Coq Bourgonogne en Croute

Chicken braised in a delicious red wine sauce, served in a puff pastry shell.  Ooh la la!

Coq Bourgonogne en Croute

Adapted from Food.com

Ingredients:

1/2 lb bacon

1 lb skinless chicken breasts (bone-in or boneless)

Salt

Black Pepper

2 tbsp butter

3 cups sliced button mushrooms (I prefer to remove the gills)

2 tsp minced garlic

1 1/2 cups Burgundy OR Cabernet Sauvignon wine

1 cup chicken stock

1 tbsp tomato paste

3 1/2 tsp sugar

1/2 tsp dried thyme

2 tbsp fresh parsley, chopped

About 1 1/4 cups peeled whole pearl onions (about 10 oz)

12 puff pastry shells, prepared according to manufacturer instruction

Directions:

1.  Preheat the oven to 350°.

3.  Cut across the bacon slab to make short, thin strips.  Place the bacon in a large high-sided skillet or Dutch oven set over medium-high heat.  Cook, stirring often, until the bacon is crisp.  Remove the pan from the heat.  Transfer the bacon to a paper towel-lined plate to cool.  Reserve the fat.

4.  Once the bacon is cool, grind it in a food processor (or chop it) until it becomes fine bits.  Set aside.

5.  Return 2 tbsp of the bacon grease to the pan.  Return the pan to medium-high heat.  Season the chicken with salt and pepper.  Brown the chicken on all sides, then transfer it to a plate.  It will still be very raw inside.

6.  Off of the heat, melt the butter in the pan.  Place the pan over medium heat.  Add the mushrooms and cook, stirring often, until the mushrooms are golden.  Add the garlic.  Sauté until the garlic is straw-colored.  Season with salt and pepper.  Transfer the mushroom mixture to a plate.  Set aside.

7.  Deglaze the pan with the wine.  Add the chicken stock, tomato paste, 3 1/2 tsp sugar, thyme, parsley, 1/8 tsp black pepper, and the bacon.  Bring the mixture to a simmer.

8.  Stir the onions and the mushroom mixture into the pan.  Add the chicken pieces back into the pan.  Cover the pan with an over-proof lid or aluminum foil and place it in the oven.

9.  Leave the pan in until the chicken reaches an internal temperature of 165°, flipping the chicken over about half-way through (after 10-15 minutes).

10.  Remove the pan from the oven.  Transfer the chicken to a plate and tent with foil.

11.  Place the pan on the stove.  Simmer the sauce until the onions are cooked through (they will become transparent).  The sauce will thicken slightly.

12.  Add salt to taste (I added 1/4 tsp more).  The chicken can be served at this point, topped with the sauce.  It is excellent over rice.  Otherwise, make sure your puff pastry shells are baked and ready.

13.  When the chicken has rested for at least 10 minutes, cut it into bite-sized pieces.

14.  When the sauce is ready, remove it from the heat.  Stir in the chicken pieces.  Spoon the mixture into the prepared pastry shells.  Serve!

Cincinnati Chili

What is this odd, yet intriguing combination of ingredients, you might be wondering.  Well, it's a classic straight from the chili parlors of Ohio.  A chili meat sauce served over pasta, topped with cheese and onions.
Traditionally, Cincinnati Chili contains a myriad of unexpected ingredients - cinnamon and cloves, vinegar and molasses, and even chocolate.  The first time I made it, I tried it with the works.  As it turned out, though, I and my family like it best with the a few of the spices omitted.  The recipe below is for the chili as I like it best, but included are measurements for the missing ingredients, so make it either way - or try both!  
This recipe is adapted from Leite's Culinaria.  It is a fairly simple recipe.  It's flavorful and unique, and most importantly, really good.  The list of ingredients may be odd, but they totally work.  You don't have to serve it over pasta, of course.  Hot dogs make a great canvas, too.  Give it a try! 

