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HONEY DIJON CHICKEN RECIPE. JERK CHICKEN RECIPE GRILL Honey Dijon Chicken Recipe
soup n salad salad: dressing-- finely dice 1 shallot, place w/ big pinch of salt in bowl with some red wine or sherry vinegar; let sit about 10 minutes. whisk in about 1/2 as much dijon mustard as there is vinegar, and a bit of honey or sugar if you like. whisk in pepper and olive or walnut oil to desired strength (2-3 times as much oil as vinegar). croutons-- cut old sourdough or country-style bread into biggish cubes. heat olive oil -or better yet duck fat!- with a smashed garlic clove in a frying pan. fry bread til toasty brown; season with s&p. to assemble-- fry up lardons (or chopped bacon) til crispy, toss washed and well-dried frisee with dressing, top with bacon/lardons (save some for the soup), croutons (save some for the soup)... and if you like one, or even two, poached eggs for the 'real deal' soup: take a nice chicken stock (although this time i simmered a roast chicken carcass with a chopped onion for about an hour or two and it worked out fine), and simmer with some very thickly sliced garlic for about 15 minutes. whisk a few egg yolks, add a ladleful of the broth and whisk. turn off heat and whisk this back into the soup. adjust s&p. serve, with the bacon and croutons from above. Peach Braised Beef Shortribs
Experiments in using Alton Brown's rib cooking method are working well. Spice rub: 15 parts dark brown sugar 3 parts kosher salt 1 part celery seed 2 parts white pepper 2 parts smoked paprika 4-8 ground bay leaves Braising liquid: 1/3 cup sherry 2/3 cup chicken stock 4 finely minced cloves garlic 1-2 Tbl Dijon mustard 3-4 Tbl sherry vinegar 1-2 Tbl honey Coat beef short ribs fully on all sides with spice rub, packing firmly. Allow to rest in the fridge for at least an hour, overnight is better. Place ribs on extra wide, heavy-duty foil with fresh or frozen peach slices (about 2 peaches worth for 7 bones wrth of ribs). Fold foil around ribs sealing tightly to make a waterproof pouch with one end open. Pour in the braising liquid into the pouch and crimp ends of foil to seal. Cook in a 250 degree F oven for 2-2.5 hours until done. Collect the braising liquid in a skillet or saucepan leaving the ribs in the foil to rest, and reduce over med-high heat to a thin glaze. Whisk in a few pats of unsalted butter, season to taste, and serve over the ribs. As shown above with a side of bacon and brussel sprouts cooked in butter and a little Kir Royale to start. Related topics: oven fried chicken wings recipe recipes for chicken alfredo pasta spicy breaded chicken recipe chicken broth soup recipes christmas chicken recipes buca di beppo chicken marsala recipe black bean chicken soup recipe |