds
1 Tablet Mexican Chocolate
1 Slice of Bread
1 1/4 Tbs Salt
6 Cups Water
Place water in a sauce pan, along with chilies, place on medium heat and steep until chilies are softened. Place chilies, and the remainder of ingredients in a blender along with the steeping water, you may have to do this in batches, depending on the size of your blender. Blend until pureed thoroughly. Return mixture to the sauce pan and simmer for approximately 30 minutes without the lid.
Vegetable oil (for frying)
2 Tbs Olive Oil
12 Corn Tortillas
2 Cups Grated Monterey Jack Cheese
2 Cups Shredded Rotisserie Chicken
Place oil in skillet about 1 inch high. Once heated pass each tortilla through the warm oil just enough to fry the top layer, but not crispy. You just want the tortillas to be pliable. Once all the tortillas are fried, place about 2 tablespoons of chicken on each and roll into a taco. Place olive oil and about 1/2 cup sauce in the bottom of a pan or skillet, cook for about 5 minutes. Lay the rolled enchiladas in a single layer in the pan. Pour another generous helping of sauce on the top and finally sprinkle with the grated cheese. Place in a preheated 425 degree oven just until the cheese is melted and golden brown (approximately 20 minutes). Top with more sauce, and enjoy!
- 1 can of Coke
- 1 tsp. instant minced garlic or 1 clove, crushed
- 1 tbsp. brown sugar
- 1/2 tsp. grated ginger (optional)
- 2 tbsp. Worcestershire sauce
- 1 tbsp. lemon juice
- 1 sm. onion, chopped fine
Place steaks in a ziploc bag. Combine ingredients and pour over steaks. Cover and marinate at least 1 hour in the fridge.
Here’s the sauce that goes with the Brisket. It is the most amazing sauce, you will compare every sauce to this one from now on.
- 1 cup Ketchup
- 2/3 cup cider vinegar
- 1/3 cup brown sugar
- 3 tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
Stir together all ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for 30 minutes. Serve over the brisket! Enjoy! (makes about 1 cup)
I only have a gas grill, although fathers day is coming and I would love to get my hands on this one. I made the most unbelievable Beef Brisket and Sauce, using only my gas grill and a wood box. Here’s the recipe:
- 2 tsp paprika
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1/2 tsp sugar
- 1 – brisket (about 3lbs for this recipe, you can adjust accordingly)
- Soaked wood chips
- Texas Brisket Sauce (recipe forthcoming)
Stir together seasonings in a small bowl. Rub onto the top and sides of brisket. Place soaked chips (I usually soak them an hour beforehand) in a wood box or basket directly on the grill over high heat. When chips begin to smoke place the brisket on the other side of the grill, indirect heat is key so you don’t char the outside of the meat. I usually keep the temp at about 300, it keeps the smoke hot and doesn’t cook the meat too fast.
Cook for 2 hours turning it twice and adding more wood chips as necessary (keep the smoke coming). Once it looks nice and brown (about 2 hours) move it to a metal pan and pour the beer into the pan, and drink the rest. Return the meat (now in the pan) to the grill and cook over very low heat (200-250) for 2 more hours. Let rest and then slice against the grain (but you already knew that!). Enjoy!
Forget endlessly cranking the handle of an ice-cream maker. After combining the ingredients, you can simply shake up the pouch of soft serve–and it’s done in just 5 minutes.
2 tablespoons sugar
1 cup milk
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag
Combine the sugar, milk, and vanilla extract in the pint-size bag and seal it tightly. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!
4 lb. beef ribs, cut into 3 inch pieces or 4 lb. short ribs
10 c. cold water
1 c. brown sugar, packed
1/3 c. soy sauce
1/2 c. ketchup
2 tsp. prepared mustard
1/8 tsp. black pepper
1 med. onion
1/4 c. Worcestershire sauce
1/4 c. vinegar
1/4 c. chili sauce
2 cloves garlic, minced
Place beef, water and onions in heavy stock pot over medium heat. Bring to a boil and simmer 2 to 2 1/2 hours or until tender. Remove ribs and arrange in single layer in shallow rotating pan. Combine remaining ingredients and pour over ribs. Marinate 1 hour in refrigerator, turning often. Remove ribs from marinade and place under broiler or grill. Broil until brown and crisp, basting often with marinade. Makes 4 servings.
This being the second year my wife is pregnant during the Derby we were unable to celebrate with Kentucky Bourbon. Instead we relied on this old-time non alcoholic version…
4 Mint sprigs — up to 5 sprigs
1 1/2 cups Sugar
2 cups Cold water
3/4 cup Lemon juice
1 1/2 quarts Ginger ale
Lemon slices — thin (garnish ; optional )
Place the sugar, water, and lemon juice
in a medium-sized bowl,
mix, and stir in the mint leaves.
Allow to stand for 30 minutes.
Fill a large pitcher with ice cubes
and strain the liquid over the ice.
Add the ginger ale and
lemon slices, and serve.
1 large cucumber
1 small onion, quartered
1 (8-ounce) package cream cheese, softened
1/2 teaspoon salt
Dash hot pepper sauce
1 drop green food coloring
Sliced white bread
Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl. Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring. With a round cookie or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on one half the rounds and top with another round.
1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
Salt and pepper
14 oz. sliced roasted turkey breast, slice thick
4 slices of Texas toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes, sliced in half
In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.