Cincinnati Chili

Adapted from Leite's Culinaria

Ingredients:

2 tbsp dried minced onion

2 tbsp ancho powder

1 tbsp unsweetened cocoa powder

2 tsp smoked paprika

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp Mexican Oregano

2 tbsp vegetable oil

1 lb ground chicken

1 large (or 2 small) green pepper, chopped small

1 tbsp minced garlic

1 (15 oz) can tomato sauce

1 cup water

1 bay leaf

2 tbsp apple cider vinegar

1 tbsp unsulphered molasses

1 (14.5 oz) can diced tomatoes, with the liquid

1 can pinto beans, rinsed & drained (optional)

8 oz dry spaghetti

Shredded medium cheddar cheese, for serving

Finely chopped red onion, for serving (optional)

*Traditional Cincinnati Chili contains a few additional seasonings: 1 tsp ground cinnamon, 1/4 tsp ground allspice, and 1/4 tsp ground cloves.  My family very much prefers this recipe without those spices.  You might want to give them a try, though.  You could divide the sauce in half and add 1/2 tsp ground cinnamon, 1/8 tsp ground allspice, and 1/8 tsp ground cloves to one half and try it both ways.

*This recipe can be made with ground beef or turkey if preferred.

Directions:

1.  Combine the minced onion, ancho powder, cocoa powder, paprika, cumin, salt, black pepper, and oregano in a small bowl.  Stir to combine.  Set aside.

2.  Heat 1 tbsp of the oil over high heat in a large high sided skillet or dutch oven.  Once hot, add the ground chicken.  Cook, crumbling as you go, until the meat is completely cooked through.  Remove the pan from the heat.  Add the spice mixture and stir to combine.  Allow the meat to cool slightly.

3.  Pulse the meat in a food processor until well crumbled (but not pasty).  Set aside.

4.  Heat the remaining 1 tbsp of oil over medium-high heat in the same pan.  Once hot, add the green pepper and garlic.  Cook, stirring often, until the green pepper has softened.

5.  Add the tomato sauce and water to the pan.  Stir to combine.  Reduce the heat to a simmer.

6.  Stir in the bay leaf, cider vinegar, and molasses.

7.  Pulse the diced tomatoes in a food processor until cut into small pieces.  Add the tomatoes to the pan.

8.  Simmer over very low heat until the meat is very tender and the mixture has thickened a bit (should end up the consistency of a ragu) - about 30-45 minutes.  Add the beans, if using.  Keep warm.

9.  Cook the pasta according to package directions.  Drain well.

10.  Toss the pasta with 1/3 of the sauce.

11.  Serve the pasta topped with additional sauce, cheese to taste, and red onions to taste.

Sausage Bites

These tasty little bites are simple crowd pleasers.  They make delightful appetizers, but can also be served alongside a salad for lunch or dinner.
This recipe is adapted from Taste and Tell.  The original calls for andouille sausage, which my family aren't big fans of.  Luckily, this recipe is super-versitile .  You can use any cooked sausage you like.  I used Johnsonville Chili Cheese sausage for mine.  It's delicious and has so much flavor that no dipping sauce was needed.  Experiment, though - use smoked brats with mustard, kielbasa with chili sauce, Italian sausage with marinara, chicken sausage with bacon and honey mustard - the possibilities are many!

Sausage Bites

Adapted from Taste and Tell

Ingredients:

2 tbsp fine-ground cornmeal

1 egg

1 tbsp water

Flour (for dusting)

1 sheet puff pastry, thawed (1/2 of a 17.3 oz pkg)

6 fully-cooked sausages (I used Johnsonville Chili-Cheese)

36 wooden round toothpicks

Directions:

1.  Line a baking dish or plate with waxed or parchment paper.  Set aside.  Place the cornmeal on a separate plate.  Set aside.

2.  Make an egg wash by beating the egg and water with a fork until well blended.  Set aside.

3.  Roll the pastry into a 12" X 12" square, dusting lightly with flour as needed to prevent sticking.

4.  Cut the pastry in half horizontally, then in thirds vertically, making 6 rectangles.  You will work with one piece at a time.  Keep the others covered to prevent drying.

5.  Brush the pastry piece lightly with egg wash.  Place a sausage on one long end and then roll it up in the pastry.  Press to seal the edge.

6.  Brush the pastry gently & lightly with egg wash.  Roll the pastry in the cornmeal to coat.  Place the pastry on the prepared dish or plate.  Cover to prevent drying.

7.  Repeat Steps 5 & 6 with the remaining pastry and sausages.

8.  Tightly cover the rolled pastries.  Chill for at least 30 minutes.

9.  Preheat the oven to 400°.  Line a baking sheet with parchment paper.

10.  Using a sharp knife, cut the ends off of the rolled pastries (discard).  Insert 6 toothpicks, evenly spaced, into each roll.  Cut each roll into 6 pieces (a toothpick should be in the center of each).

