Archive for January 11th, 2010

Silky Sweetcorn Sauce

Written by Jake
Posted January 11, 2010 at 2:15 pm

Delicous sauce ideal for Pork or Chicken!

Ingredients: Sweet corn Butter Chicken stock Tarragon Salt Cayenne pepper Cream Arrow root	Amount: 12 ears 2 TBSP 6 cups 1 sprig to taste pinch 2 cups as needed
Methods: 1. Saute corn in butter for 1 minute. Add tarragon and cayenne.	Key Points: 1.
2. Add stock and simmer 20 minutes	2.
3. Add cream and simmer 10 minutes	3.
4. Puree and strain. Thicken as needed.	4.
5. Season with salt and pepper.	5.

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Pistachio Sage Chicken

Written by Jake
Posted at 12:15 pm

Ingredients:

Boneless, skinless chicken breasts

Flour

Peanut oil

Salt & pepper

Pesto

Pistachios, toasted

Virgin olive oil

Sage, fresh chopped

Salt & pepper

Amount:

2 each

½ cup

3 TBSP

¼ cup

2 TBSP

Place toasted pistachios and sage in a food processor or blender. Puree together slowly adding olive oil. Add a dash of salt and pepper and set aside.

Season chicken breasts. Heat peanut oil in a saute pan until it is hot. Lightly coat chicken in flour and place in saute pan cooking until golden brown on one side. Flip chicken breasts and cook on low heat untill cooked through.

Remove chicken and drizzle with pesto, seve with your favorite side dish.

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CheeseBurger Soup

Written by Jake
Posted at 9:50 am

5 # GROUND BEEF

6 & 1/2 CUPS CHOPPED ONION

6 & 1/2 CUPS SHREDDED CARROTS

6 & 1/2 CUPS DICED CELERY

¾ CUP DRIED BASIL

¾ CUP DRIED PARSLEY

2 & ½ CUPS MARGARINE, DIVIDED

7 & ½ QTS CHICKEN BROTH

8 QTS POTATOES, PEELED AND DICED

2 & 1/2 CUPS FLOUR

5 # PROCESSED AMERICAN CHEESE, CUBED

4 QTS MILK

2 TBS SALT

2 TBS PEPPER

2 & ½ CUPS SOUR CREAM

IN LARGE SOUP POT, BROWN BEEF, DRAIN AND SET ASIDE. IN SAME POT, SAUTE ONIONS, CARROTS, CELERY, BASIL AND PARSLEY IN 2 TSB MARGARAINE UNTIL VEGETABLES ARE TENDER, ABOUT 10 MINUTES. ADD BROTH, POTATOES, AND BEEF. BRING TO BOIL. REDUCE HEAT, COVER AND SIMMER 10 MINUTES. MEANWHILE, IN SMALL SAUCEPAN, MELT REMAINING MARGARINE. ADD FLOUR, COOK AND STIR FOR 3-5 MINUTES. ADD TO SOUP. BRING TO BOIL. COOK AND STIR FOR 2 MINUTES. ADD CHEESE, MILK, AND PEPPER. COOK AND STIR UNTIL CHEESE MELTS. REMOVE FROM HEAT AND STIR IN SOUR CREAM. SERVE.

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