11.  Place the pieces, flat sides down, on the prepared baking sheet.

12.  Bake for 10 minutes, flip, and bake for an additional 8-10 minutes or until golden brown.

13.  Serve alone or with an appropriate dipping sauce.

Cream Cheese Alfredo

My family are a bunch of picky eaters.  One thing they all heartily agree on, though, is creamy, garlicy pasta with lots of Parmesan.  And really, who wouldn't like that?
This dish is a variation on Alfredo.  The addition of cream cheese just makes it that much more delicious.  It's also quite versatile - you can add cooked chicken or shrimp or veggies.  The sauce comes together in a snap - it's done in the time it takes the pasta to cook.  This one's a must-have in anyone's recipe file.  Yummy!

Cream Cheese Alfredo

Adapted from Real Women of Philadelphia

Ingredients:

1 tbsp salt

1 tsp olive oil

1 lb pasta (such as small shells)

1/4 cup butter, cut into 1" pieces

8 oz pkg cream cheese, cut into 1" pieces

2 tsp minced garlic

1/2 cup cream

1 1/2 cups grated Parmesan, divided

1/2 tsp salt

1/2 tsp black pepper

1/8 tsp ground nutmeg

1/2 - 3/4 cups milk

Directions:

1.  Bring a large pot of water to a boil.  Add the salt and oil.  Add the pasta.  Cook until al dente according to manufacturer directions.

2.  Meanwhile: preheat the broiler to high.

3.  Combine the butter, cream cheese, and garlic in a medium saucepan set over medium heat.  Cook, stirring often, until the butter and cream cheese melt.

4.  Add the cream, 1 cup of the Parmesan, salt, pepper, and nutmeg to the pan.  Continue to cook, stirring often, until smooth.

5.  Stir in 1/2 cup of the milk.  If the sauce is a bit thick, you can add up to 1/4 cup more milk.

6.  When the pasta is done, drain it thoroughly and return it to the pot.  Pour the sauce over the pasta and stir to coat evenly.  Pour the mixture into a 9" X 13" baking dish (or individual ramekins).  Top with the remaining 1/2 cup Parmesan.

7.  Place the dish under the broiler until the top is spotty brown (about 5 minutes).  Serve!

Chicken Florentine Casserole

Casseroles are a wonderful thing on a cool Autumn or Winter night.  And this is a nice one - really tasty, and you can make it ahead.  Add a salad and some garlic bread, and you've got yourself a great dinner!
This recipe is adapted from Picky Palate.  Once you have your ingredients in order, this casserole comes together in a snap.  If you're pressed for time, you can use store-bought cooked chicken, preshredded cheeses, and defrosted chopped spinach.
Cheesy Italian Casserole = yum.

Chicken Florentine Casserole

Adapted from Picky Palate

Ingredients:

1.5 lbs boneless skinless chicken breasts, trimmed

4 cups chicken broth

1 lb small pasta (I used rotelle)

1 tbsp salt

1 tbsp olive oil

1 tbsp extra virgin olive oil

1 cup yellow onion, finely chopped

1 tsp minced garlic

6 oz baby spinach, chopped

8 oz package cream cheese

1 cup heavy cream

1/2 tsp Kosher salt

1/4 tsp black pepper

1/4 cup grated Parmesan

1/2 cup oil packed sun dried tomatoes, drained & chopped

1 1/2 cups shredded mozzarella

1/4 cup grated Parmesan

Directions:

1.  Place the chicken broth and chicken pieces into a medium/large saucepan (the liquid should cover the chicken).  Bring the liquid to a boil over high heat.  Reduce to a low simmer and cover.  Poach until the chicken is cooked through (using a leave-in digital thermometer is helpful).

2.  Transfer the chicken to a plate to cool completely.  Once cool, chop the chicken into small pieces.  Cover and chill until ready to use.

3.  If cooking right away, preheat the oven to 350°.

4.  While you prepare the sauce, cook the pasta according to manufacturer directions, adding 1 tbsp salt & 1 tbsp oil to the cooking water.  Drain and set aside.

5.  Heat the remaining 1 tbsp oil in a Dutch oven or stock pot set over medium-high heat.  Once hot, add the onions.  Cook until the onions have softened.  Remove the pan from the heat.

6.  Add the garlic to the pot and cook using the residual heat for 1 minute longer.

7.  Add the spinach to the pot and return to medium heat.  Cook until the spinach leaves have wilted (about 1 minute longer).  Transfer the mixture to a plate.

8.  Combine the cream cheese and cream in the pot.  Set over medium-low heat.  Whisk until the mixture is smooth and heated through.  Stir in the salt, pepper, 1/4 cup Parmesan, and the tomatoes.

9.  Add the drained pasta to the pot with the cream mixture.  Toss to coat.  Stir in the spinach mixture and the chicken.

10.  Pour the mixture into a 9" X 13" baking dish.  Top with the mozzarella and then the  remaining 1/4 cup Parmesan.

11.  Bake until the mixture is hot and bubbly.  Turn off the oven and turn on the broiler.  Broil the  casserole until the top is spotty brown.  Transfer the casserole to a rack to cool for 5-10 minutes.  Serve!

*To make ahead, prepare through Step 10.  Let the mixture cool.  Cover and chill until ready to cook.  Chilling will add an additional 15 minutes or so to the cook time.

Achiote Pork Sandwiches

What is achiote?  It is a seed - the annatto seed, from the achiote tree.  One thing that it's used for is to make yellow food coloring.  But also, it has great flavor, and is used in cooking.
This sandwich is made with pork tenderloin that has been marinated in achiote, citrus, and other spices and then grilled.  The meat is succulent and tender and the flavor is bright and delicious.  The pork can certainly stand on it's own - serve it with beans and rice, tortillas, or in a salad.  Perfect!  But, of course, it makes a most pleasing sandwich, too.
This recipe is somewhat loosely adapted from Mexico: One Plate at a Time by Rick Bayless.  The preparation of the pork is a cinch.  And, as an added bonus, the leftovers (if there actually are any) are wonderful!

Achiote Pork Sandwiches

Adapted from Rick Bayless

Ingredients:

Marinade -

1 oz achiote (anatto) seeds (about 2 1/2 tbsp)

1 1/2 tsp Mexican oregano

1 1/2 tsp ground black pepper

Rounded 1/2 tsp ground cumin

1/4 tsp ground cinnamon

3 tsp minced garlic

1/4 cup fresh orange juice

1/2 cup fresh lime juice

Sauce -

1/4 cup mayonnaise

1/8 tsp garlic powder

1/8 tsp ground cumin

1/8 tsp black pepper

1 pork tenderloin, trimmed (enough marinade for 2 tenderloins, if desired)

4 sandwich rolls

4 deli slices of cheddar cheese, each cut in half

Shredded cabbage (about 1 cup)

*Achiote color is intense.  It is recommended that you do food prep on a cutting board.  Take care with any stainable surfaces (bleach takes the stain right off of formica, but some materials are porous).

Directions:

1.  For the Marinade: place the achiote seeds in a spice grinder.  Grind until fine.  Add the oregano, pepper, cumin, and cinnamon.  Grind until fine and blended.

2.  Stir the ground spices together with the garlic, orange juice, and lime juice.

3.  Place the tenderloin into a gallon Ziplock bag (I set the bag into a bread pan).  Pour the marinade over the pork.  Move the pork around until it is completely coated.  Squeeze the air out of the bag and seal the top.

4.  Marinate the pork for at least 4 hours (8 is better), turning the pork in the bag halfway through.

5.  For the Sauce: combine all of the Sauce ingredients in a small bowl.  Stir until completely mixed.  Cover and chill until ready to use.

6.  Clean and oil the grate of a gas grill.  Preheat the grill to medium-high.  You will cook the tenderloin on indirect heat, so plan accordingly.

7.  Remove the pork from the marinade (discard the marinade) and place it  so that it is not directly over the heat.  Close the cover and cook for 5 minutes.  Turn the meat 1/4 of the way (onto its side).  Close the cover and cook for 5 minutes.  Repeat until each side has cooked for 5 minutes.

8.  Continue cooking and turning until the tenderloin reaches an internal temperature of 160° (about 25-30 min total, counting the time already on the grill).

9.  Transfer the pork to a plate.  Tent with foil.  Let rest for 5 minutes.  Slice thinly, across the grain (making disks).

10.  Spread 1 tbsp of the sauce on the top half of each sandwich roll.  Place 1/4 of the sliced meat on each bottom half.  Top the meat with two halves of the cheese per sandwich.  Spread about 1/4 cup of the cabbage over the cheese.  Add the top bun.  Serve!

*The photo shows the cabbage on the sandwich dressed.  My family decided (after the photo was taken) that the dressing, while yummy, distracted from the great flavor of the pork.  Thus, the dressing has been omitted from the recipe.

Cajun Pasta

Let dinner tonight be a Cajun occasion!  This dish is kind of like a chicken etouffee over pasta.  As is, the recipe is mild, but you can turn up the heat as you please.  You could also swap out the chicken for seafood.
This recipe is adapted from Top Secret Restaurant Recipes by Todd Wilbur.  It is easy to make and to customize and, most importantly, it's tasty; a nice way to serve some classic flavors in a new way!

Cajun Pasta

Adapted from Todd Wilbur

Ingredients:

Roux -

4 tbsp butter

4 tbsp flour

2 1/2 cups chicken stock

2 tbsp olive oil

1 lb chicken breasts, trimmed & cup into small pieces

Salt & black pepper

Sauce -

3/4 tsp salt

1/2 tsp white pepper

1/2 tsp smoked paprika

1/2 tsp dried thyme

1/4 tsp cayenne (or to taste) OR ancho powder (milder)

3 tbsp butter

1 large or 2 small green peppers, chopped small

1 medium white or yellow onion, chopped small

1 stalk celery, chopped small

1 tsp minced garlic

1/4 cup white wine

2 Roma tomatoes, seeded and chopped small

2 tsp parsley

1 lb thick spaghetti or fettucini

Directions:

1.  For the Roux: melt the butter in a small skillet set over medium heat.  When the foam has subsided, whisk in the flour.  Reduce the heat to medium-low.

2.  Cook, whisking often, until the mixture is dark tan like peanut butter.  Remove the pan from the heat.

3.  Immediately whisk in 1 1/2 cups of the chicken stock until smooth.  Set aside.

* If you are making the sauce in advance, do not cook the chicken yet.  Make the rest of the sauce as directed, transfer it to a bowl and let it come to room temperature, then cover (place a sheet of plastic wrap directly onto the surface and another to cover the bowl), and chill until ready to use.  When you're ready to use the sauce, prepare the chicken as directed and then use the same skillet to reheat the sauce.

If you will be using the sauce right away, this is a good time to start the pasta water boiling.

4.  Heat the oil in a large skillet set over high heat.  Once hot, add the chicken pieces.  Season with salt and pepper.  Saute the chicken until cooked through.  Transfer the chicken to a plate.

5.  For the Sauce: in a small bowl, stir together the salt, white pepper, paprika, thyme, and chile powder.  Set aside.

6.  Melt the butter over medium-high heat in the skillet used to cook the chicken.  Once hot, add the peppers, onions, celery, and garlic.  Saute until the vegetables have mostly softened.

7.  Add the wine and tomatoes to the pan and cook for one minute longer.  Stir in the spice blend.  Stir in the roux mixture along with the remaining 1 cup of chicken stock.  Stir in the parsley.  Bring the mixture to a simmer.  If the sauce is thicker than you would like, you can thin it later with a bit of the pasta water.  Turn the heat off, but leave the pan on the burner to keep warm.

8.  Prepare the pasta according to package instructions (be sure to add 1 tbsp of salt to the water).  Drain.

9.  Reheat the sauce if necessary.  Stir half of the chicken into the sauce.  Toss the pasta with half of the sauce.

10.  To serve: place the pasta in a large serving bowl OR preportion it onto plates.  Top the pasta with the reserved chicken.  Top that with the reserved sauce.  Serve!

Grilled Brats

It's getting close to the season of bratwurst.  Here's one great way to enjoy them!

Grilled Brats

Brat grilling adapted from Johnsonville

Ingredients:

5 bratwurst

Oil

5 hearty rolls (such as outdoor rolls)

Butter

5-10 tbsp brown mustard (or try my German Mustard!)

5 deli slices of Meunster cheese

Directions:

1.  Clean and oil the grill grate.  Preheat to medium-low.

2.  Spray or brush the brats with oil.  Place them on the grill and close the lid.

3.  Cook for two minutes.  Flip the brats, close the lid, and cook for two more minutes.  Repeat until all sides are deep golden brown and the sausages have reached an internal temperature of 160°.

4.  Transfer the brats to a plate and let them rest for 5 minutes.

5.  Meanwhile, spread butter on the rolls (if a bit gets on the outside, all the better).  Place the rolls, open sides down, on the grill.  Heat the rolls for about a minute, just to get them warm and soft. 

6.  Spread 1-2 tbsp of mustard on each roll.  Place a slice of cheese on each roll.

7.  Place a brat in each prepared roll.  Serve!